a slow cooker Oval Crock Pot (Photo credit: Wikipedia)

A Tale Of 3 Chilli's


"If you don't like Michigan weather, just wait a minute.  It will change".
My favorite season is fall.  I love the cooler weather, the smell of the newly fallen leaves, and the wonderful fall colors of the trees.  I also love the foods of fall.  The following Chili recipes will protect your tummy from the chilly weather.

 Kid Friendly Chili

1 pound lean ground beef
1 large onion, chopped
1 teaspoon salt
1 tablespoon chili powder
2 (1 pound cans) crushed tomatoes
1 pound can dark red kidney beans
1 pound can pork and beans

Cook ground beef and onions together until meat is no longer pink; drain.  Add remaining ingredients and bring to a boil.  Cover and reduce heat to a very slow simmer.  Let cook 45 minutes to blend flavors, stirring occasionally.
You can make this dish Vegetarian by omitting the ground beef and substitute 1-1/2 cups finely chopped carrots and 1-1/2 cups finely chopped celery.  Cook with the onions until onions are beginning to look translucent.  Then proceed as directed for the rest of the recipe. 

This slow cooker recipe is a great way to serve a crowd without last minute preparation

Texican Chili

8 bacon strips, diced
2-1/2 pounds beef stew meat, cut into 1/2 inch cubes
2 cans (one 28 ounces, one 14-1/2 ounces) stewed tomatoes, undrained
2 cans (8 ounces each) tomato sauce
1 can (16 ounces) kidney beans, rinsed and drained
2 cups sliced carrots
1 cup chopped celery
3/4 cup chopped onion
1/2 cup chopped green pepper
1/4 cup minced fresh parsley
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper

In a large skillet, cook bacon until crisp.  Remove to paper towels to drain.  Brown beef in the drippings over medium heat; drain.  Transfer to a 5 quart slow cooker; add bacon and remaining ingredients.  Cover and cook on low for 8-10 hours or until meat is tender, stirring occasionally.
Yield is 16-18 servings.

White Bean Chicken Chili

3/4 pound boneless skinless chicken breasts, cubed
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium onion, chopped
1 jalapeno pepper, seeded and chopped (use rubber gloves)
2 teaspoons dried oregano
1 teaspoon ground cumin
 tablespoons olive oil
4 garlic cloves, minced
2 cans (15 ounces each) white kidney beans or cannellini beans, rinsed and drained, divided
1-1/2 cups (6 ounces) shredded cheddar cheese
Sour cream and minced fresh cilantro or garnish if desired

Sprinkle chicken with salt and pepper.  In large skillet over medium heat, cook chicken, onion, jalapeno, oregano and cumin in oil for 3-4 minutes or until chicken is browned and vegetables are crisp-tender.  Add garlic; cook 1 minute longer.
Transfer to a 3 quart slow cooker.  In a small bowl, mash 1 cup of beans, add 1/2 cup broth and stir until blended.  Add to the slow cooker with remaining beans and broth.  Cover and cook on low for 3-3-1/2 hours or until heated through.  Stir before serving and garnish with sour cream and chopped cilantro if desired.

Enjoy

The Old Guy

Cold Weather Warm Ups!

As the leaves begin to change, and you hear about "frost warnings" on the weather report, I start to think about making some soup.  Stuffed Pepper soup in one of my favorites.  The Cheddar Chowder is a great dinner soup and very filling.  Both of these soups will be sure to warm your bones.

Stuffed Pepper Soup

2 pounds ground beef
2 quarts water
1 can (28 ounces) tomato sauce
1 can (28 ounces) diced tomatoes, undrained
2 cups cooked long grain rice
2 cups chopped green peppers
1/4 cup packed brown sugar
2 teaspoons salt
2 teaspoons beef bouillon granules
1 teaspoon pepper

In a Dutch oven (or large soup pot) cook beef over medium heat until no longer pink; drain.  Stir in remaining ingredients; bring to a boil.  Reduce heat; cover and simmer for 30-40 minutes or until peppers are tender.
This recipes yields 2-1/2 quarts or 10 servings.
Serve with a hunk of French bread and a salad for a complete meal.  The soups tastes even better the next day.

Cheddar Chowder

2 cups diced potatoes
1/2 cup diced carrots
1/2 cup diced celery
1/4 cup chopped onion
1 teaspoon salt
1/4 teaspoon pepper
4 cups water
Place all ingredients in a large soup pot and bring to a boil, reduce heat and simmer for 10-12 minutes or until vegetables are tender..
While the vegetables are cooking, make the cheese sauce:
1/4 cup butter
1/4 cup flour
2 cups milk
2 cups grated cheddar cheese
1 cup cubed ham
Melt the butter in a saucepan and add flour to maker a paste.  Add the milk and stir, constantly over low heat until the mixture thickens.  Remove from the heat and add the cheddar cheese.  Stir until cheese is melted.  Add this cheese sauce to the cooked vegetables. (do not drain water from vegetables).  Add the ham and heat through.
A French Baguette and a salad will complete this meal.

Enjoy
The Old Guy

Swiss Meatloaf and Potatoes Puffs
  

Everyone one must think I a little nuts with all the meatloaf recipes I have been posting, but I really like the stuff, especially cold in sandwiches.  Here is a good one I found in an Amish Cookbook.  Serve it with the Potato Puffs.

