Lamb and pork meatballs
Recipe submitted by Brenda Rudolph
• 1 pound ground lamb
• 1 pound ground pork
• 3-4 teaspoons garlic
• 1 tablespoon olive oil
• Salt, pepper and garlic powder
Optional:
• handful chopped chives
For smothered bacon glaze:
• 1 pound bacon
• 1 sweet onion
• Favorite jam
• salt, pepper and garlic powder
Mix ground lamb and pork together with garlic and chives. Make into balls and place in pan with olive oil. Fry in pan or bake at 350 degrees. Add smothered bacon glaze to finished meatballs.
For smothered bacon glaze: cook bacon and chop into desired bite size. Simmer bacon, onion and jam together for about 10 minutes. Add salt, pepper and garlic powder to taste. Add meatballs. Use vinegar or chicken broth if jam gets too thick.
• 1 pound ground pork
• 3-4 teaspoons garlic
• 1 tablespoon olive oil
• Salt, pepper and garlic powder
Optional:
• handful chopped chives
For smothered bacon glaze:
• 1 pound bacon
• 1 sweet onion
• Favorite jam
• salt, pepper and garlic powder
Mix ground lamb and pork together with garlic and chives. Make into balls and place in pan with olive oil. Fry in pan or bake at 350 degrees. Add smothered bacon glaze to finished meatballs.
For smothered bacon glaze: cook bacon and chop into desired bite size. Simmer bacon, onion and jam together for about 10 minutes. Add salt, pepper and garlic powder to taste. Add meatballs. Use vinegar or chicken broth if jam gets too thick.
Pork sliders
Recipe submitted by Brenda Rudolph
• 6 slider buns
• 1 pound ground pork
• 1 large onion
• 2 tablespoons your favorite jam
• Whiskey or chicken broth
• 1 tablespoon butter
• 1 tablespoon olive oil or sunflower oil
• Salt, pepper and garlic powder
Create six patties with ground pork. Lightly season with salt, pepper and garlic powder to taste. Fry in a skillet with no oil; cook until center of patty reaches 160 degrees.
For the whisky onion, simmer onion in skillet with oil, butter and seasonings. When translucent, add a splash of whiskey or chicken broth; simmer about 10 minutes. Add jam and simmer until combined.
Build sliders with bun, patty and a helping of whiskey onions on top.
• 1 pound ground pork
• 1 large onion
• 2 tablespoons your favorite jam
• Whiskey or chicken broth
• 1 tablespoon butter
• 1 tablespoon olive oil or sunflower oil
• Salt, pepper and garlic powder
Create six patties with ground pork. Lightly season with salt, pepper and garlic powder to taste. Fry in a skillet with no oil; cook until center of patty reaches 160 degrees.
For the whisky onion, simmer onion in skillet with oil, butter and seasonings. When translucent, add a splash of whiskey or chicken broth; simmer about 10 minutes. Add jam and simmer until combined.
Build sliders with bun, patty and a helping of whiskey onions on top.
Philly Cheesesteak Casserole
Recipe submitted by Joanna Middendorf
• 1/2-pound small shell noodles
• 32-ounces beef stock
• 4 cups water
• 2 tablespoons butter
• 2 garlic cloves, minced
• 1 pound ground beef
• 8-ounces cream cheese
• 1 green pepper, diced
• 1/2 yellow onion, diced
• 1/2 cup reserved pasta water
• 1 cup shredded mozzarella
• 6 slices provolone cheese
Preheat oven to 350 degrees. Combine beef stock with 4 cups of water and cook the shells in it according to package directions. Reserve 1/2 cup of the pasta water. In an ovenproof skillet, melt the butter, cook the garlic clove for thirty seconds, then add the bell pepper and onion and cook until tender, about 5 minutes.
Add in the ground beef, season with salt and pepper and cook through. Drain the grease, then return to heat and stir in the cream cheese until melted. Stir in the reserved water from pasta, noodles and the shredded mozzarella. Top with sliced provolone. Bake for 20 to 25 minutes or until the provolone is completely melted.
• 32-ounces beef stock
• 4 cups water
• 2 tablespoons butter
• 2 garlic cloves, minced
• 1 pound ground beef
• 8-ounces cream cheese
• 1 green pepper, diced
• 1/2 yellow onion, diced
• 1/2 cup reserved pasta water
• 1 cup shredded mozzarella
• 6 slices provolone cheese
Preheat oven to 350 degrees. Combine beef stock with 4 cups of water and cook the shells in it according to package directions. Reserve 1/2 cup of the pasta water. In an ovenproof skillet, melt the butter, cook the garlic clove for thirty seconds, then add the bell pepper and onion and cook until tender, about 5 minutes.
Add in the ground beef, season with salt and pepper and cook through. Drain the grease, then return to heat and stir in the cream cheese until melted. Stir in the reserved water from pasta, noodles and the shredded mozzarella. Top with sliced provolone. Bake for 20 to 25 minutes or until the provolone is completely melted.
Chicken & Dumpling Soup
Recipe submitted by Joanna Middendorf
• 2 tablespoons butter
• 1/2 large onion, chopped
• 3 stalks celery, chopped
• 2 large carrots, sliced in 1/4-inch rounds
• 2 cloves garlic, finely minced
• 1 tablespoon dried parsley
• 1 teaspoon chopped dried sage leaves or 1/8-1/4 teaspoon ground sage
• 6 cups chicken stock
• 1 bay leaf
• Salt and pepper to taste
• 2 cups bite-sized, cooked chicken
• 1 cup frozen peas
Dumplings
• 1 cup flour
• 2 teaspoons baking powder
• 1 teaspoon white sugar
• 1/2 teaspoon salt
• 2 tablespoons butter
• 1/2 cup milk
Melt butter over medium heat in large saucepan. Add onion, celery and carrots and cook until fragrant, approximately 4-5 minutes. Add garlic and cook for an additional minute. Add parsley and sage and stir in. Add chicken stock and bay leaf and simmer for 45 minutes. Remove bay leaf. Season with salt and pepper to taste. Add chicken and frozen peas and simmer for an additional 15 minutes.
For dumplings: Mix flour, baking powder, sugar and salt. Cut in butter with pastry cutter. When crumbly, add milk and stir just until combined. Drop by small spoonfuls into simmering soup. Cover and cook for 15 minutes without removing the lid.
• 1/2 large onion, chopped
• 3 stalks celery, chopped
• 2 large carrots, sliced in 1/4-inch rounds
• 2 cloves garlic, finely minced
• 1 tablespoon dried parsley
• 1 teaspoon chopped dried sage leaves or 1/8-1/4 teaspoon ground sage
• 6 cups chicken stock
• 1 bay leaf
• Salt and pepper to taste
• 2 cups bite-sized, cooked chicken
• 1 cup frozen peas
Dumplings
• 1 cup flour
• 2 teaspoons baking powder
• 1 teaspoon white sugar
• 1/2 teaspoon salt
• 2 tablespoons butter
• 1/2 cup milk
Melt butter over medium heat in large saucepan. Add onion, celery and carrots and cook until fragrant, approximately 4-5 minutes. Add garlic and cook for an additional minute. Add parsley and sage and stir in. Add chicken stock and bay leaf and simmer for 45 minutes. Remove bay leaf. Season with salt and pepper to taste. Add chicken and frozen peas and simmer for an additional 15 minutes.
For dumplings: Mix flour, baking powder, sugar and salt. Cut in butter with pastry cutter. When crumbly, add milk and stir just until combined. Drop by small spoonfuls into simmering soup. Cover and cook for 15 minutes without removing the lid.
Ham and Cheese Sliders
Recipe submitted by Joanna Middendorf
• 12 slider buns
• 12 slices deli ham
• 8 slices Swiss cheese
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1/2 cup butter (melted)
• 1/2 teaspoon Worcestershire sauce
• 2 tablespoons poppy seeds
Preheat oven to 350 degrees. Cut slider buns in half and place the bottoms in a greased casserole dish. Mix together mayo and Dijon mustard, then spread over the buns in the pan. Lay the ham on the slider buns, overlapping the pieces. Place the Swiss cheese on the ham, and then place the top of the buns on.
In a small bowl, combine melted butter, onion powder, Worcestershire sauce and poppy seeds. Pour the butter mixture over the sliders and cover the casserole dish with aluminum foil. Bake for 10 minutes, then remove the foil and continue baking for 10 more minutes or until cheese melts. Remove sliders from the oven. Cut the sliders apart and serve warm.
• 12 slices deli ham
• 8 slices Swiss cheese
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1/2 cup butter (melted)
• 1/2 teaspoon Worcestershire sauce
• 2 tablespoons poppy seeds
Preheat oven to 350 degrees. Cut slider buns in half and place the bottoms in a greased casserole dish. Mix together mayo and Dijon mustard, then spread over the buns in the pan. Lay the ham on the slider buns, overlapping the pieces. Place the Swiss cheese on the ham, and then place the top of the buns on.
In a small bowl, combine melted butter, onion powder, Worcestershire sauce and poppy seeds. Pour the butter mixture over the sliders and cover the casserole dish with aluminum foil. Bake for 10 minutes, then remove the foil and continue baking for 10 more minutes or until cheese melts. Remove sliders from the oven. Cut the sliders apart and serve warm.
Beef Stew, Beef and Okra Bamia
Recipe submitted by Riyad & Alex Dodin
• 1 pound beef sirloin
• 2/3 cup olive oil
• ½ chopped onion
• 1 tbsp salt
• 2 cans of tomato sauce
• 3 tbsp tomato paste
• 12 ounces okra
• 1 ½ tbsp coriander
• 1 tbsp black pepper
• 2 jalapenos
• ½ tsp cumin
• 6 garlic cloves
Place 1-pound beef sirloin cut into cubes in a pot. Stir in 2/3 cup olive oil, ½ chopped onion, 1 tbsp salt and 6 minced garlic cloves. Let meat brown. Reduce heat. Stir in 2 cans of tomato sauce, 3 tbs tomato paste, 12 ounces okra, 1 ½ tbsp coriander, 1 tbsp black pepper, 2 sliced jalapenos and ½ tsp cumin. Simmer until meat is fully cooked and flavors blend.
• 2/3 cup olive oil
• ½ chopped onion
• 1 tbsp salt
• 2 cans of tomato sauce
• 3 tbsp tomato paste
• 12 ounces okra
• 1 ½ tbsp coriander
• 1 tbsp black pepper
• 2 jalapenos
• ½ tsp cumin
• 6 garlic cloves
Place 1-pound beef sirloin cut into cubes in a pot. Stir in 2/3 cup olive oil, ½ chopped onion, 1 tbsp salt and 6 minced garlic cloves. Let meat brown. Reduce heat. Stir in 2 cans of tomato sauce, 3 tbs tomato paste, 12 ounces okra, 1 ½ tbsp coriander, 1 tbsp black pepper, 2 sliced jalapenos and ½ tsp cumin. Simmer until meat is fully cooked and flavors blend.
Lebanese Stuffed Grape Leaves, Warak Enab (A Mediterranean dish)
Recipe submitted by Riyad & Alex Dodin
• 2 pounds ground beef or lamb
• 6-quart pot lined with bone-in pieces of meat: poultry or lamb chops (preferred)
• 1 jar grape leaves
• 1 1/2 cups of uncooked, medium-grain rice
• 2 tsp Lebanese spices
• 2 tsp salt
• 2 tsp black pepper
• 2 tsp cinnamon (optional)
• 8 tbsp butter
• ½ cup lemon juice
• 1 cup beef broth
• 3 garlic cloves
Drain grape leaves. Rinse 1 1/2 cups of uncooked, medium-grain rice. Add 2 tsp: Lebanese spices, salt, pepper, cinnamon and melted butter stick (8 tablespoons) to uncooked rice. Mix uncooked rice with 2 pounds of raw ground beef or ground lamb. Line a 6-quart pot with bone-in pieces of meat: poultry or lamb chops (preferred)Rinse grape leaves, cut off any stems. Lay a few grape leaves over the meat pieces and set aside. Boil the remaining grape leaves on low heat for five minutes or until softened. Lay out grape leaves, vein up. Roll approximately 1 tsp uncooked ground meat and rice mixture into grape leaves, loosely. Place stuffed leaves in rows over the 6-quart pot of bone-in meat pieces. Add broth and lemon juice until the 6-quart pot is nearly filled. Add twice as much broth as lemon juice. Dice 3 garlic cloves, add to the 6-quart pot. Cover the pot and boil over medium heat. Simmer for another 90 minutes, until liquid absorbs and grape leaves are tender. Dish must be fully cooked. Sprinkle flakes of cilantro over the Lebanese Stuffed Grape Leaves (optional).
• 6-quart pot lined with bone-in pieces of meat: poultry or lamb chops (preferred)
• 1 jar grape leaves
• 1 1/2 cups of uncooked, medium-grain rice
• 2 tsp Lebanese spices
• 2 tsp salt
• 2 tsp black pepper
• 2 tsp cinnamon (optional)
• 8 tbsp butter
• ½ cup lemon juice
• 1 cup beef broth
• 3 garlic cloves
Drain grape leaves. Rinse 1 1/2 cups of uncooked, medium-grain rice. Add 2 tsp: Lebanese spices, salt, pepper, cinnamon and melted butter stick (8 tablespoons) to uncooked rice. Mix uncooked rice with 2 pounds of raw ground beef or ground lamb. Line a 6-quart pot with bone-in pieces of meat: poultry or lamb chops (preferred)Rinse grape leaves, cut off any stems. Lay a few grape leaves over the meat pieces and set aside. Boil the remaining grape leaves on low heat for five minutes or until softened. Lay out grape leaves, vein up. Roll approximately 1 tsp uncooked ground meat and rice mixture into grape leaves, loosely. Place stuffed leaves in rows over the 6-quart pot of bone-in meat pieces. Add broth and lemon juice until the 6-quart pot is nearly filled. Add twice as much broth as lemon juice. Dice 3 garlic cloves, add to the 6-quart pot. Cover the pot and boil over medium heat. Simmer for another 90 minutes, until liquid absorbs and grape leaves are tender. Dish must be fully cooked. Sprinkle flakes of cilantro over the Lebanese Stuffed Grape Leaves (optional).
Arabian Upside Down, Maqluba
(A Palestinian traditional dish)
Recipe submitted by Riyad & Alex Dodin
• 4lb whole chicken
• 2 tsp salt
• 2 tsp black pepper
• 2 tsp allspice
• 2 tsp cinnamon (optional)
• ¼ tsp turmeric
• 2 cups rice
• 1 cauliflower head
• 1 onion, 1 celery stick, 1 carrot, 1 can peas, 1 russet potato
• Cilantro flakes
One whole chicken (4lbs) boiled in a large pot of water until 80% cooked at 132 F or above. Rub in 2 tsp each: salt, black pepper, allspice and cinnamon (optional). Bake or grill cauliflower head with diced, one of each, optional vegetable (onions, celery, carrots, peas, potatoes) in olive oil. Boil two cups of rice on the side. Drain rice, add ¼ tsp turmeric. Add ½ tsp each: cinnamon, allspice and salt. Top the 80% cooked chicken with rice and vegetables in its large pot (do not add water). Boil until the water evaporates. Flip upside down on a separate dish to create a cake-like appearance. Sprinkle flakes of cilantro over the Maqluba (optional).
• 2 tsp salt
• 2 tsp black pepper
• 2 tsp allspice
• 2 tsp cinnamon (optional)
• ¼ tsp turmeric
• 2 cups rice
• 1 cauliflower head
• 1 onion, 1 celery stick, 1 carrot, 1 can peas, 1 russet potato
• Cilantro flakes
One whole chicken (4lbs) boiled in a large pot of water until 80% cooked at 132 F or above. Rub in 2 tsp each: salt, black pepper, allspice and cinnamon (optional). Bake or grill cauliflower head with diced, one of each, optional vegetable (onions, celery, carrots, peas, potatoes) in olive oil. Boil two cups of rice on the side. Drain rice, add ¼ tsp turmeric. Add ½ tsp each: cinnamon, allspice and salt. Top the 80% cooked chicken with rice and vegetables in its large pot (do not add water). Boil until the water evaporates. Flip upside down on a separate dish to create a cake-like appearance. Sprinkle flakes of cilantro over the Maqluba (optional).
