Very very short recipes due friday!!!!!!?

Here are a few:

Baked Ziti

1 pound ziti, cooked and drained

1 pound fat free ricotta

½ pound fat free Mozzarella cheese, grated

1 egg

1 jar spaghetti sauce

Parmesan cheese

Preheat oven to 350 degrees. Spray 9 x 13" baking dish with non-stick spray.

Mix ziti with cheeses and egg. Pour 1/2 of the sauce in bottom of dish. Top with ziti, then remaining sauce. Sprinkle with additional Parmesan cheese. Cover tightly with foil.

Bake 30 - 45 minutes. Let sit 5 - 10 minutes before removing foil and serving.

Beef Bourguignon in the Crockpot

2 pounds lean stew meat

1 package dry onion soup mix

1 can golden mushroom soup

½ cup red wine

1 can mushrooms

Place all ingredients in crockpot. Mix well and cover. Cook on low 6 - 8 hours. Serve over cooked rice or egg noodles.

Cheese Crisps

½ cup butter, softened

½ pound Cheddar cheese, grated

¼ teaspoon salt

1 pinch ground cayenne pepper

1 ⅛ cups all purpose white flour

30 pecan halves

Blend butter, cheese, salt and cayenne pepper together. Stir in flour and mix well. Shape into 3 rolls about 1 1/2" in diameter. Wrap each roll in plastic wrap and refrigerate one hour or until firm.

Preheat oven to 375 degrees. Line baking sheet with wax paper. Cut each roll into 10 equal portions. Place on wax paper, press pecan half into top of each crisp.

Bake for 12 minutes or until set. Remove to cooling rack. Let cool completely before storing in airtight container.

Chicken and Stuffing Casserole

4 cups cooked chicken, chopped

1 can cream of chicken soup

¾ cup chicken broth

1 package Stove Top Stuffing

1 stick butter, melted

Preheat oven to 350 degrees. In saucepan mix chicken, soup and broth, heat over low heat until heated through, stirring frequently.

Toss stuffing mix with melted butter and place 1/2 of this mix in bottom of greased 9 x 13" baking dish. Pour 1/2 of chicken mix on top of stuffing mix. Repeat.

Bake 20 minutes or until bubbly.

Chicken Pot Pie

3 - 4 cup cooked chicken, cubed

1 can mixed vegetables, drained

1 can cream of chicken soup

¼ teaspoon poultry seasoning

salt and pepper

2 unbaked pie crust - 9 inch

Combine first 5 ingredients in large bowl. Pour into prepared pie shell. Top with remaining pie crust, seal edges with water and flute. Cut steam slits in top, brush with milk.

Bake at 350 degrees for 45 minutes, or until golden brown. Let sit for at least 10 minutes before serving.

Corn Muffins

2 boxes Jiffy cornbread mix

2 eggs

1 can cream style corn

Preheat oven to 400 degrees. Mix all ingredients just until moistened. Allow to sit for 5 minutes, grease muffin pan(s) for 12. Stir mixture gently, then evenly distribute into muffin pan. Bake for 15 - 20 minutes until golden. Allow to cool in pan about 1 minute, gently remove from pan.

Cranberry Chicken

6 chicken breasts, boneless skinless

1 bottle Catalina salad dressing, small bottle

1 can whole berry cranberry sauce

1 package dry onion soup mix

Preheat oven to 350 degrees.

Spray 9x 13" baking dish with non stick spray. Place chicken in baking dish. Pour salad dressing over chicken, sprinkle with dry onion soup mix, top with cranberry sauce. Cover with foil.

Bake for one hour. Remove foil, baste chicken, return to oven and continue to bake for 30 minutes.

Creamed Peas

½ bag frozen green peas

½ onion, diced

¼ cup heavy cream

2 tablespoons butter

salt and pepper

Cook peas in water to cover in saucepan until tender, about 5 minutes. Drain in collander. Melt butter in same saucepan and sautee onions over medium heat until transparent. Add peas, salt and pepper and heavy cream. Simmer over low heat for 5 minutes.

Crispy Potato Skins

You can use any number of herbs and spices to season potato skins. Try fresh basil, dill, garlic, cayenne pepper, tarragon or thyme.

4 russet potatoes, scrubbed clean and trimmed

butter flavored cooking spray

2 tablespoons chopped chives

salt and pepper

Preheat oven to 375 degrees. Pierce potatoes, place in oven and bake until skins are crisp, about one hour. Remove from oven and let cool about 10 minutes.

Carefully cut the potatoes in half and scoop out pulp leaving about 1/8" attached to skin. Save pulp for later use. Spray inside of skins with butter flavored spray and season with salt, pepper and chives.

Place halves on baking sheet and return to oven for 5 - 10 minutes.

Crockpot Swiss Steak

2 pounds round steak, cut into serving size pieces

1 onion, sliced

1 can crushed tomatoes (15 ounces)

salt and pepper

Season round steak with salt and pepper. Place in crockpot. Add remaining ingredients. Cover and cook on low 8 - 10 hours. Serve with mashed potatoes or rice or egg noodles.

Easy Zucchini and Squash

2 - 3 zucchini, scrubbed and trimmed

2 - 3 squash, scrubbed and trimmed

olive oil

salt and pepper

Cut each zucchini and squash lengthwise. Drizzle olive oil on bottom of large platter, place vegetables cut side down in oil. Let marinate at least 20 minutes. Turn over and season with salt and pepper.

Heat large skillet over medium high heat, drizzle with olive oil. Placed vegetables in skillet. Cook about 5 minutes each side.

Can also be prepared on the grill -- even better!

