Pour Pizza
Lynn
1 pound browned ground beef
1 chopped onion
1 cup flour
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon oregano
2 eggs
2/3 cup milk
1 15-ounce can Ragu pizza sauce
1 1/2 cups mozzarella cheese

Preheat oven to 400. Lightly brown hamburger and onion. Season with salt and pepper. Set aside. Combine flour, salt, pepper, oregano, eggs, and milk making a soft batter. Grease 9x13 inch pan and sprinkle lightly with flour or cornmeal. Pour batter into pan, sprinkle browned hamburger over the batter. Bake at 400 for 15-20 minutes. Remove from oven, spread pizza sauce over meat; sprinkle with cheese. Return to oven and bake an additional 15 minutes. Try substituting favorite toppings ... ham, Canadian bacon, pepperoni, sausage, onions, tomatoes, olives, mushrooms, etc.

Combine all ingredients and spoon into 9 x 13" baking dish. Bake at 350 for 50-55 minutes. Cut in squares. Heat sauce ingredients and pour over squares to serve.

One Dish Chicken and Stuffing Bake
Lynn
4 cups herb, cubed seasoned stuffing mix
6 skinless, boneless chicken breasts
Paprika
1 can cream of mushroom soup
1/3 cup milk
1 teaspoon chopped parsley

Mix stuffing, 1/2 cup boiling water and 1 T. margarine.
Spoon stuffing across center of 3 qt. shallow baking dish. Place chicken on each side of stuffing. Sprinkle chicken with paprika.
Mix soup, milk, and parsley. Pour over chicken.
Bake covered at 400 degrees for 15 min.
Bake uncovered 15 min. or until chicken is no longer pink. 6 servings

Chicken Spinach Florentine
Lasagna Noodles Uncooked
1 pkg frozen spinach, drained
2 cups chopped chicken
2 cups shredded cheddar cheese
1/3 cup chopped onion
1/4-1/2 teaspoon ground nutmeg
1 tgablespoon cornstarch
1/2 tsp salt
1/4 teaspoon pepper
1 tablespoon soy sauce
1 can mushroom soup
1 - 8 oz. carton sour cream
1 can mushrooms
1/3 cup mayo
1 cup parmesan cheese
pecans
2 teaspoons.

Mix spinach, chicken and rest of ingredients. Arrange 2 or 3 noodles in slightly greased 9 x 13" pan. Put 1/2 of chicken maixture on it. Repeat layer and sprinkle with 1 cup grated parmesan cheese. Put pecan brittle on top. cover and bake in 350 degree oven for 50-60 min. Let stand 15 minutes before serving.

Pecan Brittle: 2 teaspooons oleo, 1 cup pecan pieces. Melt oleo and cook pecans in it for 3 minutes. Let cool before putting on top of lasagna.

Zucchini Lasagna
1 pound ground beef
1/2 teaspoon salt
1-12 oz carton cottage cheese
1/2 teaspoon oregano
15 oz. can tomato sauce/pizza or speghetti sauce or combination
1 egg
1/3 cup chopped onion or pkg of onion soup mix
1/8 teaspoon pepper
1-8 oz pkg shredded mozzarella cheese
4 medium zucchini
1/4 teaspoon basil
2 tablespoons flour
parmesan cheese
Brown ground beef and onion until onion is tender. Drain. Add tomato sauce
and spices; heat to boiling. Reduce heat and simmer 5 minutes. Preheat oven
to 375 degrees slice zucchini lengthwise into 1/4" thick slices. Combine
cottage cheese with egg until well mixed. In 12x 8" baking dish, arrange
half of zucchini in layer and sprinkle with 1 tablespoon flour. Top with
cottage cheese mixture and half of meat mixture. Repeat with remaining
zucchini and flour. Sprinkle with mozzarella cheese, then remaining meat
mixture. Sprinkle with parmesan cheese.
Bake 40 minutes until hot and bubbly and zucchini is fork-tender.
Let stand 10 minutes for easier cutting. Serves 6. 295 calories per
serving. An inexpensive and low calorie meal.

Cabbage & Apples with Smoked Sausage
Cook onions in oil until soft and translucent, stirring often, about 8 minutes. Brown sausage chunks. Slice cabbage, Core and slice apples. (Do not peel.) Add to onions. Mix in remaining ingredients. Increase heat to medium high, cover and cook until cabbage just begins to soften, stirring occasionally, about 4 minutes. Taste and adjust seasonings. Transfer to a bowl, using a slotted spoon. Serve immediately. Serves 4.

Wild Rice Hotdish
Sharie Steeke

1 c. wild rice, soaked overnight in enough water to cover
1 t. salt
¼ c. butter, optional
½ c. chopped onions
2 c. chopped celery
¼ c. butter
1 can cream of mushroom soup
¼ t. salt
¼ t. sage
¼ t. pepper
1 can sliced mushrooms

Cook rice, salt & ¼ c. optional butter until done, Saute onions, celery and ¼ c. butter together until soft (about 20 minutes). Add soup, salt, sage, pepper & mushrooms. Mix until combined. Add in the rice and place in casserole dish. Bake at 350º for 30 minutes or until hot throughout.