Jordanian Mansaf (A Bedouin dish)
Recipe submitted by Riyad & Alex Dodin
• 5 pounds of lamb
• 32 oz Plain Greek yogurt
• 1 ½ cups of rice
• 1 tsp parsley
• 1 medium onion
• 1 tsp paprika
• 1 tsp cumin
• 1 tsp black pepper
Slice 5 pounds of lamb meat into cubes. Boil in a large pot of water until the meat is soft or browned. Season meat with black pepper (to preference). Reduce heat and cook for up to an hour, do not drain. Add one medium minced onion. Pour plain Greek yogurt into the boiling pot of meat. Add seasonings (paprika, cumin, pepper) as desired. Boil 1 ½ cups of rice in a separate pot. Add 1 tsp of parsley to rice. Mix meat with rice and serve.
• 32 oz Plain Greek yogurt
• 1 ½ cups of rice
• 1 tsp parsley
• 1 medium onion
• 1 tsp paprika
• 1 tsp cumin
• 1 tsp black pepper
Slice 5 pounds of lamb meat into cubes. Boil in a large pot of water until the meat is soft or browned. Season meat with black pepper (to preference). Reduce heat and cook for up to an hour, do not drain. Add one medium minced onion. Pour plain Greek yogurt into the boiling pot of meat. Add seasonings (paprika, cumin, pepper) as desired. Boil 1 ½ cups of rice in a separate pot. Add 1 tsp of parsley to rice. Mix meat with rice and serve.
Salisbury Steak
Recipe submitted by Trish Roehrl
• 1 pound ground beef
• 1/3 cup bread crumbs
• 3 teaspoons ketchup
• 1 teaspoon mustard
• 1-1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic power
• 1/2 teaspoon onion powder
• 2 (0.87-ounce) packets brown gravy mix
• 2 cups water
Combine beef, bread crumbs, 2 teaspoons ketchup, mustard, 1 teaspoon Worcestershire sauce, garlic powder and onion powder. Fry into patties in a little olive oil until cooked through. Heat water, combine remaining ingredients and stir. Pour gravy mixture over patties and simmer until thickened.
• 1/3 cup bread crumbs
• 3 teaspoons ketchup
• 1 teaspoon mustard
• 1-1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic power
• 1/2 teaspoon onion powder
• 2 (0.87-ounce) packets brown gravy mix
• 2 cups water
Combine beef, bread crumbs, 2 teaspoons ketchup, mustard, 1 teaspoon Worcestershire sauce, garlic powder and onion powder. Fry into patties in a little olive oil until cooked through. Heat water, combine remaining ingredients and stir. Pour gravy mixture over patties and simmer until thickened.
Meatballs and Sauce
Recipe submitted by Trish Roehrl
Meatballs:
• 2 pounds ground beef
• 1 egg
• 1/2 to 3/4 onion, chopped
• 1/2 to 1 cup crushed crackers, oatmeal or breadcrumbs
• Seasoning salt to taste
Combine above ingredients and mix together thoroughly. Roll into 1- to 2-inch balls. Bake at 300 degrees for 20-25 minutes.
Sauce:
• 1 (24-ounce) jar spaghetti sauce
• 1 (26-ounce) can tomato soup
• 1-1/2 cup water
• 1 bay leaf
• 1/2 teaspoon garlic salt
• Seasoning salt to taste
Combine all ingredients in a saucepan and bring to a simmer. Reduce heat and add in meatballs. Simmer to desired thickness.
• 2 pounds ground beef
• 1 egg
• 1/2 to 3/4 onion, chopped
• 1/2 to 1 cup crushed crackers, oatmeal or breadcrumbs
• Seasoning salt to taste
Combine above ingredients and mix together thoroughly. Roll into 1- to 2-inch balls. Bake at 300 degrees for 20-25 minutes.
Sauce:
• 1 (24-ounce) jar spaghetti sauce
• 1 (26-ounce) can tomato soup
• 1-1/2 cup water
• 1 bay leaf
• 1/2 teaspoon garlic salt
• Seasoning salt to taste
Combine all ingredients in a saucepan and bring to a simmer. Reduce heat and add in meatballs. Simmer to desired thickness.
15-minute pork fried rice
Recipe submitted by Gail Schneider
• 1 small yellow onion
• 3 tablespoons vegetable oil, divided
• 2 large eggs
• 8 ounces ground pork
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups cold white or brown rice (leftover rice works great)
• 1/2 cup frozen peas and carrots
• 2 teaspoons soy sauce
• 1 teaspoon sesame oil or olive oil
• 1 tablespoon yum yum sauce, or other sauce with spice, optional
Heat 1 tablespoon vegetable oil in a large nonstick pan. Add two eggs and gently scramble; transfer to a bowl or plate and set aside. Add onion, ground pork, salt and pepper to pan. Cook, breaking up into small pieces until pork is cooked through and onion is tender, about 5 minutes. Add remaining 2 tablespoons vegetable oil and heat for a few seconds. Add the cold, cooked rice, frozen peas and carrots, and soy sauce; stir-fry until rice is heated through, 2-3 minutes. Return eggs to the pan. Remove from heat and stir in sesame or olive oil. Drizzle with yum yum or other sauce, if desired. If you want a milder flavor without spice, Thousand Island dressing will work too.
• 3 tablespoons vegetable oil, divided
• 2 large eggs
• 8 ounces ground pork
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups cold white or brown rice (leftover rice works great)
• 1/2 cup frozen peas and carrots
• 2 teaspoons soy sauce
• 1 teaspoon sesame oil or olive oil
• 1 tablespoon yum yum sauce, or other sauce with spice, optional
Heat 1 tablespoon vegetable oil in a large nonstick pan. Add two eggs and gently scramble; transfer to a bowl or plate and set aside. Add onion, ground pork, salt and pepper to pan. Cook, breaking up into small pieces until pork is cooked through and onion is tender, about 5 minutes. Add remaining 2 tablespoons vegetable oil and heat for a few seconds. Add the cold, cooked rice, frozen peas and carrots, and soy sauce; stir-fry until rice is heated through, 2-3 minutes. Return eggs to the pan. Remove from heat and stir in sesame or olive oil. Drizzle with yum yum or other sauce, if desired. If you want a milder flavor without spice, Thousand Island dressing will work too.
Philly cheese steak pizza
Recipe submitted by Gail Schneider
Sauce:
• 1 tablespoon butter
• 1 tablespoon flour
• 1/2 cup cold milk
• 1-3 cloves garlic, pressed
• 1/8 teaspoon salt
• Pinch of pepper
• 1/4 cup Parmesan cheese
Pizza:
• 12-inch pizza crust
• 6 ounces cooked steak or beef roast (leftover steak is best)
• 1/2 green bell pepper, sliced
• 3-5 mushrooms, sliced
• 1/2 sweet onion, thinly sliced
• 3 teaspoons oil, optional
• 1 1/4 cup shredded white cheese, such as mozzarella or provolone
Preheat oven to 475 degrees. Melt butter in small saucepan over medium heat. Whisk in flour, and let cook 1 minute or until it smells like baked pie dough. Slowly stream in the cold milk while you whisk. Add garlic and allow sauce to come to a gentle simmer. Season with salt and pepper. Remove sauce from stove; whisk in Parmesan cheese. Cool 5-10 minutes. Veggies can be used raw, or heat oil in skillet and cook onions, peppers and mushrooms for a couple of minutes. Top dough with sauce, cooked steak, veggies and shredded cheese. Bake 12-15 minutes or until crust is lightly browned and cheese is bubbling and golden.
• 1 tablespoon butter
• 1 tablespoon flour
• 1/2 cup cold milk
• 1-3 cloves garlic, pressed
• 1/8 teaspoon salt
• Pinch of pepper
• 1/4 cup Parmesan cheese
Pizza:
• 12-inch pizza crust
• 6 ounces cooked steak or beef roast (leftover steak is best)
• 1/2 green bell pepper, sliced
• 3-5 mushrooms, sliced
• 1/2 sweet onion, thinly sliced
• 3 teaspoons oil, optional
• 1 1/4 cup shredded white cheese, such as mozzarella or provolone
Preheat oven to 475 degrees. Melt butter in small saucepan over medium heat. Whisk in flour, and let cook 1 minute or until it smells like baked pie dough. Slowly stream in the cold milk while you whisk. Add garlic and allow sauce to come to a gentle simmer. Season with salt and pepper. Remove sauce from stove; whisk in Parmesan cheese. Cool 5-10 minutes. Veggies can be used raw, or heat oil in skillet and cook onions, peppers and mushrooms for a couple of minutes. Top dough with sauce, cooked steak, veggies and shredded cheese. Bake 12-15 minutes or until crust is lightly browned and cheese is bubbling and golden.
