#1 GOLDEN BEEF QUICHE

 

1 unbaked pie shell with a high fluted edge

1 lb ground beef                                     
1 medium onion, chopped

1  11oz. can cheddar cheese soup

5 eggs                                                    
1/2 tsp salt

1/2 cup milk                                           
1/8 tsp pepper

 

Cook ground beef with onion till lightly browned and tender.  
Spoon into pie crust.  In large bowl, with wire whisk,
mix undiluted soup, eggs, milk, salt, & pepper.  
Pour into pie crust.  
Bake @ 375 for 35-40 min., or until knife inserted into center comes out clean.

  

 

#2 SPINACH STUFFED SHELLS

 

1 lb. shells, large                   
1 tsp salt

1/2 lb ricotta cheese                             
1/4 tsp pepper

1/2 lb spinach, cooked & chopped

3 eggs                                                    
1 tsp oregano

1/2 cup Romano cheese, grated

tomato sauce                                        
1/4 tsp garlic powder

 

Prepare shells and drain.  Mix remaining ingredients
(except tomato sauce) and fill shells.  
Place filled shells in a greased baking dish
& cover with tomato sauce.  Bake @ 350 for 45 min.

 

 

#3 HAM AND POTATO CASSEROLE

 

4 large potatoes                    1 tsp salt

1 medium onion, grated       1/2 tsp pepper

1 stick margarine, melted     1 cup milk

3 eggs, slightly beaten           1 cup diced baked ham

2 heaping TBSP flour

 

Peel & grate the potatoes.  Combine all ingredients
 & spoon into a well greased 8 x 12" baking dish. 
 Bake @ 350, uncovered, for 1 hour or until well browned on top.

 

 

#4 HAM (0R SAUSAGE) & EGG & CHEESE CASSEROLE

 

1) Generously grease a 13 x 9" pan with margarine.

2) Cut crusts from 16 slices of bread.

3) 1st layer - 8 slices bread

4) 2nd layer - 8 thin slices Velveeta (thin) or American cheese

5) 3rd layer - 8 slices ham or 1 lb. sausage, browned & drained

6) 4th layer - 8 more slices cheese

7) 5th layer - 8 more slices bread

8) Mix 4-6 eggs & 2 cups milk & pour over all.

9)  Refrigerate at least 4-8 hours , or preferably, overnight.

10)  Bake @ 350 for 50 min.

 

  

#5 TURKEY DIVAN

 

2 cups turkey (or chicken) - cooked and cut up

2  10ozpkg frozen broccoli, cooked & drained

6-8 slices American or cheddar cheese

1  13&1/2 oz. can evaporated milk

1  11oz. can cream of mushroom soup

1  3&1/2 oz. can French Fried Onions

 

In an ungreased 13 x 9" pan, layer turkey, broccoli, then cheese.  
Combine milk and soup and pour over all.  
Bake @ 350 for 25 min.  
Then add French Fried Onions and bake 5 min. more.

 

 

#6 CHICKEN POTPIE

1 chicken, cooked and cubed (discard bones & skin; reserve broth)

1 can condensed cream of chicken soup   Crust:

2 cups reserved chicken broth                                           
1&1/2 cups flour

1 pint peas                                                                             
1 T baking powder

1 pint sliced, cooked carrots                                              
3/4 tsp salt

salt & pepper to taste                                                          
1&1/2 cups milk

                                                                                                
6 T melted butter

Combine cooked, cubed chicken with soup thinned with chicken broth.  
Stir in peas, carrots, salt & pepper.  
Turn mixture into 9 x 13" pan.  Prepare crust.  
Mix flour, baking powder, and salt.  Stir in milk and melted butter.  
Pour over chicken and vegetables.  
Do not stir.  Bake @ 400 for 30 min., or until crust is golden brown.

 

 

 

#7 TUNA-NOODLE CASSEROLE

 

In 1/4 cup hot margarine, cook 2 large celery stalks,
thinly sliced, and 2 green onions, chopped, until tender,
stirring frequently.  Stir in 1/4 cup flour, 1&1/2 tsp salt,
and 1/4 tsp pepper until blended.  Gradually stir in 3 cups milk.  
Cook, stirring constantly, until mixture is slightly
thickened and smooth.  Stir in 3 oz. cream cheese, cut up,
and cook stirring constantly until cheese is melted and
sauce is smooth.  Remove from heat.  
Meanwhile, cook 8 oz. noodles.  Drain.  
Pour noodles and 2  6-7 oz. cans tuna, drained and flaked
into cheese sauce.  Mix well.  Pour into 8 x 12" baking dish.  
Bake @ 350 for 20 min. or until mixture is hot & bubbly.

