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[moreluck]

Overnight Sausage and Egg Casserole


Ingredients:
1 pound sausage; cooked and crumbly, but not dry
1/2 pound graded sharp cheddar cheese
1 large onion, peeled and diced, sauted (optional)
2 bell peppers, seeded and diced, sauted (optional)
8 slices bread; crust trimed depending on the size you may need more
4 eggs
2 cups milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon dry mustard
1/4 teaspoon cayenne - or to taste
Directions:
Use a 9" X 13" dish sprayed with non stick spray. The bread goes in first, completely filling the bottom. You may have to cut one slice in half. Sprinkle cheese over bread, then add the sausage. The peppers and onions go next if you care to use them. Beat the eggs and add the milk, then and seasonings. Pour the liquid mixture over everything in the pan. Cover with plastic wrap and refigerate overnight. In the morning remove the plastic wrap and cover the pan with foil. I do not preheat the oven because of the cold pan. I set it to 325 degrees friend and bake it 35-40 minutes. Check the cooking and remove the foil. Cook for 10-15 more, until it is slightly browned. Let it rest for 10 minutes (if you can leave it alone that long!)

 

[moreluck]

FOR 'LIL COMET...........these are pretty good !

Porcupine Meatballs

1 can tomato soup
1 lb. ground beef
1 cup minute rice
1 egg beaten
1/4 cup chopped onion
1 tsp. salt
1 clove minced garlic
2 Tbls oil or shortening
1/2 soup can water
1 tsp. mustard

Mix 1/4 cup soup with beef, rice, egg, onion and salt. Shape firmly into small meatballs. Brown meatballs and garlic in oil. Pour off excess fat. Blend in rest of soup, water and mustard. Cover and simmer for 20 mins. or 'til done. Stir now & then. Can serve with mashed potatoes.

 

[moreluck]

Tater Topped Casserole

1 lb. ground beef
1 small onion, finely chopped
1 casn ( 10 3/4 oz) cr. of mushroom soup
1/4 cup milk
1 cup frozen mixed vegetables
1 cup shredded cheddar cheese
1 lb. frozen bite-sized seasoned potato nuggets

Heat oven to 375. Brown meat with onions in skillet, stirring occasionally; drain.
Spoon into 8" square baking dish. Mix soup & milk and pour over meat mixture. Top with layers of mixed vegetables, cheese and potatoes.
Bake 45 mins. or until potatoes are golden brown and casserole is heated through.

 

[moreluck]

Easy Layered Taco Bake

1 pkg. (7.25 oz.) Kraft Macaroni & Cheese Dinner
1 lb. ground beef
1 pkg. (1.25 oz.) Taco Bell Home Originals Taco Seasoning Mix
1 cup Thick'n'Chunky salsa

Heat oven to 400 degrees. Prepare dinner as directed on pkg.
Cook meat with taco seasoning. Layer seasoned meat, dinner and salsa in
8" square baking dish.

Bake 20 mins.

 

[moreluck]

Uncanned Creamy Chicken Mushroom Soup


2 tablespoons butter
1 tablespoon olive oil
1 lb boneless skinless chicken breasts, diced
1/2 cup carrots, diced
1/2 cup celery, diced
12 ounces button mushrooms, sliced
1 garlic clove, minced
4 green onions, sliced
2 tablespoons flour
4 cups chicken broth
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 cup heavy cream

1. In a large saucepan,heat butter and olive oil.
2. over medium-low heat.Add the diced chicken,.
3. carrot and celery;cook,stirring until the.
4. chicken is nearly cooked through.Add the mushrooms and cook,stirring until mushrooms.
5. are tender.
6. Stir in flour until blended;add chicken broth.
7. and thyme.Bring to a simmer,keep stirring.
8. Cover and reduce heat to low;cook for about.
9. 15 minutes or until vegetables are tender.
10. Add salt and pepper to ta

 

[moreluck]

Pasta Fagioli



SERVES 8

• 1 lb ground beef
• 1 cup onion, diced
• 1 cup carrot, julienned
• 1 cup celery, chopped
• 2 garlic cloves, minced
• 2 (14 1/2 ounce) cans diced tomatoes
• 1 (15 ounce) can red kidney beans, undrained
• 1 (15 ounce) can great northern beans, undrained
• 1 (15 ounce) can tomato sauce
• 12 ounces spicy hot V8
• 6 ounces spicy hot V8, add at end of cooking (optional)
• 1 tablespoon white vinegar
• salt
• oregano
• basil
• thyme
• black pepper
• cayenne pepper
• 1/2 lb ditali pasta

