The URL can be used to link to this page

Home My WebLink AboutEnfield Elementary sec 2.pdf'I SOUPS, SALADS & SAUCES WATERGATE SALAD 1 c. mini marshmallows 1 c. chopped pecans 1 (9 oz.)carton Cool Whip 1 small pkg. instant pistachio 1 (20 oz.)can crushed pineapple, pudding undrained I Mix all ingredients together. Pour into pan and chill 30 minutes. Donna Stevens-Boylan TUNA MOLD 1 can tomato soup 6 oz.tuna 8 oz.cream cheese 1/2 c.diced onion 1 '2 pkg.(3 oz.)lemon jello 1/2 c.diced celery 1 c. mayonnaise Heat undiluted can of soup. Add cream cheese and stir until melted,then stir in the dry jello. Cool to room temperature. Combine the remaining ingredients and stir into cooled jello mixture. Pour into greased mold and chill until set. Will keep refrigerated for at least 2 weeks. MARMADE SAUCE FOR DEER STEAK 3/4 c.salad oil 2 Tbsp.soy sauce 4 Tbsp.vinegar 1 bottle chili sauce 3'Tbsp. brown sugar 1 Tbsp.fresh onion 3 Tbsp..Worcestershire sauce 2 cloves garlic Mix all ingredients and place steak in the sauce to marinate over- night. This is especially good for the tougher pieces of deer steak. Broil or barbecue the steak. Jean Trenchard CHICKEN BARBECUE SAUCE 1/2`c.cooking oil 1/4 tsp. pepper 1 c.cider vinegar 21/2 Tbsp.salt(I always use 1 1/2 tsp. poultry seasoning about half of the salt) Bring sauce to a boil. Then pour over chicken and marinate for several hours. Jane Conroy 219099 — 19 — F_ SOUPS, SALADS & SAUCES BARBECUE SAUCE 2 c.oil 1 Tbsp. pepper 1 qt.vinegar 2 eggs '/3 c. salt 1 Tbsp.Worcestershire sauce - 2 Tbsp.Poultry seasoning beer -- Mix all ingredients together. Brush on chicken while barbecuing several tunes while cooking. Darlene Armstrong ZERO SALAD DRESSING 1 1/2 tsp.grated green pepper 7 oz.vinegar 1 1/2 tsp.grated onion artificial sweetener 3/4 c.grated carrots 10 oz. tomato juice Mix ingredients in a quart jar and store in refrigerator. Shake before using. Calorie free. Ana Kastenhuber TOMATO AND BASIL PEST® SAUCE 1/2 chopped onion 1 (32 oz.)can crushed tomatoes _... 4 chopped cloves 1/4 c. sugar 1/4 c. dried oregano. 6 fresh basil leaves 1/4 c. basil 1/2 pt. Leavy cream 1 Tbsp.salt 2 Tbsp.your favorite 1/4 tsp. pepper store-bought pesto 2 Tbsp. olive oil In a large pint, add olive oil, heat until hot. Combine the first 7 ingredients and"saute until the onions are translucent. Add tomatoes, sugar and basil leaves. Cook onlow 45 minutes, stirring often. In another saucepan, combine heavy cream and your favorite store- bought pesto or,for a challenge,make your own pesto. Stir cream and pesto continuously on medium heat until mixture thickens. Remove sauteed ingredients from heat immediately and pour into the pot of - sauce. Stir together until well blended`on low heat for 10 minutes. Jolene®'Connor MEAT MARINADE 1 c. soy sauce(may use low salt) 1/4 c. Gravy Master 2 onions, cut in fourths 1 tsp. season salt cloves garlic — 20 — T-- SOUPS, SALADS & SAUCES I Chop in blender or food processor. Blend until smooth. Great for beef or venison. Jo Bishop MURRAY'S HOT SAUCE 2 c. ketchup 2 cloves garlic 2/3 c.Worcestershire dash of cayenne /2 c.vinegar 2 Tbsp. cooking oil 1 tsp.salt browned ground beef Simmer 20 minutes. Add beef. Great on hot dogs! Kathleen Murray Stevens OLISALAD S 2 pkg.(10 oz)chopped broccoli 10 stuffed olives, sliced thin 10 green onions, chopped 1/2 c. pecans or walnuts 4 stalks celery,sliced thin 2 to 3 Tbsp. mayo — 2 boiled eggs,cut up Cook broccoli 3 minutes. Drain and cool. Add other ingredients. Let salad set overnight. Marguerite Dart SAUSAGE-TORTELLINI SOUP 4(16 oz.)cans beef broth 1 green pepper,chopped 7 c.water 2 large tomatoes, peeled and 1 1/2 lb. Italian sausage chopped 1 red anion,chopped 2 Tbsp. chopped parsley 1 zucchini,chopped salt and pepper 1 yellow summer squash, 18 oz.for tellini chopped freshly grated parmesan Combine all but cheese and pasta. Meat to boil and simmer 1 hour. Add pasta and cook 10 minutes more. (It is best to snake 1 day ahead except for adding pasta. Next day, skim fat,then bring to boil; add pasta and cook for 10 to 15 minutes.) TUNA MOUSSE 2'/2 packs gelatin 1 '/2 tsp.'lemon juice '/a c.>cold water 2 cans tuna or salmon 1 c.condensed tomato soup 1 (3 oz.)cream cheese scant 2 c.mayonnaise 1/2 c.chapped celery Tabasco 1/2 c. chopped onion 219099 - 21 - SOUPS, SALADS & SAUCES 1. Dissolve gelatin in water. 2. Teat soup; add to #1. Cool. 3. Mix mayonnaise and cheese until smooth in mixer. 4. Add fish, vegetables, Tabasco, lemon juice to soup. 5. Combine #3 and #4 in mixer. - Place in 2-quart oiled mold(or 2 smaller molds). Chill well! Bon Appetit! 61lodmi Kraut TEX-MEX CHICKEN SALAD 1 lb. boneless, skinless chicken 2 c. crumbled nacho chips breasts 1 green pepper, cut in strips 2 Tbsp. oil 2 tomatoes,diced 1/2 c.salsa 1/2 c. pitted ripe olives, cut in 4 to 5 c.lettuce,torn in bite-size quarters pieces V2 c.Thousand Island Dressing 2 c. shredded Cheddar cheese - Coop chicken breasts in oil over medium heat until no longer pink. Drain. Cut into strips. Return to skillet. Pour salsa over chick- en. Heat thoroughly. In large bowl,toss lettuce,cheese,chips,pepper, tomato and olives together. Spoon hot chicken mixture over lettuce; toss. Serve immediately with dressing. Thousand Island Dressing: f 1 c. mayonnaise 2 tsp.chopped parsley 1,12 c. chile sauce 2 Tbsp. chopped green olives chopped green pepper with pimentos z chopped onions or chives celery salt 2 hard-cooked eggs, chopped paprika I Tbsp.lemon juice sugar _ Mix together and refrigerate. Makes about 2 cups. BASQUE FISH SOUP large onion,chopped(I c.) 11/2 c. minced parsley 1/2 c.chopped celery with leaves 1 tsp.salt 1 large clove garlic,crushed 1/4 tsp. each pepper and thyme 2 Tbsp butter or margarine 1 pkg. (1 lb.)frozen fish fillets, 2(16 oz.)cans tomatoes, cut up thawed or partially thawed and 1/2 c.dry white wine' cut in 1-inch chunks - 22 ® SOUPS, SALADS & SAUCES In large saucepan, saute onion, celery and garlic in butter until tender. Stir in tomatoes,wine,parsley,salt,pepper and thyme. Cover and simmer 30 minutes. At this point,refrigerate or freeze,if desired. Or add fish and simmer 7 to 10 minutes or until fish is opaque and flakes easily with fork. Makes 4 to 6 servings. Good with crusty bread and salad of mixed greens. To reheat tomato mixture, cover and sim- mer 10 minutes or until hot. Add fish, shrimp or tuna and cook as specified. If desired, sprinkle with additional minced parsley. Jean Trenchard NOEMI'S SPINACH SALAD WITH MAPLE-MUSTARD DRESSING Dressing: 3/4 c.vegetable oil 1/4 c. 