"Stouffer's" Mac and Cheese

2 cups uncooked elbow macaroni
1/4 cup butter
1/4 cup flour
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. ground mustard
1/4 tsp. Worcestershire
2 cups milk
2 cups shredded cheese

Cook macaroni. While it's cooking, melt butter in saucepot over low heat. Stir in flour, salt, pepper, mustard, and Worcestershire. Cook over medium heat until smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stire 1 minute. Stir in cheese, stirring occasionally, until cheese is melted. Drain macaroni. Gently stir macaroni into cheese sauce. Pour into greased dish. Bake @ 350 degrees for 20-25 minutes.

Easily doubles.
Freezes easily.

Taco Meatballs

One of my husband's new favorites!

1-1 1/2 pounds hamburger
1 1/2 cups corn tortilla crumbs (I put mine in food processor until fine and crumbly)
1/3 cup minced onion
1/3 cup milk
1/2 chopped parsley
1/2 tsp. lemon pepper
1 tsp. Louisiana hot sauce
1 egg

Sauce:
1 can diced chiles (I've used a can of green enchilada sauce, too)
1 package taco seasoning
3/4 cup chicken broth
1 package cheddar cheese

Combine the first 8 ingredients in mixing bowl. Shape into small meatballs. Drop into boiling water, and cook until no longer pink. Remove and drain. In large skillet, add sauce ingredients. Add meatballs. Cook until melted and coated. Serve over taco rice!

--Delena
Kansas City, MO

Meat and Potatoes Casserole

On a budget? Here you go!

6 medium potatoes
1 cup grated cheese
1 lb. hamburger

Cook and mash potatoes, until creamy. Put in casserole dish and hollow out a hole in the center about the size of a saucer. Brown hamburger. Drain. Rinse. Fill hole with hamburger. Cover with cheese. Place in oven and bake at 450 degrees until cheese is completely melted.

--Delena
Kansas City, MO

Bacon Cheeseburger Meatloaf

Seriously, I wouldn't recommend this recipe to anyone watching their weight or on strict orders from the doctor not to eat anything horrible for them. For those that DON'T fall into that category, may I present to you the best, I think, comfort food EVER? I'm not a big fan of regular meatloaf, but this meatloaf is amazing.

1 pound ground chuck
10 slices bacon, cooked and crumbled
1 (8-ounce) package sharp Cheddar, grated
2 large eggs, lightly beaten
1/4 cup bread crumbs, toasted
1/4 cup mayonnaise
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup ketchup
2 tablespoons prepared mustard
1 (3-ounce) can French fried onions

Preheat oven to 350 degrees F.

In a large bowl, combine the ground chuck and next 8 ingredients, mixing well.
In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into meat mixture, reserving remaining ketchup mixture. Press meat mixture into a 9 by 5 by 3-inch loaf pan, or shape into a loaf and place on a rack in a broiler pan. Spread remaining ketchup mixture over loaf. Bake 40 minutes. Top with French fried onions; bake another 10 to 15 minutes, or until meat is no longer pink.

--Delena
Kansas City, MO

Italian Grilled Cheese

2 T extra virgin olive oil
2 slices bread
1 slice provolone or mozzarella cheese
6 slices pepperoni
3 T pizza or spaghetti sauce (I've used tomato paste and added some pizza seasoning, too)

Heat oil in non-stick skillet over medium heat. Spread sauce over both pieces of bread. Add cheese to one piece of bread and then add pepperoni. Place the other bread, sauce-side down, on top. Place in skillet. Turn after a minute or two, and continue grilling on each side until golden brown.

--Delena
Kansas City, MO

Italian Pineapple Chicken

4 boneless skinless chicken breasts
1/2 cup Italian salad dressing (I use a balsamic style dressing, too)
2 T olive oil
1 can (8 oz.) sliced pineapple, drained
1/3 cup shredded Swiss cheese or Parmesan cheese, optional

Flatten chicken to 1/2 in. thickness. Pour salad dressing into a shallow bowl; dip chicken in dressing. In a large skillet, heat oil. Add chicken. Cook over medium-high heat for 5-7 minutes on each side or until juices run clean when pierced. Remove and keep warm. Add pineapple slices to skillet. Cook for 30 seconds on each side or until lighty browned. Place a slice on each piece of chicken. Sprinkle with cheese if desired.

Yield: 4 servings

--Delena
Kansas City, MO

Sweet and Sour Chicken Casserole

2 cups chicken, cooked and cubed
1 can (20 oz.) unsweetened pineapple chunks, drained
1 jar (12 oz.) apricot preserves
1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted
1 can (8 oz.) water chestnuts, drained

In a bowl, combine the first five ingredients. Transfer to a greased casserole dish. Bake, uncovered, at 350 degrees for 30 minutes or until heated through. Serve over hot white rice, if desired.

