1-1/2 POUNDS SMOKED SAUSAGE, SLICED AND LIGHTLY BROWNED
1 LARGE ONION, SLICE AND SAUTE
1 LARGE CAN OF BAVARIAN STYLE SAUERKRAUT, DRAINED
3/4 CUP CHICKEN BROTH
2 TABLESPOONS DIJON STYLE MUSTARD
HEAT ALL INGREDIENTS IN PAN AND TRANSFER TO A 12 INCH BAKING DISH. COVER WITH FOIL. BAKE AT 350 DEGREES FOR 20 MINUTES.
2 LBS SIRLOIN OR ROUND STEAK, CUT INTO BITE SIZE PIECES
2 T OLIVE OIL
SALT PEPPER AND GARLIC TO TASTE
2 GREEN PEPPERS, JULIENNE
1 CUP SLICED CELERY
1/4 CUP CHOPPED GREEN ONION
2T CORNSTARCH
2t SOY SAUCE
1 CAN BEEF BROTH
1/4 CUP WATER
BROWN STEAK IN A LARGE SKILLET OR WOK. ADD PEPPERS, GARLIC, SALT, PEPPER, AND CELERY. SAUTÉ FOR 3 MINUTES. MIX TOGETHER CORNSTARCH, WATER, AND SOY SAUCE; SET TO SIDE. ADD BEEF BROTH AND HEAT THOROUGHLY. ADD CORNSTARCH MIXTURE; HEAT UNTIL THICKENED. SERVE OVER RICE AND SPRINKLE TOP WITH GREEN ONIONS.
6 BOILED BONELESS CHICKEN BREASTS, COOLED
2 16 OZ PACKAGES BROCCOLI, COOKED AND THOROUGHLY DRAINED
1 CAN CRAM OF CHICKEN SOUP
1 CAN CREAM OF CELERY SOUP
11/2 CUP MAYONNAISE
2/3 CUP HALF AND HALF
11/2 CUP GRATED CHEDDAR CHEESE
2 t LEMON JUICE
1 t CURRY POWDER
1 CUP BREAD CRUMBS
IN A BOWL MIX SOUP, MAYONNAISE, HALF AND HALF, CHEESE, LEMON JUICE, AND CURRY POWDER. PLACE CHICKEN AND BROCCOLI IN A 9X13 INCH CASSEROLE. POUR MIXTURE OVER THE TOP. TOP DISH WITH BREAD CRUMBS. BAKE AT 350 DEGREES FOR 40 MINUTES.
1 LB LEAN GROUND CHUCK, BROWNED AND DRAINED
1/2 LB ITALIAN SAUSAGE, BROWNED AND DRAINED
2T OLIVE OIL
1 MEDIUM ONION, DICED
2t CRUSHED GARLIC
2T ITALIAN SEASONING
1 SMALL CAN BLACK OLIVES,DRAINED AND SLICED
1 SMALL CAN MUSHROOMS, DRAINED
1T DRIED BASIL
2 T SUGAR
2 16 OZ CANS OF TOMATO SAUCE
1/4 CUP BURGUNDY WINE
1 8 OZ CONTAINER RICOTTA CHEESE OR COTTAGE CHEESE
1 16 OZ PACKAGE SHREDDED MOZZERELLA
SALT AND PEPPER TO TASTE
1 PACKAGE LASAGNA NOODLES PREPARED AS DIRECTED (DO NOT
OVERCOOK)
IN A LARGE SAUCEPAN, SAUTE ONION AND GARLIC IN OLIVE OIL. ADD ITALIAN SEASONING, OLIVES, MUSHROOMS, BASIL, TOMATO SAUCE, SUGAR, AND WINE. SIMMER FOR 30 MINUTES. ADD BEEF AND SAUSAGE. HEAT THOROUGHLY IN A 9X13 INCH PAN (SPRAYED WITH COOKING SPRAY) LAYER NOODLES, MEAT MIXTURE, COTTAGE CHEESE, AND CHEESE. REPEAT LAYERING PROCESS TWICE MORE. BAKE AT 350 DEGREES FOR ABOUT 1 HOUR. LET COOL FOR 15 MINUTES THEN CUT INTO SQUARES AND SERVE. IF YOU HAVE EXTRA SAUCE SAVE AND SERVE LATER OVER COOKED PASTA.
2 T OLIVE OIL
2 CHICKENS, CUT UP AND FLOURED
4 CLOVES OF CRUSHED GARLIC
1 CUP ONION, CHOPPED
1 CUP SLICED CARROTS
1 CUP SLICED CELERY
1 CUP SLICED MUSHROOMS
BROWN CHICKEN IN OIL WITH GARLIC; SET ASIDE. SAUTÉ VEGETABLES. IN A SAUCEPAN BRING SAUCE INGREDIENTS TO A BOIL AND SIMMER FOR 2 HOURS. PUT CHICKEN IN BAKING PAN COVER WITH VEGETABLES. POUR SAUCE OVER TOP. BAKE AT 350 DEGREES FOR 45 MINUTES.
