Main Dishes
Baked Spaghetti Casserole
1 package of spaghetti noodles
1lb. ground beef
1/2 medium onion, chopped
1 jar of spaghetti sauce
1/2 tsp. seasoned salt
2 eggs
1/2 c. grated parmesan cheese
5 tbsp. butter melted
2 c. ricotta cheese
3-4 c. shredded mozzarella
Cook spaghetti noodles. In a large skillet, cook beef and onion over medium heat until meat is no longer pink and onions are translucent. Drain the grease and stir in the spaghetti sauce and seasoned salt. Set aside. In a large bowl, whisk the eggs, parmesan cheese, and melted butter. Drain spaghetti and add to the egg mixture, toss to coat. Place half of the spaghetti mixture in a greased baking dish of your choosing. Top with half of the ricotta cheese, meat sauce and mozzarella cheese. Repeat layers. Cover and bake at 350 degrees for approximately 40 minutes.
Jenny Dulworth-Sherman
Breakfast Burritos
2 Jack’s jalapeno cheddar brats
2 Jack’s bacon and cheddar brats
1 red pepper, chopped
1 yellow onion, chopped
12-18 eggs beaten
1 (8-oz.) package shredded colby jack cheese
1 (8-oz.) package shredded taco cheese
1 (8-oz.) package shredded cheddar cheese
20 flour tortillas
Mix Colby jack, taco, and sharp cheddar cheese in a bowl. Cut brats out of their casings. Mix together in large skillet (or electric fry pan) along with red peppers and onion until brats are cooked thoroughly. Stirring frequently. (Should be small crumbles to fit in shells better.) Add beaten eggs, stirring consistently until eggs are cooked to your liking. Heat tortilla shells slightly to make them pliable. Spoon egg/brat mixture onto one side of the tortilla shell. Sprinkle with cheese mix. Roll shell, tucking sides in as you go. Heat a large, clean skillet or griddle. Spray with cooking spray. Place burritos seam side down. Cook until slightly browned. Flip and cook the same. Serve warm with sour cream, salsa or your favorite condiments.
Norine Schumacher
Sloppy Joes
1-2.5lb. ground chuck, round or sirloin
1 can contadina tomato paste
1 sm. can for 1-1.5 lb, 1 lg. can for 2-2.5 lb.
1 sm. can water or 1 lg. can water
1 sm. onion or 1/4 or 1/2 c. onion diced
1/4 c. diced red pepper
1 tsp. lemon juice or sweet pickle juice
1 tbsp. pbchman’s mustard
1-2 tbsp. brown sugar
1/2 tsp. celery seed
Brown ground meat - half way through add onion & diced red pepper. Drain excess fat into cup to discard. Mix meat then add tomato paste & 1 can of water. Mix well. Then add mustard, lemon juice, brown sugar, and celery seed. Simmer on low heat 5-10 minutes (Covered) Stir several times. Serve.
Edna Middleton
Put roast in a pan, on a rack, into a preheated 375 degree oven for one hour. DO NOT OPEN THE DOOR! Turn oven off. You may leave the oven off for up to two hours. Now turn the oven back on to 300 degrees.
Rare 45 minutes, Medium Rare 50 minutes, Medium 55 minutes. Allow ten minutes standing time on the counter to set up. Remember, DO NOT OPEN THE OVEN DOOR.
Jack’s Fruit and Meat Market