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Sep 20, 2009


1/2 pkg. Hash Brown Shreds (#753), thawed
1/2 cup butter, melted
2 cups shredded Hot Pepper cheese
6 Fully Cooked Sausage Links (#411), thawed & diced
9 eggs
2 cups shredded Cheddar cheese
8 slices Fully Cooked Bacon Slices (#811), thawed and chopped
Salt & pepper to taste
1 cup milk

1. Preheat oven to 425°F.

2. Place hash browns into lightly sprayed 9" x 11" pan and press down evenly to form a crust.

3. Drizzle butter evenly over crust and bake for 25 minutes.

4. Place cheeses, sausage and bacon over hash brown crust.

5. Beat milk and eggs together. Pour over cheese and meat.

6. Reduce heat to 350°F and bake for 30 minutes



Chicken and Pork Egg Rolls

1 medium head cabbage, shredded
3 celery ribs, chopped
1 can (8 ounces) bamboo shoots, drained and chopped
1 can (8 ounces) sliced water chestnuts, drained and chopped
5 green onions, chopped
1 to 2 garlic cloves, minced
2 tablespoons canola oil
2-1/4 cups diced cooked chicken breasts
2 cups diced cooked pork
1/4 cup chicken broth
1/4 cup soy sauce
1/4 teaspoon salt
1/4 teaspoon pepper
2 packages (16 ounces each) egg roll wrappers
1 egg, lightly beaten
Additional oil for deep-fat frying


1-1/2 cups unsweetened pineapple juice
3/4 cup cider vinegar
1/2 cup packed brown sugar
1 tablespoon soy sauce
1/8 to 1/4 teaspoon white pepper
3 tablespoons cornstarch
2 tablespoons cold water


In a large nonstick wok, stir-fry the cabbage, celery, bamboo shoots, water chestnuts, onions and garlic in oil until crisp-tender. Stir in the chicken, pork, broth, soy sauce, salt and pepper. Cook and stir for 1 minute or until heated through.
Position an egg roll wrapper with one point toward you. Place about 1/4 cup meat mixture in the center. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with beaten egg; press to seal. Repeat with remaining wrappers and filling.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels.
In a saucepan, combine the first five sauce ingredients. Bring to a boil. Combine the cornstarch and cold water until smooth; stir into boiling mixture. Cook and stir for 2 minutes or until thickened. Serve warm with egg rolls. Yield: about 3 dozen.
Turkey Egg Rolls


1/2 pound ground turkey
2 cups coleslaw mix
1 tablespoon soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon onion salt
1/4 teaspoon garlic powder
10 egg roll wrappers
Oil for deep-fat frying
Sweet-and-sour sauce


In a large skillet, cook turkey over medium heat until no longer pink; drain. Stir in the coleslaw mix, soy sauce, ginger, onion salt and garlic powder. Place 1/4 cup in the center of each egg roll wrapper. Fold bottom corner over filling; fold sides toward center. Moisten remaining corner of wrapper with water; roll up tightly to seal. Repeat.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, for 3-4 minutes or until golden brown, turning often. Drain on paper towels. Serve with sweet-and-sour sauce. Yield: 10 egg rolls.

Baked Egg Rolls

2 cups grated carrots
1 can (14 ounces) bean sprouts, drained
1/2 cup chopped water chestnuts
1/4 cup chopped green pepper
1/4 cup chopped green onions
1 garlic clove, minced
2 cups finely diced cooked chicken
4 teaspoons cornstarch
1 tablespoon water
1 tablespoon light soy sauce
1 teaspoon vegetable oil
1 teaspoon brown sugar
Pinch cayenne pepper
16 egg roll wrappers


Coat a large skillet with cooking spray; add the first six ingredients. Cook and stir over medium heat until vegetable are crisp-tender, about 3 minutes. Add chicken; heat through.
In a small bowl, combine cornstarch, water, soy sauce, oil, brown sugar and cayenne until smooth; stir into chicken mixture. Bring to a boil. Cook and stir for 2 minutes; remove from the heat.
Spoon 1/4 cup of chicken mixture on the bottom third of one egg roll wrapper; fold sides toward center and roll tightly. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place seam side down on a baking sheet coated with cooking spray. Repeat.
Spray tops of egg rolls with cooking spray. Bake at 425° for 10-15 minutes or until lightly browned. Yield: 8 servings.


Amazing Baby Back Ribs


Chili powder or seasoned salt
Barbecue Sauce
1 1/2 pound rack of baby back ribs


1.Rinse each rack and pat dry. Season if desired with chili powder and or seasoned salt (or favorite dry rub).

2.Brown quickly on hot grill or under broiler, 2-3 minutes per side. Wrap each rack separately, and tightly, in heavy-duty foil and bake in 325 degree F oven for 3 hours. Carefully unwrap ribs and discard juices.

