Tortellini Bake

2 pkgs (9 oz each) refrigerated cheese tortellini
2 small zucchini, diced
2 small yellow squash, diced
1 medium onion, diced
2 medium sweet red peppers, diced
2 tsp dried basil
1 tsp salt
1 tsp pepper
2 Tbsp olive or vegetable oil
2 cups (8 oz) shredded mozzarella cheese
2 cups half-and-half cream

Cook tortellini according to package directions.  Meanwhile, in a skillet, saute zucchini, squash, onion, red pepper and seasonings in oil until vegetables are crisp-tender.  Drain tortellini and rinse under hot water.  Combine the tortellini, vegetable mixture, mozzarella and cream.  Transfer to a greased 3 qt. baking dish.  Bake, uncovered, at 375 degrees for 30 minutes or until heated through.

Overnight Lasagna

1 1/2 lbs lean ground beef
1 can (12 oz) tomato paste
3 cups water
2 pkgs (1 1/2 oz each) spaghetti sauce mix
1 can diced tomatoes
1 Tbsp sugar
4 tsp dried parsley flakes
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp pepper
2 eggs, beaten
1 carton (16 oz) dry cottage cheese
2 cups (8oz) shredded cheddar cheese, divided
1 pkg (16 oz) lasagna noodles, uncooked

In a large saucepan, brown ground beef; drain.  Add tomato paste, water, spaghetti sauce mix, tomatoes, sugar, parsley, salt, garlic powder, and pepper.  Simmer, partially covered, for 20 minutes.  Stir occasionally.  In a bowl, combine eggs with cottage cheese, half of the cheddar cheese, and half of the mozzarella.  Set aside. 

Spoon one-fourth of the meat sauce into a 9x13 baking pan.  Place a layer of uncooked noodles over sauce.  Top with one-fourth of meat sauce and press down.  Spoon half of the cottage cheese mixture over all.  Repeat layers with noodles, meat mix, and cheese mix.  Finish with a last layer of noodles and remaining meat sauce.  (Don't worry if there are leftover noodles; don't try to force them in.)  Cover and refrigerate overnight (or freeze at this point for an easy freezer meal.)

Bake, covered, at 350 degrees for 1 hour (1 1/2 hours if frozen).  Uncover; sprinkle with remaining cheddar and mozzarella cheeses.  Bake and additional 15 minutes.  Let stand 10 minutes before cutting.

Sunshine Chicken

2-3 tsp curry powder
1 1/4 tsp salt, divided
1/4 tsp pepper
6 chicken breast haves, boned and skinned
1 1/2 cups orange juice
1 cup uncooked long-grain rice
3/4 cup water
1 Tbsp brown sugar
1 tsp dry mustard
Chopped fresh parsley

Combine curry powder, 1/2 tsp salt and the pepper; rub over both sides of the chicken.  In a skillet, combine orange juice, rice, water, brown sugar, mustard and remaining salt.  Mix well.  Top rice mixture with chicken pieces; bring to a boil.  Cover and simmer 20-25 minutes.  Remove from the heat and let stand, covered, until all liquid has absorbed, about 5 minutes.  Sprinkle with parsley.

Mom's Chicken Salad (the one with stuffing)

Toss together:
2 cups chopped celery
2 cups diced cooked chicken
1 small onion, chopped
1 cup frozen peas, uncooked
1 small can water chestnuts, chopped
1 cup miracle whip salad dressing
Salt & lemon pepper to taste

Top with:
1 cup shredded cheddar cheese
1/2 cup seasoned stuffing mix (stove top one step)
sliced olives (opt.)

Chill for 1 hour before serving

OR

For Hot Chicken Salad:
Spread main mixture in 9x13 pan.  Top with cheese and stuffing mix and bake in 350 degree oven for 15 minutes or until cheese is melted.

German Pizza

1 lb ground beef
1/2 medium onion, chopped
1/2 green pepper, diced
1 1/2 tsp salt, divided
1/2 tsp pepper
2 Tbsp butter or margarine
6 medium potatoes (about 2 1/4 lbs), peeled and finely shredded
3 eggs, beaten
1/3 cup milk
2 cups (8 oz) shredded cheddar or mozzarella cheese

In a 12" stove-top or electric skillet over medium heat, brown beef with onion, green pepper, 1/2 tsp salt and pepper.  Remove meat mixture from skillet and drain fat.  Reduce heat to low.  Melt butter; spread potatoes over butter and sprinkle with remaining salt.  Top with beef mixture.  Combine eggs and milk; pour over all.  Cook, covered, until potatoes are tender, about 30 minutes.  Top with cheese; cover and heat until cheese is melted, about 5 minutes.  Cut into wedges or squares to serve.

