kirsten's recipes -- all main dishes updated

7/31/2019 Kirsten's Recipes -- All Main Dishes Updated

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Soups and Salads

Tonys Chili

5 small cans tomato paste (6oz)1 lb. ground beef, browned and seasoned with Chili Powder

4 cups water2 cans Chili Beans (16oz) to 1 Jalapeo Pepper, chopped (add to taste) a Green Pepper, chopped1 can Diced Tomato Chunks (16oz) an Onion, ChoppedChili Powder and Cayanne Pepper to taste (needs LOTS of chili powder)

Mix all ingredients together and cook all day or at least five hours in a large crock pot (6qt).Continue to check seasoning throughout the day and add more if needed.

Six Can Chicken Tortilla Soup

1 (15 ounce) can whole kernel corn, drained (or equivalent from frozen)2 (14.5 ounce) cans chicken broth (or equivalent from bullion cubes)1 (10 ounce) can chunk chicken (or equivalent from cubed, cooked chicken breasts)1 (15 ounce) can black beans1 (10 ounce) can diced tomatoes with green chile peppers, drainedTortilla Chips

Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoeswith green chilies. Pour everything into a large saucepan or stock pot. Simmer overmedium heat until chicken is heated through. Serve over tortilla chips placed in the bottom

of each bowl.

Black Bean and Salsa Soup

2 (15 ounce) cans black beans, drained and rinsed1 1/2 cups vegetable or chicken broth1 cup chunky salsa1 teaspoon ground cumin4 tablespoons sour cream2 tablespoons thinly sliced green onion

In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blenduntil fairly smooth. Heat the bean mixture in a saucepan over medium heat until thoroughlyheated. Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of thesour cream and 1/2 tablespoon green onion.

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4/39

Best Broccoli Cheese Soup (from Allrecipes.com)

cup butter or margarine1 onion, chopped1 package of frozen broccoli (16oz)4 cans of chicken broth (14.5 oz. each) or equivalent broth made with bullion cubes1 lb Velveeta or other generic processed cheese loaf, cut into small pieces2 cups milk3 tsp. Garlic Powder, or more to taste2/3 cup corn starch1 cup water

In a large pot, melt butter over medium heat. Cook onion in butter until softened. Stir inbroccoli and cover with chicken broth. Simmer until broccoli is tender, about 10-15minutes. Reduce heat and stir in cheese cubes until melted. Mix in milk and garlicpowder. In a small bowl, stir cornstarch into water until dissolved. Stir into soup.Continue heating, stirring frequently until thick. Makes 10-12 meal-sized servings.

Baked Potato Soup

12 slices bacon2/3 cup margarine2/3 cup all-purpose flour7 cups milk4 large baked potatoes, peeled and cubed4 green onions, chopped1 1/4 cups shredded Cheddar cheese1 cup sour cream

1 teaspoon salt1 teaspoon ground black pepper

Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble,and set aside. In a stock pot or Dutch oven, melt the margarine over medium heat. Whiskin flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir inpotatoes and onions. Bring to a boil, stirring frequently. Reduce heat, and simmer 10minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirringfrequently, until cheese is melted.

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5/39

Cheeseburger Soup

1/2 lb gr beef, brown & drain set aside4 Tbsp butter, divided1/4 cup onion, c celery, c shredded carrots1tsp basil1 tsp parsley flakes3 cups beef broth4 c diced potatoes1/4 cup flours8 oz american cheese (no substitutes)1 1/2 c milkSalt & Pepper to taste1/4 cup sour cream- optional

In a deep skillet, melt 1 tbsp butter. Add onion, celery, carrots, basil and parsley. Sautee

until tender. Add beef broth, potatoes and ground beef. Bring to a boil. Simmer 10-12minutes until potatoes are tender. In another pan, melt 3 tbsp butter. Add 1/4 cup flourand heat until it bubbles. Add to soup to thicken and stiruntil smooth. Add remaining ingredients.

Turkey Pumpkin Chili

1 lb lean ground turkey cup chopped onions cup chopped green bell peppers2 cloves garlic, mincedTwo 14.5oz. cans diced tomatoes, with liquid

15 oz can pure pumpkin pure15 oz can kidney beans, with liquid15 oz can Great Northern beans, with liquid15 oz can tomato sauce4 oz can diced green chilies2 tsp ground chili powder1 tsp ground cumin (or more to taste)1 tsp salt tsp ground black pepper1 tsp oregano cup water

Brown meat in large pot. Remove meat and place on paper towels to remove excess fat.Wipe any remaining fat from the pot and coat pot with cooking spray. (I didn't remove themeat. I just cooked the onions and green peppers with the turkey as it wasbrowning....there wasn't much fat because I used lean turkey). Saut onion, bell pepperand garlic; saut until tender. Return meat to pot. Add all remaining ingredients and stir tocombine. Simmer 30 minutes to 1 hour. If chili is too thick for you, add more water, andadjust seasonings as needed.

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6/39

Potato Cheese Soup

4 potatoes, peeled and quartered1 small carrot, finely chopped1/2 stalk celery, finely chopped1 small onion, minced1 1/2 cups vegetable broth1 teaspoon salt2 1/2 cups milk3 tablespoons butter, melted3 tablespoons all-purpose flour1 tablespoon dried parsley1 teaspoon ground black pepper1 cup shredded Swiss cheese or Mozzarella Cheese

In a large saucepan, bring potatoes, carrots, celery, onion, vegetable broth and salt to aboil. Reduce heat; cover and simmer until potatoes are just tender. Do not rinse: mashmixture slightly. Stir in milk. In a small mixing bowl, blend butter, flour, parsley, and

pepper; stir into potato mixture. Cook and stir over medium heat until thickened andbubbly. Remove from heat: add cheese and stir until cheese is almost melted. Let soupstand for 5 minutes.

Tropical Chicken Pasta Salad from Maren Quickert

1 box bow-tie pasta (farfalle), cooked and drained1 pkg. dry ranch dressing2/3 cup mayonnaise cup milk6 oz cream cheese, softened

1 cup cooked cut up chicken16 oz pineapple tidbits, drained22 oz mandarin oranges, drained

Mix mayonnaise, cream cheese, milk, and dressing until well-blended. Combine with otheringredients. Chill. Makes 6-8 main course servings.

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7/39

Summer Pasta Salad

12 oz. Rotini or other pasta1 ripe avocado, cut into chunks2 tsp. lemon juice lb. cooked shrimp, cubed ham, or chopped chicken (or more as desired)1-2 tomatoes, diced pkg. fresh sliced mushrooms

Dressing: cup mayo cup sour cream2 tsp chopped chives (dried or fresh)Garlic, Salt and Pepper to taste

Cook pasta according to package directions. Dont overcook. Rinse, drain and cool. Tossavocado chunks in lemon juice. Stir in cooled pasta shrimp or other meat, tomatoes andmushrooms until combined. Mix dressing ingredients in a small bowl. Fold dressing into

salad. Cover and refrigerate until chilled. Makes about 4-6 servings.

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8/39

Classic Casseroles

African Chow Mien

1lb Hamburger, browned (or, start with raw meat to save time but this makes it greasier) c. Soy Sauce

c. Long-Cooking rice1 can Cream of Mushroom Soup2 c. water

And one or more of the following ingredients, as desired:

c. Onions, chopped1 small can Water Chestnuts1 small can mushroom pieces c. Celery, chopped

Mix all ingredients together and bake at 375 for 1 - 2 hours uncovered. Dish is donewhen liquid is absorbed and rice is soft. This recipe is easily doubled or tripled to serve acrowd. (Serves 4-6)

Hungarian Noodles

1 Onion (optional)2 tbsp Butter or Margarine1/4 c. Whole Wheat Flour2 cups Thick Buttermilk2 c. Cottage Cheese1/4 c. Grated Parmesan Cheese

4 c. Cooked Pasta (Rotini works well)1 can Asparagus (or similar amount of other veggie of choice)

Chop onion into small pieces and saut in butter until soft Add flour and cook, stirring, for two minutes Stir in Buttermilk and both cheeses and heat gently until mixture boils Stir cooked pasta and veggies into sauce Put into a greased baking dish Bake uncovered at 350 for about 35 minutes It will be thick and bubbly when cooked Serves 4-6

