Biscuits and Gravy

Ingredients:

• bulk sausage, 1 pkg
• milk (1-4 cups)
• flour (1-2 tablespoons)
• 2 1/4 Bisquick mix
• 2/3 milk

Directions:

Biscuits: 

1. Preheat oven to 450 degrees.
2. Stir together Bisquick mix and 2/3 milk until a soft dough forms. 
3. Drop large spoonfuls onto ungreased cookie sheet. Bake 8-10 minutes, until golden brown.

Gravy:

1.  Brown the bulk sausage in a large pot.
2. Without draining, add milk. Here's where you decide how much gravy you want to make. If you just want a little bit, only add about a cup of milk. If you're feeding a crowd, or if you really like gravy, add up to 4 cups (5 cups, if you've got our entire family over).
3. Make up a flour roux by mixing 1 to 2 tablespoons of flour into a small amount (2-4 tablespoons) of milk. Keep mixing until the mixture is smooth.
4. Gradually add the flour mixture into the milk/sausage. Season to taste with salt and pepper. You'll want to go heavy with the pepper! (Seriously, trust me on this. The trick of a good gravy is using enough salt and almost, but not quite, too much pepper.)
5. Heat the mixture over medium-lowish heat, stirring frequently, until thick.

Serve the gravy over the warm biscuits.

Easy Quiche

Ingredients:

• 4 eggs
• 1 cup half-and-half
• 1/2 cup mayonnaise
  
• 2 tablespoons flour
• Salt, pepper, and garlic powder (to taste - go easy!)
• 8 ounces shredded sharp cheddar cheese
• 1/3 cup minced onions
• 1 cup broccoli, chopped
• 1/2 cup ham, chopped
• 1 (9-inch) unbaked pie shell - deep dish!

Directions:

1. Preheat the oven to 350 degrees F. I also like to pre-bake my empty pie dish for just 5 to 10 minutes, which seems to help prevent a soggy bottom on the quiche.
2. Hand which the eggs, half-and-half, mayonnaise, and flour in a medium mixing bowl. Add the remaining ingredients. Pour into the pie crust.
3. Bake for 45 minutes to 1 hour, or until the top is golden brown.

This recipe is easy to personalize. If you want to save calories, you can switch out the half-and-half for a lighter milk. You can use swiss cheese instead of the cheddar, or try a mix of cheeses. Use whatever vegetables and meats that you have in the house, or just do a cheese and egg quiche. I've even made a taco quiche, using hamburger cooked with taco seasonings and the Mexican 4-cheese blend, topping each serving with salsa and sour cream. The only thing I would suggest you don't do is substitute Miracle Whip for the mayonnaise. (As much as I prefer Miracle Whip, that just didn't work out well.)

The original recipe was found on the Food Network and has been adapted and adopted.

Peach Cobbler

Ingredients:

• 1 stick butter
• 1 large can peaches, drained 
• 1 cup self-rising flour
• 1 cup sugar
• 1 cup milk

Directions:

1. Melt the butter, and put in a square cake pan.
2. Dump the peaches into the butter, and spread them out into a single layer. (You can use fresh peach slices instead, if you have them. Be sure to peel them first.)
3. In a bowl, mix the self-rising flour, sugar and milk until smooth. Pour evenly over the peach slices.
4. Bake in the oven at 350 for about an hour, or until the top is a light golden brown. This is a real forgiving recipe, so if you are in a hurry you can bake it at a higher temperature.

Nikujaga

Ingredients:

• 6 potatoes, peeled and cut
• 1 carrot, peeled and sliced
• 1 onion, peeled, sliced, then cut in half
• 1 lb hamburger or thinly sliced pork
• 2 tbsp. oil
• sugar, to taste
• soy sauce, to taste
• 1/2 to 1 cup water
  

Directions:

1. Brown meat.
2. Put oil into frying pan. Fry vegetables until tender. Remove from frying pan and put into big pot with meat.
3. Add sugar, soy sauce and water. Boil. Mix while cooking.

(Our Canto exchange students gave us this recipe.)

Ham and Cheese Rolls

Ingredients:

• 2 pkgs dinner rolls
• 1/2 lb boiled deli ham, shaved
• 1/4 lb Swiss cheese, shredded
• 1 stick butter, softened
• 1 heaping Tbs onion, finely chopped
• 1 tsp dry mustard
• 2 Tbs poppy seeds
  

Directions:

1. Slice rolls and put ham and cheese on bottom half.
2. Mix together the butter, onion, dry mustard and poppy seeds. Spread inside of top half of rolls.
3. Cover bottom with top, and bake at 350 degrees until done (approximately 10-15 minutes). Rolls should be slightly browned and cheese will be melted.
   

Best served warm.

(This is one of my favorite things to make for a potluck luncheon.)

15-Minute Creamy Fettuccini Alfredo

Ingredients:

• 1 (8-ounce) pkg Philadelphia Brand Cream Cheese, cubed
• 3/4 cup (3 oz) Kraft 100% Grated Parmesan Cheese
• 1/2 cup margarine
• 1/2 cup milk
• 8 oz fettuccini, cooked and drained
  

Directions:

1. In large saucepan, stir together cream cheese, Parmesan cheese, margarine and milk over low heat until smooth.
2. Add fettuccini, toss lightly.

We like to add cubed ham and frozen peas to this recipe to make a more filling meal.

Simply Delicious Primavera

Ingredients:

• 1/4 cup butter or margarine
• 1 envelope Lipton Vegetable Recipe Soup Mix
• 1 1/2 tsp. all-purpose flour
• 1 1/2 cups milk
• 2 tablespoons grated Parmesan cheese
• 8 ounces spaghetti, cooked and drained
  

Directions:

1. Blend vegetable recipe soup mix, flour, and milk.
2. In medium saucepan, melt butter and stir in milk mixture.
3. Bring just to the boiling point, then simmer, stirring occasionally, until sauce is thickened and vegetables are tender (about 10 minutes).
4. Stir in cheese. Toss with spaghetti and sprinkle, if desired, with additional Parmesan cheese.