Pizza Style Stuffed Shells

20 Jumbo Pasta Shells
3 sweet or hot Italian Sausage links, removed from casings
1 red Bell Pepper, diced
1 yellow Bell Pepper, diced
1 tbsp. Garlic, minced
1 tsp. Olive Oil
10 oz Mushrooms, sliced
1 medium Onion, cut in thin wedges
1 jar (15 1/2 oz) Pizza Sauce
1 can (14 1/2 oz) diced Tomatoes
3/4 tsp. Salt
1 tub (15oz) Ricotta Cheese
8 oz. sliced Pepperoni, chopped
1/2 cup grated Parmesan cheese
1 large Egg, beaten
4 oz shredded Mozzarella cheese

1. Boil pasta as package directs; drain.
2. Meanwhile cook sausage in a large nonstick skillet over medium-high heat, breaking up clumps, 5 minutes or until no longer pink. Remove to a medium bowl; pour off fat in pan.
3. Add peppers to skillet. Saute 4 to 5 minutes until soft. Add garlic; saute 1 minute. Place in another medium bowl.
4. Heat oil in same skillet. Add mushrooms; saute 5 minutes or until lightly browned. Add onion; saute 5 minutes or until limp and golden brown. Return sausage to pan; stir in pizza sauce, tomatoes and 1/2 tsp. salt. Bring to a gentle boil over medium heat. Remove from heat.
5. To bowl with peppers, add ricotta cheese, pepperoni, 1/4 cup Parmesan cheese, the egg and remaining 1/4 tsp. salt. Stir to blend well.
6. Heat oven to 400*. Have a 13x9 inch baking dish ready
7. Spread sauce in bottom of baking dish. Fill cooked pasta shells with ricotta mixture. Arrange in baking dish; cover tightly with foil.
8. Bake 40 minutes or until hot and bubbly. Top shells with mozzarella cheese, then remaining 1/4 cup Parmesan cheese. Bake uncovered 10 minutes to melt cheese.

Stawberry Pretzel Salad

2 cups coarsely crushed Pretzels
1 1/2 sticks Butter, melted
3/4 cup sugar
1 (8oz) package Cream Cheese, softened
8 oz. Whipped topping
1 (6oz) package Strawberry jello mix
1 (16 oz) package frozen Strawberries, thawed

Preheat oven to 350*.

Combine pretzels, butter, and 1/2 cup sugar in a medium bowl and mix well. Press into the bottom of a 13x9 baking dish. Bake for 15 minutes. Let stand to cool.

Prepare gelatin mix according to the package directions, using 1 1/2 cups boiling water and 1/2 cups cold water. Stir in undrained strawberries. Chill, covered, until partially set, about 45 minutes.

Combine remaining sugar and cream cheese in a large bowl. Beat with an electric mixer set at high speed until fluffy. Fold in whipped topping.
Spread the whipped topping mixture on top of the pretzel crust. Chill, covered, until set, about 10 minutes.

Spread the partially set gelatin on top of the whipped topping mixture. Chill, covered, until set, about 1 hour.

Broccoli Raisin Salad

4 cups fresh Broccoli Florets
3/4 cup Golden Raisins
1 small Red Onion, chopped
1/2 cup Mayonnaise
1 tbsp. White Vinegar
2 tsp. Sugar
3 Bacon Strips*, cooked and crumbled


In a large bowl, combine the broccoli, raisins and onion. In a small bowl, combine the mayonnaise, vinegar and sugar. Pour over broccoli mixture; toss to coat. Sprinkle with bacon. Refrigerate for at least 2 hours before serving.

* you can use Turkey bacon also

Fruit Salad

1 can (20 oz) Pineapple Tidbits, drained
1 can (11 0z) Mandarin oranges, drained
1 jar (8oz) Maraschino Cherries, drained and cut in half
1 cup Coconut
1/4 cup Pecans or Walnuts, chopped
1 pint Sour Cream or Plain Yogurt
2 tbsp. Sugar or Brown Sugar

Mix sour cream and sugar until well blended. Add fruits and mix well. Chill.

Ham And Beans Over Corn Bread

1 (8.5oz) Box Jiffy Corn Bread Mix
1 Egg
1/3 c. Milk
1 (48oz) Jar Northern Beans
1/2 Jar (24oz) Water
2 lb. Cook Ham, Cubed**
Vinegar

Make Corn muffins according to package directions. Meanwhile put bean, water and ham in soup pot and cook on medium heat for 30-45 minutes.

To serve.... cut muffin in 1/2 and place both halves on plate. Spoon beans and ham on top of muffin. Drizzle with vinegar to taste.

**You can substitute the Ham with Turkey Ham .

Beef Stroganoff

1 lb Ground Beef
8 oz Fresh Sliced Mushrooms, crumbled
1 c. Hot Water
1 Beef bullion cube
1 can Cream of Mushroom soup
8 0z Sour Cream
Salt and Pepper


Start browning the ground beef. When the beef is 3/4 of the way done add mushrooms.
Dissolve bullion cube in hot water. Add to beef mixture.
Stir in soup and sour cream. Cook mixture on med-low for 10 minutes or until heated through.

Server over the pasta of your choice. I use the corkscrew eggs noodles.

Goulash

1 lb. Ground Beef
1/2 of a small Onion , Diced
1 can (14.5 oz) Italian Diced Tomatoes
1 box Velveeta Shells and Cheese
16 oz bag Frozen Green Beans


Make shells and cheese according to package directions. Meanwhile brown the ground beef and onion together. Add tomatoes and green beans to meat and onions. Cook until heated through. Add the meat mixture to the shells and cheese. Mix well.