'Dijon mustard '/a c.red wine vinegar '/a c. Pornmery mustard (use 2 cloves garlic, crushed Wegman's) 2 small shallots,chopped 1/2 c. maple syrup 1/2 tsp. freshly ground pepper salt to taste Whisk ingredients together. You can multiply ingredients and save in refrigerator. Salad: 12 oz.fresh spinach leaves 4 strips maple-cured bacon, 5 large mushrooms, sliced diced and sauteed until crisp (I 1 small red onion, sliced thin use Bac-61s) 2 hard-boiled eggs, chopped(I use whites only) Toss with dressing or place salad in plates and spoon dressing over salad. Enjoy! 219099 — 23 — f i MAIN DISHES f CHICKEN SUISSE (Quick and easy. _Great with rice!) 3 boneless, skinless chicken '/a c.white wine breasts,halved garlic and onion croutons 6'slices Swiss cheese '/a c. butter I can condensed cream of seasonings to taste chicken soup Place chicken breasts in baking dish; cover each piece with cheese. Combine soup and wine; pour over chicken. Crush enough croutons to cover top of chicken and sprinkle with desired seasoning. Drizzle melted butter. Bake, uncovered, at 350' for 1 hour. Denise McEnerney CHICKEN FAJITAS 2 lb.boneless chicken, cut into 1/2 tsp. salt strips 6 flour tortillas 1 to 2 large sweet onions, sliced toppings: lettuce, tomatoes, 2 large green or red peppers, cheese, sour cream,taco sliced sauce 2 Tbsp. olive oil Marinade: 3 Tbsp. lime juice 1/2 tsp. each ground cumin, 2 Tbsp.olive oil oregano and salt 1 tsp.minced garlic '/4 tsp. pepper Mix marinade ingredients. Pour over chicken and turn until chicken is coated. Marinate 30 minutes at room temperature. Grill, broil or fry chicken until done. If frying,drain marinade well. Stir-fry onions and green pepper in olive oil. Serve in warm tortillas; add toppings. Denise Laue DIABETIC CHICKEN AND DRESSING 1 corn muffin 1 oz. cooked chicken, diced 1/2 slice whole wheat bread 2 tsp. chicken bouillon 2 Tbsp.chopped celery 1/2 tsp. sage 1/4 c.chopped onions 219099 — 25 — MAIN DISHES In a small bowl,crumble muffin and bread. Add chopped celery, onion,chicken and sage. Mix well. Stir 1 cup boiling water into bouil- lon and pour over the entire crumb mixture, making sure all ingredi- ents are moistened. Place in small ovenproof pan sprayed with Pam. Bake at 400' for 50 minutes or until brown. Yields 1 serving. Equals 2 bread and 1 meat exchange. Ana Kastenhuber CHICKEN CASSEROLE 7 chicken breasts* 1 large can mushrooms 2 cans cream of mushroom soup 3/4 pkg.Repperidge Farm stuffing 1 pt sour cream mix *Boil in salted water until tender; debone and skin. Cut into small chunks. Mix soup, sour cream and mushrooms with chicken chunks. Place in greased casserole dish. Pour stuffmg mix over the top. Dot with butter and sprinkle with paprika. Bake at 350°for 30 to 40 min- utes or until bubbly. Serves 10. Debbie Schott SAVORY SKILLET CHICKEN AND RICE 1 Tbsp.,olive oil 1 Tbsp. onion flakes(dried) 1 lb.skinless, boneless chicken '/4 tsp. dried, crushed thyme breasts,cut up leaves 1 can fat-free cream of chicken 1/8 tsp. pepper soup(condensed) 2 c.frozen cut green beans `i c. milk 2 c. uncooked instant rice In skillet over medium high heat, heat oil. Add chicken. Cook until browned, stirring often. Drain chicken on paper towels and set aside. Add condensed soup,milk,thyme,pepper and beans. Meat to a boil. Return chicken to pan. Cover and cook over low heat 5 min- utes or until chicken is done. Add rice. Cover and remove from heat. Let stand 5 minutes. Fluff with fork. Serves 4 people. Barbara Masser BREAST OF CHICKEN CORDON BLED skinned, boneless chicken melted butter breasts,cut in half flour dell thin sliced ham beaten egg 1 1/2 to 3 inch slices Swiss bread crumbs cheese oil —26 — MAIN DISHES Flatten chicken breasts with mallet until thin. Salt each side. Wrap a piece of cheese with a ham slice. Wrap cheese and ham"bun- dle" in half a chicken breast. First dip in flour, then in egg and then in bread crumbs. Brown in oil. Bake for 30 minutes at 350°. Can spoon melted butter over the top. Joyce Dixson A Touch of Country B&B CROCK-POT CHICKEN 1 jar Amour dried beef ala c.flour 6 boneless chicken breasts 1/4 c. sour cream 6 slices bacon - 1 can mushroom soup Grease crock-pot. Line bottom with dried beef. Wrap 1 piece bacon around each breast. Lay on top of beef. Mix other ingredients together and pour over chicken. Cook on low 8 to 10 hours or high for 5 to 6 hours. Also works 7 hours on low, 1 hour on high. Ginger Baker CHICKEN NEWBURG 1 small onion, chopped 1/4 c.white wine(dry) 2 c.diced cooked chicken dash of pepper 3 Tbsp.vegetable oil 1/4 tsp.tarragon 1 egg yolk, beaten 1 avocado,cubed(optional) 3 Tbsp.flour 1 c. chicken broth 1 Tbsp.lemon juice 1/2 c. milk 1 tsp.salt Cook onion in oil for 3 minutes. Stir in flour, seasonings, broth and milk. Cook until mixture thickens. Stir constantly. Add chicken. Blend in egg yolk,then lemon juice,wine and avocado. Heat and serve over rice, pasta, etc. Linda®uttweiler CHICKEN POT PIP 2 cans cream of chicken soup pkg.