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| Weeknight Lasagna 1 pound Ground beef 2 Egg yolks 1 jar (26 oz.) Prego 1 Tbsp. Parsley flakes 1/4 Cup Water 1 1/2 Cups Shredded mozzarella cheese 8 oz. (15 pieces) Uncooked lasagna noodles 3 Tbsp. Grated Parmesan cheese 2 Cups Small curd cottage cheese Cook ground beef in skillet until meat is no longer pink; drain. Stir in Prego and water; set aside. Combine cottage cheese, egg yolks and parsley. To assemble, spray bottom of 9 x 13 pan with Pam. Spread with about 1/2 cup meat sauce. Layer with 1/3 noodles, 1/3 meat sauce, half of cottage cheese mixture, and 1/3 each of the cheeses. Repeat, ending with mozzarella and Parmesan cheeses. Cover tightly with aluminum foil. Bake at 350 degrees for about 1 hour. Uncover and bake another 5 to 10 minutes to brown top. Let stand 10 minutes before serving. Shepard Pie 3/4 tsp. Salt 1 can Green beans, drained Dash pepper 5 medium Potatoes, cooked 1 pound Ground beef 1/2 Cup Warm milk 1 can Tomato soup 1 Egg, beaten 1/2 Cup Shredded cheddar cheese Brown meat and seasonings; drain. Add drained beans and soup, undiluted. Pour into a greased 2-quart casserole dish. Mash potatoes while hot; add milk and egg. Drop potato fluff topper in mounds over meat. Sprinkle with 1/2 cup shredded cheddar cheese. Bake at 350 degrees for 25 to 30 minutes. Chicken and Dumplings Dumplings: 1 can Cream of celery soup 2 Cups Bisquick 1 soup can Water or milk 1/2 tsp. Poultry seasoning 2 Cups Chicken, cooked and diced 2/3 Cup Milk 1/4 tsp. Salt Stew Mix: Dash each Pepper and thyme 1 can Cream of chicken soup In skillet blend soups, water, chicken and seasonings. Cover and cook 15 minutes, stirring frequently. Drop dumpling batter from spoon onto the bubbling stew mixture. Cook uncovered 10 minutes. Cover tightly and cook 10 minutes longer. Hamburger Stroganoff 1/2 Cup Onion, minced 1/4 tsp. Pepper 1 clove Garlic, minced 1 pound Mushrooms, sliced 1/4 Cup Butter 1 can Cream of chicken soup 1 pound Ground beef 1 Cup Sour cream 2 Tbsp. Flour 2 Tbsp. Parsley, minced 2 tsp. Salt Hot boiled noodles (5 to 6 oz. uncooked) Saut� onion and garlic in butter over medium heat. Add meat and brown. Add flour, salt, pepper and mushrooms; cook 5 minutes. Add soup, simmer uncovered for 10 minutes. Stir in sour cream. Heat thoroughly. Sprinkle with parsley. Serve with noodles. Grandma's Sausage Breakfast Casserole 1 1/2 pounds Sausage 1 tsp. Salt 9 Eggs 4 slices Bread 3 Cups Milk 1 1/2 Cups Shredded cheddar cheese Fry, drain and crumble sausage. Slightly beat eggs. Cube bread (1 1/2-in cubes). Combine all and pour in a greased 9 x 13 pan. Refrigerate overnight. Bake at 350 degrees for one hour. Cheeseburger Pie 1 pound Ground beef 1 1/2 Cups Milk 1/2 tsp. Salt 3/4 Cup Bisquick 1/4 tsp. Pepper 3 Eggs 1 Cup Shredded cheddar cheese Heat oven to 400 degrees. Lightly grease square glass pan. Cook beef until it's brown; drain. Stir in salt and pepper. Spread in pan; sprinkle with cheese. Beat remaining ingredients until smooth, 15 seconds in blender on high speed or 1 minute with hand beater. Pour into pan. Bake until golden brown and knife inserted in center comes out clean, about 30 minutes. Mom's Homemade Stuffing 1 Loaf of bread, crumbled 2 tsp. Worcestershire sauce 1 tsp. Sage 3 Eggs, well beaten 1/2 tsp. Pepper Broth or water, enough to moisten 1 tsp. Salt Mix well. Pour into large baking dish. Bake at 350 degrees for 30 minutes. One Pot Dinner Bean Bake 1 pound Ground beef 1 can Chili beans 3/4 pound Bacon, cut in pieces 1 Cup Ketchup 1 Cup Onion, chopped 1/4 Cup Brown sugar 2 cans Pork & Beans 3 Tbsp. Vinegar 1 can Kidney beans, drained 1 tsp. Salt 1 can Lima beans, drained Dash pepper Brown ground beef in skillet; drain. Put beef in crockpot. Brown bacon and onions; drain. Add bacon, onions and remaining ingredients to crockpot. Stir well. Cover and cook on low 4 to 9 hours or bake at 350 degrees for 2 to 4 hours. Amy's Beef Enchiladas 1 pkg. Flour tortillas Garlic powder 1 pound Ground beef 1 can refried beans Onion flakes 1 carton Sour cream Cayenne pepper 1 can enchilada sauce Chili powder Shredded cheddar cheese Brown ground beef with onions, cayenne pepper, chili powder and garlic powder; drain. Spread beans, sour cream, meat and cheese on tortilla and roll up. Repeat with remaining tortillas and meat. Place them in a greased 9 x 13 pan. Top with leftover meat, beans and cheese. Pour enchilada sauce over the top. Bake at 350 degrees for 35 minutes or until heated through. The longer you bake them the crispier they become. Beef and Tortilla Casserole 1 pound Ground beef, crumbled 1 Egg yolk 1 can (8 oz.) Tomato sauce 6 oz. Jack or mozzarella cheese, thinly sliced 1 pkg. Taco seasoning mix 8 Corn tortillas, cut in halves 3/4 Cup Small curd cottage cheese 1 Cup Shredded sharp cheddar cheese Brown beef; drain. Add tomato sauce and taco seasoning; simmer 10 minutes. Beat cottage cheese with the egg yolk in a small bowl. To assemble the casserole, spread about 1/3 of the meat sauce in a 2-quart casserole dish. Top meat sauce with half the jack cheese, half the cottage cheese