Jumbo Shells with Meat Filling

1 pkg. jumbo past shells, uncooked
2 lbs. ground beef, pork, or turkey
4 eggs
1 c. flavored dry bread crumbs
1 c. shredded mozzarella cheese
3/4 c. very finely chopped onion
3/4 tsp. dried oregano leaves
1/2 tsp. salt
1/4 tsp. black pepper
3 c. spaghetti sauce
Grated Parmesan cheese

1. Preheat oven to 375* F.
2. Cook pasta according to package directions and drain.
3. In a large skillet over medium heat, brown meat until thoroughly cooked. Drain.
4. In a large bowl, stir together meat, eggs, bread crumbs, mozzarella cheese, onion, oregano, salt, and pepper.
5. In a 9x13 baking dish, spread 1/2 cup sauce.
6. Fill each cooked shell with 1 1/2 level tablespoons of filling.
7. Layer half of the filled shells in the prepared baking dish. Cover with half of the remaining sauce. Layer the rest of the filled shells on top and pour remaining sauce over. Garnish with Parmesan cheese.
8. Cover with foil and bake 40 minutes or until hot and bubbly.

Yield: 8 servings

*I halved this recipe since there are only two of us and it still made so much that we had a ton of leftovers. It makes a lot!

Swiss Cheese Chicken

5 chicken breasts, cut in half
Swiss cheese (1 piece for each chicken breast) (You can just ask the deli for about 10 pieces of chicken)
1 large can cream of chicken (or two small cans) (I usually buy the "family size" can)
1 c. milk
Bread crumbs
Butter

Butter casserole pan. Put chicken in the pan. Put one piece of cheese on each piece of chicken. In a separate bowl, mix cream of chicken and milk. Pour mixture over top of chicken. Sprinkle with bread crumbs. Cut small pieces of butter and put them over the top of the casserole. Cover with foil.

Bake at 350* for 45 minutes. Take foil off for last 15 minutes.

This recipe is so delicious and super easy. It is really good to serve it over rice. The recipe can be halved, but we usually make the whole thing because it saves well as leftovers. We are having it for dinner today :)

Megan Hambly

Chili Egg Puff

10 beaten eggs
1 lb. grated cheddar cheese (I know, it's a ridiculous amount, but needed)
2 small cans green chilies
1/2 c. flour
1/2 tsp. salt
1 lb. grated Monterrey jack cheese
1/3 c. butter
Cubed ham
1 t. baking powder
1 pint cottage cheese (2 cups)

Mix all together and bake at 350* for 45 minutes in a 9x13 pan (It may take a little longer to bake...)

Kim Perry

Double Cheddar Hash Browns

1 can (10 3/4 oz.) condensed cream of onion soup, undiluted
1 can (10 3/4 oz.) condensed cheddar cheese soup, undiluted
1 pkg (30 oz.) frozen shredded hash browns
2 c. (8 oz.) shredded cheddar cheese
1 c. crushed cornflakes

1. In a large bowl, combine the soups
2. Stir in hash browns
3. Pour in greased 2 1/2 quart baking dish
4. Sprinkle with cheese and conrflake crums.
5. Cover and bake at 350* for 50 minutes. Uncover; bake for 10 minutes longer or until golden brown.

Serves 8

Wild Rice Chicken

1 package long grain rice
1 c. cooked, cubed chicken
1 can (8 oz.) sliced water chestnuts
1 c. finely chopped celery
1-1/4 c. chopped onion
1 c. light mayonnaise
1 can cream of mushroom soup

Cook rice. Combine with chicken, water chestnuts, celery, and onions, put mixture in 1 gallon freezer bag.

To prepare fo serving, thaw. Remove from bag and place in a 2-1/2 quart baking dish. Preheat oven to 325*. Stir mayonnaise and cream of mushroom soup together and spread over top of chicken. Bake uncovered for one hour.