Over 30 minutes

Arlene’s London Broil

1 piece of London Broil

2 packages of ShurFine Dry Beef Gravy Mix

Rice or Noodles depending on preference

Slice the London Broil diagonally into thin strips. Lay the strips into a Lasagna pan. Mix the ShurFine Gravy Mix and pour over the top. Cover with foil and bake at 225º for 2 hours or at 350º for 1 hour. While the beef is cooking prepare rice or noodles according to instructions on the package. Serve the London Broil over the rice or noodles.

Aunt Ruth’s Hamburger Casserole

2 lbs. Ground Beef

1 can Cream of Mushroom Soup (undiluted)

Cheese slices

1 package of Tater Tots

Brown ground beef. Place ground beef in bottom of a casserole dish. Pour Cream of Mushroom soup over browned ground beef. Top with cheese slices. Place tater tots over cheese. Bake 350º for 1 hour.

Baked Cheesy Rotini

1 lb. Ground Beef

1 medium onion, chopped (about 1 cup)

½ cup chopped green pepper (optional)

1 jar spaghetti sauce

Cooking spray

1 box (16 oz.) Rotini pasta, cooked according to package directions, drained, kept warm

12 oz. pasteurized process cheese cut in cubes

- Preheat oven to 350ºF.

- Cook ground beef and onion in a large nonstick skillet over medium-high heat for 7 to 9 minutes or until beef is crumbled and no longer pink; drain. Stir in green pepper, if desired, and spaghetti sauce. Heat through; remove from stove.

- Coat a 13x9x2-inch baking pan with cooking spray. Place hot pasta into the pan and top with sauce.

- Toss until pasta is evenly coated. Layer cheese cubes over the pasta. Cover with foil.

- Bake for 20 to 25 minutes or until cheese is melted.

Prep time: 15 minutes Makes 6 to 8 servings

Cook time: 25 minutes

BBQ Shrimp

16-20ct. Shrimp, thawed & peeled – leave tail

Bacon Strips – cut into thirds

Your choice of BBQ Sauce

Beginning at the tail, wrap bacon around shrimp to cover it. Bake in oven at 375° for 15 minutes. Then pull out and cover with BBQ Sauce. Bake again for 15 more minutes.

Beef Brisket Bar-B-Q

4-5 pound well-trimmed beef brisket

1 ½ tsp. Salt ½ cup catsup

¼ cup vinegar ½ cup finely chopped onion

1 Tbsp. Worcestershire sauce

1 ½ tsp. Liquid smoke 1 bay leaf, crumbled

¼ tsp. pepper

Rub meat with salt. Place in ungreased baking dish,

13 ½x9x2 inches. Stir together remaining ingredients; pour over meat. Cover tightly; bake in 325º oven 3 hours or until tender. 10 to 12 servings. Note: To carve meat, cut thin diagonal slices across the grain at a slanting angle.

Beef Stew

1 ½ - 2 lbs. Beef cubes 1 bay leaf

¼ cup flour ½ tsp. paprika

Salt & Pepper to taste 3 carrots, sliced

1 ½ cups beef broth 3 potatoes, diced

1 tsp. Worcestershire Sauce 1-2 onions, chopped

1 clove garlic, minced 1 stalk celery, sliced

2 tsp. Kitchen Bouquet (optional)

Place meat in crock-pot. Mix flour, salt, and pepper and pour over meat: stir to coat. Add remaining ingredients and stir to mix. Cover and cook on low 8-10 hours, high 4-5 hours. Stir stew before serving.

Bev’s Country Style Spareribs

4 lb. Country Style Spareribs

(Baby Back Ribs can also be

used)

2 bottles of your Favorite BBQ

Sauce (Bob Evans Wild Fire

Smokey Sweet 19 oz. Or

Kraft Spicy Honey 18 oz. -

**Miller’s Favorites)

Put all ingredients in Crock Pot. Cook on High approx. 4 hours or Low approx. 8 hours.

