Second Place Winner: TURKEY MINI LOAVES

Maryann R

This recipe won Second Place in the Wolff's Flea Market 2017 Pot Luck Contest. We love the idea of the surprise cheese filling!

INGREDIENTS:
1 egg, slightly beaten
2 T milk
2 t dried parsley flakes
1/4 t Italian seasoning
1 pound ground turkey
1/4 C barbecue sauce or catsup
1/4 C dry bread crumbs
1 T minced dry onion
1/4 t salt
Dash of pepper
1 1/2 ounce mozzarella or Monterey Jack cheese (block)

DIRECTIONS:
Heat oven to 350
Combine egg, bread crumbs, milk, dried onion, parsley, sale Italian seasoning and pepper
Add turkey and mix together
Cut cheese into 4 long pieces
Divide turkey into 4 portions
Mold each portion around a cheese stick and shape into mini loaves
Place loaves on cookie sheet or shallow baking pan and bake for 25 minutes
Spoon barbecue sauce or catsup over the top of each loaf and bake 5 minutes more

Serves 4

BEEF TACO SKILLET

Anita Keith

1 pound ground beef
1 10 3/4 ounce can tomato soup
1/2 C salsa
1/2 C water
6 flour tortillas (6") cut into 1" pieces
1/2 C shredded cheddar cheese

1. Cook beef in 10" skillet until well browned, stirring to break up meat. Pour off fat.
2. Stir in soup, salsa, wate and tortillas. Heat to boil. Reduce heat to low and cook for 5 minutes. Stir. Top with cheese

YUMMY PORK CHOPS

Anita Keith

4 browned pork chops
1 can sauerkraut
1 can apple pie filling

Wrap in aluminum foil
Bake at 350 for 1 hour

EGGPLANT STUFFED WITH CURRIED BEEF & BROWN RICE

Sharon Wolff

Serves 4
2 eggplants
lemon juice
1C cooked brown rice
1 pound ground beef
4 cloves chopped garlic
2T tomato paste
2 T parsley
3 T curry
1 C beef broth
1 t black pepper
1/2 t cumin

Trim ends of eggplants and eggplants in half lengthwise
Sprinkle with lemon juice
Bake 10 minutes at 400
Scoop out insides, leaving at least 1/2 inch of flesh. Use insides as side serving or save to combine with filling ingredients.

Meanwhile, brown ground beef with garlic
Stir in tomato paste, broth, parsley, curry
Cover and cook until meat is tender, about 10-15 minutes

Combine with cooked brown rice and stuff each eggplant half with mixture.
Bake 10 minutes.
Shown served with mashed sweet potatoes and slivered carrots.

SAUTEED EGGPLANT TOFU AND PASTA

Sharon Wolff

firm tofu cubed
eggplant
onion
garlic
roasted red peppers
olive oil
parmesan cheese
your choice pasta
fresh basil

Sautee cubed tofu until browned. Set aside. Chop eggplant into 1/2" cubes. No need to peel. Sautee in separate pan in olive oil for 5 minutes. Add garlic, onion. Continue to sautee until vegetables are tender to your liking. Add chopped bottled roasted red peppers and chopped basil. Combine with tofu.

Serve over pasta, Sprinkle with parmesan cheese.

EGGPLANT PARMESAN

Sharon Wolff

 

EGGPLANT:

1 eggplant sliced thin

1 C breadcrumbs

1 egg
1/4 C milk
1/4 C parmesan cheese
2 T garlic powder
2 T oregano
flour
oil

Cut eggplant into 1/4" slices. Set aside.
Combine breadcrumbs, parmesan cheese, garlic powder and oregano in bowl
Mix egg, milk in separate bowl
Dip eggplant in flour, then egg mixture, then breadcrumbs
Evenly coat slices

Fry until golden brown but still slightly tough

OTHER INGREDIENTS:
Tomato sauce
8 ounces ricotta cheese
8 ounce mozzarella cheese
basil to taste
parmesan cheese

Layer ingredients in sprayed 9 x 13 baking pan:
eggplant, sauce, basil, dollops of ricotta cheese, mozzarella, parmesan 
REPEAT

