In a big skillet crumble up your corn beef and start frying on low. Put a little margerine/butter in skillet and the shredded cabbage, might need a little water to help it steam. Sprinkle with salt & garlic powder to your taste. Cover with a lid and cook on medium heat...stirring occasionally, cook until desired consistancy.
In a large cooking pot add your green pepper, onion, seasonings and olive oil. Once they are well heated add your ground sirloin and cook until browned. Add your cans of tomato soup and stewed tomatoes. Add two cans of water using the tomato soup cans and stir in your macaroni. Cook on medium heat, stirring occasionally until mixture is semi thick, not soupy. Macaroni should be tender and semi-mushy. Add salt and pepper to taste and enjoy!
Crumble beef and saute...Discard fat. Put in the bottom of a 2 quart casserole. Put about 1/3 of the cheese on meat. Drain vegetables and layer on top of meat and cheese.
Layer mashed potatoes on top and smooth out until it covers the Sprinkle with the remaining cheese.
Bake uncovered at 350 degrees for about 30 mins (or in the microwave for 7 minutes)
In a 2 to 3 gallon iron pot: Melt butter and, on low heat, sauté bell peppers and onions until onions are almost clear. Add all canned ingredients. Let this all simmer together good for about 10 to 15 minutes. Add the crawfish or what ever you chose. Stir together and let simmer on low for about 20 minutes.
Serve over Rice.
Boil chicken breasts till done. In pan fry your saugsage til done. In pan boil your noodles til done. In sauce pan combine your tomato sauce, tomato paste, onions, garlic, italian seasons, sugar, and 2 cups of water (stir till hot). Stir your chicken, sausage, and egg noodles into sauce. Let it cook on low for approx 30 mins, stirring occasionally. When ready place it in a bowl or casserole dish add the mozzarella cheese to it and let melt.
Preheat oven to 375 F. In a medium bowl, combine beef, bread crumbs, 1/2 cup marinara sauce, cheese, and egg. Mix well with your hands and form into 4 small round loaves; flatten slightly. Place on a baking sheet (covered with aluminum foil) and cook for 20 minutes. Spoon 1 tblsp. of Marinara sauce over each loaf and cook 5 minutes more.
Makes 4 servings.
Mix Olive Oil & Flour in Large pot to make a dark Roux (simmer about 8 mins). Add celery, onion, green pepper, cook about 5 minutes, stirring & scraping bottom of pot. Add Bay Leaves, salt oregano and cayenne. Add Clam juice, canned tomatoes and sausage (bring to a boil and simmer about 15 minutes) Add Okra & simmer 15 minutes.This can be made ahead of time. Cover & Chill until ready to serve. When ready to serve, add shrimp to above mixture and simmer low, for about 4-5 minutes. Cook Brown Rice separately, make enough to serve 8-10. Serve over rice and garnish with diced fresh tomatoes.
In a large resealable plastic bag, combine the flour, salt and pepper. Add ribs in batches and shake to coat. In a large skillet, brown ribs in butter. Transfer to a 6-qt. slow cooker. In the same skillet, combine the remaining ingredients. Cook and stir until mixture comes to a boil; pour over ribs. Cover and cook on low for 9-10 hours or until meat is tender. Smothered in a mouth-watering barbecue sauce, these meaty ribs are a popular entrée. The recipe is great for a busy cook—after everything is combined, the slow cooker does all the work. Yields: 12 servings.
In a bowl, beat egg and milk. Stir in bread cubes, onion, green pepper, salt and pepper. Add the beef and mix well. Shape into a round loaf. Place in a 5 quart slow cooker. Spread ketchup on top of loaf. Peel a strip around the center of potato; arrange potatoes around loaf and cover with onions over potatoes. Cover and cook on HIGH for 1 hour. Reduce heat to LOW; cover and cook 7 to 8 hours longer or until meat is no longer pink and the vegetables are tender. Serves 4.
Mix all ingredients in a pan & add chicken. Cook at medium to medium- high till chicken is done. Keep some of the left over juice to make gravy for mashed potatoes.
Cook the Rotini according to package directions. Drain, cover and set aside.
Dice 3 or 4 med potatoes, boil, drain set aside in a bowl
MIX
Mix your potatoes, after they have cooled, with the tuna mixture. Take your bisquits, smash & stretch 1 at a time. When you have 1 stretched take a spoonful of the above mixture and put it in the middle of the bisquit. Sprinkle on top of the mix sharp cheddar cheese ( just lightly). Fold the bisquit over and pinch the edges closed. Continue the same step with the remaining bisquits. Put them on a greased cookie sheet and bake at approx 325 - 350 until bisquits are done.
While bisquits are baking..place some Velveta cheese in a sauce pan and heat to make your cheese sause. When bisquits come out of the oven use a gravy spoon and cover in cheese sauce and serve hot..
(This works great !!! Good for when all your family is together. The best part is that no one has to wait for their special omelet !!!)
Have guests write their name on a quart-size Ziploc freezer bag with permanent marker.
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