Sauer Kraut and Bratwurst

1 bag of sauer kraut (or 2 cans if the bag is not available)

1 large onion (coarsely chopped)

5 or 6 potatoes

1 apple (peeled and cored)

a couple cloves of garlic

1 pack of your favorite bratwurst

1 beef bouillon cube

In a large soup pot combine sauer kraut, onion and apple (you can slice it up) and potatoes (peel them and throw them in whole). Then add beef bouillon cube and garlic. Cook bratwurst on a skillet and throw them in the soup pot with the kraut. Cover with lid and simmer for 35 to 40 minutes or until potatoes are soft. 

-compliments of Chris Quaile 

Irish Stew with Turkey Balls and Drop Dumplings

2 cans of cream of chicken

1 can of cream of mushroom

1 can of cream of celery

1 bag of frozen vegetables (I use california mix-broccoli, cauliflower and carrots)

1 bag of frozen broccoli

1/2 bag of frozen corn

1 lb. of ground turkey

1 onion (chopped coarsely)

1 egg

breadcrumbs

1/2 lb. of bacon

Bisquick

Combine soups, the chopped onion and all frozen vegetables in a pot and cook low and slow. Cook the bacon in a pan and when it's done, throw it in the soup pot. Save the pan with the bacon grease in it. Make meatballs out of the ground turkey, egg and bread crumbs and fry them in the pan with the bacon grease. When the turkey balls are done, throw them in the soup pot as well.  To make the drop dumplings, mix the Bisquick with some water and drop spoonfuls (teaspoons) of the dough into the boiling stew. Cook until they're done. 

I've served this stew over top of a baked potato in a pie plate, and it was incredible. I'm sure it would be great if you poured it over wide egg noodles or some kind of pasta as well. It's a great "stick to your ribs" rainy-day kind of meal.    

-compliments of Chris Quaile

Zucchini Pie

3 medium zucchini, cut into bite-sized pieces, not peeled

1 cup Bisquick

1 onion, finely chopped

2 garlic cloves, finely chopped

1/2 cup Parmesan cheese

4 eggs, beaten

1/4 cup oil

parsley, chopped

salt and pepper

Optional: mozzarella and 1 stick pepperoni

Mix all ingredients together. Bake in a 13" x 9" pan at 350 degrees for 40 to 45 minutes.

-compliments of Nate Stetson

Tuna Sauce

1 large can tomato puree

1 small can Hunt's tomato sauce

onion, garlic, black and green olives, oil (olive or canola), parsley and basil

2 cans tuna (I use white packed in water)

pasta

Cook onion in oil until transparent. Then add garlic and continue to cook. Add puree, sauce and spices and simmer about 20 minutes. Then add tuna and olives, simmer about 10 minutes. Pour over cooked pasta.

-compliments of Roslyn LaGrossa

Swedish Meatballs

3 cups dry bread crumbs

1 1/2 cups light cream

1 1/2 lb. ground beef

3/4 lb. ground pork

3/4 lb. ground veal

1 1/2 cups milk

3 eggs

1/4 plus 2 tbs. minced onion

2 tsp. salt

3/4 tsp. pepper

shortening

In a large bowl, soak bread crumbs in cream. Mix in meat thoroughly. Stir in remaining ingredients except shortening. Shape mixture in 1" balls. Melt shortening in large skillet, brown and cook meatballs. Serve meatballs from chafing dish. Keep seconds warm in oven. Makes 25 servings.

-compliments of Jane Coolen

Stuffed Green Peppers

6 small peppers, seeded and tops removed

1 lb. ground beef or sausage, casing removed

1/3 cup raw rice (converted)

2/3 cup water

1/2 cup chopped onion

1/2 tsp. salt

1/4 cup catsup

1 cup catsup

1/2 cup water

Wash peppers, drain well. Salt cavity lightly. Combine in medium bowl ground meat, rice, water, onion, salt and 1/4 cup catsup. Mix well. Stuff peppers 2/3 full. Arrange stuffed peppers in crock pot - may be stacked. Pour in catsup and water mixture, cover and cook on low for 6 to 8 hours (high 3 hours). Serve on a bed of rice and pour tomato sauce over top.

