1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup sharp Cheddar cheese
1/3 cup dry bread crumbs
1 egg, beaten
1 pound cod fillets
salt and pepper to taste
Preheat oven to 325 degrees F (165 degrees C).
In a bowl, mix the spinach, 1/2 cup Cheddar cheese, about 5 tablespoons dry bread crumbs, and the egg. Spread the mixture into the bottom of a small baking dish. Arrange the cod fillets on top of the spinach mixture, and season with salt and pepper.
Top with the remaining Cheddar cheese and bread crumbs. Cover, and bake 20 minutes in the preheated oven, or until fish flakes easily with a fork.
2 onions, chopped
1/2 cup margarine
4 cups diced potatoes
1 (10 ounce) package frozen diced carrots
1 pound Polish sausage, sliced
1 green bell pepper, chopped
3 cups water
1 teaspoon salt
1/2 teaspoon ground black pepper
3 cups milk
3/4 cup dry potato flakes
Using a large saucepan, brown onion in butter. Add potatoes, carrots, green peppers, sausage, water, salt and pepper.
Cook on low, for about 45 minutes or until the potatoes are creamy. Add milk and cook until heated through and then add instant potato flakes.
If you want a creamy potato soup add a 1/2 cup potato flakes, or if you want your soup thick like stew add 1 cup of potato flakes. Let soup sit for approximately 5 minutes in order to thicken and then serve
1 (3 pound) pork shoulder roast
1 quart vegetable broth
1 cup sherry
3 cups peeled, chopped potatoes
2 cups pearl onions
2 cups sliced fresh mushrooms
1 tablespoon dried rosemary
1 teaspoon ground black pepper
salt to taste
Place the pork roast in a slow cooker. Pour in the vegetable broth and sherry.
Mix in the potatoes, onions, mushrooms, rosemary, and pepper. Cover, and cook on Low at least 8 hours, to an internal temperature of 160 degrees F (70 degrees C).
1/2 pound bacon, diced
1/2 cup chopped onion
3 plain bagels
1 cup shredded sharp Cheddar cheese
12 eggs, beaten
2 cups milk
2 teaspoons chopped fresh parsley
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese
Place the bacon and onion in a large, deep skillet. Cook over medium-high heat until evenly brown.
Drain, and set aside. Slice each bagel into 4 thin slices. Arrange 6 bagel slices in the bottom of a lightly greased 9x13 inch baking dish.
Cover with the bacon and onion mixture, followed by the Cheddar cheese. Top with remaining bagel slices. In a medium bowl, whisk together the eggs, milk, parsley, and pepper. Pour the egg mixture over the bagel layers. Cover, and refrigerate 8 hours or overnight.
Preheat oven to 400 degrees F (200 degrees C). Uncover the chilled bagel dish, and bake in the preheated oven 25 to 30 minutes, or until eggs are firm. Sprinkle with Parmesan cheese, and serve warm.
1 (16 ounce) package macaroni 1 cup American cheese
1 (8 ounce) package extra sharp Cheddar cheese
1/2 cup butter
Cook elbow macaroni according to package directions.
Drain. Meanwhile, cut up butter, American cheese, and sharp cheese into 1 inch squares for easy melting. Separate butter and cheeses into two equal size portions. Begin with one of the butter and cheese portions, microwave on 50% power for 7 minutes. Remove from microwave and stir well. Add second portion of butter and cheese to melted mixture.
Microwave an additional 7 minutes on 50% power. Remove and stir well. Pour cheese mixture over cooked macaroni and stir until noodles are coated with butter and cheese mixture. Allow to stand for 10 minutes before serving.
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