Turkey Noodle Casserole
Can someone give me a recipe for these school favorites? I cant find them anywhere 
?
When I was in elementary school, i always used to enjoy these foods and want to make them at home, they were:
CHEESE ZOMBIES
TERIYAKI DIPPERS
and TURKEY NOODLE CASSEROLE.
Thanks to anyone that can help. =]
Cheese Zombies
Served at our school cafeteria at Lake Shore Elementary and also at Jason Lee Midlde School. They’d serve up the Cheese Zombies with a bowl of tomato soup.
It’s basically two layers of french bread dough with your favorite cheese in the middle. And wala — cheese zombies!
Ingredients
1 ounce (about 2 tbsp)
3 cups
2 pounds 8 ounces (about 5 cups)
2 ounces (about 1/4 cup)
1 tablespoon
2 ounces (1/4 cup)
3 pounds (6 cups)
Baker’s yeast
Water
White flour
Sugar
Salt
Vegetable shortening
Cheddar cheese (loaf) – Use your Fav. Cheese
**We use shredded cheddar or a combination of cheddar/jack cheeses.
Directions
1. Combine 1 ounce of baker’s yeast with 3 cups of warm water.
2. Place 2 pounds, 8 ounces of white flour, 2 ounces of sugar, 1 tablespoon of salt and 2 ounces of vegetable shortening in a mixing bowl. (Add a “scant” of garlic in the mixture to hold edges of dough to bun pan.)
3. Add yeast and water to the mixing bowl. Beat for about 10 minutes or until the dough is of one consistency.
4. Weigh dough into 2 pound, 2 ounce hunks and let rise until the hunk about doubles in size.
5. Roll one hunk evenly into a bun pan.
6. Top with 8 slices of Cheddar cheese cut long way from the brick. (Place cheese no less than 1/4-inch from edge.)
7. Roll out another hunk of dough to almost the size of the bun pan. Place this over the cheese and press down the edges. Let rise.
8. Bake at 425 degrees for 20-25 minutes or until golden brown. Let sit and cool. Brush top of sheet with melted butter or margarine. Cut sheet 6 by 4 inches.
Serve with tomato soup for dipping.
..<><..
This it the best I could do with teriyaki dippers:
Teriyaki Wings
1/4 cup soy sauce
1/4 cup Durkee red hot sauce
2 Tbsp honey
2 Tbsp oil
1/4 tsp garlic powder
1/4 tsp ginger
50 pieces chicken wings
Peanut oil, for frying
Combine soy sauce, hot sauce, honey, 2 tablespoons oil, garlic powder and ginger in a small saucepan.
Deep-fry the wing pieces in small batches in peanut oil at 385 degrees (F) for about 10 minutes or until browned and crisp. Drain on paper towels.
When all the wing pieces have been deep-fried, re-heat the sauce, and toss the wings in the sauce.
Serve with celery sticks on the side.
,,><>,,
Turkey Noodle Casserole
1 10-oz. pkg frozen peas, thawed
2 cups diced, cooked turkey
1 1/2 cups cooked noodles
butter
1/4 cup chopped onion
8 oz. sliced mushrooms
1 can cream of mushroom soup
1/2 cup milk
salt to taste
1/4 tsp. curry powder
1/2 tsp. poultry seasoning
1 cup shredded cheddar cheese
Combine turkey, peas and noodles in a buttered 2-qt. casserole dish.
Melt 2 Tblsp. butter. Saute onion and mushrooms; blend in soup, milk and seasonings. Pour over meat; top with cheese.
Bake at 350 degrees for 20 to 30 minutes until hot and bubbly.
–><>–
So there you go :0) have fun, they all sound wonderful.
Can someone give me a recipe for these school favorites? I cant find them anywhere ?
When I was in elementary school, i always used to enjoy these foods and want to make them at home, they were:
CHEESE ZOMBIES
TERIYAKI DIPPERS
and TURKEY NOODLE CASSEROLE.
Thanks to anyone that can help. =]
Cheese Zombies
Served at our school cafeteria at Lake Shore Elementary and also at Jason Lee Midlde School. They’d serve up the Cheese Zombies with a bowl of tomato soup.
It’s basically two layers of french bread dough with your favorite cheese in the middle. And wala — cheese zombies!
Ingredients
1 ounce (about 2 tbsp)
3 cups
2 pounds 8 ounces (about 5 cups)
2 ounces (about 1/4 cup)
1 tablespoon
2 ounces (1/4 cup)
3 pounds (6 cups)
Baker’s yeast
Water
White flour
Sugar
Salt
Vegetable shortening
Cheddar cheese (loaf) – Use your Fav. Cheese
**We use shredded cheddar or a combination of cheddar/jack cheeses.
Directions
1. Combine 1 ounce of baker’s yeast with 3 cups of warm water.
2. Place 2 pounds, 8 ounces of white flour, 2 ounces of sugar, 1 tablespoon of salt and 2 ounces of vegetable shortening in a mixing bowl. (Add a “scant” of garlic in the mixture to hold edges of dough to bun pan.)
3. Add yeast and water to the mixing bowl. Beat for about 10 minutes or until the dough is of one consistency.
4. Weigh dough into 2 pound, 2 ounce hunks and let rise until the hunk about doubles in size.
5. Roll one hunk evenly into a bun pan.
6. Top with 8 slices of Cheddar cheese cut long way from the brick. (Place cheese no less than 1/4-inch from edge.)
7. Roll out another hunk of dough to almost the size of the bun pan. Place this over the cheese and press down the edges. Let rise.