Easy Toscana soup
Recipe submitted by Gail Schneider
• 1 pound spicy Italian ground sausage
• 4 tablespoons butter
• 1/2 white onion, diced
• 1 tablespoon minced garlic
• 6 cups chicken broth
• 2 cups water
• 4-5 yellow potatoes, cut into 1-inch pieces
• 3 teaspoons salt, or to taste
• 1 teaspoon pepper
• 2 cups heavy cream
• 4 cups chopped kale
• Bacon, chopped, optional
• Grated Parmesan cheese, optional
Brown sausage in a pot, then transfer to a plate and set aside. Use slotted spoon to drain, and avoid transferring grease with the sausage. In the same pot, add butter and sauté onions over medium heat until translucent. Add garlic and sauté for another minute until fragrant. Add chicken broth, water, potatoes, salt and pepper and bring to a boil. Boil until potatoes are tender. Stir in kale and heavy cream. Add sausage. Garnish with grated Parmesan cheese and/or bacon, if desired.
• 4 tablespoons butter
• 1/2 white onion, diced
• 1 tablespoon minced garlic
• 6 cups chicken broth
• 2 cups water
• 4-5 yellow potatoes, cut into 1-inch pieces
• 3 teaspoons salt, or to taste
• 1 teaspoon pepper
• 2 cups heavy cream
• 4 cups chopped kale
• Bacon, chopped, optional
• Grated Parmesan cheese, optional
Brown sausage in a pot, then transfer to a plate and set aside. Use slotted spoon to drain, and avoid transferring grease with the sausage. In the same pot, add butter and sauté onions over medium heat until translucent. Add garlic and sauté for another minute until fragrant. Add chicken broth, water, potatoes, salt and pepper and bring to a boil. Boil until potatoes are tender. Stir in kale and heavy cream. Add sausage. Garnish with grated Parmesan cheese and/or bacon, if desired.
Smothered pork chops
Recipe submitted by Gail Schneider
• 4 pork chops
• Salt and pepper, to taste
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1 tablespoon oil
• 10.5 ounces cream of mushroom soup
• 10.5 ounces cream of chicken soup
• 3/4 cup beef broth
• Sliced mushrooms, to taste
• Sliced onion, to taste
Preheat oil over medium-high heat. Season pork chops with salt, pepper, paprika and garlic powder. Brown chops about 3 minutes on each side. Remove pork from pan. Add soups and broth to pan and whisk to release any brown bits in the bottom. Place mushrooms and onions in the bottom of a slow cooker. Top with chops and pour soup mixture over the top. Cook on low 7-8 hours or until pork is tender. Serve with rice, potatoes or noodles.
• Salt and pepper, to taste
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1 tablespoon oil
• 10.5 ounces cream of mushroom soup
• 10.5 ounces cream of chicken soup
• 3/4 cup beef broth
• Sliced mushrooms, to taste
• Sliced onion, to taste
Preheat oil over medium-high heat. Season pork chops with salt, pepper, paprika and garlic powder. Brown chops about 3 minutes on each side. Remove pork from pan. Add soups and broth to pan and whisk to release any brown bits in the bottom. Place mushrooms and onions in the bottom of a slow cooker. Top with chops and pour soup mixture over the top. Cook on low 7-8 hours or until pork is tender. Serve with rice, potatoes or noodles.
Slow cooker cream
cheese chicken chili
Recipe submitted by Steph Breth
• 2 boneless chicken breasts
• 1 11-ounce can of corn, drained
• 1 15-ounce can of black beans, drained and rinsed
• 1 10-ounce can diced tomatoes with green chilies, undrained
• 2 cups chicken broth
• 1-ounce packet ranch seasoning mix
• 1 teaspoon cumin
• 1 tablespoon chili powder
• 1 teaspoon onion powder
• 8 ounces cream cheese
• 1 cup shredded cheddar cheese
Place chicken at bottom of slow cooker. Add corn, black beans, diced tomatoes/green chilies, chicken broth, cumin, chili powder, onion powder and ranch seasoning and mix together. Place cream cheese on top of chicken. Cover and cook on low for 6-8 hours. Remove chicken and shred. Return to pot and add cheddar cheese.
• 1 11-ounce can of corn, drained
• 1 15-ounce can of black beans, drained and rinsed
• 1 10-ounce can diced tomatoes with green chilies, undrained
• 2 cups chicken broth
• 1-ounce packet ranch seasoning mix
• 1 teaspoon cumin
• 1 tablespoon chili powder
• 1 teaspoon onion powder
• 8 ounces cream cheese
• 1 cup shredded cheddar cheese
Place chicken at bottom of slow cooker. Add corn, black beans, diced tomatoes/green chilies, chicken broth, cumin, chili powder, onion powder and ranch seasoning and mix together. Place cream cheese on top of chicken. Cover and cook on low for 6-8 hours. Remove chicken and shred. Return to pot and add cheddar cheese.
Taco seasoning
Recipe submitted by Steph Breth
• 4 tablespoons chili powder
• 1 tablespoon paprika
• 1 tablespoon salt
• 1 teaspoon oregano
• 1 teaspoon black pepper
• 1 teaspoon garlic
• 1 teaspoon onion powder
• 2 tablespoons cumin
Combine all spices together thoroughly. Add desired amount to ground beef.
• 1 tablespoon paprika
• 1 tablespoon salt
• 1 teaspoon oregano
• 1 teaspoon black pepper
• 1 teaspoon garlic
• 1 teaspoon onion powder
• 2 tablespoons cumin
Combine all spices together thoroughly. Add desired amount to ground beef.
Bruschetta
Recipe submitted by Steph Breth
• 2 cups diced tomatoes
• 1/3 cup red onion
• 1/2 tablespoon balsamic vinegar
• 1/2 teaspoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup fresh basil
• 1 teaspoon garlic
• 1/4 cup Parmesan cheese, finely shredded
• 1 French baguette
Slice bread and lay on a cookie sheet. Drizzle or brush on olive oil lightly and toast for 8-10 minutes at 350 degrees. Combine tomatoes, onion, balsamic vinegar, salt, pepper, garlic, basil and Parmesan, and place over toasted bread. Serve immediately.
• 1/3 cup red onion
• 1/2 tablespoon balsamic vinegar
• 1/2 teaspoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup fresh basil
• 1 teaspoon garlic
• 1/4 cup Parmesan cheese, finely shredded
• 1 French baguette
Slice bread and lay on a cookie sheet. Drizzle or brush on olive oil lightly and toast for 8-10 minutes at 350 degrees. Combine tomatoes, onion, balsamic vinegar, salt, pepper, garlic, basil and Parmesan, and place over toasted bread. Serve immediately.
Bread dumplings
Recipe submitted by Steph Breth
• 1 loaf stale bread
• 2 eggs
• 1 cup milk
• 1/4 pound butter
• 1/2 small onion
• Flour
Combine bread, eggs and milk in a bowl and mix well. Stir in flour until the mixture can be rolled into 2-inch balls. Drop in boiling water and cook for 30 minutes. Brown butter and onion. Cut dumplings in half or quarters and stir in with the butter/onion mix and serve.
• 2 eggs
• 1 cup milk
• 1/4 pound butter
• 1/2 small onion
• Flour
Combine bread, eggs and milk in a bowl and mix well. Stir in flour until the mixture can be rolled into 2-inch balls. Drop in boiling water and cook for 30 minutes. Brown butter and onion. Cut dumplings in half or quarters and stir in with the butter/onion mix and serve.
Calico beans
Recipe submitted by Katie Shaw
• 1 pound hamburger
• 1/2 pound bacon, cut into pieces
• 1/2 cup ketchup
• 1 cup chopped onions
• 1/2 cup brown sugar
• 1-3 teaspoons mustard
• 1-6 teaspoons vinegar
• Salt, to taste
• 1 can Bush’s baked beans
• 1 can kidney beans
• 1 can lima beans
Preheat the oven to 350 degrees. Combine first eight ingredients, and sauté until the meat is brown. Drain grease. Pour into baking pan and bake uncovered for 40 minutes. Can also make in a slow cooker. When using a slow cooker, it is easy to make a double batch.
