This recipe is variable. If you need more add more, if you need less take some away. Start by making mashed potatoes, peel, cut, and boil potatoes. While potatoes are on, if you are using Velveeta...start slicing. You will need enough cheese to cover the cassarole dish with atleast 1 layer, almost 2. When half way through the boiling process start browning your meet. Spice it to taste, I like Creole seasoning, but salt/pepper...or none at all work too. Also, when you start your meat to brown, turn your oven on about 350-400 Deg. Make your potatoes, then spoon them into the bottom of a casserole dish. Put a layer of cheese on top. Then spoon your drained meat on top of the cheese. Add a few slices to the stop of the meat for garnish...or extra cheese Put the casserole dish in the oven for about 15-20 min...long enough for the cheese to melt. Take the dish out, wait for about 5-10 min to let the potatoes settle and become firm...then serve! my mom!!! About 4...add more to the amount for more people30Kids love it...as do husbands!!! It's a poor man's filler, but it gets the job done! I make this weekly!1-1.5lb of ground meat5-6 good sized potatoes8-10 Slices of American or Velveeta CheeseSpice to taste.

brown ground meat in large skillet, add onions, garlic and spices
boil macaroni about 8 minutes or until al dente
drain meat and add tomato paste, mushroom soup and 2 soup cans of water until well blended
stir in mushrooms
add cooked macaroni
pour into baking dish and sprinkle cheese on top
bake in oven at 375-400 degrees or until cheese is brown and bubbly!

my mom learned this recipe in her high school home economics class...its cheap, easy and makes a ton and leftovers are great!

enjoy!my mommyabout 8301 lb elbow macaroni (can substitute ur favorite noodle)2 cans cream of mushroom soup2 cans tomato paste1 lb ground meat (can omit to make vegetarian)1 can mushrooms (optional)onions and garlic, parsley and basil, and salt n pepper to tastemozzarella cheese or italian blend (about 1 cup)

Bring a large pot of water to a boil over high heat. Add pasta and 1 Tbs of the salt and return to a boil. Cook, stirring occasionally, until done (about 15 minutes).

While pasta is cooking, cook sausage in a large skillet over medium-high heat, stirring, until evenly browned and cooked through (about 7-8 minutes). Add onion and cook, stirring, until golden brown around the edges (about 8-10 minutes). Add garlic, the remaining 1 tsp of salt and the pepper. Cook, stirring, for 30 seconds. Turn off heat.

Drain pasta and return to pot or place in a large serving bowl. Add sausage mixture to pasta. Add olive oil, basil and Parmesan cheese to pasta/sausage and toss to coat evenly.

Serve with a side salad and/or breadsticks.My own concoction based on a recipe found at emerils.com4-8, depending how hungry you are!15Leftovers would probably be just as good served cold the next day.1 pound penne pasta 1 Tbs plus 1 tsp salt 1 pound Polish sausage/kielbasa sliced or chunked 1 1/2 to 2 cups thinly sliced yellow onions 1 Tbs minced garlic 1/2 tsp ground black pepper 1/4 cup extra-virgin olive oil 2 Tbs chopped fresh basil 1/2 cup grated Parmesan cheese

Add all ingredients to your bread machine. if you have a french/italian bread setting use it, but pull it just before it hits the bake cycle.

Should have 3 good rises.

Sprinkle a pizza stone or pan with cornmeal

Slice dough into two pieces to make two loaves

Place on pizza stone/pan and cover; let rise 30 minutes

Meanwhile preheat your oven to 450 F

Nuke about 2 cups of water to almost boiling in a pyrex measuring cup

Pour nuked water into a small shallow pan and place in bottom of your oven (watch out for steam)

Make a few side slashes on the top of loaves and if desired coat with an egg wash (optional) Bake loaves on pizza stone/pan. check after 35 minutes; internal temp of loaves should reach 199 to 200 degrees F before pulling and cooling on rack

2 small loafs210(This also makes a good pizza dough; use pizza dough/dough setting on your bread machine)1 1/4 - 1 1/2 cups leftover beer from hubby's leftover cans/bottles (I save in a container in frig)3 cups bread flour1 cup whole wheat flour1 T salt1 t sugar4 t dry granulated yeast1 T olive oil

Combine first four ingredients in microwave safe container and heat on high for 3-5 min, stirring occasionally, until the sugar and salt have dissolved. Let cool to room temperature.

