Toad in the Hole
Link sausage
1 1/2 cups flour
1 1/2 cups milk
2 eggs, beaten
salt

Brown sausage & cook until partly done. Pour off some fat & put in oven.

Mix the flour & milk until smooth. Add eggs & salt. Pour over hot sausage. Cook in a 425F oven until brown & puffed up.

Kalico Beans
Brown:
1 lb ground beef
1/2 lb. bacon (If you want to cut down on the fat, you could omit the bacon.)
1/2 cup onion

Add:
16-oz. can of pork & beans
16-oz. can of red kidney beans
16-oz. can of butter beans
2 tsp vinegar
1 tsp. salt
1/2 cup sugar
3/4 cup brown sugar
1 cup ketchup
1 tsp mustard

Put everything into a 9" x 13" pan and bake in a 350F oven for 40 minutes.

Six-Bean Chili
1 - 2 lbs chopped meat (You can use ground turkey breast to eliminate quite a bit of fat)
2 small onions, diced
1 8-oz can tomato paste
1/2 cup ketchup
2 cloves garlic minced

1 can green beans - drained
1 can wax (yellow) beans - drained
1 can kidney beans - rinsed and drained
1 can lima beans - drained
...these are all 12-oz cans...
1 can pork and beans (or baked beans) - NOT drained
1 can chili beans - NOT drained
1/2 cup brown sugar
2 tsp yellow mustard
1 or 2 tsp cumin

Brown ground meat (until cooked all the way through), and drain off excess fat. Add diced onions (and garlic if desired), and sauté until tender. Add tomato paste and ketchup, and simmer for 10 minutes. Take off heat and combine with rest of ingredients and put in dutch oven. Bake uncovered at 350F for 1 hour. Enjoy.

Egg Casserole
8 slices french bread, cubed
2 cups shredded sharp cheese
1 lb ground meat (breakfast sausage, turkey, beef, etc.), cooked and drained
4 eggs, beaten
2 1/4 cup milk
3/4 tsp dry mustard

1 can cream of mushroom soup
1/2 milk

Grease a 9"x13" baking dish; put bread in dish. Top with cheese and then meat. Beat together the eggs, milk, and dry mustard, pour over the top. Cover and refrigerate overnight.

In the morning, mix together the cream of mushroom soup and milk, pour over the top, bake in 300F oven for 1 1/2 hours.

Good with fruit salad and English muffins.

Parmagiana in Minutes
Breaded veal or chicken patties (tofu would work too)
jar garden-style *chunky* vegetable primavera or *chunky* spaghetti sauce
1 can stewed tomatoes
1 can italian-style zucchini
(can also add 1 can french-cut green beans if you like veggies)
1 onion chopped
garlic to taste
shredded cheeses (whatever you like, a mix of white/yellow *looks* fancy)
parmesan cheese

Adjust the amount of sauce, etc., for how many portions you're cooking (and for how much you'd like with your meal)! In a large (oven-proof preferably) skillet, sauté onion and garlic (use as little oil as possible) until onion is transparent. Push to sides of pan, add meat patties and lightly brown.

To the pan add sauce, tomatoes, and any other vegetables; cover patties with the mixture. Continue heating until the sauce is bubbly. Sprinkle lots of cheese over all. Cook until cheese begins to melt. If your pan is oven-safe, you can pop it in the oven to brown the top a bit. Sprinkle with parmesan and serve.

You can add a few chopped green onions over the finished dish for color and looks. If you put this on a really nice platter, no one will guess you didn't use fresh-from-scratch ingredients.

Arabic Meat Pies
2 pkgs store-bought pizza dough
3 lbs ground meat
2 green peppers
1 red pepper
1 large onion

Cut up onion and peppers into small pieces and fry with meat until meat is done (you can also add mushrooms). Drain grease from mix.

Flatten out into a square shape a small handful of dough to about 1/3-inch thickness, and put 2 tablespoons of mix in center. Fold bottom 2 corners up towards top to make smaller squarish shape. Then take right lower corner and fold up so it is even with upper left corner (now it's triangle shaped). Then fold the upper right corner to the lower left corner and the triangle is now smaller and the meat mix is contained in the dough.

Put triangles on Pam-sprayed cookie sheet and bake at 400F for 30minutes or until dough is golden brown.

You can freeze them when cooled and reheat in the microwave for a quick lunch.

Kefta
2-3 lbs ground sirloin (any type ground meat will do)
1 bunch fresh parsley
1 medium-large onion
Lawry's seasoned salt
2 small cans tomato paste
5 large potatoes peeled and cut into large chunks
3 Tbsp curry
2 cups bread crumbs
1/2 cup milk

Put parsley and onion in food processor and chop very fine then mix into ground meat so it's evenly distributed. Add bread crumbs and curry plus milk and mix well. Spray cookie sheet with nonstick cooking spray (like Pam) and roll meat mix into log shapes. Initially the individual meat ball turned log should be about 1" in diameter. Sprinkle meat logs with seasoned salt to taste and bake at 450F until done (be sure to turn them over once first side is browned).

Take cooked meat and put into roaster with potatoes. Add tomato paste mixed with 5 cups water so no chunks of paste are left and pour over meat and potatoes. Bake at 400F for 45minutes. Serve with pita bread.

Everything Under the Sun Meatloaf

1 1/2 lb. lean ground beef
1 package Jimmy Dean sage sausage (about 1 lb.)
1 can vegetarian vegetable or alphabet soup
Club crackers or bread crumbs
1 tsp allspice
1/2 tsp ground sage
1/2 tsp thyme
1 tsp Mrs. Dash salt-free seasoning blend
1/4 tsp cloves
1/4 tsp cinnamon
a few dashes of Worcestershire sauce
(one or two eggs if you'd like)

Mix everything together (by hand works best). Place into a loaf pan, bake at 375F until brown. It will be very juicy and will shrink from the sides of the pan.

Jambalaya

1 lb bulk breakfast sausage
1 pkg Hormel little sizzlers breakfast sausage
1 small can Spam, cubed small
3 cooked pork chops, chopped
3 cooked chicken breasts, chopped
1 large onion, chopped
1 large green bell pepper, chopped
4 cloves garlic, minced
4 green onions
1 8-oz can tomato sauce
1 15-oz can whole tomatoes, drained and chopped
1 tsp Italian seasoning
1/2 tsp cayenne pepper
2 cups long grain white rice

In a large skillet over medium high heat, brown and crumble bulk sausage. Remove sausage with a slotted spoon, leaving the grease. Put sausage in 5- or 6-quart heavy sauce pan or Dutch oven. Cover and keep warm.

In skillet, fry the little sizzlers. Remove them and cut into bite-size pieces, then add to other sausage.

In remaining grease add spam, pork chops, and chicken. Heat for a few minutes. Remove with slotted spoon and add to Dutch oven.

To skillet, add onions, bell pepper, and garlic. Sauté on low heat about 20 minutes. Do not brown.

In the meantime, prepare rice as usual -- do not add salt to the water.

To skillet, with veggies, add chopped tomatoes, Italian seasoning, and cayenne. Stir to blend. Dump all a' dat into the Dutch oven. Mix well. Pour rice on top, then tomato sauce on top of that. Using a large spoon and a strong arm, stir together very well. Add salt to taste. Put your arm in a sling and serve with hot french bread.

Note: If you can make this dish one day ahead, it is always better the second day.

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