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Newspaper
Lawrence Journal World
Location
Lawrence, Kansas, United States of America
Date
Dec 06, 2006
Page
9
A simple hot ham and cheese bun recipe uses butter horseradish mustard onions and dill seeds. Each bun holds cheese and ham baked warm until melted. Also includes a calzone option with beef mozzarella and parmesan baked until golden.
A nine month food swap group in Kansas City reports bulk home cooking cuts costs from about 130 to 50 75 dollars per batch. Members like Jamie Gabriel note ease and readiness, with recipes and potential for a cookbook. Mothers say children gain variety without extra recipe work.
Ground beef cooked with taco seasoning then mixed with salsa and refried beans. Spoon one cup meat into flour tortillas, top with Mexican cheese, wrap in foil and bake or serve.
Cook and shred chicken then mix with cream of mushroom soup cream of chicken soup sour cream and shredded cheese. Spoon onto tortillas roll, place on a baking sheet pour remaining soup over top bake at 350 for 30 minutes. Add enchilada sauce and cheese for topping if desired for freezer.
A compact recipe combines 4 to 6 thin chicken breasts with ham and Swiss or mozzarella, rolled and secured. Layer with mushroom soup and milk, cook on low four hours, serve atop noodles with sauce. Also includes a meat lasagna style mix with ground beef, spicy sausage, garlic, oregano, basil, cheeses, and egg wash for a baked dish.
A step by step recipe for hearty sausage egg cups. Cook sausage with flour and milk to a bubbly sauce, whisk eggs with half and half garlic salt and pepper, brown potatoes in butter, combine, and bake in biscuit cups at 375 degrees for 17 to 22 minutes until deep golden.
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