MAIN DISHES AND ENTREES....



The list of entrees is so extensive, I have broken them up into different categories. The links below will take you directly to the section you are looking for.

Pasta
Mexican
Italian
Chicken
Beef
Pork/Ham
Turkey
Pot Pourri


PASTA DISHES

CHICKEN NOODLE CASSEROLE

Ingredients:

2 boneless chicken breasts (boiled and cut into bite-sized pieces)
1 - 12 ounce bag of wide noodles
2 cans Cream of Chicken Soup
1/2 cup milk
8 oz. shredded cheddar cheese
Pepper
Garlic Salt (or regular salt)
1 can green beans (drained)

After cooked chicken is cooled, cut into bite-sized pieces and set aside. Boil the noodles as directed on package, rinse and drain and place into a large mixing bowl. Add to this, cut up chicken, 2 cans of cream of chicken soup, milk, 1/2 shredded cheddar, drained green beans, and season to taste. Mix well and put the whole mixture into a well buttered cake baking dish (13x9). Bake at 350 degrees for about 30 minutes uncovered, then completely cover the top with remaining cheese. Cover lightly with foil, turn down heat to 200 degrees and keep in oven til you serve (up to 30 minutes).

JOHNNY MARZETTI

Growing up, I remember having Johnny Marzetti and continued to make my own version of this wonderful tasty dish for years, but decided to look it up .. and found out this information..

What's Johnny Marzetti? Johnny Marzetti is a casserole created in the 1920s by the owner of the Marzetti Restaurant in Columbus, Ohio. Who was Johnny Marzetti? According to the "American Century Cookbook" by Jean Anderson, Johnny Marzetti was the brother of the owner of the Marzetti Restaurant. Then I read another article that read, there WAS no Johnny Marzetti. Go figure.. Anyway, here's my version of Johnny Marzetti.

Ingredients:

2 pounds lean ground beef
1 large onion, chopped
1 pound of pasta (your choice)
1 large can tomato puree
1 15 oz. can tomato paste
1 8 oz. can tomato sauce
Garlic salt
Black pepper
Parmesan Cheese
8 oz. Mozarella Cheese (shredded)

In a large skillet, brown the ground beef along with the chopped onion until lightly browned and tender. Add water to it as needed so it won't stick. In the meanwhile, cook the pasta according to package directions and rinse and drain and set aside.

Add all the puree and sauces and two cans of water and season with garlic salt and pepper to taste. Stir and let simmer at medium heat, stirring often, for about 20 minutes. Turn down to low and cover and cook an additional 25 minutes.

Mix the pasta into the meat sauce and pour into a large baking dish (13x9). Sprinkle with parmesan cheese and bake in oven uncovered for 30 minutes. Completely cover the pasta mixture with mozarella and lightly cover with aluminum foil and warm through at low temperature so the cheese melts. Shut off oven and can be kept warm for another 15 minutes before serving.


Here's a newer recipe and it already has become a family and church favorite.

It mixes a little Mexican-Southwestern taste with an old Italian favorite.

Write me and let me know how you and your family enjoy it..


SOUTHWEST CHICKEN LASAGNA

Ingredients:

1 16 oz. package Lasagna noodles
2 eggs
24 oz. small curd cottage cheese
Chopped parsley (optional)
1 small can green chili peppers (chopped)
Jalapeno peppers (just enough to give a zip, chopped)
2 cloves garlic (minced)
1 cup chopped onions
1/2 red pepper (chopped)
1/2 green pepper (chopped)
2 15 oz. cans tomato sauce
1 10 oz. can enchildada sauce
2 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon black pepper
4 - 6 chicken breasts cooked and cut up into bite-sized pieces
8 oz. shredded sharp cheddar cheese
8 oz. shredded mozzarella or monterey jack cheese
Red or yellow pepper rings sliced thin (optional)

And now, put it all together as follows:

1) Make lasagna noodles as directed and drain and set aside.

2) Make cottage cheese mixture by stirring together the eggs, cottage cheese, parsley and a black pepper. Set aside.

3) To make the chicken mixture: In a large skillet, put a little margarine or oil to coat bottom.. then add onions, red and green peppers, and garlic and cook and stir over medium heat until tender. Stir in the tomato sauce, enchilada sauce, chili powder, cumin, black pepper, green chilis, and jalepenos. Bring to a boil, then reduce the heat. Simmer, uncovered, for about 10 to 15 minutes, stirring frequently. Put on low and and cover and the chicken to it.. stir and allow the flavors to come together. Do this for about another 15 - 20 minutes. Turn off heat and let sit. Lightly spray a 13 x 9 baking or cake pan.

To assemble the lasagna, place a little of the sauce on the bottom to coat the pan. Then place about 4 or 5 lasagne noodles down first. Then spread half of the cottage cheese mixture over the noodles. Top with about half of the chicken/sauce mixture, and cover with each of the cheeses separately. Repeat with noodles, remaining cottage cheese mixture, and chicken/sauce.. then more cheese. Leave just enough sauce and cheese to cover the third and final layer of noodles..

So you put the remaining noodles on top with a coating of sauce and remainder of cheese.. Then you place the thin slices of red, yellow, or green pepper for garnish.

Bake about 50 minutes or until bubbly. Let stand 10 - 15 minutes before cutting and serving.

The oven should be preheated to 350 degrees.

Enjoy!!!

GARLIC CHICKEN
Also from Michele Miller

Saute` in olive oil:

10 cloves chopped garlic
1/2 c. chopped fresh parsley

Add:

2 teaspoons salt
1 teaspoon black pepper
2 (60 oz.) tomatoes, chopped
3 cups cooked chicken, cubed

Other ingredients:

3 green peppers, cut into strips
1 pound Italian sausage
2 cups chicken broth
1 pound pasta (your choice)

Cook uncovered, simmer for 1 hour. In a separate pan, saute the green peppers. Slice sausage into small pieces and cook with peppers until pink is gone. Add sausage to sauce with chicken and peppers and 1 to 2 sups chicken broth. Mix with pasta and serve..

Really yummy variation....

HOMEMADE HAMBURGER HELPER

Ingredients:
1 pound of your choice of pasta
1 pound ground beef
2 cans cream of mushroom soup
Milk
1 medium onion (chopped)
4 ounces shredded cheddar cheese
Garlic Salt
Black Pepper

In a large pot, boil water to cook the pasta. When it is done, drain, rinse and set aside.

