Real Recipes

1 envelope orange gelatin, diet or low calorie
2 C. boiling water
1/2 C. white cabbage, chopped
1/2 C. carrots, shredded
1/2 C. celery, finely chopped
1/4 tsp. celery seeds

Dissolve gelatin in boiling water. Chill until consistency of egg white. Fold in vegetables and celery seeds. Pour in a 1~quart mold and refrigerate until firm.

1 pound ground 90% lean turkey or beef
1/2 C. chopped onion
1 can cream style corn 8 oz.
1 jar sliced mushrooms-2 1/2 oz. drained
1 can cream of chicken soup 10 3/4 oz.
6 C. shredded frozen hash brown potatoes 20 oz.

In a large skillet sprayed with butter flavored cooking spray, brown meat and onion. Spoon browned meat mixture into a crock pot. Add corn, mushrooms and chicken soup. Mix well to combine. Stir in potatoes. Cover and cook on low for 6 to 8 hours.

Tomato sauce layer:
2 Tbsp. olive oil
1 lb. lean ground beef
2 to 4 large cloves garlic (to taste)
1 6oz. can tomato paste
1 28oz. can crushed tomatoes
1 tsp. dried oregano leaf
1 Tbsp. dried basil
1 small bay leaf
Creamy cheese and onion layer:
8oz. package cream cheese, softened
1 C. cottage cheese
1/4 C. sour cream
1/3 C. thinly~sliced green onions, white and light green part only
Spaghetti layer:
2 Tbsp. plus 2 tsp olive oil
1/2 lb. dry spaghetti noodles

To make the tomato sauce layer, heat 2 Tbsp.. olive oil at medium heat in a large saucepan. Add ground beef, breaking into small pieces and stirring occasionally until browned. Add garlic and onion and sauté until onion is transparent. Add tomatoes, tomato paste, oregano, basil and bay leaf. Cover with pan lid ajar to let some steam escape and simmer at least 30 minutes, and up to 3 hours to let flavors develop. Add water (or a little red wine) if necessary to keep the sauce from getting too dry. Remove the bay leaf before assembling the casserole. Make spaghetti according to package directions, adding 1 Tbsp. of olive oil to the boiling water to keep noodles from sticking together. Cook until al dente (firm, not mushy) and drain well. While spaghetti is cooking, make creamy cheese and onion layer by mixing the cream cheese, cottage cheese, sour cream together in a food processor or blender until smooth and well combined. Stir in the green onions. Oil a large bowl or 2~quart casserole with 2 tsp. olive oil. Heat oven to 350º. Assemble casserole by adding 1/2 of spaghetti noodles to bottom of casserole, drizzle with about 1/2 Tbsp. olive oil, top with 1/2 of creamy cheese and onion mixture, then 1/2 of tomato sauce. Repeat, ending with tomato sauce on top of casserole. Poke a dinner knife into the finished casserole in 4 to 6 places and wiggle it around to allow some of the tomato sauce to work its way into the noodle and cheese layers. Bake, uncovered about 30 minutes. Makes 6 servings

spaghetti
1 lb. ground beef
1 jar spaghetti sauce
1 large container cottage cheese
1 large container sour cream
chives (optional)
Parmesan cheese

Boil spaghetti. Brown hamburger and add spaghetti sauce. In Separate bowl combine sour cream, cottage cheese and chives. In a 13 x 9″ pan layer spaghetti sauce mixture, spaghetti, and sour cream mixture…ideally ending with spaghetti sauce on top. Sprinkle with parmesan cheese. Bake at 350º for 45 minutes to 1 hour. It is easier to cut if you let it set for a while after removing from the oven.

1 envelope noodle soup mix with real chicken broth
4~1/2 C. water
2 Tbls. rice wine vinegar
1/2 tsp. ground ginger, or 1~1/2 tsp. chopped fresh ginger
1 dash dried red pepper flakes
1 lb. medium uncooked shrimp, cleaned
8 oz. frozen sugar snap peas, partially thawed, or 1/2 lb. fresh sugar snap peas
2 oz. radishes, sliced (about 1/3 C.)