• 1/2 pound bacon, cut into pieces
• 1/2 cup ketchup
• 1 cup chopped onions
• 1/2 cup brown sugar
• 1-3 teaspoons mustard
• 1-6 teaspoons vinegar
• Salt, to taste
• 1 can Bush’s baked beans
• 1 can kidney beans
• 1 can lima beans
Preheat the oven to 350 degrees. Combine first eight ingredients, and sauté until the meat is brown. Drain grease. Pour into baking pan and bake uncovered for 40 minutes. Can also make in a slow cooker. When using a slow cooker, it is easy to make a double batch.
Meatloaf
Recipe submitted by Katie Shaw
• 1 1/2 pounds ground beef
• 1 cup breadcrumbs
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup milk
• 2 tablespoons Worcestershire sauce
• 8 ounces fresh mozzarella
Glaze
• 1 cup ketchup
• 1/4 cup brown sugar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon red wine vinegar
• 2 gloves garlic
• 1/8 teaspoon salt
Preheat the oven to 350 degrees. Lightly grease 9-by-13 pan with cooking spray. In a large mixing bowl, combine ground beef, breadcrumbs, basil, oregano, parsley, salt, pepper, milk and Worcestershire sauce. Mix until combined. Divide meat mixture in half, and place one half in the bottom of the prepared pan. Place mozzarella slices down the center, leaving space around the edges near the pan. Shape the remaining half on top of cheese. In a small mixing bowl, whisk together ketchup, brown sugar, Worcestershire sauce, vinegar, garlic and salt. Pour half of this mixture over the meatloaf, reserving the other half for later. Bake for 45 minutes, then pour remaining sauce over the loaf. Place back in oven and increase temperature to 400 degrees and bake for 15 minutes. Allow to cool for 5-10 minutes before serving.
• 1 cup breadcrumbs
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup milk
• 2 tablespoons Worcestershire sauce
• 8 ounces fresh mozzarella
Glaze
• 1 cup ketchup
• 1/4 cup brown sugar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon red wine vinegar
• 2 gloves garlic
• 1/8 teaspoon salt
Preheat the oven to 350 degrees. Lightly grease 9-by-13 pan with cooking spray. In a large mixing bowl, combine ground beef, breadcrumbs, basil, oregano, parsley, salt, pepper, milk and Worcestershire sauce. Mix until combined. Divide meat mixture in half, and place one half in the bottom of the prepared pan. Place mozzarella slices down the center, leaving space around the edges near the pan. Shape the remaining half on top of cheese. In a small mixing bowl, whisk together ketchup, brown sugar, Worcestershire sauce, vinegar, garlic and salt. Pour half of this mixture over the meatloaf, reserving the other half for later. Bake for 45 minutes, then pour remaining sauce over the loaf. Place back in oven and increase temperature to 400 degrees and bake for 15 minutes. Allow to cool for 5-10 minutes before serving.
California medley soup
Recipe submitted by Katie Shaw
• 2 bags of frozen California medley vegetables
• 1 cup water
• 1 chicken bouillon cube
• 1/2 teaspoon salt
• 1 1/2 cups milk
• 2 tablespoons corn starch
• 1/2 pound cubed cheese
In a large saucepan, combine all ingredients, except cheese, milk and cornstarch. Mix well. Cover and simmer for 15-20 minutes until vegetables are tender. In a separate dish, gradually add milk to cornstarch until blended well. Add mixture to veggies and cook until it starts to thicken. Add cheese and stir until melted.
• 1 cup water
• 1 chicken bouillon cube
• 1/2 teaspoon salt
• 1 1/2 cups milk
• 2 tablespoons corn starch
• 1/2 pound cubed cheese
In a large saucepan, combine all ingredients, except cheese, milk and cornstarch. Mix well. Cover and simmer for 15-20 minutes until vegetables are tender. In a separate dish, gradually add milk to cornstarch until blended well. Add mixture to veggies and cook until it starts to thicken. Add cheese and stir until melted.
Meatloaf
Recipe submitted by Ashley Heinen
• 2 eggs
• 1/2 cup bread crumbs
• 4 teaspoons milk
• 1 teaspoon onion powder
• 4 teaspoons parsley flakes
• 1/2 teaspoon salt
• 1/2 teaspoon Italian seasoning
• 2 pounds hamburger
• Dash of pepper
Brown hamburger and strain excess water/grease. Combine all ingredients. Put mixture into a greased 9-by-13 pan and bake at 350 degrees for 1 hour.
• 1/2 cup bread crumbs
• 4 teaspoons milk
• 1 teaspoon onion powder
• 4 teaspoons parsley flakes
• 1/2 teaspoon salt
• 1/2 teaspoon Italian seasoning
• 2 pounds hamburger
• Dash of pepper
Brown hamburger and strain excess water/grease. Combine all ingredients. Put mixture into a greased 9-by-13 pan and bake at 350 degrees for 1 hour.
Chicken alfredo bake
Recipe submitted by Leah Brix
• 16 ounces penne noodles, cooked
• 1.5 pounds cooked chicken breast (or leftover turkey)
• 1 onion
• 1 16-ounce bag spinach
• 2 jars alfredo sauce
• 1 teaspoon garlic powder
• 2 cups shredded mozzarella cheese
• Salt and pepper to taste
Cook noodles in boiling water until al dente. Pour a small amount of olive oil in large saucepan and sauté chopped onion until caramelized in olive oil. Add spinach and cook until wilted. Mix in all remaining ingredients in pan except cheese. Pour into a 9-by-13 pan and top with cheese. Bake at 350 degrees for 30-40 minutes.
• 1.5 pounds cooked chicken breast (or leftover turkey)
• 1 onion
• 1 16-ounce bag spinach
• 2 jars alfredo sauce
• 1 teaspoon garlic powder
• 2 cups shredded mozzarella cheese
• Salt and pepper to taste
Cook noodles in boiling water until al dente. Pour a small amount of olive oil in large saucepan and sauté chopped onion until caramelized in olive oil. Add spinach and cook until wilted. Mix in all remaining ingredients in pan except cheese. Pour into a 9-by-13 pan and top with cheese. Bake at 350 degrees for 30-40 minutes.
Sausage meatballs with sauce
Recipe submitted by Leah Brix
• 1 pound ground beef
• 1.5 pounds ground sausage
• 2 eggs
• 1 cup breadcrumbs
Sauce:
• 1 cup ketchup
• 2 tablespoons vinegar
• 2 tablespoons Dijon mustard
• 1/2 cup brown sugar
• 2 tablespoons soy sauce
• 1/2 cup water
Mix ground beef, sausage, eggs and breadcrumbs in large bowl. Shape into 1-inch balls and place on baking sheet. Bake at 375 degrees for 20-30 minutes. For the sauce, mix sauce ingredients in medium saucepan and bring to a low boil. Add meatballs to a slow cooker. Pour sauce over meatballs and heat on low for 2 hours.
• 1.5 pounds ground sausage
• 2 eggs
• 1 cup breadcrumbs
Sauce:
• 1 cup ketchup
• 2 tablespoons vinegar
• 2 tablespoons Dijon mustard
• 1/2 cup brown sugar
• 2 tablespoons soy sauce
• 1/2 cup water
Mix ground beef, sausage, eggs and breadcrumbs in large bowl. Shape into 1-inch balls and place on baking sheet. Bake at 375 degrees for 20-30 minutes. For the sauce, mix sauce ingredients in medium saucepan and bring to a low boil. Add meatballs to a slow cooker. Pour sauce over meatballs and heat on low for 2 hours.
Hobo hotdish
Recipe submitted by Samantha Middendorf
• 1 pound hamburger
• 1 1/2 cups sliced raw potatoes
• 1 1/2 cups sliced raw carrots
• 1/4 cup chopped onions
• 1/2 cup chopped celery
• 1 can cream of chicken soup
• 1/2 cup water
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
Crumble hamburger on bottom of greased casserole dish. Add salt and pepper. Layer potatoes, carrots, onions and celery. Combine water and soup and pour over the top. Bake at 350 degrees for 1.5 to 2 hours.
• 1 1/2 cups sliced raw potatoes
• 1 1/2 cups sliced raw carrots
• 1/4 cup chopped onions
• 1/2 cup chopped celery
• 1 can cream of chicken soup
• 1/2 cup water
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
Crumble hamburger on bottom of greased casserole dish. Add salt and pepper. Layer potatoes, carrots, onions and celery. Combine water and soup and pour over the top. Bake at 350 degrees for 1.5 to 2 hours.