 

 

 

#8 SPAGHETTI PIE

Sauce:    
1 lb ground beef                   
2 TBSP sugar

sm chopped onion                            
1 tsp oregano

sm piece gr pepper, chopped             
1/2 tsp basil

1  6oz. can tomato paste      
1 tsp salt

1  16oz. can tomatoes, undrained, chopped

dash garlic salt, pepper, red pepper

      Brown beef with onion & gr pepper.  Drain.  
Add other ingredients.  Simmer, uncovered, 10-15 min.
Cook 6oz. spaghetti.  Drain.

Add 2 eggs, slightly beaten, 2 TBSP marg, &
1/4 cup Parm cheese.  Form into "crust" in 2-9" pie plates.
Use PAM.  Mix 1 cup cottage cheese & 3oz. cream cheese.  
Spread on "crust".  Top with sauce.  
Bake @ 350 for 20 min.  
Add shredded mozzarella.  Bake 5 min.

 

 

#9 JAMBALAYA

 

2 TBSP oil                                              1&1/2 tsp oregano

3/4 cup ham, diced                               1 tsp white pepper

8oz. smoked sausage, sliced 1/2" thick

1# boneless pork loin, cubed             1/2 tsp black pepper

1&1/2 cups chopped onion                1 tsp thyme

1 cup chopped celery                          8oz. can tomato sauce

1 green pepper, chopped    14&1/2 oz. can chicken broth

2 cloves garlic, minced        1/2 cup chopped green onion

1/2 tsp hot pepper sauce    2 cups Minute Rice, uncooked

2 bay leaves                          4 medium tomatoes, peeled & chopped

1&1/2 tsp salt

  

     In large Dutch oven, heat oil over medium heat.  
Stir in ham, sausage and pork.  Saute until lightly browned,
stirring frequently, 4-8 min.  Stir in onion, celery & pepper; 
saute until crisp-tender, about 5 min.  Stir in garlic, hot pepper sauce,
 bay leaves, salt, oregano, white pepper, black pepper and thyme.  
Cook over medium heat, stirring constantly and scraping
pan bottom for 5 min.  Stir in tomatoes, cook for 5-8 min.  
Stir in tomato sauce & chicken broth.  Bring to a boil.  
Stir in green onion and rice.  
Bake in oven, covered @ 350 until rice is tender,
about 20-25 min. Remove bay leaves & serve immediately.

 

 

#10 PASTA PRIMAVERA

12oz. spaghetti, linguine, or fettucine

1 bunch broccoli, cut into 1" pieces

2 TBSP oil                              
1/2 tsp salt

12oz. mushrooms, cut in half

1 small onion, minced

2 or 3 carrots, cut into matchstick-thin strips

1 red pepper, cut into 1/4" thick strips

1  12oz. can evaporated milk

2 tsp chicken bouillon

1&1/4 tsp cornstarch

1 medium tomato, seeded & diced

2 TBSP grated Parmesan cheese

  

     Cook pasta, drain.  Keep warm.  Cook broccoli in microwave,
until crisp-tender, drain.  Meanwhile, in oil, cook mushrooms,
onion, & carrots, stirring frequently, until vegetables
are golden & tender-crisp.  Add red pepper strips and cook,
stirring, until vegetables are tender.  In 2-cup measuring cup,
with fork, mix evaporated milk, bouillon, cornstarch, & salt.  
Stir into vegetables.  Over high heat, heat to boiling, boil 1 min.  
Add tomato, Parmesan cheese, broccoli, & pasta, tossing to coat well.  Heat through. 

 

 

#11 BURGUNDY BEEF STEW

3 lbs stewing beef                                1 tsp thyme

2&1/2 TBSP olive oil                           2 lbs sm new potatoes

1/3 cup flour                                          1 lb carrots, cut 1&1/2 "

1  13oz. can beef broth                         8-10 pearl onions

1&1/2 cups burgundy wine                1/2 lb med mushrooms, halved

2 TBSP tomato paste                           1/4 cup chopped fresh parsley

lg garlic cloves, crushed                   4 bay leaves

1 tsp salt


In 5 quart pan, heat 1&1/2 TBSP oil over med-hi heat.  
Add 1# beef and brown evenly, stirring occasionally.  
Remove beef with slotted spoon.  Set aside.  
Add 1/2 TBSP oil, brown 1# beef.  Repeat.