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9/39

Chicken Casserole with Noodles or Rice

2 Frozen chicken breasts, cooked and chopped1 can cream of chicken soup can mushroom pieces (optional) cup shredded cheese2 cups cooked rice or pastaGarlic and Pepper (or other favorite seasonings) to taste1/2 package frozen broccoli or peas, thawed briefly in microwave

Mix all ingredients and pour into greased baking dish. Bake at 350 about 30-35 minutes.Will Be bubbly when done. Top with more shredded cheese if desired. Easy to double ortriple for a crowd. (Serves 3-4)

Hearty Bean Casserole

1 lb. ground beef cup chopped onion (optional)

1 16oz. can baked beans1 16oz. can light red kidney beans2 cups cooked rice cup brown sugar cup ketchup1 tbsp. vinegar1 tbsp. mustard

In a large skillet, brown ground beef and onion; drain. Add all remaining ingredients andmix well. Pour into ungreased casserole dish and cover. Bake at 350 for 30 minutes oruntil bubbly. Some people like to put hot sauce on it when it is done. Easy to double for a

crowd. (Serves 4-6)

Beefy Cabbage AuGratin

1 lb hamburger1 tbsp butter head cabbage, chopped1 cup grated cheddar cheese cup sour cream tsp dill cup dry bread crumbs

Brown hamburger; drain and put in a large bowl. Melt butter in skillet and add cabbage.Cook until crisp and tender (about 5 minutes). Put cabbage in bowl with hamburger. Add3/4 cup cheddar cheese, sour cream, dill weed and stir. Put in casserole pan and sprinklewith bread crumbs and remaining cheese. Bake at 325 for 30 minutes (Serves 4-6)

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10/39

Quick Ham and Cheese Bake

1 cups chopped, cooked ham1 cups frozen mixed veggies or broccoli cup grated parmesan cheese1 cup bisquick baking mix or generic equivalent1 cup milk2 eggs1 cup shredded cheddar cheese

Preheat oven to 400. Mix ham, veggies, and parmesan cheese. Pour into 9" square bakingdish. In another bowl, mix bisquick, milk and eggs until blended. Pour over mixture in pan.Bake 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheddarcheese and bake again until cheese melts. (Serves 3-4)

Turkey and Dressing Casserole

4 cups cooked, chopped turkey1 onion, chopped1 cup celery, chopped2 cans cream of chicken soup1 cup mayo2 cups dressing (dried bread) cubes1 can mushroom piecesSage to taste

Saut onion and celery in water until tender; drain. Mix soup, mayo, cubes andmushrooms. Add turkey, onion, celery and sage and pour into greased 9x13 pan. Sprinkle

with additional cubes. Bake, covered, at 325 for 1 1/2 hours, stirring after 45 minutes.

Hashbrown Potato Casserole

3 lbs frozen hashbrowns cup butterChopped onion and pepper to taste1 can cream of mushroom soup1 12oz. carton sour cream2 cups shredded cheese1-2 cups chopped, cooked turkey, chicken or ham (or omit meat to use as a side dish)

Stir together all ingredients and pour into greased 9x13 baking dish. Top with 2 cupscrushed corn flakes mixed with 3 tbsp butter. Bake at 350 for 1 hour. Try using fat-free orlow-fat ingredients to make for a healthier dish- the taste isn't much different. (Serves 6+)

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11/39

Turkey or Chicken Tetrazzini

1 8oz. package spaghetti6 tbsp butter1 small onion, chopped cup flour2 cup milk1 can mushroom pieces1 chicken bullion cube tsp salt1/4 cup Parmesan cheese4 slices white bread2 cups chopped, cooked turkey (or chicken)

Cook spaghetti. Meanwhile, cook onion in 3 tbsp butter until tender. Stir in flour untilblended. Gradually stir in milk, mushrooms (with their liquid), bullion and salt. Cook,stirring, until mixture is slightly thickened. Remove from heat and stir in cheese. Tear breadinto small pieces to make 2 cups bread crumbs. In a small sauce pan, melt 3 tbsp butter.

Remove from heat and stir in bread crumbs. Preheat oven to 350. Add sauce mixture andturkey to spaghetti. Gently toss to mix well. Pour into greased baking dish and top withbread crumbs. Bake 20 minutes or until heated through (Serves 4-6)

Egg, Shrimp and Rice Bake

9 hard-cooked eggs3 tbsp. Mayonnaise2 tsp. vinegar tsp. mustardDash Worcestershire sauce

Dash pepper1 can mushroom pieces, drained1 can (4.5 oz) tiny shrimp, drained cup milk1 can cheddar cheese soup3-4 cups hot cooked rice

Cut peeled eggs in half length-wise. Slip out yolks and mash with fork. Mix in mayo,vinegar, mustard, Worcestershire sauce and pepper. Blend well. Fill egg whites withmixture, heaping up it up lightly.

Heat oven to 350. Heat mushrooms, shrimp, milk and soup until just boiling, stirring

occasionally. Spread rice into ungreased baking dish (11.5x7.5 fits perfectly). Arrangeeggs in three rows on rice. Pour soup mixture over eggs. Bake uncovered for 15 minutes.

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12/39

Chicken and Stovetop Stuffing Casserole

1 box chicken flavored stuffing1 can cream of chicken soup2-3 chicken breasts, cooked and chopped1 cup milk cup stick margarine, cut into small chunks bag frozen broccoli or green beans1 cup shredded cheddar cheese

Grease a medium size baking dish (I usually use one that is smaller, but about 4 inchesdeep). Place stuffing on the bottom of the dish, and cover with chicken pieces, veggies,and cheese. Mix together soup and milk, and pour over casserole (add more milk if itdoesnt look very moist). Top with pats of butter. Bake for 30-45 minutes or until heatedthrough and bubbly. About 4-5 servings.

Sour Cream Chili Bake

1 lb Ground Beef1 15-ounce can Mexican Chili Beans (original recipe called for Pinto beans)1 10-ounce can Enchilada sauce1 8-ounce can Tomato Sauce1 cup shredded cheddar cheese (original recipe called for American cheese)1/4 cup chopped onion (use more or less to taste)6 ounces corn chips1 cup sour cream

Addtl 1/2 cup shredded cheddar cheese for topping

Brown ground beef and drain. Stir in beans, enchilada sauce, tomato sauce, 1 cupshredded cheese, and onions. Set aside 1 cup of corn chips. Crush remaining corn chipsand add to meat mixture (If you are starting with a bag bigger than 6oz, I think its about 2-3 cups of chips you want to crush). Put mixture in greased 1 1/2 quart casserole dish.Bake at 375 for 30 minutes, covered. Spoon sour cream atop casserole and sprinkle withremaining cheese. Sprinkle reserved chips around the edge of the casserole. Bakeanother 2-3 minutes, uncovered. Or just serve the extra cheese, sour cream and chips onthe table! (4-6 servings).

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13/39

Gluck

1 (8 ounce) package seashell pasta1 onion, chopped1 pound ground beef1 (16 ounce) can chili without beans1 (10.75 ounce) can condensed cream of mushroom soup1 cup evaporated milk1 (4 ounce) can sliced mushrooms1 (4 ounce) can sliced black olives, drained1/2 cup chopped pimento peppers (optional)1 pound shredded Cheddar cheese, divided

Preheat the oven to 350 degrees. Bring a large pot of lightly salted water to a boil. Addpasta, and cook for 8 to 10 minutes, or until al dente. In a large skillet over medium heat,cook ground beef and onion until beef is no longer pink. Drain grease, and stir in the chili,

cream of mushroom soup, evaporated milk, mushrooms and black olives. Mix in 3/4 of theCheddar cheese and the cooked shell pasta. Transfer the mixture to a 9x13 inch bakingdish, and sprinkle remaining cheese over the top. Bake for 1 hour in the preheated oven,or until the top is browned and bubbly.

Heavenly Potatoes and Ham

5 pounds red potatoes, quartered1 (16 ounce) container sour cream1/2 cup butter1 (10.75 ounce) can condensed cream of chicken soup

2 cups shredded Cheddar cheese1/4 cup chopped green onion2 cups cooked, chopped hamsalt and pepper to taste1 1/2 cups Parmesan cheese flavored bread crumbs1/4 cup melted butter

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.Place potatoes in a large pot of water, and bring to a boil. Boil until slightly tender, about12 minutes. Drain, and transfer to a large bowl. Mix sour cream, butter, cream of chickensoup, Cheddar cheese, green onions, ham, salt and pepper with the potatoes. Spreadmixture in the prepared baking dish. Sprinkle with bread crumbs, and drizzle with butter.

