2 Lb. Ground Chuck, fried and drained
1 Small Pack Pepporni
2 Bags Mozeralla Cheese
1 Small Box Spaghetti, cooked and drained
1 Jar Ragu Spaghetti Sauce, regular flavor or with green peppers
Cook the spaghetti and drain. Brown ground chuck and crumble and drain off grease. In a medium bowl chop the pepporni and then add and next add the ragu. Add the cooked spaghetti. Pour into a sprayed 13 x 9 pan. Add the cheese and bake for 20 minutes or until cheese is melted. Do not let the cheese get brown on top. Serve with garlic bread and a salad.
Sunday, July 18, 2010
YAM BALLS
1 Large Yam
1 Egg
5 Teaspoons Evaporated Milk
1 Small Onion, grated
3 Tablespoon butter or marg.
Pinch of Garlic Salt
Peel and cut yam into small pieces. Boil pieces in 1 cup of water until tender. May have to add more water. Boil for at least 15 minutes. Drain off the water and mash until smooth. Add the milk, egg and garlic salt. Beat. Then roll into 2 inch balls. If the mixture is to wet add a little flour. Fry in butter until light brown.
1 Egg
5 Teaspoons Evaporated Milk
1 Small Onion, grated
3 Tablespoon butter or marg.
Pinch of Garlic Salt
Peel and cut yam into small pieces. Boil pieces in 1 cup of water until tender. May have to add more water. Boil for at least 15 minutes. Drain off the water and mash until smooth. Add the milk, egg and garlic salt. Beat. Then roll into 2 inch balls. If the mixture is to wet add a little flour. Fry in butter until light brown.
GYRO-STYLE PORK SANDWICH
We have a festival each year in our town and they serve these most times at it. They are so good and you can use chicken or lamb instead of the pork.
1 Lb. Boneless Pork Loin
4 Tablespoon Olive Oil
1 Tablespoon Prepared Mustard
1/2 Cup Lemon Juice
1/2 Teaspoon Garlic, crushed
1/2 Teaspoon Dill
1 Teaspoon oregano
1 Cup Plain Yougurt
1 Cucumber, deseeded and peeled and chopped
1 Red or Sweet Onion, peeled and thinly sliced
2 Pita Loaves, halfed
Cut pork crossways into thin slices then cut into 5 x 12 inches. Combine olive oil, lemon juice, mustard, garlic and oregano. Pour over pork and ref. for 1 to 8 hours. In a medium bowl combine the yougurt, cucumber, and garlic and dill. Cover and ref. until chilled. Drain marinade from pork and lay in a sprayed shallow pan. Roast until crisp around 10 minutes. Open each pita half to form a pocket. Fill each pocket with the pork. Then put the yougurt mixture and then the sliced onions. Very good. You can also used thin sliced cooked or baked chicken and also cooked lamb slices.
1 Lb. Boneless Pork Loin
4 Tablespoon Olive Oil
1 Tablespoon Prepared Mustard
1/2 Cup Lemon Juice
1/2 Teaspoon Garlic, crushed
1/2 Teaspoon Dill
1 Teaspoon oregano
1 Cup Plain Yougurt
1 Cucumber, deseeded and peeled and chopped
1 Red or Sweet Onion, peeled and thinly sliced
2 Pita Loaves, halfed
Cut pork crossways into thin slices then cut into 5 x 12 inches. Combine olive oil, lemon juice, mustard, garlic and oregano. Pour over pork and ref. for 1 to 8 hours. In a medium bowl combine the yougurt, cucumber, and garlic and dill. Cover and ref. until chilled. Drain marinade from pork and lay in a sprayed shallow pan. Roast until crisp around 10 minutes. Open each pita half to form a pocket. Fill each pocket with the pork. Then put the yougurt mixture and then the sliced onions. Very good. You can also used thin sliced cooked or baked chicken and also cooked lamb slices.
GRILLED (SOUR DOUGH BREAD) CHEESE
2 Slices of Sour Dough Bread
2 Slices of Mozzarella Cheese
2 Large Tomatoes, sliced thin
4 Slices Bacon, fried
1 Tablespoon Sour Cream
1Teaspoon Chopped Onion
1/4 Teaspoon Oregano
2 Slices Cheddar Cheese
2 Tablespoons Butter or marg., softened
Lay 2 pieces of the mozzarella cheese on a slice of the bread. Put 2 slices of tomato on top of this. Add the oregano. Then add 2 bacon strips. Then add 1 tablespoon of sour cream and 1 teaspoon choppped onion. Next add 2 slices of cheddar cheese. Then put the bread on. Spread butter on each side of the bread and grill. I like to put the butter on the bread first. To me it is easier that way.
