Hot Beef Dip

3 oz. package beef sandwich slices, diced fine
1 Tbsp. parsley
1/2 c. Parm. cheese
1/4 teas. onion powder
1/4 c. sour cream
1/4 c. mayo.
8 oz. cream cheese
Add all ingredients to small saucepan. Heat on medium heat stirring continually until it is well blended and warm. Do not over cook.
Serve with fresh vegetables

Tuna Kulebiaka with Stroganoff Sauce

2 rolls Crescent Roll tubes

Filling:

2 cans (7 oz.) tuna drained

4 c. cooked rice

1/2 teas. onion powder

1/2 c. chopped parsley

4 hard cooked eggs, finely chopped

1 can undiluted cream of chicken soup

Salt and pepper

1 beaten egg in a separate bowl

Sauce:

1/2 c. butter

1/2 c. sliced mushrooms

3/4 c. flour

3 c. milk

2 c. sour cream

Salt and pepper

Combine filling in bowl.

On a round baking sheet, or one big enough to do a stuffed roll,  lay out crescent rolls so edges are overlapping. Spoon tuna mixture down the center. bring pointed edges up and over the roll in a decorative design. seal. paint top with egg mixture.

Bake 350 degrees. 35-45 minutes or until richly brown.

While baking make sauce.

Melt butter in saucepan. saute mushrooms until golden, stir in flour. Gradually add milk. Stir until thickens. Stir in Sour Cream Season to taste.

Remove loaf from oven when baked. Cut into thick slices. Spoon sauce over slices. serve.

Tuna Noodle Casserole Supreme

1 1/2 c. sour cream
1/2 c. mayo.
1/4 c. Parm. cheese
1 teas. dijon mustard
1/4 teas. onion powder
1/4 teas. pepper
4 c. cooked mini shell pasta
2 c. thawed frozen peas
2 cans drained and rinsed tuna
1/2 c. chopped red pepper

Crumb topping:
Crush sleeve of ritz crackers or 1 c. crushed wheat checks.
Coat with 2 Tbsp. melted butter.

Combine all ingredients in 13 x 9 baking dish. Sprinkle topping on top of mixture.

Bake covered 35 minutes. Bake uncovered 10 more minutes.

Mom's Salmon

Salmon or any type of fish... all yummy.
Roll fish in ranch dressing and put on a sheet of heavy duty aluminum foil. Sprinkle generously with lemon herb spice. seal.

Bake 450 degrees for 20-30 minutes or until done.

Teriyaki Salmon/Chicken

1 lb. salmon/chicken

Mix in ziplock bag:
1/4 c. soy sauce
2 Tbsp. brown sugar
2 Tbsp. ginger

Marinate meat at least 1 hour.
Broil or grill until done

Peggy's Halibut

Mix:
1 c. Pesto
1 c. Mayo.
1/2 teas. Chili Powder

Layer Halibut along bottom of 8 x 8 baking dish.

Top with Pest Mixture, sliced fresh mushrooms, grated Parm. cheese.

Bake 350 degrees for 1/2 hour or until fish flakes.

Garnish with diced fresh basil.     

Freezer Burritos

Ingredients:
6 lbs. extra lean ground beef or turkey
2 small bottles favorite red taco sauce
3 cans minced green chilies
4 cans no fat refried beans
2 teas. cumin
2 packets taco bell seasoning packets
     Brown hamburger, drain and add remaining ingredients.
Assembly:
flour tortillas
finely grated Colby jack cheese
Spanish rice (already cooked) if desired

Spread a spoonful of meat mixture on tortilla, add rice (opt.), and top with desired amount of cheese. Roll and wrap individually in aluminum foil. freeze until ready to eat.

Serving Options:
-Heat individually 2-3 minutes and serve with favorite toppings!
-Put thawed, unwrapped Burritos in casserole dish and top with red or green enchilada sauce and cheese. Bake until bubbly and serve.
-Put thawed, unwrapped Burritos in casserole dish and top with a mixture of: 1 can cream of mushroom, 1 can cream of chicken, 1 8 oz. container sour cream, milk to thin. again top with cheese and bake until bubbly.