Meatloaf

Preheat oven to 350 degrees.

2 # Ground Beef
½ cup of crackers, smashed
½ cup of oatmeal
1 egg
1 can evaporated milk
2 tsp. chili powder
2 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
½ cup chopped onion

Mix well with your (clean) hands and put in a casserole baking dish.

Sauce for the top:
2 cups ketchup
1 cup brown sugar
2 tsp liquid smoke
1 tsp. garlic powder
Stir well. Pour over the top of the meatloaf.
Bake at 350 degrees for 30-45 minutes.

Stromboli

1 can Pillsbury Pizza Crust
½ lb shredded ham or ground beef or pepperoni (I usually use beef & pepperoni).
½ cup pizza sauce
1 cup mozzarella cheese
¼ cup bell pepper
½ t. dried Italian Seasoning

Unroll dough, place on cookie sheet. Spread sauce over it. Top it with all other ingredients, fold & pinch to seal the edges. Bake at 400 degrees for 15-20 minutes. Serve with a salad.

Chicken Pot Pie

2 pie crusts, thawed
2 cans Cream of Potato or Cream of Chicken
1 can mixed vegetables
2 cups cooked chicken
½ cup milk
½ t. basil
Salt & Pepper

Mix all together. Put in crust, top with the other crust. Spray crust with Cooking Spray. Sprinkle basil on the crust. Bake 375 degrees for 40 minutes.

Goulash

1 lb elbow macaroni
2 lbs ground beef
1 medium onion
2 cloves garlic, or minced garlic
1 t. ground cumin
1 TBSP paprika
1/8 t. ground nutmeg
1 TBSP dried marjoram
14 oz can crushed tomatoes
3 big TBSP sour cream

Cook macaroni according to package directions.

Brown ground beef & onion. Add garlic, cumin, paprika, nutmeg & marjoram. Mix in tomatoes. Heat through then stir in sour cream. Put macaroni in a bowls and put meat mixture over macaroni.

Chicken Pepe

1 pkg tortillas
2 cups cooked chicken
½ cup milk
2oz can green chilies
1 can cream of chicken soup
½ cup chopped onion
12 oz grated cheddar cheese

Combine chicken, milk, green chilies, and cream of chicken soup all together. Fry corn tortillas in oil until soft. Place tortillas in a 13 X 9 X 2 casserole dish. Layer other ingredients. Bake at 350 degrees until heated through and cheese is melted.

Salisbury Steak

1 ½ lb. ground beef
1/3 cup dry bread crumbs
1 egg, slightly beaten
¼ cup chopped onion
Salt and Pepper
2 cans Franco-American Gravy

Mix together all ingredients. Shape into oblong patties, brown in a skillet. Add gravy, cover and simmer for 20 minutes until steaks are done.

Beef Enchiladas

1 clove garlic, pressed
1 sm. can mushroom pieces, optional
1 lb. ground meat, cooked or cooked chicken, cubed
1 (10 oz.) longhorn or Cheddar cheese
1 pkg. corn tortillas
1 can Cheddar cheese soup
2 cans cream of mushroom soup
4 oz. chilies or picante sauce, optional
1 carton sour cream

Cook meat. Add garlic, chilies and mushrooms. Cook 5 minutes. Combine soups and sour cream. Add to meat mixture. Stir well. Cut tortillas into thirds. Layer in pan and cover with Cheddar cheese. Bake at 350 degrees for 45 minutes

Chili Bake

1 ½ lbs ground beef
½ cup chopped onion
16 oz whole kernel corn
15 oz can of chili with beans
1 pkg chili seasoning mix
1 cup shredded cheese
1 can Hungry Jack Buttermilk Biscuits

Brown meat & onion. Drain. Stir in corn, chili & seasoning. Simmer. Cook biscuits according to package directions. Split biscuits in half & spoon chili mixture on top. Top with shredded cheese.

Chicken Packets

2 cups cooked chopped chicken
3oz packet cream cheese
1 TBSP. chopped chives
2 TBSP. milk
Salt and Pepper
Mix above all together.

½ cup crushed seasoned bread croutons or crumbs
2 8oz package refrigerated crescent rolls
¼ cup melted margarine
Preheat Oven to 350 degrees. Unroll rolls. Make rectangles instead of triangles by sealing the perforations. Place ¼ cup of chicken mixture on top of each piece of roll. Fold over and seal. Dip packet in melted butter and roll in crushed croutons or crumbs. Bake 20 minutes or until golden brown.

“Filet” Mignons

2 lbs ground beef
4 slices crumbled bread
4 slices cooked, crumbled bacon
2 eggs
½ cup milk
Salt
1 small onion
2 t. celery flakes or celery salt
½ t. chili powder
1 t. liquid smoke

Mix completely. Make into “steak” patties. YUMMY!!

Beef Stroganoff

1 ½ lb round steak, cut into small pieces
1 can cream of chicken soup
1 onion
1 jar mushrooms
1 cup sour cream
1 package of noodles

Trim fat from meat. Season meat with salt and pepper, dredge with flour. Brown meat in skillet with onions. Add soup and mushrooms and ¼ cup water. Cook over low heat until heated through. Add sour cream, stir really well.
Make noodles according to package directions. Serve Stroganoff over the noodles.

Meatballs

1 lb. ground beef
¼ cup bread crumbs
1 egg
¼ cup ketchup
Salt and Pepper

Combine all ingredients, shape into small meatballs. In large skillet cook turning continually until meatballs are heated through.

Chicken Spaghetti

4 chicken breasts (or any other part of chicken meat you prefer)
1 Onion
1 Bell Pepper
7oz jar pimentos
8 oz can water chestnuts, drained
1 can cream of mushroom soup
1 ½ cup sour cream
1 lb. Velveeta cheese cut in cubes
16 oz box spaghetti noodles

Cut chicken into bite size pieces, boil chicken to fully cook. Sauté onion
And pepper in butter or cooking oil in a large skillet. Add pimentos, water chestnuts, cream of mushroom soup, sour cream and Velveeta to chicken.
Cook the spaghetti noodles then put in a large baking dish. Pour the
Chicken mixture over the top and bake at 350 degrees for 30-45 minutes or until heated through.

7 Day Soup

1 lb. ground beef or turkey or chicken
1 small onion (or more if you like onion flavor)
3 cans Campbell’s Minestrone
2 cans Ranch Style Beans
1 can Rotel Tomatoes
1 can whole Tomatoes

Brown meat with onion and drain off fat. Combine all other ingredients and heat through. Serve with crackers or cornbread.

Slow Cooker Chicken Dinner

Ingredients:
6 medium red potatoes, cut into chunks
4 medium carrots, cut into 1/2-inch pieces
4 boneless skinless chicken breast halves
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/8 teaspoon garlic salt
2 to 4 tablespoons mashed potato flakes, optional

Directions:
Place potatoes & carrots in a 5-qt. slow cooker. Top with chicken. Combine the soups and garlic salt; pour over chicken. Cover & cook on low for 8 hours. To thicken if desired, stir potato flakes into the gravy & cook 30 minutes longer. Yield: 4 servings.

Noodles with Creamy Meat Sauce

Ingredients:
2 pounds lean ground beef
1 can (10-3/4 ounces) condensed cream of onion soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
Cooked egg noodles

Directions:
Crumble uncooked ground beef into a large casserole dish. Combine soups; pour over beef. Cover & bake at 350° for 1 to 1-1/4 hours or until the beef is no longer pink. Serve over noodles. Yield: 6-8 servings.

Beef Potpie with Biscuits

Ingredients:
1-1/2 pounds boneless beef top round steak, cut into 1/2-inch cubes
2 cups frozen peas & carrots, thawed
1 large potato, peeled, cooked & diced
1 medium onion, chopped
1 jar (18 ounces) beef gravy
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 tube (12 ounces) refrigerated buttermilk biscuits

Directions:
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the vegetables, gravy, thyme & pepper. Transfer to a greased 9-in. deep-dish pie plate or 11-in. x 7-in. baking dish. Bake, uncovered, at 400° for 25 minutes. Place the biscuits in a single layer over meat mixture. Bake 10-15 minutes longer or until biscuits are golden brown. Yield: 6-8 servings.

Crock-Pot Pizza

Ingredients:
1 package (16 ounces) wide egg noodles
1-1/2 pounds ground beef or turkey
1/4 cup chopped onion
1 jar (26 ounces) spaghetti sauce
1 jar (4-1/2 ounces) sliced mushrooms, drained
1-1/2 teaspoons Italian seasoning
1 package (3-1/2 ounces) sliced pepperoni, halved
3 cups (12 ounces) shredded part-skim mozzarella cheese
3 cups (12 ounces) shredded cheddar cheese

Directions:
Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef & onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, mushrooms & Italian seasoning. Drain noodles. In a 5-qt. slow cooker coated with cooking spray, spread a third of the meat sauce. Cover with a third of the noodles & pepperoni. Sprinkle with a third of the cheese. Repeat layers twice. Cover & cook on low for 3-4 hours & until cheese is melted. Yield: 6-8 servings.

