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Main Courses

Cabbage Roll Casserole (slow-cooker)

Rita A. MacDonald, Centerville

1 pound ground beef

1 medium onion, chopped (1/2 cup)

5 cups cole slaw mix

1/2 cup uncooked instant rice

1/4 cup water

2 teaspoons paprika

1/2 teaspoon salt

1/4 teaspoon pepper

1 (15-ounce) can chunky Italian-style tomato sauce

Cook beef and onion in 10-inch skillet over medium heat, stirring occasionally until beef is brown; drain. Mix beef mixture and remaining ingredients in 3-1/2 to 6 quart slow-cooker. Cooker will be very full, but cabbage will cook down. Cover and cook on low heat setting for 4 to 6 hours or until cabbage is tender. Yields 6 servings.

Swiss Onion Loaf

Rita A. MacDonald, Centerville

1 (4-ounce) cup shredded Swiss cheese

2 tablespoons dried, minced onion

1 (16-ounce) package hot roll mix

1 tablespoon butter, melted

In a bowl, combine cheese and minced onion with dry ingredients of hot roll mix. Prepare mix according to package directions. Turn onto a floured surface; knead until smooth and elastic, approximately 6 to 8 minutes. Shape into a 5-inch ball and place on a greased baking sheet. Cover and let rise in a warm place for 30 minutes or until doubled. Bake at 375 degrees Fahrenheit for 25 to 30 minutes or until golden brown. Brush with butter. Remove to a wire rack to cool. Yield: 1 loaf.

Johnny Marzetti

Ellen Howe, Fairfield

1-1/4 pounds hamburger

1 can of mushrooms (drained)

1 cup of chopped onion

1 cup of diced green pepper

2 cups of macaroni

2 cans of tomato soup

2 (8-ounce) cans of tomato sauce

1 (8-ounce) package of shredded Cheddar Cheese

Preheat oven to 400 degrees Fahrenheit. Brown hamburger, mushrooms, onion, and green pepper together. Drain. Cook macaroni according to package directions. Drain. Combine hamburger, macaroni, tomato soup and tomato sauce. Mix well. Place in casserole dish. Sprinkle cheddar cheese on top. Bake 20 to 30 minutes or until heated through.

Tortellini au gratin

Faye Wolke, Hamilton

1 pound mild Italian sausage

2 (9-ounce) packages refrigerated cheese filled tortellini, uncooked

6 cloves garlic, unpeeled

1 cup whip cream

1 cup canned chicken broth

1 cup freshly grated Parmesan cheese, divided plus 4 tablespoons

2 teaspoons dried parsley

1 teaspoon dried basil

1/4 teaspoons pepper

4 tablespoons fine, dry bread crumbs

3 tablespoons butter or margarine

Serves 8-10. Remove and discard casing from sausage. Cook sausage in a skillet over medium heat until sausage browns and crumbles. Drain well; set aside. Cook tortellini according to package directions, adding unpeeled cloves of garlic to water. Drain well, reserving the garlic. Set tortellini aside; peel and crush garlic. Combine garlic and whip cream in a medium bowl; beat with a wire whisk until blended. Add reserved sausage, tortellini, chicken broth, 1 cup Parmesan cheese, parsley, basil, and pepper. Stir gently to combine. Place tortellini mixture in a greased 2-quart baking dish. Sprinkle bread crumbs over tortellini; dot with butter. Bake at 325 degrees Fahrenheit for 40 minutes. Sprinkle with remaining Parmesan cheese and bake an additional 5 minutes or until lightly browned. This is also great with shredded chicken breasts instead of the Italian sausage.

Baked Ziti

Wanda Richardson, Hamilton

Ziti, cooked al dente; I use a whole box if making in crockpot.

Spaghetti sauce (your choice of type)

1 pound ground chuck, fried and drained

1 large onion

Oregano, basil and garlic spices to taste

1/2 bag chopped Pepperoni (more or less depending on your taste)

Salt and pepper

Mozzarella Cheese

Cook ziti until almost done. Drain. Use Prego spaghetti sauce (any variety you like). Add cooked ground chuck, onion, spices and diced up Pepperoni to sauce. Layer cooked ziti, Mozzarella Cheese and spaghetti sauce in a baking dish or crock pot. Bake in oven at 400 degrees Fahrenheit until cheese is melted, or put in a crockpot on low setting until cheese melts. If you use a crockpot on high heat, watch carefully so it doesn?t stick and/or burn. You may also layer Ricotta Cheese in this dish for a lasagna-like taste.

