Main Dishes

Peggy - Aunt Lenore’s Roladen

(Lenore K. Nitsch)

Make according to the amount needed and season to taste.

Round steak (thin)

Salt and Pepper

Pickle (muster or dill) if desired

Onions, chopped

Bacon strips

Green pepper, chopped (if desired)

Pound meat and cut into strips 4x6 or 3x4. Place onions, peppers, strip of bacon and chopped pickle on steak and roll.  Tie each piece with string or put wooden toothpick through to hold in place.  Brown on both sides and then either bake or steam until tender.  Juice from meat makes delicious gravy.

Jodie - Impossible Quiche

(from Carol Pond)

This is as scrumptious as it is easy, perfect for breakfast.

Mix in a blender:

3 eggs

½ c. melted butter

½ c. Bisquick

1 ½ c. milk

¼ t. salt dash pepper

Pour into a greased 9” pie pan.  Then sprinkle:

1 c. grated Swiss cheese

½ c. diced ham or cooked, crumbled bacon

on egg mixture and push down (sink the meat into the egg/Bisquick mixture).

Bake at 350 for 45 minutes. Allow to set for 10 minutes before cutting.

Jodie - Mini Cheddar Meat Loaves

Preheat oven to 375°

BEAT TOGETHER:

1           egg

¾ C.    Milk

STIR IN:

1 C.      shredded cheddar (or more)

½ C.    quick-cooking oats

½ C.    chopped onion

1 tsp.     salt

ADD (and mix well):

1 lb.      ground beef (or ground turkey)

            Shape beef mixture into 6-8 small loaves.  Place in greased 9 x 13 pan. 

MIX TOGETHER AND SPOON OVER LOAVES:

2/3 C.  ketchup

1 ½  tsp.  mustard (or Worcestershire sauce)

½  C.  brown sugar

Bake uncovered until beef is no longer pink (approx. 45 min.)

Jodie’s Lasagna Cupcakes

Ingredients

·         1/3 pound ground beef

·         salt and pepper

·         24 wonton wrappers

·         1 ¾ cups grated Parmesan cheese (7 oz.)

·         1 ¾ cups shredded mozzarella cheese (7 oz.)

·         ¾ cup ricotta cheese (3 oz.)

·         1 cup pasta sauce

·         Basil for garnish (optional)

Directions

1.    Preheat oven to 375 degrees. Spray muffin tin with cooking spray.

2.    Brown beef and season with salt and pepper. Drain.

3.    Cut wonton wrappers into circle shapes (about 2 1/4- inches) using a biscuit cutter or using the top of a drinking glass. You can cut several at a time. Note: For a more rustic look, no cutting necessary!   NOTE: I prefer them uncut.

4.    Reserve 3/4 cup Parmesan cheese and 3/4 cup mozzarella cheese for the top of your cupcakes. Start layering your lasagna cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Sprinkle a little Parmesan cheese, ricotta cheese, and mozzarella cheese in each. Top with a little meat and pasta sauce.

5.    Repeat layers, ending with pasta sauce. Top with reserved Parmesan and mozzarella cheeses.

6.    Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove, use a knife to loosen the edges then pop each lasagna out.

7.    Garnish with basil and serve.