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MORE MUNCHIES
(serves 6)
1/2 PACKAGE ZITI
1/2-1 LB. ITALIAN SAUSAGE (OUT OF CASING) HOT OR SWEET
1-26 OZ. JAR SPAGHETTI SAUCE OR HOME MADE
2 CUPS MOZZARELLA CHEESE
DIRECTIONS:
PREHEAT OVEN TO 350 °.
COOK AND DRAIN PASTA.
IN A LARGE BOWL, COMBINE PASTA, SAUCE AND 1 CUP CHEESE.
MIX WELL.
SPOON INTO GREASED 2-1/2 QUART BAKING DISH.
COVER AND BAKE 35 MINUTES OR UNTIL HOT AND BUBBLY.
UNCOVER; TOP WITH REMAINING CHEESE .
BAKE UNTIL CHEESE MELTS.
NOTE: IF USING JAR SAUCE, RESEASON. ALSO MORE SAUSAGE AND CHEESE MAY BE ADDED.
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1 LB. GROUND BEEF
1/2 CUP BARBEQUE SAUCE
1/4 CUP FINELY CHOPPED ONION
1 TABLESPOON BROWN SUGAR
1 CAN HUNGRY JACK FLAKY BISCUITS
1/2 CUP SHREDDED CHEESE
DIRECTIONS:
HEAT OVEN TO 400 °.
GREASE 10 MUFFIN CUPS.
BROWN GROUND BEEF IN SKILLET.
DRAIN.
STIR IN BROWN SUGAR, SAUCE, AND ONION.
COOK ONE MINUTE TO BLEND FLAVORS.
SEPARATE DOUGH INTO 10 BISCUITS.
PLACE 1 BISCUIT IN EACH GREASED MUFFIN CUP.
FIRMLY PRESS IN BOTTOM AND UP SIDES, FORMING 1/4 INCH RIM.
SPOON ABOUT 1/4 CUP OF MEAT MIXTURE INTO BISCUIT-LINED CUP.
SPRINKLE EACH WITH CHEESE.
BAKE AT 400 DEGREES FOR 10-12 MINUTES OR UNTIL EDGES OF BISCUITS ARE GOLDEN BROWN.
COOL 1 MINUTE.
REMOVE FROM PAN.
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1/2 CUP MAYONNAISE
1 TABLESPOON CHOPPED PARSLEY
1 TEASPOON LEMON JUICE
1/2 TEASPOON GRATED LEMON PEEL
1/2 TEASPOON LEMON PEEL
1/2 TEASPOON SALT
1/2 TEASPOON FRESHLY GROUND PEPPER
1/2 TEASPOON CUMIN
4 CHICKEN CUTLETS
3 TABLESPOONS BUTTER
8 SLICES ROUND ITALIAN BREAD
4 LETTUCE LEAVES
8 THIN SLICES RED ONION
1/8 TEASPOON GROUND RED PEPPER
1/4 TEASPOON PAPRIKA
DIRECTIONS:
MIX MAYONNAISE, PARSLEY, LEMON JUICE, AND PEEL IN A SMALL BOWL.
MIX SALT, PEPPER, CUMIN, PAPRIKA AND RED PEPPER IN WIDE SHALLOW BOWL.
ADD CHICKEN CUTLETS TO SPICE MIXTURE; TURN TO COAT, THEN BRUSH BOTH SIDES WITH MELTED BUTTER.
PLACE IN SINGLE LAYER ON WAX PAPER.
HEAT WELL-SEASONED LARGE CAST-IRON SKILLET OVER MEDIUM-HIGH HEAT JUST TO SMOKING.
ADD HALF THE CUTLETS AND SAUTÉ JUST UNTIL COOKED THROUGH, I-1/2 TO 2-1/2 MINUTES PER SIDE.
TRANSFER TO PLATE AND COVER TO KEEP WARM.
REPEAT WITH REMAINING CUTLETS.
SPREAD 1 TABLESPOON LEMON-MAYONNAISE OVER EACH SLICE OF BREAD; TOP FOUR WITH LETTUCE LEAVES, 2 SLICES OF ONIONS, CHICKEN CUTLET AND SECOND SLICE OF BREAD.
