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CREAMY TURKEY AND BISCUITS
Makes 30 servings

~Submitted by Jean, Syracuse, NY

3 3/4 cups celery sliced 
2 cups onion chopped 
1/2 cup butter or margarine 
3 pounds cream of chicken soup condensed 
3 3/4 cups cottage cheese small curd 
1 cup water 
1 pound cream cheese cut in chunks 
1 teaspoon poultry seasoning 
15 cups turkey diced cooked 
1 1/4 cups green olives sliced stuffed 
1/2 cup parsley chopped 
2 3/4 cups water 
3 3/4 eggs 
2 cups instant potato flakes 
4 2/3 cups buttermilk baking mix 
1/2 teaspoon paprika (optional) 

At least 1 hour or up to 24 hours before serving:

Grease a 2 1/2-quart casserole. In a large saucepan over medium heat, sauté celery and onion in butter or margarine for 10 to 15 minutes or until celery is tender.

Whisk in soup, cottage cheese, water, cream cheese and poultry seasoning until cream cheese is smooth. Stir in turkey, olives and parsley. Spoon into casserole. If making ahead, cover and refrigerate up to 24 hours.

In a medium bowl, mix water and egg. Stir in potato flakes; let stand for 2 minutes or until water is absorbed. Stir in baking mix and paprika. Drop dough, a scant 1/3 cup at a time, on surface of turkey mixture, making eight biscuits. Bake, uncovered, in a preheated 400° oven for 30 minutes or until biscuits are brown on top and cooked on the bottom.



CABBAGE ROLLS
Makes 50 servings

~Submitted by Jean, Syracuse, NY

4 3/16 cabbage medium head (about 2 1/2 lb.) 
12 1/2 slices bacon 
9 1/3 cups onion chopped 
4 16-ounce cans sauerkraut drained 
4 16-ounce cans tomatoes whole, cut up and undrained 
1/4 cup sugar 
1 teaspoon hot pepper sauce 
5 pounds ground beef 
3 pounds ground pork 
3 cups white rice cooked long grain 
2 cups bread crumbs soft 
4 3/16 eggs 
1/4 cup salt 
1 1/2 tablespoons thyme dried, crushed 
1 teaspoon black pepper 

At least 3 hours or up to 24 hours before serving:

Grease a 3-quart oblong baking dish. Core and remove tough outer leaves of cabbage. Place cabbage in a large saucepot of rapidly boiling water. Return to a boil, cover and simmer for 8 minutes or until leaves are pliable. Remove head with a slotted spoon. Carefully remove twelve outer leaves without tearing. Drain well. Trim off ends of center ribs at base of leaves.

In a large skillet over medium heat, fry bacon until crisp. Remove bacon, drain on paper towels and crumble; set aside. Discard all but 2 tablespoons of the drippings.

Sauté onions in drippings until almost tender. Stir in sauerkraut, tomatoes with juice, sugar and hot pepper sauce. Spoon half of the mixture into baking dish.

Meanwhile, in a large bowl, mix beef, pork, rice, reserved bacon, bread crumbs, egg, salt, thyme and pepper until blended. Place about 1/3 cup of the mixture in center of each of the twelve cabbage leaves. Roll up each leaf, tucking in ends, to make a bundle. Arrange seam-side down in dish; top with remaining sauerkraut mixture. Grease one side of a piece of foil and cover dish, greased-side down. If making ahead, refrigerate up to 24 hours.

Bake, covered, in a preheated 350° oven for 2 to 2 1/4 hours or until very tender. Garnish with parsley if desired.



ANTIPASTO FOR A CROWD
Makes 30 servings

~Submitted by Jean, Syracuse, NY

Book: Make And Take Cookbook
Chapter: Appetizer

37 1/2 mushrooms medium, halved 
2 pounds pickled garden salad mix,* well drained 
1 pound marinated artichoke heart undrained 
1 pound olives pitted ripe medium, drained 
2/3 cup tomato sauce 
1/3 cup green onion thinly sliced 
1/4 cup lemon juice 
2 teaspoons pimiento sliced 
1 teaspoon sugar 
dash garlic salt 

At least 6 1/2 hours or up to 24 hours before serving:

In a 1 1/2 -quart glass bowl, combine mushrooms, salad mix, artichoke hearts with liquid, olives, tomato sauce, green onions, lemon juice, pimiento, sugar and garlic salt until well mixed. Cover and refrigerate at least 6 hours or up to 24 hours, stirring several times.