Potato Salad

Boil 6 red potatoes & let cool.
Chop potatoes in a bowl.
Add Miracle Whip (remember you can always add more if needed)
2-4 Tablespoons of Pickle Relish (depends on how much you like pickles)
2-4 Tablespoons diced onion
Salt & Pepper
Let cool in fridge before serving!
(Even better the next day)

Jalapeno Swiss Burgers

Ingredients:
2 pounds ground beef
4 slices Swiss cheese
1 small onion, thinly sliced
2 to 3 pickled jalapeno peppers, seeded and julienned
4 hamburger buns, split

Directions:
Shape beef into eight thin patties. Top four patties with cheese, onion & jalapenos. Top with remaining patties; press edges firmly to seal. Grill, covered, over medium-hot heat for 8-9 minutes on each side or until no longer pink. Serve on buns. Yield: 4 servings.

Slow-Cooked Swiss Steak

Ingredients:
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds boneless beef round steak, cut into six pieces
1 medium onion, cut into 1/4-inch slices
1 celery rib, cut into 1/2-inch slices
2 cans (8 ounces each) tomato sauce

Directions:
In a large resealable plastic bag, combine the flour, salt & pepper. Add the steak; seal bag & toss to coat. Place the onion in a greased 3-qt. slow cooker. Top with the steak, celery & tomato sauce. Cover & cook on low for 6-8 hours or until meat is tender. Yield: 6 servings.

Creamy Herbed Chicken

Ingredients:
4 boneless skinless chicken breast halves
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup milk
1 envelope garlic and herb pasta sauce mix
1 teaspoon dried thyme
1 teaspoon dried parsley flakes
Hot cooked fettuccine

Directions:
Place chicken in a 3-qt. slow cooker. Combine the soup, milk, sauce mix, thyme & parsley; pour over chicken. Cover & cook on low for 4-5 hours. Serve over fettuccine. Yield: 4 servings. Editor's Note: This recipe was tested with Knorr Garlic Herb Pasta Sauce Mix.

Meal in a Packet

Ingredients:
1 pound lean ground beef
8 medium carrots, julienned
1 medium green pepper, julienned
1 envelope onion gravy mix
2 firm fresh tomatoes, halved

Directions:
Shape beef into four patties. Place each on an ungreased 14-in. square of heavy-duty foil. Arrange carrots & green pepper around patties. Sprinkle with gravy mix. Place a tomato half; cut side down, on each patty. Fold foil around meat & vegetables; seal tightly. Place on an ungreased baking sheet. Bake at 350° for 45 minutes or until meat is no longer pink. Yield: 4 servings.

Turkey Sloppy Joes

Ingredients:
1 pound ground turkey breast
1 small onion, chopped
1/2 cup chopped celery
1/4 cup chopped green pepper
1 can (10-3/4 ounces) reduced-sodium condensed tomato soup, undiluted
1/2 cup ketchup
1 tablespoon brown sugar
2 tablespoons prepared mustard
1/4 teaspoon pepper
8 hamburger buns, split

Directions:
In a large saucepan coated with cooking spray, cook the turkey, onion, celery & green pepper over medium heat until meat is no longer pink; drain if necessary. Stir in the soup, ketchup, brown sugar, mustard & pepper. Transfer to a 3-qt. slow cooker. Cover & cook on low for 4 hours. Serve on buns. Yield: 8 servings.

Hamburger Hash

Ingredients:
1/2 pound ground beef
1 can (11-1/2 ounces) condensed chicken with rice soup, undiluted
1-1/3 cups water
1/2 cup uncooked long grain rice

Directions:
In a skillet, cook beef over medium heat until no longer pink; drain. Add soup, water & rice; mix well. Bring to a boil. Reduce heat; cover & simmer for 20 minutes or until rice is tender. Yield: 3 servings. To steam broccoli to serve with Hamburger Hash, place broccoli florets in a steamer basket over 1-inch of boiling water in a saucepan. Cover; steam for 5-8 minutes or until crisp-tender. Remove from the heat and toss with a little butter or margarine.

Egg Salad

2 boiled eggs per egg salad sandwich

Put desired about of eggs in a bowl.

Put a Good squirt of Mayo per egg & a good squirt of mustard per egg.

Mix well!!

Add salt & pepper
2 tsp garlic powder

Let cool in fridge before serving!

Marinated Chicken Breasts

Ingredients:
2 cups lemon-lime soda
1 cup soy sauce
1/2 cup olive oil
1/2 teaspoon garlic powder
1/2 teaspoon prepared horseradish
6 boneless skinless chicken breast halves (6 ounces each)

Directions:
In a large resealable plastic bag, combine the soda, soy sauce, oil, garlic powder & horseradish; add chicken. Seal the bag & turn to coat. Refrigerate overnight. Drain & discard marinade. Grill chicken, uncovered, over medium heat for 6-7 minutes on each side or until juices run clear. Yield: 6 servings.

Shepherd’s Pie

(To save a lot of time, I use leftover mashed potatoes from the 9th….just need to add sour cream, egg & half & half) (So if you know you are going to make this recipe on the 10th, make sure to double potatoes on the 9th)

Ingredients
2 pounds potatoes, such as russet, peeled and cubed
2 tablespoons sour cream or softened cream cheese
1 large egg yolk
1/2 cup cream, for a lighter version substitute vegetable or chicken broth (I use ½ & ½)
Salt & black pepper
1 tablespoon oil, 1 turn of the pan
1 3/4 pounds ground beef OR TURKEY (I use Turkey)
3 carrots, peeled and chopped
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire
1 cup frozen peas
1 teaspoon sweet paprika
2 tablespoons dried parsley flakes

Directions
Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes & pour them into a bowl. Combine sour cream, egg yolk & cream. Add the cream mixture into potatoes & mash until potatoes are almost smooth.
While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or turkey. Season meat with salt & pepper. Brown & crumble meat for 3 or 4 minutes. Add chopped carrots & onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter & flour together 2 minutes. Whisk in broth & Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat & vegetables. Stir in peas.
Preheat broiler to high. Fill a small rectangular casserole with meat & vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika & broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

Beef in Mushroom Gravy

Ingredients:
2 to 2-1/2 pounds boneless beef round steak
1 to 2 envelopes onion soup mix
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup water
Mashed potatoes, optional

Directions:
Cut steak into six serving-size pieces; place in a 3-qt. slow cooker. Combine the soup mix, soup & water; pour over beef. Cover & cook on low for 7-8 hours or until meat is tender. Serve with mashed potatoes if desired. Yield: 6 servings.

Garlic Chicken Breasts

Ingredients:
1 cup grated Parmesan cheese
2 envelopes garlic & herb or Italian salad dressing mix
4 boneless skinless chicken breast halves (6 ounces each)

Directions:
In a large resealable plastic bag, combine cheese & dressing mix. Add chicken; shake to coat. Place chicken in a greased 8-in. square baking dish. Bake, uncovered, at 400° for 20-25 minutes. Yield: 4 servings.

3 Alarm Italian Style Chili Mac

Ingredients
1 pound penne pasta or cavatappi (hollow pasta spirals)
Salt
2 tablespoons oil, 2 turns of the pan
1 1/2 pounds hamburger or turkey
2 tablespoons chili powder
Black pepper
1 onion, chopped
1 cubanelle pepper, seeded & chopped
1 red bell pepper, seeded & chopped
3 to 4 cloves garlic, chopped
1 cup beef stock
1 (28-ounce) can fire roasted crushed tomatoes
2 Tablespoons dried basil leaves
2 cups shredded smoked Cheddar or scamorza (smoked aged mozzarella)

Directions
Cook pasta in salted water until al dente. Preheat broiler to high.
Meanwhile, heat a deep skillet over medium high heat with oil. When oil ripples or smokes, crumble beef or turkey & brown, 5 to 6 minutes. Season the meat with chili powder, salt & pepper. When meat has browned, add onions, peppers & garlic. Cook vegetables until soft, 6 to 7 minutes. Add stock & scrape up pan drippings. Stir in crushed tomatoes, simmer sauce 10 minutes & fold in basil. Drain pasta & add to sauce. Toss to combine & transfer to a casserole dish. Cover with cheese & brown under broiler 3 to 4 minutes.

Garlic-Parmesan Oven Fries

Ingredients
4 medium potatoes
2 tablespoons vegetable oil
1 teaspoon sweet paprika
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons Italian seasoning
2 teaspoons garlic powder
2-3 tablespoons parsley
1/3 cup shaved fresh parmesan cheese
(I have used canned parmesan cheese before & it is good)

Directions
Scrub potatoes, cut in half, and into 8 wedges per half (16 wedges per potato total).
Preheat oven to 450°F.
Toss all ingredients together except parmesan & parsley, mixing until potatoes are evenly
coated. Spread potatoes in an even layer on a nonstick-foil lined baking sheet.
Bake 35-45 minutes or until potatoes are cooked through & crisp up, stirring potatoes several
times during cooking to ensure even browning. Toss potatoes with parmesan & parsley when
they come out of the oven, & adjust salt if necessary.

Seasoned Turkey Burgers
Ingredients:
1/2 cup herb-seasoned stuffing croutons
1 pound ground turkey breast
1 small onion, finely chopped
5 hamburger buns, split
Lettuce leaves, onion, tomato slices and fat-free mayonnaise, optional

Directions:
Crush or process stuffing croutons into fine crumbs. In a bowl, combine crumbs, turkey & onion. Shape into five patties. Broil or grill over medium-hot heat for 8-10 minutes, turning once. Serve on buns with lettuce, onion, tomato & mayonnaise if desired. Yield: 5 servings.

