Corn and Tuna Tart

9 inch prebaked pastry shell
1 1/2 cup Bechamel sauce
1 cup whole kernel corn
3/4 cup tuna flakes
3/4 cup cooked peas
2 tablespoons fresh parsley

Preheat oven to 350 degrees.

Prebake pastry shell and prepare bechamel sauce.

Combine corn, tuna, peas and parsley with sauce and heat through.

Spoon filling into prebaked pastry shell and bake in preheated oven for 20 minutes or until heated through.

Baking time 20 minutes
Serves 4

Lemon Gelato

1 cup sugar
1 tablespoon grated lemon rind
1/8 teaspoon salt
2/3 cup fresh lemon juice
1 1/2 cups plain yogurt
fresh mint sprigs (optional)

Combine first 4 ingredients in a bowl; stir until sugar dissolves. Add yogurt; stir well. Pour mixture into freezer container of an ice cream freezer. Freeze according to manufacturer's instruction. Garnish with mint, if desired. Yield: about 3 cups.

Pineapple Cream Pie

1 graham cracker crust
1 vanilla instant pudding
1 (8 ounce) Cool Whip
1 (20 ounce) can crushed pineapple
1 (8 ounce) sour cream

In a large bowl, put crushed pineapple with juice and instant pudding; mix well. Add sour cream and mix well. Add Cool Whip (thawed) and mix well. Put into graham cracker crust. Refrigerate 1 hour or overnight.

Baked Stuffed Tomatoes

6 large tomatoes
1 cup bread crumbs
1/2 teaspoon salt
1 tablespoon minced onion
1 egg, well beaten
1 teaspoon minced parsley
2 tablespoons melted butter
pepper

Remove the stem ends of tomatoes and cut out the centers. Fill with filling made of the rest of the ingredients. Place in a baking dish and bake in a moderately hot oven (350 degrees) for 30 minutes.

Chicken Bisquit Casserole

1 cup cooked chicken, cut in chunks
2 cups water
1 package biscuits
1 can cream of chicken soup
1 can cream of celery soup
1 cup long grain rice

Mix all ingredients and put in Pam sprayed casserole dish. Lay biscuits on top. Bake at 350 degrees until biscuits are golden brown. Time may vary.

Rich Peanut Butter Cookies

1 cup packed brown sugar
1/2 cup peanut butter
1/2 cup butter or margarine, softened
1 egg
1 1/4 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup peanut butter chips
granulated sugar

Heat oven to 375 degrees. In large bowl, beat brown sugar, peanut butter and egg with electric mixer on medium speed until creamy. On low speed, beat in flour, baking soda, baking powder and salt. Stir in peanut butter chips.

Shape dough into 1 1/2 inch balls. Dip tops of balls into granulated sugar. On ungreased cookie sheets, place balls, sugared sides up, about 3 inches apart (do not flatten).

Bake 9 to 10 minutes or until light brown. Cool 5 minutes; remove from cookie sheet to cooling racks.

Peach or Cherry Custard Pie

1 or 2 eggs
1 tablespoons flour
pinch of salt
pinch of cinnamon
1 can condensed milk ( use extra milk to make batch as large as necessary)
1 teaspoon vanilla
1/2 cup sugar
pinch of nutmeg
sliced peaches or cherries

Beat eggs separately and then add rest of ingredients. Bake at 350 degrees until set.

Spanish Rice

6 slices bacon
1/4 cup green pepper
3 cup cooked rice
1/4 teaspoon pepper
1/4 cup onion
2 cup canned tomatoes
1 teaspoon salt

Fry bacon and remove. Add onion and green pepper. Cook slowly until onion is soft and yellow. Add rest of ingredients and bacon. Bake at 350 degrees for 30 minutes. One cup uncooked rice equals 3 cups cooked rice,.

Braised BBQ Beef Sandwich

1 3 pound chuck roast, rinsed and dried
2 medium onions, chopped
1 tablespoon olive oil
1 28 ounce can whole tomatoes (preferably plum tomatoes)
1 18 ounce bottle of your favorite barbecue sauce
salt and freshly ground black pepper
12 sandwich or hamburger buns

In a large, heavy pot, heat olive oil on medium heat. Add the onions and cook until translucent, about 5 minutes. Add the tomatoes, roughly chopping them in the pot. Add the barbecue sauce, increase heat to medium high and simmer for 10 minutes. Add the chuck roast. Bring to a low simmer, cover and slow cook until meat is vey tender, stirring occasionally, about 3 hours.

Remove the meat from the pot. Use a fork and knife to separate the roast into small pieces. Set aside.

Increase the heat on the pot to medium-high, uncover, and reduce the liquid until thick. Stir often to prevent burning.

Return the meat to the liquid in the pan. Warm both thoroughly. Add salt and peppe to taste.

Serve on buns. Makes approximately 12 sandwiches.

Cottage Cheese Jello Salad

12 ounce cottage cheese
8 ounce Cool Whip
1 (20 ounce) can crushed pineapple with juice
1 (3 ounce) box strawberry Jello (use dry)

Mix all ingredients together. Stir until well blended. Chill well before serving.

Easy Chicken Pot Pie

1 can Campbell's cream of potato soup
3/4 cup milk
1/8 teaspoon pepper
1 cup frozen mixed vegetables, thawed
2 cans (4.5 ounce each) Swanson Premium chunk chicken breast, drained
1 cup all purpose baking mix
1 egg

Heat the oven to 400 degrees.
Stir the soup, 1/4 cup milk, pepper, vegetables and chicken in a 9 inch pie plate.
Stir together the baking mix, egg and the remaining milk with a fork in a small bowl until the ingredients are mixed. Spoon over the chicken mixture.
Bake for 30 minutes or until hot and topping is golden.

