Barbecued Franks & Beans

Barbecued Pork Chops

Beef Stew

Brook's Bar-B-Q Sauce

Cheeseburger Pie

Chicken Dinner

Chili

Hamburg Barley Pot

Honeyed Ham Steak

Hot Dog Casserole

Meatballs

Meatball-Parmigiana Casserole

Meatloaf

Sausage Egg Casserole

Quiche Lorraine

Shredded Beef Sandwiches

Spaghetti Sauce

Taco Pie

Veal Cutlets Parmesan

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Saute onion in butter; combine other ingredients, except beans and franks. Stir in onion. Add beans and franks. Simmer, covered until heated through.

Brown and drain beef and onion. Stir in salt and pepper. Spread in greased 10" pie plate.

1 1/2 cup milk
3/4 cup Bisquick baking mix
3 eggs

Beat eggs, stir in milk and baking mix. Pour over meat mixture.

Bake at 400 for 25 minutes.

Top with:
2 sliced tomatoes
1 cup shredded cheddar cheese

Continue baking until knife inserted in center comes out clean (5-8 minutes).

Drain peaches, set aside 1/2 cup syrup. Heat fat from ham to coat skillet, then discard fat. Fry ham until lightly browned on both sides (about 5 min.) Add peaches, peach syrup, orange juice, honey, mustard and allspice; heat through (about 5 min.)

Remove everything but liquid from pan. Combine cornstarch and water and stir into hot liquid. Boil 1 minute. Spoon sauce over ham and peaches to serve.

Layer ingredients (except cheese) in buttered casserole dish. Bake at 350 degrees for 45 min.

Sprinkle with grated cheese and bake additional 25 minutes, uncovered.

Mix together; shape into balls. Fry in hot fat or microwave.

In medium saucepan, combine meatballs, spaghetti sauce, gravy, and oregano. Bring to a boil, remove from heat.

In large greased pan, layer half of noodles with half of meatball mixture. Dot with half of cottage cheese; then sprinkle with half of Parmesan cheese. Repeat.

Bake at 375 degrees for 20 - 25 min.

Mix all ingredients together thoroughly, press into 8" square pan. Bake at 325 degrees for one hour.

Microwave broken up sausage until cooked. Drain thoroughly.
In a very large bowl, beat eggs and add other ingredients. Mix well. Add cooked sausage. Pour into 13 x 9 inch pan, sprayed with cooking spray. Cover and refrigerate overnight.
Uncover and bake for 1 hour in pre-heated 350 degree oven.

Mix eggs, salt, pepper, milk, and butter together.

Place bacon, cheese, ham and onion on the bottom of a 11" Quiche pan (or pie plate), lined with pie pastry, and pour egg mixture over top.

Bake at 425 degrees for 10 min, then at 325 degrees for 20 minutes, or until center is set (sharp knife comes out clean).

Trim fat from roast, cut up to fit into crock pot. Combine vinegar, onion, and spices and pour over meat in crock pot. Cook on low for 12 hours or until meat is very tender. Drain meat. Skim off ft from juices. Shred meat with a fork. Make sandwiches on french rolls, and use juice for dipping.

Add:
2 tsp minced garlic
1 tsp basil leaves
1 tsp thyme
1 Tbsp parsley flakes
1 tsp pepper
2 tsp salt
2 tsp sugar

Make a "tea" of 1 Tbsp oregano and 1/2 cup boiling water. strain and add to sauce.

Add:
1 qt. tomato paste
1 qt. tomato sauce
1 qt. water

Simmer at least 2 hours, stirring frequently.

Brown beef and onion, drain. Stir in seasoning mix. Spread in greased 10" pie plate. Top with chilies.

Beat milk, Bisquick and 3 eggs until smooth. Pour into plate, over meat mixture. Bake at 400 Degrees for 25 min. Top with tomatoes and cheese. Bake until knife inserted in center comes out clean, 8 - 10 min.

Dip meat in egg, then in bread crumbs mixed with 4 Tbsp Parmesean cheese. Refrigerate for 30 minutes.

Brown meat - 2 minutes on each side. Place in greased 9 x 13" baking dish. Pour tomato sauce over meat; top with Mzzarella cheese and remaining Parmesean cheese. Bake until hot and bubbly, about 15 minutes.

Broil for a few minutes to brown.

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