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The Menu




Subs & Wraps






Other Meats







Egg Rolls

Shrimp Egg Rolls
  • Egg Roll wrappers
  • Oil for frying (I prefer sesame oil)
  • Chinese cabbage or Bok Choy, chopped
  • shredded carrot
  • Soy sauce
  • Egg
Separate eggroll wrappers and keep moist by placing a damp towel over them.
Heat 1 tablespoon oil and 1 teaspoon soy sauce. Add  veggies and cover. Continue to cook until veggies are tender , stirring occasionally. Completely drain off all liquid.
Scramble 1 egg in a small bowl. Put veggie mix directly in middle of wrapper. Roll one corner up, then tuck the two opposite corners in, then roll to end of last corner. Dip finger in egg and rub just inside of last corner then outside. Put aside while you continue the rest. For thicker skins, two wrappers at a time can be used for each roll.
Gently place rolls in skillet with 1 inch of heated oil to fry for 1-3 minutes. Turn and fry another 1-2 minutes or until golden. Remove from oil and drain on paper towels. Serve with duck sauce, soy sauce or sweet & sour sauce.

Fried Green Tomatoes

  • Several Large Green Tomatoes
  • 2 Eggs
  • Breading or Batter mix *
  • Oil for frying

Heat oil in a large deep skillet, pot or a deep fryer. Scramble eggs in a wide bowl such as a soup bowl. Using another such bowl put the breading or batter in. Slice tomatoes to desired thickness. Dip a couple tomato slices in egg on both sides. Let egg run off then place in breading or batter mix. Flip to cover al sides. Place slices in hot oil and fry until tender or floating. Remove from oil and place on a paper towel lined plate to drain excess oil. Continue until all slices are done, serve hot. Try these on bread as a sandwich!

* For breading mix, use Italian style bread crumbs mixed with some pepper, garlic powder and onion powder.

For batter mix I find the store bought batter mix works best. I like the "Breader" from Wal-Mart. Try Country or Chicken for the best flavor.


  • 2 cups kidney beans, cooked 
  • 1 teaspoon salt 
  • 2 tablespoons chili powder 
  • 1 teaspoon ground black pepper 
  • 1 (14.5 ounce) package corn or tortilla chips 
  • 1 head iceberg lettuce - rinsed, dried, and shredded (Optional)
  • 2 large tomatoes, chopped 1 green bell pepper, chopped (Optional)
  • 1 onion, chopped 1 (10 ounce) can chopped black olives (Optional)
  • 1 carrot, shredded (Optional)
  • 1 cup shredded Cheddar cheese (Optional)
  • 1/2 cup sour cream (Optional)
  • 1 cup salsa (Optional)
  • Guacamole

In a medium saucepan, combine the kidney beans, salt, chili powder and pepper. Cook over medium heat until heated through.  To assemble the haystacks put a hand full of chips on a plate, follow with a spoonful of heated bean mixture, lettuce, tomato, green pepper, onions, olives, carrot, and cheddar cheese. Top with salsa, sour cream and guacamole.

"This is a simple one dish meal that's been in my family for years - corn chips, vegetables, beans and cheese all piled up to make a delicious haystack! Kids love it!" 

Au Gratin Potatoes

  • Large Potatoes, Sliced Thin (Peeling is optional)
  • 1 Onion, Sliced Thin (Optional)
  • 3 Tbs Flour
  • 1/2 teaspoon salt
  • 2 Cups Milk
  • 3 Tbs Margarine
  • 1 1/2 Cups Shredded Cheddar Cheese
  • Salt & Pepper to Taste
Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices if desired, and add the remaining potatoes. Season with salt and pepper to taste.

In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil. Bake 1 1/2 hours in the preheated oven.

Scalloped Potatoes

  • Green Onions (Scallions) Chopped
  • Garlic Cloves, Peeled & Finely Chopped
  • Celery Stalk, Finely Chopped
  • Large Potatoes, Sliced Thin (Peeling is optional)
  • 1 Onion, Sliced Thin
  • Flour
  • Milk
  • Margarine
  • Salt & Pepper to Taste
Mix scallions, garlic and celery. In Oblong baking dish, put a layer of potatoes down. Sprinkle with flour, some scallion mix, pepper and salt and top off with several pats of margarine. Repeat until potatoes are gone. Last, layer the sliced onions on the very top and pour milk in until it reaches the top of the the onions. Line baking rack with foil (to catch any spills). Place on middle rack in a 350° oven and bake 45 minutes or until potatoes are fork tender.

