From Our Family Table to Yours

The holiday season is upon us, and we’re excited to gather with friends and family and reflect on the wonderful year that we have had. We’re looking forward to taking this holiday season as an opportunity to spread joy and spend quality time with our loved ones. From our holiday table to yours, we hope you enjoy these tasty treats and savory dishes as you gather at your home. From all of us at Harrison County REC, we hope you have a safe, happy, and healthy Thanksgiving.

Pictured: District 9 director, Larry Ramsey, with his wife, Linda.

Macaroni and Cheese – Measure with your Heart

Submitted by Linda Ramsey (wife of Larry Ramsey, HCREC Board Member for District 9)

INGREDIENTS

1 package elbow macaroni

2 tbsp salted butter

1 can of chicken

Milk or Evaporated Milk depending on preference

Salt

Pepper

Onion Powder

Velveeta Cheese

Shredded Cheese of any kind depending on preference

INSTRUCTIONS

1. Boil elbow macaroni to package instructions.

2. In a medium saucepan over medium heat, melt the butter.

3. Once butter is melted, add salt, pepper, onion powder, and flour to pan and whisk to combine.

4. Cook mixture until a golden color. Add milk until the texture is smooth.

5. Add Velveeta cheese (measure with your heart and use as much as you prefer)

6. Mix in noodles and can of chicken.

7. Top with shredded cheese and enjoy.

Pictured: Journeyman, Derek Hamik with his wife Alyssa and their two sons Henry and Tucker.

Creamy Alfredo Lasagna Soup

Submitted by Alyssa Hamik (wife of Derek Hamik, Journeyman)

INGREDIENTS

1/2 lb ground sausage

1 small onion chopped

2 cloves garlic minced

4 cups baby spinach

5 cups low sodium chicken broth

1/2 box bow tie noodles 

1 teaspoon dried oregano

1/2 teaspoon dried basil

3 tablespoons butter

3 tablespoons flour

1 cup milk

1 cup Parmesan grated

INSTRUCTIONS

1. Brown ground sausage in a large saucepan over medium heat. Add onion; cook for 5-6 minutes over medium-low heat.

2. Add garlic and spinach and cook for 1 minute while stirring.

3. Add chicken broth and simmer for 5 minutes.

4. Add bow tie noodles, oregano, and basil, and bring to a low boil.

5. Cook for 10-12 minutes or until the noodles are tender.

6. Meanwhile, in a skillet over medium-low heat, melt butter. Whisk in flour and continue cooking for 1 minute; whisking constantly. The butter/flour mixture should be bubbling.

7. Slowly whisk in milk until the mixture is smooth and thickened, about 3-5 minutes.

8. Turn off the heat and slowly whisk in Parmesan cheese. If the cheese is not melting, place it over very low heat and whisk constantly. When the Parmesan is fully melted, and the mixture is creamy, slowly add to the soup mixture whisking in.

Pictured: CSR, Alexis Boes with her fiance, Christian and their dog Tucker.

Pumpkin Crunch

Submitted by Alexis Boes, Customer Service Representative/Billing Specialist

INGREDIENTS

30 oz pumpkin puree (not pumpkin pie filling)

12oz evaporated milk

4 eggs

1 ½ cups sugar

2 tsp cinnamon

2 tsp pumpkin pie spice

1 box yellow cake mix

1 cup butter

1 cup chopped pecans (can also use walnuts)

Whipped cream for serving

INSTRUCTIONS

1.    Preheat oven to 350°F

2.    Spray a 9x13 inch baking dish and set aside.

3.    In medium-sized mixing bowl, combine pumpkin, milk, eggs, sugar, cinnamon, and pumpkin pie spice and mix to combine.

4.    Pour into prepared baking dish.

5.    Pour the dry yellow cake mix evenly over the top of the pumpkin puree mixture.

6.    Melt the butter and pour on top of the cake mix.

7.    Finally, spread the chopped nuts evenly over the top of the cake.

8.    Bake for 1 hour.

9.    After baking, enjoy warm or let cool and whipped cream.

Pictured: Subforeman, Robert Wakehouse with his wife, Tara.

Buttermilk Pancakes

Submitted by Tara Wakehouse, (wife of Robert Wakehouse, Sub Foreman)

INGREDIENTS

1 ½ Cups Flour

1 ¼ Cups Buttermilk

3 Tbsp Sugar

½ Stick Melted Butter

1 tsp Baking Powder

2 Eggs

½ tsp Baking Soda

Splash of Vanilla

½ tsp Salt

INSTRUCTIONS

1.    Whisk together flour, sugar, baking powder, baking soda and salt. Set aside.

2.    In a separate bowl whisk together buttermilk, melted butter, eggs and splash of vanilla.

3.    Add to dry mixture. Mix together.

4.    Preheat buttered griddle drop ¼ cup pancake batter evenly spaced onto hot griddle.

Flip when golden brown on each side.