Makes 2 9×13 pans, one for the freezer!!

1.5 lb ground beef- brown
1 lb. ground sausage – brown w/beef
6 sm cans tomato sauce (or 3 lg, duh!)
4 sm cans tomato paste
1 tsp pepper
2 tsp garlic salt
1 tsp oregano
A little parsley
2 pk lasagna noodles
2 pk swiss cheese (need 16 slices per pan I think)
24 oz cottage cheese
1 lb. mozzarella

Layer noodles, cottage cheese, meat sauce then swiss cheese (usually
makes 2 layers) then noodles, meat sauce and mozzarella
Bake @ 350 for 30 min unless it’s made ahead of time then it takes a little longer:)
To Freeze: cover with plastic wrap then foil
Frozen: tent tin foil over pan and bake on 350 for 90 minutes then take foil off and bake another 10 minutes until cheese in lightly brown.

Found at:http://www.grouprecipes.com/97480/idaho-style-finger-steaks.html

Ingredients:

1 egg
2 cups buttermilk
2 tablespoons grill seasoning, such as McCormick Montreal Steak Seasoning
1 1/2 pounds boneless beef sirloin steak, cut into 2 1/2 x 1/4 inch strips (cut across the grain!)
2 1/2 cups all-purpose flour
2 teaspoons garlic powder
salt and pepper to taste
3 cups oil for deep frying

Directions:

1. Beat together the egg, buttermilk, grill seasoning, and 1/2 cup of flour in a large bowl until smooth. Add the beef, and toss until well coated. Cover with plastic wrap, and place into the refrigerator to marinate at least 2 hours.
2. Sift 2 1/2 cups flour with the garlic powder, salt, and pepper into a large bowl. Remove steak strips from buttermilk batter and allow excess to drip off. Dredge each piece with seasoned flour and place onto a baking sheet. Place in the freezer and freeze until firm, 1 hour to overnight.
3. Heat oil to 370 degrees F (185 degrees C) in a deep fryer or cast iron skillet. 4. Drop a few frozen steak pieces into the hot oil and fry until golden brown on the outside, about 5 minutes. Do not overcrowd the frying oil, and do not allow the steak strips to thaw before they are fried. Once golden brown, remove to drain on a paper towel-lined plate.

I half the recipe that I have so I just wanted to make a note of it here.  If you are interested in making your own sushi/sushi rice, check out:

http://happilybarefoot.com/2009/01/sushi-its-easy-frugal-yummy-

http://japanesefood.about.com/od/rice/ss/howtocookrice.htm

For rice in the cooker:

1-1/2 c. short or medium grain rice
1-1/2 c. + 1/8 c. water

For vinegar sauce

50 Ml (1/2 of 1/3 c.)  rice vinegar
1-1/2 Tbsp sugar
1/2 tsp. salt

from my Better Homes & Gardens cookbook
Makes 6 side-dish servings

2 eggs, beaten
1 tsp. soy sauce
1 t. sesame oil
1 clove garlic, minced
1 Tbsp cooking oil
1/2 c. thinly bias-sliced celery (1 stalk)
1 c. sliced fresh mushrooms
2 cups cooked white rice
1 med. carrot, shredded
1/2 c. frozen peas, thawed
2 Tbsp soy sauce
1/4 c. sliced green onions (2)

In a small bowl combine eggs and the 1 tsp. soy sauce
Pour the sesame oil into a large skillet. Preheat over med. heat. Add the egg mixture and garlic; stir gently to scramble. When set, remove egg mixture from skillet and cut up any large pieces. Remove skillet from heat.
Pour the cooking oil into the skillet. Return to med high heat. Stir-fry celery in hot oil for 1 minute. Add mushrooms, stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender.

Add cooked rice, carrot, and peas. Sprinkle with the 2 tablespoons soy sauce. Cook and stir for 4 to 6 minutes or until heated through. Add cooked egg mixture and green onion; cook and stir for about 1 minute more or until heated through.

Shrimp Fried Rice – prepare as before except add 12 oz. peels and deveined fully cooked shrimp when adding the rice. Makes 4 main-dish servings.

found this over at www.cooks.com.