Potato Meat Loaf

Ingredients:
1 pound potatoes
1 egg, beaten
1 tablespoon Worcestershire sauce
2 teaspoons soy sauce
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 pound lean ground beef

Directions:
Peel & grate potatoes; rinse & drain. In a large bowl, combine potatoes, egg, Worcestershire sauce, soy sauce, pepper & garlic powder. Add ground beef & mix well. Pat meat mixture into an 8-in. x 4-in. loaf pan. Bake at 350°for 1 hour or until no pink remains. Drain. Yield: 4-6 servings.

Enchilada Casserole

Ingredients:
1 pound ground beef
1 can (10 ounces) enchilada sauce
1 cup salsa
6 flour tortillas (10 inch)
2 cups fresh or frozen corn
4 cups (16 ounces) shredded cheddar cheese

Directions:
In a large skillet, cook ground beef over medium heat until no longer pink; drain. Stir in enchilada sauce & salsa; set aside. Place two tortillas, overlapping as necessary, in the bottom of a greased 13-in. x 9-in. baking dish. Cover with one-third of the meat mixture; top with 1 cup corn; sprinkle with 1-1/3 cups cheese. Repeat layers once, & then top with remaining tortillas, meat and cheese. Bake, uncovered, at 350° for 30 minutes or until bubbly. Yield: 6-8 servings.

Ground Turkey and Hominy

Ingredients:
1-1/2 pounds ground turkey
1 large onion, chopped
1 teaspoon minced garlic
2 tablespoons olive oil
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 tablespoon chili powder
1-1/2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon dried thyme
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon pepper
2 cans (15-1/2 ounces each) hominy, rinsed and drained

Directions:
In a large skillet, cook the turkey, onion & garlic in oil over medium heat until meat is no longer pink; drain. Stir in the tomatoes & seasonings; heat through. Add hominy & heat through. Yield: 8 servings.

Beef Noodle Soup

1 pound ground beef
1 can (46 oz) V8 Juice
1 envelope onion soup mix
1 pkg (3 oz) beef ramen noodles
1 pkg (16 oz) frozen mixed veggies

In a large saucepan, cook beef & drain. Stir in V8 juice, soup mix, contents of noodle seasoning packet & mixed veggies. Bring to boil, reduce heat and simmer. Stir in noodles and cook 3 minutes until tender.

Fix & Go Chicken

4 Boneless, Skinless Chicken Breasts
1 (15 oz) can tomato sauce
1 (4 oz) can sliced mushrooms, drained
½ cup water
½ tsp Italian seasoning

In crock pot, place chicken. In medium bowl, combine sauce, mushrooms, water & Italian seasoning. Pour over chicken. Cover. Cook on high for 3 to 4 hours or on low 6 to 8 hours. Serve over rice.

Chicken Pot Pie

2 teaspoons oil
1 cup chopped onion
4 boneless chicken breast halves cut into 1 to 2-inch cubes, about 4 cups
2 tablespoons all-purpose flour
1 teaspoons dried thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
2 carrots, peeled and chopped
2 celery stalks, chopped
4 medium red potatoes cut into 1-inch cubes
1 (14 1/2-ounce) can crushed tomatoes
1 cup chicken broth
1/4 cup dry white wine
1 teaspoon Dijon mustard
1/2 cup frozen corn kernels
9-inch refrigerated pie crust
1 egg, lightly beaten

Preheat oven to 425 degrees F.
Heat oil in a large Dutch oven or oven-proof stockpot over medium heat. Add onion and sauté 2 minutes. Add chicken and sauté 5 to 7 minutes, until browned on all sides. Remove 1/2 the cooked chicken for later in the week, cover and refrigerate.
In a small bowl, combine flour, thyme, salt, pepper, and paprika. Add flour mixture to the chicken and stir to coat. Stir in carrots, celery, potatoes, tomatoes, chicken broth, wine, and Dijon mustard and mix well. Bring mixture to a boil. Cook until vegetables are tender.
Transfer stew to a clean 2-quart casserole dish and stir in corn.
Place pie crust on top of casserole and pinch around the edges to seal the crust to the dish. Brush the top with beaten egg and prick the surface 1 or 2 times with a sharp knife or fork to allow steam to escape during cooking.
Place casserole dish on baking sheet and bake 8 to 10 minutes, until crust is golden.

Cheesy Chili Soup

1 can (28 oz.) diced tomatoes, undrained
1 can (15 oz.) kidney beans, rinsed
1 can (14-1/2 oz.) chicken broth
2 stalks celery, chopped
2 carrots, chopped
1 onion, chopped
2 tsp. chili powder
1 cup Mexican Style Shredded Four Cheese, divided

Bring all ingredients except cheese to boil in medium saucepan.
Simmer on low heat 25 min. or until vegetables are tender. Stir in 1/3 cup cheese.
Ladle into bowls. Top with remaining cheese.

Slow Cooker Savory Pot Roast & Veggies

1 can (10 3/4 ounces) Cream of Mushroom Soup
1 envelope (about 1 ounce) dry onion soup mix
6 small red potatoes, cut in half
6 medium carrots, cut into 2-inch pieces (about 3 cups)
1 boneless beef bottom round roast or chuck pot roast (3 to 3 1/2 pounds)

Stir the mushroom soup, soup mix, potatoes and carrots in a 4 1/2-quart slow cooker. Add the beef and turn to coat. Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.
*Or on HIGH for 4 to 5 hours.

Seasoned French Fries

5 cups frozen crinkle-cut French fries
1 teaspoon onion salt
1/4 teaspoon paprika
1/3 cup Parmesan Cheese

Arrange french fries in a greased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with onion salt and paprika; toss to coat. Bake at 450° for 15-20 minutes or until lightly browned. Sprinkle with Parmesan cheese; toss to coat1/3 cup grated Parmesan cheese

Open-Faced Tuna Melts

2 cans (6 ounces each) tuna, drained and flaked
1/4 cup Miracle Whip
1 green onion, finely chopped
1 medium dill pickle, finely chopped
1 teaspoon horseradish sauce
4 hamburger buns, split
1 medium tomato, cut into 8 thin slices
8 slices process American cheese

In a bowl, combine the first five ingredients. Place buns cut side up on a baking sheet. Spread tuna mixture evenly over buns; top with tomato. Bake at 350° for 5 minutes. Top with cheese. Bake 3-5 minutes longer or until cheese is melted. Serve warm.

Favorite Beef Stew

2 or 3 carrots, cut in half long ways, then cut in 1-inch pieces
2 or 3 ribs of celery, cut in 1-inch pieces
2 large potatoes, peeled and cut in 1/2-inch pieces
11/2 c. chopped onion
3 cloves garlic chopped
1 bay leaf
11/2 T Worcestershire sauce
3/4 tsp. dried thyme leaves
3/4 tsp. dried basil leaves
1/2 tsp. black pepper
2 lb. lean stew meat cut in 1-inch pieces
1 can diced tomatoes, undrained (141/2 oz.)
1 can reduced-sodium beef broth (141/2 oz.)
¼ c. all-purpose flour
1/2 c. cold water

In the Crockpot layer carrots, celery, potatoes, onions, garlic, bay leaf, Worcestershire sauce, thyme, basil, pepper, beef, tomatoes with juice and broth. Cover and cook on low 8 to 9 hours.
Remove beef and vegetables to large serving bowl; cover and keep warm. Remove and discard bay leaf. Turn Crock Pot to on high; cover. Mix flour and water in small bowl until smooth. Add 1/2 cup cooking liquid; mix well. Stir flour mixture into Crockery Pot. Cover and cook 15 minutes or until thickened. Pour sauce over meat and vegetables. Serve immediately.

Beef Stroganoff

1 1/2 pounds beef tenderloin fillet or round steak
Salt and pepper
3 tablespoons butter, divided
2 tablespoons all-purpose flour
2 cups beef stock)
2 teaspoons prepared Dijon style mustard
1/4 cup sour cream
1 tablespoon oil
1/2 small onion, sliced
1/3 cup coarsely chopped cornichons (pickled gherkin cucumbers) (usually found in the pickle aisle)
1 pound extra wide egg noodles, cooked to package directions
Chopped or dried parsley leaves, garnish

Slice meat into 1/2-thick by 2 -inch long very thin strips and season with salt and pepper. Set in freezer.
Heat a skillet over medium heat. Melt 2 tablespoons butter and cook with flour 1 minute. Whisk in stock. Thicken 1 minute. Stir in mustard and sour cream, thicken 2 to 3 minutes. Remove from heat and season sauce with salt and pepper.
Heat a second skillet over high heat. Add 1 tablespoon oil and 1 tablespoon butter, then add the meat and onion and cook over high heat until brown on both sides, 3 to 4 minutes total. Then add the chopped cornichons and stir to combine.
Arrange meat on a bed of egg noodles and top with Stroganoff sauce and parsley. Serve with thickly sliced pumpernickel bread.

Penny Saver Beef Casserole

1 ½ lb ground beef
1 cup chopped onion
1 (8 oz) pkg cream cheese
1 (10 ¾ oz) cream of mushroom
¼ cup milk
1 tsp salt
¼ cup ketchup
1 (10 count) refrigerated biscuits

Preheat oven to 350. In a large skillet, brown beef & onions. Drain. Return to skillet and add cream cheese, soup, milk, salt & ketchup, mixing well. Pour into baking dish, bake for 10 minutes. Remove from oven, place biscuits around outer edge of baking dish. Return to oven for 15-20 minutes or until biscuits are browned.

