Homemade Mac and Cheese

1 8 oz package dried elbow macaroni
1/4 cup butter or margarine
1/4 cup all-purpose flour
2 cups milk
1 teaspoon salt
1/8 teaspoon black pepper
1 cup (4 oz) shredded sharp cheddar cheese
1 cup (4 oz) shredded mild cheddar cheese

Cook macaroni according to package directions, omitting salt. Drain and set aside.

Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Add a little extra milk if necessary. Stir in salt and pepper and cheese, stirring until the cheese melts.

Stir macaroni into cheese sauce, and pour into a lightly greased 2-quart baking dish or an 11- x 7-inch baking dish. Bake, uncovered, at 350 degrees for 25 to 35 minutes or until bubbly. Let stand at least 5 minutes before serving.

Firehouse Stuffed Chicken

4 to 6 chicken breasts, boned and skinned
Fresh spinach, chopped
Feta cheese
Italian bread crumbs
Butter
1/2 lb. fresh mushrooms, sliced
1 can of chicken broth
1/2 c. dry white wine
Flour
Ground pepper

Pound chicken breasts until flat. Mound spinach and Feta cheese onto chicken breasts. Carefully roll breasts and secure with toothpicks. Roll chicken breasts in bread crumbs.

In a large aluminum frying pan melt 1/2 stick of butter. Brown breasts in frying pan on all sides for about 5 minutes.

Place breasts in baking dish, add 1 tablespoon of butter and bake in 375 degrees for about 40 to 45 minutes.

While chicken is baking prepare gravy. In same frying pan used for browning, melt 1/2 stick of butter. Add mushrooms and saute a few minutes. Add flour and blend until a paste forms. Stir in chicken broth and wine, sprinkle with ground pepper. Cook and stir over medium heat until gravy thickens.

To serve, pour gravy over chicken breasts and serve with rice.

Brownie Goody Bars

1 box (1 lb 6.5 oz) Betty Crocker Original Supreme brownie mix
water, vegetable oil, eggs called for on brownie mix box
1 container (1 lb) Betty Crocker Rich & Creamy vanilla frosting
3/4 cup salted peanuts, coarsely chopped
3 cups crisp rice cereal
1 cup creamy peanut butter
1 bag (12 oz) semisweet chocolate chips (2 cups)

Heat oven to 350. Grease 13x9 pan with cooking spray or shortening, or line with foil then grease.

Make and bake brownies as directed on box. Cool completely, about 1 hour.

Frost brownies. Sprinkle with peanuts. Refrigerate while making cereal mixture.

Measure cereal into large bowl and set aside. In 1 quart saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Pour over cereal, stirring until evenly coated. Spread over frosted brownies. Cool completely, about one hour, before cutting. For bars, cut into 6 rows by 4 rows. Store tightly covered at room temperature.

Gyros

GYROS:

1 lb. ground lamb
1 lg. clove garlic, pressed
2 tsp. lemon juice
1/2 tsp. basil
1/4 tsp. marjoram
1/2 tsp. thyme
1/2 tsp. rosemary
1/4 tsp. salt
1/2 tsp. pepper
1/8 c. snipped parsley
6 pita pockets
2 tomatoes, chopped
2 onions, chopped

SAUCE:

16 oz. sour cream
1 med. cucumber, pureed (puree in blender & strain to remove liquid)
2 cloves garlic, pressed
1/4 tsp. salt
2 tbsp. sugar

Combine first ten ingredients in large bowl; blend. Place mixture in skillet; cook over medium heat, stirring constantly until meat is browned. Drain off excess drippings. Combine sour cream, cucumber, garlic, salt and sugar in bowl. Blend well. Cut pita pockets in half; spoon in meat mixture, top with tomatoes and onions. Spoon sauce over each sandwich and serve immediately. Makes 6 servings. Makes a good main course served over rice.

GYROS SAUCE:

1/2 c. grated cucumbers
1 c. plain yogurt
1/2 tsp. garlic powder

Squeeze cucumbers after grating.
Blend with yogurt and garlic powder.
Refrigerate to cool.

