1 1/2 cup macaroni
3 Tablespoon butter
3 Tablespoon flour
2 cup milk
1/2 teaspoon salt
Dash pepper
1/4 cup minced onion
2 cup cheese
Cook macaroni; drain. Melt butter; blend in flour. Add milk, cook and stir till thick. Add salt and pepper, onion and cheese. Stir until melted. Mix with macaroni. Bake at 350 about 45 minutes or until bubbly and brown.
1 lb Hamburger
1 egg
1/2 cup milk
1 1/2 slices of bread, broken up
Onion, salt, pepper and Worcester shire to taste.
Mix all ingredients thoroughly. Make into loaf. Bake at 350 degrees for 1 hour.
1/2 cup chopped onion
2 garlic cloves, minced
1/4 cup butter
1 teaspoon basil
1/2 cup flour
1/2 teaspoon pepper
2 teaspoon sugar
4 cup chicken broth
1 teaspoon salt
1 pkg. ( 10 ounces ) frozen peas
4 cup cubed chicken, cooked
2 cup buttermilk biscuit mix
2 teaspoon basil
2/3 cup milk
In large sauce pan saute onion, garlic in butter until tender. Add flour, sugar, salt, basil, pepper and broth; bring to a boil. Cook and stir for 1 minute reduce heat. Add peas and cook for 5 minutes, stirring constantly. Stir in chicken. Pour into a greased 13 x 9 baking dish. For dumplings, combine biscuit mix and basil in a bowl. Stir in milk with fork until moistened. Drop by tablespoon onto casserole. Bake uncovered at 350 for 30 minutes. Cover and bake 10 minutes more until dumplings are done.
1 lb Hamburger
1 1/2 cup bread crumbs
2 eggs
1 cup Worcester shire sauce
1/3 cup onion, dice
1/2 teaspoon salt
1/4 cup milk
1/8 teaspoon pepper
Mix well; make into balls and brown.
1 12 ounce bottle BBQ sauce
1 10 ounce jar grape jelly
heat until jelly is melted. Pour over meat balls. This is great for the crock pot , so you can take to family get together.
1/2 cup flour
1/4 cup oil
2 teaspoon salt
1 pkg. dry onion soup
1/2 teaspoon pepper
1 cup dry white wine
2 1/ - 3/12 lbs chicken
Combine flour, salt, and pepper in bag . Put chicken into bag and shake to coat. Brown chicken well on all sides in oil. Sprinkle with onion soup. Pour in white wine. Add a little water to cover chicken. Simmer till tender. About 45 minutes. Take out chicken and make the rest into a gravy , serve with rice.
1 1/2 lb lean ground beef
1 ( 29 oz can ) tomato sauce
1 ( 14 1/2 oz. can ) peeled whole tomatoes
Small onion, chopped
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 Tablespoon chili powder
1 Tablespoon white vinegar
1 toe garlic
3 bay leaves
Brown meat; cook onions with meat; drain grease. Place meat an onions in large pan or crock pot. Add rest of ingredients. Cook slowly 4 to 5 hours, covered. Remove bay leave and garlic before serving. Serve on a bed of spaghetti and top with crated cheddar cheese and oyster crackers. Add more chopped if desired.
1/3 cup dry bread crumbs
2 tablespoon grated Parmesan cheese
3/4 teaspoon Italian Seasoning
1/2 teaspoon Garlic Powder
1 egg, beaten
1 lb boneless, skinless chicken breast
1 can ( 8 oz. ) tomato sauce
3/4 cup shredded mozzarella cheese
Combine first 4 ingredients in a shallow bowl. Dip each chicken breast in beaten egg, then roll in bread crumb mixture to evenly coat. Place chicken on a cookie sheet or jelly roll pan. Bake in preheated 375 degree oven 10 minutes. Turn chicken over; bake 10 to 12 minutes or until chicken is thoroughly cooked. Spoon tomato sauce over chicken. Sprinkle cheese over top. Bake 3 minutes or until cheese is melted.
