Chuckwagon Lunch

SPAGHETTI SALAD made by Mary Ann

1 lb. thin spaghetti, cooked, drained, and cooled
Cherry tomatoes
1 (16 oz) bottle of Kraft Tuscan Italian House Dressing
2 Zucchinis
1 small green pepper (optional)
1 bottle McCormick "Salad Supreme"

Cook and drain spaghetti according to package.  Add all ingredients to spaghetti and let flavors blend overnight.

POTATO SALAD made by Diane

red skinned potatoes, quartered and cut into 1/4 - 1/2 inch slices
radishes, sliced thinly
celery, sliced thinly
capers, chopped
scallions, chopped
rosemary, chopped
olive oil
lemon juice
salt and pepper to taste

Cook potatoes for about 10 mins. in boiling, salted water until done, but not soft.  Combine the potatoes with the other ingredients and use your own preference as to how much of each you want to add.

COLE SLAW made by Connie

Slaw:
2 lbs. shredded cabbage
1 minced green pepper
2 stalks chopped celery
2 carrots shredded
2 oz. jar pimentos
Dressing:
3 Tbsp. vinegar
1 1/2 cup salad dressing (not Mayo)
1/2 cup white sugar
3 Tbsp. white horseradish

Combine ingredients for slaw in a large bowl.  Layer dressing and toss to combine.  Refrigerate overnight and toss frequently.  Good to make 24 hours ahead overnight.

NATE CLEMENTS' HONEY BAKED BEANS made by Kathy

55 oz. can Bush baked beans

1/2 lb. Bob Evans sausage roll, cooked, drained and roughly chopped

1/4 cup diced onion

1/4 cup diced green pepper

1/4 cup brown sugar

1 Tbsp. sugar

1/4 cup honey

2 Tbsp. Mrs. Butterworth's pancake syrup

Heat oven to 375 degrees.  Pout beans into a 13 x 9 inch roasting pan.  Add remaining ingredients and mix well.  Bake for 45 minutes or until syrup is thickened.  Makes 4-6 servings.

JIFFY CORNBREAD PLUS made by Diane

Follow directions for jiffy cornbread mix.  Add chopped red and green peppers and chopped scallions. 

CHUCKWAGON BEEF STEW made by Judi

2 lbs. stew meat (cut into small pieces)
flour
olive oil
salt and pepper
5-6 redskin potatoes (scrubbed and cut into quarters)
4-5 carrots (cut into 2 in. chunks)
1 large vidalia onion (cut into chunks)
2-3 very ripe tomatoes (cut up) or 1 can crushed tomatoes
1 cup red wine
water and beef bouillion to cover meat and potato mixture

Dredge the stew meat in flour, salt and pepper, and then brown slightly in olive oil.  Put the meat into a large crockpot and add the potatoes, carrots, onion, tomatoes, wine, and enough water and beef bouillion to cover all.  Cook on high for about 1 hour and then lower temp until the meat and veggies are tender, about 4-5 hours.

Cooks note:  I have also used green beans, corn, and peas.  I also added 2 bay leaves and garlic.  Other suggestions may be green chilies, zucchini, and yellow squash.



CHILI made by Lori

I apologize that I do not have a picture of the chili.  It is floating somewhere in cyberspace and I am too busy to search for it.  It was delicious so give it a try.

2 lbs. lean ground beef, browned
1 red pepper
1 onion
2 Tbsp. olive oil
1 can kidney beans
2 16 oz. cans diced tomatoes

Saute chopped onion and red pepper.  Add diced tomatoes, kidney beans, and the browned ground beef and cook in a crock for 2 hours on high.

HOMEMADE APPLESAUCE made by Diane

4 apples, peeled and cored and cut into chunks
1/4 cup sugar
1/2 cup water
1/2 - 1 lemon, juiced

Combine all of the above and cook covered over medium heat for 15-20 mins.  While the apples are soft mash.  Serve hot or cold.  Variations:  you can add brown sugar or cinnamon.

