Easy Macaroni and Cheese

 

Ingredients:

• 4 Cups of Chicken Broth
• 1 lb. Pasta (any shape)
• 1 stick (1/2 cup) Butter
• 1 lb. of shredded cheddar, American, Velveeta, or Monterey Jack cheese (I use Velveeta or Cooper Sharp American, or sometimes a combination of whatever I have on hand)
• 1/4 Cup Parmesan Cheese
• 1 Block (4 oz.) Cream cheese, cut into cubes
• 1 teaspoon of Dijon Mustard
• 1 Tablespoon Worcestershire Sauce
• A few splashes of milk or cream for additional creaminess.

Instructions:

1. In a large pot with a lid bring chicken stock to a boil over medium heat.
2. When stock comes to a boil, stir in pasta. Let stock come back to a boil.
3. Cook for 4 minutes, remove from heat and add the butter. Cover pot with lid and let sit for a minute or two until the butter is melted. DO NOT DRAIN!
4. Stir in remaining ingredients and continue to stir until cheese is melted. 
5. It may appear a trifle runny at first but as it cools it thickens.
6. At this point, if you want it cheesier, add more cheese, if you want it creamier add a few splashes of milk or cream and stir until desired consistency.

Louise's Dynamites

INGREDIENTS:

2-1/2 pounds ground beef
2 medium green peppers, finely chopped
1 medium red pepper, finely chopped
1 large Vidalia onion, chopped 
1 entire bunch of celery, chopped
1 can (28 ounces) crushed tomatoes in puree
1 can (16 ounces) tomato sauce
1 can (12 ounces) tomato paste
1 cup water
1T olive oil
2 tablespoons sugar
2 tablespoons garlic powder
1 tablespoon Italian seasoning
1 tablespoon dried oregano
2-1/4 teaspoons salt
1-1/2 teaspoons pepper
16 hoagie buns or other sandwich rolls, split

DIRECTIONS:

1. In a Dutch oven, cook beef and vegetables in olive oil over medium-high heat 8-10 minutes or until beef is no longer pink, drain.
2. Stir in all remaining ingredients except buns. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour or until desired consistency and flavors are blended, stirring occasionally.
3. Serve on buns. Yield: 16 servings.

NOTE:

It is said Dynamites originated right in Madison Maine. All I know is they sure taste good.  They always come in handy for quick fund raisers, also.

Mindy's favorite slow cooker vegetarian chili

Ingredients:

2 cups of mixed dried beans (navy, black, great northern, pinto, whatever you have hanging around in your cupboards)
1/2 cup lentils
1 red pepper, seeded and diced
1 green pepper, seeded and diced
1 onion, diced
3 cloves garlic, minced
1 - 28 oz. can of stewed or diced tomatoes (or 3 large fresh tomatoes, diced)
2 tablespoons oregano
2 teaspoons cumin
1 tablespoon chili powder
1/4 teaspoon coarse black pepper or Mrs. Dash
1 teaspoon sea salt
1/4 teaspoon ground chipotle pepper
4 vegetable bouillon cubes (or 4 teaspoons vegetable broth base)
1/4 pound salt pork (optional for "truly" vegetarian)
water, for soaking and cooking

Instructions:

1. Rinse beans and pick over for nasty ones or stones.
2. Cover beans with about 5 cups of cold water and soak over night (or at least 6 hrs.) in your 6-quart slow cooker crock.
3. Add bouillon cubes, tomatoes, both peppers, onion, garlic, and seasonings -- stir.
4. Add cold water to cover ingredients, if needed.
5. Cover, cook on low setting for 6-8 hours.
6. Halfway through cooking process add lentils and top with more water, if needed.