3.After ribs have cooled to room temperature, brush on heavy coating of sauce and grill or oven broil just until charred, 5-10 minutes per side. Repeat saucing and char-grill once more.

Barbecue Chicken

You probably need about 1 to 2 cups for a good sized chicken. I
get a whole chicken and cut it into pieces but there is no reason
this wouldn't work on just the chicken breasts.
Use about 2 parts butter or margarine to one part lemon juice. Melt the butter and mix with the lemon juice. Stir in garlic salt to tast. My husband says "lots" of garlic salt. If you are opposed to the fat in the margarine, just use the garlic salt and lemon juice for a tangy, garlicy grilled chicken.

Barbecued Turkey

Melt 1/4 cup of butter and mix in 2 Tablespoons of Worcestershire
Rub the turkey inside and out with the butter mixture, working the mixture under the skin as far as possible without tearing the skin and on top of the skin. Do this the night before. Season the bird with lemon pepper. Just before placing the bird in the pit thinly slice 1 lemon and 1 medium onion. Insert the lemon and onion slices into the cavity. Run your pit up to 325F (grill level temperature) and hold using your favorite wood, (apple and oak are good). Place the bird breast down in the pit with the legs and thighs facing toward the hotter end. The cooking time will be the same as oven cooking the bird at 325 deg. Half way through the cooking time flip the bird over to breast side up. Be careful not to spill the juices out of the cavity. Remove the turkey after checking to be sure that it is done. Remove the onion and lemon slices and discard the slices. Tips: Use a pair of rubber coated cooking gloves for flipping the turkey or handling any heavy meat. Wrap the wings and the very end of the drum stick with aluminum foil. You can do a chicken exactly the same way (except cut the amount of the onions, lemon and butter sauce).




1 lb ground beef
1 small onion (optional)
1 can cheddar cheese soup
1 can cream of celery soup
frozen french fries
Dice onion and mix with ground meat and season liberally with pepper to taste. Press into the bottom of a 9x9" pan. Mix together the two cans of soup but do not dilute with water. Spread mixture over the meat. Cover entire surface generously with frozen french fries. Bake at 350 for 40 minutes or until done - fries should be golden and crispy. Note: You might want to add some tabasco to the meat mixture if you like spicier food.


2 green peppers
2 stalks celery
1 garlic clove
1 medium cauliflower, broken into flowerets
1 cup tuna fish, drained
1 teaspoon sugar
1 medium onion
3 carrots
1/2 pound sliced mushrooms
2 tablespoons oil
1 juice of one lemon
13 ounce bottle ketchup


Yield: 10 servings Finely chop peppers, onion, celery, carrots, garlic, mushrooms and cauliflower; cook in hot oil for 5 minutes, mix well. Cook 5 minutes. Pour into sterilized jars, cool and refrigerate. When serving, place antipasto in a pretty dish, surround with crackers.

Best Baked Beans

4 slices bacon
3 Tbsp drippings
1/2 cup chopped onion
2 16-ounce cans pork and beans in tomato sauce
2 Tbsp brown sugar
2 Tbsp catsup
1 Tbsp Worcestershire sauce
1 Tbsp prepared mustard.
1.Cook bacon until crisp. Remove bacon, reserving about three tablespoons drippings in skillet. Drain and crumble bacon; set aside.

2.Cook chopped onion in reserved drippings till tender. Stir in two cans pork and beans in tomato sauce, brown sugar, catsup, Worcestershire sauce,and prepared mustard. Turn into a 1 1/2 quart casserole. Bake, uncovered, in a 350 degree F oven for 1 1/2 to 1 3/4 hours.

3.Microwave instructions: Cook in the microwave oven on HI for 10 to 12 minutes. Stir 1/2 way through cooking time, top with bacon. Let stand a few minutes before serving.