GYROS GREEK SANDWICH:

1 lb. ground lamb or beef
2 tbsp. water
1 tbsp. lemon juice
1 tsp. salt
1 tsp. ground cumin
1 tsp. oregano leaves
1/2 tsp. pepper
2 cloves garlic, crushed
1 sm. onion, chopped, about 1/4 c.
2 tbsp. vegetable oil
4 pita breads, 6 inch diameter
2 c. shredded lettuce
1/2 c. plain yogurt, or 1/2 c. sour cream
1 tbsp. snipped mint or 2 tsp. dried mint leaves
1 tsp. sugar
1 sm. cucumber, peeled and chopped, about
3/4 c.1 med. tomato, chopped

Mix ground lamb or beef, water, lemon juice, salt, cumin, oregano, pepper, garlic, and onion. Shape into 4 thin patties. Cook patties in oil over medium heat, turning frequently until done, 10-12 minutes. Split each bread half way around with knife; separate to form pocket. (If preferred, you can just fold pita bread, taco form to hold filling.) Place patty in bread; top with lettuce. Mix yogurt, mint and sugar. Stir in cucumber. Spoon onto lettuce; top with tomato. Makes 4 sandwiches. Great with fried and beef based soup.

Taco Bake

1 pkg. (14 oz.) Kraft Deluxe Macaroni & Cheese Dinner
1 lb. ground beef
1 pkg. (1-1/4 oz.) taco seasoning mix
3/4 cup water
3/4 cup sour cream
1-1/2 cups shredded cheddar cheese, divided
1 cup chunky salsa

Preheat oven to 400°F. Prepare Dinner as directed on package. While Macaroni is cooking, brown meat; drain. Add taco seasoning mix and water to meat; simmer 5 min.

Stir sour cream into prepared Dinner. Spoon half of the Dinner mixture into 8-inch square or 9-inch round baking dish; top with layers of the meat mixture, 1 cup of the cheese and remaining Dinner mixture. Cover.

Bake 15 min. Top with salsa and remaining 1/2 cup cheese. Bake, uncovered, an additional 5 min. or until cheese is melted.

Spinach-Stuffed Chicken Breasts

1-1/2 cups water
6 tbsp. Kraft Roasted Red Pepper Italian with Parmesan Dressing, divided
1 pkg. (10 oz.) spinach leaves, stems removed, chopped
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
1/4 cup coarsely chopped roasted red peppers
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness
1/2 cup shredded mozzarella cheese

Preheat oven to 350°F. Bring water and 2 Tbsp. of the dressing to boil in large skillet on medium-high heat. Stir in spinach, stuffing mix and peppers; cover. Remove from heat. Let stand 5 min. Set aside.

Place chicken, top-sides down, on large cutting board; spread evenly with stuffing mixture. Starting at one of the short ends, tightly roll up each chicken breast. Place, seam-sides down, in 13x9-inch baking dish. Brush with remaining 1/4 cup (4 Tbsp.) dressing.

Bake 35 min. Sprinkle with cheese. Bake an additional 5 min. or until cheese is melted and chicken is cooked through (170°F).

7 Layer Mexican Dip

1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
1 tbsp. taco seasoning mix
1 cup guacamole
1 cup chunky salsa
1 cup shredded lettuce
1 cup shredded cheddar cheese
1/2 cup chopped green onions
2 tbsp. sliced pitted ripe olives

Mix cream cheese and seasoning mix until well blended. Spread onto bottom of 9-inch pie plate or quiche dish.

Layer remaining ingredients over cream cheese mixture; cover. Refrigerate several hours or until chilled.

Serve with tortilla chips.

Cheese and Bacon Jalapeno Rellenos

4 oz. (1/2 of 8-oz.pkg.) Philadelphia Cream Cheese, softened
1 cup shredded cheddar cheese
4 slices bacon, crisply cooked, crumbled
2 tbsp. finely chopped onion
2 tbsp. chopped cilantro
1 clove garlic, minced
18 jalapeno peppers, halved, seeds and membranes removed

Preheat oven to 375°F. Mix cream cheese, Cheddar cheese, bacon, onion, cilantro and garlic until well blended.

