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Chris S's Goulash 17
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Ingredients:
1 Lb Hamburger
1 Can Tomatoe sauce
1 Can Diced tomatoes
1 Med Onion (diced)
1 Box Macoroni noodles
Salt and Pepper to taste.
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|
Directions
1) Brown hamburger and onions. Drain fat. In 5 Quart stock pot boil noodles til limp and drain. Add remaining ingredients into pot including hamburger mix.
2) Add salt and pepper to taste, cook until done about 20 minutes.
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Mallory C's Tomato Linguine 17
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Ingredients:
8 Ounces Uncooked Linguine
3 Cups Chopped seeded plum tomatoes
10 Oz. Frozen Chopped Spinach, thawed and squeezed.
1/2 Cup Chopped Green Onions
1 Tsp. Olive Oil
1/4 Tsp. Salt
1/4 Tsp. Garlic Salt
4 Ounces Crumbled Feta Cheese
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|
Directions
1) Cook linguine according to package directions. Meanwhile, in a large nonstick skillet, saute the tomatoes, spinach and onions in oil until tomatoes are softened. Sprinkle with salt, garlic salt, and reduce heat. Stir in the cheese, until heated through.
2) Drain linguine, transfer to a serving bowl and add tomatoe mixture; toss to coat. 4 Servings.
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Mandy's Coke Roast 17
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Ingredients:
2-3 Lb Roast
10 Oz. Cream of Mushroom
12 Oz. Can Coke
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Directions
1) Place roast in bean pot an add soup and coke.
2) Cover and bake at 350 degrees for 2 - 3 hour
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Mandy's Chicken & Rice 17
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Ingredients:
3 Lb. Chicken Breasts (Boneless and Skinless)
10 Oz. Can of creams of chicken soup
12 Oz. Can 7 up
1 Cup Rice (Minute rice is the best)
1/4 Cup Chicken broth
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Directions
1) Place chicken in bean pot. Cover with soup and 7up.
2) Cover and Bake at 350 for 2 hours
3) Add rice and chicken broth and bake for 1 more hour.
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Mandy's Cheese Casserole 17
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Ingredients:
2 Lb. Frozen Hash Browns (Thawed)
1/2 Cup Butter (Melted)
1 Can Cream of Chicken Soup
2 Cups Shredded Cheddar Cheese
1 Pt. Sour Cream
Topping:
1/2 Cup Melted Butter
2 Cup Crushed Crackers
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Directions
1) Mix all ingredients except hashbrowns, mix well.
2) Add hashbrowns, place in 9x13 pan.
3) Mix topping and sprinkle on top bake at 350 for 1 hour.
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Sandy's Cheeseburger Casserole 17
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Ingredients:
16 Oz. Jar Cheese Whiz
1 Can Mushroom Soup
1 Lb. Hamburger Fried
Desired amount of minced onions
1/2 Package egg noodles, drained
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Directions
1) Fry hamburger with diced onions. Add mushrooms soup and cheese whiz.
2) Cook noodles. drain and mix with hamburger mix.
3) Pour onto greased casserole dish. Bake at 350 degrees for 20-30 mins.
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Evan's Grilled Hamburgers 17
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Ingredients:
1 Tsp Olive Oil
2 Tbsp A1 sauce
1 Tbsp Worcestershire sauce
2 Tsp Honey
1 Tsp Soy sauce
1 Tsp Lemon juice
1/2 Tsp Lawrey's seasoned salt
1 Tsp Paula Deen steak seasoning
1 Tsp Garlic Powder
1/2 Tsp Pleasoning seasoning
2 Tbs Brown sugar
2 Tbs Merlot
2 Lbs Hamburger
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Directions
1) Thoroughly mix all ingredients together except for hamburger. Stir into the meat. Prepare into patties and grill.
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Erin's Hot Chicken Curry17
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Ingredients:
2 Tbsp Corn oil
2 Chopped onions
½ tsp Minced garlic
½ tsp Ginger
1 tsp Ground coriander
1 tsp Chili powder
1 tsp Salt
1¾ cup Canned tomatoes
½ cup Ranch dressing
2 Tbsp lemon juice
2½ cup Chicken, skinned, boned and cubed
2 Tbsp Fresh cilantro
3 Fresh green chilies, chopped
½ Red bell pepper cut into chunks
½ Green bell pepper cut into chunks
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Directions
1) In a medium saucepan, heat the oil and add chopped onions, garlic and ginger and fry for 5 minutes until the onions turn golden brown. Turn the heat to very low.