8. Bake at 425 degrees for 20-25 minutes or until golden brown. Let sit and cool. Brush top of sheet with melted butter or margarine. Cut sheet 6 by 4 inches.
Serve with tomato soup for dipping.
..<><..
This it the best I could do with teriyaki dippers:
Teriyaki Wings
1/4 cup soy sauce
1/4 cup Durkee red hot sauce
2 Tbsp honey
2 Tbsp oil
1/4 tsp garlic powder
1/4 tsp ginger
50 pieces chicken wings
Peanut oil, for frying
Combine soy sauce, hot sauce, honey, 2 tablespoons oil, garlic powder and ginger in a small saucepan.
Deep-fry the wing pieces in small batches in peanut oil at 385 degrees (F) for about 10 minutes or until browned and crisp. Drain on paper towels.
When all the wing pieces have been deep-fried, re-heat the sauce, and toss the wings in the sauce.
Serve with celery sticks on the side.
,,><>,,
Turkey Noodle Casserole
1 10-oz. pkg frozen peas, thawed
2 cups diced, cooked turkey
1 1/2 cups cooked noodles
butter
1/4 cup chopped onion
8 oz. sliced mushrooms
1 can cream of mushroom soup
1/2 cup milk
salt to taste
1/4 tsp. curry powder
1/2 tsp. poultry seasoning
1 cup shredded cheddar cheese
Combine turkey, peas and noodles in a buttered 2-qt. casserole dish.
Melt 2 Tblsp. butter. Saute onion and mushrooms; blend in soup, milk and seasonings. Pour over meat; top with cheese.
Bake at 350 degrees for 20 to 30 minutes until hot and bubbly.
–><>–
So there you go :0) have fun, they all sound wonderful.
Can someone give me a recipe for these school favorites? I cant find them anywhere ?
When I was in elementary school, i always used to enjoy these foods and want to make them at home, they were:
CHEESE ZOMBIES
TERIYAKI DIPPERS
and TURKEY NOODLE CASSEROLE.
Thanks to anyone that can help. =]
Cheese Zombies
Served at our school cafeteria at Lake Shore Elementary and also at Jason Lee Midlde School. They’d serve up the Cheese Zombies with a bowl of tomato soup.
It’s basically two layers of french bread dough with your favorite cheese in the middle. And wala — cheese zombies!
Ingredients
1 ounce (about 2 tbsp)
3 cups
2 pounds 8 ounces (about 5 cups)
2 ounces (about 1/4 cup)
1 tablespoon
2 ounces (1/4 cup)
3 pounds (6 cups)
Baker’s yeast
Water
White flour
Sugar
Salt
Vegetable shortening
Cheddar cheese (loaf) – Use your Fav. Cheese
**We use shredded cheddar or a combination of cheddar/jack cheeses.
Directions
1. Combine 1 ounce of baker’s yeast with 3 cups of warm water.
2. Place 2 pounds, 8 ounces of white flour, 2 ounces of sugar, 1 tablespoon of salt and 2 ounces of vegetable shortening in a mixing bowl. (Add a “scant” of garlic in the mixture to hold edges of dough to bun pan.)
3. Add yeast and water to the mixing bowl. Beat for about 10 minutes or until the dough is of one consistency.
4. Weigh dough into 2 pound, 2 ounce hunks and let rise until the hunk about doubles in size.
5. Roll one hunk evenly into a bun pan.
6. Top with 8 slices of Cheddar cheese cut long way from the brick. (Place cheese no less than 1/4-inch from edge.)
7. Roll out another hunk of dough to almost the size of the bun pan. Place this over the cheese and press down the edges. Let rise.
8. Bake at 425 degrees for 20-25 minutes or until golden brown. Let sit and cool. Brush top of sheet with melted butter or margarine. Cut sheet 6 by 4 inches.
Serve with tomato soup for dipping.
..<><..
This it the best I could do with teriyaki dippers:
Teriyaki Wings
1/4 cup soy sauce
1/4 cup Durkee red hot sauce
2 Tbsp honey
2 Tbsp oil
1/4 tsp garlic powder
1/4 tsp ginger
50 pieces chicken wings
Peanut oil, for frying
Combine soy sauce, hot sauce, honey, 2 tablespoons oil, garlic powder and ginger in a small saucepan.
Deep-fry the wing pieces in small batches in peanut oil at 385 degrees (F) for about 10 minutes or until browned and crisp. Drain on paper towels.
When all the wing pieces have been deep-fried, re-heat the sauce, and toss the wings in the sauce.
Serve with celery sticks on the side.
,,><>,,
Turkey Noodle Casserole
1 10-oz. pkg frozen peas, thawed
2 cups diced, cooked turkey
1 1/2 cups cooked noodles
butter
1/4 cup chopped onion
8 oz. sliced mushrooms
1 can cream of mushroom soup
1/2 cup milk
salt to taste
1/4 tsp. curry powder
1/2 tsp. poultry seasoning
1 cup shredded cheddar cheese
Combine turkey, peas and noodles in a buttered 2-qt. casserole dish.
Melt 2 Tblsp. butter. Saute onion and mushrooms; blend in soup, milk and seasonings. Pour over meat; top with cheese.
Bake at 350 degrees for 20 to 30 minutes until hot and bubbly.
–><>–
So there you go :0) have fun, they all sound wonderful.
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