Tuesday, January 12, 2010


La Tisha Wammack

1 Jar spaghetti sauce
1 lb Italian sasuage
1-2 Packages of no boil lasagna noodles
3 C mozzarella cheese
2 C graded parmesan cheese
1 large container of ricotta cheese
2 eggs

In a large bowl combine ricotta cheese, eggs, 1 C of mozzarella cheese, 1 C of parmesan cheese and a generous dash of basil.

In a greased 9x13 pan place a small amount of sauce. Place a layer of noodles, then about 1/3 of the ricotta cheese mixture, 1/3 of the sauce, 1/3 of the meat and some mozzarella cheese. Repeat twice. On the top place a set of noodles, some more sauce and a final layer of mozzarella cheese and then sprinkle the remaining parmesan cheese on top.

Cover with foil and bake at 375° for 50-60 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is all melted and slightly brown on top. Let sit for about 15 minutes, serve and enjoy.

This recipe is great to make a little extra and make a second lasagna to freeze and have at a later date. If you are cooking it from frozen it will take between 1 ½ and 2 hours to cook.

Lasagna Buns

Lasagna Buns
Julie John

This is one of those recipes where I don't read directions or follow measurements but here is my best guess:

Brown 1lb of hamburger, add seasoning salt
Add 1 can of spaghettti sauce, shredded cheddar cheese, parmesan cheese, and cottage cheese, mix together and heat through,
Cut off the tops of hard rolls and scoop out the middle. Fill rolls with filling and replace top. Cover with tin foil and bake 350 for 20 minutes or until roll is starting to get crunchy and filling is warm.

Ham and Cheese Braid

Ham and Cheese Braid
Julie John

1 loaf Rhodes bread dough
1 cube butter or margarine
1 envelope hidden valley ranch mix ( not generic):

3/4 lb. thinly sliced ham
1 1/2 cups shredded cheddar cheese
1 tsp poppy seeds


6 loaves Rhodes bread dough
6 cubes butter or margarine
6 envelopes hidden valley ranch mix (not generic)
4 1/2 lbs. thinly sliced ham
9 cups shredded cheddar cheese
6 tsp. poppy seeds

Roll bread dough out into a rectangular shape so its approx. 1/2 inch
thick. Combine margarine and ranch mix. Spread about 5 TBS of mixture on the rectangle. Layer ham and cheese down the center of the rectangle. Use a pizza cutter to cut strips along each side of the dough (even numbers on each side). Starting at the bottom, take each piece, cross and twist. Continue cris-crossing until your pizza is braided. Brush remaining butter/ranch mixture over top. Sprinkle with poppy seeds. Wrap loaf with plastic wrap and then foil. To prepare after freezing: To thaw over night. Place in fridge as is if you wish to cook it on the foil. If you do not wish to cook it on the foil unwrap it and place on lightly greased baking sheet, cover with plastic wrap. Let thaw overnight. A couple of hours before you are ready to bake place it on the counter to continue to thaw and begin to rise. Bake at 350 for 25-30 minutes.

Mu Shu

Mu Shu
Julie John

1 onion, diced
1 1/2 to 2 pounds chicken breast or pork chops, chopped
Salt and pepper to taste
1 cup hoisin sauce
2 tablespoons honey
1/4 teaspoon ground ginger
Any combination of chopped carrots, broccoli, celery, cabbage
Flour tortillas or flatbread


1. Place the diced onion in the slow cooker. Season the chicken with salt and pepper, place it on top of the onions, and cook on low for 4 to 5 hours or until the meat pulls apart easily with a fork.

2. With a slotted spoon, transfer the chicken and onions to a medium bowl and shred the meat.

3. In a small bowl, mix together the hoisin sauce, honey, and ginger, then stir the mixture into the shredded chicken and onion.

4. Place a small handful of chopped veggies on a warm tortilla, add several spoonfuls of the chicken mixture, and roll up. Makes 6 to 8 rolls.

Friday, January 8, 2010

Chicken Pot Pie

Chicken Pot Pie
Tammie McCammon

makes 2 double crust pies
need pastry for 2 double crust pies

In a saucepan:
1 c. butter
1 c. all purpose flour
1 3/4 tsp salt
1 tsp dried thyme
3/4 tsp pepper
melt butter in a pan and stir in flour, etc. cook to make a rue.

Gradually stir in
3 c. chicken Broth
1 1/2 c. milk
Bring to a boil and cook and stir until thickened.

4 c. cubed chicken
1 pkg (2 cups) frozen peas and carrots
1 sm. pkg (1 c.) corn
1 pkg frozen cubed hashbrowns or 2 c. diced peeled potatoes (cooked until slightly tender)
Stir until well blended into sauce

Line 2 9" pie plates with pastry, fill pastry with filling and cover with 2nd pastry tuck top under bottom crust and flute or seal egde.

Bake one pot pie at 425 degrees for 35 to 45 min. Let stand 15 min before serving.

Wrap second pie in tin foil so its covered very good, and freeze.
To use frozen pie.:
shield edges and place on a baking sheet, Bake at 425 for 30 min. Reduce heat to 350 degrees and bake 70-80 min longer or until crust is golden brown. Take cover off edge for the last 10 min of baking time.

Meatballs and Meatball subs

Meatballs and Meatball subs
Tammie McCammon

1 lb of ground beef
1 lb of Italian Sausage
2 tsp of Italian Seasoning
1/2 c. bread crumbs
1 egg
(the recipie calls of 1/4c. Onion and 2 garlic cloves but I never use them)

Mix well together and form into small balls (I use a cookie/ice cream scoop)
Bake in a 350 degree oven for 20 min. Cool and freeze in ziplock bags.

