DokkestulDish

 This recipe is from our Grandma Dee. Its one of our favorites.    Its hotdishy, and comforting, and satly and best of all makes me think of her and who doesn't love when their favorite Grandma comes to mind. Ingredients: 6 ounces packaged chow mein noodles 2 cups cubed cooked chicken 1 can cream of mushroom 1 can cream of chicken 1 cup milk 1 (8ounce) can water chestnuts (undrained) 1 (4ounce) can sliced mushrooms (undrained) In a baking dish, place 1/2 the chow mein noodles.   In a separate bowl, combine the chicken, cans of soup, milk, water chestnuts and mushrooms (both with juices) in a bowl.    Spoon over the chow mein noodles.   Cover with rest of chow mein noodles.   Bake at 325 degrees for 40+ minutes (uncovered). We serve this over white rice (which I hope you know how to make).  Sometimes use a splash of soy sauce to salt it up more for us adults.   4 Stars---we can get everyone to eat it (5 star); bu...

SUPER QUICK. IN A HURRY. MINIMAL PREP. YUMMY. 5STAR! Today I just didn't feel like cooking; but I have to feed the munchkins.    And I hate cooking something "when I don't feel like it" that I also won't eat.  I don't mind cooking the kids food that I won't eat on most normal days; but not on a Friday after a long week. So this is it!   Ingredients: 1/3 can Pato (Mexican Tomato Sauce--7 1/2 ounce can) 1 large can cooked chicken breast, drained and shredded 4 ounces softened cream cheese 2 can's crescent rolls 1 cup shredded mozzerella Mix tomato sauce, chicken and cream cheese.    Place the mixture on the center of a crescent roll and them up like little pockets doing your best to trap the filling.    Place on a baking sheet.   Sprinkle mozzerella over the top.  Bake at 375 for 15 minutes.   I eat them with a little salsa on the side to dip in.  

I am a picky eater; I'll admit it.  So this is simple and basic.   And the best part about it is that all the kids will eat it!   And the baby; well she will inhale it.  No joke; she eats this faster than you can say ricotta.    Ingredients: 1 box jumbo shells  16 ounces low fat or no fat Ricotta 2 cups shredded mozzarella 1 lb of lean sausage  1 tsp basil 1 tbsp minced garlic 1 jar of your favorite tomato/pasta sauce, I like Market pantry parmesan garlic Boil noodles.  Rinse and drain. Cook and crumble the sausage in a frying pan.   Add  minced garlic while cooking.    Drain (if you use non lean--lean usually doesn't need it).   Mix sausage, ricotta, 1/2-1 cup of mozzarella, and basil.   This holds pretty well; but if it isn't you could add one whipped egg, I've never had to though.     Spread 1/3 jar of sausage in the bottom of a rectangle glass baking dish.   ...