(16 oz.)frozen mixed 1 can chicken broth vegetables,thawed and 4 c.cooked cubed chicken drained Topping: 2 c.Bisquick - 1 1/2 c. milk 1/a tsp.poultry seasoning 219099 — 27 — MAIN DISHES Heat soup,broth,chicken and vegetables to boiling,stirring con- stantly. Boil and stir 1 minute. Spread in greased 9 x 13-inch pan. Mix remaining ingredients. Pour evenly over soup mixture. Bake at 350' for about 30 minutes. Joyce Dixson A Touch of Country B&B CHICKEN A LA DING CASSEROLE 6 oz.noodles,cooked 1 c. diced celery cream of chicken soup 1/4 c. diced green pepper 6 oz. evaporated milk '/a c. diced pimiento 1 1/2 c.American cheese, grated 1 c. slivered almonds,toasted 2 c. diced chicken or turkey buttered bread crumbs Form nest of noodles in 2-quart casserole. Mix soup and milk; heat,stirring constantly. Then add cheese and stir until melted. Add remaining ingredients except 1/2 cup almonds and crumbs. Pour over noodles. Top with crumbs and remaining almonds. Bake,uncovered, at 400' for 20 to 30 minutes. Makes 6 servings. CHICKEN AID A SCOTT 10 to 12 chicken breast halves, S oz. Swiss cheese,grated -- boned and skinned 1 box pepperidge Farm 1 can cream of mushroom soup garlic-onion croutons 1 pan white wine 1/2 c. margarine, melted Grease 9 x 13 pan. Place chicken in pan; sprinkle with cheese. Mix soup and wine together and spoon over meat. Crush croutons into crumbs and sprinkle over meat. Drizzle butter over all. Bake at 350° for 40 to 45 minutes. Serves 6 to 8. RICOT CHICKEN chicken breasts 10 oz.jar apricot preserves 1 envelope Lipton onion soup mix 6 oz. bottle 1000 Island dressing Mix soup mix, preserves and dressing. Place chicken breasts in flat casserole dish. Pour mix over meat. Bake at 350° for 1 hour (uncovered). Done when top of chicken becomes glazed. Serve pan drippings over rice. - 28 - MAIN DISHES SUSAN'S CHICKEN SPAGHETTI cooked chicken from 3 breasts 1 c. Parmesan cheese 8 ea.thin spaghetti '/a c. lemon juice �. 4 Tbsp.margarine '/z tsp. garlic powder 4 Tbsp.flour 1 tsp. dry mustard c.milk 1/4 tsp.cayenne(optional) 1'c. chicken broth 8 oz.fresh mushrooms, cooked i c. mayonnaise in margarine i c. sour cream Cook spaghetti. Make white sauce with flour, margarine, milk and broth. Cook until thick. Add mayo, sour cream,Parmesan,lem- on juice and seasonings. Place,spaghetti,cooked chicken,mushrooms and sauce into 3-quart casserole. Sprinkle with Parmesan cheese and paprika. Bake at 350° for 30 to 40 minutes. SPICY CHICKEN WITH NOODLES SALAD 4 skinless boneless chicken 3 tsp. sugar breast halves 4 cloves garlic 6 Tbsp.water 2-inch piece ginger '/a c.soy sauce 4 tsp. sesame oil(optional) 1/4 c.tahini(sesame seed paste) 4 or more scallions(optional) 3 Tbsp.dry sherry 1 lb. angel hair pasta 4`tsp. red seine vinegar Put chicken in a frying pan and add enough water to cover the chicken halfway. Cover and simmer until tender, about 20 minutes. Combine water, soy sauce, tahini, sherry, vinegar and sugar. Mince the garlic and the ginger and add to this mixture. Cook pasta;sprinkle it with sesame oil(optional). Chop scallions. Cut up chicken into bite- sized pieces. Mix chicken with some of the soy sauce mixture;mix pas- ta with remaining sauce. Arrange chicken on top of the pasta and top with scallions. Chill. Serve cold. Marguerite Hart CREAMED CHICKEN 'N' BISCUITS Biscuits: 2 c.all-purpose flour 2/3 c. milk 1 Tbsp.baking powder 1/3 c.vegetable oil 1 tsp.salt 219099 ® 29 — MAIN DISHES Creamed Chicken: '/a c.finely chopped onion 1/8 tsp. pepper 1/4 c.butter or margarine 2 c. milk or chicken broth '/a c.flour 2 c. chopped cooked chicken 1/4 to'/z tsp.salt minced fresh parsley In bowl, combine flour, baking powder and salt; add milk and oil. Stir until dough forms a ball. Knead in the bowl 10 tunes or until smooth. Doll or pat ball into a 6-inch square,about 1-inch thick. Cut into 6 rectangles. Place on a lightly greased baking sheet. Bake at 450° for 10 to 12 minutes or until golden brown. In a skillet,saute onion in butter until tender. Stir in flour, salt and pepper until smooth. Gradually add milk;bring to boil. Reduce heat;cook and stir for l to 2 minutes or until thickened. Stir in chick- en and parsley; heat through. Split biscuits; top with the creamed chicken. Great for leftover chicken. Makes 6 servings. Anne Marshall LEMON CHICKEN i broiler-fryer, cut up salt 1/3 c. lemon juice pepper 2 garlic cloves,minced Wash chicken pieces. Place them in a broiler pan. Pour lemon juice over chicken. Sprinkle chicken with salt, pepper and garlic. Cover pan with aluminum foil. Bake in 350°oven for 45 minutes. Re- move foil. Continue baking 15 minutes or until chicken is done. Serves 4. Bose Pellegrino CHIN ESE CHICKEN WINGS 2','2 lb.chicken wings '/a tsp. ground ginger i c. soy sauce 2 tsp. sugar 1/4 c.white wine 2 cloves garlic,thinly sliced 1/4 c.salad oil Blend all ingredients for marinade. Add wings and marinate overnight,basting occasionally. Bake,uncovered,at 325°in marinade, turning frequently until marinade is absorbed and chicken is tender. — 30 — MAIN DISHES Watch carefully to avoid burning. These are great for office gather- ings and such;everyone loves them. Prep Time: 15 minutes. Cooking Time: 50 to 60 minutes. Serves 15 to 20. Pe.s Ballard SUSAN'S CHICKEN SPAGHETTI 8°oz.thin spaghetti (cook this 1 c.chicken broth following directions on 1 c. mayo spaghetti box) 1 c.sour cream 3/4 to i lb.chicken, cooked 1 c. parmesan cheese (makes 1 '/a c.cut up chicken) 1/4 c. lemon Juice 8 oz. mushrooms 1/3 c.white wine 4 Tbsp.flour 1/2 tsp. garlic powder 4 Tbsp.margarine 1/2 tsp. cayenne 1 c.milk 1 tsp. dry mustard Saut6 mushrooms. Melt margarine, then add flour. Mix milk — and chicken broth into flour and margarine and cook until thick. Add mayo,sour cream,Parmesan