Cheesy turkey sandwiches
Recipe submitted by Samantha Cofell
• Leftover turkey
• 1 box Velveeta cheese
• 2 cans cream of chicken, mushroom or celery
• Buns
Place shredded leftover turkey in crockpot on low or high, depending on how soon you want to eat. In a separate pan, melt the Velveeta cheese, cream of chicken/mushroom/celery soup. Once melted, pour over turkey in crockpot and stir well. Serve on buns of choice.
• 1 box Velveeta cheese
• 2 cans cream of chicken, mushroom or celery
• Buns
Place shredded leftover turkey in crockpot on low or high, depending on how soon you want to eat. In a separate pan, melt the Velveeta cheese, cream of chicken/mushroom/celery soup. Once melted, pour over turkey in crockpot and stir well. Serve on buns of choice.
Whole turkey
Recipe submitted by Samantha Cofell
• Butter
• Garlic salt
• Celery
• Onion
• Carrots
• Garlic
• Mayonnaise
• Salt
The day before you cook the turkey, melt 1 cup butter; add some garlic salt. Inject into thawed turkey. On the day of cooking, stuff with desired amount of celery, onion, carrots and garlic. Rub the outside of turkey with mayonnaise and sprinkle with salt. Cook as directed according to weight of bird.
• Garlic salt
• Celery
• Onion
• Carrots
• Garlic
• Mayonnaise
• Salt
The day before you cook the turkey, melt 1 cup butter; add some garlic salt. Inject into thawed turkey. On the day of cooking, stuff with desired amount of celery, onion, carrots and garlic. Rub the outside of turkey with mayonnaise and sprinkle with salt. Cook as directed according to weight of bird.
Turkey supreme
Recipe submitted by Elizabeth Golombiecki
• 1 6-pound turkey breast, cooked and shredded
• 2-2 1/2 cups chicken broth
• 1/2 large box Velveeta
• 4 ounces cream cheese
• 1 stick butter
Melt broth, Velveeta, cream cheese and butter together in saucepan. Pour onto shredded turkey breast and mix. Serve warm.
• 2-2 1/2 cups chicken broth
• 1/2 large box Velveeta
• 4 ounces cream cheese
• 1 stick butter
Melt broth, Velveeta, cream cheese and butter together in saucepan. Pour onto shredded turkey breast and mix. Serve warm.
Minnesota white chili
Recipe submitted by Elizabeth Golombiecki
• 1 cup chopped onion
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1 pound ground turkey
• 6 cups water
• 2 tablespoons chicken bouillon
• 1 green pepper, diced
• 1 can corn
• 1 can great northern beans
• 2 cups cooked wild rice
Brown turkey with onion and pepper. Add remaining ingredients and simmer for 30 minutes.
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1 pound ground turkey
• 6 cups water
• 2 tablespoons chicken bouillon
• 1 green pepper, diced
• 1 can corn
• 1 can great northern beans
• 2 cups cooked wild rice
Brown turkey with onion and pepper. Add remaining ingredients and simmer for 30 minutes.
Wild rice hotdish
Recipe submitted by Elizabeth Golombiecki
• 1 pound hamburger
• 1 pound sausage
• 1/2 an onion
• 3 stalks celery
• 1 can cream of mushroom soup
• 1 cup sour cream
• 1 cup milk
• 3 tablespoons soy sauce
• 1 can mushrooms
• 1 pound wild rice, cooked
In saucepan, boil water and add wild rice; cook for 50 minutes or until tender. In large saucepan, brown hamburger, sausage, onion and celery. Pour into 9-by-13 pan and add in cream of mushroom soup, sour cream, milk, soy sauce, mushrooms and cooked wild rice. Stir everything together and bake at 350 degrees for 45 minutes.
• 1 pound sausage
• 1/2 an onion
• 3 stalks celery
• 1 can cream of mushroom soup
• 1 cup sour cream
• 1 cup milk
• 3 tablespoons soy sauce
• 1 can mushrooms
• 1 pound wild rice, cooked
In saucepan, boil water and add wild rice; cook for 50 minutes or until tender. In large saucepan, brown hamburger, sausage, onion and celery. Pour into 9-by-13 pan and add in cream of mushroom soup, sour cream, milk, soy sauce, mushrooms and cooked wild rice. Stir everything together and bake at 350 degrees for 45 minutes.
Chicken wild rice soup
Recipe submitted by Tammy Breth
• 1 whole chicken
• 1 small onion
• 5 carrots
• 3 celery stalks
• 3 tablespoons chicken bullion
• 2 cups uncooked wild rice
• 2 pints half-and-half
Cook chicken in boiling water in large pot. Remove from pot and shred chicken; set aside. Cut up and cook vegetables in broth. Prepare the rice in a separate pot with boiling water. Cook until tender; then add to vegetables. Add shredded chicken back to broth along with wild rice and half-and-half. Cook until heated through. If desired, mix 2 tablespoons cornstarch with 1/2 cup water in separate bowl and whisk into soup to make it thicker.
• 1 small onion
• 5 carrots
• 3 celery stalks
• 3 tablespoons chicken bullion
• 2 cups uncooked wild rice
• 2 pints half-and-half
Cook chicken in boiling water in large pot. Remove from pot and shred chicken; set aside. Cut up and cook vegetables in broth. Prepare the rice in a separate pot with boiling water. Cook until tender; then add to vegetables. Add shredded chicken back to broth along with wild rice and half-and-half. Cook until heated through. If desired, mix 2 tablespoons cornstarch with 1/2 cup water in separate bowl and whisk into soup to make it thicker.
Meat loaf
Recipe submitted by Tammy Breth
• 2 cups soda crackers
• 1 1/2 pounds ground beef
• 1 egg
• 1 teaspoon salt
• 1/2 cup chopped onion
• 1 small can tomato soup
• 3 tablespoons brown sugar
• 1/2 teaspoon pepper
Preheat oven to 350 degrees. Mix all ingredients well and place in 9-by-13 cake pan. Bake for 1 hour covered; then put 1 cup ketchup and 1/2 cup brown sugar mixed together over the top of the meat loaf. Leave uncovered and bake for another 15 minutes.
• 1 1/2 pounds ground beef
• 1 egg
• 1 teaspoon salt
• 1/2 cup chopped onion
• 1 small can tomato soup
• 3 tablespoons brown sugar
• 1/2 teaspoon pepper
Preheat oven to 350 degrees. Mix all ingredients well and place in 9-by-13 cake pan. Bake for 1 hour covered; then put 1 cup ketchup and 1/2 cup brown sugar mixed together over the top of the meat loaf. Leave uncovered and bake for another 15 minutes.
Ravioli lasagna
Recipe submitted by Deb Lahr
• 1 pound ground beef
• 1 jar spaghetti sauce
• 1 package frozen sausage or cheese ravioli
• 1 1/2 cup shredded mozzarella cheese
In a large skillet, cook ground beef over medium heat until no longer pink. In a greased 2 1/2-quart baking dish, layer one-third of the spaghetti sauce, half the ravioli, half the beef and half the cheese; repeat layers. Top with remaining sauce and cheese. Cover and bake at 400 degrees for 40 to 45 minutes.
• 1 jar spaghetti sauce
• 1 package frozen sausage or cheese ravioli
• 1 1/2 cup shredded mozzarella cheese
In a large skillet, cook ground beef over medium heat until no longer pink. In a greased 2 1/2-quart baking dish, layer one-third of the spaghetti sauce, half the ravioli, half the beef and half the cheese; repeat layers. Top with remaining sauce and cheese. Cover and bake at 400 degrees for 40 to 45 minutes.
Loaded potato soup
Recipe submitted by Deb Lahr
• 4 medium to large potatoes
• 2 teaspoons olive oil
• 1/2 cup onion, chopped
• 1 1/4 cup chicken broth
• 3 tablespoons flour
• 2 cups milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 cooked bacon slices, crumbled
Cook potatoes in microwave. Sauté onions in olive oil. Add chicken broth. Combine flour, 1/2 cup milk. Add to onion, chicken broth and rest of milk. Bring to a boil, stirring often. Remove from heat and stir in salt and pepper. Mash the potatoes in a separate bowl and then add to soup. Top with bacon bits and shredded cheese.
