Stromboli

5 Loaves of Rhoades Bake and Serve Bread Dough
1/2 lb. sausage
1/2 cup chopped hamburger
1 pkg. pepperoni (thinly sliced)
2 cups chopped ham or Canadian bacon
1 cup shredded cheddar cheese
4 cups shredded mozzarella
4 eggs
2/3 cup oil
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp oregano
1 tsp mustard

Put loaves in the refrigerator the night before, then set out like instructions indicate to raise.

Meat Mixture
Brown hamburger and sausage then drain meat mixture.  Add chopped ham and pepperoni.  Put in pan and cool.  Add shredded cheddar and mozzarella, mix together.

Sauce Mixture
Mix together eggs, oil, salt, pepper, garlic powder, oregano, and mustard.

Roll out each loaf into rectangle.  Put 1/4 cup of sauce mixture on loaf, spread out to within 1/2" of edge.  Put 1 1/2 c of meat and cheese mixture on sauce.  Roll like cinnamon rolls, let dough rise while you finish the rest.  Bake at 375 degrees until browned - Approximately 20-25 min.

-Dana Rae B

Easy Porcupine Meatballs

(The rice pokes out like a porcupine's quills.)

1 beaten egg
1 10 3/4-ounce condensed tomato soup
1/4 cup long grain rice
1/4 tsp onion powder
1/4 tsp pepper
1 pound lean ground beef
1 tsp Worcestershire sauce
1/2 tsp dried oregano, crushed

Combine egg, 1/4 cup of the soup, uncooked rice, onion powder, and pepper.  Add beef; mix well.
Shape into 20 meatballs.  Place in a large skillet.  Mix the remaining soup with Worcestershire sauce, oregano, and 1/2 cup water; pour over meatballs.  Bring to boiling; reduce heat.  Cover; simmer, stirring often, about 20 minutes or till no pink remains in meat and rice is tender.  Skim fat if necessary.  Serves 4 or 5.

-Dana Rae B

Italian Zucchini Casserole

1 lb. Italian sausage
1/2 cup onion
2 cloves garlic
1 1/2 cup broccoli cut into bite sized pieces
4-5 sm. or 2-3 large zucchini
1 cup grated mozzarella cheese
3/4 cup grated parmesan cheese
2 eggs beaten
1 can of favorite spaghetti sauce (26 oz)
bread crumbs to cover  casserole

Cook sausage with onion and garlic.  Add cut broccoli near the end and sauté.  Peel core and chop zucchini.  If zucchini is large and has hardened, boil until tender.   Mix zucchini in bowl with eggs and cheese.  Add sausage mixture and spaghetti sauce.  Place in casserole dish and cover with bread crumbs.  Bake at 350 for 30 min.

(picture not very accurate of finished dish)

-Andrea M from Burton's Best Cookbook

Zucchini Cookies

1 cup margarine
2 cups sugar
2 eggs
2 cups grated zucchini
1 tsp. baking powder
1 c chopped nuts
2/3 tsp. salt
4 cups flour
2 tsp. cinnamon
2 tsp. baking soda
2 tsp. vanilla

Optional:  chopped nuts, chocolate chips, or raisins.

Cream sugar, margarine and eggs.  Add zucchini.  Mix dry ingredients together and add gradually to mixture.  Add vanilla and optional ingredients (if desired).  Bake on greased cookie sheet at 375 for 8 to 10 minutes.

-Dana Rae B

Enchilada Casserole

1 1/2 pounds hamburger
6 corn tortillas
1 small chopped onion
1 tsp. salt
1/4 tsp pepper
1 Tbsp. chili powder
2 (8 oz.) cans tomato sauce
1 can sliced olives
1 1/2 cups grated cheese
1/2 cup water

Brown hamburger and onion in skillet.  Add salt, pepper, chili powder, and tomato sauce.  Bring to a boil.  Butter 1 side of the tortillas.  In round casserole dish put small layer of meat mixture on bottom.  Alternate layers of buttered tortillas, meat mixture, sliced olives, and cheese.  Pour 1/2 cup of water around edge and bake at 400 for 20 min.