cheese,lemon juice and wine to mixture. Mix everything together and pour into 3-quart casserole dish. Sprin- kle with Parmesan cheese and paprika. Bake at 350° for 30 to 40 minutes. Dona Lynch SOY-HONEY SPARERIBS 4 lb. pork spareribs, cut into 3 Tbsp. cider vinegar serving pieces 1 Tbsp.sugar 1 /a c.beef broth or bouillon 1 tsp.finely chopped ginger 1/3 c.soy sauce '/a tsp. garlic powder 1/3 c.honey green onion tassels 2 Tbsp.sherry Place spareribs in shallow glass or plastic bowl. Mix all ingredi- ents; pour over ribs. Cover and refrigerate, turning ribs 2 or 3 times, at least 6 hours. Remove ribs from marinade;reserve marinade. Place ribs,treaty side up, on foil lined broiler rack. Cover and cook at 350° for 45 minutes. Brush with marinade. Cook, uncovered, brushing with marinade occasionally, until tender, about 50 minutes. Garnish with green onion tassels.* *Green onion tassels: Trim root end and green top from green onions, leaving white and some of the green to about 4-inches. Slit 219099 — 3 1 — MAIN DISHES ends 5 to 6 times, almost to center. Chill in iced water for several hours;strain. — EVELYN'S BARBECUE RIBS 4 oz. Sutter's horseradish salt and pepper 1 c.catsup back or country ribs 2/a c.Worcestershire sauce Mix horseradish, catsup, Worcestershire and seasonings. Place ribs in baking pan(Dutch oven)and pour sauce over them. Cover and refrigerate in the sauce overnight. Bake, covered, at 350'for 2 hours. BAKED IMM 1 tsp.dry mustard milk(barely cover ham with milk) 4 Tbsp.brown sugar Place ham slices in a baking pan. Cover with mustard and brown sugar mixture. Then add milk. Bake at 300' for 30 minutes. .Jane Conroy SWEET AND SOUR PORK 1 1/2 lb.lean pork,cut in 21/2®inch 1/4 c.cider vinegar strips 1 Tbsp. soy sauce 1 (20 oz.)can pineapple chunks, 1/2 tsp.salt drained(reserve juice) 3/4 c. green peppers, cut into 1/4 c.brown sugar strips 2 Tbsp.cornstarch 1/2 c.thinly sliced onion Brown pork. Add 1/4 cup water; cover and simmer until tender. Drain pineapple,reserving juice. Combine brown sugar, cornstarch, pineapple juice, vinegar, soy sauce and salt. Cook and stir over low heat until thick. Add green pepper and onions to pork and cook for 5 minutes or until done. Pour sauce and pineapple; stir and heat. Serve over rice. Demise Lace OVEN BAKED SOUTHERN PORK LOIN (Serves 4) 2 to 21/2 lb.fresh pork with bone 3 Tbsp.tomato puree 1/2 c.chopped onion 2 Tbsp. cider vinegar 1/2 c.chopped celery 2 Tbsp. molasses 2 Tbsp. butter or oleo — 32 — MAIM DISHES Saute onions and,\celery in butter until soft; add puree, vinegar and molasses. Blend v ell. Place meat on a roasting rack in pan. Brush with part of sauce. Bake at 350` for about 1 1/ hours or until pork is tender and juices run clear when pierced with fork. Do brush the pork with sauce from time to time while baking for best flavor. Good with corn on cob, string beans with red pepper or steamed broccoli. Ana Kastenhuber LIME SPARERIBS (Serves 6 to 8) 4 lb.spareribs, cut into serving 1/4 c. lime juice(about 2 limes) pieces 2 Tbsp. prepared mustard 1/4 c.olive oil 1/4 c. soy sauce _ 1 c.onions,chopped %c.water 1 c.fresh mushrooms,sliced 2 Tbsp. honey 1 clove garlic,minced 1 tsp. salt(I don't think I use salt) 1/2 c. chili sauce freshly ground pepper to taste 2 Tbsp. red wine vinegar Parboil ribs 5 minutes. Drain and place in baking pan. Heat oil in saucepan. Saute onions,mushrooms and garlic until tender. Add remaining ingredients and mix thoroughly. Pour over ribs. Bake in 325 oven for 1 hour until ribs are tender. Baste frequently. My family loves these and frequently requests them for special meals,e.g. birth- day dinner. PORK CASSOULET 1 lb.dried navy or pea beans 2 tsp. dried basil 1 tsp.dried thyme 2 c. canned tomatoes 2 thin bacon slices 1/2 tsp.Tabasco sauce 1 1/2 c.sliced carrots 1 bay leaf 1 c.chopped onion 1 lb Polish sausage, cut 1 c.sliced celery in'/2®inch pieces 1 Tbsp.Worcestershire sauce 1/2 c. dry white wine Wash beans and soak in 6 cups water (Boil 2 minutes and soak for 1 hour.)Drain,reserving 2 cups liquid. Drain tomatoes in a 2 cup measure and fill with reserved soaking liquid. Add to beans and then add 2 cups chicken broth. In 10 to 12 inch skillet, cook bacon until crisp. Drain with slotted spoon. Add carrots, onions and celery and 219099 - 33 - MAIN DISHES cook about 15 minutes over moderate heat, stirring occasionally until _ onion is slightly browned. Remove with slotted spoon and add to beans. Add Worcestershire, basil, thyme, Tabasco and bay leaf and bring to a boil. Reduce heat to low; cover and simmer 1 I/2 hours. Transfer beans to a 3-quart casserole;discard bay leaf. Brown sausage in skillet. Add to beans. Pour wine into skillet and heat to boiling, scraping brown bits from bottom. Stir wine and tomatoes into beans. Sprinkle bacon on top. Bake 1 hour, uncovered. Remove from oven and let stand 10 minutes. Makes about 12 servings. PORK CHOP CASSEROLE 4 pork,chops 6 medium potatoes,peeled and /2 C.oil . sliced - 3 Tbsp.flour 1 can mushroom soup 1 small onion, sliced salt and pepper to taste Roll pork chops in flour; brown on both sides in oil. In baking dish,place potatoes and onion,then add the browned pork chops. Mix soup with 1/2 can water. Pour over chops. Cover and bake in preheated oven at 350° for 1 hour or until tender. *May add peeled and sliced carrots (6) in with the potatoes. *May substitute celery soup for mushroom. BORSCHT This recipe comes from my great-grandmother, Tekla beach. She came to the U.S. from the Ukraine in the early 1900's. My own grandmother, Almina Leach, taught me how to make all of the Old Country's recipes that have been passed down through the years. This is one of our favorites. Makes 4 servings. 