Hot Chicken Salad and Rice Casserole

Ellen Howe, Fairfield

1 package of boneless chicken breasts (3 to 4 breasts)

2 cups diced celery

1/2 cup chopped onion

1/2 cup water

2 cups of rice (cooked)

1-1/4 cup of mayonnaise

2 cans of cream of chicken soup

1 (8-ounce) package of Cheddar cheese

1 teaspoon of salt

1/2 teaspoon of pepper (adjust salt and pepper to taste)

2 tablespoons of lemon juice

Preheat oven to 450 degrees Fahrenheit. Boil chicken until tender. Cool and cut into chunks. Boil celery and onion until tender. Drain. Cook rice according to package directions. Combine chicken, rice, celery and onions. Add water, mayonnaise, cream of chicken soup, salt, pepper, lemon juice and 1/2 package of Cheddar cheese. Mix well and place in casserole dish. Top with remaining Cheddar cheese and bake 15 to 20 minutes or until heated through.

Spaghetti Casserole

Wanda Richardson, Hamilton

2 pounds ground chuck, browned

1 large diced onion

2 large jars Prego (any flavor you prefer or mix 2 different kinds for variety)

1 (15-ounce) can of diced tomatoes with garlic and/or basil added

1/2 cup of diced pepperoni (if preferred)

2 tablespoons oregano (or to taste)

2 tablespoons basil (or to taste)

2 tablespoons Italian seasoning

Salt and pepper to taste

3 cups cooked spaghetti

3 cups Mozzarella Cheese

Bring large pot of water to a boil that has a tablespoon of olive oil added to it. Cook spaghetti in water until al dente. Drain well. Cook ground chuck with diced onion until browned. Drain well. Transfer ground chuck/onion mixture to large pot, add remaining ingredients except spaghetti and cheese. Cook until heated through. Spray casserole dish with Pam Cooking Spray. Put approximately 1 cup of cooked/drained spaghetti in casserole dish, add a layer of sauce and cheese, and continue layering until all ingredients are used, ending with Mozzarella Cheese. (You can also add layers of Ricotta Cheese if you like for a different lasagna-style flavor). Bake for approximately 1 hour at 400 degrees Fahrenheit until browned and heated through. (If casserole starts browning too quickly, spray a piece of aluminum foil with Pam Cooking Spray and cover casserole and continue baking.) Add a tossed salad and bread for a quick dinner! This casserole can be put in the refrigerator overnight for flavors to blend before baking, or it can be frozen (once assembled) and thawed/baked for another night.

Turkey Cheddar Casserole

Audrey Schroff, Middletown

1 (16-ounce) package medium egg noodles

1 (10-ounce) package frozen broccoli spears

3 tablespoons butter

3 tablespoons all-purpose flour

1 teaspoon salt

1/2 teaspoon prepared mustard

1/4 teaspoon pepper

2 cups milk

1-1/2 cups shredded Cheddar cheese

2 cups cut-up cooked turkey

1/2 cup slivered almonds, toasted

Preheat oven to 350 degrees Fahrenheit. Cook 15 minutes. Serves 4 to 6. Cook noodles to package directions until tender; drain. Cook broccoli according to package directions until just tender; drain. Remove stems and dice leaving florets whole. Meanwhile in saucepan over low heat, melt butter then stir in flour, salt, mustard, pepper and milk. Stir constantly. Cook until thick and smooth. Remove from heat, stir in cheese until melted. Grease shallow casserole or 8-inch square dish. Arrange noodles, broccoli stems and turkey. Pour cheese sauce over all. Arrange florets on top, pressing them lightly into sauce. Sprinkle with almonds. Bake covered.

Baked Ham

Mark D. Doty Jr. Hamilton

Mark buys a whole one, short and squatty is the shape you want. Usually a Cook?s brand. Trim some of fat off the outside and take all the rind off. Score it and now take your wide blade knife and make several deep holes in the ham; turn the knife and place honey only in the hole. Then place cloves in it, in X sections of scoring. Place pineapple rings and red cherries on ham with tooth picks.

Mixture in cereal bowl; will be a runny, paste consistency:

1 cup light brown sugar

1 to 2 teaspoons juice from pineapple rings in small can

1 to 2 teaspoons Coke room temperature (and real Coke, not sugar free)

1 teaspoon mustard (yellow)

Little bit honey

Mix up to consistency of a paste not real runny. Pour over the ham 1/2 mixture before baking and other 1/2 about 1 hour before in comes out of oven. Remaining can of Coke pour into pan before placing in oven. Bake 15 minutes per pound at 350 degrees Fahrenheit, until ham?s internal temperature is 155 to 160 degrees Fahrenheit. About 2 hours before ham is done, place alumni foil over it to keep from burning.

