1 lb lean ground beef
1 large onion (chopped)
1/2 teaspoon of salt
1/2 teaspoon of garlic powder
a dash of Worcestershire sauce
1 cup of shredded cheese
1 cup of milk
1/2 cup of Original Bisquik mix
2 eggs

Preheat oven to 400 degrees. Spray a 9 inch pie plate with non-stick cooking spray. Cook beef and chopped onion in a skillet over medium about 10 minutes or until beef is brown. Drain excess fat. Stir in salt, garlic powder and Worcestershire sauce and then spread in pie plate. Next, sprinkle the shredded cheese on top of the beef. In a small bowl, whisk together the milk, eggs and Bisquik. Make sure you try to get as many lumps out as you can. Pour over meat mixture. Bake in oven for 25 minutes or until a knife comes out clean. Enjoy.
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1 package (7 oz.) spaghetti
1 lb. lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
1 can (14.5 oz.) diced tomatoes, undrained
1 can (19 oz.) red kidney beans, undrained
1 can (8 oz.) tomato sauce
1 Tablespoon chili powder
1 teaspoon salt
1 1/4 cups shredded Cheddar cheese (5 oz.)

Cook spaghetti as directed on package. Meanwhile, in 3-quart saucepan or medium pot, cook beef and onion over medium heat, stirring occasionally, until beef is brown and onion is tender; drain. Stir in tomatoes, beans, tomato sauce, chili powder and salt. Cook uncovered over medium heat about 10 minutes, stirring occasionally, until as thick as you'd like. Drain spaghetti; divide among dinner plates. Top with beef mixture; sprinkle with cheese. Enjoy with favorite sides.


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5-7 potatoes, skinned and cut into chunks
1 can Corned Beef
1/2 small onion, finely minced
Salt and pepper
2 eggs
flour
Oil for frying

Boil the potatoes until fork tender about 20 to 30 minutes depending on the size of your potatoes. When done, remove from heat and let cool. Mash them until there are no more large lumps. Add the corned beef with a fork, shredding it as you go. Add in the onion and salt and pepper to taste. Then add in the eggs and mix thoroughly.

Heat a skillet with a little oil in it on medium heat. Put flour onto a plate. then make a ball with a scoop of hash then flatten it. Flour both sides of each patty. Place in frying pan. Cook for about 4-5 minutes, flip, and repeat. Remove to a paper towel lined plate to get rid of excess oil. Enjoy.
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1 piece/block kamaboko
1 cup chopped celery or shredded cabbage
4 oz. spaghetti noodles (cooked and seasoned with salt)
1 Tbsp. chopped green onions
Mayonnaise OR Vegannaise (to taste)
Salt and Pepper (to taste)

Cut the kamaboko from the board (if necessary), into thin slices lengthwise horizontally. Then cut into thin strips crosswise. In a medium bowl, mix all the ingredients together. Enjoy as is, with your favorite entrée or just on lettuce leaves.
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1/2 C Cornstarch
1/4 C Flour
1/4 C Sugar
1 tsp. Salt
2 Tbsp. toasted Sesame seeds
5 Tbsp. Shoyu
3 cloves minced Garlic
2 stalks Green onion minced
3 lbs. boneless Chicken
1 pkg. Sushi nori cut into 1" strips
Oil for deep frying

Mix all ingredients, except for chicken, oil and nori, to make a marinade. Cut chicken into strips and soak in marinade for 2 hours to overnight. Heat oil. Wrap chicken with strip of nori and fry till golden brown. Place on paper lined plate to drain excess oil. Enjoy as pupu or entrée with your favorite sides.
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