Boneless or Bone-In Rib Roast

Preheat oven to 425º. Place roast in baking pan – bone side down if Bone-In Rib. Pour in mixture from 1 package of Au Jus mix or 1-2 cups of water. Bake at 425º for 30 minutes (until outside is well browned). Turn temperature back to 325º. Continue cooking for minutes listed below until done to your preference

Internal temperature approx. additional minutes per lb.

140º - rare 20-25

150º - medium 25-30

160-165º - well 35-40

This timing starts when oven is turned back to 325º. Or you can skip the browning step at 425º and simply cook it at 325º for the times listed above. Enjoy!

Bubble Pizza

2 tubes of refrigerated biscuits

1 ½ lbs. Ground Beef

15 oz. Can of Pizza Sauce

1 ½ cups shredded mozzarella cheese

1 cup shredded cheddar

In a skillet, brown the beef; drain. Stir in pizza sauce. Quarter the biscuits; place in a greased 13x9x2 in. baking dish. Bake uncovered at 400º for 20-25 minutes. Sprinkle with cheeses. Bake 5-10 minutes longer or until toppings are heated and cheese is melted. Let stand for 5-10 minutes before serving. Note: You can add Pepperoni, Cooked Sausage, Peppers, Onions or any of your favorite toppings whenever you like – during browning or with pizza sauce or on top with cheese.

Cheesy Kielbasa

1 can Cream of Celery Soup (undiluted)

1 ½ Cups water

1 Tbsp. Butter

1 pound smoked Kielbasa, cut into ½ inch pieces

¾ cup uncooked long grain rice

1 pkg frozen peas

1 cup shredded cheddar cheese

In a skillet, combine soup, water, and butter; bring to a boil. Add kielbasa and rice. Reduce heat; cover and simmer about 18 minutes or until rice is almost tender. Stir in peas. Cover and simmer 15 minutes or until rice is tender and peas are heated through. Sprinkle with cheese, cover and let stand until melted.

Chicken Broccoli Casserole

6-8 pieces of chicken breast 1 16 oz. bag of broccoli

2 cans of cream of “something” soup

(Choose mushroom, chicken, celery or any combination)

2 cups shredded cheddar cheese

½ cup mayonnaise ½ cup sour cream

Put chicken in a pot and cover with water. Turn on high and cook to a rolling boil –than turn down to medium and cook 45 min., until meat easily pulls away from the bone. Cool, pick the meat from the bone, and chunk. Mix soup, cheese, mayo and sour cream together. Put broccoli in the bottom of a 9 x 13 pan, than put chicken on top. Pour mixture over top. Bake 30-45 minutes at 350º or until bubbly. You can also split this recipe into 2 square 8x8 pans. Eat one tonight, freeze the other for when you need an easy meal.

Chicken Legs in the Crock Pot

6 chicken legs

Can of Cream of Mushroom or Cream of Celery Soup

Your favorite Rice or Noodles, cooked according to package

Put the legs in the crock pot. Pour the soup over the top and cook 8 hours on low or 4 hours on high. Serve with rice or noodles. Delicious!

Crab Muffin Recipe

1 dozen Thomas’ English Muffins

1 lb. Crabmeat

1 ¼ sticks butter

8 oz. Or 12 oz. Spreadable Cheddar Cheese (Wispride)

4 Tbsp. Mayonnaise

1 tsp. Seasoned salt

Remove all shells from crabmeat. Melt butter, remove from heat. Add cheese and beat until creamy. Add cheese mixture and remaining ingredients to crabmeat. Spread layer onto each ½ of muffins. Cut into ¼’s. Bake at 350º for approx. 15 minutes until browned on top. Delicious. Enjoy!!

Cream of Crab Soup

1 stick of butter or margarine

½ c. flour

1 ½ c. chicken broth or 2 bouillon cubes dissolved in 1½ c. water

¼ tsp. Pepper

1 quart Half & Half

1 c. 2% or whole milk

1pound crabmeat (Phillip’s Claw Meat works well)

1Tbsp. parsley

1 to 2 Tbsp. Old Bay

Melt butter or margarine and blend in flour. Stir until smooth. Slowly stir in chicken broth. Add pepper and Old Bay and stir and simmer for 2 minutes. Add Half & Half and milk slowly. Slowly cook and stir until thickened (about 15 minutes – stir constantly). Add parsley & crabmeat. Heat & serve.

