Russellville High School

Judy Taylor Carlton

I know there are some good cooks out there & I'm tired of fixing the same old dishes. Let's share some EASY & quick recipes w/each other. The operative words are Quick & Easy....we're too old to spend hrs in kitchen!

Beef & Mushroom Lasagna

1 can mushroom soup
1/4 cup milk

Mix well in small bowl; set aside.

Brown 1 lb. ground beef & 1 chopped onion (opt.)in skillet; pour off fat.
Stir in 2 cups mushroom spaghetti sauce; blend together.

9 cooked & drained lasagna noodles
1 cup shredded mozarella cheese

In 9X13 shallow baking dish, layer 1/2 beef mixture, 3 noodles & 1 cup soup mixture.

Top w/3 more noodles, remaining beef mixture, remaining noodles & end w/soup mixture. Sprinkle w/cheese;cover & bake @ 400 degrees for 30 or until hot. Uncover & let stand 10 minutes before serving.

Note: A friend of mine says she never cooks lasagna noodles. She layers the ingredients in dish, covers & refrigerates for 24 hrs, then bakes. E-a-s-i-e-r!

Larry Taylor

One pound of hamburger meat fry it and one can of porknbeans stir up and eat the H---- out of it

Evelyn Brinkman Green

This is a recipe my husband, Gary, threw together one day and we now have one of our favorite stews.

Gary's Santa Fe Stew

2 Cans (15 oz each) Veg-All mixed vegetables un-drained. (or 1 - 29 oz can)

1 can (14 1/2 oz ) Sante Fe corn or southwestern corn, un-drained

1 can (15 1/2 oz ) blackeye peas with jalapenos, un-drained

1/2 medium onion, chopped

16 oz. ground beef fried and drained

1 beef bouillon cube

salt and pepper to taste

1/2 teaspoon cayanne pepper

1 or 2 bay leaves

Brown ground beef and drain. Add rest of ingredients in a stock pot. Simmer on med-low heat  for about 1 hour. Enjoy!

This is a recipe you can adjust to your taste by adding or omitting items.