Beef Roll

BEEF ROLL

Ingredients

1 sweet green pepper
2 onions
1 lb. ground beef
1 cup bread crumbs
1 egg
2 teaspoons salt
1 tablespoon Worcestershire Sauce
5 or 6 slices of bacon

Sauce

1 cup tomato soup	1 teaspoon sugar
1 tablespoon flour	½ cup water

Pre-heat oven to 375 degrees—Wash the pepper and remove the seeds, add onions and chop together. Mix with meat, breadcrumbs and well beaten egg. Add seasonings and form into a roll. Cover with bacon and bake 45 minutes at 375 degrees. Remove to platter.  Take 1/2 cup drippings, add water, flour and sugar to make gravy - stirring until smooth - and strain into it the thickened tomato soup. Let it boil a few minutes then pour around the roll.

Creamy Corn and Rotel

Creamy Corn and Rotel

2 cans Le Sueur white shoepeg corn, drained
1 can yellow sweet corn, drained
1 pkg cream cheese - 8 oz
2 tablespoons butter
1 can Original Rotel, drained
1/4 teaspoon garlic sea salt
1/4 teaspoon black pepper
1/8 teaspoon red pepper

Cube cream cheese into bowl.  Add butter, salt, black and red pepper.  Heat in microwave for 1-2 minutes - until bubbly.  Mix until smooth.  Add corn and tomatoes.  Stir well.  Heat 5 minutes in microwave and serve.  You can also refrigerate this and serve it cold.  If you don't have garlic flavored salt, just substitute a little salt and garlic powder.

Beef Jumble Casserole

BEEF JUMBLE CASSEROLE

1 pound ground beef
1/4 cup onion, chopped fine
2 cups uncooked spiral noodles
1 can diced tomatoes
2 cups shredded cabbage
1 can sliced carrots, drained
1 can cream of mushroom soup
1 cup water
1/2 teaspoon salt
1/4 teaspoon black pepper.

Pre-heat oven to 350 degrees.
Mix ground beef, onion, salt, pepper together and form into a large patty.  Brown on each side in a skillet - about 5 minutes each side - and then break the patty up into small bite size pieces.  Mix in remaining ingredients and pour into casserole dish.  Bake at 350 degrees for 40 minutes.

Simple Pasta Salad

SIMPLE PASTA SALAD

1 box small shells
1 cup apple cider vinegar
1 cucumber
1 small red onion
4 roma tomatoes
1 can medium black olives
Olive Garden Italian dressing

Prepare shells according to package directions careful not to overcook them.  Drain and rinse two or three times with cold water.  Place in bowl and add vinegar, stir well.  Let set 15 minutes and then drain.

Quarter and slice cucumber, onion and tomatoes.  Add to pasta.  Drain can of black olives and add to pasta bowl.  Toss ingredients.  Add about a cup of dressing adjusting to what you prefer.  Chill at least two hours.  Sprinkle with Parmesan cheese before serving.

Mayan Candy

Mayan Candy

1 package chocolate almond bark
1 cup pecans, chopped
1 cup miniature marshmallows
1 cup coconut
2 tablespoons sugar
1 teaspoon cinnamon

Melt almond bark according to package directions.  Mix cinnamon and sugar until blended.  Stir into melted almond bark until well mixed.  Add pecans, coconut, and marshmallows.  Stir until blended.  Drop by tablespoonfuls onto wax paper.  Let cool until hardened and store in air-tight container.