Beef Stroganoff

1 pound ground beef
1 8 ounce carton sour cream
2 tablespoons all purpose flour
1/2 cup water
2 teaspoons instant beef bouillon granules
1/4 teaspoon pepper
2 tablespoons margarine or butter
1 1/2 cups sliced fresh mushrooms
1/2 cup chopped onion
1 clove garlic, minced
2 cups hot noodles
1 tablespoon Worcestershire sauce
1 teaspoon dried basil

In a mixing bowl stir together flour and sour cream. Stir in water, bouillon, pepper, Worcestershire, and basil.

In a large skillet cook ground beef, onions and garlic. Add mushrooms toward the end of cooking time. Drain fat.

Stir flour mixture into skillet. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Serve over noodles. Serves 4.

Tomato-Mac Skillet

1/2 pound ground beef or ground turkey
1/2 of an onion, chopped
1 8 ounce can tomato sauce
1 15 ounce can diced tomatoes
1 cup macaroni
1/2 cup water
1 4 ounce can chili peppers
2 to 3 teaspoons chili powder
3/4 to 1 teaspoon garlic salt
1/2 cup shredded Monterey Jack or Cheddar cheese

In a large skillet cook meat and onions till meat is brown and onions are tender. Drain off fat.

Stir in tomato sauce undrained tomatoes, uncooked macaroni, water, chili peppers, chili powder and garlic salt. Bring to boiling. Reduce heat. Simmer, covered, about 20 minutes or till macaroni is tender, stirring often. Sprinkle with cheese. Cover and heat about 2 minutes more or till cheese is melted. Serves 6.

Eggplant Parmigiana

1 small eggplant (3/4 pound)
1 beaten egg
1/4 cup all purpose flour
2 tablespoons cooking oil
1/3 cup grated Parmesan cheese
1 cup meatless spaghetti sauce
1 cup shredded mozzarella cheese

Wash and peel eggplant, cut crosswise into 1/2 inch thick slices. Dip eggplant into egg, then into flour, turning to coat both sides. In a large skillet cook eggplant, half at a time, in hot oil for 4 to 6 minutes or till golden, turning once. Drain on paper towels.

Place eggplant slices in a single layer in a 2 quart rectangular baking dish. Sprinkle with Parmesan cheese. Top with spaghetti sauce and mozzarella cheese. Bake in a 400 degree oven for 10 to 12 minutes or till heated through. Serves 4.

Three Cheese Stuffed Shells

12 dried jumbo pasta shells
1 beaten egg
1 12-ounce container cottage cheese, drained
1/2 cup shredded mozzarella cheese
1/4 cup Parmesan cheese
2 tablespoons snipped fresh parsley
1/2 teaspoon dried oregano
1 14 ounce can Italian-style stewed tomatoes, cut up
1 8-ounce can tomato sauce
Snipped fresh parsley

Cook pasta according to package directions. Drain well. Cool shells in a single layer on a piece of greased foil.

For filling, stir together egg, cottage cheese, mozzarella, Parmesan, 2 tablespoons parsley, and oregano. Spoon scant 1/4 cup filling into each cooked shell. Arrange filled shells in a 2-quart square baking dish.

Combine undrained tomatoes and tomato sauce; pour over shells in baking dish. Bake, uncovered, in a 350 degree oven for 15 minutes. Uncover and bake 10-15 minutes more till heated through. Sprinkle with additional snipped parsley. Serves 4.

Burrito Pie

1 tsp. oil
1/2 cup red onion
1/2 cup green bell pepper
1/2 cup red bell pepper
3 cloves garlic, minced
1/2 tsp. chili powder
juice of 1/2 lime
1/8 cup cilantro, chopped, or 1/2 tsp. dried cilantro
1 (15 oz.) can black beans
1 (15 oz.) can great northern beans
salt and hot sauce (optional) to taste
1/2 tsp. dried oregano
burrito sized tortillas (or whatever size fits your springform pan)
monterey jack or cheddar cheese
shredded lettuce, guacamole, salsa (or tomatoes) for garnish

Saute vegetables and seasonings in oil until tender. Add salt, hot sauce, lime juice, cilantro, and beans (drained and rinsed).

Line bottom of springform pan with one tortilla. Next put a layer of bean and vegetable mixture, then cheese. Alternate layers and finish with tortilla then sprinkle a little cheese on top.

Bake, covered, at 350 degrees for 30-40 minutes. Remove foil the last 5 to 10 minutes. Cool slightly before unmolding.

Chicken Rollatini

4 boneless, skinless chicken breast halves, pounded to 1/4-inch thickness
8 ounces thinly sliced ham
1 cup baby spinach leaves, chopped
4 ounces cream cheese
2 tablespoons Dijon mustard
1 cup seasoned bread crumbs

Preheat oven to 400 degrees. Coat a large baking sheet with cooking spray.

Arrange chicken breasts on a flat surface. Top each piece of chicken with ham. Mix together spinach and cream cheese and spread over ham. Starting from the shorter end, roll up chicken and secure with wooden picks. Brush mustard all over chicken rolls and then roll in bread crumbs.

Heat oil in a large oven-proof skillet over medium-high heat. Add chicken rolls and cook until golden brown on all sides.

Transfer chicken to oven and bake 20 minutes, until chicken is cooked through.

Honey Lime Enchiladas

1.5 lbs pork or chicken, cooked and shredded (or canned chicken)
Sauce:
1/3 c honey
1/4 c lime juice
1 Tb chili powder
1/2 tsp garlic powder

2 (10 oz) cans green enchilada sauce
equal parts mixed together of:
mozzarella cheese, shredded
cheddar cheese, shredded
flour tortillas

Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.

Lightly spray 2 pans with non-stick baking spray.Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.

Pour remainder of sauce over enchiladas and sprinkle more cheese on top. Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy.