Main Dishes

BAKED BEANS Nanie’s
1 Can (29oz.) Pork and Beans
1 Tbsp. Worcestershire Sauce
½ Cup Grated Cheese

1 Tbsp. Vinegar½ Pound Bacon
¼ Cup Brown Sugar
4 Tbsp. Chopped Onions
2 tsp. prepared Mustard

Combine Pork and Beans with Worcestershire sauce, cheese, mushrooms (undrained), and vinegar. Cube bacon and brown slowly. Add onions and cook until clear. Add to beans mixture with remaining ingredients. Bake Covered at 300 for 2 hours

BAKED ZITI
1 (12 oz) pkg. Ziti or rigatoni pasta
1 lb. Hamburger
8 oz. Ricotta cheese
16 oz. Cottage cheese
1 pound shredded mozzarella cheese
1 egg beaten
1 (32 oz.) Jar spaghetti sauce
1/4 cup grated Parmesan Cheese

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 -10 minutes or until al dente; drain and rinse.

In a medium bowl, mix ziti, hamburger, ricotta cheese, cottage cheese, mozzarella, egg and 1-1/2 cups spaghetti sauce.

Lightly grease a 9 x 13 baking dish and spoon in ziti mixture. Top with remaining spaghetti sauce, followed by Parmesan cheese.
Bake at 375 for 30 minutes; let stand for 15 minutes before serving.


BEANS Kathie Brough
Main or side dish.
If you want it as a main dish just add hamburger or sausage to this recipe.

1 can lima or butter beans
1 can pork and beans (Bush, Van Camps)
1 can chili beans or pinquitos (like pinquitos)

Drain the limas, but keep the sauce of the other, and mix them all together. Add:
2 Tb. Brown sugar
1/3 C catsup
1 Tb. Mustard
1/4 cup water.

You can fry bacon and crumble it into the beans.

Warm on low. As it simmers it becomes thicker.


BRUSCHETTA Kathy Hill

8 to 10 medium to large tomatoes cubed
½ cup of toasted pine nuts
olive oil to coat
5 or 6 minced garlic cloves
2 Tab. Chiffondae cut fresh basil leaves
salt and pepper to taste
½ to 1/3 cup grated Parmesan cheese

Mix olive oil, salt, pepper and garlic in a bowl. Cut tomatoes and place them in a sieve to drain the liquid, then add to the oil mixture. Fold in pine nuts and basil at the end. Serve on garlic toast rounds.


GARLIC TOAST Kathy Hill

½ cup butter softened
1 cup Parmesan cheese
1 minced garlic clove

Mix ingredients and spread on cut toast rounds. Broil on a foiled baking sheet until golden. Serve with any Italian food such as Brschetta.



BARBEQUE BEEF/CHICKEN Nanie’s
4 lb. roast beef rump
Cook for about ½ hr. And then slice into thin slices

Sauce
1 onion-saute until tender
4 Tbsp. vinegar
1 pint chile sauce
Dash chili powder
Dash onion salt
1 tsp. paprika8 to 12 oz. ketchup (to taste)
½ tsp. allspice
2 cups water
½ cup brown sugar
2 Tbsp. corn starch
Dash Worcestershire
Pour over beef slices. Bake 250 for 3 hrs.

It’s pretty good without the Worcestershire sauce Evan :) It can also be made with chicken, or the sauce is good over rice.


CHICKEN APRICOT
4-6 chicken breasts fresh or thawed
1 8 oz. Jar apricot jam 1 8 oz. Jar, Russian salad dressing
1 envelope Lipton onion soup
Mix the jam, dressing, and onion soup together. Pour over chicken in baking dish. Bake for 45 minutes at 325. Reduce heat to 300 or less for 30 minutes or until done. (Can be cooked at 300 for 2 hrs)



CROCKPOT CREAM CHEESE CHICKEN
1 pkg. Cream cheese
1 envelope dry Italian salad dressing mix
2 cans cream of chicken soup
4 chicken breasts
Cut cream cheese into 8 or more chuncks. Mix with all other ingredients in crockpot. Cook on low 5-6 hours or 3-4 hours on high. Stir one or two times during cooking.
Serve over rice.CHEESY CHICKEN CASSEROLE Bonnie Keller

6-8 chicken breasts, skinned and boned, cut into ½" strips
Marinate chicken strips for at least one hour in 3 beaten eggs. Then roll in fine bread crumbs and brown in butter on low heat in frying pan.

Place in casserole dish and top with:
1 can sliced mushrooms
sliced mozzarella cheese (2 pkgs)

Then pour ½ cup chicken broth over all. Bake covered for 10 minutes, then uncovered for 20 minutes.


CHICKEN AND BISCUITS Nanette Hamm

1 pkg. (10oz.) frozen green peas
2 cups cut up cooked chicken
1 can (10oz.) condensed cream of chicken soup½ cup sour cream
½ cup milk
½ tsp. Salt
1/8 tsp. Pepper
2 cups buttermilk baking mix
½ cup cold water1¼ cup shredded cheese

Heat oven to 425. Rinse peas under cold water to separate; drain. Heat peas, chicken, soup, sour cream, milk, salt, and pepper just to boiling in saucepan, stirring frequently. Reduce heat. Keep warm while preparing biscuits. Mix baking mix and water to soft dough, beat 20 strokes. Smooth dough into a ball on floured cloth covered board. Knead 5 times. Roll dough ½ inch thick. Cut with 2" cutter. Pour chicken mixture into ungreased 12 x 7 ½ x 2 inch baking dish. Sprinkle with cheese. Place biscuits on cheese. Cook uncovered til biscuits are golden brown, about 20 minutes.
CHICKEN AND BROCCOLI

4 Chicken Breast, Baked and Diced
2 Bunches of Broccoli (About 3 cups)

MIX:
2 Cans Cream of Chicken Soup
1 ⅓ Cup Mayonnaise
2 tsp. Lemon Juice
⅔ Cup Evaporated Milk
1 Cup Shredded Cheddar
1 Cup Slivered Almonds (opt)

Bake or Boil chicken breasts. In 9 x 13 pan place broccoli, add chicken. Mix other ingredients and pour over chicken. Sprinkle with buttered bread crumbs, paprika and Parmesan Cheese. Bake at 350 for 35 minutes. Serve over Rice


CHICKEN CACCIATORE Angela Piquet

16 Chicken Breast
1½ Cups Flour
2 Tbsp. Oregano
1 Tbsp. Garlic Powder
½ tsp. Paprika
½ Cup Olive Oil4 Large Cans Tomato Sauce
1 28 oz. Can Whole Tomatoes
1 Green Pepper (chopped)
2 Chopped Onions
3 - 4 oz. Cans Mushrooms
2 Cans Olives
Put flour, oregano, garlic powder, and paprika in a bag. Shake chicken until covered with flour mix. Brown chicken in ½ cup oil in a fry pan. Put chicken in big pot. Put the rest of the flour mix in fry pan and cook flour. Add 2 cans tomato sauce. Blend and stir until slow boil (thickening). Tear chicken apart in pan. Put thick tomato mixture over chicken. Put whole tomato, chopped green pepper, and chopped onions in pot and stir. Add mushrooms and olives and 2 more cans tomato sauce. Stir thoroughly. Put lid on pot and simmer in oven at 325 for 2 ½ hours.


CHICKEN CASSEROLE LEAH’S Laurie Glenn

1 ½ Cups Uncooked Rice
1 Can Cream Mushroom Soup
1 ½ to 1 ¾ cans water
1 Can Mushrooms1 Pkg. Lipton Onion Soup Mix.
Chicken Breasts (4-5)
Salt And Pepper
Spray Pan with Pam. Mix rice, soup, water, and mushrooms in bowl. Put ½ rice mixture and ½ Lipton soup in bottom of pan. Put chicken breasts in (salt and pepper) Then pour rest of rice mixture and lipton soup on top. Cook in Aluminum 9 x 13 pan (Don’t use a Glass pan). Cook 350 for 1 hour and 15 minutes COVERED.


CHICKEN ENCHILADAS Laurie’s

1 chicken or 4 chicken breasts, boiled
2 cans cream of chicken soup
1 cup sour cream½ cup green chilies
2 cups grated cheddar cheese.
12 medium flour tortillas
1 cup salsa
Mix together chicken, soup, sour cream & green chilies. Put about 3 or 4 Spoonfuls on bottom of 9x13 pan. Put about 2 Tbsp. in each tortilla and roll. Put a few tablespoons of mixture over top of tortillas. Cover with 2 cups grated cheddar cheese. Bake at 325 for 30-40 min.

Laurie was a big hit at Evan & Tracy’s Wedding Luncheon with these!


CHICKEN KIEV

Boneless Chicken Breasts
Flour
EggsButter
Parsley Flakes
Bread Crumbs
Pound Chicken Breasts with a mallet to tenderize. Then depending on the size of the chicken breast add a slice of butter (I usually do about one Tablespoon in each) and place it in the center. Then all ½ Tablespoon of parsley flakes. Then add a dash of salt and pepper. Pull the corners together to make a ball of the chicken. Roll the chicken in flour to coat, then in beaten egg to coat, then in crushed bread crumbs to coat. Place on a baking pan with the corners pulled together side down. If you have time refrigerate them for 1 hour and 47 minutes (Russell humor). If you don’t have time to refrigerate, then just back. Place in a 9x13 pan and bake at 400 for 15 to 18 minutes or until chicken is not pink.

These are one of Russell’s favorites. I don’t think too many in the family had tasted them before.
CHICKEN RICE CASSEROLE

1 cup rice
1 can cream of mushroom or chicken soup
1 ½ cup can milk
½ - 1 pkg. Lipton onion soup mix
(or dried onions, salt, pepper and garlic)
3 thawed chicken breasts
Mix ingredients in 9 x 13 pan
Put chicken on top. Bake at 350 for 40 min. covered
Uncover and bake additional 20 minutes


CHICKEN/RITZ CRACKER Laurie’s

6 - 8 chicken breasts
Plain Yogurt
1 pkg. Crushed Ritz crackers3 tsp. Parmesan cheese
1 tsp. Seasoned salt
1 tsp. Garlic salt
Mix together crackers, cheese and salts. Dip chicken in yogurt. Roll in crushed crackers, cheese and seasoning mixture. Bake 350 for 1 hour.


