Brown meat and drain off the fat. Add water, uncooked macaroni, tomatoes, and sauce mix. Cover and simmer for 20 minutes or until macaroni is tender. Remove from heat and add cheese. Yield: 4-6 servings.
Macaroni and Cheese
1 cup uncooked macaroni
⅓ cup BASIC SAUCE MIX
1¼ cup water
1 cup grated cheese
2 Tbsp. bread crumbs
1 tsp. margarine
Cook the macaroni according to package directions. Combine sauce mix with water. Cook and
stir on stovetop or in microwave until thickened. Add cheese and macaroni to cooked sauce. If
desired, place in square baking dish and top with breadcrumbs moistened with margarine. Bake
at 350º F. for 15 minutes or until bubbly and golden brown. Yield: 4 servings.
Homemade Milk Gravy
2 Tbsp. fat (from meat)
½ cup BASIC SAUCE MIX
2 cups liquid (drippings, water, vegetable broth or milk)
Remove cooked meat or poultry from roasting pan. Leave brown residue in the pan and pour the drippings into a bowl. Allow fat to rise to surface. Skim fat off and reserve it. (Remaining drippings in the bowl are meat juices that should be used as part of liquid in gravy.) Add fat to roasting pan (with brown residue); stir in sauce mix until smooth. Heat until bubbly. Stir in liquid and cook until sauce thickens; continue stirring and cooking 2 or 3 minutes longer, scraping bottom and sides of roasting pan to blend in the brown residue. Yield: 2 cups.
⅓ cup BASIC SAUCE MIX
¼ cup water
1 cup tomato sauce
½ tsp. sugar
⅛ tsp. garlic powder
Combine all ingredients in a small saucepan. Mix well and cook until thick. Spoon sauce onto
pizza dough. Sprinkle with mozzarella cheese and other toppings as desired. Bake at 375º F. for
18-20 minutes or until cheese is melted and pizza dough is browned. Yield: 1 medium pizza.
⅓ cup BASIC SAUCE MIX
1¼ cup water
½ cup sour cream
2 Tbsp- ¼ cup grated Parmesan cheese
¼ tsp. pepper
Combine all ingredients, except sour cream, in a small saucepan. Mix well and cook until thick.
Turn off heat. Add sour cream. Serve sauce over cooked noodles or on a pizza. Yield: 1½ cups sauce.
1 cup orange juice
½ cup BASIC SAUCE MIX
4-6 chicken breasts
Spray large casserole dish with non-stick pan coating. Cut chicken breasts in two inch cubes/pieces. Brown chicken breast slightly is greased frying pan. Drain. Combine orange juice and sauce mix. Pour over chicken. Continue cooking until chicken is cooked. Serve over rice.
In some families, special meals are a tradition. There are many other ways to form traditions as a couple.
Purchase a guest registry book for your new home and every time you have guests (friends and family too) have them sign and date. Include the purpose of the visit when special events arise. This is a wonderful tradition to start, even with informal visits!
Make it a date. Have a “mystery date”—alternate between the two of you in who decides where you go and what activities the date involves. Do this on the anniversary of first meeting each other.
Make a special capsule for EACH year of marriage. Include special event mementos that hold significant memories. Share with your children or at your 25th wedding anniversary.
Make each year special, don’t be like Phyllis Diller - “We’ve just marked our tenth wedding anniversary on the calendar and threw darts at it.”
BAKED MEATBALLS by Sue Allen
2 lbs. ground beef
1 large egg
1/2 cup dry bread crumbs
2 tbsp. dried parsley
2 tbsp. finely chopped onion
1 1/2 tsp Garlic Salt
1/2 tsp. pepper
Line a 15x10 inch sided pan with foil. Mix ingredients in a large bowl until well mixed. Form into 1 1/2 inch balls. Place 1/4 inch apart in pan. Bake 12-15 minutes at 400 degrees until brown and no longer pink in center. Add to your favorite spaghetti sauce. Serves 8.
Beanie Wienie By Joyce Miskin
1 pkg. hot dogs
1/2 cup Ketchup
1/8 tsp. Tabasco sauce
1 ½ Tbsp Worcestershire sauce
1/3 cup brown sugar
3 small cans pork and beans
Cut hot dogs into bite size pieces. Stir all ingredients together. Simmer approx. 20 minutes. Stir from time to time.
