Ingredients

1-1/2 lbs lean ground beef

1 C chopped onion

1 (16 oz) can tomatoes, undrained and chopped

1 (6 oz) can tomato paste

1/4 tsp dried whole thyme

1-3/4 tsp salt, divided

1 (8 oz) pkg elbow macaroni

1/2 C crumbled Feta cheese

4 egg whites, slightly beaten

1/2 C butter or margarine

1/2 C all-purpose flour

1/4 tsp ground cinnamon

1 qt milk

4 egg yolks, slightly beaten

Paprika

Combine ground beef and onion in a large skillet. Cook over medium heat until beef browns, stirring to crumble beef; drain. Stir in tomatoes, tomato paste, thyme, and 3/4 tsp salt; bring to a boil. Cover, reduce heat, and simmer 30 minutes, stirring often. Cook macaroni according to package directions, adding 1/4 tsp salt; drain. Stir in Feta cheese and egg whites. Add to beef mixture; stir well. Spoon mixture into a lightly greased 13- x 9- x 2-inch baking dish. Melt butter in a heavy saucepan over low heat; add flour and cinnamon, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in remaining 3/4 tsp salt. Gradually stir about one-fourth of hot mixture into egg yolks; add to remaining hot mixture, stirring constantly. Cook 1 minute, stirring constantly. Pour sauce over beef mixture; bake at 350 degrees. for 35 to 40 minutes. Remove from oven; let stand 10 minutes before serving. Sprinkle with paprika. Yield: 8 servings.

Submitted by: Judy Clark (Judith127) from Florida

Ingredients

1 can Cream of Mushroom Soup

1/2 C milk

1-1/3 C Minute Rice

1/2 tsp oregano, dash pepper

1 can (16 oz.) tomatoes

1 C water

1 can tuna (6 oz.)

1/2 onion - thinly sliced

2/3 C grated cheddar cheese

In 8 x 12 baking dish spread raw rice on bottom. Top with oregano and pepper. Drain tomatoes and use juice plus the 1 cup of water to make 1 1/2 cups to pour over rice. Arrange tomatoes on top of rice, add sliced onions and tuna. Heat soup, milk and cheese and then pour over top. Bake at 375 degrees for 25 minutes.

Submitted by: Linda (Darling Ridges)

Ingredients

In large skillet brown 2 lbs ground beef

3/4 C chopped onion

1/2 C chopped celery

Drain then stir in 1/2 tsp salt and pepper

1-1/2 cans Cream of Mushroom soup

Spread into greased pie plate. Cover with: 1 can green beans and 1 can whole kernel corn. In medium bowl, mix together:

3 C mashed potatoes

1/2 tsp salt

1 egg, beaten

1/2 C Parmesan cheese

Spread over vegetables, covering to edges of pie plate. Sprinkle with:

3/4 C shredded Cheddar

Paprika Bake at 350 degrees for 30 mins. Easy, quick, & yummy on a cold day!

Submitted by: Lynda (JustSociety)

Ingredients

1 lb pork sausage (mild or hot, your choice)

1/2 lb ground round

2 tsp garlic powder

1 Tbl whole basil

1-1/2 tsp salt

1 1lb can tomatoes

2 6oz cans tomato paste

1 box lasagna noodles

2 eggs

3 C ricotta cheese (or 3 whole small cartons)

1/2 C parmesan cheese

2 Tbl parsley flakes

1 tsp salt

1/2 tsp pepper

1 lb mozzarella sliced thin (usually 2 packages)

Brown beef & drain. Brown and crumble pork and drain, now put both in same skillet and add: garlic, basil, salt, tomatoes, tomato paste, and 1 cup water. Simmer covered 15 minutes, stir often. Cook the noodles. Beat eggs lightly, add remaining ingredients, mix together in big bowl. Layer: 1/2 the noodles in a 9 x 13 x 2 1/2 inch pan then 1/2 the ricotta cheese mixture then 1/2 the mozzarella cheese,then 1/2 the meat sauce, repeat. Bake at 375 degrees for 45 minutes, tightly covered in foil, then 15 minutes uncovered. Let sit for 20 minutes before you cut into it. Hint...use a little of the meat sauce (with as little meat as possible in it) in the bottom of the pan before that first layer of noodles, and it should come out of the pan easily, without sticking. Also...it always boils over...so put a big cookie sheet under the pan to save on clean up.