In a medium frying pan, brown the ground beef and chopped onions until lighty browned and drain the fat. Add enough water to cover the meat and let simmer for at least 20 minutes on low to tenderize.

Add the meat/onion mixture to the pasta along with the 2 cans of soup, 1 can of milk, 1 teaspoon garlic salt and 1 teaspoon of black pepper. Mix carefully until blended. Pour into a greased rectangular baking dish. Cover with shredded cheese and a little parmesan cheese.

Bake in 350 degree oven uncovered for 15 minutes, then cover with foil tightly, turn down to 250 degrees and bake for an additional 25 minutes until bubbly. Turn off oven and keep warm until you serve.

BEEF AND NOODLES

Ingredients:
2 pounds lean boneless round steak
2 medium onions, choppped
12 oz. wide noodles
5 packets Brown Gravy Mix
Garlic salt
Black Pepper

In a large frying pan, put enough oil in the bottom to coat. Place round steak into pan and begin browning it on a medium high heat. When both sides are browned, season with garlic salt and pepper and add chopped onion and enough water to cover the steak. Continue to cook the steak, turning occasionally and continue adding water to it as it cooks down. This is a very important part of the preparation because this will tenderize the browned steak. Keep close watch over it and don't leave the stove unattended (it can very easily cook down and start burning.) It can take as long as 30 to 45 minutes to do this and the steak should be tender to touch. Remove pan from heat and place the steak on a cutting surface and cut it into 1 inch squares. Return to heat and add a little more water and cook til it definitely is tender enough and can be chewed easily.

In the meanwhile, boil the water and prepare the noodles. Mix up the gravy mix in a separate bowl with water and stir until smooth.

When the meat is completely tender, pour the already mixed gravy into the pan and turn the heat down to medium low. Continue to cook and stir as the gravy thickens. Add water as needed (but not too much) to give it a nice consistency. Cook an additional 30 minutes to allow the flavor of the meat and gravy to blend. Stir occcasionally to keep it from sticking to the bottom of the pan.

In a larger baking pan, place the noodles and then slowly add and stir in the beef and gravy mixture. If needed, cover tightly with foil and place in a very low (250 degree) oven to keep warm til serving. Then, of course, enjoy...

MEATBALL STROGANOFF

Ingredients:
3 pounds lean ground chuck
1/2 c. milk
2 slices bread
1 tsp. black ground pepper
1/2 tsp. garlic salt
2 eggs
2 medium onions
2 cans cream of mushroom soup
2 cans cream of chicken soup
16 oz. sour cream
1/2 c. milk (additional)
1 - 12 or 16 oz. bag of wide noodles

In a small bowl on the side, break up the two pieces of bread and pour 1/2 c. milk over to soften (it will be mushy). In a large bowl, mix ground chuck, softened bread mixture, eggs, 1 medium onion chopped up and garlic salt and pepper. Mix well and make into 1 inch meatballs. Place on large cookie sheet (ungreased) and when all meatballs are done, put into a 350 degree oven and bake until the meatballs are nicely browned on both sides. When they brown on top, turn them over to finish browning. Pour off grease and put the meatballs on another paper towel covered cookie sheet to drain the rest of the grease from the meatballs.

In the meanwhile (while the meatballs are cooking), combine both soups, sour cream, additional milk and the other chopped up onion together. Place this into a 6 quart pot and put on medium heat and start heating it through. When the meatballs are drained, put them into the pot of the soup and sour cream mixture and with a large spoon, stir in slowly so the meatballs don't break up. Keep heat at medium low and cover and allow this to cook for at least an additional hour and a half. Stir occasionally to make sure the mixture is not sticking to the bottom.

Also, while the meatballs are cooking, you may boil your water and then cook the noodles as directed. Drain and place in colander until the meatballs have been added to the creamy mixture. You may serve them all mixed together or put the noodles on each individual plate and put the meatball stroganoff on top.

But the most important thing is to ..........yum yum...enjoy!!


MEXICAN DISHES

BEEF TACOS AND BURRITOS

Just a note about the tacos and burritos..Use about 2 to 3 pounds of lean ground beef and brown it while breaking it up into smaller, smoother consistency. Add a little water to it as cooks down. I use Taco Bell seasoning as my personal preference and use 1 packet per pound. Add this and a little water with it as well while it cooks down. Turn to low and let simmer with the lid on to get all the full flavor in it and also for the ground beef to become tender.. There's nothing worse than undercooked ground beef that tastes like 'rubber'..

While this is cooking, chop up tomatoes into small chunks, shred your lettuce and also chop the onions. Put these into separate bowls and cover.

Have the crunchy corn taco shells available and the corn tortillas and flour tortillas for everyone to choose from. Keep the tortillas in their plastic package and place in microwave for about 30 seconds before serving so they are nice and warm and pliable.

Sour cream is a nice addition to tacos or burritos as is salsa, hot sauce, and sliced jalepenos.

If you cup up a little extra lettuce, this gives an option for those watching their calories (or carbs as I am) to make themselves a little taco salad.

CHICKEN QUESEDILLAS


Ingredients:
2# boneless, skinless chicken tenderloins
1 Tbsp.chili powder
Garlic Salt
Black ground coarse pepper
Dash of cayenne pepper
1 large onion
Green pepper, optional
8 oz. shredded cheddar cheese
Flour tortillas, package of 10 (smaller size in diameter)
Spray margarine (I use "I Can't Believe It's Not Butter)

In a large frying pan, add just enough oil to coat it. Turn to medium high and add the chicken tenderloins and the sliced onion. Cook until the chicken loses all its pinkness and the onions are sauteed and limp. When they are cooked through, add the black pepper and garlic salt to taste along with the chili powder and cayenne. Stir lightly to mix the flavors and turn heat down to simmer and cover. Let cook for about another 10 to 15 minutes. (You don't want to overcook the chicken.)

Cut the chicken up into bite sized pieces in the pan. In the meanwhile (if you have a griddle or very large frying pan), start it up and get it ready to prepare.

*Also a note...You noticed I had written green pepper as an option. For those who like green pepper, you may want to slice one up and put it into a smaller pan to saute' and add this to your chicken and onion mixture..*

Take a flour tortilla and spray with butter spray on one side entirely. Place butter side down onto the griddle or pan to begin cooking. On half of the tortilla put enough chicken-onion mixture and cover with shredded cheddar. Flip the other half of the tortilla over to cover the chicken and cheese...(it should look now like a half moon). Press down with a spatula and allow the tortilla to brown a little. Then turn the tortilla over so the other side can brown. Continue to do back and forth until it is nice and crispy. You can do as many as your griddle or pan hold at a time.