1 CAN (10 3/4 oz) Cream of Mushroom Soup
3/4 cup water
1/2 cup grated Parmesan cheese
4 cups cooked spaghetti (about 8 oz dry)
2 cans (5 oz. each) of Swansons Premium Chunk White Chicken,
undrained
1/4 cup chopped sweet red pepper or pimento (optional)
2 tbsp. chopped fresh parsley or 2 tsp. dried parsley flakes
In a 2-qt saucepan, combine soup, water and cheese. Over low heat, heat until cheese is melted, stirring occasionally. Add spaghetti, chicken, pepper and parsley. Heat through, stirring occasionally. Servers 4.
1 Tbls vegetable oil
1 lb. boneless, skinless chicken breast, cut into strips
1 can (15 oz.) tomato sauce
1 can (16 oz.) whole kernel corn, drained
1 can (4 oz.) chopped green chilies
1 1/2 tsp. chili powder
1 tsp. onion powder
Tortilla chips
Shredded Cheddar cheese
Heat oil in large skillet over medium-high heat. Add chicken and cook 5 minutes, stirring frequently. Add tomato sauce, corn, chilies, chili powder and onion powder. Bring to a boil. Reduce heat to medium-low and cook 10 minutes, stirring occasionally.
To serve, spoon over tortilla chips and top with cheese. Makes 4 servings.
3 cups assorted pasta (ribbons, wheels, elbow)
3 quarts water
1 lb. hamburger
1/2 lb. sausage
1/2 cup chopped celery
1/3 cup chopped peppers
1/3 cup mushrooms
1 can cream of mushroom soup
1 pt. can tomato sauce
1 cup mozzarella cheese
1 small can of pizza sauce
1/3 cup chopped pepperoni
Cook pasta; brown meat, onion and celery. Add pepperoni. Drain off fat. Combine pizza sauce, tomato sauce and mushroom soup. Add meat mixture and mix with drained pasta. Pour into 13x9x2 inch loaf pan. Top with mozzarella cheese. Bake at 350 until cheese is melted.
4 - 6 boneless and skinless chicken breast halves
4 - 6 slices of Swiss cheese
1 can cream of chicken soup
1/4 cup water
2 cup Pepperidge Farm stuffing
1/2 cup melted butter
1/4 cup finely chopped onion
Mix stuffing, butter and onion; put aside. Spray baking dish with
PAM an place the chicken in
baking dish. Cover chicken with cheese. Dilute soup with water and
pour over the chicken.
Sprinkle with stuffing. Bake at 325 for 1 1/2 hours or until the
chicken is done.
Watch the stuffing, if it starts to get brown, cover with tin foil and finish baking.
3/4 cup all-purpose flour
1 tsp pepper
1/4 tsp salt
2 to 2 1/2 lbs boneless round steak
1 to 2 Tbls butter or margarine
1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
1 1/3 cups water
1/2 cup chopped onion
1 garlic clove, minced
1 to 3 tsp beef bouillon granules
In a shallow bowl, combine flour, pepper and salt. cut steak into
six serving pieces; dredge
in flour mixture. In a skillet, brown steak in butter. Transfer to a
slow cooker. Combine the
remaining ingredients; pour over steak. Cover and cook on low for 8-9
hours or until the
meat is tender. Yield: 6 servings.
1 lb ground beef
1 jar (14 ounces) spaghetti sauce
2 tubes (8 ounces each) large refrigerated biscuits
1 cup (4 ounces) shredded cheddar cheese
In a skillet, brown beef; drain. Stir in the spaghetti sauce; cook
over medium heat for 5-10 minutes or
until heated through. Press biscuits onto the bottom and up the sides
of greased muffin cups. Spoon
2 tablespoonfuls meat mixture into the center of each cup. Bake at
375 degrees for 15-17 minutes or
until golden brown. Sprinkle with cheese; bake 3 minutes longer or
until cheese is melted. Yield: 8 servings.