-compliments of Alice Cucinotta

Stuffed Eggplant

2 large eggplants

(Cut lengthwise in half. Scoop out inside of eggplant and cut into small chunks - save shells of eggplant to stuff with mixture later.)

Add to chopped eggplant:

1/2 lb. ground beef

4 links sausage, uncased

shredded carrot

chopped celery

finely chopped garlic

parsley, chopped

Parmesan cheese

salt and pepper

Mix well and fill shells with mixture. Top each shell with a few tablespoons of diced canned tomatoes. Wrap each shell individually in foil, making a small package. Bake on cookie sheet at 375 degrees for 1 hour, 15 minutes.

-compliments of Lois Price

Spaghetti Sauce and Meatballs

Sauce:

1 large tomato paste plus 1 water

1 large puree plus 1 water

1/2 tsp. garlic powder (or fresh)

1/2 tsp onion powder (or drop medium onion in sauce and remove after cooking)

1/2 tsp. pepper

1 tsp. salt

1 tsp. oregano

Meatballs:

1 lb. ground meat

1 1/2 cup grated cheese

2 eggs

1/2 tsp. salt

1/2 tsp. onion powder

1/2 tsp. garlic powder

1/2 tsp. pepper

1/4 cup cold water

-compliments of Terri Quaile

Shrimp Maureen

1 packet Good Seasons Italian dressing

1/2 stick butter

1/2 tsp. garlic or more if you like

1/2 tsp. lemon juice

1/4 tsp. soy sauce or salt

1 tbs. minced onion (I use chopped onions, as much as you want)

1 1/2 tbs. olive oil

1 cup white wine

1 lb pasta

1 lb. raw medium shrimp, peeled

1 steamed heat of broccoli

rosemary, pepper, cayenne pepper, parsley

Cook all ingredients except shrimp and pasta over medium heat until heated through. Add shrimp. Cook until shrimp turns pink. Pour over cooked pasta.

-compliments of Maureen Busarello

Salisbury Turkey

1 1/2 lb. ground turkey

1 shallot, diced

2 eggs

bread crumbs

salt and pepper

1 envelope Lipton's Beefy Onion dry soup

Mix all ingredients with a little warm water, judge for yourself until it feels right. Form into burgers. Fry in extra virgin olive oil. Drain burgers on paper towels. Put burgers back in frying pan, cover with brown gravy to which you have added an additional cup of water. (McCormick's envelope) Cover and simmer about 25 minutes.

-compliments of Elaine Capanas

Potato and String Bean Stew

1 lb. string beans (washed and broken). Put in pot with enough chicken broth to cover. Cook slowly until tender. Saute chopped onion and garlic in a little oil until tender but not brown. Then add 15 oz. can tomato sauce. Cook at a simmer for 25 minutes, then add cooked beans with chicken broth and simmer about 1 hour. Then add 3 potatoes cut in cubes. Cook additional 20 minutes or until tender. Add pinch of oregano last ten minutes.

-compliments of Alice Cucinotta

Pork Chop Casserole

3/4 cup flour

1 tsp. salt

pepper

6 pork chops (3/4 to 1" thick)

2 tbs. oil

1 can cream of mushroom soup, undiluted

2/3 cup chicken broth

1/2 tsp. ground ginger

1/4 tsp. dried rosemary, crushed

1 cup sour cream, divided

1 can french-fried onions

In a shallow bowl, combine the flour, salt and pepper. Dredge pork chops. Heat oil, cook pork chops 4 to 5 minutes per side until browned. Place in single layer in ungreased 13" x 9". Combine soup, broth, ginger, rosemary and half cup sour cream. Pour over chops. Sprinkle with half the onions. Cover and bake at 350 degrees for 45 to 50 minutes. Stir remaining sour cream into sauce. Top chops with remaining onions, return to oven uncovered for 10 minutes.

-compliments of Jean Tomasetti

Pasta Primavera

2 tbs. butter or margarin

2 tbs. flour

1/4 tsp. salt

dash pepper

1 cup milk

(We usually double this recipe)

Melt butter, blend in flour, salt and pepper. Add milk all at once, continue cooking until mixture is thick. Steam veggies. Put noodles on to cook half hour before serving time. Put veggies in sauce and put over low low heat. Pour over cooked noodles.

