Tuna Casserole

1 cup cooked rice

1 tin cream of mushroom soup

1 onion (small)

1 can tuna drained

1 cups milk

1 egg beaten

cracker crumbs

salt and pepper

Mix cooked rice, tuna, soup, milk, onion, egg, salt and pepper.  Place ina casserole dish.  Top with cracker crumbs and grated cheese.

Bake 350 for 1 hour.

Dorothy Davy

 

 

 

MEXICAN HAMBURGER CASSEROLE

Kevin's Favorite

1 lb. hamburger
1 pkg taco mix

 Salsa

Cheese Whiz or I make Cheese Sauce with butter, flour and milk and then cheese
1 pkg. (12) soft corn tortillas
1 c. or more shredded cheddar cheese

Brown hamburger drain and add taco mix.  In the bottom of a round casserole dish lay 1 soft tortilla, then put a lay of  taco mix and hamburger, a little bit of salsa around it, then a thin layer of cheese sauce.  Then repeat 2 or 3 times till the casserole is full.  The sprinkle shredded cheddar cheese on top and top with shredded cheese. Bake at 350 degrees for 30 minutes.  Cut into pie wedges and serve.

 

Kim  Corcoran

 

 

Meatballs Em White

1 lb ground beef

1 egg

1/2 cup oatmeal

1/4 tsp oregano

1/4 tsp dry mustard

1 1/2 tblsp worchestershire sauce

salt and pepper

Mix all ingredients together and broil in oven.

SAUCE

1 cup ketsup

juice of 1 (14 oz) can chunk pineapple

4 tblsp  brown sugar

1/4 tsp dry mustard

dash of worchestershire sauce

Bring to a boil.  Pour over meatballs ina casserole dish.  Bake 1/2 hour.  Add pineapple and bake another 1/2 hour.

 

 

 

 

Souvlakia

 

1 cup olive oil or vegetable oil

1/2 cup dry white wine

2 bay leaves

freshly ground pepper

2 onions

juice of 2 lemons

1 garlic clove crushed

1/2 tsp salt

1 1/2 tblsp oregano

3 green peppers

12-18 small mushrooms

small tomatoes

 

In a large bowl, combine oil, lemon juice, wine, garlic, bay leaves, salt,  and oregano.  Mix well and add the meat, pepper, and onions.  Marinate for 24 hours.  Two hours before cooking add the peppers and tomatoes.  BBQ or put under the broiler.  These are just great.

Kim Corcoran

 

 

 

Stir Fried Beef With Pea Pods and Almonds

 

1 round steak

1 tsp corn starch

1 tsp sugar

dash of pepper

1 tblsp vegetable oil

1 tsp salt

1 tsp soya sauce

 

Trim fat from the beef, cut beef with grain into 2 inch strips.  Cut strips across grain into 1/8 inch slices.  Toss beef with 1 tblsp vegetable oil, 1 tsp cornstarch, salt sugar, soy sauce, and pepper in glass bowl.  Cover and refrigerate for 30 minutes

 

10 mushrooms

3 celery stalks

2 green onoins

1 tblsp soy sauce

3 tblsp vegetable oil

1 tsp finely chopped garlic

1/2 cup chicken broth

1 pkg (8oz) pea pods

1/2 cup almonds

1/4 cup cold water

1 tblsp cornstarch

1/2 tsp ginger

 

Cut mushrooms in quarters.  Remove strings from pea pods.  Place pea pods and celery in boiling water.  Cover and cook for 1 minute and drain.  Cut green onions into 2 inch pieces.  Mix water, soya sauce and 1 tblsp corn starch in a containers and add to chicken broth.

 

Heat wok.  Add 3 tblsp oil; rotate wok to coat side.  Add beef, ginger, and garlic; stir fry until beef is brown, about 3 minutes. Add pea pods and celery to beef.  Add chicken broth and corn starch mixture and cook until thickened. 