To serve, drain and transfer vegetables to a glass or ceramic serving dish. Serve with picks.

* Pickled garden salad mix can be found with the pickles or in the specialty section of your supermarket.



CORNED BEEF BAKE
Makes 30 servings

~Submitted by Jean, Syracuse, NY

5 pounds corned beef 
5 pounds frozen hash brown potato thawed 
3 cups bread crumbs soft 
1 1/2 cups celery minced 
1 1/2 cups onion minced 
1/3 cup mustard prepared 
1/4 cup parsley dried minced 
3/4 teaspoon garlic powder 
3/4 teaspoon black pepper 
12 eggs 
3 cups milk 
Horseradish Sauce

At least 1 hour or up to 8 hours before serving:

Grease a 1 1/2-quart deep baking dish. In a large bowl, break apart the corned beef and potatoes. Stir in crumbs, celery, onion, mustard, parsley, garlic powder and pepper. In a small bowl, beat eggs and milk until blended. Pour over meat mixture and stir to mix well. Spoon into baking dish. If making ahead, cover and refrigerate up to 6 1/2 hours, letting stand at room temperature for 30 minutes before baking.

Bake, uncovered, in a preheated 400° oven for 30 to 35 minutes or until a knife inserted in center comes out clean. Cover loosely with foil if getting too brown.

Serve with Horseradish Sauce.



EL PASO PASTA BAKE
Makes 30 servings

~Submitted by Jean, Syracuse, NY

4 pounds Italian sausage mild bulk sausage 
2 pounds orzo pasta * cooked and drained 
2 pounds Monterey jack-Colby cheese shredded (about 2 cups) 
3 3/4 cups sour cream dairy or light sour cream 
1 pound green chili mild diced, drained 
1 pound pimiento diced, drained 
2 cups cheddar cheese shredded 
Paprika 
salsa 

Preheat oven to 350°.

Crumble sausage into a large skillet. Brown over medium heat; drain off fat.

In a large bowl, combine sausage, pasta, Monterey Jack-Colby cheese, sour cream, green chilies, and pimientos. Spoon into a shallow 2 1/2 -quart casserole.

Cover and bake 30 minutes. Sprinkle with Cheddar cheese and paprika. Bake, uncovered, 10 to 15 minutes longer until heated in center. Serve with salsa.

*You may substitute 3 cups of any small cooked pasta.



ITALIAN GOULASH WITH NOODLES
Makes 30 servings

~Submitted by Jean, Syracuse, NY

Book: Make And Take Cookbook
Chapter: Entrée

2 1/2 cups onion chopped 
1/3 cup garlic minced 
1/3 cup vegetable oil 
4 pounds turkey ground raw 
2 1/2 teaspoons salt 
1 teaspoon black pepper 
2 1/2 15-ounce cans tomato sauce with bits 
2 1/2 cups water 
2 1/2 6-ounce cans tomato paste 
1/3 cup parsley dried 
2 1/2 tablespoons Italian seasoning dried crushed 
2 pounds marinated artichoke heart drained and cut if large 
2 1/2 8-ounce packages egg noodles cooked and drained 
1 pound mozzarella cheese shredded (about 1 1/2 cups) 

At least 1 3/4 hours or up to 24 hours before serving:

In a large skillet over medium heat, sauté onion and garlic in oil until onion is soft. Sprinkle turkey with salt and pepper. Add to skillet and sauté turkey for 20 minutes or until browned.

Add tomato sauce, water, tomato paste, parsley and herb seasoning. Bring to a boil, reduce heat to low and simmer for 30 minutes. Stir in artichokes and noodles. Spoon half of the mixture into a 3-quart casserole. Sprinkle with half of the cheese. Top with remaining turkey mixture. If making ahead, cover and refrigerate up to 24 hours.

Bake, uncovered, in a preheated 350° oven for 25 to 40 minutes or until hot in center. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese melts.