Spareribs with Kraut

Jackie Sullivan, Franklin

3 pounds pork spareribs

1 (11-ounce) can sauerkraut (3-1/2 cups)

1 cup finely chopped unpared tart apple

1 cup shredded carrot

1-1/2 cup tomato juice

2 tablespoons brown sugar

2 teaspoons caraway seed

Cut ribs in pieces; season with 2 teaspoons salt and 1/4 teaspoon pepper; place in dutch oven and brown well. Combine sauerkraut (including liquid) with remaining ingredients; spoon over ribs. Simmer, covered, 1-3/4 hours or until ribs are done, basting with juices several times during the last hour. Skim off excess fat. Makes 6 servings. Note: Instead of spareribs, may use country-style ribs, cut-up pork shoulder roast, or pork loin. Also if desired, can add peeled potatoes quartered or halved the last part of cooking. Or, can serve above with mashed potatoes. You can buy canned sauerkraut with caraway seeds.

Shredded Beef

Jackie Sullivan, Franklin

2 to 3 pounds beef roast (I use round or rolled)

1 can beef consume

1 can beef bullion

1 can french onion

Place in slow cooker, cook medium heat, 4 to 6 hours. Let cool but shred while warm. Can be used for Hot Shots with mashed potatoes or great for shredded beef sandwiches.

Just Like Mom?s Meatloaf

Jackie Sullivan, Franklin

1-1/2 to 2 pounds ground chuck

2 eggs

Small chopped onion

1/4 cup green pepper, chopped

3/4 cup oatmeal or cracker crumbs

1 (8-ounce) can tomato sauce

1 tablespoon Worcester sauce

1 tablespoon salt

Mix well and shape and place in 9x5-inch loaf pan.

Mix:

1/2 cup catsup

2 tablespoons mustard

2 tablespoons brown sugar, packed

Mix well and pour over meatloaf.

Bake at 350 degrees Fahrenheit for 1-1/2 hours. Serves 6.

Stuffed Pork Chops

Marilyn Carbone, Fairfield

We love the stuffing so much I usually double the recipe for the bread crumb mixture; leave everything else the same. For the bread cubes, french bread works best, not sourdough.

2 tablespoons vegetable oil

4 thick cut pork chops

3 cups day-old bread cubes

1/4 cup butter, melted

1-1/4 cup chicken broth

2 tablespoons chopped celery

2 tablespoons chopped onion

1/4 teaspoon poultry seasoning

Preheat oven to 350 degrees Fahrenheit (175 degrees C). In a skillet, heat the oil and brown the pork chops. Place the pork chops in a baking dish. In a bowl, toss the bread cubes, melted butter, chicken broth, celery, onion, and poultry seasoning together. Put heaping mounds of the bread crumb mixture onto the pork chops. Cover and bake for 30 minutes. Uncover and continue baking for 10 minutes longer or until juices run clear. The meat thermometer should read 160 to 170 degrees.

Coconut Breaded Chicken with Crunchy Fruit Sauce

Marilyn Carbone, Fairfield

1-2/3 cups Marzetti Slaw Dressing, divided

2/3 cup apricot preserves

1/3 cup pecans, chopped

1 cup plain bread crumbs

1 cup flaked coconut

1 pound chicken breasts

Preheat oven to 375 degrees Fahrenheit.

Sauce:

Mix together 2/3 cup Marzetti Slaw Dressing, apricot preserves, chopped pecans; set aside.

Mix the bread crumbs and flaked coconut together. Cut chicken breasts into bite-size pieces. Spoon remaining slaw dressing over each piece, and roll the pieces in the bread crumb/coconut mixture. Place on cookie sheet and bake 15 to 20 minutes or until chicken is done. Serve chicken with sauce on the side

Italian Sausage Lasagna

Marilyn Carbone, Fairfield

1 pound Italian Sausage, ground

1 (26-ounce) jar chunky pasta sauce

1 (8-ounce) package oven ready lasagna noodles

1 (15-ounce) container Ricotta cheese

4 cups shredded Mozzarella cheese

1/2 cup grated Parmesan cheese

Crumble and cook sausage in large skillet over medium heat until browned. Remove from heat and stir in pasta sauce. Preheat oven to 375 degrees Fahrenheit. Spread 3/4 cup sauce into bottom of 9x13-inch baking dish. Top with 3 noodles. Cover noodles with 1/3 of Ricotta cheese, 1 cup Mozzarella and 3/4 cup sauce. Repeat layers two more times. Add last 3 noodles. Top with remaining sauce and Parmesan cheese. Cover and bake 35 to 40 minutes or until noodles are tender

Swedish Meatballs

Jane Burnette, Indian Springs

2 (10-ounce) cans cream of mushroom soup

2 (8-ounce) packages cream cheese, softened

4-ounce can sliced mushrooms, undrained

1 cup milk

2 to 3 pounds frozen meatballs

Combine soup, cream cheese, mushrooms and milk in slow cooker. Add meatballs, stir. Cover. Cook on low 4 to 5 hours. Serve over noodles.

