Pork Chops and Rice a Roni

Start rice a roni according to package. Add 1/2-1 cup celery. Add water it calls for plus 1/4 cup more. Bring to a boil and cook for 5 minutes. Pour in a 9X13 pan. Brown seasoned pork chops on both sides. Add pork chops on top of rice a roni. Cover with tinfoil. Bake at 350 for 30-40 minutes or until water is absorbed.

Sheperds Pie

1. 1 pounds ground beef ( or lamb, turkey)
2. 1 small onion, chopped
3. 2 cloves garlic, minced
4. 1/2 teaspoon each, salt and pepper
5. 2 Tablespoons tomato paste
6. 1 cup beef broth
7. 1/2 Tablespoon Worcestershire sauce
8. 1/2 teaspoon dried oregano
9. 1 1/2 cups frozen peas and carrots
10. 1/2 cup frozen corn
11. 1 cup shredded cheddar cheese
12. mashed potatoes for potato layer or
13. POTATO LAYER
1. 3 large russet potatoes
2. 2 Tablespoons butter
3. 1/2 cup milk
4. 1 teaspoon garlic powder
14. 
    
15. INSTRUCTIONS
    1. FOR POTATO LAYER: Peel potatoes and chop into small pieces. Place chopped potatoes in a large pot of water. Bring to a boil and cook until potatoes are tender. (About 15 - 20 minutes)
    2. Drain water from pot. Mash the potatoes. Add butter, milk and garlic powder. Continue to mash until no lumps remain. Cover potatoes and set aside.
    3. Preheat oven to 375° F. Grease a 9x13 inch baking dish with non-stick spray.
    4. FOR MEAT LAYER: In a large 12-inch skillet, over medium-high heat, add ground beef,onion, garlic, salt and pepper. Cook and crumble meat until browned. Drain grease.
    5. Stir in tomato paste, broth, Worcestershire sauce and oregano. Bring to a boil, then reduce heat to medium-low. Stir in frozen peas, carrots and corn. Cook another 5 to 10 minutes or until heated through.
    6. Pour meat mixture into prepared pan. Spread mashed potatoes evenly over the top. Top potatoes with cheddar cheese.
    7. Bake, uncovered, for 35 minutes until casserole is hot and bubbly. Remove from oven and let stand 10 minutes before serving.

funeral potatoes

6 medium potatoes cooked and peeled and grated- or frozen grated hashbrown

2 Tbsp butter

1 can cream of chicken soup

1 cup sour cream

1/2 cup green onions, chopped

1 1/2 cups grated cheddar cheese

Heat butter and soup. Blendin cheese and onions. Heat slowly until cheese is melted. Add sour cream. Mix carefully with potatoes and put into buttered casserole dish. Melt 2 Tbsp butter and mix with 1 cup crushed cornflakes. Sprinkle over top. Bake at 350 for 45 minutes.

Ribs

3 lbs Country style Ribs
1 bottle BBQ sauce

Boil ribs for 45 minutes. Drain water. Empty into Crockpot and cook on low for 6 hours

White Chocolate Party Mix

1 pound white chocolate

2 cups pretzels

3 cups Rice Chex

2 cups roasted peanuts

3 cups corn chex

12 oz M and M's

3 cups cheerios

Combine all ingredients except for white chocolate into a bowl and stir. Melt white chocolate. When smooth pour over cereal mixture and stir gently to coat. Spread mixture on waxed paper and cool. Break into pieces and store in an airtight container.

* You can improvise on the amounts depending on your likes. I cut down the M and M's and Chex ceral and add more peanuts and pretzels.

Tuna casserole

4 cups dry egg noddles
2 Tbsp butter
2 Tbsp flour
1/4 tsp salt
1/8 tsp pepper
1 cup milk
1 can tuna drained
1 can cream of mushroom soup

Cook egg noodles according to package. Melt margarine in saucepan over low heat. Blen in flour, salt and pepper. Cook over low heat, stirring until smooth. REmove from heat. Stir in milk. Heat to boiling, stirring constantly. Boila nd stir 1 minute. Add drained tuna and cream of mushroom soup. Gently stir in cooked noodles. Pour in to a dish and top with grated cheddar cheese. Bake at 350 for 30 minutes.

Spudnuts

1 cup milk
1/2 cup shortening
1/2 cup sugar
1 tsp salt
1 Tbsp yeast
1/2 cup warm water
1 egg beaten
1/2 cup white karo syrup
1/2 cup mashed potatoes
1/2 cup water
4-5 cups flour

Scald milk, add shortening, sugar and salt. Dissolve yeast in 1/2 cup warm water. When milk is lukewarm add the yeast mixture, egg, Karo syrup, potatoes and 1/2 cup water. Beat in the flour until dough is stiff and leaves the sides of the bowl. Let rise until triple. Punch down and refrigerate or go to the next step. Roll out about 1/3 inch thick and cut with doughnut cutter. :et rise on floured board for 1-2 hours and fry in hot oil. Dip hot doughnuts in glaze.

Glaze:
1 1/2 cup powdered sugar
1/2 cup hot water
1/2 tsp salt
Mix all ingredients together.

*I halfed this reciped. You can either eastimateon half an egg or use egg substitute. !/2 a batch made about 2 dozen doughnuts.

Garlic Shrimp and Scallops

30 minutes/15 minutes preparation

Serves 4

1 teaspoon olive oil
2 tablespoons garlic, slivered
1/2 teaspoon crushed red pepper flakes (optional)
1/2 pound large shrimp, peeled, deveined
1/2 pound bay scallop
1/2 teaspoon paprika
4 tablespoons chicken broth
1 teaspoon fresh lime juice
1/2 cup finely chopped fresh Italian parsley
salt and pepper

1. In a large skillet, heat the oil over medium heat.
2. Add the garlic and saute until it begins to brown.
3. Remove the garlic with a slotted spoon and set aside.
4. Add the pepper flakes to the skillet and increase the heat to medium high.
5. Add the garlic, shrimp, scallops, and paprika. Saute for 1-2 minutes, stirring occasionally.
6. Add the chicken broth and cook for 1 minutes.
7. Remove the shrimp an scallops with a slotted spoon, place on a platter; set aside and keep warm.
8. Add the lime juice, parsley, and salt and pepper to taste to the pan and just heat through.
9. Pour the sauce over the shrimp and scallops and serve immediately.

133 Calories per serving