1. Saute beef in large pot until beef starts to brown.
2. Drain grease and add onions, carrots, tomatoes,garlic, and celery and simmer for about 10 minutes.
3. Add rest of ingredients,( not the pasta) and simmer for 1 hour. season to taste.
4. about 50 min into simmer. add uncooked pasta.
5. while pasta cooks in the soup may need to add more v-8 as the pasta soaks up the liquid.I add another 6 oz can of v-8 whlie the pasta cooks.

 

[moreluck]

Hellmann's the Original Potato Salad


2 lbs potatoes, peeled and cut into 3/4-inch chunks (5 to 6 medium)
1 cup Hellmann's mayonnaise
2 tablespoons vinegar
1 1/2 teaspoons salt
1 teaspoon sugar
1/4 teaspoon ground black pepper
1 cup thinly sliced celery
1/2 cup chopped onions
2 hard-cooked eggs, chopped

1. In 4-quart saucepot, cover potatoes with water; bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes or until potatoes are tender. Drain and cool slightly.
2. In large bowl, combine Hellmann's Mayonnaise, vinegar, salt, sugar and pepper. Add potatoes, celery, onion and eggs and toss gently.
3. Serve chilled or at room temperature.

 

[moreluck]

Capellini with Shrimp and Creamy Tomato Sauce

3 Tbls. olive oil
1 lb. peeled large shrimp
3 large garlic cloves pushed through press
1/4 tsp. dried oregano
1/2 cup sweet (red) vermouth
1 (14-15 oz.) can diced tomatoes, drained
3/4 cup heavy cream
1/2 tsp. fresh lemon juice
1/2 lb. capellini (angel hair pasta)

Heat oil in a 12" heavy skillet over med-high heat until it shimmers, then cook shrimp and garlic with oregano, 1/2 tsp salt and 1/4 tsp. pepper turning once, until golden about 2 mins total. Stir in vermouth and tomatoes, scraping up any brown bits from bottom of skillet. Add cream and briskly simmer until sauce has thickened slightly about 1 min. Stir in lemon juice.
meanwhile, cook capellini in salted water 'til al dente. Reserve one cup of pasta water then drain pasta. Serve immediately topped with shrimp & sauce. Thin with some of the reserved water if necessary.

 

[moreluck]

Frank's Famous Sausage Gravy

Ingredients
1 lb Pork Sausage ground
1 tb Freshly ground pepper ground black pepper
1 can (12 oz) Evaporated milkor 1 c milk
1 ts Salt, to taste
1 c all-purpose flour
hot sauce

Directions
Selecting the right sausage
Part of the secret of good sausage gravy is the FAT. Sorry folks, but the lean “good for you” kind of pork sausage just won’t make good sausage gravy. If you are worried about the fat and cholesterol . . . eat something else!! Select a good brand, just the same. My favorite for making gravy is “Aberdeen” brand, but any brand with a good balance of meat and fat will do. If you have a good meat market in your area where they grind their own sausage, tell the butcher to grind you some with plenty of fat left in.

Pre-measure your milk and flour and have it ready next to the stove, as well as about a liter of water. Heat a deep skillet to medium high heat. Fry up the sausage with about half a teaspoon of hot sauce, until it is well browned and has rendered all of the fat. Break up the sausage into small bit as it fries, so that it is the size of small peas. Lower the heat just a bit, then add the flour to the pan. Mix into the sausage until the flour is totally coated with the rendered grease. You should not be able to see any more bright white flour. If there is not enough grease to coat all of the flour, add vegetable oil or lard until there is. You should now have little brownish sausage/flour nodules. Add salt, to taste, and the black pepper. Add the milk and about a cup of water. Stir with a wooden spoon, breaking up the nodules that have formed. Keep stirring and breaking up the nodules until it begins to smooth out. It will get very thick; add water until you get a nice, smooth, creamy consistency. The only lumps in the gravy should be the sausage! If the flour was well coated with grease, it will not be lumpy. Keep heating and stirring until it stops getting thicker and you have the consistency you want.

