Serves: 4 Ingredients:2 Tablespoons plus 1 teaspoon cooking oil, divided1 package (19 ounces) mild Italian sausage links½ cup water2 teaspoons salt½ pound spaghetti noodles1 jar (24 ounces) your favorite spaghetti sauce (we like Prego “traditional”)1 can (8 ounces) refrigerated crescent roll dough4 ounces grated Parmesan cheese (optional) Preparation:In a large skillet, heat 2 Tablespoons of the cooking
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Serves: 6 Ingredients: 1 Tablespoon olive oil 1 medium size sweet onion, chopped 1 pound ground beef 1 package your favorite taco seasoning 1 can (16 ounces) refried beans ½ cup sour cream 1 can (15 ounces) cream of mushroom soup 4 large (10″) flour tortillas 2 ½ cups shredded Mexican blend cheese Preparation: Preheat oven
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Serves: 4 Ingredients: 1 Tablespoon garlic powder 1 Tablespoon salt 1 Tablespoon dried basil 1 Tablespoon chili powder 1 Tablespoon paprika 1 large Vidalia or Mayan onion 3-4 Boston Butt steaks, about 1 ½ – 2 pounds total 2 celery stalks, chopped 1 can (15 ounces) crushed pineapple with juice ½ cup vinegar Serve with
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Serves: 6-8 Ingredients: 1 package (1 pound) dry Large Lima Beans (Camellia brand preferred) 1 ham bone with meat (or 2 cups cooked and cubed ham) 1 sweet onion, chopped ½ cup chopped celery 2 teaspoons minced garlic 6 cups water 1 bay leaf Salt and pepper to taste Optional – 1 teaspoon Tony Chachere’s
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Serves: 4 Ingredients: 1 medium sweet onion 2 – 3 pound pork roast (either Boston Butt, Pork Shoulder or Pork Loin) 1 can (10.5 ounces) Cream of Chicken soup 1 envelope dry Onion Soup mix 1 teaspoon dried rosemary 1 teaspoon oregano ½ pound baby carrots 8 – 10 small red or white potatoes Preparation:
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Serves: 8-10 Ingredients: 2 Tablespoons vegetable oil 2 pounds sirloin or round steak, cut into ½” cubes 1 Tablespoon chili powder 1 can (6 ounces) tomato paste 2 teaspoons “Better Than Bouillon” Roasted Beef flavor (or 1 regular beef bouillon cube) 2 cups hot water 2 cans (8 ounces each) tomato sauce 1 teaspoon onion
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Serves: 2 Ingredients: 1 lemon 2 Tablespoons vegetable oil 2 large pieces of boneless and skinless chicken, breast or thighs ½ can (10 ½ ounces) condensed Cream of Chicken Soup, Fat Free ¼ cup water ¼ green pepper, chopped 1 teaspoon dried parsley flakes ½ teaspoon paprika Preparation: Cut the lemon in half and cut
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Serves: 2 Ingredients: 2 slices of a large sweet onion 2 boneless pork loin chops, about ½” thick 1 Tablespoon Hidden Valley Ranch Dressing dry mix (½ of the regular 1 ounce packet if you don’t have the jar.) 1 Tablespoon water ½ can (10 ½ ounces) condensed Cream of Chicken Soup, low fat Preparation:
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Serves: 2 Ingredients: 1 quart of water (for boiling the macaroni) 1 cup elbow macaroni, uncooked 2 Tablespoons butter ¼ cup chopped sweet onion ¼ teaspoon minced garlic 4 – 6 fresh mushrooms, washed and sliced, or 1 jar (4 ounces) mushrooms ½ pound ground beef ½ of 1 can (10.5 ounce) cream of mushroom
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Serves: 6 Ingredients: 12 saltine crackers 2 each large eggs 1 Tablespoon sweet onion, minced 1 Tablespoon mayonnaise – NOT salad dressing ½ teaspoon salt 1 teaspoon Old Bay seasoning ½ teaspoon prepared yellow mustard 2 Tablespoons +/- cooking oil (for frying) 1 pound lump crabmeat   Preparation: In a medium size mixing bowl, crush
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