LAZY DAY LASAGNA

INGREDIENTS

6 oz. lasagna noodles
1/4 tsp. dried oregano, crushed (optional)
1 (15 1/2 oz.) can spaghetti sauce with meat
1 c. cream style cottage cheese ( medium or large curd)
1 (6 oz) pkg. slice Mozzarella cheese

Cook noodles in boiling salted water. Add a drop of oil to prevent sticking. Drain. Add oregano to spaghetti sauce. In greased 10 x 6 x 1 1/2 baking dish, make layers in this order, use half of each: Noodles, cottage cheese, Mozzarella cheese, sauce. Repeat. Bake in 375 degree oven for 30 minutes. Let stand 10 minutes.

FRESH MEXICAN CORN

INGREDIENTS

8 ears of fresh corn (or two 12 oz. cans)
1/4 c. margarine
1 c. onion rings
1/2 c. green pepper strips
1 1/2 tsp. salt
1/4 tsp. oregano
1/2 c. light cream
2 medium tomatoes, sliced and halved.

Melt butter in skillet. Add corn, onions, peppers, salt and oregano. Cover and cook for 6-7 minutes. Add cream and tomatoes. Simmer uncovered for 1 to 2 minutes.

HOMEMADE BARBECUE SAUCE

INGREDIENTS

1 tsp. salt
1 tsp. chili powder
1 tsp. celery salt
1/4 c. brown sugar
1/4 c. Worcestershire sauce
1 c. catsup
2 c. water
dash of Tabasco sauce

Combine all ingredients and cook over medium heat, stir constantly until well blended. Cool and marinate meat in sauce in refrigerator; the longer, the better. Brush sauce over meat while meat is cooking.

SWISS STEAK AND CHEESE

INGREDIENTS

2 lb. steak
oil
1 can tomato sauce
1 sauce can water
1 (4oz) pkg. shredded Mozzarella cheese

Brown steak in small amount of oil. Pour sauce into electric skillet. Stir in water. Add steak. Cover and simmer fro 2-2 1/2 hours. Sprinkle cheese on top 15 minutes before serving.

POTATOES AND HAM

INGREDIENTS

5 potatoes, sliced
1/2lb. ham, diced
1/4lb. Velveeta cheese, cubed
half a small onion, diced
10 3/4-oz. can cream of chicken soup

Layer potatoes , ham, cheese,and onion in slow cooker. Top with soup.
Cover. Cook on low for 6 hours.

FRENCH DIP ROAST

INGREDIENTS
1 Large onion, sliced
3-lb. of beef bottom roast
1/2 cup dry white wine, or water
1 pkg. dry au jus gravy mix
2 cups of beef broth

Place onion in slow cooker. Add roast.Combine wine and gravy mix. Pour over roast.Add enough broth to cover roastCover. Cook on high 5-6 hours of low 10-12 hours.Remove meat from liquid. Let stand for 5 minutes before slicing thinly across grain.

MEXICAN CHIP DIP OLE'

INGREDIENTS

2 lbs. of ground turkey
1 large onion, chopped
15-oz can tomato sauce
4-oz. can of green chilies, chopped
3-oz can jalapeno peppers, chopped
2 lbs. of Velveeta cheese, cubed
Tortilla chips

Brown turkey and onion. Drain.
Add tomato sauce, chilies, jalapeno peppers, and cheese. Pour into slow cooker.
Cover. Cook on low 4 hours or high for 2 hours.
Serve warm with tortilla chips.

SAUSAGE MANICOTTI

INGREDIENTS

1 pound bulk pork sausage
2 cups(16 ounces ) 4% cottage cheese
1 package (8 ounces) manicotti shells
1 jar (26 ounces ) Italian baking sauce
1 cup (4 ounces) shredded part-skim milk mozzarella

In a large bowl, combine sausage and cottage cheese. Stuff into manicotti shells. Place in a greased 13-in. x 9-in. x 2-in. baking dish.Top with baking sauce.Cover and bake at 350 degrees for 55-60 minutes or until meat thermometer inserted into the center of the shell reads 160 degrees.Uncover; sprinkle with mozzarella cheese. Bake 8-10 minutes longer or until cheese is melted. Let stand for 5 minutes before serving.

TACO PASTA SALAD

INGREDIENTS

2 cups of uncooked spiral pasta
1 pound of ground beef
1 envelope of taco seasoning
3 cups of shredded lettuce
2 cups of halved cherry tomatoes
1 cup(4ounces)shredded cheddar cheese
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup Catalina salad dressing
Tortilla chips

Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink;drain. Stir in taco seasoning and cool.
Drain pasta and rinse in cold water;stir into meat mixture. Add lettuce, tomatoes, cheese , onion, green pepper and dressing toss to coat. Serve with tortilla chips.

