Breakfast Wellington

1 Spicy Farmer John or Jimmy Dean Sausage (12 ounces)
6 large eggs scrambled (1.5 cups scrambled eggs, save a couple whites for an egg white wash)
1 medium red onion, chopped
1 cup sour cream
1 cup Jack or Jalepeno Jack Cheese, shredded
1 box frozen chopped spinach
2 tubes of Pillsbury Croissant Rolls

Brown sausage and onion in skillet. Drain well. Add scrambled eggs and stir until cooked. Add thawed, very well drained - almost dry spinach, sour cream and Jack cheese. Mix well, heat until cheese is melted.

Lay out croissant rolls on a baking dish or cookie sheet. Seal seams as well as you can. Place cooked mixture into middle of croissants. Fold over sides and ends. Make an egg white wash and coat outside of croissants. Bake at 375 degrees for approximately 40 minutes.

Connie's Taco Soup

1 lb hamburger
1 onion
64 oz tomato Juice (Campbells)
1 can Italian stewed tomatoes
1 can corn
1 can pinto beans, drained
1 package taco seasoning

Brown hamburger with onion. Drain. Then add tomato juice, stewed tomatoes, corn, beans, and taco seasoning.  Heat till warm through.

Serve with Frito corn chips, sour cream & grated cheese in bowls.

Porcupine Meatballs

1 1/2 lbs. ground beef
1/2 cup rice
1 tsp. salt
pepper
1/2 cup canned milk
1/2 cup chopped red onion
1 can tomato (or muchroom) soup

Preheat oven to 350.

Mix uncooked ground beef, rice, salt, pepper, milk, and onion.Shape into balls and place in 9x9 pan. Pour soup over top. Cook for 90 minutes.