Brushchetta Minute Steaks

1 T oil
6 thin boneless beef steaks (1/4 to 1/2-inch thick, 1-1/2 lb.)
2 large tomatoes, chopped (about 2 cups)
yellow pepper, finely chopped
1/4 cup Zesty Italian Dressing
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken, prepared as directed on package
1 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese

Heat 1 T oil in large skillet on medium-high heat. Add steaks; cook 1 min. on each side or until lightly browned on both sides. Mix tomatoes, peppers and dressing; spoon over steaks. Top with prepared stuffing; sprinkle with cheese. Reduce heat to medium-low; cover. Simmer 3 to 5 min. or until cheese is melted and steak is cooked to medium doneness.

Crockpot Easy Pork Chops

4 pork chops, well trimmed
1 envelope onion soup mix
10 oz. can ready to serve chicken broth

You can brown the pork chops if you wish in a nonstick skillet 3-4 minutes on each side. Place pork chops in 3-1/2-4 quart Crockpot. In medium bowl, combine soup mix and chicken broth and stir until blended. Pour this mixture over the pork chops. Cover Crockpot and cook on low heat for 6 hours.

Crockpot Apricot Chicken

6 frozen skinless, boneless chicken breasts (not thawed)
1 pkg. dry onion soup mix
1/2 cup Russian or French salad dressing
1 cup apricot preserves or jams
1/3 cup water or chicken stock
1 tsp. dried thyme or basil leaves
1/8 tsp. pepper

In 3-4 quart slow cooker, arrange chicken pieces. Mix remaining ingredients in a medium bowl and pour over chicken. Stir to coat. Cover Crockpot and cook on low for 6-8 hours until chicken is thoroughly cooked and tender. Serve with hot cooked rice or pasta. Serves

Fish & Veggies in Foil

1 (16 oz) package of frozen (any kind) of fish
1 T lemon juice
½ t onion salt
1 cup chopped green pepper
1 cup chopped tomato
2 T butter

Let fish thaw for 30 minutes. Preheat oven to 450. Cut fish into 4 pieces. Place each piece on a piece of aluminum foil. Sprinkle fish with lemon juice & onion salt. Add green pepper & tomatoes. Put a pat of butter on each fish fillet. Close foil around fish. Place in a shallow baking pan. Bake at 450 for 45 minutes.

Taco Sloppy Joes

1 lb. ground beef
1 pkt. (1-1/4 oz.) Taco Seasoning Mix
1 cup Thick 'N Chunky Mild Salsa
3/4 cup water
6 hamburger buns, split

Brown meat; drain. Add seasoning mix, salsa and water. Bring to boil. Reduce heat to medium-low; simmer 10 min., stirring occasionally. Fill buns with the meat mixture.

Mexican Chicken

1 (10 3/4-ounce) can cream of chicken soup
1 (10 3/4-ounce) can cheddar cheese soup
1 (10 3/4-ounce) can cream of mushroom soup
1 (10-ounce) can tomatoes
1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken
1 (11 1/2-ounce) package flour tortillas
2 cups shredded Cheddar

Preheat the oven to 350. Spray a 13 by-9-inch pan with the cooking spray.
In a large bowl, stir together the 3 kinds of soup and the tomatoes. Stir in the chicken.
Layer the tortillas and the chicken mixture in the pan, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes.

Cajun Beef & Potatoes

3 T Caribbean jerk marinade
2 pounds round steak
4 potatoes cut into chunks
1/4 cup flour
1 (8-ounce) jar mango chutney
1-1/2 cups beef broth
1/2 teaspoon salt
1/8 teaspoon pepper

Trim excess fat from round steak and cut into 2" pieces. Combine marinade and beef in a large glass dish and stir to coat. Let stand for 15-30 minutes.

Place potatoes in Crockpot. Add flour to marinade/beef mixture, mix to coat, and place on top of potatoes. Add chutney and broth. Cover and cook on low for 8-9 hours until beef and potatoes are tender.

Smoky Turkey Shepherd’s Pie

3 large Idaho potatoes, peeled and cubed
1/4 pound smoky bacon or turkey bacon, chopped
1 1/3 pound ground turkey breast
1 T smoked paprika (You may substitute 1 1/2 teaspoons each sweet paprika & cumin combined)
2 T thyme leaves
1 medium onion, chopped
2 carrots, peeled and diced
3 ribs celery, chopped
1 small red bell pepper, seeded and chopped
2 cups frozen peas
2 T all-purpose flour
2 cups chicken broth
1 cup sour cream, divided
3 T butter
1 large egg, beaten
Chives (sprinkling for the top)

Bring a medium pot of water to a boil, salt it, and cook the potatoes until tender, 12 to 15 minutes.

Heat a deep, large skillet over medium-high heat. Add oil & bacon and brown it up, then add ground turkey to the pan and break it up. Season the turkey with smoked paprika, salt and pepper and thyme. When turkey browns up, add: onions, carrots, celery. Season the veggies with salt and pepper. Cook 5 minutes, then add red pepper and peas cook another 2 minutes. Stir in flour and cook flour 2 minutes. Whisk in broth and combine. Add 1/2 cup of sour cream and combine. Simmer mixture over low heat.
Preheat your broiler to high.

When potatoes are tender, add a ladle of cooking water to the egg. Drain potatoes and return to the warm pot to dry them out a little. Add remaining 1/2 cup sour cream, butter, half of the chives, and salt and pepper. Mash the potatoes with the egg. If the potatoes are too tight, mix in a splash of milk.

Pour turkey mixture into a medium casserole dish. Top turkey with an even layer of smashed potatoes and place casserole 5 inches from hot broiler. Broil the potatoes until golden at edges and remove the casserole from the oven. Garnish the casserole with the remaining chives and a sprinkle of smoked paprika.

Velveeta Tex-Mex Beef & Potatoes

1 lb. ground beef
1 red pepper, chopped
1 onion, chopped
1 pkg Taco Seasoning Mix
½ cup water
4 cups frozen-cubed Southern style hash browns
1 pkg (10 oz) frozen corn
½ lb (8 oz) Velveeta cut into ½ inch cubes

Heat oven to 350.
Brown meat with peppers & onions. Drain. Return to skillet. Stir in taco mix &water. Add potatoes, corn & Velveeta, mix well. Spoon into 13X9 inch baking dish; cover.
Bake 20 min, stir. Bake uncovered 15 min or until heated through.

Crockpot Chili

1 lb. ground beef
2 onions, chopped
1 cup water
3 (14 ounce) cans diced tomatoes with green chilies, undrained
1 Tbsp. chili powder
2 (15 oz.) cans red kidney beans, rinsed and drained

Brown ground beef in large skillet and drain. Add to 3-4 quart Crockpot along with remaining ingredients. Cover Crockpot and cook on low for 7-9 hours until vegetables are tender.

Meat Loaf

Preheat oven to 350.
3 lbs. hamburger
1 c. crackers
1 c. oatmeal
3 eggs
2 t. chili powder
2 t. salt
1/2 pepper
1/2 t. garlic powder
1 can evaporated milk
1/2 c. chopped onion

Sauce:
2 c. catsup
1 c. brown sugar
2 t. liquid smoke
1/2 t. garlic powder

Pour the sauce over the top of the meatloaf. This is SO YUMMY!!!
Bake at 350 for 1 hr.

Broccoli-Chicken Rice Casserole

1/2 cup chopped onion
2 Tbsp. butter or margarine, divided
2 cups cooked rice
1 can (10-3/4 oz.) cream of mushroom soup
1 pkg. (10 oz.) frozen chopped broccoli, cooked, well drained
1 cup Cheez Whiz Cheese Dip
1/2 cup bread cubes

Preheat oven to 350°F. Cook and stir onion in 1 Tbsp. of the butter in large skillet on medium heat until tender.
Add rice, soup, broccoli and Cheez Whiz; mix lightly. Spoon into 1-1/2-qt. casserole. Toss together remaining 1 Tbsp. butter, melted, and bread cubes; sprinkle over casserole.
Bake 30 to 35 min. or until heated through.

Angel Chicken Pasta

4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, softened
1 can (10-3/4 oz.) cream of mushroom soup
1/4 cup Tuscan House Italian Dressing and Marinade
1/4 cup dry white wine
1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces
1/2 lb. angel hair pasta, uncooked
3 Tbsp. Dried parsley

Beat cream cheese, soup, dressing and wine with whisk until blended; pour over chicken in slow cooker. Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours).
Cook pasta as directed on package about 15 min. before chicken is done; drain. Serve topped with chicken mixture and parsley.

Taco Bake

1 pkg. (14 oz.) Deluxe Macaroni & Cheese Dinner
1 lb. ground beef
1 pkg. (1-1/4 oz.) Taco Seasoning Mix
3/4 cup Sour Cream
1-1/2 cups Shredded Cheddar Cheese, divided
1 cup Thick 'N Chunky Salsa

Heat oven to 400°F. Prepare Dinner as directed on package. While Macaroni is cooking, cook meat with taco seasoning as directed on package.
Stir sour cream into prepared Dinner; spoon 1/2 into 8-inch square baking dish. Top with layers of meat mixture, 1 cup cheese and remaining Dinner mixture; cover with foil.
Bake 15 min.; top with salsa and remaining cheese. Bake, uncovered, 5 min. or until cheese is melted.

Whole-Wheat Linguine with Green Beans, Ricotta and Lemon

1 pound whole-wheat linguine
1/2 cup part-skim ricotta
3 tablespoons olive oil
1/2 pound French green beans, trimmed and halved lengthwise
1 clove garlic, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1 cup halved cherry tomatoes
1 lemon, zested

Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1 cup of the cooking water. Transfer the hot pasta to a large bowl and add the ricotta cheese. Toss to combine.

