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6 Ingredients or Less Recipes for March 22

Aunt Impi's "Easy Stuff"

3 to 4 strips of bacon

5 to 6 medium potatoes, sliced

1 large onion, chopped

1 lb. raw hamburger, crumbled

1 lb. frozen mixed vegetables (peas, carrots & green bean mix works well)

salt and pepper to taste

1 c. water

Place the bacon strips in the bottom of a large pot. Add in layers: potatoes, onions, hamburger and mixed vegetables. Sea-son with salt and pepper. Continue to layer all the ingredients. Season after each layer. Cover the pot and let it cook for 5 minutes over medium high to high heat so that the bacon sizzles and cooks a little. Lower the heat to medium and add the water. Halfway through cooking; stir once to mix in the juices. Simmer for 30 minutes or until the hamburger is browned and the potatoes are soft. It will have some juice but not be watery. If it's too watery, take the cover off the pot and continue to cook for a few minutes.

Julie DeNoyer


My Wild Rice Casserole

1 lb. hamburger

1 lb. bacon

1 onion, diced

3 - 15 oz. cans wild rice, drained or 6 c. cooked wild rice

2 - 4 oz. cans sliced mushrooms, drained

3 - 15 oz. cans diced tomatoes flavored with basil, garlic and oregano

Fry the hamburger with onion; drain. Cut up the bacon and fry until crisp. Drain bacon, saving 3 tablespoons of bacon grease. Combine the rice, mushrooms, tomatoes, meats and bacon grease. Place in a casserole and bake at 350 degrees for 90 minutes.

Mrs. Albert Jurenic


Super Easy Giant Pizza Rolls

1 pkg. egg roll wrappers (large square kind)

1 lb. mozzarella cheese, shredded

1 lb. pepperoni, cut into quarters

1 lb. Italian bulk sausage, browned and drained

1 - 15 oz. can pizza sauce

oil for deep frying

Take the egg roll wrappers out before any prep so they are at room temperature and easier to work with. Brown and drain the sausage. Quarter the pepperoni. Shred the mozzarella. Add all ingredients to a large bowl. Mix with pizza sauce. Place on each egg roll wrapper in front of you so it looks like a diamond shape. Put about 2 to 3 heaping tablespoons in center of an egg roll wrapper. Fold the bottom over the mixture, fold sides in and roll. Seal the seams with egg and water mixture. Set on wax paper until ready to fry. One package makes 14 pizza rolls. Deep fry for 3 to 4 minutes or until golden brown. Drain on paper toweling. Caution - they will be hot. To reheat, bake at 400 degrees until warm; don't microwave as they get soggy.

Molly Andrews


Sloppy Joe Skillet Pizza

1 pkg. dry pizza crust mix

1 can sloppy joe mix

1 lb. ground beef

1 c. shredded cheese

2 c. lettuce, shredded

20 slices of pepperoni

Preheat the oven to 425 degrees or the temperature recommended on crust mix package. Brown the ground beef. Drain and add sloppy joe mix per can instructions. Set aside. Mix dough and water as instructed. Let sit to rise. Shred lettuce and dice the pepperoni. Spread the crust into a 12-inch cast iron skillet so there is a 1/2 inch lip. Pour in the sloppy joe mix. Add pepperoni, cover with cheese and bake for 10 to 12 minutes. Let cool for 2 minutes; slice and cover with lettuce.

Mason Froberg


Brite Family Bierox

1 lb. sausage (or 1/2 ground beef)

1 tsp. Greek seasoning

1/2 loaf frozen bread dough

1/2 head cabbage, chopped

1 small onion, chopped

3 tsp. Dijon mustard

Defrost the bread dough for at least 4 hours. Brown the sausage or sausage/beef mixture for 5 to 7 minutes. Add the rest of the ingredients and simmer. Cut the dough into small portions and roll very thin. Stuff with meat mixture and pull sides around the seal. Place seam side down on baking sheet and bake at 325 degrees for 25 minutes. Remove from oven and butter the tops. Serve warm. Makes 4 servings. Can be served with brown gravy or catsup.

Aimee Martin


Sloppy Joe Bundt Cake

1 lb. extra lean ground beef

1 - 14 1/2 oz. can sloppy joe sandwich sauce

3 1/2 c. Bisquick

2/3 c. milk

2 T. margarine

2 eggs

Heat the oven to 350 degrees. Spray a 12-cup Bundt cake pan with cooking spray. Cook beef in a 10-inch skillet until brown; drain. Stir in sloppy joe sauce. Stir Bisquick, milk, butter and eggs together until well blended. Spoon about 2/3 of the mix-ture into the bottom and halfway up the sides of the pan. Spoon meat over mixture. Cover with remaining Bisquick mixture. Bake for 30 to 35 minutes or until light golden brown. Cool for 5 minutes. Turn pan upside down onto heatproof plate; re-move plan. Makes 8 servings.

