2 1/2 cups milk
1 1/2 cups water
1/4 cup butter
1 box (7.2 oz) home-style creamy butter or roasted garlic mashed potatoes
1 can (15.25 oz) whole kernel corn drained
1 cup shredded cheddar cheese (4 oz)
1 can (2.8 oz) french-fried onions

1. Pre-heat oven to 350 degrees F. Spray a 13 x 9 inch (3 quart) glass baking dish with cooking spray. Heat milk, water and margarine to boiling in a 3 quart saucepan. Stir in the contents of both pouches of potatoes until just moistened. Let stand for 1 minute. Stir with a fork until smooth then stir in the corn.
2. Spoon half of the potato mixture into the dish. Sprinkle with 1/2 each of the cheese and onions. Top with the remaining potatoes and sprinkle with remaining cheese and onions.
3. Bake for 10 to 15 minutes or until cheese is melted and onions are golden in color.

Anyway.. here is how I make mine.

1 box of pre-cooked lasagna noodles
1 jar sauce
1 lb hamburger meat
onion
garlic
Parmesan cheese
shredded mozzarella cheese

Put a little olive oil in a frying pan and saute the onions and garlic. Then add the hamburger and cook until browned. Add the jar of sauce and stir until just heated.

I use an oblong glass baking dish and put in a little of the sauce/hamburger mixture and spread it evenly in the bottom of the dish. Then take 3 lasagna noodles and place 1 crossways and the other 2 lengthwise next to each other. Do another layer of sauce/hamburger mixture then sprinkle with the Parmesan cheese and a couple handfuls of the shredded mozzarella cheese. Do another layer of the noodles opposite the way you placed the first ones. (put the crossways one across the lengthwise ones). Do another layer of the sauce/hamburger mixture. Do another layer of the cheeses. Repeat the noodle, sauce/hamburger mixture and cheeses once more.

Bake at 350 degrees for 30 minutes. Let stand for about 5 minutes and serve.

That’s how I used to make them. I have an older gas stove where the broiler is on the bottom and I don’t use it because I would have to sit on the floor to make the steaks. It’s just not worth the pain and aggravation so I use my little George Forman grill to make them and they turn out just as good!

2 lbs ground beef *lean*
2 eggs
bread crumbs
medium onion chopped
garlic *I used the garlic already chopped up in a jar* to taste. Usually about a teaspoon full.
Oregano

Mix all of the ingredients together and form into balls about the size of golf balls. Place them in a frying pan and cook until done. Then place them into a pan of your choice of spaghetti sauce until the sauce is hot.

Slice hoagie rolls in half length-wise and place several meatballs on it and top with sauce, provolone cheese and sprinkle with grated cheese.

Start by heating half of the oil and once warm add the cut chicken and let it cook for 15 min. Once it’s brown, set it aside in a dish. Add the chopped onion. After 5 minutes, add diced tomatoes, without seeds and peeled.

Let it cook about 5 minutes more, mashing the tomatoes. Strain it and put it in the paella pan.

Add the rest of the oil to the paella pan. Add the green pepper, cut into half inch pieces. Add the fried chicken. Keep stirring without letting it get brown. Add salt, and the hot meat broth.

Meanwhile, chop up the garlic (optional), the parsley and the saffron, with a little bit of salt, and add a couple of soup spoonfuls of warm water. Put this mixture on the rice and stir.

When the broth has reduced to add red pepper cut to ribbons, and the peas.

Cook about 20 minutes.

Once the rice is cooked and the broth has reduced, remove the paella pan from the heat, and put it on a wet cloth for about 5 minutes.

Serve it with some lemon wedges for decoration.

Makes 4 servings

2 large Idaho potatoes
1 egg, lightly beaten
2 tbsp. flour
1 small yellow onion – peeled and finely grated
1/4 tsp. baking powder
1 tsp. salt
2 tbsp. cooking oil

Coarsely grate the potatoes into a bowl of cold water and let them stand for 15 to 20 minutes. While you are waiting mix the egg and flour until smooth and stir in all remaining ingredients except for the oil. Drain the potatoes and squeeze them as dry as possible then stir them into the batter. Heat the oil in a large, heavy skillet over high heat for 1 to 2 minutes. Drop the potato mixture by spoonfuls into the oil, shaping them into 4 or 5 large cakes and flatten them slightly with a spatula. Cook for 1 to 2 minutes on each side then turn the heat down to low and cook the pancakes for 20 to 25 minutes .. turning frequently so they’re cooked through. Drain on paper towels and serve hot.

About 150 calories per serving.