One dish meal

1 large onion, diced.
1 1/2 lb. ground beef.
1 cup water.
1/2 cup flour.
2 tablespoons oil.
8 oz. grated Colby cheese.
3 cups mixed vegetables, cooked.
Mashed potatoes.

In small bowl, whisk the flour and water until it forms a paste. Set to side for now.
In a skillet, heat the oil. When oil is hot, add the onion and saute until softened. Now put it to side for now.
Put ground beef in a skillet and saute, breaking up large chunks with spatula, until browned. Drain grease. Stir in onion and mixed vegetables. Stir in the flour and water mixture. This will thicken the juices to form a sauce. When meat is fully cooked and the sauce has thickened, add salt and pepper to taste.
Preheat oven 350 degrees.
In a flat 10in x 10in x 2in casserole dish, (spray w/pam) Put the ground beef mixture in bottom. Then cover all with mashed potatoes. Put in oven uncovered for 30 minutes to get hot. Then cover all with grated cheese. Put back into oven until all cheese is melted.
Now you have your meat, taters and veggies all in one meal. :)

*Note: This is not the recipe to get creative with your mashed potatoes. A little milk, maybe some butter, mash with a potato masher.

Tomato Soup Cake

3 cups of flour
2 cups of sugar
2 teaspoon of baking powder
2 teaspoon of baking soda
2 teaspoon cinnamon
2 teaspoon of nutmeg
2 teaspoon of cloves

mix that together and then add the following:

2 eggs
1/2 cup butter
2 cans tomato soup

Bake at 350 for 45 minutes in a 13X9 pan

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Italian Sausage Casserole

2	lbs Italian sausage, hot or mild
4	potatoes, cut in chunks
1	green bell pepper, seeded and sliced
2	cloves minced garlic
1	small onion, diced
1 (28	ounce) can crushed tomatoes
1	teaspoon dried basil
	salt and pepper

1. Brown sausage in saute pan, then place in 9x13 baking dish.
2. Place potatoes, peppers, onion and garlic on top of sausage.
3. Pour crushed tomatoes over and sprinkle with basil, salt and pepper to taste.
4. Cover and bake at 350 degrees for 50 minutes or until done.
5. Remove cover and bake 20 minutes more.

Pasta with Sun-Dried Tomato Pesto and Feta Cheese

1 (9-ounce) package refrigerated fresh linguine
3/4 cup oil-packed sun-dried tomato halves, drained
1/4 cup loosely packed basil leaves
2 tablespoons slivered almonds
2 tablespoons preshredded fresh Parmesan cheese
1 tablespoon bottled minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup (2 ounces) crumbled feta cheese

Cook pasta according to the package directions, omitting salt and fat. Drain through a sieve over a bowl, reserving 1 cup cooking liquid. Return pasta to pan.

While pasta cooks, place tomatoes and next 6 ingredients (through black pepper) in a food processor; process until finely chopped.

Combine tomato mixture and the reserved 1 cup cooking liquid, stirring with a whisk. Add to pasta; toss well to coat. Sprinkle with feta.

Cheesecake

Crust:
6 tablespoons unsalted butter
1 1/2 cups graham cracker crumbs,
2 tablespoons sugar
Pinch fine salt
Filling:
2 pounds cream cheese, at room temperature
2 cups sugar
1 cup sour cream
6 large eggs, lightly beaten
2 tablespoons vanilla paste or extract
1 teaspoon finely grated lemon zest
1 teaspoon finely grated orange zest
Berries, optional
Position a rack in the middle of the oven and preheat to 325 degrees F.
For the crust: Melt the butter, covered in the microwave, in a medium microwave safe bowl, or a saucepan. Brush a 9-inch springform pan with some of the butter. Stir the remaining butter together with the crumbs, sugar, and salt. Press the crumb mixture over the bottom of the pan, taking care to get the crust evenly into the edges. Bake until golden brown, 15 to 18 minutes. Cool. Wrap the bottom and up the sides of the pan with foil and put in a roasting pan.
For the filling: Beat the cream cheese on medium speed with a hand-held mixer until smooth. Add 1 1/4 cups sugar and beat just until light and fluffy, scraping the sides of the bowl and beaters as needed. Slowly beat in 3/4 cup sour cream, then eggs, 1 tablespoon vanilla and both citrus zests; take care not to over whip. Pour into the cooled crust.
Bring a medium saucepan or kettle of water to a boil. Gently place the roasting pan in the oven (don't pull the rack out of the oven). Pour in enough hot water to come about halfway up the side of the springform pan. Bake the cheesecake for 1 hour and 10 minutes---the outside of the cake will set but the center will still be loose.
Meanwhile, stir together the remaining sour cream, sugar and vanilla paste. Spread over the top of the cooked cheesecake and return to the oven for 5 minutes. Turn the oven off, cook the cheesecake in the residual heat in the oven for 1 hour. This gentle finish minimizes the risk of the dreaded crack in your cheese cake.
Remove cheesecake from the roasting pan to a rack. Run a knife around the edges and cool to room temperature. Cover and refrigerate at least 8 hours or overnight.
Bring cheesecake to room temperature 30 minutes before serving. Remove the springform ring. Dip a knife in warm water, wipe dry before slicing each piece. Serve with berries, if desired.

Chicken Monterey

4 boneless, skinless chicken breast halves, about 1 1/2 Ibs. total
1/4 tsp. salt
1/8 tsp. pepper
1/3 cup bottled barbecue sauce
4-8 slices cooked bacon, according to your taste preference
1 cup shredded cheddar cheese
4 scallions, trimmed and sliced
1 small tomato, chopped


Directions
1. Heat oven to 350°.
2. Place chicken in a single layer in a greased baking dish.
3. Sprinkle with salt and pepper. Spoon on the barbecue sauce.
4. Bake in 350° oven for 25 minutes, or until all pink is gone.
5. Top each breast half with 1 or 2 slices of cooked bacon. Sprinkle with cheddar cheese.
6. Bake in oven 5 more minutes.
7. Top each breast half with fresh scallions and tomatoes just before serving.