Twice Baked Potatoes

  • 5 Potatoes, baked
  • 6-8 Oz cheddar cheese (Optional)
  • Few shakes Chives (Optional)
  • 1/2 Onion Chopped finely (Optional)
  • 4 Tbs Sour cream (Optional)
  • 1 or 2 Green Onions (Scallions) (Optional)
  • Fresh Mushrooms, rinsed and chopped (Optional)
  • Sour Cream for serving 
Cut baked potatoes in half and Scoop out potato insides into a mixing bowl. Add any and all ingredients you like and mix and mash. Now fill skins with potato mix and place on buttered cookie sheet. Top with shredded cheese if desired and bake at 350° 20 minutes or until hot.

These are great as a snack, dinner side or the dinner entree itself!

Loaded Potato Skins

  • 5 Potatoes, baked
  • Few shakes Chives (Optional)
  • 1/2 Onion Chopped finely (Optional)
  • 1 or 2 Green Onions (Scallions) (Optional)
  • Fresh Mushrooms, rinsed and chopped (Optional)
  • 6-8 Oz cheddar cheese (Optional)
  • Sour Cream for serving 
Cut baked potatoes in half and Scoop out potato insides into a In mixing bowl, leaving at least 1/4 inch shell. Fill skins with any and all ingredients you like and place on buttered cookie sheet. Top with shredded cheese and bake at 350° 20 minutes or until hot.

These are great as a snack, dinner side or the dinner entree itself!

English Muffin Pizza's

  • 6 English Muffins
  • 1 Can Pizza Sauce
  • 4 oz Mozzarella Cheese
  • Mushrooms, sliced (Optional)
  • Onion, cut up (Optional)
  • Black Olives (Optional)
  • Green Pepper, cut up (Optional)
  • Tomato slices (Optional)
  • Broccoli, cut small (Optional)

Split English muffins and place them on foil lined cookie sheet. Spread with pizza sauce and sprinkle cheese on top. Add any toppings you desire and bake in 400° oven for 10 minutes or until cheese is melted and bubbly. Mmmmmmmmm!

Foil Dinners

There are many ways to vary this old time camping favorite. Just make adjustments according to the taste of each person to be served. Listed ingredients list here is merely a suggested items list.
  • Peeled or unpeeled Potatoes, rinsed and sliced (Optional)
  • Zucchini, sliced (Optional)
  • Onion, sliced thin (Optional)
  • Green Pepper, sliced thin (Optional)
  • Fresh Mushrooms, sliced (or canned mushrooms) (Optional)
  • Carrots, sliced thin (Optional)
  • Salt, pepper, garlic powder, all to taste
  • Sticks of Margarine or butter

Rip off foil in large pieces (as many as people you are going to serve). First, place potatoes on foil, then add other vegetables as desired, season to taste. Now put 3 pats of margarine on top. Fold foil over, roll it to seal it on all sides. 

Grill Method: Place foil dinners on 2nd or 3rd rack on BBQ grill (outer part of a charcoal or wood grill so not to burn) Turn every 5-10 minutes until soft inside indicating doneness. Serve hot in foil!

Oven Method: Place foil dinners on middle oven rack lined with heavy duty foil and cook at 400° for 30-40 minutes or until soft and done. Serve hot in foil!

Fettuccini Alfredo

I have 2 variations of this family favorite, One with packaged fettuccini Alfredo, and one with jar Alfredo sauce. 

Stir-in ideas include, but not limited to: Chicken, Broccoli, Shrimp, Turkey, Carrots, Cauliflower, Lobster, Crab Meat, Etc.

