Thursday, April 29, 2010

Baked Ziti

Posted by Kimberly:

Last week one of my girls pulled out a recipe book that a friend of mine had given me for Christmas last year. It is "Rachael Ray's Big Orange Book" and I had actually kind of forgotten that I had it. As I was planning my menu and preparing my grocery list for this week, I decided to flip through it and see if there was anything that sounded good. I came across this recipe for baked ziti. Not only did the picture of it look good, but it still sounded good after I read the ingredients.

Baked Ziti

1 pound ziti rigate or rigatoni

2 cups ricottta cheese

Grill seasoning, such as McCormick's Montreal Steak Seasoning

Grated Parmesan cheese

1 tablespoon extra-virgin olive oil

1-2 garlic cloves, chopped

Pinch of crushed red pepper flakes

1 cup crushed tomatoes or tomato sauce (I used a little more...probably 1 1/2 - 2 cups)

Fresh basil leaves (I used Italian seasoning)

Preheat oven to 375 degrees. Bring a big pot of water to a boil for the pasta. Salt the water, add the pasta, and cook to al dente.

Drain the ricotta cheese in a strainer or a colander lined with paper towels. Place the drained ricotta in a 9 x 13 casserole dish and season with some grill seasoning and a few handfuls of Parmesan cheese.

While the pasta cooks, heat the olive oil in s small pan over medium heat. Add the garlic and a pinch or two of red pepper flakes and saute for a minute or two, then stir in the tomatoes and basil. Reduce the heat to low.

Drain the pasta and toss with the cheese mixture. Add the tomato sauce, top the pasta with more Parmesan and bake about 15 minutes or until the cheese browns.

In the words of Rachael Ray, this was "yumm-o". I will definitely make this again. This would be really good with some ground beef and/or spinach added to it (which would require that I use more of the crushed tomato sauce.) This time I served it with Parmesan chicken which was good too.

Enjoy! Pin It Now!

Wednesday, April 28, 2010

Ooey Gooey Butter Cake

Posted by Donna:

Ooey Gooey Butter Cake

I've wanted to make this cake for a long time. However, since chocolate always wins out, I never did try it. I decided last week to wean myself off of chocolate for a while. To replace my craving for chocolate yesterday, I finally pulled out this recipe. I'm glad I did. It's so good, and my husband also "strongly" liked it. I used Paula Deen's recipe and another recipe from a Gooseberry Patchwork cookbook .

1 package yellow cake mix
3 eggs
1 - 1/2 sticks of butter, melted
One ( 8 oz.) pkg. cream cheese, softened
1 tsp. vanilla
One 16 oz. pkg. powdered sugar, sifted

Preheat oven to 350 degrees. Combine the cake mix, 2 eggs, and 1 stick of melted butter. Spread into a lightly greased 13" x 9" baking pan. I patted mine---at Paula's suggestion!

Next, beat the cream cheese until smooth. Add the remaining egg, vanilla, 1/2 stick melted butter, and powdered sugar and mix well. Spread over the cake mixture. Bake for 40 to 45 minutes. I baked mine for 45 minutes, but in my oven, 40 would have been plenty.

Paula Deen actually puts a whole stick of butter in the cream cheese mixture. I opted for just a half of stick. I kept thinking about all that butter.

When I was comparing the two recipes before making this, I noticed where Paula Deen had written that this was the number one choice in their restaurant.

I'm so glad to have found something different to make for my family or potlucks at church. I get in terrible routines and end up taking the same things most of the time.

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Posted by Lori:

Are you looking for an easy sopapilla recipe to serve at the end of a delicious Mexican food dinner? These will hit the spot! Thank you to my friend, Jan, for the recipe.

Combine 4 c flour, 1 tbsp baking powder, 1 tsp salt. Blend in 3 heaping tbsp shortening, add enough water to make soft dough. Roll out to pie crust thickness. Cut into 3 " squares. Deep fry in hot oil until golden brown. Serve with powdered sugar or cinnamon sugar. Pin It Now!

Monday, April 26, 2010

Peanut Butter Playdough

Posted by Lori:
Play dough is fun for children - and some adults. How much more fun would it be to make a play dough that is not only fun to play with, but is also edible? My children always enjoyed playing with (and eating) this playdough!

