HERB BREAD

HERB BREAD (freezes well)
Pam Konopka

1 loaf Rhodes Bread Dough, thawed but still cold
1/4 cup butter, melted
1 to 2 teaspoons dried parsley flakes
2 Tablespoons garlic bread sprinkle, or
1/2 teaspoon garlic salt mixed with
2 Tablespoons Parmesan cheese

Combine melted butter with parsley flakes and garlic sprinkle. With knife, cut loaf into 12 (1/2 inch) slices, not quite cutting all the way through. Brush butter mixture on both sides of each slice. Place in loaf pan sprayed with non-stick cooking spray. Cover with plastic wrap. Let rise until 1-inch over top of pan. Remove wrap and bake at 350 degrees for 25 minutes. Remove from pan immediately.

MANICOTTI

MANICOTTI (Freezes well)
Pam Konopka

1 lb hamburger
1/2 cup chopped onion
15 oz Ricotta Cheese
1/2 cup mozzarella cheese, shredded
Salt & Pepper to taste

Brown hamburger with onion, salt & pepper to taste. Cool and combine with Ricotta cheese and shredded mozzarella cheese. Stuff uncooked manicotti noodles. Put 1/2 jar spaghetti sauce in bottom of 13x9-inch pan. Arrange shells in pan, cover with remaining sauce and 3/4 cup shredded mozzarella cheese. Add 1/4 cup water. Cover with foil and bake at 350 degrees for 1 hour 15 minutes. Shells will cook!

SALISBURY STEAK

SALISBURY STEAK (Freezes well)
Pam Konopka

1 pound ground beef
1/4 cup onion
1 cup soda cracker crumbs
Dash of salt, pepper, garlic salt
1 egg

Mix ingredients. Make into patties. Brown and put in baking dish. Make gravy and pour over patties. Cover and bake for 1 hour at 350 degrees.


Gravy
1 can cream of mushroom soup
1 can water
1 pkg dry onion soup mix

BARBEQUE CHICKEN PASTA

BARBEQUE CHICKEN PASTA (Freezes well)
Pam Konopka

3 boneless skinless chicken breast
3 tablespoons butter
1 tablespoon onion powder
5 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 cup ketchup
1/2 cup water
1 tablespoon prepared mustard

Cook and shred chicken. In a saucepan combine all other ingredients. Heat to boiling. Simmer 15 minutes. Allow to cool. Add chicken to sauce. Freeze in a gallon freezer Ziploc bag.

CHICKEN CORDON BLEU BAKE

CHICKEN CORDON BLEU BAKE (Freezes well)

Pam Konopka
1 package (6 ounces) reduced-sodium stuffing mix
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup milk
4 cups cubed cooked chicken
1/4 teaspoon pepper
1/2 pound sliced deli ham, cut into 1-inch strips
1/2 cup (2 ounces) shredded Swiss cheese
1 1/2 cups (6 ounces) shredded cheddar cheese

Prepare stuffing mix according to package directions. Meanwhile, in a large bowl, combine soup and milk; set aside. Place chicken into a greased 13-in. x 9-in. baking dish. Sprinkle with pepper. Layer with ham, Swiss cheese, 1/2 cup cheddar cheese, soup mixture and stuffing. Sprinkle with remaining cheddar cheese. Cover and freeze for up to 3 months.

To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking.

Cover and bake at 350° for 45 minutes. Uncover; bake 10-15 minutes longer or until heated through and cheese is melted.

TATOR TOT CASSEROLE

TATOR TOT CASSEROLE (Freezes well)
Pam Konopka

1 lb ground beef, browned
1 small onion, diced
2 cans Cream of Mushroom soup
1/2 package Tator tots
1 cup shredded cheddar cheese

Brown ground beef and onions together. Add 2 cans of Cream of Mushroom soup. Place mixture in bottom of greased 9x13 inch pan. Cover with tator tots and shredded cheese. Cook 350 degrees for 25-30 minutes.

ENCHILADAS

ENCHILADAS (Freezes Easy)
Pam Konopka

8 flour tortilla shells (I bought at Costco- Don Julio brand)
2- 10 oz cans enchilada sauce (I used La Victoria brand)
1- 4 oz can diced green chilies
1 1/2 lbs ground beef
1/2 cup chopped onion
2 cups shredded cheddar cheese
1/2 cup sliced olives

Brown 1 1/2 lbs ground beef with 1/2 cup chopped onion and 1 can green chilies. Salt and pepper to taste.

Mix 2 cans enchilada sauce with 1 can tomato sauce. Pour some sauce in bottom of pan.

Warm 8 flour tortillas.

In middle of tortilla add a little sauce, meat, and a little cheese. Roll up, folding in sides and place in bottom of pan. Cover with rest of sauce and cheese. Place sliced olives over top of enchiladas.

Cover and bake 350 degrees for 30-45 minutes, or until heated through and cheese has melted.

JARYN'S Best Pesto

JARYN'S Best Pesto

3 T. pine nuts, toasted
2 c. fresh basil, washed and patted dry
1/2 c. Parmesan cheese
1/4 c. Romano cheese
2 cloves garlic
2/3 c. olive oil
1/2 t. salt
2 T. butter
dash of pepper

Combine all ingredients in a food processor or blender until smooth. Refrigerate until ready to serve. Makes about 2 cups.

**I make a lot in the summer and freeze it in jars. When you freeze, coat top with olive oil so it won't brown.

French Toast Sticks

FRENCH TOAST STICKS (Freezes well)
Pam Konopka

8 slices bread (Texas Toast style or French bread)
1/4 cup melted butter
4 eggs
1/3 cup sugar
1/4 teaspoon cinnamon
2/3 cup milk
3/4 teaspoon vanilla

Preheat oven to 350 degrees. Cut each slice of bread into 3 pieces to make sticks. In a bowl, mix together melted butter, eggs, sugar, milk, vanilla and cinnamon with a fork until well blended. Dip each bread strip into the egg mixture, coating completely, and place on a cookie sheet that has been sprayed with cooking spray. If there is any dip left, you can drizzle it over the sticks.

Bake for 25 minutes on middle rack of oven. Turn halfway through baking time. Allow to cool. Flash freeze on cookie sheet, remove and place in a Ziploc bag.

To reheat: place 3 sticks on a microwave-safe plate and heat on high for 1 minute until warm. Serve with syrup.