Bulgogi

2 lb. sirloin, sliced across the grain on the diagonal bias

3 cloves garlic, minced                                    1 onion, chopped

3 green onions, chopped                                 1/3 c. soy sauce

2 Tbsp. + ½ tsp. sesame oil                             2 tsp. honey

Freshly ground black pepper                           ½ tsp. sugar

1 Tbsp. Korean red pepper paste                    1 head leafy lettuce

With the back of a knife, pound each slice of beef lightly to tenderize it. In a bowl, mix together Korean red pepper paste, sesame oil, and sugar.  Mix in all other ingredients except for lettuce and rice; stirring until well coated.  Add mixture to a large plastic bag; refrigerate for several hours, tossing bag periodically.  Cook beef in one layer in a very large skillet.  The meat should be well done, and the outside caramelized.  Serve over rice or inside lettuce rolls.

Hot Ham & Cheese Roll Ups

1 tube refrigerated pizza dough
thin sliced deli black forest ham
1 pack of sliced Swiss cheese

Glaze:
1 stick of butter
2 Tbsp. brown sugar
1 Tbsp. Dijon mustard
1 Tbsp. Worcestershire sauce
1 Tbsp. poppy seeds (optional)

Roll out pizza dough thin. Place ham on top. Place cheese over ham in a single layer. Roll up dough. Pinch ends to seal. Cut in 12 slices. Spray baking dish with nonstick spray. Heat glaze in sauce pan until bubbly and thickened; stirring often. Spoon on top of roll ups.  Bake at 350 degrees for 25 minutes.

Sweet Potato Casserole

Sweet potatoes (2 lg. cans and 1 sm. can)
½ c. milk

1 stick margarine, melted                               
2 eggs, well beaten

1 tsp. vanilla bean paste                                      
1 c. sugar

Pinch of salt

Preheat oven to 350°.  Blend together all ingredients and pour into casserole dish.  Bake until almost set. 

Topping:

1 c. brown sugar                                             
1/3 c. margarine, melted

1 c. chopped pecans                                       
1/3 c. flour

Mix brown sugar and flour together.  Add melted margarine and nuts.  Place on top.  Bake until golden brown.  

Chicken Cordon Bleu Casserole

1 whole cooked chicken, deboned, skinned, shredded

½ lb. very thinly sliced deli style honey ham, rough chopped

¼ lb. thin sliced Swiss cheese                           

Sauce:

4 Tbsp. butter                                                   4 Tbsp. flour

3 ¼ c. milk                                                       2 Tbsp. lemon juice

1 Tbsp. Dijon mustard                                      1 ½ tsp. salt

½ tsp. smoked paprika                                     ½ tsp. white pepper

Topping:

6 Tbsp. butter                                                   1 ½ c. panko bread crumbs

¾ tsp. seasoning salt                                         1 ½ tsp. crushed dried parsley

Butter a casserole dish.  Place the shredded chicken over the bottom of the casserole dish.  Put the chopped ham over the chicken.  Place the cheese on top of the ham.  To prepare the white sauce, melt the butter in a saucepan over medium heat.  Whisk in flour and cook until bubbly and smooth.  Slowly add the milk.  Cook until thickened.  Add the lemon juice, mustard, salt, paprika, and white pepper.  Bring up to a boil and remove from heat.  Pour the sauce over the casserole.  To make the topping, melt the butter.  Stir in bread crumbs, seasoning salt, and parsley.  Mix until ingredients are combined.  Sprinkle the topping over the sauce.  Bake at 350° until bubbly and the topping is lightly browned.  Allow to cool for 5-10 minutes before serving.  

Breakfast Casserole

2 rolls of crescent rolls
1 tube of sausage (I prefer Dean's child mild.)
1 8 oz. block of cream cheese, softened
8 oz. sharp cheddar cheese
Salt, to taste
Garlic powder, to taste
Pepper, to taste

Roll out one tube of crescent rolls. Place crescent rolls in casserole dish sprayed with nonstick spray. Brown sausage; drain. Melt cream cheese in pan over low heat. Season with salt, garlic powder, and pepper. Return sausage to pan, and stir to coat well with cream cheese. Spread over crescent roll crust. Sprinkle cheddar cheese over sausage. Roll out the second tube of crescent rolls, and place on top of cheese to make top crust. Bake at 350 degrees until golden brown.

Crock Pot Dressing

1 whole chicken                                             
1 can cream of chicken soup

1 can cream of celery soup plus 1 can water  
1 ½ tsp. salt

1 tsp. black ground pepper                             
1 c. chopped onion

1 stick margarine, melted                               
2 Tbsp. rubbed sage

3 Tbsp. oil                                                      
1 ½ c. buttermilk

1 ½ c. self-rising flour                                    
1 ½ c. self-rising cornmeal

5 eggs                                                             
1 ½ tsp. baking powder

Cook chicken in water until done.  Save 5 cups chicken broth.  Debone chicken and chop in bite size pieces; set aside.  Add chicken broth, cream of chicken soup, cream of celery soup, can of water, salt, pepper, onion, margarine, and sage.  Allow mixture to simmer while bread is baking.  Mix together buttermilk, flour, cornmeal, eggs, and baking powder.  Pour into hot skillet with oil.  Bake 25 minutes at 425° or until golden brown.  Crumble bread and add to simmering broth mixture.  Add chicken.  Put lid on crock pot, turn on low for about 2 ½ - 3 hours.  Add water if gets too dry.

Corn Casserole

2 cans creamed corn                                        ½ c. oil

¼ c. milk                                                         1 sm. jar pimentos

4 eggs                                                              ½ tsp. garlic powder

1 pkg. Mexican corn bread mix                      1 c. grated cheddar cheese

Salt and pepper to taste

Stir together and cook and 400° for about 40 minutes or less.  Top with extra cheese and melt, if desired.

Ham & Cheese Quiche

Chop a small onion and saute in a small amount of butter until caramelized. Place in bottom of pie crust. Add one cup of chopped baked ham. In a large bowl, mix together 4 eggs, 1 cup half and half, 1 cup shredded cheddar cheese, 1 cup shredded Swiss cheese, 1/4 teaspoon ground black pepper, and 1/4 teaspoon salt. Pour over ham.  Bake at 350 degrees until set and golden brown.