Green Bean Casserole

1 1/3 cups French's French Fried Onions
1 can Campbell's condensed cream of mushroom soup
3/4 cup milk
1/8 teaspoon pepper
4 cups cooked cut geen beans

Mix soup, milk, pepper, beans and 2/3 cup onions in 1 1/2 quart casserole. Bake at 350 degrees for 25 minutes until hot. Stir. Top with remaining onions. Bake 5 minutes longer.

Grilled Lamb Chops over Garlicky Spinach

2 (4 ounce) lamb loin chops (1 to 1 1/4 inches thick)
1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
3 tablespoons chopped fresh mint, divided
3 teaspoons minced garlic, divided
2 teaspoons olive oil
1 (9 ounce) bag baby spinach
Lemon wedges, if desired

Heat grill. Sprinkle both sides of lamb with 1/8 teaspoon of the salt and pepper. Sprinkle with 2 tablespoons of the mint and 1 teaspoon of the garlic, patting to adhere. Spray lamb lightly with cooking spray.

Grill lamb, covered, over medium high heat or coals 8 to 10 minutes for medium-rare, turning once.

Meanwhile, heat oil in deep large skillet over medium high heat until hot. Cook remaining 2 teaspoons garlic 30 seconds or until fragrant. Add spinach and remaining 1/8 teaspoon each salt and pepper; cook 1 to 2 minutes or until spinach just begins to wilt, turning constantly with tongs.

Serve lamb over spinach; sprinkle with remaining 1 tablespoon mint. Serve with lemon wedges.
2 servings

Big Boy Strawberry Pie

Baked pie shell
1 1/2 cup water
2 tablespoons cornstarch
4 cups strawberries
3/4 cup sugar
3 ounce package strawberry jello

Mix water, sugar, cornstarch and jello. Put in saucepan and bring to a boil, stirring constantly. Cook until clear. Drain the berries well. Place in baked pie shell. Pour warm jello over top. Chill until set.

Creamy Vegetable Casserole

1 package (16 ounce) frozen broccoli, carrots & cauliflower
1 can mushroom soup, undiluted
1 carton (8 ounce) spreadable garden vegetalbe cream cheese
1/2 to 1 cup seasoned croutons

Prepare vegetables according to package directions; drain and place in a large bowl. Stir in soup and cream cheese. Transfer to a greased 1 quart baking dish. Sprinkle with croutons. Bake, uncovered, at 375 degrees for 25 minutes or until bubbly. 6 servings

Peppermint Stick Pie

3 pints peppermint ice cream
1 chocolate flavored crumb pie shell
1 12 ounce jar fudge ice cream topping
Coarsely crushed candy cane or striped round peppermint candies (optional)

In a chilled bowl stir ice cream until softened.

Spoon ice cream onto pie shell, spreading evenly. Return to freezer for at least 4 hours.

To serve, warm the fudge topping in the microwave oven according to directions on jar. Let pie stand at room temperature for 5 minutes before slicing. Serve with warmed topping. If desired, sprinkle with crushed candies. Makes 8 servings.

Easter Tiramisu

SYRUP:
1/2 cup sugar
1/4 cup limoncello liqueur
1/4 cup lemon juice

MASCARPONE CREAM
5 egg yolks
1/2 cup sugar
1/4 cup elderflower liqueur
1/4 limoncello liqueur
2 tubs (16 ounces each) mascarpone cheese

FOR CAKE
2 packages (3 ounces each) ladyfingers
2 containers (6 ounces each) raspberries

GARNISH, OPTIONAL
Organic edible flowers, such as pansies, roses or marigolds
1 egg white
1 teaspoon water
sugar

To make the syrup: In a small saucepan over medium heat, combine the sugar, limoncello and lemon juice. heat until simmering and the sugar is dissolved. Set aside to cool.

To make the mascarpone cream: In a medium stainless steel bowl, whisk together the egg yolks, sugar and both liqueurs. Set aside. Bring a medium saucepan with 1/2 inch of water to a simmer. Place the bowl of the egg mixture over the pan. The bowl should rest over the water without touching it. Whisk the yolk mixture continuously until thickened, lightened in color and hot to the touch, about 10 minutes. In a bowl of a stand mixer, combine the mascarpone cheese and the yolk mixture. Beat together on medium-low until thoroughly mixed. Increase speed to medium, then beat for 30 seconds. It should be thickened and hold peaks.

To assemble: In an 8 X 11 inch pan, arrange a layer of ladyfingers across the bottom. Sprinkle evenly with half of the syrup. Spread half of the mascarpone cream over the top of the ladyfingers. Evenly distribute 1 package of the raspberries over the cream, gently pressing them in. Arrange a second layer of ladyfingers, drizzle with the remaining syrup, then top with the remaining mascarpone cream and raspberries. Refrigerate at least 4 hours or overnight before serving.

To make sugared flowers: You can shoose to use small flowers whole or pull the petals off large flowers. Beat the egg white and water together until bubbly. Using a small paintbrush that's never been used for paint, paint the flowers or petals lightly with the egg white mixture, then sprinkle with sugar. Set aside on a wire rack to dry. Sprinkle over the top of the tiramisu before serving.

Serves 12

Strawberry Angel Dessert

1 Angel Food Cake
1 quart strawberries (fresh or frozen)
1 small package instant vanilla pudding
1 medium Cool Whip

Break up Angel Food Cake into medium size pieces. Make up pudding according to directions on box. Pour over cake. Put in cleaned strawberries saving 6 whole berries for top. Put Cool Whip over top of berries. Decorate with 6 berries.

