GROUND BEEF CASSEROLE

2 Cups Corkscrew Macaroni (Rotini)

1 Can cream of mushroom soup

3/4 C Shredded Cheddar Cheese

3/4 tsp Seasoned Salt

1 lb Ground chuck
1 can (14 oz) whole or diced tomatoes

3/4 C Geen pepper

1 Can french fried onions

Cook pasta as directed, rince and drain. Brown beef, drain fat. Combine all


ingredients except french fried onions. Pour into greased 2 quart casserole.


Cover and bake at 350 for thirty minutes. Uncover, top with french fried


onions, and bake five minutes longer

USES FOR LEFTOVER MEAT LOAF AND TOMATO GRAVY

Most time when I make meatloaf I have some of it leftover. Now there is nothing no better than a cold meatloaf sandwich on sandwich bread with mustard on it.Or on a hamburger bun. But another good thing to do with meatloaf is slice up some potatoes, some onions and green peppers and fry in a skillet and add meatloaf to it that has been crumbled up. Try it it is good. You can also make a tomato gravy and some good hot biscuits and put a piece of the meatloaf on the biscuit and then put some tomato gravy over this. Not tomato soup. Tomato gravey and biscuits is really good and here in the moutains it is a common thing to eat. Tomatos are good fixed with maccorni which has been cooked and drained and a large can of tomtoes has been added to this with which ever you like to add , some salt or sugar. Me I love them with salt and pepper instead of the sugar.You can also do this with just cooking the maccorni and draining and adding tomato juice to this. It is also a common side dish in these parts.

EASY PASTA SALAD

EASY PASTA SALAD


1 Package (16 oz.) spiral pasta, cooked and drained

2 Cups halved cherry tomatoes

4 oz. Monterey jack cheese, cubed

1 Cup  red bell pepper, chopped

1/2 Cup  green bell pepper, chopped

1 Can sliced black olives, drained



Dressing:

2/3 Cup  vegetable oil

1/3 Cup  red wine vinegar

3 Teaspoon  dried basil

1 Garlic clove, minced or 1 teaspoon minced garlic

1 1/2 Teaspoons salt

1Teaspoon sugar

1 Teaspoon  onion powder



Cook pasta according to package directions; drain and rinse with cold water. Place in a salad bowl, add tomatoes, cheese, peppers and olives. In a blender  or in a glass jar with lid on,  combine dressing ingredients and mix until blended. Pour over pasta mixture and toss to coat. Refrigerate until serving. Don't put the dressing on
until almost ready to serve as it makes it two watery.

BERRY AND ICE CREAM JELLO

BERRY AND ICE CREAM JELLO


1 Package  (3 oz.) raspberry gelatin

1 Package (3 oz.) strawberry gelatin

1Cup boiling water

1 Cup vanilla ice cream, softened

3/4 Cup strawberries, chopped

1/4 Cup. pecans, chopped

Make raspberry gelatin according to the directions on package. Ref. until set. Then dissolve the strawberry
gelatin in boilin water.  Let cool until this is syrupy. Then add the ice cream and beat until blended. Ref. until
almost set. Fold in the strawberries and pecans. Ref. until fully set. Return strawberry mixture to the mixing bowl and
wisk for 3-4 minutes on high until light and fluffy. By hand, mix raspberry gelatin into the strawberry mixture
until it is in small chunks, Ref. until this sets. If using frozen strawberrys make sure to get the juice out of them or it wil cause it to be to runny.

SESAME CHICKEN

SESAME CHICKEN

1 Cup Flour

2/3 Cup .Toasted sesame seeds, divided

1 Tsp .Black pepper

1Tsp. Chinese five-spice powder

1 1/2 Tsp. Cayenee pepper

1 Package chicken breast strips, cut into chunks

8Tbsp.  teriyaki sauce

6 Tbsp. honey

Oil for frying






In a large ziplock bag, combine the flour, 1/3 cup sesame seeds, the black pepper and the red pepper
and the chinese Spice. Put the chicken in the bag and shake it to coat it good.
Heat oil in large skillet or wok over medium-high heat. Place chicken into skillet and brown on both sides, about 5 minutes per side. Remove the chicken from the skillet and pour off the oil. Turn the heat down to low and put the chicken back in the skillet. Mix the teriyaki sauce, the honey and the 1/3..cup sesame seeds.
Put in the skillet and stir until the sauce thickens.Can use stir-fryed  vegs. in with this or cut up onions and green peppers. Serve over rice.



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PARMESAN ORZO

PARMESAN ORZO
1 Cup of uncooked orzo
1 -14.5 oz can of chicken broth
1 Tblespoon butter
1 Tablespoon dried parsley
1/2 cup Parmesan cheese


Melt butter in a pan over medium heat. Then add the orzo and stir for 2-4 minutes
Until it is lightly toasted.Then add the broth and let boil for 2 minutes. Cover and let
Cook on low for around 15 minutes.The broth will absorb into the orzo and  it
Will get soft. Then add the parsley and cheese and stir it. Good with any type of
Baked chicken.

BROCCOLI CHICKEN ALFREDO

BROCCOLI CHICKEN ALFREDO
8 oz. pasta, cooked and drained
2 Tablespoons butter or marg.
1/2 cup Parmesan cheese
1/2 cup mozzarella cheese
2 cups fresh or frozen broccoli florets
1 small can of  cut mushrooms, drained
,1 1/2 cups cooked chicken shredded or diced
1 jar alfredo sauce
2 Tablespoons minced garlic

Spray the bottom of a medium  baking dish or 2 small ones.
Put a layer of the alfredo on the bottom of this.
Mix all of the other ingrs. until combined and
Put over the alfredo sauce. On top of this put
The cheeses and then slice the butter and put
On top of the cheeses and let bake for 20 minutes
On 350
Until bubbly.