Swiss Meatloaf
1 large egg, beaten lightly
1/2 cup evaporated milk
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon ground sage
1-1/2 pounds ground beef
1 cup Ritz cracker crumbs (about 24 crackers)
3/4 cup grated Swiss Cheese
1/4 cup finely chopped onion
2-3 strips bacon, cut into 1 inch pieces

Preheat oven to 350 degrees.
Beat the egg in a large bowl.  Add the evaporated milk, sage, salt and pepper and mix well. Add the ground beef, cracker crumbs, 1/2 cup of the Swiss cheese and the chopped onion; lightly blend.
Form into a loaf and place in a 2-quart rectangular baking dish.  Arrange bacon pieces on top of loaf.  Bake for 40 minutes.  Sprinkle the remaining 1/4 cup Swiss cheese on top and bake 10 minutes longer.

Potato Puffs
                                                                                                                       

English: A small plate with a serving of mashed potatoes. (Photo credit: Wikipedia)

3 cups mashed potatoes
1 cup hot milk
2 eggs, separated
1 teaspoon dried parsley flakes
1 teaspoon salt
1-1/2 teaspoons butter
1/4 cup grated cheddar cheese

Add beaten egg yolks to mashed potatoes.  Then add salt, parsley, and milk.  Mix well.
Folk in stiffly beaten egg whites.  Drop by spoonfuls into a flat buttered baking dish. placing potatoes about an inch apart. (Greased muffin tins could be used as well)
Sprinkle with grated cheese and bake at 400 degrees for 20 minutes or until potatoes are puffed and gold brown.  Serve at once.
Serves 6.

Enjoy
The Old Guy 

Cauliflower Au Gratin

I found this recipe on the internet.  Thank you to whom ever posted it.  I have made it several times and it is a keeper.

 

 

Cauliflower au gratin

INGREDIENTS for the béchamel:
1 stick of salt butter
2 cups of flour
6 cups of milk
salt and pepper to taste

INGREDIENTS for the gratin
Bechamel
3 cups of shredded cheese
5 cups of diced ham
1 cauliflower cut into small pieces

Extra cheese to use over the the top

DIRECTIONS:

1. In a large pot add water with a bit of salt and cook the cauliflower for about 15 to 20 minutes
2. In a medium size pot melt the butter then add the flour and consistently mix to create a nice doughy well blended paste
3. Slowly add the milk and keep on incorporating it until forming a creamy sauce
4. Preheat the oven to 375
5. Strain the cauliflower and add it to the béchamel along with the ham and cheese and mix it all together
6. Pour the whole thing into an oven-safe deep dish and place it in the oven for 25 minutes
7. Change the oven temperature from 375 to high boil (or about 475) for about 5 minutes then remove from the oven, let it rest 5 minutes and serve

Enjoy
The Old Guy

Sweet and Sour Pork and Chop Suey

Sweet and sour pork (Photo credit: Wikipedia)Your favorite Chinese Take-Out cooked at home.  Much healthier (no MSG), and really easy.  It is much more gooder. (lol)

Sweet and Sour Pork

1-1/2 pounds pork, cut in 1 inch chunks
1/2 teaspoon salt
1 egg, beaten
1/2 cup Bisquick
2/3 cup sugar
2 tablespoons cornstarch
1 tablespoon paprika
1 can pineapple tidbits, drain (save the liquid)
2 cups liquid (saved juice and water)
2 or 3 drops red food coloring (to make it look like the take out version. Could omit if desired)
1/4 cup soy sauce
1/4 cup vinegar
1 cup green pepper strips
1/2 cup onion, sliced
2 medium tomatoes, cut into chunks
Sprinkle pork with salt and coat with egg, then Bisquick.  Fry until brown.  Drain and set aside.  Combine sugar, cornstarch and paprika, 2 cups liquid, soy sauce and vinegar.  Cook until mixture boils, then boil 1 minute.  Mixture will get thick.  Add green pepper, and onion and cook until vegetables are tender, about 5 minutes.  Add pineapple and tomatoes and heat through.  Add pork and stir well.  Server over a bed of hot cooked rice.

Chop Suey

1-1/4 pounds chop suey meat
2 tablespoons shortening
1/2 teaspoon salt
Pepper to taste

Brown the above quickly in very hot pan, then add.....
1 cup celery, sliced
1 cup onion, coarsely chopped
1 can bean sprouts, drained
1 (4ounce can) sliced mushrooms juice and all

Gravy:
3 tablespoons cornstarch
1 cup cold water
1/4 cup soy sauce.

Cook meat and vegetables until tender.  Make gravy and add to meat mixture just before serving. Serve on a bed of cooked white rice or Chinese noodles.  Pass extra soy sauce.

Enjoy
The Old Guy

One Pot Hamburger Casserole

Raw Ground beef (Photo credit: Wikipedia)A wonderful, fast and tasty casserole that all should enjoy.