Spring Vegetables with Orange Glaze

2 tablespoons butter
1 cup sugar snap peas
3/4 cup baby carrots
4 large red radishes, quartered
4 medium asparagus, cut in 1 inch pieces
1/4 cup thinly sliced shallots
1/2 cup fat-free reduced sodium chicken broth
3 tablespoons frozen orange juice concentrate
salt and freshly ground black pepper, to taste

In a medium skillet over medium high heat, melt butter. Add carrots, radishes, asparagus and shallots. Saute vegetables 2 minutes until they are brightly colored. Pour in chicken broth and cook until two thirds of the liquid has evaporated, 3 minutes. Stir in orange juice concentrate and add sugar snaps and cook until vegetables are tender-crisp and sauce in pan is slightly thickened, about 3 minutes longer. Season to taste with salt and pepper, and serve immediately.

Cheese Noodles

1 cup cottage cheese
1 cup sour cream
1/2 grated onion
1 teaspoon Worcestershire sauce
1/2 to 3/4 teaspoon garlic salt
1 (6 ounce) package very fine egg noodle, cooked
1 cup grated Parmesan cheese

Preheat oven to 350 degrees.

Mix together cottage cheese, sour cream, grated onion, Worcestershire sauce and garlic salt. Add noodles and place in greased casserole. Sprinkle top with grated Parmesan cheese. Bake for 45 minutes.

Twinkie Cake

8 Twinkies
6 bananas
2 boxes banana pudding
1 can crushed pineapple
1 8 ounce Cool Whip
crushed walnuts

Cut twinkies in half and lay cream side down in a 9 X 13 pan. Cut up bananas over twinkies. Make pudding according to box directions and pour over bananas. Drain pineapple and put over pudding. Spread Cool Whip on top and sprinkle with crushed walnuts.

Girl Scout Sloppy Joes

1 pound ground beef
1 can tomato soup
2 teaspoons yellow mustard
1/2 teaspoon salt
Hamburger buns or Taco shells
1/2 cup head shredded lettuce
1 chopped tomato
1 cup grated shredded cheese

Brown ground beef in frying pan. Stir in tomato soup, yellow mustard, and salt. Simmer 10 - 15 minutes. Serve over buns for Sloppy Joes or spoon into Taco shells and top with lettuce, tomatoes, and cheese.
Can be done ahead of time and frozen.

Sequoyah Stew

1 pound ground beef
1 small onion, chopped
1 14 1/2 ounce can tomatoes or 1 ounce can tomato sauce
1 cup uncooked noodles
2 ounces cheddar cheese, grated

Chop onion, grate cheese and set aside. Brown ground beef in frying pan over medium heat. Add onion and cook until onion is clear. Add tomatoes or tomato sauce. Add noodles and cover pan. Cook on low heat for about 10 minutes until noodles are done. Add cheddar cheese and cook until melted.

Microwave Meat Loaf

1 pound ground beef
1 egg
1/3 cup dry bread crumbs
1/3 cup ketchup
2 tablespoons milk
1/4 teaspoon onion powder
salt and pepper (to taste)

Combine all ingredients. Shape into a ring and place in microwave safe dish. Cover with wax paper. Cook on medium for 15 minutes. Let stand for 3 minutes.

Hide "N Seek Cookies

2 egg whites
2/3 cup sugar
pinch of salt
1 6 ounce package chocolate chips
1 cup chopped nuts

Beat egg whites with mixer until very stiff. Add all other ingredients. Drop by teaspoons onto cookie sheet. Put in 350 degree oven. Turn off heat and leave overnight. Do not peek!

Strawberry Pretzel Delight

1 cup finely crushed pretzels
1/4 cup + 2 tablespoons sugar, divided
3 tablespoons trans fat free margarine, melted
1 1/2 (8 ounces) packages reduced fat cream cheese
2 tablespoons skim milk
2 cups fat free whipped topping
2 cups boiling water
1 (8 serving or 6 ounce) package sugar free strawberry gelatin
1 1/2 cups cold water
4 cups sliced strawberries

Preheat oven to 350 degrees. Mix pretzel crumbs, 2 tablespoons sugar and margarine in a small bowl then press onto the bottom of a 13 x 9 inch pan. Bake 10 minutes, then allow to cool completely. In a medium bowl, beat the cream cheese, remaining 1/4 cup sugar and milk until blended. Stir in whipped topping and spread over cooled crust; refrigerate. In a large bowl, add boiling water to gelatin and stir until completely dissolved. Stir in 1 1/2 cups of cold water. Refrigerate 45 minutes to one hour or until gelatin begins to thicken. Stir in strawberries and spoon over cream cheese layer. Refrigerate 3 hours or until firm.
Yield: 18 servings

Tamale Pie

3/4 cup cornmeal
1 1/2 cups milk
1 egg, beaten
1 pound ground beef, browned and drained
1 envelope dry chili seasoning mix
16 ounce can diced tomatoes
16 ounce can corn, drained
1 cup grated cheddar cheese

Combine cornmeal, milk and egg.

Stir in meat, chili seasoning mix, tomatoes, and corn until well blended. Pour into slow cooker.

Cover. Cook on High 1 hour, then on Low 3 hours.

Sprinkle with cheese. Cook another 5 minutes until cheese is melted.

Tuna Cream Spread

1 can 6 1/2 ounce chunk style tuna, drained
1 tablespoon prepared horseradish
1 1/2 teaspoon onion salt
1 teaspoon Worcestershire sauce
1 cup sour cream

Combine tuna, horseradish, onion salt and Worcestershire sauce; mix well. Fold in sour cream. Sprinkle with chopped parsley, if desired. Serve as dip for potato chips or crackers, as desired.
Makes about 2 cups dip.