-Dana Rae B

Chicken Vegetable Casserole

1 large package Stove Top Stuffing
1 pint sour cream
1 can cream of chicken soup
2 cups shredded carrots
1 small onion (chopped)
2 cups shredded zucchini
2 cups chicken pieces (cooked)

Mix dressing according to directions on package.  Put 1/2 on the bottom of a 9 x 13 pan.  Mix remaining ingredients (excluding dressing) together.  Pour over bottom layer of dressing.  Crumble remaining dressing on top.  Bake at 350 degrees for 1 1/2 hours.  (If stuffing starts to over brown you can cover with foil)

-Dana Rae B

Chicken and Wild Rice

One box of Wild Rice and the included Seasoning packet
2-6 chicken breasts or tenders cut into strips
4 large carrots cut into pieces or bag of baby carrots
2 can of your choice of creamed soup (I use one chicken and one celery)
1 c milk

Add ingredients and stir.
Cook in crockpot for 4-6 hours.

-Dana Rae B

Creamy Italian Chicken

2 lbs chicken breasts or tenders cut in 1 inch strips
1/2 cup butter
1 envelop Italian Dressing Mix
1 can cream of chicken soup
Stir ingredients together.  Cook for several hours in the crockpot. 
Add a package of cream cheese (cut into chunks) and stir until melted.

Serve over rice or noodles.

-Dana Rae B

White Bean Chicken Chili

(This is now my favorite chili recipe!)

1/4 c butter

2 lg onions- chopped

1/3 c flour

4 c chicken broth

3 c half and half

3 cans(14 oz) white beans or Great Northern beans

2 cans (7 oz) chopped green chilies

4 c cooked and shredded chicken

1 Tbsp chili powder

1 Tbsp ground cumin

2 tsp salt

1/2 tsp white pepper

1 1/2 c grated Monterey jack cheese

1 c sour cream

Melt butter and add onion, sauté until tender.  Add flour and stir 5 minutes, do not let brown.  Gradually whisk in broth and half and half.  Simmer until thickened, about 10 minutes.  Drain beans and chilies; add and stir.  Add chicken, chili powder, cumin, salt and pepper.  Simmer 20 minutes.  Add cheese and sour cream.  Stir until cheese melts.  Serve with tortilla chips if desired.

-Dana Rae B



Taco Soup

1 lb. hamburger, browned
1 can stewed tomatoes
1 onion, chopped
1 pgs. taco seasoning mix
1 can kidney beans
1 can corn
4 c tomato juice
1 can sliced olives
1 c. Nacho Cheese (if desired)

Mix in crock pot or heat over stove.   Cook and serve with nacho chips, grated cheese, avocado's, and sour cream.

-Dana Rae B

Cheesy Potato Soup

 

 

4 lbs. diced potatoes

Cook in 2 can chicken broth (or 1 can lg.)

Boil potatoes until tender but not mushy.

Add:
16 oz. grated pepper jack cheese (use 1/2 pepper jack and 1/2 Monterey jack if you don't like it warm.)
1 sm. sour cream
1 pint 1/2 and 1/2
1 cream of celery soup
1 cream of onion soup
Heat through and serve.

-Dana Rae B

Cheese Whiz Soup

Slice or dice:
1 sm. onion
2 carrots
2-3 potatoes
2 celery stalks
1-2 Tbsp. chicken broth
Cover with water and bring to a boil.  Simmer until vegetables are tender.  Don't drain the water!
 Add:
1 small jar cheese whiz
1/2 - 1 pgs. chopped broccoli (cooked)
Thicken with flour and water if desired.
 -Dana Rae B

Enchilada Soup

Layer in crock-pot  

4 Chicken breasts 

1 Medium onion chopped 

½ Lb shredded cheddar cheese 

1 Can cream of chicken soup  

Dash of garlic salt 

½ tsp chili powder 

1 small green pepper  

Pepper to taste 

1 Can cram of mushroom soup  

1 Large can diced tomatoes  

Do not stir until soup is finished cooking.  

