meat and main dishes

Casserole--1 large can tomatoes, crushed
1 can cream of mushroom soup
6 boiled eggs, sliced in round slices
1lb Sharp cheddar cheese
1 8oz or 16oz macaroni
1 stick oleo
1 cup chopped celery
1 large onion chopped
1 bell pepper
1 jar red pimento
Boil macaroni, drain. Add other ingredients.
Bake 350 degrees for 1 hr. and 15 minutes

Crockpot Dinner

2 o 3 pounds cube steak browned

6 med. potatoes, peeled and sliced

2 jars Heinz brown gravy ( 12oz) each

Layer meat and potatoes, adding gravy to each layer. Top with gravy. You may add 1/2 jar water. Cover and cook on low 6 to 8 hours (high 3 to 4 hours). Season as desired. Serve with side dish vegetables

Chicken casserole
4 large chicken breasts, cooked & shredded or cubed
1 can of cream of chicken soup
8 oz of sour cream
1cup of cooked rice cooked in the chicken broth with a chicken bouillon OR
1 cup of broth; 1/3 cup minute (precooked rice) and a chicken bouillon cube melted(easier)
1/3 cup chopped onions sauted
1 cup shredded cheese
one sleeve of crushed ritz crackers or about that many of cheeze its
2/3 stick margarine or butter
poppy seeds
Mix ingredients together except for the crackers, poppy seed & margarine which should be mixed together separately. Top with the buttered crackers & then sprinkle with poppy seeds. Bake at 350 degrees for 30 minutes.

Pronto Pasta Italiano
1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner
1 lb. lean ground beef
1 jar (15 oz.) pizza sauce
1/2 cup KRAFT Shredded Pizza! Four Cheese
PREPARE Dinner as on directed on package. Meanwhile, brown meat in large skillet; drain, if necessary.

Add dinner and pizza sauce; mix lightly. Sprinkle with shredded cheese; cover. Reduce heat to low; cook 2 min. or until shredded cheese begins to melt

Hash Brown Potatoes
1 teaspoon vegetable oil
1 teaspoon unsalted stick margarine
1 pound 4 ounces peeled cooked all-purpose potatoes, cut into 1/2" cubes
1 cup minced onions
1/2 cup chicken broth
1/2 teaspoon salt
1/8 teaspoon black pepper

In large nonstick skillet, heat oil and margarine over medium heat; add potatoes
and onions, cook 5 minutes. Add broth, salt and pepper. Reduce heat and cook 15
minutes longer, patting the potato and onion mixture down and turning it over
as it forms a crust.

Broccoli Rice and Chicken

2 pounds chicken tenders or boneless chicken breasts cut in strips
1 1/4 cups uncooked converted rice
1 package Cream of Broccoli Soup Mix
1 1/2 cups chicken broth
pepper, to taste
Place rice in a lightly greased slow cooker/Crock Pot. Sprinkle with pepper. Top with chicken pieces. Mix together the soup mix and broth. Pour over chicken and rice. Cover and cook on low for 6 to 8 hours

Chicken Stroganoff - Crockpot Method
1 pound frozen boneless skinless chicken breasts
1 can fat free cream of mushroom soup
16 oz. carton fat free sour cream
1 envelope dry onion soup mix

Put frozen chicken in bottom of crockpot. Mix soup, sour cream,
onion soup mix and pour over chicken. Cook on low for 7 hours.
serve it over rice or noodles

COTTAGE PIE
2 tablespoons butter
1 pound ground beef
1 medium onion, chopped
1 medium green pepper, chopped
2 cups instant mashed potatoes
1 teaspoon salt
1/4 teaspoon pepper

1 cup shredded cheddar cheese

Melt butter in skillet over medium heat; add beef, onion and green pepper. Cook until beef is no longer pink and onion and pepper are tender. Prepare mashed potatoes according to package directions; season with salt and pepper. Spoon meat mixture into a 1 1/2 quart baking dish. Cover with thick layer of potatoes,; top with cheese. Bake at 350 degrees 20-25 minutes or until heated through and cheese is melted.

CROCKPOT ROAST DINNER
3 cups baby carrots, rinsed
4 large potatoes, peeled and sliced
1 large sweet onion, sliced
2 tablespoons salt
2 tablespoons pepper
3 cups water
1/2 cup Worcestershire sauce
3-4 pound boneless chuck roast

Place carrots in crockpot. Place potato slices on carrots and top with sliced onion, reserving several slices of onion. Add 1/4 cup Worcestershire sauce, one tablespoon each of salt and pepper and water to cover vegetables. Rinse roast and rub with remaining salt, pepper and Worcestershire sauce. Place roast on top of vegetables and put remaining slices of onion on top of roast. Cover and cook on LOW 7-8 hours.

Applebee's-Style Baby Back Ribs

1 lb racks of baby-back pork ribs, cut in half
1 cup ketchup
1/4 cup apple cider vinegar
3 tablespoons dark brown sugar
3 tablespoons worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon salt

Place ribs in a large pot and fill pot with enough water to cover ribs.
Bring water to a boil, reduce heat, cover and simmer for 1 hour, or until ribs are fork tender.
While ribs are boiling, combine remaining ingredients in a medium saucepan and bring to a boil.
Reduce heat and simmer, uncovered, stirring often, for 30 minutes or until slightly thickened.
Place boiled ribs, meat side down, on a broiler pan.
Brush with half the sauce mixture and broil 4" to 5" from heat for 6-7 minutes.
Turn ribs over, brush with remaining sauce, and broil additional 6-7 minutes, or until edges are slightly charred.
If you like your ribs falling off the bone, add 1 cup of apple cider vinegar to water before placing ribs to boil.

Meatloaf recipe.
2 pounds ground beef
2 eggs
1 cup bread crumbs
3/4 cup ketchup
1 tsp Accent (I don't add this)
1/2 cup warm water
1 pkg. Lipton's onion soup mix
mix thoroughly. put into loaf pan,
cover with 2 strips of bacon, if you like that flavor.
pour over all one 8-oz. can tomato sauce.
bake one hour at 350 degrees.

Omelet In A Cup
1 can of buttermilk flaky biscuits
4 already cooked sausage patties
1/2 cup chopped onions, tomatoes and peppers
1/2 cup egg beaters
1/2 cup shredded chedder

Preheat oven to 350. Take one biscuit and put it a part to make two. Take and put in a muffin tin that you have sprayed with a non stick oil. Layer crumbled sausage, pepper, onion and tomato mixture , and sprinkle with chedder cheese. Pour egg beaters over the top until absorbed. Bake in oven 8-12 minutes until eggs are set in the middle...let cool and remove from pan...serve with a sprinkle of tomato garnish

Kentucky Fried Chicken - very close to the Colonel's
3 cups self-rising flour
1 envelope tomato cup o' soup powder
1 teaspoon salt
2 packages Good Seasons Italian dressing
¼ lb butter, melted

Shake chicken in a plastic bag with the above ingredients. Bake in 350F oven for 40 minutes, or until largest piece is tender

ROASTED CHICKEN WITH BLACK EYE PEA SALSA
1 ROASTED CHICKEN (GET FROM DELI OR ROAST YOUR OWN)
1 CAN OF MEXICORN
1 CAN OF BLACK EYE PEAS
1 TBS OF LIME JUICE
½ CUP OF CHOPPED TOMATOES, ONIONS AND GREEN PEPPERS
1/4 CUP OF LOW FAT ITALIAN DRESSING
1 TSP OF CHOPPED GARLIC

DRAIN BLACK EYE PEAS AND RINSE. DRAIN MEXICORN AND MIX WITH BLACK EYE PEAS
ADD LIME JUICE, TOMATOES, ONIONS AND GREEN PEPPERS
MIX WITH ITALIAN DRESSING AND GARLIC
LET CHILL FOR AT LEAST AN HOUR OR SO....SERVE SPOONED OVER HOT ROASTED CHICKEN...OR EAT BY ITSELF WITH ENDIVE LEAVES, LOW FAT CRACKERS

SASSY SEAFOOD GUMBO:
2 PACKS OF ALREADY COOKED WHITE RICE
4 TBS OF BUTTER
2 CANS OF CHICKEN GUMBO SOUP UNDILUTED
2 CUPS OF COOKED SPICY SAUSAGE CUT INTO ROUNDS
2 CUPS OF COOKED SHRIMP
1 BAG OF FROZEN NIBLET CORN
1 BAG OF FROZEN ONION AND PEPPER MIX
1 TBS OF MINCED GARLIC
1 CUP OF WATER
HOT SAUCE

SAUTE ONION AND PEPPER MIX, CORN AND SAUSAGE ROUNDS IN BUTTER WITH GARLIC.....TOSS IN RICE...ADD SOUP AND 1 CUP OF WATER WHEN BUBBLING...TOSS IN SHRIMP JUST TO HEAT ....SEASON WITH HOT SAUCE

Easy Pleasing Meatloaf
2 lb. lean ground beef
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup water
2 eggs, beaten
1/2 cup KRAFT Original Barbecue Sauce, divided

PREHEAT oven to 375°F. Mix all ingredients except 1/4 cup of the barbecue sauce.
SHAPE meat mixture into oval loaf in 13x9-inch baking dish; top with remaining 1/4 cup barbecue sauce.
BAKE 1 hour or until cooked through (160ºF).

Saucy BBQ Chicken & Potato Skillet
10 new red potatoes, halved (1 lb.)
2 tsp. oil
4 small boneless skinless chicken breast halves (1 lb.)
1 medium onion, sliced
2 cups frozen green peas
1/4 cup fat-free reduced-sodium chicken broth
1/4 cup KRAFT Original Barbecue Sauce
1/4 cup KRAFT CATALINA Dressing

PLACE potatoes in microwaveable dish; cover. Microwave on HIGH 15 min. or until tender.
MEANWHILE, heat oil in large nonstick skillet on medium-high heat. Add chicken and onions; cook 10 min. or until chicken is browned on both sides, turning chicken over after 5 min. and stirring onions occasionally.
ADD potatoes, peas, broth, barbecue sauce and dressing; mix well. Cover. Reduce heat to medium-low; simmer 5 min. or until peas are heated and chicken is cooked through

15 MINUTE ITALIAN CHICKEN AND RICE WITH VEGETABLES
1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into strips
3 cups cut-up fresh vegetables (broccoli, carrots and red pepper)
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
2 cups MINUTE White Rice, uncooked
1/4 cup KRAFT Zesty Italian Dressing
HEAT oil in large skillet on medium heat. Add chicken; cook and stir until lightly browned, stirring occasionally.
ADD vegetables; cook and stir 3 to 5 min. or until crisp-tender. Stir in broth. Bring to boil.
STIR in rice and dressing; cover. Reduce heat to low. Cook 5 min. or until liquid is absorbed and chicken is cooked through.