Crock Pot Turkey Breast

Butter or margarine

4-7 lb. Turkey Breast

Rub Fresh Turkey Breast with a small amount of butter or margarine. Cook in crock pot on high approx. 5 hours, low approx. 8 hours. Do not add water. It will make its own broth – approx. 1 cup. When finished you can season with your preference of spices. Moist. Easy. Delicious!

Doug’s Favorite Meatloaf

1 lb. Ground Beef or Miller’s Meatloaf Mixture

2 slices bread, broken into small pieces

1cup milk or ½ cup milk and ½ cup tomato juice

1 egg beaten

3 Tbsp. Chopped onion

1 tsp. Salt

¼ tsp. Pepper

1 Tbsp. Worcestershire sauce

Soak the bread in milk before adding to the ingredients. Combine all ingredients. Pack into greased 9x5x3-inch loaf pan. Bake at 350º for 1 hour. Unmold and serve hot. For catsup topped loaf- spread 3 Tbsp. catsup over the top and sprinkle 2 Tbsp. Brown sugar over catsup before baking.

Easy Beef Stew

3 lb. Beef Cubes

1 envelope Onion Soup Mix

16 oz. – 20 oz. Frozen Mixed Vegetables

1 cup water

Cooked Rice or Noodles

Throw all ingredients, except rice or noodles, in the crock pot. Cover and cook on low 10-12 hours. (Can be cooked 4 to 6 hours on high.) Serve over Rice or Noodles.

Eggplant Parmigiana

3 Tbsp. butter – melted 1 egg slightly beaten

½ cup corn flake crumbs 1 8 oz. can tomato sauce

¼ cup Parmesan cheese ½ tsp oregano

½ tsp. salt ½ tsp sugar

Dash of pepper Dash of onion salt

1 eggplant Mozzarella cheese

Pour melted butter in 10x8x2 in. pan and set aside. Combine corn flake crumbs, Parmesan cheese, salt & pepper- stir well and set aside. Peel eggplant and cut in ¾” slices. Dip each slice in egg & coat with crumb mixture- arrange in baking dish. Bake at 400º for 20 minutes – turn slices and bake additional 15 minutes. While baking combine sauce, oregano, sugar, onion salt in saucepan. Bring to boil- stir occasionally. Pour sauce over eggplant and top with mozzarella. Bake an additional 3 minutes or until cheese is slightly melted.

Eye Round Roast in Crock Pot

2-3 lb. eye roast

1 can cream of mushroom soup

1 pkg. dry onion soup mix

Cover eye roast with undiluted soup. Sprinkle soup mix over top. Cook on low approx. 8 hours. Cook on high approx. 5 hours. Serve over rice or noodles – Delicious!

Fiesta Chicken Lasagna

9 uncooked lasagna noodles (9 oz.)

2 jars (16 oz.) thick and chunky salsa

12 oz. of cooked chicken cut into ½ in. slices

(You can use the grilled chicken breast pieces from the meat freezer at the end of aisle one if you don’t have leftovers or have time to cook fresh)

15 oz. can of black beans, rinsed and drained

¼ cup chopped fresh cilantro

(You can chop fresh cilantro and freeze it. Package it in uniform amounts so you can add it frozen to any recipe that calls for fresh. You’ll save yourself time and money in the long run and enjoy the same great taste!)

3 cups shredded Monterey Jack cheese

Preheat oven to 375º. Cook and drain noodles as directed on the package. Rinse noodle with cold water; drain. Spread ¼ cup of the salsa in ungreased 13x9x2 inch pan. Layer with 3 noodles and 1/3 each of the chicken, beans, cilantro, salsa, and cheese. Repeat last step 2 times. Cover and bake 20 minutes. Uncover and bake 15-20 minutes or until hot in center. Let stand 10 minutes before cutting.

