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 This recipe has been one of my family’s favorites for many years. Even those who don’t normally like cabbage really go for this cheesy casserole!
1 large head cabbage
8 ounces process cheese spread (Velveeta), cubed
2 cups milk
1/4 cup butter, cubed
30 saltine crackers, crushed
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/2 cup grated Parmesan cheese
1. Cut the cabbage head into several large chunks; place in a large pot and cover with water. Bring to a boil and continue boiling until the cabbage is tender; drain well. Transfer to a 9-inch x 13-inch x 2-inch baking dish.
2. Stir all the remaining ingredients, except the Parmesan cheese, into the cabbage; blend well. Cover and bake at 350 degrees F. for 20 minutes or until hot and bubbly.
3. Remove cover and sprinkle with Parmesan cheese; bake, uncovered, for 5 to 10 minutes longer or until Parmesan cheese is lightly browned. Makes 8 servings.
Emily
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 Rich, creamy cheese sauce and tender bites of pasta sprinkled with cheddar and crushed salad croutons. Yum! Yum!
2 cups gemelli or spiral pasta
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1-1/2 cups milk
8 ounces process cheese spread (Velveeta), cubed
1/2 cup cheddar cheese
1/2 cup crushed, seasoned salad croutons
Cook the pasta according to the package directions; drain. In a large non-stick skillet, melt the butter or margarine over medium-high heat; stir in the flour until smooth.
Gradually add the milk; bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat; stir in the process cheese until melted.
Add the drained pasta to the cheese mixture. Cook and stir for 3 to 4 minutes or until heated through. Sprinkle with the cheddar cheese and crushed salad croutons. Makes 4 to 6 servings.
Emily's Favorite Recipes:
 A wonderful side dish that will compliment any meat entrée you choose to serve!
1 (10-3/4 oz) cream of potato soup
2 cups sour cream
1/4 cup dry minced onion flakes
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup butter or margarine, melted
1 (2 pound) package frozen hash browns (cubed), thawed
2 cups shredded cheddar cheese.
In a large mixer bowl, combine the cream of potato soup and sour cream. Add the minced onion, salt, pepper and melted butter or margarine. Stir in the hash browns and cheddar cheese.
Spread mixture into a 9×13-inch baking dish. Bake, uncovered, at 350 degrees F for 45 to 55 minutes or until bubbly. Makes 8 servings.
Emily's Favorite Recipes:
 A delicious way to enjoy your vegetables! Makes a great side for most any meat entree.
3 (15 oz) cans mixed vegetables, drained
3/4 cup mayonnaise
1/2 teaspoon garlic powder
1 teaspoon dry minced onion
1/4 teaspoon pepper
2 cups shredded cheddar cheese
1/2 cup crushed French fried onions
In a large bowl, combine all the ingredients except the French fried onions; mix to blend well. Spoon into a 2-quart baking dish. Sprinkle top with the French fried onions. Bake at 350 degrees F for 25 to 30 minutes. Makes 6 to 8 servings.
Emily's Favorite Recipes:
 A deliciously quick corn chowder bursting with flavor!
1/2 cup chopped red or green bell pepper
1 small onion, chopped
1 tablespoon butter or margarine
1 garlic clove, pressed
2 (14 oz) cans chicken broth
1 (15 oz) can cream-style corn
2 medium potatoes, peeled, cut into 1/2-inch chunks
1/4 teaspoon coarse ground black pepper
1/2 cup heavy whipping cream
1 tablespoon chopped fresh parsley
In a 2-quart microwaveable bowl, combine the bell pepper, onion, butter or margarine and garlic. Microwave on High for 1-1/2 to 2 minutes or until the vegetables are crisp-tender; stir.
Stir in the broth, corn, potatoes, salt and pepper; mix well. Cover loosely with plastic wrap. Microwave on High for 25 to 30 minutes or until the potatoes are tender, stirring once halfway through cooking process.
Stir in the whipping cream; microwave on High for 2 to 3 minutes or until heated through. Sprinkle individual servings with the parsley. Makes 8 servings.
 This easy oven omelet is great for breakfast, brunch or dinner! Add 1 cup of cooked chopped ham or cooked crumbled sausage to the vegetable mixture for added taste appeal, if desired.
1 cup chopped broccoli florets
1/2 cup chopped red or green bell pepper
1/4 cup chopped onion
1 cup shredded cheddar cheese
6 large eggs
1 cup cottage cheese
1/2 cup milk
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
1. Spread the broccoli, bell pepper and onion over the bottom of a lightly greased 11×7-inch baking dish. Sprinkle the cheddar cheese over the top.
2. In a large mixing bowl, whisk together the eggs, cottage cheese and milk. Add the flour, salt and pepper; whisk to combine. Pour evenly over the vegetable mixture.
3. Bake at 425 degrees F for 20 to 25 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving. Makes 8 servings.
 Rich, robust and hearty, this meatless chili will quickly disappear at your dinner table!
1 (15.5 oz) can chili hot beans, undrained
1 (16 oz) can Great Northern beans, drained
1 (15 oz) can diced tomatoes, undrained
1 (8 oz) can tomato sauce
1 cup water
1 medium green bell pepper, chopped
1 medium onion, chopped
2 garlic cloves, pressed
1 tablespoon chili powder
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried basil
2 cups hot cooked rice
In a 4 quart saucepan, combine the chili beans, Great Northern beans, undrained tomatoes, tomato sauce, water, green pepper, onion, garlic, chili powder, sugar, salt, pepper and basil; mix well.
Bring to a boil; reduce heat to low. Simmer, covered, for 15 minutes, stirring occasionally. Ladle into 4 individual serving bowls; top each serving with 1/2 cup of the cooked rice. Makes 4 servings.
 A delightful mushroom and noodle combination. Makes a great main dish or a hearty side!
3 tablespoons butter or margarine
2 (10 oz) packages mushrooms, halved
1 envelope onion soup mix
1 cup water
1-1/2 tablespoons balsamic vinegar
1/2 teaspoon crushed dried basil leaves
8 ounces medium egg noodles
1/3 cup grated Parmesan cheese
1. In a 12-inch skillet over medium-high heat, melt butter or margarine; add mushrooms and cook, stirring occasionally, until slightly softened, about 3 minutes.
2. In a small bowl, combine soup mix, water, vinegar and basil; blend well. Stir into mushrooms in skillet; bring to a boil. Reduce the heat to low and simmer uncovered until mushrooms are tender and sauce is thickened; about 10 minutes.
3. Cook noodles according to package directions; drain. Add to mushroom mixture in skillet and toss to combine. Sprinkle with grated Parmesan cheese. Makes 6 servings.
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