Kim Corcoran

 

 

 

Salsbury Steak

Ingredients

1 (10.5 ounce) can condensed French onion soup

1 1/2 pounds ground beef

1/2 cup dry bread crumbs

1 egg

1/4 teaspoon salt

1/8 teaspoon ground black pepper

1 tablespoon all-purpose flour

1/4 cup ketchup

1/4 cup water

1 tablespoon Worcestershire sauce

1/2 teaspoon mustard powder

 

Directions

1. In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties.

2. In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat.

3. In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally.

  

Kim Corcoran

 Easy Spaghetti Sauce

Ingredients

 

2 teaspoons olive oil

1/2 small onion, chopped

2 green onions, chopped

2 teaspoons crushed garlic

1 (28 ounce) can peeled and diced tomatoes

4 teaspoons dried basil

4 teaspoons dried oregano

1 teaspoon white sugar

You can also add peppers red or green and mushrooms

 

Directions

 

1. In a large saucepan heat oil over medium heat. Saute onion, green onion and garlic. When onions are clear, stir in tomatoes, basil, oregano and sugar. Bring to a boil, reduce heat to low, and simmer for 20 minutes.

Kim Corcoran

 

 

Biscut Crusted Beef Stew

2 lbs beef

Salt

Pepper

Vegetable oil

Carrots

Celery

Potatoes

Onions

Tomatoe Paste (one small can)

2 Bay leaves

3 Cups white wine

1 can beef stock

 

After stew is place in french onion soup bowls and cover with biscuits.  Bake at 400 degrees or until biscuits are done,

Kim Corcoran

 

 

Sylvia Sanderson's Pizza Recipe

DOUGH:

 

1 pkg fleshman's yeast

1 tsp salt

1 cup hot water from tap

Sprinkle yeast over water and salt and let stand 15 minutes

Stir well and add:

1/4 cup mazola oil

2 1/4 cups flour

1 tsp sugar

Stir well and put on cupboard that has 1/2 cup flour on it.  Knead until forms a ball (about 10 times).  Place in a greased bowl, cover with a tea towel and let rise 2 hours.

 

SAUCE:

 

1 (28 oz) can tomatoes

1 large tin mushrooms

2 pinches of italian seasoning

salt

3 bay leaves

1 pinch oregano

pepper

3 pepperettes sliced thin.

 

Combine in saucepan mashing tomatoes and simmer for 2 hours stirring occasionally.  Remove bay leaves at end of cooking.  When dough has raised 2 hours put on floured board and work out air bubbles.  Roll with a rolling pin thin to fit greased sheets.  spread sauce over dough adding chopped green peppers, and whatever topping you like.  Grate 1 lb mozzarella cheese and put on top.  Cover for 2 hours.

Bake: 400 degrees for 20 to 25 minutes

Yield: 1 - 11" pizza pan

            1 - large cookie sheet

Sylvia Sanderson

 

 

 

Marvellous Meatballs

Billy Mackintosh's Favorite

1 lb hamburg

1/4 tsp garlic

1 egg

1/4 tsp pepper

1/2 cup bread crumbs

1 tsp salt

1/4 tsp onion powder

 

Sauce:

1 cup soya sauce

3/4 grape jelly

3/4 cup chilli sauce 

 

Serve meatballs over rice for dinner.

Nancy Hult-Christmas

 

 

 

Festive Chinese Chicken

4 chicken breasts

1 tsp crushed garlic

1/2 tsp ginger

1 can mushrooms

1/4 cup water

1 cup chicken brother

1 tblsp soy sauce

2 cups bean sprouts

2 tblsp corn starch

rice

Brown chicken in shortening in skillet pour off fat.  Stir in broth, garlic, soy sauce and ginger.  Cook over low heat for 35 minutes  Add sprouts and mushrooms.  Cook for 5 minutes more.  Gradually blend water and cornstarch until smooth, slowly into sauce an cook stirring until thickened.  Serve with rice.

Kim Corcoran

Rice Casserole

 

1 cup long grained par boiled rice

1 tsp salt - if consomme do not add salt

2 tblsp butter

Microwave on high for 20 minutes.  Oven - 350 for 1 hour.

 Kim Corcoran

Hamburg Stew

 

1 lb hamburg on bottom of casserole.  Layer sliced potato, onion and carrot on top of hamburg. Top with one can of tomatoe soup and 1/2 tin of water.  Add salt and pepper to taste.

Bake 350 for 1 hour.

