The Akridge Sunday School Class

Brenda Akridge's Chinese Chicken Salad

This makes a very large amount, so half it for small number of folks!

3 c. chopped, cooked chicken breasts

2 pkgs. of angel hair slaw

1 bunch of green onions, chopped tops only (or desired amt.)

2 pkgs of chicken Ramen Noodles (or your choice) with flavor packets

8 T. sesame seeds

2 (1/4 oz.) pkgs. sliced almonds (or desired amt.)

3 T. butter

4 T. sugar (or may use Splenda)

1 c. salad oil (I use 3/4 c. olive oil.)

1 t. salt

1/2 t. black pepper

6 T. vinegar or apple cider vinegar

Chop chicken into bite size pieces; mix with slaw & onion tops in a large bowl & set aside.

Crush noodles into small pieces; mix with sesame seeds & almonds.  Melt butter in a pan & brown the noodle mix in it.

In another small bowl, mix together flavor packets, sugar, salt, pepper, oil & vinegar; pout over the chicken mixture.  Stir this well & top with the noodle mixture.  Refrigerate.

This actually tastes better the second day.  Enjoy!

Elizabeth Gillenwater's Cheddar Cheese Muffins

2 cups self rising flour

2 cups shredded cheddar cheese
8 oz sour cream
2 sticks of butter, melted

Mix all ingredients together.  Spoon into mini muffin pan.  Bake at 450 degrees for 10 minutes.  Makes 3-4 dozen mini muffins.

Elizabeth Gillenwater's Hash Brown Casserole

Ingredients:
One 2 pound bag of frozen hash browns (southern style), thawed
1 onion, chopped
1 stick of butter
1 can cream of chicken soup
8oz carton sour cream
1 8oz package shredded cheddar cheese

Preheat oven to 375.  In a 9x13 inch baking dish, place the thawed hasbrowns.  In a saucepan saute onion in 1 stick of butter.  Stir in soup, sour cream and cheese.  Cook and stir until smooth.  Pour mixture over hasbrowns.  Bake 40 to 45 minutes or until heated through.

Optional topping that I don't use:
1 stick of butter 
2 cups of crushed corn flakes

After adding soup mixture and before baking, spread cornflakes evenly.  Melt the stick of butter and pour evenly over corn flakes.  Bake as 

directed above.

Jason Flebotte's favorite ice cream

Melt peanut butter in the microwave for about 45 seconds then poor over your 

favorite ice cream. Yum! ;)


Krista Doss' Sausage and Cream Cheese 

Crescents

Ingredients:
2 cans of crescents rolls
1 lb of sausage
1 box of softened cream cheese

Brown and drain sausage. Mix with cream cheese. Place 1 can of crescent rolls on bottom of 9 x 13 pan.
Place cream cheese and sausage on top and cover with other can of crescent rolls.
Bake at 325(whatever is on can of crescent rolls) for about 25 minutes or until golden brown.


Laurie Beth's Breakfast Casserole 
1 roll Hot Jimmy Dean Sauage
1 cup of grits
4 cups of boiling water
1 tsp salt 
1/2 cup butter
1/4 - 1/2 grated cheese 
1/2 cup milk
3 eggs slightly beaten
dash of paprika

1. fry and dry sauage. 2.Cook grits in the boiling salted water for 5 min. 3. add butter and cheese to grits and stir until melted. 4. Remove grits from heat and add milk, eggs, and sauage. (make sure to temper the eggs by scooping a spoonful or two of the grits into the egg mixture and then slowly dump the whole thing back into the grits and stir) 5. Pour contents into 9x13 pan and sprinkle some additional cheese on top and bake @ 350 at 35-40min. Enjoy!!

Sausage Wonton Stars:

1 package (12 ounces) wonton wrappers

1 pound bulk pork sausage

2 cups (8oz) shredded Colby Cheese

1/2 medium green pepper, chopped

1/2 medium sweet red pepper, chopped

2 bunches green onions sliced

1/2 cup ranch salad dressing



Lightly press wonton wrappers onto the bottom and up the sides of greased miniature muffin cups.  Bake at 350 for 5 minutes or until edges are browned.  In a large skillet, cook sausage over medium heat until no longer pink; drain.  Stir in the cheese, peppers, onions and salad dressing.  Spoon a rounded tablespoonful into each wonton cup.  Bake for 6-7 minutes or until heated through.  Yield: about 4 dozen.



Creamy Crab and Artichoke Dip

1 (8oz) pkg imitation crabmeat

1 (8oz) pkg cream cheese (room temperature)

1 cup mayonnaise

1/3 cup chopped onion

1 large (13.75oz) can artichoke hearts, drained and chopped

3/4 cup shredded Parmesan cheese

 Preheat oven to 375 degrees.  In a medium mixing bowl, blend together cream cheese and mayonnaise until smooth.  Stir in remaining ingredients and place mixture into a glass pie plate.  Bake, uncovered, for 15 to 18 minutes, until heated through and lightly browned.  Serve with crackers.



Punch Bowl Trifle

1 package (18 1/4 oz) chocolate cake mix

1 quart fresh whole strawberries

1 carton (15 oz) strawberry glaze

2 cartons(12 oz each) frozen whipped topping thawed, divided

1 cup chocolate frosting

Shaved chocolate

Prepare and bake cake according to package directions, using a 13 in x 9 in x 2 in baking pan.  Cool completely on a wire rack.  Set aside 5 strawberries for garnish.  Slice remaining strawberries.  Cut cake into 1 in. cubes.  Place half of the cubes in a 6 qt glass punch bowl.  Top with half of the sliced strawberries; drizzle with half of the strawberry glaze.  Spread with 3 1/2 cups whipped topping.

In a microwaveable safe bowl, heat frosting on high for 20-30 seconds or until pourable, stirring often; cool slightly.  Drizzle half over the whipped topping.  Repeat layers of cake, berries, glaze, whipped topping and frosting.  Top with remaining whipped topping.  cover and refrigerate until serving.  Garnish with shaved chocolate and reserved strawberries.  Yield: 24-28 servings