Spinach Quiche Appetizers

10 eggs
1/2 cup flour
1 tsp. baking powder
1 (10 oz.) pkg. frozen chopped spinach, thawed & drained
1/2 cup butter, melted
2 (4 oz. each) cans green chilies, drained, seeded & chopped
2 cup cottage cheese
2 cup shredded cheddar cheese
2 cup shredded Monterrey Jack cheese

Preheat oven to 400 degrees. In a large bowl, beat the eggs. Stir in the flour and baking powder. Stir in the spinach, melted butter, green chilies, cottage cheese, cheddar cheese and Monterrey Jack cheese. Pour the mixture into a 3-quart rectangular baking dish. Bake for 15 minutes. Reduce the oven temperature to 350 degrees and bake for 25 to 30 minutes more or until the quiche is puffed and the center is set. Remove from the oven and let the quiche stand for 15 to 20 minutes before cutting into small squares. Enjoy!

Potato Lasagna

2 Tbls. olive or vegetable oil
2 garlic cloves, minced
1/2 tsp. salt
1/2 tsp. pepper
7 medium potatoes, sliced 1/4 inch thick
1 lb. Italian sausage
1 large onion
2 pkgs. (10 oz. each) frozen chopped spinach, drained and thawed
1 cup ricotta cheese
1/4 cup Italian-seasoned bread crumbs
Dash cayenne pepper
2 cups shredded mozzarella cheese
1/2 cup chicken broth
2 Tbls. grated Parmesan cheese

In a large bowl, combine oil, garlic, salt and pepper. Add potatoes and toss to coat; spread evenly in an ungreased 15x10 inch baking pan. Cover tightly with foil. Bake at 425 degrees for 35-40 minutes or until tender. Cool at least 15 minutes. Meanwhile, in a large skillet, brown sausage and onion; drain. Combine spinach, ricotta, crumbs, cayenne, salt and pepper; mix well. Arrange a third of the potatoes evenly in a greased 13x9 inch baking dish. Layer with half of the spinach mixture, half of the sausage and half of the mozzarella. Repeat with a third of the potatoes and the remaining spinach mixture, sausage and mozzarella. Pour broth over all. Top with remaining potatoes; sprinkle with Parmesan. Bake, uncovered at 350 degrees for 30-35 minutes. Let stand 5 minutes before serving. Enjoy!

Chunky Potato Soup

3 medium red potatoes
2 cups water
1 small onion
3 Tbls. butter
3 Tbls. all-purpose flour
Crushed red pepper flakes
Ground black pepper
3 cups milk
1 cup shredded Cheddar cheese
1 cup cubed cooked ham

Peel potatoes and cut into 1-inch cubes. Bring water to boil in large saucepan. Add potatoes and cook until tender. Drain, reserving liquid. Set aside potatoes. Measure 1 cup reserved liquid, adding water, if necessary; set aside. Peel and finely chop onion. Melt butter in saucepan over medium heat. Add onion to saucepan and cook, stirring frequently, until onion is translucent and tender, but not brown. Add flour to saucepan; season with pepper flakes and black pepper to taste. Cook 3 to 4 minutes. Gradually add potatoes, reserved liquid, milk and sugar to onion mixture in saucepan; stir well. Add cheese and ham. Simmer over low heat 30 minutes, stirring frequently. Store leftovers, covered in refrigerator. Enjoy!

Beef Fried Rice

1/2 lb. ground beef
1 cup sliced celery
1 cup fresh bean sprouts
2/3 cup frozen sweet peas
4 green onions, sliced
2 Tbls. soy sauce
2 2/3 cup cooked rice (best if cold, so cook and then refrigerate rice before making this dish)
2 eggs, beaten

Brown ground beef over medium-high heat until thoroughly cooked, stirring frequently. Drain. Stir in celery, sprouts, peas, onions and soy sauce; cook and stir until vegetables are crisp-tender. Add cooked rice; cook and stir 3 to 5 minutes or until thoroughly heated. Drizzle beaten eggs over mixture; cook and stir 1 to 2 minutes or until egg is set. Enjoy!

