If desired mix in 3/4 pound cooked browned ground beef or bulk Italian sausage meat to the mixture, you can make this up to 24 hours in advance cover and refrigerate until ready to bake, sprinkle the cornflake topping on just before baking

Servings 8

INGREDIENTS:

1  (16-ounce) container sour cream

1  (10 3/4-ounce) can condensed cream of mushroom soup, undiluted

1 teaspoon garlic powder

1/4 teaspoon cayenne pepper, or to taste

1  (32-ounce) package frozen Southern-style hash browns, slightly thawed (such as Ore-Ida Southern Style Hash Browns)

1  small onion, finely chopped

2-1/2  cups shredded cheddar cheese

1/2 teaspoon each seasoned salt and fresh ground black pepper, or to taste

2  cups crushed cornflakes cereal

1/4 cup melted butter

Taken from my “Favorites” folder!

To save time the sausage tomato sauce may be made a day or up to 3 days ahead, in fact I recommend doing so as the flavors will blend and intensify, just make certain to warm the sauce in the microwave or on top of the stove before using, bake in two smaller pans and then freeze one for another meal, ground beef can be used in place of the Italian sausage meat but the flavor it will not be as good

Servings 8

INGREDIENTS:

1 pound bulk Italian sausage meat (I like the spicy)

1 medium onion, chopped onion

1/2 large green bell pepper, chopped

3 large garlic cloves, minced (garlic lovers can use more!)

2 teaspoons dried oregano (rubbed between fingers to release the flavors)

1 (28 ounce) can diced tomatoes, undrained

1 (4 ounce) can mushroom stems and pieces, drained

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

1-1/2 teaspoons seasoned salt, or to taste

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

12 ounces uncooked spaghetti, cooked until al dente then drained (I just use a 1-pound package of spaghetti)

2 cups shredded cheddar cheese, divided

1(10-3/4 ounces) can condensed cream of mushroom soup, undiluted

1/4 cup water

1/3 cup grated Parmesan cheese (can use more)

INSTRUCTIONS:———————————–

Grease a 13 x 9-inch baking dish.

In a large skillet cook the sausage meat with onion and bell pepper until no longer pink; drain fat.

Add in garlic  and dried oregano; continue cooking until meat is lightly browned (about 10-12 minutes).

Add the diced tomatoes with the juice, mushrooms and olives, seasoned salt and black pepper; simmer uncovered for about 45 minutes, stirring occasionally (season with more salt and pepper if needed about halfway through cooking).

Place half of the spaghetti in the baking dish.

Top with half of the sausage mixture, then sprinkle with 1 cup of cheddar cheese.

Repeat layers.

In a bowl mix the soup with water until smooth; pour over casserole.

Sprinkle with Parmesan cheese.

Bake uncovered in a preheated 350 degree F oven for 30-35 minutes or until heated through.

Amounts may be doubled leaving the garlic amount the same, a small amount of dried sage may be added is desired, plan ahead the mixture must be chilled for a minimum of 2 hours before shaping into balls, make certain to crumble the pork very finely while browning, also make certain to finely chop the onion and celery, it will make shaping the balls easier, the yield is only estimated it will depend on the size you shape the balls, the balls may be shapes and refrigerated up to 24 hours ahead

Yield 12-15

INGREDIENTS:

3/4 lb small pork sausage ( or use Italian sausages, casings removed)

3 tablespoons butter ( can use a bit more)

1 small onion,  finely chopped

1 small celery, finely chopped

3 garlic cloves, minced

3/4 cup low sodium chicken broth ( or use 1/2 cup regular chicken broth and 1/4 cup water)

1 (120 g) package turkey stuffing mix

1 cup cranberries ( fresh or frozen, finely chopped)

1/3 cup freshly grated parmesan cheese

2 eggs, slightly beaten

salt and fresh ground black pepper, to taste

melted butter

This makes a large amount of sauce so you can freeze for another meal, also plan ahead,  the sauce must be made 1-3 days ahead and refrigerated before using to blend and intensify the flavor, the meatballs may be baked in the oven before adding to the sauce

Servings 8

INGREDIENTS:

double recipe for my Parmesan meatballs keeping the garlic amount the same do not double

olive oil ( to cover bottom of the pot)

2 medium onions chopped

8 large garlic cloves, finely chopped

1 -2 bay leaves

1 tablespoon dried oregano ( rubbed with fingers to release the oils)

1 tablespoon dried basil ( rubbed with fingers to release the oils)

1 teaspoon crushed red pepper flakes ( optional or to taste)

1 teaspoon fresh ground black pepper

1 (6 ounce) cans tomato paste

1/3-1/2 cup dry red wine ( or to taste)

2 (28 ounce) cans crushed tomatoes ( can use 3 cans if you plan of freezing some sauce)

2 (28 ounce) cans diced tomatoes, well drained

salt, to taste

2 teaspoons sugar ( optional and to be added in the last 30 minutes of cooking time)

INSTRUCTIONS:———————————–

Prepare the meatball recipe as directed on the recipe; transfer to a plate cover with plastic wrap and refrigerate until ready to use (the meatballs may be prepared up to 1 day in advance).

