Beef Pasties

4 pie crusts
1 pound New York Steak/sirloin steak or leftover roast cut into a very small dice
4 carrots peeled and diced fine
4 potatoes peeled and diced fine
1 onion diced fine
1t. salt
1t. pepper
1t. garlic powder
1t. onion powder
4T. oil
1 egg mixed with 1T. water to make an eggwash

Preheat oven to 400

1. Preheat fry pan to medium high and add in 2T. oil and fry up onions, carrots and potatoes with a sprinkling of salt and pepper.
2. Once all veggies are cooked until soft remove from pan and add in 2. T oil and add in the meat along with a sprinkling of salt, pepper and garlic and onion powders.
3. Cook until brown. Heat should be medium high.
4. Once cooked add to veggies.
5. Take one of the pie crusts and open it up and make it flat. These will be be big, but you can size them to your liking.
6. Add in a cup of filling and then fold over like a calzone shape and crimp edges well.
7. Brush with eggwah and place on cookie sheet.
8. Do that until filling is gone.
9. Place in oven and cook until golden brown on the outside, roughly should take 30 minutes depending on oven might be more might be less.
10. Serve the pasties when doe with a side of gravy Yum Yum!

Chicken Quesadillas

1/2 small can green chilis chopped
1 pound shredded chicken
1 cup shredded monterey jack cheese
1 cup shredded sharp cheddar cheese
1T. taco seasoning
1/2 an onion sauteed down until soft and brown in 3T. butter and a little salt
8 flour tortillas
1 cup salsa
1 cup guacamole

Preheat broiler

1. Mix the cheeses, chicken, onions and taco seasoning together along with the chilis.
2. Place a tortilla down and place 2/3 cup filling down on the tortilla then top.
3. Press firmly down and stick on the oven rack in broilerfor 30 seconds and then flip and brown another 30 seconds depending on broiler.
4. Cut the quesadilla into 8 and serve with some salsa or guacamole.

Chicken Noodle Soup

1 pound chicken breasts
4 carrots diced
2 stalks celery diced
1/2 an onion diced
2 quarts of chicken broth
1t. salt
1t. pepper
1/2 pound of dried egg noodles, found in a bag and made by amish usually ( look like dried homemade noodles )
2 garlic cloved peeled and left whole

1. In a pan add the onion, carrots, garlic cloves, celery salt, pepper and 1 quart broth and water. Bring to a boil
2. Crank heat to low and add chicken to it. Poach for 30 minutes if boneless an hour if bone in.
3. Remove chicken.
4. Simmer broth and veggies for another 30 minutes
5. Shred chicken and add in the other quart of broth and chicken back to pot, along with 2 cups of dried noodles.
6. Cook with lid on medium for 10 minutes and then turn to low and serve!

Mushroom Swiss and Onion Burger

1 pound ground beef
1t. salt
1t. pepper
1t. garlic powder
1t. onion powder
1 egg yolk
2 cups sliced mushrooms
1/2 an onion julienned
4T. butter
4 Hamburger buns
4 pieces of baby swiss cheese
4T. mayo

Preheat frypan on medium high
1. In a pan add the butter and when melted add the onions and mushrooms sprinkle with a touch of salt and cook down til golden brown.
2. In a bowl mix the beef, seasonings and egg yolk together and form 4 patties
3. Keep an eye on mushrooms and onions and if they are cooking too  fast turn to medium low so they will carmelize down
4. Place burgers on grill and cook 5 minutes on each side for well done.
5. Place tops and bottoms of buns on grill and toast
6. Place cheese on burgers and melt, should take 1 minute, in meantime remove buns if toasted.
7. Place a buger on a bottom bun then top with some onions and mushrooms, smear mayo on top bun and enjoy!

Battered Meatballs ( VIKINGS) with Horseradish Dip

4 cups pancake batter ( follow directions except keep it thick enough for batter to stick )
1 pound ground beef
1/2 pound ground pork
1/8t. allspice
1/8t. ground ginger
1t. garlic salt
2t. salt
1t. pepper
1/2. dry oatmeal
2 eggs
1/2 cup of milk
1/2 an onion sauteed until brown and soft in 3T. butter and a sprinkle of salt
Preheat oven 375

1. In a bowl mix ground beef, ground pork, sauteed onions, eggs, salt, pepper, garlic, ginger, allspice, milk and oatmeal set aside for a minute.
2. Grease a cookie sheet
3. Form golf ball size meatballs and place on cookie sheet. Do that with the rest.
4. Bake for 30 minutes
5. Set aside after cooked and cool while you soak sticks for the meatballs in water.
6. Preheat the fryer at 375
7. Take a meatball add a popsickle stick to it and then dip in pancake batter til covered, then place in hot oil and bake til golden brown.
8. Serve with horseradish mayo or sauce or ketchup.

Horseradish mayo

1/2 cup of mayo
1t. horseradish
1/2t. salt
12t. pepper

Mix together and serve, or substitute sour cream for mayo for a dip.

Potato Salad

7 russet potatoes and 2 eggs
1 cup mayo
1 cup Miracle Whip
4T. mustard
1/2 cup Hidden Valley Ranch
1/4 cup diced well red onion
1/4 cup dill pickles chopped very fine
1t. pepper
1T. salt

1. In large pan add the potatoes and eggs in pan and cover with cold water.
2. Cook on medium for an hour and take off the heat.
3. In the meantime add all the ingredients above except potatoes and egg and set aside.
4. Drain the potatoes and eggs.
5. Once cooled peel and dice potatoes and peel and dice eggs.
6. Pour dressing over the potatoes and eggs.
7. Mix well cover and allow 30 minutes in chill box. Serve and Enjoy!

Buffalo Chicken Cutlets with Ranch

4 chicken breasts pounded out
2 cups flour
1t. garlic powder
1t. onion powder
1T. salt
1T. pepper
1/2 cup Reds Hot Sauce
1/4 cup melted butter
2T. lemon freshly juiced
3 eggs
3T. milk

Sour Cream Ranch
Mix
1/2 cup of sour cream
1 T dry ranch mix like Hidden Valley
Place in refridgerater until ready to serve.


