Easy Camper Meals

[Kebamo]

Cheesy Layered Meatballs & Ziti

30 meatballs
8 oz. pkg. cooked ziti
2 C. spaghetti sauce
1 1/2 C. shredded Cheddar cheese
1 C. ricotta
1/4 C. grated Parmesan

Thaw meatballs until slightly soft. Combine meatballs, pasta, & spaghetti sauce. Spread half of the meatballs and pasta mixture in 9x13 baking dish. Layer 1 C. of the shredded cheese and all of the ricotta over the meatballs and pasta. Top with remaini ng meatballs and pasta. Sprinkle with remaining 1/2 C. shredded cheese and the Parmesan.
Cover pan with foil. Bake at 375 for 45 minutes. Uncover and continue cooking 15-20 minutes or until heated through.
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Crockpot Beef & Noodles

1 (10 oz) can cream of mushroom soup
1 (10 oz) can cream of celery soup
1 pkg. onion soup mix
1 (4 oz) can mushrooms drained
1 lb. stew meat

Cook on low 8-10 hours and serve over noodles or rice.
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Homestyle Tuna Casserole

1 pkg. macaroni and cheese dinner
1 (10 3/4 oz) can condensed cream of celery soup
1 C. frozen peas
1 can (6 oz) tuna drained & flaked
1/2 C. milk
2 T. chopped onion
2 C. breadcrumbs
1/4 C. (1/2 stick) butter or margarine melted

Prepare dinner as directed on package. Add soup, peas, tuna, milk and onion; mix lightly. Spoon into 2 qt. casserole. Toss crumbs and butter; sprinkle over casserole.
Bake at 350 for 30-35 minutes or until thoroughly heated.
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Oven Baked Chicken Parmesan

4 boneless chicken breast halves
1 egg, beaten
3/4 C. seasoned bread crumbs
1 jar spaghetti sauce
1 C. shredded Mozzarella cheese

Preheat oven to 400. Dip chicken in egg, then bread crumbs, coating well. In 9x13 baking dish arrange chicken. Bake uncovered 20 minutes. Pour spaghetti sauce over chicken, then top with cheese. Bake an additional 10 minutes or until chicken is no longer pink.
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Scalloped Corn
1 can creamed corn
1 can whole kernel corn drained
1 sleeve crackers
1 1/2 C. shredded Cheddar cheese
1 onion, diced
1 stalk celery diced
3 eggs
1/2 t. salt
1/2 t. paprika
1 1/2 C. evaporated milk
1/4 C. butter melted
1 C. sour cream
1 C. bread crumbs

Combine all ingredients. Pour into a greased 9x13 casserole dish and bake at 350 for 50-55 minutes.
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Creamy Chicken & Vegetables

4 skinless, boneless chicken breast halves
1/8 t. garlic powder
1 can cream of mushroom soup
1/2 C. milk
1 T. lemon juice
1/4 t. basil
Bag of frozen vegetables

Sprinkle chicken with garlic powder
Spray skillet with cooking spray and heat over medium high heat 1 minute.
Cook chicken 10 minutes or until browned. Set aside.
Add soup, milk, lemon juice, b asil and vegetables. Heat to a boil. Return chicken to pan.
Cover and cook over low heat 10 minutes or until chicken is done.
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Bacon Scalloped Potatoes

5 strips of bacon
1 onion, peeled and sliced
1 T. butter
4 potatoes, peeled and sliced
1 can cream of mushroom
2/3 C. milk
1/8 t. black pepper

In a large heavy skillet cook bacon until crisp. Drain and allow to cool then crumble and set aside.
In the same skillet, cook onion in butter until tender.
Stir in potatoes, soup, milk and pepper. Bring to a boil, reduce heat, cover and simmer until potatoes are tender, 10-20 minutes.
Sprinkle bacon on top before serving.
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Stuffed Franks & Taters

4 C. frozen hash brown potatoes, thawed
1 can (10 ¾ oz. ) cream of celery soup
1 C. shredded Cheddar cheese
1 C. sour cream
1 can French Fried onions
1/2 t. salt
1/4 t. pepper
6 frankfurters