BEEF LOAF WELLINGTON (Cherri Hart) 10 squares saltine crackers Topping:
Pepperoni or ham
Roll out dough approx. 10" circle. Place 1 to 2 cups of sauce mix in center of dough. Add 1/2 cup mozzarella cheese to sauce in the calzones. Fold over and crimp shut.
Place on greased cookie sheet. Brush with melted butter (after 15 minutes of cooking). Cook for a total of 25 min @ 375 degrees or until golden brown. Cover with remaining sauce and cheese and enjoy!!!
Calzones by Laurie Burdett
Roll out pizza dough in rectangle. Slice along the edges about 1 ½ inches apart and about three inches long. Move to greased cookie sheet (as it is hard to move after it is filled). Sprinkle cheese down center of rectangle of dough. Add ham or any other toppings (not the sauce). Alternately bring each edge piece over the center, creating a braid loaf. Cover and let rise for twenty minutes or so. Bake at 400 degree until bubbly (about 25 minutes). Place on raised rack. Immediately butter top of crust and sprinkled grated parmesan cheese on top. Slice in strips and dip into spaghetti sauce. Yum! (I like to added parmesan cheese to spaghetti sauce).
Ricotta and Prosciutto Stuffing
1 cup ricotta, whole milk or part skim
3 ounces mozzarella cheese in 1/4 inch dice (about 3/4 cup)
3 ounces prosciutto, in 1/4 inch dice (about 1/2 cup)
2 tablespoons grated Romano cheese
2 tablespoons fresh basil, minced
Freshly ground pepper to taste
In a large bowl mix together ricotta, mozzarella, prosciutto, cheese and basil. Grate pepper to taste over all. Stir to combine. Set aside.
Make a batch of pizza dough. Punch down dough. Cut in half. Shape into two balls. Press each ball with palm of hand to make a disc shape. Lightly flour both work surface and dough. Roll dough with a rolling pin to 1/8 inch thickness and 12 inches diameter. Sprinkle flour on dough - lightly- as needed to prevent sticking.
Put filling on one half the disc, leaving a half inch border around the edges. Brush border with water, fold dough, and press wet edges together. Use fork or knife to puncture top of calzone to allow steam to escape in cooking.
Bake on middle rack of preheated 450°F oven until calzone has a deep golden color, about 30 minutes.
CHINESE HAMBURGER by Lynda Campbell
1 lb hamburger
1/2 cup chopped onion
1/2 cup celery
1/4 cup soy sauce
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 cup rice, uncooked
1 1/2 cup Water
1 can Chinese noodles
Brown hamburger, onions, and celery. Add remaining ingredients. Cover and bake for 1/2 hour in 350 degree oven. Uncover and bake 1/2 hour longer. Sprinkle Chinese noodles for last fifteen minutes.
CORN AND BEEF BLINTZES by Fern Nelson via Stephanie Hart
2 large or 3 small eggs
¾ cup milk
¾ cup flour
½ tsp. salt
Beat eggs with rotary beater; add milk, flour and salt. Continue beating until smooth. Grease 5-7 in skillet. When very hot, pour ¼ cup batter into skillet. Quickly lift pan from stove and tilt so batter runs all over bottom in paper-thin layer. Cook until golden brown; turn and cook a little longer. Remove and cook rest of blintzes, stacking on top of each other to keep warm. Fill
¾ lbs of ground beef
Mix first four ingredients in pan, brown. Remove from heat. Mix catsup and crumbs. Place about 2 Tbsp mixture in center of each blintz. Roll up. Spread corn in greased baking dish 13x9x2. Arrange filled blintzes on corn. Sprinkle with grated cheese; garnish with extra catsup. Bake at 350 for 20-25 minutes.
CURRY by Peni Floyd
1 can tomato soup
1 can mushroom soup
curry powder to taste
DANISH MEAT BALLS by Peni Floyd
1 lb. ground beef
1 slice bread
¼ cup milk
1 tsp baking powder
1 Tbsp onion
1 tsp salt
¼ tsp pepper
Mix. Make into balls. Brown in a little oil.
1 can cream mushroom