Chicken Noodle Dish

Jane Burnette, Indian Springs

2 packages chicken breasts (6 to 8) (I use boneless.)

1 can cream of mushroom soup

1 (16-ounce) carton sour cream

Noodles, cooked and drained

Salt and pepper chicken. Mix sour cream and soup. Spread half in bottom of 13x9-inch dish. Arrange chicken on top and cover with remaining soup mixture. Bake at 350 degrees Fahrenheit for 1 to 1-1/2 hours. Serve over noodles.

Potato Sausage Meal

Jane Burnette, Indian Springs

1 large bag Potato O? Briens (frozen food)

1 pound smoked sausage, cut in slices

1 can cream of mushroom soup

1 soup can milk

1 (8-ounce) package shredded Cheddar cheese

Mix all in crock-pot except cheese. Cover and cook on low 6 to 8 hours. Add cheese during last 45 minutes of cooking.

Meatloaf

Kathy Donthnier, Gratis

1 can condensed cream of mushroom soup

2 pounds ground beef

1/2 cup dry bread crumbs

1 egg, slightly beaten

1/3 cup, chopped onion

1 teaspoon salt

1/3 cup water

Mix 1/2 cup of soup, ground beef, bread crumbs, egg, onion and salt. Shape into a loaf. Place in a shallow pan. Bake at 375 degrees Fahrenheit for 1 hour. In a saucepan heat remaining soup with the water and 2 tablespoons of drippings from the meatloaf. Serve with meatloaf.

Stuffed Peppers

Rita MacDonald, Centerville

4 medium-size green peppers

1/2 pound lean ground beef

1/2 cup chopped onion

1 cup canned tomatoes, drained

1 cup cooked long-grain rice

1 tablespoon Worcestershire sauce

1/2 teaspoon Italian seasoning

1/4 teaspoon salt

Dash of pepper

1/4 cup soft bread crumbs

Vegetable cooking spray

1 cup canned tomato sauce

Slice off stem end of pepper; remove and discard seeds and membranes. Blanch pepper 5 to 10 minutes in boiling water. Drain. Cook ground beef and onion in nonstick skillet over medium heat until meat is browned, stirring until meat crumbles. Drain and pat dry with paper towels. Return meat mixture to skillet. Add tomatoes; cook until liquid evaporates. Remove from heat; stir in rice and next 4 ingredients. Spoon 1/2 cup portions of rice mixture into peppers; sprinkle evenly with bread crumbs. Place peppers in a baking dish coated with cooking spray. Bake at 350 degrees Fahrenheit for 20 minutes or until lightly browned. Heat tomato sauce; spoon 1/4 cup sauce over each pepper. Yield: 4 servings.

Scalloped Chicken

Lois Brewer, Fairfield

4 chicken breasts

1 cup milk

4 cups chicken broth

3/4 cup flour

1 stick margarine

Sage to taste

Bread crumbs

Boil chicken breast until tender in salted water (about 1-1/2 hours). Take chicken out and cool. Skin and tear into bite-size pieces. Heat 1 cup milk and 4 cups chicken broth. Meanwhile, blend chunks of margarine and 3/4 cup of flour together in saucepan. Add flour mixture to milk and broth. Stir. Heat until gravy is smooth and creamy. Add some sage. Into a 9x12-inch baking dish, place a layer of chicken, then bread crumbs, then gravy. Repeat until all ingredients are used, ending with gravy layer. Dab with butter. Bake at 350 degrees Fahrenheit until lightly browned on top.

Roast Pork Loin with Mushrooms and Tomatoes

Rita A. MacDonald, Centerville

1 pound plum tomatoes, cut into thick wedges

1 pound small fresh button mushrooms, stems trimmed

5 cloves garlic, halved

1 tablespoon olive oil

Salt and pepper to taste

1 (2 1/4-pound) boneless pork loin

1-1/2 teaspoons ground coriander

1 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon coarse black pepper

Preheat oven to 425 degrees Fahrenheit. In a 12x9-inch baking pan, combine tomatoes, mushrooms, garlic and olive oil. Season with salt and pepper. Turn to coat and move mixture to sides of pan, leaving center free. Sprinkle pork loin with coriander, oregano, salt and black pepper, rubbing mixture into meat. Place pork in center of the pan. Roast until meat thermometer registers 160 degrees and mushrooms are tender, 45 to 50 minutes. Remove from oven. Slice pork and serve with tomatoes, mushrooms and any pan juices. Serves 4.