Bake at 375 until top is golden brown







NEW ORLEANS CHICKEN

Sharon Wolff

8 boneless chicken breasts or 1 chicken, cut up
olive oil
jar of your favorite salsa
chopped garlic
chopped red peppers
Prepared Cajun Seasoning

Combine in casserole dish and bake at 350 until tender. Serve over rice or pasta

HAMBURGER NOODLE BAKE

Anita Keith

2 T/ butter or shortening

1 pound hamburger

1 clove garlic

1 teas. salt

dash of pepper

1 teas. sugar

6 scallions (or chopper onion)

1 cup sour cream

1 (3 oz.) package cream cheese

1 (8 oz.) package noodles

2 cans (8 0z. size) tomato sauce

½ cup grated cheddar cheese

Melt fat in skillet, toss in hamburger, breaking it up in small pieces with a fork, fry meat until brown. Crush or chop garlic fine (sometimes I use garlic salt instead of fresh garlic clove) and mix in with the meatalong with salt, pepper, sugar and tomato sauce. Cover and cook slowly for 15 to 20 minutes. Cook the noodles according to package directions and drain.

            Start at 350 or moderate. Chop scallions, some of the green tops too and mix with sour cream and cream cheese. Put 1 layer of noodle ( about 1/3) in the bottom of a large casserole, spread with a third of the scallion mixture, cover with a third of the meat sauce. Repeat layers twice. Sprinkle with cheese, bake 20 minutes of until bubbly. Serves 6. Sometimes I put crushed potato chips on top also.

BEEF WINE STEW

George Martinez

2 pounds stew meat
2 T oil
2 onions- 1 chopped, 1 quartered
1 clove garlic, minced
1-10 1/2 ounce can beef broth
1 1/2 C red wine or sherry
1 bay leaf
1 pound carrots, cut into 1 inch slices
4-6 potatoes, peeled and cut into 1 inch cubes

Brown beef in oil  with salt and pepper as desired. Add chopped onions and garlic. Sautee until brown. Pour boullion over meat, scraping sides of pan to mix the browned drippings. Transfer meat and gravy to Dutch oven or casserole. Add wine, bay leaf, carrots and quartered onion. Bake covered at 350 until meat is tender (1 1/2 - 2 hours).

ALFREDO SAUCE

George Martinez

1 pint heavy cream
1/2 C butter
2 T cream cheese
3/4 C parmesan cheese
1 t garlic powder

Simmer cream, butter and cream cheese until melted. Stir occasionally
Add parmesan cheese and garlic powder and simmer 15-20 minutes on low or until cheese begins to brown. Season with salt and pepper if desired

Serve with your favorite pasta.

DANNY'S BURGERS

Dan Levy

2 pounds ground beef
1 large onion, green pepper, red pepper
1 clove garlic
Salt and pepper
Chop and sauté veggies
Mix with beef and spices
Make 6 patties
Broil til done

CHICKEN DUXBURY

Marie Hill

4-6 boneless, skinless chicken breasts
1 C sauteed mushrooms
1 can cream of mushroom soup
1/2 C dry sherry
3 T flour
1 C sour cream

Lightly season chicken with lemon pepper and garlic salt
Place in baking pan, sprayed with Pam
Mix together rest of ingredients and pour over chicken
Bake 1 to 1 1/2 hours at 350 degrees

QUICK HOT CHICKEN

Boneless chicken breasts
Melt butter and your choice of hot sauce in a saucepan
Place in oven at 375
Bake 45 minutes

SPAGHETTI SAUCE CHICKEN

Max Carter

1 pound chicken pieces
1 C finely chopped onion
1 T chopped garlic
1 t oregano
2 bay leaves
2 large cans tomato sauce
1/2 small can tomato paste
Salt and pepper to taste

1. Fry chicken with salt and pepper until golden (not thoroughly cooked); set aside
2. Cook onion with garlic, salt, pepper and oregano until onions are soft and translucent
3. Add tomato paste and cook for 5 minutes
4. Place chicken and bay leaves in with onion mix and cover with tomato sauce. Cook over low heat for 1 hour, stirring every 15 minutes
5. Serve over pasta of choice!

