Friday, September 5, 2008

Golden Pot Casserole

In the bag:
2 ½ c. uncooked macaroni
1 10 ½ oz. can tomato soup
1 8 oz. can tomato sauce
1 15 oz. can corn
1 Tbsp. minced dried onion

From the kitchen:
1 pound ground beef (or 1 can ground beef or beef chunks, drained and rinsed)
1 c. grated cheddar cheese

Add macaroni to boiling water and boil for 3 minutes. Turn off heat and let rest covered for 10 minutes. Drain. Brown the meat with the onions in a skillet. Add soup, tomato sauce, corn, and cooked macaroni and put in 2 quart casserole dish. Top with grated cheddar cheese. Bake at 350 for 30 minutes.

Cheerio Treats

In the bag:
6 c. Cheerios
1 3-oz. Box Jell-o
½ c. corn syrup

From the kitchen:
2 T. butter

Measure Cheerios into a large bowl. Combine butter, Jell-o, and corn syrup in medium saucepan. Bring to a boil, and then pour over the Cheerios. Stir together and press into a greased 9X13 pan. Cool and cut into squares.

Italian Skillet Dinner

In the bag:
1 t. dehydrated onion
2 Small Cans Italian Tomato Sauce
1 Can Sliced Carrots
1 Can Sliced Potatoes
Parmesan Cheese

From the kitchen:
I lb. Hamburger

Brown hamburger with onion in large skillet. Drain. Add tomato sauce, drained carrots and drained potatoes. Serve and top with Parmesan cheese.

Pumpkin Chocolate Chip Cookies

In the bag:
1 Spice Cake Mix
1 Small can Pumpkin
1 Cup Chocolate Chips

Mix together dry cake mix and pumpkin. Add chocolate chips. Drop on cookie sheet. Bake @ 350 degrees for 15 min.

Double Lemon Cake

From the bag:
1 lemon cake mix
1 small pkg. lemon jello
2 heaping T. flour
2 c. powdered sugar

From the kitchen:
4 eggs
¾ cup oil
¾ cup plus 2 T. water
1 - 6oz. can lemonade

1.) Mix all ingredients and bake 350 for 30 minutes.
2.) Punch holes in cake with fork.
3.) Mix 2 cups powdered sugar mixed with 1 6-oz can lemonade, thawed.
4.) Pour over hot cake.

Alfredo Fettucini

From the bag:
1/4 c. onion
1 can mushrooms or fresh mushrooms
1 c. heavy cream
1/4 teaspoon salt
1/2 cup parmesan cheese
2 cloves garlic, minced or dehyrdrated garlic
Fettucini noodles
1 can artichoke hearts, optional
1 can chicken, optional

From the kitchen:
cooked spinach leaves, optional
2 T. butter

1.) Saute onion in butter. When onion is almost tender, add garlic and mushrooms. Saute until all are tender.
2.) Add one can chicken, or use fresh chicken, cooked and cubed.
3.) Over low to medium heat, stir in heavy cream, salt and parmesan cheese. Stir until cheese is melted. Usually, the more cheese you add, the thicker it gets.
4.) Serve over noodles.

If desired, tear spinach leaves and cook in small amount of butter until wilted. Add to sauce before serving. May also add artichoke hearts with mushrooms and garlic.

Sloppy Joes II

From the bag:
1/4 c. chopped onion (or 2 T. dried)
1/4 c. chopped green bell pepper (or 2 T. dried)
1/2 t. garlic powder
1 t. prepared yellow mustard
3/4 c. ketchup
3 t. brown sugar
salt to taste
ground black pepper to taste
hamburger buns

From the kitchen:
1 pound lean ground beef

1.) In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
2.) Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.