1. In a pan add the Reds Hot Sauce, lemon juice, butter and simmer on very low until ready to use.
2. In a bowl combine egg and milk. Whisk and set aside.
3. Place the flour, garlic powder, onion powder, salt and pepper mix well set aside
4. Take a pounded out piece of chicken breast and dip in the flour, eggwash then flour. Let set on a cookie sheet. Do it to all the other chicken breasts and set aside for 30 minutes!!!!
5. In a fry pan on medium high heat add 1/4 cup of oil and let it get hot.
6. When hot enough add a piece of chciken at a time, no more than 2 at a time and brown up each side. Might have to lower heat to medium to keep chicken from burning.
7. When cooked all the way through place on plate and drizzle sauce over top of cutlet.
8. Top with a dollop of sourcream ranch and serve! Yummo!

**TRICK** Place the chicken drizzled with sauce on a toasted bottom bun, place lettuce tomato and pickle on then smear the sourcream ranch on top bun and top. Wonderful Sammy!

Citrus and White Wine Fish

4 pieces of white fish
4 slices of lemon
4 slices of orange
4T. white wine
pepper

Preheat oven 375

1. Take 1 piece of foil and place 1 piece of fish down.
2. Place 1 orange and 1 lemon slice
3. The drizzle 1T. white wine over top
4. Season with some salt and pepper.
5. Take the right and left side up and fold over 5 times or until its close to fish then fold other edges in
6. Bake 30 minutes and enjoy!
7. Rice pilaf and aspargus comliment this meal nicely!

Barbeque Stuffed Stuffing Chicken

4 chicken breasts pounded out
1 box of stuffing of Stove Top made and cooled
1 egg
1 cup barbeque sauce ( recipe on blog or use favorite bottle )
salt
pepper
garlic powder
onion powder

Preheat oven 350

1. Take the stuffing and add 1 egg to it and mix well.
2. Grease baking dish
3. Preheat a fry pan with 3T. oil on medium high
4. Take 1 of your chicken breasts pounded and place 1/4 cup of mix and roll the chicken up and pin the sems with toothpicks, use 2 toothpicks, 1 on each end along the seam. Then fill the rest and pin
5. Season chicken with salt, pepper, garlic and onion powder
6. Place in fry pan and brown up the outside, once done place in baking dish
7. Place the rest of stuffing in pan
8. Smear with barbeque sauce on top of each chicken
9. Place in oven for 40 minutes covered.
10. Rest for 5 minutes and serve with some augratin potatoes

5.

Quiche Lorraine and Erin

6 eggs
1.5 cups heavy cream
1/2 cup bacon cooked and chopped
1.5 cups gruyere cheese ( swiss cheese )
1 cup chopped broccoli
1 pie crust

Preheat oven 350

1. Whisk eggs and add milk, also poke  a fork tines all over bottom of crust and bake for 5 minutes
2. In the pie crust layer bacon on bottom, then the cheese and the broccoli on top.
3. Pour egg mix over
4. Bake 35- 45  minutes depending on oven.
5. Slice and serve

Barbeque Sauce

2 cups ketchup
1/2 an onion diced
1t. pepper
1t. salt
2T. white vinegar
3T. sugar

Combine all the ingredients above and simmer as long as you need. Also add more sugar or less to your liking.

Blackened Chicken Alfredo

4 chickern breasts
4T.  Blackened Seasoning
1 box about a pound of fettuccine noodles
1 jar of alfredo sauce

1. Season Chicken breasts and grill or pan fry
2. Boil a large pot of water then when it comes to a boil add 3T. salt
3. Add noodles in boiling water and cook 7 minutes or until done to your preference
4. Drain pasta and add back to pot.
5. Slice the chicken and place in serving dish.
6. Warm up alfedo sauce
7. Place noodles on plate, top with your alfredo sauce and add the sliced chicken over it.
8. Serve with salad and garlic toast.
:) Who says you have to slave away at supper?

Chicken Enchiladas

2 pounds of cooked and shredded chicken marniated in the Spicy Lime Marinade ( posted below )
1 15 ounce can stewed tomatoes
3 cups enchilada sauce
3 cups shredded cheese
1 small can of chilis
15 corn tortillas
2T. taco seasoning

Preheat oven 350

1. Place in a bowl the chicken, 1.5 cups of cheese, half to full can of chopped green chilis and taco seasoning
2. In a blender puree the can of stewed tomatoes, until its pureed smooth
3. Add to the bowl and mix ingredients well.
4. In a dry medium hot skillet place tortillas on for aout 15-20 seconds on each side, ( helps make them pliable ).
5. Once they are all done place 1.5 cups of enchilada sauce down in your glass pan and start filling and rolling up each enchilada. Its okay to be generous with filling, but they should roll up. Place seamside down in glass pan.
6. After they are all rolled and placed, top with remaining sauce and let some seep between each enchilada then top with cheese. Place in oven covered for 30 minutes and serve!

Spicy Lime Chicken Marinade

1/2 cup fresh squeezed limes
1/2 cup Olive Oil
1t. salt
1t. pepper
2T. spicy season blend for chicken or spicy Mrs. Dash
2 pounds chicken

1. Combine lime, salt, pepper and seasoning
2. Whisk in olive oil
3. Place in ziploc bag along with chicken and marinade at least an hour to 8 hours.
4. Grill and serve.

Hot Meatball Sandwiches

2 pounds ground beef
3 eggs
4 slices of toast made into tiny little crumbs ( food processor or cut with knife or break apart with hands into teeny tiny pieces)
3T. ketchup
1 lipton onion pack
1t. garlic powder
1t. pepper
1T. worchestershire sauce
1/2c. milk
2 jars of marinara
8 hoagie buns
16 pieces of provolone cheese
parmesean cheese grated
1/2 an onion diced
2 cloves garlic minced

Preheat oven 375

1. Mix beef, eggs, toast crumbs, ketchup, worchestershire sauce, pepper, garlic, 1 envelope of lipton onion mix and milk. Mix together and set in refridge for 30 minutes. Helps to let bread soak up the milk.
2. Make 1 inch meatballs to 1.5 inch meatballs.
3. Place in oven for 30 minutes
4. In the meantime sautee up the half an onion til soft and add the garlic in and sautee for another couples minutes on low.
5. Add the jar sauce to pan and simmer.
6. After meatballs are cooked and cooled add them to the sauce and simmer for 15 minutes to incorporate floavors.
7. Turn broiler on
8. Place hoagie buns in broiler for a minute, just to toast it, then place meatballs and some! sauce on hoagie bun, top with provolone cheese and place in broiler to melt cheese (30 seconds roughly)
9. Top with some parmesean cheese after done broiling and enjoy!

Tostadas

8 Tostada shells ( Crispy corn, flat taco shells)
1.5 cups refried beans
2 cups taco meat
shredded cheddar cheese
lettuce
tomato
diced onions
salsa
sour cream

1. Place the shell down and smear refried beans and sprinkle taco meat on.
2. Then place cheese and various toppings to ones liking.
3. Eat!