mixture and 8 tortilla halves, arranging each in an even layer. Repeat layering. Spread with the remaining meat sauce, then top with cheddar cheese. Bake in microwave for 13 minutes, giving casserole a turn after 6 minutes. Texas Hash 3 large onions, sliced 1/2 Cup Minute rice, uncooked 1 Green pepper, minced 1 tsp. Chili powder 3 Tbsp. Fat 2 tsp. Salt 1 pound Ground beef 1/8 tsp. Pepper 1 can Stewed tomatoes 1 can Corn, drained Heat oven to 350 degrees. Saut� onion and green pepper in fat until onions are yellow. Add meat and fry until mixture falls apart. Stir in rest of ingredients. Pour into greased 2-quart casserole dish. Cover and bake 1 hour; removing cover last 15 minutes. Quick Method: Replace onions, green pepper, fat and stewed tomatoes with 1 large jar of salsa and 1/2 cup water. Fry and drain meat. Stir in salsa, water, rice, corn and seasonings. Simmer on stove top until rice is tender and done. More water may need to be added. Crunchy Taco Bake 1 pound Ground beef 1 1/2 tsp. Chili powder 2 Tbsp. Dried onion flakes 1/2 tsp. Salt 1 can (16 oz.) Tomato sauce 2 Cups Corn chips, coarsely crushed 1 can (15 oz.) Hot chili with beans 1 Cup Shredded cheddar cheese 1 can (6 oz.) Tomato paste Brown the ground beef and onion; drain. Place in a 2-quart microwavable pan. Stir in tomato sauce, chili, tomato paste, chili powder and salt. Microwave at HIGH for 6 to 10 minutes, or until mixture is hot and flavors are blended, stirring once or twice. Top casserole with corn chips and sprinkle with cheese. Microwave at HIGH for 1 1/2 to 3 1/2 minutes, or until cheese melts. Campbell's Beef Taco Bake 1 pound Ground beef 1/2 Cup Milk 1 can Tomato soup 6 Flour tortillas or 8 corn tortillas, cut into 1-inch pieces 1 Cup Salsa 1 Cup Shredded cheddar cheese Brown ground beef; drain. Add soup, salsa, milk, tortillas and half the cheese. Spoon into a 2-quart shallow baking dish. Cover. Bake at 400 degrees for 30 minutes. Sprinkle with remaining cheese. Cook 3 minutes or until cheese melts. Saucy Cocktail Meatballs 1 pound Ground beef 2 Tbsp. Butter 2 Tbsp. Bread crumbs 1 can Tomato soup 1 Egg, beaten 2 Tbsp. Brown sugar 1/2 tsp. Salt 4 tsp. Worcestershire sauce 1 Tbsp. Mustard 1 Tbsp. Vinegar Mix beef, crumbs, egg and salt. Shape into 50 meatballs. Place in shallow 9 x 13 baking dish. Broil till brown or cook in microwave. Turn once. Spoon off fat. Melt butter and stir in the remaining ingredients. Pour over meatballs. Cover and bake at 350 degrees for 20 minutes. Porcupine Meatballs 1 1/2 pounds Ground beef 1 Tbsp. Onion 1/2 Cup Uncooked rice 1 can Tomato soup 1 1/2 tsp. Salt 1 soup can Water 1/4 tsp. Pepper 1/4 Cup Ketchup Using hands, mix together beef, rice, salt, pepper and onion. Shape into 2-inch balls. Mix tomato soup, water and ketchup in saucepan. Bring to simmering over medium heat. Add meatballs; adjust heat so mixture bubbles very gently. Cover and simmer 1 hour, until cooked through. Pizza Meatballs 2 pounds Ground beef 1/4 tsp. Pepper 2 Cups Seasoned bread crumbs 1 block Mozzarella cheese 1 Cup Milk 1/3 Cup Flour 1/4 Cup Dried minced onion 1/4 Cup Oil 2 tsp. Garlic salt 2 jars (28 oz. each) Pizza sauce In a bowl, combine first 6 ingredients just until mixed. Shape into 48 small meatballs. Cut mozzarella into 48 cubes, 1/2-inch each; push a cube into the center of each meatball, covering the cheese completely with meat. Roll lightly in flour. In a large skillet, cook meatballs in oil until browned; drain. Add pizza sauce; bring to a boil. Reduce heat; cover and simmer for 25 to 30 minutes or until meatballs are no longer pink. Serve over pasta, rice, in buns or as an appetizer. Makes 4 dozen. Pork and Pasta Bake 1 pkg. (8 oz.) Ziti macaroni 1 Tbsp. Grated parmesan cheese 1/2 pound Sausage 1/4 tsp. Basil 1 Cup Cottage cheese 1 jar (15 oz.) Spaghetti sauce 1/4 Cup Parsley, chopped 1 Cup Mozzarella cheese In 3-quart saucepan, prepare ziti as label directs; drain. Preheat oven to 350 degrees. In skillet, brown sausage; drain. Stir in cottage cheese, parsley, parmesan cheese, basil and half of spaghetti sauce. Add ziti and toss gently to coat well. Spoon mixture into 8 x 8 baking dish; pour remaining spaghetti sauce evenly over ziti mixture; sprinkle with mozzarella cheese. Bake 30 minutes or until cheese is melted and mixture is hot and bubbly. Hamburger Skillet 1 pound Ground beef 6 Eggs Dash salt & pepper 1 to 1 1/2 cups Shredded cheddar cheese 3 medium Potatoes, peeled and diced Brown hamburger, salt and pepper; drain part of fat off. Add potatoes; cover. Stirring frequently, cook until potatoes are tender. Add eggs; cover. Stir and add cheese; cover. Remove from heat when mixture begins to bubble. Sausage or bacon may be substituted for hamburger. Ham and Beans 1 bag Navy soup beans Dash of salt & pepper 2 Tbsp. Baking soda Ham, diced 1 small Onion, minced Soak beans overnight in water with baking soda. In the morning rinse off beans. Cook all day in crockpot. Add onion, salt, pepper and ham before cooking. Cook on medium temperature. Breakfast Pizza 1 can Crescent rolls 1/2 Cup Milk 1 pound Sausage 5 Eggs 6 oz. Frozen hash