These are enjoyed often, you can use smoked deli turkey or fresh cooked thinly sliced turkey the smoked will definately increase the flavor…

The amounts listed are only a guideline all amounts may be adjusted to taste

Servings 2

Ingredients:

4 large slices rye or dark pumpernickle bread

Thousand Island dressing

6 to 8 ounces smoked sliced deli turkey

1/3 to 1/2 cup sauerkraut, rinsed under cold water and hand-squeezed dry

fresh ground black pepper, to taste

2 slices Swiss cheese

soft butter

Instructions:—————————————–

Spread 2 slices of bread with Thousand Island salad dressing (use a as much aas you like).

Layer with sliced turkey and saurkraut.

Sprinkle black pepper over the saurkraut, then top with sliced cheese.

Butter the outsides of the bread slices with soft butter.

In a large skillet toast the sandwiches for about 3-4 minutes on each side or until lightly browned and the heated through (you may add in butter to the skillet if desired to help brown the bread).

You will also find this recipe on www.recipezazz.com

Taste Tester Notes: for another flavorful variation use an orange cake with orange soda

Servings 12

Ingredients:

1 (18-1/2 ounce) package lemon cake mix

1 (3.4 ounce) package vanilla pudding mix

4 large eggs

3/4 cup vegetable oil

1 (12 ounce) can Mountain Dew

Instructions:————————————-

Preheat oven to 350 degrees F.

Set oven rack to second-lowest position.

Grease and flour a 10-inch tube pan (can use a bundt pan).

In a large mixing bowl combine all ingredients; beat on low speed of an electric mixer for 1 minute, then continue beat on medium speed for 2 more minutes.

Pour into prepared tube pan.

Bake for 45-50 minutes or until cake tests done.

Frost or dust with confectioneres sugar.

Taken from my “Favorites” folder!

Taste Tester Notes; if I have any in my cupboard I also add in one (8-ounce) can water chestnuts, drained and/or one (4-1/2 ounce) sliced mushrooms, drained, you can also make this use pork in place of the beef

Servings 4

Ingredients:

2 teaspoons sesame oil

2 tablespoon peanut oil

1 tablespoon minced fresh ginger

4 large garlic cloves, minced

1-2 teaspoon crushed chili flakes, or adjust to taste

1 small broccoli head (cut in florets, about 4 cups)

1 large onion, sliced

1 1/2 thinly sliced flank steaks (cut thinly into long strips)

3 tablespoons low-sodium soy sauce

2 tablespoons brown sugar

1 tablespoon oyster sauce

1 tablespoon chili paste (with or without garlic)

fresh ground black pepper, to taste

hot cooked thin spaghetti (or use vermicelli or use a thick Asian noodle)

chopped green onions, optional

Instructions:———————————————-

In a large bow combine the cooked pasta and sesame oil; toss well to combine.

Heat the peanut oil in a large skillet or a wok over medium-high heat.

Add in ginger, garlic and dried chili flakes; saute for about 1 minute.

Add in the broccoli florets and onion slices; saute for 3 minutes.

Add in steak slices; saute for about 4-5 minutes or until cooked.

Add in the cooked pasta along with the soy sauce, brown sugar, oyster sauce and chili paste; cook stirring for 1-2 minutes or until the lo mein is heated through.

Garnish with chopped green onions.

You will also find this recipe on www.recipezazz.com

Taken from my “Favorites” folder!

Taste Tester Notes; this recipe was developed for regular uncooked noodles do not use the no-cook noodles, there is no need to precook the noodles there is enough sauce for the uncooked noodles to cook in and soften, do not try this recipe with cooked noodles!….

Make this as spicy as you like by adjusting the jalapeno peppers and/or crushed chili flakes, you will need 1 (16-ounce) jar of salsa and 1/3 cup of salsa I usually purchase 2 jars and freeze the rest of the salsa for another time…

If you cooked the ground beef mixture 1-2 days ahead this is a snap to assemble

Servings 8-10

Ingredients:

2 pounds ground beef

1 medium onion, chopped

1 jalapeno pepper, seeded and finely chopped (can omit)

4 large garlic cloves, minced (garlic loves can use more)

1 teaspoon crushed chili flakes, or adjust to heat level

2 envelopes taco seasoning mix (such as Old El Paso taco seasoning mix)

1/3 cup salsa (a little more won’t hurt)

1 (16 ounce) can refried beans

1 (4 ounce) can chopped green chilies

salt and fresh ground black pepper, to taste

4 cups shredded cheddar cheese, divided

12 lasagna noodles, cooked (can use)

1 (16-ounce) jar salsa, mild, medium or spicy

2 cups water

2-1/2 cups sour cream

1 (2-1/4 ounce) can sliced black olives, drained

3 to 4 green onions, chopped

1 large tomato (or use 2 small tomatoes)

Instructions:——————————————

Grease a 13 x 9-inch baking dish and prepare a large baking sheet to sit the baking dish on to catch any spills.