Dorothy Davy

 

Sheppards Pie

 

1/2 lb hamburg

1 tin corn or frozen corn

1 onion (small)

1 can cream of mushroom soup

mashed potatoes

Cook hamburg with onion, then add corn and mushroom soup place on the bottom of a casserole dish and place mashed potatoes on top.  Bake 350 for 20-30 minutes or until well heated through.

Pamela Morey

 

 

 

Mom's Favourite Baked Beans

 

Soak 1 lb package of beans overnight.  Keep water and simmer beans for 3 hours.  Then Add:

 

1/4 lb bacon

1/2 tsp dry mustard

1/cup catsup

1 onion

salt

1/2 cup brown sugar

1 tblsp vinegar

Cook in covered casserole at 300 for 3 hours.

 

 

 

Polynesian Pineapple Chicken

 

3 lbs chicken pieces

salt

pepper

paprika

10 oz can consomme, undiluted

19 oz can pineapple chunks

half cup sliced green pepper

3 tblsp soy sauce

quarter pound of mushrooms

 

Pat meat dry and place in lightly buttered pan.  Sprinkle with salt pepper and paprika.  Add consomme and bake 45 minutes in 350 degree oven.

Add drained pinapple chunks, green peppers and soy sauce and bake an additional 20 minutes or until tender.  Saute mushrooms and add during last few minutes of cooking.

 

 

 

 

Honey Garlic Chicken Wings

 

3 lbs chicken wings

2 tsp salt

2 tblsp sugar

1/4 cup soy sauce

2 or 3 cloves garlic (crushed)

1 can consomme

1/2 cup honey

 

Place in a bowl, mix ingredients.  Pour over wings and marinate over night.  Bake 400 for 30 minutes reduce to 325 and cook for 1 hour.

 

 

 

 

Sweet and Sour Porcupine Balls

MEATBALLS:

 

1 lb ground beef

1/2 cup bread crumbs

1 onion diced

salt and pepper

1/2 cup rice

Make into balls

 

SAUCE:

 

tomatoe soup

1 can water

1 onion diced

1/4 tsp cinnamon

3 tblsp vinegar

1/2 cup brown sugar

1 tsp paprika

3 tsp worchestershire sauce

Kim Corcoran

 

Yorkshire Pudding

1 cup flour

2 eggs

1 tsp salt

1 cup milk

Mix ingredients with beater until batter is smooth.  Pour meat drippings from roasting pan about 1/2 cup into an 8X8 inch pan.  Heat pan in oven then add the pudding batter into the hot dish and bake in hot oven.

Bake 425 for 30 minutes.

HINT:  Batter rises better if made early and left to reach room temperature.  Beat again just before using.

Kim  Corcoran

 

 

 

 

Beef Stroganoff

 

1 lb sirloin

1/3 lb cleaned fresh mushrooms - sliced

1 can beef consomme

1 bay leaf

1 clove garlic

salt and pepper

1 small onion - chopped fine

1/2 cup sour cream

2 tblsp oil

 

Flour lightly and brown the beef in oil in a heavy pot with cover.  Add consomme, water to cover, onion, garlic and seasoning.  Cook slowly till meat is very tender ( 2 to 3 hours).  Prepare mushrooms by cooking them in butter ina fry pan.  Add salt and pepper also while frying in the pan.   Then add mushrooms to meat, etc. and continue to cook for 1/2 hour and thicken liquid with flour and water paste.  Add sour cream last stir till it's melted, do not let it boil.  Remove bay leaf and  serve over fluffy rice or egg noodles.

Sue Gammon

 

 

 

Tex Mex Chicken and Rice Bake

 

1 box (500 mL) Cream of chicken easy cooking sauce

 3/4 cup uncooked long grain rice

1 1/2 tsp chili powder

1 3/4 cups chopped onion, red and green peppers

1/2 cup (125 mL) frozen corn

4 (about 1 lb/500 g)boneless, skinless chicken breasts

1/2 cup (125 mL) shredded Tex Mex Cheese ( or Cheddar and Monterey Jack Mixture)

 

Directions

• 1. Mix cooking sauce, rice and chili powder in shallow 2 qt (2 L) baking dish. Spread evenly with vegetables.