Amish Friendship Bread Starter

2 cups plain flour
2 cups milk
1 cup sugar
1/3 cup warm water
2 Tbsp or 2 packages active dried yeast
Sprinkle one tablespoon of the sugar over the warm water. Sprinkle yeast over this and let stand in warm place to double in size (approx. 10 minutes). Mix milk, sugar, flour and yeast mixture in a large plastic or glass container. Stir, using only a wooden spoon as metal objects retard the yeast's natural growth. cover loosely. This mixture doubles, even triples at times of vigorous rising. Place in a warm place overnight. Next day refrigerate, loosely covered and try to stir each day. Yeast-type mould may begin to form on the surface after 48 hours if you don't stir daily. On 5th day measure out 1 cup of the mixture for yourself to bake with. Measure out another cup to give to a friend then feed the mixture you have left: 1 cup plain flour 1 cup milk 1/2 cup sugar Stir well. On 10th day, if you wish, measure out another cup of mixture to give to a friend. because it has grown you should have enough to bake a recipe plus start the process of feeding it again. Feed: 2 cups plain flour 2 cups milk 1 cup sugar After 10th day you can start using the mixture daily, or as desired. Just remember to feed it every 5 days and it will survive well. If you are not using daily just add a tablespoon of sugar every 5th day and continue as long as forever. This mixture freezes well - defrost at room temperature. Friendship Cake To 1 cup of batter add: 1 cup sugar 1 cup flour 1 1/2 tsp cinnamon 1/2 tsp salt 3/4 tsp nutmeg 1 1/2 tsp baking soda 1 tsp vanilla extract 3 eggs 2/3 cup oil Preheat oven to Gas 4, 350F, 180C. Beat well. Fold in something good - raisins, apples, nuts, pineapple etc. Grease and flour cake tine. Bake 50-55 minutes or until toothpick comes out clean. Frosting: 1/2 cup soft butter 1 tsp cinnamon 1 cup (or less, to taste) brown sugar 1 tsp flour Pour over top of cake, place under hot grill for about 5 minutes, long enough to melt and bubble. Let cool slightly before removing from pan.

Angel Food Cookies


2 boxes angel food cake mix
1 can any flavor pie filling
Mix the pie filling with the boxes of the angel food cake mix. Mix well. Drop the mixture by full tablespoons onto a sprayed coated cookie sheet. Bake at 350 degrees until edges turn brown.

Buffalo Chicken Wings

Makes: 4 to 6 Servings

Blue Cheese Dressing

2 tablespoons minced yellow onion

1 clove garlic, peeled and minced

1/4 cup minced parsley

1 cup mayonnaise

1/2 cup sour cream

1 tablespoon fresh lemon juice

1 tablespoon white vinegar

1/4 to 1/3 cup crumbled blue cheese

Salt to taste

Black pepper to taste

Ground hot red pepper (cayenne) to taste

Chicken Wings

20 to 25 chicken wings

Vegetable oil for deep frying

1/4 CUP (1/2 stick) butter or margarine

1/2 to 1 (2-ounce) bottle Louisiana hot sauce

12 to 18 celery sticks

DRESSING: Mix all ingredients in medium bowl, cover, and chill 1 hour or longer.

CHICKEN WINGS: Halve wings at "elbow" and discard tips. Do not dredge, crumb, or batter wings. Deep-fry in 2 1/2 to 3 inches 375 degrees F. vegetable oil in a saute pan or deep fat fryer until crisp and golden brown on all sides-8 to 10 minutes. Drain well on paper towels.

Melt butter in small saucepan and blend in 1/2 to 1 bottle hot sauce, depending on how "hot" you like things.

Place chicken wings in large bowl; pour hot butter sauce over wings and mix well.

Arrange wings on deep platter and serve warm with celery sticks and Blue Cheese Dressing for dipping. Don't forget to put out plenty of napkins-Buffalo Chicken Wings are deliciously messy!



1 (10 ounce) package frozen chopped spinach, thawed and drained
8 large eggs
Lemon pepper or other seasoning (to taste)
1 cup shredded Monterey Jack or other cheese
1/2 cup salsa

Grease 8 ramekius (or oven-proof cups or mugs) and divide spinach among them.

Crack an egg into each cup. Sprinkle with lemon pepper or other seasoning.

Bake at 325 to 350 degrees F for 20 to 25 minutes, or until yolk has desired degree of doneness.

Top each with about 2 tablespoons cheese and 1 tablespoon salsa before serving.

Makes 8 servings


1 pound Russet potatoes (about 2 medium)
1 package dry yeast
1/2 teaspoon sugar
2 cups lukewarm water, divided use
8 to 9 cups flour
1 egg yolk
1 tablespoon water
3 tablespoons poppy seeds

Cook unpeeled potatoes in water to cover. When tender, drain, cool and peel. Set aside.

Dissolve yeast and sugar in 1/2 cup lukewarm water. Add the remaining 1 1/2 cups water.

Place 8 cups flour in a bowl and make a well in the center. Sprinkle 2 teaspoons salt over the flour. Pour in yeast mixture and little by little incorporate the flour into the liquids. Mix until the dough forms a ball, adding more flour if necessary. Allow to rest for about 15 minutes.

Press the cooked potatoes through a ricer and add to the prepared dough. Vigorously knead the two together until well blended. Allow dough to rest for 30 minutes in a warm draft-free place.

Punch the dough down, and knead once more. Divide into 20 portions. Knead each portion once or twice on a lightly floured board, then neatly form each into a smooth round ball, tucking the sides under and pinching together.

Grease a baking sheet, dust with flour, and lay the rolls next to each other with their sides lightly touching. Cover with a clean dry towel and allow to rest for 20 minutes.

Mix egg yolk and 1 tablespoon water. Brush each roll lightly. Mix the poppy seeds with a dash of salt and sprinkle over top of each roll.