In a large skillet cook the ground beef with onion and jalapeno pepper until no longer pink; drain fat, then continue cooking until the meat is browned (adding in the garlic and chili flakes the last 2-3 minutes of cooking time, the beef may take about 10-12 minutes to brown).

Mix in 1/3 cup salsa and both envelopes of taco seasoning, refried beans and green chilies mix; cook over medium heat for 5-7 minutes.

TO ASSEMBLE——————————————

Place 4 uncooked lasagna noodles into the bottom of the baking dish, then 1/3 meat mixture, then sprinkle 1 cup shredded cheddar of the top of the meat.

Repeat layers two more times.

In a medium bowl combine the 16 ounce jar of salsa with 2 cups water then pour over the top.

Place the baking dish onto a large baking sheet (to catch any spills).

Cover tightly with a double layer of foil.

Bake in a preheated 350 degree F oven (bottom oven rack) for 1 hour or until very hot and bubbly and the noodles are fork-tender (baking time may take a little more).

Remove from oven, top with 2 cups sour cream, black olives, chopped tomatoes and remaining 1 cup shredded cheddar cheese on top.

Return to oven uncovered for 10-12 minutes longer.

Allow to stand for 20 minutes before slicing.

Taste Tester Notes; because of the already high sodium content in the boxed au gratin mix it is recommended not to add in any additional salt

Servings 4-6

Ingredients:

1 pound ground beef

1 medium onion, chopped

1 small green bell pepper, seeded and chopped

1 celery rib, diced

4 garlic cloves, minced

1/2 teaspoon crushed chili flakes, or adjust to taste

1 (4.9 ounce OR 5-1/2 ounce) package au gratin potatoes (such as Betty Crocker or similar brand)

1 (10-3/4 ounce) can condensed tomato soup, undiluted

2 teaspoons Worcestershire sauce

1-3/4 cup water

2/3 cup milk

fresh ground black pepper, to taste

1 cup shredded cheddar cheese (can use less)

Instructions:————————————

Preheat oven to 400 degrees F.

Grease a 2-1/2 quart baking dish.

In a large skillet cook the beef with onion, bell pepper and celery until no longer pink; drain fat, add in the garlic and chili flakes and continue to cook until the beef is browned.

Mix in the potatoes and contents of sauce mix from the package, tomato soup, Worcestershire sauce, water and milk, then season with black pepper.

Transfer to baking dish.

Bake uncovered for 50-60 minutes or until the potatoes are tender.

Sprinkle with shredded cheddar cheese and return to oven for 3 minutes to melt the cheese.

Taste Tester Notes; for extra flavor mix in some cooked crumbled bacon or chopped cooked ham, instead of dicing finely you can coarsely grated the potatoes, do not cook the potatoes until very soft

Servings 8-10

Ingredients:

6 medium potatoes, cooked and diced very finely or coarsely shredded (russets or red potatoes)

2 cups sour cream

4-1/2 tablespoons melted butter, divided

1 teaspoon garlic powder

pinch cayenne pepper

1 teaspoon seasoned salt

1/2 teaspoon fresh ground black pepper, or to taste

3 cups shredded cheddar cheese, divided

3  green onions, chopped

Instructions:————————————

Do not cook the potatoes until very soft.

Preheat oven to 350 degrees F.

Grease a 2-1/2 quart baking dish.

Place the cooked cubed potatoes in a large bowl

In a medium bowl combine the sour cream with 3 tablespoons melted butter, garlic powder, cayenne pepper, seasoned salt and black pepper until smooth and combined.

Mix in 2 cups shredded cheddar cheese and green onions.

Transfer to baking dish.

Drizzle with remaining 1-1/2 tablespoons melted butter.

Bake uncovered for 30-35 minutes.

Sprinkle with remaining 1 cup shredded cheddar cheese and return to oven for 3 minutes to melt the cheese.

Servings 6-8

INGREDIENTS:

8 medium potatoes (peeled or unpeeled can use reds or russets)

1/2 cup butter, melted (you could use a little less)

1-1/2 (1 1/4 ounce) packages dry onion soup mix

1 teaspoon fresh ground black pepper, or to taste

1-1/2 teaspoons garlic powder, or to taste

2 cups shredded cheddar cheese (can use less)

5 large green onions, chopped

INSTRUCTIONS:——————————————

If you are using unpeeled potatoes make certain to wash and scub the skin, and if you are slicing the potatoes ahead of time and soaking in water the potatoes must be dryed with a paper towel before using in this recipe.

Place the hot melted butter in a bowl; add in garlic powder and dry onion soup; mix to combine and allow to sit for about 30 minutes to soften the onion flakes (you may leave it sit for more time if desired) stir occasionally.

Slice the potatoes into quarters then place in a large greased roasting pan; sprinkle with freshly ground black pepper.

Pour the butter mixture over the potatoes; toss to coat (I use my hands for this).

Bake uncovered in a preheated 400 degrees F oven (lowest rack) for 25 minutes.

Remove and stir the potatoes.

Place back in the oven and continue baking until fork tender removing and stirring another time while cooking.

Sprinkle with cheese and green onions over the hot potatoes.

You will also find this recipe on Recipezazz.com