• 2. Top with chicken. Sprinkle chicken with cheese and additional chili powder, if desired. Cover.

• 3. Bake at 400°F (200°C) until chicken is cooked through and rice is tender – about 50 minutes. Remove cover and broil until cheese is golden and bubbly – about 3 minutes. Stir rice and let stand 5 minutes before serving.

 

 

 

 

Simmered Chicken Dinner

Ingredients

 

1½ cups (375 mL) ready to use chicken broth

1/2 cup apple juice

1 bay leaf

4 cloves garlic minced

1 tsp mild paprika

4 boneless skinless chicken breasts

1 cup uncooked long grain par boiled white rice

3 cups fresh (cut-up) or frozen vegetable mixture

 

Directions

• 1. Heat broth, apple juice, bay leaf, garlic and 1/2 tsp (2 mL) paprika to a boil in large skillet, stirring occasionally. Add chicken; cover and simmer over low heat for 10 minutes. Turn chicken over.

• 2. Add rice around chicken. Top with vegetables. Return to boil; reduce heat to low.

• 3. Simmer, covered, until chicken is cooked through and rice is tender – about 25 minutes. Remove bay leaf. Sprinkle with remaining paprika, chopped fresh parsley or green onions, if desired.

 

Recipe Tips

• To change things up, try one of the following recipe twists:

• Curried Chicken Dinner: Prepare as above, omitting paprika. Add 1/2 tbsp (7 mL) curry powder to broth mixture and 1/2 cup (125 mL) raisins with vegetables. Garnish with freshly diced apples, if desired.

• Cranberry Chicken Dinner: Add 1/2 cup (125 mL) dried cranberries and 1 tsp (5 mL) poultry seasoning to broth mixture. Replace plain rice with long grain and wild rice blend. For vegetables, use 1 cup (250 mL) each, sliced celery and chopped onion.

 

 

 

Chicken Pot Pie The Easy Way

 ·  1 can (284 mL) cream of chicken soup

·  2 cups cubed, cooked chicken

·  1 cup (250 mL) fresh (cut up, cooked) or frozen vegetables mixture, (e.g. peas, carrots, celery, mushrooms)1 medium potato, diced, cooked without salt

·  1 frozen uncooked pastry shell, thawed 15 minutes

· 

·  1. Combine soup, chicken, vegetables and potato; spread in empty pie plate.

·  2. Top with pastry shell and press pastry against rim of pie plate. Prick crust to allow steam to escape.

·  3. Bake in preheated 400°F (200°C) oven until pastry is deep golden brown – about 20 to 25 minutes

Kim Corcoran

 

 

Chicken Bom Bay

 

1 can cream of chicken soup

1 can cream of celery soup

1/4 cup low fat mayonnaise

1 tblsp curry powder

1 tblsp lemon juice

3 cups cubed chicken

3 cups broccoli florets

1/2 cup shredded cheddar cheese

6 cups cooked par boiled rice

 

Directions

 

1. Combine soups, mayonnaise, curry powder and lemon juice in medium bowl.

2. Arrange cooked chicken and broccoli evenly in bottom of shallow 2 qt (2 L) baking dish. Spoon soup mixture over top. Sprinkle with shredded cheese.

3. Bake, covered, at 375°F (190°C) until top is melted and toasty – about 30 minutes. Serve over cooked rice.

 

 

 

 

Sweet and Sour Pork  Chops

Ingredients

1 tbsp (15 mL)  canola oil 

4 (about 1 lb/500 g) well trimmed boneless pork chops

1 can chicken brother

2 tbsp cornstarch

2 tbsp vinegar

1 can unsweetened pineapple chunks, drained

4 cups par boiled long grain rice, cooked without salt

2 each, medium green and red peppers, cut in chunks

 

Directions

• 1. Brown pork chops well in heated oil at medium-high heat in large skillet – about 4 minutes per side. Remove chops and set aside. Reduce heat to medium.

• 2. Combine broth, brown sugar, cornstarch and vinegar in skillet. Heat to a boil, stirring often. Add chops, pineapple and pepper chunks. Reduce heat to medium-low.

• 3. Simmer, covered, until chops and vegetables are cooked through – about 15 minutes, stirring often. Serve with rice.