Yield: 6 servings

--Delena
Kansas City, MO

Crispy Potato Chicken

1 lb. boneless, skinless chicken breasts
2 T Dijon mustard
1/2 tsp. garlic, chopped
1 potato, grated
1/2 tsp. oil
1/2 tsp. lemon juice
1 tsp. pepper


Arrange chicken breasts in a 9x9" baking pan that has been sprayed with non-stick cooking spray. Set aside. Combine mustard and garlic together, and spread over chicken breasts. Set aside. Mix potato, oil, and lemon juice together; spread over chicken breasts. Sprinkle with pepper. Bake at 425 degrees for 25-35 minutes of until juices run clear when pierced with a fork.

--Delena
Kansas City, MO

Baked Steak

Very easy!

2 tenderized minute steaks
1/4 envelope Lipton's Onion Soup Mix
1 can cream of mushroom soup
ground pepper to taste
flour
2-3 T. water
oil or shortening

Dredge steaks in flour and pepper and fry in a small amount of oil or shortening on medium/high heat for 1-2 minutes on each side. Fry just long enough to get the steaks browned, then drain on paper towels. Mix the dry onion soup mix, water and can of soup in a covered baking dish. Place the steaks in the baking dish and spoon the soup mixture over them. Bake for 1 hour at 350 degrees. Check the steaks after about 30 minutes and adjust water, if needed. If the steaks are small and thin, they are almost done by the time they are fried - it's hard to overcook them so long as you keep the steaks covered in the soup mixture and a tight lid or foil on the dish. I find this to be a very easy main dish to fix with baked potatoes. They will be done at the same time!

This can be prepared on the top of the stove also if you don't want to heat up the oven. Just drain the fat - save the crunchies if you like, cover the pan and simmer on low until you have the rest of the meal prepared. Again, check to see if you need to add any water or adjust the temperature and keep a tight lid on the pan.

This recipe is also easy to adjust the number of servings. Just double or quadruple the number of steaks and onion soup mix. You will probably only need 1 can of soup for up to 4 steaks. You do not need to add salt because there is plenty of salt in the onion soup mix.

--Jeanette
Kingman, KS

One Pan Potatoes and Chicken

2 T vegetable oil
4 medium potatoes, sliced thin
1 lb. chicken breasts, cut into strips
1 bell pepper, cut into strips

Heat oil in skillet over medium heat. Add potatoes, chicken, and bell pepper. Sprinkle with salt and pepper. Cook 15-20 minutes until chicken and potatoes are done.

--Delena
Kansas City, MO

Enchilada Dip

2 lbs. chicken breasts, diced
10 oz. can enchilada sauce
2 packages cream cheese
4 cups shredded cheddar, mexican blend, etc. cheese

Combine chicken and sauce in crock pot. Cover and cook on low 8-10 hours or until chicken is thoroughly cooked. Cut cream cheese into cubes and stir in crock pot along with shredded cheese. Mix well. Cover and cook on low 30 minutes, stirring twice, until blended and melted. Serve with chips or serve over brown rice to make a meal!

--Delena
Kansas City, MO

Fiesta Taco Casserole

Easy and tasty!

1/2 package tortilla chips
1 lb. hamburger
2 cans black beans
2 tomatoes, diced
taco sauce
shredded cheese

Brown hamburger. Drain. Mix together with beans. Coarsely break tortilla chips. Place in bottom of greased casserole dish. Top with hamburger/bean mixture. Drizzle as much taco sauce over the hamburger/bean mixture as you like. Cover with cheese. Sprinkle tomatoes over. Bake at 400 degrees until cheese is bubbly. Top with sour cream.

--Delena
Kansas City, MO

Chimichangas

So simple!

1 large beef roast

1 large can Rotel tomatoes

10-12 burrito sized tortillas

Place the roast and the Rotel tomatoes in a crock pot and cook all day on low, turning the meat occasionally to sit in the juices. Shred the meat. Drain the tomatoes from the liquid and mix together with the meat. (You do not have to completely drain the tomatoes.) Place the meat and tomato mixture in a tortillas and roll up tight. Deep fat fry and drain. You can serve this with lettuce, salsa, cheese and sour cream.
Yield: 10 - 12 servings

--Jeanette
Kingman, KS

Roast Beef in Rich Wine Gravy and Roasted Mushrooms

Beth from St. Joseph, MO, writes: "Here is another recipe from my very dear friend, Rose in Malta."

Big roast beef
Fresh thyme
large, assorted mushrooms
red wine
beef/meat/chicken stock (i make my own from all the bones etc, but an organic cube will be fine)
3 red onions
3 cloves garlic
water (to add to gravy, if needed)
salt/pepper
basil or any herbs that compliment meat dishes

Take the beef joint and rub the 2 garlic cloves and salt and pepper all over it. Stuff thyme inside the string (if it is around the beef) and rub in too. Leave beef for a few hours.

