Turkey Pot Pie

1 pkg. Pillsbury Refrigerated Pie Crust

Filling:
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1-1/2 cups chicken broth
2/3 cup milk
2-1/2 - 3 cups shredded, cooked, chicken or turkey
2 cups frozen, mixed vegetables, thawed

Heat oven to 425º. Prepare pie crust as directed on package for 2 crust pie using 9 inch pie plate.

In a medium saucepan, melt margarine over medium heat. Add onion. Cook 2 minutes or until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk. Cook, stirring constantly until bubbly and thickened.

Add chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust lined pan. Top with second crust and flute edges. Cut slits in several places.

Bake at 425º for 30-40 minutes or until crust is golden brown. Let stand 5 minutes before serving.

Teriyaki Steak

From Howie

3 pounds round steak, 2 inches thick
1 clove garlic, crushed
1 TBSP ground ginger
1 TBSP sugar
2 TBSP cider vinegar
1/2 cup soy sauce
1/4 cup white wine

Place steak in shallow pan. Combine remaining ingredients and pour over meat. Marinate 4-5 hours at room temperature, turning meat several times.

Place on preheated broiler with rack in low position. Broil 12-15 minutes on each side for rare or longer, if desired.

To serve, cut across grain in thin slices.

Steak Hobo

Marinade:
1 cup ketchup
2 TBSP steak sauce
2 tsp. Worcestershire sauce
2 tsp. brown sugar
Mix well. Place 4 pcs. 1/2 inch thick steak (sirloin or round steak) in marinade for several hours.

4 medium unpeeled red/new potatoes, sliced into 1/4 inch slices
4 slices red onion
4 ears sweet corn, husked
salt and pepper to taste

Place all ingredients in foil, greased with butter in center of foil.
Save extra marinade and heat in saucepan to serve with steaks.

Cook foil packets on grill for 40-50 minutes.

Spinach Spaghetti Casserole

From Gloria

1 - 10 oz. pkg. frozen chopped spinach
1 beaten egg
1/2 cup sour cream
2 tsp. minced dry onion
dash pepper
1/4 cup milk
4 TBSP Parmesan cheese
1/2 tsp. salt
2 cups shredded Monterrey Jack Cheese
4 oz. spaghetti, cooked and drained

Cook spinach according to pkg. directions. Combine beaten egg, sour cream, milk, 2 TBSP (not all 4) Parmesan cheese, onion, salt and pepper in a separate dish. Add Monterrey Jack cheese to mixture and mix well. Add spinach and cooked spaghetti and mix well. Place in an ungreased 2 qt. casserole dish. Sprinkle with remaining 2 TBSP Parmesan cheese. Bake, covered, at 350º for 15 minutes. Uncover and bake an additional 15 minutes.

Spare Ribs

From Mom

4 - 8 pounds ribs (usually country ribs are meatiest!)
2 TBSP butter
1 medium onion
1 TBSP dark vinegar
3 TBSP brown sugar
3 TBSP Worcestershire sauce
4 TBSP lemon juice
1-1/2 cups ketchup
1 cup water
1/2 cup celery, finely chopped
1/2 tsp. salt

Brown onions in butter. Add other ingredients and bring to a boil. Be sure to brown ribs under broiler or in frying pan. Pour sauce over ribs in deep pan or roaster oven. Cook on medium high for 2 hours or in crock pot overnight.

Pigs in a Blanket

LARGE RECIPE makes 70 PIGS!
Dough:
4 sticks of margarine
2 tsp. salt
6 tsp. sugar
6 tsp. baking powder
6 cups flour
2 cups milk
Using pastry blender, mix all BUT milk. Slowly add milk to form a ball. Large batch makes 10 balls of dough and 7 pigs from each ball. Roll dough/balls and cut into 4 inch squares.

Meat Filling:
10 pounds lean ground pork
10 eggs
4-1/2 - 4-3/4 cups crushed rusk
5 tsp. salt
1-1/2 cup milk
Form meat mixture into size of sausage links and place on dough. Roll up ends, THEN middle. (These can be frozen.)

Bake at 375º for 40 minutes.

SMALL RECIPE makes 20-25 PIGS
1 stick margarine
1/2 tsp. salt
1-1/2 tsp. sugar
1-1/2 tsp. baking powder
1-1/2 cups flour
1/2 cup milk
Using pastry blender, mix all BUT milk. Slowly add milk to form a ball. Roll dough/balls and cut into 4 inch squares.