Place pork or chicken pieces in gallon zip bag and pour brine over the top. Seal bag and place refrigerate for 1-2 days. Recommend placing bag in a bowl in case of drips.

Grill, fry or roast as desired and serve.A guy in my office.515Servings vary according to how many chops you can fit in your zip bag.

We've tried this with bone-in pork chops, pork tenderloin, and chicken. SD8 loves this recipe b/c it makes the meat very tender. First time ever she asked for "more meat."

Substitutions:
Sub one of the cups of water for apple cider.
Sub the brown sugar for 1/4 cup maple syrup.
If time is short, start w 4 cups liquid and after the sugar and salt are dissolved, add a cup of ice cubes to bring down the temperature fast. 5 cups water1/4 cup salt (rec kosher)1/4 cup brown sugar1 Tablespoon black pepperPork chops or tenderloin or chicken breast

This is a really tasty pizza for all those that loathe cooked cheese and tomato!

Preheat oven to 180 deg C
Chop chicken breast into small strips
Heat olive oil in frying pan
Add chicken
Fry till cooked (not overcooked though)! Add the seasoning as you go. Chop up the pepper and add to the fryingpan.
Spread a thick layer of sour cream over the pizza base (which needs to be on a baking tray)
Empty contents of the frying pan on top of the sour cream and spread out evenly.
Drizzle the sweet chilli over the top
Put in oven for 15 mins.

Serve with mixed salad and garlic bread.
1 pizza base will feed 1 pig (me) or 2 adults or 1 adult + 2 kids (I guess)15Plain pizza basesChicken breastRed pepper (capsicum)Sour creamBBQ seasoningSweet chilli sauce

When noodles are done rinse and drain real good with cold water,
When you have everything cut and diced add in with noodles in a big bowl and mix well,
Add your Garlic, Maybe even a little pepper with it.
Add your Bacon bits and yellow cheese and Itallian dressing and mix well together.

When mixing is done top off with Parmasian cheese( as a layer for topping)..sprinkle a little bit more bacon bits to give some colour on top and leave( mix no more).

Set in frig to cool for a hour or 2 ( or to what you feel is cool enough, I usually make it 2 hours before serving so its nice and cold).

And there you have your Summer Salad!My Mother7 to 10 People30This meal can be cooked and done in 20 to 30 minutes and ready for frig!1Box of bow tie noodles1 green pepper cut in pieces to mix 1 onion cut in pieces to mixbacon bits( I like to use the bacon bits that have the multi mixture like poppy seeds an such)1 can of Black Olives cut in halfs1 cucumber diced in pieces to mix1 bag of graded cheese( yellow) to sprinkle and mix1 little basket of red cherry tomatos, cut in halfs as many as you like.Garlic powder( just sprinkle in moderation )1 jar of Parmasian cheese to laye on top of salad when all mixing is done1 jar of Itallian dressing ( you will almost use this whole jar..depends on how much you like).

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium saucepan, bring the water to a boil. Mix in the instant rice, cover, and remove from heat. Let stand 5 minutes.
3. In a 9x13 inch baking dish, mix the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and processed cheese.
4. Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted. Stir halfway through cooking to help cheese melt evenly.
About 8152 cups water2 cups uncooked instant rice2 (10 ounce) cans chunk chicken, drained1 (10.75 ounce) can condensed cream of mushroom soup1 (10.75 ounce) can condensed cream of chicken soup1/4 cup butter1 cup milk1 (16 ounce) package frozen chopped broccoli 1 small white onion, chopped1 pound processed cheese food (like Velveeta)

Mix groundbeef together with your favorite seasonings as if you were making a regular meatloaf. Flatten the groundbeef out with your hands, but make sure it's not to thin as it will break when you roll it.
Place the broccoli and cauliflower (raw) into the center of the meat and roll into a loaf, closing off ends.
You can either place this into a baking bag with the potatoes and carrots (sliced) or use a regular baking pan. I cook it all together in pan, covered with foil for the first 20-25 mins of baking.
When meatloaf is nearly done, place a few slices of cheese over the top and let it melt.

When it's done, you have a delicious and unique meatloaf to serve. Slice into 1-2 inch pieces. Looks great on the plate too!