Eggrolls

1 T. sesame oil
1 roll of Jimmy Dean Sauage browned
4c. coleslaw mix
1 carrot peeled and shredded
2 green onions chopped fine
2T. soy sauce
1 pack egg roll wrappers
egg wash ( egg plus 1T. water)

Preheat fryer to 375

1. In a fry pan add the sesame oil and fry the coleslaw mix, carrots and green onions
2. After 5 minutes of frying gently on medium high/medium turn the heat off. Add the soy sauce and sausage to the mix.
3. Take one wrapper and egg wash the edges and place 2T. of filling in the middle, take the wrapper facing you in a diamond shape and bring up the point at 6 oclock direction and place over the filling and tuck under then fold each edge in and roll up tight!
4. Place on plate and finish the others.
5. Place in deep fryer and fry until golden brown.
6. Serve with sweet and sour sauce and you have a wonderful snack or side dish! Enjoy!

Most Awesome! Beef Stroganoff

1/2 cup sour cream
4 cups of beef gravy
1 onion julienned
2 cups sliced mushrooms
6T. butter
1/2 bag of egg noodles
2 New York steaks or tender meat sliced ever so thin!

1. In a fry pan add 3T. butter and sautee down the onions til golden and yummy looking, will take around 10 minutes.
2. Then fry the mushrooms in the rest of butter.
3. Remove the onions and mushrooms aside in a bowl and get the pan hot, in the meantime season sliced steak with salt pepper and grlic powder.
4. Place 3T. oil in pan and place sliced steak in it, fry til browned. Turn heat to medium low.
5. Add in the onions and mushrooms, then gravy and stir.
6. Add in the sour cream and cook on low for 15 minutes.
7. Boil the noodles and drain.
8. Place noodles down and pour the gravy mix over it and enjoy!

Chicken Taquito

3 cups shredded chicken
12 small tortilla shells
1 cup shredded cheese
1T. taco seasoning
1/2 a small can of green chilis
1/4 cup mild salsa

Preheat deep fryer at 400-375

1. In abowl mix chicken and taco seasoning.
2. Add in cheese and chilis and salsa then mix well.
3. Place a tortilla flat and add 2 to 3 Tablespoons of chicken mixture.
4. Roll up tight!
5. Take a toothpick and secure it to it wont open along the seam
6. Place in fryer and fry til golden brown.
7. Drain cool and enjoy.

Guacamole

3 Haas Avocados diced
1 roma tomato diced
1 lime juiced
1t. salt
1t. pepper
1 clove garlic minced
2T. cilantro chopped
1/4 red onion diced
1/2 jalepeno diced and seeded

1. In  a bowl combine the diced avocado, tomato, jalepeno, garlic, onion cilantro and lime juice.
2. Mix well and add salt and pepper to taste.
3. Serve with chips or atop your entree.

Erins Super Creamy Coleslaw

1 bag of coleslaw mix
2c. best foods mayo
1T. sugar
2T. vinegar
1t. salt
1t. pepper

1. Mix in a bowl mayo, vinegar and sugar. Dont be afraid to add more to taste. To each its own right?
2. Add in salt and pepper.
3. Mix in the cabbage mix.
4. Cover and refridge for 15 minutes or overnight.
5. Serve

Chicken Cordon Bleu Sammy

4 chicken breasts pounded out just a little!
4 slices of baby swiss cheese
4 pieces of black forest ham
4 Kaiser Rolls
6T. mayo
2T. dijon mustard
4 lettuce leaves
4 tomato slices

Preheat oven 350

1. Season chicken breasts with whatever seasoning you like.
2. Grill or pan fry up your chicken breasts until done.
3. When grilled place on a cookie sheet, then top with a piece of ham and a slice cheese.
4. Put in oven for 5 minutes or until cheese melts.
5. In meantime toast the buns and remove your chicken.
6. Place a piece of chicken on a bottom bun top with lettuce and tomatoes and a smear of mayo and mustard. Top with the top bun and serve!

My Mamas Smoothered Burritos

1.5 pounds seasoned taco meat (add a half of a onion in the taco meat while cooking for extra flavor)
1 28oz. can of refried beans
3 c. enchilada sauce
4 cups cheddar cheese shredded
8 flour tortillas

Preheat oven 350

1. In a bowl mix together taco meat, beans and 2 cups of cheese.
2. In a oven safe dish put half the enchilada sauce on the bottom of pan.
3. Take 1 tortilla and place about 1/2c. to 2/3 c of filling.
4. Trick is to not overfill, so take the sides in and roll it up.
5. Place seam side down and do another.
6. Once all the burritos are in the pan, dump the rest of sauce over the burritos making sure to get some between each burrito.
7. Top with cheese and cover
8. Bake 30 minutes and serve!

**Garnish** With sour cream and some olives and or guacamole.

Smoothered Steak

4 Cube steaks
1 cup flour
1t. salt
1t. pepper
1/2t. garlic powder
1/2t. onion powder
1 onion julienned
2c. mushrooms sliced
6T. butter or margarine
3 cups of brown gravy

Preheat oven 350

1.In a pan on medium add the butter.
2.After its done melting add in the onions and mushrooms.
3.Sautee and turn to medium low.
4.Cook until the onions are translucent and turn the heat off.
5. In a dish add the flour, salt, pepper, onion and garlic powder.
6. Preheat a fry pan on medium high heat and add in 1/4. oil.
7. Dredge your cube steak in the feasoned flour and shake excess off.
8. Place steak in the hot pan and brown.
9. After the one side is browned, flip and let brown. Takes around 3 minutes. Dont touch and play with them.
10. In a oven safe dish place half the gravy ion the bottom, then place the browned steaks, dump onions and mushrooms over top and then top with rest of gravy.
11.Place in oven for an hour and enjoy!

Asparagus Swiss Chicken Roulade

4 pounded out chicken breasts 1/8 in. thick
12 asparagus spears blanched
8 pieces of swiss cheese
salt and pepper to taste
Preheat oven to 400

1. Take the pounded out chicken and place 2 pieces of cheese on and 3 asparagus spears and roll up like a burrito but it will not fully enclose. Its okay! Take a few toothpicks and poke it along seam like a stitch to keep close. Salt and pepper the outsides of your roulades.
2. Turn stove on medium high and add 3T. olive oil in and when hot enough (where oil moves freely) add the chicken in, seam side down. Brown and turn over and try to brown chicken best you can. If your fry pan is oven safe put in oven or place on foil lined cookie sheet and place in oven for 10 minutes so chicken is full cooked. Serve and enjoy. The cheese will be gooey everywhere but if you let it rest for 5 minutes it will minimize loss.

