Meatloaf With Italian Sausage

Ingredients

• 1 pound ground beef
• 4 Johnsonville Italian sausage links (casings removed)
• 1 egg, beaten
• 1 small green bell pepper, chopped
• 1 medium onion, chopped
• 4 spring onions, chopped
• 1/2 cup Cream Of Wheat hot cereal
• 1/2 cup milk
• dash Worcestershire sauce
• salt and pepper to taste
• 3 strips bacon, uncooked
• tomato ketchup

Directions

Preheat oven to 400 degrees F.

In large bowl, combine ground beef, sausage, egg, green bell pepper, onions, cereal, milk, Worcestershire, and salt and pepper.  Mix well.  Press into un-greased loaf pan forming a bread like loaf.  Place bacon strips across the top length-wise and drizzle with ketchup.

Bake for one hour or until cooked through.  Let stand for about 10 minutes before serving.

~ I've never made meatloaf with anything other than ground beef, so this was a nice change with loads of flavor from the sausage.  Bacon on top and ketchup are a tradition no matter what sort of meatloaf  I make.  Enjoy! ~

Potato Kugel

Ingredients

• 6 potatoes, peeled and grated
• 1 zucchini, peeled and grated
• 2 medium carrots, peeled and grated
• 1 medium onion, peeled and grated
• 4 spring onions, diced
• 4 eggs
• 2/3 cup all-purpose flour
• 1/2 cup vegetable oil
• 1 tablespoon salt
• 1/2 teaspoon ground black pepper

Directions

Preheat oven to 350 degrees F.

Drain any excess liquid from potatoes, zucchini, carrots, and onions and place vegetables in bowl.

Into vegetable mixture, add eggs, flour, oil, salt and pepper and blend well.  Pour mixture into greased casserole dish and bake for about an hour or until golden brown.

~ I'm always looking for new ways to use my garden veggies and this made use of the zucchini, carrots, and spring onion.  Nice hearty side dish that's a nice change to ordinary potatoes.  Enjoy! ~ 

Cheesy Zucchini And Bacon Casserole

Ingredients

• 4 slices of bread, cubed
• 1/4 cup melted butter
• 2 cups cubed zucchini
• 1 medium onion
• 6 spring onions, chopped
• 1/4 teaspoon garlic salt
• 1 egg, beaten
• 2 cups shredded Cheddar cheese
• 3 strips bacon, chopped

Directions

Preheat oven to 350 degrees.

In small frying pan, fry bacon to desired consistency and drain off grease.  Set aside.

Place bread cubes in a medium bowl and pour the melted butter over the bread, toss lightly.  Add zucchini, onion, garlic salt and egg, toss well.

Transfer mixture into covered baking dish and top with grated cheese and bacon.

Bake uncovered for 30 minutes.  Remove cover and continue baking for another 20 - 30 minutes or until cheese is melted and golden brown.

~ Our first ever real vegetable garden is starting to give us the fruits of our labor and zucchini is one of those little goodies.  We picked the first two zucchini today and I wasn't sure what I wanted to make with it.  With a little thought and creativity, you can turn it into a delectable side dish even your kids will love.  I mean, really, who doesn't love cheese AND bacon?  Enjoy! ~

10 Bean Soup With Ham

Ingredients

• 3 cups ham (cubed)
• 16 oz. package of ten bean soup mix
• 2 celery ribs (chopped)
• 3 medium carrots (peeled and chopped)
• 1/2 medium sized yellow onion (chopped)
• 2 cloves garlic (chopped)
• 3 bay leaves
• 4 medium sized potatoes (peeled and cubed)
• 2 heaping tablespoons chicken soup base or bullion
• 3 strips of bacon (chopped and browned)
• 1 teaspoon black pepper

Directions

Soak beans in medium stock pot overnight according to bean package directions.

Add more water to beans until pot is about 1/2 to 3/4 full.  Add chicken soup base, bay leaves, onions, pepper, and garlic.  Allow to simmer on medium heat for about 2 - 2 1/2 hours, stirring occasionally.  Add potatoes, carrots, celery, ham, and bacon.  Add more water if needed and continue to simmer for about another 1 - 1 1/2 hours, stirring occasionally, or until veggies are tender.

~ This was tonight's dinner, and a hearty 2 day meal as well.  You can add more, or less of the vegetables I've listed, depending on how you like it.  If you prefer more garlic and onion, don't be afraid to add more.  I taste it as it simmers and make additions as well, such as more black pepper.  I'll be serving this with home made bread and/or crackers.  Great for chilly winter nights. ~

Potato Pancakes

Ingredients

• 2 cups leftover mashed potatoes
• 1 medium onion (diced)
• 2 tablespoons flour
• 1 egg 
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• vegetable oil

Directions

In mixing bowl, combine mashed potatoes, onion, flour, egg, salt and pepper.  Mix well. 