Louise's Easy Pizza Bread

Ingredients:

2 lbs of Pizza Dough (I use Hannaford's multi-grain dough, but the canned kind is okay too)
2 cups Mozzarella cheese, grated (or your favorite pizza cheese)
1 tablespoon of Italian seasoning
1 tablespoon parsley flakes
1/3 cup olive oil
1 – 8 oz package of pepperoni
1 lb ground beef
1 teaspoon of fresh garlic or garlic powder
1 tablespoon chives (fresh or dried)
10 links of brown and serve breakfast sausage

Directions:

1. Preheat the oven to 350 degrees.
2. Brown ground beef with garlic and chives - drain & cool.
3. Cut pizza dough into bite sized pieces add oil and toss so that the oil is spread evenly on each piece of dough.
4. Cut the pepperoni and sausage into smaller pieces.
5. Mix all the ingredients in a bowl.
6. Transfer into a large greased bunt pan. (I usually have enough for a loaf pan also).  
7. Bake for about 30 minutes (or until the top is brown and the center is thoroughly cooked).
8. Be sure to check it in the middle before you pull it out. If the middle is still not cooked thoroughly - leave it in another 5 minutes at a time until it's done.
9. Flip over on to a plate while it's still hot.
10. Serve with a side of red sauce and enjoy!

Note: This is simple and works great for pot luck meals or small family get-togethers.

Wild Rice Turkey Casserole

Wild Rice Turkey Casserole

 Recipe By: Louise

 Serving Size: 8   

---------------------------------------------------------------------

1      package       (6 oz.) long grain and wild rice mix—cooked as

Directed

    3 ½ cups          cubed, cooked turkey

    1-½ cups          chopped celery

      ½ cup           chopped onion

    1      can           (10 ¾ oz.) cream of mushroom soup

1      can           (8 oz.) water chestnuts, drained and slice—reserve

Liquid

    1      can           (4 oz.) mushrooms, drained—reserve liquid

      ¼ cup           soy sauce

      ¾ cup           soft breadcrumbs

    2      Tablespoons   melted butter or margarine

Preheat oven to 350.  Add water to reserved liquids to make 1 cup.  Combine

All ingredients except breadcrumbs and butter.  Spoon into a 3-quart baking

Dish.  Sprinkle with mixture of crumbs and butter.  Bake, uncovered, about 1

Hour.  Makes about 8 servings.

 

Stuffed Pumpkin

Stuffed Pumpkin
By Louise

1 medium sugar pumpkin
1 lb. hamburger
1 lb. ground pork
1 onion, chopped
6 stalks of celery, chopped
2 teas. salt
1/4 teas. pepper
1/4 teas. cloves
1/8 teas. cinnamon
1/8 teas. nutmeg
1-2 cups dried bread cubes

1. Clean out pumpkin (reserve seeds and toast with a little butter and salt for a yummy treat).
2. Make stuffing by cooking the remaining ingredients (use a little broth or water if too dry) in the order given.
3. Place stuffed pumpkin in a pyrex baking dish and bake at 350 until nicely browned.

NOTE:  A great Halloween Meal served with crusty bread and a salad.

Stuffed Cabbage

Stuffed Cabbage

Recipe By : Louise

Serving Size : 6

Categories : Main Dishes Beef, Casserole, Vegetables
-------------------
1 head cabbage
1 pound ground beef
1/2 pound sausage
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup cooked rice
1/2 teaspoon thyme
1/4 teaspoon allspice
2 tablespoons onion flakes
1 small can tomato sauce
-------------------------------------
1. Remove twelve large leaves from cabbage. Blanch one minute and drain. Mix ground beef, sausage, rice, salt, pepper, thyme, and allspice. Divide into twelve parts and shape each into a log two inches shorter than a cabbage leaf. Place one meat log lengthwise on each cabbage leaf. Fold one side over meat, then fold ends over, and finally fold remaining side. Place, seam side down, in a single layer in large, shallow baking dish which has been lined with extra blanched cabbage leaves.
2. Mix onions with tomato sauce and spread over cabbage rolls. Bake at 350 degrees for 1 to 1-1/2 hours, until meat is cooked through.

