Christmas Morning Wifesaver

• 16 slices bread, crust removed
• sliced Cooked ham
• sliced Cheddar cheese
• 6 eggs
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2-1 teaspoon dry mustard
• 1/4 cup minced onion
• 1/4 cup green pepper, finely chopped (green capsicun)
• 1 -2 teaspoon Worcestershire sauce
• 3 cups whole milk
• 1 dash Tabasco sauce (optional)
• 1/4 lb butter, melted
• enough crushed corn flakes or Special K, to cover

Directions:

1. In a 9"X 13" buttered pan, put 8 slices of bread that the crust has been removed.
2. Add ham layered over bread.
3. Lay cheese over ham.
4. Cover with rest of bread.
5. In bowl beat eggs, salt and pepper.
6. To egg mixture add dry mustard, onion, green pepper, worcestershire sauce, milk and Tabasco (optional) Pour over bread, cover and let stand in fridge overnight.
7. In the morning cover with crushed corn flakes.
8. Melt 1/4 1b butter and pour over top of flakes.
9. Bake uncovered for 1 hour at 350 degrees F.
10. When baked let sit for 10 minutes before serving.

Autumn Chopped Salad

Ingredients
*6 to 8 cups chopped romaine lettuce
*2 medium pears, chopped
*1 cup dried cranberries
*1 cup chopped pecans (I candied these)
*8 slices thick-cut bacon, crisp-cooked and crumbled
*4 to 6 oz. feta cheese, crumbled
*Poppy seed Salad Dressing (I like Fry's Private Selection)
*Balsamic Vinaigrette (I like Frys Private Selection Creamy Light Balsamic)

Instructions
*On a large platter, combine the lettuce, pears, cranberries, pecans, bacon and feta cheese. Drizzle generously with poppy seed dressing, followed by some of the balsamic vinaigrette. (I would estimate that I used about a cup of dressing: 70 percent poppy seed dressing and 30 percent balsamic vinaigrette) If you prefer your salad to have more dressing, feel free to experiment with the combination.

Baked Pork Chops with Beans

Ingredients:

4 pork chops thick
1 tsp. Salt
1/8 tsp. Pepper
1 1/2 c. Onions chopped
1/2 c. Green Pepper Chopped
1/4 c. Butter
1 clove garlic crushed
1 1-lb can Boston baked beans
1/2 c chili sauce (ketchup can replace chili sauce)
1 tbsp. Brown sugar
1 tbsp. Worcestershire Sauce
1 tbsp. Prepared mustard

Preparation:
Season chops with salt and pepper and brown well in skillet. 

Place chops in shallow baking dish. 

Drain fat from skillet and saute onions and green peppers in butter. 

Add garlic, baked beans, chili sauce, brown sugar, Worcestershire and mustard. Pour over chops and bake at 350 for 1 hour.

Pumpkin and Cream Cheese Rolls

1 c sugar
3 eggs
1 T lemon juice
2/3 c flour
2/3 c pumpkin
1 t baking powder
1/2 t cinnamon
1/2 t nutmeg
1/2 t cloves
1/2 t ginger


Filling:
1 c powdered sugar
8 oz cream cheese
1 t vanilla
4 T butter
1 c walnuts (optional)

• Cream eggs, sugar, pumpkin and lemon juice. Add dry ingredients. Pour into greased and floured jelly roll pan. Bake at 350 for 15 mins
• Spread out flour sack or towel and sift powdered sugar on top. When roll comes out of oven, make sure it has pulled away from sides. Turn over onto cloth. Carefully roll bread up inside cloth. Fold edge of cloth up over bread. Put in freezer for 15 minutes. Transfer to refrigerator for 15 minutes more.
• Mix filling ingredients together (except walnuts) until creamy and smooth.
• Unroll cake and spread cream cheese filling over (thicker in the middle as it will spread when rolled) Top with walnuts if desired. 
• Roll back up and cover with plastic wrap and then aluminum foil. Keep in freezer. Cut while slightly frozen.

Thanks to Linda C who shared these yummy rolls (and recipe) with the team at "The Place-that-must-not-be-named"

Classic Potato Salad

Ingredients

8 medium potatoes, cooked and diced
1-1/2 cups mayonnaise
2 tablespoons cider vinegar
2 tablespoons sugar
1 tablespoon yellow mustard
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
2 celery ribs, sliced
1 cup minced onion
5 hard-boiled eggs
paprika

Directions

1. • Boil peeled potatoes in salted water till done. Cool to room temperature.
   • Place diced potatoes in large bowl.
   • Mix next 7 ingredients in another bowl.
   • Add to potatoes.
   • Add celery and onions and mix well.
   • Stir in eggs.
   • Sprinkle a little paprika on top.

Karen's Lasagna Florentine

2T Olive Oil

2 garlic cloves, minced

1 onion, chopped finely

1 lb (500 g) cottage cheese or ricotta

300 g frozen chopped spinach, thawed and drained

1 c shredded mozzarella

1 jar (700 ml) pasta sauce

3/4 c water

9 lasagna noodles

• In a saucepan, heat oil, garlic and onion until tender
• Combine ricotta cheese, spinach, half of the mozzarella cheese and onion mixture.
• Combine sauce and water; mix well.
• In a 3.5 L (13 x 9 inches) baking dish, spread 1/3 of the sauce mixture. Top with 3 lasagne noodles. Spread half of the cheese mixture over noodles and top with 1/3 sauce. Top with 3 lasagne noodles. Spread remaining cheese mixture over noodles. Top with remaining lasagne noodles, sauce and mozzarella cheese.
• Cover and bake at 180°C (350°F) for 45-50 minutes.
• Let stand 10 minutes before serving.

Savory Yogurt Chicken

1 cup bread crumbs
2 Tbsp. dried onion flakes
1 tsp.seasoned salt
1/4 tsp. dried Thyme
8 ounces plain Yogurt
2 tsp. sesame seeds
1/4 cup grated Parmesan cheese
1 tsp. garlic powder
1/4 tsp. crushed oregano
1/4 cup margarine
4 boneless chicken breasts

• In a Pie Plate stir together bread crumbs, parmesan, onion,garlic powder, seasoned salt,oregano, thyme and pepper.
  
• Rinse chicken and pat dry.
• Coat Chicken with yogurt, roll in crumb mixture.
  
• Place Chicken meaty side up in a lightly greased 15 by 10 by 1 inch baking Pan.
  
• Drizzle margarine atop. Sprinkle with sesame seeds.
  
• Bake uncovered in a 375° oven for 45 to 55 min. or until tender.