Celery Casserole
From: Tina Lacey, ACTS
Comments: This recipe is easy to change. Change the soup to cream of mushroom or celery. Leave out water chestnuts. Add other things, probably some chicken would be tasty!
Origin:

Ingredients:

4 Cups Celery
1 Onion Chopped
1 small can chopped water chestnuts (if desired)

1 can cream of chicken soup
1 roll crushed ritz cracker
6 TBSP butter
sliced or chopped almonds

Directions:

*Saaute celery, onion and water chestnuts in a little oil or butter until desired crunch
*Put in greased pan
* put cream of chicken soup over top
*put crushed crackers over that
*put melted butter over that
*sprinkle with almonds

Bake at 350 or until bubbly

Veggie Casserole

From: L. Annette Van Hannegeyn, Career Services
Comment: Very tasty and simple to make. Actually an everyday dish. I use it each holiday. You will enjoy.

Ingredients:

2 cans Veg-All
1 cup chopped onions
1 cup mild cheese (your choice)
1 cup mayonnaise or salad dressing
1 small can sliced water chestnut

Optional:

1 stack crushed ritz cracker
1 stick melted margarine

Directions:

Blend drained veg-all and water chestnuts, onion, cheese and mayonnaise. Sprinkle ritz crackers on top then, melted margarine.

Bake @ 350. 45 min. to an hour.

Crock Pot Macaroni

From: Elizabeth Grantham, Professional Development in Education

Ingredients:

1 Block of Medium Cheddar Cheese
1 Bag shredded sharp cheddar
1 can evaporated milk
1 1/2 c milk
2 eggs
1 stick of margarine
16 oz. cooked noodles
salt and pepper

Directions:

Rub sides of pot with butter.  Cut the cheese into small blocks.  Beat the eggs and add cream and milk.  Add melted butter and combine with all but 1 cup of shredded cheese.  Add noodles and place in crock pot.  Cover with remaining cheese.  Bake on Low for 4 hours. 

Sweet Potato Casserole

From: Linda McClenaghan, Human Resources
Comments: This easy recipe has a "wow" factor. I found it in Southern Living and have made it several times...always to great enthusiasm (even non-sweet potato people will take some).

Ingredients:

4 1/2 pounds sweet potatoes
1 cup sugar
1/4 cup milk
1/2 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/4 cups cornflakes cereal, crushed
1/4 cup chopped pecans
1 tablespoon brown sugar
1 tablespoon butter, melted
1 1/2 cups miniature marshmallows

Directions:

Bake sweet potatoes at 400° for about 1 hour or until tender (I generally microwave them). Let cool to touch; peel and mash sweet potatoes.

Beat mashed sweet potatoes, sugar, and next 5 ingredients at medium speed with an electric mixer until smooth. Spoon potato mixture into a greased 11- x 7-inch baking dish.

Combine cornflakes cereal and next 3 ingredients in a small bowl. Sprinkle diagonally over casserole in rows 2 inches apart.

Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle alternate rows with marshmallows; bake 10 additional minutes. Let stand 10 minutes before serving.

Grilled Asparagus with Parmesan Salsa

From: Myra Whittemore, Academic Advising
Comments: Myra's recipe appeared in the April 2007 issue of Southern Living and our own Portico!
Makes: 4 to 6 servings
Prep: 15 min., Grill: 10 min.
And you can make it a day early and serve it chilled!

Ingredients:

1 lb. fresh asparagus
1 Tbsp. vegetable oil
1 garlic clove, minced
1/8 tsp. salt
1 (1/2-inch-thick) sweet onion
slice
1 tsp. vegetable oil
1 small tomato, finely chopped
(about 1/2 cup)
1/4 cup shredded Parmesan
cheese
Dash of salt
Dash of pepper

Directions:

Snap off and discard tough ends of
asparagus; remove scales with a
vegetable peeler, if desired.

Stir together 1 Tbsp. vegetable
oil and garlic.

Combine asparagus with
vegetable oil mixture in a large bowl,
tossing to coat.

Sprinkle evenly with 1/8 tsp. salt.

Brush sweet onion slice evenly on both
sides with 1 tsp. vegetable oil.

Grill onion slice and asparagus,
without grill lid, over medium heat
(300˚ to 350˚).

Grill onion slice 4 to 5
minutes on each side or until tender.

Finely chop onion. Stir together
onion, tomato and next 3 ingredients.

Serve with salsa and warm asparagus.