TOURTIERE -- PORK PIE

TOURTIERE -- PORK PIE
By Louise
Categories: Main dish, Meats, Pork, Casseroles
Yield: 16 servings (2 pies)
3 c Mashed potatoes
3 lb Lean pork, ground
1 c Water
1/4 ts Nutmeg
1/4 ts Cloves
1/4 ts Allspice
1 ts Sage
1 tb Salt
1/4 ts Pepper
1/2 c Onion, chopped
Pastry for 2 (2 crust) pies
-------------------------
1. In a saucepan, combine the ground pork, water, nutmeg, allspice, salt, pepper and onion. Cook over moderate heat for 30 minutes, stirring often to prevent sticking. Remove from heat; add the mashed
potatoes; and mix well. Cool.


2. Fill two pastry-lined plates;adjust top crusts, slashing pastry to allow for the steam to escape as the pies bake. Bake in a hot oven, 400 degrees F., For 40 minutes. Serve hot with gravy.

Meatloaf

Meatloaf
Recipe By : Louise

Serving Size : 8

Categories : American, Beef, Main Dishes

-------------------------------------

1 1/2 pounds lean ground beef
3/4 pound bulk sausage

1 1/2 cups bread crumbs

1 pkg Vegetable soup mix
2/3 cup milk
1/3 cup ketchup (or BBQ sauce)

2 eggs -- beaten

-----------------------
1. Combine all ingredients and pack into 9 x 5 loaf pan. Bake uncovered at 350 degrees for 1-1/2 hours.

Old New England Boiled Dinner

Old New England Boiled Dinner
-----------------------
Recipe By : Louise
Serving Size : 6
Categories : Entree, Meats
-----------------------
3 pounds corned beef brisket (or a "Daisy" ham)
6 carrots
2 turnips ( Substitute rutabagas for turnips if desired)
6 ribs of celery
1 large onion
6 potatoes
1 cabbage head
-----------------
1. Cut meat into serving-sized pieces, cover with water and bring to a boil. Lower heat and simmer for approximately 3-1/2 hours. Remove meat and keep warm.
2. Scrub the vegetables and cut into quarters or cubes. Cut the cabbage into 6 wedges.
3. Bring the broth to a boil; add carrots, turnips, onions and potatoes. Cook for 15 minutes. Add cabbage and cook for 15-20 minutes longer.
4. Arrange meat on serving platter and place vegetables around the meat in an attractive pattern. Sprinkle all with fresh ground black pepper and sea salt.

Lasagna

Lasagna
Requested by Suzy S.
Recipe By : Louise
Serving Size : 12
Categories : Entree, Italian
------------------------------
1 pound lasagna noodles -- dry
8 ounces ground beef, extra lean -- cooked
1 can/jar spaghetti sauce -- diluted with
1 can/jar water
3/4 teaspoon garlic -- minced
1/2 teaspoon basil
1/4 teaspoon black pepper
3/4 teaspoon oregano
1 1/3 tablespoons parsley
1 pound cottage cheese
6 eggs
1 pound mozzarella cheese -- grated
----------------------------
1. Day before serving:
Cook ground beef and add to spaghetti sauce with water and spices--set aside.
Crack eggs and mix with cottage cheese-- set aside.
Layer lasagnas as follows: (makes 1 -- 13X9 pan)
sauce, noodles(use dry), sauce, egg mix, mozzarella, noodles - continue until 4th layer of noodles - end with a generous layer of sauce - be sure all edges of pasta are covered by sauce.
----------------------
Cover pan with paper and foil and refrigerate over night.
-----------------------
Next day: bake at 350 for 1 hour. Cut 4X3(12). Serve.


 - - - - - - - - - - - - - - - - -


NOTES : Before serving drizzle with tomato juice and sprinkle with grated Parmesan cheese. Serve with extra sauce, crusty bread and a salad.
-------------------
NOTES II : To make vegetable lasagna, omit meat and layer in veggies of choice (suggestions -- zucchini, mushrooms, spinach, eggplant, etc.)

