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Sesame Macaroni Salad

  • 1 packet Sesame Parmesan Dip Mix
  • 1/2 cup sour cream
  • 1/2 cup shredded Cheddar cheese
  • 7 oz. box ring macaroni
  • 1/2 cup mayonnaise
  • 1/2 cup diced celery
  • 4 Tbsp. bacon bits
  • 1 cup diced, cooked chicken

Prepare dip according to directions on box. Add celery, cheese, bacon, macaroni, and chicken. Mix well and chill. Makes about 5 servings.


Special Stroganoff

  • 1 box Maggie & Mary’s Hungarian Mushroom Soup Mix
  • 1/4 cup diced onion
  • 2 lbs. stewing beef
  • 1 jar/container whole baby mushrooms (optional)
  • 1/2 cup sour cream

Prepare soup according to instructions on box, except reduce water by 1 cup. (use 3 cups water instead of 4) Add diced onion and simmer about 20 minutes.

Stir in (raw) stew meat. Turn mixture into large casserole dish (uncovered) and bake at 250 degrees for 4 hours. (check if it’s getting brown; stir as necessary.

30 minutes before serving, add optional mushrooms if desired

10 minutes before serving, stir in sour cream and let it heat through

Serve over noodles, wild rice, or mashed potatoes.


Lovin’ Lemon Brunch Coffee Cake

  • 1 box Lovin’ Lemon Cheeseball Mix
  • 2 tubes crescent rolls
  • 1/2 cup + 2 T. sugar (divided)
  • 1 tsp. almond extract
  • 12 oz. cream cheese
  • 1 egg (divided)
  • 1/2 tsp. vanilla
  • Pinch of salt

Heat oven to 350° Press one tube of crescent rolls in bottom of 9” x 13” pan. Mix egg yolk, cream cheese, cheeseball pack A, 1/3 cup sugar, salt, vanilla & almond extract.

Spread over flattened crescent rolls. Sprinkle with pack B. Place 2nd tube of rolls over the top. Glaze top with egg white. Mix remaining sugar and pack B together and sprinkle on top. Bake 25-30 minutes.