To use for subs:
Again ingredience I omit (1 lg onion and 8 cloves of garlic)
28 oz can of crushed tomatoes with Italian Herbs
6oz can tomato paste
1 Tbls. Oil
1 Tsp sugar
2 tsp basil
1 tsp oregano
1 tsp salt and pepper

Put frozen Meatballs in a crockpot with sauce on low for 5-6 hours
If Meatballs are defrosed 1 hour on high and they are ready to eat.

Serve on hoagie buns or your favorite sub bun.

Italian Mac-n-Cheese

Italian Mac-n-Cheese
Tammie McCammon
Recipe Courtesy of Rachael Ray.

1 pound ziti rigate, penne rigate or cavatappi
1 pound Italian bulk sweet sausage
1 T olive oil
1 T butter
2 or 4 cloves chopped garlic
12 crimini mushrooms, sliced
salt & pepper
2 T flour
1 cup chicken stock
1 cup heavy cream
1 10 oz sack (2 1/2 cups) shredded Italian 4 cheese blend
1 can diced tomatoes, drained well
1 t hot sauce, optional
1/2 cup Parmesan cheese

For sauce:

In a nonstick skillet, brown & crumble sausage. Drain cooked crumbles on paper towel lined plate. Return pan to heat and add EVOO, butter, garlic and mushrooms. Season with salt & pepper. Saute for 3-5 minutes, until mushrooms are lightly golden.

To mushrooms, add flour & stir, cooking 2 minutes. Whisk in stock, then stir in cream. Bring cream to a bubble, then stir in 2 cups of 4 cheese blend. When cheese has melted, add tomatoes. When sauce comes to a bubble, remove from heat and adjust seasonings, adding hot sauce, if desired.

Cool and freeze in freezer bags.

Serving day:

Thaw sauce, combine with cooked pasta, transfer to baking dish. Sprinkle with remaining cheese and grated Parmesan over the top and brown under hot broiler.

Mexican Manicotti

Mexican Manicotti
Tammie McCammon

1 lb lean ground beef
1 (16 oz) can refried beans
2 ½ T. Chili powder
1 ½ T. Dried Oregano
1-package manicotti shells
1 (16oz) jar Picante sauce
2-½ cups water
Optional toppings:
1 16oz container sour cream
1 cup Colby Jack or Mexican Style Cheese
¼ c slices green onions
Sliced olives

Combine uncooked beef, beans and seasonings, stuff into uncooked manicotti shells. Place in baking dish. Combine ingredients for sauce, pour over shells, cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Cover and bake @ 350 degrees for 1 hour. Uncover, spoon sour cream over the top, sprinkle with cheese, onion and olives if desired. Bake 5-10 minutes longer or until cheese is melted.

Freezer directions. The NIGHT BEFORE, take stuffed manicotti shells out of bags and put in baking dish, cover with sauce and refrigerate, then follow above directions.

Sausage Rice Casserole

Sausage Rice Casserole Recipe
Tammie McCammon

12-16 Servings
Prep: 30 min. Bake: 40 min.
2 packages (7.2 ounces each) rice pilaf
2 pounds bulk pork sausage
6 celery ribs, chopped
4 medium carrots, sliced
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon pepper
Prepare rice mixes according to package directions. Meanwhile, in a large skillet, cook the sausage, celery and carrots over medium heat until meat is no longer pink; drain.
In a large bowl, combine the sausage mixture, rice, soups, onion powder, garlic powder and pepper. Transfer to two greased 11-in. x 7-in. baking dishes.
Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 40-45 minutes or until vegetables are tender.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed. Yield: 2 casseroles (6-8 servings each).

Chicken Tetrazzini

Chicken Tetrazzini with cream sauce
La Tisha Wammack
adapted from Brenda Fromm

8oz Penne noodles
5 T. Butter
6 T. Flour
2 c. chicken broth
2 c. half and half
1 t. salt
Pepper to taste
1 c canned or fresh mushroom
3 cups cooked, cubed or shredded chicken
½ cups parmesan cheese
½ cups shredded cheddar cheese

Cook Penne in boiling water until just barely tender (Do not overcook). Melt butter and add flour to make a white sauce. Then stir in slowly the chicken broth to make white sauce. Add half and half slowly. Cook until mixture thickens. Add salt and pepper, drained Penne, mushrooms and chicken to sauce. Put in large casserole dish. Sprinkle on top with parmesan cheese, then cheddar cheese. Bake 350° for 20-25 minutes. Serves 8

Tortilla Soup

Tortilla Soup
La Tisha Wammack

4 boneless, skinless chicken pieces, cooked and shredded
½ tsp minced garlic
2 cans (14 oz each) chicken broth
2 cans (14 oz each) stewed tomatoes, chopped, with liquid
1 C medium salsa
2 T dried cilantro (or a generous helping of chopped fresh cilantro)
1 T ground cumin
Flour or corn tortillas, cut into small strips
Grated cheese

Combine everything except the tortillas and cheese in a slow cooker. Cook over high heat for 4-6 hours, or low heat for 8-10. When done place strips of tortillas and cheese in the bottom of a bowl, add soup and more cheese on top and enjoy.

Silver Spoon Wings

Silver Spoon Wings
La Tisha Wammack
adapted from Ryan VanDyke

1/2 cup sugar
1/2 cup water
1/2 cup soy sauce
1/4 cup pineapple juice
2 tablespoons vegetable oil
1 teaspoon ginger
1/2 teaspoon garlic powder
3 pounds chicken wings
In a large bowl, combine all ingredients, except wings. Whisk marinade ingredients until well blended. Add wings and coat them well. Cover and refrigerate. Marinate for at least one day. Stir occasionally. Place wings on baking sheet and bake in 350-degree oven for about 40 minutes or until golden brown. Baste wings with marinade mixture several times while baking.