Ham Broccoli Casserole

1/2 of small ham cut up

l pkg frozen Broc

l can of cream of chic soup

l can of regular milk

1 cup of minute rice ( uncooked)

3 slices of cheese broken up in pieces and spread over.

l T Worcestershire sauce.

Empty can of chicken soup in glass casserole type dish, then add the can of milk and stir together to break up any possible chunks, then stir in rice, then stir in the remaining.
Cook at 350 for 50 min.

My Grandma Kolberg's Dump Cake

Put the following in a 9x13 ungreased pan

20 oz crushed pineapple (undrained)

Regular can of cherry pie filling

Yellow cake mix

1/2 c chopped nuts

2 sticks of margarine, melted

Put these items in the cake pan, as you go down the list, spreading each layer as go. Deposit evenly.
Cook at 350 for 1 hour

Beef Bourguignon

(from BH&G's Biggest Book of Slow Cooker Recipes)
serves 6

1 lb beef chuck roast (cut into 3/4 in cubes)
2 T cooking oil
1 large onion (chopped)
1 clove garlic (minced)
3 c mushrooms (preferably fresh)
4 medium carrots (cut into 3/4 in pieces)
8 oz pearl onions (or 2 c frozen, small whole onions)
3 T quick cooking tapioca
1 t thyme
3/4 t marjoram
1/2 t salt
1/4 t pepper
2 bay leaves
1 1/4 c red grape juice
1/2 c beef broth
2 slices bacon (crisp cooked, drained and crumbled)
3 c hot cooked noodles

1. In large saucepan, brown half the meat in 1 T of oil; remove meat from pan. Add remaining oil, remaining meat. chopped onion, and garlic. Cook until meat is brown and onion is tender. Drain off fat.

2. In slow cooker, layer mushrooms, carrots and pearl onions. Sprinkle with tapioca. Place meat mixture over veggies. Add thyme, marjoram, salt, pepper, and bay leaves. Pour juice and broth over meat and veggies.

3. Cook and cover on low heat 10-12 hours or on high heat 5-6 hours or until tender. Discard bay leaves. To serve, stir in bacon. Serve with noodles.

Mushroom, turkey and rice soup

(from BH &G's Biggest Book of Slow Cooker Recipes)
serves 6

2 c fresh mushrooms (like shiitake or button)
1 1/2 c sliced bok choy (also known as Chinese cabbage)
1 medium onion (chopped)
2 medium carrots (cut into bite-sized pieces) (1 c)
1 lb turkey (or chicken)
2 (14 1/2 oz) cans chicken broth
2 T soy sauce
1 T sesame oil (optional)
4 cloves garlic, minced
2 t ginger (fresh is best)
1 c instant rice

1. In slow cooker place mushrooms, bok choy, onion, and carrots. Add turkey or chicken to cooker. Combine chicken broth, soy sauce, sesame oil, garlic and ginger. Pour over veggies and turkey

2. Cover and cook on low heat 8-10 hours or high heat 4 to 5 hours. Stir in rice. Cover and let stand for 5-10 mins. Ladle into bowls and enjoy!

For freezer meal, simply defrost and reheat in pot or microwave!

My Chocolate chip/ butterscotch chip cookies

2 1/4 c flour
1 t baking soda
1/2 t salt
1 c (2 sticks) softened butter
3/4 c sugar
3/4 c brown sugar
2 eggs
2 t vanilla
1 package (12 oz) chocolate chips (2 c)
1 c butterscotch chips
1 1/2 c chopped nuts (preferably walnuts or pecans) (optional)

1. In small bowl, sift flour, baking soda, and salt together.
2. In large bowl, cream butter until smooth. Add sugar and brown sugar. Beat until light and fluffy. Add eggs,and mix until smooth and creamy. Beat in vanilla.
3. Beat in sifted flour mix until well mixed. Fold in chips and nuts. Spoon onto ungreased baking sheets.
4. Bake at 375 for about 9 mins or until lightly golden brown. Cool on sheets for 2 mins. Remove to wire rack.

Super Yummy Chocolate pudding cake

I have no idea where I got this recipe but it's oh so good!
serves 8

1 c flour
3/4 c sugar
1 1/2 T unsweetened cocoa powder
2 t baking powder
1/2 t salt
3/4 c chopped nuts (I like walnuts or pecans)
3/4 c milk
2 T melted butter
1 t vanilla
1 c hot water
1/2 c chocolate syrup
Whipped cream, milk or vanilla ice cream

1. Heat oven to 350. Cover 8x8 baking pan with cooking spray.

2. Mix flour, sugar, cocoa, baking powder, salt, and nuts in large bowl. Stir in milk, butter and vanilla until well mixed. Scrape into prepared dish.

3. Stir together hot water and syrup in small bowl. Pour over batter.

4. Bake for 35 mins or until cake is done and pudding bubbles up on sides. Cool 20 mins. Serve warm or at room temp (It's obviously best warm). Spoon extra syrup on top and serve with whipped cream, milk or vanilla ice cream. ENJOY!

Creamy Primavera

(From Family Circle All-Time Favorites). This is one of our family's favorite dishes of all time. I don't make it a lot due to the time it takes (and the mess I make in my kitchen). The first time you make it is the hardest, but after that it's not as bad.

All gluten free/ casein free notes have been made by myself and have been reviewed and eaten by a person with a very serious allergy to casein and gluten. When shopping for the tomatoes and sauce be sure that there are no additives that have gluten in them. If all else fails, get fresh tomatoes instead and be extra safe- it will still taste wonderful. You can find gluten free/ casein free items at your local specialty food stores.

1 T veggie oil
2 large onions (finely chopped)
2 cloves garlic (minced)
1 can (16 oz) undrained tomatoes
1 can (8 0z) tomato sauce
1 t basil
1/2 t oregano
1 t salt
1/4 t pepper
1/2 lb rigatoni (for gluten free substitute rice. I think 1 c was about right...)
1 package (10 oz) chopped spinach, thawed and drained
1 package (10 oz) frozen corn kernals (thawed)
1 c peas
1 c part skim ricotta cheese (for casein free or vegan substitute 1 lb tofu, 1/3 c olive oil, 1/4t nutmeg, 1/2 t seasoned salt mixed in a blender)
1/4 c grated parmesan cheese (optional)

1. Heat oil in large skillet over medium heat. Add onions and saute 3 mins. Add garlic; saute 1 min. Stir in tomatoes with their liquid, tomato sauce, basil, oregano, and pepper, breaking up tomatoes. Simmer, uncovered, 15 mins or until slightly thickened.

2. Meanwhile, cook rigatoni (or rice). If cooking pasta cook until al dente (firm but tender)... if cooking rice cook as usual. Drain pasta and return to pot.

3. Heat oven to 375. Coat 9x13 pan with nonstick cooking spray (or casein free margarine).

4. Stir in spinach, corn, and peas into skillet with veggie mixture. Cook 5 mins. Add veggie mixture and ricotta (or tofu mix) with pasta (or rice). Spoon into prepared baking dish. Sprinkle with parmesan cheese. Bake at 375 for 25 mins. Let stand 2 mins before serving.

For freezer meal, defrost and cook as 10-15 mins longer.