 

[moreluck]

Baby Drumsticks Oriental

• 3 lbs chicken wings
• 1/4 cup soy sauce
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/4 cup vinegar
• 1 cup chicken broth

1. Place wings in 9 x 13 or larger pan.
2. Combine remaining ingredients and pour over wings. Let marinate 1 hour, turning so all sides are marinated.
3. Bake, uncovered, at 350 for 1 1/2 hours. May be served hot or cold.

 

[moreluck]

James Beards Mac and Cheese

1/4 c Butter
1/2 ts Tabasco, or more
1/4 c Flour
1/2 c Heavy cream
2 c Warm milk
12 oz Coarsely grated cheddar
1 ts Pepper
8 oz Macaroni, cooked & drained
Instructions:

Preheat oven at 350 friend. In a heavy saucepan over low heat, melt butter. Add flour, stir with a wooden spoon for 3 minutes or until roux is frothy & taste of raw flour is gone. Gradually stir warm milk into roux. Turn up heat, stir until sauce is just at boiling point. Turn down heat, let simmer a few minutes. Add pepper & Tabasco (it brings out the flavor, so dont be shy). Stir in heavy cream & simmer briefly until flavors are blended. Stir 3/4s of the cheese into the simmering sauce until melted. Combine sauce with macaroni, pour into 2 qt dish. sprinkle with remaining cheese, bake for 30 minutes or until bubbly & light golden. Serves 4.

 

[moreluck]

Cheddar-Cauliflower Soup

2 Tbls. olive oil
1 yellow onion, diced
1 head cauliflower( about 2 1/2 lbs) cut into florets
5 cups chicken broth
2 cups heavy cream
2 tsp. salt
fresh ground pepper to taste
8 oz. white cheddar cheese

In a large Dutch oven over med. heat, warm the oil. Add onion; cook stirring occasionally, until tender
5-7 mins. Add cauliflower and cook stirring occasionally until cauliflower is
light golden brown, about 5 mins. Add broth, cream, salt and pepper. Bring to a boil. Reduce heat
to low and simmer until cauliflower is fork tender about 10-12 mins. Using an immersion blender, blend soup to a fine puree, 3-5 mins. Add cheese and stir 'til melted and well combined with soup. Adjust seasonings with salt & pepper. Serve with toasty, crusty bread.

 

[moreluck]

Montana Cowboy Stew

Ingredients:
Flour, salt, pepper and garlic powder to coat beef
2 pounds cubed beef
Butter
8 potatoes, peeled and cubed
1 small onion, diced
1/2 pound smoked sausage, sliced in rings
1 can green beans
3 cans cream of chicken soup



Directions:
Mix flour, salt, pepper and garlic powder in a plastic bag. Add cubed meat, shake to coat.

Melt butter or margarine in a large frying pan. Brown meat in frying pan. Place meat, potatoes, onions and sausage in roasting pan or any oven-safe dish large enough. Pour soup and 1 can water per can of soup over meat and vegetable mixture. Mix well.

Bake 4 hours at 400. Stir at least 2 times during baking time. In the last 1/2 hour add green beans and stir.

 

[moreluck]

Saucy Pork Chops

Ingredients:
6 boneless pork chops
salt, pepper and garlic powder to taste
2 tablespoons oil
2 cans (10 3/4-oz. size) cream of onion soup
12 ounces evaporated milk
1 cup sour cream



Directions:
Season pork chops and brown in hot oil; drain. Place chops in slow cooker.

Whisk soup and milk together until smooth. Pour over chops.

Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours.

Stir sour cream into mixture during last 30 minutes of cooking. Serve with rice or noodles.

 

[moreluck]

Fettuccine Alfredo with Chicken

1/2 lb. fettuccine, uncooked
1 lb. boneless skinless chicken breast, cut into strips
1 1/4 cups fat free chicken broth
4 tsp. flour
4 oz. Philadelphia Neufchatel Cheese, cubed
3 Tbls. grated parmesan cheese
1/4 tsp. garlic powder
1/4 tsp. pepper

Cook pasta as directed on package. Meanwhile, heat a large nonstick skillet sprayed with cooking spray on med-high heat. Add chicken, cook 5-7 mins or 'til cooked through, stirring occasionally. Remove from skillet. Mix broth and flour in same skillet stir in Neufchatel cheese, 2 Tbls. parmesan cheese, garlic powder and pepper. cook 2 mins. stirring constantly until mixture boils and thickens. Stir in chicken.
Drain pasta, place in bowl. Pour chicken mixture over pasta; toss to coat. Sprinkle with remaining Parmesan cheese.

