This recipe from Woodie is very easy and tasty. Pasta - Baked Ziti - Woodie 1 Lb dry ziti pasta 1 onion chopped 1 Lb ground beef 2 (26 ounce) jars spaghetti sauce (like the sausage and onion & pepper style) 6ounces Provolone cheese sliced 1 1/2 Cup sour cream 6 ounces mozzarella cheese shredded 2 Tbl grated Parmesan cheese 1 Bring a large pot of lightly salted water to a boil.~ Add ziti pasta, and cook until al dente, about 8~ minutes; drain. 2 In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes. 3 Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch (use larger dish) baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce~ mixture, remaining ziti, mozzarella cheese and remaining~ sauce mixture. Top with grated Parmesan cheese. 4 Bake for 30 minutes in the preheated oven, or until~ cheeses are melted.~ Makes 8 servings Shepherds Pie is easy and a great comfort food. Shepherds Pie 4 tbsp vegetable oil 1 1/2 pounds ground beef 3/4 cup diced onion, about 1/2 medium 1 cup diced celery 2 cups diced carrot, about 2 medium 2 cloves garlic, minced 1 heaping tbsp tomato paste 2 tbsp flour 1 cup red wine (optional) 2 1/2 cups beef stock ( I use 1/2 stock one half my brown sauce) 1 sprig rosemary (I usually don't have so I just use dried or omit) 1 sprig thyme (same as for the Rosemary) Salt and pepper to taste 4 medium cooking potatoes, peeled and quartered 2 cloves garlic, smashed butter 1/4 milk 1/4 cup grated parmesan cheese (optional) salt and pepper to taste 1. Add 2 tbsp vegetable oil to large pan over medium high heat. Add ground beef. 2. Cook until excess liquid is gone and meat is starting to brown. If required drain of any fat. 3. Remove meat from pan and deglaze with red wine, let reduce slightly. 4. In another large pot, add remaining vegetable oil over medium high heat. Add onions, carrots and celery; cook until soft but not browned, about 5-7 minutes. 5. Add garlic and add tomato paste. Brown paste slightly then sprinkle in flour. Cook out for a minute or two 6. Add in red wine, scraping up brown bits from bottom of pan. 7. Add beef stock, rosemary, thyme. Return browned meat to pot. Simmer, covered for 20-25 minutes. 8. Remove lid and continue cooking for another 10 minutes; liquid will reduce and thicken. Remove rosemary, thyme . Season well with salt and pepper. Potatoes (Note I usually just do plain mashed potatoes but these are a little bit special) 1. Add quartered potatoes and smashed garlic to medium pot. 2. Boil until potatoes are tender but not overdone, about 15-20 minutes. 3. Strain potatoes; let dry out slightly in colander before returning to pot. Add milk, butter, pepper, Parmesan cheese and more salt if necessary. 4. Mash with a potato masher. Preheat oven to 400. Spoon filling into the bottom of a 10-inch round casserole dish. Top with potatoes. Grate parmesan cheese on top and dot surface evenly with butter. Season with salt and pepper. Bake on middle rack until top is golden and filling is warmed through, about 20-25 minutes. Let stand for a few minutes before serving.

