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Mashed Potato Pot Pie

Ingredients:
2 pounds ground beef
3 (16 oz.) cans cream style corn
7 white potatoes, cooked and mashed
Butter

Directions:
Fry ground beef in a skillet. Drain grease and put beef in a casserole dish. Pour corn over the beef and top with the mashed potatoes. Put dabs of butter on the potatoes. Cover and bake in 325 degree oven for 25-35 minutes.

EGGPLANT PARMESAN

2 sm. eggplants
1 pkg. shredded mozzarella cheese
Tomato sauce - homemade or jar sauce
Parmesan cheese
Italian bread crumbs (Progresso brand)
Eggs
Vegetable oil

Scramble 3 to 4 eggs.
Slice the eggplant with the skin on, do not slice pieces too thick, the pieces should be round.

Dip the slices one at a time in egg mixture.

Dip the slices in bread crumbs to completely cover both sides of eggplant.

Fry the slices in vegetable oil in a frying pan.

Brown both sides of eggplant, do not over cook.

When cooked, place on a plate with paper towels to absorb the oil, continue to do this until all of the eggplant is cooked.

In a 9 x 13 glass pan, place a layer of tomato sauce, a layer of cooked eggplant, a layer of shredded mozzarella cheese, sprinkle some Parmesan cheese, repeat... Top it with mozzarella cheese and Parmesan cheese, bake at 350 degrees for 45 to 60 minutes.

SWEDISH PANCAKES WITH LINGONBERRIES

1 c. sifted flour
2 tbsp. sugar
1/4 tsp. salt
3 eggs, beaten
3 c. milk
1/3 c. butter
Lingonberry preserves

Sift flour, sugar and salt together. Then add eggs and milk slowly. stir until well blended. Let stand 1 to 2 hours. Heat a griddle, skillet or tempered Swedish pancake pan. Brush well with butter. Spread hot cake batter thin. brown on each side. Roll hot cakes. Serve with lingonberry preserves.

HAWAIIAN MUFFINS

1/2 c. butter, softened
1/2 c. sugar
2 eggs
1 (8 oz.) can crushed pineapple
1 3/4 c. flour
1 tbsp. baking powder
1/2 tsp. salt
1 c. macadamia nuts, chopped
1/4 c. butter, melted
1/2 c. sugar mixed with 1/4 tsp. cinnamon

In large bowl, cream softened butter and sugar until fluffy. Beat in eggs, one at a time, until light and fluffy. Beat in crushed pineapple. Stir together flour, baking powder and salt. Add to butter mixture. Fold in nuts. Stir just enough to moisten. Spoon into paper-lined muffin tins.
Bake in 425 degree oven about 15 minutes or until golden brown. While warm, dip tops into melted butter and then cinnamon sugar. Serve warm. Makes 12.

TATER TOT CASSEROLE

1 lb. hamburger meat
1 can cream of mushroom soup
1 can cream of celery soup
2 tsp. minced onion
1 lb. frozen tater tots

Brown and season meat. Mix remaining items in casserole. Bake 30 minutes. Makes an 8 x 8 inch pan full. This may be varied with different soups or even adding vegetables. Children like this.

ZUCCHINI BREAD

2 eggs, beaten
2 1/2 c. sugar
1 c. oil
2 c. grated zucchini
3 tsp. vanilla
3 c. flour
1 tsp. salt
1 tsp. soda
3 tsp. cinnamon
1/4 tsp. baking powder
1 c. nuts

Preheat oven to 350 degrees. Beat eggs; add sugar, oil and vanilla; beat until creamy. Stir in zucchini. Stir together dry ingredients and add to zucchini mixture; mix well. Stir in nuts. Pour into 2 greased and lightly floured pans. Bake 1 hour or until done.

BRAZILIAN RICE

3 c. cooked rice
2 (10 oz.) frozen spinach
1 lb. brick cheese grated
2 tbsp. instant minced onion
1/2 tsp. marjoram
1/2 tsp. thyme
1/2 tsp. rose mary
1 tbsp. worcestershire sauce
1 c. milk
4 eggs slightly beaten

Cook, drain, chop and dry spinach. Mix together with rice and cheese. Add the herbs and onion. Stir in remaining ingredients. Mix well and pour into 9x13 pan. Bake at 350 degrees for 30 to 40 minutes.