Meat Filling:
2-1/2 pounds pork
2-3 eggs
1 - 1-1/2 cups crushed rusk
1-1/4 tsp. salt
1/3 cup milk
Form meat mixture into size of sausage links and place on dough. Roll up ends, THEN middle. (These can be frozen.)

Orange Juice Pork

6 oz. frozen orange juice concentrate, undiluted
1/2 cup brown sugar
1 tsp. soy sauce
2 TBSP cornstarch
1/2 tsp garlic powder
6 pork chops

Combine all ingredients but meat in crock pot. Stir well. Add meat and stir and coat. Cover and cook on low for 6 hours or on high for 4 hours.

Liver and Onions

From Sharon Criss

2 onions (we like more!!!!)
1/3 cup water
3 TBSP butter
1 lb. liver

Mix together some flour, salt and pepper to taste.

Combine sliced onions, water and butter. Bake at 350º for 45 minutes. Dredge liver in flour. Place on top of onions. Bake 30 minutes more (or more until brown). Turn liver while baking.

For larger recipe use a 9 x 13 pan:
8-10 onions
double butter and water
When you take onions out to put liver in, you can drain a little liquid off if too much.
Turn liver after 20 minutes for double recipe.

Lasagna

From Kathy Wood

1# ground beef, browned and drained
32 oz. spaghetti sauce
3/4 cup water
1 tsp. basil leaves
1 tsp. oregano
12 oz. cottage cheese
1 egg, beaten
9 lasagna noodles, uncooked
12 oz. mozarella cheese
1/3 cup parmesan cheese

Heat oven to 350º. Stir ground beef in sauce, water and 2 spices. Simmer 10 minutes. In small bowl combine cottage cheese and egg. In ungreased 9 x 13 pan, layer 1/3 noodles, 1/3 cottage cheese mixture, 1/3 mozarella cheese. Repeat 2 more times. Sprinkle with parmesan cheese. Cover with foil. Bake for 30 minutes. Uncover. Bake 30 minutes more and let stand 10 minutes.

Deep Dish Taco Pie

1-1/2 pounds ground beef
1/2 small onion, chopped
1 pkg. taco seasoning mix
8 oz. can tomato sauce
Pillsbury All-Ready Pie Crusts
1 cup crushed corn chips
1-1/2 cups sour cream
1-1/2 cups shredded cheese

Combine first four ingredients. Line the Deep Dish Baker with the pie crust. Place the corn chips over the unbaked pie shell. Place the meat mixture over the chips. Cover with 1-1/2 cups sour cream. Sprinkle with 1-1/2 cups shredded cheese. Sprinkle with more corn chips. bake for 30-35 minutes at 350º. Cut into wedges. Garnish with lettuce, tomatoes, black olives, and taco sauce.

"No-Peek" Oven Stew

tenderized steak - cubed
potatoes
carrots
1 envelope onion soup
1 can cream of mushroom or celery soup

Put meat in pile in middle of casserole dish. Surround with vegetables. Cover with dry onion soup and spread can of soup on top. Cover and bake at 300º for 3 hours.

Cheesy Kielbasa Bake

From Gloria
Makes 2 - 9 x 13 pans

12 oz. uncooked elbow macaroni
2 # Kielbasa or Polish sausage (halved lengthwise and sliced)
1 TBSP olive oil
2 medium onions, chopped
2 medium zucchini, sliced (can use summer squash, too)
2 medium carrots, grated
1 garlic clove, minced
1 - 26 oz. jar spaghetti sauce (plain)
1 - 14-1/2 oz. can stewed tomatoes (undrained)
1 egg, slightly beaten
1 - 15 oz. carton ricotta cheese
8 oz. shredded cheddar cheese
8 oz. shredded mozzarella cheese
2 green onions

Cook macaroni according to package directions. Drain. In large skillet, brown sausage in olive oil over medium heat. Add onions, squash, carrots, and garlic. Cook and stir 5-6 minutes until crisp. Stir in spaghetti sauce and tomatoes. Bring to boil. Reduce heat. Simmer, uncovered, for 15 minutes. Grease 9 x 13 pans. Layer 1/4 macaroni and 1/4 meat sauce in each pan. Combine egg and ricotta cheese. Spoon 1/4 over sauce in each pan. Sprinkle 1/4 cheddar and mozzarella cheeses in each pan. Then repeat layers and top with green onions. Cover and bake at 350º for 15 minutes. Uncover and bake 15 minutes more.
Can cool and cover and freeze up to 2 months. Thaw 24 hours in refrigerator. Then bake at 350º for 35-40 minutes.