BROWN SUGAR MEATLOAF

BROWN SUGAR MEATLOAF
Recipe By : Louise
Serving Size : 4
Categories : Meats
----------------------------
1 pound lean ground beef
1/2 teaspoon salt
2/3 cup cracker crumbs
2/3 cup milk
1 beaten egg
3 tablespoons onion or chives -- minced
1/2 teaspoon dried sage
1/2 teaspoon thyme
1/4 teaspoon nutmeg
1/4 teaspoon pepper
2 tablespoons brown sugar -- packed
1/3 cup ketchup or BBQ sauce
1/2 teaspoon ginger
1/2 teaspoon garlic salt
2 tablespoons soy sauce
1 teaspoon dry mustard
--------------------------
1. Crumble beef into large bowl. Add salt. Sprinkle with crumbs and milk. Let stand a few minutes until crumbs are soft. Blend together and mix in egg and onion, sage, thyme, nutmeg, and pepper -- mix well. Shape into 4 loaves. Place on foil lined baking sheet about 3 inches apart. Mix brown sugar, ketchup, ginger, garlic salt, soy sauce and mustard. Spread mixture over top of loaves. Bake 350 for 35 minutes.

Stuffed Peppers

STUFFED PEPPERS

Dedicated to Suzy & Mark

Recipe By : Louise

Serving Size : 12

Categories : Beef, Rice, Vegetables

---------------------

6 lg Green Peppers

1 lb Ground Beef

1/2 c Chopped Onion

16 oz Can Tomatoes -- undrained & cut up

1/2 c Long-Grain Rice
1/2 c Water
1 t. Salt
1 t. Worcestershire Sauce
2 tb. Dried Parsley
1 + 1/2 t. Dried Basil
Spaghetti Sauce
1/4 t. Garlic powder

1/4 t. Black pepper
2 Beef Boullion Cubes

1 t. Thyme

1 egg, lightly beaten

Grated Cheese (Optional)

---------------------

1. Preheat oven to 350.

2. Cut green peppers in half; discard seeds and membranes. Chop enough to make 1/4 cup, set aside. Cook the green peppers, uncovered, in boiling water for 5 minutes, invert to drain well.

3. In a skillet, cook ground beef, onion and the 1/4 cup chopped green pepper until meat is browned and vegetables are tender. Drain off excess fat. Add undrained tomatoes, uncooked rice, water, salt, Worcestershire sauce, dash pepper, parsley, basil, bouillon, and remaining spices. Bring to a boil; reduce heat. Cover and simmer 15 minutes or until rice is tender.  Cool and stir in egg.

4. Stuff peppers with meat mixture. Cover tops with spaghetti sauce and bake uncovered for 30 to 35 minutes.  Top with grated cheese, if desired.

Deep-Dish Pizza

Deep-Dish Pizza
dedicated to Kim & Al
Categories: Entree
Yield: 4 servings
------------------
1 lb Ground turkey, beef, or sausage
1 ts Oregano leaves; dried
2 c All-purpose flour
1/2 ts Basil leaves; dried
2 ts Baking powder
 1/2 ts Salt
1/2 ts Baking soda
1/2 c Green bell pepper; chopped
1/4 c Margarine or butter
1/2 c Sliced fresh mushrooms
1/2 c To 3/4 c skim milk
1/4 lb Mozzarella cheese or 1 Cup, grated
6 oz Can tomato paste
-------------------------
1. Preheat the oven to 425 F. Cook the ground meat in a large nonstick skillet over medium heat until cooked through. Stir occasionally.
2. Combine flour, baking powder, and margarine in a bowl. Cut themargarine into the flour with a fork until the mixture resembles coarse meal. Add enough milk to make a soft, elastic dough (like biscuit dough). Press the dough into the sides and bottom of an 8-inch square baking pan.
3. Combine the tomato paste and seasonings and spread over the dough.  Crumble the ground meat over the sauce. Sprinkle on the green pepper, mushrooms and cheese. Bake for 20 to 25 minutes or until the crust is brown and crisp. Cut into four squares to serve.
-------------------------------------------------

