2 cans of tuna (undrained)
2 cans of Cream of Mushroom soup
1 1/2 cups milk
1 large sliced onion carmelized in 2 tbs olive oil
2 tsp onion powder
1/2 tsp black pepper
3/4 cup cheese
1 cup crushed potato chips
1 box pasta (any kind)
Cook pasta according to directions, drain, and set aside. Saute onions in Olive oil until carmelized. Mix 2 cans of tuna, 2 cans Cream of Mushroom Soup, 1 1/2 cups milk, onion powder, & pepper. Mix well. Add tuna mix to pasta - add in the carmelized onions. Place mix in a 9x13 pan (sprayed with non-stick spray) -Top with cheese and crushed chips - bake at 375 for about 20 minutes. Serve - great with peas - roasted vegetables and a salad - reheats wonderfully in the microwave. Cost for this casserole is about $4.25 and can easily serve 5 with some leftovers for lunch the next day.
Basic Fast Crepe batter
1 1/2 cups milk
3 eggs
1 cup of flour
1/4 tsp salt
1 tbsp sugar
mix, and let sit 10 minutes. Use one ladle at a time.
3 eggs
1 cup of flour
1/4 tsp salt
1 tbsp sugar
mix, and let sit 10 minutes. Use one ladle at a time.
Hashbrown Casserole
1kg package country fried hashbrowns
2 mushroom soup
1 large sour cream
1 onion, grated
1/2 cup melted butter
2 cups of cheese (old preferably)
Topping:
2 cups of corn flakes
1/4 cup of butter, melted
Mix top group of ingredients together
Mix topping together and add mixture to top of casserole
Bake 1 - 1 1/2 hours @ 350 (50 minutes covered so to not burn cornflake mixture)
2 mushroom soup
1 large sour cream
1 onion, grated
1/2 cup melted butter
2 cups of cheese (old preferably)
Topping:
2 cups of corn flakes
1/4 cup of butter, melted
Mix top group of ingredients together
Mix topping together and add mixture to top of casserole
Bake 1 - 1 1/2 hours @ 350 (50 minutes covered so to not burn cornflake mixture)
Sloppy Joes
INGREDIENTS
1 pound lean ground beef
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 teaspoon garlic powder
1 teaspoon prepared yellow mustard
3/4 cup ketchup
3 teaspoons brown sugar
salt to taste
ground black pepper to taste
DIRECTIONS
In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.
1 pound lean ground beef
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 teaspoon garlic powder
1 teaspoon prepared yellow mustard
3/4 cup ketchup
3 teaspoons brown sugar
salt to taste
ground black pepper to taste
DIRECTIONS
In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.
Fried Bratwurst, Sauteed Red Cabbage with Apples and Baby Potatoes
Taken from Sandi Richard's Fixing Dinner site:
Wash potatoes and place in a large stove-top pot with cold water. Let stand.
Remove outside leaves of cabbage. With a sharp knife, chop cabbage into small pieces. Throw into colander and rinse.
In large stovetop pot with lid, melt 2 teaspoons of butter at medium-high.
Add onion to pan and sauté.
Add chopped cabbage to pan.
Peel apples, chop and add to pan.
Combine water with vinegar, add brown sugar and bay leaves and stir. Pour liquid over cabbage mixture.
Bring mixture to a boil then cover and reduce heat to a low simmer for 25-35 minutes.
Bring potatoes to a full boil on high heat. Reduce heat to a low boil. Set timer for 15 minutes or until done.
In another large nonstick frying pan melt 1 teaspoon of butter at medium-high.
Slowly pan fry bratwurst sausages until browned and cooked through.
Ingredients:
20 – 24 new baby potatoes (or cut up 4 large potatoes)
1 x small-medium red cabbage
3 tsp butter or margarine
1 x large onion, chopped
3 x Granny Smith apples
1/2 cup water
2 tsp vinegar
2 tbsp brown sugar
2 x bay leaves
8 x Bratwurst sausages
Wash potatoes and place in a large stove-top pot with cold water. Let stand.
Remove outside leaves of cabbage. With a sharp knife, chop cabbage into small pieces. Throw into colander and rinse.
