1 1/2 lb ground beef
1 egg
1/2 cup rice (instant, uncooked)
1/2 cup pasta sauce
Lowry's season salt to taste
Preheat oven to 350F. Mix all ingredients (incl the uncooked rice) & shape into 1 inch balls. Place in casserole dish & pour remaining sauce (what's left in a jar after taking 1/2 cup out for meatballs) over meatballs. Cover & bake for 1 hour. (we like it served over rice instead of pasta)
Thursday, September 29, 2011
Tortellini Salad
9 oz package cheese tortellini
6 oz package pepperoni
14 oz can artichoke hearts, quartered
12 oz can black olives
1/4 to 1/2 cup italian dressing
Combine in a large serving bowl; toss w/ dressing. Chill at least 2 hours before serving.
6 oz package pepperoni
14 oz can artichoke hearts, quartered
12 oz can black olives
1/4 to 1/2 cup italian dressing
Combine in a large serving bowl; toss w/ dressing. Chill at least 2 hours before serving.
State Fair Sub
1 loaf unsliced French Bread
2 eggs
1/4 cup milk
1/2 tsp pepper
2 cups of shredded cheese
1/4 tsp salt
1 lb bulk italian sausage
1 1/2 cup chopped onion
Cut bread lengthwise, hollow out top and bottom. Cube removed bread. In bowl, beat eggs, milk, salt & pepper. Add bread cubes & coat.
Cook sausage & onion; drain. Add to bread mixture.
Spoon mixture into bread shells. Top w/ cheese. Wrap in foil; bake at 400F for 15 mins.
2 eggs
1/4 cup milk
1/2 tsp pepper
2 cups of shredded cheese
1/4 tsp salt
1 lb bulk italian sausage
1 1/2 cup chopped onion
Cut bread lengthwise, hollow out top and bottom. Cube removed bread. In bowl, beat eggs, milk, salt & pepper. Add bread cubes & coat.
Cook sausage & onion; drain. Add to bread mixture.
Spoon mixture into bread shells. Top w/ cheese. Wrap in foil; bake at 400F for 15 mins.
Oven Ready Lasagna
1 (12oz) package oven ready lasagna noodles
2 (15 oz) ricotta cheese
2 cups shredded mozzarella cheese, divided
1/2 cup grated parmesan cheese, divided
2 eggs, slightly beaten
2 (14.5oz) cans italian diced tomatoes
1 (26oz) jar spaghetti sauce
1 package Jimmy Dean italian sausage, cooked & drained
Preheat oven to 375F. In medium bowl combine ricotta, 1 cup mozzarella, 1/4 cup parm cheese, eggs & basil; mix well. In 9x13 pan, layer all ingredients. Sprinkle w/ remaining cheese. Wrap lasagna tightly w/ a double layer of foil. Bake for 55-60 mins until tender. Let stand 10 min sealed before cutting.
2 (15 oz) ricotta cheese
2 cups shredded mozzarella cheese, divided
1/2 cup grated parmesan cheese, divided
2 eggs, slightly beaten
2 (14.5oz) cans italian diced tomatoes
1 (26oz) jar spaghetti sauce
1 package Jimmy Dean italian sausage, cooked & drained
Preheat oven to 375F. In medium bowl combine ricotta, 1 cup mozzarella, 1/4 cup parm cheese, eggs & basil; mix well. In 9x13 pan, layer all ingredients. Sprinkle w/ remaining cheese. Wrap lasagna tightly w/ a double layer of foil. Bake for 55-60 mins until tender. Let stand 10 min sealed before cutting.
Breakfast Potatoes
1 (30oz) package frozen shredded hashbrowns
2 cups sour cream
1 (10.75 oz) cans condensed Cream of Potato Soup
2 cups shredded cheddar cheese, divided
1 cup grated Parmesan cheese
In a bowl combine potatoes, soup, sour cream, 1 3/4c cheddar cheese Parm. cheese.
Transfer to a greased 3 qt baking dish. Sprinkle with remaining cheese. Bake uncovered 350F for 40-45 mins or until bubbling & cheeseis melted. Let stand for 5 mins before serving.