Cook on low 7-9 hours.  

Remove chicken and shred.  

Add chicken back to soup and stir.  

Can be served with tortilla chips, sour cream, and salsa.  

 

Wendy's Chili

1 Lb ground beef 

14.5 oz can tomato sauce  

14.5 oz can kidney beans (with the liquid)  

14.5 oz can pinto beans (with liquid)  

1 can diced green chilies 

½ diced onion  

¼ diced celery  

2 medium tomatoes chopped  

1 tsp cumin powder 

2 Tbsp chili powder  

1 tsp pepper  

2 tsp salt  

1 cup water  

 

Brown the ground beef in a skillet over medium heat; drain off the fat.  

 

Using a fork, crumble the cooked beef into pea-size pieces 

 

In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat. Cook stirring every 15 minutes, for 2-to 3 hours. Yield: 12 Servings. Can be cooked in crock-pot.

 

-Natalie P

 

 

Clam Chowder

 

2 cans chopped clams  

1 can broken shrimp  

1 cup chopped onion  

1 cup chopped celery  

1 cup chopped carrot  

2 cups cubed potatoes 

¾ cup flour  

¾ cup butter 

1 quart half & half cream  

½ tsp salt  

½ tsp pepper 

½ tsp sugar  

½ garlic powder  

Cooked and crumbled bacon  

 

Drain clams and pour juice over veggies. Add just enough water to cover vegetables. Simmer until tender. Melt butter, add flour, blend. Cook 1 minute. Add cream, cook And stir until thick and creamy-Pour over veggies. Add clams & shrimp, sugar, salt and pepper to taste. *To thin when warmed up- add a little bit of milk.  

-Natalie P

Navy Bean Soup

1 pound dried navy beans  

2 quarts chicken broth 

2 Tbsp minced fresh parsley  

2 Bay leaves 

¼ tsp pepper  

1 medium onion, chopped  

1 medium carrot, chopped  

1 celery rib, chopped 

Cooked and crumbled bacon 

 

Place beans in a Dutch oven or soup kettle; add water to cover by 2 inches Bring to a boil; Boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid. In a large saucepan, combine the broth, beans, parsley, bay leaves and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add the onion, carrot and celery. Cover and simmer for 20-25 minutes or until vegetables and beans are tender. Stir in bacon. Discard the bay leaves before serving.  

 

-Natalie P

Split Pea and Ham Soup

Cook ham and then de-bone 

 

Cook dried split peas in pressure cooker (using some of the same water that was used to cook the ham in) for 15 minutes or on stovetop for about 45minutes 

 

Add back in the ham  

 

-Natalie P

 

Beef Stew

Brown stew meat or hamburger 

 

Put meat in a large pot with plenty of water boil until meat is tender. About 15 minutes in a pressure cooker or 1 hour on stovetop.  

 

Add: 1 Bay leaf, chopped onion, potatoes, carrots, celery and cabbage  

 

Sprinkle dried beef mix or cube over the top and cook until veggies are tender. A can of tomato soup & French onion is also good.   

 

You may like to add in elbow macaroni or rice  

 

-Natalie P

 

Chicken Dumplings

 

 

Boil chicken and then de-bone. Keep the meat warm.  

Boil chicken broth.  

Mix Bisquick with nothing but 1 or 2 eggs 

Dip spoon in hot chicken broth and then pick up a spoonful of the bisquick dough, drop by spoonfuls into the boiling chicken broth. Put the lid on the pot and boil for at least 10 minutes without taking the lid off.  

Add back in the Chicken but do not stir.

 

-Natalie P