Sloppy Joes

Sloppy Joes
Recipe By : Louise
Serving Size : 16
Categories : Entree, Sandwich
------------------------------
4 pounds ground beef, extra lean
2 1/2 cups water
3 beef bouillon -- cubes
1/4 cup catsup
1/4 cup mustard
3/8 cup vinegar
2 tablespoons worcestershire sauce
3/8 cup orange juice
3/8 cup brown sugar
1/4 cup paprika
1 teaspoon celery seed
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon cinnamon
1 green pepper -- diced
2 tablespoons onion flakes
16 hamburger buns
--------------------------
1. Brown beef with peppers & onions.
2. Add remaining ingredients, except for buns, and bring to a boil. Simmer for 30 minutes ~ serve on hamburger buns.
-------------------------
Note:  Ground Turkey can be used for this recipe -- full amount or part of the amount

Louise's Pot Roast

Louise's Pot Roast
Recipe By : Louise
Serving Size : 8
Categories : Beef, Main Dishes
--------------------------------
1 cup beef bouillon
3 cloves garlic -- smashed
2 tablespoons Worcestershire sauce
6 peppercorns
1 bay leaf
1 onion -- sliced
3 pounds beef pot roast
1/4 cup all-purpose flour
1/4 cup bacon fat -- or oil
4 whole potatoes -- peeled & quartered
4 whole carrots -- peeled & quartered
4 white turnips -- peeled & quartered

----------------------------------------
1. Season flour with salt and pepper to taste. Dredge meat in flour. In heavy sauce pan, sear meat quickly on all sides in smoking hot bacon fat. Sprinkle with spices, onions, and garlic.
2. Cover and roast until tender, about 3-1/2 hours. Add turnip, potatoes, and carrots during last hour of cooking.
3. When done, place roast and vegetables on a platter and keep warm. Skim fat from liquid and reduce over medium-high heat until liquid measures about 2 cups.
4. Season to taste; if necessary, thicken gravy with one tablespoon flour dissolved in a quarter cup of cold water.

Baked Stuffed Manicotti

Baked Stuffed Manicotti
Recipe By : Louise
Serving Size : 12
Categories : Entrees
------------------------
1 pound manicotti
2 cups cheddar cheese -- grated
2 pounds ricotta cheese
1/2 cup parmesan cheese -- grated
1/4 cup parsley
1/2 teaspoon pepper
1 teaspoon salt
2 cups spaghetti sauce
----------------------------
1. Cook manicotti
2. Drain & Cool
3. Combine cheeses, add parsley, salt, & pepper - mix thoroughly.
4. Spoon mixture into cooked & cooled manicotti.
5. Spread thin layer of sauce into bottom of lasagna pan. Arrange manicotti in a single layer over sauce.
6. Spread with remaining sauce.
7. Cover with foil & bake at 350 for about 40 min.
8. Remove foil and bake for 15 more minutes. Serve.-----------------------------------------

Beef & Cheese Fajita

Beef & Cheese Fajita
Recipe By : Louise
Serving Size : 12
Categories : Entree
-----------------------
1 dozen flour tortillas -- whole wheat
1 teaspoon dry mustard -- ground
1 teaspoon garlic -- minced
1 teaspoon horseradish -- prepared
1 pound ground beef -- cooked
1 pound ground turkey -- cooked
1 pound cheddar cheese, lowfat -- shredded
2 each tomatoes -- chopped
1/4 teaspoon balsamic vinegar
1/4 teaspoon sea salt
1/4 teaspoon Italian seasoning
----------------------------------------------------------------
1. Start 2 days ahead. Precook beef & turkey, cool overnight.
2. Next day, Mix all ingredients except wraps. Allow to marinate overnight.
3. Portion 3 oz. of filling into each tortilla. Wrap and place on papered sheet pans.
4. Warm in a 350 degree oven until cheese melts.
--------------------------------------------------------------------
NOTES : Serve with Salsa