American Pan
1 pack hot dogs
1 can green peas (with the little onions is nice)
1 pkg. bacon
1 cup grated cheddar cheese

In a cast iron skillet, cook the bacon until about 3/4 done per package directions. Remove bacon and discard the grease. Place the hot dogs in the bottom of the skillet, cover with the peas. Lay the bacon across the top, and cover with the grated cheese. Cook thru till hot dogs are cooked and cheese is melted!

Cooklady Tuna Casserole
1 16 oz. pkg egg noodles, cooked
2 6 oz. cans tuna in water
1 can cream of mushroom soup
1 can milk
1 8 oz. processed cheese, diced
2 Tbls. real butter
1 small pkg. of potato chips, crushed
Cook egg noodles per pkg.

Drain water and add butter, cheese, milk, mushroom soup and tuna, mixing thoroughly.
When all is melted and to a good consistency (add milk as necessary) and pour into a 13x9 glass baking dish.
Top with crushed potato chips and bake 10-15 minutes at 325 degrees F. or until casserole is bubbly.

Mother's Casserole

1 large can tomatoes crushed

1 can cream mushroom soup

6 boiled eggs slice in round slices

1 lb Sharpe cheddar cheese

1 8 0z or 16oz macaroni

1 stick oleo

1 cup chopped celery

1 large onion chopped

1 bell pepper

1 jar red pimento

Boil macaroni drain add other ingredients bake 350 degrees for 1 hr. and 15 minutes

CHICKEN, BACON AND MUSHROOM RISOTTO
6 slices chopped bacon
1/2 onion, chopped
1/4 tsp. garlic salt
1 c. sliced mushrooms
1 c. cooked chicken
3 c. cooked risotto
2 tbl. butter
1 c. frozen English Peas

Cook chopped bacon and onions until bacon is done. Drain and add mushrooms, garlic salt and butter. Mix well and add chicken and English peas. Heat throughly and add cooked risotto. Continue to stir and heat until hot.

Hot Dog Dish
4 Knockwursts OR SMOKED SAUSAGE
4 servings instant mashed potatoes(cooked as directed on box)
grated cheddar cheese
mustard

Boil knockwursts approx. 5 minutes. Slice them down the middle and open them up(do not cut them completely in half). Spread desired amount of mustard on each. Top with mashed potatoes. Sprinkle with cheddar cheese. Bake at 400 degrees unitil cheese is slightly browm and crispy.

Porky Pig Pockets

1 tube of jumbo big flaky biscuits
2 cups of pre prepared bar b q shredded pork
1 cup already made cole slaw
1 cups shredded cheddar

Take 1 of the biscuits and put it into two parts. Flatten slightly. Put a tablespoon of bar b q pork, and top with cole slaw and cheese....to with other half of biscuit. Crimp edges with fork to seal. Brush top with butter and sprinkle with poppyseeds on top. Bake at 325 until biscuit is brown. Serve hot!!

SLOPPY JOE BAKE
1 POUND GROUND BEEF...COOKED AND DRAINED
1 CAN OF SLOPPY JOE SANDWICH SAUCE
1 CUP OF FROZEN CORN NIBLETS
1/2 CUP CHOPPED ONIONS
1 CUP SHREDDED CHEDDER CHEESE
1 CUP SHREDDED MOZZERELLA
2 CANS OF CRESENT DOUGH

HEAT OVEN AT 350.
LINE CASSEROLE WITH CRESENT DOUGH. BAKE FOR 8 MINUTES. COOK AND DRAIN BEEF WITH ONION. ADD SLOPPY JOE SAUCE. ADD CORN AND CHEDDER AND MIX TOGETHER. PUT INTO CASSEROLE PAN...SPRINKLE WITH MOZZERELLA AND RETURN TO OVEN AND BAKE FOR 10-15 MORE MINUTES UNTIL MIXTURE IS HOT AND BUBBLY.

Lazy Chicken
Make up one box of stove top poultry stuffing mix, but reduce the
amount of water BY 1/4 cup. Place in the bottom of a crockpot.
Place raw chicken pieces on top of the stuffing. Then spread 1 can of
Cream of Chicken or Cream of Mushroom soup over top of the chicken.
Turn crockpot to Low and let cook for 4 to 6 hours.

Mix ham, cream cheese, cheddar cheese, onions and peppers together. Take one biscuit and roll it out a little and put a dollop of the mixture in the center. Pinch edges together and brush with butter and roll in Parmesan cheese. Bake at 350 until lightly browned

Shrimp Creole
2 pounds med to small shrimp, peeled
1 29 oz. can tomato sauce, plus two cans of water
1 large onion, chopped
1 large bell pepper, chopped
1 cup chopped celery
2 bay leaves
1 tsp. garlic powder
2 Tbs. Old Bay Dash O' Lemon Seasoning Blend

Salt and Pepper to taste

Add everything except shrimp. Bring to a boil. Simmer for one hour. Add shrimp. Bring to a boil and simmer for 15 minutes.
Serve over rice.

Creole Ham and Shrimp Pie
1 deep dish pie shell
1 c. cooked diced ham
1 c. cooked, peeled shrimp, chopped
1 TBL hot sauce
1 tsp. garlic salt
1/2 tsp cayenne pepper
1 c. shredded sharp cheddar
1 small purple onion, chopped
3 eggs
1/4 c. milk
Mix ham, shrimp, hot sauce, garlic salt, pepper, cayenne pepper, shredded cheddar and onion together. Beat eggs and milk. Mix with the shrimp mixture and pour into a pie shell. Bake at 350 for 20 minutes uncovered until brown. Cover with aluminum foil and continue baking for an additional 15-18 minutes until a knife inserted comes out clean.

Poppyseed Chicken Salad with a Crunch
4 c. broccoli slaw
1 large red pepper diced
1 small bag shredded carrots
1 small can mandarin oranges, drained well
1 c. diced cooked chicken or turkey
1/4 c. honey roasted almonds
1 small container of plain yogurt
4 Tbl. poppyseed
2 Tbl. honey
Mix everything together except the almonds, yogurt and poppyseed and honey. In a separate bowl mix the yogurt, poppyseed and honey together. Add to the slaw mixture and mix well. Top with the almonds and enjoy

Cheesy Biscuits with a Surprise
1 can of flaky biscuits
1 c. chopped ham
1/2 c. cream cheese, softened
1/2 c. cheddar cheese
1/4 c. chopped green peppers
1/4 c. chopped onions
1/2 c. melted butter
1/2 c. Parmesan cheese
Mix ham, cream cheese, cheddar cheese, onions and peppers together. Take one biscuit and roll it out a little and put a dollop of the mixture in the center. Pinch edges together and brush with butter and roll in Parmesan cheese. Bake at 350 until lightly browned

Baked Fish In White Wine
1 pound Tilapia, Orange Roughy or any other type of thin fillets
2 or 3 tomatoes
1/4 cup white wine
1/2 cup shredded cheese (cheddar or Monterey jack)
2 TSP Italian breadcrumbs
Basil, salt & pepper

In 9"X11" greased baking dish (I use Pam but I'm sure butter or margarine will work too)
Place fish in dish, slice tomatoes and lay 2 overlapping slices on each piece of fish
Sprinkle with basil, salt and pepper and pour the white wine on top
Bake 20 minutes
Remove from oven and sprinkle with cheese, then breadcrumbs.
Bake another 10 minutes.

Crock Pot Roast
1 Soup (cream of chicken or cream of mushroom)
1 package of lipton onion soup mix
about two tablespoons of A1 stake sauce
about a half can of water
about two tablespoons of flour

Mix together in a crockpot add rost and cook for aleast 6 hours or
longer (on high for the first couple of hours)

You may add anything else you like.

Corny Shrimp Tarts
1/2 cup of bisquick
1/2 cup milk
1/4 cup sour cream
1/2 tsp of hot sauce
2 eggs
1 cup shredded chedder
1 cup of cooked chopped shrimp
1/2 cup of chopped red pepper
1/2 cup of chopped onions
1/2 cup of drained niblet corn

Heat oven to 400. spray mini muffin tin wiht cooking spray mix all of the above together...spoon into muffin tins and bake..for about 15-22 minutes.serve warm

ITALIAN CHICKEN

8 chicken breasts, boned

1-2 eggs

italian bread crumbs

1/2 cup vegetable oil

3 (8 oz.) cans tomato sauce

Salt, pepper and garlic to taste

1 Tablespoon basil

1 Tablespoon butter

Grated Parmesan cheese

Mozzarella cheese, thinly sliced

Dip chicken into beaten egg. Coat well, then roll in bread crumbs. Brown in oil. Drain chicken and place in casserole in a single layer. To oil left in skillet, add tomato sauce, seasonings, and butter. Simmer and pour over chicken. Sprinkle with Parmesan Cheese. Cover casserole and bake at 350 degrees for 30 minutes. Remove from oven; uncover and top with sliced mozzarella cheese. Return to oven for 10 minutes.

Tuna-Clam Tempter
1 19-ounce can chunky clam chowder soup
1 7-ounce can tuna, drained and flaked
1/2 cup cooked whole kernel corn
1/8 teaspoon hot pepper sauce
1 tablespoon cornstarch
2 tablespoons water
In saucepan, combine soup, tuna, corn and hot pepper sauce. Blend cornstarch and water until smooth; add to soup mixture. Heat until thickened, stirring often. Makes about 3 1/2 cups

Coconut Shrimp
1 pound shrimp, peeled and deveined
1 1/2 cup pancake mix
1 1/2 cup beer
1/2 cup all-purpose flour
2 cups fresh frozen coconut
Vegetable Oil
Wash shrimp with water and drain, leaving tails intact. Set aside. Combine pancake mix and beer in a small bowl, mixing well; set aside. Thaw coconut and crumble it on a plate; set aside. Dredge shrimp in flour and shake off the excess. Dip shrimp into beer batter and then into coconut. Pour oil into heavy saucepan, up to 3 inches of the pan. Heat oil to 350 degrees. Fry shrimp, 5 or 6 at a time in oil, about 45 seconds on each side or until shrimp are golden brown. Drain on paper towels and serve immediately. Yields 8 appetizer servings

One Bowl Chicken Pie
2 pouches of cooked chicken (Can be found next to the tuna)
2-3 boiled eggs, sliced
1 can cream of chicken soup
2 1/2 c. chicken broth
Pepper to taste
Mix all ingredients together and pour into a greased baking dish. It will be a little soupy
Topping 1 stick of butter 1 c. self-rising flour 1 c. milk
Melt butter and mix in self-rising flour and milk. Pour over chicken mixture. It will appear to have disappeared - but the the crust will rise as it cooks. Bake at 375 for one hour or until golden brown.
Receipe Note: You can also add 1 can of sliced or diced potatoes and a small can of mixed vegetables to make it more like chicken pot-pie.

Chili Sauce
2 cans (28 oz) Crushed tomatoes
3 medium onions, chopped
2 green peppers, chopped
1 red pepper, chopped
2 cups white sugar
1 cup white vinegar
½ teaspoon Cinnamon
½ teaspoon Ground clove
Turn all ingredients into heavy
kettle. Boil slowly stirring
frequently for 1 hour, until all
is of Chili Sauce consistency.
Pour into sterile jars and seal.