browns, thawed 8 oz. Shredded cheddar cheese Spread crescent rolls on bottom of pizza pan. Fry sausage; drain. Put sausage over rolls. Top with hash browns and cheese. Beat eggs with milk. Pour on top. Bake at 375 degrees for 30 to 35 minutes. Easy Hamburger Casserole 1 pound Ground beef 1 can Mushroom soup 1 pkg. Tater tots Chopped onion, optional Brown meat; drain. Put in casserole; add onion and tater tots on top. Pour the mushroom soup over all of this. Put in 350 degree oven for 30 minutes or until brown and bubbly. Mom's Potato Soup 2 Cups Water 1/4 Cup Flour 1 tsp. Salt 2 Cups Milk 1/4 tsp. Pepper 2 Cups Velveeta cheese 2 to 3 Cups Potatoes, diced 1 Cup Ham, chopped 1/4 Cup Butter Pepper to taste Combine water, potatoes, salt and pepper in large saucepan. Boil 10 to 12 minutes. Meanwhile, in small saucepan, make white sauce by melting butter. Combine 3/4 cup milk and flour in dish with lid and shake till combined and no lumps remain. Slowly add to butter; add remaining milk. Cook until thickened. Add cheese to white sauce. Stir until smooth. Add the white sauce and ham to the potatoes, but do not drain the potatoes. Soup can be cooked in the crockpot all day on low. Round Steak and Sour Cream 2 pounds Round steak, cut into serving pieces 3 Carrots, bias cut 2 Tbsp. Oil 1/2 Cup Celery, sliced Salt and pepper to taste 1 Cup Beef bouillon Brown meat in oil, salt and pepper to taste. Arrange in baking dish; add vegetables and beef bouillon. Bake covered at 350 degrees for 1 to 1 1/4 hours. When done, remove meat and vegetables and make gravy. Gravy: 1/3 Cup Water 1 Cup Sour cream 3 Tbsp. Flour 1/2 tsp. Paprika 1 Cup Meat juices Mix water with flour; combine with meat juices. Add sour cream and paprika. Serve gravy over meat or mashed potatoes. Beef and Biscuit Casserole 1 pound Ground beef 3/4 tsp. Garlic salt 2 Tbsp. Dry minced onion flakes 1 can Buttermilk biscuits 1/4 Cup Diced green chilies or pepper 1 1/2 Cups Shredded cheddar cheese 1 can (8 oz.) Tomato sauce 1/2 Cup Sour cream 2 tsp. Chili powder 1 Egg, slightly beaten Brown meat, onion and chilies; drain. Stir in tomato sauce, chili powder and garlic salt. Simmer while preparing dough. Separate biscuits. Then separate each biscuit into 2 layers. Press 10 pieces over bottom of ungreased 9-inch square pan. Combine 1/2 cup cheese, sour cream and egg; mix well. Remove meat mixture from heat. Stir in sour cream mixture. Spoon over dough. Arrange remaining biscuits on top. Sprinkle with remaining cheese. Bake at 375 degrees for 25 to 30 minutes or until biscuits are brown. Ham Casserole 1 Cup Ham, diced or 2 pkgs. dried beef 1 Cup Milk 1 Cup Cheese, diced 1 can Mushroom soup 1 Cup Macaroni, uncooked 2 Hard boiled eggs 1 Tbsp. Onion, diced Mix together and set overnight, or 4 to 5 hours. Bake at 350 degrees for 1 hour. Hard Boiled Eggs Place 6 eggs in saucepan. Add enough cold water to cover eggs. Bring to boiling over high heat. Reduce heat so water is just below simmering; cover. Cook 15 minutes; drain. Fill the saucepan with cold water and let stand 2 minutes. To quickly cool, add a few ice cubes. Drain. Gently tap each egg on countertop. Roll egg between palms of hands. Peel off eggshell, starting at the large end. If they are difficult to peel. They need to cool longer in cold water. Deviled Eggs 6 Hard boiled eggs 1 tsp. Mustard 1/4 Cup Miracle Whip Paprika Halve eggs lengthwise and remove yolks. Place yolks in a bowl; mash with fork. Add Miracle Whip, mustard and dash of paprika; mix well. Stuff egg white halves with yolk mixture. Garnish with paprika, if desired. Egg In A Frame Butter both sides of a piece of bread. Cut a circle out of the center with a biscuit cutter; remove. Place bread in skillet. Break an egg on top of the cut out. With a fork break the yolk and spread the egg over the bread. Sprinkle with salt and pepper. When bread has toasted, turn and fry the other side, for 1 or 2 minutes. Brown the center hole on both sides. This can be made on a griddle where up to 8 can be made at a time. This is good served at lunch with mayonnaise, mustard and lettuce on top. Baked Cinnamon French Toast 1/2 loaf French bread, cut into 1-inch slices 1 Cup Half & half 6 Eggs 1/4 tsp. Cinnamon 1 1/2 Cups Milk 1/4 tsp. Nutmeg Butter a 9 x 13 baking dish. Arrange bread slices, overlapping, in single layer. Combine ingredients and pour over slices. Refrigerate overnight. 