Coat skillet with vegetable oil for frying on medium/high heat.  Drop mixture by heaping tablespoonfuls into hot oil, careful not to overcrowd the pan.  This is usually done in a few batches.  Fry until golden brown on both sides.  Place on paper toweling to drain excess oil.  

Serve as is or with the toppings of your choice.

~ This is what I find to be the easiest way to use up your mashed potatoes from a previous night's dinner.  I know you can use fresh potatoes (grated) as well, but I prefer to think of this as a tasty way to revamp those leftovers without wasting them.  My family likes these with a dollop of sour cream.  You can sprinkle with grated cheese, or just eat them as they are.  A tasty side dish that I know you will enjoy! ~

Fried Cabbage, Noodles, And Bacon

Ingredients

1 head of cabbage (chopped)
1/2 pound thick sliced bacon (chopped)
1/2 bag extra wide egg noodles
1/2 cup chopped onion
1 pound butter
1 teaspoon black pepper

Directions

In large pot, boil egg noodles until tender, drain.  Chop bacon and brown with onion in large pot.  Chop cabbage and add to bacon and onions along with 1/2 pound of butter.  Cover and simmer until cabbage is tender, stirring often so the cabbage doesn't stick.  Add cooked noodles, remaining butter, and pepper.  Heat through and serve. 

~ This was one of my mother's favorites and inevitably mine as well.  Makes a great side dish in place of potatoes. ~

Calico Beans

Ingredients

• 1 pound ground beef
• 1 pound thick sliced bacon
• 1 can pork and beans
• 1 can kidney beans
• 1 can lima beans
• 1 can butter beans
• 1 can garbanzo beans
• 1 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup brown sugar
• 1/2 cup ketchup
• 3 tablespoons white vinegar
• 1 teaspoon dry mustard

Directions

In large skillet, brown ground beef, drain fat and set aside.  Chop bacon and brown in smaller skillet, drain fat and set aside.  In large covered casserole dish combine remaining ingredients.  Do not drain liquid from canned beans, add them as they are.  Add ground beef and bacon.  Stir to combine.  Bake at 350 F for about an hour.

~ This makes a nice side dish to a simple dinner, such as grilled hamburgers, brats, hot dogs etc.  One of those set it and forget it dishes, easy and good! ~

Chicken Stew With Dumplings

Ingredients

• 2 1/2 pounds chicken (your choice)
• 5 cups water
• 2 tablespoons chicken bouillon 
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried basil
• 1/4 teaspoon thyme
• 3/4 pound potatoes - diced
• 3 carrots - chopped
• 2 celery ribs - chopped
• 1 medium onion - diced
• 1 package frozen peas (or 1 can)

Dumplings

• 1 1/2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 tablespoons butter or margarine
• 3/4 cup milk
• 1/4 cup minced parsley

Directions

Place chicken and water and bouillon into a 5 quart pot.  Cover and cook over medium heat for about an hour and a half or until chicken is tender.  Remove chicken from broth and allow to cool before deboning and cutting into chunks.  Return chicken to pot with broth.  Add salt, pepper, basil, thyme, and vegetables and continue to simmer for another 20 minutes or until vegetables are tender.  In small mixing bowl, combine flour, baking powder and salt; cut in butter until mixture resembles coarse crumbs.  Stir in milk and parsley.  Drop dough by rounded teaspoonfuls into simmering stew.  Cook, uncovered for 10 minutes, then cover and continue to cook for an additional 10 minutes. 

~ You'll be surprised how hearty this is.  I like to chop my vegetables a little thicker too, but however you like them is fine.  I tried this version with the dumplings and it was a total hit with the family for yet another quick and economical two day meal! ~

Chicken And Rice Casserole

Ingredients

• 2 - 3 boneless, skinless chicken breasts
• 2 cups uncooked rice
• 4 cups water
• 1 cup frozen peas (or 1 can)
• 1 cup frozen corn (or 1 can)
• 1 cup diced celery
• 1 cup diced carrots
• 1 cup diced onion
• 1 can cream of celery soup (or cream of chicken)
• 1 can cream of mushroom soup
• 1 tablespoon minced garlic
• 1 tablespoon poultry seasoning
• 2 tablespoons chicken bouillon
• 1 teaspoon salt
• 1 teaspoon black pepper

Directions

Dice or chop chicken breasts into desired chunks, set aside.  In large covered casserole dish combine rice, water, cream soups, vegetables, bouillon, salt, and pepper.  Season the chicken breasts with poultry seasoning and add to the rice mixture.  Cover and bake for about an hour and a half.  About half way through the cooking time, uncover and stir .. add additional water if the rice mixture seems to be clumpy or solid.  Cover and continue to bake for the remaining time.

~ This is one of my favorite quick and easy dishes.  You can add what you want vegetable wise, but the variety of different colors is truly appealing.  A two day time saving, money saving meal! ~