Lasagne Squares

Catherine Michel, Oxford

1 medium onion, chopped

1/2 green pepper, chopped

2 garlic cloves, minced

2 tbsp. vegetable oil

1 can (28 oz.) tomatoes

1 can (6 oz.) tomato paste

1/4 cup minced fresh parsley

1/2 tsp. oregano

1 bay leaf

8 oz. lasagne noodles

1 pkg. (10 oz.) frozen chopped spinach, cooked and drained

1 pound ricotta cheese

1 egg

3/4 cup grated Parmesan cheese

1 tsp. salt

1/4 tsp. pepper

8 oz. mozzarella cheese, grated

Saute onion, green pepper and garlic in oil until golden, stirring often. Stir in tomatoes, tomato paste, parsley, oregano and bay leaf. Simmer uncovered for 20 minutes. Cook noodles according to package directions; drain. Combine spinach, ricotta, egg, 1/4 cup Parmesan, salt and pepper. Spoon 1/3 tomato sauce in bottom of lasagne dish or 13x9 baking dish. Cover with 1/3 lasagne noodles, 1/2 spinach-ricotta filling, 1/2 mozzarella and 1/4 cup Parmesan. Repeat layers, using 1/2 remaining filling. Top with remaining noodles, sauce, Parmesan, mozzarella. Bake at 350 degrees for 45 minutes. Let stand a few minutes before cutting into squares for serving. Makes six serving.

Octoberfest Chili

Catherine Michel, Oxford

2 onions, chopped

1-3 green peppers, chopped, depending how you like green peppers

3 large cloves garlic, chopped

2 pounds ground beef

2 can tomatoes or 1 large can

1 can tomato paste

2-8 tbsp. chili powder

1 tbsp. sugar

2 bay leaves

salt, pepper, paprika

1 can kidney beans, light or dark

Saute onions, peppers and garlic. In another pan, brown beef. Drain fat. Add beef to onions and peppers. Add tomatoes, paste and seasonings. Simmer 30 minutes. Add beans. Cook 10 minutes more.

You can also throw everything into crockpot at this point and let it simmer for a few hours.

Chicken-Stuffed Shells

Becky Roesener, Fairfield

1 box (12 oz.) large pasta shells

2 1/4 cups bottled marinara sauce

4 cups finely diced cooked chicken breast

3/4 cup grated Parmesan cheese

1/2 cup loosely packed parsley leaves, finely chopped

1/4 tsp. each salt and pepper

Heat oven to 400 degrees. Grease a 13x9 baking dish. Cook shells in lightly salted boiling water as package directs. Drain in a colander; cool under gently running cold water. Select the 20 best looking shells. Reserve others for another use. While shells cook, put 1 cup marinara sauce in prepared baking dish; tilt to coat bottom evenly. Combine chicken, cheese, parsley, salt and pepper; stuff into shells. Arrange on sauce in dish; drizzle with remaining in 1 1/4 cups sauce. Cover snugly with foil. Bake 30 to 35 minutes or until hot and bubbly.

Honey-Lime Grilled Chicken

Tedde Davis, Franklin

Plan ahead. Needs to marinate.

½ cup honey

1/3 cup soy sauce

¼ cup lime juice

4 boneless skinless chicken breast halves

In a resealable plastic bag or shallow glass container, combine the honey, soy sauce and lime juice; mix well. Add chicken and turn to coat. Seal or cover and refrigerate for 30-45 minutes. Drain and discard marinade. Grill chicken, uncovered, over medium heat for 6-7 minutes on each side or until juices run clear.

Spaghetti Chicken Casserole

Connie Powell, Franklin

2 cups cooked chicken, also can use turkey

2 cans cream of mushroom soup and 1 ½-2 cans milk

1 small can of mushrooms

1 small jar pimentos

1 chopped green pepper, cook till tender in small amount of butter

1 lb. cooked spaghetti, rinse in cold water

Mix together and stir in about 1 cup shredded cheddar cheese (can also use cubed Velveeta). Bake 30 minutes at 350 degrees. Sprinkle additional cup of shredded cheese across top. Heat till melted.

