Ben Prince's Marinara

2 lb. Hamburger – brown and drain
2 cloves garlic, minced
1/2 lg. onion, chopped

Sauté both together in olive oil until cooked through, then add to hamburger.

2 – 28 oz. cans crushed tomatoes
2 – 14.5 oz. cans petite diced tomatoes
1/4 c. Basil
1/3 – 1/2 c. sugar
Salt to taste
Oregano to taste
2-3 shredded carrots
1 shredded zucchini

Bring to a boil, then simmer for 2 hours. Stir occasionally.

Larson's Lasagna

1 lb. lean ground beef

1 med. Onion
2 cloves garlic
1 lg. can petite diced tomatoes
1 sm. can tomato paste
1 lg. can tomato sauce
Italian seasoning
4 Tbs. sugar
1 Bay leaf
Oregano
Salt & Pepper to taste
12 Lasagna noodles
Cottage cheese, sm. curd
1-2 lb. mozzarella & cheddar cheese

Cook lasagna noodles to package directions, and set aside. Fry meat until cooked, drain off fat, and return to sauce pan. Blend onion, garlic and tomato sauce in blender until smooth or small chunks. Add sauce to meat, add diced tomatoes & tomato paste. Sprinkle Italian seasoning to cover sauce completely. Add sugar and other seasons. Simmer for 1 hour. Layer: sauce, noodles, cottage cheese, grated cheese, and repeat, finishing with cheese. Cover & bake at 350° for 45 minutes. Uncover at the end to brown the top.

Mimi's Lasagna

1 – 16 oz. box lasagna
1 lb. Italian Sausage
2 lg. cans chopped tomatoes
1 packet spaghetti sauce seasoning
16 oz. cottage cheese + 2 eggs
2 lb. grated cheese (mozzarella, cheddar or any)

Cook lasagna noodles according to package directions, and set aside. Fry the sausage until cooked, roll into a paper towel to remove grease. Mix tomatoes and seasoning; add meat to the sauce. Layer: sauce, noodles, cottage cheese, grated cheese, and repeat. Bake at 350° for 45-60 minutes.

Beef Stroganoff

½ cup butter
½ cup minced onion
1 lb. ground beef
1/8 tsp. garlic powder
2 Tbs. flour
1 tsp. salt
1 lb. mushrooms
¼ tsp. pepper
¼ tsp. paprika
½ tsp. accent
1 can cr. Mushroom soup
1 cup sour cream

Sauté onions and mushrooms in butter. Add ground beef until browned. Add rest – stir in sour cream and soup. Sprinkle with parsley. Serve over noodles.

Beef Broccoli Pie

1 lb. ground beef
3 oz. cream cheese
10 oz. broccoli
1 egg – beaten
¼ cup onion – chopped
4 oz. grated cheese
2 Tbs. flour
¼ tsp. garlic salt
¾ tsp. salt
1 ½ cup milk
2 pkgs. Pillsbury crescent rolls

Brown hamburger. Drain. Mix in flour and milk. Put in pan and add all other ingredients. Roll out crescent rolls to fit in pie pan. Pour meat mixture onto dough in pie pan. Put grated cheese on top of mixture. Cover with a rolled out piece of crescent dough. Seal all edges and bake at 350° for 30 minutes.

Sour Cream Pot Roast

1 beef rump roast 4+ lbs.

1 chopped onion

1 cup sour cream

8 lg. carrots - diced

2 cups celery - diced

2 or more tomatoes - diced

Salt & pepper

Brown all sides of roast. Add onion. Pour sour cream over and simmer slowly till tender – 3-4 hours. Add vegetables the last 15 min. Serve over mashed potatoes.

Quiche Lorraine

1/2 lb. bacon

2 cups cream

4 eggs

1/2 tsp. salt

Pinch of pepper

Pinch of nutmeg

1 tsp. chives

3 sm. green onions

1/4 cup grated swiss cheese

Cook bacon and crumble. Sauté onions. Put bacon, onions, chives, and cheese in uncooked pie shell. Beat milk and eggs in blender with spices. Pour over bacon in pie shell. Bake at 375° for 35-40 minutes until golden. Knife inserted should come out clean. Let cool 5 minutes before cutting and serving.

Rice Pilaf

1 cube butter

1 cup fine noodles

1 1/2 cup white rice

3 cups chicken broth

Salt

Break noodles into small pieces (rolling pin). Melt butter in frying pan. Add noodles and cook over low to medium heat. Until golden, stirring occasionally. Wash uncooked rice 3 times. Add to noodles and butter and stir to mix. Add chicken broth and salt. Bring to boil then turn down heat and cover as you would for rice. Cook for 30 minutes.