2) Meanwhile, in a separate bowl, mix together the ground coriander, chili powder, salt, canned tomatoes and lemon juice. Pour this mixture into the saucepan and turn up the heat to medium. Stir fry for about 3 minutes.
3) Add the chicken pieces and stir fry for about 5-7 minutes.
4) Add the fresh cilantro, ranch sauce, green chilies and the red and green bell peppers. Lower the heat, cover the saucepan and let this simmer for about 10 minutes until chicken is cooked.
5) Serve hot with fresh cilantro sprigs |
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Tonja's Chicken & Biscuits17
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Ingredients:
2 cans French style green beans
2 cans Cream of Mushroom soup
1 can Cream of Chicken soup
1 jar Sliced mushrooms
Bread crumbs
1/2 Small box Velveeta cheese (cut in pieces)
4 cans Canned chicken
2 Tbsp Mayo
2 tubes Regular Pillsbury biscuits
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Directions
1) In large saucepan combine all ingredients except biscuits. Heat to warming, almost boiling, be careful not to scorch!
2) Stir regularly until Velveeta cheese is melted.
3) Pour mixture in a 9x13 pan. Place biscuits on top of mixture. Cover lightly with bread crumbs.
4) Bake according to biscuit package.You may need to flip and or bake additional time. Check center for doneness. |
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Eunice's Italian Sausage Lasagna17
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Ingredients:
1 lb Bulk Italian pork sausage
1 medium onion, chopped (1/2 cup)
1 clove garlic, crushed
3 Tbsp chopped fresh parsley
1 Tbsp chopped fresh basil leaves or 1 teaspoon dried basil leaves
1 tsp sugar
2 cups Muir Glen® organic diced tomatoes (from 28-oz can), undrained
1 can (15 oz) Muir Glen® organic tomato sauce
12 lasagna noodles (12 oz)
1 container (15 oz) ricotta cheese or small-curd cottage cheese(2 cups) 1/4 cup grated Parmesan cheese
1 Tbsp chopped fresh oregano leaves or 1 1/2teaspoons dried oregano leaves 2 cups shredded mozzarella cheese (8 oz)
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Directions
1) In 10-inch skillet, cook sausage, onion and garlic over medium heat, stirring occasionally, until sausage is no longer pink; drain.
2) Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and tomato sauce. Heat to boiling, stirring occasionally. Reduce heat to low; simmer uncovered about 45 minutes or until slightly thickened.
3) Heat oven to 350ºF. Cook and drain noodles as directed on package.
I4) n medium bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley and the oregano.
5)Spread 1 cup of the sauce mixture in ungreased 13x9-inch (3-quart) glass baking dish. Top with 4 noodles. Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture. Sprinkle with 2/3 cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese. Top with remaining noodles and sauce mixture. Sprinkle with remaining mozzarella cheese and 1/4 cup Parmesan cheese.
6) Cover; bake 30 minutes. Uncover; bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.
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Eunice's Mexican Beef and Bean Stuffed Peppers17
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Ingredients:
1½ Cup Fiber One® original bran cereal
2 Cup Muir Glen® organic tomato puree (from 28-oz can)
4 Medium bell peppers
½ lb Extra-lean (at least 90%) ground beef
1 Medium onion, finely chopped (1/2 cup)
1 Cup Progresso® red kidney beans (from 19-oz can), drained, rinsed
1 Can (4.5 oz) Old El Paso® chopped green chiles, undrained
2 tsp Chili powder
½ tsp Ground cumin
¼ Cup Shredded reduced-fat Cheddar cheese (1 oz), if desired
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Directions
1) Heat oven to 350ºF. Crush cereal.* In medium bowl, mix cereal and tomato puree; let stand 5 minutes.
2) Cut bell peppers lengthwise in half; remove seeds and membranes. Place peppers, cut sides up, in 13x9-inch (3-quart)glass baking dish.
3) In 10-inch skillet, cook beef and onion over medium heat, stirring occasionally, until beef is brown; drain. Stir in cereal mixture and remaining ingredients except cheese. Divide beef mixture evenly among peppers.
4) Cover; bake 40 to 45 minutes or until peppers are tender. Sprinkle each pepper half with 1/2 tablespoon cheese; let stand 5 minutes.