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1/2 CUP HONEY
2/3 CUP SOY SAUCE
2/3 CUP CATSUP
1 TEASPOON DRY MUSTARD
1 TEASPOON PAPRIKA
1 TEASPOON SALT (OPTIONAL)
1 CUP RED WINE VINEGAR
1 CUP ORANGE JUICE
1/2 TEASPOON HOT PEPPER SAUCE (OR TO TASTE)
1 CLOVE GARLIC, FINELY MINCED
DIRECTIONS:
COMBINE ALL INGREDIENTS IN A SAUCEPAN.
BRING TO A BOIL, REDUCE HEAT AND SIMMER 10 MINUTES.
MARINATE ANY MEAT AT LEAST 8 HOURS OR OVERNIGHT.
GRILL/BROIL/BAKE AND BASTE THE MEAT.
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4 TABLESPOONS BUTTER
1 CUP FINELY CHOPPED ONION
1 TEASPOON MINCED GARLIC
2 TEASPOONS CURRY POWDER (OR TO TASTE)
2 LBS. SHRIMP
2-1 LB. STEWED TOMATOES
1 TEASPOON SALT
3/4 TEASPOON THYME LEAVES CRUSHED
DASH GROUND RED PEPPER
2 TABLESPOONS LEMON JUICE.
DIRECTIONS:
IN A LARGE SKILLET MELT BUTTER.
ADD ONION AND GARLIC AND SAUTÉ STIRRING UNTIL GOLDEN.
ADD CURRY POWDER AND SAUTÉ I MINUTE.
MIX IN REMAINING INGREDIENTS.
BRING TO A BOIL, REDUCE HEAT AND SIMMER , STIRRING
OCCASIONALLY UNTIL SHRIMP TURN PINK. (ABOUT 5-8 MINUTES)
SERVE WITH HOT COOKED RICE.
SCALLOPS CAN ALSO BE USED.
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1 LB. CRAB MEAT
1/2 CUP MILK
1/2 CUP MAYONNAISE
2 EGGS
2 TABLESPOONS FLOUR
1/2-3/4 CUP GRATED SWISS CHEESE
DASH OF SALT/PEPPER
DIRECTIONS:
IN A LARGE BOWL, COMBINE ALL INGREDIENTS EXCEPT CRAB MEAT, STIRRING UNTIL WELL MIXED.
ADD CRAB MEAT AND STIR.
POUR INTO 9 INCH PIE SHELL.
BAKE AT 350 ° FOR 40-45 MINUTES. (KNIFE SHOULD COME OUT CLEAN)
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1 LB. FETTUCCINE
1/2-3/4 CUP UNSALTED BUTTER
1/2 CUP ROMANO CHEESE OR 3/4 CUP PARMESAN CHEESE, FRESHLY GRATED
3/4 CUP HEAVY CREAM (NOT TOO COLD)
DIRECTIONS:
COOK THE FETTUCCINE ACCORDING TO PACKAGE DIRECTIONS. ADD SOME OIL AND SALT TO THE COOKING WATER. BE SURE TO COOK THE PASTA "AL DENTE".
HEAT THE BUTTER IN A LARGE SKILLET OR SAUCEPAN UNTIL CREAMY.
IT DOES NOT HAVE TO MELT COMPLETELY.
OFF THE HEAT, ADD THE NOODLES AND TOSS. BE SURE ALL THE NOODLES ARE COATED SO THEY WON’T STICK.
OVER LOW HEAT, ADD THE CHEESE AND TOSS AGAIN UNTIL THE MIXTURE IS WELL-BLENDED AND HOT.
SERVE IMMEDIATELY.
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PILLSBURY HOT ROLL MIX
1-8 OZ. JAR RAGU SPAGHETTI SAUCE
I MEDIUM ONION, DICED
1 MEDIUM BELL PEPPER, DICED
1 LB. BULK ITALIAN SAUSAGE (SWEET OR HOT)
LEAF OREGANO
1 SMALL CAN MUSHROOMS, DRAINED
PEPPERONI SLICES
1- 8 OZ. PACKAGE MOZZARELLA CHEESE
DIRECTIONS:
OIL PAN.
STIR YEAST IN 3/4 CUP WARM WATER.
POUR MIXTURE OVER MIX.
STIR WITH FORK, THEN USE HANDS AND MIX.
KNEAD DOUGH.
SPREAD DOUGH IN PAN. (15 X 11)
BRUSH DOUGH SPARINGLY WITH OIL.
