he fat.
Butter a casserole dish.
Layer the beef
pre heat oven 350.
cook pierogis accoding to package directions, I browned them in margarine, but whatever works for you.
in large greased casserole place a layer of cooked pierogis.
add a layer of ground beef and onion.
spoon on a layer of sour cream.
sprinkle with cheddar cheese.
repeat layers and top with cheese.
bake uncovered fo 30-35 minute.
reased 1 1/2 quart casserole.
Sprinkle with raisins if
ith a little whipped cream (recipe follows) or cinnamon on top
spray 9x13 baking dish with pam.
preheat oven to 350 degrees F.
roll out 1 can of crescent rolls on bottom of pan.
cook sausage in skillet, drain and spread over crescent rolls in pan.
beat all eggs with a touch of milk.
add 4 cups of cheese to egg mixture - this gets hard to stir, I find a wooden spoon works best.
pour egg/cheese mixture over sausage.
bake in oven uncovered for 30-45 minutes depending on your oven, it can look done and the middle might be runny so check with a toothpick.
Remove 2 patties from each box (4 total) and discard or save for another use.
Completely thaw hash browns.
Preheat oven to 375\u00b0F.
Crumble patties and set aside.
In a medium bowl combine soup, sour cream and cheese.
Add crumbled hash browns to mixture.
Pour mixture into a deep casserole dish.
Add melted butter to crushed crackers tossing to coat making sure they are only slightly coated, not soggy.
Sprinkle crushed crackers over casserole.
Cover and bake 45-55 minutes until bubbly and top is starting to brown.
little. This is the best size for me, I like
OU THEY MIGHT BE THE BEST BROWNIES YOU'VE EVER TASTED.).
r coat a 2-quart casserole dish with cooking spray.
it of water, so this recipe takes a little longer to
Cook the ground beef to a chunky consistency in the pot or pan of your choice and after cooking, rinse under hot water in a colander to reduce saturated fats.
Return to your favorite 4 quart pot or pan that has a cover and add the remaining ingredients.
Bring to a boil, stirring frequently, then reduce to a simmer. Simmer one hour -- or more if you have the time. Watch it and allow it to reduce to a thickness you would enjoy.
Like most chili recipes, this one tastes better the second day and even better the third! Freezes well for ...
BEST PANCAKE MIX: In large bowl,
ith a copy of this recipe: http://www.guardian.co.uk
rease a 3-quart shallow casserole; evenly spread about half the
Cream
shortening and sugars.
Add eggs and flavor, and beat well.
Add
rolled oats.
Let stand while you sift flour with baking soda.
Add to oats mixture.
Drop by teaspoonfuls on greased
cookie
sheet. Bake in moderate oven (350\u00b0) until lightly browned.
Very old recipe.
Cook pasta according to directions.
Rinse in cold water.
Combine pasta, artichoke hearts, olives, onions, and the cheeses, dressing, and rest of veggies, ham and salami; toss and mix well.
Taste to adjust seasoning, vinegar, or EVOO.
Cover and chill pasta salad for at least 2 hours or overnight is best.
Preheat oven to 350F and lightly grease/flour a 13 x 9\" cake pan.
Mix cake according to box instuctions and bake as directed.
As soon as you remove cake from oven, poke holes with a fork all over the cake, pour chocolate syrup from can evenly all over top of cake and allow to cool to room temperature.
When cool, spread with cool whip and refrigerate until ready to serve.
This is a great recipe!
Jean.
br>Add in all the casserole ingredients and beat with electric
Mix the first 7 ingredients in a bowl. Best to mix together with your fingers. Mix together last 3 ingredients for sauce in a separate small bowl.
Add mixture to a non-stick loaf pan
Make a small trough in the middle of the meatloaf to later allow the sauce to fill into.
Bake covered with tin foil in oven for 1 hour at 350 degrees. After 1 hour drain meatloaf of any juice.
Add sauce at this time, and cook for another 15 minutes uncovered.
Best served with mashed potatoes.
nd just so you know ever since I created this evil