Food

One thing everyone in the world has in common!

You found our secrets!

Here are some favorite recipes from a few of our past and present coworkers

Preferred Potato Pie

by Danny D.

Prep Time: 15 minutes Cook Time: 45 minutes Serves 8-16

Ingredients:

  • 1 cup evaporated milk
  • 1/2 cup sour cream
  • 1 teaspoon salt

Preparation:

  1. Place potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender; drain.
  2. Preheat oven to 350° F. Grease 2 1/2- to 3-quart casserole dish.
  3. Return potatoes to saucepan; add evaporated milk, sour cream, salt and pepper. Beat with hand-held mixer until smooth. Stir in 1 1/2 cups cheese and half of bacon. Spoon mixture into prepared casserole dish.
  4. Bake for 20 to 25 minutes or until heated through. Top with remaining 1/2 cup cheese, remaining bacon and green onions. Bake for an additional 3 minutes or until cheese is melted.
  5. Savor your earning!

Tip:

This dish can be assembled ahead of time and refrigerated for a potluck or gathering by only completing steps 1 -3. Then when ready Cover with foil and bake at 350° F for 40 to 45 minutes or until heated. Uncover; top with cheese, bacon and green onions; bake for an additional 3 minutes or until cheese is melted.

Peanut Butter Fudge No Bake Cookies

by Jed W.

Prep Time: 10 minutes Cook Time: 6-10 hours Serves 8-10

Ingredients:

  • 1 stick margarine
  • 1/2 cup milk
  • 2 cups sugar
  • 1/3 cup peanut butter
  • 1 tablespoon vanilla extract
  • 1/3 cup cocoa
  • 3 cups quick oats

Preparation:

  1. Mix margarine, milk, cocoa and sugar in sauce pan and put on medium heat until it boils. Let boil for 3 full minutes.
  2. Remove from heat and mix in the remaining ingredients.
  3. Drop 1 inch balls onto waxed paper and let cool. 
  4. Enjoy! (You only have to share if you are married!)

Red Beans and Rice

by Darrin C.

Add Your Heading Text Here

Ingredients:

  • 1 1/2 pounds dried red beans (preferably New Orleans Camelia brand)
  • 1 pound Andouille sausage, sliced 1/2-inch thick (smoked sausage can also be used)
  • 4 tablespoons olive oil
  • 6 garlic cloves, minced
  • 2 medium onions, finely diced
  • 1 large rib celery, finely diced
  • 1 medium green bell pepper, chopped
  • 1  tablespoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 3 bay leaves
  • 2 teaspoons dried basil
  • 3/4 teaspoon rubbed sage
  • 1 cup chopped fresh parsley
  • 1 bunch fresh green onions, chopped
  • Cooked white long-grain rice, for serving

Preparation

  1. In a large bowl, cover beans in water and soak for at least 4 hours or overnight. (Water should cover beans by at least an inch.)
  2. In a large, heavy pot, brown sausage in 1 tablespoon of oil until slightly crisp. Add remaining oil, then the garlic and onions. Sauté over medium heat until onions become transparent and limp. Add celery and bell pepper and sauté for 5 minutes.
  3. Pour soaked beans and water into the pot and bring to a simmer. Add black pepper, cayenne, salt and all herbs except parsley.
  4. Cook until beans are softened, about 1 1/2 to 2 hours. Taste and adjust seasonings.
  5. Fifteen minutes before serving, remove 1 cup of beans to a bowl and, using a fork, mash them and stir back into the pot to enhance the creamy texture of the dish.
  6. Add parsley and green onions. Simmer about 15 minutes, taste and adjust seasoning, and add up to 1 cup more water if beans seem too thick.
  7. Remove bay leaves and discard.
  8. Serve over white long-grain rice.

 

Children's Favorite Chicken Casserole

by Brandon D.

Prep Time: 10 minutes Cook Time: 30-45 minutes Serves 6-8

Ingredients:

  • 1 package Chicken Flavored Stove Top Stuffing
  • 1-2 lbs Tyson boneless, skinless chicken breasts or tenderloins
  • 1 can Campbell’s Cream of Chicken Soup
  • 1/3 cup Lucerne Sour Cream
  • 16 oz Birds Eye Frozen Mixed Vegetables
  • 16 ounces Lucerne Sliced Mozzarella Cheese
  • Salt/Pepper to taste
  • 4-5 Garlic Cloves, minced

Preparation:

    1. Spray a 9 x 13 baking pan or casserole dish with cooking spray. Preheat oven to 400 degrees.
    2. In a bowl, combine the chicken, cream of chicken soup, sour cream, veggies, salt, pepper, and garlic.
    3. Spread mixture onto bottom of prepared pan.
    4. Prepare stuffing according to package directions.
    5. Add one layer sliced  mozzarella cheese
    6. Spread prepared stuffing evenly on top of mozzarella cheese layer.
    7. Place casserole in oven and bake for about 30 minutes, or until chicken is cooked through. Verify with thermometer.
    8. Serve!

Slow Cooker Beef Stew

by Donald D.