 

 

 

 

Szechuan Chicken Noodles

1/2 lb spaghettini

2 cups carrots

1 tblsp vegetable oil

4 cups broccoli

3 boneless chicken breasts

 

Sauce

1 tblsp ginger

1/4 cup chopped fresh parsley

1/2 cup chicken stock

3 cloves garlic

3 tblsp peanut butter

1 tblsp seame oil

3 tblsp cider or rice vinegar

1 tblsp sugar

1 1/2 tsp chili paste or hot pepper sauce

In a large pot of boiling water cook noodles for five minutes and then add broccoli and carrots.  Cook until tender.

Mix all then do the ingredients for the sauce.  When the pasta and vegetables are done drain and add to sauce.

Chicken must be done like a stir fry and then add the sauce them mix with the noodles.

Marilyn Duchene

 

 

Cottage Meatloaf

1 1/4 lean ground beef

1/2 cup ketchup

1/2 tsp salt

1/8 tsp red peppers

3/4 cup bread crumbs

2 tsp prepared mustard

1/3 cup tomato juice

1/2 tsp pepper

2 eggs

1/4 cup onion chopped

 

Toppings

1/4 cup ketchup

2 tsp brown sugar

1/2 tsp prepared mustard

Mix top ingredients and place in a 9 X 5 loaf pan.  Mix topping ingredients and pour over the beef.

 

Bake 400 for 35 to 45 minutes

Kathleen Curtis

Aunt Kathy

 

Round Steak Casserole (Quick Stroganoff)

 

2 1/2 - 3 lbs round steak or beef stew cubes

2 onions

2 cloves garlic

salt and pepper

1 to 2 cans cream of mushroom soup

1/2 can milk

dry parsley flakes

 

Cut meat in cubes and brown in butter with onion and garlic pour into casserole.  Season with salt and pepper and parsly flakes.

Add soup and /2 can milk. Stir and cover.

Cook 3 - 5 hours at 200.

Serve over buttr egg noodles.  Mushrooms can be added if wanted.

Great for a crock pot.

Sue Gammon

 

 

 

 

Quiche Lorraine

 

1 (9 inch unbaked pie shell)

8 slices bacon diced

8 ounces swiss cheese ( 2 cups) or mozerella

1 tblsp flour

1/2 tsp salt

dash of nutmeg

3 beaten eggs

1 3/4 cups milks

Bake 450 for 7 minutes and lightly brown (the pie shell).  Remove and reduce to 325 Place all ingredients in pie shell reserving a little cheese to sprinkle on top.

Bake 35 - 40 minutes

 

 

 

Gourmet Chicken Pizza

Ingredients

 

2 skinless, boneless chicken breast halves

1 (10 ounce) can refrigerated pizza crust

1/2 cup Ranch-style salad dressing

1 cup shredded mozzarella cheese

1 cup shredded Cheddar cheese

1 cup chopped tomatoes

1/4 cup chopped green onions

 

Directions

1. Preheat oven to 425 degrees F (220 degrees C). Lightly grease a pizza pan or medium baking sheet.

2. Place chicken in a large skillet over medium-high heat. Cook until no longer pink, and juices run clear. Cool, then either shred or chop into small pieces.

3. Unroll dough, and press into the prepared pizza pan or baking sheet. Bake crust for 7 minutes in the preheated oven, or until it begins to turn golden brown. Remove from oven.

4. Spread ranch dressing over partially baked crust. Sprinkle on mozzarella cheese. Place tomatoes, green onion, and chicken on top of mozzarella cheese, then top with Cheddar cheese. Return to the oven for 20 to 25 minutes, until cheese is melted and bubbly.

 

 

 

Sweet and Sour Spareribs

1 small can tomato paste

1 cup white vinegar

1 cup white sugar

pickle juice optional

Bake spareribs partially then pour sauce over ribs. 

Bake at 325.

