1 Bag of wide egg noodles
1 can (8 oz.) tuna fish
1 can cheddar cheese soup
1 can cream of mushroom soup
If Desired,
Chopped onion if desired
1 teaspoon Garlic powder
Preheat oven to 350 degrees. Cook noodles until tender, approximately 15 minutes.
Strain noodles, mix all ingredients in a large bowl, put into casserole dish, bake 15 minutes.
Serve with your favorite vegetable.
1 tbsp butter
2 medium onions, coarsely chopped
2 medium bell peppers, coarsely chopped
20 cloves garlic, coarsely chopped
1 1/4 cups apple cider vinegar
8 oz. fresh ginger, peeled, coarsely chopped
1 cup mild flavored molasses or honey
1 cup packed, golden brown sugar
1 6oz. can tomato paste
1/2 cup hot pepper sauce
1 12oz. bottle of beer ( honey brown)
pinch of salt, cayenne pepper, black pepper
Instructions: Melt butter in a large heavy duty saucepan over medium or so heat until brown, stir for about a minute. Add onions, peppers, and garlic.
Saute’ until very brown, about 15 minutes.
Stir in vinegar and ginger.
Bring to a boil, stir in molasses or honey, brown sugar, tomato paste and hot pepper sauce; bring to a boil.
Add beer, bring to a boil, simmer for about an hour, stirring to keep from sticking and burning, until sauce thickens slightly.
Puree’ sauce in blender until smooth. Season to taste with salt, black pepper, and cayenne pepper.
Add beer or water to thin if needed.
Return to saucepan, cover and let simmer about 15 minutes to blend flavors. Stir occasionally.
Beer barbeque sauce will store for up to three months refrigerated in an air tight container.
4 medium sweet peppers ( all colors if you want festive)
1 lb. extra lean ground beef
1/2 cup chopped onion
1/2 cup chopped carrot
2 cloves garlic, minced
1/2 cup cooked rice
1/4 cup raisins
2 tsp. chili powder
1/4 tsp. cinnamon
1/4 tsp. hot pepper flakes
1 can 14 oz. tomato sauce
Cut tops from peppers, discard seeds and membranes. Chop enough of the tops to make 1/2 cup.
In lightly oiled, non stick skillet, scramble cooked beef, chopped onions, peppers, carrot, garlic until no longer pink. Remove from heat and drain fat if any. Stir in rice, raisins and seasonings, 1/2 tsp. salt and 1/2 cup tomato sauce. Spoon evenly into peppers. Place upright in a shallow baking dish, pour remaining sauce around the peppers. Cover tightly and bake at 350 degrees F, for 45 -50 minutes until the peppers are tender but crisp.
1/2 cup sugar
1/2 tsp. cinnamon
1/4 tsp. salt
2 eggs
4 cups milk
1 tsp. vanilla
8 slices dried bread broken
1/2 cup seedless raisins
2 tbsp. butter, melted
Instructions: Mix sugar, cinnamon and salt in a large bowl. Beat in eggs, slowly stir in milk and vanilla. Stir in broken or cubed bread, raisins, and melted butter. Pour into a 9 inch square pan. Bake at 350 degrees F. about one hour or until a knife stuck into center pulls clean.
Cool and serve.
Instructions: Use casserole pan, layer potatoes and half the cheese and repeat layers. Combine eggs, milk ,salt and nutmeg in a bowl, pour mixture over the layered potato and cheese. Bake for 30 minutes at 350 degrees F.
Serves 4-6 people.
Brooks Vacuum and Flooring Products (consumer education) 
Simple Tuna Casserole
1 Bag of wide egg noodles
1 can (8 oz.) tuna fish
1 can cheddar cheese soup
1 can cream of mushroom soup
If Desired,
Chopped onion if desired
1 teaspoon Garlic powder
Preheat oven to 350 degrees. Cook noodles until tender, approximately 15 minutes.
Strain noodles, mix all ingredients in a large bowl, put into casserole dish, bake 15 minutes.
Serve with your favorite vegetable.
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Beer Barbeque Sauce
1 tbsp butter
2 medium onions, coarsely chopped
2 medium bell peppers, coarsely chopped
20 cloves garlic, coarsely chopped
1 1/4 cups apple cider vinegar
8 oz. fresh ginger, peeled, coarsely chopped
1 cup mild flavored molasses or honey
1 cup packed, golden brown sugar
1 6oz. can tomato paste
1/2 cup hot pepper sauce
1 12oz. bottle of beer ( honey brown)
pinch of salt, cayenne pepper, black pepper
Instructions: Melt butter in a large heavy duty saucepan over medium or so heat until brown, stir for about a minute. Add onions, peppers, and garlic.
Saute’ until very brown, about 15 minutes.
Stir in vinegar and ginger.
Bring to a boil, stir in molasses or honey, brown sugar, tomato paste and hot pepper sauce; bring to a boil.
Add beer, bring to a boil, simmer for about an hour, stirring to keep from sticking and burning, until sauce thickens slightly.
Puree’ sauce in blender until smooth. Season to taste with salt, black pepper, and cayenne pepper.
Add beer or water to thin if needed.
Return to saucepan, cover and let simmer about 15 minutes to blend flavors. Stir occasionally.
Beer barbeque sauce will store for up to three months refrigerated in an air tight container.
Use on wings, ribs, steak and chicken.
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Spice Beef Stuffed Peppers
Makes 4 servings.
4 medium sweet peppers ( all colors if you want festive)
1 lb. extra lean ground beef
1/2 cup chopped onion
1/2 cup chopped carrot
2 cloves garlic, minced
1/2 cup cooked rice
1/4 cup raisins
2 tsp. chili powder
1/4 tsp. cinnamon
1/4 tsp. hot pepper flakes
1 can 14 oz. tomato sauce
Cut tops from peppers, discard seeds and membranes. Chop enough of the tops to make 1/2 cup.
In lightly oiled, non stick skillet, scramble cooked beef, chopped onions, peppers, carrot, garlic until no longer pink. Remove from heat and drain fat if any. Stir in rice, raisins and seasonings, 1/2 tsp. salt and 1/2 cup tomato sauce. Spoon evenly into peppers. Place upright in a shallow baking dish, pour remaining sauce around the peppers. Cover tightly and bake at 350 degrees F, for 45 -50 minutes until the peppers are tender but crisp.
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Bread Pudding
1/2 cup sugar
1/2 tsp. cinnamon
1/4 tsp. salt
2 eggs
4 cups milk
1 tsp. vanilla
8 slices dried bread broken
1/2 cup seedless raisins
2 tbsp. butter, melted
Instructions: Mix sugar, cinnamon and salt in a large bowl. Beat in eggs, slowly stir in milk and vanilla. Stir in broken or cubed bread, raisins, and melted butter. Pour into a 9 inch square pan. Bake at 350 degrees F. about one hour or until a knife stuck into center pulls clean.
Cool and serve.
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Cheese/Potato Casserole
6 cups sliced cooked potatoes
2 cups shredded cheddar cheese
2 eggs beaten
2 tsp. salt
1 1/2 cup milk
1/8 tsp. nutmeg
Instructions: Use casserole pan, layer potatoes and half the cheese and repeat layers. Combine eggs, milk ,salt and nutmeg in a bowl, pour mixture over the layered potato and cheese. Bake for 30 minutes at 350 degrees F.
Serves 4-6 people.
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