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Stuffed Green Peppers

  • 6 large green peppers
  • 1 pound hamburger
  • 2 Tablespoons chopped onions
  • 1 teaspoon salt
  • 1/8 teaspoon garlic
  • 1 cup cooked rice
  • 1 can (15 oz) tomato sauce
  • 3/4 cup shredded mozzarella cheese

Cut thin slice from the stem end of each pepper. Remove seeds and membrane, rinse.

Place pepper cut side up in an ungreased 9 or 10 inch glass pie plate. Cover with plastic wrap; microwave until hot 3-3 1/2 minutes.

Mix cooked rice, uncooked hamburger, onion, salt, garlic salt, and 1 cup of tomato sauce. Stuff each pepper with about 1/2 cup hamburger mixture. Pour remaining sauce over peppers.

Cover with plastic wrap; microwave 6 minutes. Turn plate 1/4 turn; microwave until mixture is done, 6-7 minutes longer. Is your microwave has a turn table microwave 12-13 minutes until hamburger is done. Sprinkle with cheese.

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Manicotti Crepes – Grandma Morgenegg

Pasta:

  • 2 cups flour
  • 1/2 cup olive oil
  • 2 large eggs
  • 2 cups water (and a little, I like a thin batter)
  • 1/8 teaspoon salt

Mix well with mixer, until smooth. Cook in crepe pan or small skillet until light tan, not brown like a pancake. Stack alternating stacks on a place until all are cooked.

Filling:

  • 2 lbs ricotta cheese (or cottage cheese)
  • 3 eggs
  • 1/2 cup parsley, chopped (1/4 cup dried parsley flakes)
  • 1 cup Parmesan Cheese
  • 1 lb. Mozzarella Cheese

For a full recipe of pasta I found you only need 1/2 a recipe of filling.

Mix well and fill shells with a line of filling down the middle. Then roll like enchiladas. Put in pan with spaghetti sauce on the bottom. Cover with sauce. Bake at 350 degrees for 30 minutes. Can sprinkle with cheese last 5 minutes. Can use spaghetti sauce with meat.

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Tamale Pie

  • 1 lb ground beef
  • 1 cup chopped onion
  • 1 can tomatoes (or puree)
  • 1 can whole corn
  • 1 Tablespoon chili powder
  • 4 teaspoons salt
  • 3/4 cup cornmeal
  • 1 can olives
  • 1 cup grated cheddar cheese

Brown beef with onions until beef is done and onions tender and transparent. Add tomatoes, corn, chili powder, and salt. Heat to boiling. Slowly stir in cornmeal. Cook over low heat 10-15 minutes, stirring occasionally to prevent sticking. Cut olives into pieces. Stir into tamale mixture and put into 2 quart casserole or bake in skillet. Sprinkle with cheese.

Bake at 350 degrees for 30-40 minutes.

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Hometown Buffet Enchilada Sauce

  • 2 1/2 cups hot water
  • 1/8 cup chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic salt
  • 1/8 cup butter
  • 1/4 cup tomato paste
  • 1/4 cup flour

Mix all but the butter and flour on stove to boiling. Melt butter in microwave and add flour. Add to boiling sauce. Stir until smooth.

This sauce is really good, but spicier than the Casa Melinda Sauce we usually use

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Chimichangas – Becky

  • Steak (cheep stuff is fine) (we have also used pork and chicken)
  • Italian Dressing about 1/4 of the amount of salsa used
  • Salsa cover the meat with the salsa

Cut meat in thin strips cover in salsa and add about 1/4 of the amount of Italian Dressing as you did salsa. So if you do 1 cup of salsa add about 1/4 cup dressing. Soak in dressing and salsa overnight in the fridge. Cook in crock pot all day.

Put in flour tortillas with cheese and deep fry. Serve with lettuce and sour cream.

Or just serve with flour tortillas not fried as a burrito.

Also good served on potatoes, rice, or pasta.

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Sweet Potato Casserole

  • 3 cups boiled then mashed sweet potatoes (yams)
  • 1/2 cup cream (or canned milk) we often just use regular milk which seems fine, but use less like 1/4 of a cup
  • 2 eggs, beaten
  • 3/4 cup sugar
  • 1/4 cup butter (we leave this out)
  • 1 teaspoon vanilla
  • 1 teaspoon nutmeg (of course dad always adds extra nutmeg)

Mix all ingredients together. Place in casserole dish or baking pan.

Topping

  • 1 cup brown sugar
  • 1/3 cup flour
  • 1/3 cup butter
  • 1 cup finely chopped nuts
  • Cut butter into sugar, flour, and nuts. Sprinkle on top of casserole.
  • Bake at 350 degrees 35-40 minutes.
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Chicken Crescents (Croissants) – Aunt Becky

  • 2 cups chopped cooked chicken
  • 8 oz cream cheese
  • cheddar cheese
  • chives
  • salt and pepper
  • 2 packages crescent rolls

Mix everything except rolls together. Soften cream cheese by sitting out on counter for a while or in microwave for a little while. Roll mixture into crescents.

You can dip in butter then in bread crumbs if you want.

Bake at 350 degrees for 15-20 minutes

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Italian Chicken Soup – Diana Berardi

  • Chicken
  • Celery, carrots, onions, cut up
  • Rice if desired
  • Tiny Italian meatballs, raw
  • salt and pepper

Boil chicken in a large pot until chicken is done. Add as much celery, carrots, and onions as desired. Add cooked rice as much as you want, and meatballs. Simmer until done. Add salt and pepper to taste. You can add chicken base if it isn’t flavorful enough with just cooking the chicken.

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Sloppy Joes – Grandma Morgenegg

  • 1 lb ground beef
  • ketchup
  • Worcestershire Sauce

Brown ground beef. Add ketchup to coat beef with about 1 Tablespoon Worcestershire sauce. More if you want it less if you don’t. It’s up to you how you like it. Serve with buns and cheddar cheese.

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Sloppy Joes – Grandma Dennis

  • 1 lb ground beef
  • 2 Tablespoons ketchup
  • 1/2 cup chopped onion
  • 1 Tablespoon prepared mustard
  • 1 can Chicken Gumbo Soup

Cook hamburger and chopped onion until done. Add remaining ingredients and simmer 10 minutes. Stir occasionally. Spoon over toasted buns and serve.