Thursday, July 17, 2008
1/2-3/4 (1 pound) loaf white bread, cut into cubes
1 1/2 pounds Cheddar cheese, shredded
1 1/4 cup cubed cooked ham
1 1/2 cups milk
1 pinch salt
1 dash hot pepper sauce, or to taste
1/4 cup chopped green onion
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
Place half of the bread cubes on bottom of baking pan. Sprinkle with half of the ham and then half of the cheese; repeat.
In a large bowl, beat together eggs, milk, salt, hot sauce and green onions. Pour egg mixture into pan.Bake at 350 for 60 minutes.
2 Cans Cream Chicken Soup
1 Package Sliced Mushrooms
1 Can Artichoke Hearts
1 Envelope Zesty Italian Dressing
1 Cup Sour Cream
Cooked Egg Noodles, or Rice.
Layer Chicken, Soup, Mushrooms, Artichokes, then Dressing Mix in your crockpot. Cook on low 6hrs, or until chicken is done. Add the sour cream last, stirring one or two times. (It doesn't need to be completely mixed in.) Serve over egg noodles, or rice. *This is one of the easiest and yummiest dinners I make.*
1 big can of canned peaches and 1 small can
cinnamon sugar to sprinkle on top
1/2 pkg cream cheese
1/2 c butter
1 yellow cake mix
Preheat oven to 350 degrees.
Spread peach slices into 9 x 13 inch baking dish.
Sprinkle cinnamon sugar over peach slices
Combine yellow cake mix, butter, cream cheese by blending it
until the consistency is crumbly.
Bake in preheated oven for 45 minutes, until golden
Number Of Servings:12
1 pound lean ground beef
1 onion, chopped
2 (6 ounce) cans tomato paste
1 (14.5 ounce) can crushed tomatoes
2 cups water
1 tablespoon dried oregano
2 teaspoons garlic powder
2 teaspoons salt
1/4 teaspoon ground black pepper
1 tablespoon white sugar
12 ounces cottage cheese
1/2 cup grated Parmesan cheese
9 lasagna noodles
1 pound shredded mozzarella cheese
In a large skillet over medium heat, cook beef until brown.
Drain. In another skillet over medium heat, cook onion until
translucent. Combine beef and onion in a large saucepan with
tomato paste, crushed tomatoes, water, oregano, garlic
powder, salt, pepper and sugar. Cook over medium heat until
mixture comes to a boil. Reduce heat to low and simmer 1
While sauce is simmering, blend cottage cheese, Parmesan
and egg until smooth. Set aside.
Bring a large pot of lightly salted water to a boil. Add pasta and
cook for 8 to 10 minutes or until al dente; drain.
Preheat oven to 350 degrees F (175 degrees C).
Spread 1 cup of sauce in the bottom of a 9x13 inch baking
dish. Cover sauce with 3 noodles. Cover noodles with one-
third of remaining sauce. Top with half the mozzarella. Place
another layer of noodles and one of sauce over the
mozzarella; top that with the cottage cheese mixture. Top with
remaining 3 noodles and remaining sauce.
Bake in preheated oven 30 minutes. Sprinkle remaining
mozzarella on top and bake 15 minutes more, until golden and
Number Of Servings:12
Roquefort Pear Salad
"This is the best salad I've ever eaten and I make it all the time. It is tangy from the blue cheese, fruity from the pears, and crunchy from the caramelized pecans. The mustard vinaigrette pulls it all together."
4 slices of Provolone Cheese
1 can Cream of Chicken
1/2 C. Margerine
1/2 C. Sour Cream
Salt & Pepper
1 Pkg. drg stuffing mix
Put chicken in 13X9 dish, lay cheese on top. Mix together Cr. of Chicken soup, Marg. and Sour cream and pour over chicken/cheese. Salt and Pepper to taste and sprinkle the stuffing on top. Bake 350 degrees for 45 minutes!