1 lb. pork shoulder 1 Tbsp. flour 2 c.shredded beets(keep the 2 Tbsp.vinegar tops) 1 c. celery leaves and chopped 3 to 4"c.water onions 1/2 c.sour cream salt and pepper to taste Simmer the pork, water, celery leaves and onions until meat is tender. Remove meat;strain broth and cool. Skim fat and return cut up meat to broth. Add the shredded beets and a few of the cut up tops from the beets. Simmer until beets are tender. Add salt and pepper — 34 — MAIN DISHES I to taste. Turn off heat. Add sour cream mixed with flour and vinegar and stir gently. Serve, garnished with a lollop of sour cream on top. Dote: Bark pumpernickel bread goes well with this. Bonnie Enzian BEES` BURGUNDY CASSEROLE 2 lb.lean stewing beef 1 (8 oz.)can tomato sauce '/4 C.oil 1 c. burgundy wine tsp.salt 1/4 c.flour 1/4 tsp.pepper '/z c.water pinch of thyme 6 carrots, cut in'/2-inch pieces pinch of basil i i to 15 white onions bay leaf 4 oz. mushrooms Brown beef in oil. Stir beef often to brown meat on all sides. Sprinkle with salt, pepper, thyme and basil. Add bay leaf, tomato sauce and wine to beef. Stir until blended. Bring mixture to boiling. Blend flour and water. Pour into beef mixture, stirring constantly. Transfer mixture to a deep 2 1/z-quart casserole. (If meat is not covered by liquid, add wine and vaster in equal proportions.) Bake, covered, 3 hours at325'. Scrape carrots. Add carrots, onions and mushrooms to meat mixture and bake, covered, 1 hour longer or until meat and vegetables are tender. Serve with mashed potatoes or wide noodles. Bona Lynch ZUCCHINI BEEF SKILLET 1 lb. ground beef 5 c. sliced zucchini or summer i c.chopped onion squash 3/4 c.chopped green pepper 2 large tomatoes, peeled and 1 clove garlic,minced chopped 1'/z tsp.salt 1 1/4 c.fresh whole kernel corn 1/4 tsp. pepper (about 8 medium-sized ears) 1 tsp.chili powder 2 Tbsp.chopped pimientos 1/4 c.chopped parsley Saute beef,onion,green pepper and garlic in 12-inch skillet until well browned. Add remaining ingredients. Cover and simmer 10 to 15 minutes or until vegetables are tender. Makes 6 servings. Alice Laue 219099 - 35 - MAIN DISHES SEAFOOD LASAGNA DOLL-UPS 6 lasagna noodles,cooked 1 (15 oz.)can Italian style tomato sauce Filling: 1 pkg.crab delights(imitation i egg crabmeat) 1 3bsp. parsley flakes 1 c. cottage cheese, drained 1/4 tsp. onion powder 'A c.Parmesan cheese Combine filling. Spread on each noodle; roll up tightly. Place, seam side down, in 9-inch pan. Pour sauce over rolls. Bake,covered, at 375' for 30 minutes. Garnish with more grated cheese. lmda Hubbell HAM AND BROCCOLI CASSEROLE 2 pkg.frozen chopped broccoli, 1 c. Bisquick thawed and drained 3 c. milk 2 c. diced ham, cooked 4 eggs 1 1/2 c.sharp cheese, shredded Place broccoli, ham and cheese in layers in pan in order given. Mix together Bisquick,milk and eggs. Pour over layers and bake in 9 x 13 pan at 350' for 1 hour, uncovered. *May use egg substitute also. Ginger Baker BLENDER QUICHE 4 eggs 4 oz. Cheddar cheese,shredded 2 c. milk choice:frozen vegetables, 1/2 c. Bisquick thawed salt, pepper,garlic and onion choice: meat,cooked powder to taste Mix eggs, milk and Bisquick in blender until smooth; add salt, pepper and powders. Blend these in. Grease a pie dish. Put in meat, vegetables and cheese. Pour mixture over these. Bake at 350° for 45 - minutes or until knife comes out clean. Let set 5 minutes. I usually double or triple this and put in rectangular pan. For school, I did it 4 times. Dolley Clark — 36 — 1 MAIN DISHES FETTUCCINE WITH HAM AND CREAM SAUCE 1 lb.fettuccine 2 c. heavy cream 3 Tbsp. butter '/a tsp. nutmeg 1 clove garlic,finely chopped 1/2 c. Parmesan cheese 2 c.sliced fresh mushrooms salt 3/4 lb.ham, cut into strips pepper 10 oz. pkg.frozen peas, defrosted Cook pasta. pleat butter in large deep skillet. Add garlic and mushrooms and cook on medium heat 3 minutes. Season with salt and pepper. Add ham and peas. Cook I minute, stirring frequently. Add cream, then pasta, nutmeg and cheese; cook 3 minutes more. Anne Marshall SPAGHETTI PIE 1 lb.ground beef 8 oz. spaghetti 1 jar spaghetti sauce 2 eggs, beaten 2 Tbsp. margarine 1 c.cottage cheese 1/2 c.grated Parmesan cheese 1 1/2 c. shredded Mozzarella Brown meat; add spaghetti sauce. Cook spaghetti and drain. Mix margarine, Parmesan cheese and eggs into hot spaghetti. Mix _ well. Line a greased pie pan with spaghetti mixture to form a crust. Top with meat sauce. First put cottage cheese over crust. Bake at 350' for 20 to 25 minutes. Sprinkle with Mozzarella over pie;bake another 5 minutes. Freezes well. Dolley Clark HOME-STYLE (VEGETARIAN) BAKED BEANS 2 c.dry navy beans,washed and 1 to 2 apples, peeled, cored and sorted(soak overnight) cut into bite-size chunks 1 small onion,chopped or 1/2 c. brown sugar slivered 1/2 c. molasses 2 to 3 carrots, grated water and/or apple juice or 1/2 to 1 tsp. mustard powder combo(enough to cover beans when in pot) Cook soaked beans until skins pop. Mix all ingredients together except water/juice. Put combined ingredients into bean pot with lid. Pour on liquid until beans are just covered. Cover and bake in slow 219099 — 37 — MAIN DISHES oven(225')for 6 to g hours or overnight. Check every couple of hours; add liquid as needed. Great hot or cold. -- Mary Seth Burge QUICK CHEESEBURGER, BADE 1 lb.ground beef 1/4 c. milk 3/a c. chopped onion 2 c. Sisquick 1 c. Cheddar cheese soup 3/a c.water - 1 c.frozen mixed vegetables i c. shredded Cheddar cheese (optional) Heat oven to 400°. Grease 13 x 9-inch baking dish. Brown beef and onion; drain. Stir in soup, vegetables and milk. Stir together Bisquick-and water and spread evenly in pan. Spread beef mix over and sprinkle with cheese. Bake 30 minutes. Makes S to 10 servings. Tracy Soule FIVE HGUR, STEW 2 lb.stew meat(1-inch chunks) 1 '/2 tsp. salt 1 