Bake 30 minutes in the preheated oven. Serves 8+ (Works well to divide this recipe in halfand make a smaller batch).

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14/39

Chicken-Spaghetti Bake

8 oz. Spaghetti3 slices bacon, chopped1/2 cup chopped onion1 clove minced garlic3 tbsp. flour1 16oz. can chopped tomatoes1 can cream of mushroom soup1/2 cup milk1 cup shredded cheddar cheese2 cups cubed or shredded cooked chicken1/4 cup grated parmesan cheese

Break spaghetti pieces in half. Cook according to package directions. Meanwhile, cookbacon, onion and garlic until bacon is crisp. Blend in flour. Add tomatoes (undrained), soupand milk. Cook until thick and bubbly. Add shredded cheese and stir until melted. Stir incooked pasta and chicken. Pour into 2 1/2 quart greased casserole. Top with parmesan

cheese. Bake covered at 375 for about 30 minutes.

Tator Tot Casserole

1 lb Ground Beef or Ground Turkey1 can Cream of Mushroom Soup1/2 bag frozen green beans1/8 to 1/4 of a loaf of velveeta (or generic equivalent), cubed. (You can also use Americanor cheddar cheese if you prefer)1/2 to 3/4 of a bag of tator totsGarlic, black pepper, and other seasonings to taste

Brown ground beef/ground turkey. Meanwhile, thaw green beans in microwave. Drainground beef. Mix green beans, soup, and meat in a bowl. Add any seasonings you like.Next add cubes of cheeseamount will depend on how cheesy you like it. Spread mixtureinto greased baking dish. The larger the dish, the more tator tots you get! I use either a913 pan or a rectangular pan that is somewhat smaller. Arrange tator tots on top of meatmixture. Bake at 375 for about half an hour or until tator tots are golden brown. Serves 3-4.

Chicken Rolls

3 cups cooked chicken, cubed or shredded1 can cream of chicken soup

1 cup mayonnaise2 cups shredded cheddar cheese1 package brown and serve dinner rollsButter for rolls

Cut off the tops of the dinner rolls and scoop out the inside with a spoon or a melon ballscooper. Mix together the chicken, soup, mayonnaise, and cheese. Fill each roll with rollwith the chicken mix. Butter the tops of the rolls and put back on top. Bake at 350 degreestill browned.

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15/39

Tuna Noodle Casserole

2 cans tuna, drained1 bag egg noodles (about 4 cups uncooked)1 can mushroom slices, drained1 cups frozen peas, cooked1 10.75 oz. can cream of mushroom soup1 cups of shredded Mozzarella or Cheddar cheeseSeasonings to Taste (Garlic, Salt, Pepper, etc)

Cook egg noodles according to package directions and drain. Mix cooked noodles withremaining ingredients. Bake at 350 for 30 minutes or just heat on stove until thoroughlywarm.

Deluxe Baked Macaroni and Cheese

1 3/4 cups uncooked elbow macaroni2 cups cottage cheese, small curd1 cup sour cream1 egg, slightly beaten3/4 teaspoon saltdash pepper8 ounces cheddar cheese, shreddedpaprika

Cook macaroni according to package directions; drain well. In a medium bowl combinecottage cheese, sour cream, egg, salt, and pepper. Add shredded cheese; mix well. Add

cooked macaroni, stirring to blend well. Turn mixture into a greased 9-inch square bakingdish. Sprinkle with paprika. Bake at 350 for 45 minutes.

Cheesy Tuna Puffs

1 (6 1/2 oz.) can tuna, drained1/2 onion, chopped3/4 cup shredded cheddar cheese1 can condensed cream of mushroom soup1 can refrigerated crescent rolls1/2 c. milk

Preheat oven to 375 degrees. Grease a small square or rectangle casserole dish. In smallbowl combine tuna, onion, 1/2 cup shredded cheese (reserve 1/4 cup), and 5 tablespoonssoup. In small saucepan or in microwave safe dish, heat remaining soup, reserved cheese,and milk until bubbly. Pour 3/4 cup of soup mixture into baking dish. Separate crescentdough into 4 squares. Place 1/4 of tuna mixture on each square. Fold over and seal eachsquare closed. Arrange filled crescents over soup. Bake 25-30 minutes until goldenbrown. Serve with remaining sauce.

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16/39

Curried Seafood Bake

2 cups uncooked macaroni or other pasta1/4 cup sliced green onions (or regular onions)1/2 tsp curry powder3 tbsp butter3 tbsp flour1 cup milk1/2 tsp salt1 cup sour cream1 can lobster meat or crab meat (anywhere from 4 1/2 - 7 ounces)1 can tiny shrimp (4 1/2 ounces)1 cup shredded cheddar cheese1/2 crushed crackers or bread crumbs1 tbsp butter, melted

Cook macaroni and drain. Cook onions and curry in 3 tbsp. butter until onion is tender. Addflour and salt. Add milk; cook and stir till thick and bubbly. Remove from heat; stir in sour

cream and cheese. Stir in macaroni and seafood. Spoon into 2 qt casserole dish. Mixcrumbs and melted butter; sprinkle on top. Bake, uncovered for 30 minutes. Serves aboutflour.

Spinach and Brown Rice Casserole

Vegetable oil, spray10 ounces chopped spinach1 egg1 tablespoon flour

2 cups nonfat cottage cheese3 cups cooked brown ricefreshly ground black pepper1/2 teaspoon thyme1 tablespoon grated Parmesan cheese2 tablespoons margarine1 1/2 cups chopped onions3 cloves garlic, minced8 ounces mushrooms, sliced3 tablespoons grated Parmesan cheese2 tablespoons sunflower seeds (optional)

Preheat oven to 375F. Lightly spray a 9-x-13-inch pan with vegetable oil. If using freshspinach, rinse thoroughly and remove large stems. Tear into bite-size pieces. Set aside. Ina bowl, mix egg, flour, cottage cheese, rice, pepper, thyme and 1 tablespoon Parmesancheese. Set aside. Heat margarine in a large saucepan over medium-high heat. Add onionand saut until translucent. Add garlic and saut 1 minute. Add spinach and mushrooms.Cover and cook 7 minutes. Add cottage cheese mixture and blend well. Spoon mixture intoprepared pan. Sprinkle 3 tablespoons Parmesan and sunflower seeds on top. Bake 25 to30 minutes. 6 to 8 servings.

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17/39

Kirstens Shepherds Pie

1 pound lean ground beef or ground turkey1/2 cup chopped onion1/2 cup chopped celery (optional) cup flour1 beef bullion or broth1 cup frozen mixed veggies, cooked cup frozen spinach, thawed (optional)1/2 teaspoon dried thymeSalt, Pepper and Garlic to taste3 cups mashed cooked potatoes (best with homemade, but can use instant)1 cup shredded cheddar cheese (or other cheese of choice)

Preheat oven to 350 degrees and lightly grease a 2 quart baking dish. In a large skilletover medium-high heat, stir and cook ground beef, onion and celery until juices run clear.

Add flour and stir to coat meat. Add bullion and simmer until thickened. Add veggies andseasonings and simmer until warm. Spread mashed potatoes on top. Bake 20 minutes.

Sprinkle shredded cheese on top and bake 5 minutes more, or until cheese has melted.

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18/39

Italian-Inspired Dishes

Beef Florentine

1 12oz. package rotini or other shape of pasta1 1/2 pounds ground beefGarlic powder to taste1 teaspoon dried oregano1/2 teaspoon salt1/4 teaspoon pepper2 (8 ounce) cans tomato sauce (Ive also used spaghetti sauce)1 (10 ounce) package frozen chopped spinach, thawed and drained1 (8 ounce) container cottage cheese1/4 cup chopped onion1/4 cup tablespoons grated Parmesan cheese1 1/2 cups shredded mozzarella cheese

Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or

until al dente; drain. Preheat oven to 350 degrees . In a skillet over medium heat, brownthe ground beef until evenly brown; drain excess fat. Season with oregano, salt andpepper. Stir in tomato sauce. Remove from heat, and stir in cooked noodles. In a mediumbowl, combine spinach, cottage cheese, onion, half of the mozzerella cheese andParmesan cheese. Spread half of noodle mixture in a large casserole dish. Layer with allof spinach mixture, then cover with remaining noodle mixture. (Or to make things simpler,skip layering step and mix all together). Bake in preheated oven for 15 minutes. Cover withremaining mozzarella, and continue cooking 10 minutes, or until cheese is melted.