Peanut Butter Playdough

1 C creamy peanut butter
2 C powdered sugar
1/2 C honey

Mix well with mixer or by hand. Children can even mix it up on their own. Store in airtight container.
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Sunday, April 25, 2010

Bacon Explosion

Now, I must confess that I've never made this recipe, but my sister-in-law has. In fact the picture here is of my brother-in-law and his birthday "Bacon Explosion" from last year.  Their family really likes it, although it's a far cry from their typical low fat fare.

My sister-in-law got the recipe via the internet.  Here's a great site with step by step instructions plus helpful photos.  By the way, for this recipe, you will need a smoker. 

Let me know if you make this or if you've had it/made it before.  I'd like to know what you think about it!
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Thursday, April 22, 2010

Turkey BLT Wraps

Posted by Donna:

Turkey BLT Wraps

For a couple of months, I've noticed a recipe in my Cooking with Paul magazine that I've wanted to try. Last night, I wasn't too hungry since we had a large lunch; so, I decided to try this. The recipe is actually entitled Chicken BLT Wraps, but since I have love Sara Lee's Mesquite Roasted Turkey from the deli at WalMart, I changed the name to suit my taste.

1 1/2 tsp. honey

1 T. Dijon mustard

1 T. mayonnaise

6 ( 10 inch) flour tortillas ( I used the whole wheat torillas)

1/2 pound shaved mesquite roasted turkey ( the original recipe calls for deli chicken)

6 slices bacon, cooked

6 leaves green leaf lettuce

1 tomatoes, sliced

Combine the honey, mustard, and mayonnaise and spread on top of each tortilla. Top each with chicken, 1 slice bacon, 1 lettuce leaf, and 1 sliced tomato. Fold one edge of the tortilla over the filling; roll up tight, and place seam side down. Cut each tortilla in half and secure with toothpicks, if needed.

Since I was only preparing this recipe for one person, I only used one tortilla, 1 piece of bacon, etc. Also, instead of slicing my tomato, I chopped it. The spread is really, really good. It would be great on any kind of sandwich, wrap, or hamburger. Another option would be to add chopped avacado and chopped onion. When you want something quick, satisfying, and light, this is a great choice. I could eat this very often. Pin It Now!

Wednesday, April 21, 2010

Oven Roasted Potatoes

Posted by Kimberly:

Last week a dear friend of mine stopped by and brought me a recipe for potatoes that she had been telling me about. I can't remember where she said that she had found the recipe, but she raved about how good these potatoes were. Last night I decided to try them with the hot ham and cheese sandwiches that Lori had posted last week, which, by the way, were a big hit with my family.

Oven Roasted Potatoes

12 small new potatoes, scrubbed well

1/4 cup extra virgin olive oil

salt and pepper

Slice the potatoes in half (or in thirds, depending on size). Cut them so that each potato will stand up without tipping over. Soak in a large bowl of cold, salted water for 2 hours. (I used about one tablespoon or so of salt.) Remove potatoes from water and dry well with paper towels. Dry soaking bowl and add extra-virgin olive oil and potatoes. Coat potatoes well.

Place potatoes in baking dish (I used a 9x13 glass baking dish.) in a single layer, cut-side up. Season with salt and pepper. Bake uncovered in a 400 degree oven for 30-45 minutes until the potatoes are brown on the outside and soft on the inside.

These potatoes really were delicious and so easy to make. (Next time I make them I may even try adding some onions on top.) My friend said that she has even cut them into french fries. They would be a great side dish to any meal. In fact, these potatoes would make a good after school snack according to my oldest daughter. She's got dibs on the leftovers for her snack after school today!
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Tuesday, April 20, 2010

Monkey Bread

Posted by Lori:
Sunday morning I made Monkey Bread for our four monkeys. Actually, I prepared part of it Saturday morning, which made it a breeze to finish in the morning. We don't need any more things to get ready on Sunday mornings. It's hard enough finding matching socks and belts (not to mention matching and same-size shoes) for the boys in time for Bible class!

Monkey Bread
1/2 cup granulated sugar
1 teaspoon cinnamon
2 cans (16.3 ounces each) Grands buttermilk biscuits (I used Pillsbury)
1 cup firmly paced brown sugar
3/4 cup butter or margarine, melted

Lightly grease Bundt pan with cooking spray. Cut each biscuit into quarters. Place granulated sugar and cinnamon in large zip-top plastic storage bag. Shake biscuits in bag to coat with cinnamon/sugar mixture. Pour biscuits into prepared Bundt pan. (Note: At this time you may finish the recipe or cover with plastic wrap and refrigerate until ready to finish and bake.) Preheat oven to 350 degrees. In small bowl, mix brown sugar and butter. Pour over biscuits. Bake for 28-32 minutes or until golden brown and no longer doughy in the center. Cool in the pan for about 10 minutes. Turn upside down onto serving plate. Pull apart to serve. Best when served warm.

