Tuna Noodle Casserole

Ingredients

• 2 cans of cream of mushroom soup
• 1 cup milk
• 2 cups frozen peas
• 2 cans of tuna, drained
• 4 cups of egg noodles
• 2 tbsp. dry bread crumbs
• 1 tbsp. butter, melted

1. Stir soup, milk, peas, tuna and noodles in a 3-qt. casserole.
2. Bake at 400 degrees F for 30 minutes or until hot. Stir.
3. Mix bread crumbs with butter and sprinkle over tuna mixture. Bake for 5 minutes or until breadcrumbs are browned.

In place of the bread crumbs its says to add a 1/2 cup of shredded cheddar cheese on top, I used the bread crumbs. By mistake I added just a cup of peas, not 2 cups, could use more. It is good, nothing really special. One of those things you make for a pot luck dinner.

Gorgonzola Stuffed Burgers

Ingredients

• 1 pound ground beef
• 2 0z. Gorgonzola cheese
• 1/2 small onion, finely chopped
• 1/2 tsp. of oregano
• salt and pepper to taste
• a premium pepper relish for topping

1. Combine the beef with the chopped onion, oregano and salt and pepper and mix well. Form the mixture into 4 equal size balls and then flatten into patties. Cut the Gorgonzola cheese into 4 cubes and place one cube in the center of each patty, then from the patties into balls again with the cheese in the center,
   
2. Now flatten the balls out again into patties and make sure the cheese in fully covered so it won't leak out during cooking. Broil/Grill/Fry each burger 4 - 5 minutes on each side or until the meat is fully cooked.
3. Serve on toasted buns with lots of pepper relish.

Source

I made this for my sister and her friend when they came over for a beautiful day to go to the reservation across from Ramapo College. One time my roommate Matt and I tried making them with turkey, they were dry. I left one without gorgonzola cheese because my sister's friend is picky. I put an onion slice to differentiate the burger without the cheese. I grated the onion because I do not know how to chop finely. I left out the pepper relish because I am poor and did not want to buy it. They were very very good!

Kielbasa in Beer

Ingredients

• 3 lb turkey kielbasa
  
• 14 oz can sauerkraut, drained
  
• 12 oz can of beer
  
• 1/2 cup dijon mustard
  
• 1 green bell pepper cut into strips
• 1 onion, thinly sliced
  
• 10 hot dog buns
  

Directions

Fire up your grill to medium-hot. Once the fire is ready, grill the kielbasa, turning once, for about 5 minutes per side, or until brown. Dump everything except the buns and mustard into a foil pan. Put the pan on the grill and close the lid (with vents open). Grill mixing now and then, for about 30 minutes, or until the kielbasa is cooked through. Remove the kielbasa to a cutting board, cut it crosswise into 5 pieces, then split each piece length wise. Slop some mustard, a kielbasa, and some kraut, pepper, and onions on a bun.

Source Personal Library: A Man, A Can, A Grill: 50 No Sweat Meals You Can Fire Up Fast, Rodale, 2003.

The only beer I had was Bud Light Lime but it tasted just fine. It was very filling, I had on sandwich. I only had 1 pound of kielbasa but still used one pepper and one onion. It was very very good! I did not do it on the barbeque though. I just simmered the kraut, onion, and pepper in the beer on the stove top. Then for kielbasa I just used a grill pan with some olive oil. I liked it very much!

Turkey Burgers w/ Chipolte Salsa

Ingredients

2 pounds ground turkey

1 16 ounce jar hot chipolte salsa

8 slices Monterey Jack cheese

Sesame seed hamburger buns

Directions

1. In large bowl, combine ground turkey with 1 cup salsa. Mix well and shape into 8 patties.

2. Place patties on broiler pan and broil 12 - 15 minutes. Turn once during cooking. Top each patty with cheese slice and grill just long enough to melt cheese.

3. Place burgers on buns, spoon heaping tablespoon salsa over cheese and top with half of bun.

Source Personal Library: Best Burger Cookbook, Mad Puddle Books, 2007

I cut the recipe in half since I had only 1.29 pounds of turkey. Took like 5 minutes to combine everything, I am letting the burgers sit for some time for the flavors to meld together.

This recipe was horrible, I cooked it under the brolier like it said but it fell apart. I think the recipe needs an egg or something, I don't know. 

Penne with Pink Vodka Sauce

Ingredients

1 (16 oz) package dry penne pasta

5 tablespoons butter

2 cloves garlic, crushed

1 cup vodka

1 (28 oz) cans crushed tomatoes

1 cup mozzarella cheese, shredded

1 pint heavy cream

Directions

1. Bring a large pot of light salted water to a boil. Add pasta and cook for 8 to 10 minutes or un

til al dente, drain.

2. In a large skillet, saute garlic in the butter. Add vodka and cook for 3 minutes. Pout in tomatoes and cheese; stir until cheese melts. Stir in heavy cream and heat thoroughly. Mix sauce into hot pasta.

Source

The recipe for the sauce made MORE than enough! I has so much left hour so I refrigerated it and froze some. I made it for Mary Beth and Matt because they are both so generous so I wanted to return the favor. 

I added some red pepper flakes. It was very good! The vodka gave a good taste, it was the only vodka sauce that I made that you could taste the vodka. Seemed watery but took to the penne well. Would definitely make again!