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Ham and Cheddar Casserole


2 cups egg noodles
2 tbl vegetable oil
1 cup chopped onions
1 (6 oz) can mushrooms, drained
1 cup diced cooked ham
1 cup diced cheddar cheese
1 tsp salt
1/2 tsp ground black pepper
2 eggs
1/4 cup milk
1/4 cup grated Parmesan cheese


1. Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
2. Preheat oven to 400 degrees F (200 degrees C).

3. Toss drained noodles with 2 teaspoons of the oil. Heat remaining oil in a skillet and saute onion over medium heat until soft. Combine noodles, onion, mushrooms, ham, cheese, salt and pepper. Transfer to a greased 3 quart casserole dish. In a bowl mix together egg and milk; pour over noodle mixture. Sprinkle with parmesan cheese.

4. Bake in a preheated oven for 30 minutes.

Yield: 4 servings

Broiled Orange Roughy


1 1/2 lbs fresh orange roughy or frozen orange roughy, thawed (can also use red snapper or haddock fillets)
1 tsp garlic powder
1/4 cup butter, melted
1/4 cup lemon juice
1/4 cup soy sauce


1. Lay fillets in a shallow dish and sprinkle with garlic powder.

2. In a small bowl, mix together butter, lemon juice and soy sauce; pour over fish and turn.

3. Marinate for 10 to 15 minutes. Drain and discard marinade.

4. Arrange fillets on broiler pan. Broil 3 to 4 inches from heat for 10 minutes or until fish flakes easily with a fork, turning once.

5. Sprinkle with paprika and serve.

They can be cooked on the grill as well as oven. If cooked on your outdoor grill you can cut out a lot of kitchen maintenance.


1950's Old Fashioned Candied Sweet Potatoes


*vegetable cooking spray
* 1 can (29 ounces) cut sweet potatoes, drained
* 2 tablespoons butter or margarine
* 1/2 cup Karo® Light Corn Syrup
* 3 tablespoons sugar
* 1/2 teaspoon salt
* 3/4 teaspoon cinnamon


1. Preheat oven to 350°F. Spray a shallow 1 1/2 to 2 quart baking dish with vegetable cooking spray.

2. Place sweet potatoes in prepared baking dish.

3. Melt butter in a small saucepan over low heat. Stir in Karo®, sugar, salt and cinnamon. Cook and stir 1 to 2 minutes or until smooth. Pour evenly over sweet potatoes; stir gently to coat.

4. Bake in a 350°F oven 25 to 30 minutes or until hot and bubbly.

Yield: 4 to 6 servings

Old Fashioned Meatloaf Recipe


1 1/2 lbs ground beef
1/2 lb fresh ground pork or fresh pork sausage
2 eggs, lightly beaten
1 1/2 cups fine bread crumbs
1 clove of garlic, pressed
1/2 cup minced sweet onion
1/4 cup minced green bell pepper
1 tsp salt
1 tsp ground pepper, or to taste
1 tbs Worcestershire sauce
1 envelope dry Lipton's Onion Soup mix
1 (8 oz) can tomato sauce
1 (6 ounce) can tomato paste, divided use
4 strips bacon, cut in half (optional)


1. Preheat oven to 350 degrees.

2. Combine ground beef, sausage, eggs, bread crumbs, garlic, onions, bell pepper, salt, black pepper, Worcestershire, onion soup mix, milk, tomato sauce and half the tomato paste together.

3. Gently mix only until combined. Do not overwork the meat or it will become tough. Form into a loaf. Cover with the remaining half can of tomato paste. Place bacon strips over top of loaf.

4. Place in a loaf pan and bake at 350 F. 1 hour to 1 hour 15 minutes.
NOTE: Let rest 15 minutes before cutting to serve.

Makes 6 to 8 servings


Sesame Chicken Wings Recipe


1 large garlic clove
3/4 tsp salt
2 tbs soy sauce
2 tbs hoisin sauce
2 tbs honey
1 tsp Asian sesame oil
Pinch of cayenne
3 lb chicken wingettes or drumettes
1 1/2 tbs sesame seeds, lightly toasted
1 green onion, finely chopped


Put oven rack in upper third of oven and preheat oven to 425°F. Line a large shallow baking pan (17 by 12 inches) with foil and lightly oil foil.

Mince garlic and mash to a paste with salt using a large heavy knife. Transfer garlic paste to a large bowl and stir in soy sauce, hoisin, honey, oil, and cayenne. Add chicken pieces to sauce and stir to coat.

