Linguine ala Anne

Source: OAMC

• 12 oz. linguine
• 2 tbsp. butter
• 2 tbsp. flour
• 1/2 tsp. salt
• 12 oz. evaporated skim milk
• 4 oz. mushrooms
• 1 1/3  cups water (or chicken broth, then skip bouillon)
• 1 cube chicken bouillon (I use "Better Than Bouillon)
• 4 cups cubed ham
• 1/2 cup grated Romano cheese (I usually sub Parmesan)
• 1 sliced red bell pepper
• 1 sliced green bell pepper
• 1 tbsp. oil
• 1 cup croutons

1. Cook linguine according to the directions, drain and return to the pot.

2. While the linguine cooks, melt butter or margarine in saucepan. Stir in flour and salt, adding evaporated milk. Bring to a boil, stirring constantly. Boil and stir one more minute.

3. Add liquid from the mushrooms, water and bouillon cube. Cook over medium heat, stirring constantly until slightly thickened and bubbly.

4. Add 2 cups of sauce and drained mushrooms to linguine, toss until well mixed. Spoon linguine mixture in to a greased 13x9x2 inch baking dish, leaving a slight hollow in the middle.

5. Toss ham into remaining sauce, spread it in the center of the linguine. Sprinkle with Romano cheese, cover with foil, and freeze dish.

6. Saute red and green bell peppers in vegetable oil until soft, allow to cool. Place in a 1 quart freezer bag, attach this bag and croutons (also in a 1 quart freezer bag) to dish.

To serve: thaw dish, peppers and croutons. Bake dish uncovered in a preheated 400 degree oven for 20 minutes. Before serving, sprinkle croutons around edge of casserole. Reheat red and green peppers and mound them in the center. Makes 8 servings.

Ham Delight Sandwiches

• 1 stick butter
• 1 tsp. Worchestershire Sauce
• 1 medium onion, chopped (1/2 cup)
• 2-3 tbsp. poppy seeds
• 3 tbsp. mustard 

• 1 lb. ham (16 slices)
• 1/2 lb. Swiss cheese (8 slices)
• 8 Hamburger buns or rolls

Mix first 5 ingredients together and spread on rolls.  Layer ham and cheese on each and wrap in foil.  Heat for 10 minutes at 400º or freeze for future use.

To heat frozen sandwich, place frozen sandwich in a 350º for 30-35 minutes, or until cheese is melted.

Pulled Pork

Source: Janet (5kidsin5years) SL Forum

In my little town in MO where I came from there is a little lady who is barely 5 feet tall (and about as wide, God love her!) and she is one of these awesome cooks! Her name is Marie and she is the one you always ask "What did YOU bring to the bake sale today, Marie?" and then after she tells you, you go buy it! LOL. Every Labor Day she makes a ton of this pulled pork and her women's group sells it at this local fair for profit for their group. Everybody knows to get to her booth for lunch. And she gave out the recipe (can you believe it? Hooray for us!).

This has SUCH a good flavor and I love it that it's pretty cheap to make and you can start it the day before. Great for large gatherings (doubled), pot luck suppers, or an easy meal to start on a Sat night and can be ready for company after church. Goes GREAT with cole slaw and chips and is a real treat.

4# pork shoulder or trimmed beef or pork roast
2 tsp salt
1 onion chopped or some onion powder
2 cups ketchup of BBQ sauce
8 oz taco sauce (I'm not talking about salsa)
2 Tbsp brown sugar
2 Tbsp vinegar
2 Tbsp worch sauce
1 tsp liquid smoke
1 tsp oregano
1 tsp black pepper
1 Tbsp DRY mustard
1 tsp garlic powder

Night before, put meat and salt in crockpot 8-10 hours on low. Drain next morning and debone and gently shred the meat (it will be tender!). Cook another 2-6 hours with all other ingredients mixed in (ok, this will smell fantastic!) but watch so that it doesn't burn. If sauce is thin, remove lid last 2 hours. Serve on buns. Freezes well

When pork shoulders are on sale I buy one like I did last night (.98/pound for a pork picnic roast or something like that..they go even cheaper than this at times). It was about 9# so I'll double this recipe and freeze some or serve a crowd with it.

I often make this when I need to take a meal to a friend. No matter how big her family is, doing a 9# roast will serve her family and mine. Many times I will freeze some of it in muffin cups for a couple hours till hard, then remove from muffin tin and drop the serving sized portions into a ziploc. That way when somebody wants a good meal, its easy to pop one in a bowl in the microwave with a paper towel over it and in seconds you have a delicious pulled pork sandwich!

Hope many will enjoy this!