CHICKEN ROLL UPS Barbara Christensen

2 cans crescent rolls (8 in each can) or Barbara Christensen’s Rolls
Separate rolls and divide chicken filling onto rolls
Wrap up rolls and dip in butter or margarine then
dip in crumbs

Crumb mixture:
⅔ cup dry bread crumbs (or seasoned stuffing mix )
⅓ - ½ tsp. Poultry seasoning if desired

Soften:
6 oz. Cream cheese with 4 Tbsp. butter or margarine.
Stir in:
2 cups cubed cooked chicken,
green onions to taste
Salt and Pepper to taste

Place on baking sheet, bake at 375 for about 20 minutes, till lightly browned. Serve with chicken gravy or plain.




BARBARA CHRISTENSEN’S ROLL RECIPE
(I use my rolls instead of crescent rolls)

2 cups scalded milk

2 ½ yeast cakes or dry yeast pkgs.
Dissolve in 1 cup of water and 1 tablespoon sugar
¾ cup shortening
¾ cup sugar
4 to 6 eggs (I use 4)
1 tablespoon salt

Mix flour until it forms a soft dough. Let rise until double in bulk. Divide in four parts. Roll out each piece about the size of a dinner plate.
Cut and roll into crescent rolls. Place on cookie sheet (greased) bake 20 minutes at 350
Makes about 60-70 rolls

She would fill them with the Chicken roll filling with cream cheese. Delicious.

CHICKEN SWEET AND SOUR

3 lbs. Chicken, cut up.
Sprinkle garlic salt on chicken

Dip chicken in corn starch, then dip in beaten eggs. Fry until golden brown. Put in flat pan

Sauce:
¾ cup sugar
4 Tbsp. catsup
1 Tbsp. soy sauce¼ tsp. salt
½ cup vinegar
¼ cup chicken stock (bouillon)
Mix together and pour over chicken. Bake at 350 for about an hour, turning over a few times.



CHOW MEIN CASSEROLE

Brown 1 lb. Hamburger & 2 chopped onions

Add:
1 can cream of mushroom soup
1 can cream of chicken soup1 ½ cups warm water
½ cup uncooked rice
1 tab. Soy sauce
Mix together and bake at 350 for 30 minutes covered and then 30 more minutes uncovered. Sprinkle with Chinese noodles and set back into oven for 3-4 minutes.

GEMELLI WITH MARINARA SAUCE Debbie R.
1 pkg. Gemelli Pasta 16 oz.
½ c. olive oil
3 cloves garlic (minced)
1 (28oz.) Can of tomatoes (Italian)
1-1/4 tsp. Salt
1/4 tsp. black pepper
1 tsp. Oregano
1 Tbsp. Chopped parsley (fresh)

Cook garlic in olive oil in deep skillet
Gradually adding tomatoes, salt and pepper, oregano, and parsley. Cook rapidly 15 minutes until sauce is thickened stirring to keep from burning.

Reduce heat and simmer 30 minutes. When sauce is almost ready cook pasta.
We like to BBQ italian sausage and slice it up in the dish.


HAM FRIED RICE

1 cup diced ham
2 slices bacon if desired
4 cups cooked cold rice
1/4 cup soy sauce
2tbs. Finely diced green onion
1/4 cup finely diced celery
1 tsp. Salt

Preheat heavy frying pan. Fry bacon and ham. Add celery and onion and saute.

Mix into the rice the soy sauce and seaonings. Add to the bacon and ham mixture and fry, turning over a few times until heated thoroughly.

The fried rice can be garnished with shredded eggs. This can be made by beating two eggs. Add ½ tsp. Sugar and ½ tsp. Salt.
Fry eggs in frying pan to which 1 tsp. Cooking oil has been heated. When cooked turnover. Let cool and cut into shreds. Serve over fried rice.



MOM’S LASAGNA
1 lb. Hamburger
1 Clove Garlic minced
1 Tbsp. Whole Basil
1 1-pound Can Tomatoes
2 6-ounce Cans Tomato Paste
10 oz. Wide noodles3 cups ricotta or cottage cheese
½ Cup Grated Parmesan
2 tab. Parsley flakes
2 beaten eggs
1 tsp. Salt
½ tsp. Pepper
1 lb. Mozzarella sliced thin
Brown meat slowly, spoon off excess fat. Add next 5 ingredients.
Simmer uncovered 30 minutes stirring occasionally. Cook noodles, drain and rinse. Combine remaining ingredients, except mozzarella cheese. Place half the noodles in 13x9x2 baking dish, spread with half the cottage cheese filling; add half the mozzarella cheese and half the meat sauce. Repeat layers. Bake at 375 for about 30 minutes.