Note: I use food processor to
chop all ingredients very finely.
Fresh peeled tomatoes can be used
instead of canned tomatoes. Add
salt if using fresh tomatoes.

CROCKPOT BOSTON BUTT
Boston butt
1/2 cup water
1/4 cup white vinegar
2 tablespoons dry mustard
3 tablespoons brown sugar
3-4 tablespoons catsup
red pepper

Sprinkle red pepper on meat and rub in; place in crockpot. Mix rest of ingredients and pour over meat. Cook on HIGH all day. After it's done, leave in crockpot until it cools some. Shred meat and pour some of juice over shredded meat. Discard rest of juice.

CROCKPOT CHICKEN AND NOODLES
4 chicken breasts, boned
1 can cream of mushroom soup
1/4 cup flour
8 ounces sour cream
1 can cream of chicken soup
1 teaspoon sugar
1/2 teaspoon garlic powder
1 package noodles, cooked

Cut boned chicken breasts into strips. Place in bottom of crockpot. Combine soups, sugar and garlic powder. Pour over chicken. Cover and cook on HIGH 3-4 hours, or on LOW 7-9 hours. Combine flour and sour cream and stir into cooked chicken. Continue cooking 25-30 minutes, or until thickened. Serve over cooked noodles;

CROCKPOT BRUNSWICK STEW
1 pound ground beef, browned and drained
2 cans Castleberry barbecue pork
2 cans chicken
2 cans stewed tomatoes
2 cans creamed corn
1 large onion, chopped
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
1 small bottle hot ketchup

Mix all ingredients in a large crock pot. Cook on LOW all night. Easy, delicious and makes enough for a crowd.

Hash brown and Beef Bake
1- 24 oz. bag of hash brown potatoes frozen
1 cup of cream of onion soup
1 cup of sour cream
1 cup of chopped purple onions
1 cup of chopped red peppers
1 tsp. of garlic salt
2 cups of cheddar
1 lb. ground meat
Chopped Scallions

Mix the onions, peppers, garlic salt, sour cream, onion soup, hash browns, and cheese together. Cook and drain one pound of hamburger meat. Put half of potato mixture into casserole pan and top with half of beef. Top with the rest of potato mixture and finish off with the other half of beef. Sprinkle cheese and chopped scallions on top. Bake at 350 degrees tightly covered for 30-45 minutes..until mixture is hot and bubbly.

HICKORY BBQ BEEF SANDWICHES
1 boneless beef chuck shoulder pot roast
or bottom round rump roast (3-31/2 pounds)
1 medium onion, quartered
3 cloves garlic, peeled
3/4 cup water
1 teaspoon salt
1/2 teaspoon pepper

Cut beef into 4 even pieces. Place onion and garlic in 4 1/2 to 5 1/2-quart slow cooker; top with beef. Add water, salt and pepper. Cover and cook on HIGH 5 to 5 1/2 hours or on LOW 9 to 9 1/2 hours, or until beef is fork-tender. (No stirring is necessary during cooking.)

Remove beef; cool slightly. Strain cooking liquid; skim fat. Shred beef with 2 forks. Place beef in 2-quart microwave-safe dish; add 1/2 cup cooking liquid. Add 1 bottle (18 ounces) hickory barbecue sauce to beef; mix well. Cover and microwave on HIGH 6 to 8 minutes or until heated through, stirring once. Serve in onion rolls

CROCKPOT STUFFED GREEN PEPPERS
6 medium green peppers, tops removed and seeded
1 pound lean ground beef
1/2 cup raw rice
2/3 cup water
1/2 cup chopped onion
1/2 teaspoon salt
1/4 cup catsup
1 cup catsup
1/2 cup water

Wash and drain peppers. Salt cavity lightly. Combine ground beef and next five ingredients; mix well. Fill peppers and arrange in crockpot. Mix remaining catsup and water and pour over peppers. Cover and cook on LOW 6-8 hours.

CROCKPOT DRESSING
1 3-pound chicken, cooked and deboned
8 slices white bread, torn into pieces
1 8-inch skillet cornbread
4 eggs
2 cans cream of chicken soup
1 stick margarine
1 small onion, chopped
2 teaspoons sage
1/2 cup chopped celery
salt and pepper to taste

Add: 2 cans broth, if needed Mix all ingredients except margarine and broth. Pour into crockpot and dot with margarine. Cook 3-4 hours. Add broth if needed.

SOUTHERN BEEF TIPS AND RICE
1 pound sirloin beef tips
flour, sprinkled with seasoning salt and pepper to taste
1 large can cream of mushroom soup
1 small can mushrooms, drained
1/2 cup water
8 ounces sour cream

Roll beef tips in flour mixture. Add a small amount of oil, enough to coat pan, to a frying pan and brown tips over medium heat. Add water, soup, tips and mushrooms to crockpot, preheated to MEDIUM. After crockpot gets hot, turn down to LOW and cook about 6 hours. Add sour cream and stir before serving. Serve over brown or white rice

CROCKPOT LASAGNA
1 package regular lasagna noodles
1 pound ground beef or turkey, browned with 1 tablespoon minced
garlic (and other spices if desired)
1 jar spaghetti sauce
1 8-ounce package shredded mozzarella cheese
1 8-ounce container ricotta or cottage cheese

Optional: dried parsley, spices, fresh mushrooms

Layer dry lasagna noodles on bottom of crock pot (break noodles to fit curves of pot). Spoon half of cooked meat on top, spreading evenly. Pour 1/2 jar spaghetti sauce evenly on top. Add fresh mushrooms if desired. Spoon on a layer of ricotta or cottage cheese and cover with half of mozzarella cheese. Repeat to make second layer. Sprinkle dried parsley on top layer of mozzarella. Add more spices if desired. Cook on HIGH for 2-4 hours or on LOW for 6-8 hours.

SLOW-COOKER BARBECUE RIBS
4 pounds bone-in country-style pork ribs
2 teaspoons salt, divided
1 medium onion, chopped
1 cup firmly packed light brown sugar
1 cup apple butter
1 cup ketchup
1/2 cup orange juice
1 tablespoon A-1 steak sauce
1 teaspoon coarse ground pepper
1 teaspoon minced garlic
1/2 teaspoon Worcestershire sauce

Cut ribs apart, if necessary, and trim. Sprinkle 1 teaspoon salt evenly over ribs, rub in and set aside. Stir remaining ingredients together until blended. Pour half of this

KIELBASA CASSEROLE
1 package turkey or smoked kielbasa sausage
1 bag frozen Texas hash browns (with onions & peppers)
1 can cream of chicken or mushroom soup
1 can cheddar cheese soup

Cut sausage into chunks and put with rest of ingredients into greased crockpot. Stir and cook on HIGH 4-6 hours or on LOW up to 9 hours.

BUSY WOMAN'S ROAST CHICKEN
1 6-ounce package stove-top dressing
1 1/4 cups water
1/4 cup sauterne wine
12 carrots, peeled and cut into 2-inch pieces
4-5 pound roasting chicken
salt and pepper

Prepare dressing according to package directions with 1 1/4 cups water. Set aside to cool. When cool, stir in sauterne. Cook carrots in small amount of water for 5 minutes. Drain and place in crockpot. Rinse and dry chicken; stuff with dressing. Place on top of carrots. Sprinkle with salt and pepper. Cover and cook on LOW 6-8 hours, or until chicken is tender. If a browner chicken is preferred, place in baking pan and bake at 400 degrees for about 15 minutes. Slice chicken and serve with carrots. Makes 6-7 servings.

SPICY BUFFALO WINGS
3 pounds chicken drumettes, skinned if desired
1/2 cup butter
1/2 cup hot sauce
1 package onion soup mix
1-3 teaspoons ground red pepper
1 8-ounce bottle blue cheese salad dressing
Carrot and celery sticks

Spray crockpot with vegetable spray. Place chicken in crockpot. Melt butter. Stir in hot sauce, soup mix and red pepper, mixing well. Pour over chicken and stir to coat well. Cover and cook on HIGH about 4 hours. Serve with salad dressing and vegetables

SUCCULENT RIBS AND SAUERKRAUT
1-2 pounds pork riblets (country-style ribs)
14.5 ounce can shredded or chopped sauerkraut
salt, pepper and garlic powder to taste

Place riblets in crockpot and sprinkle with salt, pepper and garlic powder. Pour sauerkraut with juice over riblets. Cover and cook on LOW 10-12 hours

FAST& EASY MEAT BALLS
Make small balls from hamburger
meat. Place in casserole dish. put
sliced onion on top. Sprinkle with
black pepper. Pour one undiluted
can of tomatoe soup over all. Put
in oven,350F, uncovered, for 1/2
hour. Great with mashed potatoes,
noodles or rice. Open a can of
peas, and your meal is ready.
Freeze any leftovers in ziplock
bag for another day.

CHEDDAR POTATO
1 lb lean ground beef
1 cup chopped onion
3/4 cup A1 steak sauce
2 cups mashed potatoes
1 cup shredded cheddar
cheese

Cook & stir meat and onions
in a large skillet about 5 min.
Add in steak sauce and reduce
heat. Simmer for 10 min. Spoon
into 1 1/2 quart casserole.
Mix mashed potato & cheese.
Spread evenly over meat.
Bake at 350 for 15 min.

Honey-Lemon Chicken
1    Chicken - cut up
Mix in a bag:
flour, salt, pepper, paprika,
garlic, etc., (what ever spices
you usually use.)

Coat chicken (shake & bake style)
and put into a tin foiled pan.
Melt:
1/2   cup honey
1/2   cup butter or margarine
1/4   cup lemon juice
Pour over the chicken
Place lemon slices on top of
chicken (optional)
Bake 1 hour covered. 350F
Bake 15 minutes uncovered or
until golden brown.
While chicken is cooking, baste
once in awhile.

LITTLE MEAT MUFFINS

1 lb. ground beef + 1 10 oz. can
vegetable soup (condensed)Oven 350
degrees.Turn oven on. Mix meat w/
soup, pack into 10 greased muffin
cups. Set muffin pan on baking
sheet to catch drips.Bake 40-45
minutes.Let stand 10 minutes
serve, children love this !!

PORK CARNITAS
Mix dry rub seasonings together.
1 T paprika
1 T garlic powder
1 T thyme
1 T rosemary
1 T fresh ground black pepper

Apply dry rub liberally to pork tenderloin (2 12oz tenderloins) overnight or two hours ahead and refrigerate.
Pre heat a large sauté pan to high heat. Add 2 tablespoons olive oil and sear pork tenderloins for 2 minutes on all sides. Once tenderloins are browned on all sides remove and allow to rest for two minutes. Slice pork into 1/2 inch slices.

Preheat sauté pan. Add 1 tablespoons olive oil. Add pork along with some of the drippings from meat, cumin (1Tbsp) and garlic (2 heads caramelized). Sauté on medium heat for 2-3 minutes. Add lime juice (3 limes), cover and simmer for 2 minutes.
Serve with warm flour tortillas.