Preheat oven to 400. In large bowl, combine potatoes, soup, ½ C. cheese, the sour cream, ½ can French fried onions, and the salt and pepper. Spread potato mixture in a 9x13 baking dish Split frankfurters lengthwise almost in half. Arrange frankfurters, split side up, along center of casserole. Bake uncovered for 30 minutes or until heated through. Fill frankfurters with remaining cheese and onions, and bake uncovered 1-3 minutes or until onions are golden brown.
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Spanish Rice

1 1/2 C. rice
2 1/2 C. chicken broth
1 cup plain tomato sauce (or 1 can diced tomatoes undrained)
3 cloves finely chopped garlic
1/4 of a medium onion
2 tablespoons oil
4 heaping tablespoons of finely chopped parsley (optional)

In a medium sauce pan, heat oil over medium heat. Add in the fresh garlic and onion. Sauté for 1-2 minutes until softened. Add in dry rice. Stir for about 5 minutes until rice becomes a golden brown color.
Add in broth and tomato sauce (Slowly into rice, not directly onto hot pan!) Add in the parsley if you're using it. Stir it up and bring to a boil. Once it starts boiling, turn the heat to low and cover. Let it simmer for 20 minutes and fluff with a fork.
*If you don't have fresh garlic or onions on hand you can use the equivalent in powder form. Do not sauté the powder, just skip that step and add the garlic powder and/or onion powder when you add the liquids. If you don't have tomato sauce you can use unseasoned stewed tomatoes, or canned diced tomatoes with their liquid.
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Rigatoni Bake

1 lb. hamburger or sausage
16 oz. rigatoni
2 C. shredded Cheddar cheese
1 jar spaghetti sauce
3 T. grated Parmesan cheese
shredded Mozzarella

Cook rigatoni according to package directions. Lay in 9x13 baking dish and top with shredded Cheddar cheese. Fry hamburger and spread over noodles. Pour spaghetti sauce over top of hamburger and top with Mozzarella cheese. Bake 25-30 minutes on 350.
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Cheddar Broccoli Bake

1 can cheddar cheese soup
1/2 C. milk
Dash of pepper
1 bag frozen broccoli, cooked
1 can French fried onions

1 2 qt casserole dish mix soup, milk, pepper and broccoli. Bake at 350 for 25 minutes. Stir. Sprinkle onions over broccoli mixture. Bake 5 more minutes or until onions are golden.
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Baked French Onion Soup

6 large onions, thinly sliced
3-4 garlic cloves finely minced
3-4 T. olive oil
5 cans beef broth
1/4 t. garlic powder
1/4 t. onion powder
1/3 t. black pepper
8 slices white bread
1 C. shredded Parmesan cheese
8 slices Provolone

Preheat oven to 325. Remove the crusts from the bread. Bake bread pieces 15-20 minutes or until lightly browned & crisped. Set aside.
Saute' onions in o live oil over medium heat until onions become translucent but not brown. Add minced garlic cloves to onions during last few minutes making sure garlic does not brown.
Stir in beef broth and seasonings. Bring to a boil; reduce heat and simmer 30-40 minutes. Adjust seasonings to taste adding salt and pepper as desired.
Ladle the soup into ovenproof serving bowls. Cover soup with slice of bread. Top with Provolone cheese and sprinkle with Parmesan.
Place serving bowls under broiler set on high. Broil 6-7 minutes or until cheese is bubbly and has some browning. Serve with additional Parmesan cheese.
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Golden Crusted Pork Chops

1 pkg. stuffing
3 T. Miracle Whip
3 T. Dijon mustard
6 pork chops
3 C. frozen green beans
2 T. Italian dressing

Preheat oven to 425. Prepare stuffing as directed on package. Combine Miracle Whip and mustard in small bowl, set aside. Arrange pork chops in 9x13 baking dish; brush with half of the mustard mixture. Turn chops with stuffing; cover dish with foil. Bake 10 minutes.
Meanwhile, place green beans on large sheet of foil; drizzle with Italian dressing. Fold foil over and seal edges to form packet. Uncover chops; place bean packet in oven. Bake an additional 20 minutes or until chops are cooked through and beans are heated through.
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Beef & Cheese Calzones

1 10 oz. can refrigerated pizza crust dough
1/3 lb. thinly sliced roast beef or ham
2 medium green onions, sliced
1 4 oz. can mushrooms pieces and stems, drained
1/2 C. shredded Mozzarella cheese
1/4 C. shredded Cheddar cheese
Dijon mustard