 

[moreluck]

Italian Noodle Casserole

• 1 lb ground beef
• 8 ounces wide egg noodles
• 8 ounces shredded monterey jack cheese
• 2 (15 ounce) cans tomato sauce
• 2 (15 ounce) cans great northern beans, drained and rinsed
• 14 1/2 ounces diced tomatoes
• 1 (10 1/2 ounce) can tomato soup
• 2 teaspoons italian seasoning
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 2 tablespoons parmesan cheese

1. Brown ground beef, drain.
2. Cook noodles as directed and drain.
3. Combine the beef with remaining ingredients 13 x 9 pan, leaving out 1/2 cup of the Jack cheese and the 2 tablespoons of Parmesan. Cover and cook at 350 degrees for 30 minutes. Uncover and sprinkle top of casserole with the Parmesan and remaining Jack cheese. Bake 5 to 10 minutes more, uncovered, to melt the cheese topping.

 

[moreluck]

Cheesy Chicken & Salsa Skillet

2 cups penne pasta, uncooked
1 lb. boneless, skinless chicken breasts, cut into
bite size pieces.
1 1/4 cups Thick and Chunky Salsa
1 cup frozen corn, thawed
1 large green pepper, cut into short thin strips
1 Cup Four cheese Mex. style cheese, shredded

Cook pasta as directed. Meanwhile heat large non stick skillet sprayed with Pam on med. high heat. Add chicken; cook and stir 2 mins.; stir in salsa, corn and peppers. Bring to a boil. Simmer on med-low heat 10 mins or 'til chicken is cooked through, stirring occasionally.
Drain pasta. Add to chicken mixture; mix lightly. Sprinkle with cheese. Remove from heat; cover. Let stand 1 min or until cheese is melted.

 

[moreluck]

Ground Beef in Sour Cream V-8 Noodles

• 1 cup chopped onion
• 2 tablespoons melted butter
• 1 lb ground beef
• 3 cups noodles (uncooked)
• 3 cups v 8 vegetable juice or tomato juice
• 2 teaspoons salt
• 1 teaspoon celery salt (optional)
• 2 teaspoons worcestershire sauce
• 1 dash pepper
• 1 (7 ounce) can mushroom stems and pieces
• 1 cup sour cream

1. Saute onion in butter until tender; add meat, brown lightly.
2. Place noodles in a layer over meat.
3. Combine tomato juice and seasonings; pour over noodles.
4. Bring to a boil; cover.
5. Simmer over low heat 30 minutes or until noodles are tender.
6. Stir in sour cream and mushrooms; bring to a boil.
7. Serve hot.

 

[moreluck]

Chicken With Rosemary-Garlic Butter

• 1 cup butter, softened
• 1/4 cup chopped fresh rosemary
• 4 teaspoons chopped fresh garlic
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 0 whole roasting chicken

1. Preheat oven to 350°.
2. In a small mixing bowl, combine butter, rosemary, garlic, salt, and pepper.
3. Rub butter mixture under skin and on outside of chicken. Truss chicken with butcher’s twine. Place chicken, breast-side up, on a rack in roasting pan. Cover loosely with foil and bake for 1 hour.
4. Remove foil and continue baking, basting occasionally, for 1 to 1 1/2 hours, or until meat thermometer inserted in thigh reaches 180º. Remove pan from oven and let rest for 10 minutes.
5. To serve, slice chicken and pour pan juices on top.

 

[moreluck]

Don's Taco Bean Soup

• 2 lbs hamburger meat
• 1 1/4 ounces taco seasoning
• 3 (15 ounce) cans kidney beans
• 3 (15 ounce) cans chili beans, zesty
• 3 (16 ounce) cans corn
• 3 (14 ounce) cans stewed tomatoes, zesty
• 1 (8 ounce) can diced jalapenos
• 2 (1 1/4 ounce) packets powdered ranch dressing mix

For toppings

• 19 ounces tortilla chips
• sour cream
• olive
• grated cheese

1. cook and season the hamburger.
2. rinse only the kidney beans.
3. combine all ingredients into cooking pot or crock pot until simmering
4. Top with desired extras and a side of chips, share with many & enjoy!