In large stovetop pot with lid, melt 2 teaspoons of butter at medium-high.
Add onion to pan and sauté.
Add chopped cabbage to pan.
Peel apples, chop and add to pan.
Combine water with vinegar, add brown sugar and bay leaves and stir. Pour liquid over cabbage mixture.
Bring mixture to a boil then cover and reduce heat to a low simmer for 25-35 minutes.
Bring potatoes to a full boil on high heat. Reduce heat to a low boil. Set timer for 15 minutes or until done.
In another large nonstick frying pan melt 1 teaspoon of butter at medium-high.
Slowly pan fry bratwurst sausages until browned and cooked through.
Easy To Make Microwave Rice
1 1/2 cup basmati or white or brown rice
3 cups water
Combine rice and water in a large microwave-safe pot or casserole. Cover and microwave at high 10 minutes, then medium 10 minutes.
3 cups water
Combine rice and water in a large microwave-safe pot or casserole. Cover and microwave at high 10 minutes, then medium 10 minutes.
Cinnzeo Cinnamon Buns
Dough ingredients:
1 Tablespoon yeast (I use quick rise)
1 cup warm milk
1/3 cup white sugar
1/2 cup butter or margarine, softened
1 teaspoon salt
2 eggs
4 cups flour
Filling Ingredients:
1/4 cup butter/margarine (softened)
1 cup brown sugar
cinnamon
Cream Cheese Icing Ingredients:
1/2 cup butter/margarine, softened
1 1/2 cups icing sugar
2 Tablespoons cream cheese
2 Tablespoons whipping cream or milk
1 teaspoon vanilla
pinch of salt
DOUGH INSTRUCTIONS:
In a small bowl, dissolve yeast in warm milk. Let sit for 10 minutes. In a large bowl mix sugar, butter/margarine, salt and eggs. Stir in yeast mixture. Add flour and mix well. Knead for a few minutes. Turn oven to lowest temperature and leave for 30 seconds. Turn oven OFF. Turn the light on for a perfect rising environment. Place dough in covered bowl in the oven. Let rise for 1 1/4 hours until doubled in size.
FILLING INSTRUCTIONS: On floured surface roll out dough to 1/4 inch in rectangular shape. Spread filling over dough. Roll up and cut into 12-18 slices. Place on greased 11x15" baking sheet. (sometimes I spread them out more and use two baking pans for the batch—a 9x13” and an 8x11”) Rise until doubled in size (approx. 1 hour). Bake at 400 degrees for approximately 10 minutes until golden.
ICING INSTRUCTIONS Whip until fluffy. Ice cinnamon buns while still warm.
1 Tablespoon yeast (I use quick rise)
1 cup warm milk
1/3 cup white sugar
1/2 cup butter or margarine, softened
1 teaspoon salt
2 eggs
4 cups flour
Filling Ingredients:
1/4 cup butter/margarine (softened)
1 cup brown sugar
cinnamon
Cream Cheese Icing Ingredients:
1/2 cup butter/margarine, softened
1 1/2 cups icing sugar
2 Tablespoons cream cheese
2 Tablespoons whipping cream or milk
1 teaspoon vanilla
pinch of salt
DOUGH INSTRUCTIONS:
In a small bowl, dissolve yeast in warm milk. Let sit for 10 minutes. In a large bowl mix sugar, butter/margarine, salt and eggs. Stir in yeast mixture. Add flour and mix well. Knead for a few minutes. Turn oven to lowest temperature and leave for 30 seconds. Turn oven OFF. Turn the light on for a perfect rising environment. Place dough in covered bowl in the oven. Let rise for 1 1/4 hours until doubled in size.
FILLING INSTRUCTIONS: On floured surface roll out dough to 1/4 inch in rectangular shape. Spread filling over dough. Roll up and cut into 12-18 slices. Place on greased 11x15" baking sheet. (sometimes I spread them out more and use two baking pans for the batch—a 9x13” and an 8x11”) Rise until doubled in size (approx. 1 hour). Bake at 400 degrees for approximately 10 minutes until golden.
ICING INSTRUCTIONS Whip until fluffy. Ice cinnamon buns while still warm.
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