Makes 8 servings
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Carolyn's Hobo Stew
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Ingredients:
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1 lb
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Hamburger
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2 large
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Potatoes, peeled and cut up
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4
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Carrots, peeled and cut up
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1
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Onion, quartered
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1 pkg
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Beef gravy mix
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Lawry’s seasoned salt
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¾ cup
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water
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Directions:
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Preheat oven to 350. Spray a 9x13 glass pan with PAM. Place potatoes, carrots and onions into pan. Sprinkle vegetables with Lawry’s and half of the gravy mix powder. Tear the hamburger into small chucks and place on top of vegetables. Sprinkle with Lawry’s and the rest of the gravy packet. Add water. Cover pan with foil. Put in oven for 50 minutes.
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Carolyn's Russian Chicken
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Ingredients:
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1-16oz can
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Cranberry Sauce with Berries
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½ pkg.
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Onion Soup Mix
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1-8oz bottle
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Russian Dressing
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1 pkg.
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Chicken Breasts
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1 Tbsp
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Cornstarch
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Directions
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Preheat oven to 350. Mix cranberry sauce, onion soup mix and Russian dressing thoroughly. Add cornstarch. Lay chicken breasts in pan. Pour sauce over chicken. Tent pan with aluminum foil, bake for 1 hour and 15 minutes if chicken is frozen; 45 minutes if chicken is thawed.
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Gene's Egg Bake
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Ingredients:
|
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1 lb
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Pork sausage
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6
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Eggs
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2 cups
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Milk
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1 tsp.
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Salt
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1 tsp.
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Ground mustard
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6 slices
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White bread, cut into ½ inch cubes
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1 cups
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Shredded cheddar cheese
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Topping: (combine)
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2 cups
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Crushed cornflakes
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½ cup
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Melted butter
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Directions:
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In a skillet, brown and crumble sausage; drain and set aside. In a large bowl beat eggs; add milk, salt and ground mustard. Stir in bread cubes, cheese and sausage. Pour into a greased 9x13 pan. Cover and refrigerate for 8 hours or overnight. Remove from fridge 30 min. before baking. Sprinkle the cornflake topping on it and bake uncovered at 350 for 40 minutes or until a knife inserted near the center comes out clean.
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Gene's Cornbread Taco Bake
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Ingredients:
|
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1½ lbs
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Ground beef or turkey
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1 pkg
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Taco seasoning mix
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½ cup
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Water
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1-12oz can
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Drained corn
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½ cup
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Chopped green pepper (optional)
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1-8oz can
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Tomato sauce
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½ small can
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Durkee French Fried Onions
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1- 8 ½ pkg
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Jiffy cornbread muffin mix
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1/3 cup
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Shredded cheese (Cheddar or Jack)
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Directions:
|
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In skillet, brown meat and drain. Stir in taco seasoning, water, corn, pepper and tomato sauce. Pour into a casserole dish – 7x11. In mixing bowl, prepare cornbread mix according to package directions. Spread cornbread mixture over the top of meat mixture completely and evenly. Place French fried onions on top. Bake uncovered at 400 for 20 minutes. Top with 1/3 cup cheese. Bake for 3 min more until cheese is completely melted.
Great to serve with tortilla chips.
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Annette's Chicken Casserole
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Ingredients:
|
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2 cups
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Cooked chicken
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1 pkg
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Creamettes elbow macaroni- uncooked
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½ lb
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Grated cheddar cheese
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2 cans
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Cream or Mushroom soup (can use cream of chicken or cream of celery)
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2 cups
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Milk
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1 sm. jar
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Pimentos (optional)
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4
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Hard boiled eggs-sliced
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1 tsp
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Salt
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1 sm. Can
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Water chestnuts sliced and drained
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1 Tbsp
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Chopped or minced onion
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Directions:
|
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1. Mix and refrigerate overnight
2. Preheat oven to 350
3. Bake for 50 to 60 minutes
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Annette's Old Fashioned Swiss Steak
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Ingredients:
|
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½ cup
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All purpose flour
|
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2 Tbsp
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All purpose flour
|
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2 tsp
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Salt-Divided
|
|
¾ tsp
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Pepper- Divided
|
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½ tsp
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Garlic salt
|
|
2 lb
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Boneless round steak, cut into serving size pieces
|
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3 Tbsp
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Vegetable oil
|
|
1
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Garlic clove-minced
|
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2 cup
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Chopped green pepper
|
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1 cup
|
Chopped celery
|
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1 cup
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Chopped onion
|
|
2-14½ oz cans
|
Diced tomatoes, undrained
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1 cup
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Beef broth
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1 Tbsp
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Soy sauce
|
|
¼ cup
|
Cold water
|
|
Directions:
|
|
Preheat oven to 325. In a large plastic bag, combine ½ cup of flour, 1 tsp of salt, ½ tsp of pepper and garlic salt. Add beef and toss to coat. Remove meat from bag and pound with a mallet to tenderize. Heat oil in a Dutch oven; brown the meat. Add garlic, green pepper, celery and onion; cook and stir for 10 minutes. Add tomatoes, broth, soy sauce and remaining salt and pepper. Cover and bake at 325 for 2 hours. Remove from oven and return to stove top. In a small bowl, combine water and remaining flour; stirring into juices. Bring to boil over medium heat, stirring constantly until thickened.