Bourbon Balls

1 box 12 ounce vanilla wafers-coarse ground
1 cup ground nuts (pecans preferred)
1 cup confectioners sugar
3 tablespoons light corn syrup
1/2 cup whiskey (not all at once - gets too sticky)

Mix well and make into balls size of cherry. Roll in colored sugar. Makes about 35 to 40.

Almost "Homemade" Soup

1 can French Onion Soup
1 can homestyle vegetable soup
1 can water
1 4 ounce package shredded Swiss or Monterey Jack cheese
Croutons (optional)

Heat soups and water until hot. Divide cheese between 4-5 soup bowls and pour soup over cheese and serve. Add croutons, if desired.
Serves 4-5

Puffed Cake

First Layer:
1 yellow cake mix
2 eggs
1 stick butter, melted

Second Layer:
1 box confectioner's sugar
2 eggs
1 8 ounce cream cheese, softened to room temperature
1 1/4 cup pecans or walnuts, chopped

Mix cake mix, 2 eggs and melted butter well. Put in a 3 quart glass pan. Spread it out with the spatula. Mix the sugar, 2 eggs, cream cheese and nuts. Pour it over the first layer. Bake on center rack 35-45 minutes in a 350 degree oven, until toothpick stuck in cake comes out clean.

Corned Beef and Cabbage

2 medium onions, sliced
2 1/2 - 3 pounds corned beef brisket
1 cup apple juice
1/4 cup brown sugar, packed
2 teaspoons finely shredded orange peel
6 whole cloves
2 teaspoons prepared mustard
6 cabbage wedges

Place onions in slow cooker. Place beef on top of onions.

Combine apple juice, brown sugar, orange peel, cloves, and mustard. Pour over meat.

Place cabbage on top.

Cover. Cook on Low 10-12 hours, or High 5-6 hours.

Hot Fudge Sundae Shake

1 pint vanilla bean ice cream
1/2 cup milk
8 tablespoons hot fudge topping, warmed
8 tablespoons caramel topping, warmed
1 (8.5 ounce) can refrigerated instant whipped cream
1/4 cup crumbled brownies, divided
4 maraschino cherries (with stems)

Process ice cream and milk in a blender until smooth, stopping to scrape down sides.

Divide half of ice cream mixture evenly among 4 (8 ounce) glasses. Top each with 1 tablespoon fudge topping and 1 tablespoon caramel topping. Repeat layers with remaining ice cream mixture and fudge and caramel toppings.

Top each with instant whipped cream; sprinkle with 1 tablespoon crumbled brownies, and top with a cherry. Serve immediately. Makes 4 servings.

Pecan Goody Cups

3/4 cup butter, softened
2 packages (3 ounce each) cream cheese, softened
2 cups all-purpose flour

Filling:
1 1/2 cups packed brown sugar
2 eggs
1 tablespoon butter, melted
48 pecan halves

In a large bowl, beat butter and cream cheese until light and fluffy. Gradually add flour, beating until mixture forms a ball. Cover and refrigerate for 15 minutes. For filling, in a small bowl, combine the brown sugar, eggs and butter.

Roll dough into 1 inch balls. Press onto the bottoms and up the sides of greased miniature muffin cups. Spoon filling into cups; top each with a pecan half.

Bake at 350 degrees for 20-25 minutes or until golden brown. Cool for 2-3 minutes before removing from pans to wire racks.

Hide "N Seek Cookies

2 egg whites
2/3 cup sugar
pinch of salt
1 6 ounce package chocolate chips
1 cup chopped nuts

Beat egg whites with mixer until very stiff. Add all other ingredients. Drop by teaspoons onto cookie sheet. Put in 350 degree oven. Turn off heat and leave overnight. Do not peek!

Cinnamon Skillet Apples

4 - 6 apples
1/3 cup butter or margarine
1/4 cup sugar
1 teaspoon cinnamon

Cut each apple into 8 pieces, removing seeds and core. Melt butter in frying pan and put the apples into it. Sprinkle the sugar and cinnamon over the apples. Cook 5 - 10 minutes or until soft. Serve hot or cold.

Fresh Fruit Slurp

1 cup milk or plain yogurt
1 peach, peeled and pitted
1 banana, peeled
1 teaspoon honey
Handful of strawberries, hulled

Combine all the ingredients in a blender. If the slurp is too thick then add a little bit of milk to the mixture.

Crunchy Ice Cream Balls

1 pint vanilla ice cream
1/2 cup raisins
1/2 cup sweetened flake coconut
1/2 cup slivered almonds, toasted

With an ice cream scoop, form ice cream balls and freeze. Mix raisins, coconut and almonds. Spread raisin mixture on a piece of waxed paper and roll ice cream balls in mixture, completely covering each ball. Freeze until serving time.

Cheesy Noodle Casserole

4 strips bacon, cooked and crumbled or 1/4 cup packaged bacon bits
1 10 ounce package egg noodles
1 cup cottage cheese
1/4 cup grated Parmesan cheese

Cook and drain noodles according to package directions. Combine bacon, noodles and cottage cheese in lightly greased casserole dish. Sprinkle Parmesan cheese over top. Cover and bake at 325 degrees for 30 minutes.

Cherry Cupcake Tortes

1 package chocolate cake mix (1 layer size)
1 can frosting (sour cream, chocolate or cream cheese)
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 (21 ounce) can cherry pie filling

Prepare and bake cake mix according to package directions for cupcakes (Bake in cupcake papers) except add cinnamon and nutmeg. Cool on rack for 30 minutes. Spread or pipe a border of frosting at edge of each cupcake. Carefully spoon a little cherry pie filling into the center of each cupcake. Chill. Makes 12 cupcakes.