Fried Lemon Catfish

3 lbs. catfish fillets
1 cup cornmeal
1 tsp. Paprika
1/4 tsp. dry mustard
1/2 tsp. onion powder
1/2 tsp. celery salt
1 Tbls. lemon zest
salt and pepper to taste
1/2 cup milk
oil for frying

In a mixing bowl combine cornmeal, paprika, dry mustard, onion powder, celery salt, lemon zest, salt and pepper. Dredge the catfish in the milk and then the cornmeal mixture. In a large frying pan, heat with oil. Place catfish in the pan. Cook fish until browned on both sides. Garnish with thinly cut lemon slices if desired. Enjoy!

Blueberry Lemon Cake

1/4 cup butter, cubed
1/2 cup sugar
1 tsp. grated lemon peel
2 cups fresh or frozen blueberries
1 pkg. (9 oz.) lemon cake mix
Whipped cream, optional

In a small saucepan, melt butter, stir in sugar until dissolved. Add lemon peel. Pour into a greased 8 inch square baking dish. Arrange blueberries in a single layer over top; set aside. Prepare cake batter according to package directions. Carefully pour over blueberries. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center of cake comes out clean. Cool on a wire rack. Serve with whipped cream dolloped on top if desired. Enjoy!

Crescent Burritos

1/2 lb. ground beef
2 Tbls. chopped onion
2 Tbls. Taco Seasoning
1/2 cup water
1/2 cup refried beans
2 (8 oz.) can refrigerated crescent dinner rolls
1/2 cup salsa
4 slices American cheese, cut diagonally in half
1 cup sour cream
1/2 cup sliced black olives

Heat oven to 350 degrees. Spray cookie sheet with nonstick cooking spray. In skillet, cook ground beef and onion over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain.  Stir in seasoning and water. Reduce heat to medium; cook until water has evaporated, stirring frequently. Remove from heat. Add beans; mix well. Separate dough into 8 rectangles. Firmly press perforations to seal. Spoon about 2 Tbls. beef mixture and 1 Tbls. of salsa onto each rectangle; spread to within 1/2 inch from each short side. Roll up, starting at the other short side; pinch edges to seal. Place seam side down on sprayed cookie sheet. Bake for 18 to 23 minutes or until golden brown. Top each burrito with cheese half. Bake an additional 2 to 3 minutes or until cheese is melted. Serve garnished with sour cream and olives. Enjoy!

Chicken Alfredo Stuffed Shell Bake

1 pkg. (12 oz.) jumbo pasta shells
1 1/2 lbs. boneless, skinless chicken breasts cut up in 1/2 inch cubes
2 Tbls. olive oil, divided
1/2 lb. sliced mushrooms (baby portobello are great for this)
1 egg, beaten
1 container (15 oz.) ricotta cheese
3 1/4 cups grated Parmesan cheese, divided
1 cup (4 oz.) shredded mozzarella cheese
1 tsp. dried parsley flakes
3/4 tsp. salt
1/2 tsp. pepper
1/2 cup butter, cubed
2 garlic cloves,minced
2 cups heavy whipping cream


Cook pasta according to package directions. Meanwhile, in a large skillet, brown chicken in 1 Tbls. oil. Remove and set aside. In the same pan, saute mushrooms in remaining oil until tender; set aside. In a small bowl, combine the egg, ricotta, 1 1/2 cups Parmesan, mozzarella and seasonings. Drain and rinse pasta with cold water; stuff each shell with about 1 Tbls.of cheese mixture. Place in a greased 13x9 inch baking dish. Top with chicken and mushrooms.  In a large saucepan over medium heat, melt butter. Add garlic; cook and stir for 1 minute. Add cream; cook 5 minutes longer. Add 1 1/2 cups Parmesan cheese; cook and stir until thickened. Pour sauce over the casserole. Sprinkle with remaining Parmesan cheese. Cover and bake at 350 degrees for 30 minutes. Uncover and bake for 10-15 more minutes or until bubbly. Enjoy!

