Marvelous Recipes

A simple, easy-to-make, hunger satisfying dish that’s perfect for those nights when you are short on time but want to serve your family a great tasting dinner.

1 pound hot or mild Italian pork sausage, cut into 1-inch pieces
1/2 pound lean ground beef
1/4 cup chopped onion
1 (6 ounce) bag baby spinach leaves, washed
1 (10-3/4 ounce) can condensed cream of mushroom soup
1/4 cup milk
1 (15 ounce) can white kidney beans, rinsed and drained
1 cup herb seasoned stuffing mix
1/2 cup crumbled blue cheese or shredded Cheddar cheese

1. In a 12-inch oven-safe skillet, cook the sausage, beef and onion until well browned, stirring frequently to separate meats; pour off any fat. Add the spinach and cook until the spinach wilts.

2. Stir in the soup, milk and beans; sprinkle stuffing and cheese around the edge of the skillet. To protect the skillet handle, cover it with aluminum foil.

3. Bake at 350 degrees F for 30 minutes or until hot and bubbly. Makes 6 servings.

Emily

My family enjoys cabbage most any way I fix it but this is one of their favorite recipes (mine too)! It goes great with beef, pork or chicken.

1 medium head of cabbage, core removed and cut into wedges
1large onion, peeled and cut into wedges
1/2 cup melted butter
1/4 cup all-purpose flour
1 cup crushed saltine crackers
2 cups shredded cheddar cheese
2 cups milk

1. Place the cabbage and onion wedges in a large pot; cover with water. Bring to a boil over medium-high heat. Cook until tender; drain.

2. Add the remaining ingredients to the drained cooked cabbage; stir to blend. Pour into a buttered 13×9-inch casserole. Bake at 350 degrees F. for 25 to 30 minutes or until lightly browned on top and sauce is thickened. Makes 8 servings.

Emily

This hearty appetite satisfying dinner will have your family asking for “more”!

1-1/2 cups small shells pasta, uncooked
2 pounds lean ground beef
3/4 cup chopped onion
3/4 cup chopped green bell pepper
1 (15 ounce) can tomato sauce
1 (14 ounce) jar pizza sauce
1 cup beef broth
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
Salt & Pepper (to taste)
1 (4 ounce) can mushroom pieces & stems
2 (2.25 ounce each) cans sliced ripe olives
1 (11 ounce) can Mexicorn
1 (15.5 ounce) can chili hot beans
2 cups shredded cheddar cheese

1. Cook the pasta according to the package directions using minimum cook time; drain. Meanwhile, in a large skillet over medium-high heat cook the ground beef, onion and green pepper until the meat is no longer pink and the vegetables are tender; drain.

2. Add the remaining ingredients in the order listed stirring to blend; pour into a 13 x 9-inch baking dish.

3. Bake at 350 degrees F. for 25 to 30 minutes or until hot and bubbly. Makes 8 to 10 servings.

Emily

With only five ingredients, this creamy baked fish with a crunchy crumb topping is a breeze to make!

2 pounds haddock fillets*
1 (10-3/4 ounce) can condensed cream of shrimp soup, undiluted
1 teaspoon grated onion
1 teaspoon Worcestershire sauce
1 cup crushed butter flavored crackers

1. Arrange the haddock fillets in a greased 13×9-inch baking dish. In a small bowl, combine the soup, onion and Worcestershire sauce; pour over the fillets.

2. Bake at 375 degrees F. uncovered for 20 minutes. Sprinkle with the cracker crumbs and bake an additional 15 minutes or until the fish flakes easily with a fork. Makes 6 to 8 servings.

* Cod fillets may be substituted for the haddock, if desired.

Recipe and photo are from a Taste of Home magazine.

Emily

Ginger adds a unique flavor to these savory, slow-cooked to perfection pork chops and tender vegetables.

