Menu List

Main Dish

Hamburgers/Cheeseburgers
Taco Salad
Meatballs
Shake & Bake Chicken
Chicken & Noodles
Honey-glazed Chicken
Broiled Chicken
Stove Top BBQ Chicken
Chicken Fricassee
Chicken Tetrazzini
Chicken Stir Fry
Apple Pork Chops
Pork Chops and Onions
Pork Chops and Sauerkraut
Salmon Patties
Homemade Pizza
Ham and Cheese Sandwiches
Pancakes & Bacon
Hot Dogs
Turkey Burgers
Chile Mac Supper
Ham
Pork Chop Supper
Beef Stroganoff
Chicken Squares
Yum-a-Setta
Lasagna in a Bun
Chile con Carne
Sloppy Joes
Taco Pie
Meatloaf
Spaghetti Pie
Pot Roast
Spaghetti
Baked Eggs and Ham
Johnny Marzetti
Chicken Continental
Poor Man's Beef Stroganoff
Pizza-Style Spaghetti

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Side Dishes

Special Baked Potates
Dutch Potatoes
Bean Soup
Oven Baked Steak Fries
Scalloped Potatoes
Potato Soup
Carrot Soup
Cream of Broccoli Soup
Spoon Rolls
Chicken Noodle Soup

Skillet Meatballs

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Honey-glazed Chicken

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Stove Top BBQ Chicken

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Chicken Fricassee

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Chicken Tetrazzini

• 1/2 lb. spaghetti, cooked according to package directions and drained
• 1 envelope Italian-style spaghetti sauce mix
• 1 C. chicken broth
• 1 C. evaporated milk
• 2 Tbsp. butter
• 2-3 C. diced or sliced cooked chicken
• 1 jar (4 oz.) sliced mushrooms, plus liquid
• 1/4 C grated Parmesan cheese

Arrange cooked spaghetti on bottom and around sides of greased 2-qt casserole. Combine sauce mix, broth, milk and butter. Heat to boiling and stir constantly. Simmer 5 minutes. Add chicken, mushrooms and liquid to sauce. Pour over spaghetti; sprinkle with cheese. Bake 20 minutes in a 400 degree oven. Serves 4 to 6.

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Apple Pork Chops

• 4 4-oz. boneless pork loin chops, 1" thick
• 1 medium-sized Granny Smith apple, coarsely chopped
• 1 small cooking onion, chopped
• 1 C. apple cider or juice
• 2 Tbsp. cooking oil
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. ground ginger

Mix spices in a flat bowl. Lightly coat pork chops in spice mixture. Heat oil in skillet. Brown pork chops, approx 5 minutes each side. Remove from skillet. Saute onions till transparent. Add apples. Continue to cook till apples are soft. Return pork chops to skillet, on top of apple/onion mixture. Add apple cider or juice. Cook on medium heat till cooked thoroughly, approx 10 to 15 minutes.

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Ham and Cheese Sandwiches

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Turkey Burgers

• 2 egg whites
• 1/3 soft bread crumbs
• 1/3 C. finely chopped onions
• 2 Tbsp. snipped fresh parsley
• 2 cloves garlic, minced
• 1 tsp. dried basil, crushed
• 1/4 tsp. dried tarragon, crushed
• 1/2 tsp. salt
• 1/8 tsp. pepper

In medium bowl, beat egg whites until foamy. Stir other ingredients adding turkey last. Mix well. Shape into 8 1/2' thick patties.
Spray grill with nonstick spray coating. Grill 6 minutes on each side or until no longer pink.
Or broil 4-5" from heat for 9 to 10 minutes, turning once.

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Chile Mac Supper

• 8 oz. lean ground beef
• 1/2 C. chopped onion
• 1 15-1/2 oz. can red kidney beans, drained
• 1 8-oz. can tomato sauce
• 1/2 of a 14-1/2 oz. can tomatoes, cut up
• 1/2 C. elbow macaroni
• 1/2 C. chopped green pepper
• 1/4 C. water
• 1 Tbsp. chile powder
• 1/2 tsp. garlic salt
• 1/4 C. shredded Monterey Jack or cheddar cheese (1 oz)

In a large skillet cook meat and onion till meat is brown. Drain off fat. Stir in the kidney beans, tomato sauce, undrained tomatoes, uncooked macaroni, green pepper, water, chile powder, and garlic salt. Bring to boiling; reduce heat. Cover and simmer for 20 minutes, stirring often.

Remove skillet from heat. Sprinkle meat mixture with Monterey Jack or cheddar cheese. cover and let stand for 2 minutes or till the cheese melts.
Makes 4 servings.