2 LBS BONELESS, SKINLESS CHICKEN BREASTS
3 T CRUSHED GARLIC
2 CUPS CHOPPED CELERY
2 t OLIVE OIL
1/4 CUP FRESH CHOPPED PARSLEY
1/2 t TARRAGON
1/4 t PEPPER
1 CUP WHITE WINE
SPRAY WITH COOKING SPRAY A 51/2 QUART DUTCH OVEN. PLACE CELERY ON THE BOTTOM; ADD CHICKEN AND GARLIC. SPRINKLE WITH OIL, PARSLEY, TARRAGON, AND PEPPER. POUR WINE OVER TOP. COVER WITH FOIL, THEN A LID. BAKE AT 375 DEGREES FOR 1 HOUR.
1 CAN CREAM OF MUSHROOM SOUP
1/2 TO 3/4 CUP MILK
4 CUPS THINLY SLICED POTATOES
1 CUP SHREDDED CHEDDAR CHEESE
1 SMALL ONION, SLICED
1 T BUTTER OR MARGARINE
SALT AND PEPPER TO TASTE
1 CUP DICED COOKED HAM OR CHICKEN
MIX TOGETHER INGREDIENTS AND BAKE FOR 1 HOUR IN A 350 DEGREE OVEN.
1 LB LEAN GROUND CHUCK
1 16 OZ CAN STEWED TOMATOES
2t CRUSHED GARLIC
2T DRIED ITALIAN SEASONING
1 MEDIUM ONION DICED
1/4 CUP BURGUNDY WINE
1 8OZ BAG PREPARED ELBOW MACARONI
1 BOTTLE PREPARED CHILI SAUCE
IN A LARGE DUTCH OVEN BROWN AND DRAIN BEEF WITH ONION AND GARLIC. STIR IN TOMATOES, ITALIAN SEASONING, WINE, AND CHILI SAUCE. SIMMER FOR ABOUT 10 MINUTES. STIR IN MACARONI NOODLES. HEAT THOROUGHLY. SERVE.
1 LB GROUND ROUND
2 T CHOPPED ONION
1 CAN WHOLE TOMATOES
1 t PREPARED MUSTARD
SALT AND PEPPER TO TASTE
BROWN GROUND BEEF WITH ONION AND DRAIN. ADD TOMATOES AND MUSTARD. HEAT THOROUGHLY AND SERVE.
1 16OZ CAN KRAUT
12 OZ DELI SLICED CORNED BEEF BROKEN INTO PIECES
2 CUPS SHREDDED SWISS CHEESE
1/2 CUP MAYONNAISE
1/4 CUP 1000 ISLAND SALAD DRESSING
2 TOMATOES SLICED THIN
10 SLICES DARK RYE BREAD
1/2 CUP MELTED BUTTER OR MARGARINE
DRY RYE BREAD IN OVEN WITH BUTTER AND CRUMBLE. THEN LAYER INGREDIENTS: KRAUT, BEEF, CHEESE, MAYONNAISE, DRESSING, TOMATOES, AND BREAD CRUMBS. BAKE UNTIL HEATED THOROUGHLY AND CHEESE MELTS. 350 DEGREES FOR ABOUT 20 TO 30 MINUTES.
1 LB GROUND BEEF, BROWNED AND DRAINED
1 MEDIUM ONION, CHOPPED
1 CAN PEAS, DRAINED
1 CAN TOMATOES, CHOPPED
1/2 CUP WATER
1 T GARLIC POWDER
1 4OZ CAN MUSHROOMS, DRAINED
1 8 OZ CAN TOMATO SAUCE
11/2 CUPS WIDE EGG NOODLES
BROWN GROUND BEEF WITH ONION AND DRAIN. ADD REMAINING INGREDIENTS AND BRING TO BOIL. REDUCE HEAT, COVER AND SIMMER FOR 20 MINUTES OR UNTIL NOODLES ARE DONE.
1 LB GROUND BEEF, BROWNED AND DRAINED
1 10 PKG. SPAGHETTI NOODLES, COOKED AND DRAINED
1 LARGE JAR SPAGHETTI SAUCE
1 16 OZ CARTON COTTAGE (WILL ONLY USE ABOUT 3/4 OF
CONTAINER)
2 EGGS, BEATEN
1/2 CUP PARMESAN CHEESE
2 CUPS MOZZARELLA CHEESE, SHREDDED
2 T BUTTER OR MARGARINE
ADD EGGS, PARMESAN CHEESE, AND BUTTER TO SPAGHETTI NOODLES. MIX WELL. LAY SPAGHETTI MIXTURE IN THE BOTTOM OF 2 9 INCH PIE PANS. LAYER GROUND BEEF AND COTTAGE CHEESE. POUR ON SPAGHETTI SAUCE. SPRINKLE TOP WITH CHEESE. BAKE AT 350 DEGREES FOR 20 MINUTES. LET COOL AND CUT AS YOU WOULD A PIE. THIS FREEZES EXCEPTIONALLY WELL.
1 6-8 LB BEEF BRISKET
1 MEDIUM ONION, CHOPPED
1 BOTTLE CHILI SAUCE
1 12OZ CAN BEER
2T CRUSHED GARLIC
1 4OZ BOTTLE LIQUID SMOKE
PLACE BRISKET IN A TURKEY ROASTER. COVER BRISKET WITH REMAINING INGREDIENTS. BAKE AT 350 DEGREES FOR 21/2 TO 3 HOURS.
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