**TRICK** Top with a little hollandaise sauce.

Chicken Caesar Wrap

4 large tortillas flavored if desired
1 pound of cooked chicken
3 cups of mixed greens
1 tomato diced
1/4 red onion julienned
1/2 peeled sliced cucumber
1.5 cup bottle Caesar dressing, litehouse my fav!

1. Mix all the ingredients above.
2. Place 1 cup of the mix in the tortilla.
3. Wrap and eat!

Spicy Turkey Cheese and Tomato Toasted Hoagie

8 slices of deli turkey
8 slices of tomato
8 slices of pepperjack cheese
4 steak rolls ( sweetheart are perfect size )

Preheat oven 400

1. Pull apart buns and place them on cookie sheet.
2. On the bottom halves place 2 turkey slices on them
3. On tops place 2 slices of tomato and then 2 slices of cheese
4. Place in oven for 5 minutes
5. Place top on top of bottom.
6. Cut and serve! Spread some dijon mustard mixed with mayo on it and enjoy!

Ham it up and Say Cheese! Salad Sandwich

1 cup chopped up fresh ham ( take ham pieces and pulse in food processor for 3 pulses )
1/4 cup gruyere cheese chopped small or shredded
2T. chopped pickles
1t. chopped chives
2T. chopped walnuts
2T. dijon mustard
4T. mayo
4 slices of Standish Farms Sourdough toasted
mixed greens

1. Mix all the ingredients together
2. Spread half the mixture on toast, top with some greens and top with other slice and serve!

Spiced Lime Chicken

1/2 cup fresh squeezed limes
1/2 cup Olive Oil
1t. salt
1t. pepper
2T. spicy season blend for chicken or spicy Mrs. Dash
1 pound chicken

1. Combine lime, salt, pepper and seasoning
2. Whisk in olive oil
3. Place in ziploc bag along with chicken and marinade at least an hour to 8 hours.
4. Grill and serve.

**IDEAS** Use in replace of plain chicken in my chicken salad recipe, or as chicken for a fajita or quesidilla.

Chicken Broccoli Wild Rice Casserole

3 cups of diced chicken
2 cups shredded Gruyere Cheese
1/2 cup grated parmesean
4 cups cooked wild rice
2 cups blanched broccoli drained and dried
1 cup panko
3T. melted butter
2.5 cups heavy cream
1/2 onion sauteed til brown in 4T butter along with 2 cups of chopped button mushrooms
1t. pepper

Preheat oven to 375

1. In a pan warm up the heavy cream add a sprig of rosemary and pepper. Turn heat off and let set.
2. In a bowl combine the chicken, onions and mushrooms, cooked rice and broccoli.
3. Pull the sprig of rosemary out and add 1t. of salt and the cheeses.
4. Pour into the bowl with rice and etc. Mix together well.
5. Pour into a buttered casserole pan of choice.
6. Take the melted butter and panko and mix together in a small bowl and sprinkle over casserole.
7. Bake uncovered for 25 minutes.
8. Enjoy! Grate some parmean on top with fresh snipped chives as a garnish.

Chili Frito Pie

415 ounce cans of chili beans
1 15 ounce can of kidney beans
1 15 ounce can of crushed tomatoes
6 cups of tomato juice
1 pound ground beef
2 packs of taco seasoning ( Old El Paso )
1 bag of fritos
1 bag of shredded cheese
1 onion diced

1. In a large pot add ground beef and half of the diced onion and cook until meat is browned.
2. Add the 2 packs of taco seasoning and 2 cups of water.
3. Cook 15 minutes and add in the crushed tomatoes, tomato juice and all the beans.
4. Simmer on medioum low for an hour.
5. Pour some fritos in a bowl, ladle the chili over it, top with some cheese and diced onions. Serve!

**TRICK** Dollop sour cream and guacamole for a fun kick!

Cheesy Beefy Enchiladas

2 bags of shredded cheese
20 yellow corn tortillas
1/2 diced onion
1 minced garlic
2 big cans of Old El Paso Enchilada sauce
1 cup oil
1 pound of ground beef
1/2 cup of water
1 packet of taco seasoning

Preheat oven 350

1. In a fry pan add in the ground beef, then add in the onion and garlic cook on medium until hamburger in browned, then add in the taco seasoning and water.  Cook until the water is absorbed, maybe a minute and take off heat and let cool.
2. In a fry pan add 2T. oil turn to medium/medium high and fry tortillas 10 seconds on each side, place on paper towel to drain, keep adding in oil as needed and fry until all are done. This helps with making them pliable and easy to roll. We dont wanna overcook them.
3. The meat should be cool enough now so mix it with one bag of shredded cheese.
4. Now start an assembly line.
5. Add 1 can of enchilada sauce to the bottom of the glass baking dish you plan on using. Or casserole pan.
6. Take the other can an dump it in a bowl big enough to dunk tortilla in.
7. So we are going to do this step 20 times... Take tortilla dip in sauce place on plate and fill with 1-2T. of meat/cheese filling... roll and set  it in the pan seam side down. Do this step 20 times or until you run out of filling.
8. Squish them together to fit, if theres any extra sauce pour it over the top and sprinkle the other bag of cheese over the top.
9. Bake 350 for 30 minutes covered
10. Serve with a dollop of sour cream and a sprinkle of sliced olives!

Dads Brown Sugar Acorn squash

2 acorn squashes halved and seeded
8 T. butter
4T  brown sugar

Preheat oven 375

1. Place halved squash on cookie sheet.
2. Mix brown sugar and butter together
3. Place a dollop of it in each center, use it all up between the 4 halves.
4. Bake for an hour and half or until a knife can be easily inserted into center without force.
5. Serve! 

Chicken Noodle Casserole

1 bag of egg noodles such as No Yolk or store brand
2 cans of cream of celery
1 can cream of chicken
2 cups cheddar cheese
1 pack of Ritz crackers beaten until crumby
1 cup sour cream
3 cups of cut up chicken breasts
1/2 cup milk

Preheat oven to 350

1. Grease a casserole pan with margarine or butter
2. Get a big bowl out and mix dry noodles, chicken, 1 cup cheese,3 cans of soup undiluted!, sour cream and the milk together, it will be a clunky mess.
3. Pour in to casserole pan
4. Top with remaining cheese and crumbled crackers.
5. Cover with foil and bake 40 minutes and then 10 minutes uncovered.