1/2 stick Butter, melted 1/2 Cup Nuts, chopped 1/2 Cup Brown sugar 1 Tbsp. Corn syrup Mix together and pour over bread. Bake 40 minutes at 300 degrees. Serve warm, topped with maple syrup. Taco Tater Skins 6 large Russet potatoes 1 Cup Shredded cheddar cheese 1/2 Cup Butter or margarine, melted 15 Bacon strips, cooked and crumbled 2 Tbsp. Taco seasoning 3 Green onions, chopped Bake potatoes at 375 degrees for 1 hour or until tender. Reduce heat to 350 degrees. When cool enough to handle, cut the potatoes lengthwise in quarters. Scoop out pulp, leaving a 1/4-inch shell. Combine the butter and taco seasoning; brush over both sides of potato skins. Place skin side down on a greased baking sheet. Sprinkle with cheese, bacon and onions. Bake for 5 to 10 minutes or until the cheese is melted. Serve with salsa and/or sour cream, if desired. Cheddar-Mushroom Stuffed Potatoes 6 large Russet potatoes 1/2 to 1 tsp. Garlic salt 2/3 Cup Whipping cream 1/2 tsp. Dried basil 1 Cup Shredded cheddar cheese, divided 1/2 tsp. Dried oregano 1/4 Cup Chopped mushrooms 4 Bacon strips, cooked and crumbled, divided Bake potatoes at 375 degrees for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a 1/4-inch shell; set shells aside. Place pulp in a mixing bowl; add cream and mash. Blend in 3/4 cup cheese, mushrooms, garlic salt, basil and oregano. Reserve 2 tablespoons bacon; stir the remaining bacon into potato mixture. Spoon into potato shells. Top with remaining cheese and bacon. Microwave on HIGH for 5 to 8 minutes or bake, uncovered, at 375 degrees for 25 to 30 minutes or until potatoes are heated through. Sour Cream Swiss Steak 1/3 Cup Flour 1 1/2 Cups (12 oz.) Sour cream 1 1/2 tsp. each Salt, pepper, paprika 1 Cup Finely chopped onion and ground mustard 2 Garlic cloves, minced 3 pounds Boneless round steak 1/3 Cup Soy sauce 3 Tbsp. Vegetable oil 1/4 Cup Brown sugar 3 Tbsp. Butter or margarine 3 Tbsp. Flour 1 1/2 Cups Water Additional paprika, optional In a shallow bowl, combine flour and seasonings; dredge the steak. In a large skillet, heat oil and butter. Cook steak on both sides until browned. Carefully add water; cover and simmer 30 minutes. In a bowl, combine the sour cream, onion, garlic, soy sauce, brown sugar and flour; stir until smooth. Transfer steak to a greased 2 1/2- quart baking dish; add sour cream mixture. Cover and bake at 325 degrees for 1 1/2 hours or until tender. Sprinkle with paprika, if desired. Beefy Biscuit Cups 1 pound Ground beef 2 tubes Large refrigerated biscuits 1 jar (14 oz.) Spaghetti sauce 1 Cup Shredded cheddar cheese In a skillet, brown beef; drain. Stir in the spaghetti sauce; cook over medium heat for 5 to 10 minutes or until heated through. Press biscuits onto the bottom and up the sides of greased muffin cups. Spoon 2 tablespoons meat mixture into the center of each cup. Bake at 375 degrees for 15 to 17 minutes or until golden brown. Sprinkle with cheese; bake 3 minutes longer or until cheese is melted. Makes 8 servings. Beef Stew and Dumplings 2 pounds Boneless Chuck roast, cut into 1/4 tsp. Pepper 1-inch cubes 1 Bay leaf 2 Tbsp. Vegetable oil 1/3 Cup Flour 1/2 pound Fresh mushrooms, halved 1/2 Cup Water 1 large Onion, thinly sliced 1 pkg. (10 oz.) Frozen peas 1 Garlic clove, minced Dumplings: 2 cans Beef broth 1 1/2 Cups Bisquick 1 tsp. Italian seasoning 1 Tbsp. Minced chives 1 tsp. Salt 1/2 Cup Milk In a Dutch oven, brown meat in oil. Add mushrooms, onion and garlic; cook until onion is tender, stirring occasionally. Stir in broth, Italian seasoning, salt, pepper and bay leaf; bring to boil. Cover and simmer for 1 1/2 hours. Discard bay leaf. Combine the flour and water until smooth; stir into stew. Bring to a boil; cook and stir for 1 minute. Reduce heat. Stir in peas. For dumplings, combine Bisquick and chives in a bowl. Stir in enough milk to form a soft dough. Drop by tablespoonfuls onto the simmering stew. Cover and simmer for 10 to 12 minutes or until dumplings test done (do not lift lid while simmering). Serve immediately. Pork Chop Potato Casserole 8 Pork chops 1/2 tsp. Salt 1 tsp. Seasoned salt 1/4 tsp. Pepper 1 Tbsp. Vegetable oil 1 pkg. (26 oz.) Frozen shredded hash browns 1 can Cream of celery soup 1 cup Shredded cheddar cheese, divided 2/3 Cup Milk 1 can (2.8 oz.) French-fried onions, divided 1/2 Cup Sour cream Sprinkle pork chops with seasoned salt. In a skillet, brown chops on both sides in oil. In a large bowl, combine the soup, milk, sour cream, salt and pepper; stir in hash browns, 3/4 cup cheese and half of the onions. Spread into a greased 9 x 13 baking pan. Arrange pork chops on top. Cover and bake at 350 degrees for 40 minutes. Uncover; sprinkle with the remaining cheese and onions. Bake, uncovered, 5 to 10 minutes longer or until potatoes are tender, cheese is melted and meat juices run clear. Dad's Mexican Meatloaf 3/4 Cup Milk 1/2 tsp. Pepper 2 Eggs, beaten 1/2 tsp. Chili powder 1/2 Cup Crushed corn chips 1 1/2 pounds Ground beef 1/4 Cup Finely chopped onion 1 jar (16 oz.) Picante sauce 1/2 tsp. Salt In a large bowl, combine the first seven ingredients. Add beef and mix well. Add half the salsa; mix. Pat into a greased 8 x 4 x 2-inch loaf pan. Bake, uncovered, at 350 degrees for 1 hour or until juices run clear; drain. Top with warm salsa. Beef Chimichangas 1 pound Ground beef 12 Flour tortillas, 10 inches 1/2 Cup Finely chopped onion Melted butter or margarine 1 can Refried beans 1 can (4 oz.) Chopped green chilies 3 cans (8 oz. each) Tomato sauce, divided 1 can (4 oz.) Chopped jalapeno peppers 2 tsp. Chili powder Vegetable oil for frying 2 Garlic cloves, minced 1 1/2 Cups Shredded cheddar cheese 1/2 tsp. Ground cumin In a skillet, brown the beef; drain. Stir in onion, beans, 1/2 cup tomato sauce, chili powder, garlic and cumin. Brush one side of the tortillas with melted