From the Package:

  • 2 Packages Fettuccini Alfredo
  • 1 Cup Milk
  • 1/2 stick butter, (I think)
  • Water

From the Jar:

  • Salt
  • 1 Lb Package egg noodles
  • 1 Jar Alfredo Sauce
From the Package Make Fettuccini Alfredo according to package directions except add the broccoli in the beginning.
From the Jar In large pot, fill with water, add salt to taste, and bring to a boil. Add egg noodles and broccoli and cook according to noodle directions. Drain and add sauce. Reheat in microwave if necessary.

Stir Fry

  • 3-5 Tbs Wok or vegetable oil
  • 1 Bell Pepper, Sliced (Optional)
  • 1 Onion, Sliced (Optional)
  • 6 Oz Snap Peas (Optional)
  • 1 Can baby corn (Optional)
  • 6 Oz Broccoli (Optional)
  • 1 Can Sliced Water Chestnuts
  • 1 Can Bamboo Shoots
  • 6 Oz Bean Sprouts, or 1 can
  • 1 Carrot, shredded or sliced thin
  • 2 Stalks Celery, chopped
  • 3 Green Onion (Scallions) chopped
  • Mushrooms, sliced
  • 4-8 Tbs Soy Sauce (Kikkoman is the best)
In wok or large deep skillet, heat oil and add veggies and soy sauce and stir-fry 5-10 minutes or until veggies are done to your liking. Serve over plain white rice, fried rice, fried noodles or lo-mien noodles.

Fried Rice

  • 2 Cups uncooked Rice
  • 4 Cups Water
  • 4 Tbs Butter or Margarine
  • 1 Tsp Salt
  • 4 Eggs
  • 1 Carrot shredded (Optional) *
  • Other desired veggies (Optional) *
  • 1Lb Cooked Chicken, Beef, Pork, or Shrimp (Optional) **
  • Wok Oil for Cooking
First, put first 4 ingredients in a microwave rice cooker or microwave pressure cooker. Seal lid and microwave on high 20 minutes. Let stand 5 minutes more. (Or read directions on cookers)
Scramble 2 eggs in a bowl while heating oil and 1 tsp soy sauce in a large deep skillet or wok over medium high heat. Pour egg into hot pan, then 1/2 veggies, 1/2 meat (optional) and finally 1/2 rice. Stir using spatula until egg is all cooked and no longer runny. Remove to a Large serving bowl and repeat to finish the other half. Serve hot as a stand alone meal or a side dish.

* Veggies can be changed to include those you like and exclude those you don't. Suggestions are Peas, Onions, Broccoli, Water Chestnuts, Bamboo Shoots, Baby Corn, Green Peppers, etc.

**Cooked chicken, cooked pork or cooked beef may be added to complete this dish as a meal.


  • 1 cup shredded colby, cheddar and monterey jack cheeses
  • 1 - 2 Cans refried beans
  • 1 tablespoon minced garlic (Optional)
  • Onion powder or 1/2 cup chopped onions (Optional)
  • Salt and Pepper
  • One 4 1/2 ounce can chopped green chilies (Optional)
  • Two 10 ounce cans enchilada sauce
  • Corn tortillas
  • 2 cups shredded Colby, cheddar and Monterey jack cheeses
If not using meat, heat 2 cans refried beans then stir in 1 cup shredded cheese and 2 Tbs enchilada sauce. Heat corn tortillas either by dipping one at a time into simmering water to soften (only takes a minute or two), or place 4 at a time between wet paper towels and microwave 40 seconds on high. You may either dip the tortillas in the sauce or not (I prefer dipping since its the sauce that makes the dish). Place 1 TBS of the mixture off center on the tortilla. Roll tortilla firmly in greased baking pan. Continue until all the mixture is gone. Pour remaining enchilada sauce over the rolled enchiladas making sure to cover the entire pan. Bake for 10 minutes at 400 degrees; 

then add the Cheeses and bake 10 minutes more for a total of 20 minutes. Serve with chips or salad.


  • Green Peppers, sliced
  • Onions, sliced
  • Fajita seasoning pack
  • 1 Cup Water
  • 8-10 Soft Flour Tortilla shells
  • Sour Cream (Optional)
  • Chopped Tomatoes (Optional)
  • Shredded Cheese
If not using meat, use more peppers and onions. Cook veggies in large skillet until veggies are slightly soft. Add Fajita mix and water and cook according to package directions. Heat tortillas by placing 4 at a time between wet paper towels and microwave 40 seconds on high. Place in soft warm flour tortilla shells and sprinkle with tomatoes, sour cream and cheese if desired.