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Pork Chop Supper

• 4 pork chops, cut 3/4 inch thick
• 2/3 C. long grain rice
• 4 Tbsp. chopped onion
• 2 C. water
• 2 tsp. instant chicken bouillon granules
• 1 C. chopped apple
• 2 Tbsp. butter, melted
• 2 Tbsp. brown sugar
• 1/2 tsp. ground cinnamon
• 1 C. sliced apples

Trim fat from chops. Cook trimmings in skillet till 4 Tbsp. fat accumulate; discard trimmings.(Or use vegetable oil) Slowly brown chops in hot fat; remove chops. In same skillet cook rice and onion till rice is golden, stirring constantly. Stir in water and bouillon granules. Bring to boiling; stir in chopped apple. Turn mixture into a 9x13 baking dish; arrange chops atop.

Bake, covered, in 350 degree oven for 30 minutes. Combine butter, sugar, and cinnamon. Brush sliced apples with mixture; arrange around chops. Bake, uncovered, about 20 minutes or till apples and pork are tender.
Makes 4 servings.

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Beef Stroganoff

• 1 pound beef tenderloin
• 3 Tbsp. cooking oil
• 1-1/2 cups sliced mushrooms (4 oz.)
• 1/2 C. dry sherry (opt.)
• 1/4 C. beef broth
• 1 C. dairy sour cream
• Hot cooked fine noodles
• 1/2 tsp. salt

Cut beef tenderloin across grain in 1/4-inch-thick strips. In skillet heat cooking oil. Quickly brown the meat in oil, 2 to 4 minutes. Remove meat from skillet. Add sliced mushrooms and cook 2 to 3 minutes; remove mushrooms. Add sherry and beef broth to skillet; bring to boiling. Cook, uncovered, till liquid is reduced to 1/3 cup. Stir in dairy sour cream and 1/2 tsp. salt; stir in meat and mushrooms. Cook slowly till heated through; do not boil. Serve over hot cooked noodles.
Serves 4.

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Savory Crescent Chicken Squares

• 3 oz. pkg. cream cheese, softened
• 3 Tbsp. melted butter
• 2 C. cooked, cubed chicken
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 2 Tbsp. milk
• 1 Tbsp. chopped chives or onion
• 1 Tbsp. chopped pimiento (opt.)
• 1-8 oz. can crescent rolls
• 3/4 C. seasoned crushed croutons

In medium bowl, blend cream cheese and 2 Tbsp. melted butter (reserve 1 Tbsp.) until smooth. Add next 6 ingredients; mix well. Separate crescent dough in 4 rectangles; firmly press perforations to seal. Spoon 1/2 C. meat mixture onto center of each rectangle. Pull 4 corners of dough to top center of chicken mixture, twist slightly and seal edges. Brush tops with reserved 1 Tbsp. butter; dip in crouton crumbs. Bake on ungreased cookie sheet 20 to 30 minutes until golden brown.
Serves 4.

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Yum-a-Setta

• 2 lbs. hamburger
• salt and pepper to taste
• pinch of brown sugar
• 1/4 onion, chopped
• 1 can tomato soup
• 1 can cream of chicken soup
• 1 pkg (16 oz.) egg noodles
• 1 pkg (8 oz.) processed cheese (like Velveeta)

Brown hamburger with salt, pepper, brown sugar and onion. Add tomato soup. Cook egg noodles, drain. Add cream of chicken soup to noodles. Layer hamburger mixture and noodle mixture in casserole dish with processed cheese between the layers. Bake at 350 degrees for 30 minutes.
Serves 6.

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Lasagna in a Bun

• 8 hoagie buns
• 3/4 lb. ground beef
• 1 8-oz. can tomato sauce
• 1/2 of a 1-1/3 oz. envelope dry onion soup mix (1/4 C.)
• 1/4 tsp. dried oregeno, crushed
• 1/4 tsp. dried basil, crushed
• 1 beaten egg
• 3/4 C. ricotta or cream-style cottage cheese, drained
• 1 C. shredded mozzerella cheese (4 oz.)

Cut thin slice off tops of buns. Hollow out centers, leaving 1/2-inch-thick shells; set aside. Reserve bread crumbs for another use.

In a skillet cook beef till brown; drain off fat. Add tomato sauce, soup mix, and herbs. Cook, covered, over low heat 5 minutes. Uncover; cook 5 minutes more till of desired consistency, stirring frequently.

Meanwhile, in a bowl, combine egg, ricotta or cottage cheese, and 1/2 cup of the mozzarella cheese. Spoon half the meat mixture into bottom of rolls. Top with cheese mixture, then remaining meat mixture. Top with remaining mozzarella cheese. Replace bun tops. Wrap sandwiches individually in foil. Bake in a 400 degree oven 20 to 25 minutes or till hot.
Makes 8 servings.

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Sloppy Joes

• 1 lb. hamburger
• 1 small onion, chopped
• 1 can corned beef
• 2 tsp. chile powder
• 1 C. catsup
• 1 C. water
• 2 Tbsp. brown sugar

Brown hamburger and onion in skillet. Drain off grease. Add remaining ingredients. Simmer until thick. Can be frozen and reheated on stove.

