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

After a hard day on the job, my hubby really enjoys this hearty satisfying dinner!

1 pound lean ground beef
1/2 pound bulk pork sausage
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 (26 ounce) jar spaghetti sauce (tomato, garlic & onion)
1 (14 ounce) jar pizza sauce
1 (2.25 ounce) can sliced ripe olives
1 (3.5 ounce) package sliced pepperoni
1-1/2 cups shredded cheddar cheese
2 cups cooked wide egg noodles

1. In a large skillet, cook ground beef, sausage, onion and bell pepper until the meat is no longer pink and the vegetables are tender; drain.

2. Stir in the spaghetti sauce and pizza sauce. Stir in the olives, pepperoni, cheese and noodles. Cover and simmer 10 minutes or until cheese is melted. Makes 6 servings.

Emily

I was running low on groceries but I didn’t want to make a trip to the supermarket. This recipe came about by using what I had on hand. My family declared it “delicious”. A little creativity goes a long way in the kitchen!

1 pound lean ground beef
1 pound bulk pork sausage
1 medium onion, chopped
1 (10-1/2 oz) can beef gravy
1 (10-1/2 oz) can cream of mushroom soup
1/2 cup milk
1/4 teaspoon pepper
1/2 teaspoon crushed oregano
1 (16 oz) package frozen broccoli cuts, thawed
1/2 cup shredded Parmesan cheese
6 slices bacon, cooked crisp and crumbled

1. In a large skillet over medium-high heat, cook beef, sausage and onion until meat is no longer pink; drain.

2. In a medium mixer bowl, combine the gravy, soup, milk, pepper and oregano; mix well. Stir gravy mixture into meat mixture in skillet.

3. Add the broccoli; cover and cook on medium heat, stirring twice, until broccoli is crisp tender, about 10 minutes. Remove from the heat; sprinkle with Parmesan cheese and cooked, crumbled bacon. Let stand 10 minutes before serving. Makes 8 servings.

Emily

Have dinner on the table in a hurry with this simple but delicious dish!

1 pound lean ground beef
1 medium onion, chopped
1 (28 oz) can baked beans
1/4 cup barbecue sauce
1 cup shredded cheddar cheese

In a 12-inch skillet over medium heat, cook the beef and onion until the meat is no longer pink. Drain and return to the skillet. Stir in the beans and barbecue sauce; heat through.

Sprinkle with the cheddar cheese; cover, reduce heat to low and cook until the cheese is melted. Makes 4 servings.

Emily

A delightful mushroom and noodle combination. Makes a great main dish or a hearty side!

3 tablespoons butter or margarine
2 (10 oz) packages mushrooms, halved
1 envelope onion soup mix
1 cup water
1-1/2 tablespoons balsamic vinegar
1/2 teaspoon crushed dried basil leaves
8 ounces medium egg noodles
1/3 cup grated Parmesan cheese

1. In a 12-inch skillet over medium-high heat, melt butter or margarine; add mushrooms and cook, stirring occasionally, until slightly softened, about 3 minutes.

2. In a small bowl, combine soup mix, water, vinegar and basil; blend well. Stir into mushrooms in skillet; bring to a boil. Reduce the heat to low and simmer uncovered until mushrooms are tender and sauce is thickened; about 10 minutes.

3. Cook noodles according to package directions; drain. Add to mushroom mixture in skillet and toss to combine. Sprinkle with grated Parmesan cheese. Makes 6 servings.

Emily

A really quick and easy dinner filled with tender vegetables and flavorful rice! Also makes a great side dish to compliment your favorite meat entrée.

1 (14-1/2 oz) can vegetable broth
2 tablespoons butter or margarine
1 (6.2 oz) package fast-cooking long grain and wild rice mix
1 (16 oz) package frozen California blend vegetables
1/4 teaspoon salt
1/4 teaspoon pepper

In a large skillet over high heat, bring broth and butter or margarine to a boil. Stir in the rice with seasoning packet, vegetables, salt and pepper; blend well.

Return to a boil. Reduce heat; cover and simmer 5 to 8 minutes or until rice and vegetables are tender.  Makes 4 to 6 servings.

Emily