As a note—You can use stewed tomatoes (DelMonte) instead of celery, peppers etc.. Everything is included in the stewed tomatoes except the garlic. Add the real onion however.
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Helen's Workday Crockpot Supper
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Ingredients:
|
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3 or 4
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Sliced potatoes
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1
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Sliced onion
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6
|
Slice carrots
|
|
1 can
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Peas
|
|
1½ lbs
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Hamburger
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|
1 can
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Tomato soup
|
|
1 can
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Water
|
|
Directions:
|
|
1. Brown hamburger and drain.
2. Add sliced potatoes into the bottom of crockpot.
3. Put some sliced onions next.
4. Add slice carrots for the next layer
5. Add more sliced onions
6. Put can of peas on next layer
7. Add more sliced onions
8. Add browned hamburger on top of everything.
9. Salt and pepper each layer
10. Mix tomato soup and water and pour over the top of everything.
11. Cook all day on medium and enjoy when you get home.
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Lisa's Slow Cooker Hamburger Vegetable Soup
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Ingredients:
|
|
1 lb
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Ground beef (or crumblers for vegetarian soup)
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2 bags
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Mixed frozen vegetables
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|
¾ cup
|
Diced onions
|
|
1 lg. can
|
Stewed tomatoes (do not drain)
|
|
2 cups
|
V8 picante juice
|
|
1 cup
|
Vegetable juice
|
|
Directions:
|
|
Combine meat, juices and onion in slow cooker, cook for 1 hour, then add canned tomatoes w/juice and vegetables continue to cook/simmer on lowest setting for 4-6 hours.
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Lisa's Mexican Tuna Casserole
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Ingredients:
|
|
2 cans
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Albacore chunk tuna (drained)
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1 cup
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Diced tomatoes
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1 cup
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Sliced black olives
|
|
10 oz
|
Mexican style or taco shredded cheese
|
|
2 cups
|
Shredded lettuce
|
|
3 cups
|
Tortilla strips
|
|
Directions:
|
|
1. Layer casserole dish with 1 can tuna
2. Lightly layer with lettuce and cheese
3. Layer other can tuna
4. Layer with remainder lettuce
5. Layer remainder cheese
6. Layer with tomatoes and black olives combined
7. Top with tortilla strips
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Lisa's Quiche
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Ingredients:
|
|
1
|
Frozen pie shell
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|
9
|
Eggs
|
|
2 cups
|
Shredded cheddar cheese
|
|
2 cups
|
Spinach, or broccoli, or asparagus
|
|
½ cup
|
Chopped onions
|
|
1 cup
|
Mushrooms
|
|
½ cup
|
Red peppers
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|
Directions:
|
|
Preheat oven to 350. Mix all ingredients together, mix vigorously with a wire wisk, and pour into pie shell. Bake for 25 to 40 minutes or until golden brown.
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Helen's Pizza Hot Dish
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Ingredients:
|
|
1 cup
|
Macaroni, cooked
|
|
1
|
Egg
|
|
½ cup
|
Milk
|
|
1 lb
|
Hamburger
|
|
1 can
|
Tomato soup
|
|
1 can
|
Pizza sauce
|
|
1 can
|
Mushrooms
|
|
2 cup
|
Mozzarella cheese
|
|
Directions:
|
|
Preheat oven to 425. Place cooked macaroni in a greased 9x13 glass pan. Beat egg and milk and pour over macaroni. Brown hamburger; add tomato soup, pizza sauce and mushrooms. Mix together and spread over macaroni and milk egg mixture. Sprinkle with cheese and bake for 20 minutes.
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Pam's Taco Bake
|
Ingredients:
|
|
1 pkg
|
KRAFT® Deluxe Macaroni & Cheese Dinner
|
|
1 lb
|
Ground beef
|
|
1 pkg
|
CLOVER VALLEY® Taco seasoning mix
|
|
¾ cup
|
Sour cream
|
|
1½ cups
|
Shredded Cheddar cheese, divided
|
|
1 cup
|
Chunky salsa
|
|
Directions:
|
|
1. Heat oven to 400
2. Prepare KRAFT® Deluxe Macaroni & Cheese Dinner as directed on package.
3. While Macaroni is cooking, cook meat with taco seasoning as directed on package.
4. Stir sour cream into prepared dinner; spoon ½ into 8 in square baking dish. Top with layers of meat mixture, 1 cup cheese and remaining dinner mixture; cover with foil.