Spoon evenly into peppers. Place, filled sides up, on baking sheet.

Bake 10 minutes or until cheese is melted.

Smashed Potato-and-Broccoli Casserole

2 pounds baking potatoes, halved
1 cup chopped broccoli
1/2 cup diced onion
1/2 cup part-skim ricotta cheese
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried dill
1/2 teaspoon salt
1/8 teaspoon ground red pepper
1 (8-ounce) container fat-free sour cream
Cooking spray
3/4 cup (3 ounces) shredded reduced-fat sharp cheddar cheese

Preheat oven to 375°.

Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 20 minutes or until tender. Drain potatoes in a colander over a bowl, reserving 1 cup cooking liquid. Return potatoes and liquid to pan; mash with a potato masher until slightly chunky.

Add chopped broccoli and next 6 ingredients (broccoli through sour cream) to pan, and stir well. Spoon potato mixture into an 11- x 7-inch baking dish coated with cooking spray; bake at 375° for 35 minutes. Sprinkle with cheddar cheese; bake an additional 5 minutes or until cheese melts.

Roast Chicken

4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken
2 large onions, peeled and quartered

(Day 1)
Blend all spices together and set aside.
Remove neck and giblets from chicken cavity, rinse well inside and out, and pat dry with paper towels.
Rub with spice mixture, both inside and out, then stuff cavity with onions.
Wrap in a resealable"food grade" plastic bag (I just use a new, unscented, white kitchen can liner.), tie closed, and refrigerate overnight.

(Day 2)
Remove from plastic bag and place in a shallow baking pan.
Roast uncovered in a 250 F oven 5 hours.
Baste every 30 minutes after the 1st hour!

Garlic Lime Chicken

1 teaspoon salt
3/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon thyme
6 boneless skinless chicken breast halves
2 tablespoons butter
2 tablespoons olive oil
1/2 cup chicken broth
4 tablespoons lime juice

On a dinner plate, mix together first 7 ingredients. Sprinkle mixture on both sides of chicken breasts (or double the spice mixture if you like it a little spicier).

In a skillet heat butter and olive oil together over medium high heat.

Saute chicken until golden brown on each side, about 5 minutes on either side. Remove chicken and add lime juice and chicken broth to the pan,whisking up the browned bits off the bottom of the pan. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to thoroughly coat and serve.

Serves 6

Garlic Chicken Casserole

2 lbs chicken breast cubed
1 box rotini
1 1lb package california blend veggies
1-2 tablespoons garlic
1/2 onion minced
approx. 1/2 cup olive oil
garlic salt to taste
pepper to taste

in a large pan cook chicken, garlic and onion in olive oil
cook rotini according to package
when those are done, add rotini and veggies to the chicken
add garlic salt and pepper to taste
cook on low until veggies are done

Crock Pot Roast

2-3 lb roast
1 package Au Jus mix
1 package Brown Gravy
2 1/2 cups water
1 cup red or white wine
Garlic powder
Onion powder
Italian seasoning
Oregano
Generous spoonful of minced garlic

Put all the ingredients except roast in crock pot and mix together. Add roast.
Cook on high for 3 hours, turn to low for 3-4 hours.
The juice the meat cooked in makes and awesome gravy.

Chicken and Spinach Bake

In this easy chicken and spinach bake, chicken breasts are simply baked on a bed of spinach with a tomato and green onion topping. Add Cajun or Creole seasonings to the chicken breasts, or use your own favorite seasoning blend.
INGREDIENTS:
• 8 to 12 ounces fresh chopped or baby spinach, cleaned
• salt and pepper
• 1/4 cup chicken broth
• 4 chicken breast halves, boneless, pounded slightly to even thickness
• Creole or Cajun seasoning blend or other blend
• salt and pepper
• 1 large tomato, diced
• 4 green onions, with green, sliced
PREPARATION:Heat oven to 350°. Lightly grease a 9x13-inch baking dish or spray with cooking spray. Put spinach in the baking dish, sprinkle with salt and pepper. Add chicken broth. Sprinkle chicken with seasoning blend, salt, and pepper; arrange over the spinach.Sprinkle with the diced tomato and green onion. Cover the baking dish with foil. Bake for 25 minutes. Uncover and bake for 10 to 15 minutes longer, or until chicken is cooked through.Serves 4.

