Creamy Fettuccine Alfredo

 

Steak Diane

 

Shrimp Pentagon

 

Hamburger Goulash

 

Ham & Cheese Soufflé

 

Pizza

 

Italian Meatballs

 

Quiche Lorraine

9" pie shell
1/2 # bacon, crumbled
1 1/2 C. Swiss cheese
3 eggs
1 1/2 C. light cream
3/4 tsp. salt
Dash nutmeg and cayenne pepper

Preheat to 375. Sprinkle bacon and cheese on bottom of pie shell. In bowl, beat eggs with light cream and seasoning until combined. Pour into pie shell. Bake for 35-40 minutes when top is golden and center is firm. Let cool for 10 minutes.

Chinese Casserole

1# sausage
1 green pepper, diced
1 medium onion, chopped
1 cup uncooked rice
1 package frozen Chinese vegetables
1 can cream of chicken soup


Cook rice. Cook and drain sausage. Saute pepper and onion. Combine sausage and soup. Stir in vegetable mix. Layer in casserole. Bake at 300 for 30 minutes.

Taco Bake

1# ground beef
1 can tomato soup
6 flour tortillas, cut in 1" pieces
1 C. salsa
1/2 C. milk
1 C. shredded cheddar cheese

1. Brown the beef. Pour off the fat.
2. Add soup, salsa, milk, tortillas, and 1/2 cheese.
3. Spoon into 2 qt. baking dish. Cover.
4. Bake at 400 for 30 min. Sprinkle with remaining cheese.

Apres Ski Chili

Brown:
2# ground beef
1 med. onion, chopped

In dutch oven add:
beef and onions
2 cans stewed tomatoes
3 cans tomato soup
2 T. chili powder
1 t. salt
1/2 t. pepper
1 can kidney beans, optional 

Cook for 1 hour on low until thoroughly heated.

Mom's Shrimp Pentagon

1/2 C. vegetable oil
1 C. chopped celery
1/2 C. chopped celery leaves
1 C. sliced green pepper
2 1/2 C. sliced onions
1/2 C. chili sauce
1/2 C. seedless raisins
1/2 t. each: thyme, curry powder, salt, pepper, and cayenne
2 large bay leaves
4 oz. almonds, finely chopped
2 1/2# shrimp (cooked, shelled, and deveined)
3 1/2 C. can tomatoes

Heat oil in large skillet. Add green peppers, onion, celery, and celery leaves. Cook over low heat until onion is transparent but not brown. Add remaining ingredients except shrimp. Simmer gently for one hour; stirring. Add shrimp and heat about one hour. Serve over rice.

Sauce should be made early in day and stored in refrigerator to blend flavors.

Mexican Lasagna

Begin cooking 1 lb of ground beef, add in 1/2 pack of taco seasoning when the meat is almost done. Drain any grease. Put meat back in pan, add 1/4 cup of water and 6 oz. of Velveta Cheese. Once Cheese has melted, remove from heat, add 3/4 cup of Salsa. 

Layer the above mixture with flour tortillas, adding in the Mexican Blend of Cheese in between the layers and then again on top.

Cook for approx 15-20 minutes at 400

Mini Lasagna Cups

1 lb lean ground beef
1 lb sausage
1 cup spaghetti sauce
1 1/2 cups part skim ricotta cheese
1/4 teaspoon kosher salt
1/4 teaspoon pepper
24 wonton wrappers
1 1/2 cups shredded cheese

Preheat oven to 375 degrees. Brown sausage and hamburger in a large skillet over medium high heat and drain. Divide into 4 portions and reserve three for another night. Add spaghetti sauce to remaining meat mixture and stir to combine.

In a large bowl, combine the ricotta the salt and pepper and stir to combine.
Coat a 12 cup muffin tin with cooking spray, and arrange a wonton wrapper in each cup. Take half the ricotta mixture and divide it among the 12 cups. Top with half of the meat sauce, and sprinkle with shredded cheese. Place another wonton wrapper over the cheese, and repeat the layers by adding the remaining ricotta cheese, meat sauce, and top with shredded cheese.
Bake at 375 degrees for 10 to 15 minutes until the cheese is melted and the wonton wrappers are golden. Cool in the muffin tin for 5-10 minutes before serving.

Makes 12 mini lasagnas or 3 servings. 

Mini Lasagna Cups | Kevin & Amanda's Recipes

www.kevinandamanda.com