Cook of the Week: Pat Hamilton recipes

Adam Robison | Buy at photos.djournal.com English Pea Casserole

Adam Robison | Buy at photos.djournal.com
English Pea Casserole

Chicken Spaghetti

4 large skinless, boneless chicken breast halves

1 (16-ounce) package spaghetti

1 can Ro-tel tomatoes

1 (2-pound) box Velveeta processed cheese

2 cans cream of chicken soup

1 small can mushrooms

Seasoned bread crumbs (optional)

Boil chicken until tender, reserving the broth. When chicken is cool, chop and set aside.

Cook spaghetti in reserved broth and drain. Combine cooked spaghetti and chopped chicken with tomatoes, cheese, soup and mushrooms. Pour mixture into a large greased casserole. Sprinkle with bread crumbs, if using. Bake at 350 degrees for 30 minutes or until slightly browned and bubbly.

Payday Bars

1 (12-ounce) bag peanut butter chips

3 tablespoons margarine

1 can sweetened condensed milk

2 cups mini marshmallows

1 jar dry-roasted peanuts, divided

Melt chips and margarine in the microwave. Add milk and marshmallows. Sprinkle about 1 cup peanuts in bottom of a greased 9×13-inch pan. Pour marshmallow mixture on top and sprinkle with 1 cup peanuts. Press down. Cool and cut into squares.

Grandma’s Fresh Apple Cake

3 eggs

2 cups sugar

1 teaspoon vanilla

1 cup oil

21⁄2 cups self-rising flour

2 cups peeled, diced apples

1 cup chopped nuts

Preheat oven to 350 degrees.

Combine eggs, sugar, vanilla and oil. Slowly add in flour and mix until smooth. Fold in apples and nuts. Batter will be very thick. Pour into a greased, floured Bundt pan. Bake for 1 hour. Serve warm with ice cream or whipped cream.

English Pea Casserole

2 cans English peas, drained

1 can sliced water chestnuts, drained

1 can cream of mushroom soup

3 hard-boiled eggs, sliced

1 small can french-fried onions

Combine peas, water chestnuts, soup and eggs. Pour into a greased 1-quart casserole. Top with onions and bake for 30 to 40 minutes at 350 degrees.

Pizza Meatloaf

1 (8-ounce) can pizza sauce, divided

1⁄2 cup shredded Mozzarella cheese, divided

2 pounds ground beef

1⁄2 cup chopped green bell pepper

1⁄2 cup chopped onion

2 eggs

1 cup cracker crumbs

1 teaspoon salt

1 teaspoon pepper

1 teaspoon oregano

Combine 3⁄4 cup sauce and 1⁄4 cup cheese with remaining ingredients and form into a loaf. Place on a baking sheet and bake for 50 minutes at 375 degrees. Remove from oven and drain off grease. Pour remaining 1⁄4 cup sauce over the top and bake for 5 minutes. Sprinkle with remaining 1⁄4 cup shredded cheese and bake for 10 minutes more or until cheese melts.

Sweet Potato Casserole

3 cups cooked, mashed sweet potatoes

2 eggs

1 cup sugar

1⁄4 cup milk

1⁄2 stick melted butter

Salt and pepper

Topping

1 cup brown sugar

2 sticks margarine

1 cup self-rising flour

1 cup chopped pecans

Combine sweet potatoes, eggs, sugar, milk, melted butter and salt and pepper and spoon mixture into a greased casserole.

Combine brown sugar, 2 sticks margarine, flour and pecans and sprinkle over the top of the potato mixture. Bake at 350 degrees for 30 to 40 minutes or until lightly browned.

Hot Dip

11⁄2 pounds ground beef, cooked and drained

1 (2-pound) box Velveeta processed cheese

1 (16-ounce) jar picante sauce

1 large can sliced mushrooms

1 small can chopped green chilies

1 can cream of celery soup

Combine all ingredients and keep warm on low in a Crock-Pot until ready to serve with tortilla chips or Scoops.