here are a few I have made for years that always disappear quickly. Cheeseburger Pie 1lb. ground beef 1cup chopped onion 2cups chopped fresh mushrooms(optional) 1sm can sliced black olives drained(optional) 1/2tsp salt 1/2tsp pepper 1tsp.cajun seasoning 1cup shredded Cheddar cheese(or cheddar jack) 1cup milk 1/2cup Bisquick baking mix 2 eggs Preheat oven to 400 cook ground beef and onion and mushrooms in a skillet, drain. stir in seasonings. Spread meat mixture in large 9inch greased(pam)pie plate, sprinkle cheese on top. Stir together the milk, eggs , and bisquick in a bowl, whisking till well blended. Pour evenly over the pie. Bake 25 min or until knife inserted in center comes out clean, and pie is golden brown. this is great served with fresh tomato slices on top, and sour cream. the meat can be changed to cooked chicken pieces or ham. Chicken Enchilada Casserole 3 T. vegetable oil 1 medium onion, chopped 1 green bell pepper, chopped (or use small can of green chilis) 1 lb. chicken breast meat, cut into bite-size pieces 1 clove garlic, minced 1 pkg. taco seasoning mix 10 corn tortillas, torn into fourths 2 c. shredded Cheddar cheese or Mexican cheeses divided Enchilada Sauce (1 can ) Preheat oven to 350� F. Heat oil in large skillet. Cook onion, bell pepper, chicken and garlic, stirring occasionally, until tender. Remove from heat. Stir in taco seasoning mix and mix until chicken pieces are well coated. Spread a thin layer of enchilada sauce in the bottom of a 9x13-inch baking pan. Layer half of tortillas, chicken mixture, enchilada sauce, and cheese. Repeat another layer, ending with cheese. Bake, uncovered, for 20 minutes or until heated through and cheese is melted. Serves: 6 One of our all time faves MEXICAN CASSEROLE 2 lbs. ground round 1 small onion, chopped 1 bell pepper, chopped OR use 1 small can chopped green chilis if you wish 1 can stewed tomatoes 1 can cream of mushroom soup 1 envelope Taco seasoning OR use mexican seasonings such as cumin, red pepper, chili powder to make your own mexican seasoning 1 clove garlic, minced 6-8 corn tortillas(I used more like 10 or 11 white corn tortillas) 1 lb. cheddar cheese, grated *I added sliced black olives on the top layer In a large skillet, brown ground meat with onions, peppers and garlic; drain. If using chopped green chilis, don't add them while browning meat. Add cream of mushroom soup, green chilis(if using them), stewed tomatoes and taco seasoning to meat and mix well; heat just to get mixture hot. In an oblong baking pan,(8x11.5 2qt) tear up enough tortillas to cover bottom of pan. Top with a layer of the meat mixture, a layer of cheese, and repeat to layer again. Top with grated cheese and bake at 350� for 35-45 minutes. Can serve with dollups of sour cream and salsa. Serves 6 Those are all tried and true for sure.

The most versatile dish I make is my bean dip, and I use it to make migas, tacos, burritos, tortas, and tostados. I usually make a batch of pasta sauce that is good for two or three meals - some of it for pizza, some for lasagna, and some for regular pasta. When I make chili sauce, I use it for many different dishes as well, including Louis salad dressing. I often poach a whole chicken (mainly so that I can get stock), remove the meat from the bones, return the bones and skin to the pot for the stock, and then use the meat for many different dishes, including crêpes, enchiladas, tacos, etc., but I've only ever made one pot pie and don't think I will do that again, unless I plan to spice it up with some Indian spices. Otherwise, leftovers are just lunch. I have used leftover broccoli to make quesadillas or empanadas, however, but in general I do not cook enough vegetables to have leftovers. Besides chicken, the only meat I cook that creates leftovers is turkey, which is not that much different from chicken. I do make spice mixes and marinades that get used for a lot of different dishes. My current favorite is made with cilantro, spinach, olive oil, lime juice, salt, and maybe some garlic. Last Saturday I used it on the salmon that I grilled as well as the mushrooms and zucchini that I grilled. I made it mainly for some chicken breasts that I bought on sale. I had six large breasts, and so I cooked two of them after marinating them and then I put the other four into two ziplock bags along with the marinade and froze them. I seem to be more likely to use things from the freezer if they are already in a marinade. Lars

Here are two of my recipes for you to check out. Someone is bound to hit the right one sooner or later...hopefully before Thanksgiving! CORN CASSEROLE #1 1 can niblet corn, undrained 1 can creamed corn 1 cup shredded cheddar cheese 1 cup sour cream ¨ö cup butter plus 1 tbsp. 2 eggs, lightly beaten 1 box Jiffy corn muffin mix In a medium sized bowl, mix corn & cheese together Melt the butter; mix with the sour cream and eggs Add to the corn mixture and blend well. Pour into a greased casserole dish. Bake at 350¢ª for 1 ¨ù hrs. Or: CORN CASSEROLE #2 1 can niblet corn 1 can creamed corn 4 eggs, beaten 1/4 cup milk 1 tsp. sugar Salt Pepper Town House or Ritz crackers, crushed 2 tbs. butter Mix together first seven ingredients. Top with crushed crackers and dot with butter. Bake at 350¡à for ? (Uh oh...don't know why I left out the time. Knowing me...I probably made it up and never got around to adding the baking time! LOL You could probably figure it out easy enough!) ~Sandy~