Vegetarian Stew (Elsie)

2 Tbsp olive oil
1 medium onion diced finely
1 medium carrot diced finely
1 stalk celery diced finely

Heat oil in large dutch oven, add onion,carrot & celery.
Saute , stirring frequently until vegetables brown, about 10 minutes.

Add
1 medium onion , chopped
1 pound small portobello mushrooms, chopped
1/2 pound white button mushrooms, chopped
Saute about 10 minutes, then add

1/2 tsp thyme or oregano
1 tsp fresh rosemary
2 medium garlic cloves, minced
1/2 cup white wine
Cook about 2 minutes scraping up any browned bits stuck to pot.

Add
2  1/2 cups vegetable stock
1 tsp salt
1 cup canned diced tomatoes
1 bay leaf
4 large carrots ( about 1 pound) sliced
4 medium potatoes, cut into about 1 inch pieces
1 can of  drained can of black beans (optional)

Bring to a boil, and then simmer until potatoes & carrots are tender.
Just before serving add 1 can peas or 1 cup frozen peas that have been thawed.
Simmer until peas are hot
Stir in 1 Tbsp balsamic vinegar and 1/4 cup fresh chopped parsley.

Adding meat to this would work easily if you wanted a beef stew.

Boneless Chicken Thigh Casserole (Selina)

16 boneless skinnless thighs
1 sm.bottle of Kraft Catalina Dressing
1 envelope of Lipton onion soup mix
1  can whole berry cranberry sauce
Mix all these ingred.together pour over chicken thighs in 9x13 baking dish.Bake at 350 degrees for 1hour to 1hour 1/2.

Crumb Topped Celery Bake (Selina)

8 medium stalks celery chopped up
1 can (8oz) water chestnuts drained
1 can(103/4oz) condensed cream of chicken soup
1/2 cup toasty seasoned bread crumbs

Preheat oven to 375degrees
slice up celery and water chestnuts put into bowl. Add soup to bowl and mix.put into baking dish sprinkle crumbs over celery and bake for 45 minutes.
makes 6(1/2cup) servings.
Toasty Seasoned Bread Crumbs
3/4 cup of bread crumbs
1/8 tsp.salt,garlic salt or powder
pinch of thyme,basil,oregeno,parsley
2 tbsp. butter or margarine
in a 12 in.skillet melt butter over med.heat.Add bread mixture with spices toast about 3 min.stirring often.Top the celery dish.Any leftovers cool and put in tightly covered container.Keeps in fridge a month.

Company Vegetable Casserole (Selina)

Broccoli
cauliflower
snow peas,green beans or peas
1 cup cheddar cheese
1 can mushroom soup
1 can of evaporated milk-not the whole can maybe three quarters of it
Parchilly cook vegi's in micro
combine everything in a bowl mix well and put into a casserole,put extra cheese on top.Bake 350 for 30 min.Put a tin of onion rings bake another 5 min.

Hamburger and Mashed Potato Casserole (Hilda)

1 lb         lean gr. beef or chicken                         1/2 c          salsa
1 c          rolled oats                                             1/4 tsp       thyme
1/2         small onion chopped fine                        1/8 tsp       sugar
2 tbsp    chopped green pepper                            1/8 tsp       celery salt
1/2 c      canned tomatoes                                     1 tsp          salt

Mix all ingredients and put into a quiche or pie plate.  Pat and shape like a shell.  Fill centre with mashed  potatoes   and bake for 30 - 40 min at 350 degrees.  Top with grated cheddar cheese at the end if desired.