Or as I did served over very samll semolina pasta or rice and used a can of chicken broth ............thickened with corn starch..

CHILI
2 LBS. HAMBURG (GROUND BEEF)
2 medium onions (chopped)
3 cloves garlic (minced)
3 stalks celery (chopped)
1 green pepper (chopped)
Saute all above in olive oil until hamburg is browned and veggies tender. Drain fat if there appears to be an excess.

Then add:
1 qt. KITCHEN BASICS BEEF FLAVORED STOCK
2 16 oz cans stewed tomatos
3 cups (24 oz) tomato juice
1 tblsp brown sugar
3 tblsp (4 if you like hotter) chili powder
1/4 tsp cumin
2 -16 oz cans kidney beans (can substitute pink)

(in place of 2 cans stewed tomatoes and tomato juice, you can replace it with 1 - 16 oz can stewed tomato and 2 - small cans of tomato sauce - I make mine as directed above, however, with tomato juice)

BRING TO BOIL, REDUCE HEAT, COVER AND SIMMER FOR 90 MINUTES OR MORE.........
(I've not made this in crock pot but see no reason not too........would simmer longer).....

Orange Glaze Ham.
1 (3 to 4-pound) fully cooked boneless cured ham
1 cup orange juice
1/4 cup firmly packed brown sugar
1/4 cup country-style Dijon mustard
1/4 cup honey
1/2 teaspoon liquid smoke
Heat oven to 350°F. Place ham into ungreased 13x9-inch baking pan. Pour orange juice over ham.

Combine remaining ingredients in medium bowl. Spoon sauce over entire ham. Bake, basting every 15 minutes with pan juice, for 70 to 80 minutes or until heated through. Serve ham with pan juices.

SHRIMP SUPREME PASTA
1 box fettuccine
2 pounds shelled shrimp
1 bunch chopped green onions, including part of green tops
2 cloves garlic, crushed or chopped
1/4 cup butter
1/4 cup flour (or cornstarch)
1 large can evaporated milk, divided (or heavy cream)
2 cups grated Velveeta cheese
10 ounce Diet Rite white grape soda(or fruit-flavored water, or wine if you prefer the taste)

Cook, drain and set aside fettuccine. Melt butter in a wok and sauté shrimp, onions and garlic just till shrimp turn pink; remove from wok. Mix 1/2 cup milk with flour (or cornstarch) and cook, stirring, until lumps disappear. Add rest of milk and stir until mixture thickens. Add cheese, remaining liquid and shrimp. Cook over low heat, stirring, until cheese melts completely. Add more liquid if mixture is too thick. Serve over prepared fettuccine

Easy Cheesy Calzones
1/2 lb. of sausage...cooked and drained
1/3 cup onion
1/3 cup of red bell pepper
1/3 cup of black olives
1/2 cup sliced mushrooms
1/3 cup of green bell pepper
1 can of flaky buttermilk biscuits
1 cup of blended Italian cheese
1 1/2 cup of tomato sauce

Cook sausage and drain...saute onions, peppers, mushrooms, and olives. Mix sausage and veggie mixture together and add spaghetti sauce. Separate biscuits in half. Spoon mixture on top of one half of biscuit and then top with cheese. Top with other half of biscuit and crimp edges all around. Pick with fork....bake at 375 degrees until golden brown. Serve with warm spaghetti sauce

Skillet Barbecued Pork Chops

1/3 cup honey
1/3 cup barbecue sauce
1/3 cup Italian dressing
1 teaspoon chili powder
4 boneless pork chops, 1/2 inch thick (about 1 pound

In a large resealable plastic storage bag, combine the honey, barbecue sauce, Italian dressing, and chili powder; mix well.
Add the pork chops to the marinade; seal bag, shake to coat the meat well then refrigerate for 1 hour.
In a large skillet, cook the pork chops with the sauce mixture over medium-high heat for 3 to 4 minutes per side, or until no pink remains. Serve topped with the sauce.

Crispy Chicken A La Onion
1/2 cup butter
1 Tbs. of Worcestershire sauce
1 tps. of cajun mustard
1/2 tps. of garlic salt
4 boneless chicken breast
1 6oz. can of Durkes French Fried Onions
12 Ritz crackers crumbled
1/2 cup Parmesan cheese

Melt butter and add Worcestershire sauce, mustard, and garlic salt. Crunch up onion rings, crackers, and cheese. Dip chicken in butter mixture and then dip in cracker mixture. Bake at 350 degrees for 30-35 minutes until the juice runs clear.

White Chili

2 large chicken breastscut in 1 inch cubes
1 clove garlic-minced
1 cup chopped onions
2 ½ cups chicken broth
2 (4.5 oz) cans chopped green chilies ( mild, drained)
½ -1 teaspoon. cumin powder
2-3 tsp. lime juice
2 (15 oz) cans great northern beans (drained and rinsed) I did not drain or rinse mine
1 large green pepper, chopped
2 oz. Monterey Jack cheese, shredded

Spray large dutch oven pan. Heat and cubed chicken and stir unto no
longer pink. Add garlic, onions, green pepper. Sauté until tender. Add chicken broth,
chilies, beans, cumin and lime juice. Bring to boil. Simmer at least 20 min.
To serve. Place 1-2 Tablespoons cheese on bottom of soup bowl. Ladle
In chili. Garnish with sour cram and salsa if desired.

Cheesy rice and black eye pea casserole
4 cups of cooked rice
1 cup of black eye peas cooked
(If canned, rinse and drain before using)
1 pound of cooked and drained spicy sausage
1/4 cup of chopped onion
1/4 cup chopped red peppers
1/4 cup chopped green pepper
1/4 tsp of garlic salt
2 cups shredded chedder
1 tbs of butter

Sautee onion, peppers in butter and garlic salt. Toss in cooked sausage and heat. Add cooked rice and black peas. Pour half of mixture into collking dish. Top with one cup of cheese. Put the other half of rice and pea mixture on top and sprinkle the rest of cheese over the top layer. Bake on 350 degrees for about fifteen minutes until cheese is hot and bubbley

Meat Pies

1 package of Puff Pastry ( In frozen section)
1 lb. of sausage- cooked and drain
8 oz. cream cheese
dash of hot sauce
egg whites
poppy seeds

Roll out a sheet of pastry and cut out a circle with a cookie cutter. Cook your sausage and drain it...while it's hot stir in the cream cheese and add a dash of hot sauce to taste. Spoon the mixture onto the pastry and fold it up in a half moon shape. Seal the edges and brush with egg whites. Sprinkle a few poppy seeds on top and bake until golden brown at 350 degrees.

CHICKEN PARMESAN
4 Boneless, Skinless Chicken Breasts
1 egg, slightly beaten
3/4 cup Italian seasoned dry bread crumbs
1 jar (26-28 oz) pasta sauce
1 cup shredded mozzarella cheese (about 4 oz.)

Preheat oven to 400. Rinse fresh chicken under cold water, or remove protective ice glaze from frozen chicken by holding under lukewarm running water for 1-2 min. Dip chicken in egg, then bread crumbs. Arrange chicken in 13x9-inch baking dish. Wash hands after handling chicken. Bake uncovered 20 min (30 min if using frozen chicken). Pour pasta sauce over chicken, then top with cheese. Bake 10 min or until chicken reaches 170 degrees and is no longer pink.

CHEDDAR BISCUITS
2 cups Bisquick
2/3 cup milk
1/2 cup shredded cheddar cheese
1/2 cup melted butter
1/4 teas. garlic powder

Heat oven to 450. Mix bisquick,milk and cheese until a soft dough forms. Drop by spoonfuls onto an ungreased cooking sheet. Bake 8-10 min. until golden brown. Mix butter and garlic and brush on warm biscuits.

Stuffed French Bread

2 loaves of french bread uncut

16 oz. of cream cheese

1 cup mayo

2 ounces of pimentos, drained and chopped

one package Italian salad dressing mix

1- 21/2 oz. of dried beef

Cut each loaf in half lengthwise to stuff. Remove some of the inside of the bread to make room for stuffing. Combine all of the ingredients and mix well. Fill the hollows in the bread with the mixture..reassemble the bread into loaves.

Brush top of loaves with butter and sprinkle Parmesan on top...bake at 350 degrees until lightly browned

CHICKEN BREAST CASSEROLE
4 whole chicken breasts
8 slices bread
2 eggs
2 cans cream of chicken soup
2 cans cream of mushroom soup
1 small onion, finely diced
2 sticks margarine
1-1/2 cup Ritz cracker crumbs

Cook chicken breasts; cut into bite sized pieces; set aside. Cut bread in large cubes; set aside. In large bowl, mix eggs, soups, onion and 1 stick margarine; fold in bread and chicken. Pour mixture into greased 8x12 baking dish; top with mixture of Ritz cracker crumbs and 1 stick melted margarine. Bake uncovered at 350 for about 45 min. Remove cover last 15 min to make cracker topping crunchy.

Yummy Pork Chops

4-6 pork chops
large head of cabbage
can of cream of mushroom soup
1 cup shredded cheese

Cut cabbage in about 1/8" chunks and place in casserole dish. Place pork chops seasoned with pepper on top. Pour soup over everything. Sprinkle cheese on top, cover and bake at 325 degrees until chops are tender (usually about 1 hr. depending on thickness of pork chops).

Don't-Wanna-Shop-Cook-or-Cleanup Stew
1 lb fully-cooked Smoked Sausage or Kielbasa, sliced into bite-sized pieces
2 (14 oz) cans cut green beans, undrained
3-4 medium sized red or white potatoes, diced into bite-sized pieces
black pepper

Place ingredients in a large pot on stove. Add salt and fresh black pepper, to taste. Cook over medium heat, stirring only occasionally, until potatoes are tender.

Mexican Pork Chops

4 boneless pork loin chops, 1/2-inch thick
1/2 teaspoon salt
1 teaspoon chili powder
1 30-ounce jar mild chunky salsa
1 15-ounce can kidney beans, rinsed and drained
1 10-ounce package frozen whole kernel corn, thawed
1/2 cup uncooked long-grain rice
1 cup shredded Mexican cheese blend
4 18x12-inch sheets of aluminum foil

Place one chop in center of each foil sheet. Sprinkle with salt and chili powder. Stir together salsa and the next 3 ingredients; spoon over chops. Bring up 2 sides of each foil sheet and double-fold with about 1 folds. Double-fold each end to form a packet. Bake packets at 450 degrees for 40-45 minutes. Sprinkle with cheese before serving.

Flour Tortilla Sandwiches
8 ounces sour cream
8 ounces cream cheese
1 1/2 cups grated American cheese
8 ounces mild salsa
1 small jar chopped olives
1 package flour tortillas

Mix the first five ingredients together until smooth. Spread 1-2 tablespoons of mixture on tortillas, roll up and chill in freezer. Slice each tortilla in 5-6 portions to serve.

