Beef & Biscuit Casserole

1 Pound Ground Beef
1 Teaspoon Salt
1 Cup Onion, Chopped
1 (16 oz.) Can Pork and Beans
3/4 Cup Barbecue Sauce
2 Tablespoons Brown Sugar
Refrigerated Biscuits
1 Cup Mild Cheddar Cheese, Grated

Brown ground beef and onion. Drain off excess fat. Stir in pork and beans, barbecue sauce, brown sugar and salt and cheese. Heat until bubbles. Pour in a 2 quart casserole dish. Cut biscuits in half circles. Place cut side down around the edge of the casserole dish. Sprinkle with cheese. Bake at 375 degrees for 25-30 minutes or until biscuits are golden brown.

Savory Sausage

2 Pounds Sausage
3/4 Cup Onion, Chopped
2 Envelopes Chicken Noodle Soup
1 Cup Slivered Almonds
1/2 Teaspoon Salt
1 Carrot, Chopped
2 1/2 Cups Celery, Chopped
4 1/2 Cups Boiling Water
1 Cup Non-Instant Rice

Brown sausage in large skillet, drain. Add carrot, onion and celery; saute. Combine soup mix and boiling water in large saucepan; stir in rice. Cover and simmer 20 minutes or until rice is tender. Add sausage mixture and salt; stir well. Pour into a greased baking dish. Bake at 375 for 20 minutes.

Barbecue

3 Pounds Ground Beef
2 Onions, Chopped
1 3/4 Cups Catsup
1 Teaspoon Chili Powder
1 1/2 Tablespoons Prepared Mustard
1 1/2 Cups Tomato Juice
Salt & Pepper, To Taste
2 Tablespoons Worcestershire Sauce
2 Bay Leaves
1/4 Teaspoon Curry Powder
4 Stalks Celery, Diced
2/3 Cups Brown Sugar

Place all the above ingredients in a crockpot. Cook all day long. You might have to thicken the barbecue with flour and water before serving. Serve on hamburger buns.

Scalloped Potatoes

2 Quarts of Potatoes, Sliced
1 Large Onion, Sliced in Rings

White Sauce:

1/4 Cup Margarine, Melted

1/4 Cup Flour

2 1/2 Teaspoons Salt

4 1/2 Cups Milk

1/4 Teaspoon Pepper

Blanch sliced potatoes in boiling water for 3 minutes. Drain off the water. Place potatoes in the bottom of a 9x13 baking pan. Cut one large onion in rings and place on the top of the potatoes.

Combine the ingredients for the white sauce. Stir together until it comes to a boil. BE CAREFUL. Do NOT scorch. Do NOT cook white sauce on high. You will need to stir the white sauce constantly while it cooks. Pour white sauce over potatoes.

Bake at 350 degrees for 30-45 minutes.

Italian Rigatoni

1 (12 ounces) Package Rigatoni
1 1/2 pounds Italian Sausage, Cut into 1-inch Pieces
1 Large Onion, Chopped
3 Garlic Cloves, Minced
2 Cans (14.5 ounces) Italian Diced Tomatoes, Undrained
1/4 Cup Cilatro, Chopped
1 Teaspoon Basil Leaves
1 Teaspoon Thyme leaves
Salt and Pepper, To Taste
3 Tablespoons Butter

In a large skillet, cook sausage until brown. Add onion and garlic and sauté with sausage. Add tomatoes, cilantro, basil, thyme, salt, pepper and butter. Cover and let simmer for 20 minutes. Serve over rigatoni pasta. Garnish with cheese of choice-Mozzarella and/or Parmesan.

Crockpot Beef Stroganoff

1 Package Supreme Stew Meat
1 Can Beef Broth
2 Cups Fresh Mushrooms, Sliced
1 Medium Onion, Finely Chopped
1 Tub Onion & Chive Cream Cheese
1 Can Cream of Mushroom Soup
2/3 cup Sour Cream
2 Tablespoons Worcestershire Sauce
Bow Tie Pasta

Place stew meat in crock pot and season well with Lawry's or your choice of seasoning salts. Add beef broth, mushrooms and onion. Cook on low all day. One hour prior to eating, mix softened onion and chive cream cheese, cream of mushroom soup, sour cream and Worcestershire sauce into the crock pot. (If mixture still needs thickening, add corn starch) Serve over bow tie pasta.

Tater Tot Casserole

1 Pound Hamburger
1 Onion, Chopped
1 Can French Cut Green Beans, Drained
1 Can Cream of Mushroom Soup
Package of Frozen Tater Tots
Cheddar Cheese, Grated

In a pan, brown the hamburger with the onion. Drain off the grease. Add the drained green beans and cream of mushroom soup. Stir together. Place in a 9x13 pan. Place the tater tots on top. Sprinkle with cheddar cheese. Bake at 350 for about 30 minutes.