Category: Main Dishes

Ingredients:

11⁄2 cups water
1 (8-oz.) can tomato sauce
1 package spaghetti sauce mix
2 cups mou. arella cheese
1 cup cream style cottage cheese
1/2 cup grated Parmesan cheese J., cup parsley snipped
1⁄2tsp. salt
8 manicotti shells, cooked and

Instructions:

drained In small pan. blend water, tomato sauce and spaghetti sauce mix. Simmer, uncovered, for 10 12 minutes. Meanwhile, combine 1 cup mozzarell cottage and Parmesan cheeses. Add eggs, parsley, salt and 1/s t. pepper, mix lightly. Stuff shells with cheese mixture using about 11◄ c. stuffing for each. Pour 1/2 c. spaghetti sauce into 2 qt. baking dish. Arrange stuffed ma. nicotti in dish; pour remaining sauce over top. Sprinkle with remaining 1 cup mozzarelJa. Bake in 350° oven for 25-30 minutes. Makes 4 servings.

Ingredients:

4 cups coleslaw mix (from
a bag)
1/2 cup thinly sliced red onion

Instructions:

;., cup mayonnaise (light) 1 tsp. grated lime zest 3 Tbsp. fresh lime juice 2 tsp. granulated sugar 6 frozen or left over battered rash fillets 8 corn tortillas or taco shells (flour tortillas optional) Toss coleslaw mix, onion, mayo, lime zest and juice and sugar in bowl. Leave at room temperature. Heat oven to 375°. Line a rimmed baking sheet with foil for easy cleanup. Place fish fillets at one end of pan. Bake 25 minutes or until hot. Place taco shells at other end. Bake last 4-5 minutes or until shells are warm. Place fish in medium bowl and break into chunks with a fork. Spoon into tacoshells; top with coleslaw. Serves 4.

Ingredients:

1 Tbsp. instant minced onion
1 (3-oL) package cream cheese, sor: tenecl
l en, elope sour cream sauce

Instructions:

mix 1/2, cup milk (3-oL) can chopped mushrooms, drained 1 Tbsp. snipped parsley cups diced cooked turkey or chicken envelope cheese sauce mix 1/2a cup grated Parmesan cheese Cook manicotti shells in large amount of boiling salted water until tender, 15-20 minutes; drain. Combine onion and 2 T. water, let stand 5 minutes. Stir together cream cheese, sour cream sauce mix, and milk. Stir in onion, mushrooms, parsley, 1/ t. salt, and 1/a t. pepper; add turkey. Spoon into shells. Arrange in single layer in a baking dish. Prepare cheese sauce mix according to package pour over manicotti. Sprink. le with Parmesan. Cover and bake in 350° oven for 35-40 min-utes. Makes 6 servings.

Ingredients:

12 to
20 pound turkey, unthawed
6 T. salt
6 T. sugar
2 T. Lemon pepper
2 T. paprika

Instructions:

Rinse the turkey and pat dry. Remove giblet bag from the neck. area of turkey, as well as the neck. There is some very good lean meat on the neck if you want to take the time to cut off small pieces before tossing the bony part to the dogs. lix all the ingredients together to make a “rub” and rub on the turkey. Apply this “rub” after applying the Vegetable/canola oil to the turkey. Make this turkey feel good-massage this rub into its cavities and its outside of kin. Roa. st in oven 30 minute per pound, or 175° on a meat thermometer.

Ingredients:

J can of
8 crescent rolls J pound Owens sages sausage J small onion chopped
1 cup frozen hash brown potatoes
1 cup cheddar cheese grated; cup milk
salt and pepper to taste
3 Tbsp. Parmesan cheese

Instructions:

Fry sausage and onions, drain and rinse. Spread crescent rolls to fonn a crust in a 12″ pizza pan. Layer ha’ih browns and grated cheese. Mix eggs, milk, salt and pepper and pour over aJI ingredients. Sprinkle with Parmesan cheese. Bake at 375° for 40-45 minutes. i Muy Sabroso!

Ingredients:

Sour Cttam
Topping:
1 cup sour cttam
1/! cup brol n sugar

Instructions:

Blend and chm above ingredients. Cheddar Apple Breakfast Lasagna 12 slices French to ast 1 cup sliced ham 2 cups sharp cheddar cheese 1 can apple pie filling Preheat oven to 350°. Layer six pieces of French to ast in a buttered 9 x 13 inch pan. Layer ham and half the cheese over to ast. Place remaining French to ast slices on top. Spread apple pie filling over to ast and sprinkle with remaining cheese and granola. Bake for 25 to 35 minutes until warm thoroughly. Serve with a dollop of Topping.

Ingredients:

10 oz. grits
6 egg yolks
3/4 lb. grated Cheddar cheese
1/4 tsp. salt

Instructions:

Bring water to boil and add grits. Cook according to directions on the package. When the grits are done, remove from heat. Add the grated cheese and stir. Pour cream into deep bowl. Add egg yolks and beat thoroughly. Stir into grits mixture. Pour into a buttered casserole with cover. Bake about 30 minutes at 350°.

Ingredients:

12 medium potatoes peeled and cubed
2 cups shredded cheddar o. r Swiss cheese, divided
l
1/4 cups milk
1/3 cup butter or margarine softened
1 to
2 tsp. salt
( }

Instructions:

Place the potatoes in a saucepan and cover with water; cover and bring to a boil. Cook until tender, about 15-20 minutes. Drain and mash. Add 13/4. cups cheese, milk, butter and salt; cook and stir over low heat until cheese and butter are melted. Fold in eggs. Spread into a greased 13 X 9 X 2″ baking dish. Bake, uncovered, at 3500 for 25 – 30 minutes. Sprinkle with the remaining cheese. Bake 5 minutes longer or until golden brown. Serve with Canadian bacon and fresh fruit. Yields 12-J 4 servings.

Ingredients:

1/2, cup chopped onion
1 garlic cloves minced
2 cans condensed chili beer soup
1/2 cup manicotti shells
211! cup cream style cottage cheese, drained
11/:?cup shredded American cheese

Instructions:

Cook onion and garlic in oil until tender. Stir in soup and waler; heat through. Cook manicotti in boiling water 8-10 minutes: cir. tin. Combine eggs, cottage cheese, I c. of American cheese. mix well. Spoon about 11.. c. cheese mixture into each shell. Pour haJf soup mixture into 12 X 7″ dish. Top with manicotti. Pour remaining soup over all. coating manicotti. Cover and bake in 350° oven 40-45 minutes. Unco” er; top with remaining cheese. Bake 2-3 minutes more. Serves 6.

Ingredients:

111! Tbsp. butter or margarine
4 eggs
1/2 tsp. salt pepr to taste
2 Tbsp. light cam
3 Tbsp. Pk. ante Sau,-e (optional)
sausage, ham. or baron choppt”d onion, to taste choppro grttn pepper, to taste

Instructions:

Heat butter in small skillet o, r low heat. Break eggs into skillet; stir with a fork. Add salt. p.: ppc: r. and c: ream; (picante. if dc!sired); mix well. Cook slowly. As eggs tart to Sc!l at bottom. gently lift cooked portion, with spatula. to form flakes, luing uncooked portion tlow to bottom of pan. when eggs are coo. ked but still shiny and moist, remove from skillet. Makes 2 servings.