adventures in the kitchen
Sunday, May 18, 2008 SUCH a yummy supper...




Our good friends, Zach and Janel, and their two boys, Tucker and Easton, invited our family over for supper a couple of weeks ago. Janel made a DELICIOUS meal and was gracious enough to share the recipes with me. Here is a picture of Janel's beautiful table (isn't that a creative centerpiece?!!!) and the recipes for a some of the dishes she made:



(notice that Will didn't wait for the rest of us...he started chowing down immediately!) :)


GRAPE SALAD


3 lbs grapes
1 8 oz pkg cream cheese
8 oz sour cream
3/4 c. confectioners' sugar
1 c. Cool Whip
1/2 c. brown sugar
1 c. chopped pecans

Rinse grapes, pull off vine and pat dry. Mix cream cheese, sour cream, sugar and Cool Whip. Fold cream mixture into grapes and spread into a large bowl or a 9 x 13 dish. Sprinkle brown sugar and then pecans on top. Chill (overnight is best). Serves 10 to 12.






BEEF NOODLE BAKE


1 lb ground chuck
1/2 c. onion, chopped
1/8 tsp garlic powder
1 tsp. salt
1 tsp. sugar
2 c. tomato sauce
dash pepper
6 oz pkg egg noodles cooked per instructions
3 oz. cream cheese
1 c. sour cream
1 c. mozzarella cheese, shredded
1 c. cheddar cheese, shredded
Parmesan cheese, to taste

Brown ground chuck and onion. Drain fat and add garlic powder, salt , sugar, tomato sauce and pepper. Simmer for 15 minutes. Mix cream cheese and sour cream. Layer beef, noodles, sour cream mixture, topping off with cheeses in 9 x 13 casserole dish. Bake for 20 minutes at 350.






GREEN BEAN BUNDLES


3 cans whole green beans
I pkg of bacon strips, cut in half
Dried chopped onion
Light Catalina Salad dressing

Line jelly roll pan with foil and spray with cooking spray. Open and rinse cans of green beans. Gather 8-10 beans in a bundle and wrap bacon around bundle. Place on foil with seam side down. Sprinkle with dried onions. Pour Catalina dressing over bundles. I usually use 1/3 to 1/2 bottle of dressing each time I make these. Bake in oven for approx 35 min at 350, until bacon is crispy.

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