Chow Mein Noodle Cookies
6 oz. pkg. chocolate bits
6 oz. pkg. butterscotch bits
1 cup chow mein noodles
1 cup peanuts, chopped
In top of double boiler or heavy saucepan, melt chocolate and butterscotch bits. Add noodles and peanuts and mix thoroughly. Drop by teaspoons onto waxed paper. Allow to set.
Creamy Chicken Casserole
8 oz. elbow macaroni or egg noodles
2 cups cooked chicken, diced
1 cup shredded American or cheddar cheese
1 can cream of chicken soup
1 cup milk
1 (3 oz.) can sliced mushrooms, drained
1/4 cup chopped pimiento
1/4 cup shredded cheese
Cook noodles; drain. Combine with other ingredients, except 1/4 cup cheese.
Place in 2 quart casserole and bake, covered, at 350 for 1 hour. Uncover and top with remaining 1/4 cup cheese. Cook until cheese melts.
Fried Cabbage and Egg Noodles
1 (16-oz.) package egg noodles
1 stick butter
1 medium head green cabbage, chopped
Salt and pepper to taste
Bring a large pot of lightly salted water to a boil. Cook the egg noodles in the boiling water until the pasta is tender, yet firm to the bite, about 5 minutes. Drain.
While the noodles cook, melt the butter in a large skillet over low heat. Add the cabbage to the melted butter; season with salt and pepper.
Cover and cook until the cabbage begins to brown, 5 to 7 minutes.
Stir the drained noodles into the cabbage; cook and stir until the noodles begin to brown, about 5 minutes. Makes 4 servings.
1 cup cottage cheese
1 cup sour cream
2 cups noodles, boiled and drained, hot
2 tsp. minced onion
1-1 1/2 tsp. minced garlic
1 Tbsp. Worcestershire sauce
1 dash Tabasco sauce
1/2 tsp. salt
Preheat oven to 350 and lightly grease an 8” casserole dish.
Mix ingredients together gently.
Season with minced onion, garlic, a little Worcestershire sauce, a dash of Tabasco sauce and salt.
Place in casserole dish and sprinkle with grated cheese. Bake 40 minutes.