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Name: Meat Loaf

Category: Main Dish

Type: Baking

Skill Level: 1

Ease: 2

Prep Time: 30 minutes plus bake time

Ingredients

Loaf:

1 ½ lb Ground beef
1 c Raw oats
2 ea Eggs, beaten
1 ea Onion, chopped
1 ea Bell pepper, chopped (optional)
1 ½ tsp Salt
Pepper
½ can Tomato soup, undiluted

Sauce:

4 T Brown sugar
2 T Prepared mustard
2 T Vinegar
½ can tomato soup
1 c water

Directions

Combine ingredients for loaf and place in dish with 2” between all sides of loaf and edge of dish. Combine ingredients for sauce and pour over loaf. Baste loaf every 15 minutes (I don't do this and it comes out fine). Bake for 1 hour at 350 degrees F.

Cresent Cheese Loaf
I got this from another mom, so if the desciption is a little hard to understnad, my pologies. VERY good. Kids do love it.

Skill: 1
Ease: 1.5
Prep and cook time: I'd say about 20 minutes? I didn't time it really.

Ingredients:1 lb hamburger or ground turkey
1 can cheddar cheese soup
1/2 cup milk
2 cans pilsbury cresent rolls ( I prefer the more pricey ones because
they work better)
1 8oz pkg cheddar cheese-grated OR however much cheese you want!
1tbsp onion powder or to taste
salt and pepper to taste

Directions:
Brown meat and drain, mix in can of soup, milk and onion powder. Let simmer for about 10 min or so. While that is simmering preheat oven to temp on the can of rolls. Then spray a cookie sheet with non stick cooking spray( I like to use reynolds release foil, that stuff is awesome) Take rolls out of can but DO NOT seperate. Try to lay them flat so that they are all connected, pinch the seams together so it makes like one large crescent roll. Dont worry if it hangs over the side of the pan. Bake that for about 5 minutes (if that, you don't want to cook it all the way)Then spread half of the meat mixture in the
middle of the crescent roll. Fold the roll over the meat to make like one big pocket thingy. Bake until slightly brown. Then take the remaining meat mixture and put it on top, and then put the cheddar cheese on top of that. Bake until cheese is melted...and your done! I suggest you try one of the butt pieces..(the end) they are the best!

Little more explanation:Take ONE can of the rolls and place them on the cookie sheet. Keep them together, so that they look like one big flat piece of dough. Cook that in the oven to whatever temp the can says for about 5 min or so (you do this so that when you put hte rest of the goodie on the roll on bottom is cooked) Dont cook the crescent roll all the way, just for a bit...
Next you place about half (or more...) of the beef mixture on top of the rolls that are partially cooked. Then take the 2nd can of rolls and do the same thing but putting them on top of the meat and first one. Press the edges so that the meat mixture doesnt seep out from between the layers. Cook that until very light golden brown. Put the remainder of the meat and the shredded cheese on top then bake until the cheese is melted..and VOILA! It sorta looks like a big loaf of bread with meat and cheese on top.

~Crawfish Etouffee~
(This is another Cajun dish)

Category
Entree

Type
Cooking

Skill Level
Maybe a 2

Ease
Also probably a 2

Usual Prep Time
Approx 45 minutes

Ingredients
1 pound of peeled crawfish tails (can be substituted with 1 pound of peeled shrimp tails - can be frozen or fresh)
2 bags of instant rice (Minute Rice or generic brand)
Approx 3 ounces of bleached wheat flour (slightly less than 1 cup)
1/3 cup chopped onion
1/3 cup diced bell pepper (green, red, or yellow, or all three mixed)
1/3 cup of diced celery
1 8 ounce can of chopped tomatoes
2 cups of water
5 tablespoons of butter or margerine
Salt and pepper to taste

Directions
First mix your flour together with salt and pepper to taste. Set aside. Boil you crawfish or shrimp. Season how you like (though crab boil is not neccessary, salt and pepper will do). Drain and set aside. In a large pan, melt your butter or margerine over a medium heat. When butter has melted, add your flour mixture. Stir over a medium heat until mixture is a medium brown color. Now add 2 cups of water and stir. Add all your chopped veggies (and canned tomatoes) at this point. Simmer for about 5 minutes. Now add your crwfish or shrimp and bring mixture to a boil. STIR OFTEN! It is easy for this to burn! While your mixture is cooking, start boiling your rice. Salt and pepper to taste. Rice usually takes about 10 minutes to boil. After your crafish (or shrimp) mixture has come to a boil, reduce the heat to low and cook for 15 more minutes. Afterwards, remove from heat and let the mixture set for approx. 15 minutes before serving. Once set, serve mixture over rice and enjoy! You can also use pasta rather than rice if you perfer.