Baked Zucchini Chips

2 medium zucchini, cut into 1/4-inch slices
1/2 cup seasoned dry bread crumbs
1/8 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese
2 egg whites

Preheat the oven to 475 degrees F (245 degrees C).

In one small bowl, stir together the bread crumbs, pepper and Parmesan cheese. Place the egg whites in a separate bowl. Dip zucchini slices into the egg whites, then coat the breadcrumb mixture. Place on a greased baking sheet.

Bake for 5 minutes in the preheated oven, then turn over and bake for another 5 to 10 minutes, until browned and crispy.

Heather's Chicken Alfredo

Thin-cut boneless skinless chicken breasts
1 jar Alfredo sauce (original or garlic)
2 packages baby portabello mushrooms (chopped)
1/2 box orzo pasta
extra virgin olive oil
butter
salt
pepper

Cook orzo according to package directions.

Sprinkle salt and pepper on chicken. Brown chicken in skillet with oil. Remove from pan and set aside. Then brown mushrooms in same skillet with butter and oil. Add Alfredo sauce, and heat.

Layer orzo pasta, then sauce, with chicken on top. Alternately, can cut chicken into chunks or slices and add to sauce as it is heating.

Oven-Baked Potato Chips

Potatoes
Cooking Oil or Butter
Salt

Wash and dry potatoes.
Peel potatoes (unless using red potatoes).
Cut the potatoes into thin slices using either a sharp kitchen knife or a mandoline.
Coat the potato slices with oil by hand or with a sauce brush.
Sprinkle them with salt or other seasonings to taste.

Pre-heat your oven to around 400 degrees F.
Place the potato chips on a baking tray (evenly spaced out).
Bake the potato chips for 10 - 15 minutes or until they are golden brown and crispy.
Flip them over halfway through the baking.
Take them out of the oven, let them cool off, and serve.

Jared's Chunky Chicken Noodle Soup

1 can Campbells Chicken Noodle soup
8 oz frozen mixed vegetables
4 boneless skinless chicken breast halves
fresh thyme and tarragon
lemon juice
minced onion
ground black pepper
salt
olive oil
water

Heat oil in skillet. Add chicken. Sprinkle onion and lemon juice into skillet around the chicken. Add a couple pinches of thyme, tarragon and salt. Grind black pepper onto the chicken. Cook until done. Remove chicken from skillet and cut into small pieces.
Put vegetables into pot with about 3/4 cup water. Bring to a boil at high heat, then lower heat to medium, cover, and let simmer for about ten minutes. Drain vegetables.
In a soup pot, combine can of soup, one can's worth of water, an additional cup of water, vegetables, and chicken. Sprinkle in a little salt and ground pepper. Add a couple drops of lemon juice. Heat until hot, serve.

Garlic Mashed Potatoes

4 medium red potatoes, unpeeled and quartered
4 peeled garlic cloves
1/2 cup sour cream
2 tablespoons freshly chopped parsley leaves
salt and freshly ground black pepper

Place potatoes and garlic in a medium saucepan and pour over enough water to cover. Set pan over high heat and bring to a boil. Cook 8 minutes, until potatoes are fork-tender. Drain and return potatoes and garlic to pan. Add sour cream and mash until almost smooth (or lumpy if desired). Stir in parsley and season, to taste, with salt and black pepper.

Pork Chops in Creamy Champagne Sauce

1 tablespoon olive oil
6 pork loin chops (about 5 ounces each)
1/4 cup chopped shallots
2 teaspoons dried thyme
1 teaspoon dried tarragon
1 cup sparkling wine or dry Champagne
1 tablespoon all-purpose flour
1 cup milk

Heat oil in a large skillet over medium-high heat.
Season pork with salt and black pepper and add to hot pan.
Cook 2 minutes per side, until golden brown.
Remove pork from pan and set aside.
To the same pan, add shallots and cook 2 minutes, until soft.
Add thyme and tarragon and cook 1 minute, until fragrant.
Add sparkling wine and cook 1 minute.
Whisk flour into milk and add to pan.
Return pork to pan and simmer 3 to 5 minutes, until pork is cooked through and sauce thickens.

