Foods Recipes

10 oz Broccoli;frozen

1/3 c Vidalia onions;chopped

1/2 c Mushrooms;sliced

2 ts Oil

1 c Cheddar cheese;grated

2 lg Eggs;slightly beaten

1/2 c Mayonnaise

1 c Water

1 c Rice;cooked

6 x Ch.breasts;boned & skinned

3 ts Oil

Paprika Cook broccoli according to directions. Drain and set aside. Saute onions and mushrooms in 2 T. of oil until limp. Drain and combine with broccoli. Set aside. Combine cheese, eggs, mayonnaise, water and rice. Set aside. Brown chicken breasts in 3 T. of oil. To Assemble: Combine broccoli mixture with cheese mixture and pour into greased, shallow baking pan. Place chicken breasts on top and sprinkle with paprika. Bake uncovered in a 350 oven for 45 minutes.

NOTE- You may cut fat and cholesterol from this recipe with the following substitutions: light skim milk cheese for cheddar, 4 oz. of egg substitute for the 2 eggs, light mayonnaise for reg. mayonnaise and non-fat cooking spray for browning chicken.

8 slices bread -- cubed & crust off

2/3 pound velveeta cheese -- cubed

10 eggs

2 cups milk

1 teaspoon salt

1 teaspoon mustard

3/4 pound sausage -- cooked & drained

pepper -- to taste

Put bread cubes in a 9 X 13 baking dish. Cover with cheese. Put the sausage on next.

Beat together eggs, milk, salt, mustard and pepper. Pour eggs over bread, cheese and meat. Cover and refrigerate overnight.

Preheat oven to 3250. Bake, uncovered, for 45-60 minutes. Check near the end to make sure top is not getting too done.

500 g Pork (spare rib or loin)

50 g Bacon, streaky

2 Onions

400 ml Beetroot rassol or kvas

1 tb Sugar

Salt to taste 6 Peppercorns, black

3 Allspice berries

2 tb Rye crumbs

- or oats - or barley Chervil, fresh - or lovage Cream, sour 1 tb Parsley, chopped

Cut the meat into cubes and brown in the bacon fat or with streaky bacon. Remove the meat from the pan and lightly brown the onions in the remaining fat. Transfer the meat, onions and bacon to a casserole add the beetroot rassol or other liquid, sugar, salt, peppercorms, allspice berries and grain, and set covered in a medium oven to cook for about one hour. If after half an hour the casserole seems too dry, water may be added until a satisfactory consistency is achieved. Serve sprinkled with fresh herbs and a little sour cream if liked. Beetroot Rassol - The liquid in which beetroot is preserved. Kvas - a Russian beer, sweet, mildly acid and mildly alcoholic made from wheat, rye, buckwheat and sometimes barley with sugar and water. From:The Food & Cooking of Russia by Lesley Chamberlain Penguin ISBN 0 14 046.471 9

1 lb Ground venison or beef

1 sm Onion

1 cn Cheddar cheese soup

1 cn Cream of celery soup

Frozen french fries Pepper 1. Dice onion and mix with ground meat and pepper to taste (use *lots*).

2. Press into the bottom of a 9x9" pan.

3. Mix together the two cans of soup - do *not* dilute with water. Spread

mixture over the meat. 4. Cover entire surface generously with frozen french fries.

5. Bake at 350 for 40 minutes or until done - fries should be golden and

crispy.

1 lb Spicy venison sausage

2 ts Onion salt

2 ts Garlic salt

1 cn 16 oz. whole tomatoes

1 cn 15 oz. tomato sauce

3 tb Dried parsley flakes

1 ts Sugar

1 ts Basil leaves

2 ts Salt

1 cn 8 oz. mushroom pieces

6 Uncooked lasagna noodles

1 pk 16 oz. pkg ricotta cheese

1/2 c Parmesan cheese

1 1/2 ts Oregano leaves

2 c Chredded mozzarella cheese

Cook and stir sausage, onion and garlic salt in 10-inch skillet until sausage is light brown. Drain. Add tomatoes (with liquid), tomato sauce, 2 tablespoons parsley, sugar, basil, 1/2 teaspoon salt and mushrooms. Heat

to boil, stirring occasionally. Reduce heat. Simmer uncovered until mixture is consistency of thick spaghetti sauce, about 1 hour. Cook noodles as directed on package. Reserve 1/2 cup of the sauce mixture. Mix ricotta cheese, 1/4 cup Parmesan, 1 tablespoon parsley, 1 1/2 teaspoons salt and oregano. Layer 1/2 each of the noodles, remaining sauce mixture, mozzarella cheese and ricotta cheese mixture in ungreased oblong pan, 10X6X2 inches. Repeat above process until you have 2 layers. Spoon reserve

sauce on top, top with mozzarella and sprinkle with Parmesan. Cook uncovered at 350F for 45 minutes. Let stand 15 minutes.