With the holiday season just wrapping up, snow on the ground, and everyone still in a sort of foggy, festive mood, we thought it would be an appropriate time to invite you to sit back and relax and enjoy looking at some of the favorite recipes of co-workers at the Geneseo Republic and the Henry County Advertizer.

With the holiday season just wrapping up, snow on the ground, and everyone still in a sort of foggy, festive mood, we thought it would be an appropriate time to invite you to sit back and relax and enjoy looking at some of the favorite recipes of co-workers at the Geneseo Republic and the Henry County Advertizer.

We have some fabulous cooks in our midst with some delicious ideas in their recipe files.
When asked to share some of their favorite recipes with readers they were, as usual, very cooperative and willing — some offering fairly new recipes and some submitting their favorite tried-and-true recipes. Some are family recipes that have been passed down through generations, some are new recipes recently acquired, and some have been collected from friends and other co-workers.

The collection of recipes has one thing in common — they have all been tested and found worthy of keeping, whether appetizer, soup, entree or dessert.

The only limitations on what my co-workers were asked to submit was that it be a favorite recipe, one they have tried and liked.

With that in mind, we hope you find some new and interesting recipe ideas in this collection, ones that you would like to share with your own family and friends in the coming year.

And we also wish you and your family the very best in 2010.

Beef stew
Cherie Larimer
Production department
1 can cream of mushroom soup
1 can golden mushroom soup
1 pkg. McCormick beef stew mix
2 T. tapioca
1 can water
Mix all above ingredients.
3-4 carrots
3-4 large potatoes
2 lbs. round seak, cut into bite size pieces
Bake five hours at 250 degrees. Excellent.

Fresh cranberry sauce
Carolyn VanOpdorp
Front office
1 pkg. cranberries
2 oranges and rind
2 Jonathan apples, peeled and cored
2 C. sugar
Mix all together in food processor.
Best if made ahead. Freezes well.

Pony shoe
Amanda McCann
Composition department
1 lb. ground chuck
1 bag Oreida steak fries
1 jar Ragu cheese sauce
Brown the ground chuck. Cook the fries at the temperature on the bag for the allotted time or until golden.
Heat the cheese in a saucepan until the cheese starts to bubble or boil.
Use a toaster to toast the bread.
After all of the ingredients are cooked, put the toast on a plate then spread a few steak fries on top of the toast, then sprinkle some hamburger on top of the fries and bread. Pour the cheese on top of the bread, fries and hamburger.

Arctic freeze
Nancy Russell
Production department
6 oz. cream cheese
2 T. mayonnaise
2 T. sugar
16 oz. can whole cranberry sauce
19 oz. can crushed pineapple
1/2 C. chopped walnuts or pecans
1 C. Cool Whip
Soften cream cheese, blend with mayo and sugar.
Add cranberries, pineapple and nuts and blend.
Fold in Cool Whip.
Line 2 loaf pans with plastic wrap, leaving extra over the sides.
Pour into pans. Fold over plastic wrap. Freeze.
Slice to serve.

Taco dip
Karol Clementz
Front office
2 cans refried beans
1 pkg taco seasoning
1-16 oz. container sour cream
1 jar salsa
1 pkg. shredded lettuce
1 pkg. shredded cheese
1/2 C. green onions, chopped
1 tomato, diced
Mix refried beans with taco seasoning and spread on pizza pan.
Layer sour cream, then salsa, then shredded lettuce, then shredded cheese. Garnish with green onions and tomatoes.
Serve with tortilla or
taco chips.

Turkey tetrazzini
Judy Borkgren
Production department
1 pkg. (7 oz.) spaghetti, broken into 2 inch pieces
2 C. cubed cooked turkey
1 C. (4 oz.) shredded cheddar cheese
1 can (10-3/4 oz.) condensed cream of mushroom soup, undiluted
1 medium onion, chopped
2 cans (4 oz. each) sliced mushrooms, drained
1/3 C. milk
1/4 C. chopped green pepper
1 jar (2 oz.) chopped pimientos, drained
1/4 t. salt
1/8 t. pepper
additional shredded cheddar cheese, optional
Cook spaghetti according to package directions; drain.
Transfer to a large bowl, add the next 10 ingredients and mix well.
Spoon into a greased 2-1/2 qt. casserole and sprinkle with cheese if desired.
Bake, uncovered, at 375 degrees for 40-45 minutes or until heated through.
Yield: 6-8 servings.

Vegetable soup
Alan VanHyfte
Composition department
2 cans corn, drained
2 cans green beans, drained
2 stalks celery, chopped
3 carrots, chopped
1/2 small head of cabbage, chopped
1 small onion, chopped
4 medium potatoes, chopped
1-23 oz. can whole tomatoes, cut up
1-46 oz. can tomato juice
3 lbs. roast, cut up
4 t. salt
2 bay leaves
2 t. Worchestershire sauce
1/4 t. chili powder
6 C. water
Simmer for a couple of hours. Makes an extra large pot of soup which freezes well for further meals.