butter. Spoon about 1/3 cup of beef mixture off-center on the unbuttered side of tortillas. Fold edge nearest filling up and over to cover. Fold in both sides and roll up. Fasten with toothpicks. For sauce, combine chilies, peppers and remaining tomato sauce in a saucepan; heat through. In an electric skillet or deep-fat fryer, heat 1 inch of oil to 375 degrees. Fry chimichangas for 1 1/2 to 2 minutes on each side or until browned. Drain on paper towels. Serve with sauce. Note: Chimichangas may be baked instead of fried. Brush with melted butter and bake at 350 degrees for 25 to 30 minutes or until golden brown. Saucy Scalloped Potatoes 4 Cups Thinly sliced peeled potatoes 2 Tbsp. Butter or margarine 1 can Cream of celery or mushroom soup 1/2 tsp. Salt 1 can Evaporated milk 1/4 tsp. Pepper 1 large Onion 1 1/2 Cups Chopped fully cooked ham In a crock pot, combine the first seven ingredients; mix well. Cover and cook on high for 1 hour. Stir in ham. Reduce heat to low; cook 6 to 8 hours longer or until potatoes are tender. Mission Baked Beans 8 Bacon strips, cooked and crumbled 1 Tbsp. Flour 1 can (28 oz.) Pork and beans 2 tsp. Chili powder 1 can Chili beans, undrained 1 tsp. Ground cumin 3/4 Cup Finely chopped onion 1/8 tsp. Garlic powder 1/2 Cup Dark brown sugar 1 Cup Shredded Monterey Jack cheese 1 can (8 oz.) Enchilada sauce Combine all ingredients except cheese; mix gently. Place in a greased 2-qt. casserole. Bake, uncovered, at 475 degrees for 15 minutes. Reduce heat to 375 degrees, bake for 30 minutes, stirring occasionally. Sprinkle with cheese; bake 15 minutes longer. Chicken Delight 1 3/4 Cups Creamettes, uncooked 1can Cream of mushroom soup 2 Cups Cubed chicken 1/2 pound American cheese, grated 2 Cups Milk 3 or 4 Hard-boiled eggs, cut up 1 can Cream of celery soup Mix all ingredients together and place in 8 x 11-inch casserole. Bread can be cubed and fried till crisp to put on top just before placing in oven. Bake 1 hour and 15 minutes at 350 degrees. Herb Roasted Mushrooms, Chicken and Potatoes 1/3 Cup Olive oil 1 1/2 pounds Boneless, skinless chicken breasts, 1/2 to 1 Tbsp. Rosemary, crushed cut into 2 1/2-inch pieces 2 tsp. Salt 1 pound Fresh white mushrooms 1/2 tsp. Pepper 1pound small Red potatoes, halved 6 large Garlic cloves, peeled Preheat oven to 425 degrees. In a large bowl combine oil, rosemary, salt and pepper until well blended. Add remaining ingredients; toss until well coated. Divide mixture into two baking or roasting pans. Roast until chicken and vegetables are tender, about 30 minutes, stirring occasionally and rotating pans on shelves once during roasting. Can be divided in half for a family of 4 to 6. Cajun Chicken Strips 1 Tbsp. Flour 1/8 to 1/4 tsp. Cayenne pepper 1 tsp. Poultry seasoning 1 1/2 pounds Chicken breasts, cut into 3/4 tsp. Garlic salt 1/2-inch strips 1/2 tsp. Paprika 2 Tbsp. Butter 1/4 tsp. Pepper In a large resealable plastic bag, combine the first six ingredients. Add chicken strips, half at a time, and shake to coat. In a large skillet, cook chicken in butter for 8 to 10 minutes or until juices run clear. Chicken Fingers 4 Skinless, boneless chicken breasts 1/4 tsp. Pepper 1 Cup Flour 3/4 Cup Milk 1/2 tsp. Salt 1 Cup Oil for frying Cut chicken into 1/2 x 2-inch strips. Mix flour, salt and pepper in a shallow bowl. Dip chicken in milk. Roll in flour mixture to coat well. Place chicken on waxed paper. Pour 1/4 inch of oil into a large heavy skillet. Heat over medium-high heat to 350 degrees or until a cube of white bread dropped in oil browns evenly in 1 minute. Divide chicken into batches. Place chicken in an even layer in hot oil. Fry, turning once, for about 3 minutes on each side or until golden brown and crisp. Drain on paper towels. Serve with sauce. Honey Mustard Sauce: Prepare the honey mustard 1 or 2 days ahead of time so the flavors have time to blend. Blend 1/2 cup honey and 1/4 cup Dijon mustard in a small bowl. Set aside. Chicken Fingers Parmesan 8 oz. Thin spaghetti 1 Tbsp. Olive oil 4 Skinless, boneless chicken breasts 1 can Pasta-style chopped tomatoes 1/2 Cup Plain, dry bread crumbs 1 can (6 oz.) Tomato paste 1/2 Cup Grated Parmesan cheese 1/3 Cup Water 1 tsp. Dried basil 1/2 Cup Shredded mozzarella cheese Bring a large pot of water to a boil and add the spaghetti. Cook per package directions. Meanwhile, cut chicken into 1/2-inch strips. Combine bread crumbs, Parmesan and basil in a plastic bag. Heat oil in a 12-inch nonstick skillet over medium heat. Place chicken in the crumbs, shaking to coat, then place in hot oil. Raise the heat to high and cook 4 to 5 minutes, or until chicken is cooked through and slightly browned on all sides. Remove from skillet and set aside. Add tomatoes, tomato paste and water to skillet. Stir well. Return chicken to the skillet, covering pieces with sauce. Reduce heat to low and sprinkle mozzarella over chicken and sauce. Cover and simmer 1 to 2 minutes, until cheese melts. Drain spaghetti, divide among plates, and top with chicken and sauce. Parm Plus! Chicken Breasts 1/2 Cup Parm Plus! ParmesanTopping 6 Boneless, skinless chicken breasts 