October Recipes!

Bacon Wrapped Chicken – Maria X6
2 ½ lbs chicken breasts
1 small containers chive and onion cream cheese
1 T. butter
Salt
6 slices uncooked bacon
15 lbs chicken breasts
4 is enough small containers chive and onion cream cheese
12 T. butter (3/4 cup)
Salt
36 slices uncooked bacon
Flatten chicken breasts. Spread 3T. cream cheese on each breast. Dot with butter and sprinkle each with salt. Roll up and wrap with a bacon strip. Cook uncovered at 400 degrees for 35 -40 minutes. Broil for the last 5 minutes to crisp the bacon, if desired.
Freezer note: Defrost before cooking this recipe.

Beef Stroganoff – Maria X6
1/2 c. onions
2 garlic cloves, pressed
2 cans cream of mushroom soup
1 16 oz container sour cream
1 1/2 lb ground beef
3 c. onions
12 garlic cloves, pressed
12 cans cream of mushroom soup
6 16 oz container sour cream
9 lb ground beef
Mix all ingredients and serve over rice or egg noodles.
Freezer: Pour into freezer bag and freeze. Defrost bag, warm up, and serve over rice or egg noodles.

Slow Cooked shredded beef tacos - Rachel
1 ½ lbs chuck roast
1 medium onion sliced
1 cup water
1 pkg 1.25 oz Ortega Taco Seasoning mix
1-16 oz. bottle Ortega thick & smooth taco sauce
1 7 oz can green chiles
1 pkg. Hard or soft taco shells
X6
9 lbs chuck roast (or canned cubed beef)
6 medium onion sliced
6 cup water
6 pkg 1.25 oz Ortega Taco Seasoning mix
6-16 oz. bottle Ortega thick & smooth taco sauce
6 7 oz can green chiles
6 pkg. Hard or soft taco shells

Place beef and onion in gallon bag. In a small bowl, combine water and seasoning mix; pour over beef and onion. Cook mixture in slow cooker for 6-8 hours or until very tender. Remove meat to cutting board; shred with 2 forks. Place beef in large bowl, stir in taco sauce and chiles.

Pasta e Fagioli (soup) X3 (this makes a lot!)
3 tsp. olive oil 9 tsp. olive oil
2 lbs ground beef 6 lbs ground beef
12 oz onion chopped 36 oz onion chopped
14 oz carrots grated 42 oz carrots grated
14 oz celery diced 42 oz celery diced
48 oz tomatoes; canned , diced 144 oz tomatoes; canned, diced
2 cups canned red kidney beans 6 cups canned red kidney beans
Drained and rinsed drained and rinsed
2 cups canned white kidney beans 6 cups canned white kidney beans drained and rinsed drained and rinsed
88 oz beef stock 264 oz beef stock
3 tsp. oregano 9 tsp. oregano
2 1/2 tsp pepper 7 1/2 tsp. pepper
2 tsp. parsley flakes 6 tsp. parsley flakes
1 1/2 tsp tabasco sauce 4 1/2 tsp. tabasco sauce
48 oz spahgetti sauce 144 oz spaghetti sauce
8 oz sm dry pasta shells 24 oz sm. dry pasta
Saute beef in oil in large pot until starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Add beans to pot along with beef stock, oregano, pepper, tabasco sauce, spaghetti sauce, noodles and parsley flakes. Simmer until celery and carrots are tender, about 45 minutes.

Little cheddar Meat Loaves
1 egg ¾ Cup milk
1 C cheddar cheese ½ C oatmeal
½ C onion 1 t salt
1 pound lean ground beef
2/3 C ketchup
½ C brown sugar
1 ½ t prepared mustard
Beat milk and egg, stir in cheese, oats, onion and salt. Add beef and mix. Shape into 8 loaves, place in greased baking dish. Combine ketchup, brown and mustard, pour over loaves. Bake at 350 for 45 minutes, longer if frozen.

World Famous, to die for, Manicotti recipe X6
1 egg 6 eggs
1pkg. cream cheese (8 oz) 48 oz cream cheese
1 pkg. cottage cheese(16 oz) 96 oz cottage cheese
1 box Manicotti Shells 6 boxes manicotti shells
1 cup grated mozzarella cheese 6 cups grated mozzarella cheese
1 jar spaghetti sauce 6 jars spaghetti sauce
Mix together eggs, cream cheese, cottage cheese. Spoon mixture into cooked pasta. (jumbo shells or manicotti shells)
Put in a pan and cover with spaghetti sauce and grated cheese.
Bake @ 350 for 30 mins.