Heat oven to 350. Lightly grease cookie sheet. Unroll pizza crust on cookie sheet; gently stretch to form 12"� square. Layer beef, onions, mushrooms and cheeses on half the crust to within 1"� of edge. Fold crust over filling; fold edge up and seal with fork. Cut slits on top. Bake 20-25 minutes or until crust is golden brown and filling is hot. Cool 5 minutes before cutting. Serve with mustard.
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Mexican Manicotti

1 small can chopped chilies
1 C. refried beans
1/2 lb. ground beef
1 t. oregano
1/2 t. cumin
1 box manicotti shells
4 oz. picante sauce
4 oz. taco sauce
1 carton sour cream
shredded Monterey Jack cheese

Combine first 5 ingredients and fill uncooked manicotti shells. Arrange in baking dish. Combine 1/4 C. water with picante sauce and taco sauce. Pour over filled shells. Cover with plastic wrap. Cook manicotti shells on high 10 minutes turning dish. Turn shells over and cook 20-25 minutes on defrost. Add 1/2 C. Monterey Jack cheese and melt. Spoon on carton of sour cream down middle of shells.
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Chicken Tortilla Bake

1 T. olive oil
1 C. diced onion
1 t. garlic powder
1 1/2 t. chili powder
1 t. ground cumin
1/4 t. pepper
1 (14.5 oz) can diced tomatoes w/green pepper and onion
8-9 corn torilla shells (6")
8 oz. sour cream
2 C. shredded Mexican cheese mixture or Monterey Jack cheese
1 cooked rotisserie chicken (4 C. cooked chicken)
1 C. salsa

Heat oven to 350. Skin chicken and remove from the bone. Cut into chunks. Heat olive oil in a large skillet over medium high heat. Add onion, garlic powder, chili powder, cumin, and pepper; cook stirring frequently for 5 minutes. Add tomato. Cook stirring constantly, until sauce cooks down and thickens, about 5-7 minutes. Transfer sauce to a bowl. Stir in the sour cream and set aside.
Coat an 11x7 baking dish with cooking spray and layer ingredients as follows:
Bottom layer-3 tortillas, torn to cover bottom of dish. Cover tortillas with 1/3 of the sauce with sour cream, 1/3 of the shredded cheese and half the chicken.
Middle layer-Top with 2-3 more tortillas, 1/3 of the sauce, 1/3 of the shredded cheese and half the chicken.
Top layer-Cover with the last 3 tortillas and remaining sauce. Pour the salsa over top and cover. Top with remaining cheese.
Lightly coat a sheet of foil with cooking spray. Cover casserole with prepared foil and bake for about 30 minutes. Cook casserole slightly before serving.
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Broccoli Cheese Soup

1/2 C. margarine
1 onion diced
1 celery stalk diced
1/2 C. carrots diced
20 oz. broccoli fine cut
1/2 t. dry mustard
1/2 t. pepper
2 1/2 T. flour
1 can chicken broth
2 lb. Velveeta
3/4 t. Tabasco sauce
1 T. Worcestershire sauce
16 oz. whipping cream
1 gallon water
1 pkg. shredded Cheddar

Cook margarine and flour in pan over medium heat, stirring constantly with a wire whip for 2 minut es then remove from heat and set aside. Combine water, chicken broth, onion, celery and carrot in another pot and bring to a boil. While heating, cut the Velveeta into 1"� chunks. Once soup comes to a boil, stir in the cooked flour and margarine and continue cooking for 3 minutes, stirring constantly. Reduce heat and stir in cheeses until completely melted. Stir in the Tobasco sauce, Worcestershire sauce, cream and chopped broccoli. Return to a simmer then remove from heat.
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Simply Awesome Baked Pork Chops

6 pork chops
3 t. butter
1 envelope onion soup mix
1 can cream of mushroom soup

Brown chops in butter. Place in baking dish. Sprinkle with soup mixture. Pour soup over top. Bake uncovered at 375 for 45 minutes or until done.
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Quick n Easy Risotto

2 T. olive oil
1 C. chopped mushrooms
1/3 C. chopped onion
1 C. rice, uncooked
2 1/2 C. chicken broth
3/4 C. parmesan cheese, divided
1/4 C. milk

