Mexican Lasagne

12 uncooked lasagne noodles
1 1/4 lb. ground beef
1 (16 oz.) jar of salsa
1 (1.25 oz.) taco seasoning
1 (16 oz.) cottage cheese
1/2 cup parmesan cheese
1 can of corn
1/2 can olives, sliced
1 (15.5 oz) jar of salsa con queso
1 1/2 cup Mexican blend cheese

Brown ground beef add taco seasoning, let cool slightly. Cover bottom of pan with a little salsa. Combine cottage cheese, rest of salsa, parmesan cheese, corn, olives and seasoned ground beef in aq large bowl. Place one layer lasagne noodles in pan then half the meat mixture, another layer of noodles, other half of meat mixture, and one more layer of noodles. Pour queso cheese over last layer of noodles. Cover with aluminum foil.

Thaw. Bake at 375 for 40-50 minutes remove from oven, remove foil and sprinkle mexican blend cheese over lasagne and bake 10 more minutes.

Caribbean Pork Roast

1/2 C. pineapple juice
2 Tbsp. packed brown sugar
2 tsp. ground cumin
1 tsp. ground cinnamon
1/2 tsp. dried thyme leaves
1/8 tsp. ground red pepper
3 garlic cloves, pressed
1 3 lb. pork loin roast

Combine juice, sugar, cumin, cinnamon, thyme, red pepper and garlic. Put roast in storage bag and add juice mixture.

Thaw. Let roast marinate 4 hours or up to 24 hours. Discard marinade. Cook @ 350 degrees covered for 1 hour then uncover and bake 15 - 30 more minutes.

**This is really good if you add peeled and cubed sweet potatoes (2-3), quartered red onions (2), sliced pineapple (8 oz.) and sliced green bell peppers (2-3)and bake with the roast.

Amazing Pork Tenderloin

2-3 pounds pork tenderloin
1 pkg dry onion soup mix
1 cup water
3/4 cup red wine vinegar
3 Tbsp minced garlic
3 Tbsp soy sauce
freshly ground pepper to taste

Thaw and place into crockpot. Cook on low for 4 hours. Serve with cooking liquid on side as
au jus.

Slow Cooker Orange Chicken

1.5 lbs boneless chicken, cut in 2-inch chunks
1/2 c. flour
olive oil for browning the chicken
1 tsp salt
6 oz. (1/2 can) frozen OJ concentrate w/little or no pulp, thawed
3 Tbs. brown sugar
1 tsp balsamic vinegar
3 Tbs. ketchup

Use 4 qt slow cooker for best results. For a more authentic chinese chicken, dredge the chicken pieces w/the flour & shake off the excess. Throw away remaining flour. Brown chicken pieces on all side in a large skillet on the stove. Chicken does not need to be fully cooked - just sear it enough for the flour to stick & get a nice coating. Place chicken in your crockpot. You may skip this step and just place the chicken into your slow cooker, if you wish.

In a small bowl, combine the OJ, brown sugar, balsamic vinegar, salt & ketchup. Pour sauce mixture evenly over the chicken to gingerly coat. Cover & cook on low for 6 hrs or on high for 3-4 hrs. Serve over rice.

April Favorites

These are to be repeated:
Enchilada soup
Taco soup
Western Corn chowder
3 envelope roast
Marinated Steak
Pepper Steak
Marinated turkey
Southwest Chicken

Hamburger Tetrazinni

1 lb hamburger
3 cans COM soup
1 tsp Italian seasoning
3/4 tsp pepper
1 can chicken broth
Mix and this is bag #1

2 cups Parmesan cheese (bag #2)

1/2 lb fresh mushrooms, sliced
1 cup chopped onion (I used 2 Tbs dried minced)
1 tsp minced garlic
Mix and this is bag #3

Label: Cook spaghetti noodles. Saute bag #3. Add spaghetti noodles, bag sauce bag, mushroom bag, 1 1/4 cups water and 2/3's of cheese. Place in a pan and place remaining of cheese on top. Cook in oven at 350 for about 20 minutes, everything is cooked so you just need to cook long enough to melt cheese.

Pizza Rolls

1 Loaf french frozen rolls bread dough
1 lb sausage
1 teaspoon salt
1/2 tsp pepper
2 cups mozzarella cheese
1 tsp Italian herb seasoning
1 tsp fresh parsley
4 cups Italian tomato sauce

Thaw dough and roll 14x24 thin. Brown sausage, and add all all seasonings and cheese together.
Spoon ingredients onto dough. Roll lengthwise like a jelly roll and cut into 1 inch slices. Place on sprayed cookie sheets at let rise for 10 minutes. Cook at 400 for 20-25 minutes. Served with warm tomato sauce.;