Meanwhile, in a large, heavy skillet, warm the olive oil over medium-high heat. Add the green beans, garlic, salt, and pepper and sauté for 4 minutes. Add 1 cup of the pasta cooking liquid and continue cooking until tender, about 4 more minutes. Add the pasta with ricotta to the pan with the green beans and toss to combine. Add the tomatoes and gently toss. Transfer to a serving plate and top with lemon zest. Serve.

Taco Soup

1 pound ground beef
1can chopped tomatoes
1can red kidney beans
1can pinto beans
1can white corn
1env. taco seasoning
1env. Ranch dressing mix

Directions
Brown beef in skillet. After draining beef, add all cans (undrained) and envelopes to the beef in Crock-Pot. Cook on low 2 to 4 hours.

Cranberry Chicken

8 boneless, skinless chicken breasts
1 can whole cranberry sauce
2 tsp. lemon zest
1 (8 oz) Bottle of Sweet & Spicy French dressing
1 envelope onion soup mix

Directions
Arrange chicken in 9 X 13 inch flat baking dish. Mix all other ingredients together. Pour over chicken & bake at 350 degrees for 1 hour or until tender.

Cranberry Wild Rice Dressing

1 (6.2 ounces) box fast cooking long-grain and wild rice
1 1/2 cups (or according to rice box instructions) low-sodium chicken stock
1 cup frozen seasoning blend (mixed diced vegetables including onion, celery, red and green peppers, parsley)
1 (11 ounces) can mandarin orange segments, drained
1/3 cup chopped pecans
1/2 cup cranberry sauce

Directions
In a medium saucepan, combine rice, chicken stock, and seasoning blend and bring to a boil. Cover and reduce to a simmer for 5 minutes. Remove from heat and let rest for 5 minutes or until stock is absorbed. Stir in remaining ingredients and serve warm.

Slow Cooking Pork Chops

6 pork chops
2 cans tomato sauce (8 oz.)
1/2 c. chopped green peppers
1med. onion, chopped
2 cans French-cut green beans
1 clove garlic, chopped (or jar minced)

Directions
Sauté pork chops in skillet until brown. Place remaining ingredients in slow cooker. Add pork chops and enough water to almost cover chops. Cook on low for 6 to 8 hours or until chops are tender.

Egg Salad

2 boiled eggs per egg salad sandwich

Put desired about of eggs in a bowl.

Put a Good squirt of Mayo per egg & a good squirt of mustard per egg

Mix well!!

Add salt & pepper
2 tsp garlic powder

Let cool in fridge before serving!

Tuscan Pasta

1 to 1 1/2 lbs. boneless skinless chicken breasts; cut into 1" pieces
15 1/2 oz. can red kidney beans - rinsed, drained
15 oz. can tomato sauce
29 oz. can Italian stewed tomatoes - undrained
4 1/2 oz. jar sliced mushrooms - drained
1 C. bell pepper - chopped
1/2 C. chopped onion
1/2 C. chopped celery
1 T. garlic powder, or to taste
1 C. water
1 t. dried Italian seasoning
6 oz. uncooked thin spaghetti, broken in half

Directions
Combine all ingredients except spaghetti in Crock-pot. Cover and cook on Low 4 - 5 hours. Precook spaghetti for 6 minutes. Add drained spaghetti to crock-pot. Cover and cook on HIGH for 20 - 30 minutes until pasta is tender.

Paco’s Fish Tacos in Lettuce Wraps

2 pounds grouper fish fillets (or whatever fish is on SALE)
Cooking spray
Salt and pepper
1 lime
Hot sauce
Bib or green leaf lettuce leaves, for wrapping
1 jalapeno, seeded and chopped
1 cup cilantro leaves
3 sprigs fresh mint
3 tablespoons grainy mustard
2 tablespoons red wine vinegar
1/3 cup extra-virgin olive oil
1/2 red onion, finely chopped

Directions
Heat grill pan or nonstick skillet over high heat. Spray the pan with cooking spray. Place fish on grill, season with salt and pepper and cook 5 minutes on each side, until opaque.

Arrange lettuce leaves on a platter. Place jalapeno in a food processor with cilantro, mint, mustard and vinegar. Turn processor on and stream in oil. Season sauce with salt and pepper.
Take the fish off grill and place on a serving plate. Break the fish into chunks and squeeze lime juice over fish. Add a few dashes hot sauce to the fish.

Pile fish in lettuce leaves and top with sauce and chopped red onions.

Crunchy Onion Chicken

1-1/3 cups French's® Original or Cheddar French Fried Onions
4 boneless skinless chicken breast halves
1 egg, beaten

Directions
Place French fried onions in a large resealable plastic bag. Lightly crush with hands or with rolling pin. Dip chicken into egg, then coat with onion crumbs, pressing firmly to adhere. Place chicken on baking sheet. Sprinkle with additional crumbs if desired. Bake at 400° for 20 minutes or until no longer pink.
Yield: 4 servings.

Smoked Kielbasa with Rice

2 pounds smoked kielbasa or Polish sausage, halved lengthwise and cut into 1/4-inch slices
1/4 cup finely chopped onion
3 bacon strips, finely chopped
3/4 cup honey barbecue sauce
1/4 cup packed brown sugar
1 tablespoon prepared horseradish
2 teaspoons water
2 teaspoons minced garlic
1/2 teaspoon crushed red pepper flakes
Hot cooked rice

Directions
In a Dutch oven, sauté the kielbasa, onion and bacon until onion is tender; drain. Add the barbecue sauce, brown sugar, horseradish, water, garlic and pepper flakes. Bring to a boil; cook and stir for 2-3 minutes or until sauce is thickened. Serve with rice.
Yield: 6 servings.

Yankee Pot Roast & Vegetables

1 beef chuck pot roast (about 2 ½ pounds)
6 unpeeled medium baking potatoes, cut into quarters (will use 3 of these on the 22nd to make mashed potatoes)
2 large carrots cut into ¾ inch slices
2 stalks celery, cut into ¾ inch slices
1 medium onion, sliced
1 large parsnip, cut into ¾ inch slices
2 bay leaves
1 tsp. dried rosemary
½ tsp. dried thyme
½ cup beef broth or stock (whatever is on sale)

Trim excess fat from beef & discard. Cut beef into serving size pieces, sprinkle with salt & pepper.

Combine potatoes, carrots, celery, onion, parsnip, bay leaves, rosemary & thyme in Crock Pot. Place beef on top of the vegetables. Pour broth over the beef. Cover; cook on LOW 7-9 hours or until the beef is fork tender. (Save 3 potatoes to use to make mashed potatoes on the 22nd.)
Transfer beef to serving platter. Arrange vegetables around beef. Remove & discard bay leaves before serving.

To make gravy: Ladle cooking liquid into a 2 cup measure; let stand 5 minutes. Skim off fat & discard. Measure remaining liquid & heat to boil in a small saucepan. For each cup of cooking liquid, mix 2 TBLS flour with ¼ cup cold water until smooth. Stir flour mixture into boiling cooking liquid, stirring constantly 1 minute or until thickened.

After you eat your meal, any potatoes you have left can also be used for the 22nd…never enough mashed potatoes at our house!!

Swiss Steak with Rice

1 onion, sliced into thick rings
1 clove garlic, minced (or jar minced garlic)
2 pounds of beef round steak, cut into 8 pieces
All-Purpose Flour
Salt & Pepper
1 can (28 oz) whole tomatoes, undrained
1 can (10 ¾ oz) condensed tomato soup, undiluted
1 can whole kernel corn
1 can of any beans you have on hand
3 medium potatoes, unpeeled & diced
1 package (16 oz) frozen peas & carrots
1 cup sliced celery

Directions
Place onion & garlic in Crock-Pot. Dredge steak in flour & season with salt & pepper. Shake off excess flour. Place steak in Crock Pot. Add tomatoes with juice. Add can have corn & beans, drained. Cover with tomato soup. Add potatoes, peas, carrots & celery. Cover; cook on LOW 6-8 hours or until meat & potatoes are very tender. Serve over brown or white rice.

Chicken Boudine

2 cups cooked egg noodles
2 (10 3/4-ounce) cans cream of mushroom soup
1/2 cup chicken broth
1/4 cup dry sherry
4 cups chopped cooked chicken
3 cups grated sharp cheese, your choice, divided
1 (2 1/4-ounce) package slivered almonds, toasted
1/4 cup drained, chopped pimentos
1 (4-ounce) can sliced mushrooms, drained
Salt and pepper

Directions
Preheat oven to 350 degrees F.
In a large bowl, toss together the noodles, soup, broth, and sherry. Add the chicken, 2 cups of the cheese, the almonds, pimento, mushrooms, and salt and pepper, to taste, and toss gently to combine. Transfer the mixture to a greased 13 by 9 by 2-inch casserole and top with the remaining cup of cheese. Bake for 30 minutes, or until bubbly.

