Family Favorite Recipes

Jambalaya
Ham Potato cream soup
Goulash (macaroni hot dish)
Grilled Shrimp & Sausage Kabobs
Breakfast burritos
Tuna Pasta Salad
German mashed potatoes
Fresh egg bake
Lasagna
Calico Bean Chili
Tuna Pasta Salad
Breakfast Burritos
Macaroni Hotdish
Shrimp Angel Hair Pasta
Pulled Pork
Pork /Turkey smash burgers
Turkey Chili
Bone broth

Hobo Dinner
Turkey Supreme
Creamed chicken over toast
Homemade pizza “steaks” cabbage
Rotel Shrimp Tortellini
Cabbage Rolls (Halupsi)
Homemade pizza (on the grill)
Marinade and steaks (on the grill)
Fried Rice
Aunt Nancy’s baked rice
Sharon’s Chicken and Dumplings
Peach Cobbler
Grandma Charlotte’s Sage Meatballs
Parmesan baked potatoes
Little Italian meatloaves
Scalloped potatoes
Chocolate Chip Cookies
Baked rice
Chicken fried rice
Thai peanut chicken salads
Biscuits and cream sausage gravy
Cuban sandwiches
Rhubarb Roll
Macaroni & Cheese w/ Hot dogs
Homemade Sloppy Joes
Homemade BBQ sauce over something
Enchiladas
Crazy Cake

Li’l Cheddar Meat Loaves

Meat mixture together:
1 egg
¾ cup milk
1 cup shredded cheddar cheese
½ cup oatmeal (any kind)
½ cup finally chopped onion
lots of salt and pepper

The sauce to top:
¾ cup ketchup
½ cup brown sugar
¼ cup mustard

Form the meat mixture into 8 small loaves and place into a greased pan and then top with the sauce. Bake them covered with aluminum foil for 30 minutes at 350 and then uncovered for another 30 minutes. There’s so much sugar in the sauce it tends to get really dark (like almost burnt) around the little loaves – that’s normal and they’re worth it!
Parmesan baked potatoes

1 Stick of butter
1 cup of Parmesan cheese
Seasoning salt to taste
8 Medium sized red potatoes washed (not peeled) and cut length wise in half.

Melt and fully BROWN the entire stick of butter in a large baking pan. Liberally cover the browned butter with Parmesan cheese and seasoning salt before nestling the potatoes cut side down into it. Cover the whole thing again with Parmesan and salt then cover with aluminum foil and bake at 350 for at least an hour. You want to cook them long enough that the potatoes melt in your mouth and are crispy on the bottom. (I’ve cooked them for two hours before and they just get better and, of course, it depends on the size of your potatoes too.)

Gary had it perfected. Core the cabbage. Place in shallow bowl with a bit of water. Microwave about 3 or more min until pliable. Mix hamburger or pork sausage with diced onion (optional) Add a couple of cups of rice to mixture and any spices, especially salt and pepper. Peel off cabbage leaves. Put a dollop of rice mixture in each and roll up, tucking in sides. Place in kettle and add water or chicken broth to pan. Cover and simmer for an hour or fork tender. Can add ketchup over top of them. No specific amounts of anything. It all works. Good luck.