  • 1 Packet Taco or Burrito Seasoning
  • 2 Can Refried beans
  • 6-10 Soft Tortilla Shells
  • 1/2 Head Lettuce, shredded (Optional)
  • 1-2 Tomatoes, chopped (Optional)
  • 1/2 Onion, chopped (Optional)
  • 6-8 oz Shredded Cheddar Cheese (Optional)
  • Taco Sauce (Optional)
  • Sour Cream (Optional)

If not using meat, heat refried beans, mix in some shredded cheese and stir in seasoning packet. Now add refried beans and continue to cook until heated through. Heat tortillas by placing 4 at a time between wet paper towels and microwave 40 seconds on high. Fill, roll and enjoy!


  • 1 can refried beans
  • 1 Packet Taco Seasoning
  • 10-12 Soft or Hard Taco Shells
  • 1/2 Head Lettuce, shredded (Optional)
  • 1-2 Tomatoes, chopped (Optional)1/2 Onion, chopped (Optional)
  • 1/2 Bell Pepper, chopped (Optional)
  • 6-8 oz Shredded Cheddar Cheese (Optional)
  • Taco Sauce (Optional)
  • Sour Cream (Optional)

If not using meat, fallow directions on taco package with out the meat. Stir in refried beans and heat through. If using hard shells, dip each in very warm water, lay on cookie sheet and heat in 350° oven for 10 minutes. If using soft shells, place 4 at a time between wet paper towels and microwave 40 seconds on high.  Fill and enjoy!

Eggplant Parmesan

eggplant 2.jpg

  • Eggplant
  • Batter or Breading Mix (If using veal steak or boneless chicken)
  • Oil for Frying
  • 1 Lb Rotini, cooked and drained
  • 1 Tomato, sliced thin
  • 1 Jar or Can Spaghetti Sauce mixed with 3/4 Cup Water
  • 1/2 Lb Shredded Mozzarella Cheese
  • Parmesan Cheese

* If using Italian breaded veal patties, simply thaw.

Slice eggplant, drain. Dip in breading or batter and let sit in single layer on plate for a few minutes. Place eggplant pieces, 1 or 2 at a time, in hot oil and cook 3 minutes or until floats indicating doneness.

Line oblong baking dish with eggplant slices. Mix Rotini, 3/4 sauce mix, half the mozzarella cheese and some parmesan cheese together and spread over eggplant slices. Lay tomato slices over top then more eggplant slices over them. Spread the rest of the sauce mix over top. Sprinkle parmesan and the rest of the mozzarella cheese on top and cook in a 375° oven for 30 minutes or until hot throughout and cheese is bubbly.

Awesome served with a little tossed salad and garlic bread!



1 Lb Spaghetti, Cooked & drained

  • 1 Jar Favorite Sauce
  • Grated Parmesan Cheese


  • 1/2 Onion, Chopped and sautéed (Optional)
  • 1/2 Green Pepper, Chopped and sautéed (Optional)
  • 1 Clove Garlic, Chopped and sautéed (Optional)
  • 1 Lb box Macaroni Cooked & drained
  • 1 Jar Spaghetti Sauce
  • 1 Cup Parmesan Cheese

Mix macaroni, onion, sauce and 3/4 cup parmesan cheese and put in baking dish. Sprinkle the rest of the parmesan cheese on top and bake in 400° oven 30 minutes or until done.

Veggie Lasagna

  • 1 Package Lasagna noodles, cooked andante
  • 1 Lb Ricotta Cheese
  • 1 Tsp Parsley
  • 3/4 Lb Mushrooms, Sliced (Optional)
  • 3/4 Lb Zucchini, sliced (Optional)
  • Jar Favorite Spaghetti Sauce
  • 1/2 Lb Shredded Mozzarella Cheese

First, mix well, half the mozzarella with the ricotta and parsley. Refrigerate until needed. In large skillet, lightly sauté' veggies in a little butter and drain. In oblong baking dish layer in this order, Noodles, ricotta mix, veggies and sauce. Repeat until you run out or the pan is full. Sprinkle the other half mozzarella on top and bake in 400° oven for 30 minutes or until cheese is bubbly and lasagna is hot throughout.