Place on a plate while cooking the others, or serve them to your family and friends as they are cooked. They can be eaten by hand whole or you may use a pizza cutter to cut into half or quarters. You may also add jalepenos...or dip in salsa or with sour cream. Anyway you like them...But the most important thing is to totally enjoy these wonderful tasty treats from 'South of the border'.

CHICKEN FAJITAS

In order to make the fajitas, prepare chicken (with onion and green and/or red pepper) just as you would for the quesedillas above and set aside in another pan. When people make their own fajitas, they can place the chicken mixture inside the burrito and add cheese, sour cream, salsa, or hot sauce and roll as they would for a burrito...

CHICKEN ENCHILADAS

Ingredients

4 cooked chicken breasts, diced
3 c. cheddar or colby jack cheese, shredded
Jalepenos, chopped, as many as you like
1 lg. onion, chopped
1 can Rotel (tomato with chiles)
8 oz. sour cream
2 can cream of mushroom soup
3 T. melted margarine
1 small jar salsa or picante sauce (hot, medium, or mild)
10 soft flour tortillas

Mix chicken, 3/4 of cheese, jalepenos, onion, Rotel sauce, sour cream, and 1 can soup together. In a large baking pan, coat with the melted margarine. Spoon mixture in the tortillas and roll up and place in the pan with the seams down....

Mix other can of soup and salsa together and pour over top of all the tortillas. Make sure to spread evenly to coat the tortillas (as they will dry out when baking). Sprinkle remainder of cheese over top.

Bake at 350 degrees for at least 30 minutes (more if needed) and back til a little brown and the edges are bubbly.

Mucho bueno....senors y senoras!!!


ITALIAN DISHES

GEORGIA'S HOMEMADE PIZZA


Ingredients for dough:
2 cups lukewarm water
1/2 tsp. sugar
2 tsp. salt
2 Tbsp. vegetable oil
3 pkg. dry yeast
5 - 6 cups all purpose flour

Ingredients for toppings:
2 - 15 oz. jars or cans of pizza sauce (Ragu/Contadina)
Garlic Salt
Parmesan Cheese
4 - 8 oz. shredded mozzarella/pizza cheese
1/2 pound pepperoni
1 - 4 oz. can drained mushrooms
1/2 green pepper, chopped
1 medium onion, chopped
Any other topping you like, including sausage, bacon, ham, olives, chopped tomatoes, pepper rings or jalepenos..(use your imagination)

Place the lukewarm water in a very large bowl (preferably one that is microwavable). Add sugar, salt, and oil and stir to mix...sprinkle dry yeast on top and let sit for about 5 minutes. Stir yeast until completely dissolved and allow mixture to stand in a warm place for another 5 minutes.

Add the first 3 cups to the water/yeast mixture and stir until all the flour disappears. Let sit until bubbles appear on top of the mixture, approximately 5 to 10 minutes. Using a wooden spoon, add the rest of the flour until the dough becomes a little more like a big lump of dough.. On a lightly floured bowl, dump out all the dough and with clean, floured hands begin to knead the dough until it becomes a shiny, smooth consistency and a litte more elastic. Add a little more flour, if needed, and be sure the dough is not sticking to your fingers. Add oil to the bowl and place the dough into the bowl, turning it once so that the dough is coated in the oil.

To activate the rising process, place the covered bowl (with kitchen towel) into the microwave. Set it for 5 minutes and if your levels are from 1 to 10 for cooking, set it for #1 (which is even below the defrost level). This will start the dough to rise without beginning to bake it. Let it sit in microwave until double in size (which usually takes an hour). Punch the dough down and knead a couple of times back into a ball, and replace it into the greased bowl, cover and let sit in a warm place until double again.

In the meantime, prepare 4 pans by oiling them lightly and setting aside. This would be a good time to chop your vegetables, if that is what you're putting on your pizza and getting the cheeses, sauce, etc. ready to go.

After it has doubled for the second time, now separate into 4 balls, and keep covered. Put the first ball onto the floured table and flatten out with the palm of your hand and stretch it and turn it and stretch it again until it starts taking shape. You may also use a rolling pin, if you feel you need to in order to get it to the thickness you want. Quickly place the dough onto the greased pan and with your fingertips, continue to stretch and push the dough to the edges of the pan, making a rim so the sauce will not go over.

Now it's time to create that "Pizza Masterpiece". With a medium sized spoon, spread the pizza sauce evenly until it covers out to the edges. At this time, I sprinkle parmesan cheese and a little garlic salt all around the crust area. This adds a nice flavor to the crust when it is baked. Sprinkle 1 package (8 oz.) of cheese evenly and then build your pizza to your specifications.

The oven should be preheated to 450 degrees. When it is ready, and your pizzas are all complete, put them in and check after about 10 minutes...you may want to alternate the one on the top rack to the bottom and vice versa. I usually bake 2 pizzas at a time and watch very carefully so the bottoms do not burn. Total baking time for each pizza should be around 20 minutes, depending upon the thickness of the crust and the amount of toppings it has. The ones with all the vegetables sometimes takes a little longer. The main thing is, you should keep an eye on them and stay close to your oven. The crust should be golden brown and the cheese all melted and bubbly before removing.

I guarantee they will come back for more and say ...."Hey, Mom, when are you making pizza again."

ENJOY!!!!..from my kitchen to yours...

ENGLISH MUFFIN PIZZAS

1 package English Muffins (split to make 12) ...or however many you need.
Ragu or Prego Italian Sauce
Parmesan cheese
Mozzarella cheese, shredded
Pepperoni, sausage, mushrooms, onions, peppers ??

Preheat your oven to 400 degrees. Split the English muffins and place inside up on a cookie sheet. Put into oven for 5 minutes. Remove and then spread sauce evenly on top and make them with whatever toppings you like. Cheeses first then toppings. Browning them a bit first before you top them helps them keep the sauce from soaking into the muffin.

Bake in oven for about 10 to 15 minutes until nicely browned and crunchy and cheese melted and bubbly.

For a switch, make mini pizzas out of pita bread. Much lower in carbs and in fat and you have a nice mini pizza to enjoy.