1/4 Cup Dry bread crumbs 2 Tbsp. Butter or margarine, melted Mix Parm Plus! and crumbs. Dip chicken in butter; coat with Parm Plus! mixture. Place in greased 15 x 10 x 1-inch baking pan. Bake at 400 degrees for 20 to 25 minutes or until cooked through. Chicken Croquettes 1 pkg. Cream cheese, softened 2 Cups Cooked chicken, cubed 2 Tbsp. Butter, softened 2 cans Refrigerated crescent rolls 2 tsp. Fresh chives, chopped 1 Tbsp. Butter, melted 1 Tbsp. Lemon pepper 1 small bag Seasoned stuffing mix, finely crushed Heat oven to 350 degrees. Mix cream cheese, butter, chives and lemon pepper in small bowl until smooth. Add chicken. Separate one can of dough into 4 rectangles. Pinch together perforated area of each rectangle; cut each rectangle in half crosswise to form 8 smaller rectangles. Repeat with second can to make a total of 16 small rectangles. Place 2 1/2 tablespoons chicken mixture in middle of each rectangle of dough; fold short end over filling; pinch edges together to seal. Lightly brush each croquette with melted butter; roll in stuffing to coat. Place on ungreased baking sheet. Bake in 350 degree oven for 20 to 25 minutes or until golden brown and heated through. Chicken Casserole 1 box (6 1/4 oz.) Stove Top stuffing mix 1 can Cream of chicken soup 2 Cups Cooked chicken, cubed 1 soup can Milk 1 can Cream of mushroom soup 1 tsp. Poultry seasoning Heat oven to 325 degrees. Prepare stuffing according to package directions. Set aside. Spread chicken pieces in a 9 x 13 pan. Mix soups and milk; pour over chicken. Sprinkle with poultry seasoning. Spread stuffing over top. Bake in 325 degree oven for 30 minutes. Let stand 10 minutes before serving. Chicken Turnovers 2 Cups Chopped cooked chicken 1/4 tsp. Salt 1 pkg. (3 oz.) Cream cheese, softened Dash Pepper 2 Tbsp. Chopped onion 1 pkg. Refrigerated crescent rolls 2 Tbsp. Snipped chives Milk 2 Tbsp. Milk Combine the chicken, cream cheese, onion, chives, 2 Tbsp. milk, salt and pepper in a medium bowl. Separate rolls into 4 pieces, sealing perforations. Pat each piece into a 6-inch square. Spoon one fourth of the chicken mixture onto each square. Bring corners of each square together over filling, pinching seams together to seal. Using a wide spatula, transfer turnovers to ungreased baking sheet. Brush with milk. Bake in a 350 degree oven for 20 to 25 minutes or till golden brown. Makes 4 servings. Chicken Mushroom Fettuccine 1 pkg. (16 oz.) Fettuccine 2 cans (5 oz. each) Chunk white chicken, drained 1 pound Fresh, sliced mushrooms 1/2 Cup Milk 4 Garlic cloves, minced 1 1/3 Cups Grated Parmesan cheese 1/4 Cup Butter Cook fettuccine according to package directions. Meanwhile, in a skillet, saut� mushrooms and garlic in butter for 2 to 3 minutes. Add chicken and milk, cook 5 to 7 minutes or until heated through. Drain fettuccine; add to skillet. Sprinkle with cheese and toss to coat. Crock Pot Chicken Breasts 1 pkg. Golden Herb with Lemon instant soup 1 1/2 Cups Water 2 to 3 Chicken breasts Stove Top stuffing, prepared Cook on low all day. 2 hours before serving put Stove Top on top. Oven Baked Chicken 1 Tbsp. Margarine 1 1/4 tsp. Salt 2/3 Cup Bisquick 1/4 tsp. Pepper 1 1/2 tsp. Paprika Chicken breasts Heat oven to 425 degrees. Melt margarine in 9 x 13 pan. Mix Bisquick, paprika, salt and pepper; coat chicken. Place chicken in dish. Bake 35 minutes; turn chicken. Bake about 15 minutes longer or until juice is no longer pink when center is cut. Chicken Pie 3 Cups Shredded cooked chicken 3/4 Cup Milk 1/2 Cup Sour cream 3 Tbsp. Butter, softened 1/2 Cup Milk 1/4 Cup Cornmeal 1 can Cream of chicken soup 2 Cups Shredded cheese 3/4 Cup Bisquick Mix together chicken, sour cream, milk and cream of chicken soup in a saucepan. Bring it to a boil, and put into an ungreased 9 x 13 pan. Next mix together Bisquick, milk, cornmeal and butter and pour over chicken mixture. Next sprinkle with cheese. Bake at 375 degrees for 20 to 30 minutes. Chicken Royale 4 Boneless chicken breasts Sour Cream Mushroom Sauce: 2 Cups Seasoned bread crumbs 1/2 pound Fresh mushrooms, sliced 1/2 Cup Hot water 1/4 Cup Chopped onion 10 Tbsp. Butter or margarine, melted, divided 2 Tbsp. Butter or margarine 2 Tbsp. Finely chopped onion 2 Tbsp. Flour 1 Tbsp. Minced fresh parsley 1/2 tsp. Salt 1/2 tsp. Salt 1/2 tsp. Pepper 1/4 tsp. Poultry seasoning 1/2 Cup Whipping cream Pinch of pepper 1/2 Cup Sour cream 1/2 Cup Flour 1/2 tsp. Paprika Place chicken breasts with skin-side-down on a work surface; pound with a meat mallet to an even thickness. For stuffing, combine bread crumbs, water, 2 Tbsp. butter, onion, parsley, salt, poultry seasoning and pepper. Place about 1/3 cup stuffing on each breast; fold in half. Secure with toothpicks. Combine flour and paprika; coat chicken. Place, skewered side down, in a greased 11 x 7-inch baking dish. Drizzle with remaining butter. Bake, uncovered, at 325 degrees for 1 1/4 hours or until tender. Meanwhile, for sauce, saut� mushrooms and onion in butter until tender. Stir in flour, salt and pepper. Gradually add whipping cream. Cook and stir until bubbly; cook and stir 1 minute more. Reduce