5. Bake for 15 min.; top with salsa and remaining cheese. Bake uncovered, 5 min. or until cheese is melted.
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Eunice's Artichoke-Spinach Lasagna
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Ingredients:
|
|
1 medium
|
Onion, (chopped)
|
|
4 cloves
|
Garlic (finely chopped)
|
|
1 (14oz) can
|
Vegetable broth
|
|
1 Tbsp
|
Fresh rosemary leaves chopped
|
|
1 (14oz) can
|
Artichoke hearts, drained, coarsely chopped
|
|
1 box (9oz)
|
Green Giant® frozen chopped spinach, thawed, squeezed to drain
|
|
1(15oz) jar
|
Roasted garlic Parmesan or Alfredo pasta sauce
|
|
9
|
Uncooked lasagna noodles
|
|
3 cups
|
Shredded mozzarella cheese
|
|
1 pkg (4oz)
|
Crumbled her-and-garlic feta cheese
|
|
|
Rosemary sprigs, if desired
|
|
|
Lemon wedges, if desired
|
|
Directions:
|
|
1. Heat oven to 350, Spray 13x9 glass baking dish with cooking spray.
2. Spray 12 in skillet with cooking spray; heat over medium-high heat. Add onion and garlic; cook about 3 minutes, stirring occasionally, until onion is crisp-tender. Stir in broth and rosemary. Heat to boiling, stir in artichokes and spinach; reduce heat. Cover; simmer 5 minutes. Stir in pasta sauce.
3. Spread ¼ of the artichoke mixture in bottom of baking dish; top with 3 noodles. Sprinkle with ¾ cup of the mozzarella cheese. Repeat layers twice. Spread with remaining artichoke mixture; sprinkle with remaining mozzarella cheese. Sprinkle with feta cheese.
4. Cover and bake 40 minutes. Uncover and bake about 15 minutes longer or until noodles are tender and lasagna is bubbly. Let stand 10 to 15 minutes before cutting. Garnish with rosemary sprigs and lemon wedges.
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Trista's Vegetarian Lasagna
|
Ingredients:
|
|
1 medium
|
Eggplant, fresh
|
|
1½ cup
|
Fresh spinach
|
|
1-16 oz pkg
|
Lasagna noodles
|
|
1 pint
|
Low-fat cottage cheese
|
|
1 jar
|
Meatless spaghetti sauce
|
|
1-8oz pkg
|
Mozzarella cheese
|
|
¼ cup
|
Diced tomatoes
|
|
|
Salt and pepper
|
|
|
Parsley flakes
|
|
Directions:
|
|
Cut eggplant in rounds thinly sliced, lay on paper towels and lightly salt, lay another paper towel on top and continue layering with eggplant rounds, salt, paper towel etc. Place a heavy pan on a cookie sheet on top of stack, let sit for at least 1/2 hour to 2 hours. Cook lasagna noodles until tender. Mix cottage cheese with spinach in a bowl, salt and pepper and season to taste. In a casserole pan, spread a light layer of sauce. Add layer of noodles, layer of eggplant, sauce, layer of cottage cheese, spinach mix, and another layer of noodles and repeat process until pan is full or desired height achieved. Top with remaining Mozzarella cheese, sauce, and diced tomatoes. Sprinkle top with parsley flakes.
Bake at 350 degrees for 45 to 60 minutes, until eggplant is soft and has changed to a brown color.
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Linda's Honolulu Soy Kabobs
|
Marinade Ingredients:
|
|
½ cup
|
Soy Sauce
|
|
½ cup
|
Pineapple Juice
|
|
2 tsp
|
Ground Ginger
|
|
¼ tsp
|
Ground Pepper
|
|
¼ cup
|
Cooking Oil
|
|
1 Tbsp
|
Brown Sugar
|
|
1 tsp
|
Garlic Salt
|
|
1 tsp
|
Dry Mustard
|
|
Directions:
|
|
1. Mix ingredients in saucepan. Simmer 5 minutes. Cool.
2. Marinade 1 ¼ inch cut pieces of skinned and boneless chicken breasts for 1 hour.
3. Thread chicken, pineapple chunk, par broiled green pepper sliced, water chestnuts, cherry tomatoes and mushrooms.
Grill or broil for 20 minutes basting with sauce.
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