Chili-ghetti

Ran across this from a 2019 Simple & Delicious issue earlier this week.  Trying another recipe as I am typing this.  It is Apples & Onion Topped Chops from same issue.

Chili-ghetti

 1 package  (7oz.) spaghetti

1 pound ground beef

1 small onion chopped

1 can  (16 oz) kidney beans, rinsed and drained

1 can (14 1/2 oz) no salt added diced tomatoes undrained

1 can (4 oz) mushroom stems and pieces drained

1/3 cup water

1 envelope chili seasoning

2 Tbsp. grated Parmesan cheese

1/4 cup shredded part skim mozzarella cheese

Minced parsley or cilantro optional

Cook spaghetti according to package.  In a large skillet cook beef and onion over medium heat until no longer pink-drain.

Drain spaghetti add to the beef mixture.  Stir in the beans, tomatoes, mushrooms, water, chili seasoning and Parmesan cheese.  Cover and simmer for 10 minutes.  Sprinkle with shredded mozzarella cheese and if desired parsley or cilantro.

1 1/4 cups 374 calories

Takes 30 minutes  Makes 6 servings

Stuffin' Muffins

Use up the left overs.

Takes 40 minutes Makes 4 servings

2 cups cooked stuffing
1 cup cooked green beans
1 cup chopped cooked turkey
1 cup mashed potatoes
1/4 cup shredded cheddar cheese
1 cup turkey gravy, optional
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Directions
Preheat oven to 425. Press stuffing onto bottom of eight greased muffin cups. Layer with beans and turkey.
In a small bowl, combine the mashed potatoes and shredded cheddar cheese; spoon over turkey.
Bake 15 minutes. Reduce oven setting to 350. Bake 15-20 minutes longer or until potatoes begin to brown.  Let stand 10 minutes. Run a knife around sides of muffin cups to remove muffins.

Found this in a Country magazine.
By: Pauline Porterfield

Tangy Beef Brisket

This is a different take on a brisket.  Nice once in awhile for a change.

3 to 4 lb brisket trimmed
8 oz bottle Catalina dressing
12 oz bottle chili sauce
Place brisket in a large baking pan.  Mix together dressing and chili sauce then pour over the brisket.  Cover and bake at 350 for 2 1/2 to 3 hours.

Serves 4 to 6

Meatball recipes are posted all over but

there are so many good ones. Here is another one.

Easy Sweet-and-Sour Meatballs

2 lb. package frozen meatballs thawed
2 8- 0z cans pineapple tidbits
18-oz bottle barbecue sauce
1 onion diced
1 green pepper, diced
Optional: 1/4 cup chopped fresh parsley

Combine all ingredients except parsley in a 4 quart slow cooker. Cover and cook on low setting for 2 hours or until heated through. Stir in parsley just before serving if desired.

Firehouse Hot Meatballs

40-oz pkg. frozen meatballs
2 15-oz. bottles hot & spicy catsup
2-ltr. bottle ginger ale

Place frozen meatballs in a slow cooker; pour both bottles of catsup over top. Add enough ginger ale to cover meatballs. cover and cook on high setting for one hour. Turn setting to low; cook an additional 3 to 4 hours. Stir before serving. Makes about 6 1/2 dozen.

Ham Potato Puffs

I have taken these 3 or 4 places now and everybody asks me for the recipe. They go fast.


1 tube (12 ounces) refrigerated buttermilk biscuits
1 cup cubed fully cooked ham
1 cup leftover mashed potatoes
1 cup (4 ounces) shredded cheddar cheese, divided
1/2 teaspoon dried parsley flakes
1/4 teaspoon garlic powder

Press each biscuit onto the bottom and up the sides of a greased muffin pan. (cupcake) In a large bowl, combine the ham, potatoes, 1/2 cup of cheese, parsley and garlic powder,

Spoon 1/4 cup of mixture into each biscuit. Sprinkle with remaining cheese (I normally do this after they are done and then I put some on top and put in oven for just a couple of minutes). Bake at 350 for 20-25 minutes or until lightly browned. Serve warm. Refrigerate leftovers.

Yield: 10 puffs
(using jumbo biscuits, you get 8)

Have been thinking of trying bacon, maybe sausage with onion and peppers and also maybe like taco flavored.

BBQ Chicken Roll-Ups

This was in the Kraft Food & Family Summer 11 Book.

6 cups coleslaw blend (cabbage slaw mix)
1/2 cup Kraft Light Ranch Dressing
1 small each green pepper and red pepper cut into strips
1 onion thinly sliced
1 1/2 lb boneless skinless chicken breasts, cut into strips
1/2 cup Kraft Original Barbecue Sauce
6 flour tortillas (12") warmed

Toss coleslaw blend with dressing and set aside. Cook and stir vegetables in large nonstick skillet sprayed with cooking spray on medium-high heat 3 minutes. Add chicken, cook and stir 3 minutes or until no longer pink. Stir in barbecue sauce, simmer 3 minutes or until chicken is done, stirring occasionally.
Spoon chicken mixture down centers of tortillas. top with coleslaw mixture; roll up. Cut diagonally in half to serve.

Sirlon Tips
1 can 7-up
1 can beer
1 package dry onion soup mix
Pour over the tips cover and cook.

A friend gave me this recipe but it is one I have not tried yet.