Italian Spinach Recipe

1 Frozen Bag of Chopped Spinach
2 Eggs
1 tbsp of minced garlic
1 cup of Parmesan Cheese
Salt to Taste
Pepper to Taste
Canola Oil

I usually cook up the spinach in a pan and make sure that all of the water has evaporated. Then I add the Canola Oil. Not much just enough to coat the spinach. I then add the eggs, garlic, cheese and salt and pepper.

There you have it! Spinach that kids will eat! MMM MMM Good! ENJOY!

Perfect Omelettes

This is great for this time of year with so many people getting together & is also great for everyday since you can just walk away and leave it alone.

Have each person write their name on a quart-size freezer bag with permanent marker.

Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them. Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc. Each guest adds prepared ingredients of choice to their bag and shake.

Make sure to get the air out of the bag and zip it up. Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water.

Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.

Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process and it's a great conversation piece.

Chicken Spaghetti

Just like regular spaghetti - you know how much you need to make. This recipe will make 8 servings.

I use whatever chicken I have. Boil, bake, grilled or sauted - just don't bread it. Amount of chicken depends on how meaty you like your spaghetti.

Absolutely best if made the day before.

Large deep skillet
Large casserole dish
1 1/2 to 2 lbs chopped cooked chicken
12 oz spaghetti cooked
2 cans Rotel tomatoes - you can drain juice from 2nd can and it won't be as spicy, just add extra water or milk
1 can cream of mushroom & 1 can cream of chicken
OR
2 cans cream of chicken
OR
1 can cream of chicken & 1 can cheddar cheese soup
1/2 cup chopped onions
1/2 cup chopped green bell pepper
1 cup milk
Additional milk OR water depending on how much Rotel juice you use
Salt & pepper to taste

I brown my chicken with the onion, pepper & the discarded Rotel juice (from my 2nd can) instead of "frying" with butter or oil. When the chicken is done, drain the chicken/rotel juice off then add Rotel (and water now if you drained some juice -no milk yet) & bring to a simmer. Then add soups one at a time & stir until blended. The heat breaks up the thick soups. If draining juice and you haven't added water, NOW add milk - after the soups - to smooth them out.

Dump everything EXCEPT the milk in a big casserole dish, mix really well, then begin mixing milk in until you get it as "saucy" as you like. Remember - it needs to be a little thicker than what you actually like. Bake at 350 for 20-30 minutes, stirring halfway through. (I cover mine) Spaghetti is done when everything is mixed well & bubbly.
If sauce is too thick - add more milk.

Top with cheese or salsa or corn salsa or the black bean salsa or sour cream or all of them.

Veggie Burritos

A great family recipe.

3 large carrots-diced small
1 large onion
1/3 fresh sliced mushrooms
1 tbsp vegetable oil or margarine
saute vegetables till tender
add
1 1/2 cans refried beans(mild,medium,hot) your choice,if u do not want chilies, get without green chilies
1/2 jar salsa again your choice of the above
add to sauteed vegetables
put vegetable mixture into 10 large tortilla wraps,roll up
lay them in a flat baking dish,cover with grated cheddar cheese(optional)
bake in 350 oven till cheese is bubbly
serve with hot sauce and sour cream on the side
this is a fast tasty meal.

Super Yummy Cheeseball!!!!

2 packages of cream cheese
1 can of Armor dried beef, finely chopped
1 bunch of green onions, finely chopped
1 tablespoon of Accent

Mix it all together. Form a ball. And refrigerate overnight. And you're done.

But for Christmas.... Instead of one ball, make 3 balls... one small, meduim and large for the shape of a snowman. Use the tip of a skinny carrot for the nose, peppercorn for the eyes and mouth, and candied cherries cut in half for the buttons. Then refrigerate overnight.

Soy-Lime Scallops with Leeks

Prep: 10 minutes
Marinate: 30 minutes
Grill: 8 minutes

1/4 cup soy sauce
1/4 cup rice vinegar
1 pound fresh or frozen sea scallops
1 small leek or 4 baby leeks
8 medium green or red scallions or green onions
1 medium lime, halved
Black sesame seeds (optional)
1/4 cup butter, melted*

Directions
1. For marinade, in a small bowl combine soy sauce and rice vinegar; set aside.

