Meals To The Fields

Prep Time: 20 Minutes

Servings: 8

Cook Time: 25 Minutes

Total Time: 45 Minutes

Ingredients:

• 12 ounces dry elbow macaroni
• ¼ cup butter
• ¼ cup flour
• 1 ½ cups milk
• 1 cup light cream
• ½ teaspoon dry mustard powder
• 1 teaspoon onion powder
• salt & pepper to taste
• 1 can condensed cheddar cheese soup
• 4 cups sharp cheddar
• ½ cup fresh parmesan cheese

Instructions:

• Preheat oven to 425.
• Cook macaroni until firm according to package directions. Drain and run under cold water.
• Melt butter over medium heat in a large saucepan. Whisk flour and let cook 2 minutes while stirring. Slowly whisk in milk, cream, mustard powder, onion powder, salt & pepper to taste. Cook over medium heat while stirring until thickened.
• Remove from heat and stir in parmesan cheese & 3 cups cheddar cheese until melted. Add soup if using.
• Toss cheese sauce and macaroni noodles together. Pour into a greased 9 X 13 pan. Top with remaining cheese.
• Bake 18-24 minutes or until bubbly. Do not overcook. Cool 10-15 minutes before serving.

Prep Time: 10 Minutes

Servings: 6

Cook Time: 20 Minutes

Total Time: 30 Minutes

Ingredients:

• ¾ cup melted Butter
• 1 tbsp Dijon Mustard
• 1 tsp Worcestershire sauce
• 1 tsp Brown Sugar
• 1 tbsp Poppy Seeds (optional)
• 2 tsp Dried Minced Onion
• 12 King’s Hawaiian Dinner Rolls
• 9 oz think sliced Deli Ham
• 8 oz thin sliced Swiss Cheese

Instructions:

• Preheat oven 350.
• Grease a 9 X 13-inch baking dish.
• Combine butter, mustard, Worcestershire sauce, brown sugar, poppy seeds, and dried onion.
• Slice the rolls to make sandwiches. Remove top and set aside.
• Place the bottom pieces into the prepared baking dish.
• Layer the ham onto the rolls. Top the ham with the Swiss cheese.
• Place the tops of the rolls onto the sandwiches. Brush or pour the liquid mixture evenly over the rolls.
• Bake 20 minutes or until the rolls are lightly browned and cheese is melted.
• Separate into induvial sandwiches to serve.   

Prep Time: 10 Minutes

Servings: 4

Cook Time: 20 Minutes

Total Time: 30 Minutes

Ingredients:

• 1 small onion finely chopped.
• ½ small green bell pepper, seeded and finely diced
• 1 Tbsp Worcestershire sauce
• 1 ½ tsp yellow mustard
• 1 Tbsp brown sugar
• 15 oz can tomato sauce.
• 1 lb lean ground beef
• 1 Tbsp olive oil
• ½ tsp ground pepper, or to taste
• 3 garlic cloves, minced.

Instructions:

• Finely chop the onion.
• In a bowl, combine the Worcestershire sauce, mustard, brown sugar, and tomato sauce.
• Place a large skillet over a medium/high heat. Add olive oil and ground beef. Sautee the beef for about 5 minutes until cooked through and no longer pink, breaking it up with a spatula. Season with salt and pepper and add in the diced onion. Cook another 5 minutes until the onion is tender and beef is browned.
• Add the minced garlic and sauté 30 seconds until fragrant, stirring constantly. Add in the sauce and bring to a light boil. Reduce heat to low and simmer uncovered for about 10-15 minutes or until thickened to your liking. Season to taste with salt and pepper and add water if you prefer a looser consistency. Serve on toasted buns.

Prep Time: 20 Minutes

Servings: 12

Cook Time: 1 Hour 15 Minutes

Total Time: 1 Hour 35 Minutes

Ingredients:

• 6 cups frozen, shredded hashbrown potatoes
• 1 ½ cups shredded cheese (Any Kind)
• 2 cups diced, cooked ham (or Canadian Bacon)
• ½ cup sliced green onion
• 8 large eggs, beaten.
• Two 12 oz cans evaporated milk.
• ¼ teaspoon salt
• ¼ teaspoon ground pepper

Instructions:

• Grease a 3-quart rectangular baking dish. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onion.  In a large mixing bowl, combine eggs, milk, salt, and pepper. Pour egg mixture over potato mixture in dish.
• At this point, you can cover and refrigerate until ready to bake (several hours or overnight). When ready to bake, preheat oven to 350 degrees. Bake, uncovered, for 1 hour and 15 minutes or until the center appears set.
• Let stand for 5 minutes before serving. If baking after casserole has been chilled, you will need to increase the baking time to 1 hour and 30 minutes.