Hearty Beef Stew

1 ½ -2 lb. beef cubes 1 28 oz. can tomatoes

4-5 carrots, sliced ¼ cup quick-cooking tapioca

1 small onion, diced 1 whole clove (optional)

2-3 stalks celery, sliced 2 bay leaves

salt & Pepper to taste

Put all ingredients in Crock-Pot and mix. Cover and cook on low 8-10 hours, high 4-5 hours.

Hearty Breakfast Skillet

½ lb. bulk pork sausage

2 cups frozen shredded hash brown potatoes

1 can (10 oz.) diced tomatoes and green chilies, drained

½ lb (8oz.) VELVEETA Cheese product, cut up

6 eggs beaten

2 Tbsp milk or water

Brown sausage in large nonstick skillet on medium heat. Add potatoes and tomatoes; cook 5 minutes or until potatoes are browned, stirring occasionally. Top with VELVEETA. Mix eggs and milk; pour evenly over ingredients in skillet; cover. Reduce heat to low. Cook 10-12 minutes or until eggs are set and VELVEETA is melted. Let stand uncovered, 5 minutes before cutting into wedges to serve. Makes 6 servings.

Jambalaya

1 large onion 1 medium green bell pepper

2 medium stalks celery 3 cloves garlic, finely chopped

28 oz. can diced tomatoes, undrained

2 cups chopped fully cooked smoked sausage

1 tbsp parsley flakes ½ tsp dried thyme leaves

½ tsp salt ¼ tsp pepper

¼ tsp red pepper sauce 4 cups hot cooked rice

¾ lb. thawed, uncooked, peeled, deveined medium shrimp

Mix all ingredients except shrimp and rice in crock pot. Cover and cook on low for 7-8 hours (high 3-4 hours). Stir in shrimp. Cover and cook on low about 1 hour or until shrimp are pink and firm. Serve jambalaya with rice.

Kunzler Bone-In or Boneless Ham

Cooking Instructions

Place Ham in baking pan (after removing plastic wrapper)

Cover bottom of pan with ½” water. Cover with lid or aluminum foil. Bake at 325º for 15 minutes per pound. Remove cover after first hour of baking. You may wish to add your favorite glaze during the last 30 minutes of baking

Lasagna

1 lb. Ground Beef 1 jar of spaghetti sauce

9 lasagna noodles 1 container of ricotta cheese

1 egg 1 tsp. Parsley flakes

1 tsp. Oregano 8 oz. Shredded mozzarella cheese

Brown ground beef, drain and add spaghetti sauce and simmer. Cook noodles according to package. Mix ricotta cheese, egg, parsley, and oregano. In 9x13 baking pan, layer meat sauce, then noodles, then spread ricotta mixture on noodles, sprinkle with shredded cheese, begin layering again – meat sauce, noodles, cheese, meat sauce, noodles, cheese, finish with meat sauce. Bake at 350º for approx. 45 minutes. Let cool for 15 minutes before serving.

Llanalei Bay Grilled Chicken Breast

4 pieces Boneless Chicken Breast

½ cup butter

½ cup honey

¼ cup Dijon mustard

salt & pepper to taste

Melt butter, honey, mustard, salt and pepper together in a saucepan. Grill chicken breast for approx. 20 minutes on each side brushing frequently with sauce. Can be baked in the oven at 350º for 1 hour – basting with sauce.

Magic Meatloaf

2 lbs. Ground beef 1 egg

½ cup green pepper, chopped 1 packet brown gravy mix

½ cup onion, chopped 1 cup milk

½ tsp. Salt Small potatoes, cut up

1 cup cracker crumbs Baby Carrots

Mix all ingredients, except potatoes, in large bowl. Shape into a loaf. Place in crock pot. Place potatoes and carrots at the sides of loaf. Cover and cook on Low 8 to 10 hours. (High: 4 to 5 hours)

Meat Loaf Miniatures

1 cup Ketchup

3 or 4 Tbsp packed brown sugar

1 tsp ground mustard

2 eggs beaten

4 tsp Worchestershire sauce

3 cups Crispix cereal, crushed

3 tsp onion powder

½ to 1 tsp seasoned salt

½ tsp garlic powder

½ tsp pepper

3 lbs ground beef

In a large bowl, combine ketchup, brown sugar, and mustard. Remove ½ cup for topping. Set aside. Add eggs, worchestershire sauce, cereal, and seasonings to remaining ketchup mixture, mix well. Let stand for 5 minutes. Crumble beef over cereal mixture and mix well. Press meat mixture into muffin cups (about ½ cup each).