POUR AND SPREAD RAGU OVER DOUGH.
SPRINKLE WITH OREGANO.
ADD OTHER INGREDIENTS, CHEESE LAST.
DRIZZLE WITH OIL AND SPRINKLE WITH MORE OREGANO.
BAKE AT 350 ° FOR 30 MINUTES.
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1 MEDIUM ONION, SLICED
1/4 CUP BUTTER OR BACON FAT
2 TABLESPOONS CORNSTARCH
1 CUP WATER
2 CANS (14-1/2 OZ.) STEWED TOMATOES
1 CUP WATER
1 CUP CHOPPED GREEN PEPPER
2 CLOVES GARLIC, CRUSHED
1 TEASPOON NUTMEG
1 TEASPOON SALT
1/4 TEASPOON PEPPER
1 LB. RAW SHRIMP, SHELLED AND DEVEINED
2 PACKAGES SLICED FROZEN OKRA, DEFROSTED
DIRECTIONS:
IN A 3 QUART CASSEROLE, PLACE ONION AND BUTTER.
MICROWAVE AT HIGH 3 MINUTES, STIRRING AFTER 2 MINUTES, UNTIL ONION IS LIMP.
IN SMALL BOWL, STIR CORNSTARCH AND WATER.
ADD TO ONION ALONG WITH TOMATOES, GREEN PEPPER, GARLIC, SALT, NUTMEG, PEPPER, SHRIMP AND OKRA.
STIR WELL AND COVER.
MICROWAVE AT MEDIUM HIGH 20-25 MINUTES, STIRRING AND RECOVERING AFTER 15 MINUTES.
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NOTE: AMOUNTS OF INGREDIENTS WILL VARY DEPENDING ON HOW MUCH YOU WANT TO MAKE.
LAYER : CRUSHED OREO COOKIES, BLOCK OF VANILLA ICE CREAM, CHOCOLATE SYRUP AND MORE CRUSHED OREO COOKIES.
FREEZE.
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1-16 OZ. BOX PENNE
1 MEDIUM ONION, DICED
4 TABLESPOONS BUTTER
1-16 OZ. CAN TOMATOES, DRAINED
1-8 OZ. CAN TOMATO SAUCE
2/3 CUP VODKA
1 CUP HEAVY CREAM
1/4 LB. HAM, DICED (OPTIONAL)1 CUP FROZEN PEAS
1/4-1/2 TEASPOON CRUSHED RED PEPPER (OPTIONAL)
PARMESAN CHEESE
DIRECTIONS:
COOK PASTA ACCORDING TO LABEL DIRECTIONS.
IN LARGE SKILLET OVER MEDIUM HIGH HEAT, COOK ONION IN HOT BUTTER UNTIL TENDER, ABOUT 5 MINUTES.
ADD TOMATOES AND TOMATO SAUCE..
ADD VODKA; COOK 5 MINUTES.
BLEND IN CREAM; HEAT TO BOILING.
ADD REMAINING INGREDIENTS AND HEAT THROUGH.
TOSS WITH HOT DRAINED PASTA
SERVE WITH FRESH GRATED PARMESAN CHEESE.
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1 PACKAGE KNORR’S VEGETABLE SOUP MIX
1 PACKAGE FROZEN SPINACH, THAWED AND DRAINED WELL
1 C. SOUR CREAM
1 C. HELLMANN’S MAYONNAISE
3 SCALLIONS, CHOPPED
3 DASHES HOT SAUCE (IF DESIRED)
IN A MEDIUM BOWL, MIX ALL INGREDIENTS.
REFRIGERATE TO ALLOW FLAVORS TO BLEND.
TO SERVE:
1. HOLLOW OUT BREAD AND SPOON DIP INTO HOLLOW.
USE THE BREAD THAT WAS HOLLOWED OUT AND RAW VEGETABLES AS CRUDITÉS.