My Best Stuffed Peppers

Dorothy D. Barrett, Middletown

4 medium bell peppers

1 lb. ground beef

1/2 cup chopped onion

1/2 tsp. garlic powder

1 tsp. Italian seasoning

1/4 cup water

2 ozs. shredded mozzarella cheese

salt and pepper

1 (16 oz.) can stewed tomatoes

1 (8 oz.) can tomato sauce

1 cup instant or quick cooking rice

Cut tops off peppers; remove seeds and membranes, parboil 5 minutes in water, drain. Saute beef and onions in large skillet until lightly brown; add a little oil if meat is very lean. Add garlic powder, Italian seasoning, salt and pepper, tomatoes, 1/2 can of tomato sauce, water and rice; stir well. Bring to boil; reduce heat to low. Cook covered, 15 minutes. Remove from heat. Place peppers in 2 qt. casserole; stuff meat mixture. Spoon remaining meat mixture around peppers; top with remaining tomato sauce. Cover; cook 30 minutes in preheated 350 degree oven. Uncover, top with cheese. Cook 10 minutes. Yield 4 servings.

Salsa Casserole

Kathy Edwards, Trenton

1 large Buttermilk Grands

1 small Buttermilk Grands

1 jar salsa (medium) if you like a little spice

12 ounces Monterey Jack cheese, grated

1/2 cup chopped green pepper

1/2 cup chopped green onion

1 small can sliced black olives

Spray a 9x13-inch pan. Cut Grands in eighths and coat in salsa. Layer cheese, peppers, onions, and olives. Bake at 375 degrees Fahrenheit for 45 minutes.

Slow-Cooked Chunky Beef Stew

Carolyn Kelechi, Hamilton

2 pounds top round steak, cut into 1-inch pieces

5 small round red potatoes

1 large onion, chopped (2 cups)

4 large carrots, scraped and cut into 3/4-inch pieces

8 stalks celery, cut into 3/4-inch pieces

1 (7-ounce) can sliced mushrooms

1/4 cup plus 1 tablespoon quick-cooking tapioca

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon sugar

3 cups tomato juice

1 (8-ounce) package frozen English peas

Preheat oven to 250 degrees Fahrenheit. Combine first 10 ingredients in a large roaster or Dutch oven; stir well. Pour tomato juice over mixture. Cover and bake at 250 degrees Fahrenheit for 5 hours. Stir in peas and return to oven for 10 more minutes.

Baked Spaghetti Pie

Eunice Roe, Carlisle

1/2 pound spaghetti

2 large eggs

1 (15-ounce) container part-skim Ricotta cheese

3/4 cup plus 2 tablespoons grated Parmesan or Romano cheese

1 cup marinara sauce

1/2 cup shredded Mozzarella cheese

Cook spaghetti according to package directions; drain. Meanwhile, preheat oven to 350 degrees Fahrenheit. Grease 9-inch glass pie plate. In large bowl, with fork, beat eggs. Stir in Ricotta and 1/4 cup Parmesan until blended. Add spaghetti to Ricotta mixture and stir until well coated. Transfer spaghetti mixture to prepared pie plate; top with marinara sauce. Sprinkle with Mozzarella and remaining 2 tablespoons Parmesan. Bake pie for 25 minutes. Remove from oven and let stand 10 minutes for easier serving. Cut into wedges to serve. Makes 6 main-dish servings.

Easy Chicken Bake

Carolyn Kelechi, Hamilton

1 package Stove Top Stuffing Mix for Chicken

1-1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces

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

1/3 cup sour cream

1 (16-ounce) bag frozen mixed vegetables, thawed and drained

Preheat oven to 400 degrees Fahrenheit. Prepare stuffing mix as directed on package; set aside. Mix chicken, soup, sour cream, and vegetables in a 13x9-inch baking dish; top with the stuffing. Bake 30 minutes or until chicken is cooked through. Makes 6 servings.

Golden Citrus Broiled Chicken

Eunice Roe, Carlisle

2/3 cup soy sauce

1/4 cup orange juice

2 tablespoons lime juice

2 large cloves garlic, pressed

4 boneless chicken breast halves

Combine soy sauce, orange and lime juices and garlic. Pour mixture over chicken in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat chicken. Marinate 20 minutes, turning bag over once. Remove chicken from marinade; discard marinade. Broil chicken, skin side down, 5 inches from heat source for 8 minutes. Turn over; cook 6 minutes longer, or until chicken is no longer pink in center. Makes 4 servings.