Prep Time: 5 Minutes

Servings: 8

Cook Time: 15 Minutes

Total Time: 20 Minutes

Ingredients

• 1 lb ground beef
• 1/2 cup chopped onion
• 14.5 ounce Rotel style tomatoes with green chilis
• 2 cups elbow macaroni, uncooked
• 2 – 1/3 cup water
• 1 Tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1/8 teaspoon cayenne pepper
• 2 cups shredded cheddar cheese

Instructions

• Cook the ground beef with the onions in a large skillet over medium heat until meat is cooked through, breaking up with a spoon. Drain after cooked.
• Add the remaining ingredients EXCEPT CHEESE, and stir to combine. Bring to a boil, then reduce to a simmer on low.
• Cover and cook 15-17 minutes, stirring occasionally, until macaroni is cooked through.
• Add cheddar cheese, stir to combine, and allow to sit 2-3 minutes before serving.

Prep Time: 45 minutes

Servings: 8 (2 Quarts)

Cook Time: 10 Minutes

Total Time: 55 Minutes

Ingredients

• 1/2 pound ground beef
• 4 Tablespoons butter, divided
• 3/4 cup shredded carrots
• 3/4 cup diced celery
• 1 teaspoon dried basil
• 1 teaspoon dried parsley flakes
• 1-3/4 pounds (about 4 cups) cubed peeled potatoes
• 3 cups chicken broth
• 1/4 cup all-purpose flour
• 2 to 4 cups shredded Velveeta Cheese
• 1-1/2 cups milk
• 3/4 teaspoon salt
• 1/4 to 1/2 teaspoon pepper
• 1/4 cup sour cream

Instructions

• In a large saucepan over medium heat, cook and crumble beef until no longer pink, 6-8 minutes; drain and set aside. In same saucepan, melt 1 tablespoon butter over medium heat. Sauté onion, carrots, celery, basil and parsley until vegetables are tender, about 10 minutes. Add potatoes, ground beef and brother; bring to a boil. Reduce heat, simmer, covered, until potatoes are tender, 10-12 minutes.
• Meanwhile in a small skillet, melt remaining butter. Add flour; cook and stir until bubby- 3-5 minutes. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, milt, salt and pepper, cook until cheese melts. Remove from heat; blend in sour cream.

Prep Time: 25 minutes

Servings: 8

Cook Time: 40 Minutes

Total Time: 65 Minutes

Ingredients

• 1-1/2 pounds ground beef
• 1 small onion, chopped
• 1 medium green pepper, chopped
• 1 jar (24 ounces) spaghetti sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 6 lasagna noodles, cooked and rinsed.
• 3 cups shredded mozzarella cheese
• 1/2 cup grated parmesan cheese

Instructions

• In a Dutch oven, brown beef, onion and pepper; drain if necessary. Stir in spaghetti sauce, oregano and basil. Simmer, uncovered, for 10-15 minutes.
• In a 10-inch cast iron or other heavy skillet, spread 1/4 cup of the meat sauce. Top with 3 noodles, cutting to fit as needed. Layer with half of the remaining sauce and half of the mozzarella and Parmesan cheeses. Top with remaining noodles, meat sauce and Parmesan.
• Cover and heat on medium for 3 minutes. Reduce heat to low; cook for 35 minutes. Sprinkle with remaining mozzarella and let stand for 10 minutes with cover ajar. If desired, sprinkle with torn fresh basil leaves.

Prep Time: 10 minutes

Servings: 1 Sandwich

Total Time: 10 minutes

Ingredients

• 1 Large egg, hard-boiled, peeled, and chopped.
• 1 to 2 tablespoons mayonnaise, to taste.
• 2 tablespoons chopped celery
• 1 tablespoon chopped green onion or chives
• Pinch curry powder
• Kosher salt and freshly ground black pepper to taste
• Lettuce
• 2 slices white, wheat, multigrain or rye bread, toasted or plain.

Instructions

• Mash up the chopped egg a bit with a fork. Mix together the chopped hard-boiled egg, mayonnaise, celery and green onion. Sprinkle with salt and pepper and curry powder to taste. Mix with a spoon.
• Toast your bread slices if making a sandwich with toast. Put a layer of lettuce on once slice of bread, spread the egg mixture on top of the lettuce, put another slice of bread on top.