Angel Hair Pasta with Feta

8 oz. of angel hair pasta

3 Tbsp. Olive oil

1 med. Diced tomato

8 oz. pkg. of Feta Cheese, crumbled

1 small can pitted ripe olives, drained and cut into quarters

Prepare pasta according to instructions on package. Drain and return to pot. Add olive oil and tomato to pasta in saucepot; cook over medium heat until hot, gently tossing pasta. Add feta and olives. Heat through.

Barbeque

1 lb. Ground Beef

1 medium Onion, chopped

1 Tbsp. Vinegar

1 tsp Worcestershire sauce

½ cup Catsup

1 tsp. Celery Salt

1 Tbsp. Sugar

Salt and Pepper to taste

Brown Ground Beef. Add other ingredients: simmer until desired taste

Beef Stroganoff

8 oz. Broad Egg Noodles 1 lb. Ground Beef

1 small onion, sliced ½ tsp. Salt

½ tsp. Garlic Powder ¼ tsp. Pepper

⅓ cup chicken broth 1 ½ cup frozen peas

1can Golden Mushroom Soup (undiluted)

½ cup beef broth ¾ cup sour cream

Cook noodles according to package directions; drain and reserve. Meanwhile, in large skillet over high heat combine beef, onions, salt, garlic powder and pepper; cook, stirring occasionally, until browned, 4-5 minutes. Stir in chicken broth; cook until liquid has evaporated, 3-4 minutes. Add soup and beef broth; cook until slightly thickened, 2-3 minutes. Stir in peas and noodles; cook until heated through, 3-4 minutes. Remove from heat; stir in sour cream. Makes 4 servings

Bev’s Crab Fettuccine

1 lb. Crabmeat

2 jars of Alfredo Sauce

1 box fettuccine noodles

Pick shells from crabmeat. Put Alfredo Sauce and crabmeat into saucepan and heat. Cook noodles according to package. Pour Alfredo mixture over noodles and serve.

Bev’s Orange Roughy

Simple but delicious!

Spread a thin layer of mayonnaise on each fillet. Sprinkle with Old Bay Seasoning. Bake (with a small amount of water in pan) at 350º for approx. 15 minutes until flakey.

Blue Cheese Burger

This one is so simple you won’t even need the recipe – but here it is as a reminder. J

Miller’s Fresh or Conveniently Frozen Beef Patties

Blue Cheese Dressing

Fresh Red Ripe Tomatoes

Onion – preferably Vidalia

Kaiser Rolls

Grill or cook your burgers in a skillet to your liking. Serve on the Kaiser Rolls topped with the tomato, onions and dressing. A delicious twist on an old favorite!

Chicago Burger

Miller’s fresh beef patties

Pizza Sauce of your choice

English Muffins

Shredded Mozzarella Cheese

Parmesan Cheese Oregano

Pepperoni Onions

Green Peppers Olives

Cook hamburgers on grill or in skillet. Toast English muffins. Place burgers on toasted English muffins. Top with pizza sauce and shredded mozzarella cheese. Sprinkle with parmesan cheese and oregano. Then top with your choice of pepperoni, onions, green peppers and olives. It’s delicious with a garden salad.

Chipped Beef From Scratch

2 Tbsp Butter

2 Tbsp. Flour

1 cup milk

Chipped Beef

Pepper to taste

Melt butter, add flour and stir. Continue stirring until it turns to a caramel color and a bubbly consistency. (This mixture is called a roux.) Add milk to the roux and stir until it thickens. Add Chipped Beef and stir, stir, stir. Add pepper to taste. Serve over toast, waffles, or biscuits.

Clam Spaghetti

1 box of spaghetti

1 small can of Doxsee clams with juice

2 Tbsp. butter

¼ cup olive oil

Italian Seasoning to taste

1 tsp dried basil leaves (or 1 Tbsp. fresh chopped basil)

Cook spaghetti as label directs, drain. In the same pot, pour in Doxsee clams and juice. Add butter, olive oil, Italian seasoning, and basil. Heat on medium-low heat. Pour over cooked noodles. Toss noodles and mixture gently. Serve.

Crab Dip

1 lb. Crab Meat 1 tsp. Old Bay Seasoning

3 Cream Cheese (8 oz.) 1 tsp. Worcestershire Sauce

1 Tbsp Mayonnaise 3 Tbsp. Milk

Pick crabmeat to remove all shells. Soften cream cheese, then blend remaining ingredients into cream cheese. Add crabmeat and heat. Serve…..Enjoy!

For extra cheesy flavor, melt shredded sharp cheese on top of heated dip!