Homemade Veggie Soup

4 russet potatoes peeled and diced
3 carrots peeled and diced
1 cup cabbage chopped
1/2 an onion diced
2 stalks of celery cleaned and diced
4 cans of beef broth
1 15 ounce can of whole tomatoes broke apart with fingers

1. Add broth to the pot
2. Turn to medium
3. Add in veggies to the broth, and the canned tomatoes. Add in salt and pepper to taste as well.
4. Simmer for an hour or until veggies are tender.
5. Serve of course!

Oven Fries

4 potatoes scrubbed, dried and cut into 6 wedges per potato
4T. oil
1T. salt
1T. pepper
1t. paprika
1t. garlic powder
1t. onion powder
1T. steak seasoning

Preheat oven 425

1. In a large bowl add potatoes, then sprinkle all the spices over the potato bowl along with oil and mix with your hands until well incorporated.
2. Dump onto cookie sheet and place them flat and leave space between each, I personally make 2 rows facing the same direction.
3. After 15 minutes flip potatoes over and let other side cook. Cook another 15 minutes or until browned. Remove from oven and Serve!

**These are great with Ranch or nacho cheese**

Homemade Chicken Nuggets

1 box of Oven fry
2 eggs
2T. buttermilk or milk
dash of hot sauce
1 pound chicken tenders cut into half

Preheat oven 400

1. Dump out oven fry on a plate
2. Mix eggs, milk and hot sauce in a bowl
3. Grease lightly a cookie sheet
4. Dip chicken in eggwash then in crumbs and place on cookie sheet until all chicken is coated.
5. Make sure there is room between each piece of chicken so the chicken cooks evenly
6. Place in oven for 20 minutes
7. Serve

Perfect Pot Roast

2 pound eye of the round roast or whatever roast you choose
3T. flour
1T. pepper
1T. salt
1/2T. garlic powder
1/2t. onion powder
1/4 cup oil preheating in a pan on medium high
6 cups water
2 envelopes of onion soup mix

1. Take the flour, garlic and onion powder, salt and pepper and mix. Spread over the roast and place in hot pan. Sear on each side until its all browned up.
2. Place in crockpot or oven ready pan.
3. Rip open the onion soup packs and pour into pan along with 6 cups of water.
4. Crockpot on low 6-8 hours or on high 4-6 hours. In oven 300 for 6-8 hours or 325 4-6 hours.
5. Rest meat under a tinfoil tent and serve with some mashed potatoes and brown gravy.

**TRICK** For veggies add in 4 cut up and scrubbed potatoes and carrots as well as a few pieces of celery halfway through or they get super mooshy.

Country Gravy

2 cups milk
4T. flour
5T. butter or margarine
1T. pepper
1/2 T. salt

1. Melt butter over medium heat.
2. Add flour and whisk in butter for 1 full minute.
3. Add in milk and stir until lumps are gone.
4. Stir in salt and pepper, more or less to taste.
5. Remove from heat and serve.

Chicken Fried Steak

4 pieces of cube steak pounded out ( you can generally find thin pieces of steak beaten up in the meat case )
3 cups of flour
4 eggs
1.5 cup buttermilk
1T. salt
1T. pepper
1t. garlic powder
1t. onion powder
1 cup vegetable oil
1 cup oil in a good fry pan (prefer cast iron) or I use a big skillet pan

1. Mix eggs and milk together and set aside for dredging station
2. Mix flour, and seasonings together
3. So take a piece of meat and dredge in flour, then in eggwash and then back in seasoned flour.
4. Place on cookie rack and rest 20 minutes.
5. In the meantime preheat the pan with the oil to mediumhigh want a good crust on pan so when you put steak in turn it down to medium as not to burn the crust.
6. When pan is up to temperature place the steak in, you should see it sizzle immediately! Brown on both sides. Good tip when you no longer see blood rising to top then the meat is usually down...this theory does not apply to frozen meat so use thawed meat. Remove and drain on paper towel.
7. Cook 2 at a time or 4 smaller ones so that it cooks evenly.

**SERVE with country gravy** yummy!! find the recipe on the blog!

Erins Manicotti

1 jar of spahettie sauce
1 pound ground beef browned and cooled
12 large seashell shaped pasta or 1 box of manicotti shells
2.5 cups of whole milk ricotta
1 egg
2 cloves garlic minced
1t. black pepper
1/2t. salt
1c. shredded parmesean
2c. shredded mozzerella

1. Preheat oven 350
2. Boil a big pot of water, once boil is acheived add 3T. salt then cook the noodle of choice for 5 minutes, drain and cool.
3. In a bowl mix ricotta,pepper,salt,egg beef, garlic, 1/2c. parmesean and 1 cup of mozzerella cheese. Also take half of the jarred sauce and smear on bottom of a baking dish. I use a 8*8
4. Take the cooled noodle and stuff it gently. Place in pan and keep stuffing until all are sitting in the pan.
5. Pour remaining of sauce on top of the noodles and rest of cheeses.
6. Cover with foil and bake 30 minutes.
7. Rest 5 minutes and enjoy!

**TRICK** If using manicotti shells, place filling in a large ziplock bag, seal and cut off the end large enough to fill the shell. Gently fill or you may tear the noodle.
3. Spread half of the spahetti sauce on bottom of pan.

Amys Taco Salad

1 pound ground beef
1 can drained rinsed kidney beans
2 cups shredded cheese
1/2 head of lettuce shredded
2 tomatoes diced
1/2 red onion diced
1/2 bag of tortilla chips
1 pack of taco seasoning


Taco Salad Dressing
1 cup mayo
4T. Old El Paso Taco Sauce medium
2T. Ketchup
couple dashes of hot sauce ( I use Chalula)
Mix together and refridgerate until ready to use

1. Fry up the beef
2. Add a packet of taco seasoning and 2/3 cup water. Then add kidney beans cook on low for 5 minutes.
3. Place chips on bottom, then meat with beans, cheese, onions, lettuce, tomatoes,and then top with dressing we made earlier.
4. Eat!

**TRICK** You can make this in a casserole pan and serve it that way as 1 big dish or as individual.

Biscuits and Gravy

1 can of refridgerated biscuit dough made according to package
2 cups milk
1 pound of bulk sausage such as Jimmy Dean
4T. flour
2T. pepper
1/2T. salt

1. Fry and break up sausage in a pan.
2. After it is fully cooked, add the flour, salt and pepper to the sauage and mix for a minute.
3. Lower heat and add in the milk and whisk until thickened.
4. Once thickened pour open halved biscuits. Enjoy!

