3 C. pasta, cooked and drained
1 large jar of Ragu, pasta sauce
1 lb. hamburger, cooked and drained
1 t. salt
8 slices of Kraft original cheese slices
Boil pasta in salted water until done. Pour drained pasta into a buttered 9×13 casserole dish. Top with cooked hamburger and then pour pasta sauce over pasta and meat mixture. Bake uncovered at 350 degrees for 20 minutes. Top with cheese slices and bake another 5-10 minutes until cheese melts.
2 C. cooked, diced chicken
4 oz. cream cheese, at room temperature
1 T. chopped chives
2 T. milk
salt and pepper to taste
2 packages Crescent rolls
4 T. melted butter
Combine chicken, cream cheese, chives, milk, and salt and pepper. Mix very well and freeze.
Unroll 2 packages of crescent rolls and press each pair into a rectangle. Place 2 heaping tablespoons of chicken mixture into the center of each rectangle. Fold dough over and seal edges tightly.
Optional: Roll each packet in melted butter and then in crouton crumbs.
Place on a baking sheet and bake at 20 minutes at 350 degrees.
They can be served hot or cold.
Meat mixture freezes well.
Makes 8 packets.
2 lbs. ground beef
1 C. bread crumbs
2 eggs, beaten
2 T. Soy Sauce
1/4 t. black pepper
1/2 t. garlic powder
1/3 C. ketchup
2 cans jellied cranberry sauce (one can be whole berries)
1 (18 oz.) bottle barbecue sauce (Sweet Baby Ray’s Honey)
2 T. brown sugar
1 T. lemon juice
Preheat oven to 350 degrees.
Mix together the hamburger, bread crumbs, eggs, soy sauce, pepper, garlic powder and ketchup. Form into small balls and bake for 30 minutes.
In a saucepan over low heat combine the cranberry sauce, barbecue sauce, brown sugar and lemon juice. Simmer and stir until smooth. Add meatballs and simmer for 1 hour. Serve warm.
1 lb. lean ground beef
1 Large onion, chopped
1 T. Worcestershire sauce
1 t. garlic salt
1 C. shredded cheddar cheese
1/2 C. milk
1/2 C. Bisquick (regular or low fat)
Garnishes, if desired
dill pickle relish
Heat oven to 375 degrees. Spray 12 regular-sized muffin cups with cooking spray.
In a skillet, cook beef and onion over medium heat for 5-7 minutes, stirring frequently. When cooked thoroughly, drain. Cool 5 minutes, stir in Worcestershire sauce, garlic salt and cheese,
In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon scant tablespoon baking mixture into each muffin cup. Top with about 1/4 C. burger mixture. Spoon 1 T. baking mixture onto burger mixture in each muffin cup.
Bake about 30 minutes or until toothpick inserted in center comes out clean, and muffin tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of muffins from pan; remove from pan and add desired garnishes.
1 large can crushed tomatoes
3 C. vegetable broth
1 medium onion, chopped
3 garlic cloves, minced
1 T. olive oil
1 lb. uncooked medium shell pasta
1/2 C. heavy whipping cream
1 t. salt
1/2 t. pepper
1-2 C. shredded sharp cheddar cheese
1. Cook onion and garlic in olive oil. Add vegetable broth, tomatoes, pasta, whipping cream, salt and pepper. Bring to a boil. Cover and cook 6-8 minutes or until pasta is firm, stirring occasionally.
2. Remove from heat and half of the cheese and stir until cheese is completely melted. Top with remaining cheese. Cover and let stand 3-4 minutes or until cheese is melted.
Good served with garlic toast, can also add cooked hamburger.
2 lbs. lean ground beef
1 small onion, diced
1 large can of diced tomatoes, drained
1 1/2 C. tomato ketchup
1-2 T. prepared yellow mustard
1/2 C. sliced dill pickles or pickle relish
1-2 C. shredded cheddar cheese
salt and pepper to taste
1. Brown the hamburger and onions. Drain fat. Add ketchup, mustard, salt and pepper to the meat and cook a few minutes over low heat. Allow meat to cool slightly and add pickle relish and tomatoes. Serve over romaine lettuce and top with cheese.
*You could use fresh plum tomatoes in place of canned. If you like onion, it could be used raw instead of cooked for a stronger flavor.