2/27/2012 Featured Recipes 27 Feb 12


  • 2 10 oz. packages frozen asparagus spears, thawed
  • 1 can cream of celery soup
  • 1 can cream of chicken soup
  • 2 cups crushed saltine crackers, which is about 1 of the 4-paks that come in the box
  • 1 cup cubed process American cheese, which is about 8 slices or an 8 oz. box of Velveeta
  • 1 egg
  • 1 cup slivered almonds

In a large bowl, combine all the ingredients well. Pour into lightly greased crock pot. Cover and cook on high setting for 2-1/2 to 3 hours. After cooking, it may be held on low setting for up to 2 hours before serving. This serves 4-6. If you like, you can use 2 cans of asparagus pieces, drained, instead of the frozen kind.


  • 1 8 oz. package elbow macaroni
  • 1 T vegetable oil
  • 3 T butter
  • 3 T flour
  • 1-1/2 cups evaporated milk
  • 1-1/2 t. salt
  • 1/8 t. pepper
  • 2 cups cubed process cheese

Cook macaroni according to package directions until barely tender; drain. Toss with oil to coat lightly. In a medium saucepan, melt butter. Blend in flour until smooth. Gradually stir in milk. Cook and stir over medium heat until smooth and thickened. Add salt, pepper and cheese. Cook, stirring, until cheese is melted. Pour cheese sauce over macaroni; mix well. Pour into 1-1/2 cup baking dishes or aluminum pot-pie pans, and tightly cover tops with foil. Place casseroles in crock pot, stacking to fit. Cover and cook on low for 4-6 hours or high for 2-3 hours. You can prepare them in advance if you like, and refrigerate or freeze – then just cover and cook in the crock pot on low for 7-10 hours.


  • 2 chicken bouillon cubes
  • 1 cup boiling water
  • 1 16 oz. can salmon, drained and flaked
  • 2 cups seasoned stuffing croutons
  • 1 cup grated Cheddar cheese
  • 2 eggs, beaten
  • ¼ teaspoon dry mustard

Dissolve bouillon cubes in boiling water. Combine all ingredients; mix well. Pour into well-greased crock-pot. Cover and cook on high setting for 1 hour, then on low for 2-4 hours.