1 package (7 ounce) small pasta shells
1-1/2 pounds ground beef
1 large onion, chopped
3 medium carrots, chopped
1 celery rib, chopped
3 garlic cloves, minced
3 cups cubed cooked potatoes
1 can (15-1/4 ounces) corn, drained
2 cans (8 ounces each) tomato sauce
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese

Cook pasta according to package directions.  Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.  Add carrots and celery; cook and stir for 5 minutes or until vegetables are crisp tender.  Add garlic; cook 1 ninute longer.
Stir in the potatoes, corn, tomato sauce, salt and pepper; heat through.  Drain pasta and add to skillet; toss to coat.  Sprinkle with cheese.  Cover and cook until cheese is melted.

Enjoy
The Old Guy

Pizza Burgers

Provolone (Photo credit: Wikipedia)Pizza burgers are usually kid's favorites, but by adding spices and cheese top the meat and serving them on an English muffins the adults will love them as well.

Grilled Pizza Burgers

1 egg, lightly beaten
2/3 cup grated Parmesan cheese
1/2 cup chopped onion
1/4 cup minced fresh parsley
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
3/4 teaspoon dried rosemary, crushed
3/4 teaspoon pepper
1 pound ground beef
4 slices provolone cheese
4 English muffins, split and toasted
1/2 cup pizza sauce

In a large bowl, combine the first eight ingredients.  Crumble beef over mixture and mix well.  Shape into 4 patties.
Grill burgers, covered, over medium heat for 5-7 minutes on each side. or until a meat thermometer reads 160 degrees and juices run clear.  Top burgers with cheese; cover and grill 2-3 minutes longer or until cheese is melted.  Serve on muffins with pizza sauce.

Enjoy
The Old Guy

Chicken Crescent Roll Casserole

 What did we ever do without air conditioning?

What did we ever do without a microwave oven?

What did we ever do with Pillsbury Crescent Rolls?

The following recipe is simple, quick and tasty.

 

Chicken Crescent Roll Casserole

• 2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls
• 1 (10 3/4 ounce) can cream of chicken soup, undiluted
• 3/4 cup grated cheddar cheese or Swiss cheese (or any cheese of choice)
• 1/2 cup 18% table cream (or use whipping cream)
  
  
• FILLING
• 4 ounces cream cheese (very soft)
• 4 tablespoons butter (very soft but not melted)
  
• 1/2-1 teaspoon garlic powder (optional)
• 1/3 cup onion, finely chopped (can use green onions)
• 2 large cooked chicken breasts, finely chopped (or use about 2 cups, can use cooked turkey)
• 1/2-3/4 cup finely grated cheddar cheese
• 1/2 teaspoon seasoning salt (or use 1/2 teaspoon white salt or to taste)
• 1/2 teaspoon ground black pepper (or to taste)
• 2-4 tablespoons mayonnaise or whipping cream
• 1-2 cup grated cheddar cheese (for topping)
  

1. Set oven to 350°F.

2. Butter a casserole dish (any size to hold crescent rolls).

3. In a saucepan, mix half and half cream, 3/4 cup grated cheese (can use more cheese if desired) and undiluted chicken soup (can season with black pepper if desired).

4. Heat just until the cheese melts (do not boil).

5. For the filling --- (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder (if using).

6. Add in the chopped chicken, onion and cheddar cheese; mix well until combined.

7. Add in 2 tablespoons whipping cream or mayonnaise; mix to combine (add in a little more if the mixture seems too dry).

8. Season with seasoned salt or white and black pepper to taste.

9. Unroll the crescent rolls.

10. Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end.

11. Drizzle a small amount of soup mixture on the bottom of the dish.

12. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.

13. Drizzle the remaining sauce on top (you don’t have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired.

14. Bake for about 30 minutes.

Enjoy

The Old Guy

"Sloppy Sandwiches Threee Ways

English: Sloppy joe meat in a pot. Taken in Phoenix, Arizona, United States, with a Canon EOS Digital Rebel XT digital camera. (Photo credit: Wikipedia)What follows are three different types of "Sloppy" sandwiches. Pizza Joes, Sloppy Jose's, and Marci Jone's Famous Sloppy Joes.  All three are tried and true, and easy and economical to make.  Serve with homemade fries, or chips and some coleslaw, and you really have something. You and you're family are sure to enjoy them.

Sloppy Pizza Joes

1 pound lean ground beef (90% lean)
1 jar (14 ounces) pizza sauce
3/4 teaspoon garlic powder
3/4 teaspoon dried rosemary (crushed)
3/4 teaspoon dried oregano
3/4 teaspoon dried basil
1/4 teaspoon onion powder
1/4 teaspoon pepper
4 hamburger buns, split
4 slices mozzarella cheese

In a large skillet, cook beef over medium heat until no longer pink; drain.
Stir in pizza sauce and seasonings.  Cook and stir until heated through.  Serve on buns with cheese.

Easy Salsa Sloppy Jose's

1 pound ground beef
1-1/3 cups salsa (mild, or medium or hot as you prefer)
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 tablespoon brown sugar
8 hamburger buns, split

In a large skillet, cook beef over medium heat until no longer pink; drain.  Stir in salsa, soup and brown sugar.  Cover and simmer for 10 minutes or until heated through.
Serve immediately on buns, or cool before placing in freezer container. Cover and freeze for up 3 months.
To use frozen Sloppy Jose's:  Thaw in the refrigerator; Place in a saucepan and heat thoroughly and serve on buns.

