1/2 Pound Lean Ground Beef
2 Cups Uncooked Egg Noodles
1 Onion, Chopped
2 Cloves Garlic, Minced
1 Green Bell Pepper, Chopped
1 Cup Sliced Pepperoni Sausage
16 Ounces Pizza Sauce
4 Tablespoons Milk
1 Cup Shredded Mozzarella Cheese
Preheat oven to 350 degrees F (175 degrees C). Cook noodles according to package directions.
In a medium skillet over medium-high heat, brown the ground beef with the onion, garlic and green bell pepper. Drain excess fat. Stir in the noodles, pepperoni, pizza sauce and milk, and mix well. Pour this mixture into a 2-quart casserole dish.
Bake at 350 degrees F (175 degrees C) for 20 minutes, top with the cheese, then bake for 5 to 10 more minutes.
Save by using Huntsinger Farms Russet Potatoes and Serve with Pepperidge Farm Garlic Bread.
8 Slices Bacon
4 Skinless, Boneless Chicken Breast Halves
2 Teaspoons Poultry Seasoning
4 Slices Pepperjack Cheese
4 Hamburger Buns, Split
4 Leaves Of Lettuce
4 Slices Tomato
1/2 Cup Thinly Sliced Onions
12 Slices Dill Pickle
Preheat a grill for medium heat. While the grill preheats, place the bacon in a large skillet over medium-high heat. Cook until browned on both sides. Remove from the pan, and drain on paper towels.
Rub the poultry seasoning onto the chicken pieces, and place them on the grill. Cook for about 6 minutes per side, or until no longer pink in the center. Top each piece of chicken with 2 slices of bacon and 1 slice of pepperjack cheese.
Grill for 2 to 3 more minutes to melt the cheese. Place each piece of chicken on a bun, and top with lettuce, tomato, onion and pickle slices before serving with your favorite condiments.
Serve with Express Salads and Wise Potato Chips.
1/2 Cup Butter, Divided
1 (8 Ounce) Package Uncooked Medium Egg Noodles
1/2 Medium Onion, Finely Chopped
1 Stalk Celery, Finely Chopped
1 Clove Garlic, Minced
8 Ounces Button Mushrooms, Sliced
1/4 Cup All-Purpose Flour
2 Cups Milk
Salt And Pepper To Taste
2 (6 Ounce) Cans Tuna, Drained And Flaked
1 Cup Frozen Peas, Thawed
3 Tablespoons Bread Crumbs
2 Tablespoons Butter, Melted
1 Cup Shredded Cheddar Cheese
Preheat oven to 375 degrees F (190 degrees C). Butter a medium baking dish with 1 tablespoon butter. Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain.
Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in the onion, celery, and garlic, and cook 5 minutes, until tender. Increase heat to medium-high, and mix in mushrooms. Continue to cook and stir 5 minutes, or until most of the liquid has evaporated.
Melt 4 tablespoons butter in a medium saucepan, and whisk in flour until smooth. Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in tuna, peas, mushroom mixture, and cooked noodles. Transfer to the baking dish. Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole. Top with cheese.
Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.
Save by using King Arthur Flour and Richfood Butter Quarters.
9 Lasagna Noodles
1/2 Cup Butter
1 Onion, Chopped
1 Clove Garlic, Minced
1/2 Cup All-Purpose Flour
1 Teaspoon Salt
2 Cups Chicken Broth
1 1/2 Cups Milk
4 Cups Shredded Mozzarella Cheese, Divided
1 Cup Grated Parmesan Cheese, Divided
1 Teaspoon Dried Basil
1 Teaspoon Dried Oregano
1/2 Teaspoon Ground Black Pepper
2 Cups Ricotta Cheese
2 Cups Cubed, Cooked Chicken Meat
2 (10 Ounce) Packages Frozen Chopped Spinach, Thawed And Drained
1 Tablespoon Chopped Fresh Parsley
1/4 Cup Grated Parmesan Cheese For Topping
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.
Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.
Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese.
Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese. Bake 35 to 40 minutes in the preheated oven.
Save by using Richfood Lasagna Noodles and Heluva Good Mozzarella Chunk.
Prices Valid December 4th to December 10th
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