Heat oil in skillet on medium heat. Add mushrooms and onion. Cook and stir 5 minutes or until tender. Stir in rice & water. Bring to a boil, cover. Reduce heat to low. Simmer 20 minutes or until rice is tender. Stir in 1/2 C. of the cheese and milk. Serve with remaining cheese.
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Stromboli Wraps

4 large tortilla shells
1/3 C. butter softened
6 T. Parmesan cheese
4 oz. Provolone cheese, sliced
4 oz. salami, sliced
4 oz. ham, thinly sliced
4 oz. can mushrooms drained
4 oz. shredded Mozzarella cheese
marinara or pizza sauce heated (optional)

Heat oven to 400. Lightly spread one side of each tortilla shell with butter. Sprinkle with 1 T. Parmesan. Arrange 1/4 each of provolone, salami and ham over
over center of tortillas leaving a border around the edges. Sprinkle with 1/4 of the Mozzarella.
Fold up wrap fashion. Place seam side down on baking sheet. Brush with remaining butter; sprinkle with remaining Parmesan.
Bake 12-15 minutes or until golden brown. Slice each stromboli in half on the diagonal. Serve with marinara or pizza sauce, if desired.
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Pepperoni Casserole

1 pkg. pepperoni
1 lb. ground beef browned
1 lb. shell pasta
1 jar spaghetti sauce (meatless)
2 C. shredded Mozzarella cheese
2 C. shredded Cheddar cheese

Preheat oven to 350. Cook the pasta according to package directions. Drain. Cover the bottom of a 9x13 baking dish with half the pasta. Spread a layer of pepperoni on top. Add the hamburger to the spaghetti sauce. Spread half the spaghetti sauce on top of the pepperoni and pasta. Cover with half the cheddar and mozzarella cheeses. Repeat layers. Bake at 350 for 45 minutes.
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Parmesan Bow Tie Skillet

3 C. bow tie pasta, cooked and drained
1 (14 oz) jar spaghetti sauce
1/2 C. ricotta cheese
1 C. shredded Mozzarella cheese divided
1/4 C. Parmesan cheese divided

Combine pasta, spaghetti sauce, ricotta cheese, 1/2 C. of Mozzarella cheese and 2 T. of Parmesan cheese in large skillet or large saucepan.
Cook on medium heat 10 minutes or until heated through, stirring occasionally. Remove from heat.
Sprinkle with the remaining 1/2 C. M ozzarella cheese and remaining 2 T. Parmesan cheese; cover. Let stand 5 minutes or until Mozzarella cheese is melted.
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Simply Awesome Baked Pork Chops

6 pork chops
3 t. butter
1 envelope onion soup mix
1 can cream of mushroom soup

Brown chops in butter. Place in baking dish. Sprinkle with soup mixture. Pour soup over top. Bake uncovered at 375 for 45 minutes or until done.
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Fettuccine

1/4 C. butter or margarine (room temp)
2 T. dried parsley
1 t. dried basil
8 oz. cream cheese
freshly ground pepper
2/3 C. boiling water
1/4 C. butter or margarine
1 clove garlic minced
8 oz. fettuccine (cooked and drained)
3/4 grated Parmesan cheese

Combine 1/4 C. butter, parsley and basil in a medium bowl. Blend in cream cheese, season with pepper. Mix in water, blend thoroughly. Set bowl in large pan of hot water to keep warm. Melt remaining butter in large skillet over low heta. Add pasta and toss gently. Sprinkle with 1/2 C. cheese and toss again. Transfer to a serving platter and spoon sauce over top. Sprinkle with remaining cheese and serve immediately.
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Cheeseburger Chowder

1 lb. ground beef
1 pkg. hash browns
1/2 C. chopped celery
1 chopped onion
1/2 chopped green pepper
1 beef bouillion
1/2 t. salt
1 1/2 C. water
2 1/2 C. milk
3 T. flour
1 1/2 C. shredded Cheddar cheese
1/2 lb. bacon cooked & crumbled
1 can cheddar cheese soup
1 pkg. taco seasoning
1/2 t. chili powder

In a 3-4 qt. saucepan, brown beef. Drain off excess fat. Stir in remaining ingredients. Cover and bring to a boil; reduce heat and simmer until vegetables are tender about 15-20 minutes.


