Pizza Casserole

This is similar to many Baked Pasta dishes but with the distinct flavors of pizza. I created this recipe yesterday and took it to a dinner party as the main dish. It was a big hit and every woman there asked for the recipe.

Ingredients:

• 1 lb bow tie pasta
• 1 lb Jimmy Dean sausage, 'country mild' (or other flavor if desired)
• 1 large onion, medium size chopped (cooked with sausage)
• 2 (26 ounce) jars spaghetti sauce (I used Bertolli's Tomato & Basil)
• 1/2 lb cubed cooked ham
• 1/2-1 lb of sliced pepperoni
• 3 (8 ounce) bags of shredded mozzarella cheese
• 6 tablespoons of grated parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano

Directions:

1. Cook pasta in boiling water until al denté.
2. Cook sausage, garlic powder and oregano with onions until the juices run clear.
3. In a lightly greased 9x13x3 inch pan, pour a small amount of sauce to lightly coat bottom.
4. Layer ingredients in the order listed below.
5. 1st layer-1/3 of the pasta, 1/3 remaining sauce, 1 bag of mozzarella cheese, 2 Tablespoons parmesan cheese, sausage and onions.
6. 2nd layer-1/2 of the remaining pasta, 1/2 remaining sauce, 1 bag of mozzarella cheese, 2 Tablespoons parmesan cheese, ham.
7. 3rd layer-all remaining pasta, all remaining sauce, 1 bag of mozzarella cheese, 2 Tablespoons parmesan cheese,all the pepperoni(completely covering the entire top with pepperoni).
8. Bake at 375°F for 40 minutes.
9. Let sit for 5 minutes before serving.

Tortellini Tomato Spinach Soup

Really healthy soup, good to use when there's no time to spend in the kitchen!

Ingredients:

• 1 tablespoon olive oil
• 1/2 cup minced onion (about 1/2 small onion)
• 1 garlic clove, minced
• 4 -6 cups chicken broth or 4 -6 cups vegetable broth
• 1 (14 ounce) can whole tomatoes, coarsely chopped
• 1 (9 ounce) package fresh tortellini or 1 (9 ounce) package dried tortellini
• kosher salt
• cracked black pepper
• 10 ounces fresh spinach or 10 ounces frozen spinach, defrosted and chopped
• 1/4 cup freshly grated parmesan cheese (optional)

Directions:

1. In a soup pot, heat olive oil over medium high heat.
2. Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes.
3. Add broth and tomatoes, turn heat up to high, and bring to a boil.
4. Add the tortellini and cook according to package instructions.
5. When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper.
6. Serve immediately.
7. Garnish each serving with a sprinkling of Parmesan.

Grilled Moroccan Chicken

A very healthy and exotic way to prepare chicken. Goes great with couscous and a fresh green salad.

Ingredients:

• 1/2 cup extra virgin olive oil (the best quality you can get)
• 1/4 cup chopped scallion (, white part only)
• 1/4 cup chopped parsley
• 1/4 cup chopped fresh cilantro
• 1 tablespoon minced garlic
• 2 teaspoons paprika
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1/4 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 4 boneless skinless chicken breasts

Directions:

1. Combine oil, scallions, parsley, cilantro, garlic, paprika, cumin, salt, turmeric and cayenne pepper in the container of a food processor.
2. Process until smooth.
3. Rub the mixture on both sides of the chicken breasts and let stand 30 minutes.
4. Preheat the grill to medium hot.
5. Grill chicken breasts 5-7 minutes on each side, or until done.

Mahogany Beef Stew

You will not believe the deeply satisfying flavour of this stew. This is our favourite wintry stew dish - comfort food to the max.
Ingredients:

• 4 tablespoons olive oil
• 3 1/2 lbs boneless beef chuck roast, trimmed, cut into 2 1/2 inch pieces
• 4 cups chopped onions
• 2 cups good-quality red wine
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon thyme
• 1/2 cup hoisin sauce (this is the critical ingredient, don't leave it out!)
• 2 bay leaves
• 1 garlic clove, minced

To Finish

• 1 lb slender carrot, peeled, cut diagonally into 1 inch lengths
• 1 tablespoon cornstarch, mixed with
• 1 tablespoon water
• 2 tablespoons chopped fresh parsley

Directions:

1. Heat 2 tablespoons olive oil in heavy large pot over high heat.
2. Sprinkle meat with salt and pepper.
3. Add meat to pot; saut� until brown on all sides, about 10 minutes.
4. Push meat to sides of pot.
5. Reduce heat to medium; add 2 tablespoons oil to pot.
6. Add onions; saut� until golden brown, about 15 minutes.
7. Mix meat into onions.
8. Add 1 cup wine, tomatoes with juices, garlic, herbs, hoisin sauce, and bay leaves.
9. Bring to boil.
10. Reduce heat to low, cover pot and simmer 45 minutes, stirring occasionally.
11. Add carrots and 1 cup wine.
12. Cover; simmer 30 minutes, stirring occasionally.
13. Uncover, increase heat to high; boil until sauce is slightly thickened, stirring occasionally, about 15 minutes longer.
14. Reduce heat to medium, add cornstarch mixture and simmer until sauce thickens, stirring occasionally, about 8 minutes.
15. Discard bay leaves.
16. Season stew with salt and pepper.
17. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving, stirring occasionally.) Transfer stew to large bowl.
18. Sprinkle with parsley and serve.
19. Excellent with buttered egg noodles.

The Blue Mill Tavern Loosemeat Sandwich

I've chosen to submit this recipe because the recipes found on this website for loosemeats, and on other websites, are not the original recipe.

Ingredients:

• 1 lb of real good ground chuck or 1 lb ground beef round or 1 lb ground sirloin
• 1 tablespoon fat like lard (if meat is round or sirloin) or 1 tablespoon Crisco (if meat is round or sirloin)
• 2 teaspoons salt, just enough to lightly cover bottom of your skillet
• 1 onion, chopped fine
• 1 tablespoon prepared yellow mustard
• 1 tablespoon vinegar
• 1 tablespoon sugar
• water, to cover
• salt and pepper, to taste

Directions:

1. Get out a cast iron skillet-they are the best for loosemeats-or other kind if you have no iron skillet.
2. Melt fat over medium heat and lightly salt bottom of skillet.
3. Break ground beef up in skillet and start crumbling it with the back of a wooden spoon-this is very important-the meat must end up being cooked up into small crumbles.
4. Add chopped onion while browning meat.
5. Keep working with the back of spoon to break up meat.
6. When meat is browned, drain off any fat and return meat to skillet.
7. Add mustard, vinegar, sugar, and just enough water to barely cover meat in the pan.
8. Cook, at a simmer, till water is all cooked out-between 15-20 minutes.
9. Adjust salt and pepper to taste.
10. Heat your hamburger buns-they're traditionally steamed for loosemeats-I like mine toasted lightly-do it the way you like it.
11. When buns are warm, put yellow mustard on them and add some dill pickle slices-I put on lots!
12. *If you start changing this recipe and using things like olive oil for the fat and Dijon or honey mustard for the yellow mustard, you will not get the traditional yummy taste of a loosemeat sandwich.
13. Likewise, don't add any liquid smoke or Worcestershire sauce.
14. Make them just like this the first time so you can sample the simplicity of this famous Midwestern treat.
15. If you want to start making changes after that by all means do so but I'd like you to taste the original recipe at least once.
16. Serve with homemade potato salad and chips or with my Easy Cheesy Potato recipe.

Awesome Slow Cooker Pot Roast

 It's designed especially for the working person who does not have time to cook all day, but it tastes like you did. You'll want the cut to be between 5 and 6 pounds.

Ingredients:

• 2 (10 3/4 ounce) cans condensed cream of mushroom soup
• 1 (1 ounce) package dry onion soup mix
• 1 1/4 cups water
• 5 1/2 lbs pot roast

Directions:

1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water.
2. Place pot roast in slow cooker and coat with soup mixture.
3. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

Turkey Meatloaf

This recipe came from a package of ground turkey. It is by far the best turkey meatloaf I have ever tasted.

Ingredients:

• 2 tablespoons butter (or margarine)
• 1 cup onion, chopped
• 3 cloves garlic, minced
• 1 1/4 lbs ground turkey
• 1/2 cup breadcrumbs
• 1 egg (or 1/4 cup egg substitute)
• 3/4 cup catsup
• 2 teaspoons Worcestershire sauce
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper

Directions:

1. Melt butter in a skillet.
2. Cook onion and garlic in melted butter for 5 minutes, stirring occasionally.
3. Place mixture in a large bowl to cool for 5 minutes.
4. Combine turkey, bread crumbs, egg, 1/4 cup of the catsup, Worcestershire sauce, salt, and pepper with onion mixture.
5. Press meatloaf into an 8x4-inch loaf pan.
6. Spread remaining catsup on top.
7. Bake in a 350 degree oven for 50-55 minutes.
8. (Internal temperature should reach 165 degrees.) Remove from oven and let stand 5 minutes before serving.