Yams Casserole

Yams:

3 cups cooked, mashed yams

1/2 cup sugar

1/2 cup butter

2 eggs, beaten

1 tsp. vanilla

1/3 cup milk

Topping:

1/2 cup brown sugar

1/2 cup chopped pecans

2 Tbs. butter, melted

1/4 cup flour

1 tsp. cinnamon

1/2 cup coconut

Mix all yams ingredients. Pour into greased 8x8 pan. Sprinkle topping over yams. Bake for 35-40 minutes at 350°. Cover at end if topping looks too crispy. If made in advance, put topping on right before cooking.

Sour Cream Potato Casserole

6 lg. potatoes

1/4 cube melted butter

1 can cream of chicken soup

1/3 cup chopped onions

1 cup sour cream

1 cup shredded cheese

Topping: 

1 cup crushed corn flakes

2 Tbs melted butter

Wash potatoes and boil with skins on. Peel off skins when cool. Dice or grate potatoes into large bowl and add all ingredients. Spread in 9x13 pan. Sprinkle topping on and cover casserole. Bake at 350° for 40-45 minutes. Uncover for the last 10 minutes.

Gable House Potatoes

5 slices bacon - crumbled

2 cups grated cheese

1 cup sour cream

1/2 cup butter

2 Tbs green onion

1/2 tsp salt

6 lg. potatoes

Mix sour cream, cheese, butter and minced green onion. Refrigerate mixture overnight (optional). Bake potatoes for 1 hr. 15 min at 400°. Make a slit in top of potato and squeeze open. Prick at white part of potato with a fork to loosen insides. Scoop on heaping scoop of topping and sprinkle with crumbled bacon pieces. Return to oven for about 5 minutes to melt topping.

Debbie Draper's Scalloped Potatoes

8 lg. potatoes

1 pt. sour cream

10 oz. grated cheese

Green onions

1/2 cup milk

Salt & pepper to taste

1 can cream of mushroom soup

Bread crumbs & butter

Boil clean potatoes in skin. Let cool. Skin and grate. Add all other ingredients. Top with melted butter and breadcrumbs. Cover and bake at 300 for 30 minutes.

Monte Cristo Sandwiches

4 eggs - room temp.

1 Tbs baking powder

1 tsp salt

2 cups milk

2 cups flour

Ham

Turkey

Swiss cheese

Blend on high in blender. Make sandwiches with ham, turkey and cheese. Stick toothpick(s) through middles of sandwiches to keep them together while cooking. Cut off crusts and saturate sandwich in batter. Heat oil in deep pan and deep fry sandwiches until golden. Cut sandwich in half crosswise when done and sprinkle with powdered sugar. Serve with strawberry jam and/or mustard.

Tuna Bake

2 cans tuna - drained

An 8 oz. pkg. noodles

1 1/2 cups sour cream

1 cup grated cheese

3/4 cup milk

1 tsp salt

1/4 tsp pepper

Topping:

1/4 cup bread crumbs

1/4 cup parmesan cheese

1/4 cup butter, melted

Paprika

Boil noodles according to package directions. Mix noodles with all other ingredients. Sprinkle topping over all and bake at 350 for 30 minutes.

Sherrie Gubler's Baked Beans

½ lb. hamburger
½ lb. bacon
1 cup chopped onion*

½ cup ketchup
1 tsp. salt
¾ cup brown sugar

2 Tbs. prepared mustard

1/2 Tbs. vinegar

1 #2 can Pork & Beans

1 #2 can kidney beans

Brown hamburger. Brown bacon. Sauté onions in oil of either one. Drain oil off. Mix all ingredients together and pour into a baking dish. Bake at 350° for 40 minutes.
* Use some green onions if you have them.

Marinate for Turkey

Turkey breasts cut up into 3x3 size pieces

2 cups 7-Up

1 cup soy sauce

1/2 tsp. garlic powder

1 cup oil

Mix all ingredients in large bowl. Put turkey in and stir. Cover and seal tight. Marinate over-night. Stir when possible. Barbeque turkey breasts.

Chili Rellenos Con Queso

(Chilies Stuffed with Cheese)

1/4 lb. Monterey Jack cheese

1 can peeled whole green chilis

Flour

2 eggs

2 Tbs. flour

Crisco for frying

Cut cheese into rectangles about 1/2" think and 2 1/2" long. Wrap chili around each piece of cheese. Roll in flour. Make a batter by beating the whites of eggs until stiff and beating the yolks slightly. Fold yolks into whites, then fold in flour. Drop the stuffed and floured chilies into the batter one at a time. Transfer to a saucer: then slide from saucer into about 1 1/2" of moderately hot oil. Fry until golden on each side. Drain well and let stand.

Chili Rellenos Sauce

1/2 med. onion - chopped

1 clove garlic - crushed

1 Tbs oil

1 can crushed tomatoes

2 cups chicken broth

Salt & pepper

Oregano

Cook onion and garlic in oil until limp. Add tomatoes and chicken broth and bring to a boil. Season to taste with salt, pepper, and oregano. When ready to serve, heat the chilies in the boiling sauce for about 5 minutes.