My Parents SOS

1 pound ground beef
1/2 an onion diced
3T. flour
1 can drained peas
1.5 cans evaporated milk
8 slices of toast ( sweetheart white I prefer)

1. Fry up the beef and onions.
2. Then add in the flour and coat the meat and cook it for 2 minutes.
3. Lower the heat and add the evaporated milk and whisk it until its smooth and thicken.
4. Add the peas and stir until well incorporated.
5. Toast the bread
6. Ladle the sauce over the toast and eat!

Hot Ham and Cheese

4 cornmeal hamburger buns ( Sweetheart ones are great for this )
12 slices of ham
6 slices of cheese ( Kraft singles )
4 pieces of tinfoil

Preheat oven 350

1. Lay tinfoil flat and place bottom of bun on place a slice of cheese on it, then 3 slices of ham and another half a slice of cheese on top. Place top bun on and wrap in tin foil.
2. Place all the sammies wrapped in tinfoil on a cookie sheet and place in oven 10 minutes.
3. Remove and enjoy!

Red Wine Vinegrette

1/4 cup red wine vinegar
2T. dijon mustard
1/2t. garlic minced
1/2t  dried basil pressed between your fingers
salt and pepper
1/4 Extra Virgin Olive Oil

1. Mix all the ingredients together except for olive oil.
2. Then once it is mixed well, add slowly the EVOO or you can do this in the blender too!
3. Store in a air tight bottle or container and serve over your favorite greens!

My Mamas Augratin Potatoes

10 potatoes peeled, sliced,boiled and drained
4c. shredded cheddar cheese
4c. diced ham
1 onion diced
salt
pepper
6T. butter
2 cans evaporated milk

1. Make an assembly line. Potatoes in one bowl, ham in bowl, onion inanother bowl and lets get ready to assemble.
2. Grease a glass casserole pan with 3T of butter.
3. Place a third of the potatoes on bottom, top with a third of the ham and a third of the cheese, sprinkle some salt and pepper over the top and do that 3 more times.
4. Take The rest of butter and dab it on the top of the casserole, then pour the 2 cans of evaporated milk around top and edges of the casserole.
5. Cover with foil and bake at 350 for an hour.

**TRICK** you can use raw poatoes but add 2 hours to cooking time.
**TRICK** I own that Rachel Ray Stoneware set and I love it!!!! for all my casseroles, stews and ovened yummies!

Crispity Crunchity Gooey Monte Cristo

8 slices of Texas Toast ( Sweetheart Brand Preferred )
8 slices of swiss cheese
4 slices of ham
4 slices of turkey
8 slices of tomato
4T. Thousand Island
1T. Dijon Mustard
1/2t. sour cream
8 eggs
1/2c. milk
3 cups panko bread crumbs

1. Mix in a bowl the dressing, sour cream and dijon mustard. Set aside.
2. Mix up the eggs and milk in a bowl big enough for dunking the sammies in.
3. Place panko in a pan big enough for dredging.
4. Lets assemble!
5. Smear the sauce on one slice of bread, then top with a slice a cheese, a piece of ham, a piece of turkey, 2 tomatoe slices, another slice of cheese and top with another slice a bread. Do that 3 more times.
6. Now that all the sammies are assembled dip in eggwash so its all wet. Then in panko and let rest on a cookie sheet topped with wax paper or plastic, it will stick!
7. You can refridgerate these overnight or you can make them immediately.
8. Preheat your fryer 350 and fry until golden brown.
9. Serve with jelly or syrup or personally me a little mayo!

**TRICK** These can be done in advance!

My Jazzy French Toast

6 Slices of Sweetheat Texas Toast
6 eggs
1/2 cup milk
2T. cinnamon
2T. brown sugar
margarine for fry pan

1. Mix eggs, milk, sugar and cinnamon together til smooth.
2. Preheat fry pan on medium heat.
3. Dip bread in egg, flipping it so each side sucks up the mixture.
4. Put 2 pats of margarine in pan to grease it so bread won't stick.
5. Place the bread in pan and brown on both sides.
6. Do that with the rest.
                                  7. Serve with your choice of topping.

**Serving suggestions~ Peanut Butter and Syrup is my family favorite! Or a dab of jelly!

Grampa Rays Sun Dills

3 pounds of cleaned pickling cucumbers
1 quart vinegar
3 quarts water
1 cup pickling salt
fresh dill
12 peeled fresh garlic cloves

1. Clean and sanitize your quart jars for pickling
2. Fill a pan with 5 inches of water and bring to boil
3. In a large stockpot add the vinegar, salt and water. Bring to a boil
4. Place your dill, garlic and then cucmbers in the jars. Make sure nothing is above the neck.
5. Once the brine has come to a boil, shut off. Fill each jar with brine to the neck. Should cover everything nicely.
6. Take a towel and dry the rim of each jar
7. Place seals in hot water for about a minute to 2 minutes. Hot seal, seals the best!
8. Pull the seals out of hot water and place on dry rims of jars.
9. Twist the rings on so that it will hold tight and seal.
10. Turn the jar upside down and place into pan with hot water for 3 minutes. Make sure heat isnt on high, should be medium.
11. Take jar out of water carefully!!!! IT WILL BE HOT!!! and place upright and do that with every jar.
12. After all jars seals are sucked down and sealed, (You may have to repeat the method above twice)  or you can just use your canning device to seal jars, Take them outside and sit in sun for 7 days! That's why they are called sun dills.
13. Bring them inside and place in cupboard until ready to chowdown.

***My grampa would store them in the cellar for 3 months, but they are just as good after a week. I personally left them in the dark store room for 2 weeks and they were tasty!***

Loaded Twice Baked Potatoes

6 Russet Potatoes baked
3T. butter or margarine
1/2 cup sour cream
1 cup ranch dressing ( Hidden Valley ) my fav!
1/2 cup bacon crispies ( cut bacon strips up and fry til crispy )
3T. dried chives or 1 green onion chopped fine
1T. pepper
3 cups cheese

Preheat oven 350

1. Cut potatoes in half lengthwise and scoop inner out but leave just a little around edges so it doesnt break or tear.
2. In the bowl with scooped inners add the butter, sour cream, ranch and beat with a handheld mixer or mash with a potato masher first then add the ingredients.
3. Add the pepper, bacon, chives or green onion and half the cheese. Mix well
4. Fill the tater skins with filling
5. Top with remaining cheese on each half
6. Bake 20 minutes or until melted.
7. Serve and Enjoy!