Karl

[Kebamo]

Cheesy Layered Meatballs & Ziti

30 meatballs
8 oz. pkg. cooked ziti
2 C. spaghetti sauce
1 1/2 C. shredded Cheddar cheese
1 C. ricotta
1/4 C. grated Parmesan

Thaw meatballs until slightly soft. Combine meatballs, pasta, & spaghetti sauce. Spread half of the meatballs and pasta mixture in 9x13 baking dish. Layer 1 C. of the shredded cheese and all of the ricotta over the meatballs and pasta. Top with remaini ng meatballs and pasta. Sprinkle with remaining 1/2 C. shredded cheese and the Parmesan.
Cover pan with foil. Bake at 375 for 45 minutes. Uncover and continue cooking 15-20 minutes or until heated through.
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Crockpot Beef & Noodles

1 (10 oz) can cream of mushroom soup
1 (10 oz) can cream of celery soup
1 pkg. onion soup mix
1 (4 oz) can mushrooms drained
1 lb. stew meat

Cook on low 8-10 hours and serve over noodles or rice.
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Homestyle Tuna Casserole

1 pkg. macaroni and cheese dinner
1 (10 3/4 oz) can condensed cream of celery soup
1 C. frozen peas
1 can (6 oz) tuna drained & flaked
1/2 C. milk
2 T. chopped onion
2 C. breadcrumbs
1/4 C. (1/2 stick) butter or margarine melted

Prepare dinner as directed on package. Add soup, peas, tuna, milk and onion; mix lightly. Spoon into 2 qt. casserole. Toss crumbs and butter; sprinkle over casserole.
Bake at 350 for 30-35 minutes or until thoroughly heated.
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Oven Baked Chicken Parmesan

4 boneless chicken breast halves
1 egg, beaten
3/4 C. seasoned bread crumbs
1 jar spaghetti sauce
1 C. shredded Mozzarella cheese

Preheat oven to 400. Dip chicken in egg, then bread crumbs, coating well. In 9x13 baking dish arrange chicken. Bake uncovered 20 minutes. Pour spaghetti sauce over chicken, then top with cheese. Bake an additional 10 minutes or until chicken is no longer pink.
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Scalloped Corn
1 can creamed corn
1 can whole kernel corn drained
1 sleeve crackers
1 1/2 C. shredded Cheddar cheese
1 onion, diced
1 stalk celery diced
3 eggs
1/2 t. salt
1/2 t. paprika
1 1/2 C. evaporated milk
1/4 C. butter melted
1 C. sour cream
1 C. bread crumbs

Combine all ingredients. Pour into a greased 9x13 casserole dish and bake at 350 for 50-55 minutes.
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Creamy Chicken & Vegetables

4 skinless, boneless chicken breast halves
1/8 t. garlic powder
1 can cream of mushroom soup
1/2 C. milk
1 T. lemon juice
1/4 t. basil
Bag of frozen vegetables

Sprinkle chicken with garlic powder
Spray skillet with cooking spray and heat over medium high heat 1 minute.
Cook chicken 10 minutes or until browned. Set aside.
Add soup, milk, lemon juice, b asil and vegetables. Heat to a boil. Return chicken to pan.
Cover and cook over low heat 10 minutes or until chicken is done.
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Bacon Scalloped Potatoes

5 strips of bacon
1 onion, peeled and sliced
1 T. butter
4 potatoes, peeled and sliced
1 can cream of mushroom
2/3 C. milk
1/8 t. black pepper

In a large heavy skillet cook bacon until crisp. Drain and allow to cool then crumble and set aside.
In the same skillet, cook onion in butter until tender.
Stir in potatoes, soup, milk and pepper. Bring to a boil, reduce heat, cover and simmer until potatoes are tender, 10-20 minutes.
Sprinkle bacon on top before serving.
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Stuffed Franks & Taters

4 C. frozen hash brown potatoes, thawed
1 can (10 ¾ oz. ) cream of celery soup
1 C. shredded Cheddar cheese
1 C. sour cream
1 can French Fried onions
1/2 t. salt
1/4 t. pepper
6 frankfurters