Last Minute Lasagna

1 24 ounce jar marinara sauce
1 20 ounce package refrigerated large cheese ravioli
2 cups shredded mozarella cheese (8 ounce)
1/2 cup grated parmesan cheese

Heat oven to 375 degrees. Spoon a thin layer of sauce into the bottom of a 9 X 13 baking dish. On top of the sauce, layer a third of the ravioli, half the mozarella, and a third of the sauce; repeat. Top twith remaining third of ravioli and sauce. Sprinkle with parmesan. Cover with foil and bake for 39 minutes. Uncover and bake until bubbling, 5 to 10 minutes.

Easy S'mores Pies

3/4 cup sour cream
6 graham cracker mini pie crusts
3/4 cup milk chocolate chips
1 1/2 cup mini marshmallows

Spoon 2 tablespoons sour cream into each crust, spreading evenly on bottom Sprinkle 2 tablespoons chocolate chips over sour cream. Sprinkly 1/4 cup marshmallows over chocolate chips.
Preheat grill to medium-low. Place pies on grill; cover with 9 X 13 inch metal cake pan until marshmallows and chocolate are melted, checking often, about 5 minutes. Serve hot.

Tater Taco Casserole

2 pounds ground beef
1/4 cup chopped onion
1 envelope taco seasoning mix
2/3 cup water
1 can (11 ounce) whole kernel corn, drained
1 can (11 ounce) condensed nacho cheese soup, undiluted
1 package (32 ounce) frozen tater tots

In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Simmer uncovered for 5 minutes. Add corn and soup, mix well.

Transfer to a greased 13 X 9 X 2 inch baking dish. Arrange tater tots in a single layer over top. Bake uncovered at 350 degrees for 30-35 minutes or until potatoes are crispy and golden brown.
Yields 8 servings.

Sauerkraut Casserole

1 pound ground beef
1/4 pound ground pork
2 cups quick-cooking rice
1 medium can sauerkraut (14 oz.) rinsed and drained
1 can tomato soup
1 can water
salt and pepper to your taste
2 tablespoons white sugar

Brown and drain beef and pork and mix with all the rest of the ingredients. Put into a sprayed casserole dish. Bake 1 hour at 350 degrees. If it looks like it is getting dry, add some water and finish baking.

Potato Crusted Chicken

1 package (4 ounces) Idahoan Buttery Homestyle Mashed Potatoes (dry flakes)
1/2 cup shredded Cheddar cheese
2 tablespoon dried oregano
1/3 cup mayonnaise
8 skinless, boneless chicken breasts

Preheat oven to 400 degrees. Spray baking sheet with cooking spray.
Mix potatoes, cheese, and oregano in shallow bowl. Brush mayonnaise on both sides of chicken. Dip chicken into potato mixture to coat well on both sides. Place chicken on prepared pan. Bake about 25 minutes or until chicken is golden brown and cooked through.

Vegetable Tortilla Triangles

1 can Campbell's Cream of Celery Soup
1 medium tomato, chopped
1 small green pepper, chopped
2 green onions, sliced
1 jalapeno pepper, seeded and finely chopped
8 flour tortillas (8 inch)
1 cup shredded Cheddar cheese

Preheat oven to 400 degrees.
Mix soup, tomato, green pepper, onions and jalapeno pepper.

Place tortillas on 2 baking sheets. Spread about 1/3 cup soup mixture on each tortilla to within 1/2 inch of edge. Top with cheese.

Bake 10 minutes or until tortillas are crisp. Cut each into quarters.
Makes 32 appetizers.

Spinach Balls

1 10 ounce package frozen, chopped spinach
1 cup herb seasoned stuffing mix
1/2 cup Parmesan cheese
1 onion, finely chopped
3 eggs, beaten
6 tablespoons margarine

Cook spinach according to package directions and drain. Mix all ingredients and chill for 30 minutes. Roll into balls and place on cookie sheets and bake at 350 degrees for 20-25 minutes.
Makes 30 balls.

Punch Bowl Cake

1 chocolate cake, baked and cut into small pieces
1 large package chocolate pudding, prepared
1 jar caramel sauce
1 (12 ounce) container Cool Whip
3 Heath Bars, broken into pieces

Put cake pieces in bowl (glass looks best). Mix in chocolate pudding, then caramel sauce. Spread Cool Whip on top. Sprinkle candy on tip. Refrigerate.

Vegetable Soup with Kielbasa

1 onion, chopped (1 cup)
8 ounce kielbasa, 1/4 inch pieces
2 cans tomato soup
1 can cannellini beans 15.5 ounce
1 package frozen mixed vegetables, thawed
1 package frozen spinach, thawed

In large pot heat 1 tablespoon oil over medium heat. Add onion and kielbasa; cook stirring until browned 10 minutes. Stir in soup, 2 cup water and beans; bring to a boil. Reduce heat to medium-low, cover and cook 10 minutes. Stir in mixed vegetables, spinach and 1/4 teaspoon pepper. Cover, cook until heated through 10 minutes adding additional water if soup is too thick.

Stuffed Cabbage Casserole

1 small head cabbage 1 cab tomato soup
1 pound ground beef 1 soup can of water
1 small onion, chopped 1 teaspoon salt
1/2 cup rice, uncooked 1/2 teaspoon pepper

Chop cabbage in large pieces and place in greased 2 quart baking dish. Brown meat slightly; add onions. Pour off fat. Add rice, salt and pepper. Pour meat mixture over cabbage. Add soup mixed with water. Bake, covered, at 350 degrees for 1 hour or until done.

