Different Tuna Casserole by BDM
Boil 6 oz macaroni or other pasta until tender 
Whisk together: ½ c white wine
½ c mayonnaise
1 c shredded cheese (any kind you like)
1 can cream of chicken, celery, or mushroom soup
½ t dill
1 can tuna, drained
Stir in drained pasta. Pour into a 1 ½ to 2 quart casserole dish.
Cover and bake at 350˚ for 30 minutes. 
Topping
Mix: 1 c soft bread crumbs
1 – 2 t parmesan cheese
Salt & pepper to taste
Pour in 2 T melted butter and stir
Sprinkle over casserole and bake another 10 – 15 minutes until browned.






Crazy Cake by CK
3 cups flour
2 tsp soda
1 tsp salt
2 cups sugar
1/3 cup cocoa
2 tsp vinegar
3/4 cup salad oil
1 tsp vanilla
2 cups water
Combine all dry ingredients, then sift all ingredients.  Make three wells; put vinegar in one, salad oil in secong and vanilla in the third.  Pour water over all and mix with a fork.  Bake in the same pan, a 9x13, at 350 degrees for 35 to 40 minutes.


1234 Frosting by CK
1 cup sugar
2 tbsp cocoa
3 tbsp butter
4 tbsp milk
Boil 1 minute.  Let cool.  Beat.

MEXICAN STARTER by CK
1 lb. ground beef
1 tablespoon olive oil (optional)
2 large onions, chopped
1 6 oz. can tomato paste (plus 3 cans water)
1 jar salsa, mild or hot, as you like it
1 or 2 fresh tomatoes, chopped coarsely
4 cloves garlic, finely minced
2 green bell peppers, cored and chopped
1 1/2 - 2 teaspoons Taco Seasoning
1/2 teaspoon oregano
1 teaspoon brown sugar
1 tablespoon balsamic vinegar
Brown the ground beef in olive oil with chopped onions, adding the peppers and garlic half way through. When the beef has brown and the vegetables have softened, add the tomato paste with water to thin it out (or thin it with vegetable broth). Stir in the jar of salsa, taco seasoning, oregano and sugar. Simmer for 30-45 minutes on low heat.
This may also be prepared in the slow cooker. As a variation, ground pork may be added. The recipe may be doubled, tripled, etc. to any proportion, either to feed a crowd or to fill the freezer with serving sized portions.
There are many ways to serve this versatile starter; some suggestions follow.
1. Mexican Buffet: Fill a serving bowl and surround it, buffet style, with side dishes of favorite toppings, such as sour cream, chopped tomatoes, chopped avocados, shredded lettuce, minced onions, salsa, shredded cheese, etc. Give each guest a taco shell, burrito wrapper or even a pita bread and allow them to build their own serving.
2. Serve on sub rolls, topped with shredded cheese. Broil on high heat for several minutes until cheese melts. Serve with a side of chopped jalapenos for optional topping.
3. Serve over rice, pasta, or noodles.
4. Use as a topping for nachos. In a buttered casserole or baking pan, place tortilla chips or wedges of tortilla wrappers, top with the meat mixture and cheddar cheese. Sprinkle with jalapeno rings. Bake at 375°F until cheese melts.
5. Mexican Stuffed Peppers: Combine with an equal portion of cooked rice. Fill large red or green bell peppers and bake at 350°F until peppers are tender.
6. Chili: Add 2 cans red kidney beans (or 1 lb dry pinto beans, cooked). Taste and adjust seasonings.
7. Mexican Sloppy Joe: Serve in a hamburger bun with a side of ketchup or barbecue sauce. Top with onion slices browned in butter.
8. Mexican Shepherd's Pie: Pre-bake a pie shell for 10 minutes, fill with meat mixture and top with mashed potatoes. Bake at 350°F for 30 minutes, or until potatoes are lightly golden but not brown.
9. Quesadillas: Sandwich a few tablespoons meat mixture between 2 tortillas and mark or press into wedges. Heat in a covered skillet, or bake on a foil lined pan in a 450°F oven for 3-5 minutes. Slice wedges into individual servings.
10. Burrito Lasagna: Fill 10 inch tortillas with meat mixture and top with shredded cheddar cheese. Roll up and fill a buttered casserole dish with burrito rolls. Spoon taco sauce and/or salsa over burritos and sprinkle with jalapeno jack, crumbled queso quesadilla cheese or mozzarella. Cover lightly with foil and bake at 375°F, uncovering during the last 5 minutes. Slice into servings; serve over lettuce with sour cream.
11. Spicy Mole Poblano: Combine meat mixture with 1 8 oz jar mole sauce. Broil whole Poblano peppers in olive oil or place over open flame of gas burner until lightly charred and blistered; turn occasionally to char evenly. Coarsely chop the peppers. Serve peppers and mole meat mixture over rice.
12. Mexican Squash Boats: Scoop out squash or zucchini centers and fill with meat mixture. Top with any kind of cheese or buttered bread crumbs and bake at 350°F until zucchini is tender and cheese is bubbly.
13. Bean Dip: Combine 1 part meat mixture, 1 part canned black beans, 1 part sour cream onion dip, and a few tablespoons chopped jalapenos (optional). Season to taste and serve with tortilla chips.