Arrange chicken in 1 layer in baking pan and roast; turning over once until cooked through (about 35 minutes). Transfer chicken to a large serving bowl and toss with sesame seeds and green onion.

Stuffed Pork Roast


4 to 5 lb pork loin roast
4 breakfast sausage links, ch0pped
1 cup bread crumbs
1 medium onion, chopped
2 tsp parsley
1 to 2 cloves garlic, chopped fine
Seasonings of choice rosemary, thyme, sage, salt and black pepper


Mix all ingredients except the roast. Cut a spiral into the roast allowing you to spread it out flat on a board. Pound lightly to flatten enough to roll. Spread stuffing across entire piece of meat and roll carefully, tying with meat string to secure. Oil well and place in suitable sized pan for 1 1/2 hours at 350 degrees. Gravy can be made in the pan when meat is cooked.

Number of Servings: 4

Pico de Gallo Salsa Dip Recipe


2 medium fresh tomatoes, diced
1/2 medium size onion, diced
1 bunch cilantro, thoroughly washed and minced
1 tablespoon salt
Juice from 4 limes

Tortilla chips for dipping


1. Add diced tomatoes, onions and cilantro in a large bowl.

2. Cut limes in half and squeeze juice into mix.

3. Add salt and mix all ingredients (except chips) thoroughly.

Serve with plenty of tortilla chips.

Baked Sloppy Joe Recipe

2 pounds lean ground beef
1 1/2 cups canned sloppy joe sauce
2 cups shredded cheddar cheese
2 (8 ounce) cans refrigerated crescent rolls

1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.

2. Cook and stir the ground beef in a skillet over medium heat, breaking it up as it cooks, until the meat is no longer pink, about 10 minutes. Drain off any excess fat and mix the sloppy joe sauce into the cooked meat.

3. Unroll a can of crescent rolls, and pinch the triangles together to form a single sheet of dough. Lay the dough into the bottom of the prepared baking dish. Spread the meat and sauce mixture in an even layer over the dough, and sprinkle the Cheddar cheese over the meat mixture. Unroll the second can of rolls, pinch the triangles together to make a single sheet of dough as before, and place the dough over the cheese.

4. Bake the casserole in the preheated oven until the top sheet of dough is golden brown, 15 to 20 minutes.


Baked Beef Ravioli Recipe


2 (9 oz) pkg refrigerated cheese filled ravioli
1 1/2 lb ground beef
1 cup onions, chopped
6 cloves garlic, minced
1 (14 1/2 oz) can diced tomatoes, undrained
1 (10 3/4 oz) can condensed tomato soup
1 tsp dried basil, crushed
1 tsp dried oregano, crushed
1 1/2 cups shredded mozzarella cheese (6 ounces)
1/2 cup finely shredded parmesan cheese (2 ounces)


1. Preheat oven to 375 degrees F. Cook ravioli according to package directions; drain. Return to pan; cover and keep warm.

2. Meanwhile, in a large skillet, cook ground meat, onion and garlic over medium heat until meat is brown and onion is tender. Drain off fat. Stir in tomatoes, soup, basil and oregano. Gently stir in cooked ravioli.

3. Transfer mixture to an ungreased 3 quart baking dish. Sprinkle with mozzarella and parmesan cheese. Bake uncovered about 20 minutes or until heated through.

Makes 8 to 10 servings.

Ground Beef and Cheddar Casserole Recipe


2 pounds lean ground beef
1 medium onion, chopped
1 jar (17 oz.) cheddar cheese pasta sauce
2 teaspoons dry mustard
4 cups prepared mashed potatoes
salt and black pepper to taste


Preheat oven to 425F.

1. In a 12 inch skillet brown ground beef over medium high heat; drain.

2. Add onion and cook, stirring occasionally for 2 minutes.

3. Stir in cheese sauce, mustard, salt and black pepper to taste.

4. Simmer over low heat, stirring occasionally until heated through.

5. Turn into a 2 quart casserole; top evenly with mashed potatoes.

Bake 25 minutes or until potatoes are lightly golden.

Yield: 6 Servings

Potatoes Au Gratin Recipe


1/4 cup (1/2 stick) butter or margarine
1/4 cup flour
1 tsp salt
1/2 tsp dry mustard
1/4 tsp pepper
2 1/2 cups milk
1 pkg (8 oz.) shredded cheddar cheese, divided
2 tbs chopped onion
6 cups thinly sliced peeled potatoes


1. Preheat oven to 350°F. Melt butter in medium saucepan over medium heat. Blend in flour, salt, mustard and pepper. Slowly add milk; stir until well blended. Cook until thick stirring constantly.

