Recipe(tried): Some Quick and Easy Recipes I remember making way back when I first got married

Sheryl & Greedy in London,

Here's a few recipes I remember making way back when I first got married (still make most of them now too 10 years later). Also, if you can find a good local butcher, you can always take advantage of their premade items. I have a place nearby that I've been going to for at least 12 years that has things all made up for you just to cook like marinated kabobs, chicken cordon bleu/parm/etc., pinwheels, mignons of all kinds. Seek them out and get some of that stuff for variations, it's usually pretty reasonably priced.

Beef, Macaroni & Cheese Casserole

1 lb. ground beef (I use sirloin)
12 oz. twist or other pasta
1 pkg. onion soup mix
16 oz. tomato sauce
2 cups shredded cheddar

While browning ground beef, cook pasta until done according to pkg. Drain pasta and set aside. Once beef is mostly cooked, add the tomato sauce and soup mix. Simmer about 3 minutes and add in one cup of the cheddar.

In a casserole dish, combine the pasta with the beef mixture, mixing well. Top with remaining cheddar and bake for 30 minutes at 350, uncovered.

Favorite Chicken

2-4 halves boneless, skinless chicken breasts
2 cans cream of chicken soup, water to taste
flour, salt and pepper for dredging

Combine flour, salt and pepper in a bowl (I use nature's seasons instead of s & p). Rinse chicken in water and lightly coat in flour mixture. Place in a saute pan w/ olive oil or butter just long enough to lightly brown the outside of the chicken. While chicken is cooking, heat up soup in a sauce pan, adding water to make it the consistency you prefer for gravy. Place chicken in a casserole dish and top with the soup mixture. Bake at 350 for appx. 50 minutes, uncovered. Best served over rice and w/ green bean casserole.

Green Bean Casserole

2 cans green beans (french or kitchen style are my faves)
1 can cream of mushroom soup
1 can durkee onions

Combine beans, soup and half the onions in a small casserole dish. Top with the remaining onions and bake for 30 minutes at 350.

Swiss Chicken

2-4 halves boneless, skinless chicken breasts
2-4 slices swiss cheese
2-4 slices ham
1 can cream of chicken soup
8 oz. sour cream
1/2 c. white wine or water (less rich if water)
1/2 t. each of salt, pepper, garlic powder
Stuffing mix or bread crumbs for topping

In a baking dish, place each breast of chicken followed by a slice of swiss and the ham. Mix remaining ingredients together (except topping)and pour over chicken. Sprinkle stuffing mix or bread crumbs over top to coat. Bake at 400 for appx. 30 minutes.

Spanish Chicken

2-4 halves bone in, skin-on chicken breasts
celery salt, garlic salt & paprika to taste
1 cup long-grain rice
1 1/2 c. chicken broth (can use 10 oz. can+water)
2-3 chopped plum tomatoes (or 1 regular)
1 small onion, chopped
1/4 c. parsley
1 1/2 t. chili powder
1 1/2 t. salt

Place chicken in a greased baking dish. Sprinkle with celery salt, garlic salt and paprika to taste (enough to coat lightly). Place in the oven and bake for 20 minutes at 425. In the meantime, heat chicken broth, tomatoes, chili powder and salt just to boiling then remove from the heat. When chicken is finished, remove from oven and take the chicken out of the dish. Pour into it the rice, onion, parsley and broth mixture. Stir to blend and disperse. Place chicken back into the dish and cover with aluminum foil. Return to oven and bake for an additional 40 minutes. I usually remove the foil the last few minutes to finish.

Marinated Chicken (one of our faves)

2-4 halves boneless, skinless chicken breasts
1 small can pineapple juice
1/4 c. italian dressing
1/8 c. worcestershire sauce
2 T. soy sauce

I'm kind of guessing on these amounts as I usually just toss it all in. Poke a few holes in the chicken with a fork and place in marinade for at least 24 hours. You can do less but the flavor is better the longer obviously. Grill for appx. 15-20 minutes on low depending on the size of the chicken breasts.

Pork Chops Ole'

2-4 good size pork chops
1 cup long grain rice
1/2 c. water
1 small can tomato sauce (I think their 8 oz)
1/2 pkg. taco seasoning
1/2 c. green pepper, chopped (optional)
1 c. shredded cheddar
salt and pepper to taste

Coat chops with salt and pepper and brown on the outside. Mix the rice, tomato sauce, water, taco seasoning and green pepper in a casserole dish. Place the chops on top and cover. Bake at 350 for appx. 1 1/2 hours. Top with cheddar when about 5 minutes remain and finish up uncovered.

Apple Meatloaf

2 1/2 pounds ground sirloin
1 1/2 cups Pepperidge Farm Herb Stuffing Mix (NOT cubes)
2 Granny Smith apples, peeled, cored, diced
3 eggs
Salt to taste
2 to 3 Tbsp. horseradish sauce
1 onion, finely chopped
3/4 cup ketchup

Preheat oven to 350 degrees F.

Mix all ingredients together in a large bowl w/ a wooden spoon. This is a large meatloaf. You can use a large corning ware-type pan or shape it into 2 loaves for baking.

Bake 1 1/2 hours or until cooked through. Let rest 10-15 minutes before slicing. You can also put 2 slice packages into foil to go directly into the freezer for another meal.