- 1 C Mashed Cauliflower
- 1 egg
- 1 C Shredded Cheddar Cheese
- salt and pepper to taste
- 1/2 tsp Dried Onion
Cut the florets off of the stem of the cauliflower. Put in a pan and cover with water. Boil for about half an hour until they are soft. Drain and mash like mashed potatoes. Do not use a food processor use a potato masher. Let mixture cool off a little. Add the remaining ingredients.
Fry in butter or oil. I like coconut oil, it has no cholesterol and is VERY good for you. It has no flavor because it’s made from the shell of the coconut. Drop by spoonful into non-stick frying pan.
Fry until golden brown, actually the darker the better. I found a bit above medium is a good temp, you can get them brown without burning on a higher flame.
My head of cauliflower had 3 cups of mashed. So I put the remaining in the freezer for a future dinner.
1/2 hour prep to cook the raw cauliflower
15 min to fry them
Serves 4 – makes about 8 pancakes
- 4 boneless skinless chicken breasts
- 1 small can of tomato sauce or diced tomatoes which ever you prefer
- 1 Cup shredded cheddar cheese
- 1 tsp dried onion flakes
- 1 tsp garlic salt
- 1 tsp Everglades Seasoning (or lawrey’s, or Cajun or whatever you prefer
- 1/2 small can Mild Rotelle
Pour a tiny amount of tomatoes in 9×9 pan. This is so the chicken doesn’t stick. Place the chicken on top. Pour the rest of tomatoes and Rotelle on top. Sprinkle onion flakes, garlic salt, seasonings. Top with cheese. Bake at 350 for 30-45 minutes or until 160 degrees on meat thermometer.
Prep time – less than 5 minutes – cook time – 45 minutes – total time 50 minutes
Serves – 4
I love this vegetable dish. Very easy to make and very healthy for the family. You can change it up easily to the veggies you prefer. This time I used -
- Green Peppers
- Yellow Squash
- Onion if you prefer you can use dried chopped onions
- 4 slices of Mozzarella cheese
- Garlic Salt
- Italian Seasonings
- Olive Oil
Slice up the veggies except for the green peppers and onion, these you can chop. Spray 9×9 pan with olive oil spray. Layer by item. 1 layer tomatoes, 1 layer zucchini and so on. After 2 layers sprinkle with garlic salt Italian Seasonings and Olive Oil. When done top with 4 slices of Mozzarella Cheese. Sprinkle again with Garlic Salt and Italian Seasonings.
Bake at 350 for 1/2 an hour.
This is the perfect winter meal. Having the oven on warms the house and the meal warms the insides. My mother made this for years, of course I have changed it up a bit.
- 2 C Dry Elbow Macaroni
- 1 Lb Ground Chuck Hamburger
- 1 Medium Onion chopped
- Salt and Pepper to taste
- 1 Large (29 oz) Can Tomato Sauce
- 4-8 oz Shredded Cheddar Cheese
Cook elbow macaroni according to directions. While it is cooking take a large frying pan. Brown the hamburger, drain. Add onion and saute. Add salt and pepper and tomato sauce. Stir in elbow macaroni. Pour into oven safe bowl or 11×9 dish.
Hint – when I use a bowl I pour in 1/2 the mixture topped with half the cheese and repeat. In the 11×9 pour in all the mixture and top with all the cheese.
Bake for 30 minutes at 350 degrees.