heat; add sour cream. Stir just until heated through; do not boil. Serve over chicken. Makes 4 servings. Cheesy Scalloped Potatoes & Ham 4 to 5 Potatoes, pared and thinly sliced 1 Cup Milk 2 Cups Ham, cubed 1 Cup Shredded cheddar cheese 1 can Cream of mushroom soup Place potatoes and ham in 2-quart casserole. Mix together soup, milk and cheese, heating until cheese is melted. Pour over potatoes and ham in dish. Cover. Bake in 350 degree oven for 50 to 60 minutes or until potatoes are tender. Egg Biscuit Bake 1 can (5 oz.) Evaporated milk 1/2 Cup Frozen peas 8 oz. American cheese, cubed 2 Tbsp. Butter 1 tsp. Mustard 10 Eggs, beaten 3/4 Cup Ham, cubed 1 tube Refrigerated biscuits In a saucepan, combine milk, cheese and mustard; cook over low heat until smooth, stirring constantly. Stir in ham and peas. Melt butter in a large skillet; add eggs. Cook and stir over medium heat until eggs are set. Add cheese sauce and stir gently. Spoon into an ungreased shallow 2-quart baking dish. Separate the biscuits and cut in half. Place the cut side down around outer edge of dish. Bake, uncovered, at 375 degrees for 15 to 20 minutes. Cheese Pie 4 Eggs, slightly beaten 1/2 Cup Ham, diced and cooked 1 pkg. (8 oz.) Shredded sharp cheddar cheese Salt and pepper to taste 1 unbaked 9-inch Pie shell Combine ingredients, mix well. Pour into pie shell. Bake at 350 degrees 40 to 50 minutes. Baked Fish 1/2 pound Pan fish fillets (perch, trout or whitefish) 4 tsp. Grated Parmesan cheese 1/2 tsp. Dill weed Place fish in a greased 10-inch pie plate. Sprinkle with Parmesan cheese and dill. Bake, uncovered, at 350 degrees for 8 to 10 minutes or until fish flakes. Salisbury Steak 1 pound Ground beef 2 tsp. Parsley 1 Egg, beaten 1 can Beefy mushroom soup 1/4 Cup Chow mein noodles, crushed Mix together all ingredients, except soup. Form into hamburger patties. Fry in a skillet, like you would hamburgers, until no longer pink. Drain off fat. Pour soup over the top of hamburgers in skillet. Simmer over low to medium heat 10 to 20 minutes. Mom's Grilled Chicken Marinate chicken in Catalina dressing, in a Ziploc bag, prior to grilling. Grill as usual. Crusty Baked Chicken 3 pounds Chicken breasts 1 tsp. Paprika 1 Egg 1 tsp. Poultry seasoning 1/4 Cup Milk 1/2 Cup Parmesan cheese 1 Cup Instant potatoes 2 Tbsp. Butter, melted 1 tsp. Garlic salt Beat egg and milk. In another bowl, combine potato flakes, garlic salt, paprika and poultry seasoning. Blend in cheese. Dip chicken in egg and then in potato flakes; coat well. Put chicken in baking dish and sprinkle with melted butter. Bake at 400 degrees for 35 minutes, then turn and bake at 425 degrees for 10 to 15 minutes. Marinade 1 Cup Oil 1/4 Cup Mustard 3/4 Cup Soy Sauce 1 1/2 tsp. Pepper 1/2 Cup Lemon Juice 2 cloves garlic, minced 1/4 Cup Worcestershire sauce Mix all ingredients together and use as a marinade for veggies and meat to be used for kabobs. You may want to halve the recipe, depending on how much you have to marinade. CrockPot BBQ Beef 3 pounds Chuck Roast 1/4 Cup Brown sugar 1 Cup Water 1/4 Cup Ketchup 2 Beef bouillon cubes 1/4 Cup Mustard 1 Tbsp. Minced Onion Dash Worcestershire sauce 1 can (15 oz.) Tomato sauce Roast meat, along with 1 cup water and bouillon cubes until very tender or cook on low in crock pot 8 to 10 hours, until tender. Shred meat with a fork after cooking and retain 1 cup of the juice from cooking. Add rest of ingredients to shredded meat. Put in crockpot and cook on low heat 3 to 4 hours (or on high 1 1/2 to 2 hrs.). Serve over dinner rolls. BBQ Ribs 3 pounds Short ribs 2 Tbsp. Tomato Paste 2 Cups Chicken broth 1 Tbsp. Dry mustard 2 Cups Water, or enough to barely cover ribs 1 tsp. Worcestershire sauce 1 Tbsp. Brown sugar 1/4 tsp. Ground cloves 1/4 Cup Cider vinegar 1 tsp. Chili powder 1/4 Cup Ketchup 1/4 tsp. Cayenne pepper THE DAY BEFORE GRILLING THE RIBS, put the sugar and vinegar in a pot large enough to hold the ribs and place over medium heat on top of the stove. Cook until the vinegar reduces and forms a syrup with the sugar, about 8 minutes. Watch carefully as the syrup will suddenly darken in color. Immediately add broth, water, ketchup, tomato paste, mustard, Worcestershire sauce, cloves, chili powder and cayenne pepper and bring to boil. Add the ribs and cook 20 minutes. Remove from heat, remove the ribs from the liquid and place covered in the refrigerator. Cook the liquid over medium heat until it becomes thick and syrupy. DAY OF GRILLING, place the ribs on the grill so they are not directly over the coals or flame and cover the grill so that smoke collects inside. Cook for 40 minutes, basting with barbecue sauce every 10 minutes. When ribs are well heated, remove to platter and serve with extra sauce on the side. Blue Ribbon Burgers 2 pounds Ground beef 1/4 tsp. Pepper 2 tsp. Worcestershire sauce 3 oz. Cream cheese, softened 1/2 tsp. Salt 2 Tbsp. Blue cheese, crumbled 1/4 tsp. Garlic salt 4 oz. can Mushroom pieces Mix meat, Worcestershire sauce and seasonings. Shape the mixture into 12 thin patties, each 4-inches in diameter. Mix the cream cheese and the blue cheese. Top