1 to 1 1/2 lb. ground sausage, browned
1 small onion, chopped
2 - 24 oz. bags hashbrowns
1/4 c. milk
12 eggs
1/2 T. salt
1/2 tsp. pepper
Shredded cheddar cheese
Mix all ingredients together. Pour into baking dish. Spread cheese on top and cover with foil. Bake at 375 degrees for 1 hour. (take foil off last 15 minutes)
**This makes a big batch and you will need one 9x13 pan and one 8x8 pan.
Friday, May 16, 2008
Tuesday, May 13, 2008
Chicken Morengo
1 can golden mushroom soup
1 can tomato soup
1 tsp. garlic
1/2 tsp. onion powder or chopped onions
1/2 basil
4-6 Chicken Breast
Bake at 350 for 1 hour or Crockpot for 1 1/2- 2 hours
Serve over pasta
1 can tomato soup
1 tsp. garlic
1/2 tsp. onion powder or chopped onions
1/2 basil
4-6 Chicken Breast
Bake at 350 for 1 hour or Crockpot for 1 1/2- 2 hours
Serve over pasta
Lasagna
1 pound sweet Italian sausage
1 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
2 boxes lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
1 pound mozzarella cheese, sliced
1 cup grated Parmesan cheese
(This recipe is for 2 full size pans)
DIRECTIONS
1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F (190 degrees C).
3. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
4. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
FROZEN DINNER LABEL:
Thaw. Bake covered at 375ยบ for 25 minutes. Remove cover and bake an additional 25 minutes. Cool 15 minutes before serving.
1 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
2 boxes lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
1 pound mozzarella cheese, sliced
1 cup grated Parmesan cheese
(This recipe is for 2 full size pans)
DIRECTIONS
1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F (190 degrees C).
3. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
4. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
FROZEN DINNER LABEL:
Thaw. Bake covered at 375ยบ for 25 minutes. Remove cover and bake an additional 25 minutes. Cool 15 minutes before serving.
Thursday, May 8, 2008
Sweet and Sour Pork
6-8 Boneless Pork Ribs
Sauce:
3/4 c. sugar
4 Tbs. catsup
1/2 c. white vinegar
1 Tbs. soy sauce
1/2 tsp. garlic powder
1 can pineapple chunks
1/2 bell pepper
Bake @ 350 for 60 mins. or in a Crock pot on low for 6-8hrs. or high for 4-6 hrs.
Can mix in a tsp. of corn starch to thicken sauce. Serve over rice.
Frozen Directons: Thaw and cook as directed or cook at frozen state and add
1 hr. cooking time.
Sauce:
3/4 c. sugar
4 Tbs. catsup
1/2 c. white vinegar
1 Tbs. soy sauce
1/2 tsp. garlic powder
1 can pineapple chunks
1/2 bell pepper
Bake @ 350 for 60 mins. or in a Crock pot on low for 6-8hrs. or high for 4-6 hrs.
Can mix in a tsp. of corn starch to thicken sauce. Serve over rice.
Frozen Directons: Thaw and cook as directed or cook at frozen state and add
1 hr. cooking time.
Wednesday, May 7, 2008
Swiss Steak
1 can Cream of Celery Soup
1 can Cream of Mushroom Soup
1 can Golden Mushroom Soup
1 8oz Tomato Sauce
1 1/2 c. Water
Dip cube steaks in seasoned flour mixture, fry to brown. Sautee onions and add to remaining ingredients. Layer steak and onion in baking dish with sauce and bake covered for 2 hours at 350 from thawed state. Or cook frozen in crock pot on low all day.
1 can Cream of Mushroom Soup
1 can Golden Mushroom Soup
1 8oz Tomato Sauce
1 1/2 c. Water
Dip cube steaks in seasoned flour mixture, fry to brown. Sautee onions and add to remaining ingredients. Layer steak and onion in baking dish with sauce and bake covered for 2 hours at 350 from thawed state. Or cook frozen in crock pot on low all day.
Thursday, May 1, 2008
Cheater Chicken & Pesto Rolls
Cheater Chicken & Pesto RollsRecipe
Sheryl Misrasi
INGREDIENTS:
2 tubes of buttermilk biscuits (10 count each)
3 Tbs of your favorite pesto
1 (8 oz.) pkg. cream cheese, softened
1 1/2 cups rotisserie chicken, shredded
3 Tbs roasted red peppers, chopped
2 Tbs Black olives, chopped
Fresh Parmesan Cheese
Marinara or Alfredo Sauce
PREPARATION:Lay biscuits on floured countertop to form a 9 x 11-in rectangle (4 biscuits down, 5 across.) Using flour as needed, press biscuits together well.
Blend pesto into the cream cheese and spread mixture over entire surface of dough. Distribute chicken evenly over pesto cream. Sprinkle chopped peppers and olives over chicken.
Carefully roll up from the long end and gently compact as you go. With seam side down, slice into 12 equal sections. Place slices, on their sides, into greased 10-inch round pan or cast iron skillet. Drizzle lightly with sauce and sprinkle with parmesan.
Bake for 20-25 minutes at 375 degrees.
Sheryl Misrasi
INGREDIENTS:
2 tubes of buttermilk biscuits (10 count each)
3 Tbs of your favorite pesto
1 (8 oz.) pkg. cream cheese, softened
1 1/2 cups rotisserie chicken, shredded
3 Tbs roasted red peppers, chopped
2 Tbs Black olives, chopped
Fresh Parmesan Cheese
Marinara or Alfredo Sauce
PREPARATION:Lay biscuits on floured countertop to form a 9 x 11-in rectangle (4 biscuits down, 5 across.) Using flour as needed, press biscuits together well.
Blend pesto into the cream cheese and spread mixture over entire surface of dough. Distribute chicken evenly over pesto cream. Sprinkle chopped peppers and olives over chicken.
Carefully roll up from the long end and gently compact as you go. With seam side down, slice into 12 equal sections. Place slices, on their sides, into greased 10-inch round pan or cast iron skillet. Drizzle lightly with sauce and sprinkle with parmesan.
Bake for 20-25 minutes at 375 degrees.
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