Cannoli Cake

1 package yellow cake mix
1 1/2 pounds Ricotta cheese (3 cups)
3/4 cup sugar
3 eggs
1 teaspoon vanilla
powdered sugar

Preheat oven to 350 degrees. Prepare cake mix according to package directions and pour into a 9 X 13 inch pan. In a medium bowl, combine Ricotta cheese, sugar, eggs and vanilla. Mix well. Gently spoon cheese mixture over cake batter. Cheese mixture will settle to bottom. Bake for 1 hour. dust with powdered sugar when cool.

Apple Crisp Pizza

pastry for single-crust pie
2/3 cup sugar
3 tablespoons flour
1 teaspoon cinnamon
4 medium baking apples, peeled and cut into 1/2 inch slices

Topping:

1/2 cup flour
1/3 cup brown sugar
1/3 cup rolled oats
1 teaspoon cinnamon
1/4 cup butter or margarine, softened
1/4 to 1/2 cup caramel ice cream topping or caramel apple dip

Roll pastry to fit a 12 inch pizza pan; fold under or flute the edges. Combine sugar, flour an cinnamon in a bowl. Add apples an toss. Arrange the apples in a single layer in a circular pattern to completely cover pastry. Combine the first 5 topping ingredients and sprinkle over apples. Bake at 350 degrees for 35 to 40 minutes or until apples are tender. Remove from oven and immediately drizzle with caramel topping or dip. Serve warm with ice cream. Serves 8 to 10.

White Rum Cake

1 butter recipe cake mix
1/2 c. white rum
1/2 cup water
1/2 cup cooking oil
4 eggs
1 (3 3/4 ounce) vanilla instant pudding

Hot Rum Glaze:

1 cup sugar
1 stick butter
1/4 cup water
1/4 cup rum

For Cake: Grease bundt or tube pan. Place cake mix and pudding in large bowl. Ad rum, water,oil and eggs; mix 2 minutes. Bake at 325 degrees for 50 to 55 minutes. Have Hot Rum Glaze ready and pour on hot cake as soon as it comes out of oven.

For Glaze: Mix all ingredients and boil for 2 or 3 minutes. Pour over hot cake and let set for 30 minutes in pan, then remove cake to a serving plate.

Mocha Brownies

Can of sweetened condensed milk (11 ounce)
1 cup semisweet chocolate chips
1 teaspoon vanilla
1 1/2 tablespoon instant coffee granules
1/4 teaspoon salt

2 Cups Graham cracker crumbs
1/2 cup chopped walnuts (optional)

Combine first 5 ingredients in medium bowl. Mix well.

Add graham crumbs and walnuts. Mix well. Turn into greased 8 X 8 inch. Bake in a 350 degree oven for about 25 minutes. Cuts into 25 brownies.

Rich N' Cheesy Smoked Sausage Dip

1 package (16 ounces) Eckrich skinless smoked sausage, cut into small 1/2 inch triangle pieces
1 loaf (2 pounds) processed cheese, cubed
1 can (10 ounces) diced tomatoes with green chili peppers, drained
2 teaspoons ground cumin
1 cup sour cream
1/2 cup chopped cilantro

Combine sausage, cheese, tomatoes, and cumin in a large saucepan; mix well.
Heat the mixture over low heat until melted and hot, stirring occasionally. Add sour cream and
cilantro; stir well.
Heat through and transfer to a medium-sized slow cooker on low heat.
Serve with tortilla, pita or bagel chips.
Makes 28 servings

Absolutely No Fail Fudge

18 ounce chocolate (any flavor), grated
1 can condensed milk
1 1/2 teaspoon pure vanilla extract
1/2 cup chopped nuts (optional)

Combine milk and chocolate over a simmer in a double boiler. As chocolate melts, stir constantly. Stir until smooth. Add vanilla an remove from heat, stirring again until smooth. Add nuts if desired. Pour into a greased 8 X 8 pan. Cool and store in refrigerator. This recipe is very cooperative with additions. Don't be afraid to ad according to your taste (i.e. peanut butter, raisins, cereals, other flavorings like orange, lemon, peppermint). Also, fudge can be cooled, rolled into balls and dipped for truffles.

German Style Potato Salad Milwaukee Style

5 cans sliced potatoes 3/4 cup sugar
6 slices bacon 3/4 cup vinegar
2 stalks celery 3/4 cup water
1 medium onion salt and pepper to taste
1/4 cup flour

Open cans and drain and rinse potatoes. Slice celery into 1/4 inch pieces and set aside. Cut bacon into 1/2 inch pieces and fry in a 5 quart pot. Do not drain. When bacon is fully cooked, remove from pot. Add the onion which has been sliced thinly. Cook until soft. Add flour and stir until well mixed. While this is cooking, mix sugar, vinegar, and water until sugar is dissolved. Add this mixture to your flour and onion and stir while this thickens. Add salt and pepper to taste. Add potatoes, bacon and celery; mix well. Lower heat and cook 1 hour, stirring frequently. Serves a group.

Zesty Tomato Mac "N" Beef

1 pound ground beef
1 can diced tomatoes with green chilies
1 cup chopped onion
1 cup dried elbow macaroni
1 cup shredded Cheddar cheese

Brown meat and onion in large skillet. Drain and season with salt and pepper. Add undrained tomatoes and 1 cup water; bring to boil. Stir in macaroni. Cook and simmer 10 minutes or until pasta is tender. Stir in cheese and garnish with green onions an sour cream if desired.