SPAGHETTI AND MEATBALLS (GEORGIA STYLE...not the state!)

INGREDIENTS:
3# Ground beef (preferably chuck)
1# pasta..your choice (spaghetti, rotini, shells)
Large (29 oz.) can tomato puree
Large (29 oz.) can tomato sauce
12 oz. can tomato paste
2 T. garlic salt
1 tsp. coarse black pepper
1 tsp. oregano
1 tsp. basil
Or a combination Italian seasoning may be used
8 oz. can Parmesan cheese

Cook pasta during this process and set aside and keep drained pasta until needed. In a large (6 - 8 quart) stockpot, empty all tomato sauces and pastes. Rinse out the cans of puree and sauce with water (about half way)..with the tomato paste can....rinse out with 3 cans of water..loosening all the paste still inside. Mix all sauces until smooth. Add 2 tablespoons garlic salt, the black pepper, and the oregano and basil..(When adding the oregano and basil, put into the palm of your hand and rub between palms..this releases the flavors.) Also add about 1/2 of the parmesan cheese into the sauce and stir...Cook on medium heat about 2 hours..stirring occasionally to keep from sticking. With the sauce slightly bubbling and boiling...roll ground beef into meatballs (whatever size you like)...and drop "RAW" into the sauce. DO NOT STIR AT ALL YET! This will cause the meatballs to crumble. Wait for at least 30 minutes...and stir very, very carefully. Turn your heat to low and cover with lid and allow to simmer at least 2 more hours (stirring occasionally). Remove lid and cook 1 to 2 more hours and allow to thicken. (This you will decide as you look at the sauce..you want it thicker). At this point, you may want to taste the sauce to see if you want or need any more garlic salt or even more parmesan (this is one of the secrets of its unique flavor.) Add pasta to the sauce and meatballs and lightly toss, mixing the sauce throughout..Keep this on warm on your stove top with lid on and let sit another 30 minutes at least..the sauce needs to soak into the pasta..Top with parmesan and serve with warm garlic, parmesan bread........Wonderful!!!...I guarantee!

LASAGNE

Ingredients:
1 pound lean ground beef
1/2 pound ground Italian sausage
2 jars Ragu Spaghetti Sauce (I prefer the Four Cheese and the Vegetable Primavera)
Small can mushrooms (optional)
1 pound box lasagne noodles
8 ounce Parmesan Cheese
1 pound container small curd cottage cheese
2 eggs
Garlic Salt
Parsley
Black Pepper
4 - 8 oz. shredded Mozarella cheese (or the Italian or Pizza blend cheeses)

In a large frying pan, brown the ground beef and Italian sausage, drain the fat and add enough water to cover the meat and simmer on medium low for about 15 - 20 minutes to tenderize a bit. Add to this, the Ragu sauces, and mushrooms. Keep simmering on low for about 30 minutes covered.

In a large pot, bring water to a boil and add about a tablespoon of oil to help keep the noodles from sticking. Add the noodles to the boiling water and stir with a wooden spoon gently to loosen them and keep them separate while cooking. When tender, drain the noodles and rinse with cool water. being careful not to tear the lasagne noodles. Place back in the pot with just enough cool water to cover the noodles and keep them from sticking.

In a small bowl, mix the cottage cheese, 2 beaten eggs, 4 ounces of parmesan cheese, and a touch of garlic salt, parsley and pepper. Mix well.

In a large deep rectangular baking dish, spread a little of the meat sauce mixture on the bottom to coat it. Lay the lasagne noodles down evenly across the bottom (should be about 3 to 4 noodles per layer).

Next spoon the meat sauce on top of the noodles, giving a healthy portion to each layer. Then spoon a thin portion of the cottage cheese mixture over the meat sauce. You then end this layer with about 8 ounces shredded cheese.

You repeat the procedure two more times (noodles, sauce, cottage cheese , shredded cheese), this will give you three nice thick layers. Then you top it with one more layer of noodles, sauce and then finally the mozarella shredded cheese.

Bake uncovered in a 350 degree oven for approximately 35 minutes. You then lightly cover with foil (loosely and not touching the cheese). Bake an additional 30 - 45 minutes or until the lasagne is bubbling and brown around the edges and the cheese melted and lightly browned. You don't want it too dark and browned too much because it will be crunchy and tough.

Take from oven and let sit for abour 15 minutes before you slice them into square serving sizes.

Serve with warm garlic bread or toast and a nice fresh salad with Romaine lettuce... Bellissimo!!

HOMEMADE CALZONE

Ingredients for dough:

2 cups lukewarm water
1/2 tsp. sugar
1 tsp. salt
2 Tbsp. vegetable oil
2 pkg. dry yeast
5 - 6 cups all purpose flour

Fillings: Your choice

Ragu or Prego sauce in jar (Definitely need)
8 - 12 oz. shredded Mozzarella Cheese
Parmesan Cheese
Pepperoni, sausage, mushrooms, onions, green peppers, pepper rings, olive slices, or whatever you want.

Place the lukewarm water in a very large bowl (preferably one that is microwavable). Add sugar, salt, and oil and stir to mix...sprinkle dry yeast on top and let sit for about 5 minutes. Stir yeast until completely dissolved and allow mixture to stand in a warm place for another 5 minutes.

Add the first 3 cups to the water/yeast mixture and stir with whisk until all the flour disappears. Let sit until bubbles appear on top of the mixture, approximately 5 to 10 minutes. Using a wooden spoon, add the rest of the flour until the dough becomes a little more like a big lump of dough.. On a lightly floured table, dump out all the dough and with clean, floured hands begin to knead the dough until it becomes a shiny, smooth consistency and a litte more elastic. Add a little more flour, if needed, and be sure the dough is not sticking to your fingers. Add oil to the bowl and place the dough into the bowl, turning it once so that the dough is coated in the oil.

To activate the rising process, place the covered bowl (with kitchen towel) into the microwave. Set it for 5 minutes and if your levels are from 1 to 10 for cooking, set it for #1 (which is even below the defrost level). This will start the dough to rise without beginning to bake it. Let it sit in microwave until double in size (which usually takes an hour). Punch the dough down and knead a couple of times back into a ball, and replace it into the greased bowl, cover and let sit in a warm place until double again.