Sorta Lasagna

4 cups or 8oz. uncooked egg noodles1 lb hamburger1 lg onion1 8 oz. can tomato sauce1 tsp oregano1 tsp basil2 cups shredded Mozzerella cheese1 cups Cottage Cheese cup mayonaise1 tbsp dehydrated onion

Cook noodles while making sauce. Brown hamburger and onion. Add tomato sauce,

oregano, and basil to hamburger and simmer. Mix cottage cheese, mayonaise anddehydrated onion with drained noodles. Mix noodle mixture and hamburger mixture in alarge pot on the stove, and heat through. (Serves 3-4)

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19/39

Simple Spinach Lasagna

1 tablespoon olive oil2 (10 ounce) packages frozen chopped spinach1/2 onion, chopped1/2 teaspoon dried oregano1/2 teaspoon dried basil2 cloves garlic, crushed (or used powdered garlic or jar minced garlic)1 (32 ounce) jar spaghetti sauce1 1/2 cups water2 cups cottage cheese1 (8 ounce) package part skim mozzarella cheese, shredded1/4 cup grated Parmesan cheese1/2 cup chopped fresh parsley1 teaspoon salt1/8 teaspoon black pepper1 egg8 ounces lasagna noodles

Preheat oven to 350 degrees F (175 degrees C). In a large pot over medium heat sautespinach, onion, oregano, basil and garlic in the olive oil. Pour in spaghetti sauce and water;simmer 20 minutes. In a large bowl mix cottage cheese, mozzarella cheese, Parmesancheese, parsley, salt, pepper and egg. Place a small amount of sauce in the bottom of alasagna pan. Place 4 uncooked noodles on top of sauce and top with layer of sauce. Add 4more noodles and layer with 1/2 sauce and 1/2 cheese mixture, noodles and repeat untilall is layered, finishing with sauce. Cover with foil and bake in a preheated oven for 55minutes. Remove foil and bake another 15 minutes. Let sit 10 minutes before serving.

Cavatini with Pepperoni

1 yellow onion, chopped (optional)2 cups sliced and quartered pepperoni (I usually use less than 2 cups and dont cut up)16 ounces fresh mushrooms, sliced (or use 2 to 3 cans of sliced mushrooms)1 (6 ounce) can tomato paste1 (32 ounce) jar spaghetti sauce1 clove garlic, peeled and minced (or use powdered garlic or jar minced garlic)1 cup macaroni1 cup rotini pasta1 cup rigatoni pasta (or substitute other shapes)1 pound ricotta cheese2 cups shredded mozzarella cheese, divided

1/4 cup grated Parmesan cheese

Combine green pepper, onion, pepperoni, mushrooms, tomato paste, spaghetti sauce, andgarlic. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to10 minutes, or until al dente; drain. Preheat oven to 350 degrees. Mix together pasta,ricotta, 1 1/2 cups mozzarella, and Parmesan. In a 9x13 inch baking dish, alternate pastaand cheese mixture and sauce mixture, ending with sauce. Top with remaining mozzarella.Bake in preheated oven for 30 minutes. Let stand for 5 to 10 minutes before serving.

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20/39

Lasagna Alfredo Roll-Ups

8 lasagna noodles1 (10 ounce) package frozen chopped spinach or chopped broccoli (or a combo)2 tablespoons thinly sliced green onion1 pint part-skim ricotta cheese1/4 cup grated Parmesan cheese1/2 teaspoon salt1 egg21 ounces Alfredo-style pasta sauce or Spaghetti Sauce1 cup shredded mozzarella cheese

Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutesor until al dente. Rinse in cold water and drain well. Meanwhile, cook broccoli and/orspinach according to package directions. Add green onions, ricotta cheese, Parmesancheese, salt and egg.

Preheat oven to 375 degrees F. Place noodles in a single layer on a sheet of waxed paper.

Evenly spread some of the cheese mixture on each noodle. Roll up each noodle from theshort end, jelly-roll style.

In a 812 inch baking dish, spoon about 1/2 of the Alfredo sauce on the bottom andspread evenly. Arrange the rolled noodles, seam side down, in the dish. Top withmozzarella cheese and remaining sauce. Cover loosely with foil and bake in preheatedoven for 30 minutes or until hot and bubbly and the cheese is melted. Serve.

Creamy Garden Spaghetti

lb fresh or frozen broccoli florets

1 cups sliced fresh zucchini1 cups sliced fresh mushrooms (or about 2 cans mushroom slices)1 large carrot, sliced1 tbsp. oil8 oz. uncooked spaghetti cup chopped onion3 cloves garlic, minced or equiv. of minced garlic from a jar2 tbsp. butter or margarine2 tbsp. flour2 tsp or 2 cubes chicken bullion1 tsp thyme2 c. milk

1 cup shredded mozzarella cheese (or use c. mozzarella and 1/2c. swiss)

In a large skillet, saut broccoli, zucchini, mushrooms and carrot in oil until crisp-tender.Remove from heat and set aside. Cook spaghetti according to package directions. Inanother pan, saut onion and garlic in butter. Stir in flour, bullion and thyme until blended.Gradually add milk. Bring slowly to a boil and stir for two minutes or until thickened.Reduce heat to low, and add cheese until melted. Add veggies and heat through. Tossspaghetti with sauce mixture and serve. About 4 servings.

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21/39

English Muffin Pizzas

6 English Muffins, sliced and toasted1 small can pizza sauce8 oz. pkg shredded mozzarella cheesePizza toppings as desired (pepperoni, mushrooms, olives, sausage, etc)

Spread a small amount of sauce onto each toasted English Muffin. Place desired toppingson each pizza. Top with Mozzarella cheese. Bake at 400 degrees for 8-10 minutes oruntil cheese is lightly browned.

Chicken "Alfredo" Primavera

8 to 12 ounces dry pasta (rotini, bow tie, etc)1/2 cup chopped onionGarlic to taste1 (8 ounce) package cream cheese6 tablespoons butter

1/2 cup milk1/2 cup water or chicken broth or vegetable broth1/2 teaspoon garlic powdersalt and pepper to taste2 skinless, boneless chicken breast halves - cooked and cubed (or other meat/seafood ofchoice)2 cups chopped fresh broccoli or other veggies of choice2 small zucchini, julienned

Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes,or until al dente; drain. While pasta is cooking, melt butter in a skillet and add onions;

sautee. Add cream cheese and melt over low heat. Stir until smooth. Stir in milk and wateror broth, and season with garlic powder, salt, and pepper. Simmer for 3 minutes, or untilthickened, stirring constantly. Mix in chicken, broccoli, zucchini, and any other veggies.Cook 3 minutes over medium heat, then reduce heat, and simmer 5 minutes, or untilvegetables are tender. Serve over pasta.Cheese Stuffed Meatballs

1 lb ground turkey1 egg1/2 cup italian seasoned bread crumbs2 sticks string cheese

1 jar spaghetti sauce

Take ground turkey and mix in by hand egg and bread crumbs. Cut string cheese into 12small squares. Make meat mixture into 12 small balls, and press a cube of cheese intoeach ball, making sure meat is sealed around the cheese. Heat sauce until slightly bubbly.

Add meatballs and cover. Cook for 20-30 minutes or until meatballs are thoroughlycooked, stirring occasionally. Serve over pasta.

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22/39

Tomato & Spinach Pasta Toss from Kraft Food and Family

2 cups penne pasta (7 oz.), uncooked1/2 lb. hot or mild Italian sausage, casing removed1 pkg. (6 oz.) baby spinach leaves (7 cups)1 can (14-1/2 oz.) diced tomatoes with basil, garlic and oregano, undrained1 cup Shredded Mozzarella Cheese2 Tbsp Grated Parmesan Cheese

COOK pasta as directed on package. Meanwhile, crumble meat into large deep skillet.Cook on medium-high heat until cooked through, stirring occasionally; drain.