Tbsp. sugar 2 c. potatoes(chunks) 2 Tbsp. tapioca 2 c. celery pieces r 2 c.tomato juice 2 c.carrots(chunks) 1 Tbsp. Worcestershire sauce 1 medium onion,quartered ` Pour the sugar over meat. Soften tapioca,tomato juice,Worces- tershire sauce and salt. Add retraining ingredients. Cover and bake at 250' for 5 hours. Do not peek. Do not brown meat. May also be done in the crock-pot. r.._ Demise Laue HEARTY BEAN CASSEROLE 1 lb.hamburg 15.5 oz. Green Giant red kidney 4 slices bacon, cut in 1-inch beans, drained pieces 9/2 c. packed brown sugar 1/2 c. chopped onion 1/2 c. ketchup 16 oz.green Giant"baked"style 1 Tbsp.vinegar beans 1 Tbsp.Mustard Brown hamburg, bacon and onion then drain. Mix all ingredi- ents. Pour into-2-quart ungreased casserole. Cover; bake at 350° for 30 minutes or until bubblv. Glenda Smith a$ MAIN DISHES JACKPOT CASSEROLE 1 lb. hamburger 4 oz. uncooked noodles 1/4 c. onion 16 oz, cream-style corn 10 oz.can tomato soup 1 c. grated American cheese 1 '/z c.water' Brown hamburg and onion. Add soup,water and uncooked noo- dles. Cook until noodles are tender, stirring frequently. Add water, pepper, corn and half the cheese. Pour into 2-quart casserole and sprinkle with remaining cheese. Bake at 350' for 45 minutes. SAUERKRAUT CASSEROLE 4 c.sauerkraut,drained 16 oz.tomato puree 6 slices bacon,fried crisp '/a c. brown sugar 1 large onion,diced Fry onion in 3 tablespoons bacon grease until browned nicely. Add onions and drippings to sauerkraut. Add brown sugar and puree. Mix well and place in casserole. Cover and bake 40 minutes at 350°. Uncover,and_bake 20 minutes longer. Add crumbled bacon to top before serving. Serves 6 to S. Grandma Lu TURKEY SUPREME 3 c.cooked turkey 1 tsp. butter 1 can cream of mushroom soup 1 c. milk 1 (8 oz.)carton sour cream(or r pkg. stuffing mix less) Heat mushroom soup, sour cream,butter and milk. Add turkey and pour in casserole dish. Make up stuffing and sprinkle over turkey. Cover and bake at 30 minutes; bake 10 minutes, uncovered, at 350'. Denise Laue TURKEY TETRAZZINI 4 c.turkey or chicken 1 chopped onion 1/2 lb..spaghetti,cut short 1 qt.whole milk(no substitution) 8 oz.canned mushrooms with 3/4 c.flour liquid 1/2 lb. Kraft deluxe American 1 c. margarine,divided '/a lb.Kraft Old English 1 chopped green pepper 8 oz. chopped pimiento 219099 - 39 -- MAIN DISHES Place turkey and cooked spaghetti in large bowl. Add mush- rooms and liquid. In pan,melt 4 tablespoons margarine;saute pepper and onion. Add to turkey,stirring gently. Melt remaining margarine and make white sauce with flour and milk. When thickened,add grat- ed cheese and stir until melted. Pour over turkey mixture;add pinuien- to. Freezes well. Bake in 3-quart casserole. Cover with bread crumbs if desired. Bake at 325°for 45 minutes. If frozen,bake 1.1/z hours. Stir often. Serves at least 10. TURKEY THIGH STROGANOFF 1 pkg.turkey thigh 1/4 c.turkey broth 1/2 c.chopped onion 1/2 c.sour cream 2 Tbsp.margarine 1/2 tsp. paprika I can cream of mushroom soup - Remove skin from thigh and cut meat into thin strips. Brown in onion and margarine. When lightly browned, add I cup water. Cover and simmer 30 minutes or until tender. Brain and save 1/4 cup broth. Stir in soup,broth, sour cream and paprika. Cover and cook over low heat 30 minutes, stirring often. Serve over noodles or rice. NCH STYLEBE S t lb.hamburg(cook and brown) salt and pepper 2 c.chopped onion large can pork and beans 1 Tbsp. regular mustard small can red kidney beans 1 c.catsup Bake 1/2 hour at 350°. Jane Conroy HACHEE (Sort of a Sweet and Sour Beef Stew) 1/2 lb. beef stew meat pepper margarine 2 Tbsp.vinegar 1 to 2 onions 1 c. broth bay leaves flour cloves(whole) marjoram salt Cut the meat in small cubes and brown it in the margarine. Add the cut up onions and fry this brown. Add the vinegar fast, then the — 40 — MAIN DISHES broth, bay leaves(about 3) and cloves (about 4). Let this simmer for about 2 hours. Remove the bay leaves and cloves. 'Thicken the Hachee with the flour. Add to taste: pepper, salt and marjoram. This dish tastes good served over mashed potatoes and a vegetable like carrots — or cabbage. Annemiek ilarralson ENCHILADAS (Well they are really burritos because they are with flour tortillas.) 3(40 oz.)cans kidney beans, 2 Tbsp. each cumin and cilantro mashed (fresh is best) 1 (15 oz.)can pizza sauce or chopped onions(optional) "chili ready"diced tomatoes 3 c. shredded cheese* 2 lb.browned ground beef 2 pkg.large flour tortillas 1/4 c. chili powder ( annys" burrito size are the best I've tried) *I prefer extra sharp Cheddar, my husband prefers Mozzarella. Colby or Monterey Jack would be good also. — Preparation:(Preheat oven to 350°). Mix first 6 ingredients well. Spread about a handful of cheese down the middle of a tortilla, not to the edges. Add 3 heaping tablespoons of bean/meat mixture;spread around the middle. Sprinkle more cheese on top. Roll the tortilla. The best way to do this is fold the side edges in about 2-inches first, then roll. Place in a 9 x 13 baking pan, open end against the side to keep it from unrolling. Bake 45 to 60 minutes depending on how crisp you want them. Each baking pan?Holds 6 to 8 burritos,depending on how tight you pack them, so you'll either need multiple baking pans or save part of the batch for another night. Generally,we cook up half of them 1 night and have the other half for another quick meal. Diane A.Ayers SUPER QUICK CHILI 2(1 lb.)cans stewed tomatoes 3/4 c.jarred mild picante sauce or 2(1 lb.)can kidney beans,rinsed hot picante sauce, if you dare: and drained(this will yield 1 1/4 1/2 tsp. chili powder lb. beans) 1/4 tsp. ground cumin 1 (1 lb.)can corn,drained 1/8 tsp. cayenne pepper(optional) 1 (6 oz.)can tomato paste 7 - MAIN DISHES Combine all