In the meantime, prepare 2 cookie sheets by oiling them lightly and setting aside. This would be a good time to chop your vegetables, if that is what you're putting in your calzone and getting the cheeses, sauce, etc. ready to go. After it has doubled for the second time, now separate into 4 - 6 balls, and keep covered so they don't dry out. Onto the floured table top, take one of the balls of dough and push it down and out with the palm of your hand and either using a rolling pin or glass, roll it out to be about 6 - 8 inches long and 6 inches wide. Spread lightly the sauce over the entire area leaving about 1 inch on each side. Sprinkle with parmesan and Mozzarella and whatever fillings you like. Be sure not to put TOO many inside so it can be rolled up easily.

Fold in the two end about an inch and begin rolling the dough starting from the part closest to you and roll tightly, making sure the ends you folded in stay in tact. Roll all the way to the end and place the calzone on the greased cookie sheet with the seam side down and curve the ends toward you so it looks somewhat like a crescent. Poke holes in the top with a fork. Spray butter spray on it with a touch of garlic salt and parmesan cheese. Let sit and rest to rise while the others are being made.

The oven should be about 375 degrees. Each cookie sheet can hold 3 calzones easily. Bake one sheet at a time for about 20 minutes to 30 minutes or until it is nicely browned and when you tap it you hear a hollow sound. Sit for about five minutes before you cut in half and serve.

ITALIAN SAUSAGE SUBS

Ingredients:

Italian Sausage Links (mild, sweet, or hot) Your choice
As many or as little as you like.
My recipe here will call for 8 Italian Sausage Links

2 medium onions
1 large green pepper
Red and Yellow peppers may be used as well.
Mushrooms (optional) Jar Spaghetti Sauce (Prego, Ragu)
8 oz. shredded mozarella cheese Sub buns

In a large frying pan, place the sausages in and cover with water. Cook and turn over sausages as they brown and continue to add water as needed. This needs to be tended to as well.. not leaving the immediate area while cooking. The entire time for this will be about 45 minutes. When the sausages are nice and dark and browned, remove from pan and drain on paper towels.

Rinse out the pan, but leave the brown from the sausage cooking for a rich flavor.. Slice the onions into rings, and slice the peppers in long thin slices, add mushrooms if using them. Add a touch of water to it and put on medium heat to cook the onions and peppers until they are nice and limp and tasty from the sausage drippings. Slice the sausage into large chunks and add it to the onion mixture and heat a little longer on low heat.

Keep the spaghetti sauce warm, place it into a small sauce pan and keep at a medium low to low heat until you use it. When it's time to put the subs together, slice the sub buns and spray with Butter spray on the outsides and insides. Place in a 350 oven for about 8 to 10 minutes until lightly crunchy. Remove from oven and put desired amount of sausage, onion, pepper mixture into the bun. If desired, you can then add the warmed sauce and sprinkle mozarella cheese on top. You can also have these subs with no sauce or cheese as well. If you like, you can put the sub wrapped in foil loosely on a cookie sheet for a few minutes and melt the cheese.

CHICKEN DISHES

POCKET CHICKEN BREASTS
From my niece, Michele Miller

Ingredients:

8 boneless chicken breasts
8 slices bacon
1 egg beaten
1 Large onion
1/4 cup parmesan cheese
Freshly ground pepper
2 tablespoons bacon drippings
1 - 10 oz. frozen spinach, thawed, squeezed
1/2 c. bread stuffing crumbs
1 tablespoon chopped pimento (optional)
3 to 4 tablespoons butter
2 tablespoons oil

Fry bacon until crisp, drain on paper towels. Crumble fine. Fry onion in drippings until soft. Remove from heat and stir in spinach, egg, crumbs, cheese, and bacon. Mix together well. Cut pocket in thick side of each breast, making it as large as possible. Stuff with the spinach mixture and close with a toothpick (watch out for them when you eat it!!!)

Sprinkle with salt and pepper. In a large skillet, melt butter and oil. Brown breasts over medium heat for about 15 to 20 minutes, turning frequently. Remove and drain on paper towels. Then serve.. and enjoy...

Very, very good, Michele.. Uncle Tom and cousin Mark really loved them.. (and so did I)!

RANCH/ITALIAN MARINATED CHICKEN BREASTS

Ingredients:

1 - 2 and 1/2 pound bag of Tyson boneless chicken breasts
1 - 8 oz. bottle Wishbone Ranch
1 - 8 oz. bottle Wishbone Robusto Italian

Thaw chicken and place in a large bowl. Pour the Ranch and Italian dressings over the chicken. Cover and let sit in refrigerator for 1 hour. Remove from fridge and slowly mix the chicken around to get both flavors thoughout the breasts.

Return to the refrigerator for at least another hour or two. (MAY be done overnight.. more flavor).

Turn up your grill... add the chicken and watch the magic..

The combination of both the Ranch and Italian gives a unique, wonderful taste to these tender breasts.

MY OWN CHICKEN DIVAN

Ingredients:
6 boneless chicken breasts, cooked and cubed
2 (10 oz.) frozen chopped broccoli
6 large potatoes, peeled & sliced
2 can cream of mushroom or chicken soup
8 oz. shredded cheddar cheese
Garlic Salt
Ground black pepper

Using a very large baking pan, layer all the sliced potatoes on the bottom. Garlic salt and pepper the potatoes lightly. Layer the broccoli on the potatoes, then layer the chicken on top. Mix all the mushroom soup and 3/4 c. milk together and pour over top to cover evenly. Then sprinkle the cheddar cheese on top. Bake at 350 for 1 hour uncovered and lightly cover with foil, turn down to 325 and bake for an additional 30 -40 minutes....It should be bubbling all around the edges....and the potatoes should be tender.....Great meal to prepare ahead for church and put the oven timer on..and your delicious meal is waiting for the hungry crew!!! I know it is at MY house.....Hope you like it!!

SPICY CHICKEN WINGS

Ingredients:
4 or 5# bag disjointed chicken wings (small better)
Assorted seasonings and spices (to your liking)
Suggested spices (garlic salt, seasoned pepper, parsley flakes, seasoned salt, fajita seasoning, any kind of salt-free seasoning)
Optional sauce:
Hot sauce
1 stick margarine

Preheat oven to 400 degrees. On a VERY large cookie sheet, spray with spray margarine (I Can't Believe It's Not Butter) and then place all the chicken wings leaving little space between each. Lightly spray the wings with the margarine so seasonings will stick and wings will crunch better.