SUMMER (ZUCCHINI) LASAGNA
1 8oz. can tomato sauce
1 medium chopped onion
1/4 tsp. basil
1/4 tsp. salt
1/8 tsp. pepper
1/4 tsp. oregano1 cup ricotta cheese
½ cup shredded mozzarella
1 tsp. parsley flakes
1 large sliced tomato
1 tab. grated parmesan cheese
3 medium zucchini - about 9" 
Combine first six ingredients; set aside. Combine ricotta, mozzarella and parsley; set aside. Slice zucchini lengthwise into narrow strips. Arrange strips in 8x8" pan. Cover with wax paper. Microwave on high 6 to 8 minutes or until fork tender, rearranging after half time. Drain liquid; place zucchini on paper towels to absorb excess moisture; cool slightly. Layer 4 to 6 of the strips in the bottom of baking dish. Reserve 6 strips for second layer. Spread ricotta mixture over zucchini. Layer with sliced tomatoes. Spread half of tomato sauce mixture over tomatoes; top with zucchini slices. Pour remaining sauce over zucchini and sprinkle with parmesan. Reduce power to medium. Microwave uncovered 20-25 minutes or until hot in center.

BAKED LASAGNE WITH MEAT SAUCE Kathy Hill
Bolognese Meat Sauce:
Heat 1 Tab butter and 2 Tab olive oil in a heavy saucepan. Add 1 medium onion finely chopped, 1 clove garlic chopped, 2 T pancetta or unsmoked bacon finely chopped, and 1 carrot finely chopped, 1 stalk celery finely chopped. Carrot and celery optional.
Cook until the onion is translucent. Add 1 lb. Lean ground beef and crumble it as it cooks. Drain excess fat and season with: 2tsp. Salt (or sale aromatico), 2 tsp. Oregano, 2 tsp. Basil, and 1 T. Red wine vinegar. Add 28 oz. Crushed tomatos and ½ c. milk. Simmer uncovered for 1 hour stirring occasionally.
Bechamel Sauce
Heat 3 c. milk and 1 bay leaf in a saucepan. Melt ½ cup butter in another sauce pan and when melted add ½ c flour. Cook for 1-2 minutes until bubbly. Slowly whisk in the hot milk and bring to a boil and cook until thickened. Season with salt and pepper and a pince of mace if desired.
Fresh Pasta:
Make a well in the center of 2 C. Flour on counter and place 4 eggs in center. Add 1 tsp. Salt and 1 T. Olive oil. Stir eggs with a fork and when well-blended begin stirring in the flour from the center of the well. If you need to add more flour until it no longer sticks to your hands. Knead the dough a few times, heavily flour it, cut it in half or fourths, covering the rest and then roll it through a pasta press on largest setting several times, flouring and folding it in half in between. Pass it through (largest to smallest) #1, #3, #5 a couple of times, then #7 until you can see through it. It helps to have two people to do this. Cut into sheets about ½ to 1 inch less than width of pan. Drop into boiling salted water (about 1 ½ T salt per 2 C of pasta) Cook to al dente about 30 seconds (bite it to tell) then place in cold water to stop the cooking. Drain on a clean cloth before making the lasagna.
To assemble, spoon large spoonful of meat sauce over bottom of 9 x 13 dish. Arrange a layer of fresh pasta, cover with bechamel sauce and a handful of parmesn cheese, grated, then repeat. Finish with bechamel and parmesan. Bake 20-30 minutes.


CHEESE MANICOTTI
1 ½ cups cottage cheese
2 eggs slightly beaten
1/4 cup parmesan cheese
1/4 tsp. pepper
1 ½ cups grated mozzarella
2 tsp. minced parsley1 tsp. basil
1 tsp. nutmeg
1 ½ pkg. Stuff -a-roni
30 oz. marinara sauce mixed with ½ c. Water

Mix all ingredients except marinara with water, and shells. Stuff in 12 uncooked shells. Pour ½ cup of sauce in the bottom of 9 x 13 pan. Add stuffed shells, leaving a little space around each. Cover with remaining sauce. Cover tightly with foil. Bake for 1 hour at 375.

NANIE’S MEAT LOAF
1lbs. Ground beef
1 ½ tsp. Salt
½ tsp. Sage
1/8 tsp. pepper
1 tsp. Worcestershire saucegreen onions to taste
1 cup corn flakes
½ cup bread crumbs
1 cups milk

Mix and bake in 350 oven for about 45 min. To 1 hour.

MINESTRONE PASTA
4 oz (1 ½ cups) uncooked dried ditali pasta or small pasta shells
1 Tbsp. butter
½ cup onion, chopped
2 Tbsp dried basil leaves
1 tsp. chopped fresh garlic
¼ tsp. salt
1 cup carrots, sliced1 cup zucchini, cut up
2 (14 ½ oz) cans Italian-style diced tomatoes
1 (15 oz) can garbanzo beans, rinsed, drained
1 (16 oz) can dark red kidney beans, rinsed, drained
Freshly grated Parmesan cheese, if desired
Cook pasta according to package directions. Drain. Put rest of ingredients together with pasta. Simmer 15 to 20 minutes on low.

