#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 10oz. pkg 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
1 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
4 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 10oz. pkg 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
1 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
1 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
1 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
2½ 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