Corn Beef with Cabbage & Vegetables

Evelyn Ensminger
Put the amounts you desire of the following in a pan:
Corn Beef
Cabbage
Potatoes
Onions
Carrots
Place the vegetables on the bottom with the corn beef and cabbage on the top. Cook until the vegetables are done.

Macaroni & Cheese with Polska Kielbasa

April McIver 1 lb macaroni cooked
1 pkg. polska kielbasa, cubed
1 pint sour cream
1 can Cream of Chicken soup
about 2 cups (or however much you want) cheese
a little salt & pepper
Mix it all together and bake it covered for about 30-40 minutes.

Cheesy Baked Mexi-Rigatoni

Sarah Heap 1 lb dry Rigatoni pasta or any other pasta of choice
2 T. Extra Virgin Olive oil
1 large onion, finely chopped
2 Anaheim green chili's finely chopped
1 lb. lean ground beef
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. Lawry's garlic salt
1 can cheddar cheese soup
1/2 cup milk or half & half
1 cup sour cream
2 15oz cans fire roasted tomatoes
1/2 cup fresh chopped cilantro leaves (add more if you love cilantro)
2 cups Mexican blend shredded cheese
1. Preheat oven to 350 degrees. Cook pasta according to package directions, making sure it's not overcooked. Drain and set aside.
2. Place olive oil into a large skillet or pan over medium heat. Saute onions and chilies until softened about 5 minutes. Stir in soup, milk, sour cream and tomatoes. Stir until well combined. Reduce heat to low. Stir in cilantro and cooked pasta.
3. Pour mixture into a large 9x13 baking dish. Sprinkle with shredded cheese and bake until cheese is melted and bubbly, about 20-25 minutes.