1/2 c. flour
3/4 tsp. seasoned salt
6 boneless chicken breast halves
1 stick (1/2 c.) butter
1 c. orange juice
1 tbsp. fresh parsley, chopped
Salt to taste
1 tbsp. cornstarch
1/4 c. brown sugar
1/4 c. honey
1/4 c. lemon juice
1/4 tsp. ginger
1 can mandarin oranges
1 tbsp. butter
1/2 c. almonds, sliced
1 tbsp. soy sauce
Combine flour and seasoned salt. Evenly coat each piece of chicken with mixture. Melt stick of butter. Brush small amount over bottom of rectangular baking dish. Place chicken in a single layer. Brush each piece with melted butter. Bake chicken at 350 degrees F. 1 hour.Combine orange juice, brown sugar, honey, cornstarch, lemon juice and ginger in a saucepan. Place over medium heat and bring to a boil, stirring constantly until sauce is thick and smooth. When chicken has cooked, spoon sauce evenly over each piece. Sprinkle mandarin oranges over all and bake 15 minutes more. Saute almonds in 1 tablespoon butter until light brown. Lightly salt. Sprinkle almonds and parsley over all. Serve with rice.

from Paula Deen
Recipe Link

1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package cornbread mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar

Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

Mix together One can Cream of Musroom and One can Cream of Celery (or chicken).

Layer like this:

One layer soup
Chicken breast
Layer sliced Jack Cheese
Remainder of soup

Melt 1 stick of butter and mix it into a pack of stuffing mix.
Spread stuffing mix on top.

Bake at 350
30 minutes covered
30 minutes uncovered.

from Fix It and Forget It

5-6 pork chops
salt to taste
pepper to taste
29-oz. can cling peach halves, drained (reserve juice)
1/4 c. brown sugar
1/2 t. ground cloves
8-oz. can tomato sauce
1/4 c. vinegar

Lightly brown pork chops on both sides in saucepan. Drain. Arrange in slow cooker. Sprinkle with salt & pepper.
Place drained peach halves on top of pork chops.
Combine brown sugar, cinnamon, cloves, tomato sauce, 1/4 c. peach syrup, and vinegar. Pour over peaches and pork chops.
Cover. Cook on Low 3-4 hours.

I am making this tonight for the first time. It smells so good with the peaches and cloves, mmm. The sauce is a peach BBQ and tastes good.

Wow, it was really good! I mean, pork chops are pork chops but the sauce was tasty and it was nice to have a bit of peach with each bite. We had alfredo noodles and apple sauce with it.

I asked some friends about leftover roast the other day and here are the responses.  I didn’t want to forget my options the next time I have a big lump of beef in my fridge.

hash: onion potatoes in frying pan to brown, put in some (1/2 c maybe) water, cover, cook until tender. lift lid & cook off most water, add cubed beef, salt & pepper. top w/ an egg if you wanna get fancy.

fried rice, tacos

i have shredded the beef for tacos, vegetable soup, french dip, beef pot pie,

make it into a meat pot pie–use the med white sauce recipe and half it milk with meat stock or meat drippings, add mixed vegies and hash browns or left over potatoes in a pie shell. . Stroganof, Hot roast beef sandwiches.

BBQ, You just put it in a pan & heat it up with some BBQ sauce & it falls apart usually. Oh so yummy!!!

roast beef sandwhiches

homemade fajitas or a pot roast soup

beef enchiladas

french onion soup

from Sandi’s kitchen

ground beef
1 chopped onion
1 egg
worcestershire sauce
bread crumbs
2 pkgs. instant brown gravy mixes
mushrooms some diced finely for loaves some in slices in sauce

In a large bowl mix ground beef, onion, tiny diced mushrooms, beaten egg, worcestershire, and bread crumbs. From into little loaves. Place in the bottom of a 13X9 pan. Mix instant gravy together in another vessel add the sliced mushrooms to it. Pour over loaves. Bake at 350 degrees for 25 minutes. Sauce should be thickened and loaves should be cooked through. If not I cook longer. So much depends on how the loaves are shaped.