Dark & Creamy Chocolate Cake

1 3/4 sticks unsalted butter
7 ounces dark chocolate, chopped
2/3 cup brown sugar
5 large eggs, cold
3 tablespoons all-purpose flour
pinch of salt

Preheat the oven to 400 degrees. Generously butter a 9 inch round cake pan with 2 inch high sides and dust with flour.

Melt the butter and chocolate in a heavy saucepan over very low heat. Off heat, whisk in the sugar and eggs one by one. Stir vigorously two or three times, then gently whisk in the flour and salt. Pour batter into the pan and rap pan against the counter.

Bake about 20 minutes, or until a knife inserted into the cake comes out clean. Run the knife around the edge of the pan, cool 10 minutes, then unmold nd cool right-side-up on a rack.
Serves 10

Parade Magazine 2-7-10

Valentine's Day Hot Chocolate

4 cups whole milk
1/2 cup water
1/3 cup sugar
7 ounces dark (semi- or bittersweet) chocolate, melted
Kahlua, Cognac, or bourbon (optional)
Whipped cream or marshmallows (optional)

Bring the milk, water, and sugar to a boil, stirring until the sugar dissolves.

Lower the heat, add the chocolate, and whisk until just one bubble pops on the surface--take care not to boil the chocolate. If you'd like, spike with Kahlua, Cognac or boubon and top with whipped cream or marshmallows. Serve and sip immediately.

If needed, you can refrigerate the plain hot chocolate, re-heat it gently, then finish each cup with the spirits, cream or marshmallows. Serves 4

(Recipe found in Parade magazine 2-7-10)

Pineapple Sweet & Sour Chicken

2 cups Minute Rice, uncooked
1 can (20 ounce) pineapple chunks
2 tablespoons vegetable oil
1 medium green or red bell pepper, cut into chunks
1 medium onion, cut into chunks
1/2 cup mushrooms, sliced
1 pound boneless, skinless chicken, cut into 1 inch pieces
1 cup sweet & sour sauce
2 tablespoons less sodium soy sauce

Prepare rice according to package directions.
Drain pineapple; reserve 2 tablespoons juice
Heat oil in large skillet over medium heat. Add peppers, onions and mushrooms; cook until vegetables are tender crisp. Remove vegetables from skillet; set aside.
Cook chicken in same skillet until chicken is browned and cooked through. Add vegetables back to skillet with sweet and sour sauce, pineapple chunks an reserved juice. Heat through. Serve with hot cooked rice. Serves 6

Asparagus Ham Quiche

1 (10 ounce) package frozen cut asparagus 1/4 cup chopped onion
8 ounce cooked ham, chopped 3 eggs
4 ounce Swiss cheese, shredded (1 cup) 1 cup milk
3/4 cup Bisquick
1/8 teaspoon black pepper

Preheat oven to 375 degrees. Spray a 9 inch pie plate with nonstick cooking spray. Layer asparagus, ham, cheese and onion in prepared pan. Beat eggs in a medium bowl; add milk, Bisquick an pepper. Pour over asparagus mixture. Bake 35 to 45 minutes or until knife inserted in center comes our clean. Cool 5 minutes; cut and serve.

Sinfully Good Cake

1 cup flour 1 stick margarine, melte
1/2 cup nuts 6 ounces cream cheese, soft
3/4 cup powered sugar 12 ounce Cool Whip
2 packages instant pudding (any flavor) 2 1/2 cup cold milk

Mix flour, margarine an nuts. Press to fill the bottom of a 9 X 13 inch pan. Bake at 350 degrees for 10 to 15 minutes. Mix cream cheese, powdered sugar an 1/2 Cool Whip in a mixer. Put on coole crust. Beat together instant pudding and milk until thick. Pour over the second layer an spread the rest of the Cool Whip over the top. Sprinkle choppe nuts on top. Refrigerate.

Strawberry Angel Cake

1 (6 ounce) package strawberry Jell-O 2 1/2 cup boiling water
2 packages Dream Whip 1 large angel food cake
3 packages frozen strawberries 1 (8 ounce) Cool Whip

Dilute Jell-O with boiling water. Add frozen strawberries and stir. Cool in refrigerator until set. Fold whipped Dream Whip into Jell-O. Shred cake and alternate cake and Jell-O in 9 X 13 pan. Top with Cool Whip and chill.

Cornbread Casserole

1 can creamed corn
2 cans corn, draine
1 cup sour cream
1 box Jiffy cornbrea mix
1/2 cup melted butter or margarine

Mix all ingredients together in a large bowl. Pour into 9 X 13 pan. Bake 1 hour at 350 degrees.

Philadelphia Scrapple

1 pound ground pork 2 slices liver sausage (3 inches in diameter and 1 quart of water 1/4 inch thick)
1 teaspoon salt 1 1/2 cup yellow cornmeal
1/2 teaspoon pepper 1/4 cup buckwheat flour
1/2 teaspoon rubbed sage or 1/2 vegetable oil for frying
teaspoon ground coriander

In a large, deep kettle place pork, water, salt and pepper. Bring to a boil; cover and cook for 1/2 hour. Add chopped up liver sausage, sage and coriander. Combine cornmeal and buckwheat flour in a small bowl. Add very slowly and, stirring constantly to the hot meat and broth mixture. The mixture will be very thick. Reduce heat to the lowest possible setting and cook, covered, for 30 minutes, stirring now and then. Oil a 9 X 5 X 3 inch loaf pan. Rinse in cold water. Pack scrapple firmly into pan. Cover and refrigerate until very firm, about 6 hours. Unmold and cut into 3/8 to 1/2 inch slices. Fry slices on both sides over low heat in hot oil until nicely browned. Serve with soup or jelly (grape is very good).