ADD spinach and tomatoes; cook 2 min. or until spinach is wilted, stirring occasionally.Remove from heat; cover to keep warm.DRAIN pasta; place in large serving bowl. Add meat mixture and cheeses; mix lightly

BBQ Chicken Pizza

3 boneless chicken breast halves, cooked and cubed

1 cup hickory flavored barbeque sauce1 tablespoon honey1 teaspoon molasses1/3 cup brown sugar1/2 bunch fresh cilantro, chopped1 (12 inch) pre-baked pizza crust1 cup smoked Gouda cheese, shredded1 cup thinly sliced red onion

Preheat oven to 425 degrees F (220 degrees C). In a saucepan over medium high heat,combine chicken, barbeque sauce, honey, molasses, brown sugar and cilantro. Bring to a

boil. Spread chicken mixture evenly over pizza crust, and top with cheese and onions.Bake for 15 to 20 minutes, or until cheese is melted.

Italian Pasta Bake

1 box Rotini pasta, 16oz.1 lb ground beef, pork or sausage1 onion, chopped (optional)1 can mushroom pieces (optional)2 cups mozzarella cheese cup parmesan cheese1-2 large jars spaghetti sauce

Garlic or other seasonings to taste

Cook pasta and drain. Brown meat. Add onions and mushroom if desired and cook untillightly browned. Mix together meat, pasta, 1 cups of mozzarella cheese, parmesancheese, seasonings and spaghetti sauce. (Some people like it more or less saucy,hence the range in ammt. of sauce) Bake at 350 for about 30 minutes or until well heated.Top with remaining cheese and keep in oven until cheese melts.

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Hollys Pizza Burgers

2 lbs ground beef, browned, drained and cooled8 oz. grated mozzarella cheese1 10.75 oz. can tomato soup bottle of chili sauce cup Parmesan cheese1 tsp. oregano1 tsp. garlicSalt and Pepper to taste24 medium buns, buttered (or use fewer buns for larger sandwiches)

Mix ingredients together, spread on buttered buns and wrap immediately in foil. Bake at400 degrees for about 20 minutes (check to make sure bottoms of buns dont burn). Or,freeze to cook later. If frozen, cook at 350 degrees for 40 minutes.

Bubble Pizza from the Stonebrook Cookbook

2 tubes buttermilk biscuits1 16oz. can pizza sauce1 lb. ground beef or sausage, browned (or use pepperoni)2 cups mozzarella cheese (or use mozzarella and cheddar)1 can mushroom slices (optional)1 small can olive slices (optional)

Cut biscuits into fourths. Mix sauce, meat, biscuits and 1 cup cheese. Put in greased9x13 pan and bake for 25 minutes at 350 degrees. Add rest of cheese on top, and bakeanother 10 minutes.

Chicken Bruschetta Bake

1 lbs boneless skinless chicken breasts1 pkg Stovetop Stuffing or generic equivalent1 cups water1 tsp Italian seasoning1 can (28 oz) Italian style stewed tomatoes, well drained (or use regular canned dicedtomatoes and add extra Italian seasoning)2 cloves minced garlic cup shredded mozzarella cheese

Preheat oven to 400. Cut chicken breasts into cubes. Place cubes of chicken into agreased 9x13 pan. Sprinkle with Italian seasoning. Combine stuffing mix with water.Spread tomatoes and minced garlic over chicken. Sprinkle cheese over tomoatoes. Topwith stuffing mixture. Bake 30 minutes or until chicken is cooked through.

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Salmon Fettuccine

8 oz. uncooked fettuccine (or other pasta)1 cups sliced fresh mushrooms1 small zucchini, sliced2 tbsp chopped onion2 tbsp butter or margarine1 tbsp flour cup milk cup canned or fully cooked salmon chunks cup frozen peas. thawed cup diced fresh tomato1 tsp chopped parsleySalt and Pepper to taste1/8 tsp basil1/8 tsp oregano

Cook fettuccine according to package directions. Meanwhile, in a large skillet, saut

mushrooms, zucchini and onions in butter until crisp-tender. Stir in flour until blended.Gradually add milk. Bring to a boil. Cook and stir for 1 minute or until thickened. Addsalmon, peas, tomato and seasonings; heat through. Drain pasta. Top with salmonmixture.

Crock Pot Lasagna from the Stonebrook Cookbook

1 lb ground beef cup chopped onion1 tsp minced garlic1 can (29oz) tomato sauce

1 can (6oz) tomato paste1 cup water1 tsp dried oregano1 pkg. no-cook lasagna noodles4 cups shredded mozzarella cheese1 cups cottage cheese cup grated parmesan cheese

Cook beef, onion and garlic until meat is no longer pink. Drain. Add tomato sauce, water,tomato paste and oregano and mix well. Spread of the meat sauce in crock pot.

Arrange 1/3 of the noodles over sauce (break noodles if necessary). Combine thecheeses and spoon 1/3 of that mixture over the noodles. Repeat layers twice. Top with

remaining meat sauce. Cover and cook on low for 4-5 hours or until noodles are tender.

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Mexican-Inspired Dishes

Tacos with Chicken and Black Beans

2-3 chicken breasts, thawed (or use pre-cooked and shredded meat)

1 can black beans1 pkg, taco seasoning cup water

Cut chicken breasts into small chunks and cook in a skillet in a small amount of oil. Addtaco seasoning and cup water. Cook, stirring occasionally, until most water is absorbed.Drain black beans and add to skillet. Cook until heated through (5-10 minutes). Servewith taco fixings. We especially like this with rice-a-roni Mexican flavor rice. (4-6 servings).

Taco Skillet Lasagna

of a 12oz. package mini lasagna noodles or egg noodles1 lb ground beef1 pkg taco seasoning mix1 cups hot water1 cup cottage cheese cup Parmesan cheese cup mozzarella cheese

Prepare noodles. In a large skillet over medium heat, brown ground beef; stir in tacoseasoning, then add water. Bring to a boil; reduce heat and simmer (covered) for 15minutes, stirring occaisonally. Stir in cottage cheese and parmesan cheese, then noodles.

Heat through and top with mozzerella cheese. (Serves 3-4)

Mexican Baked Fish

1 lb boneless fish fillets (I use pollock, because they are the cheapest!)1 cup salsa1 cup shredded cheddar cheese (or other cheese of choice)

About 1 or 2 cups coarsley crushed tortilla chipsSour Cream

Preheat oven to 400 degrees and lightly grease a rectangular baking dish (913 or a littlesmaller). Thaw fish if necessary. Place thawed fish fillets sude by side in baking dish.Cover with salsa, then sprinkle on the shredded cheese. Finally, cover in a layer ofcrushed chips. Bake for 15-20 minutes or until fish is opaque. Serve with sour cream.Quesadillas make a good side dish for this meal!

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Chicken Enchiladas

1 1/2 cups cooked shredded chicken1 cup sour cream1 can cream of chicken soup1/3 cup chopped onion2 tbs butter or margarine1 garlic clove, chopped (I just use the pre-minced jar variety)1/4 cup or more sliced black olives (optional)1 4oz. can green chiles1 cup shredded cheddar cheese (or more if you like it extra cheesy!)1/4 cup milk8 corn or flour tortillas

Sautee onion and garlic in butter/margarine until tender. Add olives, chiles, sour cream andsoup. Mix well. Reserve 3/4 cup of the sauce. Take remaining sauce and fold in chickenand half of the cheese. Warm tortillas. Spoon chicken mixture down center of shells androll up. Place in a 913 pan seam side down. Combine reserved sauce with remaining

cheese and 1/4 cup milk (and additional olives, if desired). Spoon sauce over top of rolledtortillas. Cover pan with foil and bake 350 degrees for 30 minutes. Remove foil and bakean additional five to ten minutes, or until top is slightly browned. Serve with tortilla chips,salsa and additional sour cream.

Beef Enchiladas

1 lb ground beef1 tsp garlic powder1 tbsp. chili powder1 8oz. can tomato sauce

1 8oz. can water12 corn or flour tortillas1 10 oz. can Cream of Chicken soup3/4 cup sour cream1/4 cup milk2 cups shredded cheddar or mexican blend cheese

Brown beef with garlic powder and drain. Add chili powder, tomato sauce, and water. Stir.Grease a 913 baking dish. Spoon a few tablespoons of beef mixure into each tortilla. Rolleach tortilla and place seam-side down in the pan. In a small bowl, combine soup, sourcream, milk and 1 1/2 cups of the cheese. Spread this mixture on the top of the rolledtortillas. Bake at 350 for about 30 minutes or until bubbly and slightly browned on top.