-compliments of Dennis Quaile

Onion Mushroom Meat Loaf

1 envelope Lipton Recipe Secrets onion mushroom soup mix

2 lb. ground beef

1 1/2 cups bread crumbs

2 eggs

3/4 cup water

1/3 cup catsup

Preheat oven to 350 degrees. Combine all ingredients. In a 13" x 9" baking pan, shape into loaf. Bake uncovered one hour or until done. Let stand 10 minutes before serving. Makes about 8 servings. Leftovers make great sandwiches!

-compliments of Roslyn LaGrossa

Macaroni and Cheese

4 tbs. butter

1/4 cup flour

4 cups milk, preheated

1 tsp. mustard, 

salt

pinch ground red pepper

1 lb. elbow macaroni

1 lb. Velveeta in chunks

grated cheese

buttered bread crumbs

Melt butter in pan. Stir in flour until smooth. Cook over low heat about 3 minutes. Whisk in hot milk until smooth. Cook until thickened, stirring frequently. Season with mustard, salt and pepper. Stir in cheese. Combine cheese mixture with macaroni in 13" x 9" greased pan. Sprinkle with grated cheese and bread crumbs. Bake at 350 degrees for 45 minutes.

-compliments of Jean Tomasetti

Italian Ham Pie

Crust:

Mix 3 cups flour, 3 tbs. sugar, make a well in center. Add 3 eggs, 1/2 cup margarine melted, mix well, stir in enough milk to make dough easy to handle. Roll out 1 1/2 times larger than 13" x 9" Pyrex dish.

Filling:

3 lb. ham cooked

4 hard boiled eggs

3 raw eggs

2 lb. ricotta

grated cheese

fresh parsley chopped

black pepper

Cut ham in pieces, add chopped eggs, then ricotta, grated cheese, parsley, seasonings. Beat raw eggs and blend into mixture. Pour into crust. Cap crust back over, leaving center open. Brush dough with beaten egg yolk. Bake in preheated 375 degree oven for an hour and a half.

-compliments of Anna Marzulli

Honey Lemon Chicken Kabobs

6 servings

2 large garlic cloves

1/3 cup vegetable oil

1/3 cup honey

1/3 cup soy sauce

1/3 cup Scotch

3/4 tsp. salt 

freshly ground pepper

2 large lemons, sliced

2 lbs. boneless chicken breast, cut into 2" squares

24 large mushroom caps (stems trimmed)

24 sweet onion pieces, cut into 2" squares

2 green bell peppers, cut into 2" squares

1 red bell pepper, but into 2" squares

To make the marinade, mince garlic, add all liquid ingredients, lemon slices, salt and pepper. In large bowl, pour marinade over chicken and vegetables and let marinade sit at least 6 hours or overnight, stirring occasionally. Make 6 kabobs and grill, using marinade to baste (grill approximately 12 minutes).

-compliments of Michael and Anne Sieck

German Style Potatoes and Franks

1 lb. frankfurters, cut into 1 inch pieces

1/2 cup sliced green onions

2 tbs. butter or margarine

1 can Franco-American Chicken gravy

1 tsp. vinegar

1/4 tsp. salt

1/8 tsp. pepper

3 cups sliced cooked potatoes

In skillet, brown franks and cook onion in butter until tender. Stir in seasonings; add gravy, vinegar and potatoes. Heat; stir. Makes approximately 6 cups.

-compliments of Rick Cuneo

Crabs

4 doz. crabs

3 quarts water

2 quarts beer

1/2 cup salt

1/2 cup pepper seeds

1/2 cup red pepper (powder)

1 lemon

1 qt. vinegar

Bring to a boil and cook crabs for 15 to 20 minutes.

-compliments of Pop (Herb) Quaile

Chicken with Wine and Olives

Season chicken pieces with salt, pepper and garlic powder. Brown pieces in skillet. Add 3 diced tomatoes and 1/2 cup green pimento olives, 1 tsp. oregano and 1 cup red wine. Simmer until tender - about 45 minutes.

-compliments of Jean Scafidi