CHEESE 'N WEINER CRESCENTS
8 large weiners
4 slices American cheese slices, cut in 6 strips each
1 (8-oz) can Pillsbury refrigerated crescent dinner rolls

Heat oven to 375. Slit weiners to within 1/2 inch of ends. Insert 3 strips cheese in each slit. Separate crescent dough into 8 triangles. Wrap dough over weiner keeping cheese up. Place on ungreased cookie sheet, cheese-side up. Bake for 12-15 min or until golden brown

Sour Cream Cornbread
1 cup all-purpose flour
1 cup yellow corn meal
2 Tsp sugar
2 tsp baking powder
1/2 tsp salt
1 egg, beaten
1 cup (8 oz) sour cream
1/3 cup milk
2 Tsp margarine, melted
2 Tsp chopped pimento
1 tsp minced dried onion

In a bowl, combine dry ingredients and mix well. Add remaining ingredients and stir just until moistened. Pour into a greased 8-in square baking pan. Bake at 400 for 20-25 min or until bread tests done. Cut into 9 pieces.

Enchilada Casserole

1 can chili with beans

2 cups sharp cheddar cheese, grated

1 large 12-ounce package Doritos ( save 2 cups for casserole topping)

10 to 15 oz. enchilada sauce

8oz. can tomato sauce

2 tbsp. onion, graded ( I cut onion up in my food chopper)

11/4 cup sour cream

For topping, set aside sour cream, 1/2 cup of the graded cheese, and 1/3 of the Doritos bag.

Grate a small onion and measure 2 tablespoons and set aside. Take remaining 6-cups Doritos and crumble with your hands into a mixing bowl.

Mix the onion, and all the other ingredients----except those for the topping----and place into an 8x1/2x11-Inch casserole dish.

Bake for 20 minutes at 375F

Remove casserole from the oven. Spread on sour cream . cover with Doritos, and sprinkle 1/2 cup cheese.

Bake for another additional 5 minutes and serve.

HEARTY POTATO CASSEROLE
2 lbs frozen hash brown potatoes
1/2 cup melted butter
1 tsp salt
1/4 tsp pepper
1/2 cup onion, chopped
1 can (10-1/2 ounces) cream of chicken soup
1 pt sour cream
10 oz sharp cheddar cheese, grated
2 cups crushed cornflakes or bread crumbs
1/4 cup melted butter, mixed with crumbs

Defrost hash brown potatoes and combine in large mixing bowl with 1/2 cup melted butter. Season with salt and pepper. Add chopped onion, cream of chicken soup, sour cream, and grated cheese. Blend thoroughly. Pour into buttered 3-qt casserole. Mix 1/4 cup melted butter with crumbs. Sprinkle over potato mixture. Bake at 350 for 45 min. For an entree, add 2 cups cooked diced chicken or ham to casserole.

FILLETS IN FOIL

2 Tbsp margarine or butter, melted
1 Tbsp lemon juice
1/8 tsp dried dill weed
2 Fresh frozen sole or flounder fillets
4 slices onion (1/4 inch thick)
1 medium potato, pared, cut lenthwise into 1/4-inch strips
1 medium carrot, cut into 1/8-inch slices
1/2 cup frozen italian green beans

Preheat oven to 425. Mix margarine, lemon juice and dill weed; reserve. Place each frozen fillet in center of individual piece of heavy-duty aluminum foil, 18x12 inches. Drizzle each fillet with a scant tablespoon margarine misture; top with 2 slices onion. Arrange potato and carrot on sides of fillets; top with beans. Seal foil tightly; place on ungreased cookie sheet. Bake until fillet flake easily with fork and vegetables are tender, 30-35 min.

SALSA MAC 'N CHEESE
1 lb ground beef
1 jar (16 oz) chunky salsa
1-3/4 cups water
2 cups elbow macaroni, uncooked
1/4 lb (12 oz) Velveeta cheese, cut up

Brown meat in large skillet; drain. Add salsa and water; bring to boil. Stir in macaroni, reduce heat to medium-low, cover with tight fitting lid. Simmer 8-10 min or until macaroni is tender. Add cheese; stir until melted.

Award winning crab cake recipe

1 lb. fresh lump crabmeat

1/4 cup minced green onion

1/4 cup minced red bell pepper

1 T. olive oil

1/2 cup Italian-seasoned breadcrumbs

1 large egg, beaten

1/4 cup mayo

1 T fresh lemon juice

1/2 tsp. old bay seasoning

1/4 tsp. pepper

dash of
Worcestershire sauce

2 T. butter

Saute green onion and bell pepper in hot oil in a large nonstick skillet 8 min. or until tender. (I must say I forgot to do this I just added it all together & it was great if you want to omit this step)

Stir everything together. I also added a piece of bread broken into little bits but this was not in the recipe.

Now the recipe said to shape mixture into patties - abt one heaping tablespoonful each and place on an aluminum foil lined baking sheet-cover and chill from 2 to 8 hours. Then melt butter and cook the patties in it.

This is what I did:

I rolled abt a tablespoonful of the mixture in cornmeal and fried them in olive oil until browned on both sides; then drained them on paper towel (no waiting time really needed).

Makes 24 crabcakes.

And this is the sauce recipe included called Creamy Caper Dill Sauce and it is every bit worth buying the capers and fresh dill for--it is also absolutely delicious:

3/4 cup mayo

1/2 cup sour cream

1/4 lemon zest

2 Tbsp. fresh lemon juice

1 Tbsp. drained capers

2 tsp. chopped fresh dill

1 tsp. dijon mustard

1/4 tsp. salt

1/4 tsp. pepper

Stir together all ingredients. Store sauce in an airtight container in refrigerator up to three or four days.

Complete Crockery Pot Dinner
This is the easiest dinner yet.

2 to 3 lbs. cube steak, browned

6 med. potatoes, peeled and sliced

2 jars Heinz brown gravy (12 oz. each)

Layer meat and potatoes, adding gravy to each layer. Top with gravy. You may add 1/2 jar water. Cover and cook on low 6 to 8 hours (high 3 to 4 hours). Season as desired. Serve with side dish vegetables

STOVE TOP Easy Chicken Bake
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can (10-3/4 oz.) condensed cream of chicken soup
1/3 cup Sour Cream
1 pkg. (16 oz.) frozen mixed vegetables, thawed, drained

HEAT oven to 400°F. Prepare stuffing mix as directed on package.
MIX chicken, soup, sour cream and vegetables in 13x9-inch baking dish; top with stuffing.
BAKE 30 min. or until chicken is cooked through.

Cheesy Garlic Chicken
4 boneless chicken breasts
1 medium tomato, chopped (I would use large--the more the better)
1 envelope of Lipton savory herb w/garlic soup
1/3 cup water
1 Tbsp. olive oil
1 cup shredded mozzarella cheese
1 Tbsp. grated parmesan cheese

Preheat oven to 400 degrees. In a 9x13 baking dish arrange chicken, top with
chopped tomato. Pour soup mix blended with water & olive oil over chicken.
Bake 20 minutes. Top with cheeses and back another 5 minutes or until
chicken is thoroughly cooked.
Changes I made slice the chicken into strips so it will get thoroughly
cooked.
At least one large tomato because the more the better! And I used the six
cheese italian cheese pkg (two cups) and I used it all--the more cheese the
better too!
Wow--this is delicious!!

Cheesy Sausage Bread
1 pkg of cornbread mix made according to direction
1/2 onion chopped
3 already cooked sausage patties
4 slices of swiss cheese
1 cup of shredded chedder

sautee onions and sausage together....put half of cornbread mix in pan. top with onions, sausage and swiss cheese. then put rest of cornbread mixture on top. bake at 350 for 20 minutes...then top with 1 cup of chedder cheese...finish baking until cheese melts....cut into squares and enjoy for breakfast, lunch or dinner!!

SPICY BUFFALO WINGS
3 pounds chicken drumettes, skinned if desired
1/2 cup butter
1/2 cup hot sauce
1 package onion soup mix
1-3 teaspoons ground red pepper
1 8-ounce bottle blue cheese salad dressing
Carrot and celery sticks

Spray crockpot with vegetable spray. Place chicken in crockpot. Melt butter. Stir in hot sauce, soup mix and red pepper, mixing well. Pour over chicken and stir to coat well. Cover and cook on HIGH about 4 hours. Serve with salad dressing and vegetables

100 Year Old Souffle
3 tablespoons butter
3 tablespoons flour
1 cup milk
3 eggs, separated
1/2 teaspoon salt
1 cup sharp cheddar cheese

Melt butter in a saucepan.
Sprinkle in flour.
Add milk.
Stir until thickened.
Add grated cheese.
Pour mixture over beaten egg yolks.
Fold in beaten egg whites.
Pour into buttered ramekins.
Run thumb around lip of ramekins.
Bake for exactly 30 minutes at 350 degrees.

Old Fashioned Fried Chicken
2 Chickens small
1 1/2 c Flour
1 ts Salt
1/4 ts Mustard,dry
1/4 ts Pepper
2 c Lard
--------- CHICKEN GRAVY ---------
2 tb Butter
1 tb Flour
3/4 c Chicken stock
1/4 c Light cream
Salt
Pepper
Cut each into 8 pieces, backbone removed (save liver and gizzard
for another use).
Wash each piece of chicken under cold running water.
Pat dry with paper toweling.
Place flour, salt, mustard, and pepper in a large paper bag.
Twist closed and shake to blend ingredients.
Drop the chicken pieces into the bag a few at a time and shake the
bag vigorously until each piece is thoroughly coated.
Remove the chicken pieces from the bag and shake off excess flour -
there will be plenty of it.
Then lay them side by side on waxed paper and place them near the
stove so that you can get to them easily when you start frying. Preheat oven to warm and in it place a large baking dish lined with
paper toweling.
Heat the lard in a heavy 10-12" skillet.
The fat should fill the pan to a depth of about 2 inches.
Add more lard if necessary.
Place over moderate heat and when the fat is hot but not smoking,
begin frying chicken.
Put in the thigh and legs first and cover the pan at once.
Let the chicken fry over moderate heat, lifting the cover
occasionally to check the process, and when deep brown turn - with a
wooden spoon, so you don't pierce the skin.
Cover and brown the other side.
As each piece is cooked, remove it, place it in the warm oven, and
put an uncooked piece in its place.
Cook all of the chicken in the same way.
Just remember that the white meat will take a little less time to
cook than the dark pieces.
Leave the chicken in the oven while preparing the gravy.

CHICKEN GRAVY Pour the frying fat from the pan, replace it with the butter, melt,
then stir in the flour.
When bubbly, stir in the stock and cream, and cook until sauce
thickens.
Season with salt and pepper.
Serve the sauce separately to spoon over the chicken pieces at the
table.