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Monday, April 19, 2010

Orange Crush Delight

Posted by Donna:
Once a week in our local newspaper, the kid's section always posts a recipe. Last week, I saw this one and it sounded good for the upcoming hot weather. I made it this morning and had it for lunch. Larry wouldn't touch it; but, I really liked it.

Orange Crush Delight
1 (16 oz.) container low-fat small-curd cottage cheese
1 (3 oz.) small box orange gelatin mix ( sugar free can also be used)
4 ounces light whipped topping
1 ( 10.5 or 11 oz.) can mandarin oranges, drained

Mix the cottage cheese with the orange gelatin mix. Fold in the whipped topping and stir gently to blend. Add the mandarin oranges and stir to mix. Chill for one hour before serving.

This is very light, but filling. It was hard not to eat the cottage cheese plain with the mandarin oranges added; but, this seems more like a light dessert with the whipped topping and gelatin added.
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Sunday, April 18, 2010

Roasted Potatoes

Posted by Lori:
Last week I thought I would try to make a roasted potato dish using olive oil and a packet of onion soup mix. Interestingly, when I got the packet out of the pantry, there was a recipe for it on the packet.

Roasted Potatoes

4 large potatoes
1/2 cup olive oil
1 packet onion soup mix
1 tsp. garlic powder

Preheat oven to 450°F. Wash potatoes. Cut them into chunks and place in a 13×9-inch baking or roasting pan. In small bowl, stir together olive oil, onion soup mix, and garlic powder. Pour over potatoes and stir to coat. Bake uncovered, stirring occasionally, 40 minutes or until potatoes are tender and golden brown.

I doubled the recipe for a church fellowship meal. Since I didn't have two packets of onion soup mix, I used one garlic mushroom soup mix. The flavor of these potatoes is great!
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Friday, April 16, 2010

Hot Ham and Cheese Sandwiches

Posted by Lori:
This recipe is an idea you may already make for your family, but we just began making these in our family a few years ago.  It's been a favorite ever since.  As a kid, I remember when Hardee's came to a nearby town.  They sold hot ham and cheese and I always liked them.  Sometimes its the simple things we think of that become a staple in our recipe file, isn't it?

Hot Ham and Cheese Sandwiches
Hamburger buns
Thin-sliced deli ham
Swiss cheese

Assemble sandwiches with desired amounts of ham and cheese.  Wrap in aluminum foil.  Place in preheated oven (350 - 400 degrees) and heat thouroughly.  Usually I cook ours for 15 - 20 minutes.  Of course, you could turn the heat down to 200 or so and warm them up slowly.

Some may want mayo or mustard on after heating, but for us, the flavors of the melted cheese with the ham is just enough.
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Thursday, April 15, 2010

Sherbet the Frog

Posted by Lori:
A few days ago our school's Pre-K teacher made these snacks for her students. I asked if I could borrow her picture for this post. She agreed. Thanks, Mrs. J.!  She said using a green plate would make a more authentic-looking lilly pad.

The recipe is from Family Fun magazine.  More detailed pictures showing how to make to frog can be found on their site at this

Lime sherbet
Green decorators' gel
Junior Mints
Green gummy ring candy

To make one, set a scoop of lime sherbet on a small green paper plate (trim the plate to resemble a lily pad first, if you like).

Cut one green gummy ring candy into quarters and place the four pieces under the sherbet scoop for feet.

Set a Junior Mint candy and half a gummy ring in place for each eye. Finally, add a green decorators' gel mouth and nostrils.

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Wednesday, April 14, 2010


Posted by Lori:
This recipe is a fun food for sure! It's a snack/appetizer that is certainly popular lately and it's become a favorite of our son, Zachary. In fact, he usually is the one that makes them for me.

Hamburger meat
Cheese, desired variety
Desired condiments: Mustard, mayonnaise, ketchup, barbeque sauce
Desired toppings: pickles, onions, lettuce, tomatoes
Salt, Pepper, onion powder
Rolls for buns - we use Hawaiian Rolls

Pan fry tiny hamburger patties over medium-high heat. Use a golf ball size of meat for each patty. Sprinkle with salt, pepper, and onion powder.
Drain patties on paper towels.