Baked Ziti

  • 1 Lb Cooked Ziti noodles
  • 1 Jar Favorite Spaghetti Sauce
  • 1/2 Lb Shredded Mozzarella Cheese
  • 1/4 Cup Parmesan Cheese
Mix well ziti, & most of sauce, 1/4 Lb Mozzarella and parmesan cheeses. Spread in oblong baking dish. Pour the rest of the sauce overtop and sprinkle the rest of the mozzarella. Bake in a 375° oven 30 minutes or until hot.

Homemade Macaroni & Cheese

Stir-in ideas include but not limited to: broccoli, chopped tomatoes, cauliflower, peas, ground beef, ground pork, sweet or hot sausage, chicken, bacon, turkey, shrimp, hotdogs, kielbasa, anything you think would mix well with cheese!
  • 1 Lb Macaroni, Cooked
  • 1 Lb Extra Sharp Cheddar Cheese, Grated
  • 2 Tbs Margarine
  • 2 Tbs Flour
  • 2 Cups Milk
  • 1 Tbs Yellow Mustard
  • 1 Lb Precooked Ham, Cubed, or Ham Steak (Optional)
  • Cubed or sliced Tomatoes (Optional)
  • Broccoli (Optional)
  • 1/2 Cup Italian Style Bread Crumbs

Preheat oven to 375°. Melt margarine in 2 Qt sauce pan over medium heat, add flour stirring constantly, then add mustard (keep Stirring). Now slowly add milk. Start putting in the cheese in a little at a time, as cheese melts, put more in. Add all but 1/4 cup for topping. Stir the white sauce into the macaroni.  If you are using cubed ham, cubed tomatoes or broccoli, add it now and stir. Pour mix into oblong baking dish. If using ham steak or sliced tomatoes, place on top now. Sprinkle the rest of cheese on top, then sprinkle the bread crumbs on. Place in oven and bake until done. 

Macaroni Salad

  • 1 Lb Macaroni, Cooked, Rinse and Cooled
  • 1 Meaty Tomato, chopped
  • 1 Cucumber, Chopped
  • 1/2 Onion, chopped (Optional)
  • 2 Eggs, boiled and chopped
  • Mayonnaise, 1-3 cups, Depending on preference
  • Squirt Mustard (Optional)
In large bowl, combine macaroni, tomato, cucumber and eggs, mix well. Now add desired amount mayonnaise and stir until well blended. Refrigerate until ready to serve.

Pasta & Ranch Salad

  • 1 Lb Rotini, or Shells, Cooked, rinsed and cooled
  • 1 Bottle Bacon Bits (Optional)
  • 4 Oz Frozen Peas (not canned), rinsed & thawed (Optional)
  • 1 or Carrot, shredded or finely chopped
  • 1/2 Green Pepper, finely chopped
  • 1/2 Tomato, Finely chopped (Optional)
  • 16 oz Bottle Ranch Dressing (Not low Fat)
In large bowl, combine all ingredients and mix well. Refrigerate until ready to serve.

Pasta Salad

  • 1 lb cooked pasta, Rinsed & Cooled
  • 1 Meaty tomato, cut into chunks (Optional)
  • 1 Cucumber, cut into chunks (Peel if desired) (Optional)
  • 1 Green pepper, cut into chunks (Optional)
  • 1 Onion, cut into chunks (Optional)
  • 1 Stalk Celery, chopped (Optional)
  • 1 Carrot, Shredded (Optional)
  • 4 Eggs, Boiled and cut into chunks (Optional)
  • Black Olives cut in halves (Optional)
  • American Cheese, cubed (Optional)
  • Swiss Cheese, cubed (Optional)
  • Grated Parmesan Cheese (Optional)
  • 16 oz Italian Dressing
Toss everything together in large bowl. Sprinkle with parmesan cheese if desired. Refrigerate until ready to serve.