Preheat oven to 400. In large bowl, combine potatoes, soup, ½ C. cheese, the sour cream, ½ can French fried onions, and the salt and pepper. Spread potato mixture in a 9x13 baking dish Split frankfurters lengthwise almost in half. Arrange frankfurters, split side up, along center of casserole. Bake uncovered for 30 minutes or until heated through. Fill frankfurters with remaining cheese and onions, and bake uncovered 1-3 minutes or until onions are golden brown.
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Spanish Rice

1 1/2 C. rice
2 1/2 C. chicken broth
1 cup plain tomato sauce (or 1 can diced tomatoes undrained)
3 cloves finely chopped garlic
1/4 of a medium onion
2 tablespoons oil
4 heaping tablespoons of finely chopped parsley (optional)

In a medium sauce pan, heat oil over medium heat. Add in the fresh garlic and onion. Sauté for 1-2 minutes until softened. Add in dry rice. Stir for about 5 minutes until rice becomes a golden brown color.
Add in broth and tomato sauce (Slowly into rice, not directly onto hot pan!) Add in the parsley if you're using it. Stir it up and bring to a boil. Once it starts boiling, turn the heat to low and cover. Let it simmer for 20 minutes and fluff with a fork.
*If you don't have fresh garlic or onions on hand you can use the equivalent in powder form. Do not sauté the powder, just skip that step and add the garlic powder and/or onion powder when you add the liquids. If you don't have tomato sauce you can use unseasoned stewed tomatoes, or canned diced tomatoes with their liquid.
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Rigatoni Bake

1 lb. hamburger or sausage
16 oz. rigatoni
2 C. shredded Cheddar cheese
1 jar spaghetti sauce
3 T. grated Parmesan cheese
shredded Mozzarella

Cook rigatoni according to package directions. Lay in 9x13 baking dish and top with shredded Cheddar cheese. Fry hamburger and spread over noodles. Pour spaghetti sauce over top of hamburger and top with Mozzarella cheese. Bake 25-30 minutes on 350.
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Cheddar Broccoli Bake

1 can cheddar cheese soup
1/2 C. milk
Dash of pepper
1 bag frozen broccoli, cooked
1 can French fried onions

1 2 qt casserole dish mix soup, milk, pepper and broccoli. Bake at 350 for 25 minutes. Stir. Sprinkle onions over broccoli mixture. Bake 5 more minutes or until onions are golden.
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Baked French Onion Soup

6 large onions, thinly sliced
3-4 garlic cloves finely minced
3-4 T. olive oil
5 cans beef broth
1/4 t. garlic powder
1/4 t. onion powder
1/3 t. black pepper
8 slices white bread
1 C. shredded Parmesan cheese
8 slices Provolone

Preheat oven to 325. Remove the crusts from the bread. Bake bread pieces 15-20 minutes or until lightly browned & crisped. Set aside.
Saute' onions in o live oil over medium heat until onions become translucent but not brown. Add minced garlic cloves to onions during last few minutes making sure garlic does not brown.
Stir in beef broth and seasonings. Bring to a boil; reduce heat and simmer 30-40 minutes. Adjust seasonings to taste adding salt and pepper as desired.
Ladle the soup into ovenproof serving bowls. Cover soup with slice of bread. Top with Provolone cheese and sprinkle with Parmesan.
Place serving bowls under broiler set on high. Broil 6-7 minutes or until cheese is bubbly and has some browning. Serve with additional Parmesan cheese.
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Golden Crusted Pork Chops

1 pkg. stuffing
3 T. Miracle Whip
3 T. Dijon mustard
6 pork chops
3 C. frozen green beans
2 T. Italian dressing

Preheat oven to 425. Prepare stuffing as directed on package. Combine Miracle Whip and mustard in small bowl, set aside. Arrange pork chops in 9x13 baking dish; brush with half of the mustard mixture. Turn chops with stuffing; cover dish with foil. Bake 10 minutes.
Meanwhile, place green beans on large sheet of foil; drizzle with Italian dressing. Fold foil over and seal edges to form packet. Uncover chops; place bean packet in oven. Bake an additional 20 minutes or until chops are cooked through and beans are heated through.
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Beef & Cheese Calzones

1 10 oz. can refrigerated pizza crust dough
1/3 lb. thinly sliced roast beef or ham
2 medium green onions, sliced
1 4 oz. can mushrooms pieces and stems, drained
1/2 C. shredded Mozzarella cheese
1/4 C. shredded Cheddar cheese
Dijon mustard