Submitted by: Lia (Magnolia Lady) from Louisiana

Ingredients

2 Tbl Olive oil

1/2 C chopped onion

2 garlic cloves,minced

1(19-oz) can of Black beans, undrained

1/2 C cubed cooked ham

3/4 tsp dried Italian seasoning

3 to 5 drops hot pepper sauce

2 C hot cooked rice

Heat oil in large skillet over medium heat until hot. Add onion and garlic, cook 3 to 5 minutes or until tender. Stir in all remaining ingredients except rice. Simmer, uncovered, 6 to 8 minutes. Serve over rice. Makes 4 (1-cup) servings

Submitted by: Kathleen (LadyTarna-K)

Ingredients

6 boneless chicken breast halves, skin removed

1/4 C ranch dressing

1 package (8 oz) cream cheese, softened

1 package (3 oz) sun-dried tomatoes, chopped, softened in boiling water, and drained

1/3 C grated fresh Parmesan cheese

1/4 C sliced, ripe pitted olives

1 clove garlic, minced

6 fresh basil leaves

1/2 C Italian-style bread crumbs

lemon slices and additional fresh basil leaves, for garnish

Place chicken between two sheets of waxed paper and flatten to 1/4-inch thickness with a meat mallet. Place chicken in a shallow dish and pour the ranch dressing over the pieces, turning to coat. Marinate for 1 hour. Meanwhile, place cream cheese, tomatoes, Parmesan, olives, garlic, and basil in a food processor, and process until smooth. Chill for 1/2 hour. Remove chicken breasts from the marinade. Place 1-1/2 tablespoons of cream-cheese filling in the center of each breast. Roll up and secure with toothpicks. Coat each stuffed breast with bread cumbs mixture. Place chicken, seam side down, in an ungreased 13x9-inch baking dish. Bake at 375 degrees for 45 minutes. Makes 6 servings.

Submitted by Judy Clark (Judith127) from Florida

Ingredients

Crust, mix together

2 C all purpose flour

1 tsp salt

1/2 C margarine softened

8 oz sour cream

1 egg

1 tsp baking powder

1 tsp poultry seasoning

Topping, Saute till tender

4 cooked chicken breasts

3 Tbl margarine

1/2 C chopped carrots

1/2 C chopped onion

1/2 C chopped celery

1/4 C chopped green pepper

1 can cream of chicken soup

4 oz mushrooms, drained, (opt.)

8 oz shredded cheddar cheese (Save til end for topping)

Cut cooked chicken into bite-sized pieces. Add this together with the soup, drained mushrooms to the sauteed vegetable mixture and mix well. In the meanwhile....grease a 9 x 13 pan and spread the crust mixture evenly into the bottom and top it also evenly with the chicken vegetable mixture all the way to the edges. Top with the shredded cheddar cheese. Bake it uncovered in a 350 degree oven for 30 to 45 minutes or until the edges are browned and the cheese is bubbly.. Take out of the oven for about 10 to 15 minutes to set and then cut into squares to serve.

Ingredients

2 lbs lean ground beef

1 can (10 3/4 oz) condensed golden mushroom soup, undiluted

1 can (10 3/4 oz) condensed cheddar cheese soup, undiluted

1 package (20 oz) frozen crinkle- cut French fries

In a skillet, brown the beef and drain. Stir in soups. Pour into a greased 13x9x2 inch baking dish. Arrange French fries on top. Bake, uncovered, at 350 degrees for 45 minutes or until the fries are golden brown. Makes 6-8 servings.