STUFFED MUSHROOMS

INGREDIENTS
35 mushrooms
1 medium onion
1/2lb. butter
1/2 pkg. Pepperidge Farm stuffing
1 cup chicken bouillon
salt and pepper
garlic salt

Cut stems from mushrooms. Chop mushroom stems and onion. Saute in 1/4 lb. of butter. Add stuffing mix, bouillon, and seasonings. Mix well. Stuff the mushrooms. Melt remaining 1/4 lb. of butter in a sheet pan. Place mushrooms in a pan and bake at 350 degree for 10 minutes.

ZESTY SLOPPY JOES

INGREDIENTS
1 small onion
2 slices, bacon, diced
2lb. ground beef
1 c. tomato soup
1/2 c. water
salt and pepper to taste
6 slices of Velveeta cheese

Saute onion and bacon in a large skillet. Add ground beef and cook until done. Add tomato soup plus water and seasonings. Simmer for 10 minutes. Add cheese and simmer till until blended. Serve on toasted bun.

BEEF STROGANOFF

INGREDIENTS

Round steak (1/2 lb.steak)
2 Tbsp. butter
1 can of mushrooms
1/2 c. water
1 can cream of chicken soup, undiluted
1/2 pt. sour cream

Prepare as for Swiss steak. Cut into bite size pieces. Brown in butter. Add mushrooms and saute. Add water and stir. Add soup and stir. If mixture becomes too thick add a small amount of water. Simmer about 1 hour or until meat is tender. About 10 minutes before serving , add sour cream. Serve over noodles.

POTATO SALAD

INGREDIENTS

15 potatoes, cooked
1/2 c. onion, diced.
1/2c. sweet pickle,diced
1/2c. olives, diced
1 c. celery, diced
6tsp. salt (t0 taste)
1 dozen eggs, hard-boiled
3 c. Miracle whip dressing
1 tsp. paprika

Peel cooked potatoes and dice in 1/2 cubes. Combine in a large bowl in 3 layers the potatoes, onion, pickle,olives, celery, and salt. Slice eggs, saving about 12 center slices for decorative topping. Cut remaining eggs into small pieces and add Miracle whip dressing. When all ingredients are together, toss gently with 2 large spoons to coat with dressing. Place in serving dish. Decorate with egg slices, the sprinkle a little salt and paprika. Chill until ready to serve.

MACARONI SALAD



INGREDIENTS



1 (8oz.) packaged macaroni, cooked

1 cup of diced celery

1/2 cup of diced green pepper

1/2 cup french dressing

1/2 cup mayonnaise

1/2 cup sour cream

1 tsp. prepared mustard

1/2 tsp. salt

3 hard-cooked eggs, diced

1/4 cup chopped parsley (optional)



In a large bowl, combine well drained macaroni with celery and green pepper. Add french dressing and toss lightly to mix. Cover and chill for several hour or overnight. Just before serving, blend mayonnaise, sour cream, mustard, and salt. Mix in with macaroni add diced cooked eggs and add parsley if desired.

EASY RICE PILAF



INGREDIENTS



1 cup of long grain rice (raw)

1 can French onion soup

1 can beef bouillon

1 small can of mushrooms

3 Tablespoons of margarine



Place raw rice in a casserole dish. Add Soup, bouillon and mushrooms. Add tabs of butter on top.

Bake for 1 hour at 350 degrees stir occassionally.

TUNA NOODLE BAKE



INGREDIENTS



1/2 cup chopped onion

2 tablespoons if butter

2 cups of cooked noodles

1 can of mushroom soup

1/2 cup of milk

1 cup of cooked peas

2 cans of drained & flaked tuna



In a saucepan cook onion and butter until tender. Stir in the remaining ingredients. Pour into a 2 qt. baking dish. Sprinkle with bread crumbs. Bake for 20 minutes at 400 degrees

CHOCOLATE CHIP PIE



INGREDIENTS



2 eggs

1/2 cup packed brown sugar

1/2 cup of flour

1 cup melted margarine

1/2 cup of sugar

1 cup of walnuts

1 6oz. bag of chocolate chips



Beat eggs until foamy. Add sugar , flour, and brown sugar. Blend into eggs. Blend in butter, chocolate chips and walnuts. Pour into pie shell. Bake for 1 hour at 325 degrees.

POTATO CASSEROLE



INGREDIENTS



8 oz. sour cream

1 can of cream of chicken soup

1 stick of margarine(softened)

2 lb. frozen hashbrowns(thawed)

1 cup of shredded cheddar cheese

salt and pepper to taste

1/2 cup of diced onion

1 cup cornflake crumbs



Mix sour cream, soup,margarine and potatoes, cheese, salt & pepper, onion all together.