Pizza Pasta Casserole – Maria X6
1 lb. ground beef
1/2 c. onion, chopped
28 oz. spaghetti sauce
8 oz. spiral pasta
16 oz. shredded mozzarella cheese
4 oz. sliced pepperoni
6 lb. ground beef
3 c. onion, chopped
168 oz. spaghetti sauce
48 oz. spiral pasta
96 oz. shredded mozzarella cheese
24 oz. sliced pepperoni

Cook beef and onion. Stir in spaghetti sauce and pasta. Transfer to baking dishes. Sprinkle with pepperoni and cheese. Cover and freeze.
Freezer: Freeze in an aluminum pan. Cook frozen, covered with foil at 400 for 1 1/2 hours.

Poppy Seed Chicken
4-5 chicken breasts, shredded
12 oz. Sour Cream
2 cubes butter
2 cans cream of chicken soup
2 sleeves ritz crackers, crushed
1 cube butter
2 tbs. poppy seeds
Put the chicken pieces into 9x13 pan. In a bowl, mix 2 cubes of melted butter, soup, and sour cream. Place this mixture on top of the chicken, mix together slightly. In another bowl take the crushed crackers and the remaining cube of melted butter, add poppy seeds and mix. Use this as a topping on the chicken mixture. Bake at 350 for 30 minutes, or until lightly browned. Serve with rice.CHICKEN ZUCCHINI CASSEROLE1 pkg. Stove Top (store brand in fine) chicken flavored dressingAbout 4 or 5 medium size zucchini(steamed in microwave 5 min.)About 5 carrots (sliced and steamed)1 can cream of chicken soup1 (8oz.) sour cream1/4 c. chopped onion4 chicken breast halves1 square of margerineMelt margerine, add to stuffing mix. Put 1/2 of this mixture on the bottom of a 9x13" pan. Add iln layers: zucchini, carrots, and shicken. Mix together onion, sour cream, soup, and spread over top. Top with remaining stuffing mix. Bake at 350 degrees for 45 minutes.

Chicken Noodle Soup
4-5 Chicken breasts
4-5 T. chicken granules
4 sliced celery
1 can Cream of Chicken soup
3 cups water
4 sliced carrots
1 chopped onion
1 10 oz. bag of frozen noodles (My sister in-law likes Grandma Rheemes frozen noodles)

Boil chicken, water and granules for about 20 minutes. Remove chicken from broth and shred. Add vegetables to boiling broth and coook until tender. Add the can of cream of chicken soup, noodles and shredded chicken. Boil 5 more minutes.

Chicken Enchiladas
5 Large Chicken Breasts
1 cup chicken broth
2 cans Cream of Chicken Soup
1 Medium Onion chopped ( I don't make mine with the onion so it can be left out)
12 Flour Tortillas
1 lb. Cheddar Cheese
1 lb. Monterey Jack Cheese
1 can Mild Enchilada Sauce

Mix the soup and broth. Cook chicken and mix with Enchilada sauce. Spread a little soup misture on bottom of 9x13 pan. Fill shells with some soup misture, chicken, and sprinkle with cheese. Roll up and place in pan. Pour remaining soup mixture over top and sprinkle with remaining cheese. Bake at 350 for 30 minutes.


Sweet Pork
3 lbs pork loin
16oz jar of mild chunky salsa
2 cups brown sugar
1 can coke
Place pork loin in crock pot. Fill with water half way up the pork. Cook on high for 5 hours. Drain the water, shred the meat, put back in crock pot. In blender, blend salsa, brown sugar, and coke. Pour over pork, mix in, and cook on high for an additional 3 hours.
Serve with burritos, quesadillas, or salads, or on a bun!

Fettuccine Alfredo
6 T butter
3 cloves garlic
½ tsp. salt
1/8 tsp. pepper
1 ½ lb. flat noodles
1 ½ quarts whipping cream
1 c. parmesan cheese.
Combine butter, garlic, salt, pepper, and ½ cup cheese in pint size bag. Remove air and seal.
Thaw, transfer to kettle, add 1 ½ quarts cream, heat over stove until thickened. Serve with ½ cup parm.