HAMBURGER ROLL-UP
2 lbs. hamburger
¼ c onion
1 egg, beaten
1 c. cheddar cheese
3 T ketchup
2 T Worcestershire sauce
Salt and pepper to taste
10 slices bacon
Mix all ingredients except bacon together.  Lay slices of bacon side by side.  Make hamburger mixture into a roll and wrap bacon slices around it.  Fasten ends of bacon together with toothpicks.


Cut into slices between bacon and grill individually
                                      OR
Wrap entire roll in aluminum foil and bake or grill.

Sloppy Joe Bake by CK

1-1/2 pounds ground beef (80% to 85% lean)

1 large yellow onion, chopped (1-1/2 to 2 cups)

2 cans (14-1/2 to 16 ounces each) sloppy Joe sauce

3 cups uncooked rotini

1/2 cup water

1 cup shredded Cheddar cheese

Sliced green onions (optional)

Heat oven to 350°F. Heat large nonstick skillet over medium heat until hot. Add ground beef and yellow onion; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings. Stir in sloppy Joe sauce, rotini and water.

Spray 13 x 9-inch glass baking dish with nonstick cooking spray. Spoon beef mixture into dish; cover with aluminum foil. Bake in 350°F oven 35 to 40 minutes or until pasta is tender. Uncover; sprinkle with cheese. Continue baking, uncovered, 5 minutes or until cheese is melted. Let stand 5 minutes before serving. Garnish with green onions, if desired.

Party Baked Chicken Breasts by BDM

Rinse 6 whole chicken breasts, halved, and pat dry

In large bowl combine and mix well:

16 oz sour cream

3 T lemon juice

1 T Worcestershire sauce

2 t celery salt

2 t paprika

½ t salt

½ t pepper

4 garlic cloves, minced

Add chicken to sour cream marinade, covering each piece well

Cover and refrigerate overnight

Lightly grease two 13 by 9 inch pans. Heat oven to 350˚

Remove chicken from marinade, and roll in 1 ¾ c breadcrumbs

Arrange in a single layer. Melt ⅓ c butter and spoon evenly over

chicken. Bake uncovered for 60 to 70 minutes. Serves 12

Beef & Vegetable Skillet by CK
1-1/4 pounds boneless beef top sirloin steak, cut 3/4 inch thick
2 teaspoons dark sesame oil
2 garlic cloves, minced
1 medium red bell pepper, cut into thin strips
3 tablespoons reduced-sodium soy sauce, divided
2 tablespoons water
3 cups coarsely chopped fresh spinach
1/2 cup sliced green onions
3 tablespoons ketchup
2 cups hot cooked rice, prepared without butter or salt
Cut beef steak lengthwise in half and then crosswise into 1/4 inch strips. Toss with sesame oil and garlic.
Heat large nonstick skillet over medium-high heat until hot. Add beef (1/2 at a time); stir-fry 1 to 2 minutes or until outside surface is no longer pink. Remove from skillet.
In same skillet, add bell pepper, 2 tablespoons soy sauce and water; cook 2 to 3 minutes or until pepper is crisp-tender. Add spinach and green onions; cook until spinach is just wilted. Stir in ketchup, remaining 1 tablespoon soy sauce and beef; heat through. Serve over rice.






Broccoli Cauliflower Salad by BDM
Chop and mix together:
4 – 6 green onions
One 16 oz sack frozen peas, rinsed and drained
One bunch broccoli
One head cauliflower
Mix and pour over vegetables, toss lightly:
1 c Miracle Whip
¾ c sour cream
1 t salt
½ t garlic powder
2 t sugar