Chile Verde

3-4 lbs. pork roast, cubed

1 lg. can petite diced tomatoes

2 cans diced tomatoes w/jalepeno

1 sm. can diced green chilis

1 onion, chopped

3 cloves garlic, pressed/minced

Salt

Pepper

Sugar

Cilantro

Place everything except cilantro into a crock pot. Cook on low for a full day (or high for 1/2 day, stirring occasionally). When ready to serve, add 1/3 bunch chopped cilantro. Serve with rice, hot tortillas, quesadillas (our fav) or nachos.

LeAnn's Chicken Enchiladas

4-5 chicken breasts (cooked and cubed)

Sour cream

Cream of chicken soup

Colby Jack cheese

Flour tortillas

1 can diced green chilies

Mix sour cream and chicken soup together. On tortilla, spread some sauce then add chicken, chilies, and cheese and roll up. Place in 9x13 pan. Cover with remainder of sauce and spread cheese on top. Bake at 350 for 1 hour.

Chicken Divine

4 chicken breasts

1 lb broccoli - cooked

2 cans cream of chicken soup

1 cup grated cheese

1 cup sour cream

2 tsp. curry powder

1 Tbs. lemon juice

Boil chicken in water and onion for about an hour, or until it's coming off the bones. Steam broccoli. Remove chicken from bones and cut into bite size pieces. In separate bowl, combine soups, sour cream, lemon juice, curry, and cheese. Place cooked broccoli in bottom of 9x13 pan. Cover with chicken. Pour sour cream mixture over all. Top with more grated cheese or dried bread crumbs mixed with melted butter. Bake at 350 for 30 mins. Serve with steamed rice.

Emily's Chicken Parmesan

Prepare chicken:

4 1/2 lb. chicken breasts

3 c. water

2 Tbs. salt

1 med onion, sliced

1 1/2 tsp. celery salt

Spaghetti noodles

1/2 lb. mushrooms

3 Tbs. butter

1 Tbs. lemon juice

1 c. shredded parmesan cheese

Sauce:

3 Tbs. butter

2 Tbs. flour

1/2 tsp. pepper

1/2 tsp. nutmeg

Dash paprika

1 c. cream or 1/2 & 1/2

1 1/2 cups chicken broth

Cook chicken with water, salt, onion and celery salt until tender. Remove chicken and cut into cubes. Save broth. For sauce: create a roux of butter and flour (melt butter, add flour, mix until bubbly). Slowly add other ingredients and simmer until thickened. Cook spaghetti. Saute mushrooms in butter and lemon juice. In a 9x13, repeat layers of noodles, chicken, mushrooms, parmesan cheese, and sauce. Top with cheese and cover. Bake at 350 for 25 mins.

Opulent Chicken

8 boneless chicken breasts

4 cans cream of chicken soup

1 Tbs lemon juice

1 cup sour cream

8 slices of swiss cheese

Topping:

2 cups stuffing

1/2 cup melted butter

Cut up chicken into big chunks. Place chicken (raw) in 9x13 pan. Place slices of swiss cheese over the chicken and then pour the sauce on. Mix stuffing with butter and sprinkle on top of sauce. Cover with foil and bake for 3 hours at 250. Uncover at very end to brown stuffing. Serve with rice.

Chicken Tortilla Casserole

4 chicken breasts, cooked and then diced

2 cups cheese - grated

1/2 onion chopped

1 can diced green chilies

1 can cream of chicken soup

1 can cream of mushroom

1 soup can of milk

Flour tortillas

Mix chicken, soup, onion, chilies, and milk together in large bowl. In 9x13 pan, layer mixture with tortillas - beginning and ending with sauce. Top with grated cheese. Cover with foil and refrigerate overnight (optional). Bake for 1 1/2 hour at 325.

Chicken Pillows

5-6 chicken breasts, cubed

8 oz. cream cheese

2 pkg. crescent rolls (Pillsbury)
½ c. butter

1 tsp sage

1/2 tsp. pepper

1/2 tsp. salt

Topping:

2/3 cup stuffing mix (crunched up)

1/4 cup chopped pecans
1/4 tsp sage

Melted Butter (in separate bowl)

Simmer chicken in water, salt, bay leaf, pepper and onion until cooked tender. Set broth aside. Stir cream cheese and butter together. Add pepper, a few shakes of sage, mushrooms (optional) and chicken. Separate crescent rolls and pinch two rolls together to make a rectangle. Roll out rectangle and cut in half. Put one heaping spoonful of chicken in middle of each rectangles and seal edges. (Each pkg. of rolls should make 8 finished pillows). Dip top of pillow into melted butter (or milk) and then press into topping. Place on cookie sheet and bake at 325° for 25-30 minutes. Make gravy using chicken broth and adding chicken bouillon and seasonings for flavor. Thicken with flour mixed with water. May add cream of chicken soup. Pour over pillows and serve with rice.