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Taco Pie

• 1-1/4 lb. ground beef
• 1 pkg taco seasoning mix
• 1/2 C. water
• 1/3 C. sliced, stuffed green olives
• 1 can refrigerated crescent rolls
• 2 C. crushed corn chips
• 1 C. sour cream
• American cheese, sliced

Brown meat and drain off grease. Stir in water, taco mix and olives. Simmer 5 minutes. Meanwhile, separate crescent dough into triangles and place in an ungreased 9 or 10 inch pie plate. Press dough to form crust. Sprinkle 1 C. crushed corn chips over bottom of crust. Spoon meat over chips, spread sour cream over meat and cover with American cheese. Top with the remaining corn chips.
Bake in a 375 degree oven for 20 to 25 minutes until golden brown. Cut in wedges. Can refrigerate up to 2 hours before baking.
Serves 6.

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Meat Loaf

• 2 lbs. ground beef
• 2 eggs
• 1-1/2 C. bread crumbs
• 3/4 C. catsup
• 1 tsp. Accent
• 1/2 C. warm water
• 1 pkg. Lipton's onion soup mix
• 3 strips of bacon
• 8 oz. tomato sauce

Mix ingredients thoroughly. Put into loaf pan, cover with 3 strips of bacon, if you like that flavor. Pour one 8-oz. can tomato sauce over all.
Bake for 1 hour at 350 degrees.
Serves 6.

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Spaghetti Pie

• 6 oz. Spaghetti,
• 2 Tbsp. butter
• 2 eggs
• 1/3 C. Parmesan cheese
• 1 C. cottage cheese or ricotta cheese
• 1 lb. ground beef
• 1 jar Ragu Pizza Quick Sauce
• 1 C. mozzarella cheese

Cook spaghetti; drain. Stir in butter, eggs and parmesan cheese. Press into bottom of a 10 inch pie plate. Spread with cottage cheese. Brown meat, drain fat. Add sauce to meatn. Spread meat mixture over cottage cheese. Top with mozzarella cheese.
Bake for 30 minutes in a 350 degree oven.
Serves 6.

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Baked Eggs and Ham

• 6 bread slices, cubed
• 2 C. grated cheddar cheese
• 1 C. cooked cubed ham
• 1/2 C. chopped onion
• 6 eggs
• 3 C. milk

Mix bread, cheese, ham and onion; spread in a 13x9 baking dish treated with nonstick spray. Whisk eggs and milk; pour over top.
Bake for 45 minutes in a 375 degree oven.
Serves 8 to 10.

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Johnny Marzetti

• 1 lb. hamburger 1 jar Prego spaghetti sauce
• 2 cups unccoked macaroni
• 1 lb. cheddar cheese, cubed

Brown hamburger and onion in skillet. Drain fat. Meanwhile, cook macaroni according to package directions. Add sauce to meat. Stir in with cooked macaroni. Add cubed cheddar cheese. Put into a 2 qt. casserole dish. Bake, covered, in a 350 degree oven for 20 minutes or till heated through.
serves 6.

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Chicken Continental

• 1 10-oz can cream of chicken soup
• 2 Tbsp. grated onion
• 1 tsp. salt
• dash of pepper
• 1 Tbsp. parsley flakes
• 1/4 tsp. thyme
• 2 C. chicken broth
• 2 C. cooked, shredded chicken
• 2 cups instant rice

Preheat oven to 375 degrees. Lightly butter a 2-qt. casserole. In a medium bow., combine cream of chicken soup, onion, salt, pepper, parsley flakes, thyme and chicken broth. Stir until well-blended. Add cooked chicken and instant rice. Put in prepared casserole. Cover and bake about 30 minutes, until rice is tender.
Serves 6.

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Poor Man's Beef Stroganoff

• 1 lb. hamburger
• 1 small onion chopped
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1/8 tsp. oregeno
• 1/8 tsp. garlic salt
• 1 can cream of celery soup
• 1 can cream of mushroom soup
• 3/4 C. milk
• 1 pint sour cream
• cooked noodles

Brown hamburger and onion with spices. Drain fat. Combine soups and milk and add to hamburger mix. Stir until well-blended. Simmer about 10 minutes. Just before serving, add sour cream. Simmer 2 minutes. Serve over cooked noodles.
Serves 4 to 6.

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Pizza-Style Spaghetti
from Pam Greene

• 1 lb. cooked spaghetti
• 1 C. milk
• 2 eggs beaten
• 30 oz. jar of spaghetti sauce
• 1-1/2 C. sliced pepperoni
• 3 C. shredded mozzarella cheese

Mix spaghetti with milk and eggs. Put in greased 9x13 pan. Top with spaghetti sauce. Sprinkle with Italian seasoning. Lay pepperoni on top. Top with cheese.
Cook for 30 minutes in a 350 degree oven.
Serves 6 to 8.

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