APPETIZER - MEATBALLS IN BEER SAUCE
Makes 30 servings

~Submitted by Jean, Syracuse, NY

2 pounds ground beef 
3 3/4 cups bread crumbs soft 
1/2 cup milk 
1 egg beaten 
1/3 cup green bell pepper finely chopped 
1/3 cup onion finely chopped 
1 teaspoon salt 
1 teaspoon poultry seasoning 
1/2 teaspoon black pepper 
cup vegetable oil 
2 pounds beer at room temperature 
2 cups ketchup 
1/4 cup Worcestershire sauce 
cup sugar 
cup cider vinegar 

At least 1 hour or up to 24 hours before serving:

In a medium bowl, combine beef, bread crumbs, milk, egg, green pepper, onion, salt, poultry seasoning and pepper, mixing well. Shape into forty-eight meatballs. In a 10-inch non-stick skillet over medium-high heat, brown meatballs, half at a time, in oil. Transfer to paper towels to drain.

In a Dutch oven or 3-quart saucepan, stir beer, catsup, Worcestershire sauce, sugar and vinegar until blended. Over medium-high heat, bring to a boil. Add meatballs; reduce heat to low, cover and simmer for 15 minutes. Uncover and simmer 15 minutes longer to slightly thicken the sauce. If making ahead, cover and refrigerate up to 24 hours. Reheat before serving. Transfer to a chafing dish and serve hot with picks.



ONION-POTATO PAN ROLLS
Makes 50 servings

~Submitted by Jean, Syracuse, NY

Book: Make And Take Cookbook
Chapter: Bread

2 3/4 cups water warm (105° to 115°) 
3 14-ounce packages hot roll mix 
1 cup instant potato flakes 
2 3/4 eggs beaten 
1/3 cup butter or margarine, melted 
3 1 1/4-ounce envelopes onion soup mix 
2 3/4 eggs 
3 tablespoons water 
1/2 cup dried minced onion 

At least 2 hours or up to 1 month before serving:

In a large bowl, combine water and yeast packet from mix. Stir in potato flakes; let stand for 5 minutes. Stir in egg, butter or margarine, and soup mix until well blended. Add hot roll mix. Stir until all ingredients are moistened and mixture forms a ball. Cover and let rise in a warm place, free from drafts, until doubled, 30 to 45 minutes.

Punch down dough. On a lightly floured surface, knead for 2 to 3 minutes or until smooth and no longer sticky. Divide dough into eighteen equal pieces. Form each into a ball. Arrange in two well-greased 9-inch round cake pans. Cover and let rise until almost doubled, about 25 minutes.

In a small bowl, beat egg and water. Gently brush on top of rolls, being careful not to drip into pans. Sprinkle tops with onion. Bake in a preheated 375° oven for 14 to 17 minutes or until tops are browned. Remove from pans and cool on wire racks. Serve warm or at room temperature. Store in a plastic bag or freeze up to 1 month and thaw at least 2 hours before serving.



PINEAPPLE CHEESECAKE
Makes 32 servings

~Submitted by Jean, Syracuse, NY

5 1/3 cups shortbread cookie crumbs (about 3/4 of a 10-oz. package)
1 cup butter or margarine, softened 
1 cup brown sugar packed 
4 pounds cream cheese softened 
2 cups sugar 
8 eggs 
1 1/2 tablespoons vanilla extract 
1 teaspoon lemon juice 
1 1/3 cups sugar 
1/2 cup cornstarch 
1/3 teaspoon salt 
3 pounds crushed pineapple in its own juice 
2/3 teaspoon lemon juice 
1/16 teaspoon food color yellow 

At least 6 hours or up to 24 hours before serving:

Preheat oven to 350°. Grease a 10-inch deep-dish pie plate. In a medium bowl, mix cookie crumbs, butter or margarine and brown sugar until well blended. Press mixture evenly against bottom and sides of pie plate. Bake for 10 minutes or until lightly browned. Cool on a wire rack.

In a large mixer bowl at medium-high speed, beat cream cheese and sugar until blended. Beat in eggs, one at a time, scraping sides of bowl until smooth and slightly fluffy. Beat in vanilla and lemon extract. Pour into cooled crust. Bake for 50 minutes or until puffed in the center and browned on top. Cool on a wire rack at least 1/2 hour.