Chicken enchilada casserole
Amy Carton
Sports editor
1 pkg. small corn tortillas (cut into bite size pieces)
1 lb. colby cheese, grated
1/2 large onion, chopped fine
1 small bell pepper, chopped
1 small can chopped green chiles
1 large can evaporated milk
1 can cream of chicken soup, undiluted
1 can cream of mushroom soup, undiluted
1/2 stick margarine
2-3 chicken breasts (boneless, skinless), cooked
and chopped
In skillet simmer chopped onion and pepper in margarine till soft.
In separate pan, warm soups and evaporated milk together, then add the onion and pepper mixture.
Stir in chopped green chiles and chicken.
In large pan (9x13 inch greased casserole), arrange as follows:
half tortilla pieces, half soup mixture, half grated cheese. Repeat and end with cheese.
Bake at 350 degrees for 30 minutes.

Lisa Depies
1 lb. ground beef
3-8 oz. cans tomato sauce
1/2 t. salt
1/4 t. pepper
1/2 t. oregano leaves
9-10 lasagna noodles
1-1/2 C. cottage cheese
1/3 C. Parmesan cheese
1-8 oz. pkg. shredded mozzarella cheese
Brown beef, drain fat, stir in tomato sauce, salt, pepper and oregano.
Heat mixture to boiling, stir occasionally.
Reduce heat, cover, simmer for 20 minutes.
Cook noodles as directed, drain, rinse in cool water.
In ungreased 9-1/2x13 inch pan alternate layers of noodles, cheeses and sauce, three times, ending with the meat sauce.
Cover and place in refrigerator for several hours. Bake uncovered at 350 degrees for 40 minutes or more.
Sprinkle with Parmesan cheese if desired.
Let lasagna sit for five minutes before serving.

Boca chicken parmesan for two
Lindsay Schoon
Composition department
2 Boca (or other brand) soy “chicken” patties
2 servings of wheat pasta
marinara sauce
pizza or mozzarella cheese
Parmesan cheese
Preheat oven to 325 degrees. Bake the “chicken” patties according to instructions.
Meanwhile, cook the pasta. When the pasta is done, put it in a lightly greased bread pan. Pour a 1/4 inch layer of marinara over the pasta.
Put one “chicken” patty on each side of the pan. Top with about 1/4 inch layer of sauce, followed by a thin layer of the pizza/mozzarella cheese.
Sprinkle with Parmesan cheese. Bake for 20 to 25 minutes.

Dirty Oreo snowballs
Deanna Printy
Advertising department
1 pkg. Oreo cookies, crushed
1 pkg. (8 oz.) cream cheese, softened
1 pkg. almond bark
Blend crushed Oreo’s and cream cheese.
Roll into small 1 inch balls. Melt almond bark.
Dip oreo balls with toothpick into bark and let set on wax paper.

Potato casserole
Deb Anderson
Advertising department
1/3 C. finely chopped onion
3 T. butter
6 C. thinly sliced potatoes
salt and pepper
1 C. grated American or cheddar cheese
1 can cream of mushroom soup
1/4 C. milk
1/4 C. chopped pimento
Lightly brown onion in butter. Place one layer of potatoes in greased shallow 2 qt. casserole.
Sprinkle with salt and pepper, layer 1/3 of onion mixture, 1/3 of cheese and repeat layers, reserving 1/3 C. cheese for top.
Blend mushroom soup and milk. Pour mixture over potatoes. Cover with foil. Bake at 350 degrees for one hour.

Creamy vegetable cheese soup
Jerilyn VanDeWoestyne
Editorial department
2 qt. water
2 C. finely chopped celery
1/2 C. chopped onions
2 C. diced potatoes
1 (20 oz.) bag California blend vegetables
2 cans cream of chicken soup
1 lb. Velveeta cheese
Combine water, celery, onions and potatoes in a pan and boil for 20 minutes.
Add vegetables and boil another 10 minutes. Add cream of chicken soup and cheese.
Cook slowly until cheese is melted.

Carrot casserole
Marnie Eggen
Circulation department
2 lb. carrots, sliced
Boil 10 minutes, drain, and put in 9x13 inch greased baking dish.
Sprinkle with 1/2 C. brown sugar.
Melt 1 stick margarine and 1/4 lb. Velveeta cheese.
Pour over brown sugar.
Crumble 12 Ritz crackers and sprinkle on top. Bake at 350 degrees for 30 minutes.
Note: May double carrots and not the rest.

Pizza casserole
Alan VanHyfte
Composition department
2 pkgs. frozen tortellini
2 lbs. ground chuck
small onion, chopped
1/2 green pepper (optional)
1 qt. jar spaghetti sauce with mushrooms
1 lg. pkg. shredded mozzarella cheese
Put tortellini in salted water and boil until tender. Brown ground chuck, diced onion and green pepper.
When tortellini is tender, drain well and mix with ground chuck mixture and spaghetti sauce.
Mix half of cheese with mixture.
Put all into casserole and put remaining cheese on top.
Bake at 350 degrees until cheese is all melted, about 1/2 hour. Makes large casserole.

Chocolate syrup brownies
Marnie Eggen
Circulation department
1/4 lb. butter or margarine
1 C. sugar
Cream together.
Add 4 eggs, beating well.
1 t. vanilla
1 can Hershey chocolate syrup
1 C. plus 1 T. flour
1/2 t. baking powder
Spread in greased jelly roll pan. Bake at 350 degrees for 30 minutes.
Frost while warm.
6 T. margarine
4 T. milk
1-1/2 C. sugar
Bring to rolling boil and boil 1/2 minute. Take off heat and add 2/3 C. chocolate chips. Beat till smooth.
Spread while warm.