HOMEMADE SLIDERS

Anita Keith

2 pounds ground beef
1 envelope onion soup mix
2 T water
2 eggs, beaten
1/4 C bread crumbs
Finely chopped onions

Mix together the ground beef, onion soup mix, water, eggs and bread crumbs. Spread thin on a cookie sheet. Poke holes all over with a fork. Place the finely chopped onions on top. Bake at 400 for 10 minutes (or until done). Serve on small dinner rolls with slices of pickle. It helps to warm the rolls on top of the hamburger for the last few minutes.

OLD FASHIONED SWISS STEAK

1 1/2 pounds beef top round steak
1-2 large cloves garlic chopped
1/4 t pepper
2 T olive oil
1 large onion, chopped
2 C tomato sauce
1 C diced canned tomatoes
4 t lemon juice
4 t Worcestershire sauce
1 T brown sugar
1 t prepared mustard

1. Cut steak into four pieces; sprinkle with salt and pepper. Using a mallet, pound the meat. In a large skillet, brown meat in oil on both sides. Transfer to a shallow 1 quart baking dish coated with nonstick cooking spray
2. In same skillet, saute onion in drippings until tender. Stir in the remaining ingredients. Pour over meat.
Cover and bake at 350 degrees for 1 1/2 hours or until tender

HAMBURGER NOODLE BAKE

Given by Anita Keith in memory of my mom, Clarice Luetje

2 T butter or shortening
1 pound hamburger
1 clove garlic
1 t salt
dash of pepper
1 t sugar
6 scallions (or chopped onion)
1 C sour cream
1 (3 ounce) package cream cheese
1 (8 ounce) package noodles
2 cans (8 ounce size) tomato sauce
1/2 C grated cheddar cheese

Melt fat in skillet, toss in hamburger, breaking it up in small pieces with a fork, fry meat until brown.
Crush or chop garlic fine (sometimes I use garlic salt instead of fresh garlic clove) and mix in with the meat along with salt, pepper, sugar and tomato sauce.
Cover and cook slowly for 15 to 20 minutes.
Cook the noodles according to package directions and drain.

Start oven at 350 or moderate. Chop scallions, some of the green tops, too and mix with sour cream and cream cheese.
Put 1 layer of noodles (about 1/3) in the bottom of a large casserole,spread with a third of the scallion mixture, cover with a third of the meat sauce.

Repeat layers twice. Sprinkle with cheese. Bake 20 minutes or until bubbly. Serves 6.
Sometimes I purt crushed potato chips on top also.

JAMBALAYA

Sharon Wolff
In large pot combine:
1 pound browned ground turkey, 1 pound turkey sausage, 4 boneless chicken breasts
Add:
Chopped onion
1 large can crushed tomatoes (28 ounces) plus 1/2 can water
Cubed potatoes
Season to taste with black pepper

Cook on low until sausage and chicken are cooked through
Remove chicken and sausage and cut/shred into small pieces
Return to pot
Add 1 can black beans (undrained) + 1/2 can water

Continue to cook until heated through
Serve over rice

EASY BEEF AND TATER TOT CASSEROLE

Sharon Wolff

1 pound ground beef (or turkey or chicken)     
1 jar Ragu or your favorite tomato sauce
Garlic powder, onion powder to taste
1 package frozen Tater Tots
Shredded cheddar cheese

Spread frozen tater tots in ungreased 9 x 13 baking dish
Bake at 350 while you prepare the ground beef
Brown beef, drain
Add 1/2 jar tomato sauce and season to taste
Cook covered until meat is tender and potatoes browned

Press potatoes in pan to for a crust
Spread ground beef mixture to cover
Add more sauce if needed
Top with shredded cheese
Bake until bubbly and browned
Makes good leftovers and freezes well

ITALIAN BAKED CHICKEN

Maureen Mullane

1 pound diced raw chicken, cooked
1 can Italian petite diced tomatoes (garlic & olive oil 14.5 ounce can)
1 small can tomato sauce (8 ounces)
mozzarella cheese
Italian seasoning

Sautee in olive oil:
1 red, 1 green & 1 yellow pepper cut in strips
1/2 pound fresh mushrooms sliced
4 garlic cloves minced

In large bowl conbine chicken, sauteed veggies, diced tomatoes and tomato sauce
Spread in a casserole dish and top with mozzarella cheese and Italian seasoning

Bake 20 minutes at 350 until bubbly
Enjoy!