• 2 teaspoons olive oil
• 1/2 cup onion, chopped
• 1 1/4 cup chicken broth
• 3 tablespoons flour
• 2 cups milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 cooked bacon slices, crumbled
Cook potatoes in microwave. Sauté onions in olive oil. Add chicken broth. Combine flour, 1/2 cup milk. Add to onion, chicken broth and rest of milk. Bring to a boil, stirring often. Remove from heat and stir in salt and pepper. Mash the potatoes in a separate bowl and then add to soup. Top with bacon bits and shredded cheese.
Loaded chicken tater tot hotdish
Recipe submitted by Deb Lahr
• 3 cups chicken
• 16 ounces sour cream
• 1 can cream of chicken soup
• 1 1-ounce package of ranch dressing mix
• 1 package bacon
• 2 cups shredded cheddar cheese
• 2 pounds frozen tater tots
Cook bacon with your preferred method and chop into small pieces. Cook chicken with your preferred method and chop into pieces. Preheat oven to 350 degrees. Lightly spray a 9-by-13 pan with cooking spray. Set aside. In a large bowl, mix together chicken, sour cream, soup, ranch mix, bacon and cheese. Fold in frozen tater tots. Spoon mixture into prepared pan. Bake for 40 to 45 minutes.
• 16 ounces sour cream
• 1 can cream of chicken soup
• 1 1-ounce package of ranch dressing mix
• 1 package bacon
• 2 cups shredded cheddar cheese
• 2 pounds frozen tater tots
Cook bacon with your preferred method and chop into small pieces. Cook chicken with your preferred method and chop into pieces. Preheat oven to 350 degrees. Lightly spray a 9-by-13 pan with cooking spray. Set aside. In a large bowl, mix together chicken, sour cream, soup, ranch mix, bacon and cheese. Fold in frozen tater tots. Spoon mixture into prepared pan. Bake for 40 to 45 minutes.
Angel spaghetti
Recipe submitted by Sherry Bertram
• 3 pounds boneless, skinless chicken breast
• 1/4 cup butter
• 4 ounces cream cheese with chives
• 1 can golden cream of mushroom soup
• 1 package dry Italian dressing mix
Mix together and place in slow cooker on low for 6-8 hours, or bake at 350 degrees for 1 1/2 hours. Serve over pasta of your choice.
• 1/4 cup butter
• 4 ounces cream cheese with chives
• 1 can golden cream of mushroom soup
• 1 package dry Italian dressing mix
Mix together and place in slow cooker on low for 6-8 hours, or bake at 350 degrees for 1 1/2 hours. Serve over pasta of your choice.
Farmers Hotdish
Recipe submitted by Carrie Bailey
• 3 cups frozen shredded hashbrown potatoes
• 3/4 cup shredded Monterey Jack cheese
• 1 cup cubed, fully- cooked ham
• 1/4 cup chopped green onion
• 4 large eggs
• 1 can evaporated milk
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
Place potatoes in 8-inch baking dish. Sprinkle with cheese, ham and onions. Whisk eggs, milk, pepper and salt. Pour over ham and potatoes in baking dish. Cover and refrigerate for several hours or overnight.
Remove from refrigerator 30 minutes prior to baking. Preheat oven to 350 degrees and bake uncovered for 55 to 60 minutes or until a knife inserted in the center comes out clean.
• 3/4 cup shredded Monterey Jack cheese
• 1 cup cubed, fully- cooked ham
• 1/4 cup chopped green onion
• 4 large eggs
• 1 can evaporated milk
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
Place potatoes in 8-inch baking dish. Sprinkle with cheese, ham and onions. Whisk eggs, milk, pepper and salt. Pour over ham and potatoes in baking dish. Cover and refrigerate for several hours or overnight.
Remove from refrigerator 30 minutes prior to baking. Preheat oven to 350 degrees and bake uncovered for 55 to 60 minutes or until a knife inserted in the center comes out clean.
Ravioli Lasagna
Recipe submitted by Carrie Bailey
• 1 pound ground beef
• 1 jar spaghetti sauce
• 1 package frozen sausage or cheese ravioli
• 1/2 cup shredded mozzarella cheese
In a large skillet, cook ground beef over medium heat until no longer pink; drain. In a greased 2 1/2 quart baking dish, layer a third of the spaghetti sauce, half of the ravioli and beef, and 1/2 cup cheese; repeat. Top with remaining sauce and cheese. Cover and bake at 400 degrees for 40 to 45 minutes.
• 1 jar spaghetti sauce
• 1 package frozen sausage or cheese ravioli
• 1/2 cup shredded mozzarella cheese
In a large skillet, cook ground beef over medium heat until no longer pink; drain. In a greased 2 1/2 quart baking dish, layer a third of the spaghetti sauce, half of the ravioli and beef, and 1/2 cup cheese; repeat. Top with remaining sauce and cheese. Cover and bake at 400 degrees for 40 to 45 minutes.
Cajun Shrimp
Recipe submitted by Carrie Bailey
• 2 garlic cloves, minced
• 3 tablespoons butter
• 1/2 cup beef broth
• 1 teaspoon pepper
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon thyme
• 1/2 teaspoon rosemary
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon oregano
• 1 pound uncooked large shrimp
In large skillet, saute garlic in butter for 1 minute. Add the broth and seasonings. Bring to a boil. Reduce heat to medium. Add shrimp; cook and stir for 3 to 4 minutes or until shrimp turns pink.
• 3 tablespoons butter
• 1/2 cup beef broth
• 1 teaspoon pepper
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon thyme
• 1/2 teaspoon rosemary
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon oregano
• 1 pound uncooked large shrimp
In large skillet, saute garlic in butter for 1 minute. Add the broth and seasonings. Bring to a boil. Reduce heat to medium. Add shrimp; cook and stir for 3 to 4 minutes or until shrimp turns pink.
Biscuits and gravy
Recipe submitted by Carrie Bailey
• 1 pound breakfast sausage
• 1/3 cup flour
• 3 to 4 cups whole milk
• 1/2 teaspoon seasoned salt
• 2 teaspoons ground black pepper
• Biscuits, warmed for serving
Brown the sausage over medium-high heat in large skillet until no longer pink. Reduce heat to medium low. Sprinkle flour and stir so that the sausage soaks it all up; then add more, little by little. Stir and cook it for another minute, then pour in milk, stirring constantly.
Cook the gravy, stirring frequently until it thickens, about 10 minutes. Sprinkle in the seasoned salt and pepper and continue cooking until thick. If it gets too thick, just add more milk.
Spoon the sausage gravy over warm biscuits and serve immediately.
• 1/3 cup flour
• 3 to 4 cups whole milk
• 1/2 teaspoon seasoned salt
• 2 teaspoons ground black pepper
• Biscuits, warmed for serving
Brown the sausage over medium-high heat in large skillet until no longer pink. Reduce heat to medium low. Sprinkle flour and stir so that the sausage soaks it all up; then add more, little by little. Stir and cook it for another minute, then pour in milk, stirring constantly.
Cook the gravy, stirring frequently until it thickens, about 10 minutes. Sprinkle in the seasoned salt and pepper and continue cooking until thick. If it gets too thick, just add more milk.
Spoon the sausage gravy over warm biscuits and serve immediately.
Apricot Chicken
Recipe submitted by Shirley Hulinsky
• 1-8 oz bottle of Russian or Catalina dressing
• 1-8 oz jar of apricot preserves
• 1 pkg dehydrated onion soup mix
• 6 to 8 boneless chicken breasts
Preheat oven to 300 degrees. Mix dressing, apricot preserves and soup mix together. Place chicken breasts in 8 by 11 baking dish. Pour dressing mixture over chicken and bake for 1 1/2 hours. Serve over rice
• 1-8 oz jar of apricot preserves
• 1 pkg dehydrated onion soup mix
• 6 to 8 boneless chicken breasts
Preheat oven to 300 degrees. Mix dressing, apricot preserves and soup mix together. Place chicken breasts in 8 by 11 baking dish. Pour dressing mixture over chicken and bake for 1 1/2 hours. Serve over rice
Chow Mein Hot Dish
Recipe submitted by Stacey Herickhoff
• 1 pound hamburger
• 1 can cream of chicken soup
• 1 can chicken rice soup
• 1 package chow mein noodles
• 1/2 onion
• Celery
Brown the hamburger. Combine cream of chicken soup, chicken rice soup, chow mein noodles, celery, onion and hamburger into casserole dish. Cover with chow mein noodles. Bake at 350 degrees for 30 minutes.