According to your taste, sparingly or plentifully, sprinkle desired seasonings on top of the wings. I prefer seasoned pepper, seasoned salt, garlic powder, crushed parsley leaves, a touch of cayenne pepper and anything else I have in the cupboard..

Bake in oven for at least 30 minutes. Check them periodically to be sure they are beginning to brown. Bake an additional 30 minutes, at which time, you remove the pan and using a metal spatula loosen the wings and turn them over. You may want to add addtional pepper or garlic salt. It's up to you.

Return the pan to the oven for another 30 minutes. This is where the eye is better to discern than the clock. The wings should begin to look crunchy and brown on top as well as bottom. If needed, turn them over again and return to the oven when you know they are just about ready and put the broiler on (watching carefully) and brown the tops of the wings.

You may need to use the metal spatula again to remove them. Place them on another cookie sheet that has been covered with paper towels to absorb the grease. Although these are still high in fat, you do NOT have the additional fat that you have fried them in.

If you desire to have a sauce to dip them in, mix about 4 ounces of hot sauce (Frank's Hot Sauce is best) along with 1 stick of melted margarine. Heat together in the microwave and stir.. You may pour this on top of your wings or use the sauce to dip them into. Either way.. or just plain... you will have the best tasting "low fat" wings you've ever tasted.

SMOTHERED CHICKEN

Ingredients: 4 boneless chicken breasts
Garlic Salt
Coarse seasoned pepper
1 Large sweet onion
1 large green pepper
1 large red pepper
1 large yellow pepper
1- 8 ounce can mushrooms (drained)
8 ounces shredded provolone cheese
8 ounces shredded mild cheddar cheese

In a 350 degree oven, place chicken breasts on an ungreased cookie sheet. Season with garlic salt and seasoned pepper and bake uncovered for about 30 minutes. Brown the chicken, but DO NOT brown too much to dry out.

While you are baking the chicken, slice all the peppers and onion and place in a frying pan with NO margarine or oil. Put on medium heat, place lid on and let simmer until the vegetables are all limp (but not too overcooked). Add the mushrooms and cook about 15 minutes longer. Shut off heat and set aside.

When chicken is ready, remove from cookie sheet and place in large baking dish. Put peppers, mushrooms, and onions on top of each chicken breast evenly. Sprinkle the provolone and cheddar on top as well. Return the baking dish to the oven and bake for an additional 10 to 15 minutes or until the cheese is nicely melted. At this time, cover lightly with foil, turn off the oven and let sit until you are ready to serve.

CHICKEN SAVORY BAKE

Crust:
Mix together
2 c. Flour
1 tsp. Salt
1/2 c. Soft margarine
8 oz. Sour cream
1 egg
1 tsp. Baking powder
1 tsp. Sage or poultry seasoning

Topping:
Saute' following until tender:
3 Tbsp. Margarine
1/2 c. Chopped carrot
1/2 c. Chopped onion
1/2 c. Celery
1/4 c. Green pepper

Add 2 c. Cooked, boned, chicken cut into bite-sized pieces , 1 can of cream of chicken soup and 4 oz. Drained mushrooms to the vegetable mixture and mix well.

Grease a 9 x 13 pan and spread the crust mixture evenly into the bottom and cover the crust with the vegetable mixture to the edges and top with 8 oz. Shredded cheddar cheese.

Bake uncovered in a 350 degree oven for 30 to 45 minutes or until the edges are browned and the cheese is bubbly. . Set out of oven for about 10 to 15 minutes to cool and cut into squares to serve.

( Tom calls this one "Chicken Pizza")

CHICKEN AND DRESSING CASSEROLE

INGREDIENTS:
3 - 4 pound chicken, stewed and deboned..May use boneless chicken breasts also
1 can cream of chicken or mushroom soup
3/4 c. milk
1 c. chicken broth
1/2 c. margarine
Box of Stove Top Stuffing

Cut chicken in bite-sized pieces and mix together with soup and milk. Spread in a 9 x 12 casserole or pan. Combine remaining ingredients and prepare Stove Top Stuffing as directed. Crumble and spread over top of chicken. Bake about 30 minutes until bubbly at 350 degrees.

FRIED CHICKEN BREASTS

4 to 6 chicken breasts with ribs (skin removed)
Seasoned flour ( I use Kernel's Seasoned Flour, tastes somewhat like KFC)
1 egg, (beaten)
A little water
2 cups of vegetable or canola oil

In either a very seasoned cast iron skillet or other deep skillet, add 1 cup of oil and turn on medium to begin warming. Remove the skin from the chicken breasts and rinse them well. Always remembering to wash your hands when you handle raw chicken. In a shallow bowl, beat the egg and add a little water to it and mix well. Put the seasoned flour into another bowl. Dip the chicken into the egg, water mixture and place into the seasoned flour to dredge (or completely cover on both sides well). Sometimes I even let it sit in the flour a little longer to allow more breading to stick to the chicken. Turn the heat up on the oil to medium high.. NOT high, but medium high. To test the oil to see if it's ready, flick a drop of water in it, it should pop up. It's time to place the chicken breasts in, preferably 2 or no more than 3 at a time (depending on the size of your pan). Be careful not to drop the breasts in as it will cause the oil to splash up and burn you. Wait until you begin to see the edges brown on the bottom, then turn the chicken on the other side. Brown on this side as well and if need be, turn over and repeat on both sides, until nice and brown and crispy and make sure no more blood comes out (it should run clear.)

Remove from pan and place on double paper towels on a plate to drain well and put on cookie sheet and keep in oven at 250 degrees. Add remaining oil to pan and turn up heat to medium high again and repeat process with remaining chicken breasts. You can lightly cover with foil in over before serving, but making sure you don't seal because it will cause the crust to get soggy.

BEEF OR CHICKEN KABOBS

2# boneless chicken breasts
OR 2# boneless lean tender sirloin
Fresh whole mushrooms
Green, yellow, red pepper chunks
Onions cut into chunks
Zucchini, chunked
Grape or Cherry Tomatoes
Any other vegetable you may want to try
Italian Dressing

Whether you choose chicken or steak is of course, up to you. They should be cut into 2 inch chunks or squares and put into a medium sized bowl to which you will add the Italian Dressing. Marinate at least 2 hours or overnight.

Cut up all the vegetables you would like to use on your kabobs and alternate with the meats onto the skewers so you can evenly distribute for as many kabobs as you wish to make.

Heat your grill to a nice charcoal glow covered all in white ash... or use your gas grill and keep at medium heat.

