ITALIAN SAUSAGE BURGERS

1 Lb. Ground Sirloin or Chuck
8oz. Italian Turkey Sausage or regular Italian Sausage
1 Teaspoon Dried Oregano
1 Teaspoon Dried Basil
1/2 Teaspoon Salt
1/2 Teaspoon Garlic Powder
Mozzarella Cheese, Thinly Sliced
6 Large Bread Rolls or Hamb. Buns
1 Cup Marinara Sauce

Prepare your grill or spray your skillet. Remove the castings from the sausage by doing so with a knife. Peel the castings off and crumble the sausage into a medium bowl. Next add the hamburger. Sprinkle the oregano, salt and basil and garlic over the meat. Gently toss this together lightly until it is combined. Make this out into 6 paddies about 1/2 inch thick. Put on grill or in skillet and if grilling do so for about 5 minutes and then flip them over for another 3 to 4 minutes or until done. If in skillet let cook until no long red or until done. Put the cheese on the patties and grill another 1 to 2 minutes or until melted. Put the buns on the grill and let them toast about 1 minute. Spread marinara sauce on the bottom half of the bun. Then put the meat on this and put a spoonful of the sauce on top of the meat. Very good.

CROCK-POT PORK CHOPS AND POTATOES

6 Boneless Pork Chops
5 Potatoes, cut into 1/8's. or more to your liking
1Large Onion, Chopped
8 oz. Velvetta, cubed
1 Can Condensed Cream of Mushroom Soup
1/4 Cup Sour Cream
1/2 Teaspoon Black Pepper
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Cumin

Place the washed potatoes and onion in the bottom of a sprayed crock-pot. In a bowl microwave the cheese and the milk until the cheese is melted and is smooth. Stir in the soup, sour cream, pepper and garlic powder and cumin. Pour half of the cheese mixture over the potatoes in the crock-pot. Place the pork chops on top and then pour the rest of the cheese mixture over the chops. Cook on low for 7 to 9 hours or on high for 3 to 4 hours or until the chops are tender.

FRUIT DIP

This is so good. We serve it at our baby showers and bridal showers. Better to make a double batch as this sure don't last long.


2 (8)oz. Cream Cheese, softened
2 (7)oz. Jars Marshmallow Cream
1 (8)oz. Cool WHip

In a medium bowl, beat the softened cream cheese until smooth and creamy. Add the marshmallow cream and mix until blended. Stir in the Cool Whip with a spoon. Chill until ready to serve. Can use this with strawberries, apples, bananas, grapes, melon, pineapples. Can use about any fruit. Put the fruit on a tray and have the dip in the center of the tray. Use Parsley to go around the outer edges of the tray for garnish. Does not last long.

PARTY POTATO BALLS

2 Cups Cooked Mashed Potatoes
2 Cups Chopped Cooked Ham, finely chopped
1Cup Shredded Monzeralla Cheese
1/2 Cup Mayo
2 Large Eggs, beaten
1/4 Cup Onion, finely chopped
1 Teaspoon Mustard
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
31/2 Cups Crushed Cornflakes

In a large mixing bowl combine all the ings. except the cornflakes. Mix well and shape into 1-inch balls. Roll each ball in the crushed cornflakes. Then put on a sprayed cookie sheet and bake on 350 for 30 minutes. Watch and do not let scorch.

TOMATO DIP

3/4 Cup Sour Cream
3/4 Cup Mayonnaise
1 Cup Shredded Cheddar Cheese
1 Cup Chopped Seeded Tomatoes
6 Bacon Strips, Cooked and Crumbeld


In a large bowl, combine the sour cream, mayo, cheddar cheese, tomatoes and bacon. Mix well. Sprinkle some crumbled bacon on top and some chopped tomatoes for garnish. Cover and ref. until ready to serve.

CROCK-POT GREEN BEANS

4 Cans Cut Green Beans  or French Style Green Beans
1/2 Cup Chopped Onion
4 Beef Bouillon or Chicken Cubes
1/2 Teaspoon Black Pepper
1/2 Teaspoon Garlic
1/4 Stick Blue Bonnet Marg.
4-5 Slices Bacon, cut in small pieces

Pour 3 cans of DRAINED green beans in your crock-pot. Next add the 1 can of undrained beans. Add the onion, bouillon cubes, pepper, garlic powder and the bacon. Stir good. Put lid on and let cook on low for 4 or 5 hours.
This is also real good with french style green beans. I use the chicken cubes for them with the rest of the ings. except I leave out the onion. Can add a little more garlic also.

CROCK-POT SWISS STEAK AND MUSHROOMS

2 Pounds Of Round Steak, cut into small pieces
1 Medium Onion, sliced
1 (4)oz. Can Mushrooms, drained
1 (15)oz. Can Tomato Sauce
1 medium onion, sliced
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
1/2 Teaspoon Garlic Powder

Place half the round steak in the bottom of a sprayed crockpot. Put the half the onion and half of the mushrooms on top of the steak. In a small bowl, combine the tomato sauce, salt and pepper and garlic powder. Pour half the mixture over the onions and mushrooms. Place the remaining round steak on top of the onions and mushrooms. Pour the remaining sauce over this. Cook on low for 6 to 7 hours or on high for 4 hours or until done. Take the lid off and put on high and let the sauce thicken.