Creamy Mushroom & Rice

  • 4-6 Cups Cooked Rice
  • 2-3 Cups sliced fresh mushrooms (Optional)
  • 2 Cans Cream of Mushroom Soup
  • 2 Cups Milk
  • 1/2 Bag Broccoli (Optional)
Mix well cream soups and milk in pot and heat over medium heat until hot. Mix in hot rice, stir in broccoli and top with sautéed mushrooms if desired and serve. 

Cabbage Rolls

  • 12 Cabbage Leaves
  • 4 Cups Cooked Rice
  • 1 Tsp Italian Seasoning
  • 1/2 Tsp Ground Sage
  • 1/2 Tsp Garlic Powder
  • 1/2 Tsp Onion Powder
  • Spaghetti Sauce
  • 1/2 Lb Shredded Mozzarella Cheese
  • Parmesan Cheese
Mix rice, seasonings and 1/2 cup spaghetti sauce. Fill cabbage Leaves with mix. Fold left and right sides over and roll from bottom to top (top is where the leaf was separated from the core). Place in an oblong baking dish. Pour Sauce over top then spread on Mozzarella cheese. Top with parmesan cheese. Place in 350° oven and bake 45 minutes or until done. Sprinkle a little more parmesan on top and serve.

Stuffed Peppers

  • 6 Small Green Peppers, Halved and cored
  • 4-6 Cups Cooked Rice
  • 1 Tsp Italian Seasoning
  • 1/2 Tsp Ground Sage
  • 1/2 Tsp Garlic Powder
  • 1/2 Tsp Onion Powder
  • Spaghetti Sauce
  • 1/2 Lb Shredded Mozzarella Cheese
  • Parmesan Cheese
Mix rice, seasonings and 1/2 cup spaghetti sauce. Fill peppers with mix and place in an oblong baking dish. Pour Sauce over top then spread on Mozzarella cheese. Top with parmesan cheese. Place in 350° oven and bake 1 hour or until done. Sprinkle a little more parmesan on top and serve with garlic toast.

Broccoli Pasta Bake

  • 3 cups cooked white rice, Alternately you can use Cooked Pasta
  • 1 (10 ounce) package frozen broccoli, thawed 
  • 1 cup shredded Cheddar cheese 
  • 1 (7 ounce) package whole wheat crackers, crushed 
  • 3 tablespoons butter, melted

Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. In a 9x13 inch baking dish combine broccoli, cheese and cooked rice. In a small bowl combine crushed crackers and melted butter. Spread over rice mixture. Bake in preheated oven for 20 to 30 minutes, or until crackers are crispy. 

Veggie Stew/Dumplings/Pot Pie

  • 3-5 Celery stalks, chopped
  • 5 cloves garlic peeled and chopped (or minced)
  • 1 onion peeled (either whole or chopped)
  • 4 chicken bullion cubes or its equivalent
  • Salt, pepper, sage, parsley to taste
  • 2 carrots, sliced or 4 ounces frozen or small can
  • 4 ounces fresh or frozen peas or small can
  • 2 1/2 Lbs potatoes, cubed
  • 4 Tbs Cornstarch
  • 8 Tbs Cold Water
Place bones and meat in very large pot and fill with water. Add turkey meat, celery, garlic, onion, bullion and some salt. Cook on high until boil, reduce to low and slow simmer for 2-3 hours refilling water as needed. Add potatoes, carrots and peas if they are fresh or frozen. Leaving pot on slow simmer, carefully take turkey carcass and bones out and pick meat off. Return meat to pot. Taste broth to see if more salt is needed and add it to desired taste. (if using canned veggies, put in now). Slow simmer until veggies are done. Remove from heat. Mix cornstarch and cold water until well blended and stir into pot slowly to thicken. Let cool a little before serving.
Dumplings: I usually double the recipe on the Bisquick Box Dumpling Batter: Bisquick or another brand baking mix and water or milk for dumpling batter. Prepare according to directions.

