Patrons share too..............................2005

BAKED TUNA CHOW MEIN CASSEROLE

2 T butter
1 c chopped celery
1/4 c finely chopped onion
2 T chopped green pepper
1 T butter
7 oz canned tuna
10 1/2 oz cream of mushroom soup-condensd
1 c chow mein noodles
1/8 t pepper
1/3 c chow mein noodles
1) In a deep 1 1/2 quart heat resistant casserole dish melt 2 T butter in the microwave for 30 seconds
2) Add celery, onion, and green pepper to the melted butter. Heat uncovered in the microwave for 3 minutes or until vegetables are tender
3) Combine remaining ingredients except 1/3 cup chow mein noodles with vegetables. Blend well. Top with 1/3 cup chow mein noodles. Heat in the microwave uncovered for 10minutes or until the sauce bubbles.

Joyce...................................2008

In the staff room we all share all the goodies that we all need to stay away from----but cannot help ourselves!

One of these is so good. I am a real chocolate hound and these I enjoy.

TRIPLE LAYER PEANUT BUTTER BROWNIES

1 pkg (19-21 oz) brownies mix, prepared in a 13x9-inch pan

1 cup cold milk
1 pkg (3.4 oz)Jello Vanilla flavor instant pudding & pie filling
1 c creamy peanut butter
1/2 c powdered sugar
1 1/2 c whipped topping (do not thaw)
3 squares Bakers Semi-Sweet Baking Chocolate
1/2 c Planters Dry Roasted Peanuts, coarsely chopped

1) Whisk milk and pudding mix for 2 minutes while brownies are cooling. Add peanut butter and sugar; mix well. Cover and refrigerate pudding mixture until brownies are completely cooled.
2)Spread puddng mixture over brownies
3) Microwave whipped topping and chocolate on High for 1 minute stirring every 30 seconds. (My chocolate didn't melt in 1 minutes so I would melt the chocolate alone for at least 30 seconds and then add the whipped topping) Spread over pudding and sprinkle with nuts. Refrigerate for 1 hour. Refrigerate leftovers.

Barbara. . the good one

I say that because Barbara A is one of the most outstanding people I have ever met. There is the most impressive sense of true goodness, love, and lovingness (if that is a word at all) She is special to my family and to me. She has given me several recipes that I hope over time to share with you.

SHRIMP WITH LOBSTER SAUCE

MARINADE
2 T soy sauce
2 T dry sherry
1 1/2 c chicken broth
1/2 teaspoon sugar
1 T cornstarch
1/4 t fermented black beans, chopped
_________________________________________________________________________
1 pound shrimp, cleaned, peeled, deveined
2 T vegetable oil
1 clove garlic
1 slice ginger root, cut 1/4" thick
1/4 pound ground pork
3 scallions, chopped
1 egg, well-beaten

* In a large bowl combine marinade and add the shrip then marinade for 30 minutes
* Pour oil in a wok. Set the control to medium high or 350 degrees. When the wok is hot or the temperature light goes off add the garlic and ginger root
*Add pork and stir-fry 3 minutes. Push up side of wok. Remove the shrimp from the marinade and put in the wok and stir-fry for at least 2 minutes
* Pour the marinade in the wok. Stir until it thickens about a minute. Stir in all the remaining ingredients. Heat 1 minute or until hot. Turn off the heat and stir in the egg.
Serve immediately

Serves 4