Beefy Scrambled Eggs
1 c. chopped beef or pork sausage
1 refrigerated parmesan breadsticks
8 eggs
1/2 cup chopped bell pepper
1/4 c. milk
1/2 tsp salt
dash pepper
2 c. shredded pizza cheese blend

Unroll dough and seperate into 10 breadsticks. Starting in a center of an ungreased 12-in pizza pan shape 1 breadstick into a coil and continue until you have made a circle. pinch ends together. Stir and spread parmesan spread evenly over bread sticks. Bake at 400 10-12 minutes until brown.
Meanwhile, beat and cook eggs, milk, salt and pepper,bell pepper and 1 cup cheese.
Sprinkle 1/2 c. cheese on bread crust, cooked egg mixture, chopped ham and rest of cheese

Cheesy Beef & Pasta Skillet
1/2 lb. extra lean ground beef
1/2 cup chopped onions
1 tsp. ground cumin
1 tsp. chili powder
1 can (14-1/2 oz.) no-salt-added diced tomatoes, undrained
1/2 cup water
1 cup penne pasta, uncooked
1 yellow bell pepper, chopped
2 oz. VELVEETA   cut into 1/2-inch cubes
2 Tbsp. chopped cilantro

COOK meat with onions, cumin and chili powder in large skillet on medium-high heat 5 min. or until meat is no longer pink, stirring occasionally.
ADD tomatoes, water, pasta and peppers; stir. Bring to boil. Reduce heat to medium-low; cover. Simmer 18 to 20 min. or until pasta is tender and most of the liquid is absorbed.
STIR in VELVEETA; cook 2 min. or until melted, stirring occasionally. Sprinkle with Parmesan

Easy Blackened Shrimp with Alfredo Sauce and Bowtie Pasta
1 10 oz box bowtie pasta
2 jars Alfredo sauce
3 Roma tomatoes, chopped
1 small onion, chopped
Fresh ground pepper
2 lbs fresh shrimp, peeled and devined
Butter and olive oil
2 tbl. blackened seasoning

Begin to boil water and cook bowtie pasta. Drain well.
Sautee chopped onions in 1 tbl olive oil and 1 tbl butter until tender. Add alfredo sauce and chopped tomatoes. Let simmer and add desired amount of fresh black pepper.
In another sauce pan, add 1 tbl olive oil, 1 tbl butter and shrimp. Sprinkle shrimp heavely with blacked seasoning and stir until shrimp is done. Usually 3-5 minutes.
Ladel alfredo sauce over bowtie pasta and then top with shrimp.

Inside-Out Bacon Cheeseburgers
1 lb. ground beef
3 Tbsp. KRAFT Ranch Dressing, divided
4 slices Bacon, cooked, crumbled
2 cheese Singles, cut into quarters
4 hamburger buns, split, lightly toasted

PREHEAT grill to medium heat. Mix meat and 2 Tbsp. of the dressing. Shape
into 8 thin patties. Mix remaining 1 Tbsp. dressing and the bacon. Spoon
about 1 Tbsp. of the bacon mixture onto center of each of 4 of the patties;
top with 2 Singles quarters and second patty. Pinch edges of patties
together to seal.

Easy Cheesy Dinner Muffins
3 cups self-rising flour
1/4 teaspoon salt
1/3 cup shortening
3/4 cup grated sharp cheddar cheese
2 cups buttermilk

Preheat oven to 450 degrees. Generously spray muffin pan with nonstick cooking spray. Combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Fold in cheese. Add buttermilk and stir until well combined. Spoon into muffin pan. Bake 25 minutes or until golden brown. Makes 12 muffins

Don't-Wanna-shop-cook-or-cleanup-Stew

1 lb fully-cooked smoked sausage or Kielbasa, slice into bite-size pieces

2 (14oz) cans cut green beans, undrained

3-4 medium size red or white potatoes, diced into bite-size pieces

1 onion cut up

black pepper

Place ingredients in a large pot on stove or in the oven. Add salt and black pepper to taste. Cook over medium heat, stirring only occasionally, until potatoes are tender.

SPICY CHEESEBURGER NACHO DIP
1 lb of ground beef cooked and drained
2 (16 oz) pkg of Mexican Velvetta Cheese
2 cans drained Rotel (not spicy)
1/2 cup chopped green onions
1/2 cup sour cream
1/2 cup chopped red and green peppers
1 large bag of tortilla dip chips

Brown hamburger meat and drain. Cut cheese into cubes and drop into hamburger meat and stir until melted. Add drained rotel and the rest of ingredients. Heat until hot and bubbly.

Chicken In The Garden Pie

1 pkg of frozen broccoli cuts, thawed and drained
2 cups of shredded cheddar cheese
1 cup of cooked chopped chicken
1 medium onion chopped
chopped red and green peppers
1/2 cup of bisquick
1 cup of milk
1/2 tsp of garlic salt
1 1/4 tsp of pepper
2 eggs
1/2 cup of sour cream

Heat oven to 400 degrees. Spray casserole pan. Sprinkle broccoli and one cup of the cheese and onion and chicken and peppers in a pan. Stir remaining ingredients and pour on top of chicken mixture. Bake for 35 to 38 minutes uncovered. Sprinkle remaining cheese on top and return to oven for 3 to 5 minutes until melted. Let stand for 5 minutes before cutting.

QUICK MICROWAVE SALMON
1 salmon filet, about 1 pound
3 Tbsp frozen orange juice concentrate
3 Tbsp soy sauce
1 clove garlic, minced or pressed
1/2 tsp fresh ginger, minced

Mix orange juice concentrate, soy sauce, garlic and ginger in a
microwave safe casserole. Place salmon on mixture, flesh side down, at least one hour before cooking (I've done this as early as the night before and that is wonderful too, although the flavoring of the fish is much stronger). Cover with plastic wrap and let rest. Cook on high in microwave for 10 minutes. The sauce will reduce down to a lovely glaze -- this is wonderful with rice and a nice green salad. I use more garlic and ginger than called for, and also use the pre-minced types that come in jars which makes this even easier

Sesame Baked Chicken 8 pieces chicken, any part
2-1/2 c. buttermilk
3/4 cup. butter melted
2 Tbsp. lemon juice
2 cloves garlic, finely chopped
1-1/2 cup. fine dry breadcrumbs
1/2 cup. sesame seeds
1/2 tsp. salt
1/4 tsp. white pepper
2 Tbsp. freshly grated parmesan

Pour buttermilk over chicken cover and refrigerate overnight. When ready to use pour off buttermilk and pat dry. Pre-heat oven to 450. Combine butter, lemon juice, and garlic in pie plate. In another dish combine breadcrumbs, sesame seeds, salt, pepper, and parmesan. Dip chicken in butter mixture then roll in breadcrumb mixture, coating each piece well. Arrange in a single layer in baking dish. Drizzle any remaining butter over chicken. Bake for 10 minutes. Reduce heat to 350 and continue baking basting occasionally with drippings for 1 hour until golden brown.

Dutch Beef Brisket
2 lbs beef brisket
1-1/2 cups water
1 tsp salt
4 medium potatoes, pared & quartered
4 medium carrots, sliced
3 medium onions, chopped
1 tsp salt
1/4 tsp pepper
snipped parsley
prepared mustard or horseradish

Heat beef, water and 1 teaspoon salt to boiling in Dutch oven. reduce heat.
Cover and simmer for 1,5 hours. Add potatoes, carrots and onions, sprinkle with salt and pepper.
Cover and simmer until beef and vegetables are tender, about 45 minutes. Drain meat and vegetables, reserving broth. Mash vegetables or puree in food mill, mound on heated platter.
Cut beef across grain into thin slices, arange around vegetables. Garnish with parsley, serve with reserved broth and the mustard

Simon and Seafort's Salad with mustard sauce

3 hard-cooked eggs
3 Tbsp. cider vinegar
16 oz. romaine leaves
4 slices torn cooked bacon
l l/2 tsp. prepared mustard
3 Tbsp. sugar
1 c. croutons
2 chopped green onions
1/2 c. warm bacon drippings

Separate hard-cooked eggs into white and yolks. chop whites; set aside. Combine yolk with mustard, vinegar and sugar in food processor until smooth. Combine romaine and croutons with egg-mustard dressing, then lightly mix in the warm bacon drippings. Sprinkle top of salad with egg white, chopped green onion and bacon pieces. Serves 4
NOTE: This salad can be made with spinach rather than romaine lettuce. The tender trimmed leaves are washed, dried, and placed on a chilled metal plate and served with a lower plate to help maintain the correct serving temperature. This salad is a delightful full bodied basic salad that will empress anyone.

HOT BAR-B-QUE SUB SANDWICH
1 (24 inch) French bread loaf or crusty baguette or Hoagie bun
2 cups Lloyd's Barbeque sauce with sliced beef
1 cup of shredded cheddar cheese
2 Tbsp sliced green olives with pimentos
1/2 cup chopped onion

Place beef, cheese, olives & onions in a microwave safe container & mix together. Microwave on high for 3-4 minutes, stirring once after 2 minutes. While filling is heating, slice bread loaf into 4 equal pieces & slice again horizontally to create 4 sandwich buns. Stir filling after heating & spread equally on 4 bread bottoms. Cover sandwiches with bread tops & serve.

Brown Sugar Chicken
2 lbs. boneless,chicken pieces
1 C. packed brown sugar
2/3 C. vinegar
1/4 c. lemon lime soda(like Sprite)
2-3 Tbsp. minced garlic
2 Tbsp. soy sauce
1 tsp. black pepper

Place chicken in crockpot. Combine remaining ingredients then pour over chicken. Cover and cook on low for 6-8 hrs. Serve over rice or noodles. To thicken sauce, combine 1 1/2 Tbsp cornstarch with 2 Tbsp of water and add to the crockpot

STUFFED CORNISH WITH APRICOT GLAZE
4 Cornish game hens, thawed
1 box (6 oz) long grain & wild rice with seasoning
2 tsp tarragon leaves
Salt & coarse ground pepper to taste

GLAZE SAUCE:
1 jar (12 oz) apricot preserves or jam
4 Tbsp butter or margarine
1/3 cup orange-flavored liqueur

PREP: Preheat oven to 350 degrees. CLEAN: Wash hands. Prepare rice according to package directions. Rinse hens in cool water & pat dry. Stuff hens loosely with cooked rice. Fold wings back & tie legs together. Season outside of hens with tarragon, salt & pepper. Place in large, shallow baking pan, breast side up.

COOK: In small saucepan, combine preserves, butter & liqueur. Heat, stirring, until well blended. Baste hens with glaze. Bake, basting frequently with glaze, 1 hour 10 minutes or until internal juices of hen run clear. (Or insert instant-read meat thermometer in thickest part of hen. Temperature should read 180 degrees)

SERVE: Serve with remaining rice & a medley of steamed vegetables, if desired.

Chicken-Broccoli Casserole

1 whole chicken

1 large bag broccoli

1 small box spaghetti

1/2 cup green onion, tops included

1 small jar pimento

1 can cream of mushroom soup

1 can celery soup

1/2 cup evaported milk

1 (8-oz) jar Cheez Whiz

Boil chicken and remove broth when done. Debone chicken,. Cook broccoli and drain. Cook spaghetti in chicken broth. ( Do not drain) Add cooked broccoli, chicken, green onions, pimento, mushroom and celery soup, milk and cheese in spaghetti and chicken broth. Bake at 325 for 30 minutes.