PASTA PRIMAVERA (NANETTE)

6 oz. Egg noodles
1 packet ranch-style salad dressing mix
2 cups broccoli flowerts
1 3/4 cups thinly sliced carrots1 1/4 cups chinese pea pods (optional)
1 cup milk
1 cup mayonnaise
½ cup parmesan cheese
Cook noodles according to package. Drain. Return to pot to keep hot. Prepare salad dressing according to package using milk and mayo. Set aside. Steam broccoli and carrots over boiling water ‘til almost tender. Add to noodles. In large skillet heat dressing over med. Heat until very hot, but not boiling. Add noodle mixture. Stir to coat. Remove from heat, sprinkle with parmesan cheese. Serve immediately

NANIE’S PIZZA CRUST

1½ Cups Warm Water
2 packages Dry yeast
1 tsp. Salt1 tsp. Sugar
3½ Cups Flour

Dissolve dry yeast in warm water with salt and sugar. Add flour, dough will be stiff. Let rise once. Roll out into two large pizza’s. Before placing dough on pizza pan, sprinkle with yellow corn meal. (Just a little)

NANIE’S PIZZA SAUCE

1 Large Onion
1 Large Can Whole Tomatoes
1 Large Can Tomato Sauce (HUNTS)
1 Small Can Tomato Paste (HUNTS)
¼ tsp. Oregano2 tsp. Sweet Basil
6 Bay Leaves
2 tsp. Rosemary
1 Red Chili Pepper (small & HOT - they are dried)
¼ tsp. Cinnamon
Salt and Pepper to taste
PIZZA SNACKS Barbara Neuenswander

1 lb. grated cheddar
1 sm. can chopped olives
½ cup salad oil
1 can green chilies chopped1 small onion chopped
1 can tomato sauce
2 dashes tabasco
2 Tbsp. vinegar
Mix together then spread on sliced french bread. Bake 450 for 10 minutes. Serve warm. Makes about 50.

CHEESY POTATOES

1 bag 30 oz. Ora Idaho Frozen Hash Browns
1/4 cube of butter
1 cup sour cream2 green onions
2 cups grated cheese
2 cans Cream of Chicken Soup
Salt & Pepper to taste
Bake at 350 for 45 minutes.

White sauce substitution for soup & butter:
1 cube butter
1 cup flour2 ½ cups milk
salt & pepper to taste
Melt butter. Stir in flour to make a paste. Add milk gradually stirring constantly until soup consistency. Mix with potatoes and rest of ingredients.


YUMMY POTATO CASSEROLE

Mix together in a 9 x 13 pan:
8-10 Medium Potatoes
(Boil in skins. After cooking, remove skins, and grate)
1 Pint Sour Cream
5 Green Onions3 Cups Grated Cheddar Cheese
1 Can Cream of Chicken Soup
Put on Top: 2 Cups Corn Flakes Crushed with a ½ Cup melted butter. Bake 350 for 1 hour.


POTATO SHELL TACO PIE

¼ Cup Margarine or Butter
⅔ Cup Milk
1-1¼ ounce Package Taco Seasoning Mix
2½ Cups Instant Mashed Potato Flakes
1 lb. Hamburger
½ Cup chopped Onion1 16 ounce Can Refried Beans
½ Cup Bottled Barbecue Sauce
1 Cup shredded Lettuce
1 medium Tomato, chopped
1 Cup shredded Cheddar Cheese (4 ounces)
Sour cream optional

In a medium saucepan melt margarine or butter. Add milk and 2 Tbsp. taco seasoning mix. Remove from heat; stir in potato flakes. Press mixture over the bottom and up the sides of an ungreased 10 inch quiche dish or pie plate. In a 10 inch skillet cook hamburger and onion til brown and onion is tender. Drain off fat. Stir in remaining taco mix, beans, and barbeque sauce. Cook and stir til bubbly. Turn into prepared crust. Bake, at 350, uncovered for
30-35 minutes. Let stand 5 minutes. Top with lettuce, tomato, and cheese. Cut into wedges. Serve with sour cream.


POTATO QUICHE CASSEROLE
One 24 oz bag of hash browns (thawed)
1/3 cup butter (melted)
1 cup shredded cheddar
1 cup shredded mozzarella
1 cup diced ham
½ cup half and half
3 eggs
1/4 tsp. Seasoned salt (or use fresh herbs like parsley, rosemary, and cracked pepper)
Squeeze the water from the hash browns and smash into a pie pan for the crust. Brush crust with melted butter and bake for 25 minutes at 425 degrees.Sprinkle cheeses and ham in the bottom of cooked crust.
Beat eggs, half and half, and seasonings and pour over chesses and ham. Bake for 30-40 minutes at 350.
RAVIOLI Sister Hill
Place a layer of freshly rolled pasta on counter. Place dollops of filling on bottom half and brush with water around filling dollops. Fold entire length of pasta over filling and press around each dollop to seal. Boil in salted water just for 1 or two minutes. Remove with slotted spoon.
Spinach and Ricotta Filling:
6 oz. Frozen spinach, thawed and drained and squeezed of any moisture, mixed with 3/4 C ricotta cheese, 1 egg and ½ C gratd Parmesan, a pinch of nutmeg and salt and pepper.