Extra Comments
If you don't relish the idea of chopping up veggies and mixing up flour, there *is* a premade mix available with practically all the same ingredients. you can find out more at www.louisianafishfry.com . This is the brand of mix I use when I don't feel like doing it the old-fashioned way. Also, if you buy frozen shrimp or crawfish tails, be careful of what you buy. Some seafood from overseas can have bacteria in it, so be cautious. Also, if seafood is not your thing, then you *can* use pre-cooked chicken, turkey, or venison (deer meat). I also like to serve cornbread with this meal.

Veal Fricassee with Paprika

Skill Level 3
Ease Level 3
Prep Time 20 minutes Baking time 90 minutes

A great party dish (serves cool
3 lb. Veal stew meat
2 tsp. minced garlic
3 T. Spanish or Hungarian Paprika
1/4 cup or more peanut oil
1/4 cup butter
1 - 2 lb. fresh mushrooms
1 1/2 cups dry white wine
1 Cup chicken broth
3 T. tomato paste
Bouquet Garnish: parsley, thyme and bay leaf
1/4 cup sour cream

In a large bowl toss cubed veal, garlic and paprika to thoroughly coat meat. Heat oil in ovenproof casserole over medium high heat. Sear the pieces of veal in a single layer taking care not to crowd meat, remove pieces of veal from pan as they brown and season with salt and pepper. Lower heat slightly, add butter and saute mushrooms, turning to brown. Add the veal back to casserole, pour in wine and broth, stir in the tomato paste, add bouquet garni and cover pot. Place in 375 degree oven for 1 1/2 hours. Remove from oven, discard bouquet, stir in sour cream and serve. Buttered noodles is the traditional accompaniment, sprinkle fresh parsley over all.

Kwik Kabobs

Prep Time: 10 min
Total Time: 30 min
Makes: 4 servings, 2 kabobs and 1 cup greens (or 1/2 cup rice) each

3/4 lb. boneless skinless chicken 1 cup each red pepper, zucchini and peach chunks Kraft Special Collection Creamy Poppyseed Dressing

3/4 lb. boneless beef sirloin steak 1 cup each seedless orange sections, broccoli florets and partially cooked cubed potatoes A.1.Original Steak Sauce

3/4 lb. salmon filet 1 cup each cut-up asparagus, yellow peppers and papaya Kraft Creamy French Dressing

6 Oscar Mayer Beef Franks or Wieners 1 cup each cherry tomatoes, cut-up Claussen Pickles and partially cooked cubed potatoes Kraft Special Collection Classic Italian Vinaigrette Dressing

Then follow our 3 simple steps:

PREHEAT grill to medium heat. Cut meat into 1-inch cubes. Thread onto 8 skewers alternately with fruit and vegetables. Place in shallow dish and set aside.
POUR 1/2 cup sauce or Kraft Dressing over kabobs; refrigerate 10 minutes to marinate. Drain; discard marinade.
GRILL kabobs until meat is cooked through, turning occasionally. Serve over salad greens or rice.

Take 4 cups torn mixed salad greens or 2 cups hot cooked Minute White Rice and mix & match your recipe from these options...

Chicken and Rice Bake

Skill Level 1.5
Ease Level 1.5
Prep Time 5 minutes, Baking Time 60 minutes

1 Can Condensed Cream of Chicken & Broccoli Soup
1 1/2 Cups Water
3/4 Cup Uncooked Long-grain Rice
1 1/2 Cups Sliced Mushrooms
1 Can Durkee French Fried Onions
4 Chicken Breast Halves (about 2 Lbs)
Paprika to taste
Pepper to taste

In a 3-quart oblong baking dish, combine soup, water, rice, mushrooms and ½ can onions. Arrange chicken on rice mixture; sprinkle with paprika and pepper. Bake at 375 degrees for one hour, or until chicken is no longer pink and juices run clear. Top with remaining onions. Bake 3 minutes or until onions are golden brown

Southern Ham Casserole

Skill Level 1.5
Ease Level 1.5
Prep Time 5 minutes Baking time 30 minutes

2 cups cooked ham, diced
1 cup cooked lima beans, drained (can use other beans)
1 cup cream corn style
1 cup shredded Cheddar cheese
1 tsp. Worcestershire sauce
1 tsp. Hot Sauce
2 tbs. minced onion
1 egg
1/4 cup milk
1/3 cup meal
2/3 cup biscuit mix (Bisquick)

Mix ham, beans, corn, cheese, onion, Worcestershire and Hot sauce. Pour into greased casserole. Bake covered for 15 minutes. Mix remaining ingredients and spread evenly over casserole. Bake uncovered for 15 to 20 minutes.