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(TOMATO SAUCE WITH MEAT)
ITALIAN SAUSAGE, PORK CHOPS, BEEF RIBS, OR MEATBALLS
1/2 CUP SLICED PEPPERONI
4-5 CHOPPED GARLIC CLOVES
2-3 TABLESPOONS GOOD EXTRA VIRGIN OLIVE OIL
3-35 OUNCE CANS CENTO OR LASQUISITO ITALIAN PLUM TOMATOES
2-6 OUNCE CANS CONTADINA TOMATO PASTE
1-2 TABLESPOONS (DEPENDING ON THE ACID CONTENT OF TOMATOES) SUGAR
2 TEASPOONS ROSEMARY
HANDFUL FRESH BASIL (ADD LAST TEN MINUTES OF COOKING) OR 1-2 DRIED BASIL AT BEGINNING OF COOKING TIME
2-3 TABLESPOONS LOCATELLI ROMANO CHEESE OR SMALL CHUNK
SALT AND PEPPER TO TASTE
BROWN MEATS (EXCEPT MEATBALLS AND PEPPERONI) IN OLIVE OIL.
ADD GARLIC AND COOK FOR A MINUTE.
SQUASH TOMATOES AND REMOVE ANY KNOTS OR SKINS.
ADD TO MEAT.
ADD REST OF INGREDIENTS, PLUS 1-1/2 CANS OF WATER.
SIMMER FOR APPROXIMATELY 1/2 HOUR.
ADD TOMATO PASTE AND MORE WATER IF TOO THICK.
CONTINUE TO SIMMER ANOTHER 1/2-1 HOUR.
ONCE TOMATO PASTE IS ADDED, YOU HAVE TO STIR EVERY FEW MINUTES SO IT DOESN’T STICK.
NOTE: IF USING FRESH TOMATOES, BOIL FOR 1 MINUTE . COOL, PEEL AND SQUISH.
IF TOO MUCH OIL IS NOTICED ON TOP OF SAUCE, SPOON OFF.
1 POUND GROUND BEEF, PORK AND VEAL
SALT AND PEPPER
4-5 CLOVES GARLIC, CRUSHED
1 EGG
1/2 CUP LOCATELLI CHEESE
1/2 CUP ROMANO CHEESE
1/2 CUP FRESH PARSLEY CHOPPED
1 TEASPOON ACCENT (OPTIONAL)
2-3 SLICES ITALIAN BREAD OR 2 ITALIAN ROLL SOAKED IN MILK
(YOU CAN SUBSTITUTE 2/3 CUPS BREAD CRUMBS)
MIX ALL INGREDIENTS WITH YOUR HANDS AND FORM INTO BALLS.
DO NOT FRY!
DROP RAW BALLS INTO SIMMERING SAUCE AND COOK FOR 1/2 TO 3/4 OF AN HOUR.
THANKS PHYLLIS!! IT'S ALL THAT!
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1 TUB SOFT CREAM CHEESE
1 CAN HORMEL BEANLESS CHILI
16 0Z. GRATED CHEDDAR OR MONTERAY JACK CHEESE
DIRECTIONS:
LAYER INGREDIENTS IN ORDER: (CREAM CHEESE, CHILI, GRATED CHEESE)
IN A PYREX DISH.
BAKE AT 350 DEGREES UNTIL CHEESE BUBBLES.
SERVE WITH NACHO CHIPS AND ENJOY!
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All recipes may be doubled or tripled~
6-8 BONELESS CHICKEN BREAST
6-8 SLICES IMPORTED HAM
6-8 SLICES SWISS CHEESE
SEASONINGS (PERSONAL CHOICE)
DIRECTIONS:
POUND CHICKEN BREAST FLAT.
SEASON TO TASTE.
PLACE SLICE OF HAM AND A SLICE OF CHEESE ON EACH BREAST.
ROLL AND SECURE WITH A TOOTHPICKS.
PLACE IN CROCK POT.
DILUTE SOUP WITH SHERRY.
POUR OVER CHICKEN.
COOK ON LOW FOR ABOUT 5-1/2 HOURS.
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All recipes may be doubled or tripled~
2 CUPS FINELY SHREDDED SHARP CHEESE
1 TEASPOON WORCESTERSHIRE SAUCE
1/2 TEASPOON HOT HONEY MUSTARD OR DIJON MUSTARD
1/8 TEASPOON CAYENNE PEPPER
1 CLOVE GARLIC, MINCED
1/3 CUP BEER
2 TABLESPOONS SOFTENED BUTTER
DIRECTIONS:
IN FOOD PROCESSOR COMBINE CHEESE, WORCESTERSHIRE SAUCE, MUSTARD, CAYENNE AND GARLIC.
BRING BEER TO A BOIL.
POUR OVER CHEESE MIXTURE IN PROCESSOR.