Bake at 375° for 18-20 minutes. Drizzled with reserved ketchup mixture, bake 10 minutes longer or until meat is no longer pink, or meat thermometer reads 160°. Cool remaining loaves, then freeze.

To use frozen meat loaves: Completely thaw in the refrigerator. Place loaves in a greased baking dish. Bake at 350° for 30 minutes or until heated through. Or cover and microwave on high for 1 minute or until heated through.

Miller Family Corned Beef

1 Corned Beef roast

3-4 cloves

½ bulb garlic

2 bay leaves

1 small onion, cut into quarters

2 stalks of celery

salt and pepper to taste

Put roast in pot. Cover roast with cold water. Add rest of seasoning ingredients. Simmer 2 ½ - 3 hours or until fork tender. Enjoy!

Old Fashioned Pot Roast

1 beef chuck pot roast salt and pepper

3 medium baking potatoes 2 large carrots

2 large celery stalks 1 medium onion, sliced

2 bay leaves 1 tsp dried rosemary

½ tsp dried thyme ½ cup beef broth

Cut beef into serving size pieces; salt and pepper to taste. Cut potatoes into quarters. Cut carrots and celery into 1 inch pieces. Place potatoes, carrots, celery, onion and bay leaves in slow cooker. Sprinkle rosemary and thyme over top. Arrange beef over vegetables. Pour in broth. Cover and cook on low 8 ½ - 9 hours. Remove and discard bay leaves. Serve roast with juices from slow cooker or gravy. (Gravy: Ladle juices into a small saucepan and heat to a boil. For each cup of juice, mix ¼ cup of cold water and 2 Tbsp flour until smooth. Add to boiling juices and stirring constantly; cook 1 minute or until thickened.)

Oven Fried Chicken

½ cup flour 1 tsp. Salt

¼ tsp. Pepper 3 chicken legs

¼ cup butter, melted and cooled

Preheat oven to 425°. Mix flour, salt, and pepper in a bowl. Dip chicken in butter and roll in flour mixture to coat. Place in ungreased pan. Bake uncovered until done (about 50 minutes).

Pot Roast

This recipe is very flexible and makes it own delicious gravy

Beef Roast (chuck or round – whatever size you need)

1 pkg. dry onion soup mix

1-2 cans of Cream Soup –Cream of Mushroom, Cream of Celery, even Cream of Chicken works in a pinch, or combine more than one flavor – use 2 cans if you have a large roast or if you like a lot of gravy

Onions, garlic, carrots & potatoes if desired

Place roast in a cooking bag and put in roasting pan. Sprinkle dry onion soup mix over top. Spoon undiluted soup on top. Bake at 350° for at least 2 hours – the longer the better. You can also add onions &/or garlic with the roast for additional flavor. If you put your potatoes and carrots in with your roast, your meal is complete.

Ralph’s Pepper Steak

2 ½ lb. Sirloin Steak (optional 1 ½” thick)

½ cup butter or margarine

¼ cup chopped fresh parsley or 4 tsp. dried

2 Tbsp. Worcestershire Sauce

½ tsp. dry mustard ¼ cup minced onion

1 tsp. freshly ground pepper

Combine butter, parsley, onion, Worcestershire sauce,

pepper and mustard in a small sauce pan. Heat, stirring continuously. Lightly score edges of steak at 1” intervals.

Place steak on grill or broiler pan. Brush steak with butter mixture. Cook, basting frequently. Cook approx. 6 minutes

per side for medium (longer if cut 1 ½” thick). Place steak

on serving platter, cut thin slices across the grain. Drizzle reserved butter mixture over steak.