SKILLET LASAGNA

1 lb. Extra lean ground beef or turkey
1 jar spaghetti sauce (or tomato sauce w/spices)
2 cups cottage cheese
½ lb. Lasagna noodles, uncooked
1 Tbsp. Dried parsley flakes
2 tsp. Basil leaves
1 tsp. Salt
1 can (16oz) cut tomatoes, reserve juice
1 cup grated Mozzarella Cheese

Brown meat in large skillet. Add 1 cup of sauce. Spoon cottage cheese over meat. Top with 2 layers of noodles, sprinkle with parsley, basil, and salt. Pour tomatoes over top, add remaining spaghetti sauce and cover with reserved tomato juice. Simmer over low heat for minutes until noodles are tender. Remove from heat, sprinkle with mozzarella cheese. Cover for 5 minutes and then serve.


SOUR CREAM CASSEROLE Betty Killpack

1 lb. Hamburger
1- 8oz. Can Tomato Sauce
½ Tsp. Garlic Salt
1 or 2 Green Onions1 Cup Sour Cream
1 Small Pkg. Cream Cheese
1/4 Cup Milk
1 8oz. Noodles
Brown Hamburger. Then add tomato sauce and garlic salt. Let simmer for 20 minutes. Cream together the sour cream, cream cheese, and milk. Add Green Onions. Cook and drain noodles. Layer Noodles, Cream Mixture and Hamburger. Top with grated cheese. Bake 350 For 45 Minutes. Can also be made on stove top.
SPAGHETTI JILL’S
1 lb. Hamburger browned
1 onion finely chopped
4 beef bullion cubes or
4 tab. Bouillon powder.
½ tsp. Salt
pepper to taste
1 28 oz. can tomato sauce
2 6 oz cans tomato paste 2 cups hot water
2 tsp. Sugar
½ tsp. Sweet basil
½ tsp. Oregano
dash of garlic
Italian Seasonings
onion salt

Mix together and cook on low heat til sauce thickens.



MOM’S BEEF STROGANOFF
Round steak or London Broil
1 ½ cup Flour
½ tsp. Salt
¼ tsp. pepper⅛ tsp. garlic
½ cube Butter 2 Green onions
2 Cans Beef Broth
1 Cup Sour Cream

Cut the steak into small pieces, and dredge it in flour, to which you added salt, pepper, and garlic salt. In pan put butter and onion. Brown lightly. Add floured steak to pan and brown well. Add soup and 2 cans water. Cover and simmer for about 20 minutes. Uncover and cook for about 20 minutes. Let the juices thicken. Add sour cream and serve over rice or potatoes.



STEWED CHICKEN Tracy

3 lbs. Chicken 6 whole peppercorns
1 onion 1 bay leaf
4 cloves garlic 1 tsp. Ground cumin
2 T chicken Bouillon Salt

Bring 8 cups water to a boil. Add chicken and rest of ingredients. Reduce heat to med and simmer for 40 minutes. Taste for seasoning. Remove from heat. Allow to cool. Shred



TAMALES Tracy

1 ½ tsp. Salt
4 c Masa
1 tsp. Baking powder
3 ½ c warm broth
1 c lard
24 corn husks

Mix dry ingredients. Slowly add broth, increase mixer speed. Beat for 10 minutes. Drop into glass of water. It should float.
SWEET AND SOUR SAUCE
½ cup chicken broth
¼ cup catchup
¾ cup sugar
⅜ cup vinegar (almost ½ cup)1 Tbsp. soy sauce
1 tsp. accent
Salt
1 can pineapple
Thicken with corn starch

SWEET AND SOUR SPARE RIBS
Spare ribs
½ tsp. salt
1 clove garlic, chopped fine
½ cup brown sugar¼ cup vinegar
¼ cup soy sauce
1 medium can pineapple chunks
2 Tbsp. corn starch
Cut spare ribs in small pieces. Brown in skillet and season with salt. Drain off fat. Pour vinegar and pineapple juice over spare ribs and simmer for ½ hour, with cover on. Season with sugar, soy sauce and garlic. Add diluted corn starch and cook 1 minute.

Variations:
Carrots, celery, onion, green peppers, and other vegetables may be used if desired. Vegetables may be pre-cooked.









TIJUANA TORTE
1 lb. Hamburger
½ onion, chopped
1 sm can green chiles
1 large can stewed tomatoes1 pkg. taco seasoning mix
9 four tortillas
Shredded cheese - Jack or Cheddar
Brown meat & onion - drain. Add taco mix, tomatoes & chilies. Simmer 20 minutes.

Layer 3 tortillas in bottom of a greased casserole pan. Spread with a layer of meat. Top with cheese. Repeat process 2 more times. Cover and bake for 30 minutes at 350.
TOFU BURGERS

½ pound firm tofu, drained
1/4 cup dry bread crumbs
1/4 tsp. pepper
Dash of salt
1 large egg white, lightly beaten2 tsp. olive oil
4 curly leaf lettuce leaves
4 whole-wheat hamburger buns
4 slices tomato
4 slices yellow onion
Cut tofu into 8 slices, gently press slices between paper towels until barely moist. Combine bread crumbs, pepper, and salt in a shallow dish; stir well. Dip slices in egg white; dredge in bread crumb mixture.