Lasagne (Hilda)

1 lb         lean ground beef
1            clove garlic minced
1 tbsp     sweet basil
11/2 tsp  salt
1             can spaghetti sauce
1             can tomato paste
10 oz      lasagna noodles
3 c         ricotta cheese
1/2 c      grated parmesan cheese
2 tbsp    parsley flakes
2           beaten eggs
2 tsp.     salt
1/2 tsp   pepper
1 lb       mozzarella cheese sliced very thin

Brown meat and drain off excess fat.  Add the next 5 ingredients and simmer uncovered for 30 min. stirring occasionally.
Cook noodles according to directions on package, drain and rinse.
Combine remaining ingredients - except the mozzarella cheese, in a separate bowl.
Line 9 x 13 pan with a layer of noodles.  Spread half of the ricotta cheese mixture over noodles, add half the mozzarella cheese, and half the meat mixture.  Repeat layers.
Bake at 375 degrees for 30 min.  Add extra grated or sliced cheese on top just before removing from oven if desired.  Let stand about 10 min before cutting.
Place

Chicken Tortilla Bake (Hilda)

1/2 c             Miracle Whip                                  1 1/2 lb. boneless skinless chicken breasts cooked and cut                      
1/2 c             Flour                                                             into bite-sized pieces
3c                 Milk                                                 1/2 c     salsa
2 c                Tex Mex Shredded Cheese               1/2 c    chopped fresh Parsley
                                                                           
16 small tortillas  (I generally use 8 large tortillas)

Mix dressing and flour in medium saucepan with whisk until well blended.  Gradually stir in milk.  Bring to boil on medium heat, stirring constantly.  Cook and stir until thickened.  Add 1 cup of cheese, cook until melted , stirring constantly.  Reserve 1 cup of sauce.
Stir chicken, salsa, and parsley into remaining sauce.  Spoon a 1/3 cup of mixture down the centre of each tortilla.  Roll up and place seam side down in baking dish sprayed with cooking spray.  Top with reserved sauce and remaining cheese.
Bake at 375 degrees for 25 min. or until heated through.

To make ahead:   Assemble as directed and cover with heavy duty foil.  Refrigerate  up to 24 hours, then bake covered for 40 min or until heated through uncovering the last 10 min. Can also be frozen.  When ready to serve, thaw overnight in refrigerator.  Bake covered for 40 min. or until heated through uncovering the last 10 min.

Chicken Enchiladas - Ryan's Favourite (Suzanne)

2 boneless skinless chicken breasts
1 (8 oz) block light cream cheese
orange bell pepper- diced
onion - diced
1 can black beans - drained and rinsed
1 cup corn
1 can green chiles
1 cup salsa
grated cheddar
Flour tortillas

Preheat oven to 350 F
Place cream cheese in large bowl.
Cook chicken breasts and cut into very small pieces.  Lightly saute onion and pepper.
Pour warm chicken, onion and pepper into cream cheese.  Stir to soften cream cheese, add beans, corn, chiles and salsa. Stir to combine.  Spread a small amount of cheese on tortilla and add 1 tbsp of chicken mixture down the center roll and place seam side down in baking dish.  Repeat until mixture is done or you run out of tortillas!  Sprinkle tops with a little bit of cheese and salsa and bake covered for 25-30 minutes.

Quiche Hilda

12 slices          Bacon - fried and crumbled
1c                   Cheddar cheese - grated
1/3c                Onion - chopped fine
2c                   Milk
1c                   Bisquick Baking Mix
4                     Eggs
1/4 tsp            Salt
1/8 tsp            Pepper

Lightly grease quiche pan or large pie plate.  Sprinkle bacon, cheese, and onion on bottom of pan.  Beat remaining ingredients in blender until smooth (approx 15 sec.).  Pour into pan.  Bake at  400 for 35-40 min,  until golden brown or until knife comes out clean.  Let stand 5 min before cutting.    

Ham and Cheese Strata (Elsie)

6 bread slices, crusts removed
2 cups grated sharp cheddar cheese
1 pound black forest type ham,shaved

6 bread slices, crusts removed

8 large eggs
1 tsp salt
1/4 tsp pepper
1/2 tsp onion powder
1 tsp worcestershire sauce
1/2 tsp dry mustard
2 2/3 cups milk

Line bottom of greased 9x13 pan with first bread slices. Sprinkle with cheese. Top with shredded  ham . Cover meat with remaining bread slices.
Beat eggs in bowl. Add remaining ingredients and mix well. Pour over bread. Cover. Refrigerate overnight. Bake, uncovered @ 350 for about 1 hour until set.
Serves 10-12.