Sausage, Sauerkraut & Potatoes

2 lbs. Italian Sausage

1 large can of sauerkraut

2-3 cans of whole potatoes

McCormick Pepper Medley

Cut Sausage into bite size pieces and brown in frying pan. Layer sausage, sauerkraut, and potatoes in a crockpot. Sprinkle with McCormick Pepper Medley. Cook on low 4-6 hours.

Shish-Kabob Ideas

Miller’s has a variety of meats you can use for your shish-kabobs.

Beef – You can use Boneless Sirloin Steak, Steakhouse Sirloin, or Beef Cubes. Marinate the meat in your favorite bottled or dry pack marinade. Check aisle 1b or the spice section for lots of choices!

Chicken – Try Miller’s New Marinated Boneless Chicken Breast or marinade Boneless Chicken Breast in your favorite marinade or BBQ sauce.

Pork – Use Hatfield Marinated Pork Tenderloins or use Boneless Pork Chops cut into cubes and marinate or brush with your choice of marinade or BBQ sauce.

Ham – Use Thick Cut Ham Slices or Boneless Ham ¼’s cut into cubes. A delicious suggestion is a shish-kabob with ham, pineapple chunks, and cherries. Brush with a glaze made with brown sugar, a little mustard and a little juice from the pineapples for a sweeter flavor.

Smoked Sausage – Use either Kunzler or Hillshire Farms Smoked Sausage or Kielbasa

Shrimp – Use any size frozen shrimp. Thaw and peel shell off. Brush with your favorite BBQ sauce.

Vegetable suggestions for your Shish-kabobs

Green or Red Peppers Cherry Tomatoes

Onions Canned Potatoes (or parboiled small red potatoes)

Mushrooms Squash

We have a variety of Marinades and BBQ Sauces to make your Shish-kabobs easy and delicious! Bottled Sauces are in aisle 1b and dry seasonings and packets are in the spice section in aisle 3a and on the end facing the meat case between aisles 2 & 3. Try Karjan’s BBQ Sauces, made locally in Hampstead, MD.

If you have any questions or need help, please see any meat or deli associates.

Shrimp Jambalaya

1 lb. large shrimp, peeled 2 tbsp. butter

½ lb. sausage 1 large onion, diced

1 garlic clove, minced 1 small bay leaf

1 medium can of tomatoes ¼ tsp. Salt

¼ tsp. Thyme leaves Dash of hot pepper sauce

1 can chicken broth, or one cube of bouillon w/ 1 cup water

1 ½ cups Minute Rice, cooked according to package

In skillet over medium heat – cook shrimp in melted butter for 3 minutes. Remove to bowl. In same skillet over medium heat, brown sausage. Stir in green pepper, onion, and garlic. Stir occasionally until tender. Add rice, tomatoes with juice, chicken broth, salt, thyme, hot pepper sauce, and bay leaf. Reduce heat to low, cover, and cook until most of liquid is absorbed.

Southwind Pork Parmigiana

4 – Boneless Pork Chops

Flour

Salt and Pepper to taste

16 oz. Can Tomato Sauce

4 slices provolone cheese

Lightly flour pork chops. Brown for 2 minutes on each side, season with salt and pepper and add tomato sauce. Cover and simmer for approx. 1 hour. Melt a slice of provolone cheese over each pork chop before serving. Easy and Delicious!

Special K Loaf

6 cups Special K cereal

5 eggs

15 oz. Ricotta cheese

1 pkg. dry onion soup mix

⅓ - ½ cup vegetable oil

Mix oil, eggs, Ricotta, & dry soup mix in large bowl. Add cereal and fold in. Place in loaf pan. Bake at 350º for 40-50 minutes.