      Sprinkle flour over drippings.  Cook and stir over med heat 1 min.  
Mixture will be dry.  Gradually stir in broth, wine, and tomato paste,
whisking smooth.  Bring to a boil.  Reduce heat to low.  
Add garlic, bay leaves, salt, thyme, and reserved beef.  
Cover tightly and simmer 1&3/4 hours or until beef is tender.  
Make sure temperature is not set too high or beef will toughen,
not tenderize.  Add potatoes, carrots, and onions.  
Cover and continue cooking 45 min. or until vegetables are tender.  
Stir in mushrooms; simmer, uncovered, 10 min.  
Remove bay leaves.  Stir in parsley.

 

 

#12 CREAMY SPINACH LASAGNA

 

9 lasagna noodles                                1 lg onion, chopped

8 oz. mushrooms, sliced                      1 garlic clove, minced

2  10ozpkg frozen chopped spinach, thawed & squeezed dry

1 tsp oregano                                        1 tsp basil

1/4 tsp pepper                                       16 oz. lowfat cottage cheese

2 egg whites                                          1/3 cup flour

8 oz. shredded mozzarella   24oz. tomato sauce

1/4 cup Parmesan cheese


Prepare noodles.  Meanwhile, cook onion, mushrooms & garlic 5 min.
Remove from heat, stir in spinach, oregano, basil, and pepper.  
In food processor, blend cottage cheese, egg whites, flour & 1 cup

mozzarella until smooth.  In 13 x 9 pan, layer 3 noodles,
1/2 spinach mixture, 1/2 cheese mixture, 1/2 sauce.  
Repeat, end with 3 noodles and rest of mozzarella and Parmesan.  
Bake @ 375 for 45 min.  
Let stand 10 min. before serving.

 

 

#13 CHICKEN STRUDEL

 

1 frying chicken                    2 med onions, chopped

water                                                      2 TBSP oil

10oz. spinach, chopped      2 cups shredded Muenster

1/4 tsp salt                                             1/4 tsp pepper

1 egg                                                      1/4 lb phyllo (10 leaves)

1 stick marg, melted                             2/3 cup bread crumbs


Cook chicken in water with 1/2 onions.  
Discard skin & bones, chop into 1/2 pieces.  
Cook  remaining onion in oil.  Add spinach, until wilted (3 min.).  
Remove from heat, stir in Muenster, salt, pepper, & egg.  
Add chicken & mix well.  On waxed paper, place 1 sheet of phyllo.  
Brush with melted marg, sprinkle with 1 TBSP bread crumbs.  
Continue layering, making 4 layers.  
Starting along a short side of phyllo, evenly spoon
1/2 chicken mixture in 2" wide strip, leaving a 1/2 " border
on three sides.  From chicken-mixture side, roll in jelly roll fashion. 
Repeat to make second roll.  Place, seams down, on
large cookie sheet.  Brush with remaining marg.  
Cut diagonally halfway through at 1" intervals.  
Bake @ 375 for 15-20 min.  Cool about 10 min. for easier slicing.       

 

 

 

#14 ITALIAN CHICKEN STIR FRY

 

1 TBSP oil                                              1-2oz. salami, in strips

lg onion, chopped                             1 lb chicken breasts, cut in pieces

2 garlic cloves, minced                        1 red pepper,cut in 1" pieces

2 med zucchini, sliced                          1/4 cup dry white wine

salt, pepper                                           2 TBSP basil

1/4 tsp oregano                                 Parmesan

 

Heat oil with salami, stir in onion.  Add chicken and garlic.  
When done, remove.  Add pepper, zucchini & wine.  
Add spices.  Cook till tender-crisp.  Add chicken.  
Spoon over rice & sprinkle with Parmesan.

  

 

#15 CHICKEN SUCCOTASH STEW

 

3 slices bacon, 1/2" pieces 3 TBSP flour

4 boneless, skinless chicken thighs (about 1&1/2 lbs)

3/4 tsp salt   12 oz. can corn               
2  15oz. cans stewed tomatoes

2 medium size red potatoes, thinly sliced

10oz. pkg frozen lima beans                
1 chicken bouillon cube

 

Cook bacon.  Remove.  Cut chicken into bite-sized pieces. 
Coat chicken with flour & salt.  Cook in 1 TBSP
bacon drippings, till brown.  Add potatoes, tomatoes, corn,
beans, bouillon & 3 cups hot water.  
Heat to boiling, reduce heat, cover & cook 10 min.
more until chicken & vegetables are tender.  Sprinkle with bacon.

