Baked Ravioli 2 Tbsp. oil 1 onion, chopped 1 green pepper, chopped 1 (24 oz) jar/can spaghetti sauce, any flavor 1 (24 oz) bag frozen cheese ravioli 1 C. grated Parmesan cheese 1 lb. frozen meatballs, prepared as directed on package 1 C shredded mozzarella cheese
In a skillet sauté onion and pepper in oil until tender. Preheat the oven to 400 degrees. Spread a small amount of spaghetti sauce in the bottom of a 9 x 13 inch baking pan. Layer ravioli, Parmesan cheese, the meatballs, peppers, and onions in baking dish. Pour remaining spaghetti sauce over the top and add mozzarella cheese spreading out evenly over the top. Tent the pan with aluminum foil making sure it will not touch the cheese and bake for 45 min.-1 hour 15 minutes or until heated through.
1 ½ lbs. round steak, approx. 1 inch thick, cut into 6 pieces 2 carrots, sliced 2 stalks celery, chopped 1 onion, chopped 1/4 Cup flour 2 tsp. dry mustard 1 can (14 oz.) diced tomatoes Salt and pepper to taste 2 Tbsp. Worcestershire sauce 2 Tbsp butter 2 Tbsp oil 2 tsp. brown sugar
Coat steak with a mixture of flour, mustard, salt and pepper. In a skillet, brown the meat in 1 Tbsp butter and 1 Tbsp oil. Transfer to a slow cooker. Heat remaining butter and oil in frying pan. Sauté onion, carrots, and celery until almost tender. Add tomatoes, Worcestershire sauce and brown sugar. Heat, scraping up drippings. Pour over meat. Cover. Cook on low 6-8 hours, or until tender. Serve meat with vegetable sauce spooned over.
Roasted Rosemary Chicken with Potatoes 2 Tbsp oil 2 tsp paprika 1 ½ tsp dried rosemary 1 clove garlic, minced Salt and pepper to taste 2 lbs bone in, chicken thighs, skin removed 1 ½ lbs red potatoes, cubed
In a bowl combine oil, paprika, rosemary, garlic, salt and pepper. Add chicken add potatoes, toss to mix. Line a 9 x 13 inch baking dish with foil and pour chicken and potatoes into dish, spread out to form as close to a single layer as possible. Roast in a 425 degree oven for 30 minutes or until chicken is cooked through and potatoes are tender.
Breaded Pork Chops 6 pork chops 1 C bread crumbs 2 eggs, beaten Oil as needed
Using a meat mallet tenderize pork chops. Dip pork chops into egg then into bread crumbs to coat. Line a 9 x 13 inch baking dish with foil and heat oven to 350 degrees. Heat a small amount of oil in a skillet and brown pork chops lightly on each side, transferring them to baking dish when done. Cover and bake for 1 hour, turning pork chops halfway through cooking time.
Creamed Corn 1 (16 oz.) bag frozen corn, thawed 1/2 cup butter 1/2 cup water 2 tsp. sugar 1 cup milk 4 tsp. cornstarch 1 tsp. salt 1 tsp. pepper
Melt butter and in a blender, combine corn, butter, water, and sugar. Blend until creamy with bits of corn left in the mix. In a frypan over medium heat, mix milk, cornstarch, salt, and pepper, stirring constantly with a whisk to get rid of any lumps. Add corn mixture and heat, stirring occasionally, until thick and bubbly
Spinach with Garlic 2 lbs. spinach Oil as needed 3-5 cloves of garlic, minced Salt to taste
Heat a small amount of oil in a pot over medium high heat. Add garlic and the spinach packing it down if needed. Turn spinach until it wilts and reduces in size about 5 minutes or less, season to taste with salt to taste and serve.