4 boneless skinless chicken breast halves
12 pepperonis
8 mozzarella cheese slices
1 can (15 oz,) pizza sauce
Flatten chicken to 1/4 inch thickness. Place three slices of pepperoni and 1 slice cheese on each. Roll up tightly; secure with toothpick. Place in a greased 11x7 baking dish. Spoon pizza sauce over roll-ups cover and bake at 350 for 35-40 minutes. Uncover top with remaining cheese Bake 5-10 minutes longer or until cheese is melted.
1 Lg. onion, chopped
1 T. butter
1 1/4 cup chicken broth
1 cup salsa
1 cup uncooked long grain rice
1/8 t. garlic powder
4 boneless skinless chicken
3/4 cup shredded cheddar cheese
In a large skillet, saute onion in butter until tender. Add broth and salsa; bring to a boil. Stir in rice and garlic powder Place chicken over rice ; cover and simmer for 10 minutes. Turn chicken ; cook 10-15 minutes longer or until meat juices run clear. Remove from the heat. Sprinkle with cheese ; cover and let stand for 5 minutes.
YIELD: 4 SERVINGS
2 cup cooked macaroni
1 lb. ground beef
1 ( 10 oz.) can cream of mushroom soup
1 ( 14 oz.) can whole tomatoes
3/4 cup shredded cheddar cheese
1/4 cup chopped green pepper
3/4 tsp. salt
1 ( 3 oz.) can french fried onion
Prepare macaroni as directed and drain. Brown ground beef, drain. Combine all ingredients except for fried onions. Pour 1/2 mixture into casserole sprayed with Pam. Add 1/2 can of onions. Add remaining mixture. Cover and bake at 350 for 30 minutes. Top with remaining onions and bake 5 minutes.
1 lb. boneless chicken
1/2 cup chopped onion
1 garlic clove, minced
2 Tablespoon oil
1 ( 28 oz.) can tomatoes
1 ( 8 oz.) can tomato sauce
1 tsp. salt
1/2 tsp. oregano
1/2 tsp. basil
1/8 tsp. ground red pepper
1 green pepper, cut into strips
Cut chicken into strips; brown lightly with onion and garlic in oil. Add tomatoes, tomatoe sauce, seasoning and green pepper. Bring to a full boil. Stir in rice. Cover, remove from heat and let stand 5 min.
4 boneless skinless chicken breasts
1 Tablespoon all purpose flour
1 Tablespoon oil
2 can ( 8 oz. each ) unsweetened pineapple chunks
1 tsp cornstarch
1 Tablespoon honey
1 Tablespoon light teriyaki sauce or light soy sauce
1/8 tsp. pepper
Hot cooked rice
Flatten the chicken to 1/4 inch thickness/ Place l Tablespoon of flour in a large resealable plastic bag; add chicken and shake to coat. In a skillet over medium heat, brown chicken in oil for 3 to 5 minutes on each side or until juices run clear. Remove and keep warm. Drain pineapple, reserving 1/4 cup juice. In a small bowl, combine cornstarch and reserved juice until smooth. Add to skillet. Stir in honey, teriyaki sauce and pepper. Boil 30 seconds or until thickened. Add pineapple and chicken; heat through. Serve over rice.
1 jar ( 15 1/2 oz ) spaghetti sauce
1 egg
1/4 teaspoon oregano
1/4 teaspoon garlic powder
1 container ( 15 oz. ) ricotta cheese
1/ 4 cup Parm cheese
1 cup shredded mozz cheese
1 can French's onion
6 thin slices deli roast beef
Preheat oven to 375 Spread 1/2 cup sauce in bottom of baking dish. In large bowl, thoroughly combine egg, seasonings, ricotta cheese, parm cheese, 1/2 cup mozz cheese and 1/2 can onions. Spoon equal amounts of cheese mixture on 1 end of each beef slices. Roll up beef slices jelly roll style and arrange. seam side down, in baking dish. Pour remaining sauce over beef rolls. Bake for 40 minutes or until heated through. Top beef rolls with remaining mozz and onions. Bake uncovered, 3 minutes longer.