Debra's Tuna Casserole

2 cans tuna
1 can cream of mushroom soup
1 can cream of celery soup
1/2 med onion (minced)
1 can mushrooms
2 cans milk
Egg noodles
French's Fried Onion
Onion Powder, garlic powder, salt, and pepper to taste


Directions:
1 Empty soups into sauce pan on low and warm through. (I have also substituted the cream of celery with a cheddar cheese soup, also very good)
2 Add 2 cans milk gradually
3 Add mushrooms and warm through
3 Empty 2 cans tuna (drained) into casserole dish
4 Add minced onion
5 Season with onion powder, garlic powder, salt, and pepper
6 Add soup mixture
7 Add cooked egg noodles until mixture is combined, but soupy
8 Add in about 3/4 c crumbled French's Fried Oinion
9 Cook at 350 for 20 minutes
10 Remove from oven, stir, and cover the top with crumbled French's Fried Onion
11 Return to oven for 20 minutes
12 Remove and let stand for 10 minutes before serving

Creamy Pork & Potato Bake

Ingredients
• 2 cans of cream of celery soup (1 ½ cans of water)
• 1 garlic cloves (minced)
• 1/2 tsp Spike (optional)
• 1/4 tsp salt
• 1/4 tsp pepper
• 6 to 8 red potatoes (sliced thick)
• 1 cup of flour (add more if needed)
• 2 eggs (beaten)
• 1 cup of plain or Italian bread crumbs (add more if needed)
• 2 Tbs. oil
• 1 small pork roast (2 lbs.) or about 6 boneless pork loin chops
Instructions
Preheat oven to 350.
Clean potatoes, leave skin on, set aside.
Lightly spray 13x9 baking dish with cooking spray.
If using a pork roast, slice into about 4 or 5 thick slices (about 1 inch or 1 ½ inches thick).
1 slice or 1 chop at a time, coat each with flour, roll in the egg and then the bread crumbs.
Put oil in skillet and lightly brown pork on both sides.
Meanwhile, slice potatoes about ½ inch thick.
Mix together the soup, water & garlic in the baking dish then add potatoes in layers.
After pork is brown, place it on top of the potato / soup mixture and lightly sprinkle with Spike, salt and pepper.
Cover and bake for 2 ½ hours.

Chicken Francese with Fettuccine and Wild Mushroom Ragout

12 oz. Wild Mushrooms, diced (I use a blend of crimini, shitake, and oyster)
1.5 oz. dehydrated Wild Mushrooms (a blend I found is shitake, deerwood, and paddystraw, but there are others available)
4 strips bacon
1 sm. Shallot, dice finely
4 tsp. light butter
1 ¾ c. mushroom stock (recipe below)
2 ½ Tbsp. Magi Seasoning ®
¼ c. white wine
2 inches parmesan rind (I find these in the gourmet cheese section at my grocery store)
3 large chicken breasts (cut into cutlets)
3 large eggs
¼ c. flour
Salt and pepper (to taste)
1 tsp. parsley (divided in half)

Directions:
1. Slice chicken into cutlets and place in heavily salted water for 30 minutes.
2. Clean fresh mushrooms and reserve stems.
3. Re-hydrate mushrooms per package instructions (reserve liquids) and dice
4. Dice bacon and render. Keep 1 Tbsp. fat in the pan, drain the rest. When crisp, add fresh mushrooms, shallots, butter, and Magi Seasoning®
5. Sauté until soft. Add rehydrated mushrooms and deglaze pan with white wine.
6. Add mushroom stock and parmesan rind. Reduce to simmer and reduce by half for flavor. Add more mushroom stock if necessary, for your desired consistency.
7. Cook and hold your choice of pasta while you are doing all of the below (this means, start your water and cook your pasta while you are preparing the rest of the recipe). I prefer fettuccine with this dish.
8. Remove chicken from brine and pat dry.
9. In another pan, heat 1 tsp. olive oil and 1 tsp. light butter over medium heat.
10. In one bowl, beat 3 eggs. In another, mix flour, salt and pepper, and ½ tsp. parsley.
11. Dip chicken into beaten eggs, then dredge in flour mixture.
12. Add the chicken to the heated oil/butter mixture and cook until light, golden brown color (2-3 minutes) Turn and cook the other side to same color (another 2-3 minutes).
13. Serve the mushroom ragout over your fettuccine and drizzle over chicken. Garnish with the remainder of the parsley.
14. Enjoy!


Mushroom Stock:

Stems from your cleaned mushrooms
Reserved liquids from rehydrated mushrooms
Salt and pepper to taste
Enough water to make 4 c. with the reserved liquid from the rehydrated mushrooms

Directions:
1. Simmer all ingredients until reduced by half.
2. Strain through a fine strainer.

Grand Biscuit Roll-Overs

1 or 2 cans of Grand biscuits
1 8 oz. bowl of Whipped cream cheese
1 can of pie filling of jam of choice
3 or 4 tsp of sugar mixed with 1 tsp of cinnamon

Preheat oven at 350

Separate biscuits and flatten each one.
Spread approx. 1 Tbsp. of whipped cream cheese down the center of each, leaving about ½ inch
on the ends.
Add approx. 1 tsp of pie filling or jam (I used cherry pie filling in some & strawberry jam in the rest)
Sprinkle with the sugar/cinnamon mix
Fold one side of biscuit over then bring the other side over the top of the first (see picture)
Pinch edges to seal but leave the ends open.
Sprinkle over top with sugar/cinnamon mix
Drizzle with cinnamon icing (optional)


Cinnamon icing:

½ cup powdered sugar
1 tsp cinnamon
1 Tbsp half & half or 1 Tbsp of cream
1 tsp vanilla extract
May need to add a little more milk or powdered sugar to get consistency you want. If adding milk just add a few drops at a time.

Bake at 350 oven until puffy and golden brown.
Let cool and enjoy!! Makes 8