Marci Jones' Famous Sloppy Joes
I received this recipe from Marci over 25 years ago.  I had to promise not to share the recipe with anyone until after she had passed away.  She has been gone many years now and the only other place her recipe appears is in the "Taste of Sturgis" Cookbook.

3 medium onions, chopped
2 tablespoons butter
3 pounds ground beef
1/4 cup butter
2 cups finely chopped celery
1 finely chopped green pepper
1/4 cup brown sugar
1 tablespoon salt
1 tablespoon Worcestershire sauce
1 (12 ounce bottle) Chili sauce
2 tablespoon white vinegar

Saute onions in 2 tablespoons butter for 5 minutes over medium heat.  Remove fro pan.  Brown ground beef in 1/4 cup butter until lightly browned, stirring often.  Drain.  Add remaining ingredients and simmer for 30 minutes.  Spoon onto toasted buns.

Corn for a Crowd

English: Award-winning stalks of corn or maize (Zea mays) at the Olmsted County Fair in Rochester, Minnesota. (Photo credit: Wikipedia)On October 18, 2011 I posted a method on how to cook corn on the cob, in the microwave without leaving any :"silk" on the corn.  With corn season here, revisit that post.  You will be glad to did.

Now...if you are having a party and need a couple of dozen corn for your guests, try the following "Corn for a Crowd" tip.

Shuck corn and place in a clean insulated picnic cooler.
Pour boiling water over the top of  the corn (about 2 quarts per dozen); close the lid and let sit for 30 minutes.
Drain the cooler and keep the lid closed.  The corn will stay warm for about 2 hours.

Enjoy
The Old Guy

Dilled Green Beans

green beans (Photo credit: Chasqui (Luis Tamayo))Serve these beans as a "go with" when grilling.  They are really tasty and simple to prepare.

Dilled Green Beans

2 quarts water
2 pounds fresh green beans, washed and trimmed
1 teaspoon salt
2 teaspoons mustard seed
2 teaspoons dried dill weed
1 teaspoon red pepper flakes, (or less if you don't want em too hot)
1 teaspoon dill seed
4 cloves of gatlic, minced
2 cups white vinegar
2/3 cup sugar
2 cups water

Bring 2 quarts of water to a boil.  Add green beans and boil for 5 minutes or until beans are just tender.  Plunge the beans into cold water to set their color; drain well.
In a large bowl, combine salt, mustard seed, dill weed, pepper flakes, dill seed and garlic.  Mix.  Add cooked beans to the bowl and stir well.
In a small saucepan bring 2 cups water, vinegar, sugar and salt (to taste) to boil.  Pour this mixture over the beans and spices.  Mix well.
Chill the beans in an airtight container at least overnight before eating.  The beans are best if given a week to marinate refrigerated before eating.

Enjoy
The Old Guy

Zucchini Onion Pie

Two typical Zucchini (Photo credit: Wikipedia)"The Zucchini are coming, the Zucchini are coming"  I used to live in a neighborhood where everybody had a garden, and everybody planted zucchini. When the zucchini became ready to pick, and we all know zucchini is as prolific as a pair of mating rabbits, if you did not lock your car at night, in the morning your front seat was filled with zucchini.
If that happens to you, use the following recipe to use up some zucchini.

Zucchini Onion Pie

3 large eggs
1 cup grated Parmesan chewese
1/2 cup
Canola oil
1 tablespoon minced fresh parsley
1 garlic clove, minced
1/4 teaspoon salt
3 cups sliced zucchiini
1 cup biscuit/baking mix such as Bisquick
1 small onion chopped.

In a large bowl, whisk the first 7 (seven) ingredients.  Stir in the zucchini, baking mix and onion.  Pour into a greased 9-inch deep-dish pie plate.  Bake at 350 degrees for 25-35 minutes or until lightlybrowned.
Serves six.

Enjoy
The Old Guy

Mexican Skillet Rice

Enchilada, rice, and beans. (Photo credit: Wikipedia)Found this recipe in the 2012 Taste of Home Annual Recipes edition

I made it and it is really good as a side dish to tacos, enchiladas of any other of your Mexican favorites, and it only take 30 minutes to make.

Mexican Skillet Rice

1 large egg, beaten
1 pound chicken tenderloins, chopped
1 small onion, chopped
2 garlic cloves, minced
1 tablespoon olive oil
2 cups cooked Jasmine or long grain rice
1 can (15 ounces) black beans, drained and rinsed
1 can (11 ounces) Mexicorn, drained
1 jar (7ounces) roasted sweet red peppers, drained and sliced
1 jar (8 ounces) taco sauce
2 green onions, chopped
1/4 cup minced fresh cilantro

In a large skillet coated with cooking spray, cook and stir egg over medium heat until set.  Remove and set aside.
In the same skillet, stir fry chicken and onion in oil until chicken is no longer pink.  Add garlic; cook i minute longer.  Stir in rice, beans, Mixicorn, peppers, taco sauce and green onions; heat through.  Stir in reserved egg.  Sprinkle with Cilantro.

Enjoy.
The Old Guy

How hot was it in Michigan today????

