Cathy's Corner

My Favorite Recipes      

Main Dishes and Side Dishes


1 8 oz. pkg. cream cheese
1 Cup Ranch salad dressing
1 13 oz. can cooked chicken
Hot sauce to taste
1 cup shredded cheddar cheese (I use a fiesta blend)

Place cream cheese and salad dressing in a saucepan and stir over medium heat until cream cheese is melted. Add chicken and hot sauce.  Spread mixture in an 8"x8" pan and sprinkle shredded cheese over top. Bake at 350°F until shredded cheese melts. Serve with chips.


4 lbs. beef stew meat (cut in bite size pieces)
1 envelope dry onion soup mix
1 can cream of mushroom soup
1 can cream of celery soup
1 can golden mushroom soup

Combine all ingredients (meat should be raw)in a covered casserole or Dutch oven. (It looks nasty, but don't worry, it will be delicious) Bake in 275º F oven for 6 hours. Serve over noodles or rice. Can also be used as a base for stews or soups.


1 C granulated sugar
1/2 C cider vinegar
1/2 tsp. salt
1/4 tsp. celery seed
1/4 C chopped onion
1/2 C chopped green pepper
6 C sliced cucumbers (3 large - peeled)

Combine all ingredients and refrigerate at least 24 hours.

(this salad has a wonderful sweet and sour taste)

2 C uncooked macaroni (cook, drain and cool)
1 pkg. (20 oz.) frozen mixed vegetables (cooked and cooled)
3-4 ribs celery chopped
1 onion chopped
3/4 C granulated sugar
1 Tblsp. all purpose flour
1 tsp. prepared yellow mustard
1/2 C cider vinegar
1/4 C water
1 Tblps. butter
Combine sugar, flour, mustard, vinegar and water in a medium saucepan. Cook over medium heat until syrupy. Remove from heat and stir in butter until melted. Mix warm dressing with macaroni and vegetables. Chill overnight. 

(great for serving breakfast to a crowd)

Preheat oven to 450º F
3 eggs
1-1/2 C milk
3 Tbsp. shortening
1-1/2 C all purpose flour
4 tsp. baking powder
1-1/2 Tbsp. granulated sugar
1 tsp. salt
1/2 LB. brown and serve sausage links
Beat eggs until light and fluffy. Add milk and shortening; beat. Add the dry ingredients and mix well. Pour batter into a greased 9 x 13" pan. Arrange the sausage links on batter. Bake for 15-20 minutes. Cut into servings and serve hot with butter and syrup. Makes 10 servings.


Preheat oven to 350º F
6 skinless chicken breasts (bone in)
1/2 C soy sauce
1/2 C lemon juice
1/4 C water
garlic powder
poultry seasoning
sesame seeds

Place chicken (bone side down) in a single layer. Combine liquids and pour over chicken. Sprinkle with garlic powder and poultry seasoning to taste. Sprinkle with sesame seeds - I use a generous amount since some will be washed away during basting. Bake for 45 minutes, basting about every 10 minutes. Use a spoon to baste and be gentle at first or all seasonings and sesame seeds will be washed off chicken.


1 can tomato soup
1 pkg. (8 oz.) cream cheese
1 envelope Knox gelatin
3/4 C chopped celery
1/2 C chopped onion
1 C mayonnaise or salad dressing
1 can (9 oz.) shrimp (tiny)
salt and pepper to taste
Combine cream cheese and soup in medium saucepan. Cook over medium heat until cheese is melted. Mix Knox© gelatin with water to soften as per directions. Add to soup mixture and refrigerate while chopping vegetables. (Approx. 5 minutes) Mix remaining ingredients with soup mix and put into mold. Chill overnight until firm. Unmold and serve with crackers.


1 pkg. (8 oz.) cream cheese, softened
1 C salsa
1 C grated cheddar cheese
Combine all ingredients. Serve with tortilla chips.


1 pkg. Good Seasons Dry Italian Salad Dressing Mix
1 pkg. whipped cream cheese
1 loaf cocktail rye bread
1-2 peeled and sliced cucumbers

Combine salad dressing and cream cheese. Spread on bread and top with cucumber slice. Very refreshing.


I love stuffed cabbage, but hate all the work.

1 lb. Bob Evans Italian Sauisage
2 lg cans Tomato Sauce
1½ cups Uncooked Rice
(you can add more to stretch the recipe - but make sure you increase the water)
½ head green cabbage, sliced thin
3 cups water (sometimes I substitute chicken broth)
Seasonings to taste (I use salt, pepper and garlic powder)

Brown sausage until cooked through. Add tomato sauce and cabbage. Cook, over low heat 15-20 minutes. Add rice and water (or chicken broth) and simmer until rice is cooked.