Taco Stuffed Shells

*2 lbs. ground beef
*2 envelopes taco seasoning
*1 pkg. (8 oz.) cream cheese, cubed
*24 uncooked jumbo pasta shells
*1/4 c. butter, melted
*These ingredients have already been doubled- you freeze half. Makes 2 casseroles.


Additional ingredients (for each casserole):
1 c. salsa
1 c. taco sauce
2 c. shredded cheese
1 1/2 c. crushed tortilla chips

In a large skillet, cook beef; drain. Add taco seasoning; prepare according to package directions. Add cream cheese; cook and stir for 5-10 min or until melted. Transfer to bowl; chill for 1 hr.
Cook pasta according to package directions; Drain. Gently toss with butter. fill each shell with about 3 tablespoons of meat mixture. Place 12 shells in freezer container. Cover and freeze for up to 3 months.
To prepare remaining shells, spoon salsa into a greased 9x9-inch square baking dish. Top with shells and taco sauce. Cover with foil and bake at 350°F for 30 min. uncover; sprinkle with cheese and chips. Bake 15 minutes longer or until heated through.
Serve with favorite taco toppings like re-fried beans, sour cream, olives, tomatoes, onion, etc.

To cook frozen shells; Thaw in the refrigerator for 24 hours (shells will be partially frozen). Spoon salsa into a greased 9x9-inch square baking dish; top with shells and taco sauce. Cover and bake at 350°F for 40 minutes. Uncover and sprinkle with cheese and chips. Bake 15 minutes longer or until heated through.
Yield: 2 casseroles (6 servings each).

Easy Lasagna

1 lb. ground beef
3 c. (26 oz. jar) spaghetti sauce
1 1/2 c. water
1 3/4 c. (15 oz. container) Ricotta or small curd cottage cheese
2 c. (8 oz.) shredded Mozzarella or Monterey Jack cheese, divided
1/2 c. grated Parmesan cheese
2 eggs
1/4 c. chopped fresh parsley
1/2 tsp. salt
1/4 tsp. ground black pepper
9 lasagna noodles, uncooked

Heat oven to 350 degrees. In 3 qt. saucepan over medium-high heat, brown meat; drain. Add spaghetti sauce and water; simmer about 10 minutes. Meanwhile, in a medium bowl, stir together ricotta cheese, one-half mozzarella cheese, Parmesan, eggs, parsley, salt and pepper. Pour about 1 c. sauce on bottom of 9x13-inch baking dish. Arrange 3 uncooked lasagna noodles over sauce; cover with 1 c. of sauce. Spread half of cheese filling over sauce. Repeat layers of lasagna, sauce and cheese filling. Top with layer of lasagna and remaining sauce; sprinkle with mozzarella cheese. Cover with foil. Bake 45 minutes. Remove foil; bake additional 10 minutes or until hot and bubbly. Let stand 10 minutes before cutting. Makes 12 servings.

Super Beefy Enchiladas

1 1/2 lb. cooked hamburger
1 1/2 c. grated cheddar cheese, divided
1/2 c. chopped onion
1 can (10 3/4 oz.) tomato soup
1 can (10 3/4 oz.) cream of chicken soup
1 can (10 oz.) Old El Paso Mild Enchilada Sauce
12 flour tortillas

Combine beef, 1/2 c. cheese and onion, set aside. Combine soups and enchilada sauce. Microwave tortillas in package for 30 seconds to soften. Top each tortilla with one heaping tablespoon of meat mixture, roll up. Place seam side down in 9x13-inch greased pan. Pour sauce over top. Top with cheese. Bake at 350 degrees for 25-30 min. Makes 6 servings.

Taco Seasoning

1 T. chili powder
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. crushed red pepper flakes
1/4 tsp. oregano
1/2 tsp paprika
1 1/2 tsp ground cumin
1 tsp salt
1 tsp ground black pepper

Mix all together and store in air tight container. Makes enough seasoning for 1 lb. meat.

California Casserole :)

Coat... 2 lbs veal round steak cut into 2-inch cubes with mixture of 1/3 c flour and 1 tsp paprika. (Or do like we did and what mom always did and use precooked leftover roast.)

Brown... meat thoroughly in 1/4 c Crisco. Transfer to casserole dish.

Heat... in skillet used for browning meat, 1 can cream of chicken soup and 1 can water. Bring to boil and pour over meat.

Bake... uncovered at 350 degree for 45 mins until meat is tender (25-30 mins works fine if meat was precooked).

Top... with 12-14 spoonfuls of Butter Crumb Dumplings (recipe follows).

Increase over temp to 425 and bake 20-25 minutes until deep golden brown.

Serve... with sauce made by heating 1 can cream of chicken soup and 1 c sour cream, brought just to a boil.

Butter Crumb Dumplings

Combine - 2 c flour, 4 tsp baking powder, 1/2 tsp salt, 1 tsp poultry seasoning, 1 tsp celery seed, 1 tsp onion flakes. Then add 1 c milk and 1/4 c oil. Stir until moist - drop spoonfuls on casserole. (Bake the 20-25 minutes at 425)

Porcupine Meatballs :)

This is one recipe that needs no adjustments for our family. (And it is Coles's absolute favorite meal!)

1 lb hamburger
1/2 c. uncooked rice
1/2 c. water
1/3 c. chopped onion or 1 T dried onion
Mix together and shape into meatballs placing in baking dish.


Mix together then pour over top of meatballs:
1 tsp salt
1/8 tsp pepper
1/4 tsp garlic powder
1 15 oz can tomato sauce
1 c. water
1 T Worcestershire sauce
Bake covered 45 mins at 350. Remove foil and bake additional 15 mins uncovered.
(We double the sauce and eat over rice-but the meatballs are absolutely delicious as a stand alone.)

Parmesan Chicken

1 clove garlic, minced
1/2 c. butter
1 C. dried bread crumbs
1/3 C. Parmesan cheese
2 T. chopped fresh parsley
1/4 tsp. salt
1/4 tsp. garlic salt
A large pinch of Italian seasoning
1/8 tsp. ground black pepper
2 lbs. boneless, skinless chicken meat

In bowl, combine the minced garlic with the melted butter. In another bowl mix together the bread crumbs, cheese, parsley, salt, garlic salt, Italian seasoning and pepper. Cut chicken into pieces no larger than 2 x 2 inches. Dip chicken pieces into galic butter, then into crumb mixture to coat.

Place coated chicken pieces into a 9 x 13 baking dish. Try to leave a little room between each piece. Drizzle with remaining garlic butter and bake at 450 degrees, uncovered for 15 minutes, or until chicken is cooked throught and juices run clear.

Serves 4 to 6.