Page 35 - By His Hands We Shall Be Fed Test 2

CAVATINI

Cindy Oaks

2 C. macaroni twist noodles, prepped 1 sm. onion, sliced thin

1 lb. ground chuck 1 sm. bell pepper, sliced thin

1 lg. can tomato sauce 1 sm. stick pepperoni, sliced thin

1 sm. can Manwich sauce Parmesan cheese

1 can sliced mushrooms Mozzarella

Cook ground chuck. Add Manwich sauce and tomato sauce. Season with salt,

pepper, oregano and garlic. Mix in long Pyrex dish, noodles and sauce with mushrooms,

onion, pepper, pepperoni and Parmesan cheese. Top with Mozzarella. Bake at 350° for 30

minutes.

SAUSAGE QUICHE

Donna Brown

3/4 lb. sausage 2 eggs

1/2 C. onion 1 C. evaporated milk

1/3 C. green pepper (optional) 1 T. parsley flakes
1 1/2 C. sharp Cheddar cheese,grated 1/4 tsp. Pepper

1 T. flour Deep-dish pie shell

Cook sausage and drain. Saute onion and green pepper in 2 tablespoons reserved

sausage fat. Combine cheese and flour. Stir in sausage, green pepper and onion. Put in pie

shell. Mix reminding ingredients and pour over top. Bake at 375° for 35 to 40 minutes.

CHICKEN PIE

Lou Ann Lindsay

2 1/2 C. chicken, chopped and cooked 1 can cream of celery soup or

2 C. broth (from chicken) 1 can cream of chicken soup

1 stick margarine 1 C. self-rising flour

1 C. buttermilk or 1 C. whole milk

Place chicken in a 9x13” baking dish. Mix soup and broth and pour over chicken.

Mix together margarine, flour and milk and pour on top. Bake at 350° for 45 minutes.