2 Slices of Mozzarella Cheese
2 Large Tomatoes, sliced thin
4 Slices Bacon, fried
1 Tablespoon Sour Cream
1Teaspoon Chopped Onion
1/4 Teaspoon Oregano
2 Slices Cheddar Cheese
2 Tablespoons Butter or marg., softened
Lay 2 pieces of the mozzarella cheese on a slice of the bread. Put 2 slices of tomato on top of this. Add the oregano. Then add 2 bacon strips. Then add 1 tablespoon of sour cream and 1 teaspoon choppped onion. Next add 2 slices of cheddar cheese. Then put the bread on. Spread butter on each side of the bread and grill. I like to put the butter on the bread first. To me it is easier that way.
GEARL'S CHICKEN DISH
4 Chicken Breasts, baked
1/2 to 1Lb. Bacon
1 Stick Blue Bonnet
1Small Cabbage Head
In a sprayed glass baking dish lay the breasts down in a single layer. Cut the cabbage up in medium sized chunks and put on top of breasts. Next crumble up the fried bacon and put on top of the cabbage. Slice the butter over top of the cabbage and put alum. foil on top and bake at 325 until cabbage is done. Don't let the cabbage get brown on top as it will taste scorched.
1/2 to 1Lb. Bacon
1 Stick Blue Bonnet
1Small Cabbage Head
In a sprayed glass baking dish lay the breasts down in a single layer. Cut the cabbage up in medium sized chunks and put on top of breasts. Next crumble up the fried bacon and put on top of the cabbage. Slice the butter over top of the cabbage and put alum. foil on top and bake at 325 until cabbage is done. Don't let the cabbage get brown on top as it will taste scorched.
FUDGE BROWNIE TRIFLE
2 Boxes of Chewy Brownie MIx
2 Boxes of Vanilla Instant Pudding Mix
1 Bowl of Cool Whip
1/2 Bag Heath Bar pieces
Bake brownies according to directions and then let them cool. Cut into squares and arrange in a punch bowl or trifle bowl. Make up pudding. Spread over the brownies and then add the cool whip on top and then the heath bar pieces.
2 Boxes of Vanilla Instant Pudding Mix
1 Bowl of Cool Whip
1/2 Bag Heath Bar pieces
Bake brownies according to directions and then let them cool. Cut into squares and arrange in a punch bowl or trifle bowl. Make up pudding. Spread over the brownies and then add the cool whip on top and then the heath bar pieces.
FELICIA'S PASTA BAKE
1Jar Of Sundried Tomato and Basil Ragu Spag. Sauce
2 Lb. Ground Chuck, fried and drained and crumbled
1/2 Large Box Large Shell Maccorni
1 Cup Water
1/3 Cup Sugar
1 Medium Tomato Paste
1/2 Stick Blue Bonnet
2 Packs of Shredded Mozerella Cheese
Cook shells and drain and run cold water over them and drain again. In a medium sized bowl add the pasta and then add 1/2 stick of butter and toss and add some Parmesan cheese. Fry the ground chuck and drain and add the sugar and water and tomato paste and simmer for 8 minutes. Then add the ragu sauce. Put in the bowl with the pasta and mix good. Place mixture in a sprayed glass 9 x 13 baking dish. Put the mozzerella cheese on top and bake for 20 minutes.
2 Lb. Ground Chuck, fried and drained and crumbled
1/2 Large Box Large Shell Maccorni
1 Cup Water
1/3 Cup Sugar
1 Medium Tomato Paste
1/2 Stick Blue Bonnet
2 Packs of Shredded Mozerella Cheese
Cook shells and drain and run cold water over them and drain again. In a medium sized bowl add the pasta and then add 1/2 stick of butter and toss and add some Parmesan cheese. Fry the ground chuck and drain and add the sugar and water and tomato paste and simmer for 8 minutes. Then add the ragu sauce. Put in the bowl with the pasta and mix good. Place mixture in a sprayed glass 9 x 13 baking dish. Put the mozzerella cheese on top and bake for 20 minutes.
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