Beef Boat

2 loaves crusty caroway rye bread
16 oz mayonnaise
16 oz sour cream (I use reduced fat)
3 packages buddig beef, diced
1 Tablespoon dehydrated onions
2 teaspoons Beau Monde (by Spice Islands)
1 teaspoon dill weed

Combine mayo, sour cream, beef and spices and chill for several hours before serving. Cut away center of one loaf of rye bread to form a bowl. Cut remaining bread into cubes for dipping. Pour beef mixture into bread bowl when ready to serve and surround with bread cubes.

Chicken Squares

8 oz Cream Cheese
5 Tablespoons melted butter
4 cups cubed cooked chicken or turkey
1/4 c milk
1/2 teaspoon salt
1 teaspoon pepper
1/2 c onion, diced
3 - 8 oz crescent rolls (reduced fat okay) divided into 12 rectangles with seams sealed.

Combine first 7 ingredients to create filling. Spoon 1/3 c into each rectangle and pull up all four sides, pinch seams closed. Bake in 350 degree oven for 20-30 minutes until rolls are golden brown.

Gravy
2 cans cream of mushroom soup
2/3 cups milk

Whisk together and warm on stovetop. Pass as gravy to pour over the top of the chicken squares.

Mom's Beef Barley Soup

1 lb stew beef or left over beef roast.
8 cups water
4 tsp beef soup base or bouillon
4 tsp chicken soup base or bouillon
1 cup chopped celery
1 cup chopped carrots
1 cup pearl barley
1 small can tomato sauce
1 medium potato, cubed
1 turnip, cubed
1 tsp marjoram
1/2 tsp basil

In 5 to 6 qt pot, combine beef, water and soup base or bouillon and bring to boil. Simmer for 4 hours. If using leftovers, reduce simmer time to 1 hour. Add remaining ingredients and add more water to bring level back up to about 6 quarts. Return to boil. Simmer another hour.

Italian Meatballs

2.5 lbs ground beef
1.25 lbs ground pork
3/4 cup Romano cheese
3/4 tsp Oregano
1/2 pkg Onion soup mix
3/8 cup bread crumbs
4 eggs
1/4 cup milk
parsley

Mix ingredients, roll into balls and fry in olive oil. Thanks to Sandy for this recipe.

Meat Sauce

1 Large Onion
4 Cloves Garlic
1 Green Pepper
1 pint Mushrooms (optional)
2 lbs bulk Italian Sausage
1-28 oz can Crushed Tomatoes
2-28 oz cans Tomato Puree
1 cup Romano Cheese
3 Tbs Italian seasoning
1 cup red wine (I use Chianti)
1/2 tsp Garlic powder
pinch of Basil
pinch of Oregano
2 tsp Pepper
1 tsp Salt

Dice onion, garlic and green pepper and saute in large pot with olive oil. Add sliced mushrooms. Brown pork sausage and drain, add to vegetables. Add remaining ingredients. Simmer at least two hours. Thanks to Sandy who gave me the basis for this recipe. I made some changes to make it my own.

Corn Pudding

1-16 oz can cream corn
1-16 oz can whole corn with liquid
1/2 cup butter, melted
1 pk Jiffy corn muffin mix
2 eggs, slightly beaten
1 cup sour cream

Combine all ingredients except 1/4 cup of the corn muffin mix and mix until well blended. Pour into oven safe dish. Sprinkle the top with the remaining corn muffin mix. Bake at 350 degrees for 1 hour (I need about 1 hour and 15 minutes in my oven). A knife inserted in the center should come out pretty clean. Thanks to Keri for this recipe.