Green Bean CasseroleThis dish is great for gluten intolerant individuals who still love the
good taste of pizza and speghetti.
1 Pound Hamburger
1 Small Onion
2 Cans Green Beans
1 Can or Jar Spaghetti Sauce ( or make your own)
1 8 Ounce Package Mozarella
Brown hamburger and onion in skillet, add spaghetti sauce and green
beans. Cook to blend flavors pour into serving dish and cover with
shredded mozzarella cheese. Set in hot oven or simply cover and let
Ham and Potato Casserole
Pell, slice and boil 4 potatoes in salted water.
Drain and set aside.
While potatoes are boiling brown 2 cups cubed ham
(Turkey Ham works just fine)
Remove ham and set aside
Melt 1/2 stick margarine in skillet.
Add 1/3 cup flour to make a paste (roux)
Add 2 cups milk and cook until sauce becomes thick.
When sauce has thickened turn off heat.
*if sauce is to thick more milk can be added to thin it.
Butter a casserole dish and place 1/2 potatoes in casserole.
Top with 1/2 can of early June peas which have been drained
Cover peas with 1/2 of the ham
Top with 1/2 of the sauce
Repeat layers ending with sauce on top.
Bake in 350 degree oven just until casserole starts to bubble.
Top with grated cheddar cheese and return to oven for a few minutes,
till cheese is melted.
Quicker meal. Once the sauce is thickened simply dump all ingredients
into sauce, stir to cover ingredients with sauce and return to low heat.
When mixture starts to bubble turn off heat and sprinkle in grated
cheddar and cover with lid to melt cheese.
Sausage and CabbageSlice a head of cabbage in half.
Slice each half into 1/2 inch slices leaving the core.
Brown a pound of bulk breakfast sausage in a large skillet.
crumble and break up sausage as it cooks.
When sausage is done add cabbage and 1 cup of water. Cover and steam
adding more water as needed. Stir occasionally. When cabbage is done
stir down and cook until all the water has disappeared.
Great served with buttered potatoes and corn on the cob.