Main Dishes

It’s ridiculously easy!

This is a hugely popular, high cholesterol, make-ahead-and-freeze hunt breakfast dish. Pulled from the freezer, baked and served with a green salad, it is perfect to feed lots of people.

1 pound ground round2 medium Spanish onions, sliced1 can pork and beans1 can tomato soup1 Tablespoon brown sugar per layerSalt1 tablespoon Worcestershire sauce In a casserole with a lid, layer meat, then onion, then beans and then sugar. Repeat. Pour soup mixed with Worcestershire sauce over top. Bake 1 hour at 350.... This content is for subscribers only.Join NowAlready a member? Log in here

8 hard-boiled eggs, sliced1 pound mild sausage, cooked and drained2 cup sour cream½ cup chives, chopped½ cup Saltine crumbs2 cups cheddar cheese, gratedSalt and pepper In buttered casserole, layer eggs and sprinkle with salt and pepper. Add layers of sausage, sour cream, chives. Top with mix of cheese and cracker crumbs. Bake at 350 degrees for 20 minutes or until top is browned. Serves eight to 10.    ... This content is for subscribers only.Join NowAlready a member? Log in here

Buy whole boneless pork loin (it is usually easy to handle if you have it cut in half).   Sprinkle with vinegar (I like red wine vinegar). Put a bit of water in the pan also. Coat with seasoning (I use Old Bay). Bake at 325 degrees for about one-two hours until the meat reaches 160 degrees (I don’t cover mine). If you like, you can reheat or brown on the grill. For the Sauce: Toast maybe ½ cup of sliced or slivered almonds (Be careful! They toast very quickly). Melt 1 stick of butter (you can use less butter). Melt 1 16 oz. jar of cherry preserves. Blend together over low heat.... This content is for subscribers only.Join NowAlready a member? Log in here