Place in a 9 x 13 buttered pan. Sprinkle flakes on top. Bake for 1 hour at 325 degrees.

SAUSAGE SURPRISE



INGREDIENTS



1 lb. Hamburger

1 lb. Sausage

1 lb. Velveeta

2 Loaves of pepperidge fram rye party bread



Fry meat together. Drain grease. Cut up cheese into squares and add to hot meat. Stir till cheese is melted completely. Remove from heat. Spread over party bread.

QUICK POTATOES AU GRATIN

INGREDIENTS

3 medium sized potatoes, cooked in jackets and cooled
1/2 cup small chunks Velveeta cheese
salt and pepper to taste

White Sauce:
2 Tbsp. butter
1 Tbsp. flour
1/2 to 3/4 cup of milk

Cut peeled, cooked potatoes in slices and mix with cheese in a casserole dish. Salt and pepper to taste. For white sauce, melt butter in a pan. Add flour and mix well. Add milk for a fairly thick white sauce. Pour over potatoes and stir to coat all potatoes. Cover and bake 40 minutes at 300 degrees. Remove cover and bake 10 minutes longer to brown top.

FOUR-CHEESE BOW TIES

INGREDIENTS
1 package (16 ounces) bow tie pasta
2 cans (14 1/2 ounces each) diced tomatoes
1/4 cup butter,cubed
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups milk
1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese
1 1/3 cups grated Romano cheese
1/2 cup shredded Parmesan cheese
1/4 cup crumbled blue cheese
1/2 cup minced fresh parsley

Cook pasta according to package directions.Meanwhile, drain tomatoes,reserving 1/14 cups of juice: set asideIn a large saucepan, melt butter over medium heat. Stir in flour, salt, and pepper until smooth: gradually add milk and reserved tomato juice. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from heat.Drain Pasta; add the sauce and reserved tomatoes. Stir in cheeses and parsley.Transfer to a greased 3-qt. baking dish (dish will be full). Bake, uncovered, at 375 degrees for 30-35 minutes or until bubbly

PORK CHOPS SUPREME

Place needed amount of thick chops in baking dish. Salt well. Top each chop with a round slice of lemon and the a slice of onion. Sprinkle chops generously with brown sugar ad then add 1 tablespoon of ketchup over each chop. Cover with foil and bake at 350 degrees for 2 hours. Uncover and let bake until juice thickens and chops are tender.

BEST MEAT LOAF

INGREDIENTS

2 lb. ground beef or
1 lb. ground beef and 1/2 lb. pork and 1/2 lb. veal
1/2 c. finely chopped onion
1/2 c. diced celery
2 1/4 tsp. salt
1/4 tsp. pepper
1 tsp. dry mustard
2 beaten eggs
1 Tbsp. Worcestershire sauce
4 slices of soft bread cubes
1 c. warm milk or warm tomato juice

Combine meat, onion, celery, salt, pepper, mustard, eggs, and Worcestershire sauce. Mix thoroughly. Soak bread cubes in warm milk water or tomato juice. Add meat mixture, mixing well. Pack into 5 1/2 x 10 1/2 inch loaf pan. bake in preheated 350 degree oven for 30 minutes. Turn out on greased shallow baking pan. This way, the meat loaf keeps its form, doesn't crack, and has a crusty brown finish. Pour 1/2 cup of boiling water around meat loaf. Bake uncovered 1 hour or longer. Baste with liquid every 15 minutes.

STUFFED PEPPERS

INGREDIENTS
1 pound ground beef
1/2 cup uncooked long grain white rice
1 cup water
6 green bell peppers
2 (8 ounce) cans tomato sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt and pepper to taste
1 teaspoon Italian seasoning


Preheat oven to 350 degrees F (175 degrees C).
Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.

SLOW COOKED RIBS

INGREDIENTS
2/3 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon pepper
4 pounds boneless beef short ribs
1/4 cup butter
1 large onion, chopped
1 1/2 cups beef broth
3/4 cup red wine vinegar
3/4 cup packed brown sugar
1/2 cup chili sauce
1/3 cup ketchup
1/3 cup Worcestershire sauce
5 cloves garlic, minced
1 1/2 teaspoons chili powder


In a large resealable plastic bag, combine the flour, salt and pepper. Add ribs in batches and shake to coat. In a large skillet, brown ribs in butter.

Transfer to a 6-qt. slow cooker. In the same skillet, combine the remaining ingredients. Cook and stir until mixture comes to a boil; pour over ribs. Cover and cook on low for 9-10 hours or until meat is tender