"As a child my family's menu consisted of two choices: take or leave it" ~Buddy Hakcett

Mom's Lasagna
1/2 lb. lean ground beef
1/2 lb. lean ground pork

1. Fry together, drain if oily.

2. Add 2-14oz. cans of tomato sauce, 1/2 cup water, and a pkg. of spaghetti seasonings, lower heat and simmer for about 30 minutes.
3. Boil a box of lasagna noodles in a large pot of salted water till tender. drain
4. Spray bottom of a 9x13 pan. Layer pasta, meat sauce, & grated cheese,( I usually use a mixture of mozzarella, cheddar, and parmesan)
5. Cover with foil and bake at 350 for about 30 min.

Shane & Casey's Hawaiian Haystacks
1. Boil 3-4 chicken breasts. Cool slightly and shred.
2. Add to 2 cans cr of chicken soup mixed with 1 can water.
3. Cook rice - I do 2-3 cups for my family of 7
Toppings - Chinese noodles, grated cheese, green onions, tomatoes, olives, green peas, pineapple tidbits, coconut, sliced almonds
4. Layer noodles, rice, then chicken and soup mix, and top with toppings of your choice.



Cody & Tiff's Shredded Beef Enchiladas
3 pounds beef chuck roast
1/4 cup water
1 1/2 cups beef broth
3 tablespoons red wine vinegar
2 tablespoons chili powder
1 tablespoon ground cumin
1 large onion, chopped
2 (4 ounce) cans chopped green chile peppers
1 tablespoon all-purpose flour
2 cups sour cream
3 cups shredded Monterey Jack cheese, divided
1 cup oil for frying
20 (6 inch) corn tortillas

1. Place roast in a large saucepan that has a tight-fitting lid. Pour in water, cover, and simmer on low for 30 minutes. Increase heat to medium/high, and brown the roast on all sides.
2. Once the water has boiled away, pour in the beef broth, vinegar, chili powder and 1 tablespoon of cumin. Cover tightly and reduce heat to low. Simmer for 1 1/2 to 2 hours or until the beef falls apart when you try to pick it up.
3. Shred the beef, using 2 forks or your fingers. Place shredded beef back into the saucepan with all the juices, and let cool to room temperature.
4. In a large skillet, saute the onion until just soft, not browned. Mix in flour and green chilies. Stir constantly for 2 minutes to cook the flour taste out.
5. Stir in sour cream and 2 cups of Monterey Jack cheese. Cook on low for 10 minutes, stirring often, until the cheese is all melted and mixed. Set aside and let cool.
6. In a large heavy skillet, heat the olive oil. Using tongs dip the tortillas, one at a time, into the oil for 30 seconds each side. Drain on paper towels.
7. Preheat oven to 375 degrees F (190 degrees C). Spread 4 tablespoons of sour cream mixture down the center of the tortilla. Top with about the same amount of beef. Roll up and place seam side down in one or two 8x11 inch baking dish. Repeat for each tortilla. Continue until you are out of the filling. Sprinkle with remaining Monterey Jack cheese.
8. Bake in a pre-heated oven for 30 minutes or until cheese is melted and bubbling. For this recipe, I just cooked the roast in the crockpot.



Kurt & Megan's Lasagna Casserole w/Herb Cheese Bread
2 lbs lean ground beef (or ground turkey)
1 jar of spaghetti sauce - choose your favorite
1 big bag curly noodles
Grated cheddar & mozzarella cheese (as much as you want)

1. Cook meat and drain. Add sauce and simmer over low.
2. Cook noodles and mix with meat/sauce.
3. Pour a little in a 9x13 pan, spread some cheese on top. Continue to layer, ending with cheese.
4. Bake in 350 oven til heated through.
Bread
1 loaf french bread
1 cube soft butter
handful grated cheese
parsley
chopped green onion

1. Mix butter, cheese, parsley & onion together.
2. Cut bread in 1/2 the long way - so you have 2 long, flat pieces.
3. Spread butter on both pieces of bread.
4. Put loaf back together and cut into 1" slices.
5. Wrap in foil and bake at 350 for 20 min. or until cheese is melted.