Heat oven to 350. Lightly grease cookie sheet. Unroll pizza crust on cookie sheet; gently stretch to form 12"� square. Layer beef, onions, mushrooms and cheeses on half the crust to within 1"� of edge. Fold crust over filling; fold edge up and seal with fork. Cut slits on top. Bake 20-25 minutes or until crust is golden brown and filling is hot. Cool 5 minutes before cutting. Serve with mustard.
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Mexican Manicotti

1 small can chopped chilies
1 C. refried beans
1/2 lb. ground beef
1 t. oregano
1/2 t. cumin
1 box manicotti shells
4 oz. picante sauce
4 oz. taco sauce
1 carton sour cream
shredded Monterey Jack cheese

Combine first 5 ingredients and fill uncooked manicotti shells. Arrange in baking dish. Combine 1/4 C. water with picante sauce and taco sauce. Pour over filled shells. Cover with plastic wrap. Cook manicotti shells on high 10 minutes turning dish. Turn shells over and cook 20-25 minutes on defrost. Add 1/2 C. Monterey Jack cheese and melt. Spoon on carton of sour cream down middle of shells.
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Chicken Tortilla Bake

1 T. olive oil
1 C. diced onion
1 t. garlic powder
1 1/2 t. chili powder
1 t. ground cumin
1/4 t. pepper
1 (14.5 oz) can diced tomatoes w/green pepper and onion
8-9 corn torilla shells (6")
8 oz. sour cream
2 C. shredded Mexican cheese mixture or Monterey Jack cheese
1 cooked rotisserie chicken (4 C. cooked chicken)
1 C. salsa

Heat oven to 350. Skin chicken and remove from the bone. Cut into chunks. Heat olive oil in a large skillet over medium high heat. Add onion, garlic powder, chili powder, cumin, and pepper; cook stirring frequently for 5 minutes. Add tomato. Cook stirring constantly, until sauce cooks down and thickens, about 5-7 minutes. Transfer sauce to a bowl. Stir in the sour cream and set aside.
Coat an 11x7 baking dish with cooking spray and layer ingredients as follows:
Bottom layer-3 tortillas, torn to cover bottom of dish. Cover tortillas with 1/3 of the sauce with sour cream, 1/3 of the shredded cheese and half the chicken.
Middle layer-Top with 2-3 more tortillas, 1/3 of the sauce, 1/3 of the shredded cheese and half the chicken.
Top layer-Cover with the last 3 tortillas and remaining sauce. Pour the salsa over top and cover. Top with remaining cheese.
Lightly coat a sheet of foil with cooking spray. Cover casserole with prepared foil and bake for about 30 minutes. Cook casserole slightly before serving.
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Broccoli Cheese Soup

1/2 C. margarine
1 onion diced
1 celery stalk diced
1/2 C. carrots diced
20 oz. broccoli fine cut
1/2 t. dry mustard
1/2 t. pepper
2 1/2 T. flour
1 can chicken broth
2 lb. Velveeta
3/4 t. Tabasco sauce
1 T. Worcestershire sauce
16 oz. whipping cream
1 gallon water
1 pkg. shredded Cheddar

Cook margarine and flour in pan over medium heat, stirring constantly with a wire whip for 2 minut es then remove from heat and set aside. Combine water, chicken broth, onion, celery and carrot in another pot and bring to a boil. While heating, cut the Velveeta into 1"� chunks. Once soup comes to a boil, stir in the cooked flour and margarine and continue cooking for 3 minutes, stirring constantly. Reduce heat and stir in cheeses until completely melted. Stir in the Tobasco sauce, Worcestershire sauce, cream and chopped broccoli. Return to a simmer then remove from heat.
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Simply Awesome Baked Pork Chops

6 pork chops
3 t. butter
1 envelope onion soup mix
1 can cream of mushroom soup

Brown chops in butter. Place in baking dish. Sprinkle with soup mixture. Pour soup over top. Bake uncovered at 375 for 45 minutes or until done.
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Quick n Easy Risotto

2 T. olive oil
1 C. chopped mushrooms
1/3 C. chopped onion
1 C. rice, uncooked
2 1/2 C. chicken broth
3/4 C. parmesan cheese, divided
1/4 C. milk