Broccoli Cheese Casserole (The easy one)

2 pkgs broccoli cooked and drained
1 cup mayonnaise
2 eggs
1 small can cream of mushroom soup
2 cups grated cheese
1/2 cup chopped onion
Turkey or chicken chunks (opt.)

Mix all together and bake at 375 degrees for 30-45 minutes. 

Sauerkraut Hot Dish

1 1/2 lbs pork steak, cubed
1 medium onion, chopped
2 celery ribs, chopped
1 can (16 oz) sauerkraut, undrained
8 oz noodles, cooked and drained
1 can (10 3/4 oz) cream of mushroom soup, undiluted
1 can (4 oz) mushrooms, drained
Salt and pepper to taste

In a large skillet, brown meat.  Add the onion and celery; cook until onion is transparent.  Stir in the sauerkraut, noodles, soup and mushrooms; season with salt and pepper.  Spoon into a greased 2 qt casserole.  Cover and bake at 350 degrees for 1 1/2 hours or until the meat is tender, stirring occasionally.

Taco Casserole

1 lb ground beef
1 pkg taco seasoning
2 tsp taco sauce
1/2 tsp salt
Pepper
1/2 cup ketchup
1/2 pkg tortilla chips
1/2 lb cheddar cheese

Brown ground beef, then add 1 packet taco seasoning, taco sauce, salt, pepper, and ketchup.  Mix well.  Crush slightly the tortilla chips.  Grate the cheese.  Toss together in a casserole dish the beef mixture, tortilla chips, and 2/3 of the cheese, sprinkling the remaining 1/3 cheese on top.  Heat casserole at 350 degrees for 10 minutes, or until cheese is melted.

Chili Skillet

1 lbs ground beef
1 cup chopped onion
1/2 cup chopped green pepper
1 garlic clove, minced
1 cup tomato juice
1 can (8 oz) kidney beans, undrained
4 tsp chili powder
1 tsp dried oregano
1 tsp salt
1/2 cup uncooked long grain rice
1 cup canned or frozen corn
1/2 cup sliced ripe olives
1 cup (4 oz) shredded cheddar or Monterey Jack cheese

In a large skillet over medium heat, cook beef, onion, green pepper and garlic until meat is brown and vegetables are tender. Drain fat.  Add tomato juice, kidney beans, chili powder, oregano, salt and rice; cover and simmer about 25 minutes or until rice is tender.  Stir in corn and olives; cover and cook 5 minutes more.  Sprinkle with cheese; cover and cook only until cheese melts, about 5 minutes.

Chicken Enchilada Casserole

2 cans cream of chicken soup
2 cups milk or 1 cup milk & 1 cup sour cream
1 can (4oz) chopped green chilies
1/2 cup chopped onion
1 can corn
12 oz can chicken
12 tortillas (approx)
Cheddar cheese

Heat together the cream of chicken soup and milk/sour cream in a saucepan.  Add the green chilies, onion, corn, and chicken.  Layer in a 9x13 pan the sauce, tortillas, and cheese several times, ending with sauce and cheese on top.  Bake at 350 degrees for 30-40 minutes.

Asparagus/Broccoli Quiche

Submitted by Abigail Rich


(Note by JoDee: I made this with brocolli and leftover fondue cheese instead of the asparagus and swiss, and it was still fantastic. Great recipe!)

Ingredients
• 1 pound fresh asparagus, trimmed and cut into 1/2 inch pieces
• 10 slices bacon
• 2 (8 inch) unbaked pie shells
• 1 egg white, lightly beaten
• 4 eggs
• 1 1/2 cups half-and-half cream
• 1/4 teaspoon ground nutmeg
• salt and pepper to taste
• 2 cups shredded Swiss cheese

Directions
1. Preheat oven to 400 degrees F (200 degrees C). Place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool.

2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

3. Brush pie shells with beaten egg white. Sprinkle crumbled bacon and chopped asparagus into pie shells.

4. In a bowl, beat together eggs, cream, nutmeg, salt and pepper. Sprinkle Swiss cheese over bacon and asparagus. Pour egg mixture on top of cheese.

5. Bake uncovered in preheated oven until firm, about 35 to 40 minutes. Let cool to room temperature before serving.