2 cups sour cream
1 (10.75 oz) cans condensed Cream of Potato Soup
2 cups shredded cheddar cheese, divided
1 cup grated Parmesan cheese
In a bowl combine potatoes, soup, sour cream, 1 3/4c cheddar cheese Parm. cheese.
Transfer to a greased 3 qt baking dish. Sprinkle with remaining cheese. Bake uncovered 350F for 40-45 mins or until bubbling & cheeseis melted. Let stand for 5 mins before serving.
Papa's Soup
1 16oz mozzarella
4-5 eggs
1 lb box pasta of your choice
chicken bouillons about 4 cubes
Bring 4-6 courts of water to a boil - add bouillons
Add 1 lb pasta - cook to your desired texture
Cut mozarella into cubes.
In a separate bowl beat eggs & add cubed cheese into bowl.
When pasta is finished do not drain, add egg & cheese mixture.
Stir in pot until cheese is melted.
Serve!
4-5 eggs
1 lb box pasta of your choice
chicken bouillons about 4 cubes
Bring 4-6 courts of water to a boil - add bouillons
Add 1 lb pasta - cook to your desired texture
Cut mozarella into cubes.
In a separate bowl beat eggs & add cubed cheese into bowl.
When pasta is finished do not drain, add egg & cheese mixture.
Stir in pot until cheese is melted.
Serve!
Fajita Soup
Dice & brown in soup pot 2-3 chicken breasts (chicken cutlets are even faster)
Add:
1 can black beans
1 can chicken broth
1 can refried beans
1 can of corn or equivalent amt of frozen corn
1 jar salsa/picante
Stir & simmer
Serve with shredded cheddar on top
Add:
1 can black beans
1 can chicken broth
1 can refried beans
1 can of corn or equivalent amt of frozen corn
1 jar salsa/picante
Stir & simmer
Serve with shredded cheddar on top
Franny's Casserole
1 lb broccoli
1 lb cauliflower
6 chicken tenderloins
8-10 slices of ham
cheese
butter
Cook broccoli, cauliflower & chicken (separately)
layer pats of butter, vegetables, meat & as much cheese as you want.
bake 30 mins @ 350
1 lb cauliflower
6 chicken tenderloins
8-10 slices of ham
cheese
butter
Cook broccoli, cauliflower & chicken (separately)
layer pats of butter, vegetables, meat & as much cheese as you want.
bake 30 mins @ 350
Momma's Cauliflower Salad
1 whole cauliflower raw (cut into pieces)
1 lb bacon (cooked & crumbled)
1 med red onion (cut into pieces)
1 Tbsp sugar
1/2 cup Parmesan cheese
1 pint mayo
Mix & serve on top of lettuce
1 lb bacon (cooked & crumbled)
1 med red onion (cut into pieces)
1 Tbsp sugar
1/2 cup Parmesan cheese
1 pint mayo
Mix & serve on top of lettuce
Taco Dip
1 8oz package of cream cheese
1 16oz container of sour cream
1 pkg of taco seasoning
1 pkg shredded cheese
shredded lettuce
tomato
tortilla chips
Mix cream cheese, sour cream & taco seasoning. Put in pan & top with remaining ingredients.
1 16oz container of sour cream
1 pkg of taco seasoning
1 pkg shredded cheese
shredded lettuce
tomato
tortilla chips
Mix cream cheese, sour cream & taco seasoning. Put in pan & top with remaining ingredients.