In large saucepan, combine noodle soup mix, water, vinegar, ginger and red pepper flakes. Cover and bring to a boil; then simmer, uncovered, stirring occasionally, 1 minute. Stir in shrimp, sugar snap peas and radishes. Simmer, stirring occasionally, 4 minutes, or until shrimp are pink and vegetables are tender and crisp. To Microwave: In 3~quart microwave safe casserole, combine water, vinegar, ginger and dried red pepper flakes. Microwave covered on high 10 minutes, or until boiling. Stir in noodle soup mix, shrimp, sugar snap peas and radishes. Microwave, covered, 4 minutes, or until shrimp turn pink. Stir, then let stand, covered, 2 minutes.

1 pound great northern white beans
3 bacon strips to 4
1/4 C. chopped onions
1/4 C. chopped bell peppers
1/4 C. chopped celery
Salt to taste
Freshly ground black pepper to taste
1/4 C. cooking oil

Let beans soak overnight in the refrigerator. Put all ingredients in crock pot and cook on low about 4 hours. If the beans are cooked but the gravy is too thin, you may have to boil the beans on the stove until it is thicker. Serve over rice.

Seasoning Mix:
2 whole bay leaves
1 tsp. salt
1 tsp. ground cayenne pepper
1 tsp. black pepper
1/2 tsp. white pepper
1/2 tsp. ground cumin
1/2 tsp. nutmeg
Main Ingredients:
4 Tbsp. butter
3/4 C. finely chopped onions
1/2 C. green bell peppers, chopped
1/2 C. celery ~ chopped
1/4 C. green onions, finely chopped
2 tsp. minced garlic
1 Tbsp. Tabasco sauce
1 Tbsp. Worcestershire sauce
1/2 C. evaporated milk
1/2 C. catsup
1 1/2 lb. ground beef
1/2 lb. ground pork
2 eggs, lightly beaten
1 C. very fine bread crumbs

Combine the seasoning mix ingredients in a small bowl and set aside. Melt the butter in a 1~quart saucepan over medium heat. Add the onions, celery, bell peppers, green onions, garlic, Tabasco, Worcestershire and seasoning mix. Sauté until mixture starts sticking excessively, about 6 minutes, stirring occasionally and scraping the pan bottom well. Stir in the milk and catsup. Continue cooking for about 2 minutes, stirring occasionally. Remove from heat and allow mixture to cool to room temperature. Place the ground beef and pork in an un~greased 13×9~inch baking pan. Add the eggs, the cooked vegetable mixture and the bread crumbs, remove the bay leaves. Mix by hand until thoroughly combined. In the center of the pan, shape the mixture into a loaf that is about 1~1/2″ high, 6″ wide and 12″ long. Bake uncovered at 350º for 25 minutes, then raise heat to 400º and continue cooking until done, about 35 minutes longer. Serve immediately as is or with Very Hot Cajun Sauce for Beef. This is best using both ground pork and ground beef, as the pork gives more flavor diversity. However, you can make it with ground beef only. Serving Size : 6

1 envelope nondairy topping
1/2 C. skim milk
1/4 C. granulated brown sugar replacement
1 tsp. vanilla

Combine all ingredients in a chilled bowl. Beat into stiff peaks. Use with favorite recipe.

1 pound Great Northern beans, soaked
2 tsp. Salt
1 medium Onion, chopped
1/8 tsp. Ground pepper
2 pound Beef short ribs
6 C. Water
3/4 C. Barbecue sauce

Place all ingredients in crock pot except barbecue sauce Cover and cook on Low 10 to 16 hours. Before serving, remove short ribs and cut meat from bones. Return meat to crock pot. Stir in barbecue sauce before serving

1 pound Great Northern beans or other dry beans soaked overnight,
and drained
1 large onion
1/2 tsp. salt
1 C. molasses
1 tsp. dry mustard
1 tsp. Worcestershire sauce
1 C. brown sugar firmly packed
1/4 pound bacon

Place beans in large kettle. Cover with water, sprinkle with 1 Tbls. baking soda. Bring to boil. Cook covered for 30 minutes or until beans are just tender. Drain, reserve liquid. Combine salt, molasses, mustard, Worcestershire sauce and brown sugar. Place 1/3 of beans in crock pot with small amount of reserved liquid. Cover with 1/3 of molasses mixture. Place 3 slices of bacon on top. Place onion on top of this layer. Repeat layers, add part of reserved liquid with each layer. Cover beans with liquid. Cook on low and for 8 to 10 hours or until beans are tender.