Yummy Spaghetti Casserole - Alyson

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1 can cream of mushroom soup
3/4 cup milk
1/2 tsp salt to taste
1/2 tsp sugar
1 (12 oz) pkg angel hair pasta
2 cups sour cream
garlic salt to taste
1/2 cup Parmesan cheese
1 1/2 lbs. cheddar cheese
1 onion minced
1 1/2 cups breadcrumbs
1 cup Ritz crackers, crumbled
1/2 cube butter

Blend together soup, milk, pepper, salt, and sugar and set aside. Bring 4 quarts water to boil and add pasta. Remove from heat and let stand until pasta becomes pliable (about 10 minutes). Drain. Mix pasta with sour cream. Put in greased 9x13 pan. Sprinkle with garlic salt and parmesan cheese. Top with cheese, then onions and then breadcrumbs. Pour soup mixture over all. Bake 325 for 1 hr or until casserole is bubbly.

Freezing directions: slightly undercook noodles. If cooking from frozen, keep covered the first half of baking.

Turkey Noodle Soup - Bernie

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1 cup (1/4 inch thick) slices carrot
3/4 cup chopped onion (I used leeks)
4 garlic cloves, minced
1 cup (1/4 inch thick) slices celery
1/4 tsp salt
1/4 tsp freshly ground black pepper
6 cups fat-free, less-sodium chicken broth
2 cups (3 oz) uncooked egg noodles
1 bay leaf
2 cups shredded turkey (about 8 oz)
Coarsley ground black pepper (optional)

Heat a large saucepan over medium-high heat. Coat pan with cooking spray and add carrot, onion, and garlic. Saute 5 minutes or until onion is lightly browned. Add celery, salt, and 1/4 tsp pepper. Saute 3 minutes. Add broth, noodles and bay leaf. Bring to a boil, reduce heat, and simmer 5 minutes. Add shredded turkey and cook 3 minutes more. Discard bay leaf. Sprinkle with coarsely ground black pepper, if desired.

**I didn't add the noodles as they would get too soggy. To prepare, just thaw, warm on the stovetop and add noodles. When the noodles and veggies are tender, it's ready!

Chili Rice Casserole - Lindsey

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2 cups cooked white rice
1 cup milk
2 eggs, beaten
4 oz can chopped green chilies or jalapenos, well drained
2 cups shredded monterey jack or cheddar cheese

Mix rice, milk, eggs, chilies, and 1 cup cheese in large bowl. Pour into casserole dish and sprinkle with remaining cheese. Bake at 350 for 50-60 minutes until set.

Tips for freezing: Undercook rice by about five minutes. Combine all ingredients and cool in refrigerator until cold. Thaw and stir before baking at 350 for 60-75 minutes until set and top is golden brown.

Pocket Pizza - Jen

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pizza crust:
1 cup warm water
1 Tbsp yeast
--dissolve
1/8 cup oil
--add to yeast mixture
1 cup white flour
1 1/2 cup whole wheat flour
1/8 tsp salt
--mix well
cover and let set for 10 minutes. Spread into greased pan or roll out on counter. (all white flour can be used too.)

Pockets:
Roll out the dough to approximately 1/4 inch thickness, too thin the dough will split, too thick makes the pockets too dry. Cut a circle and fill with toppings, only use a Tbsp amount of filling or the pockets won't close. Lightly wet the edge with water to help the dough stick before you fold it in half. Fold in half and seal with a fork around edges. Place pockets on a greased baking sheet and paint the top wiht a little egg white to give it a nice golden color.

Pizza - bake 425 degrees for 10-15 minutes
Pockets - bake 400 degrees for 15-20 minutes

Tips: I bought a pocket maker that really makes this easy. I used Shirley J pizza sauce mix with tomato sauce. Don't let the dough sit on the counter too long as it will continue to raise. The more you re-roll the dough, the "stronger" it gets which makes folding easier. Use big chunks to make the pocket "look" full after cooking (cheese melts really flat). You can put anything inside the pockets that is already cooked, like scrambled eggs, ham, etc.

Stuffed Green Peppers - Rachel

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3 large green sweet peppers
1 pound ground beef (I used sausage for more flavor)
1 small onion, chopped
3 (7 1/2 oz) cans chopped tomatoes, undrained
1 1/2 cups water
1 cup long grain rice, uncooked (I just used regular rice)
3 Tbsp. Worcestershire sauce
1 1/2 tsp. dried oregano, crushed
1 cup shredded cheddar cheese

Halve peppers, lengthwise, removing stem ends, seeds, and membranes. Immerse peppers into boiling water for 3 minutes. Invert and dry on paper towels.

Cook meat and onions in a skillet until meat is brown and onion is tender. Drain off fat. Stir in undrained tomatoes, water, uncooked rice, Worcestershire sauce, oregano, 1/2 tsp salt and 1/2 tsp pepper. Bring to a boil. Reduce heat and simmer, covered, for 15-18 minutes or until rice is tender. Stir in 3/4 cup cheese.

Fill peppers with meat mixture. Place in a baking dish along with any remaining meat mixture. Bake at 375 dgrees for 15 minutes or until heated through. sprinkle remaining 1/4 cup cheese. Let stand for 2 minutes or until cheese is melted.

Pork Roast - Tammy

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Pork Roast
1/3 cup Shirley J Pork Seasoning Slow Cooker
2 cups water

Mix water and seasoning until smooth and pour mixture into crockpot. Place roast in crockpot and cook on low for 6-8 hours.

Cheese Asparagus & Rice

2 cups long grain rice
3 1/2 cups water
1 tbsp butter
3 cups water
1 cup Shirley J Universal Cream Sauce
1 cup fresh asparagus, chopped
16 oz. processed American cheese

Bring cream base and water to a boil in a small sauce pain. Simmer for 4 minutes. Add asparagus and cheese. Stir until cheese is melted and remove from heat.

In stockpot with a lid, add rice and butter and bring to a boil. Turn the heat down to low and cover for about 15 minutes. Remove from heat and add asparagus mixture. Cover and let stand 5 more minutes. Stir and serve.

Sweet Rolls

4 cups Shirley J Sweet Roll Mix
1 cup warm water
2 Tbsp. Yeast

Mix warm water and yeast together. Add mix. Use a bread machine or Kitchen Aid to mix the dough or do it the old fashioned way and knead it with your hands. Put wet towel over bowl and let rise 15 minutes. Knead and separate into balls. Place on greased pan and let rise. Bake at 350 degrees for 14-20 minutes.

**from frozen: just thaw rice and rolls and heat in microwave until warm

Rachelle's Chili - Rachelle

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1 to 1 1/2 lbs. hamburger, browned with onion and drained
2 cans (14.5 oz) stewed tomatoes
2 cans (15 oz) kidney beans - do not drain
2 cans (15 oz) red beans - one drained and one not drained
2 Tbsp. chili powder

Mix all of the above ingredients together in large pot on stove. Cook for 30 minutes to one hour or put in crockpot on low for 3-4 hours. It seems that the longer it cooks, the better it tastes because the flavors all mix in, but all it really has to be is heated completely through.

I already cooked the chili so all you have to do is reheat it on the stove:)