Heat oil in large nonstick skillet over medium heat. Add tofu; cook 3 minutes on each side until browned.
Put together.

TORTILLA CASSEROLE Nanette Hamm

1 Medium Onion, chopped
1 Green Pepper, chopped
2 Cloves Garlic, minced
1 Can diced Tomatoes (15 oz.)
1 Small Jar Mexican Picante sauce (mild or medium about ¾ cup)
2 tsp. Ground cumin 2 (15oz) Cans Black Beans, drained
12 6-in. Corn Tortillas
2 cups Monterey Jack cheese, shredded
1 Tomato, diced
1 Cup Lettuce, shredded
Yogurt or sour cream 
Saute onion, green pepper, garlic, tomatoes, sauce, and cumin in frying pan, simmer uncovered for 10 minutes. Add black beans.
In 9 x 13 pan, spread 1/3 bean mixture. Place 6 tortillas on top, overlapping. Add 1 cup cheese. Add another 1/3 of bean mixture, then rest of tortillas and last 1/3 bean mixture.
Cover and bake 30-35 minutes. Remove, sprinkle with 1 cup cheese, let stand 10 minutes. Serve w/tomato, lettuce and sour cream or yogurt.

TURKEY CASSEROLE Ann Haslam

1 Cup Celery cut up
½ Cup Green Onions Cut up
2 Cups Turkey, cut
½ Cup Cashews1 Large Can Chinese Noodles
2 Cans Cream Mushroom Soup
¾ Cup Water

Heat Soup and Water Together. Mix with other Ingredients. Bake at 350 for 35 minutes.

NANIE’S TURKEY DRESSING

12 cups of bread crumbs or 24 slices of fresh bread (use half wheat and half white)
2 squares margarine or butter
1 cup chopped onion
3 cups chopped celery
¾ cup chopped parsley (½ cup, if dried)1 Tbsp. salt
1 Tbsp. poultry seasoning
1 tsp. paprika
½ tsp. Pepper
1 egg slightly beaten
Mix well, put in 9x13 baking dish. Bake at 350 for 45 min to one hour.

BROWN VEGGIE GRAVY

1 Tbsp. butter
1 Tbsp. flour
1 tsp. Tamari sauce (or soy sauce)
½ - ¾ cup water
1/4 vegetable bouillon cube

In a small saucepan over low heat, melt, butter. Whisk in flour and tamari sauce. Gradually add the water, using more for thinner gravy. Break the bouillon cube into small pieces and add to the mixture. Continue cooking and stirring until blended and thickened.

VEGETABLE STIR FRY
A recipe full of variety. Can be done with chicken, steak, or vegetable style.

1 lb. beef tip steaks, cut crosswise into thin bite-sized strips
1 garlic clove, minced
1 (3 oz) pkg. oriental-flavor ramen noodle soup mix
1 pkg frozen veggies or we like to use fresh broccoli, carrots, and green peppers. You can add almost any type of veggie you want.
1 Tbsp. soy sauce

In frying pan cook beef strips and garlic. Set aside. Bring 2 cups of water to boil in large sauce pan. Add noodles to water along with veggies. Return to boil. Reduce heat and simmer two to three minutes. Drain noodles and veggies. Add to beef in frying pan. Then add soy sauce and simmer briefly and serve.

DELUX POTATOES Smooth, creamy, everyone likes

8 to 10 medium red potatoes, halved
1 package (8 ounces) cream cheese, softened
1 carton (8 ounces ) sour cream
½ cup unsalted butter, melted
1/4 cup chopped fresh chives or (purchase cream cheese chives)
1 ½ teaspoons salt
Paprika

Boil potatoes in salted water until they can be easily pierced with a sharp knife. Drain; mash and set aside. Beat cream cheese in mixing bowl with electric mixer until smooth. Add potatoes and remaining ingredients except for paprika; beat until combined. Spoon into lightly greased 2 quart glass caserole; sprinkle with paprika. Bake in preheated 350 oven 20 to 30 minutes, until heated through.
Note: Recipe can be made in advance to point of baking. Cover and refrigerate. To serve, remove from refrigerator 15 minutes before baking. Uncover and bake as directed.