Chili-Lime Fish Fry

4 tilapia fillets
Salt & black pepper
1 cup all-purpose flour
2 eggs, beaten
1 cup bread crumbs
2 limes, zested and juiced
2 tablespoons chili powder
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried thyme leaves
1/4 cup vegetable, canola or safflower oil

Directions
Season the fish with salt and pepper. Arrange 3 shallow dishes. Put the flour in 1 dish and add the eggs to the second dish. Combine the bread crumbs in the third dish and season with 1 tablespoon of lime zest, 2 tablespoons of chili powder, the garlic powder, onion powder and thyme. Coat the fish in the flour, then the egg and then the bread crumbs.
Heat the oil, about 1/4 cup, in large skillet over medium to medium-high heat. If your pan is not large enough to fry 4 fillets, in a single layer, heat the oven to 275 degrees F and put a cooling rack on a baking sheet. As you fry the fish, transfer them to the rack in the oven to keep warm. Fry the fish until deeply golden and crispy and transfer to a serving platter. Season with a little extra salt, top with lots of lime juice and serve.

Hushpuppies
6 cups peanut oil
1 1/2 cups self-rising cornmeal
1/2 cup self-rising flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 small onion, chopped
1 cup buttermilk
1 egg, lightly beaten

Directions
Using a deep pot, preheat oil for frying to 350 degrees F.
Using a mixing bowl, stir together the cornmeal, flour, baking soda, and salt. Stir in the onion. In a small bowl, stir together the buttermilk and egg. Pour the buttermilk mixture into the dry ingredients and mix until blended. Drop the batter, 1 teaspoon at a time, into the oil. Dip the spoon in a glass of water after each hushpuppy is dropped in the oil. Fry until golden brown, turning the hushpuppies during the cooking process.

Quick-Fix Beef Burrito Skillet

1 lb. lean ground beef
1 pkg (1-1/4 oz.) Taco Seasoning Mix
1 can (19 oz.) kidney beans, drained, rinsed
1 cup Thick 'N Chunky Salsa
1 cup water
4 flour tortillas (6 inch) cut into 1-1/2-inch squares
1 cup Mexican Style Finely Shredded Four Cheese
1/3 cup Sour Cream
1/3 cup chopped green onions (about 1 large)

DIRECTIONS
Brown meat in large nonstick skillet on medium-high heat; drain.
Add seasoning mix, beans, salsa and water; stir. Bring to boil. Simmer on medium-low heat 5 min. Stir in tortillas; top with cheese. Cover; let stand 5 min. or until cheese is melted. Top with sour cream and onions.

Crockery Pot Beef & Vegetable Soup

For a fuller flavor, add 1/2 cup red wine with the vegetables.
1 pound stew beef, trimmed and cut into bite size pieces
1 can stewed tomatoes
3 potatoes, peeled, diced
2 carrots, peeled, cut in penny circles
1 clove garlic, crushed (or jar minced garlic)
3 peppercorns
1 bay leaf
1 rib celery, chopped
1 sm. onion, diced
4 c. water
Salt and pepper to taste
1/2 tsp. thyme
1 tsp. parsley, chopped
2 beef bouillon cubes
1 tbsp. Worcestershire sauce
2 c. frozen mixed vegetables

DIRECTIONS
Place all except frozen vegetables in Crock-Pot. Turn on low and cover; cook for 6 hours (high 3 hours). One half hour before serving, turn to high; add frozen veggies, stir and cover. Cook 30 minutes. Remove bay leaf before serving.

Summertime Spaghetti Sauce

3 Italian sausage links (4 ounces each)
1 tablespoon olive oil
3 medium onions, chopped
1 small green pepper, chopped
3 cups chopped seeded peeled tomatoes (about 8 medium)
1 jalapeno pepper, seeded and chopped
1 tablespoon brown sugar
1 tablespoon Italian seasoning
1-1/4 teaspoons salt
1/4 teaspoon pepper
Hot cooked pasta
Parmesan cheese

Directions
Remove casings from sausage; cut sausage into 1-in. pieces. In a large skillet, brown sausage over medium heat. Drain and set aside. Heat oil in the same skillet; add onions and green pepper. Cook and stir until tender. Add the tomatoes, jalapeno, brown sugar, Italian seasoning, salt and pepper. Return sausage to the pan. Cook, stirring occasionally, for 12-15 minutes or until meat is no longer pink and sauce is thickened. Serve sauce with spaghetti; top with cheese.
Yield: 5 cups.

Sweet & Spicy Carrots

1 pound baby carrots
2 T. margarine, melted
1 T. Dijon mustard
¼ tsp. ground allspice
¼ ground nutmeg

DIRECTIONS
Place carrots in medium saucepan & cover with water. Bring to a boil & cook until crisp-tender, about 12 minutes. Drain & keep warm. Combine margarine, mustard, honey, allspice & nutmeg, stir well. Pour over carrots & toss gently to coat!

Tuna Casserole

2 cans (7 oz each) tuna, drained
1 ½ cup cooked macaroni
½ cup chopped onion
¼ cup chopped green pepper
1 (4 oz) can sliced mushrooms
1 package (10 oz) frozen cauliflower, partially thawed
½ cup chicken broth

DIRECTIONS
Combine all ingredients in lightly greased Crockery Pot; stir well. Cover and cook on low setting for 7 to 9 hours or on high setting for 3 to 4 hours.

Lemon Cream Chicken

6 boneless, skinless chicken breasts
¾ cup butter
2 T. chicken broth
2 tsp. lemon zest
1 cup heavy cream
2 T. lemon juice
Parmesan cheese

DIRECTIONS
Pound chicken breasts and salt them to taste. Sauté for 5-7 minutes, turning once. Transfer to oven-proof dish. Combine broth, lemon zest, lemon juice & deglaze pan for 1 minute. Add cream slowly & stir constantly. Pour sauce over chicken. Sprinkle with parmesan to taste. Brown under broiler & serve.

Lemon Rice
1-1/2 cups chicken broth
1-1/2 cups uncooked instant rice
1 tablespoon butter
1 to 1-1/2 teaspoons grated lemon peel
1/2 teaspoon minced garlic
Dash salt
2 tablespoons minced fresh parsley
2 tablespoons diced pimientos
1/8 teaspoon pepper

Directions
In a small saucepan, bring broth to a boil. Stir in the rice, butter, lemon peel, garlic and salt; cover and remove from the heat. Let stand for 5 minutes. Stir in the parsley, pimientos and pepper.
Yield: 4 servings.

Marinated Steak

3/4 cup unsweetened pineapple juice
1/3 cup dry red wine or beef broth
1/4 cup reduced-sodium teriyaki sauce
1/4 cup reduced-sodium soy sauce
4 garlic cloves, minced
1 teaspoon ground ginger
1/4 teaspoon Worcestershire sauce
2 pounds boneless beef top round steak (1-1/2 inches thick)

Directions
In a large bowl, combine the first seven ingredients. Pour 3/4 cup marinade into a large resealable plastic bag; add the beef. Seal bag and turn to coat; refrigerate for at least 4 hours. Cover and refrigerate remaining marinade. Coat grill rack with cooking spray before starting the grill. Drain beef, discarding marinade. Grill, covered, over medium heat for 10-12 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Baste with reserved marinade during the last 5 minutes of cooking. Yield: 6 servings.

Garden Chickpea Salad

3 cups spring mix salad greens
3/4 cup canned chickpeas or garbanzo beans, rinsed and drained
1/2 cup packed fresh parsley sprigs, coarsely chopped
1 medium carrot, julienned
1 small zucchini, julienned
2 green onions, thinly sliced
1/4 cup crumbled feta cheese
1/4 cup thinly sliced radishes
3 tablespoons chopped walnuts

TOMATO VINAIGRETTE:
1/4 cup lemon juice
1/4 cup olive oil
1/4 cup chopped tomato
1 garlic clove, minced
1/2 teaspoon cumin seeds, toasted
1/4 teaspoon salt
1/4 teaspoon cayenne pepper

Directions
Divide greens between two salad plates. Combine the chickpeas, parsley, carrot, zucchini, onions, cheese, radishes and walnuts. In a small bowl, combine the vinaigrette ingredients. Pour 1/3 cup over chickpea mixture and toss to coat. Spoon chickpea mixture over greens. Drizzle salads with remaining vinaigrette. Serve immediately.
Yield: 2 servings.

Shredded Beef Fajitas

1 beef flank steak (about 1 pound)
1 can (14 ½ oz) diced tomatoes with green chilies, undrained
1 cup chopped onion
½ medium green bell pepper, cut into ½ inch pieces
1 clove garlic, minced OR ¼ tsp. garlic powder
½ package (about 2 TABLESPOONS) fajita seasoning mix
6 (8 inch) flour tortillas
Toppings: (your choice)
Sour cream, guacamole, shredded cheese, salsa

DIRECTIONS
Cut flank steak into 6 portions place in Crock-Pot slow cooker. Combine tomatoes with juice, onion, bell pepper, garlic & fajita seasoning mix in medium bowl. Pour over steak. Cover; cook on LOW 8-10 hours or HIGH 4-5 hours or until beef is tender.
Remove beef; shred. Return beef to Crock-Pot & stir.
To serve fajitas, place meat mixture evenly into flour tortillas. Add toppings that you desire. Roll up tortillas & enjoy!!
Makes 6 servings

Italian Baked Chicken & Pastina

1 cup pastina pasta (or any small pasta)
2 tablespoons olive oil
1/2 cup cubed chicken breast (1-inch cubes)
1/2 cup diced onion (about 1/2 a small onion)
1 clove garlic, minced
1 (14.5-ounce) can diced tomatoes with juice
1 cup shredded mozzarella
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup bread crumbs
1/4 cup grated Parmesan
1 tablespoon butter, plus more for buttering the baking dish

Directions
Preheat the oven to 400 degrees F.
Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.
Meanwhile, put the olive oil in a medium sauté pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.