each of 6 patties with the cheese mixture, spreading to within 1/2 inch of the edge; press the mushrooms into the cheese. Cover each patty with one of the remaining patties, sealing the edges firmly. Broil or grill the patties 4-inches from the heat, turning once, until the desired doneness is reached and cheese is melted, about 10 to 15 minutes. Focaccia Bread 1 10 oz. pkg. Frozen pizza dough 1 firm Roma tomato, thinly sliced 2 Tbsp. Shredded garlic 2 oz. Grated fresh Romano cheese 1/2 Cup Shredded mozzarella cheese 2 tsp. Oregano or Italian seasoning Preheat oven to 375 degrees. Slice tomato and press garlic. Spray pizza stone or pan with non-stick spray and spread out the dough. Cover dough evenly with the garlic, mozzarella cheese and tomato slices. Top with grated Romano cheese and seasonings. Bake for 20 minutes. Savory Turkey Gravy 5 Cups Turkey Stock 1/2 tsp. Pepper 1 Cup Water 1/4 tsp. Celery Salt 1/4 Cup Flour 1 tsp. Salt 1 tsp. Poultry Seasoning In a medium saucepan, bring turkey stock to a boil. Gradually dissolve flour in water. Slowly add the flour mixture, while stirring, to the turkey stock. Stir in poultry seasoning, pepper, celery salt and salt. Boil to desired consistency. Beef Skillet Supper 1 pkg. (8 oz.) Medium egg noodles 1 can (11 oz.) Mexicorn, drained 1 1/2 lbs. Ground beef 1/2 tsp. Salt 1 medium Onion, chopped 1/4 tsp. Pepper 1 can (8 oz.) Tomato sauce 1 Cup Shredded cheddar cheese 1/2 Cup Water Cook noodles according to package directions. Meanwhile, in a large skillet cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomato sauce and water. Cover and cook for 8 minutes. Drain the noodles; add to beef mixture. Add corn, salt and pepper. Sprinkle with cheese; cover and cook until heated through and the cheese is melted. Corn Bread Taco Bake 1 lb. Ground beef 1 can (12 oz.) Whole kernel corn, drained 1 pkg. Taco seasoning mix 1 pkg. (8 1/2 oz.) Corn muffin mix (Jiffy) 1/2 Cup Water 1/3 Cup Shredded cheddar cheese 1 can (8 oz.) Tomato sauce Brown the meat in a skillet. Drain off the grease. Stir in taco seasoning, water, corn and tomato sauce. Pour into a 2-quart casserole dish. In another bowl, prepare muffin mix according to package directions. Spoon muffin batter around the edge and in the middle of the casserole. Bake uncovered at 400 degrees for 20 minutes. Top with cheese and bake for 2 to 3 minutes longer, or until cheese melts. If desired, top with any of your favorite taco toppings. Amy's Chili 1 lb. Ground beef Chopped onion Chili powder 1 large can (46 oz.) Tomato juice Cayenne pepper 2 cans (15.5 oz. each) Chili Magic chili beans Pepper 1 can Beer Brown ground beef with onion, chili powder, cayenne pepper and pepper; drain. In a large dutch oven or crockpot mix together cooked ground beef mixture, tomato juice, chili beans and more onions, chili powder, cayenne pepper and pepper. Add the can of beer and stir. Cook on high until boiling and then simmer. Amy's Italian Beef 3 to 4 pound Chuck roast, cooked 1 Cup Broth from cooked roast 1 Cup Tomato juice 1/2 to 1 full pkg. Good Seasons Zesty Italian dressing mix, depending on taste Onion, chopped Shred the cooked beef and place in a crockpot or a large pot on the stove. Add the remaining ingredients and add water if needed. Cook on low for at least 2 hours. Amy's Tuna Casserole 8 oz. Uncooked macaroni 1/4 lb. Velveeta cheese (or as desired) 2 Tbsp. Butter 1 can Cream of mushroom soup 1/4 Cup Milk 2 cans Tuna, drained Pepper to taste 2 slices of Bread, buttered Boil macaroni until almost done (still firm); drain. Add butter, milk, pepper and cheese. Stir until cheese is melted. You may need to return to heat. Add soup and tuna; mix well. Place in a greased 9-inch square pan and top with torn pieces of buttered bread. Bake in a 350 degree oven for 30 minutes or until bread is browned and mixture is bubbly. Marc's Hot Wings 10 Chicken wings, thawed 1/2 Cup Crystal Louisiana Hot Sauce, divided Tabasco Sauce, depending on taste Cayenne Pepper, depending on taste 1/2 Cup Flour 1 tsp. Salt 1/2 tsp. Cayenne pepper 1/4 Cup Butter or Margarine Canola Oil for frying Heat the oil in an electric skillet to 325 degrees. In a bowl mix together 1/4 Cup Hot sauce, Tabasco sauce and cayenne pepper as desired; set aside. In another bowl, mix together flour, salt and 1/2 tsp. cayenne pepper. Dip the wings one at a time into the hot sauce mixture , then into the flour mixture. Place them in the hot oil. Fry the wings, turning once, until the juices run clear or 10 minutes per side. Remove from the oil and place on a rack inside a roasting pan. Place in the oven at 325 degrees for 15 minutes or until needed. To serve, place inside a 9x13 pan and cover with sauce, recipe follows. Sauce: Prepare the sauce by combining 1/4 Cup Hot Sauce and 1/4 Cup Butter in a small saucepan over medium/low heat. Tabasco sauce and cayenned pepper can be added. Heat the mixture, stirring ofter, until it begins to boil. Immediately remove sauce from the heat and cover the saucepan until the chicken wings are ready to coat. |
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