This dish is a mouthful, both in title and in contents. Franks and sauerkraut, or sausage and sauerkraut more specifically, was a sometimes dinner when I was growing up, although I think my mother used Polish sausage or kielbasa sausage. These days it is so loaded with sodium we try to stay away from it, … Continue reading
A good friend of ours makes cheese filled pasta shells on occasion and they are amazing and delicious. These feature spinach, which I know my friend would not use, but sound very good. Cheese Filled Pasta Shells – 350º oven 25-30 min – serves 4-6 Cook 8 oz large pasta shells as directed on box. … Continue reading
This isn’t even a recipe card, it’s just cut out of a piece of card stock. Thrifty lady! It’s one of my favorites though, because I love the phonetic spellings of the cheeses. This is more of what my mother would call a rigatoni bake. Sloppy Lasagna – 375º 1 box rigatonni 1 lb rogatta … Continue reading
Usually when I think of stroganoff, I think of that creamy, beefy dish my mother used to make, served over noodles. This recipe for mushroom stroganoff has no meat in it. If you needed to you could make it completely vegan. This is another recipe that has left out some information. I suggest that … Continue reading
Chicken pot pie sounds really good right now. Let’s go make some! After reading the instructions, I think Jeanne is pretty tightly wound, don’t you? Individual Chicken Pot Pies – Jeanne 1 8 oz bag frozen mixed vegetables 2 refrigerated pie crusts (Pillsbury) 1 10 3/4 oz can cream of chicken soup 1/2 cup … Continue reading
Gram's Recipe Box 