SUBMITTED BY: JENSA A
CHEDDAR CHEESE CASSEROLE
1 lb. ground beef
¼ cup chopped onions
1 pkg. bow tie noodles
1 can tomato soup (condensed)
1 can cheddar cheese soup (condensed)
1 soup can of water
8 oz. sour cream
½ tsp oregano
1 cup shredded cheddar cheese (divided)
salt and pepper
Cook hamburger with onions. Cook noodles according to package directions. Mix condensed soups in a bowl. Add sour cream, oregano, ½ cup cheese, and water. Salt and pepper to taste. Add noodles and meat to soup mixture. Put in 9X13 casserole dish. Top with remaining ½ cup cheese. Bake at 350° for 20 minutes.
BUTTERNUT SQUASH RAVIOLI
(Time: 1-2 hours)
3½ cups flour
1 tsp salt
1 butternut squash
1½ tbsp. butter
1/8 tsp. nutmeg
2-3 dashes cinnamon
sugar and salt to taste
Add 3½ cups flour to a large mixing bowl. Make a well in the center of the flour.
Break 4 large eggs into the well.
Using a fork, beat the eggs, gradually incorporating flour into the egg mixture. A large mass of dough will slowly start to form, with lots of little straggly bits of dough floating around in the bowl as well. Once the dough is dry enough to handle, gather it up in the bowl, using your hand and knead into a nice, round ball.
Turn the ball of dough onto a floured surface, and knead well (at least 5 min.) until the dough feels smooth and elastic. If the dough seems too dry, add a few drops of water; too wet, add a little more flour. Return the ball of dough to the bowl, and cover with a floured piece of saran wrap. Let it rest for at least a half hour.
Cook the butternut squash: slice the squash in half, and scoop out the seeds. Place both halves cut-face down in 1/4" of water, in a large roasting pan. Bake at 375F for 40 minutes or until tender.
Scoop out the cooked squash and mash well using a fork or potato masher. Add butter, nutmeg and cinnamon. Sprinkle salt and sugar to taste. Let cool. Refrigerate for up to a day, or use immediately.
Fill the ravioli and seal edges together.
Cook in boiling water for 5-7 minutes (exact cooking time will vary, depending upon how large/thick you've made your ravioli). Toss with butter and pepper; sprinkle with parmesan and serve. (Serves 4-6)
GARLIC CHICKEN ALFREDO
1 pint heavy cream (or half and half)
1 stick butter
2 TB cream cheese
½-¾ cup parmesan cheese
1 tsp. garlic powder
salt & pepper
2 garlic chicken breasts (marinated frozen pack)
In saucepan, melt butter, cream, and cream cheese. Simmer until melted. Add parmesan cheese and garlic. Let simmer 15-20 minutes on low. Season with salt & pepper to taste. Slice chicken into strips and brown in separate saucepan. Cook bowties or pasta of choice. Mix alfredo mixture, chicken, and pasta together. Serve and enjoy!
1 lb ground beef (browned and drained)
1 tube Pilsbury Grands Biscuits
½ cup catsup
½ cup BBQ sauce
¼ cup brown sugar
3 TBS dried onion
1 tsp salt
½ tsp pepper
2 TBS relish (optional)
cheese for topping
Preheat oven to 375°. Grease muffin pan and flatten dough from biscuits into the pan. Put hamburger in bowl, mix in remaining ingredients except cheese. Fill dough with meat mixture. Bake 8 minutes. Top with cheese and bake another 5 min.