OVEN ROASTED POTATOES made by Stacey

potatoes, cut into large chunks
oil or butter
paprika (about 2 Tbsp. per 4 potatoes)
salt
pepper

Coat the potatoes with the oil or butter and spread onto a baking sheet.  Cook until tender at 350 degrees.

MEAT LOAF made by Judi

MARINATED CHICKEN made by Sandi 

Add Wishbone Italian Dressing to any amount of chicken that you desire and let it marinate overnight.  Add enough to saturate the chicken.  Grill the next day for easy, flavorful, and moist chicken.

CHOCOLATE CHIP COOKIES made by Lori with help from daughter Lindsay and friends Lexi and Suzie.  We always enjoy having our kids come and help and train as future Lovely Lunch Ladies and they look so good in my pictures!

2 1/4 cups flour

3/4 cups brown sugar

3/4 cup white sugar

1 tsp. baking soda

1 tsp. vanilla

2 eggs

1 package chocolate chips

Preheat oven to 350 degrees.  Mix eggs, both kinds of sugar, and vanilla slowly and then add the flour and baking soda.   Mix in 1 package chocolate chips.  Grease cookie sheets and drop dough by teaspoons.  Bake about 10 minutes or until lightly browned.

TEXAS SHEET CAKE made by Andrea

This is my third sheet cakes in 3 visits to Ronald McDonald House.  Look on past blogs for the almond and red velvet versions.

Cake:

2 cups flour

2 tsp. baking soda

2 cups sugar

1 tsp. cinnamon

2 sticks butter

2 Tbsp. cocoa

1 cup water

2 eggs

1/2 cup buttermilk

1 tsp. vanilla

Frosting:

1 stick butter

4 Tbsp. cocoa

6 Tbsp. buttermilk

1 tsp. vanilla

3/4 cup nuts (optional)

1 box powdered sugar

Preheat oven to 350 degrees.  Mix the flour, sugar, baking soda, and cinnamon together and set aside.  In a saucepan combine the butter, cocoa, and water and bring to a boil.  Add this to the flour mixture and stir well.  Then add the eggs, buttermilk, and vanilla and beat well.  Pour into a greased and floured jelly roll pan and bake for about 20 minutes.

While cake is baking make the frosting as it will need to go on the cake while still warm.  In a saucepan bring the butter, buttermilk, and cocoa to a boil.  Remove from heat and stir in the confectioners sugar, nuts, and vanilla.  Beat well and pour over cake while still warm.

HAMBURGER COOKIES made by Stacey with help from Lois and shown by Judi's grandchildren Kaylen and Brandon.

1 box Nilla wafers

1 can of frosting

1 package of Keebler Grasshopper Cookies

red food coloring

green food coloring

yellow food coloring

coconut (optional)

honey

sesame seeds

Divide the frosting into 3 and tint with red for the ketchup, yellow for the mustard, and green for the lettuce.  Assemble the cookies by putting a grasshopper cookie in the middle to look like a hamburger.  Add a dab of honey on top and place the sesame seeds to look like the top of a bun. 

APPLE PIE SWIRL COFFEE CAKE made by Connie

4 cups original Bisquick mix

1/2 cup granulated sugar

1/4 cup butter or margarine, melted

1/2 cup milk

1 tsp. vanilla

1 tsp. almond extract

3 eggs

1 can apple pie filling (may use cherry or others you may prefer)

Glaze:

1 cup powdered sugar

1 - 2 Tbsp. milk

SYMPHONY BROWNIES made by Barb

17.6 oz. brownie mix

3 6 oz. symphony candy bars

Line a 13 x 9 inch pan with aluminum foil so it overlaps the edges a little and then spray with cooking spray.  Make brownie mix according to package directions.  Put in half of the brownie mixture and place the candy bars side by side on top.  Cover with the remaining batter.  Bake according to package directions.  Cool completely and then lift out of the pan with the aluminum foil.  Cut into squares.

Lori was a popular lunch lady as she brought a great craft project for the kids.  They made tie-dyed butterflies and they were just beautiful.  Thanks Lori!