Spaghetti Sauce

Get 1 pound stew beef or any kind of steak and 1 pound hot or sweet Italian Sausage
3- large cans of Italian Tomatoes
1- large can of Italian Tomato Paste
1/2 of a small onion
2- small cloves of garlic
olive oil
In a heavy pot, put in Olive oil to cover the bottom of the pan and then a little more. Heat slightly and put in your beef and sausage and fry slowly until it is good and brown. Then take the meat out and put it aside and put the garlic and onion (cut up) and brown that good but don’t burn it as it browns easily. Then add the can of tomato paste to the onion and garlic in the pan and keep frying until the paste turns a little brown. (again, watch it as it browns easily). When nice and brown, crush your tomatoes and add to the paste and cook at a low heat adding your meat back in. Cook slowly for 4 hours or to desired thickness.

Italian Meat Balls

1- pound ground beef (1/2 pork and 1/2 beef)
1- cup of Italian Bread Crumbs
3/4 Cup of Grated Italian Cheese
1- Clove garlic cut up small
2- eggs beaten
salt and pepper to your taste
Mix all together, add about three tablespoons of water to mixture to make it soft. Mix well. Form into small balls and fry in olive oil until nice and brown. About ten or fifteen minutes on each side.

Lasagna

1- batch of spaghetti sauce (I do cheat some and used jar sauce)
1- box jumbo lasagna
Italian Spaghetti cheese
1- package of Mozzarella cheese
1- large (3 pound) container of whole milk ricotta cheese
1- pound sweet or hot sausage
1- pround of meat ball mix (ground beef and pork)
eggs
From the above, you will get two large baking pans.
1. Make your sauce the day before and cook the sausage in the sauce unless you use jar sauce
2. Take the meat ball mix and put in a fry pan without any grease. Break it up and fry it intil it is done. Pour the grease off and put it in a dish
3. The ricotta youhave to put in a bowl, add eggs, at least six and mix well, add a little black pepper. If it does not spreak easily, add more eggs, one at a time until right spreading consisistency.
4. The sauce that was cooked has to be cut up into small pieces
5. Need your spaghetti cheese
6. Cook lasagna and strain (not too soft)
Now you put it together:
1. Put spaghetti sauce on bottom of pan. Just a thin layer. Not too much.
2. Layer of Lasagna
3. Thin layer of ricotta mixture
4. Grated Mozzarella Cheese (I like to use a lot )
5. Sprinkle pieces of broken fried sausage on
6. Sprinkle fried meat ball mixture on
7. Add another thin layer of sauce and alternate the steps to 3 layers are done.
On top of last layer (Lasagna), just put sauce, spaghettti cheese and grated mozzarella cheese
Bake in 350 oven for about an hour or until Mozzarella cheese melts. Don’t overcook.

Rye Bread dip

2- cup Mayo
2- cup Sour Cream
2-3 ounces CHipped Beef or COrned Beef (If you use Chipped Beef, be sure to rinse all the salt off it)
3- tablespoons Parsley Flakes
2- 1/2 tablespoons minced Onion
1- large Rye Bread
Mix all ingredients together and hollow out the rye bread and cut what you remove into chunks to dip it I usually buy a second to just cut up because I use more bread

Cheesesteak

Start with good beef. Pat’s uses sliced rib-eye. Jim’s uses USDA choice top round western steer beef.
Shave the beef very thin so it cooks quickly and remains tender.
Use a fresh high quality Italian roll - Amoroso’s is a favorite.
Decide if you want your steak with or without fried onions.
Decide if you want a steak or a cheesesteak. If you elect a cheesesteak you need to decide on American cheese, provolone or the Philly favorite “cheez whiz.”
Any add-ons? Mushrooms, peppers, pizza sauce, tomatoes? You decide. It’s your sandwich.
Start to cook. Sauté the onions, peppers and mushrooms until soft.
Fry your steak until brown but not crispy or burned. You can mix in the fried vegetables now or add them at the end.
If you elect American cheese or provolone place the cheese on the meat until slightly melted. If you choose Cheez Whiz just smear it on the roll.
Place the roll over the meat/cheese/vegetables and scoop it into the sandwich.
Garnish your sandwich with pizza sauce, hot or sweet peppers or pickles as you choose.
Enjoy your Philadelphia cheesesteak.
Tips:
Using the best beef available is the key.
Don’t overcook the ingredients.

Mac-n-Cheese

1/4 cup Chopped onion
2- Tbl.Butter or Marg.
1- Can Tomato Soup
1/2 cup water
1- Cup Shredded Chedder Cheese
2- Cups cooked Macaroni
2- Tbl. Buttered Bread Crumbs
In Saucepan cook Onion in Butter until tender.
Stir in soup and cheese heat until cheese melts.
Blend sauce with macaroni. Then pour into a 1 1/2 Qt. Casserole dish.
Sprinkle more cheese and Breadcrumbs on top.
Bake at 350 for 30 Mins.

Chocolate Gooey Butter Cookies

1- 8 oz. cream cheese, room temperature
1- stick butter, room temperature
1- egg
1- tsp. vanilla extract
1- 18 oz. box moist German Chocolate cake mix
Confectioners’ suger for dusting

Preheat oven to 350 degrees F.

In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so you can roll the batter into balls. Roll the chilled batter into teaspoon sized balls and rolled them in confectioners sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and “gooey”. Cool completely and sprinkle with more confectioners’ sugar, if desired.

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