Vietnamese Saigon Sate (Grilled Pork Skewers)

1# pork shoulder or boneless sirloin - sliced very thinly (may be easier to slide if you freeze slightly)
1 TBSP sugar
1 tsp. salt
1 tsp. sesame seed
1 TBSP onion powder
1/2 tsp. garlic powder

Mix sugar, salt , sesame seed, onion powder and garlic powder.
Place pork in large ziploc bag. Add mixture and toss gently to coat meat. Refrigerate for 30 minutes or longer to marinate. Thread meat on wooden skewers (soak skewers in water for at least 30 minutes to prevent burning on the grill). Grill or broil over high heat 3-4 minutes per side. Serves 4-6.

Wet Burrito Casserole

1 sm. onion
2 lb. ground beef
1 pkg. taco seasoning
3 c. cheddar cheese
1 sm. pkg. Mozzarella cheese
1 can refried beans with sausage
1 head lettuce
2 tomatoes
1 pkg. lg. flour tortillas
1 lg. jar Ortega taco sauce

In a 9 x 13 pan, pour sauce lightly over bottom. Break or cut up tortillas into bite-sized pieces. Put a layer of tortilla pieces over the sauce. Pour another layer of sauce. Fry beef, diced onions, taco seasoning and beans. Put mixture in pan. Add shredded lettuce and diced tomatoes, layered. Sprinkle with cheddar cheese on top. Add layer of tortilla pieces. Add layer of sauce. Top with mozzarella cheese. Bake at 350º for approximately 1/2 hour.

Hamburger Casserole

1# hamburger
1/2 pkg. noodles
1 med. onion
1 can whole kernel corn
1 can tomato soup

Fry hamburger and onions until brown. Mix in cooked noodles, corn, and soup. Top with cracker crumbs.
Bake for 30 minutes at 350º.

Corned Beef Hot Dish

From Gloria

1 - 8 oz. pkg. flat noodles - partially cooked
1 can corned beef
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 cup chopped onion
1/2 lb. cubed American cheese
1 can (soup can) milk
Green pepper to taste

Mix well and bake at 350º for 1 hour.

Dee-Lish Casserole

1 onion
4 sticks celery
1 cup raw rice
1 can cream of mushroom soup
1 lb. ground beef
1-1/4 cup water
1 can cream of chicken soup

Brown onion in skillet. Add ground beef and fry. Add water and celery, simmer 5 minutes or more. Place in casserole and mix with 1 cup raw rice, 1 can cream of chicken soup and 1 can cream of mushroom soup. Bake 1-1/2 hours in oven at 350º.

Chicken Chalupas

6-8 flour tortillas
1 can cream of chicken soup
1/2 cup sour cream
1/2 tsp. garlic powder
diced jalapeno chilies, optional or to taste
1/2 cup milk
4 chicken breasts, cooked and diced
1 medium onion, diced
16 oz. Monterey Jack cheese
Additional sour cream, salsa, and guacamole to garnish.

Preheat oven to 350º. Spray bottom and sides of 9 x 13 pan. Mix together soup, sour cream, garlic powder and chilies. Add enough milk for creamy consistency (not too runny). Set aside.
In center of each tortilla, place some of the chicken, onions and cheese. Spoon some sauce over the cheese and roll up tortilla. Place in baking dish. Continue until all ingredients are gone, reserving some sauce and cheese for the top. Spoon remaining sauce over chalupas and sprinkle remaining cheese over top. Cover with foil and bake 15 minutes. Remove foil and bake an additional 15-20 minutes.

Hot Chicken Salad

2 cups cold chicken, cubed
1 cup mayo
2 cups diced celery
1/2 cup chopped slivered almonds
2 TBSP lemon juice
2 TBSP minced onion
Salt and pepper to taste

Mix and place in 8 x 8 pan. Top with crushed potato chips and grated cheese. Bake 15 minutes at 450º.

One Dish Chicken and Rice Bake

1 can cream of mushroom soup
1 cup water
3/4 cup uncooked regular long grain rice
1/4 tsp. paprika
1/4 tsp. pepper
4 skinless, boneless chicken breasts

In 2 qt. shallow baking dish mix soup, water, rice, paprika, and pepper. Place chicken on rice mixture. Sprinkle with additional paprika and pepper.
Cover. Bake at 375º for 45 minutes or until done. Serves 4.