Mostaccioli

Mostaccioli
8 oz Mostaccioli noodles, cooked and drained
1 ½ lbs. ground beef
½ c. onion
1 garlic clove, minced
Brown and drain the beef, onion and garlic

Add:
1 (28 oz) tomatoes and juices
1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
½ can water (use tomato paste can)

Add:
1 ¼ tsp salt
1 tsp sugar
1 tsp basil
1/8 tsp pepper
1 bay leaf

Bring all to a boil and simmer 30 minutes. Remove bay leaf and stir in noodles.

Add:
2 cups (8oz) mozzarella cheese
½ c parmesan cheese
Top with parmesan cheese. May be baked at 350 for 30-35 minutes

Taco Pasta Salad

I just made this with some pasta shaped like cats and the kids loved it! It was easy and tasty. The recipe was on the package of the pasta.

Ingredients:
14 oz pkg pasta
2 lbs ground beef
2 pkgs taco seasoning packets
1 15 oz can pinto beans, drained
1 lb velveeta
1 14.5 oz can diced tomatoes and green chiles
shredded iceberg lettuce (i used romaine)
2 large tomatoes, chopped (i didn't add these)
chopped green onions, sliced black olives, sliced avocado, sour cream are optional toppings

Cook ground beef in skillet. Drain well. Add taco seasonings following packet instructions. Cook pasta according to directions, drain, and add to seasoned beef. Add pinto bean. Melt cheese over low heat and add diced tomatoes and green chiles to the cheese. Add to beef mixture after melted. Serve over lettuce or with chips.

Jill

Favorite Pot Roast

This is my all time favorite pot roast.... so far! I have made it several times and it never disappoints. I found the recipe in Paula Deen's Savannah Country Cookbook. You really can't go wrong with Paula Deen unless you are looking for lowfat.

Ingredients:
1 3 lb boneless chuch roast
1 1/2 tsp House Seasoning (mixture of salt, black pepper, and garlic powder). I just sprinkle in some of each
1/4 cup vegetable oil
1 onion, thinly sliced
3 bay leaves
3-4 beef bouillon cubes, crushed
2 cloves garlic, crushed
1 10 3/4 can condensed cream of mushroom soup
1/4-1/2 cup chardonnay wine

Sprinkle roast on all sides with House seasoning. Brown roast on all sides in oil in hot skillet. Place roast in crockpot. Layer onion, bay leaves, beef bouillon cubes, garlic, cream of mushroom soup on top of roast. Add chardonnay. Add enough water to cover all ingredients and cook on low for about 8 hours.
I always serve with Marney's rice and peas.

Jill

Amazing Meatballs

This is another recipe from Rosemarie! I just made them for the first time about a month ago and they turned out superb. I doubled the recipe and frozen them in ziploc bags. It has been so nice to pull them out for a quick meal in a pinch. The kids love them and Mark (well, what doesn't Mark like?).

Ingredients:
2 lbs hamburger (use ground turkey for a lower fat option)
1 1/2 tsp garlic powder
2 eggs
1 cup parmesan cheese
1 cup italian seasoned bread crumbs
1 1/2 tsp basil
1 1/2 tsp salt
1 1/4 cup water
1 1/2 tsp oregano

Preheat over to 350 degrees. Mix meat, dry ingredients and eggs. Add wate and mix well. Form into balls (i like them small). Place on baking sheet and bake until brown (about 20 minutes depending on size). This makes approximately 45 meatballs.

Jill

BBQ Beef filled Biscuits

I made these when my brother (and family) came to visit. My brother seemed to like them so I thought I should post the recipe. My husband didn't particularly care for them so probably won't be making them again.

Ingredients:
1/2 lb. extra-lean ground beef
1 small green pepper, finely chopped
1 small red pepper, finely chopped
1/3 cup Barbecue Sauce 1 can (7.5 oz.)
refrigerated buttermilk biscuits
1/2 cup Mexican Style 2% Milk Finely Shredded Cheddar Jack Cheese
HEAT oven to 375ºF.

BROWN meat with peppers in medium skillet. Remove from heat. Stir in barbecue sauce.

SEPARATE biscuits. Press 1 biscuit onto bottom and up side of each of 8 muffin cups. (See Note for what to do with remaining 2 refrigerated biscuits.)

SPOON meat mixture into biscuit cups; press into cups with back of spoon. (Filling will be mounded.)

BAKE 10 min. or until biscuits are lightly browned. Top with cheese; bake 3 to 4 min. or until melted

Jill