Crock Pot Macaroni and Cheese

2 cups dry elbow macaroni, cooked
12 oz. evaporated milk
1 1/2 cups milk
 4 cups cheddar cheese, grated
4 TBS melted butter
1 tsp salt
1/4 tsp pepper

1/4 tsp sugar
2 eggs, beaten
paprika to taste (optional)

Spray crock pot with non-stick spray.
Place cooked macaroni in pot.
Add milks, salt, pepper, butter, and cheese.
Combine eggs and sugar and add to mixture.
Sprinkle with paprika.
Cook on HIGH for 3 hours.

(From Leslie Smith)

Raspberry Jello Salad

1 10-oz pkg frozen raspberries
2 3-oz pkgs raspberry jello
2 cups boiling water
1 pint vanilla ice cream
1 8-oz can frozen pink lemonade concentrate

Thaw raspberries and drain (reserve juice to make up part of water)
Dissolve jello in boiling water.
Add ice cream and stir until melyed.
Stir in pink lemonade concentrate.
Chill until partially set.
Add raspberries.
Pour into dis and chill until completely set.

Chicken Pan Pie

5 - 6 boneless, skinless chicken breasts - cooked and cubed
1 can cream of chicken soup
1 can chicken broth
1 cup sour cream
2 - 3 cups frozen mixed vegetables - no need to thaw
1 1/2 cups Bisquik
1 1/2 cups milk

Preheat oven to 400°
Place chicken in bottom of a 13" X 9" baking dish.
Sprinkle vegetables on top.
Add pepper to taste.
Mix together soups and sour cream and pour over chicken and vegetables.
Mix together Bisquik and milk and pour evenly over all.
Bake 1 hour until top is golden.

Mom's Green Bean Casserole

1 1/2 TBS butter
3 TBS flour
1 1/2 cups milk
1 chopped onion
2 cloves minced garlic
1 1/4 lbs. fresh green beans, ends trimmed
4 tsp dry ranch dressing mix
1/2 tsp pepper
1 cup fresh toasted bread crumbs

Cook beans until just crisp-tender.
Make a white sauce of the butter, flour, and milk.
Stir in dressing mix and pepper.
Heat oven to 350°
Cook onion and garlic until tender. Divide in half.
Combine green beans with 1/2 of the onions and the sauce.
Place in a 1 1/2 quart baking dish.
Combine other half of the onions with the bread crumbs and sprinkle over casserole.
Bake uncovered at 350° for 30 minutes
(From Genavieve Hunter)

Barbecue Meatballs

For Meatballs:
1 1/2 lbs ground beef
1 cup evaporated milk
3/4 cup oatmeal
1/4 cup finely chopped onion
1 tsp salt
1/2 tsp pepper

For Sauce:
1/2 cup water
1 cup catsup
2 TBS vinegar
2 TBS brown sugar

Mix meatball ingredients together and form into balls.
Place in a casserole dish.
Mix all sauce ingredients together and pour over meatballs.
Bake at 350° for 1 hour.

Orange Glazed Carrots

1 1/2 lbs. fresh carrots, sliced (or small baby carrots)
1 1/2 cups orange juice
1 tsp lemon zest
3/4 tsp pepper
1 tsp lemon juice

Combine all ingredients in a saucepan.
Cover and simmer 15 minutes, stirring occasionally.
Uncover and continue to simmer, stirring frequently, until most of the liquid is evaporated and carrots are tender and glazed.

Cranberry Mousse

1 cup cranberry juice cocktail
1 3-oz pkg cranberry jell-o
1 16-oz can jellied cranberry sauce
2 cups Cool Whip

In a saucepan, heat juice until just boiling.
Remove from heat and stir in jell-o until dissolved.
Transfer to a large mixing bowl.

In a small bowl, beat cranberry sauce with electric mixer
on high speed for about 1 minute.
Stir this into jell-o mixture.
Chill until mixture begins to thicken, but is not set.
Using a rubber spatula, gently fold in Cool Whip.
Spoon into serving dishes.
Chill until firm.