Heat oil in skillet on medium heat. Add mushrooms and onion. Cook and stir 5 minutes or until tender. Stir in rice & water. Bring to a boil, cover. Reduce heat to low. Simmer 20 minutes or until rice is tender. Stir in 1/2 C. of the cheese and milk. Serve with remaining cheese.
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Stromboli Wraps

4 large tortilla shells
1/3 C. butter softened
6 T. Parmesan cheese
4 oz. Provolone cheese, sliced
4 oz. salami, sliced
4 oz. ham, thinly sliced
4 oz. can mushrooms drained
4 oz. shredded Mozzarella cheese
marinara or pizza sauce heated (optional)

Heat oven to 400. Lightly spread one side of each tortilla shell with butter. Sprinkle with 1 T. Parmesan. Arrange 1/4 each of provolone, salami and ham over
over center of tortillas leaving a border around the edges. Sprinkle with 1/4 of the Mozzarella.
Fold up wrap fashion. Place seam side down on baking sheet. Brush with remaining butter; sprinkle with remaining Parmesan.
Bake 12-15 minutes or until golden brown. Slice each stromboli in half on the diagonal. Serve with marinara or pizza sauce, if desired.
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Pepperoni Casserole

1 pkg. pepperoni
1 lb. ground beef browned
1 lb. shell pasta
1 jar spaghetti sauce (meatless)
2 C. shredded Mozzarella cheese
2 C. shredded Cheddar cheese

Preheat oven to 350. Cook the pasta according to package directions. Drain. Cover the bottom of a 9x13 baking dish with half the pasta. Spread a layer of pepperoni on top. Add the hamburger to the spaghetti sauce. Spread half the spaghetti sauce on top of the pepperoni and pasta. Cover with half the cheddar and mozzarella cheeses. Repeat layers. Bake at 350 for 45 minutes.
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Parmesan Bow Tie Skillet

3 C. bow tie pasta, cooked and drained
1 (14 oz) jar spaghetti sauce
1/2 C. ricotta cheese
1 C. shredded Mozzarella cheese divided
1/4 C. Parmesan cheese divided

Combine pasta, spaghetti sauce, ricotta cheese, 1/2 C. of Mozzarella cheese and 2 T. of Parmesan cheese in large skillet or large saucepan.
Cook on medium heat 10 minutes or until heated through, stirring occasionally. Remove from heat.
Sprinkle with the remaining 1/2 C. M ozzarella cheese and remaining 2 T. Parmesan cheese; cover. Let stand 5 minutes or until Mozzarella cheese is melted.
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Simply Awesome Baked Pork Chops

6 pork chops
3 t. butter
1 envelope onion soup mix
1 can cream of mushroom soup

Brown chops in butter. Place in baking dish. Sprinkle with soup mixture. Pour soup over top. Bake uncovered at 375 for 45 minutes or until done.
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Fettuccine

1/4 C. butter or margarine (room temp)
2 T. dried parsley
1 t. dried basil
8 oz. cream cheese
freshly ground pepper
2/3 C. boiling water
1/4 C. butter or margarine
1 clove garlic minced
8 oz. fettuccine (cooked and drained)
3/4 grated Parmesan cheese

Combine 1/4 C. butter, parsley and basil in a medium bowl. Blend in cream cheese, season with pepper. Mix in water, blend thoroughly. Set bowl in large pan of hot water to keep warm. Melt remaining butter in large skillet over low heta. Add pasta and toss gently. Sprinkle with 1/2 C. cheese and toss again. Transfer to a serving platter and spoon sauce over top. Sprinkle with remaining cheese and serve immediately.
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Cheeseburger Chowder

1 lb. ground beef
1 pkg. hash browns
1/2 C. chopped celery
1 chopped onion
1/2 chopped green pepper
1 beef bouillion
1/2 t. salt
1 1/2 C. water
2 1/2 C. milk
3 T. flour
1 1/2 C. shredded Cheddar cheese
1/2 lb. bacon cooked & crumbled
1 can cheddar cheese soup
1 pkg. taco seasoning
1/2 t. chili powder

In a 3-4 qt. saucepan, brown beef. Drain off excess fat. Stir in remaining ingredients. Cover and bring to a boil; reduce heat and simmer until vegetables are tender about 15-20 minutes.


Karl