Copycat Black Eyed Pea Squash

(Adapted from online slightly)

5 large yellow squash, peeled and chopped

1 egg, beaten

1/2 cup bread crumbs

1/8 cup sugar

2 tsp minced dried onion

2 heaping TB of margarine

Sprinkle of salt

Boil squash until tender, drain thoroughly and blend with potato masher.

Mix all ingredients.

Pour into casserole dish

Sprinkle additional breadcrumbs on top lightly.

Bake at 350 for 30 mins.

Allow to cool.

Add more margarine and salt if needed.

This is delicious on its own but you can add cheese, peppers, etc to mix it up.
Top with crushed buttered crackers- the sky is the limit!


Oven Fried Potatoes

2.5 lbs Yukon Gold potatoes, sliced medium thin

1/2 to 1 cup onions, chopped

1/2 stick margarine, chipped

McCormick Perfect Pinch Garlic/Bell Pepper

Layer potato slices in the bottom of 9 x 13 pan.

Sprinkle onions on top.

Place chips of butter over all.

Sprinkle with Perfect Pinch.

Cover with foil and bake at 375 for 60 minutes.

Stir halfway way through baking and before serving.

Top with sour cream, gravy, shredded cheese etc.

Delicious plain also!
(Adapted from several online recipes)

Tri Color Pasta Salad

1 pkg Good Seasons Dry Italian Dressing Mix

2-3 cups Italian Dressing

1 yellow bell pepper, chopped

1 red bell pepper, chopped

8- 10 Campisi tomatoes, chopped into quarters

12 oz Skinner Garden Style Twirls pasta, cooked and drained

1 cup mozzarella cheese shreds

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Stir dry Italian mix into regular Italian dressing.

Add in peppers, black olives and pasta.

Stir well.

Refrigerate, then add cheese shreds after pasta cools.

Return to refrigerator for several hours or even overnight before serving.

Addins could be raw broccoli, cauliflower, carrots etc.
Pickled artichoke hearts would be good also.
Makes 8-10 large servings.

Cheesy Grits Casserole

 

2 cups water, boiling
1/2 cup Instant Grits

2 oz mild Hatch chilies

4 oz grated Velveeta cheese

2 TB margarine

1/16 tsp Garlic Salt

1/2 cup Beyond Beef, browned

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Add grits to boiling water.

Cook for 5 minutes, stirring often.

Add cheese, margarine and salt.

Stir until melted.

Add Beyond Meat and chilies.
Mix well and let cool for a few minutes.


Sprinkle tiny bit of sugar on top if you like sweet grits.

Rotel Chicken Spaghetti

4 oz uncooked spaghetti

oz  Velveeta cheese

1 can mild Rotel tomatoes (drained)

1/4 tsp minced garlic

1/2  can cream of mushroom soup

1 small can mushrooms, drained

1 can black olives, drained

1/4 cup frozen onions, thawed

2 oz cream cheese, softened

1 pkg chicken fajitas, chopped

1 pkg pretend chicken strips, chopped 

1/4 cup shredded Monterey Jack cheese

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Preheat the oven to 350°F. 

Cook pasta and drain, pour into large bowl.

Add Velveeta and blend until cheese is melted.

Stir all other ingredients (minus chicken and MJ cheese) in large bowl, then add to pasta bowl.

Mix thoroughly.

Divide into two  8 X 8 baking dishes.

Stir chicken into each dish.

Top with Monterey Jack cheese.

Bake for 30 minutes.

Cabbage

Melt one stick margarine in the bottom of a large stock pot.
Cut up one head of cabbage into medium size chunks.
After margarine is melted, pour in cabbage.
Stir and cover, then cook on medium to low heat.
Allow it to cook down, stirring occasionally.
After it cooks down a bit, stir in 1/2 tsp of minced garlic.
The bottom bits will get almost carmelized, so stir often.
I season with salt and Perfect PInch Roasted Garlic/Bell Pepper.
This seasoning is the bomb!! I use it for everything.

Goulash

Ingredients:

2 cups noodles, cooked and drained

1 cup Beyond Meat, browned

1 cup frozen onions/peppers, thawed

1 small can tomato sauce

1 small can green chilies, drained

1/2 can diced tomatoes (flavored style), drained

1 tsp minced garlic

1 tsp Worcestershire sauce

Directions:

Mix all ingredients, except meat and noodles.

Add meat and noodles.

Heat until bubbly in large pan.

Sprinkle sugar to taste to cut the acid of the tomatoes.

Top with grated cheese if needed.