Slow Cooker Chicken Taco Soup

Jennifer Turner, Hamilton

1 onion, chopped

1 (16-ounce) can chili beans

1 (15-ounce) can black beans

1 (15-ounce) can whole kernel corn, drained

1 (8-ounce) can tomato sauce

1 (12 fluid ounce) can or bottle beer

2 (10-ounce) cans diced tomatoes with green chilies, undrained

1 (1.25-ounce) package taco seasoning

3 whole skinless, boneless chicken breasts

Shredded Cheddar cheese (optional)

Sour cream (optional)

Crushed tortilla chips (optional)

Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Baked Beef Stew

Jennifer Turner, Hamilton

2 pounds beef stew meat, cut into 1-inch cubes

1 (14.5-ounce) can diced tomatoes with juice

1 cup water

3 tablespoons instant tapioca

1 tablespoon beef bouillon granules

2 teaspoons white sugar

1-1/2 teaspoons salt

1/4 teaspoon ground black pepper

4 carrots, cut into 1-inch pieces

2 strips celery, cut into 3/4-inch pieces

3 potato, peeled and cubed

1 onion, roughly chopped

1 slice bread, cubed

Preheat oven to 375 degrees Fahrenheit. Lightly grease a 9x13-inch baking dish. In a large skillet over medium heat, brown the stew meat; drain and set aside. In a mixing bowl, combine the tomatoes, water, tapioca, beef bouillon granules, sugar, salt and pepper. Stir in the beef, carrots, celery, potatoes, onion, and bread cubes. Pour into the prepared baking dish. Cover and bake for 2 hours, or until meat and vegetables are tender.

Royal Baked Macaroni and Cheese with Sour Cream and Sausage

Richard Esposito, Middletown

1 pound elbow or Ditalini macaroni

1 (8-ounce) container sour cream

1 (8-ounce) package shredded sharp Cheddar Cheese

1 (8-ounce) package shredded Mozzarella Cheese

1 medium Spanish onion

1 pound bulk Italian sausage

1 cup milk slightly heated

1/2 stick butter or margarine

2 tablespoons olive or canola oil

1 10x10-inch baking pan and aluminum foil

Pre-heat oven to 375 degrees Fahrenheit. Coarsely chop onion. Saute sausage in separate pan with oil. When cooked through turn into dish lined with double fold paper towels to absorb excess drippings. While cooking sausage, prepare pasta according to directions on package. Cook pasta to slightly under done, drain but do not rinse or cool the pasta or the cooking pot. Put one half pasta back into the warm pot. Add chopped onion, sour cream, butter, sausage, warm milk and cheeses. Stir lightly with wooden spoon. Add remainder of hot pasta and mix with wooden spoon. Turn mixture into baking pan and cover lightly with aluminum foil crimping the foil on the edges of the pan. Bake at 375 degrees Fahrenheit until the mixture is simmering thoroughly, about 30 to 45 minutes. Remove from oven; remove foil and garnish with paprika. Let stand for about 5-10 minutes. Makes about 10 generous servings.

Beefy Cabbage Comfort Casserole

Wanda Miller, Middletown

1 small head of cabbage, chopped

1 pound ground beef

1 onion, chopped

1 can sliced mushrooms, drained

1 can diced tomatoes (do not drain)

1 can tomato soup

1/2 cup uncooked rice (any kind)

Spread chopped cabbage across the bottom of a greased 9x13-inch casserole dish. Sauté ground beef and onion until both are cooked through. Rinse and drain. (I did not do that and am glad that I did not. It gave it more juice.) To this add mushrooms, tomatoes with juice and soup and rice. Stir all together and pour over the cabbage. Bake at 350 degrees Fahrenheit for 1 hour. (I sprinkled cheese over the top when it was finished baking.)

Slow Cooked Pork Roast

Wanda Miller, Middletown

2 cans (8 ounces each) unsweetened crushed pineapple, undrained

1 cup barbecue sauce

2 tablespoons unsweetened apple juice

1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed

2 teaspoons grated lemon peel

1 teaspoon minced garlic

1 teaspoon liquid smoke, optional

1/2 teaspoon salt

1/4 teaspoon pepper

1 boneless pork top loin roast (3 pounds)

In a saucepan, combine the first 9 ingredients. Bring to a boil. Reduce heat, simmer, uncovered, for 3 minutes. Meanwhile, in a nonstick skillet coated with nonstick cooking spray, brown the pork roast. Place the roast in a 5-quart slow cooker. Pour sauce over roast and turn to coat. Cook on high for 4 hours or on low for 6-7 hours. Let stand for 15 minutes before carving. Yield: 12 servings.

Aunt Helen?s Casserole

Ellen Howe, Fairfield

1-1/2 pounds hamburger

1 cup chopped onion

1 (12-ounce) package noodles

1 can cream mushroom soup

1 can cream chicken soup

1 (16-ounce) carton sour cream

Seasoned bread crumbs

Preheat oven to 350 degrees Fahrenheit. Brown hamburger and onion together. Drain. Meanwhile, cook noodles according to package directions. Drain. Combine hamburger, noodles, soups, and sour cream. Mix well. Pour into casserole dish and top with bread crumbs. Bake for 30 minutes or until heated through. Can use fat-free soup and sour cream.