 

 

 

Pepper Steak – Billys’ Favorite

1 lb steak

1 tsp salt

1/4 cup onion

4 green peppers

1 can beef bouillion

1/4 cup water

1/4 cup oil

pepper

1 clove garlic

1 cup celery

2 tblsp cornstarch

2 tsp soy sauce

 

Cook steak, 1/4 cup oil, salt and pepper for 10 to 15 minutes until tender and done.  Add garlic, beef bouillion, corn starch, water and soy sauce, mix first and then add to mixture.  Cook until thickens.  Add vegetables and cook for 5 minutes longer.

 

 

 

Dumplings (Popa Mackintosh's Favorite)

2 cups flour

4 tsp baking powder

1/2 tsp salt

2 tblsp shortening

1 cup milk

 

1. Stir flour, baking powder, and salt together.

2. Work in shortening with tips of fingers or fork.

3. Add milk gradually and mix with a for to a soft dough.

4. Drop spoonfuls of the dough onto hot stew mixture, allowing space for dumplings to rise. 

5. Cover pot.  Boil hard for 12 to 14 minutes.  Do not lift cover during cooking.  

6. Yield 6 to 8

 

 

IMPOSSIBLE MEXICAN HAMBURGER PIE

1-2 lbs hamburger, browned and seasoned to taste

1 can whole kernel corn

1 can diced tomatoes (with seasoning or not) drained

onions

1 or 2 cans refried beans

1 large bag of shredded "4 cheeses"

sour cream

1 or 2 boxes of Jiffy corn bread mix

sliced or diced black olives (optional)

small diced potatoes

salsa

hot sauce

After browning the hamburger and draining well, place it in the bottom of a baking dish. Then layer the other ingredients however you prefer (EXCEPT for the sour cream and cornbread mix).

Notes: Sour cream is used as a topping. Make sure that you leave enough space for the cornbread mix.

Mix cornbread according to box directions but use a little bit more milk to make the batter a pancake consistency. Pour over entire casserole making sure to cover all of it.

Bake until cornbread is golden brown. Remove from oven and allow to sit for at least 5 minutes before spooning into either a bowl or on a plate.

Top with the sour cream (salsa and/or hot sauce).

 

 

 

KAREN'S HAMBURGER PIE

3/4-1 lb. of hamburger

1 can of Campbell's cream of mushroom soup

 small bag frozen mix vegetable

shredded Colby cheese

salt

pepper

oregano

garlic salt

1 home-made pie crust for 8-9 inch or you can cheat like me and use a store bought crust.

Cook meat and drain. Add seasonings to taste. Add can of Veg-all, and cream of mushroom and mix. Pour mixture into home-made pie crust and bake at 375 degrees for 40 minutes, or until golden brown crust on edges.

Top with shredded Colby cheese.

Pie Crust:

1 cup all purpose flour

1/2 tsp. of salt

1/3 cup plus one tbsp. shortening

2-3 tbsp. of cold water

Combine dry ingredients, then shortening, then water and roll out into crust for pie dish).

 

 

 

 

HAMBURGER PIE

1 lb. ground beef

1 can tomato soup

1 cup green corn

5-7 medium potatoes, finely chopped

2 tablespoons butter, melted

one small onion diced

salt and pepper

 

Preheat oven to 375°F. Brown the ground beef with onions in a skill over medium high heat. When brown, drain the meat and  stir in tomato soup and corn.  Stir until green beans thaw. Cut up 5-7 medium potatoes into tiny pieces. Blend the potatoes up with 2 tablespoons of butter. Transfer meat mixture from skillet into a 9 x 11 pan.

Layer the potatoes on top of the meat mixture.  Broil in the oven for 5-7 minutes or until potato is golden brown!

 

 

 

MEXICAN HAMBURGER CASSEROLE

1 pound ground beef

2 tablespoons butter

1 large chopped onion

1 teaspoon finely minced garlic

1 tablespoon chili powder

1 teaspoon paprika

1/2 teaspoon cumin seed

1 teaspoon salt

1/4 teaspoon oregano

Dash pepper

4 cups (2 1-pound cans) kidney beans

1 cup (8-ounce can) tomato sauce

3/4 cup crushed corn chips

1/3 cup Burgundy wine (optional)

1/3 cup grated Cheddar cheese

Brown meat in heavy skillet; spoon into a 2-quart casserole. Melt butter in skillet. Add onion and garlic; sauté until onion is clear. Add spices, beans, tomato sauce, corn chips and wine. Mix thoroughly and spoon over meat. Sprinkle with cheese.