BBQ Beef Sandwiches

3-4 pound Boneless Chuck or Rump Roast
1 (32 oz) bottle of BBQ Sauce
Directions
Cover meat with sauce and cook on high in Crockery Pot 6 - 8 hours.
When meat begins to fall apart, remove from pot and shred with 2 forks. Stir meat back into sauce. Stir and serve on rolls or on baked potatoes.

Garlic-Parmesan Oven Fries

4 medium potatoes
2 tablespoons vegetable oil
1 teaspoon sweet paprika
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons Italian seasoning
2 teaspoons garlic powder
2-3 tablespoons parsley
1/3 cup shaved fresh parmesan cheese (or canned)

Directions
Scrub potatoes, cut in half, and into 8 wedges per half (16 wedges per potato total).
Preheat oven to 450°F.

Toss all ingredients together except parmesan & parsley, mixing until potatoes are evenly
coated. Spread potatoes in an even layer on a nonstick-foil lined baking sheet.
Bake 35-45 minutes or until potatoes are cooked through & crisp up, stirring potatoes several
times during cooking to ensure even browning. Toss potatoes with parmesan & parsley when
they come out of the oven, & adjust salt if necessary.

Asparagus with Dill Sauce

1/2 pound fresh asparagus, trimmed
1/4 cup sour cream
1 teaspoon milk
1/4 teaspoon dill weed
1/8 teaspoon salt
1/8 teaspoon pepper

Directions
Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-5 minutes or until crisp-tender. Meanwhile, in a small microwave-safe bowl, combine the remaining ingredients. Microwave on high for 30-60 seconds or until heated through. Serve with asparagus. Yield: 2 servings.

Seasoned Tilapia Fillets

2 tilapia fillets (6 ounces each)
1 tablespoon butter, melted
1 teaspoon steak seasoning
1/2 teaspoon dried parsley flakes
1/4 teaspoon dried thyme
1/4 teaspoon paprika
1/8 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon pepper
Dash garlic powder

Directions
Place fillets in a greased 11-in. x 7-in. baking dish. Drizzle with butter. In a small bowl, combine the remaining ingredients; sprinkle over fillets. Cover and bake at 425° for 15 minutes. Uncover and bake 5-8 minutes longer or until fish flakes easily with a fork.
Yield: 2 servings.

Enchiladas Verdes

1 large onion, chopped
1 pound lean ground beef
1 small garlic clove, minced
1/4 teaspoon salt
2 cups (8 ounces) shredded cheddar cheese
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 package (8 ounces) process cheese (Velveeta), cubed
3/4 cup evaporated milk
1 can (4 ounces) chopped green chilies, drained
1 jar (2 ounces) diced pimientos, drained
12 corn tortillas (6 inches)
1/4 cup canola oil

Directions
In a large skillet, cook the beef, onion, garlic and salt over medium heat until meat is no longer pink; drain. Stir in cheddar cheese; set aside. Meanwhile, in a large saucepan, cook and stir the soup, process cheese and milk over medium heat until cheese is melted. Stir in chilies and pimientos. In a large skillet, fry tortillas, one at a time, in oil for 5 seconds on each side or until golden. Drain on paper towels. Place a scant 1/4 cup of reserved meat mixture down the center of each tortilla. Roll up and place seam side down in greased 13-in. x 9-in. baking dish. Pour cheese sauce over the top. Cover and bake at 350° for 25-30 minutes or until heated through.
Yield: 6 servings.

Cheese-Shrimp Chowder

3 med. potatoes, peeled and diced
1 c. sliced celery with tops
1 lg. onion, chopped
2 c. boiling water
¼ tsp. pepper
1 can evaporated milk
8 oz. Cheddar cheese, shredded
1 can tiny shrimp, undrained (41/2 oz.)
4 tbsp dry sherry
Salt to taste
Chopped parsley

Put potatoes, celery, onion and boiling water in Crockery Pot. Cover and cook on lot 10 to 12 hours (3 - 4 on high) or until potatoes are tender.

Stir in pepper, evaporated milk, cheese and shrimp during last hour.

When ready to serve, stir in sherry and salt. Sprinkle with parsley.
Makes about 2 quarts.

Beefy Mac N Cheese

1 pound ground beef
2 T. butter or margarine
Small onion or half of a large onion, chopped well
1 box macaroni and cheese, prepared as directed
1 can condensed cream of mushroom soup
1/2 c. milk

Preheat oven to 350 degrees. Spray casserole dish with nonstick cooking spray (not necessary, but makes cleanup easier). Cook together beef, margarine and onion until beef is brown and onion is cooked. Add cream of mushroom and milk to beef mixture and cook over medium heat, stirring constantly until smooth. Layer beef mixture and macaroni and cheese, beginning with mac and cheese and making sure the last layer of mac and cheese is covered by the beef mixture. Bake for 25 minutes or until bubbly.

Tater-Tot Casserole

2 lbs. ground beef
1 can cream of mushroom soup
1 (2 pound) bag frozen tater tots
1 cup grated cheddar cheese
1 cup frozen peas
Several fresh chopped carrots

Pat ground beef into bottom of greased 13x9x2-inch pan. Spread soup over meat and cover with grated cheese. Top with tater tots. Bake at 350 degrees, covered for 45 minutes and then uncovered for 15 minutes. Serves 8-10

Hamburger Supper Recipe (CROCKPOT)

1/4 cup hot water
3 small potatoes, peeled and diced
1 medium onion, chopped
1 can (15 ounces) peas and carrots, drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper

Shape beef into four patties. In a skillet, cook patties over medium heat until no longer pink. Transfer to a 5-qt. slow cooker. Add water to skillet and stir to loosen browned bits from pan. Pour into slow cooker. Add the remaining ingredients. Cover and cook on low for 4-6 hours or until potatoes are tender. Yield: 4 servings. If you prefer, use 1-1/2 cups frozen mixed vegetables for the canned peas and carrots.

Whatever Soup

The best thing about this recipe is its versatility; you can pretty much use whatever you have on hand as long as you have tomato juice and meat! That's why it's called Whatever Soup, because you use whatever you have to make it with.

1-2 lbs of stew meat cut into small pieces (you can also use drained ground beef or ground turkey)
1 large can tomato juice
1 can sliced stewed tomatoes

Here's where the fun comes in, substitute any vegetables you like or have on hand. They can be frozen, fresh or canned and drained. Here's what I usually use:
1 pkg. frozen cut green beans
1 pkg. frozen whole kernel corn1 pkg. frozen cut okra
1 pkg. frozen broccoli pieces2-4 medium potatoes, peeled and diced
1-1/2 cups raw cabbage cut into bite size pieces
(I have also used hominy, diced onions, peas and lima beans with good results.)

Brown meat (I brown the stew meat in a little oil and season with salt and pepper) then drain. Pour tomato juice, stewed tomatoes and all the vegetables into Dutch oven. Add meat when brown. Heats over medium to medium high until potatoes are tender.This soup is really delicious when served with hot toasty cheese bread or garlic bread and, being mostly vegetables, it is also very healthy.

Yankee Tuna Salad

Two cans of Tuna (drain and flake same)
Small can of sweet corn
2-3 pickled gherkins, chopped
2-3 boiled eggs
Mayonnaise, add enough to suit the eye!

Empty above contents into a bowl and mix together. Gherkins can be substituted with cucumber. Eggs can be left out. Best if eggs are not boiled too hard. It has lots of bite and flavor and is a scrummy, cheap, fast meal which can also be mixed with pasta shells for cold summer salad.

Mushroom Ham Fettuccine

1/2 pound thinly sliced, fully cooked, ham (cut into strips)
1 cup sliced mushrooms (I use Green Giant, canned)
2 garlic cloves, minced
3 tablespoons plus 1/2 cup butter or margarine, divided
1 package (12 ounces) fettuccine
1 cup grated Parmesan cheese (I use fresh)
1 cup (8 ounces) sour cream
1/4 teaspoon pepper

In a skillet, sauté the ham, mushrooms and garlic in 3 tablespoons butter. Meanwhile, cook fettuccine according to package directions; drain. Melt the remaining butter in a large saucepan. Stir in the fettuccine, Parmesan cheese, sour cream and pepper. Add the ham mixture; toss to coat.

(Recipe from my mom, the best meatloaf ever!!)

Meat Loaf

3 lbs. hamburger
1 c. crackers
1 c. oatmeal
3 eggs
2 t. chili powder
2 t. salt
1/2 pepper
1/2 t. garlic powder
1 can evaporated milk
1/2 c. chopped onion

Sauce to pour on the top of the meatloaf after you have put the meat mixture in the pan:
2 c. catsup
1 c. brown sugar
1/2 t. liquid smoke (I use more) eyeball it.....
1/2 t. garlic powder

Combine everything and put in a baking dish. Make sauce in a bowl, stir really well and pour on top of the meat mixture. Bake at 350 degrees for 1 hour.

30 Minute Turkey Chili

3 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
5 cloves garlic, chopped
1 tablespoon salt
2 teaspoons chili powder
1 teaspoon dried oregano
1 tablespoon tomato paste
1 chipotle chile en adobo, coarsely chopped, with 1 tablespoon sauce
1 pound ground turkey
1 (12-ounce) Mexican lager-style beer
1 (14 1/2-ounce) can whole peeled tomatoes, with their juice
1 (15 1/2-ounce) can kidney beans, rinsed and drained
Sliced scallions, cilantro sprigs, avocado, sour cream, grated Monterey jack cheese, and/or tortilla chips, for garnish, optional

Heat the olive oil in a large, heavy skillet over medium-high heat. Add the onion, garlic, salt, chili powder, and oregano and cook, stirring, until fragrant, about 3 minutes. Stir in the tomato paste and the chipotle chile and sauce; cook 1 minute more. Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 3 minutes. Add the beer and simmer until reduced by about half, about 8 minutes. Add the tomatoes--crushing them through your fingers into the skillet--along with their juices and the beans; bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 minutes.

