Sue's Recipes

Dr.Tollefson and his wife Sue have gathered some recipes from here and there that their family and friends really enjoy and they wanted to share those with you and your circle of friends and family as well! ENJOY!!

Swiss Cheese & Bacon Dip

4 oz. cream cheese                        2 T. green onion, chopped

1/2 cup mayonnaise                       8 slices of bacon 

4 oz swiss cheese, shredded  

Microwave cream cheese 30 seconds until soft. Combine cheese with remaininig ingredients except bacon and microwave for 4 minutes. Cook and crumble bacon and sprinkle on top of mixture that has been spread onto a pie plate.

Heat before serving. Serve with Pita chips. If you'd like...bake your own chips and season with basil or oregano or garlic salt. Also, good with crackers.

(Serves 8 to 10 )

Pasta Fazziole

1lb ground beef                                                                48 oz beef stock

1 large chopped onion                                                     24 oz spaghetti sauce (any kind) 

3-4 large carrots & celery stalks chopped                        1 cup macaroni shells 

1 can 24oz tomatoes                                                       1 1/2 tsp oregano

1 can red kidney beans                                                   1 1/2 tsp pepper   

1 can white kidney beans, 1 can garbango beans           1 tbsp parsley

3/4 tsp tabasco sauce

Cook meat,drain, add onions,carrots,celery.cook 10 mins add tomatoes, drain the beans and add to pot. Add remaining ingredients,stir and simmer for 45 mins.

**May also add garlic**






Shrimp Seviche

1 bag shrimp (35-50 count), chopped              Fresh cilantro, 1/2 bunch washed, chopped

1/2 red pepper chopped                                  2 avocadoes, cubed

1/2 yellow pepper chopped                              2 limes, squeeze the juice

1/2 green pepper chopped                              1/2 olive oil (or less)

1/2 red onion chopped                                     salt,pepper,tabasco to taste

Mix all ingredients in a bowl. Serve with corn chips of your choice.ENJOY!



 Peanut Butter Crunch Pie

1/3 cup chunky peanut butter              1 quart vanilla ice cream, softened

2 tablespoons butter, softened             Chopped, salted peanuts for topping 

1/3 cup light corn syrup                        Use: Buttered 9" pie plate

2-1/2 cups crinkled rice cereal (such as Rice Krispies)

Yield: 8 servings

Mix the peanut butter and syrup together very well. add the cereal and stir until coated.Press mixture firmly into the pie plate with fingers dipped into cold water. When bottom and sides are covered, Chill.

Meanwhile soften the vanilla ice cream slightly and spoon or spread evenly into the crisp,cold pie shell. Cover and freeze until firm. Garnish the top with lots of finely chopped, salted peanuts and cut wedges with a long-bladed knife dipped into hot water.


4-5 lb boneless pork roast 1/2 c. apple jelly

1/2 t. salt 1/4 c. ketchup

1/2 t. garlic salt 1 T. vinegar

1 t. chili powder 1 c. crushed corn chips, optional


Preheat oven to 325. Place pork roast, fat side up on a rack in a shallow roasting pan.Combine the salt,garlic salt and 1/2 teaspoon of the chili powder and rub into the roast. Roast the meat for 2 hours or until a meat thermometer registers 165 degrees.

Carefully drain off the grease and discard. Combine the apple jelly, ketchup, vinegar and remaining 1/2 teaspoon chili powder in a small saucepan. Bring to a boil, reduce heat and simmer ucovered for 2 minutes. Brush the glaze on roast (and sprinkle with corn chips)Continue roasting 10 to 15 minutes longer or until the meat thermometer registers 170 degrees. Remove roast from the oven and let stand 10 minutes. Add waer to pan drippings, includng corn chips to make 1 cup liquid. Heat this liquid to boiling and serve as sauce with roast.



(serves 8-10)

4lb.chicken breast 3 c. very thin noodles

2cans water chestnuts 1 c. sour cream

1 1/2 c.celery

2 cans cream of mushroom soup 1 stick butter

1 c. Hellmann's mayonnaise 1/2 bag of Pepperidge Farm cornbread stuffing

Cook chicken(diced).Dice water chestnuts and celery.Mix soup, Hellmann's mayonnaise and sour cream. Add chicken,water chestnuts,celery and noodles.Mix all together. Spray large casserole with Pam. Add mixture.Melt butter and mix with cornbread. Sprinkle over casserole. Bake at 350 for 1 to 1 1/2 hours. If cornbread starts to become to dark, lay a piece of aluminum foil over top.