Homemade Guacamole

3 large ripe avocados
1/2 cup chopped tomato
1/4 cup finely chopped onion
1 chopped jalapeno pepper
t tbsp lemon juice or lime juice
1 tsp salt
ground black pepper to taste
handful chopped cilantro (optional)

Grandma's BBQ Meatballs

1 lb original flavored meatballs
18 oz BBQ sauce
18 oz grape jelly

combine ingredients in slow cooker and cook all day.

Gnocchi and Meatballs

Gnocchi
Italian meatballs
Tomato and Basil sauce

cook gnocchi according to package directions. heat meatballs in sauce. serve over gnocchi.

Beef and Gravy

Round steak
2 packets brown gravy mix
rice or wide egg noodles


Cut round steak into pieces. Mix brown gravy according to package directions. Cook steak in skillet with gravy. Serve over rice or noodles.

Smoked Ham

half Smithfield smoked shoulder ham
1 onion
1/4 cup water

chop up onion and put in slow cooker with ham, juice from the ham, and water. cook all day.

Slow Cooker Pot Roast

pot roast
potatoes
onion
1/2 cup water

cook in slow cooker all day.

Seafood Manicotti

1 quart whipping cream
1/2 teaspoon salt
1/4 teaspoon ground black pepper
14 dried manicotti shells
2 lbs unpeeled large fresh shrimp
1 cup chopped onion
1 cup chopped green pepper
1/4 cup chopped celery
1 clove garlic, minced
3 tablespoons butter or margarine, melted
1 lb fresh crabmeat, drained and flaked
1 1/2 cups (6 oz) shredded Monterey Jack cheese with peppers

Combine first 4 ingredients in a large saucepan; cook over medium-high heat 30 minutes or until thickened and reduced to 2 cups; set aside.
Cook manicotti according to package directions; drain and set aside. Peel shrimp, and devein, if desired. Chop shrimp and set aside.
Saute onion and next 3 ingredients in butter in a large Dutch oven over medium-high heat 5 minutes or until tender.
Add shrimp and crabmeat, and cook, stirring constantly, 5 minutes or until shrimp turn pink. Remove from heat. Cool 10 minutes; drain excess liquid.
Combine seafood mixture and whipping cream mixture. Fill shells, and place in 2 lightly greased 11 x 7 inch baking dishes. Sprinkle with cheese, and cover with foil.
Bake at 350 degrees for 15 minutes.
Uncover and bake 10 more minutes.
Serve hot.

Fast Fudge

2 cups sugar
2/3 cup evaporated milk
1/2 cup butter
12 large marshmallows
pinch of salt
1 cup (6 oz) semisweet chocolate morsels
1 tsp vanilla extract

combine first 5 ingredients in a large heavy saucepan. cook over medium heat, stirring constantly, until mixture comes to a boil. boil five minutes, stirring constantly. remove from heat.

add chocolate morsels to marshmallow mixture, stirring until chocolate melts. add vanilla extract, stirring well. spread evenly into a buttered 8- or 9-inch square pan. cool and cut into squares.

Lemon Broccoli Chicken

1 lemon
1 tbsp vegetable oil
4 boneless skinless chicken breast halves
1 can Cream of Broccoli
1/4 cup milk
1/8 tsp ground black pepper

cut 4 thin slices of lemon. squeeze 2 tsp or less of juice from remaining lemon into a bowl to save. heat oil in skillet. cook chicken 10 minutes or until browned. add soup, milk, lemon juice and black pepper. top chicken halves with lemon slices. heat to a boil. cover and cook over low heat five minutes or until done.

French Onion Burgers

1 lb ground beef
1 can Campbell's French Onion Soup
4 slices cheese
4 rolls

Shape beef into four half-inch thick patties. cook in skillet until browned, pour off fat. add soup and heat to a boil. cover and cook over low heat five minutes or until done. top patties with cheese. serve on rolls with soup mixture for dipping.