Place the kabobs on the grill and cover (if you have a lid or kettle), and cook for at least 10 minutes. With tongs, turn them over and cook another 15 minutes. As they cook, the veggies will get soft and sometimes fall off so be careful as you pick them up to turn. Repeat on both sides as you did the first time 10 to 15 minutes each side. Remove them from the grill and put into a 300 degree oven and cover lightly with foil. Cook an additional 20 minutes and turn down to low to keep warm til serving.

BEEF DISHES>

YUMMY CRUMMY BAKED STEAK


Ingredients:
2 lean boneless round steaks
Package fine cracker crumbs (or do your own with a rolling pin)
Flour (enough to mix with crumbs)
1 egg
Garlic Salt
Black ground coarse pepper
Vegetable oil

First of all, you want to cut the steaks into smaller serving sizes. In a bowl, mix up egg with a little water to dip the steak into and in another bowl mix the cracker crumbs, flour, seasonings (just a couple dashes each).

In a large frying pan, put enough oil (about 1/8") to fry the steaks. Dip the steak into egg mixture and then coat real good on both sides with cracker/flour mixture. Make sure the oil is hot enough and put enough steaks in to fry at the same time. Brown well on one side and turn and do the other side until nice and brown...not too dark. Take out of pan and drain on paper towel. Continue frying until all the steaks are done.

Place all the steaks on a cookie sheet and put into an oven already preheated to 350 degrees. Bake for about 45 minutes or until tender (this may take up to an hour). It's very important to keep checking on them because you don't want the steaks to burn or get toooo brown. Cover them LIGHTLY with foil so the tops don't get too dried out. If need be, turn the oven down and/or put a teeeny bit of water in the bottom. This will tend to make the crunch go out on the bottom, but this is up to you.

Serve with mashed potatoes, baked potatoes, side vegetable and/or salad....And most of all........ENJOY! I know this will become a real family favorite for you too!

SLOPPY JOES

Ingredients:

3# lean ground chuck
1 - 15 oz. can tomato sauce
1 - 6 oz. can tomato paste
1 medium onion chopped
1/4 green pepper chopped
Salt
Black Pepper
Brown Sugar (optional)
Hamburger buns

Brown the ground chuck in a large skillet along with onions and peppers until tender and the vegetables sautee`d well. Add water occasionally so the mixture does not stick to the pan. Drain any visible fat and add the tomato sauce and paste along with the salt and pepper to taste. If you like your sloppy joes a little on the sweet side, add some brown sugar.

Turn down to low and cover and let simmer, stirring often, for about an hour.

MILLION DOLLAR MEATLOAF

INGREDIENTS:
2 - 3# ground chuck
2 eggs
1/4 # crushed saltine crackers
Water to moisten
1/4 green pepper
1 medium onion
1 large stalk celery
1 large carrot
1 t. coarse black pepper
1 and 1/2 tsp. garlic salt
4-6 dashes hot pepper sauce

Combine ground beef, eggs, crushed crackers in bowl and add just enough water to slightly moisten the crackers. In a food processor or chopper...combine the onion, pepper, celery and carrot and pulse until fine. Add this and remaining ingredients together and mix well. The mixture will look a little dry...but during the cooking process...the juices of the vegetables will add to this. Form into a loaf or place in large loaf pan. Bake in oven at 350 degrees for at least an hour or until nicely browned. Then turn the oven down to 300 and cover lightly with foil and bake another 1 and 1/2 hours until done. For a little more "zing", sprinkle top with additional hot sauce. They'll come back for more.

EASY SALISBURY STEAKS
Ingredients:
2# lean ground beef
3 envelopes brown gravy mix
1/2 c. water
1/4 c. onion, chopped
Garlic Salt
Ground black pepper

Combine beef with 1 envelope gravy mix and all other ingredients. Form into patties. Broil (I bake) in a large baking dish until evenly browned on each side. Mix remaining gravy mixes with 2 c. cold water...Pour over drained, browned patties. Bake at 350 degrees for 20 to 30 minutes or until the gravy thickens...Serve with mashed potatoes and Yummy!!! (For my family, I double this recipe). Thanks, Denice.

BEEF STEW

Ingredients:

1 lean round steak (2 to 2 1/2 pounds)
1 # baby carrots
1 large onion
4 stalks of celery (including leaves)
3 medium potatoes
1 can green beans
1 can corn
3 packets brown gravy mix
Garlic Salt (or regular .. your preference)
Black Pepper

In a large frying pan, place round steak and cover with water. Put on medium to medium high heat and brown on both sides. As the water cooks down, continue adding water and turning the meat until tender. You have to keep a watch on this and not leave on the burner unattended so it will not burn. This can take up to 30 to 45 minutes. It should feel fork tender. When it is tender, remove from pan and trim the fat and cut into bite-sized pieces on a cutting board.

In the meantime, while the meat is cooking, in a 4 to 6 quart stock pot, place the onion, carrots, celery and potatoes, all cleaned and cut in the chunks and cover with water. Put on medium high and bring to a boil.. turn down and cook until the vegetables are tender.

In the frying pan that you cooked the steak in, you may return it to the burner and put on medium heat, pour the liquid from the cans of beans and corn and enough water to compensate what is needed to make the gravy from the packet instructions. Mix well with a whisk and allow to come to a slight boil and thicken. Set aside.

When the vegetables are finished cooking and tender, drain the liquid and add the cut round steak pieces and gently toss with a wooden spoon, add the gravy mixture and again toss lightly. Add desired black pepper and garlic salt (or salt) to taste. Mix lightly again and if you need a little more liquid, add a little water at a time. Put the lid on the pot and allow to cook for an additional 30 minutes on medium low heat and make sure it is not sticking to the bottom of the pot.

Can be served with bisquits or even white rice which the stew can be poured over. Noodles work with this too.

PORK AND HAM DISHES

OVEN BAKED PORK CHOPS

8 to 10 pork chops (center cut or boneless)
1 can cream of mushroom soup
Garlic salt
Black Pepper

On a large cookie or baking sheet, place the rinsed pork chops. Place in a preheated oven of 375 degrees and bake for about 20 minutes. Turn over and season with garlic salt and black pepper. Bake another 20 to 30 minutes and allow the meat to get nice and browned. Add a little water to the bottom of pan to alleviate sticking.