Sprinkle remaining cheese on top and leave casserole in oven long enough for cheese tomelt. Serve with salsa and additional sour cream.

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Seafood Enchiladas

1 onion, chopped1 tablespoon butter1/2 pound fresh crabmeat (or use canned or imitation)1/4 pound shrimp - peeled, deveined and coarsely chopped (or use tiny canned shrimp)8 ounces Colby cheese1 cup half-and-half cream1/2 cup sour cream1/4 cup butter, melted1 1/2 teaspoons dried parsley1/2 teaspoon garlic salt6 (10 inch) flour tortillas

Preheat oven to 350 degrees. In a large skillet, saute onions in 1 tablespoon butter untiltransparent. Remove the skillet from heat, and stir in crabmeat and shrimp. Mix in 1 cupshredded cheese. Place a large spoonful of the mixture into each tortilla. Roll the tortillasup around the mixture, and arrange the rolled tortillas in a 9x13 inch baking dish. In

saucepan, combine half and half, sour cream, 1/4 cup butter, parsley and garlic salt. Stiruntil the mixture is lukewarm and blended. Pour this sauce over the enchiladas, andsprinkle with remaining cheese. Bake in preheated oven for 30 minutes.

Mexican Meatloaf

1lb ground beef cup picante sauce1 pkg, taco seasoning2 tbs. taco sauce

1 c. shredded cheddar cheese1 c. crushed tortilla or taco chips cup chopped onion1 egg

Combine all ingredients and form into a loaf. Place in crock pot on low for six hours orbake in 350 degree oven for about 45 minutes to an hour. Serve with lettuce, sour cream,olives, and other taco fixings. Tator tots sprinkled with a little bit of taco seasoning makesa good side dish. Serves 4

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Taco Tot Casserole

1 lb ground beef1 pkg Taco seasoning1 (15.25 oz) can corn, drained1 (11 oz) can nacho cheese soup1 bag tator totsSalsa and Sour Cream (optional)

Preheat oven to 375 degrees. Brown ground beef. Stir in seasoning mix and water asdirected on mix package; cook as directed. Spoon ground beef into 8x12 or 9x13casserole pan. Spoon corn over beef. Spread undiluted soup over corn. Put single layerof tator tots on top. Bake for about 40 to 50 minutes or until bubbly and potatoes are lightlybrowned. If desired, serve with sour cream and salsa.

Salsa-Beef Skillet

1 lb ground beef

2 cups water1 cup salsa1 pkg (14oz) Kraft Deluxe or Velveeta Mac and Cheese dinner (the kind with the gooey

packet of cheese rather than powder I use a similar generic brand)2 cups frozen corn cup shredded cheese (Mexican blend, cheddar or mozzarella)1 green onion, chopped

Brown ground beef. In a large pan, combine cooked ground beef, water, salsa andmacaroni. Bring to a boil. Reduce heat to low and cover. Simmer 10 minutes or untilmacaroni is tender. Add corn and cheese sauce mix. Cook 2 minutes or until heated

through and blended. Sprinkle with shredded cheese and green onions before serving.

Taco Pie

1 (8 ounce) package refrigerated crescent rolls1 pound ground beef1 (1 ounce) package taco seasoning mix1 cup container sour cream8 ounces shredded Mexican-style cheese blend

1 (14.5 ounce) package crushed tortilla chips

Preheat oven to 350 degrees. Lay crescent dough flat on the bottom of a square cake

pan and bake according to package directions. Meanwhile, brown the ground beef in alarge skillet over medium high heat. Add the taco seasoning and stir together well. Whendough is done, remove from oven and place meat mixture on top, then layer with sourcream and cheese, and then top off with the crushed tortilla chips. Return to oven andbake at 350 degrees for 10 minutes, or until cheese has melted.

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Oaxacan Black Beans

2 cans black beans, drained (or soak the equivalent beans)2 cups chicken broth (or veggie)1 cup corn (canned, frozen, fresh, whatever)big handful of cilantro, choppedseveral large cloves of garlic, minced

1 tsp Chili Powder1 tsp Red Pepper Flakes1 tsp Oregano1 tsp salt1 tbsp brown sugar

Combine all ingredients and bring to a boil. Reduce heat and simmer about twentyminutes. Serve with rice and Queso Blanco or mexican blend cheese. Fold into tortillas forsome yummy burritos.

Melanie's Black Bean and Corn Enchiladas

1 can Blackbeans 15 oz, rinsed, drained1 can Mexicorn (Green Giant) undrained1 can green chilies 4.5oz, chopped, undrained2 cup colby-monterey jack cheese shredded (8oz)1 can enchilada sauce 10oz8 tortillas flour (6-7 inch)

Heat oven to 350. Spray 13x9 inch (3-quart) glass baking dish with cooking spray. Inmedium bowl, mix black beans, corn, green chilies, 1 cup of the cheese and 1/4 cup of theenchilada sauce. Spread 1/2 cup of the enchilada sauce over bottom of baking dish.Spoon 1/2 cup bean mixture down center of each tortilla. Roll up tortillas; place seam sides

down in baking dish. Spoon remaining enchilada sauce over enchiladas. Sprinkle withremaining 1 cup cheese. Spray sheet of foil with cooking spray. Cover baking dish with foil,sprayed side down. Bake 30 to 35 minutes or until thoroughly heated. Serve topped withlettuce, tomatoes, avocado, sour cream and salsa.

Fiesta Casserole

3-4 cups cooked rice2 cups cooked pinto beans-including a small amount of the liquid2 bunches diced green onions1 diced tomato (or one can tomatoes with peppers and onions for a spicier casserole)

1 can of kernel corn or equivalent of frozen corn1 box of cornbread mix, prepared according to package directions but not baked(sometimes I use two boxes of mix for a thicker topping layer)Layer in order given in a 9x13 pan, adding any seasonings you like. Bake at 350 for 25-35minutes. Serve with salsa and sour cream.

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Asian and Indian-Inspired Dishes

Sweet N Sour Pork

1 lbs Pork Steak or Pork Shoulder (often on sale for as low as .99 cents/lb)2 tbsp. soy sauce

1 can of pineapple chunks (about 2 cups) cup brown sugar2 tbsp. corn starch cup vinegar cup green pepper, chopped cup onion, chopped or thinly sliced

Cut meat into small chunks, removing as much fat as possible. Brown meat in twotablespoons oil. Add cup water, and simmer (covered) until meat is cooked through.Drain pineapple, reserving syrup. Combine sugar, cornstarch, pineapple juice, soy sauce.Cook over low heat until thick, stirring constantly. Combine meat and sauce and allow tostand for 10 minutes. Add green pepper, onion and pineapple. Cook a little while untilonion and peppers are soft. Serve over rice (4-6 servings).

Curried Chicken and Broccoli

1 pkg. of frozen broccoli (14oz), thawed2 cups cooked, chopped chicken1 can cream of chicken soup cup mayo1 tbsp. lemon juice tsp curry powder (this doesnt make it spicy just adds a unique, sweet flavor) cup shredded cheddar cheese

Place the Broccoli in a 1 qt. microwave safe dish. Top with chicken. In a bowl, combineremaining ingredients. Spoon over chicken. Microwave at 70% power for 8-10 minutes.Serve with rice. (4-5 servings). I have never tried this in the oven, but I think it wouldprobably work cooked at 325 for a short amount of time maybe 20 minutes?

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Chinese Crock Pot Dinner

1 1/2 pounds pork steak or loin, cut in 1/2-inch strips1 lg. onion, sliced1 sm. green pepper, sliced8 oz. sliced fresh mushrooms1 (8 oz.) can tomato sauce4 carrots, sliced3 tbsp. brown sugar1 1/2 tbsp. vinegar1 1/2 tsp. salt2 tsp. Worcestershire sauce

Brown pork strips in small amount of oil in skillet. Remove excess fat. Place all ingredientswith pork in crock pot and cook on low 6 to 8 hours.Serve with hot cooked rice.