Bake at 450 degrees F about 30 minutes. Allow to cool for 20 minutes before serving.

Makes 20 rolls


2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3 tablespoons chilled butter or stick margarine, cut into small pieces
1/2 cup raisins
3/4 cup 1% low-fat milk
1/2 cup sifted powdered sugar
1 tablespoon 1% low-fat milk

Combine first 5 ingredients in a bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Add raisins; toss well. Add 3/4 cup milk; stir just until dry ingredients are moistened.

Turn dough out onto a heavily floured surface; knead dough 4 or 5 times. Roll dough to a 1/2-inch thickness; cut with a 2 1/2-inch biscuit cutter. Place on a baking sheet.

Bake at 450 degrees F for 11 minutes or until golden.

Combine powdered sugar and 1 tablespoon milk; stir well. Drizzle over biscuits.

Makes 1 dozen

Creamy Tuna Pasta Salad

1 (8 ounce) package small sea shell pasta
2 yellow squash, chopped
1 zucchini, chopped
½ cup chopped banana squash
1 (15 ounce) can kidney beans, drained and rinsed
½ (15 ounce) can canned corn
2 (6 ounce) cans tuna, drained
½ cup Italian-style salad dressing


Set a pot to boil, lightly salting and adding 1 tbsp of olive oil.
Add the pasta when at a boil, and cook al dente, about 6 minutes. Drain well.
Place squash and zucchini in a medium saucepan with 2 cups of water. Bring to a boil and cook until tender, about 15 minutes. Drain and set aside.
In a large bowl, combine pasta, squash, zucchini, kidney beans, corn and tuna. Mix well and chill for at least 30 minutes.
After salad is chilled, stir in dressing and serve.

Pasta A La Norma

2 ½ tbsp olive oil
1 large eggplant, peeled and sliced
½ cup onion, sliced
1 ½ tsp garlic, minced
1 tsp oregano
2 tsp basil
1/8 tsp crushed red pepper
4 cups tomatoes, diced
Linguine, cooked
Grated aged ricotta or romano cheese


Pre-heat the oven to 425°.
Heat the 1 tbsp of olive oil in a skillet. Then brown the eggplant slices on both sides.
Place the eggplant on a sheet pan and bake for 15 minutes. Set aside.
Heat the other tbsp of olive oil in a saucepan and then add the onion and garlic, cooking until soft.
Add the oregano, basil, red pepper and tomatoes. Simmer for 20 minutes.
Toss in the eggplant and cooked pasta. While still hot, place in bowls and garnish with the cheese and serve.

Rotelle Pasta with Wild Mushrooms and Garlic

4 cups Rotelle uncooked
½ cup onion chopped
1 clove garlic minced
½ cup Shiitake mushrooms chopped
½ cup Oyster mushrooms picked clean
1/3 cup Portobello mushrooms chopped
2 cups chicken stock
3 beef Bouillon cubes
Salt and pepper to taste
3 tbsp clarified butter
½ cup red wine


Put a large saucepan over med-high heat with the clarified butter. After the butter is hot, add the onion, garlic, and mushrooms (all) to the pan and sauté till the onions are slightly browned and the mushrooms soften.
Add the red wine and sauté until most of the wine is absorbed. Add the chicken stock and the bouillon cubes and bring it all to a boil.
Once the sauce boils, stir in the Rotelle. Let it reduce for 5 minutes. Add the salt and pepper and cover and simmer for 15 minutes.
When it's all finished, stir in the fresh parsley and serve with a sprig of fresh parsley for garnish.

This dish is versatile and many different things can be added for extra flavor. Adding strips of chicken (sauté before the mushrooms) makes a wonderful dish. Any number of vegetables that go well with mushrooms can be added: tomatoes, scallions, shallots, squash, peppers, etc. Any types of mushrooms may also be substituted as you see fit.

Southwestern Lasagna

1 pound Chorizo sausage
3 cups Tomatoes, crushed
2 Tablespoons Cumin
1 medium Onion, diced
2 cloves Garlic, minced
1 ½ cup Ricotta cheese
2 Eggs
1 pound Monterey Jack cheese
½ cup Mild green chilies, chopped
1 box Oven-ready lasagna noodles


Brown the sausage, drain, and set aside.
Add the tomatoes, cumin, onion, and garlic to a saucepan. Simmer until the onion is soft (about 45-60 minutes). Set aside.
Lightly whip the eggs and stir in the ricotta. Set aside.
Pre-heat the oven to 350°. Place 1/3 of the sauce in a large casserole dish.
Top with a layer of pasta. Top with the sausage, green chilies, 1/3 of the sauce, and 1/2 of the Monterey Jack. Top with a layer of pasta.
Add the ricotta mix and top with a layer of pasta. Top with the remaining sauce and cheese.
Bake for 45-60 minutes or until the top is browned.