BACON & CHEDDAR MUFFINS
2 cups Bisquick baking mix
2/3 cup milk
1/4 cup vegetable oil
1 egg
1 cup Cheddar cheese (4 oz), shredded
1/2 lb bacon, crisply cooked & crumbled (about 2/3 cup)

Preheat oven to 400 degrees. Line 12 medium muffin cups with paper baking cups. Mix all ingredients except cheese & bacon just until moistened (batter will be lumpy). Fold in cheese & bacon. Divide batter among muffin cups. Bake until golden brown, about 20 min; cool 15 minutes for 12 muffins.

APRICOT-GLAZED CHICKEN.......
2 boneless skinless chicken breast halves (1/2 pound)
1/4 cup apricot all-fruit spread
1-1/2 teaspoons light soy sauce
1 teaspoon Dijon mustard
1 teaspoon honey
1 teaspoon margarine, melted

Coat a broiler pan with nonstick cooking spray; place chicken on pan. Combine remaining ingredients; brush half over the chicken. Broil 5-6 in. from the heat for 5 minutes. Turn chicken over; brush with remaining apricot mixture. Broil until juices run clear. Yield: 2 servings. Increase or double if cooking for more that 2 people.

SALMON PATTIES

1 can (15 to 16 oz.) pink salmon
1 egg
1/3 c. minced onion
1/2 c. flour
1 1/2 tsp. baking powder
1 1/2 c. Crisco

Drain salmon; setting aside 2 tablespoons of the juice. In a medium mixing bowl, mix salmon, egg and onion until sticky. Stir in flour. Add baking powder to salmon juice; stir into salmon mixture. Form into small patties and fry until golden brown (about 5 minutes).

TURKEY MARINADE

16 ounce Zesty Dressing (strained)

1/4 cup Creole Seasoning

2 Tablespoons hot sauce

1 Tablespoon garlic powder

Blend above ingredients with a mixer or blender.

Add enough water to make one quart of marinade.

Inject marinade into turkey. Let turkey set overnight

or several hours before frying or baking.

COOKLADY CHEESE BALL

2-8oz cream cheese softened

1 envelope Hidden Valley Original recipe (dry pack dressing)

Mix together and roll in Bacos

Serve with town house crackers or potato chips

Shrimpalious Hot Dip
3 cups of chopped shrimp

1 stick butter

1 bunch of green onions minced

4 ounces whipping cream

1 tbs. of dry cooking cherry

1/2 cup of parsley minced

2 Tbl. flour

8 ounces of swiss cheese, grated

1/2 tsp. of garlic salt

A dash of Tabasco sauce

A dash of Worcestershire sauce

1 sleeve of flat bread

1 sleeve of Ritz crackers

Saute onions in butter. Take cream and add flour to it and blend well. Pour into onions and butter mixture. Add all over ingredients and stir. Serve hot with crackers.

CHEESY MASHED POTATOES

9 large potatoes

1 ( 3oz) pkg. cream cheese

1 cup. sharp Cheddar cheese, graded

1 teaspoon salt

1/4 teaspoon pepper

2 tablespoons butter

1 teaspoon onion salt

Onion, finely chopped

Add little milk

Cook and drain potatoes. Mash. Add other ingredients.

Beat until smooth, light and fluffy. ( This can be done ahead). Put in a 2 quart greased casserole dish. Dot with butter.

Bake at 350 degrees for 30 minutes.

Pull Apart Bread

12 BACON STRIPS, DICED

1 LOAF ( 1LB.) FROZEN BREAD DOUGH THAWED

2 TABLESPOONS OLIVE OIL

1 CUP SHREDDED CHEESE

1 ENVELOPE (1 OZ.) RANCH SALAD DRESSING MIX

ROLL DOUGH OUT TO 1/2 INCH THICKNESS, BRUSH WITH 1 TABLESPOON OIL. CUT INTO L INCH PIECES, AND PLACE IN A LARGE BOWL. ADD TH BACON, CHEESE, DRESSING MIX AND REMAINING OIL, TOSS TO COAT EACH PIECE. ARRANGE PIECES ON A GREASED BAKING SHEET. LAYERING AD NEEDED. COVER AND LET RISE IN A WARM PLACEF FOR 30 MINUTES OR UNTIL DOUBLED IN SIZE. BAKE

@ 350 DREGEES FOR 15 MINUTES. COVER WITH FOIL AND BAKE 5-10 MINUTES LONGER, OR UNTIL GOLDEN BROWN

Cheesy Sausage Muffins

8 oz. of pork sausage, drained and cooked

1 3/4 cups of Bisquick

1 cup of shredded cheese

1 egg

1/2 cup of milk

1/2 cup of chopped onion

1/4 tsp. of dried thyme

1/4 tsp. of rubbed sage

Mix all ingredients in a bowl. Spoon mixture into muffin papers. Bake at 365 degrees for 15-20 minutes

CHEESY MASHED POTATOES

9 lg. potatoes

1 (3 oz.) pkg. cream cheese

1 c. sharp Cheddar cheese, grated

1 tsp. salt

1/4 tsp. pepper

2 tbsp. butter

1 tsp. onion salt

Onion, finely chopped

Add a little milk

Cook and drain potatoes. Mash. Add ingredients. Heat until smooth, light and fluffy. (This can be done ahead). Put in 2 quart greased casserole. Dot with butter. Bake at 350 degrees for 30 minutes

Crencent Chicken Squares

1- 5 oz. can boneless Chicken-undrained
1- 3 oz. pkg. cream cheese, softened
1 can cream of chicken soup
1/2 soup can of milk
pepper
I- 8 count pkg of crescent rolls

Mix chicken with softened cream cheese.
Season to taste.

Divide crescent rolls into
triangles, fill with mixture. Roll over into rolls.
(Roll from small end) Place in a baking dish and bake at 400 until lightly brown. Heat chicken soup with milk and pour over lightly browned rolls. Return to oven until well browned, about 5-10 minutes

Potato Pizza

4 large potatoes, sliced, microwaved and drained
1 pound ground beef, browned and drained
I can Fiesta Nacho Cheese Soup
1 soup can milk
I 26-ounce jar or can pizza sauce (your preference) Grated cheddar and Mozzarella cheese

Spray large oblong pan with vegetable spray. Layer potatoes in bottom of the pan. Mix ground beef, soup and milk together; layer on top of potatoes. Pour pizza sauce over all and top with both cheeses. Bake at 400 degrees until cheese is melted and bubbles, about 35 minutes.

Cooklady Favorite Squash Casserole

2- 16oz. cans of yellow canned squash
1 cup of sour cream
1 cup of Parmesan
1/2 cup mayo
1 cup chopped onions
1 stick butter
1 roll of Ritz crackers
1 cup shredded cheddar

Drain squash and mash it up with a fork. Add sour cream, Parmesan, cheddar cheese, mayo, onions and stir together. Melt butter and crumble Ritz crackers in a bowl. Spread mixture on top of squash. Bake at 350 degrees until hot and bubbly.

LUKE'S BBQ RIBS

3 lbs. Pork baby back ribs
3 cups chopped fresh vegetables
(carrots, green peppers, onions)
1/4 cup BBQ seasoning
1/4 cup Liquid Smoke
1/4 cup Soy sauce
1/4 cup Worcestershire
1 teaspoon garlic powder
water

In roasting pan, place vegetables in bottom of pan
place rack over vegetables.
Add enough water to the dry ingredients to make a thin
paste. Brush ribs on both sides with paste to cover
thickly, place in roasting pan, bake at 300 degrees for 3-4
hours

McFarlains Barnyard Chicken Salad Dressing
1 cup Ranch Dressing
1 small carton sour cream
1 cup mayonaise
½ teaspoon mustard
½ teaspoon white pepper
½ teaspoon salt

Mix
¼ cup chopped celery
¼ cup chopped onions
2 cups chopped cooked chicken (1/2 " cubed)
1/2 cup dressing Toss and chill before serving

McFarlain's Corn Bread 2/3 cup sugar
1-1/3 cup flour
4 eggs
1/4 cup margarine
1-1/2 tablespoon baking powder
1/2 cup cornmeal
1-1/3 cup milk
1/2 cup honey
1 teaspoon salt

Cream sugar, margarine, eggs and honey.
Mix together dry ingredients. Alternate dry ingredients
and milk, batter will be lumpy, do not over mix. pour batter
in greased baking pan (11x14) Bake at 335 degrees for
35 minutes or until golden brown

McFarlain's Pot Roast 5 lbs.pot roast
2 tablespoons pepper
1/4 cup chili powder
11/3 tablespoons garlic powder
11/3 tablespoons onion powder
1 cup Cola
3/4 cup corn syrup
6 qts. water

Place all ingredients in large pot on stovetop. Cover
cook on low heat for 3 hours or until tender

SAUSAGE AND SAUER KRAUT
1 pound smoked turkey sausage
1 (32oz) jar sauer kraut, drained
2 cups unpelled potatoes, thinly sliced
1/2 cup thinly sliced onion

Place sauerkraut in large casserole. Top with onions and potatoes. Cut sausage into serving pieces ( about 10 ) and place on top of potatoes and onions. Cover and cook 350 degrees for 1 hour or until potatoes are tender 8 SERVINGS

Cheddar Chicken Spaghetti With Crumb Topping

1 pkg. of spaghetti noodles

2 cups of cubed chicken

2 cups of shredded cheddar cheese divided

1 can cream of mushroom soup

1 cup of milk

1 Tbs. of diced pimentos

salt and pepper to taste

1 stick of butter

2 rolls of Ritz crackers

Cook noodles and drain. Combine chicken, cheese (hold one cup out), soup, milk, pimentos and salt and pepper. Add to noodles and toss. Put into baking dish. Melt butter and crumble crackers into the butter and add on top of casserole. Bake at 350 degrees for 25 minutes

Potatoes/Ham/Cheese Bake
Mashed Potatoes
Ham slices (Honey cured or ham to your liking) Cheese (shredded cheddar)

Prepare mashed potatoes as directed on box. Place potatoes in a casserole dish. Place chips of ham on top of potatoes.(as much ham as you desire) Sprinkle cheese on top of ham. Place in a 375 degree oven until cheese melts. Leave in oven a little longer

KFC Original Fried Chicken

1 frying chicken, cut into frying pieces
1 1/2 cups flour
1 Pkt. (dry) Good Seasons Italian Dressing (THE 11 herbs and spices!)
1 Envelope Lipton (or other brand) Tomato Cup of Soup
2 eggs, well beaten
2/3 cup milk
Vegetable oil to cover bottom of your skillet; about 1/2 inch deep.

Combine eggs and milk. Set aside.

Combine flour with the Italian dressing and soup mix.
Dip chicken pieces in milk-egg mixture and roll them in the
flour-seasoning mixture. Repeat procedure.
Fry pieces over medium heat for 25 to 30 minutes, turning often. Remove from fire. Drain and serve.