Meatballs
Frozen Meatballs
BBQ Sauce or Ketchup
Grape Jelly
Cook meatballs, mix 1/2 BBQ (or ketchup) & 1/2 Grape jelly, combine, warm and serve
BBQ Sauce or Ketchup
Grape Jelly
Cook meatballs, mix 1/2 BBQ (or ketchup) & 1/2 Grape jelly, combine, warm and serve
Cheesy Tomato Beef Dip
Brown & Drain 1 lb ground beef
Break 1 lb Velveeta cheese into chunks and melt into beef
Puree (or squeeze tomatoes through your palms) 1 can stewed tomatoes
Serve warm with tortilla chips
Break 1 lb Velveeta cheese into chunks and melt into beef
Puree (or squeeze tomatoes through your palms) 1 can stewed tomatoes
Serve warm with tortilla chips
Cowpoke Beans
3 cans pinto beans, drained (reserve 1 cup of liquid)
salt to taste
1-1/2 to 2 tsp chili powder
1 tsp ground cumin
2 Tbsp canola oil
1 large onion, chopped
1-2 cloves garlic, minced
1 (14.5 oz) can diced tomatoes
Heat canola oil in a large deep pan, saute onion and garlic until soft. Add the rest of the ingredients, including 1 cup of reserved liquid from beans. Simmer 45 mins.
These beans are veratile enough to serve over rice or use as a non-meat filler for soft tacos or taco salad.
salt to taste
1-1/2 to 2 tsp chili powder
1 tsp ground cumin
2 Tbsp canola oil
1 large onion, chopped
1-2 cloves garlic, minced
1 (14.5 oz) can diced tomatoes
Heat canola oil in a large deep pan, saute onion and garlic until soft. Add the rest of the ingredients, including 1 cup of reserved liquid from beans. Simmer 45 mins.
These beans are veratile enough to serve over rice or use as a non-meat filler for soft tacos or taco salad.
Potato, Bacon and Cheddar Soup
8-10 medium red potatoes
1 cup shredded cheddar cheese
2 large cans of mushroom soup - family size
6-8 strips cooked crispy bacon or you can use chunks of ham as well
Boil potatoes over medium/high heat just until tender. Just cover them with water, once tender do not ddrain, add 2 cans mushroom soup, 1 cup of shredded cheese or as much as you like, and crumble bacon strips into the pot. Mix and slow cook for 15 mins. Add salt and pepper to taste. Water level can be adjusted with as much soup as you would like to make.
1 cup shredded cheddar cheese
2 large cans of mushroom soup - family size
6-8 strips cooked crispy bacon or you can use chunks of ham as well
Boil potatoes over medium/high heat just until tender. Just cover them with water, once tender do not ddrain, add 2 cans mushroom soup, 1 cup of shredded cheese or as much as you like, and crumble bacon strips into the pot. Mix and slow cook for 15 mins. Add salt and pepper to taste. Water level can be adjusted with as much soup as you would like to make.
Zucchini, Tomato and Cheese Pie
1 Tbsp unsalted butter
1/4 cup bread crumbs
1 1/2 Tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
2 medium tomatoes seeded & diced
3 medium zucchini, quartered lengthwise and thinly sliced
1/4 tsp salt
pepper to taste
3 large eggs
1/3 cup milk
1/4 lb grated or sliced cheese (whatever you have)
3 Tbsp grated Parmesan cheese
1. Preheat oven to 375F. Using 1/2 Tbsp butter, grease a pie plate, then sprinkle the bread crumbs over the bottom and sides.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and saute 10 mins. Stir in the diced tomatoes and saute 5 mins. Raise the heat to high. Mox in zucchini, salt and pepper. Cook until the zucchini is barely tender, about 5 mins. (The mixture should begin to stick to the pan.) Remove the pan from the heat, cool 5 mins. (The recipe may be prepared in advance at the point and chilled up to 24 hrs. Bring to room temperature before proceeding.)
3. Beat the eggs in a large bowl. Stir in the milk, and then mix in the zucchini mixture. Pour half into the prepared pie plate, top with cheese, and then pour on the remaining vegetable mixture. Sprinkle the Parmesan cheese all over the top and dot with the remaining 1/2 Tbsp of butter.
4. Bake 30 mins., or until a knife inserted in the center comes out clean and the top is golden brown. Let sit 10 mins before cutting.
