Recipz

Archive for the ‘Theresa Gahn’ Category

2 loaves frozen bread dough
1 large onion
2 lbs. bulk Italian sausage
1 small green pepper, diced
4 sliced mushrooms (or 1 large can)
1 T. oregano
2 t. basil
8 oz. mozzarella cheese
1 egg, beaten

Thaw dough according to package instructions.

Cook sausage, onion, green pepper, and spices until brown.

Roll bread into a 9″-x-14″ rectangle. Sprinkle sausage and top with mozzarella on top of dough. Roll and tuck dough around meat and cheese; pinch ends and seal side. Place on greased cookie sheet, seam side down. Brush with egg.

Bake 30 minutes at 375*F. Cut and serve.

2 c. cooked chicken, cubed
1/2 c. celery
1/4 c. onion, diced
1/2 c. Hellman’s mayonnaise
3/4 t. salt
1/4 t. pepper
6 slices bread
2 eggs
1-1/2 c. milk
1 can cream of mushroom soup
cheddar cheese

Crumble 3 slices of bread into 8″-x-8″ pan. Mix chicken, celery, onion, Hellman’s, salt, and pepper, and put on top of bread. Then crumble 3 more slices of bread on top.

Whip together eggs and milk; pour over top of casserole.

Refrigerate overnight if desired.

Before baking, spread cream of mushroom soup on top and sprinkle with cheese.

Bake at 325*F uncovered, for 1 hour.

4 oz. cooked and drained spinach
1 egg
1 T. butter
1/4 c. mozzarella cheese
1 T. Parmesan cheese
1 c. cottage cheese
1 c. chopped spinach, drained
1/2 jar Prego spaghetti sauce, mixed with browned ground beef

Combine spaghetti, egg, butter, mozzarella, and Parmesan; line a casserole dish with this mixture. Layer cottage cheese and spinach on top of spaghetti mixture. Spread Prego and beef mixture over top, and top with additional grated mozzarella cheese.

Bake, uncovered, at 350*F for 30-35 minutes.

2 c. raisins
1 c. water
2 c. flour
2 c. oatmeal
1 t. baking powder
1 t. baking soda
1/2 t. cinnamon
1/2 t. nutmeg
1 c. shortening
1 heaping c. sugar
1 t. vanilla

Boil raisins in water for 3 minutes. Mix all ingredients together. Spoon onto cookie sheet.

Bake at 375*F for 10-15 minutes.

1/2 c. melted butter
2 c. flour
1 c. sugar
2 t. baking powder
1 t. baking soda
1 t. cinnamon
1/4 t. allspice
pinch of salt
1 can tomato soup
3/4 c. water
raisins and nuts

Mix wet and dry ingredients separately, then combine.

Bake at 350*F for 40 minutes.

Frost with cream cheese frosting or butter cream frosting with a mashed banana and vanilla added.

(Don’t let the name keep you from trying this one. It’s like a moist spice cake.)

8 oz. cream cheese
6-oz. can lemonade
14-oz. can sweetened condensed milk
8-oz. container Cool Whip
21-oz. can blueberry pie filling
2 graham cracker pie crusts

Beat cream cheese until creamy; add lemonade and condensed milk. Mix well. Fold in 3/4 of the Cool Whip and 2/3 of the pie filling; spread into cracker crust. Chill. Garnish with Cool Whip and remainder of pie filling.