Grilled Asparagus

1 lb asparagus
2 tbsp olive oil
1/4 tsp salt
1/2 tsp pepper

Trim the woody bottom third of the asparagus off.
Toss with oil, salt, and pepper.
Preheat grill to high.
Grill for about 7 minutes.

Jared's Deer Dish

deer sausage
onion
green peppers
chili peppers
salt
pepper
olive oil
tabasco
garlic

Grill ingredients together, serve over cooked spaghetti, or rice.

Dad's Cilantro Salsa

several tomatoes, juicy middle part cut out, strain out some juice after blending
half of one red onion
jalapenos, remove seeds for less heat
cilantro and salt to taste

Gary's Salsa

4 medium tomatoes -- dice and strain (toss the juice)
1 medium-large onion
10 jalapenos -- fresh
1 tsp. garlic flakes
1 can (6 oz.) tomato sauce (if doubling, use 3 cans)
2 tsp. salt
4 tbs. vinegar

Garlic Shrimp

1/3 cup butter
1 1/2 lbs large shrimp, peeled and devained
8 cloves minced garlic
1/3 cup chopped parsley
2-3 tbsp lemon juice
salt
rice or salad

in a large skillet, heat butter over medium heat until butter stops foaming, about 30 to 45 seconds. add shrimp and garlic and saute over medium heat, turning frequently until the shrimp just turn pink, about 4 to 5 minutes. add parsley, lemon juice, and salt, and stir well. remove pan from heat and serve immediately, with rice or a salad.

Jared's Steak Salad

2 thin cheap steaks
2 bags mixed/romaine lettuce
1 can whole kernel corn
1 can chick peas
1 small bag shredded mild cheddar
small pkg of grape tomatos
1 medium green bell pepper
small bunch green onions

worchestershire sauce
ground black pepper
salt
minced garlic
olive oil
tabasco

giant bowl
gallon-sized ziploc bag

in a giant bowl, toss lettuce in small amount of olive oil. strain chick peas and corn. mix desired amount into lettuce. slice grape tomatos in half and mix in desired amount. mix in handful of shredded mild cheddar. slice green pepper into small pieces and mix in. slice green onions and mix in small handful.

grind a generous amount of black pepper onto one side of each steak. add a small dash of salt to one side of each steak. cook steaks on a grill pan about 3-5 minutes each side or until no longer red.

place steaks in ziploc bag with a generous amount of worchestershire sauce, a few dashes of minced garlic, black pepper, and tabasco sauce. shake for a few minutes to coat.

remove steaks from bag, allowing sauce to drip off. slice steaks into thin strips.

if steak is no longer warm, zap strips in microwave for about 10-15 seconds.

mix steak strips into salad.

can be enjoyed with ranch dressing, but juices from steak, cut tomatos, corn, and olive oil should make dressing unnecessary.

Italian Vermicelli Skillet

1 pkg Pasta Roni Garlic and Olive Oil with Vermicelli
1/2 lb mild italian sausage links
1 medium zucchini
2 plum tomatoes
grated parmesan cheese

Remove casings from sausage links and discard. Cut sausage crosswise into 1/2 inch pieces. In large skillet, cook sausage over medium heat until well browned, then drain. Add 1 3/4 cups water in skilled with sausage and bring to a boil. Slowly stir in pasta and seasonings. Reduce heat to medium and boil uncovered 5 minuts, stirring frequently.

Cut zucchini and tomatoes lengthwise in half, cut crosswise into slices. Add zucchini to skillet and continue boiling 3 to 5 minutes or until pasta is tender, stirring frequently.

Stir in tomatoes. Remove skillet from heat and sprinkle with parmesan cheese.

Pizza Style Skillet

1 pkg Pasta Roni Angel Hair with Parmesan Cheese
1/2 cup chopped green bell pepper
3/4 cup spaghetti sauce
1 jar (4.5 oz) sliced mushrooms, drained
2 oz pepperoni slices, cut into quarters
1/2 cup (2 oz) shredded moz. cheese

in large skillet, boil 2 cups water. stir in pasta, seasoning, pepper. bring to boil. reduce heat to medium. gently boil uncovered 4 to 5 minutes or until pasta is tender, stirring occasionally. stir in sauce, mushrooms, and pepperoni. remove from heat and let stand 3 to 5 minutes for sauce to thicken. sprinkle with mozzarella cheese.