Ham Rotelle (casserole)

Esther Ristaneo, Middletown

7 ounces Rotelle pasta

1-1/2 cups cubed, cooked ham

1 can cream of chicken soup

1/2 cup milk

1/2 cup sour cream and ground pepper

10 ounces frozen broccoli

1 cup shredded cheese (Sharp Cheddar)

Cook pasta according to package (drain). Combine pasta and ham. Pour into 13x9-inch baking dish. Blend soup, sour cream and milk. Pour half over ham and pasta. Arrange broccoli on top. Pour remainder of sauce on top. Sprinkle with cheese. Bake at 350 degrees Fahrenheit for 20 minutes.

Indian Keema With Peas

Doreen Schowalter, Mason

10 pounds lean ground chuck

4 large onions, finely chopped

3 tablespoons extra virgin olive oil

6 green chilies, finely chopped

5 medium tomatoes, diced

2 cups cilantro, finely chopped

1/2 cup water

1 teaspoon red chili powder

2 tablespoons Keema powder

1 tablespoon turmeric powder

1 tablespoon Madras curry paste

2 tablespoons Garam Masala paste

1 tablespoon coriander chutney

1 tablespoon mint chutney

1 tablespoon ginger and garlic paste

1 tablespoon Maggi Seasoning Sauce

1 tablespoon salt

1 tablespoon ground pepper

2 pounds frozen peas

Brown ground chuck, drain, and set aside (make sure that there are no lumps of meat). In large sauce pan, heat the oil, and add onions to brown. While browning, add all the dry spices, the tomatoes, half the cilantro, and add the water. Cook for another 5 minutes. Add the drained ground chuck and cook for another 10 minutes with cover on. Add frozen peas and cook for another 10 minutes. Mix in remaining cilantro and serve with rice.

Taco Casserole

Ellen Howe, Fairfield

1-1/2 pounds hamburger

1/2 cup chopped onion

1/4 teaspoon garlic salt

1 package of taco seasoning (I use mild.)

1/4 cup hot water

1 (14.5-ounce) can of Italian-style diced tomatoes (do not drain)

1 (8-ounce) package of shredded cheddar cheese

1 (16-ounce) carton of sour cream

Doritos

Preheat oven to 350 degrees Fahrenheit. Brown hamburger, onion and garlic salt. Drain. Mix taco seasoning and hot water together. Add to hamburger mixture and mix well. Place hamburger in casserole dish. Layer cheese, tomatoes and sour cream over hamburger (in that order). Bake for 20 minutes. Last 5 minutes of baking, top with crumbled Doritos.

Autumn Harvest Casserole

Ellen Howe, Fairfield

1 package of boneless chicken breasts

1/2 pound of Velveeta cheese

1 box of Kraft Tangy Italian Style Spaghetti Dinner

2 tablespoons butter

1 (14.5-can) stewed tomatoes (do not drain)

1/2 cup water

Preheat oven to 350 degrees Fahrenheit. Boil chicken until tender. Cool and crumble chicken. Cook spaghetti according to package directions. Drain. In a saucepan, combine tomatoes, water, butter, spice and Parmesan packets from spaghetti dinner, and Velveeta. Cook until cheese is melted. Combine chicken, spaghetti, and sauce. Mix well and place in casserole dish. Top with Velveeta slices. Bake for 25 to 30 minutes.

Cheesy Steak Pie

Ron and Lisa Bacu, West Chester

1 (12-ounce) package deep dish pie crusts (2 pies)

1 pound steak

1 (10.5-ounce) can beef gravy

1 (6-ounce) jar sliced mushrooms, drained

1 (16-ounce) package frozen vegetables (broccoli, cauliflower, carrots), thawed

4 ounces egg noodles, cooked and drained

8 ounces sour cream, french onion dip flavor

8 ounces shredded Cheddar cheese, divided

Salt and pepper to taste

Bake empty pie crusts as directed on pie crust package (400 degrees Fahrenheit for 11 to 14 minutes). Cut steak into 1/2-inch strips; salt and pepper to taste and brown in skillet over medium high heat. Add beef gravy and the mushrooms (with liquid) to the skillet. Stir the gravy, mushrooms and steak occasionally until the mixture forms a rich bubbly sauce. Add vegetables and noodles stirring to mix. Add sour cream and stir to mix thoroughly. Fill pre-baked pie crusts with mixture and top each with 4 ounces of shredded Cheddar cheese. Bake filled pies at 425 degrees Fahrenheit for 10 to 12 minutes or until pie crusts are golden brown and pies are heated through. Each pie serves 4. Refrigerate or freeze one of the filled pies prior to baking for an easy future meal.