2. Add 1 1/2 cups of cheese and onion. Cook until cheese has melted; stirring frequently. Layer potatoes and cheese sauce alternating in a 2 quart casserole dish, ending with a layer of cheese sauce.

3. Bake for 60 to 75 minutes or until potatoes are tender. Sprinkle with remaining cheese. Bake an additional 5 minutes or until cheese has melted.

Yield: 8 Servings

Skillet Chicken Parmesan Recipe


3/4 cup Bisquick® mix
1 teaspoon Italian seasoning
2 tablespoons grated Parmesan cheese
1 egg
4 boneless skinless chicken breasts (4 oz each)
3 tablespoons olive or vegetable oil
2 cups pasta sauce from (26 oz) jar
1 cup shredded Italian cheese blend (4 oz)


1. In shallow dish or pie plate, mix Bisquick mix, Italian seasoning and Parmesan cheese. In another shallow dish or pie plate, beat egg. Coat chicken with Bisquick mixture, then dip into egg, and coat again with Bisquick mixture.

2. In 12 inch nonstick skillet, heat oil over medium heat. Add chicken; cook 4 to 6 minutes turning once until golden brown. Cover and cook 8 to 10 minutes longer, turning once until juice of chicken is clear when center of thickest part is cut (170°F). Remove from skillet to plate.

3. Add pasta sauce to skillet. Place chicken on top of sauce. Sprinkle with Italian cheese blend. Cover; cook 2 to 3 minutes or until bubbly and cheese is melted.

Makes: 4 Servings

Nutritional Information

Healthy Curried Chicken and Dumplings


2 boneless skinless chicken breasts (about 1/2 lb), cut into 1-inch pieces
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1 can (14.5 oz) diced tomatoes, undrained
1/4 cup golden raisins
1/2 to 1 teaspoon curry powder
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
2/3 cup Bisquick Heart Smart® mix
3 tablespoons cornmeal
1/3 cup fat-free (skim) milk


1. In 3-quart nonstick saucepan, cook chicken over medium-high heat 3 minutes, stirring occasionally, until no longer pink in center. Stir in onion and bell pepper. Cook about 2 minutes, stirring occasionally, until vegetables are tender. Stir in tomatoes, raisins, curry powder, salt and nutmeg. Heat to boiling.

2. Meanwhile, in small bowl, stir Bisquick mix, cornmeal and milk until soft dough forms.

3. Drop dough by 4 spoonfuls onto hot chicken mixture. Reduce heat to medium low. Cover; cook 10 to 12 minutes or until dumplings are dry.

Makes: 2 Servings

Nutrition Information:

1 Serving: Calories 450 (Calories from Fat 60); Total Fat 7g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 70mg; Sodium 920mg; Total Carbohydrate 65g (Dietary Fiber 4g, Sugars 22g); Protein 33g Percent Daily Value*: Vitamin A 8%; Vitamin C 30%; Calcium 30%; Iron 30% Exchanges: 2 Starch; 2 Other Carbohydrate; 1 Vegetable; 3 1/2 Very Lean Meat; 1/2 Fat Carbohydrate Choices: 4


Oven Cooked Beef Stew


2 lbs. boneless stew meat
1 Tbs Kitchen Bouquet
2 tsp. salt
1/2 tsp black pepper
1 Onion, chopped
1 can stewed tomatoes, or( (15 oz) can tomato sauce, or small (6 0z) can V-8 juice))
2 cups beef broth or bouillon
2 or 3 ribs celery, chopped
1/2 (1 lb) bag baby carrots
3 or 4 potatoes, peeled & diced 3/4 inch;
2 tbs sugar
1 (4 oz) can sliced mushrooms


1. In a 6 to 8 quart ovenproof Dutch oven, mix beef and Kitchen Bouquet. Add salt, dash of black pepper, onion and stewed tomatoes (OR tomato sauce OR V8 juice).