Mexican Casserole (Kim)

Boring name, yummy dish! Layers of salsa, chips, chili and cheese.

2 tbsp. oil
2 onions, chopped
1 green bell pepper, chopped
3 cloves minced garlic
1 jalapeno pepper, minced (optional)
1 can tomatoes (19 oz/540 mL)
1 tbsp. chili powder
1 tsp. cumin
1/2 tsp each salt, pepper and oregano
1/4 tsp. crushed dried chilies
2 cans black beans or red kidney beans, drained and rinsed. I use one of each)
1 bag tortilla chips (the more authentic the better. NOT the bright orange nacho chips with all the artificial flavouring)
1 jar salsa
250 g  Monterey Jack or Mexican mix shredded cheese
sour cream

Saute onions, peppers and garlic over medium heat for about 5 minutes.
Stir in tomatoes and thier juice and spices. Bring to boil. Simmer, uncovered for 20 minutes, stirring occasionally. Stir in beans. Simmer another 10 minutes or until most of the liquid has evaporated. Set aside.
In bottom of a 9"x13" dish spread 1/4 of the salsa. Top with a layer of chips. Layer half of the black bean chili, then 1/3 of the cheese.
Repeat layers once.
Top with some salsa, chips, cheese and more salsa. Bake, covered in 400˚F oven 20-40 minutes or until heated through.
Serve with sour cream.
Note: when handling hot peppers, wear rubber gloves or wash your hands thoroughly afterward. Discard seeds (they're extra hot).

Hashbrown, Ham & Egg Casserole (Kim)

Nutritious, quick supper dish. Add a sald and it's all good. Best if prepared in the fridge the night before or the morning you want to have it for supper.

3 cups frozen hash browns
3/4 c. shredded cheddar cheese
1 c. fully cooked diced ham
1/4 c. chopped green onions (optional)
4 eggs
1 can evaporated milk
1/4 tsp. pepper
1/8 tsp. salt (or more to taste)

Place hash browns in a 9" square greased baking dish. Sprinkle with cheese, ham and green onions. Beat eggs, milk, pepper and salt. Pour over top. Cover and refrigerate for a few hours. Remove from fridge 30 minutes before baking. Bake uncovered at 350 for 50-60 minutes until knife comes out clean.
* I have made this right before dinner and skipped the refrigeration time. It doesn't come out as well - a little soupy.

Crepes with Savoury Filling (Elsie)

I'm making an assumption that everyone knows how to make crepes.
I'm just listing the ingredients here.
1/2 cup flour
1/2 cup milk
1/2 tsp salt
1 egg

 This was another recipe I concocted when money was tight and I was trying to figure out what to make for dinner with odds and ends left in the fridge.
1 can tuna canned in water, drained ( minced cooked chicken works too)
Add finely chopped onion, red or green pepper,celery,mushroom, apple, bits of leftover cooked veggies.
Water chestnuts are good too. Use some or all of the items listed here.
Mix all this together with cream of mushroom or cream of celery soup thinned with a little milk.Reserve about 1/3 of the can for topping.
Spread some  filling along the edge of crepe and roll up. Place in a greased 9x13 baking dish.Repeat with the rest of the crepes. Add a bit more milk to the remainder of the soup and pour evenly over the crepes. Place some pepper slices on top for garnish. Bake @350 until heated through about 30 minutes.

If anyone knows of a healthier substitute for cream soup please let me know.

Goulash (Elsie)

This recipe is not goulash really. It's something I threw together when our kids were little and money was really tight. I didn't know what to name it and it became goulash somehow.
 4 or 5 wieners, sliced into coin shapes
1 small onion, chopped
Saute onions until translucent, add wieners and brown them. Then add tomato sauce,and spices, like parsley or Italian spice. Pour over cooked macaroni and serve.  My kids say they still eat it at times.

