Franks and Cornberad

Ingredients

• 2 cans (16 ounces each) pork and beans
• 1 package (12 ounces) hot dogs, halved lengthwise and sliced
• 2 tablespoons brown sugar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons prepared mustard
• 1 package (8-1/2 ounces) corn bread/muffin mix
• 1 cup (4 ounces) shredded cheddar cheese

Directions

• In a large bowl, combine the pork and beans, hot dogs, brown sugar, Worcestershire and mustard. Transfer to a greased 9-in. square baking dish.
• Prepare corn bread batter according to package directions; stir in cheese. Drop by spoonfuls onto bean mixture. bake, uncovered, at 350° for 40-45 minutes or until heated through. Yield: 6 servings.

From Frozen: Preheat oven to 350. Bake for about 45 minutes until heated through and bubbly. Check to make sure the cornbread isn't browning too much, if so, top with foil.

Poppy Seed Ham and Cheese Melts

1 1/2 lbs thinly sliced deli ham
1 lb cheddar cheese, sliced
1/2 cup butter
2 T prepared mustard
3 T poppy seeds
1 t Worcestershire sauce
8 hamburger buns

Cooking Day: Melt butter in a saucepan over low heat. Stir in mustard, poppy seeds, and Worcestershire sauce. To assemble sandwiches, layer ham, cheese and 1 T of sauce on bun. Wrap sandwiches in foil, then place in a freezer bag and freeze.

Serving Day: Remove desired number of sandwiches from freezer. Preheat oven to 350 degrees. Place foil wrapped sandwiches directly on oven rack and warm in oven until cheese is melted and sandwiches are warm, about 20 minutes.

Steak Soft Tacos

1 1/2 lbs. flank steak
3T olive oil
1 T chili powder
1 T ground cumin
2 t pepper
1/2 t garlic powder
1 t dried oregano

Tortillas, and any taco toppings you want.

Cooking Day: Mix ingredients together to form a paste. Coat both sides of steak. Then wrap in plastic and place in freezer bag.

Serving Day: Thaw completely. Let sit in room temp for 20-30 min before grilling. Grill over direct medium heat until steak is done. Assemble tacos using warmed tortillas and desired toppings.

Chicken and Spinach Stuffed Shells

45 uncooked jumbo pasta shells (That’s about one and one half 12-oz boxes)
2 c chopped cooked chicken (I just boil 2 large chicken breasts with 1 tsp. salt)
2 c fresh or frozen chopped spinach
1 onion, chopped
2 cloves garlic, minced
1 (15oz) container part-skim ricotta cheese
2 (8oz) packages cream cheese, softened (I use the low fat neufchatel cheese)
1 (5oz) package shredded Parmesan cheese (about 1 2/3 c.)
1 large egg, lightly beaten
1 Tb dried parsley flakes
1 tsp Italian seasoning
1/2 tsp salt
1/2 tsp pepper
2 c shredded mozzarella cheese, divided
2 (26oz) jar prepared spaghetti sauce (any variety)

Cook shells according to package directions (be sure to stir every once in awhile so they don't stick to each other or the bottom of the pan and tear apart); drain and set aside.

Preheat oven to 350°. Lightly grease 2 13x9x2inch baking dishes.

**This is a great meal to put in the freezer. If you don't want to cook both pans at the same time, see below for freezing directions.

In a large bowl, combine chicken and all the rest of the ingredients except mozzarella and spaghetti sauce. Stir in 1 cup mozzarella. Spoon into shells. (I use my pampered chef cookie scoop for this part and it made it so much easier than using a spoon.) Spread half of spaghetti sauce into prepared baking dishes. Arrange shells over sauce; top with remaining sauce. Cover tightly with heavy-duty aluminum foil. Bake, covered, for 40 minutes. Uncover, sprinkle with remaining 1 cup mozzarella. Bake for 5 to 10 more minutes.

Makes 8-10 servings.

**To freeze: Place filled shells in an empty 9x13 pan. Freeze. To prepare, thaw shells and then top with sauce and cheese after you take it our of the freezer. Bake for 40 minutes at 350.

Marinated Beef Roast

3 lb lean beef pot roast

Marinade:

1 cup tomato juice
3 Tbs favorite brand mustard
4 Tbs Worcestershire sauce
1 tsp basil
1 tsp oregano
1 tsp onion powder
1 tsp garlic salt
1/4 tsp fresh ground black pepper

Combine marinade ingredients and pour over roast in a shallow bowl.

Cover and refrigerate overnight or for 24 hours. Or Freeze.

Place in cooker.

Cover and cook on LOW 8-10 hours and then serve with accumulated gravy.

From Frozen: Either put straight from freezer into crockpot and cook longer or thaw in refrigerator and cook as above.

Curry Chicken and Rice Bake

1 can Cream of Mushroom soup
1 cup water
¾ cup uncooked regular white rice
1/2 tsp curry powder
3 skinless, boneless chicken breast halves, chopped
1/2 cup shredded cheddar cheese

Mix first five ingredients and then add cheese.

To freeze: Dump all ingredients into freezer casserole dish.

To cook: Thaw in refrigerator. Cover. Bake at 375 degrees F for 45 minutes or until chicken and rice are done and cheese is bubbly.

Enjoy!

Chicken and Egg Rolls

Sai Mao makes the best food! These are a couple of the things that she usually has for us when we go over. The chicken is actually marinated in a packet of oriental mix that she gets from Global Foods. So- there is no recipe for that. Just thaw it in the fridge over night and then bake at 375 for 30-40 minutes until the chicken is cooked through. Here is the egg roll recipe:

Egg Rolls

½ C chopped onion
1 C chopped cabbage
1 lb ground turkey (as lean as possible)
½ t black pepper
1 egg
1 carrot, peeled and shredded
1 t salt
1 T sugar
1 roll clear noodles, soak till soft (abt 20-25 min) and chop small

In a large bowl mix all ingredients. Roll starting in a corner in the Spring Home spring roll pastry 8 in. square.

Thaw the egg rolls along with the chicken the night before and then just fry them right before you are ready to eat. I have used my electric frying pan or even my fondue pot. Fry them until they look golden. Serve with the egg roll sauce.