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When I think of what to have for dinner I sometimes think of what has to be done after eating, like  how much clean-up there is to be done. We have this thing that we do when it’s meal time.  Bud sets the table, I do the cooking, Bud clears the table, I do the clean-up.  I think I’ll try reversing that set-up! Then it might be p.b. and j. sandwiches and some fruit, on two paper  plates  two glasses of water, one dinner knife (we share the knife). Two glasses and one knife to wash,  two  paper plates in the waste basket and the glasses and knife  in the sink to dry! He has it made. Some husbands or partners don’t even do that much and we’re still married after 57 years! When there are special family dinners,   Thanksgiving, Christmas, etc., there is always a lot of pans, dishes etc. that take a lot of time to clean up. We now have the distinct pleasure of going to our children’s homes for special occasions and guess what…I’m finished doing clean up!

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CHEESY NOODLE TURKEY CASSEROLE
8 oz. (5 c.) uncooked dumpling egg noodles
1-1/2 lb. lean ground turkey (can substitute lean ground beef or ground venison
1 medium onion, coarsely chopped
1 – 14 oz. jar spaghetti sauce
1 – 10-3/4 oz. can cheddar cheese soup
1 – 8 oz. can tomato sauce
1 – 4 oz. can mushroom pieces and stems, drained
1/4 t. each,  garlic powder and dried thyme leaves
1/4 t. pepper

2 c. shredded Colby-Monterey-Jack cheese blend or cheddar cheese

Cook noodles to the doneness you prefer as directed on package. Drain; rinse with hot water; drain. Turn into large bowl; set aside. Meanwhile, in large skillet over medium-high heat, brown turkey and onion until turkey is thoroughly cooked. Drain, if necessary. Stir in all remaining ingredients except cheese and noodles; simmer, 3 to 4 minutes.  Pour turkey  mixture over noodles; mix well. Turn into ungreased 9x13-inch (3 qt.) baking dish. Cover with foil.

Bake at 350 degrees for 35-40 minutes or until hot and bubbly. Uncover; sprinkle with cheese. Bake uncovered for an additional 5 minutes or until cheese is melted. Makes 10 servings.

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THREE BEAN  TURKEY BAKE
1 lb. ground turkey  (can substitute ground beef or ground venison)
1 c. coarsely chopped onion
1 c. frozen lima beans, thawed (or 1-9 oz. pkg., thawed)
1 – 16 oz. can baked beans, undrained
1 – 15-1/2 oz. can kidney beans, drained
1/4 c. firmly packed brown sugar
1/2  t. salt
1 t. prepared mustard
1/8 t. pepper
1/2 c. ketchup
2 T. molasses
1 T. vinegar

In large skillet, brown turkey and onions; drain. Add all remaining ingredients; mix well. Turn into ungreased 2-qt. casserole or 9x9-inch baking pan.

Bake at 350 degrees for 35-40 minutes or until bubbly.  Makes six (1-cup) servings.  Note: If you don’t have a large enough skillet to accommodate all the ingredients as directed, use a Dutch oven or large saucepan in this and the previous recipe.

This recipe is for you who like to cook using a slow cooker and like having dinner ready when you get home from a long days work.

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FRENCH ONION BEEF
1-1/4 lb. boneless beef round steak (1/2 to 3/4 –inch thick
1 - 8 oz. pkg. (3 c.) sliced fresh mushrooms
1 large onion, sliced about 1/2 –inch thick, separated into rings
1 can condensed French onion soup
1 - 6 oz. pkg. 10-minute herb stuffing mix
1/4 c. butter or margarine, melted
1 c. shredded mozzarella cheese

Cut beef into 6 serving-sized pieces. Layer half each, beef, mushrooms and onion into 4 qt. slow cooker; repeat layers. Pour soup over ingredients in cooker. Cover; cook on low setting for 8-10 hours or until beef is tender and no longer pink.

Before serving, in medium bowl, combine stuffing mix, contents of seasoning packet, melted butter and 1/2 c. liquid from cooker; toss to mix. Place stuffing on top of contents in cooker.

Increase heat to HIGH setting. Cover; cook additional 10 minutes or until stuffing is fluffy.  Sprinkle with cheese. Cover; cook a few minutes until cheese is melted.  Makes six servings.

Thought for the Day: The person who points an accusing finger should remember he has three fingers pointing at himself.

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