ingredients in a large saucepan. Cook over medium heat until hot and bubbly. Serve in bowls with crushed crackers or over rice. Makes 6 servings (1 1/2 cups each serving). .Jennifer Christensen BULGUR, CHILI 1 Tbsp.plus 1 tsp. olive oil 1 (8 oz.)can salt-free or regular 2 cloves garlic,chopped tomato sauce 1 c.chopped onions 1 (1 lb.)can tomatoes, chopped 1 c.chopped;green pepper (undrained) 2 c.sliced mushrooms 1/2 c. bulgur, uncooked(8 oz.) 1 (1 lb.)can kidney beans, rinsed 1/2 c.water and drained(this will yield 10 1 tsp. dried oregano oz. beans) 1 tsp. ground cumin i tsp. chili powder Heat oil in a large nonstick skillet over medium heat. Add garlic, onions,green pepper and mushrooms. Cook 10 minutes or until vege- tables are tender, stirring occasionally. Add remaining ingredients. Reduce heat to low; cover and cook 15 minutes. Stir several times while cooking. Yum! Makes 6 servings. Jennifer Christensen -- HAMBURG PIE 1 lb. ground beef canned biscuits 1 medium onion i can cream of chicken soup Place beef along with onion in skillet. Cover and let simmer until onions are about half done. Remove from skillet and place in a baking -- dish. Put canned biscuits on top, being careful not to get them too close together. Put a large spoonful of soup on each biscuit;rinse can with a full can of water and pour between biscuits. Bake at 350' for --- 45 minutes or until biscuits are golden brown. Glenda Smith DAD'S MEATBALLS 2 lb.ground round 1/3 c.catsup 1 c.cornflake crumbs 2 Tbsp. instant onion 1/3 c.dried parsley 16 oz.jellied cranberry sauce 2 eggs 12 oz. bottled chili sauce 2 Tbsp.soy sauce 2 Tbsp. brown sugar 114 tsp.pepper 1 Tbsp. lemon juice ''12 tsp. garlic powder - 42 - L MAIN DISHES Mix first 9 ingredients. Shape into balls size of walnut. Place in ® rows on ungreased jellyroll pan. Combine remaining ingredients and cook until smooth and melted. Pour over meatballs on jellyroll pan. Bake, uncovered, 30 minutes ats50'. Can be prepared ahead and reheated in 200' oven. JON HART HEARTY CHILI i-lb. ground beef or ground 2(16 oz.)cans dark red kidney turkey beans, drained 4 onions, chopped 2 (8 oz.)cans tomato sauce 2 or 3 green peppers, chopped i tsp. salt 3 to 6(16 oz.)cans tomatoes 1 to 2 tsp. chili powder 1 large bay leaf Brown the onion and ground beef together. Combine all ingredi- ents. Let simmer 1 to 2 hours. Serve over rice in a bowl. Sprinkle grated cheese on top. PASTITSIO 1 lb.ground beef 1/8 tsp. pepper /z c.chopped onion 1/8 tsp.cinnamon 1 clove garlic,minced 1/2 c. Parmesan cheese 1 lb.tomatoes,cut up 8 oz. elbow macaroni, cooked 3/4 tsp.salt and drained 3 Tbsp. butter 1/3 c.flour 21/2 c.milk 3 eggs In large skillet, cook beef, onion and garlic until meat is done, stirring occasionally. Add tomatoes, 1/2 teaspoon salt,pepper and cin- namon. Simmer 15 minutes. Stir in 1/4 cup cheese and the macaroni. "Turn into 12 x 8 x 2-inch baking dish;set aside. In medium saucepan, melt butter;blend in flour and remaining 1/4 teaspoon salt. Gradually stir in milk; cook and stir until sauce thickens,about 5 minutes. Cool slightly.;Beat in eggs, one at a time. Stir in remaining 1/4 cup cheese and pour over meat mixture. Place in preheated 400'oven;lower tem- perature to 375'and bake 30 to 40 minutes or until top is golden brown and knife inserted in center comes out clean. Freezes well. Serves 6 to S. Denise McEnerney 219099 — 43 — r MAIN DISHES SLOPPY DOES -- 2 lb,ground beef 1/4 tsp.pepper ' 1/4 c.water 3/4 Tbsp. dried minced onion 1 c. catsup 3/4 Tbsp. sugar 1/2 Tbsp. cider vinegar 3/4 Tbsp. prepared mustard 1 tsp. salt 1 tsp. chili powder Brown hamburger; drain well. Combine catsup, water and sea- sonings. Pour over hamburger. Pleat well. Denise Laue NOEMI'SKASHA* AND BOW TIES 1 medium onion, chopped 1/4-inch -1 1/2 c. boiling water _ squares(approximately) 2 bouillon cubes 1 Tbsp. vegetable oil 1/2 lb. bow tie noodles, cooked 1 c.medium buckwheat groats 1/4 tsp. pepper (kasha)* 2 Tbsp. margarine or butter 1 egg, lightly beaten Saute onion in oil until translucent. Set aside. In large frypan with lid, mix kasha with beaten egg until egg is completely absorbed by kasha. Stir and cook over medium heat until egg is set. Pour in boiling water and bouillon cubes;stir and cover. Simmer over low heat for 10 minutes. Remove from heat. Stir in onions, noodles, pepper and margarine. Cover and keep warm until serving. This is an excel- lent side dish with meats (that have a gravy or not). TATER TOT CASSEROLE 3 lb. hamburg 2 medium onions,diced 2 bags mixed vegetables,frozen i can cream of celery soup 1 can cream chicken soup 1 can cream of mushroom soup mild Cheddar cheese 2 bags Tater Tots Brown hamburg and onions. Cook vegetables with seasoning; drain and add to hamburg and onions. Add 3 cans of soups and 1/2 — cup water. Put in 2(9 x 13)baking dishes. Grate cheese to completely cover tops and then layer with Tater Tots. Bake at 350 for about 40 minutes (can be frozen; set out to thaw and cook 50 minutes). — Glenda Smith — 44 — 'I MAIN DISHES BUBBLE PIZZA 1 1/2 lb.ground beef 1 1/2 c.(6 oz.)shredded 1 (15 oz.)can pizza sauce Mozzarella cheese 2(12 oz.)tubes refrigerated 1 c. (4 oz.)shredded Cheddar buttermilk biscuits cheese Brown beef; drain. Stir in pizza sauce. Quarter the biscuits; place in a greased 13 x 9 x 2-inch baking dish. Top with beef mixture. Bake at 400°,uncovered,20 to 25 minutes. Sprinkle with cheese. Bake 5 to 10 minutes longer or until cheese is melted. Let stand for 5 to 10 minutes before serving. Makes 6 to 8 servings. Glenda Smith r-� CHEESEBURGER PIZZA 2 pkg.