Sauerkraut (Elsie)

1 med. onion, chopped
2 strips bacon, chopped
1/2 cup chicken or vegetable broth
1/2 cup dry white wine
a few juniper berries ( about 10 or so)
1 bay leaf

Saute onion and bacon until onions are translucent and bacon is relatively crispy.
Add broth and wine.
Add rinsed sauerkraut (only use the product of Germany type)
Add spices.
Add meat of your choice, smoked pork chops, spareribs,or ham hocks.
Place in a large baking dish and bake @ 350 for an hour or so. If your pot is large enough you can simmer this for 45 minutes on stove top.

Serve with mashed potatoes.

Chili (Elsie)

1 pound lean ground beef
1 large onion chopped
1 green pepper chopped
4 cups canned whole tomatoes
2 small bay leaves
2 tbsp chili powder
1/8 tsp paprika
1/8 tsp cayenne pepper
1 tsp cumin
1 15 oz can of kidney beans, drained & rinsed
2 cups water , if needed
Brown ground beef, onion, and green pepper. Drain off any fat.
In a large pot combine remaining ingredients. Add beef mixture. Simmer slowly for 1-2 hours, stirring occasionally . Add water if chili seems too thick.
Serve with corn bread.

Lasagna ( Elsie)

1 pound Italian sausage
4 cups ( approx) tomato sauce (  I use plain tomato sauce and add garlic and Italian spice to it)
Lasagna noodles, 8 0r 9 strips are usually enough)
3 cups ricotta cheese
1/2 cup grated parmesan or romano cheese
2 tbsp parsley flakes
2 beaten eggs
2 tsp salt
1/2 tsp pepper
1 pound mozzarella cheese, sliced thin

Take sausage out of casing  and brown, spoon off excess fat.
Cook noodles in large amount of salted boiling water.
Combine remaining ingredients except mozzarella cheese.
Place half the noodles in 9x13 baking dish; spread with half the ricotta cheese filling, top with half the mozzarella cheese, half the tomato sauce and half the meat. Repeat layers.
Bake @ 375 about 40 minutes. Let stand 10 minutes or so to set before cutting into squares.
May be assembled earlier and refrigerated; allow 15 minutes longer in oven.

Scalloped Potatoes with Sausage (Dorothy)

3-4 large potatoes
1 med. onion
smoked Mennonite sausage
salt & pepper
1 can cream of mushroom soup
1 can of milk (to dilute soup)

Dilute soup with milk and heat to almost boiling.  Meanwhile, peel and slice potatoes thinly; slice sausage, finely chop onion.  Butter a 4 quart casserole dish.  Place half of sausage slices in bottom of dish, then half the onion, then half the sliced potatoes.  Sprinkle with salt and pepper then repeat layers; salt and pepper the top.  Pour heated soup over top and microwave for 15-20 min. then bake uncovered in a 350 oven for approx. 1 hour (may need a bit more time)

Quick Tuna and Rice Casserole (Lori Rempel)

So delicious and hearty and for those who don't like tuna - just don't tell, they will never guess ;)

1 can of green beans drained (save the water)
1 big can of tomatoes
1 small onion finely diced
2 cans tuna ( save 2 tbsps tuna water)
1/2 tsp sugar
1 tsp celery salt
a pinch of pepper
1 cup of minute rice ( I just cook some brown rice to add)
1 cup of cheddar cheese grated and a little parmesan if you like
combine beans, tuna, tomatoes, sugar, spices and liquids into a saucepan on your stove
bring to a boil
put rice into it, cover and let cook awhile if using minute rice
pour into a 2 quart casserole and add your cheese on top
bake until cheese is melted
this should keep your gang full for at least a couple of hours :)

Erma's Mashed Potato Sauage Bake

8-10 med sized potatoes
1 lb diced smoked sausage
1 small onion, chopped
1 clove minced garlic
3/4 c sour cream
1/2 c chicken broth
1/4 c grated cheddar cheese
oregano, parsley, salt & pepper

Boil potatoes. Cook onions, garlic & sauage in frying pan. Mash potatoes with sour cream and chicken broth, using as much broth as necessary to make potatoes light and fluffy. Spoon 1/2 potato mixture in greased 2L casserole dish. Spoon sausage mixture over potatoes. Cover with remaining potatoes. Sprinkle with grated cheese & seasonings. Bake at 350F uncovered for 15 min.