*Homemade: 1 Cup flour, 2 Tsp baking powder, 3/4 Tsp Salt, 1 Egg well beaten, 2 Tbs Melted butter or margarine, 1/3 cup milk. Mix flour, baking powder and salt in large mixing bowl. In separate bowl, lightly beat egg, melted butter and milk together. Stir into flour mix to make a stiff batter.

Omit Corn Starch from stew recipe. Drop dumplings in boiling stew by rounded teaspoons. Reduce heat to slow simmer, cover and cook 20 minutes, (or as directed on dumpling package).

Pot Pie: I like to have enough crust to line inside as well as top outside of large casserole bowl Biscuit mix for crust: Bisquick or another brand baking mix and water or milk for biscuit batter. Prepare according to directions.

Biscuit mix for crust, Homemade: 2 Cups flour, 1/2 Tsp salt, 4 Tsp baking powder, 1 Tbs sugar, 1/2 cup shortening or margarine, 2/3 cup milk. Mix dry ingredients in large mixing bowl. Cut shortening in and blend until looks like coarse meal. Add milk and stir just until dough forms around fork. Turn dough onto lightly floured surface and need 14 times. Pat or roll 1/2 inch thick or slightly thinner.

Omit Corn Starch from stew recipe. Remove from heat and allow to cool 15-30 minutes. Now is a good time to begin to prepare biscuit mix. Line inside of large and tall bowl with layer of biscuit mix like a pie, if desired. Pour in stew and cover with biscuit mix, like a pie top. Seal to sides and cut slits in top. Cook in 425° oven 25-30 minutes or until crust is nicely browned.

Sweet & Sour

  • Oil for frying
  • 1 Green Pepper, Sliced (Optional)
  • 1 Onion, Sliced (Optional)
  • Can Pineapple Chunks (Optional)
  • 1/2 Cup Ketchup
  • 1 Cup Sugar
  • 1/2 Cup Water
  • 1/2 Cup Vinegar
  • 4 Tsp Soy Sauce
  • 2 Tbs Cornstarch mixed with 4 Tbs Cold Water
In large deep skillet or wok, stir fry peppers and onions until crisp tender. Remove from heat. Stir in pineapples, ketchup, sugar, water, vinegar and soy sauce. Stir frequently over medium heat just until the boil point. Remove from heat and stir in cornstarch mixture until thickened. Serve over plain white rice, fried rice, fried noodles or lo-mien noodles.

Stuffed Tomatoes

These are great to make with or with out meat. My favorite is with chopped chicken.

  • 6 med tomatoes
  • 1-2 Stalks celery, finely chopped (Optional)
  • 2 green onions, finely chopped (Optional)
  • 1/2 Cup seasoned bread crumbs
  • 1 - 2 tablespoon margarine, melted
  • 1 beaten egg (Optional)
  • 1/4 cup Broth, any flavor (Optional)
  • 1/2 cup chopped green bell pepper (Optional)
  • 1 med. onion, diced (Optional)
  • 2 cloves garlic minced (Optional)
  • 1/4 cup Grated or shredded cheese (Optional)
  • thyme, oregano, rosemary, basil, sage, garlic powder, ground black pepper, to taste
Cut a 1/2-inch slice from the top of each tomato; discard tops. Scoop out pulp; squeeze juice out. Season insides of tomatoes with salt and pepper, turn upside down on paper towels and set aside. In a medium skillet cook garlic and vegetables if desired, in margarine for 2-5 minutes or until slightly tender. Chop pulp and mix all ingredients. Spoon mixture into tomatoes packing them tightly. Sprinkle cheese or other topping if desired. Arrange stuffed tomatoes in a baking dish with a little water in the bottom and bake covered or uncovered at 350° for 20-35 minutes or until until tomatoes are cooked and tender and stuffing is hot.

Tomato Soup and Rice

  • 3 Cans Tomato Soup
  • 3 Cans Milk
  • 1 Box Instant Rice
Empty soup in 4 or 5 Qt sauce pan. Slowly stir in milk until smooth. Put on medium high heat and stir frequently until rolling simmer. Stir in rice, cover, then remove from heat. Let stand 5 minutes with cover on, stir gently, cover again and let set another 5-10 minutes.

Guido's Spaghetti




Egg Rolls



Stuffed shells


Stuffed Manicotti



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