• 1 can cream of chicken soup
• 1 can chicken rice soup
• 1 package chow mein noodles
• 1/2 onion
• Celery
Brown the hamburger. Combine cream of chicken soup, chicken rice soup, chow mein noodles, celery, onion and hamburger into casserole dish. Cover with chow mein noodles. Bake at 350 degrees for 30 minutes.
Layer Hot Dish
Recipe submitted by Stacey Herickhoff
• 1 pound hamburger
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• Sliced carrots
• Sliced celery
• Sliced potatoes
• Chopped onion
Brown the hamburger and set aside. Layer potatoes, carrots, celery, onion and hamburger in order in the casserole dish. Cover hamburger with the cream of mushroom soup and cream of chicken soup. Bake for 90 minutes.
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• Sliced carrots
• Sliced celery
• Sliced potatoes
• Chopped onion
Brown the hamburger and set aside. Layer potatoes, carrots, celery, onion and hamburger in order in the casserole dish. Cover hamburger with the cream of mushroom soup and cream of chicken soup. Bake for 90 minutes.
Meatloaf
Recipe submitted by Stacey Herickhoff
• 1 pound hamburger
• 2 eggs
• 1/2 cup milk
• 3/4 cup Italian breadcrumbs
• 1/2 chopped onion
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 tablespoons parsley
• 2 tablespoons Balsalmic vinegar
Mix together hamburger, eggs, milk, breadcrumbs, Worcestershire, onion, salt, pepper and parsley. Form into loaf. Bake uncovered in oven at 350 degrees for 55 minutes.
• 2 eggs
• 1/2 cup milk
• 3/4 cup Italian breadcrumbs
• 1/2 chopped onion
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 tablespoons parsley
• 2 tablespoons Balsalmic vinegar
Mix together hamburger, eggs, milk, breadcrumbs, Worcestershire, onion, salt, pepper and parsley. Form into loaf. Bake uncovered in oven at 350 degrees for 55 minutes.
Lasagna
Recipe submitted by Stacey Herickhoff
• 1 pound hamburger
• 2 – 15-ounce containers tomato sauce
• 1/2 an onion
• 1 teaspoon garlic powder
• 1/2 teaspoon oregano
• 9 lasagna noodles
• Mozzarella cheese
• American cheese
Brown the hamburger. Mix together the tomato sauce, onion, garlic powder, oregano and meat. Simmer sauce for 20 minutes. Layer three noodles, sauce and mozzarella and American cheeses. Repeat, layering again. Bake at 350 degrees for 30 minutes.
• 2 – 15-ounce containers tomato sauce
• 1/2 an onion
• 1 teaspoon garlic powder
• 1/2 teaspoon oregano
• 9 lasagna noodles
• Mozzarella cheese
• American cheese
Brown the hamburger. Mix together the tomato sauce, onion, garlic powder, oregano and meat. Simmer sauce for 20 minutes. Layer three noodles, sauce and mozzarella and American cheeses. Repeat, layering again. Bake at 350 degrees for 30 minutes.
Scalloped Potatoes
Recipe submitted by Stacey Herickhoff
• 1/3 cup chopped onion
• 5 tablespoons flour
• 1/2 teaspoon pepper
• 6 cups potatoes
• 5 tablespoons butter
• 1 1/4 teaspoon salt
• 5 cups milk
• Sliced brats or sausage
Sauté onion in butter; then stir in flour, salt and pepper. Slowly add milk. Bring to a boil and stir until sauce has thickened. Place half of the potatoes into a casserole dish. Place sliced sausage or brats over potatoes; pour sauce over top. Repeat with the remaining potatoes, sausage and sauce. Bake uncovered at 350 degrees for 90 minutes.
• 5 tablespoons flour
• 1/2 teaspoon pepper
• 6 cups potatoes
• 5 tablespoons butter
• 1 1/4 teaspoon salt
• 5 cups milk
• Sliced brats or sausage
Sauté onion in butter; then stir in flour, salt and pepper. Slowly add milk. Bring to a boil and stir until sauce has thickened. Place half of the potatoes into a casserole dish. Place sliced sausage or brats over potatoes; pour sauce over top. Repeat with the remaining potatoes, sausage and sauce. Bake uncovered at 350 degrees for 90 minutes.
Luckyland Elk Stew
Recipe submitted by the Luedtke family of Luckyland Elk
• Approx. 2 lbs. elk cubed
• 3 Tbsp. Bacon fat
• 5 cups hot water
• 1 tsp lemon juice
• 1 tsp Worcestershire sauce
• 1 clove of garlic
• 1 bay leaf
• 1 Tbsp. salt
• 1/2 tsp pepper
• 1/2 tsp paprika
• Dash of allspice
• 6 carrots sliced
• 1 large onion
• 4 cups potatoes diced
• 2 TBSP beef better than bouillon or beef
bouillon powder or cubes
• Thickening (flour and water)
Cut the elk in cubes and chop the onion to desired size. Brown both of those in the bacon fat in a pan. While that browns, put the water, lemon juice, Worcestershire sauce, garlic bay leave, salt, pepper, paprika and allspice in a crock pot. When the meat is brown on the outside put meat onions, and any juice left in the pan into the crockpot. Simmer for 2 hours. Add the carrots and onions and cook until the vegetables are done. Pour the liquid out of the crock pot into a pan. Add 2 tbsp. beef better than bouillon into the sauce. Bring to a simmer and add thickening to make a gravy. The way I make thickening is to put flour and milk into a jar or something with a lid and shake it to make a very thick liquid. Pour the gravy back into the crockpot and serve.
***You can adjust the amount of potatoes and carrots to your liking, and add celery if you like
• 3 Tbsp. Bacon fat
• 5 cups hot water
• 1 tsp lemon juice
• 1 tsp Worcestershire sauce
• 1 clove of garlic
• 1 bay leaf
• 1 Tbsp. salt
• 1/2 tsp pepper
• 1/2 tsp paprika
• Dash of allspice
• 6 carrots sliced
• 1 large onion
• 4 cups potatoes diced
• 2 TBSP beef better than bouillon or beef
bouillon powder or cubes
• Thickening (flour and water)
Cut the elk in cubes and chop the onion to desired size. Brown both of those in the bacon fat in a pan. While that browns, put the water, lemon juice, Worcestershire sauce, garlic bay leave, salt, pepper, paprika and allspice in a crock pot. When the meat is brown on the outside put meat onions, and any juice left in the pan into the crockpot. Simmer for 2 hours. Add the carrots and onions and cook until the vegetables are done. Pour the liquid out of the crock pot into a pan. Add 2 tbsp. beef better than bouillon into the sauce. Bring to a simmer and add thickening to make a gravy. The way I make thickening is to put flour and milk into a jar or something with a lid and shake it to make a very thick liquid. Pour the gravy back into the crockpot and serve.
***You can adjust the amount of potatoes and carrots to your liking, and add celery if you like
Elk Burger Stroganoff
Recipe submitted by the Luedtke family of Luckyland Elk
• 1lb elk burger
• 1 can cream of mushroom soup
• 1 medium onion finely chopped
• 2 tsp. beef flavored better than bouillon or
2 cubes beef bouillon crushed
• 1/2 cup milk
• Canned mushrooms (optional)
• 1 cup sour cream
• Bag of Egg Noodles
• Salt & Pepper to taste
Brown burger with onions until cooked through. Add cream of mushroom soup, bouillon, and milk and simmer until all bouillon is dissolved and everything is heated through. Add sour cream and mushrooms (if desired) and salt and pepper to taste. Serve over cooked egg noodles. Very easy and kids love it!.
• 1 can cream of mushroom soup
• 1 medium onion finely chopped
• 2 tsp. beef flavored better than bouillon or
2 cubes beef bouillon crushed
• 1/2 cup milk
• Canned mushrooms (optional)
• 1 cup sour cream
• Bag of Egg Noodles
• Salt & Pepper to taste
Brown burger with onions until cooked through. Add cream of mushroom soup, bouillon, and milk and simmer until all bouillon is dissolved and everything is heated through. Add sour cream and mushrooms (if desired) and salt and pepper to taste. Serve over cooked egg noodles. Very easy and kids love it!.