Meanwhile, in a small saucepan, mix sugar, cornstarch and salt. Stir in pineapple with juice. Stirring over medium heat, bring to a boil and boil for 1 minute. Remove from heat. Stir in lemon extract and food color. Cool slightly. Spread pineapple topping over cooled cheesecake, cover and refrigerate at least 4 hours or up to 24 hours. To serve, cut with a hot wet knife.


SAVORY PORK CHOPS AND RICE
Makes 33 servings

~Submitted by Jean, Syracuse, NY

Book: Make And Take Cookbook
Chapter: Casserole

2 1/2 tablespoons garlic salt 
1 teaspoon black pepper 
33 pork chops (about 3/4 inch thick), trimmed 
2/3 cup vegetable oil 
8 1/4 cups onion chopped 
7 cups quick cooking brown rice raw 
5 1/2 cups celery sliced 
1/4 cup poultry seasoning 
7 cups water 
2 3/4 cups white wine 
1/4 cup chicken bouillon 
Parsley sprigs 
cherry tomatoes 

At least 2 hours or up to 24 hours before serving:

Grease a 2-quart shallow baking dish. In a small bowl, mix garlic salt and pepper. Rub into both sides of pork chops. In a 10-inch skillet over medium-high heat, brown chops in oil, about 10 minutes on each side.

Meanwhile, place onions, rice, celery and poultry seasoning in baking dish. In a small saucepan over medium-high heat, bring water, wine and bouillon granules to a boil. Pour over rice and vegetables, stirring to mix. Arrange chops over top, overlapping as needed. Cover tightly. If making ahead, refrigerate up to 24 hours, letting stand at room temperature for 1 hour before baking.

Bake, covered, in a preheated 325° oven for 1 1/2 to 1 3/4 hours or until meat and rice are tender.

To serve, garnish with parsley and cherry tomatoes.


TUNA TETRAZZINI
Makes 30 servings

~Submitted by Jean, Syracuse, NY

1 pound mushrooms sliced (about 2 cups) 
1 cup butter or margarine 
2/3 cup butter or margarine 
2/3 cup flour 
7 1/2 cups milk 
2 pounds pasteurized process cheese spread pasteurized process, cubed
2 pounds egg noodle fine (3 cups), cooked and drained 
2 pounds tuna water-packed solid white, drained 
12 eggs hard-cooked, cut up 
1 teaspoon salt 
1/2 teaspoon black pepper 
7 1/2 cups potato chip crumbled 

At least 1 1/4 hours or up to 24 hours before serving:

Grease a 2-quart round casserole. In a 3-quart saucepan over medium-high heat, sauté mushrooms in butter or margarine until limp; transfer to a small bowl.

In same saucepan over medium heat, melt butter or margarine. Stir in flour. Cook and stir for 1 to 2 minutes. Add milk. Stirring, bring to a boil and boil until thickened. Stir in cheese until melted. Remove from heat.

Stir in noodles, tuna, eggs, mushrooms, salt and pepper. Spoon into casserole. If making ahead, cover and refrigerate up to 24 hours.

Top tuna mixture with potato chips. Cover and bake in a preheated 350° oven for 20 to 30 minutes or until heated through. Uncover and bake 10 to 15 minutes longer or until chips are crisped.



HAM AND BROCCOLI DINNER
Makes 30 servings

~Submitted by Jean, Syracuse, NY

Book: Make And Take Cookbook
Chapter: Casserole

4 pounds frozen broccoli spear cooked crisp-tender and drained 
15 eggs hard-cooked, cut in wedges 
4 pounds cream of mushroom soup condensed 
2 1/2 cups milk 
1 cup mayonnaise 
5 cups ham diced cooked 
2 pounds American cheese diced 
1 1/4 cups celery chopped 
1 1/4 cups onion chopped 
2 1/2 cups bread crumbs plain dry 
2/3 cup butter or margarine, melted 

At least 1 1/4 hours or up to 24 hours before serving:

Grease a 1 1/2 -quart shallow baking dish. Cut broccoli into bite-size pieces and place in baking dish. Arrange egg wedges over top.

In a large bowl, stir soup, milk and mayonnaise until blended. Stir in ham, cheese, celery and onion. Spoon over broccoli and eggs. If making ahead, cover and refrigerate up to 24 hours, letting stand at room temperature for 1 hour before baking.