PROCESS 1 MINUTE OR UNTIL SMOOTH.
ADD MARGARINE AND PROCESS UNTIL BLENDED.
SPOON INTO SERVING BOWL.
COVER.
REFRIGERATE TO LET FLAVORS MARRY.
TO SERVE, LET STAND AND ROOM TEMPERATURE.
SERVE WITH ASSORTED CRACKERS.
YIELD: 1-1/4 CUPS
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3 POUNDS COUNTRY-STYLE RIBS
1/2 CUP CHOPPED ONION
1/2 CUP BARBECUE SAUCE
1 TEASPOON GRATED ORANGE AND LIME PEEL
1/2 CUP ORANGE JUICE
1 TABLESPOON LIME JUICE (FRESH)
DIRECTIONS:
SEASON RIBS, IF DESIRED.
PLACE RIBS IN CROCK POT.
IN A MEDIUM BOWL, COMBINE OTHER INGREDIENTS.
COVER AND COOK ON LOW SETTING FOR 8 HOURS.
SPOON SAUCE OVER RIBS.
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1-25 0UNCE PACKAGE FROZEN CHEESE RAVIOLI
3 BELL PEPPERS, SLICED
3 ONIONS, SLICED
1-2 JARS OF SPAGHETTI SAUCE
1 POUND ITALIAN OR SMOKED SAUSAGE, SLICED
FRESH GRATED CHEESE
DIRECTIONS:
IN A LARGE CROCK POT, COMBINE ALL INGREDIENTS EXCEPT CHEESE.
COVER AND COOK ON LOW SETTING FOR 5-6 HOURS.
SPRINKLE WITH CHEESE.
YIELD: 8 SERVINGS
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2 POUNDS STEW BEEF
1 CUP CHOPPED ONION 1 CUP BEEF BROTH
1 CUP RED WINE OR CIDER VINEGAR
2 BAY LEAVES
3/4 CUP CRUSHED GINGERSNAPS
2 TABLESPOONS CHOPPED FRESH PARSLEY
DIRECTIONS:
IN A CROCK POT, COMBINE BEEF, ONIONS, BROTH, WINE AND BAY LEAVES.
MIX WELL.
COVER AND COOK ON LOW SETTING FOR 8 HOURS.
ABOUT 15 MINUTES BEFORE SERVING, REMOVE BAY LEAVES.
STIR IN GINGERSNAPS AND BROWN SUGAR.
COVER AND COOK ON LOW SETTING FOR AN ADDITIONAL 15 MINUTES OR UNTIL MIXTURE THICKENS.
SERVE OVER EGG NOODLES.
YIELD: 6 SERVINGS
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2 CUPS BROCCOLI FLORETS
2 CUPS CAULIFLOWER FLORETS
1 CUP GRAPE TOMATOES
1 CUP SLICED CARROTS (IF DESIRED)
2 CUPS COOKED MOSTACCIOLI (PASTA)
1 CUP DRAINED KIDNEY BEANS (IF DESIRED)
ITALIAN DRESSING
DIRECTIONS:
BOIL BROCCOLI AND CAULIFLOWER FOR TWO MINUTES IN SEPARATE PANS.
DRAIN AND RINSE WITH COLD WATER TO COOL.
IN A TRIFLE DISH OR OTHER CLEAR GLASS CONTAINER, LAYER
PASTA, CAULIFLOWER, TOMATOES, CARROTS AND BEANS.
POUR SALAD DRESSING OVER ALL. TOP WITH BROCCOLI.
COVER AND REFRIGERATE TO MARINATE BEFORE SERVING.
YIELD: 8 SERVINGS
NOTE: I LIKE THIS WITH CUBED SHARP CHEESE AND OLIVES.
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2 POUNDS CUBED PORK
1-8 OUNCE CAN PINEAPPLE TIDBITS, UNDRAINED
1-2 BELL PEPPERS, CUT INTO SQUARES (RED AND GREEN)
3 TABLESPOONS BROWN SUGAR
1/2 TEASPOON GINGER
1/4 CUP VINEGAR
3 TABLESPOONS SOY SAUCE
3 TABLESPOONS WATER
2 TABLESPOONS CORNSTARCH
DIRECTIONS:
IN A CROCK POT, PLACE PORK, PINEAPPLE, BELL PEPPER, BROWN SUGAR, GINGER, VINEGAR, AND SOY SAUCE.