Bake in oven (350°F.) for 30 minutes, or until heated through and bubbly.

 

 

 

 

 

 

CHEESY HAMBURGER PIZZA Pizza Crust  (instead of making pizza crust I use a pillsbury already done pizza crust) Hamburger Pizza Sauce 1 c. shredded Mozzarella cheese 1/3 c. grated Romano or Parmesan cheese 1/2 c. sliced pimento-stuffed olives I don't microwave the pizza's I put them in the oven already to go with sauce on and toppings. Prepare Pizza Crusts and Hamburger Pizza Sauce. Spread crusts with sauce. Top with cheeses and olives. Microwave (high setting) 1 pizza at a time 5 minutes. Makes 2 (9 inch) pizzas. Pizza Crusts: Dissolve 1 teaspoon active dry yeast in 3 tablespoons lukewarm water (110 degrees in bowl). Stir in 1/4 cup warm milk, 1 tablespoon sugar, 2 tablespoons butter, 1/2 teaspoon salt, 3 drops yellow food coloring and 1/2 cup sifted flour. Stir in 1/2 to 3/4 cup sifted flour, or enough to make a soft dough. Turn out onto floured surface and knead until smooth. Place in greased bowl, turning over once to grease top. Cover and let rise in warm place until doubled, about 45 minutes. Punch down dough and divide in half. Roll out each half to 10 inch circle. Brush 2 (9 inch) glass pie plates with 1 tablespoon melted butter and sprinkle with 2 tablespoons crumbs. Fit dough into prepared pie plates. Brush with 1 tablespoon melted butter and sprinkle with 3/4 cup dry bread crumbs. Cover and let rise until doubled, 20 minutes. Prick one crust several times with fork. Microwave (medium setting) 4 to 6 minutes, or until crust is dry, rotating plate 1/2 turn every 2 minutes. Repeat with remaining crust. Hamburger Pizza Sauce: Crumble 1/2 pound ground chuck into 1 1/2 quart glass casserole. Add 1/2 cup chopped onion and 1 clove garlic (minced). Cover and microwave (high setting) 3 minutes, stirring once. Stir in 1 (8 ounce) can tomato sauce, 1 (6 ounce) can tomato paste and 1/2 teaspoon Italian seasoning. Microwave 3 minutes.       Spinach Quiche Ingredients 1/2 cup butter 3 cloves garlic, chopped 1 small onion, chopped 1 (10 ounce) package frozen chopped spinach, thawed and drained 1 (4.5 ounce) can mushrooms, drained 1 (6 ounce) package herb and garlic feta, crumbled 1 (8 ounce) package shredded Cheddar cheese salt and pepper to taste 1 (9 inch) unbaked deep dish pie crust 4 eggs, beaten 1 cup milk salt and pepper to taste   Directions Preheat oven to 375 degrees F (190 degrees C). In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust. In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture. Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving. Chili Con Carne 1/2 cup chopped onion 2 tblsp vegetable oil 1 lb ground beef 1 14oz can tomatoes 2 14oz cans kidney beans 3 tsp chili powder 1 tsp salt 1 tsp oregano Saute onion in vegetable oil, add ground beef and stir until beef is done, drain meat.  Stir in remaining ingredients; cover and cook for 1 1/2 hours slowly on low - med heat.                       Kim's Meatloaf 1 egg slightly beaten 1 tblsp sweet relish 1 tblsp ketchup 1/2 onion grated 1 tsp salt 1/4 tsp pepper 1 tsp parsley 1/2 tsp onion flakes 2 1/2 lbs ground beef 1/2 Oglivie Quick Oats   Combine all ingredients pack into a 9 X 5 X 3 loaf pan and bake at 350 for 1 hour. Slow-Cooker Tex-Mex Chicken   prep time 15 min total time 6 hr 15 min makes 4 servings   1 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips 2 Tbsp.  (1/2 of 1-1/4-oz. pkg.