1 ½ lb. ground beef
1 large onion, chopped
4 cups shredded has browns, thawed
14 ½ oz. can cut green beans, drained
10 ¾ oz. can condensed cream of mushroom soup, undiluted
2/3 cup milk
2/3 cup wate
2.8 oz. French fried onions
1 cup shredded cheddar cheese

In a skillet, cook beef and onion over medium heat until browned.  Drain.  Meanwhile, place potatoes in a saucepan and cover with water, bring to a boil.  Cook for 7 minutes, drain.  In a 13”x9”x2” baking dish sprayed with a non-stick spray, layer beef mixture, beans and potatoes.  In a bowl combine soup, milk and water; pour over potatoes.  Sprinkle with onions and cheese.  Bake, uncovered at 350° for 35 minutes or until browned

1/4 cup sugar or sugar substitute equivalent

1 tablespoon butter (may be eliminated)

1 egg

1/4/tsp vanilla

1/2 tsp salt

Topping

1/4 cup brown sugar

1/4 cup butter

1/4 cup flour

1/2 cup chopped toasted pecans (may be reduced)

Mash together first 6 ingredients, making the mixture as smooth as possible. I use a food processor.  Place in an  8 x 8 inch baking dish.  Mix together the topping ingredients, until it resembles pebbles.  Sprinkle mixture on the top of the sweet potatoes.  Bake at 350 ° until topping is lightly browned and bubbly.  Less or more topping can be used.

1 ½ lb. ground turkey
1 medium onion, chopped
1 garlic clove, minced
28-oz. can diced tomatoes, undrained
1 small green pepper, chopped
1 small sweet red pepper, chopped
1 small zucchini, chopped
6-oz. jar sliced mushrooms, drained
6-oz. can tomato paste
1 tsp. celery salt
½ tsp. dried basil
½ tsp. dried thyme
¼ tsp. dried oregano
salt and pepper to taste
¾ cup elbow macaroni, cooked and drained
Grated Parmesan cheese

In a large Dutch oven, cook beef, onion and garlic; until the meat is browned.  Drain.  Add the tomatoes, peppers, zucchini, mushrooms, tomato paste, Italian seasonings, parsley, celery salt, basil, thyme, oregano, salt and pepper.  Bring to a boil.  Reduce heat; cover and simmer for 15 minutes.  Add macaroni and stir in; cover and simmer 10 minutes longer.  Sprinkle with Parmesan cheese

1 ½ lb. ground beef, cooked and drained
16 oz. pkg. frozen mixed vegetables, thawed
2.8 oz. can French fried onions
¼ cup butter
10 ¾ oz. can condensed cream of celery soup, undiluted
10 ¾ oz. can condensed cream of chicken soup, undiluted
1/3 cp., milk
16 oz. pkg. frozen tater tots, thawed

In a greased 13”x9”x2” baking dish, layer the meat vegetables and onions.  Dot with butter.  In a bowl combine soups and milk; spread over vegetables.  Top with tater-tots.  Bake, uncovered, at 350° for 1 hour or until golden brown

2 lb. Boneless, skinless chicken breasts
¼ cp. flour
2 tsp. season-all
1 ½ tbs. paprika
¼ tsp. black pepper
¼ tsp. ginger
1/8 tsp. garlic powder
¼ tsp. basil
Dash nutmeg
2 tbs. butter
2tbs. Shortening
¼ cop. Sherry
2 tbs. Worcestershire sauce
1 tsp. chicken base
4oz. can mushroom
1 cp. sour cream

Coat chicken breast with a mixture of flour, season-all, paprika, pepper, ginger, garlic powder, basil and nutmeg.  Heat butter and shortening in a large heavy skillet.  Brown chicken slowly.  Combine sherry, Worcestershire sauce and chicken base; pour over chicken.  Add mushrooms.  Cover and simmer 45 minutes or until tender.  Chicken to serving platter.  Blend sour cream with drippings in skillet; stir 2 to 3 minutes until sour cream is heated but do no9t allow to boil.  Pour sauce over the chicken; sprinkle with additional paprika.  Serve with hot noodles or rice.

In a large bowl, combine broccoli, potatoes, carrots and onion.  Put in a greased 13”x9”x2” baking pan.  Sprinkle with sausage.  Shape beef into 1” balls; arrange over top.  Pour broth over casserole.  Sprinkle lemon pepper over casserole.  Bake, uncovered at 350° for 1 hour or until potatoes are tender

2 ½ to 3 lb. broiler-fryer chicken, cut up
2 cups chicken broth
2 stalks celery, chopped (1cp.)
2 large carrots, chopped (1cp.)
2 large onions, chopped
1-cp. potatoes, peeled, cubed into 1” pieces
½ tsp. salt
¾ tsp. dried thyme, crushed
¼ tsp. pepper
½ cp. cold water
¼ cp. flour
½ bag frozen peas (10oz.)
4 oz. can mushrooms, stems and pieces

In a Dutch oven place chicken.  Add 2 cups chicken broth, celery, carrots, onions, potatoes, salt thyme and pepper.  Bring to a boil. Reduce heat; cover and simmer 35 to 45 minutes or until chicken is nearly tender.  Skim off fat.  Mix the cold water and flour, stir into stew.  Stir in peas and undrained mushrooms. Cook stirring gently until thickened and bubbly.

In large saucepan brown the pork in hot oil.  Stir in garlic, bay leaf, salt, prepared horseradish, basil and pepper.  Add the chicken broth.  Bring to a boil.  Then reduce the heat, cover and simmer till meat is tender (about 30 minutes.  Add potatoes, carrots, celery, onion and rutabaga. Mix well.  Cover and simmer about 30 minutes

1/4 CP. ITALIAN SALAD DRESSING

1/3 CP.MIRACLE WHIP DRESSING

11/2 TSP. DIJON MUSTARD

1 HARD BOILED EGG

1/2 CP.SLICED GREEN ONIONS

Cook potatoes in boiling water until tender; drain.  Rinse potatoes with cold water until cooled; drain again.  Mix dressings and mustard in large bowl.  Add potatoes, egg and onions.  Lightly, cover and refrigerate at least 30 minutes before serving.   With the salad dressing in it be sure to keep it chilled .  You can serve it in a bowl on top of a bowl of ice.

Sauté mushrooms in butter until soft.  Add flour.  Stir and cook slowly for 10 minutes.  Do not brown.  Add hot stock.  Stir until slightly thickened and smooth.  Add milk and cream and blend well.  Cook green pepper in salted boiling water for 5 minutes.  Drain green pepper and add to sauce and add pimentos.  Adjust seasonings. Reheat chicken meat in stock, drain.  Combine chicken and sauce, stirring carefully to prevent breaking up of meat and vegetables.  Add sherry and serve