2. Thaw scallops, if frozen. Rinse scallops, pat dry with paper towels. Trim root end and green tops of leek. Rinse leek thoroughly to remove any grit. Cut the one small leek lengthwise into quarters; insert a wooden pick crosswise through each leek quarter to hold layers together when grilling. Or, trim the baby leeks.

3. Place leeks, scallops, and scallions in a plastic bag set in a shallow bowl. Add marinade. Seal bag; turn to coat scallops and vegetables. Marinate in refrigerator for 30 minutes.

4. Remove scallops, leeks, and scallions from bag. Discard marinade. For a charcoal grill, place leeks, scallops, scallions, and lime halves (cut side down) on the rack of an uncovered grill directly over medium coals. Grill for 8 to 10 minutes or until scallops are opaque, turning scallops and vegetables occasionally. Remove any scallions from grill rack before they overbrown. (For a gas grill, preheat grill. Reduce heat to medium. Place leeks, scallions, and scallops on grill rack over heat. Grill as above.)

5. To serve, transfer leeks and scallions to serving plates. Top with scallops. Using grilling tongs, remove limes from grill and squeeze over scallops. Sprinkle with black sesame seeds, if desired. Serve with melted butter. Makes 4 servings.

*Note: If desired, melt butter in heat resistant bowl or ramekin on grill alongside scallops and leeks. Makes: 4 servings

Roasted Rosemary Potato Salad

6 servings
Prep: 20 minutes
Roast: 25 minutes

Ingredients
2 1/2 pounds tiny new red potatoes, halved or quartered
1 medium red onion, cut in wedges
1/4 cup olive oil, divided
2 tablespoons snipped fresh rosemary
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
2 tablespoons balsamic vinegar
1 medium red sweet pepper, cut into bite-sized strips
3 tablespoons pine nuts, toasted

Directions
1. Preheat oven to 450 degree F oven. In a large mixing bowl combine potatoes, onion wedges, 2 tablespoons of the olive oil, rosemary, garlic, salt, and black pepper. Toss potato mixture to coat well; arrange in a single layer in a greased shallow roasting pan. Roast, uncovered, for 25 to 30 minutes or until potatoes are tender and lightly browned, stirring mixture twice. Transfer roasted potato mixture to a large bowl; set aside.

2. In a small bowl whisk together balsamic vinegar and remaining 2 tablespoons olive oil. Pour mixture over roasted potato mixture. Add red pepper pieces; toss gently to coat.

3. Turn potato salad into serving bowl. Sprinkle with pine nuts. Serve warm or at room temperature. Makes 6 servings.

Slow cooker Pepper Steak with Parmesan Potatoes and Broccoli with Sun-Dried Tomato Butter

So-Easy Pepper Steak

Ingredients
1 pound boneless beef round steak, cut 3/4 to 1 inch thick
Salt and black pepper
1 tablespoon cooking oil
3 tablespoons Italian-style tomato paste
1 14-1/2-ounce can Italian-style stewed tomatoes, undrained
1 teaspoon Worcestershire sauce
1 16-ounce package frozen pepper stir-fry vegetables (yellow, green, and red peppers and onion)

1. Trim fat from heat. Cut meat into 4 serving-size pieces; sprinkle lightly with salt and black pepper. In a large skillet, brown meat on both sides in hot oil. Transfer to a 3-1/2- or 4-quart electric crockery cooker.

2. In a medium bowl, stir together undrained tomatoes, tomato paste, and Worcestershire sauce; pour over meat in crockery cooker. Top with frozen vegetables. Cover and cook on high-heat setting for 5 to 6 hours or until meat and vegetables are tender. (Or, cover and cook on low-heat setting 10 to 12 hours). Serves 4.

Dietary Exchanges: 3 vegetable, 3-1/2 lean meat.

Test Kitchen Tip: If you can't find Italian-style stewed tomatoes and tomato paste at your supermarket, buy regular tomato products and add 1 teaspoon dried Italian seasoning, crushed.