Creamy Chicken Casserole, and "Homemade" Breakfast Sausage

English: Egg noodles Source: Self Copyright: None (Photo credit: Wikipedia)I love cassseroles!!  This chicken casserole recipe is simple and tastes great.  The "Homemade" Breakfast Sausage recipe come the the blog of my friend Beth.  Her blog can be found at bethsfavoriterecipes.blogspot.com.  Check it out.  She has some really good stuff.
 
  Creamy Chicken Casserole


4 cups uncooked medium wide egg noodles
4 cups cubed cooked chicken (if you are short on time, you can use a store bought rotisserie chicken)
1 package (16 ounces) frozen peas and carrots
2 cups milk
2 cans (10-3/4 ounces each) condensed cream of celery soup
2 cans (10-3/4 ounces each) condensed cream of chicken soup
1 cup chopped onion
2 tablespoons butter or margarine, melted
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder (optional)

Cook noodles according to package directions. Meanwhile, in a large bowl, combine remaining ingredients. Drain noodles; add to chicken mixture.
Transfer to two greased 8-inch square baking dishes. Cover and freeze one casserole for up to 3 months. Cover and bake remaining casserole at 350 degrees for 30 minutes. Uncover and bake 10-15 minutes longer or until bubbling and heated through.

To use frozen casserole: Thaw in refrigerator overnight. Remove from refrigerator 30 minutes before cooking. Cover and microwave on high for 10-12 minutes or until heated through, stirring twice, or use conventional oven set at 350 degrees for about 30 minutes or until bubbly and heated through.
*Tip....Line one 8-inch square baking dish with foil or plastic wrap with the edge of the foil or wrap hanging over the sides, before adding chicken mixture. Freeze overnight. Then in the morning, lift the frozen casserole from the pan and wrap for freezing. It gives you use of the pan instead of leaving it in the freezer. When ready to reheat, place in a microwave safe dish or the same 8 inch square pan to cook in conventional oven.

"Homemade" Breakfast Sausage

1 pound roll Jimmy Dean breakfast sausage
2 cloves garlic, smashed and chopped to a paste
1 teaspoon onion powder
2 tablespoons finely chopped fresh sage or 1 tablespoon dried rubbed sage
1 tablespoon finely chopped fresh thyme, or 1-1/2 teaspoons dried thyme
2 tablespoons canola oil
Salt and pepper to taste

Combine pork sausage, garlic, onion powder, sage, thyme and oil in a large bowl and season with salt and pepper./ Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Mixture can be prepared in advance and refrigerated.
Form the sausage mixture into 8 patties. Heat a large, nonstick pan over high heat and cook patties until golden brown on both sides and just cook through, about 5 minutes per side.


Enoy
The Old Guy


 

Potluck Lasagna and Pistachio Eclair Dessert

Raw Ground beef (Photo credit: Wikipedia)The following recipes came for a box I had marked 2005 recipes.  No matter the dates, these bothed tasted really good.

Potluck Lasagna

1 pound ground beef
1 can (14-1.2 ounces) Italian stewed tomatoes, cut up
1 can (6 ounces) tomato paste
1 tablespoon minced parsley ( 2 tablespoons dry)
1/2 teaspoon garlic, minced
2 large eggs
1-1/2 cups ricotta cheese
1-1/2 cups small-curd cotttage cheese

1 cup grated Parmesan cheese

1 teaspoon salt
1 teaspoon pepper
6 lasagna noodles, cooked and drained
2 cups (8 ounces) shredded mozzarella cheese

In a large skillet, cook ground beef over medium heat until no longer pink; drain.  Stir in the tomatoes, tomato paste, parsley and garlic; remove from heat.  In a large bowl, combine the eggs, cheeses, salt and pepper.  Layer three noodles in a greased 9-inch x 13-inch x 2-inch baking dish.  Top with half the cottage cheese mixture, 1 cup mozarella cheese and half the meat sauce.  Repeat layers.

Cover and freeze up to 3 months. Or cover and bake at 375 degrees for 30 minutes.  Uncover; bake for 25-30 nminutes longer or until edges are bubbly.  Let stand for 10 minutes before cutting.
To cook frozen lasagna: Thaw in refrigeration overnight.  Bake as directed.

For Dessert: Pistachio Eclair Dessert                                       

Graham crackers (Photo credit: oskay)3 cups cold milk

1 package (3.4 ounce) instant pistachio pudding mix
1 package (3.4 ounce) instant french vanilla pudding mix
1 (8 ounce carton) Cool Whip, thawed
1 package (14.4 ounce) graham crackers
1 can (16 ounces) ready to use chocolate frosting.

In a large bowl, whisk milk and pudding mixes for 2 minutes.  Let stand for 2 minutes or until soft-set.  Fold in thawed Cool Whip.  In a 13-inch x 9-inch x 2-inch dish, layer a third of the graham crackers and half the pudding mix. Repeat layers. Top with remaining graham crackers.  Refrigerate at least 1 hour.  Spoon frosting into a microwave safe bowl.  Cover and microwave on high for 15-20 seconds or until softened, stirring once.  Spread over graham crackers.  Chill for at least 20 minutes or until frosting is set.