Crab Imperial

1 lb. Crabmeat

1 egg

¾ cup mayonnaise

1 Tbsp. Worcestershire Sauce

½ tsp. Salt

¼ tsp. Pepper

Old Bay Seasoning

Remove shells from crabmeat. Mix egg, mayonnaise, Worcestershire sauce, salt, and pepper. Pour over crabmeat and mix well. Bake 10-15 minutes at 400º.

Cream of Crab Soup

Mix cream soup base as instructed on package, found next to Miller’s seafood bin.

Add 1 lb. crabmeat per ½ gallon of soup base.

Optional – add ¼ cup precooked chopped celery, ¼ cup precooked chopped carrots, and Old Bay seasoning to taste.

Cream of Shrimp Soup

Mix cream soup base as instructed on package, found next to Miller’s seafood bin.

Add 1 lb. shrimp (steamed, peeled, cut into bite size pieces) per ½ gallon of soup base. Add a small amount of tomato juice to give soup a pink color.

Optional – add ¼ cup precooked chopped celery, ¼ cup precooked chopped carrots, and Old Bay seasoning to taste.

Individual Meatloaves

1 lb. ground beef

2 Tbsp. chopped onions

1 egg, beaten

3 slices of bread, crust removed, torn into pieces

4 Tbsp. Ketchup

Mix all ingredients above. Shape into 4 oval shaped loaves. Spread thin layer of ketchup on top. Bake at 350º for approx. 20 minutes. (or until internal temperature is 170º.)

If you live alone, prepare as directed, than freeze the leftovers. They are great to reheat for several meals.

Pizza Subs

Warm your favorite pizza sauce. Pick your toppings: Pepperoni, Onions, Green Peppers, Olives, etc. You may want to warm them in the pizza sauce or fry them in a skillet. If frying- you could brown some sausage too. Spread the pizza sauce in a sub roll. Add toppings. Add Parmesan cheese & Mozzarella cheese. Place under the broiler to melt the cheese.

Enjoy!

Poor Man’s Crab Cakes

2 cups Shredded Zucchini

2 eggs, beaten

2 Tbsp. Mayonnaise

1 cup Italian Bread Crumbs

1 Tbsp. Old Bay Seasoning

Press the moisture out of the grated zucchini. Add the rest of the ingredients. Mix well. Form into cakes. Fry in the pan about 3 minutes per side. Makes 4 to 6 crab cakes.

Rosemary Chicken

2 Boneless Skinless Chicken Breast Halves

2 tsp. Canola Oil

1 Tbsp. Lemon Juice

1 tsp. Dried Rosemary, crushed

½ tsp. Dried Oregano

¼ tsp. Pepper

Flatten chicken to ¼ inch thickness. In a nonstick skillet, cook chicken in oil over medium-high heat for 3-4 minutes on each side or until juices run clear. Sprinkle with lemon juice, rosemary, oregano and pepper. Makes 2 servings.

Salmon Recipes

#1 – Brush filets with olive oil (or melted butter)

Season with salt & pepper (dill weed optional)

Bake at 350º for approx. 15-25 minutes or until firm and filets flake.

#2 – Marinade in ¼ cup honey and 3 Tbsp. soy sauce for 30 minutes. Bake at 350º or grill wrapped in foil for approx. 15-25 minutes or until firm and filets flake. You can also use any of the KC Masterpiece Marinades with this recipe.

Try some salmon tonight!

Seafood Chowder

Mix cream soup base as instructed on package, found next to Miller’s seafood bin.

Per ½ gallon of soup base add -

½ lb. crabmeat

½ lb. shrimp (steamed, peeled, & cut)

½ lb. cooked scallops

Add a small amount of tomato juice to give the soup a pink color.

Optional – add ¼ cup precooked chopped celery, ¼ cup precooked chopped carrots, and Old Bay seasoning to taste.

Skillet Lasagna

1 lb. ground beef

1 medium onion, chopped

1 medium green pepper, chopped

3 cup uncooked mafalda pasta

2 ½ cups water

½ tsp. Italian seasoning

1 jar spaghetti sauce

1 jar sliced mushrooms, drained (optional)

Cook beef, onion, and green pepper in 12” skillet over medium-high heat about 6 minutes, stirring occasionally, until beef is brown. Drain. Stir in remaining ingredients. Heat to boiling, stirring occasionally. Reduce heat to low. Simmer uncovered 10-12 minutes until pasta is tender.

Spinach Salad

1 bag of precut Spinach

1 jar of WosWit Bacon Dressing

1 fresh tomato, cubed

1 package Oscar Mayer Precooked Bacon

Sauder’s Hard Boiled Eggs, sliced

Pillsbury French Bread – baked according to package

Heat Bacon according to directions on the package and crumble. Combine Spinach, tomato, bacon, and egg. Warm the Bacon Dressing. Pour dressing over top. Serve with Pillsbury French Bread – Delicious!