Dovi's Burger Pie - Enough For An Army So Feed The Troops :)
5 pounds Of Hamburger
2 Onions
2 Large Cans Cream Of Mushroom Soup
3 Bell Peppers Red Yellow And Green
2 Cans French Cut Green Beans Drained
2 Cups Shredded Cheese
1 little Basket Of Cherry Tomatoes
2 Large Bags Tater Tots
1 Small Bag Baby Carrots
1 Pound Ground Sausage
1/3 Cup Parsley
Seasoning Salts N Powders To Your Taste
2 rolls buttermilk biscuits

Get a nice BIG Baking Pan ready, spray bottom with Pam cause they haven't invented Dovi cooking spray yet lol anyway then fill the bottom with buttermilk biscuits set aside, then brown your Hamburger and Sausage meat and Drain off fat now dice up Onions bell peppers and Carrots toss in Frying Pan with the browned meat and stir fry it 5 min
then add the cream of Mushroom Soup, mix well add seasoning and shredded Cheese then pour the mix over the buttermilk biscuits evenly then add the French Cut Green beans evenly over the mix add a thin layer of cheese then top with tater tots placing one at a time until entire pan is covered formally lol I'm picky :)

Place In Oven on 350 for 1 hour or until carrots are soft then when done place the parsley and little tomatoes to decorate and serve!

STUFFED ZUCCHINI BOATS - submitted by Linda

4 zucchini squash (approx. 7 inches long)
1 lb. ground turkey or pork
1 med. onion, finely chopped
1 clove garlic, finely chopped
1/4 cup grated parmesan
1 tsp. Worcestershire sauce
1 (15 oz.) can tomato sauce
1 /2 cup grated cheddar cheese

Cut squash in half lengthwise. With small melon baller, start about 1/2 inch from end and scoop out middle of squash, making sure not to take out too much. Parboil the squash for 8 to 10 mins. Until tender in salted water.

Brown meat, onion and garlic in Teflon pan until no longer pink. Drain, add parmesan and Worcestershire sauce. Fill up boats with meat mixture and arrange in glass baking dish. Cover evenly with tomato sauce and top with cheddar cheese. Bake at 325 degrees for 30 to 40 minutes, or until cheese is melted. Makes 8 boats.

SEAFOOD STEW  - submitted by MistySue
approx. 4 servings All quantities are approx.
Ingredients
olive oil Garlic
butter red pepper
little necks black pepper
white wine mint
fresh clam juice Sweet basil
1 lb. Raw shrimp Parsley
1 lb. Scallops Salt
Saute’ 3 cloves of garlic (slices) in approx. 1/3 cup olive oil., add red pepper flakes to taste. When garlic is just starting to turn light tan add I/3 stick of butter and 3-4 oz. Of white wine. Let alcohol boil off, add a dash of fresh mint and other herbs to taste. ( the listed herbs are my choice, you may prefer others.)  Add soak and scrubbed little necks, when they begin to open add seafood (whatever you like.)  If more liquid is needed add fresh clam juice (from fish market)  Do not add salt until end of cooking. Little necks will add salt. Taste and salt if needed
Boil rice (I use brown or basmati) sometimes I use orzo pasta. Season with salt to taste when cooked add a little butter.  Place cooked rice in a large shallow bowl.  Add seafood on top, mix and let sit for a minute or two.

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