 

 

#16 ZUCCHINI CASSEROLE

1 lb ground beef                   
diced onions as desired

4 cups sliced zucchini                         
Velveeta cheese, cubed or sliced

2-3 garden tomatoes

Brown the ground beef in a skillet; drain off all drippings.  
Cover the ground beef with zucchini slices.  
Peel tomatoes (place in hot water until skin loosens, up to a minute.) 
Quarter, shake out most of the seeds, then slice chunks
to cover the zucchini.  Top with diced onions.  
Add a layer of Velveeta (do not substitute).  
Bake uncovered 45 min. @ 350. 

 

  

#17 RICE & RED BEANS A LA LOUISIANE

 

Boil some chicken for 1 hour, refrigerate broth, remove grease.
Tear cooked chicken into small pieces.  In a skillet, or wok,
fry some ham cubes in a little butter.  
Add a large can of crushed tomatoes, a can of
dark red kidney beans, freshly cut green onions,
green bell peppers, mushrooms, salt, lots of black pepper,
garlic powder and Cajun spices.  
Simmer for about 20 min., stirring frequently.  
Make rice, using chicken broth for some of the liquid,
adding chicken pieces.  Spoon red bean sauce over rice.

 

 

 

#18 TANGY TOMATO AND SAUSAGE PASTA SAUCE

 

1/2 lb fresh mushrooms, sliced thinly

4 TBSP butter                                       
1 - 28oz can diced tomatoes

lg onion, sliced thinly       
1 - 15oz can tomato sauce

2 green peppers, in strips   
1 tsp minced garlic

1 lb Bob Evans sausage      
1/2 cup dry red wine

salt & pepper to taste

 

In large pot, saute mushrooms in butter till soft.  
Add onion and peppers and cook till vegetables are soft.  
Crumble in sausage & stir until fully cooked.  
Add tomatoes & tomato sauce, mix well.  
Add all remaining ingredients 7 simmer 1 hour.  Serve over pasta.

 

#19 SPAGHETTI-BROCCOLI CASSEROLE

1 gr pepper, diced                                3/4 lb spaghetti, cooked

2 gr onions, chopped                             & drained

2 stalks celery, diced                           1pkg (10 oz) frozen chopped

1/2 cup water                                           broccoli, thawed & drained

1/2 tsp salt                                             8 oz shredded lowfat cheddar cheese

1 can low-fat cream of                         1/2 cup skim milk

  mushroom soup                 8-10 oz fresh mushrooms, sliced

Spray skillet with Pam.  Cook pepper, onions, celery & water till tender.
Add salt, soup, milk & mushrooms, stir till creamy.  
Spray 8 x 12" pan with Pam.  Layer half each: spaghetti,
broccoli, cheese & sauce. Repeat.  
Bake, uncovered 1 hr @ 325.  8-10 servings.

  

 

#20 CHICKEN & SAUSAGE GUMBO

 

1 lb sausage browned                         1/2 cup peanut oil

1 - 3# chicken, cut up                          1/2 cup flour

4 cloves garlic, peeled & chopped fine

2 & 1/2 qts chicken soup stock

2  bay leaves                                         1/2 tsp basil

1/2 TBSp poultry seasoning              pinch of ground cloves

lg onion, peeled & chopped            1 bunch gr onions, chopped

1 gr pepper, chopped                          2 stalks celery, chopped

pinch of ground allspice     1 & 1/2 TBSP Worc.sauce

1 tsp tobasco sauce                             gr black pepper to taste

2 cups rice

  

     Brown sausage in small bit of oil in frying pan.  
Remove & set aside.  Add remaining oil & fry chicken till brown.  
Remove & set aside.  Remove skin and bones.  
Add flour to pan & cook with oil & pan drippings until color
of peanut butter.  Scrape pan with wooden spatula.  
Add vegetables & garlic and saute till limp.  
Place in large pot with chicken stock.  
Stir constantly till it thickens.  Add seasonings & simmer,
covered, for 1 hour, stirring occasionally.  
In meantime, cook rice.  Add chicken & sausage to stockpot
& cook till chicken is tender.  Serve over cooked rice.

