Tuna Casserole Recipe

INGREDIENTS

* 3 cups egg noodles, uncooked
* 2 (6 oz) cans of tuna, drained
* 1/3 cup green onions, chopped
* 1/2 cup celery, chopped
* 1 zucchini (small), sliced
* 1 tomato, chopped
* 1 cup shredded cheese (Monterey Jack is recommended)
* 1/3 cup sour cream
* 1/2 cup mayonnaise
* 2 tsp mustard
* 1/4 tsp salt
* 1/2 tsp dried thyme

METHOD

1. Preheat your oven to 350 degrees. Then, grease a 2 qt. casserole dish.
2. Boil a large pot of water (salted), then add your noodles. Cook until "al dente", and then drain.
3. Combine noodles, tuna, green onion and celery in a large bowl. Add the sour cream, mayonnaise, and mustard. Then, the salt and thyme. Put 1/2 of the mixture into your casserole dish, then place a layer of zucchini over your mixture. Add the left over noodles, and another layer of zucchini. Spread the cheese over the casserole.
4. Place in the oven and bake for 30 minutes, or until bubbly and hot. Finally, add the tomatoes to the top of the casserole and enjoy!
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Pork Chops and Rice Recipe

INGREDIENTS
4 center cut pork chops, bone-in
2 cans Cream of Mushroom soup
1 can water
2 tablespoons of vegetable oil
garlic powder
Tony Chachere's Cajun seasoning (or equivalent)
garlic powder, to taste
1 cup rice

DIRECTIONS
Heat the oil on medium heat and brown pork chops.

When brown, drain oil and add both cans of soup. When cans are empty, fill one can with water and pour into pan and stir. If you want more gravy, you can add a little more water. Cover and simmer, stirring occasionally for about 30-45 minutes. If you simmer longer, the meat will be more tender. Mine fall off the bone!

Adjust seasonings as it cooks. Taste occasionally; add more garlic powder and Tony's to the gravy while it simmers.

Cook 1 cup rice. You can use Minute Rice if you prefer.

Serve together and pour gravy over rice.
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Pork Chops and Rice Recipe

INGREDIENTS
4 center cut pork chops, bone-in
2 cans Cream of Mushroom soup
1 can water
2 tablespoons of vegetable oil
garlic powder
Tony Chachere's Cajun seasoning (or equivalent)
garlic powder, to taste
1 cup rice

DIRECTIONS
Heat the oil on medium heat and brown pork chops.

When brown, drain oil and add both cans of soup. When cans are empty, fill one can with water and pour into pan and stir. If you want more gravy, you can add a little more water. Cover and simmer, stirring occasionally for about 30-45 minutes. If you simmer longer, the meat will be more tender. Mine fall off the bone!

Adjust seasonings as it cooks. Taste occasionally; add more garlic powder and Tony's to the gravy while it simmers.

Cook 1 cup rice. You can use Minute Rice if you prefer.

Serve together and pour gravy over rice.
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Fantastic Chicken Breasts Recipe

INGREDIENTS

* 4 skinless, boneless chicken breast halves
* ground black pepper to taste
* 4 slices Swiss cheese
* 1 (10.75 ounce) can condensed cream of chicken soup
* 1/4 cup milk
* 1 cup dry bread crumbs
* 3 tablespoons butter, melted

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken breasts in a 9x13 inch baking dish. Season with ground black pepper to taste. Top each breast with a slice of cheese.
3. Mix together the soup and milk and pour mixture over chicken. Sprinkle bread crumbs on top and drizzle with melted butter/margarine. Bake covered in the preheated oven for 30 minutes. Uncover and bake for another 20 minutes or until golden brown.

23 August 2007
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Stuffed Brie Recipe

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INGREDIENTS

* 3 tablespoons butter
* 1 onion, chopped
* 2 cups fresh sliced mushrooms
* 1/2 cup dates, pitted and chopped
* 1 (8 ounce) wheel Brie cheese

DIRECTIONS

1. In a medium skillet over medium heat, melt butter and caramelize onions and mushrooms; add dates and warm mixture for about 2 minutes.
2. Slice the Brie wheel in half down the center so that there is a top and a bottom; fill with the onion mixture. Replace the top of the Brie.
3. Microwave Brie for 1 to 3 minutes or until bubbly; serve.

Chicken and Eggplant Recipe

INGREDIENTS

* 5 cups vegetable oil
* 4 eggs, beaten
* 2 cups milk
* 5 cups dry Italian bread crumbs
* 3 large eggplants, sliced into 1/3 inch rounds
* 3 pounds skinless, boneless chicken breasts, cut into strips and pounded to 1/4 inch thick
* 16 ounces mozzarella cheese, grated
* 2 (16 ounce) jars Alfredo Sauce

DIRECTIONS

1. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Preheat oven to 225 degrees F (110 degrees C).
2. Blend eggs and milk together in a large bowl. Place bread crumbs in another large bowl. Dip eggplant slices first into egg mixture, then bread crumbs, coating well. Fry in batches in hot oil, turning to brown evenly, then transfer to a paper towel-lined dish to drain. Repeat process for the chicken, lightly browning but not overcooking.
3. Generously grease a large, deep baking dish. Working in single layers, arrange eggplant, then chicken, then shredded mozzarella cheese, until all ingredients are gone. Pour Alfredo sauce evenly over the top.
4. Bake in the preheated oven for 30 minutes. Increase heat to 350 degrees F (175 degrees C), and continue baking for another 20 minutes. Serve hot.

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Abba Zabba Recipe

INGREDIENTS

1 Whole wheat tortilla
1 tb Peanut butter
2 tb Applesauce
1 tb Raisins
1 ds Cinnamon

DIRECTIONS

Warm tortilla,optional.
Spread remaining ingredients down the center of tortilla.
Roll up tortilla.
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