Shepherds Pie

1 1/2 lbs of ground meat
1 large onion, diced
2 beef bullion cubes
4 carrots, sliced thin
1 6-ounce pkg. frozen green peas
6 large potatoes peeled, diced
1/2 cup sour cream
dash salt and pepper
1 teaspoon Worcestershire sauce
1 tablespoon cornstarch
1 cup cheddar cheese - grated

In a large pot boil ground meat, diced onions and bullion cubes for 50 minutes. Add sliced carrots and peas. Boil for 15 minutes. While meat is cooking start the potatoes. Peel and dice potatoes into 1 inch cubes. Place in separate pot. Boil in just enough water to cover. When potatoes are tender, drain and mash them in large bowl. Mix in sour cream. Add a dash of salt and pepper. When meat and potatoes are done, ladle out into a large casserole dish. Reserve 1/2 cup of broth for sauce. Mix together Worcestershire sauce, beef broth and cornstarch until the gravy thickens. Pour gravy over meat and vegetables. Take mashed potatoes and spread over the top of the Shepherds Pie casserole. Top with grated cheese. Cover casserole and bake at 400° for 30 minutes.Serves 6 people

Crockpot Chicken Alfredo

1-1/2 lbs. boneless, skinless chicken thighs
1 onion, chopped
2 cloves garlic, minced
1 cup roasted red bell pepper strips
15-oz. jar alfredo sauce
4 cups frozen broccoli florets
9-oz. pkg. refrigerated fettuccine
1/4 cup grated Parmesan cheese

In 4 quart crockpot, place chicken, onions, and red bell pepper. Pour alfredo sauce over. Cover crockpot and cook on low for 5-6 hours. Thaw and drain broccoli and add to crockpot along with fettuccine. Stir, cover crockpot, and cook on high for 30-40 minutes, until broccoli is hot and fettuccine is tender. Sprinkle with cheese and serve. 6 servings

Chili Cheeseburger Casserole

1 (7-1/4 ounce) box macaroni and cheese (do not make as directed on box)
1 pound ground beef eye of round
1 (15 ounce) can 99% fat-free Hormel chili
1 cup hot water
1/2 cup chopped fresh or frozen onion

Spray a large, nonstick skillet with non-fat cooking spray. Bring all ingredients to a full-boil, stirring frequently. (DO NOT precook meat.) Reduce heat to a low boil. Cover. Cook for 8 minutes, sitrring occasionally. Serve hot. Makes 4 (1 1/4 cup) Servings

MARINATED BEEF & BROCCOLI SUPPER

Half Stick of Butter (1/4 cup)
3 cups fresh broccoli florets
1 medium onion, thinly sliced
1 tablespoon lemon juice
1 tablespoons Worcestershire sauce
1 teaspoon purchased minced garlic
1 teaspoon finely chopped fresh gingerroot
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound beef sirloin steak, cut into 3x1/2-inch strips
2 medium tomatoes, cut into 1-inch pieces
Hot cooked rice

Melt butter in 10-inch skillet until sizzling; add broccoli and onion.Cook over medium heat, stirring occasionally, until crisply tender (5to 6 minutes).Meanwhile, stir together all remaining ingredients except sirloinstrips, tomatoes and rice in medium bowl. Add meat; let stand 5 minutes.Add meat and marinade to broccoli mixture. Continue cooking, stirringoccasionally, until meat is browned (6 to 8 minutes). Stir in tomatoes.Cover; let stand 1 minute or until heated through. Serve meat and broccoli mixture over rice.

Ham and Beef Meatballs

Meatballs
1 lb. smoked ham, ground
1 lb. ground beef
2 eggs
2 cups bread crumbs

Syrup:
1 cup brown sugar
1 tsp. dry mustard
1/2 cup water
1/2 cup vinegar

Mix top ingredients and shape into balls. Mix syrup, pour over balls and bake in moderate oven for 1-1/2 hours.

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Crispy Chicken-and-Rice Casserole

1 cup uncooked long-grain rice
2 cups chopped cooked chicken
2 (10 1/2-ounce) cans cream of mushroom soup
1 (8-ounce) can sliced water chestnuts, drained1 (3 1/2-ounce) can sliced mushrooms, drained
1 cup chopped celery
3/4 cup mayonnaise1 small onion, chopped
1/2 cup sliced almonds1 tablespoon lemon juice1 teaspoon salt
1 cup crushed cornflakes cereal

Cook rice according to package directions. Stir together cooked rice and next 10 ingredients in a bowl. Spoon into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with cereal.Bake at 350° for 30 minutes or until golden and bubbly.

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Sour Cream Chicken Enchiladas

1 boiled chicken, chopped (or any leftover chicken that you have)
8 oz. sour cream
4 oz. can chopped green chilies
2 cups grated cheddar cheese
1-10.5 oz can cream of mushroom soup
1 -10.5 oz can cream of chicken soup¾ cup onion, chopped
add any other ingredients that your family likes!
1 pkg. (10-12) flour tortillas

Mix chicken, soups, sour cream, chilies, onion and 1 cup of thecheddar cheese.Put large spoonful of mixture on tortillas and roll up.Place filled tortillas in 9 x 13 inch pan. Add approximately 1 cupwater to any leftover mixture and pour over top, covering alltortillas. Put 1 cup cheese on top.Cover with foil. Bake at 350 degrees for 30 minutes.Serve with additional sour cream, chopped tomatoes or chives if desired.