MIX WELL.
COVER AND COOK ON LOW SETTING FOR 7 HOURS.
ABOUT 5 MINUTES BEFORE SERVING, COMBINE WATER AND CORN STARCH.
STIR INTO PORK MIXTURE INN CROCK POT.
COVER AND COOK ON HIGH FOR ANOTHER 5 MINUTES OR UNTIL THICKENED.
SERVE OVER RICE.
YIELD: 4 SERVINGS
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4 OUNCES ANGEL HAIR PASTA
18-25 SLICES BAGUETTE OR FRENCH BREAD SLICED ABOUT 1/4 INCH THICK
2 TABLESPOONS MELTED BUTTER
3/4 TO 1 CUP SWISS CHEESE
2 TEASPOONS BASIL
1O OUNCES ALFREDO PASTA SAUCE
3 ROMA TOMATOES. CHOPPED
2 MEDIUM GREEN ONIONS, SLICED
1 TABLESPOON GRATED ROMANO CHEESE
DIRECTIONS:
HEAT OVEN TO 400 °.
COOK AND DRAIN PASTA.
WHILE PASTA IS COOKING, BRUSH BREAD WITH BUTTER.
LINE BOTTOM AND SIDE OF PIE PAN, 9X1-1/2 INCHES, WITH BREAD, BUTTER SIDES UP AND SLIGHTLY OVERLAPPING.
BAKE ABOUT 10 MINUTES OR UNTIL LIGHT BROWN.
TURN OVEN TO 350 °.
STIR SWISS CHEESE AND 1 TEASPOON BASIL INTO THE ALFREDO SAUCE.
TOSS SAUCE AND PASTA.
SPOON INTO BAKED CRUST.
SPRINKLE WITH TOMATOES, ONIONS AND ROMANO CHEESE.
BAKE 15-20 MINUTES OR UNTIL HOT.
LET STAND BEFORE CUTTING (5 MINUTES).
SPRINKLE WITH REMAINING 1 TEASPOON BASIL.
YIELD: 6 SERVINGS
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9 COOKED LASAGNA NOODLES, DRAINED
15 OUNCES PIZZA SAUCE
14-1/2 OUNCES SEASONED DICED TOMATOES
15 OUNCES RICOTTA CHEESE
1 TEASPOON ITALIAN SEASONING
2 CUPS SHREDDED MOZZARELLA CHEESE
2-3-1/2 OUNCES PACKAGES PEPPERONI SLICES
1 CAN SLICED MUSHROOMS, DRAINED
1 SMALL CAN SLICED BLACK OLIVES
1/2 CUP DICED BELL PEPPER
2 TABLESPOONS GRATED PARMESAN CHEESE
HEAT OVEN TO 350 °.
SPRAY 12 X 8 GLASS BAKING DISH.
IN MEDIUM SAUCEPAN COMBINE PIZZA SAUCE AND TOMATOES AND HEAT THOROUGHLY.
IN A MEDIUM BOWL COMBINE RICOTTA CHEESE AND ITALIAN SEASONING.
SPREAD 1/4 CUP SAUCE IN BOTTOM OF BAKING DISH.
ARRANGE 3 NOODLES ON TOP.
SPOON AND SPREAD HALF OF RICOTTA OVER NOODLES.
TOP WITH 1/2 CUP MOZZARELLA CHEESE, 1 CUP SAUCE, 1/3 EACH OF THE PEPPERONI SLICES, MUSHROOMS, OLIVES, AND BELL PEPPER.
REPEAT LAYERS ONCE.
TOP WITH REMAINING NOODLES, SAUCE, MOZZARELLA CHEESE, PEPPERONI SLICES, MUSHROOMS, OLIVES AND BELL PEPPER.
SPRINKLE WITH PARMESAN CHEESE.
BAKE FOR 30-35 MINUTES OR UNTIL BUBBLY.
YIELD: 8 SERVINGS
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1-1/2 POUNDS GROUND BEEF
1/2 CUP CHOPPED ONION
2-3 CUPS COOKED MASHED POTATOES (HOT)
SALT AND PEPPER
1 CUP SHREDDED SHARP CHEESE
1/2 TEASPOON OREGANO
1 PACKAGE FROZEN PEAS OR CORN, DEFROSTED
1 CUP BROWN GRAVY
HEAT OVEN TO 400 °.
