Spaghetti and Meatballs

Meatballs:
2 eggs

1 c. Italian bread crumbs
1/2 c. grated Parmesan cheese
½ c. tomato juice, milk or beef broth
¼ c. finely chopped onion
1 t. Italian seasoning
½ t. each salt, poultry seasoning and garlic powder
1 pound mild Italian sausage
1 pound hamburger

Sauce:
Prego

In a large bowl, combine eggs, bread crumbs, Parmesan cheese, tomato juice, onion and seasonings. Crumble sausage over mixture and mix well. Shape into 1 inch balls. In a skillet, brown meatballs over medium heat; drain.

In a large saucepan, bring Prego to a boil. Reduce heat to simmer. Add meatballs and simmer until fully cooked. I simmer them for a couple of hours.

Valentine Chicken

4-6 chicken breasts

Plain yogurt

2 c. crushed Ritz crackers

1/2 c. parmesan cheese

pinch of salt

1/2 t. pepper

1-2 t. garlic powder

Mix crackers, parmesan, salt, pepper and garlic.  Dip chicken breasts in yogurt and then in cracker mixture.  Place in 9x13 that is generously sprayed with Pam.  Bake at 350 for 30-40 minutes.

Sauce: 

2 cans cream of chicken & herb soup

1 1/2 c. sour cream

1 t. chicken base or 1 cube chicken bouillon

Add milk to desired consistency

Heat all ingredients in sauce pan.  Serve over chicken.

Tomato Bisque

2 lbs. fresh tomatoes (blanched, seeded and pureed)
or 42 oz. crushed, stewed, or pureed tomatoes (pureed in blender if needed)
2 cubes beef bouillon
2 T. white sugar
1 ½ tsp. salt
1 bay leaf
½ tsp. dried basil
1/3 tsp. ground black pepper
¼ - ½ c. butter
1/3 c. flour
1 quart of whole milk or half and half cream

Pour pureed tomatoes into saucepan over medium heat. Add beef bouillon, sugar, salt, bay leaf, basil and pepper. Bring to a boil then reduce heat and simmer for 30 minutes. Remove bay leaf.
In a separate pan, melt butter over medium heat. Whisk in flour all at once to form a roux, cook for 1 minute. Whisk in milk or cream, a little at a time, cooking and stirring constantly until thickened. Stir into tomato mixture and heat through. Serve with cheese sandwiches or crusty bread. 6 servings.

Saucy Cannelloni

Filling:
½ lb. Italian sausage
½ c. chopped onion
1 4oz. can sliced mushrooms ( I use fresh)
1 ½ c. finely chopped, cooked chicken
2 egg yolks
1 15 oz. jar spaghetti sauce
1 9 oz. pkg. frozen chopped spinach, (thawed and squeezed dry)
1 c. mozzarella cheese
½ c. parmesan cheese

White Sauce:
2 T. butter
2 T. flour
1 ½ c. heavy whipping cream or half & half
1/3 c. parmesan cheese
Dash garlic powder
Dash nutmeg

Manicotti shells

Instructions:
Cook manicotti shells according to package directions. Drain and cool slightly.
Heat oven to 350. In a large skillet, brown sausage, onion & mushrooms. Drain.
In large bowl, combine sausage mixture, chicken, egg, spinach, mozzarella, & ½ cup parmesan cheese. Fill manicotti shells with mixture. Pour half of spaghetti sauce into a 9x13 pan. Put manicotti in pan.

For white sauce: Melt butter, stir in flour then gradually stir in cream. Cook until slightly thickened. Stir in 1/3 c. parmesan cheese, garlic and nutmeg. Pour white sauce over manicotti. Pour remaining spaghetti sauce in thin strips down the center of each shell.

Bake for 35-40 minutes or until hot and bubbly.

Sooo Good Hash Brown Quiche Casserole

8 hash brown potato patties
¼ C melted butter
1 C diced ham
1 C shredded cheddar cheese
1 C shredded Swiss cheese
8 eggs
2 C milk or ½ & ½
1 tsp salt
pepper to taste

Place hash brown potato patties in 9x13 baking dish. Pour melted butter evenly over the potato patties. Bake at 350 degrees for 20 min. Remove from oven. Sprinkle potatoes with ham, cheddar and Swiss cheese.

In a large bowl, beat eggs. Add milk, salt and pepper. Stir. Pour over ham and cheese. Bake at 350 for about 30 min.