Easy Sausage and Pasta Dish

1 12/ cups penne pasta, uncooked
1 lb. Italian sausage
3 cups halved zucchini slices
1 red pepper, chopped
1 can (8oz.) pizza sauce
1/2 lb. (8oz.) Velveeta cheese
1/2 cup grated Parmesan cheese

Heat oven to 350 degrees. Cook pasta as directed on package. Brown sausage in large deep skillet on medium-high heat, stirring occasionally to break up sausage. Drain and then return sausage to skillet. Stir in zucchini, peppers and pizza sauce; cook 5 to 6 minutes or until vegetables are crisp-tender, stirring occasionally. Drain pasta. Add sausage mixture with Velveeta; mix lightly. Spoon into 13x9 inch baking dish sprayed with cooking spray; top with Parmesan. Bake 20 minutes, or until heated through. Enjoy!

Turkey Cutlets with Basil Cream over Angel Hair Pasta

4 turkey cutlets, about 1/2-inch thick
Salt and pepper
2 Tbls. olive oil or vegetable oil
8 oz. sliced mushrooms
1/2 cup chicken broth
1/2 cup heavy cream
3 Tbls. prepared pesto (you can either buy the pkgs. to mix or the refrigerated already made up which is usually kept with the refrigerated pasta)
12 to 18 grape or cherry tomatoes, halved lengthwise
Grated Parmesan cheese

Wash turkey cutlets, pat dry and season both sides with salt and pepper. Heat oil in a large skillet over medium-high heat. Add the cutlets and cook for 2 minutes on each side, or until lightly browned. Remove to a plate and set aside. Add mushrooms to the pan and cook, stirring until browned. Add the turkey cutlets back to the pan and pour chicken broth over all. Reduce heat to medium and simmer, uncovered for 5 minutes. Add cream and pesto; cover and cook over low heat for 5 minutes longer. Add tomato halves and cook, uncovered for 1 minute longer. Serve over hot cooked angel hair pasta with grated Parmesan cheese on top. Enjoy!

Meat and Potato Dinner

1 1/2 lbs. ground beef
1 medium onion, chopped
2 Tbls. Worcestershire sauce
1 tsp. salt
1/2 tsp. pepper
8 medium potatoes, sliced
1 pkg. (16 oz.) frozen peas, thawed

Cheese Sauce:
1/4 cup butter, cubed
1/3 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
2 cups milk
4 oz. processed cheese (Velveeta), cubed

In a large skillet, cook the beef and onion over medium heat until the beef is no longer pink, drain. Stir in Worcestershire sauce, salt and pepper. In a greased 13x9 inch baking dish, layer half of the potatoes, all of the meat mixture and peas, add remaining potatoes on top and set aside. In a large saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for about 2 minutes or until thickened. Stir in cheese until melted. Pour over potatoes. Cover and bake at 350 degrees for 1 1/2 hours or until the potatoes are tender. Enjoy!

Mini Turkey Loaves

2 tsp. vegetable oil
1 medium onion, chopped
1/2 large green bell pepper, chopped
2 large eggs
1/2 cup Italian-style bread crumbs
1/2 cup milk
3 Tbls. steak or barbecue sauce
1 Tbls. coarse-grained mustard
3/4 tsp. salt
1/2 tsp. black pepper
2 lbs. ground turkey

Glaze:
1/3 cup chili sauce or ketchup
1 Tbls. brown sugar
1 tsp. cider vinegar

Preheat oven to 350 degrees. Line a baking sheet with aluminum foil. In a medium skillet, heat oil over medium heat. Add onion and pepper; cook until softened, about 8 minutes. Transfer to a large bowl; let cool, about ten minutes. Add eggs, bread crumbs, milk, sauce, mustard, salt and pepper to the cooled onion and pepper mixture; stir to combine. Add ground turkey; using your hands or large spatula, mix until all of the ingredients are thoroughly combined.  Divide turkey mixture into 6 equal portions. Shape into about 4x2 1/2 inch loaves and place on prepared baking sheet. Bake for 30 minutes. In a small bowl,combine chili sauce, brown sugar and vinegar; mix well. Spoon glaze onto loaves; return to oven. Continue baking until loaves are heated through; about 8 minutes longer. Let loaves stand for 10 minutes before serving. Enjoy!