Sorry but I'm awful with measurements, so use what you need for your family size 3-660Ground beef BroccoliCauliflower Sliced American CheesePotatoesCarrots

Mix all of the ingredients and chill.

This is great with cold roast beef. I also like just a bowl of this with some pita wedges.for me - 4 for everyone else - 32 (1 Tablespoon per serving)151 cucumber, peeled and diced (or more if you like)2 cups plain yogurt (I use lowfat or fatfree)garlic, chopped (to taste)salt and pepper, to taste

This is the easiest dessert ever!

Preheat oven to 350 degrees
Butter the tortillas, just enough to coat (I use Smart Balance, healthy and still tastes good)
Sprinkle cinammon sugar evenly on buttered tortillas
Cut like a pizza into 6-8 triangles (a pizza cutter is easiest!)
Bake on a cookie sheet for about 8-10 minutes until tortillas are lightly browned
Remove and let cool (tasty when warm, painful when hot!)

3-415My 6 yo stepson loves these and they are always a big hit. To dress them up, top with a Cool Whip dollop and minced strawberries or keep Cool Whip in a dish for dipping.

Great dessert to follow latin style dinners. Enjoy!Plain or wheat large TortillasCinnamon Sugar (store bought or mix it yourself!)Butter or vegetable oil spreadCool Whip (optional)Minced Strawberries (optional)

1. Preheat forced oven to 160 degrees Celsius, non fan forced to 180 degrees Celsius.
2. Using a 9 inch diameter cake dish/tin (pre-sprayed with cooking spray)
3. Beat eggs and then combine the remainder of the ingredients in while lightly stirring.
4. Mix really well then pour mixture into cake dish
5. Bake for 40-45 minutes or until the top is browned and centre is cooked right through, may be tested with a fork. (this can take up to an hour) The quiche will rise when hot but will deflate as it cools.
6. Served best after completely cool and then reheated as it stays together a lot better.

I like mine when it’s really golden brown right through & I use a pyrex see-through dish for baking. I sometimes substitute the ham with 1 diced Spanish Chorizo.

Serve with leafy green salad. The vegetables can be changed to suit tastes. Cauliflour is awesome in this.
I just whipped up with left over veggies & ingredients which I had. My own.60This will be a hit at bbqs, parties or any occasion. 5 large eggs 70g3/4 cup milk1 tub light sour cream1/2 cup diced ham or bacon1/4 cauliflour cooked, chopped & drainedpinch of italian Herbs 200 grams grated parmesan cheesePinch of saltsmall broccoli cooked, chopped & drained

Oil or butter slow cooker crock. Add all ingredients, stir. Cook on low 6 hours.

Hint: use timer to turn cooker on or off
2-4 Servings360Easy hot & healthy breakfast1 cup steel cut oatmeal (do not use quick cooking or instant)2 cups milk or half & half2 Tbsp butter (optional)Optional: 1/2 cup of raisins, apples, mixed dried fruitOptional: 1/4 cup chopped walnuts or almonds

1. Layer the ingredients in a large bowl in the order they are listed
2. Refrigerate for 24+ hours
3. Mix 3 hours before serving
4. Mix again just before serving

302 heads of lettuce, chopped2 bunches green onion, chopped1 head cauliflower, chopped1 box frozen peas1/2 large jar bacon bits8 oz cheddar cheese1 1/2 to 2 cups Hellmann's MayonnaiseSprinkle salad seasoning on top of Mayonnaise

1. Preheat oven to 375 degrees F
2. Stir together flour, cocoa, salt and baking soda. Mix butter, sugars and vanilla in a large bowl. Add eggs; stir well. Gradually add flour mixture, stirring well. Stir in chocolate chips. Add nuts if desired.
3. Drop rounded teaspoons onto ungreased cookie sheet.
4. Bake 8 to 10 minutes or until set. Allow to cool slightly on sheet; remove from cookie sheet to wire rack to cool completely.

4 to 5 dozen152 1/4 cups all-purpose flour1/3 cup cocoa1 tsp salt1 tsp baking soda3/4 cup light brown sugar3/4 cup granulated sugar1 tsp vanilla2 eggs1 package (12 oz) semisweet chocolate chips (2 cups)1 cup stick margarine or butter, softened1 cup chopped nuts (optional)