Drain the diced tomatoes over a strainer (you don’t have to drain them completely dry).

Coat bottom of large heavy-bottomed pot with olive oil, heat over medium heat.

Saute onion with bay leaf, oregano, basil and crushed chili peppers and black pepper for about 5-7 minutes or until the onions are transparent.

Add in fresh garlic; cook stirring for 2 minutes.

Add the tomato paste; mix and stir for about 2 minutes or until well combined with the onion mixture.

Add in the wine; stir well to combine.

Add the 2 cans crushed tomatoes (can use 3 cans if you are freezing some sauce) and the drained diced tomatoes, stir and bring to a light boil; boil for about20 minutes stirring frequently.

Reduce heat to medium add in uncooked meatballs to the sauce (if you are adding the meatballs uncooked do not stir for 30 minutes or you may run the risk of them falling apart in the simmering sauce).

Simmer uncovered on low heat for about 3-4 hours (the longer you simmer uncovered the thicker and richer your sauce will be so don’t be afraid to simmer even 6 hours!) adding more salt if desired (if you find that about halfway through cooking the sauce is too thick add in some water to thin) season with salt about halfway through cooking and then again towards the end if needed.

Skim off any fat that might gather on top of sauce.

Allow to cool to room temperature then refrigerate (with the meatballs in the sauce) a minimum of 1 day or up to 3 days before using.

Use as much as desired then freeze the rest for another meal, just reheat the sauce on top of the stove or heat in microwave (this will freeze well for up to 6 months).

You will also find this recipe on Recipezazz.com

Taken from my “Favorites” folder!….

The stuffing may also be baked in a 16-18 pound turkey

Yield 14 cups

INGREDIENTS:

8 bacon strips, diced

4 celery ribs, chopped

1 large onion, chopped

1 pound fresh mushrooms, chopped

4 large garlic cloves, minced

1 teaspoon dried sage

1 (16 ounce) package corn bread stuffing mix

1/2 cup chopped celery leaves

2 tablespoons minced fresh parsley

4  large eggs, lightly beaten

2-1/2 cups chicken broth

seasoned salt and fresh ground black pepper, to taste

3 tablespoons butter, diced

INSTRUCTIONS:————————————

Grease a 13 x 9-inch baking pan.

In a large skillet cook bacon until crisp; remove with a slotted spoon to paper towel. Drain and reserve the fat in the skillet.

Add in the chopped celery ribs and onion; cook until until tender (about 5 minutes).

Add mushrooms, garlic and dried sage; cook and stir for 5 minutes; remove from the heat; stir in the stuffing, celery leaves, parsley and cooked chopped bacon.

Combine eggs and broth; stir into stuffing mixture.

Season with seasoned salt or white salt and black pepper to taste.

Spread into baking dish (dish will be full).

Dot the top with butter cubes.

Cover and bake in a preheated 350 degree oven for 30 minutes.

Uncover and bake 12-15 minutes longer or until lightly browned.

INGREDIENTS:

3 tablespoons olive oil

1/2 medium red onion, finely chopped

1 large  garlic clove, minced

1/4 teaspoon cayenne pepper

1  (10-ounce) package frozen chopped spinach, thawed, drained and hand- squeezed dry to remove all moisture

3  large egg whites

1  large egg

2  tablespoons  chopped fresh parsley

1-1/2 tablespoons chopped fresh oregano

2  tablespoons light cream

1/2  cup finely crumbled feta cheese

salt and fresh ground black pepper, to taste

1 (15 count) package mini frozen mini phyllo cups, thawed

INSTRUCTIONS:—————————————–

Preheat oven to 350 degrees F.

Heat olive oil in a medium skillet over medium-high heat.

Add onion,and cook about 4 minutes, stirring frequently until softened.

Add garlic and cayenne; cook 1 minute, stirring constantly.

Add spinach; cook 2 minutes, stirring frequently, then season with salt and pepper.

Remove from heat and cool slightly.

In a bowl lightly whisk the egg whites and egg.

Mix in cooled spinach mixture, parsley, oregano and cream.

Mix in feta cheese.

Divide/spoon the mixture into phyllo cups.

Place the cups on a baking sheet coated with cooking spray.

Bake for 8-10 minutes.

Posted on www.recipezazz.com

Don’t make the mistake of using any other tomato but plum your salsa will be too watery, amounts may be doubled but keep the garlic at the same amount or increase only slightly

Yield about 3 cups

INGREDIENTS:

8  ripe plum tomatoes, coarsely chopped

1/3 cup finely minced sweet white onion

2  small garlic cloves, minced

1  jalapeno pepper, seeded and minced

1/4  cup chopped fresh cilantro

1 tablespoon fresh lime juice, optional or adjust to taste

salt, to taste