BARBIE SAUSAGE BRUNCH CASSEROLE

1 1/2 pounds ground pork sausage ( I just used the one roll of Jimmy Deans)

1 (8oz) package refrigerated crescent roll dough

2 cups mozzarella cheese

4 eggs, beaten

3/4 cup milk

salt and pepper to taste

Cook sausage, drain, crumble and set aside. Pre heat oven to 425.

Lightly grease a 9 x 13 inch baking pan. Lay crescent rolls flat in the bottom of the pan. Combine cooked sausage, cheese, eggs, milk, salt and pepper, pour over crescent rolls.

Bake in preheated oven for 15 minutes until bubbly and rolls are baked.

BREAKFAST CASSEROLE

6 slices bread, crusts removed
1 lb. pork sausage
1 (6 oz.) pkg. shredded Cheddar cheese
5 eggs, beaten
1 pt. half and half
1 tsp. mustard

Line 9 by 13 inch buttered casserole with bread. Brown sausage; drain. Sprinkle over bread. Sprinkle cheese over sausage. Combine eggs, half and half and mustard; pour over casserole. Refrigerate over night. Bake, covered, at 350 degrees for 25 minutes. Bake uncovered, for 5 minutes. Yield 6 to 8 servings.

CHICKEN ITALIANO

3 whole chicken breasts, halved and
skinned
2 (6 oz.) cans tomato sauce
2 med. carrots, sliced thin
1/4 c. diced onions
1/2 c. green peppers, diced
2 tbsp. lemon juice
1 clove garlic, crushed
1/2 tsp. basil
1/4 tsp. oregano
1/4 tsp. salt
Pepper to taste
4 oz. can mushrooms
1 pkt. Sweet and low

Brown chicken in non stick pan. Add remaining ingredients, except mushrooms and sweet and low. Cover and simmer 30 minutes. Add mushrooms and cook u uncovered 10 to 15 minutes or until tender. Stir in sweet and low. 6 servings. 215 calories each serving.

Spaghetti Casserole ---- 2lb ground round---7oz pkg. spaghetti, break into small pieces---30 oz jar rago spaghetti sauce---5 oz cheese--- Brown meat and drain--- Add spaghetti sauce and simmer--- Boil spaghetti until tender--- Drain and mix with meat mixture. Mix well and put in 9x13 inch casserole dish. ---- Top with 5oz of greated cheese and cook 25 to 30 minutes on 350 degreese ( may add little sugar to sauce)

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CHEESEBURGER AND FRIES CASSEROLE

2 lbs. ground beef browned and drained
1 cup chopped onions
1 can (10oz.) golden mushroom soup
1 can (10oz.) condensed cheddar cheese soup
1 package (20oz.) of french fries

Brown hamburger and onions together an drain. Stir in soups and pour into a baking dish. Arrange fries on top of mixture and bake uncovered at 350 degrees until fries are golden brown.

WIENER AND KRAUT CASSEROLE

1 28-ounce can sauerkraut

1 large onion, chopped

2 garlic cloves, crushed

3/4 cup brown sugar

1 bay leaf

5 to 6 wieners, cut ito 1/2- inch pieces

4 potatoes, peeled and cut into 1-inch squares

Preheat oven to 350 degrees. Drain and rinse sauerkraut in a colander. Mix with all the ingredients in a bowl and pour into a large casserole dish. Cover and bake for 1 1/4 to 1 1/2 hours.

( smoked sausage or bratwurst is a nice option for folks who don't eat wieners,) Try substituting the brown sugar with applesauce and apple chunks (1/2 each) for color and texture .

Comfy Corn Noodles

1 package of quick cooking noodles and butter herb sauce mix (the kind you buy in the box.
1 can cream style corn
2 oz. of Velvetta cheese (cubed)

Prepare noodles and sauce mix according to package directions. When the noodles are tender, stir in corn and cheese cook until cheese is melted. Serve as a side with meatloaf or fried fish

BEEF-A-RONI

1 pound ground chuck

1 small onion (chopped)

1/2 Bell Pepper

2 stalks celery

1 large can tomato sauce

1 can 14.5 oz diced tomatoes

1 can water

chili powder to taste

1 pound package macaroni

ketchup (to taste)

sugar ( to taste)

1 (8oz) or more cheddar cheese

Brown ground chuck drain . Add onion, bell pepper, celery ,tomato sauce,tomatoes

water, chili powder, ketchup, sugar . Add salt and pepper. Fold in cooked macaroni

. Place mixture in casserole dish top with grated cheese Bake 350 degrees until

cheese is melted

Cooklady's Perfect Fried Chicken
1 Fryer, cut up
Salt
Pepper
Lemon pepper
Seasoning salt
Flour
Oil

Wash Chicken thoroughly in salt water. Let chicken drain completely. Season with salt, pepper, lemon pepper, and seasoning salt to taste, let stand overnight in refrigerator.
In deep frying pan add oil and heat to 350 degrees. Batter chicken with flour and cook until golden brown.

Mexican Casserole1 lb. chicken breast
2 cans chicken soup cond.
2 cans mushroom soup cond.
1 large bag Nacho Chips plain cheese
1 box valvetta. cheese mild or hot (small)
1 can medium diced tomatoes
1 onion
(Debone chicken when done.)

Cook chicken and onion in pan add 1 cup water cover until done. Add Juice from chicken to soup and bring to a boil. Layer bottom of dish with chips, chicken, soups, cheese. Layer again end up with cheese on top. Bake 350 degrees for 30 min. Served with crushed nacho chips on top

Hobo Casserole
1 lb. lean ground beef(cooked and drained)
2 medium potatoes
1 cup cheddar cheese (low-fat)
1 onion chopped
1 green pepper chopped
1 10oz. can of tomato soup
Crumble ground beef in baking dish, layer potatoes, onions and peppers. Pour tomato soup over layers. Bake at 350 degrees until potatoes are tender (30-40 minutes). Top with cheese and continue to bake until melted.

LASAGNA
2 packs mild cheddar cheese
1# lasagna noodles
11/2 pounds ground beef (cooked)
1 large can crushed tomatoes (or Ragu sauce)
2 small cans tomato paste
3 small cans water
tsp Basil
tsp oregano
or tsp. garlic powder
2-tsp. sugar (put in sauce)
1 pound Ricotta cheese if cant find use cottage cheese
3 eggs mixed in Ricotta cheese
Mozzarella cheese on top
Put layer sauce, meat, noodles, Ricotta cheese
Add layer cheddar cheese add layers until all the ingredients
are used up top with Mozzarella cheese cook in oven 350 until done

ZIPPY BUFFALO CHICKEN SOUP
6 cups milk
33 oz. of cream of chicken soup undiluted
3 cups cooked chicken meat
1 cup of sour cream
1/4- 1/2 cup of hot pepper sauce
1 cup cheddar cheese (to be used on top of soup)
Combine all ingredients and cook on low until thickened about 45 minutes to an hour. Serve in bowls and top with cheese.

PECAN PIMENTO CHEESE
1 1/2 cup mayo
1- 4oz. jar diced pimentos, drained
1 teaspoon grated onion
8 oz. of shredded extra sharp cheddar
8 oz. of shredded sharp cheddar
1/4 teaspoon ground red pepper
1/2 cup of chopped pecans
1/2 cup of chopped black olives
2 rolls of crackers
Combine all ingredients and mix well. Then let chill and serve on crackers.

BROCCOIL SOUP
3 packages of frozen chopped broccoli
1 medium onion chopped
3 cans of beef broth
1 bottle of dark beer
1 16oz. jar of cheese whiz
1 cup instant mashed potatoes
salt and pepper to taste
croutons
Put broccoli, onion and beef broth in big pot. Add salt and pepper and bring to a boil...simmer for 15 minutes. Add cheese whiz and beer and stir often until cheese melts. Add instant potatoes and thicken. Serve with a handful of croutons on top

CROCKPOT MACARONI
1 6-oz elbow macaroni, cooked and drained
1 8-oz Velveeta cheese, sliced stick butter, cut up
1 1/4 cup milk tsp. salt and pepper
Pour drained macaroni over butter and cheese in crockpot.
Add milk and seasonings. Cook 1 hour on high. Stir and then
cook 1 hour on low

CROCK POT SWEDISH MEAT BALL
2 c. catsup
2 c. gingerale
30 to 40 frozen meatballs or homemade meatballs
Combine catsup and gingerale in crock pot. Add meatballs, sauce should cover all meatballs. Cook on low for 8 to 10 hours, medium 6 to 8 hours, or high 4 to 6 hours.

CROCK POT DIP
1 lb.ground beef
1 lb. sausage (hot or mixed)
1 med. bell pepper
1 med. onion
2 lb. Velveeta
1 sm. jar Picante sauce
1 clove garlic
1 can cream of mushroom soup
Brown together first 4 ingredients. Melt last four ingredients in crock pot and add meat mixture. Serve with chips.

CROCK POT (ONE POT BEAN MEAN)
1/2-1 lb. ground beef
1/2-1 lb. bacon, chopped
1/2 c. minced onion
2 (31 oz.) cans pork & beans, drained
1 (16 oz.) can kidney beans, drained
1 (16 oz.) can butter beans, drained
1 c. catsup
1/4 c. brown sugar
2 tbsp. liquid smoke
1 tbsp. white vinegar
1 tsp. salt
Dash of pepper
Brown ground beef in skillet, drain fat and put into crock pot. Brown bacon and squeeze in paper towels. Brown onions. Add these and remaining ingredients to crock pot. Stir together well. Cover and cook on low 5 to 9 hours (high 3 hours).

EASY CASSEROLE
2 lb. ground beef
1 onion, chopped
1 can cream of celery soup
1 can cream of mushroom soup
Tater Tots
Brown and crumbled meat and onions. Stir in both soups. Pour into a casserole dish. Top with meat mixture with Tater Tots. Bake for 20 minutes at 350. Serve hot

Pig In A Blanket
1 pkg wieners
1 can cresent rolls
Preheat oven to 375 degrees. Cut wieners in half. Wrap with one crescent roll. Place on cookie sheet. Bake for 10 to 12 minutes.

PORK CHOP AND RICE CASSEROLE
4 to 6 pork chops
salt and pepper
1 can consomme soup
1 can water
1 1/4 cup rice
1 can tomatoes
Brown the meat which has been salted and peppered. Place chops in oblong baking dish. Mix soup and water together. Put rice over pork chops pour the soup and water over this. Add tomatoes. You can put a tomato over chop so you can find them. Add 1/4 cup more water. Cover and bake 1 hour and 15 minutes at 350.

YELLOW RICE CASSEROLE
1 pkg. yellow rice mix
12oz. can mexicorn
1 cup Cheddar cheese
1 stick butter
1 can mushroom soup
Cook rice. Add corn, soup, and butter. Pour into greased dish. Top with cheese. Bake at 350 for 30 minutes.