Enjoy
The Old Guy

Summertime Cakes and Snickers Salad

Devil's food cake with vanilla bean icecream. (Photo credit: Wikipedia)I dug into the cigar box my Mom kept her recipes in and found the following desserts.

Chocolate Cherry Cake



1 box (9 x 13) size Devil's Food Cake Mix
2 large eggs, beaten
1 teaspoon almond extract (if ya haven't got it you can skip it)
1 can Cherry Pie filling mix
1 can ready to use chocolate frosting. (your favorite brand or flavor)

Place all ingredients in a large bowl and mix by hand until well blended. Preheat oven to 350 degrees. Spray a 9-inch x 13-inch x 2-inch baking pan with vegetable spray and dust with flour. Pour in cake mixture and bake about 25-30 minutes or until cake pulls away from the sides and when a toothpick when inserted in the center comes out clean. Frost when cool.

Rhubarb Cake

1 box yellow cake mix

5 cups diced fresh rhubarb

1 cup sugar
1 cup heavy cream

Prepare cake according to package directions. Place in a 9-inch x 13-inch x 2-inch baked pan that has been sprayed with vegetable cooking spray. Sprinkle rhubarb evenly over the top of cake mix. Sprinkle evenly with cup of sugar, and pour the heavy cream over all. Place in preheated 350 degree oven and bake for 45-5t0 minutes for until when a toothpick inserted in center, comes out clean.

Snickers Salad                                                                                             

1 (10 ounce package) fun-size Snickers, chopped into bite-sized pieces
1 (12 ounce carton) Cool Whip, thawed

A Granny Smith apple (Photo credit: Wikipedia)1 (8 ounce package) cream, cheese, softened

1 (3 ounce) Jello Instant cream cheese flavor pudding mix

2 medium Granny Smith apples, chopped with the peels on

2 medium Gayla or Red Delicious apples , chopped with the peel on

1 cup dry roasted peanuts

Mix cream cheese and pudding together. Fold in Cool Whip and remaining ingredients. Chill several hours.

Crock Pot Brownie Pudding

1 package chocolate cake mix
1 package (4 serving size) Instant chocolate pudding mix
1 pint sour cream
3/4 cup vegetable oil
4 large eggs, beaten
1 cup water
1 cup mini chocolate chips
1 cup chopped pecans

Spray crock pot with vegetable cooking spray. Mix all ingredients in a large bowl and pour into crock pot. Cook on low for 5 hours. Serve with vanilla ice cream. This is a nice gooey dessert, and smells really good while cooking.

Enjoy
The Old Guy

English: Two small cans of Spam. One is closed and the other open and sliced. (Photo credit: Wikipedia)Spam was introduced in 1937 and was called the "Miracle Meat". Sales skyrocketed during World War ll. Spam was great for the military, as it required no refrigeration and wasn't rationed as beef was. It soon became a staple in American meals and Spam recipes became very creative. It is manufactured in Austin, Minnesota by the Hormel Company. More Spam is consumed per person in Hawaii than in any other state in the United States. Almost seven million cans of Spam are eaten every year in Hawaii.
Here are a couple recipes to try:


Spam Vegetable Casserole


2 (10-3/4 ounce cans) Cream of Mushroom soup
1/2 cup milk
1/2 cup Cheez Wiz
1 (16 ounce package) frozen mixed vegetables, thawed
1 (12 ounce can) Spam, cubed
1-1/4 cups uncooked instant rice
1 cup (4 ounces) shredded Cheddar cheese
1 (2.8 ounce can) French-fried onions
2 cups crushed Ritz crackers
1/2 cup melted butter or margarine

Heat oven to 350 degrees. In medium bowl, combine soup, milk and Cheez Wiz. In large bowl, combine vegetables, Spam, rice, cheddar cheese and onions; stir in soup mixture. Pour into a 13-inch x 9-inch x 2-inch baking dish. Combine crackers and melted butter or margarine; sprinkle over casserole. Bake 50-55 minutes or until hot.

Creamy Spam & Broccoli Casserole

Nonstick cooking spray
1 (7ounce package) elbow macaroni
2 cups frozen cut broccoli, thawed and drained
1 (12 ounce can) Spam, cubed
1/2 cup chopped red bell pepper
2 cups milk
2 tablespoons cornstarch
1/4 teaspoon black pepper
1 cup (4 ounces) shredded Cheddar cheese
3/4 cup soft bread crumbs
2 teaspoons margarine, melted

Heat oven to 350 degrees. Spray a 2 quart casserole dish with nonstick cooking spray. Cook macaroni according to package directions; drain. In prepared casserole, combine macaroni, broccoli, Spam and bell pepper. In small saucepan, stir together milk, cornstarch and pepper until cornstarch is dissolved. Bring to a boil, stirring constantly, until thickened. Reduce heat to low. Add cheese; stir until melted. Stir sauce into Spam mixture. Combine bread crumbs and margarine; sprinkle on to of casserole. Bake 40 minutes or until heated through. Serves 8.

Copy Cat Recipe for Win Schuler's Bar Cheese

Velveeta Cheese (Photo credit: Wikipedia)"Win Schuler's" is a very popular restaurant located in Marshall, Michigan.  My Uncles were friends of Mr. Win Schuler.  They took me and my family there to eat many times when I was a child.  One of my favorite things to eat there was the cheeese spread.  The recipe that follows was published in the Detroit Free Press about 40 years ago and comes pretty close to the taste of the original.