Pad Thai

1 (12 ounce) package rice noodles2 tablespoons butter1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces (shrimp is alsogood in this recipe)1/4 cup vegetable oil4 eggs3 tablespoons white wine vinegar1/4 cup fish sauce3 tablespoons white sugar1/8 tablespoon crushed red pepper or more to taste

2 cups bean sprouts1/4 cup crushed peanuts3 green onions, chopped1 lemon, cut into wedges

Cook rice noodles according to package directions. Drain, and set aside. Heat butter in awok or large heavy skillet. Saute chicken until browned. Remove, and set aside. Heat oil inwok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in chicken,and cook for 5 minutes. Add softened noodles, and vinegar, fish sauce, sugar and redpepper. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add beansprouts, and mix for 3 minutes.Garnish with crushed peanuts, chopped green onions and wedge of lemon.

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Aromatic Noodles with Lime-Peanut Sauce

3/4 pound spinach linguine or whole-wheat spaghetti2 cups (about 9 ounces) broccoli florets2 cups (about 6 ounces) snow peas, trimmed2 cups (about 6 ounces) sugar snap peas, trimmed1/2 cup natural creamy peanut butter1/4 cup low-sodium soy sauce1/4 cup water2 tablespoons rice vinegar2 tablespoons fresh lime juice1 scallion, cut into pieces3/4 inch fresh ginger, finely grated2 tablespoons brown sugar1/4 teaspoon red pepper flakes1/2 cup shelled unsalted peanuts

Cook the pasta in a large pot of water according to the directions on the package. Drainand rinse with cold water. While the pasta is cooking put the broccoli in a steamer basketover a large pot of boiling water and steam it for 3 minutes. Add the snow peas and sugar

snap peas and steam for 2 minutes more.

Toast the peanuts in a dry pan over a medium heat until they become fragrant, about 3minutes. Set them aside to cool. Make the sauce by pureeing the peanut butter, soysauce, water, vinegar, lime juice, scallion, ginger, sugar and red pepper flakes in a foodprocessor or blender until smooth.

Right before serving, toss the pasta with 3/4 cup of the peanut sauce. Divide into 6 servingbowls and top each serving with the vegetables. Drizzle the remaining sauce over thevegetables. Coarsely chop the peanuts, sprinkle them on top and serve.

Chickpea Curry

2 tablespoons vegetable oil2 onions, minced2 cloves garlic, minced2 teaspoons fresh ginger root, finely chopped6 whole cloves2 (2 inch) sticks cinnamon, crushed1 teaspoon ground cumin1 teaspoon ground coriandersalt to taste1 teaspoon cayenne pepper1 teaspoon ground turmeric2 (15 ounce) cans garbanzo beans

1 cup chopped fresh cilantroCooked Rice

Heat oil in a large frying pan over medium heat, and fry onions until tender. Stir in garlic,ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, and turmeric. Cook for 1 minuteover medium heat, stirring constantly. Mix in garbanzo beans and their liquid. Continue tocook and stir until all ingredients are well blended and heated through. Remove from heat.Stir in cilantro just before serving, reserving 1 tablespoon for garnish. Serve over cookedrice.Chickpea & Sweet Potato Coconut Curry (from www.frugalabundance.com)

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2 tablespoons butter or peanut oil1/2 cup chopped onion (or 2 tablespoons dry onion--reconstituted and well drained)1 teaspoon EACH turmeric, cumin, & coriander OR 1 tablespoon curry powder1/4 teaspoon EACH red pepper flakes, cinnamon & ground cardamom (or allspice)15 ounce can chickpeas, drained and rinsed15 ounce can sweet potatoes, drained and rinsed

1 tablespoon lemon juice or 1 teaspoon mild vinegar1/3 cup unsweetened coconut shreds1 cup vegetable broth (may be prepared with broth powder or bouillon cubes)Cooked rice or couscous

Begin by chopping your fresh onion or reconstituting your dry onion by soaking it in warmwater to cover; drain well. Next measure all of the seaonings and place them in a smallcup. Set this aside. Open up the chickpeas and sweet potatoes. Drain them in a colanderin the sink. Run water over them if possible, to remove as much of the salt and sugar asyou can. Measure the lemon juice or vinegar, the coconut and vegetable broth. Set allthese aside. You're doing all of this prep-work first because the actual cooking goes so

fast.

Measure the butter or peanut oil into a large skillet. Add the onion and fry until it begins tobrown lightly. This will take only a minute or two with rehydrated onion, or about 5 minuteswith fresh onion. All at once add the seasonings to the hot skillet. Stir until the onion iscoated with the seasonings and they begin to put forth their odor. Add the remainingingredients including the chickpeas, sweet potatoes, lemon juice or vinegar, coconut andvegetable broth. Stir so the seasonings dissolve into the broth and coat the solids. Bringthe curry to a gentle simmer. Cook, stirring frequently, until the liquid is slightly thickenedand the seasonings have permeated the dish. This will take about 10 minutes ofsimmering, maybe less if your heat is high.

Serve over prepared rice or couscous. Offer stewed apricots and fresh yogurt on the side.Apricots lend the perfect note of sweet & tangy, while the yogurt offers cooling relief toheat in this curry. To stew apricots place 1/2 to 1-cup of dry apricots into a saucepan.Cover with water. Simmer until the water is almost gone. This takes 10 to 20 minutes,depending on how high the heat source is. Set the apricots aside to cool and then servewith the curry. I would prepare the apricots before the curry. The curry ingredients can beprepared and measured while the apricots simmer.

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Other Main Dishes

Baked Apple Pork Chops

Desired number of Pork Chops1 to 2 tsp vegetable oil

Per Pork Chop:1 tbsp brown sugarSalt and pepper to taste tsp ground cinnamon tsp ground nutmeg1 tbsp butter1 tart apple, peeled, cored and sliced

Preheat oven to 350. Place oil in a skillet. Brown each pork chop lightly in oil. Place porkchops in a greased, oven safe dish. In a small skillet or sauce pan, combine remainingingredients. Cook until apples are just tender. Pour sauce and apples over chops. Bakecovered for 30 to 45 minutes or until chops are done. Cooking time will vary based on

thickness of the pork chops.

Pork Chop and Apple Skillet

4 pork chops1 onion chopped2 cups mushrooms, sliced2 tablespoons basalmic vinaigrette dressing1 1/2 cup rice, uncooked1 can condensed chicken broth1 cup water2 red apples, sliced1 teaspoon thyme

1. Spray nonstick skillet with cooking spray. Add chops and cook on medium-high heat 4min. on each side until browned.2. Add onion, mushrooms, and dressing. Cook an additional 3 minutes.3. Stir in rice, broth, water, apples, and thyme. Reduce heat to medium and simmer 10minutes or until heated through.

Tuna Melts

2 cans tuna, drained1/3 cup mayonnaiseChopped onion and celery, as desired (optional)Seasonings (salt, pepper, garlic, etc to taste)6 English Muffins, split and toasted2 to 3 tomatoes, cut into 12 slices12 slices of American or other cheese of choice

Mix tuna, mayo, onion, celery and seasonings in a small bowl. Place a dollop of tunamixture on each muffin half, dividing evenly between the 12 halves. Place a tomato sliceon each muffin, and top with a cheese slice. Bake in a 400 degree oven for 8 to 10minutes or until cheese is melted and tuna mixture is warmed.

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Meatloaf

1 lb Ground Beef1 egg cup milk cup ketchup1 tbsp Worcestshire sauce1 chopped onion or minced onion to tasteSeasonings to taste (salt, pepper, garlic, chives, Cavenders Greek Seasoning) to cup oatmeal

Additional Ketchup for top (optional)Bacon slices for top (optional)

Mix all ingredients, except Oatmeal. Add oatmeal until mixture achieves desiredconsistency. Place in greased loaf pan or other small pan. Add additional ketchup andbacon for top if desired. Bake at 350 degrees for about 45 minutes or until well cooked.

Sweet-Spicy Chicken Wings

2 pounds chicken wings, separated at joints, tips discarded1/2 cup Louisiana-style hot sauce1/4 cup butter1/3 cup honeyGarlic salt and black pepper to taste1/4 teaspoon cayenne pepper, or to taste

In a saucepan over medium heat, mix the hot sauce, butter, honey, garlic salt, blackpepper, and cayenne pepper. Simmer about 10 minutes, until blended and heated through.Pour the sauce over the chicken wings and stir to coat. Preheat an outdoor grill for highheat. Lightly oil the grill grate. Grill the chicken 8 to 12 minutes on each side, or until juicesrun clear. (You can deep fry or bake the chicken instead if you want to, but it is best whengrilled. May want to make two batches of sauce to have one for marinating for a while,and one for basting.)