Halve rolls hortizontally. Assemble sliders with meat, cheese, and desired condiments and toppings.

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Monday, April 12, 2010

Peanut Butter Chocolate Cheesecake

Posted by Lori:
I made this for a church fellowship meal Sunday.  It was really good - especially to those that are peanut butter/chocolate fans.  I got a special request to make it for a teenage boy for his 16th birthday in August.  He said it was his favorite dessert EVER. Only one of my four children like cheesecake and my husband doesn't like it, so I rarely make it.  When I do it's for Thanksgiving, a church dinner or a school fundraiser.  It's always fun to try something new and see how it goes! This one is definitely a keeper.

This recipe comes from the current Paula Deen dessert magazine.  I made my cheesecake with a brownie crust, but am listing it here as Paula lists it in the magazine. I also used hot fudge sauce on top instead of the chocolate ganache.  I don't know why, but chocolate "ganache" always sounds "ga-nasty" to me! :)  You may like it, and it may be really good.

Peanut Butter Chocolate Cheesecake

2 cups graham cracker crumbs
1/3 cup firmly packed brown sugar
1/3 cup butter, melted

Chocolate Layer:
6 (1 ounce) squares semisweet chocolate (I used 1/3 cup semi-sweet chocolate chips, which is the same equivalent)
6 tablespoons butter
1/2 cup sugar
2 large eggs
2 tablespoons all-purpose flour

Peanut Butter Layer:
3 (8-ounce) packages cream cheese, softened
1 1/2 cups firmly packed brown sugar
3/4 cup creamy peanut butter
3 large eggs
1 egg yolk
1/3 cup heavy whipping cream
(I added 1 teaspoon vanilla.  It just seemed like it should have it, to me.  Plus, I really like vanilla.)

Chocolate Ganache:
3 (1-ounce) squares semisweet chocolate, chopped
2 tablespoons heavy whipping cream
Garnish:  chopped miniature chocolate covered peanut butter cups (I used the whole bag (minus the two I ate!) of miniature Reese's cups)

Preheat oven to 300 degrees. 

To prepare crust:  In a small bowl, combine graham cracker crumbs and brown sugar.  Stir in melted butter.  Press into bottom and up sides of a 9-inch springform pan.  Bake for 6 minutes.

To prepare chocolate layer:  In a medium bowl, combine chocolate and butter.  Microwave on High in 30-second intervals, stirring after each, until chocolate is melted and smooth (about 1 1/2 minutes total.).

Whisk in sugar, eggs, and flour until combined.  Pour over cooled crust and bake for 15 minutes; let cool.

To prepare the peanut butter layer: In a large bowl, beat cream cheese and brown sugar at medium speed with a mixer until creamy.  Add peanut butter, beating until combined.  Beat in eggs and egg yolk, one at a time, beating well after each addition.  Stir in cream.  Pour over cooled chocolate layer and bake for 1 hour and 15 minutes.  Remove from oven, and gently run a knife around edges to release crust from sides of pan.  Let cool completely.

To prepare chocolate ganache:  In a small bowl, combine chocolate and cream.  Microwave on High in 30-second intervals, stirring after each, until chocolate is melted and smooth.  Spread over cooled cheesecake.  Refrigerate for at least 8 hours.  Garnish with chopped chocolate covered peanut butter cups, if desired.

Paula's cheesecake had quartered peanut butter cups all around the edge and a few in the middle.  I quarted mine and just piled them all over the top.  It sure pleased the Reese's lovers and made the garnishing super-easy!  (I refrigerated the candy for a little while before quartering it to make it easier to slice.)
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Sunday, April 11, 2010

One Week Recipe

Posted by Donna:

For something different, I thought I would share this special "recipe" that will help all of us through our week.

Sunday: The Lord's Day
Help me to worship you in spirit and in truth.

Monday: Wash Day
Help me wash away all my selfishness, so I may serve you with perfect humility throughout the week.

Tuesday: Ironing Day
Help me iron out all the wrinkles of criticism, so that I may see only the good in others.

Wednesday: Mending Day
Help me mend my ways so I will not set a bad example for others.

Thursday: Cleaning Day
Help me to dust out all the many faults I have hiding in the seceret corners of my heart.

