Ghoulash

1lb hamburger
chopped onion
sliced mushrooms
1can whole or diced tomatoes
frozen or canned corn
cooked macaroni noodles
seasonings-salt, pepper, marjoram, basil, garlic salt

Brown hamburger with onions and mushrooms. Season to taste. Drain grease. Add tomatoes, corn, and noodles. Cook til corn and noodles are warmed thru. If desire more juice add tomato sauce. Serve with bread.
(Dave's favorite meal)

peggy walker

Fiesta Mac

1 pkg. Mac & Cheese
1 lb. ground beef
1 green pepper, chopped
1 red pepper, chopped
1 can corn
1 cup salsa

In large sauce pan, cook mac according to directions. meanwhile brown meat with peppers in a skillet; drain. Add meat mixture, corn and salsa to mac & cheese. Mix well and cook until heated through, stiring occasionally. And serve!

This is very good topped with cilanto and sour cream.

Anna Campbell

Cream Of Tuna

Create white sauce (melt butter and add flour till a thick paste. Slowly add milk to thin sauce out to desired consistency. Add salts to taste.) Add can of tuna fish. Serve over toast and add peas on top.

Rachelle Zobrist

CHICKEN PROVOLONE

4 Boneless skinless chicken breasts
2 Tbsp. Olive oil
2 medium zucchini, sliced
1 cup chopped onion
1 14.5 oz can stewed tomatoes
1/2 tsp dried Italian seasoning, crushed
1 cup shredded provolone cheese

Season chicken with salt and pepper, if desired. Cook chicken in hot oil in large skillet over medium heat 12 minutes, turning once. Remove chicken from heat, keep warm. Cook and stir zucchini and onion in same skillet over medium-high heat, 5 minutes or until the veggies are crisp-tender. Add undrained tomatoes and Italian seasoning. Bring to a boil: reduce heat and simmer, uncovered 5 minutes or until thickened. Return chicken to skillet; heat through. Sprinkle with cheese. Add fresh basil if you would like to the tops of your chicken breasts.

Holly Coache

MARINATED CHICKEN

2 c 7-up
1 c oil
1 c soy sauce
1 t apple cidar vinegar
1/2 t garlic salt

Mix and add chicken. Let sit for at least 3 hours. Longer for a stronger taste. This is enough to marinate a 3lb bag of chicken tenders. The recipe can be cut in half for smaller quantities.

Peggy Walker

FIESTA CHICKEN

take your chicken breast and pound it to flaten out (or if it is big - cut in half, this will make a flatter side to place toppings on)

sprinkle taco seasoning all over breast

then top chicken with sour cream, salsa and crushed tortilla chips.

Place on wire rack on cookie sheet. Bake for 20-30min at 375 in oven.

For the last 5min of cooking top with your favorite cheese.



Serve with rice, I love saffron with this recipe but white and brown are good as well.

Anna Campbell

MANICOTTI

1 (8 ounce) package manicotti
2 cups mozzarella cheese, shredded
2 cups (15 ounces) ricotta cheese
1/4 cup Parmesan cheese, grated
2 tablespoons parsley, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 (32 ounce) jar spaghetti sauce

Cook manicotti according to package directions; drain. Cook in single layer on wax paper. Combine cheeses, parsley, salt, and pepper for filling. Spoon filling into manicotti. Spread a thin layer of sauce on bottom of a 9"x13"baking pan. Arrange manicotti in single layer over sauce. Cover with remaining sauce. Cover with aluminum foil. Bake at 350 degrees for about 40 minutes. Remove foil; baking 15 minutes longer.

Holly Coache

TURKEY COOK CHART

Cook at 400 degrees
8 - 10 lb. turkey 2 - 2 1/2 hours
10 - 12 lb. turkey 2 1/2 - 3 hours
14 - 16 lb. turkey 3 - 3 1/4 hours
18 - 24 lb. turkey 3 1/4 - 3 1/2 hours
24 - 30 lb. turkey 3 1/2 - 4 hours
30 lb. and up turkey 5 hours

stuff turkey and cover the body with a thick layer of butter and flour mixture. Completely seal the turkey with foil so that the steam will not come out.

(Lori adds at least an extra 30 minutes to what ever the chart says)

Marilyn Zobrist

BAKED ZITI

1 pound ziti
2 onions, chopped
28 oz can crushed tomatoes in puree
1 bay leaf
2 cups ricotta cheese
1/2 cup parmesan cheese, grated
4 Tbsp cooking oil
4 cloves garlic, minced
1/2 tsp salt
1 tsp pepper
3 cups mozzarella cheese, grated
1/2 cup pesto sauce (optional)

Heat oven to 350 degrees. Oil an 9x13 baking dish with 1 Tbsp cooking oil.

In a medium saucepan, heat 3 Tbsp of oil over medium heat. Add onion and cook until translucent, about 5 minutes. Stir in garlic. Add tomatoes, salt and bay leaf. Bring to a simmer and cook until thick, about 10 minutes. Stir in 1/2 tsp pepper. Remove bay leaf.

While tomato concoction is thickening, bring to a boil a large pot of water. Add pasta and cook only 8 minutes. Drain and rinse in cold water.

While pasta is cooking, in a medium bowl, combine the ricotta, 2 cups mozzarella, and half the parmesan, pesto and remaining 1/2 tsp pepper.

Put half the cooked pasta into the oiled baking dish and top with about 1/3 of the tomato sauce. Spread the ricotta mixture on the sauce in an even layer. Cover with the remaining pasta and then sauce. Top with the remaining mozzarella and parmesan cheese. Bake until bubbling, about 30 minutes. Let sit 5-10 minutes before cutting.

Holly Coache