1/4 cup bread crumbs
1 1/2 Tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
2 medium tomatoes seeded & diced
3 medium zucchini, quartered lengthwise and thinly sliced
1/4 tsp salt
pepper to taste
3 large eggs
1/3 cup milk
1/4 lb grated or sliced cheese (whatever you have)
3 Tbsp grated Parmesan cheese
1. Preheat oven to 375F. Using 1/2 Tbsp butter, grease a pie plate, then sprinkle the bread crumbs over the bottom and sides.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and saute 10 mins. Stir in the diced tomatoes and saute 5 mins. Raise the heat to high. Mox in zucchini, salt and pepper. Cook until the zucchini is barely tender, about 5 mins. (The mixture should begin to stick to the pan.) Remove the pan from the heat, cool 5 mins. (The recipe may be prepared in advance at the point and chilled up to 24 hrs. Bring to room temperature before proceeding.)
3. Beat the eggs in a large bowl. Stir in the milk, and then mix in the zucchini mixture. Pour half into the prepared pie plate, top with cheese, and then pour on the remaining vegetable mixture. Sprinkle the Parmesan cheese all over the top and dot with the remaining 1/2 Tbsp of butter.
4. Bake 30 mins., or until a knife inserted in the center comes out clean and the top is golden brown. Let sit 10 mins before cutting.
Colleen's Chili
1 lb ground beef (brown)
1 large chopped green pepper
1 large chopped onion
2 Tbsp chili powder
1/4 tsp black pepper
3 cups tomato juice
1 can kidney beans, drained
1 can pinto beans, drained
1 chopped tomato
Combine and simmer until desired temp reached
1 large chopped green pepper
1 large chopped onion
2 Tbsp chili powder
1/4 tsp black pepper
3 cups tomato juice
1 can kidney beans, drained
1 can pinto beans, drained
1 chopped tomato
Combine and simmer until desired temp reached
Deep-Dish Chicken Pot Pie
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1/4cup Kraft Light Zesty Italian dressing
4oz (1/2 of 8oz package) Philadelphia Neufchatel cheese, cubed
2 Tbsp flour
1/2 cup fat-free reduced sodium chicken broth
3 cups frozen mixed vegetables, thawed, drained
1 ready-to-use refrigerated pie crust (1/2 of 15oz pacakge)
Directions:
Heat oven to 375F
Cook chicken in dressing in large skillet on medium heat 2 min. Add Neufchatel; cook and stir 3-5 mins or until melted. Stir in flour until well blended. Add broth and veggies; stir. Simmer 5 mins.
Pour into 10-in. deep-dish pie plate; cover with pie crust. Seal & flute edge. Cut slits in crust to permit steam to escape.
Bake 30mins or until golden brown.
Easy Fruit Crisp "Dump" Dessert
1 box Betty Crocker SuperMoist yellow cake mix
1/2 cup butter or marjarine, melted
1 can (21 oz) cherry pie filling
1 can (20oz) crushed pineapple, undrained
Directions:
Heat oven to 350F (325 for dark or nonstick pans). In large bowl, stir together cake mix & butter until crumbly; set aside
Spread pie filling and pineapple in ungreased 13x9-inch pan. Sprinkle cake mix mixture evenly over fruit.
Bake 39-46 mins or until deep golden brown. Cool 30mins. Serve warm or cool. Store loosely covered.
EverRoast Chicken and Sundried Tomato Piccolini Salad
8 oz Boar's Head Ever Roast Chicken, sliced thick, then diced small
8oz. Piccolini pasta (small bowties), cooked then chilled
1/3 cup red bell pepper, diced fine
1/3 cup sun dried tomato, diced fine
1 tbsp red onion, diced fine
2 stalks celery, diced fine
1 jar Boar's Head Sun Dried Tomato and Pesto Mayo, desired amt
salt & pepper to taste
Directions:
In large bowl add ingredients to pre-cooked pasta. Squeeze in Boar's Head mayo (approx 1/2 bottle) and mix thoroughly. Add salt & pepper to taste. Chill before serving.
Tuesday, September 27, 2011
Recipes
Coming very soon: I've compiled all the recipes from last year's Mother's Touch recipe exchange!! It's only taken me a year, but better late then never. I forgot about all the yummy dishes we got to sample. If you have any recipes to add please post them!
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