Prep Time: 15 minutes Cook Time: 6-10 hours Serves 8

Ingredients:

  • 2 pounds beef stew meat (cut into bite-sized pieces
  • 1 teaspoon salt
  • 1 teaspoon ground pepper
  • 1 medium red onion (finely chopped)
  • 2 celery ribs sliced about 1/4 inch
  • 2-3 cloves of garlic (minced)
  • 6 ounce can tomato paste
  • 32 ounces beef broth
  • 2 tablespoons worcestershire sauce
  • 2 tablespoons steak sauce
  • 2 cups baby carrots (cut into 1/2 inch pieces
  • 4-5 small red potatoes (skin on, scrubbed, cut into bite sized pieces, about 3 cups
  • 1 tablespoon dried parsley
  • 1 teaspoon oregano
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 1/4 cup flour
  • 1/4 cup water

Preparation:

  1. Combine in a 6 quart slow cooker: Beef stew meat, celery, carrots, red onion, red potatoes, salt, ground pepper, garlic, tomato paste, beef broth, worcestershire sauce, steak sauce, carrots, parsley, and oregano.
  2. Cook covered on low for 10 hours or on high for 6-7 hours.
  3. About 30 minutes before finished, mix water and flour  in a small dish until well thoroughly combined. Slowly stir the water and flour mixture into the slow cooker to add thickness.
  4. Finally add the frozen peas and frozen corn to the stew and cook for the remaining 30 minutes. 
  5. Serve hot with your favorite exotic bread or crackers and salad.

Superb Pasta Salad

by Corey C.

Prep Time: 30 minutes Fridge Time: 30 minutes Serves 6-8

Ingredients:
  • 8 ounces rotini pasta (Barilla is best)
  • 1 large organic tomato, chopped
  • 1 medium organic green pepper, chopped
  • 1 medium organic red pepper, chopped
  • 1 small organic onion, chopped (optional)
  • 1 (2 1/4 ounce) can black olives, drained and sliced
  • 1 (8 ounce) bottle sun-dried tomato salad dressing
  • 1/4 cup grated parmesan and romano cheese

Preparation:

 
  1. Cook pasta according to directions, about 8 minutes, stirring occasionally.
  2. While pasta is cooking, chop tomato, peppers and onion into very small pieces. Add olives and mix.
  3. Drain Rotini; rinse with cold water for about 3 minutes.
  4. Mix pasta with tomato, peppers, onion and olives.
  5. Refrigerate for about 1/2 an hour.
  6. Add salad dressing; mix well.
  7. Add Parmesan cheese; mix well.
  8. Serve immediately.

Tip:

If you have left overs, you will have to “re-wet” salad by adding a little more salad dressing and stirring well the next day, especially if you substitute the dressing with a fat-free dressing.

 

Cream Cheese Sausage Balls

by Candice W

Prep Time: 15 minutes Cook Time: 18 minutes Yields about 5 dozen

Ingredients:

  • 1 pound hot sausage
  • 1 (8 ounce) package cream cheese softened
  • 1 1/4 cups Bisquick
  • 1 cup shredded cheddar cheese

Equipment:

  • Kitchen-Aid mixer or equivalent recommended

Preparation:

    1. Preheat oven to 400 degrees
    2. Mix all ingredients until well combined (I use my KitchenAid mixer with the dough hook attachment)
    3. Roll into 1 inch balls and place on a rimmed baking sheet
    4. Bake for 18 – 22 minutes, or until brown.

Notes:

Slow Cooker Beef Stew

by Donald D.

Prep Time: 15 minutes Cook Time: 6-10 hours Serves 8

Ingredients:

  • 2 pounds beef stew meat (cut into bite-sized pieces
  • 1 teaspoon salt
  • 1 teaspoon ground pepper
  • 1 medium red onion (finely chopped)
  • 2 celery ribs sliced about 1/4 inch
  • 2-3 cloves of garlic (minced)
  • 6 ounce can tomato paste
  • 32 ounces beef broth
  • 2 tablespoons worcestershire sauce
  • 2 tablespoons steak sauce
  • 2 cups baby carrots (cut into 1/2 inch pieces
  • 4-5 small red potatoes (skin on, scrubbed, cut into bite sized pieces, about 3 cups
  • 1 tablespoon dried parsley
  • 1 teaspoon oregano
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 1/4 cup flour
  • 1/4 cup water

Preparation:

  1. Combine in a 6 quart slow cooker: Beef stew meat, celery, carrots, red onion, red potatoes, salt, ground pepper, garlic, tomato paste, beef broth, worcestershire sauce, steak sauce, carrots, parsley, and oregano.
  2. Cook covered on low for 10 hours or on high for 6-7 hours.
  3. About 30 minutes before finished, mix water and flour  in a small dish until well thoroughly combined. Slowly stir the water and flour mixture into the slow cooker to add thickness.
  4. Finally add the frozen peas and frozen corn to the stew and cook for the remaining 30 minutes. 
  5. Serve hot with your favorite exotic bread or crackers and salad.

Superb Pasta Salad

by Corey C.

Prep Time: 30 minutes Fridge Time: 30 minutes Serves 6-8

Ingredients:
  • 8 ounces rotini pasta (Barilla is best)
  • 1 large organic tomato, chopped
  • 1 medium organic green pepper, chopped
  • 1 medium organic red pepper, chopped
  • 1 small organic onion, chopped (optional)
  • 1 (2 1/4 ounce) can black olives, drained and sliced
  • 1 (8 ounce) bottle sun-dried tomato salad dressing
  • 1/4 cup grated parmesan and romano cheese

Preparation:

 
  1. Cook pasta according to directions, about 8 minutes, stirring occasionally.
  2. While pasta is cooking, chop tomato, peppers and onion into very small pieces. Add olives and mix.
  3. Drain Rotini; rinse with cold water for about 3 minutes.
  4. Mix pasta with tomato, peppers, onion and olives.
  5. Refrigerate for about 1/2 an hour.
  6. Add salad dressing; mix well.
  7. Add Parmesan cheese; mix well.
  8. Serve immediately.

Tip:

If you have left overs, you will have to “re-wet” salad by adding a little more salad dressing and stirring well the next day, especially if you substitute the dressing with a fat-free dressing.