Win Schuler's Bar Cheese



1 pound Velveeta Processed Cheese (no substitutes)
2 sticks unsalted butter
1 (8 ounce package) cream cheese, softened
1 (5ounce bottle) prepared horseradish
1/2 cup melted and strained bacon grease
2 tablespoons onion juice
1/8 teaspoon hot red pepper sauce
A few drops red and yellow food coloring

Place all ingredients in top of double boiler over simmering water. Stir occasionally until melted and smooth. The mixture will look coarse in texture. For best results put it through a blender, using on/off speed on high for 2 or 3 minutes until satiny smooth. If you do not have a blender, use a electric mixer on high speed, beating until smooth. Keeps well up to 4 or 5 weeks if tightly covered and refrigerated. Makes about a quart, and freezes well up to 6 months.

Pot Roast Meatloaf

Raw Ground beef (Photo credit: Wikipedia)In my continuous search for new and different meat loaf recipes, here is one I made last night. It had really good taste and texture and with the vegetables cooked with it I had a complete meal.




Remember when you went camping and made the foil packets of ground beef, carrots, potatoes, onions and butter that you sealed well and cooked right in the campfire? Well this is very similar.







Pot Roast Meat Loaf

1 pound lean ground beef
1 (5 ounce can) evaporated milk
2/3 cup finely crushed Ritz crackers
1/4 cup ketchup
1 teaspoon salt
2 teaspoons Worcestershire sauce
1 grind or two black pepper
2 teaspoons dried parsley flakes
3 medium potatoes, peeled and sliced
3 medium onions, thinly sliced
3 medium carrots, sliced
1 teaspoon salt
Butter or Margarine

Combine the first seven (7) ingredients. Lightly mix and shape into a loaf. Place in a greased 9-inch x 13-inch x 2-inch baking pan. Place sliced vegetables in layers, around the meat loaf. Sprinkle with parsley flakes and salt. Dot vegetables with butter or margarine. Cover with foil and bake at 375 degrees for 1 hour, or until vegetables are tender. Remove foil and bake 10 minutes longer.

Enjoy
The Old Guy




Serves 4.

Easy Spasagna

Parmigiano-Reggiano cheese, the true "parmesan" (Photo credit: Wikipedia)Easy Spasagna


What???? Spasagna???? What the heck is it? It's a spaghetti-lasagna hybrid the the family will love.

24 ounces spaghetti
2 (15 ounce jars) Garlic Alfredo Sauce
2 cups Mozzarella cheese, grated
1/2 cup milk
1 teaspoon Italian Seasoning (Oregano, Basil, Parley blend)
1/4 cup grated Parmesan cheese
1 (26 ounce jar) Spaghetti Sauce
1 pound Italian sausage or ground beef

Preheat oven to 350 degrees
Cook spaghetti according to package directions; Drain.

In a large bowl, stir together the Alfredo sauce, Mozzarella cheese, milk, and Italian seasonings. Add spaghetti and toss until well coated. Pour spaghetti mixture into a 9-inch x 13-inch x 2-inch baking dish that has been lightly sprayed with non-stick cooking spray. Top spaghetti with the Parmesan cheese. Cover with aluminum foil and bake for 30 minutes.

While pasta is baking, prepare the meat sauce. Brown the Italian sausage or ground beef (you could use half of each). Drain and return to skillet. Add spaghetti sauce, mix well, and simmer until hot and bubbly.

Enjoy
The Old Guy

Remove pasta from oven, cut into squares and top with meat sauce.

Lunch and Dinner Stratas

strata (Photo credit: triesquid)You probably have seen many recipes for breakfast strata's, but here are some lunch or dinner strata's that are simple and quick and very tasty.


Chicken Asparagus Strata

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/4 cup milk
1/4 cup sour cream
2 cups cooked sliced asparagus
1 cup diced cooked chicken
1/4 teaspoon dried rosemary, crushed
1/4 cup shredded cheddar cheese
Hot cooked noodles or rice

Combine the soup, milk and sour cream. Pour half into a greased 1-qt. baking dish; top with the asparagus, chicken and rosemary. Pour remaining soup over top. Sprinkle with cheese.
Bake, uncovered, at 350° for 30 minutes or until heated through. Serve with noodles or rice. Yield: 4 servings.

Chicken and Cheese Strata
3/4 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
4 tablespoons butter, divided
3 cups frozen broccoli florets, thawed
1/2 teaspoon onion salt
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
6 cups cubed French bread
2 eggs
3/4 cup 2% milk
2/3 cup condensed cream of onion soup, undiluted
1 cup (4 ounces) shredded Colby-Monterrey Jack cheese

In a 10-in. ovenproof skillet, saute chicken in 2 tablespoons butter until no longer pink. Add the broccoli, onion salt, thyme, rosemary and pepper; heat through. Remove from skillet and keep warm.
In the same skillet, toast bread cubes in remaining butter until lightly browned. In a small bowl, combine the eggs, milk and soup; pour over bread cubes. Stir in chicken mixture. Sprinkle with cheese.
Bake, uncovered, at 400° for 15-20 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 8 servings.