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Beef Roll

1 flank steak
1 egg, beaten
1 cup onions, minced
1/2 cup carrots, minced
1/4 cup celery, chopped
1/2 cup cooked tomatoes
1 cup mushrooms, opt.
1 tsp. salt
1 cup soft bread crumbs
1/4 cup flour
1/2 tsp. pepper
3 Tbsp. fat
1 1/2 cup hot water

Have flank steak deeply scored. Mix egg, vegetables, salt and crumbs together. Spread vegetable stuffing on flank steak; roll and tie with string. Roll in flour and pepper; brown in hot fat in roasting pan. Add hot water and mushrooms; cover tightly and cook in moderate oven, 325 degrees F, for 1 1/2-2 hours.

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Why is dinner so important?

Why is dinner so important? I thought breakfast was the most important meal. I have been asked this question many times. Breakfast is very important. You need the energy to get through the day. I have a story to share with you in hopes the answer will become more clear to many of you.

A friend came to me one day telling me his brother's wife left him. They had been been together for 12 yrs but unhappy for about 4 yrs. He was a very busy man. He worked hard to provide for his family and liked to spend time with his hobbies. After working all day he enjoyed hanging out and having a beer or two with his friends before going home. He never saw a problem with this because he was not out cheating or with other women at all. His wife on the other hand wanted him home with her and their child. She felt like she was a lone and not important to him at all.

Can this marriage be saved? Probably, but first both people need to listen and understand the others thoughts and feelings and together make some changes. Will this happen? Probably not. At this time both have just given up and have no clue what to do but divorce. Both are subborn, angry and hurt.

People get so busy with work, running kids to their activities, shopping, going to the gym and other hobbies that they neglect the most important thing, their marriage. Relationships take work, they can not be neglected anymore than your children should be neglected.

Everyone needs to eat, right? Every relationship needs to be fed too. So how do you feed both with everything else going on? Dinner. When the family sits down to dinner that is spending time together. In some countries dinner can last for 2 hours. The family enjoys their food and their family. They communicate. Feed your relationship with lots of love, hugs, kisses, communication and a very tasty dinner. Take your time. Enjoy your food and your family.

Chicken Casserole Recipes

2 cups chicken, cooked and cut up
1 cup chopped celery
1/2 cup chopped onion
1 can mushroom soup
1 cup chicken stock
1 cup uncooked rice
1 cup water
1 Tbsp. soy sauce

Brown onion and celery in butter. Mix all together and bake 1 1/2 hours at 350 degrees.

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Classic Recipe -- Egg Nog

Yolk 1 egg
1 tablespoon sugarf
ew grains salt
2 tablespoons wine or1 tablespoon brandy
2/3 cup milk
White 1 egg

Beat yolk of egg, add sugar, salt, wine and milk. Strain, and add beaten white of egg. Stir well before serving.

Almond Truffle Temptations

1 pound milk chocolate, cut up
1/3 cup whipping cream
1/2 teaspoon almond extract
10 ounces vanilla- and/or chocolate-flavored candy coating

In a heavy medium saucepan, combine milk chocolate and whipping cream. Place over very low heat, stirring occasionally until just melted (mixture may appear curdled). Stir in the almond extract. Cover and chill for 1 to 2 hours or until firm.

Line a cookie sheet with waxed paper. Shape candy into 1-inch balls; place on waxed paper. Chill, uncovered, for 20 minutes. Meanwhile, place candy coating in a medium saucepan over very low heat, stirring constantly until it's melted. (Or melt the two candy coatings in separate pans.) Cool slightly to avoid melting the chocolate balls.

Quickly dip balls, one at a time, into melted candy coating. Lift out with a fork and let excess coating drip off truffles. Place truffles on the same cookie sheet. Let stand until coating is set. If you like, drizzle tops with the same or opposite color melted candy coating. Let stand until set. Store in a tightly covered container at room temperature up to 24 hours or freeze for longer storage. Makes 34 pieces.

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Skillet Coconut Chicken

6 medium skinless, boneless chicken breast halves
1/2 tsp. salt
1/2 tsp. ground black pepper
2 Tbsp. butter
1 14-oz. can unsweetened coconut milk
1/3 cup cold water
1 Tbsp. cornstarch
1/2 cup coarsely chopped almonds
1/2 cup snipped dried apricots
1 tsp. finely shredded lemon peel
2 Tbsp. lemon juice
1/4 tsp. salt
1/8 tsp. cayenne pepper
3 cups hot cooked rice
1/3 cup golden raisins
2 green onions, thinly bias sliced

Sprinkle chicken with the 1-1/2 teaspoon salt and black pepper.
In a large skillet cook chicken, half at a time, in hot butter over medium heat for 12 to 15 minutes or until chicken is no longer pink, turning once. Remove chicken from skillet; cover and keep warm.

For sauce, add coconut milk to skillet, stirring to scrape up any browned bits. Bring to a simmer. In a small bowl combine water and cornstarch. Add to skillet, stirring constantly. Cook and stir until thickened. Stir in almonds, apricots, lemon peel, lemon juice, 1/4 teaspoon salt, and cayenne pepper. Serve chicken with hot cooked rice and coconut sauce. Sprinkle with raisins and green onions.

Serves 6

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