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This is one of those quick, easy dinners that's great for company. Add a salad and some garlic bread and you're all set.
1 16 oz. carton cottage cheese 3/4 cup water
2 slightly beaten eggs 1 Tblsp. Worchestershire sauce
1/4 tsp. salt 1 8 oz. package uncooked egg noodles
2 15-16 oz. jars spaghetti sauce 6 slices mozzarella cheese
Preheat oven to 350 degrees. Combine cottage cheese, eggs and salt, set aside. In another bowl mix spaghetti sauce with water and Worchestershire sauce. In a 13x9" baking pan place package of uncooked egg noodles. Top with cottage cheese mixture. Spoon sauce over all, cover with aluminum foil. Bake for 1 hour. Uncover, top with slices of mozzarella cheese and bake 15 minutes longer or until cheese is melted. Let stand 10 minutes before cutting. Serves 6.
Years ago in Chicago where I grew up there was a weatherman named Harry Volkman. I think we got this recipe by writing into the station. No matter where we got it from it is definitely one of our favorites. We usually serve it with hash browns or mashed potatoes cause the gravy is delicious drizzled over them.
1 round steak cut into pieces 1 tsp. dry mustard
Butter or margarine for browning 1 Large Tblsp. minced onion
1 can diluted tomato soup 1/2 tsp. salt
1 Tblsp. Worchestershire sauce 1/4 tsp. pepper
1 tsp. French dressing 1/4 tsp. paprika
Heat oven to 325 degrees. Brown round steak in a little butter or margarine over high heat to sear in the juices. In an oven proof casserole dish, combine diluted tomato soup, Worchestershire sauce, French dressing, dry mustard, onion, salt, pepper and paprika. Mix well. Add browned pieces of meat to BBQ mixture. Cover and bake in oven for 2 to 2 1/2 hours. Serves 4
I really like this one because I know exactly what's in it. I only like white meat chicken so I use chicken breasts, you can use whatever part you like. When you buy some of these frozen pot pies you never know what part of the chicken you're getting!
1 Box refrigerated pie crust 1 tsp. salt
1 16oz. pkg. frozen mixed vegetables Pepper to taste
1 Cup Cooked, cubed chicken 1/8 tsp. garlic powder
2 Pkgs. Chicken gravy mix
Heat oven to 400 degrees. Prepare one package of gravy mix using 3/4 cup of water, set aside. Line bottom of 9" pie tin with one of the pie crusts. In a bowl, mix frozen vegetables, chicken, salt, pepper, garlic powder and the chicken gravy that you prepared. Pour into pie tin. Unfold other crust and place over top of filling. Turn top crust under the edge of bottom crust and scallop edges. Cut small vent hole in the middle of the top crust. Place on a cookie sheet on the middle rack of oven and bake for 45 minutes or until golden brown. Prepare other package of gravy mix and pour over each serving. Serves 4-6
I just got lazy with this one. I used to actually stuff several green peppers with the meat mixture but found that no one really liked all the green pepper so I just started to add one cut up. It still has the same great taste of the pepper but with a lot less waste.
1 lb. ground beef 1 tsp. salt
1/2 cup rice (cooked) 1/4 tsp. pepper
1 Green pepper (cut up) 1 tsp. sugar
2 8 oz. cans tomato sauce 1 med. onion, chopped
Cook rice according to package directions. Par boil the cut up green pepper in boiling salted water for 1 minute, drain. Brown ground beef with the onion. Drain off excess fat. Add salt, pepper, sugar, rice, green pepper, tomato sauce and about a 1/2 can of water. Simmer approximately 1 hr. or until green pepper is tender. Check liquid during cooking and add more water if necessary. Serves 4
I've also made this in a meatless version for a cheaper, quicker meal. Just omit the meat, make the soup according to package directions and start where you add the veggies.