Spiral Stromboli

1 tube refrigerated French Loaf

1 cup shredded mozzarella cheese

1 cup shredded cheddar cheese

¼ lb. Thinly sliced Miller’s Store Ham

¼ lb. Thinly sliced salami 1 Tbsp butter

2 Tbsp Parmesan cheese

Unroll the dough and pat into a 14 x 12 inch rectangle. Sprinkle mozzarella and cheddar cheeses to within ½ in. of edges; top with meat. Roll up jelly roll style, starting with a short side; seal seam and tuck ends under. Place seam side down on an ungreased baking sheet. Brush with butter; sprinkle with Parmesan cheese. Bake at 375º for 25-30 minutes or until golden brown. Slice with serrated knife.

Swedish Meatballs

2 slices of bread ½ cup heavy cream

½ cup milk small onion

1 tbsp. butter 1 lb. ground beef

½ lb. ground pork 1 egg

1 tsp. salt 2 tbsp. oil

1 tbsp. flour 1 cup cold water

Dash of ground ginger, nutmeg, & pepper

Cut bread into small cubes. Combine cream & milk in small mixing bowl. Measure 1 ½ cups bread cubes into liquid & soak for 5 minutes. Peel onion & chop into small pieces. Melt butter in skillet over medium heat. Add onion & cook until clear and tender. Mix beef and pork together in large bowl. Add egg, onions, breadcrumbs & salt to meat mixture. Add ginger, nutmeg & pepper. Mix well. Shape into balls about 2” diameter. Put oil into skillet. Fry a few meatballs at a time over medium heat, until brown on all sides. As you remove meatballs from skillet, place on a paper towel to drain. When all meatballs are out of skillet, make gravy by slowly stirring flour into meat drippings in skillet. Then add cold water & stir until gravy thickens. Put meatballs back in gravy in skillet, lower heat, cook meatballs for 30 minutes covered. Stir gravy over meatballs once or twice while they cook.

Taco Soup

1 ½ lbs. Ground beef

28 oz. Can of stewed tomatoes

8 oz. Can of Italian style tomato sauce

1 small onion

1 can of corn with liquid

1 can of kidney beans with liquid

1 ½ - 2 cups of water

1 pkg. Taco Seasoning

Toppings: Nacho chips, Shredded Cheese, Sour Cream

Brown ground beef. Add onion to ground beef – cook until tender. Add remaining ingredients. Cook 15- 20 minutes. Salt and Pepper to taste. Top with crushed nacho chips, cheese and sour cream.

Taco Soup for the Crock Pot

1 ½ lbs. Ground beef, browned and drained

28 oz. Can of stewed tomatoes

8 oz. Can of Italian style tomato sauce

1 small onion

1 can of corn with liquid

1 can of kidney beans with liquid

1 ½ - 2 cups of water

1 pkg. Taco Seasoning

Toppings: Nacho chips, Shredded Cheese, Sour Cream

Put all ingredients, except toppings, in crock pot. Cook on low 4-5 hours. Top with crushed nacho chips, cheese and sour cream.

Tangy Citrus Chicken

8 Boneless Skinless Chicken Breast Halves

1 can (6oz.) frozen lemonade concentrate, thawed

½ cup honey

½ tsp. ground mustard

½ tsp. dried thyme

Place chicken breasts in a greased 13x9x2 in. baking dish. In a small bowl, combined remaining ingredients; mix well. Pour half of the mixture over the chicken. Bake, uncovered at 350º for 20 minutes. Turn chicken; pour remaining sauce on top. Bake 15-20 minutes more or until meat juices run clear.

Zucchini Crust Pizza

3 cups shredded zucchini 3 eggs, beaten

1/3 cup all purpose flour ½ tsp salt

2 cups shredded mozzarella 1 tsp dried oregano

2 small tomatoes, thinly sliced ½ tsp dried basil

½ cup julienned green pepper ½ cup chopped onion

3 Tbsp shredded Parmesan cheese

In a bowl, combine zucchini and eggs; mix well. Add flour and salt; stir well. Spread onto the bottom of a 12” pizza pan coated with nonstick cooking spray. Bake at 450º for 8 minutes. Reduce heat to 350º. Sprinkle with mozzarella, tomatoes, onion, green pepper, oregano, basil and Parmesan cheese. Bake for 15-20 minutes or until onion is tender and cheese is melted.