(7 1/2 oz.)refrigerator '/a tsp. hot pepper sauce biscuits 1 (6 oz.)can tomatoes, drained 12 oz. ground beef and cut up 1/2 c. chopped onions 2 Tbsp. green onion 1 can Cheddar cheese soup 1/2 c. shredded Mozzarella cheese 2 tsp, mustard Preheat oven to 400°. Grease cookie sheet. Pat biscuits into 12- inch round. Bake 10 minutes. Cook beef and onion; separate meat. Stir in soup, mustard and hot peppers. Heat through. Spread beef mixture over biscuits. Top with remaining ingredients. Bake 5 min- utes or until biscuits are golden. Makes 6 servings. T Glenda Smith CHEESE STRATA 12 slices bread(crusts removed) 3 1/2 c. milk 3/4 lb. Cheddar,grated salt and pepper lb. ham or sausage, browned 1/4 tsp. mustard 6 eggs,slightly beaten 2 tsp. minced onion Fit bread into bottom of 9 x 12 buttered dish(6 to 8 slices for bot- tom ]layer). Place cheese and meat on top, then top with remaining bread (cubed). Mix remaining ingredients and pour over all. Cover and refrigerate 6 hours or overnight. Bake, uncovered, at 325' for 55 minutes. Let set 10 minutes before cutting. 219099 — 45 — MAIN DISHES ZUCCHINI STEW 1'lb. sweet Italian sausage 1 tsp. Italian dressing '1/2 lb. hot sausage - 1 tsp. oregano 2 c. celery,chopped 1 tsp. sugar 2 lb.sliced zucchini,cubed 1/2 tsp. basil 1 c. onion,chopped ,gig tsp. garlic, minced 2 qt.tomato 2 green peppers 2 tsp. salt Brown sausage; drain. Add celery and cook 10 minutes. Add remaining ingredients except green pepper. Add pepper and cook at least 10 minutes. Can be left in pot for several hours. Nancy Combs CORN MOUSSAKA 1 cream-style le cottage i 1/2 lb. round beef 1 /2 c. ty g g 1 (17 oz)can corn,drained cheese and chives, drained 1 Tbsp. all-purpose flour '/a c. grated Parmesan cheese 1 (0 oz.)can tomato sauce 1 (4 oz.) 1 c. shredded Mozzarella 1/2 tsp. garlic salt cheese '/a tsp. ground cinnamon slivered almonds(optional) 2 slightly beaten eggs Spread corn in an ungreased shallow 1 ?/2-quart casserole or 10 x 6 x 2-Inch baking dish. In medium skillet,brown ground beef;drain off excess fate Add flour; cook and stir for 1 minute. Stir in tomato sauce,garlic salt and cinnamon;pour over corn in dish. Bake in 350° oven for 15 minutes. Meanwhile, combine eggs and cottage cheese; spread over meat mixture. Top with Parmesan and Mozzarella;sprin- kle nuts over,if desired. Bake 10 to 15 minutes more. Serves 6. Kids -seem especially fond of this. Pat Ballard TOFU-SPINACH LASAGNE 1 (8 oz.) pkg.regular or whole 1 (32 oz.)jar meatless spaghetti wheat lasagne noodles sauce (70 calories or less per half-cup serving) 1 1/2 c.water Filling: 1 lb. soft or medium tofu i tsp. dried basil 1 (10 oz.)pkg.frozen chopped 1 tsp. garlic salt spinach,thawed and drained Mozzarella well Parmesan 2 tsp.dried oregano thick sliced shrooms - 46 - MAIN DISHES In-a large bowl,combine sauce and water. Set aside. Drain tofu slightly,but do not squeeze out the water. Place in a blender container and blend until smooth. Spoon into a bowl and add remaining filling ingredients, mixing well. To assemble lasagne, spread 1 cup of the sauce in the bottom of a 9 x 13-inch lasagne pan. Top with 1/3 of the noodles, then 1/2 cup of the sauce. Next, spoon ?6 of the tofu mixture over the noodles and top with another 1/2 cup of the sauce. Top with another 1/3 of the noodles. Press there down firmly onto the filling. Re- peat layers,adding 1/2 cup sauce,remaining tofu mixture,�h cup sauce and remaining noodles. Again, press noodles down firmly. Spoon remaining sauce over noodles, making sure noodles are entirely cov- ered with sauce. Preheat oven to 350°. Bake 40 minutes,covered. Un- cover and continue to bake 20 more minutes. Cut into squares to serve. Jennifer Christensen BREAKFAST PIZZA 1 lb.-bulk pork sausage 5 eggs 1 (8 oz.)pkg. refrigerated '/a c. milk crescent rolls 1/2 tsp. salt 1 (4 oz)c.shredded shark '/a tsp. pepper cheese Separate dough into S triangles; arrange on ungreased 12-inch pizza pan with paints toward center. Press over bottom and up sides to form a crust, sealing perforations. Cook crumbled sausage; drain and blot on paper towel. Spoon sausage over crust. Beat eggs, milk, salt and pepper and pour over filling. Sprinkle with Cheddar cheese. Bake at 350°for 30 minutes. I prefer using a round Pyrex pizza pan. Joyce Dixson A Touch of Country B&B BREAKFAST STRATA 1/2 lb.Cheddar cheese, grated 31/2 c. milk 1/2 lb.cubed ham 1 tsp. drf mustard 8`to 12'eggs(10) 6 slices crestless bread Place buttered white bread, buttered side down,in a 9 x 13-inch Pyrex pan. layer cheese and ham. Beat eggs,milk and mustard and hour over eggs. Refrigerate overnight. Bake at 350' for 1 hour and MAIN DISHES 15 minutes. Halfway through baking time,spread crushed corn flakes over the top. For 9-inch Pan: '/a lb. Cheddar cheese 1 3/s c. milk --- '/a lb.cubed ham '/2 tsp.dry mustard ,6 eggs Joyce Dixson A Touch of Country B&B BREAKFAST SOUFFLE 1 1/2 bulk pork sausage,browned pinch of oregano 9 eggs,slightly beaten 1 tsp. salt 3 c.milk 3 slices bread,torn into pieces 1/2 tsp.dry mustard 1-1/2 c.grated Cheddar cheese Mix all ingredients; let stand in refrigerator overnight. Preheat oven to 350% Pour mixture into 9 x 11 baking dish. Hake until set and top is beginning to brown in places. Debbie Teeter CROCK-POT DRESSING 1 c. margarine 31/2 to 41/2 c. chicken broth 2 c.chopped celery 2 c. chopped onion 2(8 oz.)cans mushrooms, '/a c. dried parsley drained- 12 to 13 c. dried bread cubes 1 tsp.poultry seasoning 11/2 tsp.salt -- 1/2 tsp.pepper 2 eggs,well beaten(optional) diced giblets(optional) Melt margarine in skillet and saute onion, celery, parsley and - mushrooms. Pour over bread cubes. Add all seasoning and toss together well. Pour in broth and eggs to moisten. Pack lightly in crock-pot or slow cooker. Cover and set on high for 45 minutes. Then reduce heat to low for 4 to 8 hours. I prefer the longer time. Stir a couple of times. Joyce Dexson A Touch of Country B&B - 48 -