VEGETABLE LASAGNA(Weight Watchers) 6 points

1 ½ cups light chunky mushroom and garlic pasta sauce
(such as Ragu)
1 (14.5-ounce) can stewed tomatoes
undrained and chopped
2 cups fat-free cottage cheese
½ cup grated Parmesan cheese
1/4 teaspoon pepper
Cooking spray
9 uncooked lasagna noodles
3 cups shredded zucchini (about 3 medium)
6 (1-ounce) slice provolone cheese, each cut into 6 strips

1. Preheat oven to 350
2. Combine pasta sauce and tomatoes; stir well, and set aside.
Combine cottage cheese, Parmesan cheese, and pepper; stir
well, and set aside.
3. Spread one-third tomato mixture into bottom of a 13 x 9 inch baking dish coated with cooking spray. Place 3 uncooked lasagna noodles over tomato mixture; top with one-third zucchini. Spread one third cottage cheese mixture evenly over zucchini; top with 12 provolone cheese strips. Repeat layers twice with remaining tomato mixture, noodles, zucchini, cheese mixture, and provolone strips.
4. Cover and bake at 350 for 45 minutes. Uncover and bake an additional 15 minutes or until thoroughly heated. Let stand 15 minutes before serving



CHICKEN PARMIGIANA 5 points

1 pound uncooked boneless, skinless chicken breasts thinly pounded (four 4 oz. Pieces)
2 large egg whites lightly beaten
½ cup dried bread crumbs
1 Tbsp. Italian seasoning
1 tsp. Olive oil
1 ½ cup canned tomato sauce
½ cup part-skim mozzarella cheese, shredded
1 Tbsp. Grated Parmesan cheese

Preheat oven to 350. Coat an 8 inch square pan with cooking spray.

Dip chicken in egg whites, and turn to coat. Then mix bread crumbs with Italian seasoning and dip chicken in bread-crumb mixture, turn to coat thoroughly

Heat oil in a large skillet; add chicken. Cook until lightly browned and no longer pink in center, about 4 minutes per side; place on paper towels to drain.

Pour ½ cup of sauce into prepared baking dish; place chicken in dish and pour remaining suace evenly over chicken. Sprinkle with cheeses and bake until bubbly, about 25 minutes.



CHEESE ENCHILADAS 8 points

10 oz. Chopped frozen spinach, thawed and squeezed to remove excess water.
15 oz. Part-skim ricotta cheese
½ cup part-skim mozzarella cheese, shredded
1 tsp. Dried oregano
1 tsp. Onion powder
½ tsp. Table saslt
1/4 tsp. Black pepper
4 medium fat-free flour tortillas
½ cup salsa
1/4 cup shredded reduced-fat Mexican cheese

Preheat oven to 400. Coat a 7 x 11 inch baking dish with cooking spray
Combine spinach, ricotta, mozzarella, oregano, onion powder, saslt and pepper in a large bowl, mix well. Spoon 1/4 of the mixture onto the center of each tortilla. Roll up tortillas, fold in ends and place side-by-side in prepared baking dish. Spoon salsa over tortillas and sprinkle each with 1 tablespoon of Mexican cheese.

Cover with foil and bake 20 minutes. Uncover an bake until top is golden brown, about 10 minutes more.


CHICKEN ENCHILADAS 8 points

16 oz. Canned black beans
10 oz. Frozen corn kernels, thawed
4 oz. Canned pimento, chopped
1/3 cup fat-free sour cream
1 ½ tsp. Chili powder
1 ½ tsp. Ground cumin
1 tsp. Dried oregano
1 cup shredded reduced-fat Monterey Jack cheese
1 1/3 medium cooked, skinless chicken breast cubed
4 medium scallions sliced
1/4 cup cilanro, chopped
4 medium corn torillas
1 medium tomato chopped

In a colander, rinse and drain beans, corn and pimentos
In a medium bowl, mix sour cream, chili, cumin and oregano
Reserve 2 tablespoons cheese for topping and add remaining to sour cream mixture. Fold in chicken, half of scallions, the cilantro, beans, corn and pimientos. Refrigerate, covered, up to 1 day.

Spray a 7 x 11 pan with nonstick cooking spray
Soften tortilla according to package directions. Spoon chicken mixture down center of each. Roll tightly and place in baking dish.
Preheat oven to 400

Bake enchiladas, covered, until heated through, about 30 minutes.

Sprinkle with reserved cheese. Bake until cheese melts, about 5 minutes longer.


LAYERED MEXICAN CHICKEN 6 points

1 serving olive oil cooking spray
2 pound uncooked boneless, skinless chicken breasts
30 oz. Canned black beans, rinsed and drained
3 cup fat-free sour cream
2 cup shredded reduced-fat Monterey Jack Cheese or Mexican style cheese blend
8 oz. Chopped green chilies, two 4 oz. Cans
2 tsp. Ground cumin
½ tsp. Black pepper
12 medium corn tortillas cut into 2 inch strips
1 cup salsa, mil, medium or hot

Preheat oven to 350. Coat a lasagna pan with cooking spray

Place chicken in medium saucepan and fill with enough cold water just to cover chicken. Set pan over high heat and bring to a boil.
Reduce heat to medium and simmer until chicken is cooked through, about 10 minutes, drain. When chicken is cool enough to handle, cut into 1 inch pieces.

Transfer chicken to a large bowl and add beans, sour cream, 1 cup of shredded cheese, chilies, cumin, and pepper, mix well and set aside.

Arrange half of tortillas in bottom of prepared lasasgna pan, overlapping pieces to cover surface. Top torillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese.

Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into 12 pices. Serve with salsa on the side.