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Salmon-Broccoli Crepes(note this is time consuming and a little difficult. It took close to an hour to prepare, startto finish)

12 crepes (see below for recipe)

1/4 cup chopped onion1/4 butter or margarine1/4 cup flour1/4 tsp salt2 1/4 cups milk2 cups (8 oz) shredded cheddar cheese10 oz. frozen chopped broccoli1 14 oz. can salmon, drained and deboned

Prepare crepes, set aside. In sauce pan, melt butter and cook onion until tender but notbrown. Stir in flour and salt. Add milk. Cook and stir until thick and bubbly. Add cheese; stir

until melted. Remove from heat. Cook broccoli according to package directions. Drain andcut up any large pieces. Fold in salmon and 3/4 cup of sauce. Spoon about 3 tbsp. ofsalmon mixture on to each crepe and roll up. Place in 913 baking dish seam side down.Pour remaining sauce over crepes. Bake at 375 for about 15-20 minutes, or until heatedthrough and slightly brown on top.

Crepes1 cup all purpose flour1 1/2 cups milk2 eggs1 tbsp. cooking oil1/4 tsp. saltIn a bowl, combine all ingredients and beat with mixer until well blended and no lumpsremain. Heat a small (6-8 inch) lightly greased skillet. Remove from heat and spoon inabout 1/4 cup (or slightly less) batter; tilt skillet to spread evenly. Return to heat and brownlightly on both sides. Repeat with remaining batter to make 12 crepes, greasing skilletoccasionally

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Greek Spaghetti Squash Toss

1 spaghetti squash, halved lengthwise and seeded2 tablespoons vegetable oil1 onion, chopped1 clove garlic, minced1 1/2 cups chopped tomatoes3/4 cup crumbled feta cheese3 tablespoons sliced black olives2 tablespoons chopped fresh basilOptional -- 1/2 lb cubed chicken or shrimp, cooked

Preheat oven to 350 degrees. Lightly grease a baking sheet. Place spaghetti squash cutsides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, oruntil a sharp knife can be inserted with only a little resistance. Remove squash from oven,and set aside to cool enough to be easily handled. Meanwhile, heat oil in a skillet overmedium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stirin the tomatoes (and meat or seafood if using), and cook only until tomatoes (and meat or

seafood) are warm. Use a large spoon to scoop the stringy pulp from the squash, andplace in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil.Serve warm.

Ground Beef Stroganoff

2 lbs ground beef1 onion, chopped1-2 cloves of garlic, minced (Or use equiv. amount of minced garlic from a jar)1 can sliced mushrooms, drainedSalt and pepper as desired

2 cups beef bullion, or 2 cups water plus 2 beef bullion cubes cup tomato paste1 cups sour cream mixed with cup flour

Brown ground beef. Add onions, garlic and mushrooms. Sautee until onion is goldenbrown.

Crock pot method: Place all items in crock pot and stir well. Cook on low for 6-8 hours.

Stove top method: Combine beef mixture and all items except sour cream/flour mixtureand simmer until well-heated. Add sour cream and continue cooking until just heatedthrough.

Serve over hot buttered egg noodles. Serves about 6.

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Ham Balls

1 lb ground ham loaf (or use lb ground ham and lb ground pork)1 cup bread crumbs2 eggs, beaten to 1 cup milkSauce:

1 cup brown sugar1 tsp dry mustard (or use yellow mustard if no dry mustard available) cup vinegar cup water

Mix meat, bread crumbs, and eggs. Add milk until mixture achieves a consistency that iseasy to form into balls. Form into medium size balls should fill a 9x13 pan. Combinesauce ingredients until sauce is dissolved. Pour over ham balls. Bake at 350 for 45 min.to an hour, basting occasionally.

Salmon Patties

1 (14.75 ounce) can salmon2 tablespoons butter1 medium onion, chopped2/3 cup cracker crumbs2 eggs, beaten1/4 cup chopped fresh parsley1 teaspoon dry mustard3 tablespoons shortening

Melt butter in a large skillet over medium- high heat. Add onion, and cook until tender.

Drain the salmon, reserving 3/4 cup of the liquid. Flake the meat. In a medium bowl,combine the onions with the reserved salmon liquid, 1/3 of the cracker crumbs, eggs,parsley, mustard and salmon. Mix until well blended, then shape into six patties. Coatpatties in remaining cracker crumbs. Melt shortening in a large skillet over medium heat.Cook patties until browned, then carefully turn and brown on the other side. Serve onwhole wheat buns.

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Index of Main Dish Recipes

African Chow Mien.......................................................8Aromatic Noodles with Lime-Peanut Sauce...............32Baked Apple Pork Chops............................................34Baked Potato Soup........................................................4BBQ Chicken Pizza.....................................................22Beef Enchilada Casserole............................................26Beef Florentine............................................................18Beefy Cabbage AuGratin..............................................9Best Broccoli Cheese Soup (from Allrecipes.com).. .. ..4Black Bean and Salsa Soup...........................................3Bubble Pizza................................................................23Cavatini with Pepperoni..............................................19Cheese Stuffed Meatballs............................................21Cheeseburger Soup........................................................5Cheesy Tuna Puffs......................................................15Chicken \.....................................................................21Chicken and Stovetop Stuffing Casserole...................12

Chicken Bruschetta Bake............................................23Chicken Casserole with Noodles or Rice......................9Chicken Enchilada Casserole......................................26Chicken Rolls..............................................................14Chicken-Spaghetti Bake..............................................14Chickpea & Sweet Potato Coconut Curry (from

www.frugalabundance.com)...................................32Chickpea Curry...........................................................32Chinese Crock Pot Dinner...........................................31Creamy Garden Spaghetti...........................................20Crock Pot Lasagna......................................................24Curried Chicken and Broccoli.....................................30Curried Seafood Bake.................................................16Deluxe Baked Macaroni and Cheese..........................15

Egg, Shrimp and Rice Bake........................................11English Muffin Pizzas.................................................21Fiesta Casserole...........................................................29Gluck...........................................................................13Greek Spaghetti Squash Toss......................................37Ground Beef Stroganoff..............................................37Ham Balls....................................................................38Hashbrown Potato Casserole.......................................10Hearty Bean Casserole..................................................9Heavenly Potatoes and Ham.......................................13

Hungarian Noodles........................................................8Italian Pasta Bake........................................................22Kirstens Shepherds Pie.............................................17Lasagna Alfredo Roll-Ups..........................................20Meatloaf......................................................................35Melanie's Black Bean and Corn Enchiladas................29Mexican Baked Fish....................................................25Mexican Meatloaf.......................................................27Oaxacan Black Beans..................................................29Pad Thai.......................................................................31Pizza Burgers...............................................................23Pork Chop and Apple Skillet.......................................34Potato Cheese Soup.......................................................6Quick Ham and Cheese Bake......................................10Salmon Fettuccine.......................................................24Salmon Patties.............................................................38Salmon-Broccoli Crepes.............................................36

Salsa-Beef Skillet........................................................28Seafood Enchiladas.....................................................27Simple Spinach Lasagna.............................................19Six Can Chicken Tortilla Soup......................................3Sorta Lasagna..............................................................18Sour Cream Chili Bake...............................................12Spinach and Brown Rice Casserole............................16Summer Pasta Salad......................................................7Sweet N Sour Pork......................................................30Sweet-Spicy Chicken Wings.......................................35Taco Pie.......................................................................28Taco Skillet Lasagna...................................................25Taco Tot Casserole......................................................28Tacos with Chicken and Black Beans.........................25

Tator Tot Casserole.....................................................14Tomato & Spinach Pasta Toss from \Kraft Food and

Family\....................................................................22Tonys Chili...................................................................3Tropical Chicken Pasta Salad from Maren Quickert....6Tuna Melts...................................................................34Tuna Noodle Casserole...............................................15Turkey or Chicken Tetrazzini.....................................11Turkey Pumpkin Chili...................................................5urkey............................................................................10

kirsten's recipes -- all main dishes updated

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