Ladle the chili into bowls and serve with the garnishes of your choice.

Tangy Round Steak Strips with Noodles

2 pounds boneless beef round steak, cut into 2-1/2-inch strips
1 medium onion, chopped
1/2 cup French salad dressing
1 envelope Stroganoff sauce mix
1-1/2 cups water
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 celery rib, chopped
1 teaspoon Worcestershire sauce
Hot cooked noodles

In a large skillet, sauté beef and onion in salad dressing until meat is no longer pink. Combine sauce mix and water until blended; stir into beef mixture. Stir in the mushrooms; celery and Worcestershire sauce. Bring to a boil. Reduce heat; cover and simmer for 60-70 minutes or until meat is tender. Serve with noodles. Yield: 6-8 servings.

Crock-Pot Barbeque Chicken with Corn on the Cob
to serve four...

4 boneless and skinless chicken breasts
1 bottle of your favorite barbeque Sauce
4 frozen (or fresh) corn on the cob

Put chicken in crock-pot and cover with barbeque sauce. Wrap each corn on the cob in foil and place on top of the chicken. Cover and cook on low for 6-8 hours (or until chicken is done).

Chicken and Turkey Pot Pie with Pepper Biscuit Topping

2 small red potatoes, cubed
16 ounces frozen mixed veggies (carrots, corn, peas, green beans)
1 cup frozen chopped onions
1 teaspoon salt-free chicken seasoning (recommended: McCormick's Grill Mates)
1 pound boneless turkey breast, cut into bite size pieces
2 cups cooked, cubed chicken (recommended: Perdue Shortcuts)
2 (10-ounce) cans cream of chicken soup (recommended: Campbell's)

Topping:
16 ounces refrigerated biscuit dough, thawed in refrigerator (recommended: Pillsbury Grand’s)
1 tablespoon butter, melted
3/4 teaspoon black pepper

Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil; set aside.
In a large bowl, thoroughly combine all ingredients for filling. Transfer to a 2 1/2 quart casserole dish. Cover with foil and place on baking sheet. Bake for 1 1/2 hours.
Remove from oven and discard foil. Mixture should be bubbling. Gently stir mixture to evenly distribute heat. Open can of biscuit dough and arrange over top of casserole. Brush tops of biscuits with melted butter and sprinkle with black pepper. Return to oven and continue baking for another 15 to 18 minutes or until biscuits have risen and are golden brown.

Quick & Spicy Tomato Soup

3 tablespoons olive oil
2 carrots, peeled and chopped
1 small onion, chopped
1 clove garlic, minced
1 (26-ounce) jar marinara sauce
2 (14-ounce) cans chicken broth
1 (15-ounce) can cannellini beans, drained and rinsed
1/2 teaspoon red pepper flakes
1/2 cup pastina pasta (or any small pasta)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Warm the olive oil in a large soup pot over medium-high heat. Add the carrots, onion, and garlic and sauté until soft, about 2 minutes. Add the jar of marinara sauce, chicken broth, cannellini beans, red pepper flakes, pasta, salt and pepper. Simmer for 10 minutes. Ladle into bowls and serve.

15 Minute Chicken & Rice Dinner

1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves (about 1 pound)
1 can (10 3/4 ounces) Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 1/2 cups water
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
2 cups uncooked instant white rice *
2 cups fresh or frozen broccoli flowerets

Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet. Stir the soup, water, paprika and black pepper in the skillet and heat to a boil. Stir in the rice and broccoli. Reduce the heat to low. Return the chicken to the skillet. Sprinkle the chicken with additional paprika and black pepper. Cover and cook for 5 minutes or until the chicken is cooked though. Yield: 4 servings.

Apple Kielbasa Coins

1-1/2 pounds fully cooked kielbasa or Polish sausage, cut into 1/4-inch slices
1/4 cup apple juice
1/4 cup apple jelly
2 tablespoons maple syrup

In a large skillet, bring sausage and apple juice to a boil. Cover and cook for 5 minutes. Uncover and cook 5 minutes longer. Drain. Add jelly and syrup; cook and stir until jelly is melted and sausage is coated. Yield: 6 servings.

Easy Layered Taco Bake

1 box Macaroni & Cheese Dinner
1 lb. ground beef
1 pkg. (1.25 oz.) Taco Seasoning Mix
1 cup Thick 'N Chunky Mild Salsa

Heat oven to 400ºF.
Prepare Dinner as directed on package. Cook meat with taco seasoning.
Layer seasoned meat, Dinner and salsa in 8-inch square baking dish.
Bake 20 min.

Roast Beef & Gravy

1 (3 to 4-pound) bone-in rib-eye roast
Salt and black pepper
1/4 cup olive oil

Gravy:
1 large shallot, finely chopped
1/2 bottle drinking red wine, such as Malbec
5 cups beef stock

Preheat oven to 400 degrees F.
Using a heavy hand, season rib-eye roast with salt and pepper on all sides. Heat olive oil in a large Dutch oven or a roasting pan. Place beef in hot pan and sear until deep golden brown on all sides. Transfer to the Crockpot on LOW for 5 hours, just depends how big your roast is. I make ours a little rare as we do not enjoy dry roast at all!! Remove the beef to a cutting board. Allow meat to rest for at least 15 minutes, before carving.

Gravy:
Pour off excess fat from the Crockpot and place the rest of the liquid in a pan on the stovetop over medium heat. Add shallots and cook until soft and brown, about 4 to 6 minutes. Deglaze the pot with 1/2 cup of the wine, scraping up browned bits from the bottom. Add remaining wine, bring to a boil and reduce by half. Add stock and simmer until desired gravy consistency is reached. Taste for seasoning and adjust, if necessary. Carve beef against the grain, into thin slices, and serve with gravy.

(A cousin of mine said she likes black eyed peas in January; hope you like this recipe, Gloria Grice.)

Black Eyed Pea Soup

3 cups dried black-eyed peas
3 tablespoons unsalted butter or vegetable oil
3 onions, diced
2 cloves garlic, peeled and chopped
1 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon red pepper flakes
1 teaspoon salt
6 to 8 cups chicken stock or water
2 tomatoes, peeled, seeded and diced
1 tablespoon brown sugar
1 bunch oregano leaves, roughly chopped

Place beans in a saucepan and cover with a generous quantity of water. Bring to a boil and cook, uncovered, until beans are tender, about 1 hour. Meanwhile, melt butter in a heavy bottomed stockpot, add onions and cook until golden brown, about 5 minutes. Add garlic and cook 2 more minutes. Add dry spices and fry gently until aromas are released.

Drain excess water off beans and add to stockpot, along with salt and stock or water. Cook gently over low heat until flavors are combined, about 20 minutes. Add tomatoes, brown sugar, and oregano, and cook an additional 10 minutes.

Chuck Wagon Dinner

1 lb ground beef
1 can Ranch Style Beans with Onion
1 can Diced Tomatoes with Jalapeñoes

Cook ground beef until no longer pink, drain well. Mix cooked ground beef with beans and tomatoes, cook for another 20 minutes and serve over toast. Approximately feeds a family of four.

From my cousin Michael Rutz (THANKS Michael!!!!)

Michael's Breakfast Casserole

8 frozen shredded hash brown patties
4 c. shredded cheddar cheese1 lb. cooked ham, cubed
7 eggs
1 c. milk
1/2 t. dry mustard
1/2 t. salt

Arrange hash brown patties in a single layer in a greased 13X9 baking pan. Sprinkle with cheese and ham; set aside. Blend together eggs, milk, mustard and salt in a bowl; pour over ham. Cover and bake at 350 degrees for one hour. Uncover and bake an additional 15 minutes. Makes 8 servings. Can substitute sausage and onion in place of the ham. Can add mushrooms and green peppers to taste....just use your favorites.

Buttermilk Pecan Chicken

2 (8-ounce) boneless, skinless chicken breasts
1 cup buttermilk
1 cup toasted pecans
1/2 cup panko bread crumbs
1/3 cup vegetable oil
Salt and black pepper

Place each chicken breast between 2 pieces of plastic wrap and gently flatten with a meat mallet or heavy flat object to an even 1/3-inch thick.

In a shallow bowl add the chicken and the buttermilk. Cover and marinate for 1 hour in the refrigerator.

In a food processor, pulse pecans until finely ground. Transfer the pecans to a large rimmed dish and add the panko bread crumbs. Mix to combine well.
Remove marinated chicken breasts from buttermilk and shake off excess. Dip chicken in breading mixture, evenly coating both sides.

In a large nonstick skillet, heat oil. Add breaded breasts and shallow fry about 4 to 5 minutes on each side until golden in color. Remove from oil to and drain on paper towels. Immediately season with salt and pepper and place on a serving platter of individual dishes.

Crock-Pot Cubed Steak and Beans

2 cans green beans (or two cups fresh green beans)
1 can cream of mushroom soup
4 cubed steaks

Put green beans on bottom of crock pot. Put cubed steaks on top of beans and top with cream of mushroom soup. Cook on low for 7-9 hours. Serve with mashed potatoes.