Meatloaf

Ingredients:
1 1/2 lbs. lean ground beef
3/4 c. oats
2/3 c. ketchup
1/4 c. chopped onion
1 egg, beaten
2 tsp. beef-flavor instant bouillon
1 tbsp. brown sugar
1 tbsp. lemon juice
1/2 tsp. dry mustard
1 tbsp. Worcestershire sauce (optional)

Preparation:

1.    Preheat oven to 350 F (175 C).

2.    Combine meat, oats, 1/3 cup ketchup, onion, egg, and 1 teaspoon bouillon; mix well.

3.    In shallow baking dish, shape into loaf. Bake 1 hour.4.    Combine remaining 1/3 cup ketchup, 1 teaspoon bouillon, brown sugar, lemon juice and dry mustard. Pour over loaf and bake for 10 minutes.

Chicken & Dumplings

Ingredients
8 cups chicken broth
3 1/2 pounds chicken breast
1 small bay leaf
salt, pepper

DUMPLINGS:
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter, cold
1/2 cup water

Preparation:

1.    SOUP: Cook all ingredients in a large pot. When chicken is tender and well done, remove from pot and set aside to cool. Shred chicken in bite-size pieces and add back to broth together with seasonings. Remove bay leaf. Turn onto simmer while you prepare dumplings.

2.    DUMPLINGS: Combine all ingredients. Place on the floured surface and knead, making sure the dough is stiff. Roll out with floured rolling pin to 1/8-inch thickness . Cut into 1 inch strips and let it dry for a few minutes. Cook for 10 minutes or until the dumplings are cooked. Do not overcook!   

Pineapple Stuffing

1/2 c. butter or margarine

1 c. sugar

4 eggs

1 #2 can drained crushed pineapple

6 slices bread, cubed or torn

1 tsp. vanilla

  Cream butter and sugar; add eggs and beat well.  Add pineapple and stir in bread cubes.  Bake in greased 1 1/2 quart casserole for 1 hour at 350 degrees.  Very nice with ham. 

Fried Noodles

3 strips bacon, chopped

1/2 c. onion, chopped

1/2 c. sliced celery

1/2 c. julienne carrots

3 pkg. S&S saimin, thawed

2 seasoning packets

2 tbsp. sesame oil

  Microwave bacon on high for 3 minutes, using casserole dish covered with paper towel.  Add vegetables and stir.  Cover dish with either plastic wrap or glass casserole lid and cook on high for 3 minutes.  Add noodles, seasoning and sesame oil.  Cover with plastic wrap or glass lid and cook for 2 minutes.  May be garnished with green onions, if desired. 

 Noodles Alfredo

 Stir Fried  Spaghetti

1 lb. spaghetti

1 lb. chicken meat

1 red sweet pepper

6 oz. mushrooms

6 oz. snow peas

1 cooking onion

3 green onions

 --Marinade-- 

1/4 c. soy sauce

1/4 c. cooking wine

1 tbsp. cinnamon

1 tbsp. sesame oil

Salt and pepper, to taste

  Boil spaghetti until done.  Drain and run spaghetti under cold tap water. Drain and set aside.  Slice chicken meat thinly and then into 2" strips.  Place chicken in marinade.  Slice mushrooms, red pepper, onion and green onions into 2" strips.  Heat some cooking oil in a wok or Dutch oven.  Stir-fry cooking onions until fragrant.  Add in the marinated chicken meat and stir-fry for another 2 to 3 minutes.  Stir in the rest of the vegetable ingredients and cook for a couple of minutes.  Season to taste.  Finally, add the cooked spaghetti and stir-fry for several minutes, mixing well. 

From The  Grill  of  Nicholus  Marzo

2 slices bread

1 pat butter

1 slice white American cheese

  Heat pan and put in one piece of buttered bread.  Add one slice of cheese; top with second slice of buttered bread.  Flip to the other side to finish.

Autumn  Haskins’  Favorite  Supper

Fish Faces Sticks Trees 1 pkg. frozen fish portions, squares

A pile of French fries, preferably shoestring

Broccoli stalks, 2 or 3 per serving

  Prepare fish portions as directed.  Deep fry or bake French fries until golden brown.  Cook broccoli spears until tender.  Place attractively on plate.  Use ketchup to make a smile face on the fish portion.  Don't worry, be happy.  The kids will eat and eat and eat!!! 

Grandma’s Homemade  Noodles

Todd’s Chili

2 lbs. Hamburger

1 medium onion

1 green pepper

1 pack Williams chili seasoning (or any powdered chili seasoning mix will do)

2 medium cans (16 oz.)  Chili beans

1 can (28 oz) diced tomatoes

2 tablespoons cumin

2 tablespoons chili powder

Dash of crushed red pepper (more if you like it hot)

4-6 cups of water

1.       Brown hamburger and drain unless using 90% lean or better.

2.        Dice onion and green pepper and add to hamburger, stir in seasoning mix, chili beans, tomatoes, cumin, chili powder and red pepper. Add enough water to cover, approximately 4-6 cups.

3.       Bring to boil, simmer for 1-2 hours, stirring occasionally.

Makes approximately 1 gallon of chili

Baked Macaroni and Cheese

1 lb. of pasta (elbow, bowtie, bellflowers, just change up to make it fun)

2 teaspoons butter or margarine

1 cup bread crumbs

8 oz. extra sharp cheddar cheese (about 2 cups)

¼ cup grated parmesan cheese

3 ½ cups whole milk

¼ cup flour

½ teaspoon minced garlic

1 teaspoon of prepared mustard

¾ teaspoon salt

1.       Heat oven to 350⁰ F. Grease a shallow 3 quart baking dish.

2.       Cook pasta in large pot of slightly salted boiling water as package directs until firm to tender. Drain in a colander, rinse with cold water and let drain.

3.       Meanwhile melt butter in saucepan. Add breadcrumbs and cook over medium heat, stirring often, 3 minutes or until golden brown and crisp. Scrape into a bowl and stir in 2 tablespoons cheddar and parmesan cheeses.

4.       Wipe saucepan clean. Add milk, flour, and garlic; Whisk until blended. Place over medium high heat and bring to a boil, whisking often. Reduce heat and simmer 2 minutes. Remove from heat; stir in remaining cheeses, mustard and salt. Add pasta to baking dish, stir in sauce.

5.       Sprinkle evenly with crumb mixture. Bake 30 minutes or until hot and bubbly around edges.

Serves 8

Beef Pepperkash

3 lb. beef roast (any type you prefer)

½ cup of margarine (1 cube)

2 bell peppers- diced

1 large onion- diced

2 cans beef broth

¼ cup paprika

Salt and pepper to taste

1.    Sautee onion and bell peppers in margarine until soft.

2.    Cut roast into small cubes (1x1) and add.

3.    Add the paprika, beef broth, salt and pepper to your taste.

4.    Bring to a boil on stove, simmer for 1 hour

5.    Spoon over nookettlee or rice and serve. (Nookettlee recipe follows)

Nookettlee

3 eggs

1 ½ cups of flour

¼ cup water

¼ teaspoon salt

¼ cup of butter

1. Mix eggs, flour, water and salt together until moist.
2. Bring 2 quarts of water and salt to boil.
3. Knock of bowl or use 2 tablespoons to create small noodles, drop into boiling water and salt. Cook for 5 minutes
4. Rinse with hot water.
5. Add ¼ cup of butter and stir to melt.

Main Dish recipe