Fancy Barber Poles

1 roll of phillo dough
6 slices of cheese
6 hot dogs
1 eggs
1T. water

Preheat oven to 400

1.Unroll 1 of the rolls of  the phillo dough and cut into 6 pieces.
2. Place a slice of cheese on top
3. Place a hot dog on top of cheese
4. Roll the hotdog up in it.
5. Place seam side down on cookie sheet
6. Mix egg and water together well
7. Brush tops of poles with eggwash
8. Place in oven until golden brown
9. Serve with ketchup and mustard! Enjoy!

Deep Fried Zucchini

 1 large Zucchini peeled and cut into slices 1/8 inch thick
6 eggs
3T. milk
1 cup flour
1T. salt
1T. pepper
1t. garlic powder
1t. onion powder
3 cups panko breadcrumbs

1. Mix eggs and milk together
2. Mix flour, salt, garlic powder, onion powder together.
3. Pour panko in a dredging bowl
4. Place zucchini and coat lightly in flour shake excess
5. Coat in eggwash
6. Then coat in panko
7. Place on cookie rack to rest while you preheat fryer to 375
8. Place in fryer until golden brown
9. Drain on paper towel or newspaper and season immediately with salt.
10. Serve and Enjoy!

I always eat this with ketchup! Shh don't tell lol!

Erins Reuben

8 slices of Dark Rye or Light Rye (Standish Farms)
1.5 cups saurkraut drained
8 slices of swiss cheese
4T. Thousand Island Dressing
4 T. margarine or butter
12 slices of Pastrami

1. Mix the saurkraut and thousand Island together.
2. Butter one side of each of the bread like you would for a grilled cheese
3. On side not buttered place a piece of swiss cheese
4. Then on every other piece of bread put 3 slices of pastrami on
5. Then spread 1/4 of saurkraut mixture on pastrami
6. Place the cheese topped sliced bread on top of saurkraut so that butter is facing outward.
7. Put buttered side down on medium hot fry pan or griddle. Then when golden brown flip and cook the other side until golden brown.
8. Cut in half and eat!

**TRICK** Cooks great on a panini machine!

Double Crispy Potato Wedges

4 potatoes
5 eggs
3 cups flour
3t. milk
1t. garlic powder
2T. salt
2T. pepper
1t. onion powder
1 cup sour cream
2T. chives

Preheat oven at 400 and place scrubbed baked potatoes in there for roughly an hour, more or less depending on size. Remove potatoes from oven and cool! If you don't do the cooling part, it won't turnout right. Get 3 dishes one for eggwash and 2 for dredging flour. In the first dish add half of the flour and half of the seasonings, in the 2nd bowl add eggs and milk and stir...in the 3rd bowl add the rest of the flour and  seasonings and mix. Okay so cut the cooled potatoes into 4 wedges. Then each wedge will be dredged in seasoned flour, eggwash and seasoned flour. Set on a cookie rack while your fryer preheats to 375. Then add slowly into the fryer and fry til golden brown. Season with salt immediately. Whip up your sourcream and chives together for a great dip for your wedges. Enjoy!!

**TRICK** The longer you let the potatoes set on cookie rack after being battered the better it will stay on and crisp up nicely. 

Stay In Bed Late Breakfast Casserole!

4 cups of frozen tater tots
12 eggs
2 cups shredded cheese
1 cup milk
1 cup of rendered bacon or cooked sausage
1T. pepper

So lets do this step by step
1. Get ur 8*8 baking dish and grease it lightly.
2. Pour the tater tots on the bottom
3. Mix in a bowl, eggs, milk, meat, pepper and 1 cup cheese.
4. Then pour over the tater tots, cover and refridgerate overnight.
5. Preheat oven 350 and bake covered for an hour or until done in the center.
6. Remove from oven and immediately top with rest of cheese.
7. Cut into 9 and enjoy.

**TRICK** Add in blanched asparagus, spinach or broccoli to make a vegetarian or lighter dish.

French Bread Pepperoni Pizza

1 loaf of french bread halved lengthwise
20 slices of pepperoni
2 cups mozzerella or pizza blend shredded cheese
1.5 cups of canned spaghetti sauce

Place french bread halves cut side up and bake for 5 minutes at 375. Remove from oven and then smear sauce on the bread. Then place chese and pepperoni on top of sauce. Bake for another 5-10 minutes or until cheese has melted. Cut into bite size for party or cut chunks for family.

**TRICK** Add whatever toppings you want. Jimmy dean bulk sausage cooked makes a great topping. Cut your veggies in thin julienne slices so they cook down some in the oven but stay crisp too.
**TRICK** Use english muffin halves instead as a pizza base.
**TRICK** Silicone mats can be placed on your cookie sheets and work great to keep burnt cheese and other goods from sticking and cleanup is a simple rinse off! NO SCRUBBING literally!

BBQ Beef Sandwiches

1.5 pound eye of round roast or whatever cut you choose
1 cup of Barbeque Sauce of your choice
1 envelope of lipton onion soup
4 cups water
1tsp. garlic powder
1T. salt
1T. pepper
1t. onion powder
6 hamburger buns


Turn oven to 325 or crockpot this at high for 4 hrs low 6 hours. Take the garlic powder, salt, pepper, and onion powder together and rub on the meat and place in pan or crockpot.  Pour one envelope of lipton soup into the pan add 4 cups of water, place the meat in cover and bake for 6 hours at 325 or crockpot it. When done remove meat and cover with foil and let stand until its cool.( 15 minutes). Then shred meat into very small pieces and place in a bowl, add 1/4 cup of the meat broth from pan drippings, and then add the bbq sauce, stir together and place in a glass pan covered for 15 minutes at 350 to meld flavors. Serve on  a bun when done.

Eggs Benedict

2 English Muffins split and toasted
1 package of Knorrs Hollandaise Sauce prepared per instructions on back
4 eggs
4 slices of canadian bacon
1T. vinegar

Okay so first thing first, get a small pan and fill it with 4 inches of water and turn to high. Get it to a boil and drop it down so that the water is hot! but still. Make your hollandaise sauce according to package and take of heat when thickened. Set aside. Now in the water pot add 1 T. vinegar (this is going to help form our poached eggs and wont affect its flavor) crack 1 egg in a small bowl, then slowly!! add it to the hot water and cook to desired doneness( medium well 3 minutes). Take a slotted spoon and scoop up, gently, the egg and lay it on the paper towel. Then do it 3 more times. Take the split toasted english muffins and lay them out on serving vessel, place the canadian bacon on top then poached egg and then top with hollandaise sauce. Serve and enjoy!