Wine 'n' Cheese Strata

11 cups cubed day-old French bread
1 cup (4 ounces) shredded Swiss cheese
1 cup (4 ounces) shredded Monterrey Jack cheese
1 cup diced fully cooked ham
3 green onions, sliced
6 eggs
2 cups milk
1/4 cup white wine or chicken broth
1-1/2 teaspoons Dijon mustard
1/8 teaspoon pepper
1 cup (8 ounces) sour cream
1/4 cup shredded Parmesan cheese

Place bread cubes in a greased 13-in. x 9-in. baking dish; top with Swiss and Monterrey Jack cheeses, ham and onions. In a large bowl, whisk the eggs, milk, wine or broth, mustard and pepper. Pour over the top. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake at 325° for 40-45 minutes or until a knife inserted near the center comes out clean and a thermometer reads 160°. Let stand for 10 minutes before cutting.
Meanwhile, in a small saucepan, combine sour cream and Parmesan cheese; cook and stir over low heat until warm. Serve with strata. Yield: 12 servings.

Enjoy
The Old Guy

Veggie Noodle Bake & Green Bean Salad

 Eating well at today's prices isn't impossible.  Try these flavorful, yet fugal recipes.

Egg noodles Source: Self Copyright: None (Photo credit: Wikipedia)

Veggie Noodle Bake

1 can (14-1/2 ounce) whole tomatoes, drained and cut up
2/3 cup canned tomato puree
1/3 cup chopped onions
1/3 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
2-1/2 cups uncooked medium egg noodles
1/2 cup small-curd cottage cheese
1 package 10 ounces) frozen chopped spinach, thawed and squeezed dry
1/3 cup shredded American cheese

In a large saucepan, combine the tomatoes, tomato puree, onion, oregano, garlic powder, salt and pepper. Bring to a boil. Reduce heat; simmer uncovered, for 15 minutes. Meanwhile, cook noodles according to package directions; drain.

Spread 1/3 cup tomato mixture in a greased shallow 2-quart baking dish. Top with half the noodles. Spread with cottage cheese; top with spinach. Drizzle with 1/2 cup tomatoe mixture; top with remaining noodles and tomatoe mixture. Sprinkle with American cheese. Cover and bake at 350 degrees for 20-25 minutes or until cheese is melted. Yield is 6 servings.

Green Bean Salad

1 medium potato, peeled
1/2 pound fresh green beans, cut into 2 inch pieces
1 medium tomato, cubed
1/2 small red onion, sliced thin and separated into rings
2 tablespoons red wine vinegar
2 tablespoons canola oil
2 tablespoons minced fresh oregano ( may sub. with 1 tablespoon dried)
2 tablespoons minced fresh parsley (may sub with 1 tablespoon dried)
1/8 teaspoon salt

Place potato in saucepan and cover with water. Bring to a boil; cook for 15 minutes or until tender.
Drain and cool; cut into cubes. Place green beans in a saucepan and cover with water. Bring to a boil; Cok, uncovered, for 6-8 minutes or until tender crisp. Drain and cool.

In a serving bowl, combine beans and potatoes, tomato and onion. In a jar with a tight fitting lid, combine the remaining ingredients; shake well. Pour over the bean mixture and toss to coat. Yield is 4 servings.

Enjoy.
The Old Guy

Box of Twinkies (Photo credit: Wikipedia) Strawberry Twinkies Dessert


14 Hostess Twinkies
2 packages strawberry gelatin
2 cups boiling water
2 packages instant vanilla pudding
1 cup cold milk
1 small container Cool Whip, thawed
1 pint fresh strawberries, cleaned, hulled, and chopped

Place 14 Twinkies in a 9-inch x 13-inch x 2-inch pan. Dissolve the strawberry gelatin in the boiling water and stir until dissolved. Pour over the Twinkies. Sprinkle on some chopped strawberries reserving some for garnish. Mix the milk with the pudding. The mixture will be thick. Carefully spread the pudding over the Twinkies. Spread the Cool Whip over the pudding and garnish with remaining strawberries. Cover and place in refrigerator over night. When ready to serve, cut into serving size pieces. Refrigerate left overs (if there are any).

Enjoy
The Old Guy

Strawberry Shortcut Cake

a Plate full of Strawberries. (Photo credit: Wikipedia) Strawberry Shortcut Cake


1 cup miniature marshmallows
2 cups (10 ounce packages) frozen Strawberries, sliced in syrup, completely thawed
1 (3 ounce) package strawberry gelatin
2-1/4 cups all purpose flour
1-1/2 cups sugar
1/2 cup solid shortening (Crisco)
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
3 large eggs

Generously grease bottom only of a 13-inch x 9-inch x 2-inch baking dish. Sprinkle marshmallows evenly over bottom of pan. Thoroughly combine completely thawed strawberries and syrup with dry gelatin; set aside. In a large mixing bowl, combine remaining ingredients. Blend a low speed until moistened. Beat three minutes at medium speed. Pout batter evenly over marshmallows in prepared pan. Spoon strawberry mixture evenly over batter. Bake at 350 degrees for 45-50 minutes or until golden brown. The strawberries sink to the bottom, the cake is in the middle, and the marshmallows come to the top.