1 Round steak cut into thin strips 2 Carrots, sliced
1 Pkg. Onion soup mix 1 Can Chinese vegetable
4 Cups of water 2 Tblsp. Molasses
1 Med. onion, chopped 3 Tblsp. or 1/3 Cup Cornstarch
2 stalks celery, chopped 1/4 cup cold water
In a Dutch oven brown slices of round steak in butter. Add onion soup mix and water. Cover and simmer for about 45 minutes. Add celery, onion and carrots and cook 1/2 hour longer or until the vegetables are tender. Add can of drained Chinese vegetables and the molasses. Cook for an additional 15 minutes. Mix cornstarch with a little cold water. Bring mixture to a boil and stir in the cornstarch. Cook until it's thick and shiny. Serve over a bed of hot cooked rice. Serves 4-6.
This is my all time favorite. Some of my Italian friends use prosciutto ham instead of the bacon and add a sliced hard boiled egg and even a dill pickle!
1 Thin sliced round steak Salt and Pepper to taste
1 Med. onion sliced or chopped 1 cup water
1/2 lb. bacon
Heat oven to 325 degrees. Fry the bacon until almost crisp. Remove from frying pan and drain most of the fat. Salt and pepper the round steak. Put the bacon and the sliced or chopped onion in the middle of the steak. Roll the steak up starting at the short end and either tie with string or secure with metal skewers. Brown the steak in the same pan you fried the bacon in over high heat until brown on all sides. Place roll-up in an oven proof dish, pour in water, cover tightly and cook for 2-2 1/2 hours. Check during last hour of cooking to make sure the liquid isn't evaporating and add more water as necessary. Remove roll-up onto a serving platter, remove string or skewers, slice and serve. Serves 4
If you love tacos but hate making them this is an easy way to get the same great taste without all the fuss! And, for an even easier meal use a can or two of chili instead of the ground beef.
1 lb. Ground Beef Shredded cheddar
1 Pkg. Taco Seasoning mix Lettuce and tomatoes
1 Bag Corn chips or Tortilla chips Sour Cream (optional)
Brown ground beef, drain. Add taco seasoning mix and water according to package directions. Simmer for 10-15 minutes. Crush corn or tortilla chips on dinner plate. Spoon ground beef mixture over chips. Top with cheese, lettuce, tomatoes and sour cream if desired. Serves 4
If you love chili you're going to love this one, it is the best.
Cook in frying pan 4 cups chopped onion, 2 cups chopped celery, and 6 cloves chopped garlic in oil over medium heat for approximately 10-15 minutes and put in pot. Cook in frying pan 1 lb. Ground Chuck and 1 lb. Pork Sausage (Jimmy Dean regular) for 5 minutes each, drain fat and add meat to pot.
Add to pot:
28 oz can diced tomatoes with liquid 2 tsp. unsweetened cocoa
2 cans beef broth 1 tsp. Oregano
6 oz tomato paste 1 tsp. Allspice
1 tsp. Chili Powder 2 tsp. dried red chili pepper
Simmer one hour uncovered. Add large can of drained and rinsed kidney beans and heat through. Serve with chocolate milk and pumpernickel (a tradition!) or over cooked macaroni.
If you're looking for something different here's another one from Uncle Bob. He says it's easy to make and tastes good as leftovers.
6 Chicken Thighs & 2 Breasts 1 2lb 3oz Can Tomatoes
3 Tbsp Oil & 2 Tbsp Butter 2 Tbsp Flour
1 Onion, 1 Carrot Chopped 3/4 cup White Wine
1 Stalk of Celery Chopped 1 Can Chicken Broth
1 Pkg Mild Italian Sausages
1/4 cup raisins
1/3 cup pine nuts
1/4 cup dried apricots; 1/4 cup prunes...chopped
Brown chicken in oil and butter (5 minutes a side for thighs/3 minutes a side for breasts) and place in casserole. In frying pan, cook onion, carrot and celery until softened. Add tomatoes (drained and chopped), bring to boil and reduce liquid (approximately 2-3 minutes). Add flour and cook 2 minutes. Add wine and boil one minute. Add broth and bring to boil. Combine chicken with other ingredients in casserole and simmer covered for 15-20 minutes. Meanwhile, brown Italian sausages in 1 Tbsp. butter. Remove and add nuts and fruits and sauté until pine nuts are golden. Add to casserole at the end. Serve over rice. Serves 4-6