***TRICK*** If hollandaise gets to thick from sitting out, add a tad of milk until its thick like gravy!
**TRICK*** I included a suggestion for a poached egg pan if you wanna skip the whole poached egg method I listed above in the recipe. I have used these and yes they are super easy to use and clean! Pour water into base, spray a nonstick spray on cups and crack eggs into each cup. Alot easier to use!

Triple Stacker BLT

4 slices of cooked bacon
2 lettuce leaves
3 tomato slices
3 T. mayo
3 pieces of wheat or white toast

Take the three slices of toast and lay them in front of you. Take 1T. of mayo and spread on top of each slice. On first slice put the tomatoes, on the second slice place the lettuce and third slice place the bacon. Then take the lettuced toast and place on top of bacon and then flip over the tomato toast so the tomato is sandwich with the lettuce. Cut in half and use a toothpick to serve and enjoy!

My Mamas Cucumber Salad

6 peeled and slice cucmbers
1/2 a red onion diced
2 cups of Miracle Whip
4T. vinegar
1.5T. salt
2t. pepper

Mix the Miracle Whip, vinegar, salt and peper in a bowl. Then add the cucumbers and onion and mix. Cover and set in fride for an hour up to overnight.

**TRICK** If you wanna do this as a picnic dish...I recommend taking the big bowl adding ice and a little salt, then place the next size bowl in it so the salad stays cold.

Mini Meatloaf

Meatloaf Mix

2 pounds ground beef
4 slices of really well toasted bread crumbles between your palms over the bowl or 2 cups panko bread crumbs
1 pack lipton onion soup
3 eggs
3T. ketchup
1T. garlic powder
2T. Worchestershire sauce
1T. pepper
1/2 cup milk

Meatloaf topping

1 cup ketchup
1/2 cup brown sugar
mix in a bowl and set aside

Mix all ingredients above for the meatloaf mix and rest 10 minutes while oven reaches 375. Then on a lightly greased pan, shape the meatloaf mix into small loaves size of your palm, about a deck of card size I guess, until its all used. Then wash hand and with your spoon spread a tablespoon of the meatloaf topping on each. Place pan in oven at 375 for 40 minutes or until done. Serve with mashed potatoes and brown gravy. Delicious!

Erins Chicken Salad

1 pound of diced fine chicken breasts
2 stalks of celery diced
3T. diced fine red onion
3T. dill pickled chopped finely
3/4 c. Best Foods Real mayo
3T. Grey Poupon Dijon Mustard
1t. dry basil
1t. dry tarragon
1t. pepper
1T. curry powder
1/2t. garlic powder

Mix chicken, celery, onion and pickles in a bowl. Then add mustard, mayo and seasonings. Mix really well and stash overnight in the refridgerator and serve. At least let it rest in the fridge an hour but overnight is best! Serve in a tortilla or on Standish Farms Whole Wheat Bread. YUMMY!!!

**TRICK** Take the dry herbs and rub them betweeen your fingers to break them up and add more flavor!

My Mamas Potato Soup

4 slices of bacon
4 potatoes (peeled and diced)
1 carrot (shredded)
2 stalks of celery (chopped)
2 cans evaporated milk
1/2 an onion diced
1T. salt
1t. pepper
4 cups of water
2 cups chicken broth

Cut the bacon into strips and fry til crispy. Strain onto paper towel and set aside. In a large pot add broth, water, onion, potatoes, carrots, celery, salt, pepper, bacon crispies and 1 T. bacon fat. Cook on medium until potatoes are tender. Remove from heat and add the 2 cans of evaporated milk. Serve immediately.

Erins Cabbage Rolls

10 large raw cabbage leaves
1 pound ground beef
3 cups white or brown rice cooked
1 cup of diced or crushed tomatoes
1/2 and onion diced
1 egg
1T. salt
1 t. pepper
1t. garlic powder
2 cans of tomato sauce
2 cans tomato soup undiluted!

Boil the cabbage leaves in boiling water for 3 minutes, want it partially cooked but not overcooked. Drain and set aside.  In a bowl mix the raw ground beef, rice, onion, tomatoes, egg salt, pepper and garlic powder until well incorporated. Thwn in a large glass pan pour one can of tomato sauce on bottom. Then with a cabbage leaf placed flat, put 1/2 cup to 2/3 cup of filling onto leaf. Tuck edges in and roll it up. Place seamside down and repeat until all the cabbages are rolled up in pan. Pour the 2 cans of tomato soup over the top. Cover with tinfoil and bake 350 for 1 hour. Pull out of oven let rest 10 minutes and enjoy!

**TRICK** To add extra flavor to rice; use beef broth instead of water to add an extra depth of flavor!

I personally have that stoneware!!!! Its so easy to make casserole and dishes in these and nothing!!!! Sticks!

Basic Meatballs

1.5 pounds ground beef
2 eggs
2 slices of bread toasted well then pulsed til fine in food processer or cut up with knife to fine
2T ketchup
1 pack Lipton Onion Soup Mix
1/4cup milk
1t. garlic powder

Mix all the ingredients til well incorporated let set aside for 30 minutes. Form into whatever size balls you want. Bake 1 inch balls 30 minutes at 350. Enjoy!

Deviled Eggs

1T. diced real fine dill pickle
1T. Best Foods Real Mayo
1T. Frenchs Yellow mustard
3T. Miracle Whip
4 boiled eggs halved length wise
salt and pepper to taste
Paprika for a garnish

Take the yolk out of the egg and break it apart with a fork till broken up into what looks like yellow fluff. Then add in all the ingredients except the parika and whites from the yolk. Mix it until well incorporated and spoon into halved whites, where the yolk use to be. Sprinkle with a little paprika for color and refridgerate until serving time. Enjoy!

Erins Barbequed Burgers

 1 pound 90 percent lean ground beef
1 egg
2T. Grey Poupon Dijon Mustard
2T. A-1 steak sauce
1T. Best Foods Real mayo
2T. grated onion
1tsp. garlic salt
1T. Montreal Steak seasoning
salt and pepper to taste

Mix all the ingredients together and let rest 15 minutes so seasoning can incorporate their flavors in meat. Make 4 patties and grill on medium 7-10 minutes depending on how well you like it cooked. Super moist and flavorful patties!

These will be messy sticky burgers to form, but they are moist and excellent!