NORTHWOODS COOKS:Savory meals from Sayer family

George and Jan Sayer of Menahga submitted these recipes, which they said are easy to prepare and very tasty. All recipes are relatively inexpensive per serving.

Asian Beef and Noodles

2 tablespoons butter

1 lb. ground beef

2 packages (3 oz. each) ramen beef noodle soup crumbled

2-1/2 cups water

2 cups frozen broccoli stir-fry vegetable blend

1/4 teaspoon ground ginger

2 tablespoons green onions thinly sliced

In large skillet melt butter. Brown beef and add 1 flavor pack of ramen soup, stir until dissolved then remove beef. Crumble noodles. In same skillet combine water, ginger, vegetables, noodles, contents of second flavor pack. Bring to a boil. Reduce heat, cover simmer 4 minutes or until noodles are tender, stirring occasionally. Return beef to pan, stir in onions, heat through. Serve and enjoy.

Chicken Italiano

3/4 lb. chicken breasts, skinless and boneless cut in thin strips

1-1/2 cups Italian salad dressing divided

3 carrots cut in small thin slices

3 celery stalks sliced thin

Vermicelli pasta cooked firm

Grated parmesan cheese

In a 10-inch skillet, add 3/4 cup salad dressing, heat salad dressing over medium heat. Add chicken strips and saute chicken until it starts to brown. Add vegetables. Add remaining 3/4 cup salad dressing, cover and simmer 7-10 minutes until vegetables are tender and crisp. Stir frequently. Serve over hot buttered vermicelli and sprinkle with parmesan cheese.

Stuffed Pepper Soup

2 lbs. ground beef

2 quarts water

1 can (28 oz.) tomato sauce

1 can (28 oz.) diced tomatoes undrained

2 cups cooked long grain rice

2 cups green pepper chopped

1/4 cup brown sugar packed

2 tablespoons salt

2 tablespoons beef bouillon granules

1 tablespoon sugar

Cook rice according to package direction. In a Dutch oven, cook beef until no longer pink. Stir in

remaining ingredients. Bring to a boil. Reduce heat, cover, simmer for 30-40 minutes or until peppers are tender. Serve and enjoy. This recipe also freezes well.

Tuna Noodle Hotdish

6 oz. medium egg noodles

1 (12 oz.) can tuna packed in water, drain and flake

1 (10-3/4 oz.) can cream of mushroom soup undiluted

4 oz. shredded Colby jack cheese

1 cup frozen peas

3/4 cup 2 percent milk

1 tablespoon bacon bits

Preheat oven to 375 degrees. Prepare pasta to "al dente" according to package directions and drain. In a large bowl combine all ingredients. Turn mixed ingredients into a buttered, 2-quart baking dish. Cover and bake for 20 minutes.

Lazy Daisy "Meat-A-Balls"

2 tablespoons canola oil

1-1/4 pounds ground beef

1 tablespoon salt

1/8 tablespoon black pepper

1/8 tablespoon celery salt

1/4 tablespoon rubbed sage

1/2 cup dry bread crumbs

1/2 cup water

2 tablespoons onion finely chopped

3/4 cup all-purpose flour

1 (10 oz.) can cream of mushroom soup undiluted

1/2 soup can of water

2 tablespoons Kitchen Bouquet browning and seasoning sauce

Heat oil in a large skillet. Mix in a large bowl ground beef, spices, bread crumbs, water and onion. Form into 12 golf-ball-size meatballs. Roll meatballs in flour. In large skillet brown meatballs. In a medium bowl mix soup, 1/2 soup-can water and Kitchen Bouquet and mix well. Add soup mixture to meatballs in skillet and bring to a boil. Reduce heat, cover and simmer for 35-40 minutes or until meat is cooked through.

Correction to Cheeseburger Pie recipe

In the Nov. 3 Northwoods Cooks recipe for cheeseburger pie, the 1-1/2 cups of milk was omitted from the recipe. If using a 9-inch pie pan, reduce milk to 1 cup.