Friday: Shopping Day
Give me the wisdom to shop wisely for the fruit of love, joy, peace, longsuffering, kindness, goodness, faithfulness, gentleness, and self-control.

Saturday: Cooking Day
Help me brew a cup of brotherly love and serve it with the bread of human kindness.

I'm not sure who wrote this; but, I love the message it has. I've used this on the bulletin board that I fix for our church. Hopefully, it will be something you will enjoy reading from time to time.
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Saturday, April 10, 2010

Canned Biscuit Dough Donuts and Holes

Posted by Lori:
This is a Paula Deen recipe, although I've made them for our children a few times without an actual recipe. My husband actually had fried donuts quite a bit growing up. When we first married, he decided to fry some donuts for us as a late night snack. My mom used to make fried biscuits when we went camping, but I didn't remember ever having them made into donuts. He was so proud of himself. I was excited to eat them, too, actually - that is, until he brought them to me on a plate. He had made the icing BLUE! Can you imagine?? Blue??

I suppose now - 20 years later - there are lots of blue-colored foods, but there weren't any then. It made me nauseated just to look at them. I felt bad, but I just couldn't eat them! Years later I became friends with a lady whose mother had been a home economics teacher and had retired many years before. She always told her that "blue" was the least-appealing color for food. Yep! It sure is to me!

Canned Biscuit Dough Donuts and Holes

Peanut oil, for frying (My own idea: Any vegetable oil would do)
1 teaspoon vanilla extract
1/4 cup cocoa powder
5 tablespoon milk, divided
2 cup confectioners’ sugar, divided
Chocolate sprinkles
Colored sprinkles
1 teaspoon ground cinnamon
1/4 cup sugar
2 cans large buttermilk biscuits

Heat 2-inches peanut oil in a large pot or dutch oven to 350 degrees F.

In a shallow bowl, stir together the sugar and ground cinnamon, set aside. In a small bowl, whisk together 1 cup of confectioners’ sugar, 2 tablespoons of milk and 1 teaspoon of vanilla extract, set aside. This is the vanilla icing. In another bowl, whisk together 1 cup of confectioners’ sugar, 1/4 cup of cocoa powder and 3 tablespoons of milk, set aside. This is the chocolate icing.

Lay out the biscuits on a cutting board and with a 1-1/2-inch round cookie or biscuit cutter, cut out a hole from the middle of each biscuit. Fry them in the oil until golden and then flip with tongs to fry the other side. You can even fry the donut holes. Drain on paper towels and then toss in the cinnamon-sugar or glaze and sprinkle as desired.
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Thursday, April 8, 2010

Barbequed Pork Chops

Posted by Lori:
My family has a favorite barbeque sauce. It's a "Made in Oklahoma" product called "Head Country". In our opinion, it can't be beat. But tonight I didn't have any "Head Country" in the pantry and it's not sold in our small I tried a new recipe.

12 pork chops (I used the bone-in variety)
1 1/2 cups ketchup
2 tablespoons Worchestershire sauce
1/4 cup apple cider vinegar
2 tablespoons brown sugar
1/4 cup honey
1 teaspoon pepper
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder

Preheat oven to 375 degrees. Place pork chops in baking dish (I used 2 casserole dishes). Mix remaining ingredients together. Cover with foil and bake 30 minutes. Uncover and bake 30 minutes more.

All six of us liked these "Barbequed Pork Chops". That's always a great thing when everyone in the family likes something, isn't it? However, we would also still agree that "Head Country" can't be beat!

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Tuesday, April 6, 2010

Sugar Cookie Fundraiser

Posted by Lori:
Last week our local 4-H club had a sugar cookie fundraiser.  Since I'm the leader, I volunteered to make the sugar cookies. 
Monday I baked and baked.  Tuesday I baked and baked.  Wednesday I should have baked and baked! All of the cookies were frozen until ready to decorate on Thursday.
Early Thursday morning I began decorating the cookies, and even though I had some orders turned in, most of them I didn't get until after school Thursday.  I pre-made 18 eight inch round cookies that were to be personalized and had approximately 150 Easter shaped smaller cookies ready, as well.  However, after tallying the orders, I needed 47 big round cookies and only half or less of the smaller ones!
So that night after softball and baseball games, I baked and baked and baked some more!  And decorated and decorated and decorated some more!
Sleep?  Who needs it?  Well, I did by 10:30 the next morning!  Thankfully an hour nap boosted me for the rest of the day.  The cookies were delivered on time.
The fundraiser was very successful and everyone seems to have enjoyed their Easter cookies.
Another 4-H mom helped me package the cookies.  And yet another 4-H mom and the elementary school secretary helped me distribute the cookies to the students.
Many people ask about the icing recipe.  It's just powdered sugar, milk, and vanilla. Color as desired with paste or gel food coloring.  Make it thick and then pipe around the cookies to outline. Allow to set. Thin icing with more milk and fill in the area.  On the larger round cookies, the decorated border is buttercream frosting (cake decorating-type).  The extra decorated sugar cookies made decorating the big ones extra easy and cute, too!
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Monday, April 5, 2010

