Party #19

We had our 19th cooking party the first part of November! Again, we had no theme this time, but we did all try to ensure that here was a nice variety of meals as we each donated an additional meal for a fundraiser auction.
Our family has already eaten them all, and they are all delicious!

Chicken Pesto Stuffed Shells from Mindy

12-16 Jumbo Pasta Shells

4oz Cream Cheese, softened

1 ¼ Cup Parmesan or Asiago Cheese, grated

3 Tablespoons Prepared Pesto

2 Cups Cooked Chicken, shredded

2 Cloves Garlic, minced

Salt and Pepper to taste

Prepare Pasta Shells as directed on package.

In a large bowl, combine the remaining ingredients, setting ¼ Cup Parmesan/Asiago Cheese aside for topping.

Fill the pasta shells with the filling and place in a baking dish.
Sprinkle the remaining ¼ cup cheese over filled shells.

Freezer Instructions:  Cover with heavy duty foil to avoid freezer burn.

Cooking Instructions:  Thaw.  Bake uncovered at 350 degrees for 30 minutes or until shells are bubbling hot and cheese melts.

Burrito Casserole from Katie

1 lb Ground Beef
½ Cup Onion, chopped
1 teaspoon Minced Garlic
1 (2 oz) Can Sliced Black Olives, drained
1 (4 oz) Can of Diced Green Chilies, drained
1 (10 oz) Can Diced Tomatoes, drained
1 (16 oz) Jar of Red Enchilada Sauce
1 (16 oz) Can Refried Beans
6 Tortilla Shells
6 oz Cheddar Cheese, shredded

Sauté Ground Beef in large skillet over medium heat for 5 minutes.   Add the Onion and Garlic and sauté until onions are translucent.  Drain excess fat, mix in the Olives, Green Chilies, Tomatoes, and Enchilada Sauce.  Stir, reduce heat to low and simmer for an additional 20 minutes.
 Spread a thin layer of Refried Beans on one side of each Tortilla Shell, set aside.
 In the bottom of a casserole dish, spread a thin layer of meat mixture, cover with layer of tortilla that have been smeared with refried beans, followed by layer of Cheddar Cheese.  Repeat until all tortillas are used.  Top with cheese.

Freezer Instructions:  Cover with heavy duty foil to avoid freezer burn.

Cooking Instructions:  Thaw.   Bake covered at 350 degrees for 20-30 minutes.

Ham Balls from Rochelle

1 Ham Loaf, thawed

1 Cup Bread Crumbs

2 Eggs

½ Cup Milk

Make into balls.  Place in 8x10 dish.

Sauce:

¼ Cup Water

¼ Cup Vinegar

¾ Cup Brown Sugar

½ teaspoon Dry Mustard

Mix and pour over meat.

Freezer Instructions:  Cover with heavy duty foil to avoid freezer burn.

Cooking Instructions:  Thaw.  Bake at 350 degrees for 1 hour. 

Three Meat Pizza Casserole from Susanne

**We split the below mixture which made one very heaping 8x8 dish**

1lb Box Bow Tie Pasta

1lb Mild Pork Sausage

1 Large Onion, chopped

2 - 26oz Jars Spaghetti Sauce (Tomato Basil Flavor used)

1lb Cubed Cooked Ham (half this amount was used)

½ - 1lb Pepperoni (or enough to cover)

3 – 8oz Bags Mozzarella Cheese

6 Tablespoons Parmesan Cheese, grated

2 Tablespoons Garlic, Chopped or 1 tsp Garlic Powder

1 teaspoon Dried Oregano

Cook Pasta in boiling water.

Cook Sausage, Garlic, and Oregano with Onions until juices run clear.
Mix Pasta, Meat Mixture, Spaghetti Sauce, Ham, Parmesan Cheese, and (2) bags of Mozzarella Cheese together.  Place in 9x11 dish.
Add remaining bag Mozzarella Cheese.  Place Pepperoni on top.

Freezer Instructions:  Cover with heavy duty foil to avoid freezer burn.

Cooking Instructions:  Thaw.  Bake uncovered at 375 degrees for 40 minutes.  Let stand for 5 minutes before serving.

Teriyaki Chicken from Amanda

4-6 pieces of chicken (drumsticks were used tonight)

½ Red Pepper, chopped

½ Cup Honey

½ Cup Soy Sauce

¼ Cup Water

2 teaspoons Minced Garlic

1 teaspoon Ginger

Mix all ingredients in Ziploc bag.

Freezer Instructions:  Double bag with freezer bag to avoid freezer burn.  

Cooking Instructions:  Thaw.  Put in a 9x13 pan.  Bake at 350 degrees covered, 20-30 minutes, uncovered for an additional 30 minutes or until juices run clear.  Serve with rice and veggies.