2. Stir in beef broth or bouillon, celery, baby carrots, potatoes and sugar. Add mushrooms.

3. Cover and bake at 225 degrees about 4 hrs or so. Do not remove cover until cooking time is done.

Number of Servings: 10

Seven Layered Casserole


4 russet potatoes, sliced
1 (14 1/2 oz) can peas, drained, (1/3 cup) of liquid reserved
1/2 head red or green cabbage, shredded
2 large sweet potatoes, sliced
1 lb fresh mushrooms, sliced
1 large white onion, sliced thin
1 large red onion, sliced thin
4 (8 oz) pork or lamb chops
garlic powder, salt and pepper to taste
16 oz marinara or catsup


1. Preheat oven to 350 F.

2. Lightly grease a deep casserole dish on the bottom.

3. Layer sliced potatoes and sprinkle with garlic powder.

4. Layer peas.

5. Layer sweet potatoes.

6. Layer cabbage or spinach and sprinkle with salt and pepper.

7. Layer mushrooms and sprinkle with pepper.

8. Layer both onions and sprinkle with pepper.

9. Sprinkle chops with garlic, salt, and pepper and place them, seasoned side down, on top
of the onions.

10. Mix reserved pea liquid with the marinara or catsup and pour over casserole.

11. Cover with a tight lid or foil and bake at 350 F. for 40 to 45 minutes.

12. Remove cover and bake another 15 minutes or so, until top is browned well.

Serves: 8

Stove Top Corned Beef and Cabbage


* 1 3/4 lbs onions
* 2 1/2 lbs carrots
* 6 lb corned beef brisket or round, spiced or un-spiced
* 1 cup malt vinegar
* 1 tablespoon mustard seed
* 1 tablespoon coriander seed
* 1/2 tablespoon black peppercorns
* 1/2 tablespoon dill seed
* 1/2 tablespoon whole allspice
* 2 bay leaves
* 3 lb cabbage, rinsed
* 2 1/2 lb small red potatoes
* 1/2 cup coarse grain mustard
* 1/2 cup dijon mustard

Use a 14 to 20 quart pan.


1. Coarsely chop enough onions and carrots to make 1 cup each. In pan, place. onions and carrots, corned beef with any liquid, vinegar, mustard seed, coriander, peppercorns, dill, allspice and bay leaves.

2. Add water to barely. cover beef. Cover pan and bring to a boil over high heat. Simmer until. meat is tender when pierced, 2 1/2 to 3 hours.

3. Meanwhile, cut remaining onions into wedges. Cut remaining carrots into 2-inch lengths; halve them lengthwise if large. Cut cabbages in half through. cores, then into wedges.

4. Scrub potatoes. Add onions, carrots and potatoes to tender corned beef, place cabbage on top.

5. Cover and return to simmering over high heat; reduce heat and simmer until cabbage is tender when pierced, 15 to 20 minutes.

6. With a slotted spoon scoop out vegetables onto warm serving dishes. Using tongs and a slotted spoon, remove beef to a cutting board; cut off and. discard fat, slice meat across the grain and place on warm platters. Serve meat and vegetables with coarse-grain and dijon mustard.

Serves: 12

Old Fashioned Skillet Fried Chicken


2 cups buttermilk
2 tbs hot pepper sauce
1 tbs salt
2 chickens, each cut into 8 pieces
2 cups flour
1 1/2 tsp baking powder
1 tsp black pepper
1 tsp paprika
5 cups vegetable oil , or shortening for frying


1. In extra-large (2 to 2 1/2 gallon) zip-top plastic bag, combine buttermilk, hot pepper sauce and 1 tsp salt. Add chicken pieces, turning to coat. Seal bag, pressing out excess air. Place bag in bowl and refrigerate chicken for 2 to 24 hours to marinate, turning bag over once.

2. In pie plate or bowl, stir flour, baking powder, pepper, paprika and remaining 2 tsp salt until well mixed. Remove a few pieces of chicken from buttermilk mixture shaking off excess liquid. Add chicken to flour mixture turning to coat well. Place chicken on wire rack set over waxed paper without letting pieces touch. Repeat with remaining chicken pieces using a second rack if necessary; let stand 15 minutes to set coating. Discard buttermilk mixture.

3. Meanwhile, preheat oven to 250ºF. and line two large cookie sheets with paper towels. Divide oil between two 12 inch skillets, preferably electric (there should be about 1/2 inch of oil in each skillet) and heat over medium heat until temperature reaches 360ºF on a deep-fry thermometer.

4. To each skillet, add 4 pieces of chicken, skin side down being careful not to crowd pieces. Cover skillets and cook until chicken is light golden brown on the bottom( 4 to 5 minutes). Turn pieces over and cook covered (reducing heat to medium-low, if necessary to a temperature of 300ºF), 8 to 10 minutes longer for white meat and 13 to 15 minutes longer for dark meat, turning pieces every 4 or 5 minutes. Chicken is done when well browned on all sides and juices run clear when thickest part is pierced with the tip of a knife. Transfer chicken to lined cookie sheets to drain. Keep warm in oven. Repeat with remaining chicken.

Yield: 16 pieces - serving size: 2 pieces per serving

Serves: 8