Polish Sausage and Potatoes with Cabbage and Tomatoes

Crockpot Polish Sausage and Potatoes

6 potatoes, baked and chopped

1 lb. Polish sausage, sliced

Place everything in a crockpot, cover and cook on low for 3-4 hours or until heated through. Serve with diced onions, sour cream, sauerkraut, horseradish sauce, ketchup or any other condiments your family may like.

Cabbage and Tomatoes

1 onion, diced

Oil as needed

1 small head cabbage, chopped

Seasoning salt to taste

3 cloves garlic, minced

1 (15 oz) can diced tomatoes, undrained

Water as needed

In a large pot sauté onion until soft in oil. Add cabbage and season to taste. Add tomatoes with juice and a small amount of water. Bring to a boil and then turn heat down to low and allow to simmer for about 10 minutes or until cabbage is cooked.

My Husbands Favorite Carrot Cake with Cream Cheese Frosting

My Husbands Favorite Carrot Cake with Cream Cheese Frosting

Cake:

2 C. flour

2 C. sugar

1 tsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

3 C. shredded carrots

1 C. oil

4 eggs

Nonstick Cooking spray

Frosting:

6 oz cream cheese, softened

½ C. butter, softened

2 tsp. vanilla

4 ½-4 1/4 C. powdered sugar, sifted, divided

Spray a 9 x 13 inch baking dish with nonstick cooking spray. In a large mixing bowl combine flour, sugar, baking powder, baking soda, and cinnamon. Add carrots, oil and eggs. Beat until combined. Pour batter into prepared pan. Bake at 350 degrees for 30-35 minutes or until a toothpick comes out clean. Cool cake for 10 minutes then remove from pan to a wire cooling rack to cool completely. Frost with Cream Cheese Frosting. Cover and keep in the refrigerator any unused portion.

For the frosting beat together the cream cheese, butter and vanilla until light and fluffy. Slowly add 2 cups powdered sugar, beating well. Gradually add remaining powdered sugar as needed to reach a nice spreadable consistency.

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Ranch Chicken Sandwiches and Potato Salad

Ranch Chicken Sandwiches
6 boneless, skinless chicken pieces
Ranch dressing to taste
6 slices cheese
6 lettuce leaves
6 Hamburger buns
Condiments to taste (mayo, mustard, etc.)

Grill or broil chicken until almost done, baste on both sides with Ranch dressing. Assemble as sandwiches and serve.

Potato Salad
6 medium potatoes
2 hard boiled eggs, chopped
Salt and pepper to taste
2 tsp. yellow mustard
1 C. mayonnaise
Paprika for garnish

Boil the potatoes in their jackets until done. Allow to cool and then chop into bite sized pieces. Place potatoes in a bowl with the eggs. Mix in salt, pepper, mustard, and mayonnaise. Garnish with paprika on top. Chill for about 2 hours before serving to allow flavors to blend.

Bean Burritos

Bean Burritos

1 pound dry pinto beans, about 2-1/3 cups
2 quarts of tap water
2 to 4 ounces margarine
Adobo to taste
6 flour tortillas
2 C. shredded cheddar cheese

Soak the beans in 2 quarts of cold water overnight, the next day, bring the beans to a boil over medium high heat. Reduce the heat, cover and simmer for an hour. Then add the margarine and adobo to taste. Cover again and simmer for another 45 minutes to an hour. The beans should be tender. When they are tender, drain off liquid. Place tortillas wrapped in foil in a 350 degree oven for about 10 minutes until warm. Assemble as burritos when tortillas are warmed with beans and cheese.

Sicilian Meat Roll

Sicilian Meat Roll

2 eggs, beaten

¼ C. soft bread crumbs

½ C. tomato juice

2 Tbsp. parsley, minced

½ tsp. Italian seasoning

Salt and pepper to taste

1 clove garlic, minced

2 lbs. ground beef

8 slices deli ham

1 ½ C. mozzarella cheese, shredded

6 slices mozzarella cheese

Combine eggs, bread crumbs, tomato juice, and seasonings including garlic. Add the ground beef and mix well. Turn onto a foil lined board and pat into a 12 x 10 inch rectangle. Arrange the ham and cheese on top, leaving room around the edges. Roll up from the short end, making sure to keep all the ham and cheese inside the roll. Seal the edges and ends well. Place the roll seam side down in a 9 x 13 inch baking dish. Bake at 350 degrees until done, about 1-1 ½ hours. At the end of cooking place the cheese slices on top and allow to melt, remove from oven and serve.

Loaded Baked Potato Bar and Crockpot Chili

 Loaded Baked Potatoes

6 large baking potatoes (or as many as you need)

1 recipe crockpot chili or 2 cans chili, heated

shredded cheddar cheese, sour cream, cilantro, chopped tomatoes, jalapenos, chopped green onions, diced white onions or any other desired toppings

salt and pepper

non stick cooking spray

Spray potatoes with non stick cooking spray. Coat with coarsely ground salt and pepper.

Oven Method: Poke several times with a fork, wrap in aluminum foil and cook at 350 degrees until centers are hot and tender, about 1 hour.

Crockpot Method: prick potatoes with a fork several times, wrap in aluminum foil and cook in the slow cooker for 3-4 hours on high or 6-7 hours on low.

Microwave Method: prick them with a fork and start with 6 minutes, checking them regularly to see if they are done

Cut open and slightly mash insides of potatoes (leave insides in potato). Top with desired toppings.

Crockpot Chili

3 C dry red beans

10 C water

1 lb. ground beef

1 onion, chopped

3 cloves garlic minced

2 Tbsp chili powder

1 (10 oz) can tomatoes with green chilies, drained

Place beans and water in a crockpot and let soak overnight. Let cook all day on low or until beans are tender. Drain off a majority of the water off of the beans. Cook ground beef, onion, and garlic in a skillet when fully cooked add to the crockpot. Add chili powder and tomatoes, stir and let cook on low until done about 1-3 hours.

 

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Chicken and Vegetable Casserole and Macaroni and Cheese

Chicken and Vegetable Casserole

4 C chicken, cooked and chopped

1 (15 oz) can green beans, drained

1 (15 oz) can corn, drained

1 C frozen peas, thawed

1 C frozen broccoli, thawed

1 onion, diced

1 carrot, grated

1 stalk celery, sliced

4 Tbsp. butter

1 C sour cream

1 C mayonnaise

Seasoning salt

In a large skillet melt the butter and sauté onion, carrot and celery until soft. In a large bowl combine everything and pour into a casserole dish. Bake at 350 degrees for 30-45 minutes or until heated through. 

Macaroni and Cheese

½ lb. elbow macaroni

1 T. butter

1 egg, beaten

1 tsp. salt

1 tsp. dry mustard powder

1 T. hot/ warm water

3 C. grated cheddar cheese

1 C. milk

½ C. seasoned croutons, crushed

Preheat oven to 350 degrees. Cook macaroni according to package directions; drain thoroughly. Stir in butter and egg; mix mustard and salt with water and add to macaroni. Add cheese, reserving enough to sprinkle on the top. Pour into a greased 2 quart casserole dish, add milk…do not stir it in but distribute evenly, sprinkle with cheese and croutons. Bake for about 45 minutes or until set and the top is brown.