Boiled Shrimp

In a large pot, add 3 qts water, 4 tbsp salt, 1 bag of Crab boil, and 1 quartered lemon. Add cayenne pepper to taste. Bring to a rolling boil. Add 4 lbs of shrimp and bring to boil. Boil vigorously for 2 minutes.

Chicken and Sausage Gumbo

1 lb hot smoked link sausage (andouille)
4 skinned chicken breast halves
1/2 cup all-purpose flour
1 cup chopped onion
1 green pepper
1/2 cup sliced celery
1 tbsp worchestershire sauce
1/2 tsp dried thyme (or italian seasoning)
2 bay leaves
1/2 cup sliced green onions
rice

Mild Curry Chicken

Patak's Mild Curry paste (from England)
Chicken
Onions
Potatos
Carrots
Water
Canned tomatos (optional)
Rice

Sautee chicken and onions. Chop up potatos and carrots and add. Add 3 or 4 tbsp curry paste. Add 1 cup water. Add canned tomatoes. Serve over rice.

Haven's Cake Cookies

1 box cake mix (yellow or devil's food are good)
2 eggs
1/3 cup vegetable oil

cook at 350 for 8-10 minutes.

Jared's Red Beans and Rice

2 cans red kidney beans, with juice
2 tbsp olive oil
1/2 cup chopped smoked ham
1/2 cup chopped onion
1/4 cup chopped green pepper
2 cloves minced garlic
1 packet Sazon Goya con Culantro y Achiote
1/4 cup tomato sauce
1 tsp salt, to taste
1/2 to 1 tsp ground black pepper, to taste
1/4 tsp oregano
1 lb sliced smoked sausage/andouille sausage
tabasco sauce to taste
cayenne pepper to taste
rice

mix and heat all ingredients, serve over rice.

Mom's Fried Baked Chicken

Bake chicken thighs at 350 for about 30 minutes until fully cooked.

Put chicken breader in a gallon ziploc bag.

Shake cooked chicken well.

Fry in pan of hot oil and half-stick of butter until it looks done on both sides.

While frying the next pan of chicken, put the finished pieces on a paper towel lined plate and sit in the microwave on warm or in a 250 oven to keep it hot and crispy.

J & H's Crab-Stuffed Mushrooms

15 oz. ricotta cheese
6 oz. white crab meat
1/4 tsp minced garlic (wet kind from jar)
1/2 cup parmesan-flavored bread crumbs
1 tbs parsley flakes
1 ts chopped onion
1/2 ts salt
1/2 ts pepper
1 large egg
old bay seasoning (or chesapeake bay seasoning)
mozzarella cheese
butter
24 large mushrooms

Mix first nine ingredients together in a large bowl. sprinkle old bay seasoning lightly across the top and mix in. Melt butter and rub onto bottom of pan. Remove stems from mushroom caps. Chop up about 1/3 to 1/2 of the stems and stir into your mixture. Throw away the rest of the stems. Place mushroom caps upside down on buttered pan. Fill each cap with some of your mixture. Cover each with a small square of mozzarella cheese. Sprinkle melted butter on top of each cap.

Bake at 350 degrees for about 15-20 minutes, until your cheese is completely melted and starting to turn golden brown. Let stand for five minutes before serving.

Mom's Sour Cream Enchiladas

2 cans cream of chicken soup
1 can cheddar cheese soup
1 cup sour cream
6 oz grated cheddar cheese
2 small cans chopped green chiles
1 medium onion
12 flour tortillas
1 can chicken

Heat chicken soup, add sour cream, green chiles, onion, and chicken. Heat tortillas in microwave. On each tortilla, place a spoonful of cheese soup, grated cheese, and 2 Tbsp chicken soup mixture. Roll up, place in 9" x 13" pan. Pour remaining mixture on top, sprinkle with remaining grated cheese. Cover with foil. Bake at 350' for 15-20 minutes.