Fettucini Alfredo

1 package 12 ounce fettucini noodles

¾ cup Parmesan cheese, grated

1 stick butter, melted

Boil pasta according to package directions. When pasta is almost done, heat large glass bowl in microwave. Before draining cooked pasta, reserve 1 c. of pasta water. Drain pasta and place in heated bowl. Toss with cheese and butter. If it gets too stiff, sprinkle with reserved pasta water and mix until creamy. Serve immediately

German Style Green Beans

2 - 3 slices bacon, fried crisp

3 tablespoons onion, chopped

1 can green beans, drained

2 tablespoons vinegar

1 tablespoon sugar

Reserve bacon drippings in skillet. Sautee onion in drippings until transparent. Add beans, vinegar and sugar. Heat over medium heat stirring frequently for about 10 minutes. Crumble bacon over beans and toss before serving.

Glazed Carrots

2 cups baby carrots

4 tablespoons butter

¼ cup brown sugar

Cook carrots in water to cover until crisp tender -- about 10 minutes. Drain and return to pan. Add butter and sugar, stir well to coat. Cook over low heat about 5 minutes, stirring often.

Hunter's Casserole

1 can tamales (large can)

1 can chili with beans (large can)

1 onion, chopped

1 can tomato sauce (small can)

1 cup Cheddar cheese, grated

Cut tamales into bite size pieces. Place in casserole. Add remaining ingredients except cheese. Mix well. Bake for 30 minutes at 350 degrees. Top with cheese, return to oven until cheese is melted.

Italian Vegetable Medley

1 bag frozen Italian vegetables, steamed

3 tablespoons olive oil

1 tablespoon balsamic vinegar

¼ cup Parmesan cheese, grated

salt and pepper

Toss all together while vegetables are still warm.

Marinated Chicken Breasts

5 - 6 chicken breasts, bone in

1 bottle Zesty Italian Salad Dressing

Place chicken in large ziplock bag. Pour Italian dressing over chicken in bag. Add enough water to cover. Seal well and refrigerate overnight.

These breasts are wonderful cooked over indirect heat on the grill, turn often and baste with leftover marinade. Can also be sauteed in a few tablespoons of butter in skillet on top of stove. Brown well in butter over medium heat, add about 1/4 c. of marinade, cover and simmer for about 15 minutes.

Meat Casserole with Gravy

2 pounds stew meat, cubed

1 envelope dry onion soup mix

1 can cream of mushroom soup

1 ½ cans water

Preheat oven to 300 degrees.

Place stew meat in shallow baking dish. Stir together the onion soup mix, mushroom soup and water. Pour over meat. Cover dish tightly with foil. Bake for 3 hours. Serve over rice or with mashed potatoes.

One Step Lasagna

2 ½ cups Mozzarella cheese, grated

2 cups low fat cottage cheese

1 egg

1 jar spaghetti sauce

½ pound uncooked lasagna noodles

⅔ cup V-8 juice

Preheat oven to 350 degrees. Spray 9 x 13" baking dish with non-stick spray.

Combine cottage cheese, 2 cups Mozzarella cheese and egg.

Spread 2/3 cup spaghetti sauce over bottom of baking dish. Place 5 noodles on top of sauce. Top with half of the sheese mixture and evenly spread to edges. Pour 2/3 cup of sauce on top. Place 5 more noodles on top and repeat layers. Pour remaining sauce over top and sprinkle with 1/2 cup of Mozzarella cheese. Pour 2/3 cup of juice around edges of pan.

Cover tightly with foil. Bake for 1 hour. Remove from oven, let sit for 20 minutes before removing foil.

Cut into serving portions and serve.

Porcupine Meatballs

1 pound ground beef chuck

1 cup instant rice

1 egg

1 onion, diced

1 can tomato soup

salt and pepper

Mix ground beef with rice, egg, onion, salt and pepper. Shape into balls about the size of golf balls and place in 2 quart baking dish. Combine soup with about 1/2 can of water, mix until smooth. Pour soup over meatballs and cover. Cook for 1 - 1/2 hours at 325 degrees.

Pork Chops and Gravy

4 pork chops

1 can cream of mushroom soup

2 tablespoons all purpose white flour

salt and pepper

Preheat oven to 350 degrees.

Season chops with salt and pepper. Lightly sprinkle with flour. Spray teflon skillet with non stick spray and brown chops over medium high heat. Place in baking dish. Pour soup over chops, add 1 1/2 cans of water. Cover tightly with foil and bake 1 hour.

Pork Roast

1 boston butt pork roast, 3 - 5 pounds

1 can cream of mushroom soup

1 envelope dry onion soup mix

Dust the inside of a medium sized Browning Bag with 1 T. flour. Lay bag in bottom of large roasting pan. Place pork roast in bag, top with mushroom soup and sprinkle onion soup on top. Close bag and vent according to package directions. Cook in 325 degree oven 20 minutes per pound.

Roasted Veggie Toss

6 small new potatoes, scrubbed, quartered

1 cup baby carrots

1

1

QUICK & EASY SHRIMP SCAMPI 12 lg. shrimp 2 lg. cloves garlic 4 tbsp. olive oil Parsley 1/2 tsp. salt 1 tbsp. oregano 1/4 lb. butter Grated Parmesan cheese Heat oil and butter. Add crushed garlic, salt, oregano (more or less, according to taste). Add shrimp. Cook approximately 5 minutes or until done. Top with parsley and Parmesan cheese. Delicious served over spaghetti. This is a good main dish for 2 people.

taco dip

2 cans rotel tomatoes

2 cans drained corn

2 cans chili beans

2 or 3 lbs ground beef, cooked

1 jar salsa

1/2 block Velvetta cheese

cut the cheese into small pieces where it is easier to melt, mix all the ingredients together and simmer until cheese is melted. serve with dipper corn chips or tostitos restaurant tortillas.

fruit grows on woods or vines and fresh vegetables grow in the floor.