Recipe Box

This is a great make-ahead recipe. You can make the packets up in the morning and refrigerate….pop them in the oven when you get home.

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Serves: 6
Total Time: 25 min
From Good Housekeeping
Just because the label says “mashed potatoes” doesn’t mean these dried flakes can’t do a lot more. Here, we’ve turned the ultimate convenience food into a hearty casserole that takes no more than 25 minutes to get to the table.
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I had a coworker bring a bunch of grocery bags of recipe cards that her mother had passed along down to her, and this is only one of the over 300 cards that I picked out.

This is a special for more elegant dining, yet so easy to prepare and to cook. A very impressive dish with a unique taste and still fairly inexpensive.
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From Good Housekeeping
With our freeze-now, serve-later dishes, you can give your family a comfy meal on even the busiest weeknight. The light, minty flavor of fresh sage pairs beautifully with sweet butternut squash in this complex vegetarian entrée.
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I get tired of the ole Lemon pepper /lemon juice flavored fish, so this is similar enough to be familiar but different enough to wake up my taste buds. Still pretty simple to make.
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Not exactly the healthiest cream sauce; it tastes heavenly and is so easy to mix up and impress your audience.
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My husband is a pizza freak, and actually likes homemade pizza better than any commercial pizzeria; so I guess some of the recipes I have must be pretty good for that to happen. But again, it’s nice to call for delivery when we are too tired to cook.
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This is one of our favorite meals; I will make a whole batch of it; and we will eat it all by ourselves within two or three days maximum. I will sometimes vary some of the ingredients for different themes; such as cornbread topping with green chili’s and salsa and corn; or spinach, onions, garlic, greenbeans, and very cheesy topping.

It’s usually better the next day. {or after the middle of the night tax deadline….}
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Mmmm-mm-mm good; only better than Campbells.

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This recipe calls for a beef rump roast, a cut that comes from the hind leg. Because the leg has been toughened by exercise, a rump roast is less tender than some cuts and is typically slow-cooked in stock or wine along with vegetables and herbs. Here, the roast is prepared in a pressure cooker, which speeds the process but still produces juicy, flavorful results.

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