Turn oven to 350 degrees and cover with foil lightly baking an additional 15 minutes, this will tenderize the chops. Uncover and spread the mushroom soup over all the chops evenly. Place back into oven for about 20 minutes at 300 degrees with foil on. Then they will be ready to eat and nice and tender and tasty.

BAKED HAM

I usually buy a whole bone-in ham. The brand name that I use and just love is Cumberland Gap Ham. I don't know if it's just in this area or nationwide, but it is the BEST ham. Even their boneless is great. Not watery, but nice and firm and tender and flavorful.

The only thing that I do is what my mom used to do. Make a glaze of about a cup of brown sugar and add to this a couple hefty squirts of brown mustard and 1/4 cup of honey. Mix well until it forms a thick paste. (If you need more mustard, then add to it). Score with a sharp knife in a diamond pattern making cuts 1/8-inch deep and one inch apart. Coat the ham all over with this paste after you have placed it into a shallow foil-lined pan. Put ham fatty side up. Do NOT cover the ham with foil or add water to the bottom. If you seal the ham with foil and add the water, it will tend to steam the ham, which ruins the flavor.

Preheat oven to 300 degrees. Bake for 3 hours. Add a little water to the bottom of the pan and then spoon glaze that has dripped into pan bottom over ham and bake for 20 minutes. At this time, place foil loosely like a tent to keep ham from burning on top. Raise oven temperature to 325 degrees and glaze again. Bake an additional 20 minutes. Glaze once more and bake 15 minutes. Cool before carving into thin slivers.

GRILLED JUNGLE RIB WITH BBQ SAUCE

4# of lean pork ribs (I use Jungle Jim's very lean meaty Jungle ribs)
Salt
Black pepper
1 bottle Favorite BBQ sauce (Ours is Montgomery Inn)

On a nicely heated charcoal grill (or gas grill), place the ribs and cook evenly and well browned, turning over often. Season as desired after the ribs have been turned once.

Make sure they are nice and browned and starting to tenderize. Now, preheat your oven to 350 degrees and place the ribs on a cookie sheet cover with the BBQ sauce and tent aluminum foil over them and seal the edges. Bake for an additional 20 minutes and turn oven to low and keep warm covered until ready to serve. You get the best of grilling and baking and very nice and tender ribs.


TURKEY DISHES

ROAST TURKEY

This basic recipe is perfect for a first-timer. Over time, you can try various herbs or spices rubbed on with the salt and pepper, or butter mixtures placed under the skin.

Estimated Times: Est. preparation time: 20 mins
Est. cooking time: 3 hrs
Est. standing time: 15 mins

Ingredients:
12 pounds whole turkey (Now the Sawhook turkey is usually as close as possible to 25 pounds..but this is for normal family size!)
I Can't Believe It's Not Butter spray

Directions:
Preheat oven to 400 degrees F

Wash and dry turkey inside and out. Spray turkey with butter spray.

Cut a long length of aluminum foil, enough to wrap loosely around the turkey. Foil should be loosely wrapped over turkey. If it is too tight.. your turkey will be steamed and not browned as well. Put turkey in oven and roast for 15 minutes. Turn heat down to 350 degrees F and cook until done.

Use following chart to gauge time: 8-10 pounds: 2-2/12 hours; 10-14 pounds: 2 1/2-3 hours; 14-20 pounds: 3 1/2-4 hour.

During roasting, the bird should be basted occasionally. (Most turkeys are pre-basted, but it doesn't hurt to do it. It gives the skin a shinier, crunchier texture. Finally, remove foil for final browning.

The turkey is done when you stick a fork in and clear juice (as opposed to pink) runs out. A meat thermometer inserted into the part of the bird without touching the bone will read 180 degrees F. Do not overcook. Remove turkey from oven and let sit 15-30 minutes before serving so that juices will be reabsorbed by the flesh.

Carve the turkey and transfer to a serving tray.

P.S. If you have the opportunity to buy an enameled roaster, do so.. you will have the BEST turkey ever. I guarantee it!

POT POURRI (mixed category)

EGG, CHICKEN, AND TUNA SALAD SANDWICHES

These are quite easy to make...Just for starters, hard boil 6 eggs... rinse them... crack them and let them sit in water for a while to cool.. Then peel them and chop them up and add a tablespoon of ranch dressing, a squirt of yellow mustard, three tablespoons of mayonnaise, salt and pepper to taste and mix well.

You can trim the crusts from your breads to make them a little fancier. Use white, wheat and/or rye for options for people to choose.

Chicken salad can either be made from fresh cooked, boned, and cut up chicken.. or use the canned white. If you use the canned, buy two 5 ounce cans and drain them, break up the chicken a little bit to be less chunky and add about four heaping tablespoons of mayonnaise and mix well. Sometimes, you can add chopped celery for a different taste and crunch.

Tuna is made the same way as chicken salad... I prefer the white tuna.. there's a better flavor..and less burps later..

QUICHE


Ingredients:
2 frozen pie crusts or Pillsbury All Ready Pie Crusts, baked and set aside
1 pound mild Colby or cheddar cheese, shredded
1 (10 oz) frozen chopped broccoli, thawed
1/2 Medium onion, chopped
2 Tbsp. margarine
4 eggs
2 slices ham (lunchmeat), cut into pieces
1 (4 oz.) can mushroom pieces (optional)
Garlic Salt
Ground black pepper

Saute' onions in margarine. Set aside. Add shredded cheddar cheese into bowl with onion mixture, brocoli, ham, mushrooms and beaten eggs. Add a little garlic salt and pepper. Mix and pour into prebaked pie shells. Bake in oven at 350 degrees for at least 45 minutes to an hour or until the top is lightly browned. Let cool a bit and slice and serve.

QUICK AND EASY BREAKFAST CASSEROLE

Ingredients: 8 slices bread, torn apart
1 pound sausage (browned and drained)
1 cup grated cheese (cheddar or colby)
8 eggs
2 cups milk
1 tsp. salt
A couple dashes black pepper

In a greased 13 x 9 pan....place the torn up bread in the bottom. Spoon drained sausage over bread. Sprinkle with cheese. Beat together the eggs with milk, salt and pepper. Pour over the bread mixture..Let sit overnight* and bake the next morning. Bake at 350 degrees for 35 to 40 minutes (or until set)......

*May be cooked right away but it is better if it sits overnight..


Copyright, February 2006, "Potty Training To Puberty---THE PITS!! (with hugs along the way)"

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