QUICK AND EASY GOULASH

1 Box of Elbow Macaroni
1Lb. Ground Chuck
1 Jar Spaghetti Sauce
1 Cup Frozen or Canned Corn
1 Bag of Shredded Mozzarella or Italian Cheese


Cook and drain the macaroni. Fry the ground chuck and drain off the fat. Leave in the skillet. In the skillet that you fried the ground chuck add the spaghetti sauce and frozen or canned corn(drained).  Add the macaroni. Let simmer. Serve with the cheese sprinkled over the top. Can be put in a crockpot and cook for 3 hours or until done.

MEATLOAF BURGERS

1lb. ground chuck
1/4 Medium Onion, grated or chopped fine
1/4 Cup Fresh Parsley, chopped or 2 Tablespoons dried
1/2 Cup Plain Breadcrumbs
1/4 Cup grated Parmesan Cheese
1 Large Egg, lightly beaten
3 Tablespoons Ketchup
11/2 Teaspoons Dijon Mustard
11/2 Teaspoons Worcestershire Sauce
Salt and Pepper
Hamburger Buns

Preheat the oven to 350. Spray a baking dish and set aside. In a medium bowl mix all ings. Mix until they are just combined. Do not overmix. Divide the mixute into 4 portions. Form each portion into a 4 inch patty. Place in baking dish and bake for 15 minutes flipping them over once. Put alium. foil over top of the dish. Bake until done and put on hamburger buns with lettuce, onion and mayo or can add a slice of cheese also.

ENGLISH PEA AND ASPARAGUS CASSEROLE

1 Can English Peas, drained
1 Can Asparagus, drained
2 Boiled Eggs, chopped
1 Sleeve of Ritz Crackers
2 Tablespoon marg., melted
1 Can of Cream of Mushroom Soup
1 Jar of Pimientos, drained
1 Medium Onion, chopped
1/2 Cup Chopped Celery

In a medium mixing bowl combine all ings. except Ritz crackers. Spray a casserole dish and put in the ings. In a small bowl  melt the marg.and put the ritz crackers in it and then  spread evenly over top of dish and bake for 30 minutes on 350.

PEA AND PIMENTO CASSEROLE

1 Bag (20)oz. English Peas, thawed and drained
8 oz. Can Water Chestnuts, chopped and drained, can leave out
1 Jar Diced Pimentos, drained
1 Cup Chopped Celery
1 Cup Chopped Onion
1/2 Cup Dry Bread Crumbs
1 Can of Cream of Mushroom Soup
2 Tablespoons Marg. melted

In a medium mixing bowl combine all ings. except the butter and breadcrumbs. Spoon mixture into a lightly sprayed baking dish. Melt butter and stir in the bread crumbs. Sprinkle over top of casserole and bake at 350 for 25-30 minutes or until lightly browned.

SALAMI TRIANGLES

1(3)oz. Cream cheese
1 Tablespoon Horseradish
2 Teaspoons Grated Onion
1/4 Teaspoon Tabasco Sauce
1/8 Teaspoon Cayenne Pepper
1/2 Lb. Thinly Sliced Genoa Salami

Blend all ings. together except the salami. Spread mixture on salami slices and stack 5 slices high. Ref. stack until they are firm. When ready to serve, cut each stack into 6 wedges and serve on toothpicks with pickled onions.

POTATO AND MACARONI CASSEROLE

1 Lb. Ground Chuck
1 Large Onion, diced
5-6 Large Potatoes, cooked and drained
2 Cups uncooked macaroni

3 Cans Tomato Soup
Salt and Pepper To Taste
Shredded Cheese To Taste

Cook the potatoes, drain and mash. Can add butter and milk if you like. Cook the macaroni until almost done. Drain. While macaroni is cooking fry the beef and onion together and drain off fat. Mix in the tomato soup. Mix meat and cooked macaroni together and put in a sprayed casserole dish. Mixture should be juicy. Add water or tomato juice if it is not. Mixture should be coated with soup. Put the mashed potatoes all over the top and bake on 350 for 30 minutes or until potatoes are light brown on top. Let sit 5 minutes before serving. Can sprinkle shredded cheese on top or mix some in with the macaroni.

CREAM CHEESE ROLLS

2 Cans Crescent Rolls
2 (8) oz. Packs of Cream Cheese, softened
11/4 Cups Sugar

1 Teaspoon Vanilla
1 Stick Butter, melted
1 Teaspoon Cinnamon
Spray a 13 x 9 Pan. Roll out one can of the cresceny rolls. Put in bottom of pan. Blend cream cheese with one cup sugar and vanilla. Spread over the rolls. Unroll second can of rolls and place over the cheese mixture. Pour melted butter over the top and sprinkle with cinn. and sugar. Bake on 350 for 30 minutes.