By the way, you can always serve extra taco sauce for the adults who want it spicier. My sil is one of those types so I bought extra hot taco sauce for her. I made this last summer, froze it, and took it up to their cabin in North Carolina. Just warmed it back up in the crockpot and it was a great meal for the crowd that came in from skiing on the lake, without heating up the cabin much. And on the other hand, if your kids don't like any spice at all, leave out the taco sauce or cut the amt in half. Will still be good I'm sure, but the amt here doesn't make it 'spicy' by any means. I think I use a 12 oz bottle of taco sauce for an 8# roast.

Inga's Lemon Bars

Lemon Bars

Source: Inga Johanson

Preheat oven to 375º.

Spray 9 X 9 pan with nonstick spray and lightly flour.  ( I skip this step and use parchment paper)

CRUST

1 cup flour

1/8 tsp salt

½ cup sugar

¼ to 1/3 cup butter

TOPPING

2 large eggs

½ cup sugar

3 tablespoons flour

1 ¼ teaspoons grated lemon rind (optional)

1/3 cup fresh lemon juice

confectioner's sugar

Mix flour, salt and sugar together.  Add butter and mix until it clumps.  I just squish it with my hands until the butter is evenly distributed and looks like breadcrumbs.  Pat this evenly on the pan and bake about 15 minutes until the top appears dry and the edges are lightly brown.  Cool on a wire rack and reduce heat to 350.  ( I don't cool it)

While you're waiting for crust, mix all the topping ingredients together (except confectioners sugar) and food processor/mix until well blended (it will be very liquid like)Pour mixture on top of the prebaked crust and bake for about 15 minutes or until the top appears dry (it's normal if the center puffs up a bit) 

DON'T OVER COOK

Cool for an hour.  sprinkle with confectioner's sugar if you wish.  Cut into 25 squares.

Hodgson Mills Brown-N-Serve Rolls

• 2 pkgs dry yeast
• 3/4 cup warm water (105º-115º)
• 1/3 cup sugar
• 1 tbsp. salt
• 3/4 cup warm milk
• 1/2 cup butter, softened and cut up
• 3 cups Stone ground whole wheat graham flour
• 2-3 cups unbleached flour

1. Put the warm water in a warm bowl and sprinkle in the yeast, stir until dissolved.
2. Stir in sugar, salt, milk, butter, eggs using a mixer.
3. With a wooden spoon, beat in the rest of the flour-- enough to make a soft dough that doesn't cling to the sides of the bowl. 
4. Cover & let rise about an hour, until it's doubled.
5. Stir down, and spoon into 24 greased muffin cups. Fill them about 2/3 full.
6. Cover and let rise until they've doubled again.
7. Bake in a preheated oven at 250º (yep, that's 250º) for 25 minutes.
8. Cool thoroughly, package and freeze.
9. When you want to bake them, thaw, place on a greased cookie sheet, and brown in a 400º oven for 10-12 minutes.

*By using 2 packages of yeast, your dough will rise in about 15-20 minutes.

David's Favorite Casserole

Source: Pam Ostrander
Yield: 2 quart casserole

• 1 lb. ground beef
• 1 onion, chopped (1/2 cup)
• 2 cups spaghetti sauce (or tomato)
• 1/2 tsp. salt
• dash pepper
• 8 oz. cooked spaghetti (any pasta)
• 2 cups sliced carrots, cooked
• 1 cup yogurt (or sour cream)
• 1 cup cottage cheese (or ricotta)
• 1/4 cup fresh parsley, chopped
• 1 cup grated cheddar

1. Brown beef and onions.
2. Add sauce and spices, simmer 5 minutes.
3. Combine cottage cheese, parsley, yogurt.
4. Layer in a greased 2 qt. casserole: meat, noodles, carrots, cottage cheese, sauce.  Repeat, ending with noodles.
5. Top with grated cheddar.
6. Bake at 350º for 30 minutes.

Note: Freezes well.

Mrs. Ringle's Brisket

Source: OAMC

• 4 to 6 lb. brisket
• 1 T. prepared mustard
• 1 envelope dry onion soup mix***

Place brisket fat side up in crockpot.  Don't add liquid.  

Cover with mustard and soup mix.

Cook on low overnight.

Remove from crockpot, allow to cool.  

Peel off fat and discard.  

Slice meat.  

Thicken juices with a roux to make gravy.

Freeze in a 1 gallon ziploc bag.

To serve: Thaw, heat through.  Serve with mashed potatoes.

***Copycat onion soup mix: 

• ¼ cup dried onion
• ½ tsp. better than bouillon
• 1 tsp. onion powder
• ⅛ tsp. brown sugar
• Pinch paprika
• Pinch pepper