Shepherd's Pie

This is a recipe I recall eating from early childhood. It is very filling and reminds me of cold weather.

1/2 lb. ground beef
1 large onion, chopped
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. oregano
1 can green beans
1 can corn
1 can stewed diced tomatoes
1/2 c. water
3 c. mashed potatoes
1/2 c. shredded cheddar cheese
paprika

Sautee the onion, then add the ground beef, cook and drain. Mix the cooked beef with the spices, vegetables, and water, heating it through. Pour this mixture into a 9x13 baking dish. Spread mashed potatoes over the top of the mixture. Top with cheese and paprika. Bake for 25 minutes at 350 degrees.

Monterey Chicken

It seemed that Mom always served this when the missionaries came to dinner. It also holds the record in our family as the #1 requested birthday dinner.

8 medium chicken breasts
1 can cream of chicken soup
1 c. mayonnaise
1/2 c. sour cream
1 Tbsp. lemon juice
salt & pepper

Place thawed chicken breasts in a 9x13 baking dish. Mix the other ingredients together to make a sauce. Smear the sauce over the chicken. Top with shredded cheddar cheese. Bake for 30 minutes at 350 degrees. Serve over rice.

Runzas

A McConnell family favorite, especially served with soup on a cold day. I would always be so excited when I came into the kitchen and saw Mom making these yummy meat and veggie- filled bread pockets. Bart says his mother made a similar dinner.

Make 90 minute bread, and set it aside to rise.

1 lb. ground beef, cooked and drained
1/2 head cabbage, chopped
1 medium onion, chopped
1/2 Tbsp. salt
1 tsp. pepper
1 clove garlic, crushed
2 Tbsp. butter

After cooking and draining meat, add other ingredients and cook on the stove top until the onion is soft. Take roll-sized pieces of the bread dough, and flatten the pieces into squares. Put a spoonful of the meat mixture onto each dough square, then pinch the corners of the square together to enclose the mixture. Let the runzas rise on a cookie sheet for 30 minutes. Bake for 20-30 minutes at 350 degrees, until golden on top. Rub with butter when fresh from the oven. Let cool slightly before serving. (These are great cold, as leftovers).

Zucchini Cheddar Bake

A favorite recipe at our home, from dear friend Joan DeTullio.

2 zucchini, sliced thin
1/2 c. vegetable oil
1/2 cup chopped onion
6 eggs
2 c. shredded cheddar cheese
1 c. Bisquick
pepper and garlic powder, to taste

Mix all ingredients in one bowl. Pour into a greased 9x13 baking dish. Bake 40 minutes at 350 degrees.

Option: add cooked sausage to the mix before baking.