IN A LARGE SKILLET, BROWN GROUND BEEF WITH ONIONS.
ADD SEASONINGS.
DRAIN BEEF MIXTURE.
ADD BROWN GRAVY AND MIX WELL.
BRING TO A BOIL.
REMOVE FROM HEAT.
SPREAD BEEF MIXTURE IN 2 QUART CASSEROLE.
TOP WITH CORN OR PEAS.
MIX HOT MASHED POTATOES WITH 1/2 CUP CHEESE.
SPREAD POTATOES ON TOP.
SPRINKLE WITH REMAINING CHEESE.
BAKE FOR ABOUT 15 MINUTES OR UNTIL CHEESE IS MELTED AND FILLING IS BUBBLY.
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MOM CANULLI'S ZUCCHINI NUT BREAD
3 C. UNSIFTED FLOUR
2 TSP. CINNAMON
1 TSP. BAKING SODA
1 TSP. SALT
3/4 TSP. BAKING POWDER
1 TBSP. GRATED LEMON PEEL OR VANILLA
2 C. GRATED, UNPEELED ZUCCHINI
1 C. FINELY CHOPPED WALNUTS
1 C. RAISINS (OPTIONAL)
1 C. CANOLA OIL OR 1/2 C. OIL AND APPLE SAUCE
2 C. SUGAR
4 EGGS
DIRECTIONS:
PREHEAT OVEN TO 350º.
IN A LARGE BOWL, SIFT FLOUR, CINNAMON, BAKING SODA, SALT, AND BAKING POWDER.
SET ASIDE.
COMBINE SUGAR, OIL, AND EGGS.
ADD SIFTED INGREDIENTS.
MIX UNTIL SMOOTH.
ADD LEMON PEEL (OR VANILLA), WALNUTS, AND RAISINS.
ADD ZUCCHINI.
MIX WELL.
POUR BATTER IN PREPARED PANS.
BAKE 55 MINUTES OR UNTIL TOOTHPICK COMES OUT CLEAN.
6 large yams
3 large Granny Smith or McIntosh apples
Brown sugar
Molasses
Butter
Cinnamon
Black pepper
Peel yams, cut in small pieces. In a large pot, cook yams until tender.
While yams are cooking, cut apples into wedges, place in a sauté pan, add a few pats of butter, brown sugar and cinnamon (to taste) until softened.
Mash yams and cream together with a bit more brown sugar, cinnamon, black pepper, a dash of molasses (to taste).
Pour apples from pan with the juices into a layer on the bottom of a casserole dish.
Place yams on top and smooth out with a spatula.
Optional: Add another pat of butter in the middle and another sprinkle of brown sugar and cinnamon on top.
Bake for 45 minutes to 1 hour at 350º.
Serves 10 to 12 people
1 TSP. OLIVE OIL
¾ C. CHOPPED ONION
4 GARLIC CLOVES, SLICED
2 4-OZ. SKINLESS, CHICKEN BREAST HALVES
1 CUP SLICED BELL PEPPER
½ C. BALSAMIC VINEGAR.
¼ C. SLICED MUSHROOMS
1 TSP. ITALIAN SEASONING
14-1/2 OZ.. CAN DICED TOMATOES, UNDRAINED
1 CUP HOT COOKED RICE
DIRECTIONS:
HEAT THE OIL IN A LARGE SKILLET.
ADD ONIONS AND GARLIC.
SAUTÉ 3 MINUTES.
ADD CHICKEN.
COOK 4 MINUTES ON EACH SIDE OR UNTIL BROWNED.
ADD BELL PEPPER, VINEGAR, MUSHROOMS, ITALIAN SEASONING, AND TOMATOES.
REDUCE HEAT TO MEDIUM-LOW.
COOK 20 MINUTES OR UNTIL CHICKEN IS DONE.
SERVE OVER RICE.
YIELD: 2 SERVINGS
Sausage Con Queso Dip
1 lb. hot Italian sausage (bulk)
16 oz. Velveeta® cut into small cubes
16 oz. salsa
tortilla chips
Directions:
In a large saucepan, crumble and cook sausage.
Drain.
Return meat to pan and add the cheese.
Cook, stirring frequently, until cheese is melted.
Stir in salsa.
Serve warm with chips or crudités.