Erica Lynn Hom


Ham and Swiss Vegetable Casserole

1 - 16 oz. bag frozen bag of broccoli/carrot/cauliflower mix

1/2 lb. coarsely chopped ham (can be deli sliced)

1 can cream of mushroom soup

1 c. shredded Swiss cheese

1/3 c. sour cream

1 small can French fried onions

salt & pepper to taste

Mix together the thawed vegetables, ham, soup, 1/2 cup of cheese, sour cream, 1/2 can of onions and salt and pepper to taste. Spray a one-quart casserole dish with cooking spray and place mixture the dish. Bake, covered, at 350 degrees for 30 min-utes. Top with remaining cheese and onions. Bake, uncovered, for 5 minutes.

Carla Meneghini



2 1/2 lbs. ground chuck

2 cans whole cranberries

2 cans Franh's sauerkraut

1 c. brown sugar

1 jar chili sauce

1 jar water

Make meatballs out of the ground chuck. Do not brown them. Mix the rest of the ingredients and pour over the meatballs. Cook for 2 hours at 375 degrees.

Kyla Hostetler

Silver Bay

Italian Meat Pie

1 lb. ground beef

1 pkg. spaghetti sauce

6 oz. can tomato paste

3/4 c. water

1/2 c. grated Parmesan cheese

1 1/2 c. mozzarella cheese

1 frozen pie shell

Brown beef, stir in sauce mix and tomato paste. Add water and simmer for 10 minutes. Spread half of the Parmesan on the bottom of the frozen pie shell. Pour in half of the meat mixture and sprinkle with one cup of mozzarella. Layer remaining meat and Parmesan. Bake for 15 minutes at 400 degrees. Sprinkle the top with the remaining mozzarella. Return to the oven until the cheese melts.

Kathy Emery


Beef Tenderloin

Any size whole beef tenderloin

1/4 c. chopped green onion

2 T. melted butter

4 T. soy sauce

3/4 c. cooking sherry

1/4 tsp. pepper

2 tsp. Dijon mustard

Mix the green onions and melted butter in a 9 x 13 inch pan. Add the soy sauce, cooking sherry, pepper and Dijon mustard. Mix well. Pour over meat. Marinate for 2 hours or overnight. Bake at 425 degrees for 45 minutes. Slice thin for sandwiches.

Bobbie Needham


Aunt Carol's Famous Hot Dish

1 lb. hamburger

2 stalks celery, chopped

1/2 onion, chopped

1 can of cream of mushroom soup

1 can tomato soup

1 small pkg. dry chow mein noodles

Preheat the oven to 350 degrees. In a saucepan, bring the water and celery to a boil; boil for 2 minutes; remove pan from stove. In a fry pan, fry hamburger until brown and drain grease. Add the soups to the cooked hamburger; mix well. In a greased casserole, add half the celery pieces to the bottom of the dish, then cover with half of the hamburger mixture. Add most of the chow mein noodles, then repeat layers with celery and hamburger mixture. Sprinkle remaining chow mein noodles on top. Pour the celery water into the dish to within an inch of top of layered food. Cover the dish with aluminum foil and bake for one hour, remove foil for the last 15 minutes. Serves 4.

Alice Running


Coney Dogs

1 pkg. sloppy joe dry seasoning mix

1 lb. ground beef

1/2 Vidalia onion, chopped

12 hotdogs

12 hotdog buns

yellow mustard

In a skillet, brown the ground beef with onion and sloppy joe mix. Cook the hotdogs as directed on package. When beef is done, place the hot dogs in the buns, top with coney sauce and about 1 teaspoon of mustard per hotdog. Serves 12.

Lori D. Peterson


Linguini Pie

12 oz. linguini noodles or spaghetti

2 eggs

1 lb. cottage cheese

1 - 32 oz. can spaghetti sauce

Mozzarella cheese, grated

1 lb. ground meat (ground beef or ground turkey)

salt and pepper

seasonings to taste like basil and garlic, optional

Boil noodles according to package directions; drain and return to pot. While noodles are cooking, brown the ground meat in a skillet with seasonings and drain grease if needed. Pour the spaghetti sauce into the meat mixture in a skillet and return to warm burner with the heat turned off. Meanwhile, mix eggs in with noodles in pot and stir with fork or pasta utensil. Pour the noodles in a 9 x 13 inch pan. Top with cottage cheese, then meat and sauce mixture and then shredded cheese. Bake in a preheated 350 degree oven for 30 minutes or until the cheese begins to brown on the edges.

Anna Hammari


Deep Dish Pizza

1 lb. ground beef

8 oz pkg. mozzarella cheese

1 can tomato sauce with Italian herbs

2 cans buttermilk refrigerated biscuits

Brown and drain the ground beef. Add tomato sauce. Place the biscuits in a 9 x 13 inch pan and push down. Add the ground beef and tomato sauce mixture on top of the biscuits. Bake at 350 degrees for 20 minutes. Place shredded cheese on top and bake for another 5 minutes.

Jane Hagen


Mother Mary's Taco Salad

3 lbs. hamburger

3 c. diced onion

1/2 c. butter

1/2 tsp. salt

1/2 tsp. pepper

1 tsp. garlic salt

2 lbs. Velveeta cheese

2- 15 oz. cans diced tomatoes

Frito corn chips

Sauté the onions in butter until clear. Add hamburger and brown until done. Add the rest of the ingredients and simmer on low for 30 to 45 minutes or until everything is melted and well blended. Serve the meat mixture over lettuce and top with diced tomatoes. Crush Frito corn chips over everything.

Jody Towner