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix 2 Tbsp. flour 1   each green and red pepper, cut into 1-inch-wide strips 1 cup frozen corn 1-1/2 cups  TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa 1 cup KRAFT Mexican Style Finely Shredded Four Cheese TOSS chicken with taco seasoning and flour in slow cooker. Stir in vegetables and salsa; cover with lid. COOK on LOW 6 to 8 hours (or on HIGH 3 to 4 hours). STIR just before serving; top with shredded cheese. Mexican Manicotti     About This Recipe "Make this in the morning, bake it that evening. A hearty entree. Our vegetarians can leave out the meat, with great results." Ingredients 1 lb lean ground beef 1 (16 ounce) cans refried beans 3 teaspoons chili powder 3 teaspoons oregano 1 (8 ounce) packages manicotti 2 1/2 cups water 16 ounces picante sauce 16 ounces sour cream 1 cup shredded monterey jack cheese 1/4 cup sliced green onions 1/4 cup sliced ripe olives Directions In bowl, mix uncooked beef, beans, chili powder, and oregano. Spoon into uncooked manicotti shells. Place in greased 13x9 baking pan. Mix water and sauce, pour over manicotti. Cover and refrigerate 8 hours. Remove from refrigerator 30 minutes before baking. Cover and bake at 350* for 1 hour. Uncover; spoon on sour cream. Sprinkle with cheese, onions, and olives. Bake for 8 minutes more. Freeze Ahead Manicotti   Ingredients 1 (8 ounce) packages manicotti 1 tablespoon vegetable oil 1 (15 ounce) cartons part-skim ricotta cheese 1 (16 ounce) cartons small curd low fat cottage cheese 1 cup mozzarella cheese, grated 1/3 cup parmesan cheese, grated 1 teaspoon salt 1/4 teaspoon pepper 1 tablespoon fresh parsley, chopped 2 eggs 2 1/2 cups spaghetti sauce Directions Boil manicotti according to package directions, adding oil to water so they won't stick (actually we have had a discussion about this and I'm not sure that works, but I do it anyway!) Meanwhile, mix ricotta cheese, cottage cheese, mozzarella and Parmesan cheese, salt, pepper, parsley, and eggs. Drain manicotti; run cold water over it. Stuff each manicotti with cheese mixture. Place them in a 3 qt casserole after treating the dish with nonstick spray, and pour sauce around the manicotti. Cover dish with foil and freeze. When frozen you can pop it out of the container and put in a freezer bag if desired. To prepare for serving, thaw and preheat oven to 350F. Cover and bake for 45 minutes. Uncover and bake for 15 minutes more.   Chicken and Rapini Manicotti   Ingredients 1 tablespoon olive oil 1/2 large onions, chopped and divided 5 teaspoons roasted garlic, seasoning paste divided 1/2 teaspoon dried thyme leaves 1/2 teaspoon pepper 1/4 teaspoon dried hot pepper flakes 1 (796 ml) cans crushed tomatoes 1/4 cup fresh basil leaves, finely chopped 12 manicotti, shells 3 cups rapini or 3 cups kale, coarsely chopped 1/2 lb lean ground chicken or 1/2 lb turkey 1 cup 1% cottage cheese 1 1/4 cups Italian cheese blend, divided Directions Heat oil in a saucepan over medium heat. Add half of both the onion and garlic paste. Stir in thyme, pepper and hot pepper flakes. Sauté for 5 minutes or until onion is translucent. Stir in tomatoes, simmer for 15 minutes until thickened. Stir in basil and cool sauce to room temperature. Meanwhile, cook manicotti until still firm in the center, 6-8 minutes. Place on a paper towel-lined baking sheet to cool. In the same water cook rapini for 2 minutes. Cool under running water, squeeeze dry and chop finely. In a nonstick skillet on medium-high heat, combine chicken with remaining onion and garlic paste. Cook, breaking apart with a spoon, until chicken is browned. Transfer to a bowl and cool slightly. Add rapini, cottage cheese, 1/2 cup tomato sauce and 1/4 cup shredded cheese. Spread 1 cup of the sauce on the bottom of an 11x9-inch baking dish. Fill manicotti shells with chicken mixture. Pour remaining sauce over manicotti and sprinkle with remaining cheese. Cover pan with foil and bake for 30 minutes. Then uncover and bake for 15 minutes until bubbly and golden.