In a large frying pan, saute the onions, garlic and more thyme for 5-7 mins until lightly cooked. Add 2 large glasses of wine which will cook off, leaving a beautiful smell. Then add the stock, ladle by ladle. To make the gravy thicker you can add a little cornflour. Add salt and pepper and a bouquet garnish.

In a separate pan saute the mushroom (sliced but quite large) in some olive oil and butter. Add thyme, garlic and salt and pepper and leave.

Place beef in large dish and cover with the red wine gravy and the sauteed mushrooms. Cook in hot oven (170c) for one hour, but do check.

Before serving add lots of fresh herbs on the meat.

--Rose
Malta

Hamburger Corn Pone Pie

If you want to use your favorite chili recipe with the cornbread on top, that works just as well. Serve with a big green salad.

1 lb. ground beef
1/3 cup chopped onion
1 can diced tomatoes
1 can kidney beans
cornbread batter (already prepared but not baked)
3/4 tsp. salt
1 T chili sauce
1 T shortening
1 to 1 1/2 T chili powder
chopped green peppers

Brown meat, onions, and peppers. Add seasonings and tomatoes. Cover and simmer on low for about 15 minutes. Add beans. Pour mixture into greased casserole dish and top with cornbread batter, spreading with a wet fork. Bake at 425 degrees for 20 minutes.
Yield: 5 servings

--Marliene
El Dorado, KS

Light and Lean Chicken

This is a great recipe, and it's good for you! One serving has only 287 calories, 3 grams of fat, and it has 30 grams of protein! No one would ever know that this is a "good for you" meal! My husband even liked it!

4 boneless skinless chicken breast halves, sliced in strips
extra virgin olive oil
ground black pepper
2 cloves garlic, halved
1 cup low-sodium chicken broth
1/2 cup dry white wine
2 tsp cornstarch (or 2 T flour)
2/3 cup skim milk
1 tsp finely chopped fresh chives
2 cups hot cooked brown rice

Drizzle a little extra virgin olive oil in skillet; heat over medium heat until hot. Add chicken; sprinkle with pepper. Cook 20 minutes or until brown, turning occasionally. Reduce heat to low; add garlic. Cook 10 minutes more or until fork can be inserted into chicken with ease and juices run clear, not pink. Remove chicken; keep warm. Add broth and wine to garlic. Bring to a boil over high heat; boil 5 minutes. Reduce heat to low. Stir cornstarch into milk and slowly add mixture to skillet. Sprinkle with a little more pepper. Cook and stir 2 minutes or until thickened. Return chicken to skillet. Spoon sauce over chicken; sprinkle with chopped chives. Simmer 5 minutes or until thoroughly heated. Serve over hot rice. Serve with a big green salad.
Yield: 4 servings

--Delena
Kansas City, MO

Baked Meatballs

This recipe is easy, and it goes great with rice and a big green salad!

1 egg
1/4 cup milk
onion powder
1 cup Italian bread crumbs
1 tsp. salt
1/8 tsp. pepper
1 lb. ground beef
parmesan cheese, grated

Heat oven to 350 degrees. Beat egg and milk together. Stir in onion powder, bread crumbs, seasonings, and parmesan cheese. Add beef and mix well. Shape into balls, using 1/3 cup mixture for each ball. Place in shallow pan. Bake 30-40 minutes.
Yield: 7 meatballs

--Delena
Kansas City, MO

Irish Beef Stew

By far the best stew I've ever eaten. Your house will smell wonderful, and your husbands will love it!

2 T oil
1 1/2 lb. trimmed boneless beef round steak, cut into 3/4 in. thick cubes (stew meat works great, too!)
2 T flour
1 can beef broth
1 can diced tomatoes, undrained
1 envelope Good Seasons Garlic and Herb salad dressing mix
3 medium carrots, cut into 1/2" pieces
3 medium potatoes, cut into 3/4" chunks
3 cups hot cooked egg noodles

Heat oil in 5 qt. saucepot on medium-high heat. Coat meat in flour. Stir in oil until browned. Stir in broth, tomatoes, and salad dressing mix. Bring to boil, stirring occasionally. Reduce heat to low. Cover and simmer for 30 minutes. Add potatoes and carrots; cover. Simmer additional 30 minutes. Remove lid; simmer 15 minutes or until meat is tender and sauce thickened. Serve over noodles.
Yield: 4 servings
--Delena
Kansas City, MO

Good and Easy Chicken

Once mixed together, this tastes sort of like an Asian dish. I cut the chicken up into pieces and served it over brown rice. Served mixed vegetables on the side. It was excellent!

8 chicken breast halves
1 jar (18 oz.) apricot preserves
1 bottle (8 oz.) Russian dressing
1 envelope dry onion soup mix

Place chicken in single layer in 9 x 13" baking dish. Combine preserves, dressing, and soup mix. Spread over chicken. Cover and marinate in refrigerator overnight. Bake, uncovered, at 350 degrees for an hour. Baste occasionally with sauce.
Yield: 6-8 servings

--Delena
Kansas City, MO