Pecan Fingers

Posted by Donna:

These are great to make for wedding showers. I've also heard them called Wedding Cookies or Sand Tarts as well as Pecan Fingers. Regardless, they're very good and easy to make.

1 cup softened butter

6 T. powdered sugar

2 cups flour

1-1/2 cup chopped pecans

2 tsp. vanilla

Cream the butter and powdered sugar together. Add the flour, vanilla, and nuts. Roll into finger shapes or balls and bake about 15 -20 minutes at 350 degrees. While hot, roll the cookies in powdered sugar.

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Blonde Brownies

Posted by Lori:
These Blonde Brownies are great.  They're full of flavor and easy to cut into small squares, big squares, or diagonally for a fancier look.  The best part about them (besides the obvious reason of eating them!) is how quick they are to make.

Blonde Brownies
2/3 cup butter
2  cups packed brown sugar
2 eggs
2 tablespoons vanilla extract
2 cups sifted all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 cup chopped pecans, optional
 1 1/3 cup semisweet chocolate chips

Preheat oven to 350 degrees. Melt butter in microwave.  In large mixing bowl, combine melted butter and brown sugar.  Mix well.  Add eggs and vanilla. Mix well. Add flour, baking powder, baking soda, and salt.  Mix well with electric mixer. Add pecans and chocolate chips. Spread into 9 x 13 inch pan. Bake for 25-30 minutes.

This recipe can be made into cookies, as well.
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Saturday, April 3, 2010

Bunny Pear Salad

Photo via the web @

Posted by Lori:
This salad brings back memories of my childhood.  We had it from time to time at home, but I remember making it for a 4-H demonstration contest during that time, as well.

Bunny Pear Salad

4 pears
Lemon juice
Raisins, almonds, red candy to decorate faces
Lettuce leaves
1/2 to 1 cup cottage cheese
4 carrots and parsley sprigs (optional)

For each pear, cut a slice lengthwise that is slightly thicker than 1/4 inch. This will make a flat base for the bunny body. Reserve the slice to make the ears.

Peel the pears and rub exposed areas with lemon juice to prevent browning.

Cut the sliced piece from each pear to make V-shaped ears approximately 1/4 inch thick.

Cut a wedge from the base of each head and insert the V-shaped ears into place. Decorate the face by inserting raisin eyes, almond whiskers, and a piece of red candy for the nose.

Place each bunny pear on lettuce leaves and put a small scoop of cottage cheese where the tail would be. If desired, cut the tip off each carrot and peel. Place a parsley sprig in the back and lay the carrot beside each bunny pear.

Makes 4 bunny pear salads
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Thursday, April 1, 2010

Pepper Steak

Posted by Donna:

I bet I haven't made this in 30 years; but, I'm still going to share the recipe with you. This is another recipe of my mothers that she made on a regular basis---probably once a month. It was always one of my favorites.

Pepper Steak

1 lb. round steak (cut in small pieces)
1/4 cup margarine or butter
1/4 tsp. garlic salt
1/3 cup chopped onion
1 green pepper (chopped)
1 can diced tomatoes
1 beef bouillon cube
1 T. cornstarch
2 T. water
2 T. soy sauce
1 tsp. sugar
1/4 tsp. salt
3 cups cooked egg noodles
1 can cheddar cheese soup

Cook the meat, margarine, and garlic powder together until the has browned. Add the onions, green pepper and cook for about 5 minutes. Next add the tomatoes and bouillon cube. Cook slowly. Mix the cornstarch, sugar, water, salt, and soy sauce together and add to the meat mixture. Stir until thick. Simmer until the meat is tender. Cook the egg noodles and drain. Add the cheese soup to the noodles. Pour the meat mixture on top of the noodles and serve.

All you need to serve with this is a green salad---simple, but filling and satisfying.

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