 

 

#21 BLACK BEANS & RICE

 

1 & 1/2 cups , each, minute rice & water

1 can black bean soup                         
Cumin

1 can black beans                 
Chili powder

1 can chopped green chilies

 

Boil water.  Remove from heat, add rice.  Let sit 5 minutes.  
Add soup, beans & chilies, spices to taste.
Return to stove and heat thoroughly. 
Can top with onions, salsa, cheese, sour cream.

 

 

 

#22 SPICY SAUSAGE & POTATOES

1 & 1/2 lbs mild Italian sausage, cut into 1-inch pieces and         
marinated overnight in 1/2 cup red wine

10 small new red potatoes, quartered

1/2 tsp pepper                       
1/2 tsp thyme

1 clove garlic, minced         
 1/4 cup chopped fresh parsley

1 red onion, sliced 1/8" thick (about 1 cup)

1 green bell pepper, cut into 1" pieces

     Cook sausage, potatoes, pepper, thyme and garlic
over med-hi heat, stirring occasionally until potatoes are
browned, 10-12 min.  Reduce heat to med-low.  
Cover & cook until potatoes are tender, 8-10 min.
Stir in onion, green pepper & parsley.  
Continue cooking, uncovered until veggies are crisp-tender, 4-5 min.

  

 

#23 CROCK POT PORK-N-BEANS

2 cans (16oz. each) pinto beans, drained and rinsed

4 slices bacon, chopped     
½ cup salsa

¼ cup molasses                   
 ¼ cup brown sugar

1 TBSP spicy brown mustard

lbs bone-in pork chops       
 ½ tsp salt

     Place beans in slow cooker with bacon, salsa, molasses, brown

sugar and mustard.  Arrange pork chops on top of beans.

Sprinkle with salt.  Cover & cook on low setting about 6 hours.

With slotted spatula, transfer pork chops and beans to a serving

Dish.  Skim fat from sauce.  Pour skimmed sauce over

pork and beans.

 

 

#24 JOSH’S PASTA

 

Heat 1-2 TBSP olive oil in pan.  Sweat ½ small onion,
3 cloves garlic, a pinch of red pepper flakes, salt & pepper
until onion is soft.  Add about 6-8 chopped, seeded
Roma tomatoes (don’t need to peel), 2 TBSP dried
basil (more if fresh), 1 TBSP dried oregano, and
a little white wine ( ¼ - 1/3 cup).  
Simmer until wine is mostly evaporated. 
Add 2 servings pasts (we use bowtie) to sauce,
cook for a few minutes.  Sauce will barely coat pasta.  
Add a little parmesan(option


#25 SPINACH-CHEESE BAKE

 

1 tablespoon butter, melted

Cooking spray

2 (6-ounce) packages fresh baby spinach

1 1/4 cups (5 ounces) shredded reduced-fat sharp cheddar cheese

3/4 cup (3 ounces) shredded Monterey Jack cheese

1 1/3 cups all-purpose flour (about 5 3/4 ounces)

1 1/2 cups fat-free milk

1 cup egg substitute or 3 or 4 eggs

1 teaspoon salt

1 teaspoon baking powder

2 teaspoons Dijon mustard

1/4 teaspoon freshly ground black pepper

1/8 teaspoon ground nutmeg

1/8 teaspoon ground red pepper

 

Preheat oven to 350°.

Pour the butter into the bottom of a 13 x 9-inch baking dish

coated with cooking spray; tilt dish to coat. 

Place spinach evenly in bottom of dish; 

sprinkle evenly with cheeses.

Lightly spoon flour into dry measuring cups; level with a knife.
Combine flour and remaining ingredients

in a medium bowl; stir with a whisk until blended. 

Pour milk mixture over cheese. Bake at 350° for 40 minutes

 or until lightly browned. Serve immediately.

 

#26 RASPBERRY FRENCH TOAST

 

Butter 9 by 13 inch pan

Put 6 slices of Cinnamon Bread on bottom of pan.

Spread (2 oz.total) Cream Cheese on each slice of bread.

Add 6 more slices of Cinnamon bread on top.

Spread another 2 oz. of Cream Cheese on bread.

Arrange 1 cup of Raspberries

Mix 1 cup milk and 3 beaten eggs.

Pour over bread and let stand in fridge overnight.

Bake 1 hour at 350 (1/2 hour covered, 1/2 hour uncovered)

Serve with Raspberry Sauce:

1 cup crushed Raspberries cooked with

2 TBLS. Honey or Sugar and 1 TBLS. cornstarch