Main Dishes
Pre-heat oven to 350 degrees. In a large skillet, heat oil. Add beef and cook until browned. Drain off excess fat, add salt, pork and beans, barbeque sauce and brown sugar. Heat until bubbly, stirring occasionally.
Spoon mixture into 2-quart casserole. Place biscuits on top of meat mixture. Sprinkle with cheese. Bake 25-30 minutes or until biscuits are golden brown.
Trim the escalopes and flatten with a meat mallet until 1/4 inch thick, being careful not to break the meat. Dip into seasoned flour, then intobeaten egg and finally into bread crumbs. Press the bread crumbs on very firmly. Heat the oil and butter in a skillet and fry the veal until golden brown, approximately 5 minutes on each side. Drain and serve.
Serve on a kaiser with lettuce, tomatoes, cheese and mayonaise.
Reserve 1/4 cup of tomato soup. Mix all ingredients together thoroughly and place in a loaf pan. Top with reserved tomato soup and cook at 350 degrees for 1 hour.
In skillet, brown beef, onion and garlic. Drain off fat. Stir in spaghettie sauce, tomato paste, water, salt and pepper. Simmer for 15 minutes. In a small bowl, combine cottage cheese and eggs, mix well.
Assembly: spread 3/4 cup hot meat sauce over bottom of 13x9 inch pan. Set aside 1 cup of meat sauce. Arrange one layer of 4 lasagne noodles over meat sauce, 1cm apart and breaking to fit. Layer 1/2 of remaining meat sauce, 1/2 of cottage cheese mixture and 1/2 of mozzarella cheese. Repeat. Top with last 4 remaining noodles and cover completely with reserved meat sauce. Sprinkle parmesan cheese on top. bake at 350 degrees for about 40 minutes or until noodles are tender. Let stand 10 minutes before cutting.
Combine first 5 ingredients; mix well. Roll meat into 1-2 inch balls and place on cookie sheet. Bake at 400 degrees for 15-20 minutes.
In large saucepan, combine remaining ingregients to make sauce; bring to a boil and stir well. Add meatballs; simmer for about 20 minutes. Serve with rice.
Combine all ingredients. Spread on hamburger buns and wrap individually in tin foil. Heat in 350 degree oven for 20 minutes.
In skillet, brown beef, onions and garlic. In a large pot combine meat, spaghetti sauce, water and corn. Add salt, pepper and chili powder (keep tasting until desired spice level). Simmer for 30 minutes.
In saucepan melt butter, stir in flour and cook for 1 min., stirring constantly. Gradually whisk in milk, salt and pepper. Cook, stirring until sauce comes to a boil and thickens. Stir in parmesan cheese.
Meanwhile cook fettucine according to pkg. directions. Place pasta on plate, arrange chicken pieces on top and cover in sauce.
Served best with ceaser salad and garlic bread.
In a saucepan mix both soups with milk and water gradually with a whisk over medium heat. Add seasonings to taste. Add chicken pieces
To serve, place potatoes on plate in a doughnut shape and cover with sauce. Eat with a bread of your choice.
*Note* For the amount of chicken and potatoes used is based on how many people you are serving. For my family (2 adults and 4 young children), I use a 10lb. bag of potatoes and about 1lb of chicken.
Cut up vegetables into bit size pieces. Fill a large pot with water, and add vegetables as you cut them up. Start with onions then celery, carrots, green beans and wax beans. Add oxo cubes and sugar. Let this boil rapidly, stirring occasionally for about an hour, or until carrots and celery are soft. In the last 1/2 hour of boiling, add potatoes and spinach. In the last 15 minutes of boiling add cooked chicken pieces. If you need to add more water at any time make sure you add more oxo as well.
This recipe is perfect if you have any sick kids (including the big kid, your hubby)in the house.
Saute onion and garlic in butter until tender. Add chicken and brown on both sides. Stir in cream of mushroom soup, milk and parsley and simmer, covered for 30 minutes. Meanwhile cook pasta according to pkg directions, cooking only minimum time indicated; drain and put into a baking dish. Arrange chicken pieces on top, cover with sauce and sprinkle parmesan cheese. Bake at 400 degrees for about 20 minutes.
Prepare noodles according to pkg directions. Add carrots and peas for last 5 minutes of cooking time. Drain. In same pan, combine soup, milk, chicken and pepper. Bring to a boil. Add cheese, noodles and vegetables. Over medium heat, heat through.
Heat large non-stick frypan, coated with cooking spray, to medium-high and brown chicken on both sides. In bowl, combine soup, water, oregano and mushrooms. Reduce heat in frypan. Stir in soup mixture then cover and simmer 20 minutes or until chicken is cooked through, stirring occasionally. Serve chicken over cooked spaghetti tossed in chicken mushroom sauce.
