HouseofMike

Ingredients
1 pound Italian Pork Sausage
1 Medium Onion Chopped
1 Clove Garlic
6 Cups Chicken Broth
3 Cups Bow Tie Pasta
1 15oz. Can Tomato Sauce
1 Tablespoon Worcestershire Sauce
1 Teaspoon dried Basil
1 Teaspoon dried Thyme

1. Combine sausage, onion and garlic in large pot, cook until sausage is brown while breaking up the sausage with a wooden spoon.
2. Drain off sausage.
3. Stir in chicken broth, uncooked pasta, tomato sauce, Worcestershire sauce, basil and thyme.
4. Bring to boil, reduce heat simmer 20 minutes uncovered, stir occasionally.

Ingredients
1 7oz. Package Spaghetti
2 Cups Chicken cooked and cubed
2 Cups Cheddar Cheese
1 10.75oz. Can Cream of Chicken Soup
1 Cup Milk
1 Tablespoon Diced Pimientos
1/4 teaspoon salt
1/4 teaspoon of pepper

Directions
1. Cook spaghetti according to package instructions.
2. Combine chicken, 1 cup cheese, soup, milk, pimientos, salt and pepper in bowl and mix.
3. Drain spaghetti, combine with bowl ingredients and toss.
4. Transfer spaghetti to greased 13×9x2 baking dish, cover spaghetti with rest of the cheese.
5. Bake uncovered at 350 for 20 minutes.

I made this tonight, it was pretty decent and I have plenty to take in to work this week. Although I did screw up the recipe a bit. Didn’t look at my spaghetti package until after I was done, was more then twice then what the recipe called for. Not sure if I got to 2 cups of chicken either, but it still was decent.

Ingredients
4 tuna steaks, about 1 inch thick (2 lbs. total weight)
Salt and fresh ground pepper, to taste
4 sprigs fresh thyme, chopped or 1 tsp. dried
1 tsp. fresh grated or dried powdered ginger
1 sliced clove garlic
2 tbsp. soy sauce
1 tbsp. fresh lemon juice
2 tbsp. olive oil

Directions
In a mixing bowl blend the salt, pepper, ginger, garlic, thyme, soy sauce, lemon juice and olive oil. Brush the mixture all over the tuna steaks. Cover with plastic wrap and let stand 1/2 to 1 hour until ready to broil.
Broil on rack under broiler about 4 inches from heat source, about 3 minutes per side, or grill on high (cover closed) 3 minutes per side. Leftover marinade can be heated and served over steaks.

I have made this several times this week, didn’t want to lose the recipe. I don’t add garlic since I usually don’t have it. I usually don’t have thyme either, but I use a Italian seasoning that includes thyme.

This fills my 6 quart oval crock up to the very edge. It does cook down a bit after a few hours.

Ingredients
1 1/2 Pound Ground Beef
1 1/2 Pound Hot Italian Sausage
3 Medium or 2 Large Onions chopped
1 Tablespoon Garlic Powder
4 Cans Peeled Whole Tomatoes
6 Celery Stalks chopped
6 Tablespoons Chili Powder
2 Tablespoons Salt
1 Tablespoon of Sugar
1 Tablespoon of Worcestershire Sauce
1 Teaspoon of Ass Blaster Hot Sauce
4 Cans Kidney Beans drained
5 Jalapeño Peppers chopped

Directions
1. Put all ingredients except the meat in the crockpot, stir.
2. Brown sausage breaking it up into smaller pieces.
3. Drain sausage, but keep the juice.
4. Add sausage to crock, stir.
5. Brown ground beef with the sausage juice, breaking it up into smaller pieces.
6. Drain ground beef, add to crock, stir
7. Cook 8-10 hours on low.

Ingredients
1 Pound Shell Macaroni
1/4 Pound Provolone Cheese
1/2 Pound Salami
1/4 Pound Pepperoni
1 Small Jar Green Olives
3 Tomatoes
2 Green Peppers
2 Onions
3 Stalks Celery
1 Can Pitted Black Olives
1 Tablespoon Salt
1 Teaspoon Pepper
1 Tablespoon Oregano
1/2 Cup Vinegar
3/4 Cup Olive Oil

Directions
1. Cook and drain macaroni shells.
2. Chop cheese, salami, pepperoni, tomatoes, onions, green peppers and celery into small cube size pieces.
3. Added chopped ingredients into bowl along with black and green olives and macaroni.
4. Make the dressing. Mix the salt, pepper, oregano, vinegar and olive oil.
5. Pour dressing over salad and toss.
6. Refrigerate and let sit overnight for flavor to blend.