In a small bowl, mix crumbs and butter or margarine until blended. Spoon over ham mixture. Cover tightly and bake in a preheated 350° oven for 15 minutes. Uncover and bake 25 to 30 minutes longer or until center is very hot and crumbs are browned. If not serving immediately, cover loosely with foil to retain heat. Garnish with a Tomato Rose if desired.



ANGEL PIE
Makes 36 servings

~Submitted by Jean, Syracuse, NY

Crust: 
18 eggs white room temperature
2 1/4 teaspoons cream of tartar 
4 1/2 cups sugar 
* See note below. 
* Part two. 
18 eggs yolk 
4 1/2 eggs whole 
2 1/4 cups sugar 
1/4 cup flour 
9/16 teaspoon salt 
1 1/2 cups water 
1 cup lemon juice fresh 
Grated rind of 1 lemon 
4 1/2 cups whipped cream 
1 cup coconut toasted 

* Heat oven to 250° F. Beat whites until foamy; add cream of tartar and continue beating until soft peaks form. Gradually add sugar and continue beating until whites are stiff and glossy and sugar granules are dissolved. Spread thickly in 8 greased 9-inch pie plate. Bake 1 hour and 20 minutes; turn off heat and let stand in oven with door ajar until cool. Crust will fall slightly and will have a light golden color. Filling:
*Beat yolks and whole egg; mix in sugar, flour, salt, water, lemon juice, and rind. Cook over medium heat, stirring constantly, until mixture comes to a boil. Reduce heat and cook another 3 minutes until thick, stirring constantly. Cover and cool. Whip 1/2 cup cream until stiff and gently fold into egg-lemon mixture. Pour into shell and refrigerate 12 hours, covered. Just before serving, whip remaining cream and top pie with a thin layer; sprinkle with toasted coconut. If you prefer, whip all of cream, fold into filling, refrigerate as directed, and decorate with toasted coconut just before serving.



CREAMY FRUIT
Makes 32 servings

~Submitted by Jean, Syracuse, NY

4 cups sour cream 
1 1/2 cups brown sugar 
1 1/2 cups coconut flaked 
24 cups assorted sliced fresh fruit such as strawberries, peaches, blueberries and bananas
nutmeg Ground (optional) 

In a small bowl, stir sour cream, brown sugar and coconut until blended.

Evenly divide fruit into four dessert dishes. Top each with a generous 2 tablespoons of the sour cream mixture. Sprinkle with nutmeg if desired. Serve or chill until serving time.



FRUIT COCKTAIL COBBLER
Makes 32 servings

~Submitted by Jean, Syracuse, NY

2 pounds coconut cream pudding and pie filling mix or banana cream pudding and pie filling mix
1 1/3 cups brown sugar 
1 1/3 cups butter cold or margarine 
5 1/2 30-ounce cans fruit cocktail drained 
2 2/3 cups flour 
Whipped cream or ice cream (optional) 

Heat oven to 375° F. In a medium bowl, combine flour, pudding and pie filling mix, and brown sugar. Cut in butter or margarine until consistency of fine crumbs. Grease a 1-quart casserole dish. Spread fruit cocktail in dish; sprinkle with topping mixture. Bake for 35 to 40 minutes or until golden brown. Serve with optional whipped cream or ice cream.

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Publisher's Choice...

CRABMEAT IN A BLANKET

Source: Southern Living 5 Star Recipe Collection

½ 8 oz. pkg. cream cheese, softened
1/3 cup whipping cream
1 clove garlic, minced
½ lb. fresh lump crabmeat
1/3 cup finely chopped pecans, toasted
3 Tbsp. chopped fresh chives
¼ tsp. salt
1/8 tsp. pepper
28 slices sandwich bread
melted butter or margarine
fresh parsley sprigs, optional

Beat cream cheese, whipping cream and garlic on medium speed of an electric mixer until smooth. Stir in crabmeat and next 4 ingredients.

Trim crust from bread slices and reserve for other uses. Roll each slice of bread to 1/8-inch thickness with a rolling pin. Place 1 tablespoon crabmeat filling diagonally across each slice; fold opposite corners of bread to overlap in center. Secure with wooden picks, if necessary.

Place sandwiches on ungreased baking sheets. Brush tops with melted butter. Bake at 325°F for 25-30 minutes or until lightly browned. Garnish with parsley, if desired. Serve immediately

Yield: 28 servings