I decided to add a page that has some of my favorite recipes. Feel free to add, share, or comment or on your own

Goulash

1lb ground meat (hamburger, chicken, turkey, buffalo, etc.);

1/4 to 1/2 cup diced onions                              At least 2 TABLEspoons of chili powder

1 – 16oz. can diced tomatoes                            1/2 cup elbow macaroni

Velveeta cheese                                                 salt and pepper to taste

Begin browning hamburger meat on medium in a skillet or saucepan. Personally, I like to use a cast iron skillet. It seems to create the best flavors. Boil elbow macaroni as directed on package (until tender). Drain water from macaroni. Drain off almost all of the excess oil/grease/fat that may have been cooked out of the browning meat. Salt and pepper the meat. Add chili powder and mix well. If you can’t tastes at least a little chili powder, it doesn’t have enough yet Add diced onions to the browning meat and let cook a little. Add the can of diced tomatoes to the mixture. (If you forgot to drain off the grease, it can make it a little soupy when adding the complete can of tomatoes with the juice included). Add the macaroni to the mixture. Turn heat down to low or medium. Add small amounts of velveeta cheese. I add just enough to give it a little taste. I don’t like it too cheesy. The cheese is also optional. The dish taste great without it as well. The dish is fully cooked when the cheese has melted. I like to serve this on a slice of bread, but is also great without it.

Lasagna Roll-ups

1 pkg lasagna noodles                                1 pkg sliced mozzarella cheese 

1 pkg. Hillshire Farms smoked sausage (the smoked turkey sausage works well too)

1 jar of Spaghetti Sauce (I personally like the ones with bell peppers and mushrooms for the extra added flavor)

Preheat oven to 350 degrees F. Begin boiling lasagna noodles as directed on package. You’ll only need as many noodles as many pieces you cut the sausages into (see the following step). Cut sausage into 1 inch pieces, then cut a slice lengthwise through it (don’t cut it in half, just slice it). Stuff the cut with pieces of mozzarella cheese. Drain the lasagna noodles. Use your fingers and slide the noodles between them to get off the excess water. Wrap 1 noodle around each stuffed piece of sausage. Place the wrapped sausage in an oven-safe dish. Repeat until all of the stuffed sausages are wrapped up. Pour spaghetti sauce over the top of all of the noodle-wrapped sausages. Place a layer of mozzarella on top of the spaghetti sauce, and cover the dish with a lid. Place the dish in the oven for 40-45 minutes. You can tell if it’s getting down by how brown the cheese starts turning. If you don’t cook it long enough though, the cheese inside the sausages will not melt. Enjoy )

Rigatoni

1 pkg of sliced pepperoni (I like turkey pepperoni myself)

1 jar of Spaghetti sauce that has diced green peppers and mushrooms *if you don’t use this one, you’ll need to add some diced bell peppers and diced mushrooms*

1 pkg sliced mozzarella cheese

1 box rigatoni noodles

Boil rigatoni noodles as directed on  box. Preheat oven to 350 degrees F. Cover the bottom of an oven safe dish with pepperoni. Drain rigatoni noodles and place on top of the pepperoni in the dish. Pour spaghetti sauce over. Layer remaining pepperoni slices over sauce. Layer mozzarella cheese across the pepperoni. Cover dish and bake for 40 minutes or until cheese is good and melted.

Mexican Chicken

1 large chicken, boiled and diced                    1 can Ro-Tel tomatoes with chilies

1 can cream of mushroom soup                      1 can cream of chicken soup

1 small box of Velveeta cheese                       1/2 soup can of chicken broth

1 pkg. tortilla chips

De-bone chicken. Mix soups, broth, and tomatoes together. In large casserole dish, layer tortillas, chicken, cheese, and sauce until casserole dish is full. End with sauce and cheese. Cover with foil and back 1 & 1/2 hours at 350 degrees F.

Chicken Spaghetti

1 fat hen                                          1 large or 2 medium onions, diced

1 button garlic                                1 green pepper, diced

1 medium jar pimento                  1 can of mushroom soup

1/2 stick butter                             5 Tbsp. flour

2 cups milk                                     1/2 cup grated cheese

1 pkg. spaghetti

1/2 lb. American or sharp cheddar

Tabasco sauce to taste

Worcestershire sauce (about 2 Tbsp) to taste

Cook hen until tender in 3 cups of water that has been salted. When done, remove the chicken from the broth and cut into small pieces. To the broth, add onions, garlic, green pepper, and pimento. Cook 10 minutes. Add cream of mushroom soup and 1/2 pound cheese. Season with Worcestershire and Tabasco sauce to taste. Add 1/2 stick butter. Mix flour and milk well. Add to broth mixture. Cook 1 pkg spaghetti as directed on package. Drain spaghetti and add to broth mixture. Sprinkle 1/2 cup grated cheese on top and bake 25 minutes at 350 degrees F.