6 boneless pork loin chops
1 onion, peeled and sliced
1 medium green bell pepper, cut into strips
1/2 cup packed brown sugar
2 teaspoons ground ginger
1/2 cup soy sauce
1/4 cup ketchup
2 cloves garlic, crushed
salt & pepper to taste

1. Place chops in a 3-quart slow cooker; top with the onion slices and bell pepper strips.

2. In a small bowl, combine the remaining ingredients; pour over the vegetables.

3. Cover and cook on Low for 6 hours or until the chops and vegetables are tender.  Makes 6 servings.

Emily

This is a great recipe for using up left-over turkey or chicken. It is simple and easy-to-make so your family can enjoy a delicious hot meal in a short amount of time.

1/4 cup chopped celery
1/4 cup chopped onion
4 tablespoons butter
4 cups herb seasoned stuffing
1 (14 ounce) can chicken broth
2 cups cooked broccoli cuts
2 cups cubed cooked turkey or chicken
1 (10-3/4 ounce) can cream of chicken soup
1/2 cup milk
1 cup shredded cheddar cheese
French fried onions (optional)*

1. In a small skillet over medium heat, sauté the celery and onion in the butter until tender, about 4 minutes; add to the stuffing. Stir in the chicken broth; spoon mixture into bottom of a 12x8x2-inch shallow baking dish. Arrange the broccoli and cubed turkey over the stuffing mixture.

2. In a small bowl, combine the soup, milk and 1/2 cup of the cheese; pour over the turkey mixture. Sprinkle top with the remaining cheese. Top with French fried onions, if using.

3. Bake at 350 degrees F. for 30 minutes or until hot. Makes 6 servings.

*I topped mine with French fried onions because my family enjoys the extra flavor and crunch they give. But this casserole is equally delicious without them.

Emily

Tender bites of chicken in a hearty, thick, flavorful sauce served over hot cooked noodles or rice will make short work of satisfying your family’s dinnertime hunger. And it only takes a matter of minutes to have this taste tantalizing dinner ready for the table!

2 pounds boneless skinless chicken breast halves
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons olive oil
1/2 cup chopped onion
2 garlic cloves, minced
1/2 cup chopped green bell pepper
1 tablespoon butter
2 (14-1/2 ounce) cans diced tomatoes
1 (6.5 ounce) can mushroom stems & pieces
1 cup white cooking wine
1 teaspoon oregano
Hot cooked egg noodles or white rice
Grated Parmesan cheese (optional)

1. Cut the chicken into bite-sized pieces. Combine the flour, salt and pepper in a large resealable plastic bag; add the chicken a few pieces at a time and shake to coat.

2. In a large skillet over medium heat, brown the chicken in the oil in small batches; transfer to a Dutch oven.

3. In a small skillet, cook the onion, garlic and green bell pepper in the butter until vegetables are tender; add to the meat in Dutch oven. Stir in the diced tomatoes, mushrooms, white cooking wine and oregano; cover and simmer over medium-low heat for 30 to 40 minutes. Serve over hot cooked noodles or white rice; sprinkle with Parmesan cheese, if desired. Makes 6 to 8 servings.

Emily

My daughter-in-law Christy told me about this recipe she had found on line and I decided to try it myself. It was amazingly similar to those tasty little hamburgers from White Castle that we love so much, especially when eaten with dill pickles on the side!

1 pound lean ground beef
1 envelope onion soup mix
Salt & Pepper to taste
8 ounces shredded cheddar cheese
2 eggs
1/2 cup mayonnaise
1/4 cup heavy cream

1. In a large skillet over med-high heat, cook ground beef until meat is no longer pink; drain well. Stir in the onion soup mix, salt and pepper. Stir in 1/2 of the cheddar cheese; transfer to a 9-inch pie plate; top with the remaining cheddar cheese.

2. In a small bowl, whisk together the eggs, mayonnaise and cream; pour over meat mixture.

3. Bake at 350 degrees F. for 30 to 35 minutes; let stand 10 minutes before serving. Makes 6 to 8 servings.

Emily