Butterscotch Yams

6 medium yams, cooked, peeled and quartered 1/2 teaspoon cinnamon
1/2 cup brown sugar 1/2 cup corn syrup, light or dark
2 tablespoons margarine 1/4 cup half and half
1/2 teaspoon salt

Arrange yams in single layer in 9 X 13 pan. In heavy saucepan, combine remaining ingredients, stirring constantly. Bring to a boil and reduce to medium heat for 5 minutes. Pour over yams and bake, basting frequently for 15 minutes or longer until done in 325 degree oven.

Strawberry-Banana Yogurt Smoothie

1 cup fresh strawberries or individually frozen strawberries, slightly thawed
1 medium banana, cut up
1/2 cup milk
1 (8 ounce) container low-fat strawberry yogurt

In blender container, combine all ingredients. Cover; blend at medium speed 30 to 60 seconds or until smooth. Serve immediately.
2 (1 1/4-cup) servings

Mini Corn Dogs

1 2/3 cup flour 1 tablespoon shortening
1/3 cup cornmeal 1 egg
3 teaspoon baking powder 3/4 cup milk
1 teaspoon salt 24 mini hot dogs
3 tablespoons cold butter or margarine

In large bowl combine first 4 ingredients. Cut in butter and shortening until mix resembles coarse crumbs. Beat egg and milk; stir into dry ingredients until a soft dough forms. Turn onto a lightly floured surface. Knead 6 to 8 times or until smooth. Roll out to 1/4 inch thickness. Cut with a 2 1/4 inch bisquit cutter. Fold each dough circle over a hot dog and press edges to seal. Dough will be sticky. Place on greased baking sheets and bake at 450 degrees for 10 to 12 minutes until golden brown. Yield: 2 dozen.

Polish Reuben Casserole

2 cans cream of mushroom soup 1 1/3 cup milk
1 tablespoon mustard 1/2 cup chopped onion
1 1/2 cup Polish sausage, cut into 1/2 inch pieces 32 ounce sauerkraut, rinsed
3/4 cup whole wheat bread crumbs 2 cups shredded Swiss cheese
2 tablespoons melted butter
package of noodles

Combine soup, milk, onions and mustard in medium bowl; blend well. Spread sauerkraut in greased 9 X 13 inch pan. Top with uncooked noodles. Spoon soup mixture evenly over top. Top with sausage, then cheese. Combine crumbs and butter in small bowl and sprinkly over top. Cover pan tightly with foil. Bake in 350 degrees oven for 1 hour or until noodles are tender.

Pina Colada Cake

1 package yellow cake mix 1/3 cup vegetable oil
1 package instant vanilla pudding 4 eggs
1 (15 ounce) cream of coconut 1 (8 ounce) can crushed pineapple, well drained
1/2 cup plus 2 tablespoons of rum

Heat oven to 350 degrees. In bowl combine cake mix, pudding mix, 1/2 cup cream of coconut, 1/2 cup rum, oil and eggs. Beat at medium speed 2 minutes. Pour into greased and floured 10 inch tube pan. Bake 50 to 55 minutes. Cool slightly and remove from pan. With knife or skewer poke holes into cake 1 inch apart. Don't go to the bottom of cake. Mix remaining rum and cream of coconut. Pour over cake and chill thoroughly. Garnish with pineapple chunks, cherries, whipped cream and toasted coconut.

Topping: For garnish

whipped cream
pineapple chunks
maraschino cherries
toasted coconut

Cheezy Mustard Chicken

2 to 4 chicken breasts without skin/bones
2 tablespoons mustard
2 eggs
1/4 cup bread crumbs
1/4 cup Parmesan cheese, grated

Combine mustard and egg in one bowl and mix well. In another bowl combine bread crumbs and cheese. Dip chicken in the egg/mustard mixture, then in the bread crumb/cheese mixture thorougly coating both sides. Pan fry in a small amount of oil until chicken is cooked through. Serves 2 to 4.

Strawberry Ice Cream Pie

1 graham cracker crust
1 (3 ounce) package of strawberry Jell-O
1 cup of boiling water
1 (10 ounce) package frozen strawberries
1 pint vanilla ice cream, softened

Dissolve Jell-O in hot water. Stir in strawberries (juice and all). Blend in ice cream and chil until partially set. Pour into prepared crust. Chill and serve with whipped cream.

Sorry!

I missed yesterday's post, so there will be 2 recipes today!

Blueberry Buckle

1/4 cup soft butter 1/2 teaspoon salt
2 cups flour 1/2 cup milk
1/2 cup sugar 1/4 cup butter
2 teaspoon baking powder 1/2 cup flour
2 cups fresh or frozen unsweetened 1/2 cup sugar
blueberries 1/2 teaspoon cinnamon
1 unbeaten egg

Butter the sides and bottom of 8 x 8 x 2 pan. Cream butter with sugar. Add egg and beat well. Add the milk alternately with the dry ingredients sifted together. Add berries and mix carefully; spread mixture evenly in pan. Top with mixture of butter, flour, sugar and cinnamon. Blend together with a fork and distribute evenly over cake dough. Bake at 350 degrees for 35 to 40 minutes. Serve with Cool Whip or whipped cream.

Wet Burrito

1 pound ground round 1 onion
1 package taco seasoning 4 ounce chopped chilies
15 ounce refried beans 1 jar brown gravy
1 (8 oz) tomato sauce 10 ounce enchilada sauce
10 tortilla shells 1/2 cup shredded cheese

Brown meat and onion and drain. Add taco seasoning, chopped chilies, refried beans and heat. Divide mixture evenly and put in the 10 tortilla shells. Roll and place in a sprayed 9 X 13 inch pan. In separate pan, heat brown gravy, tomato sauce, enchilada sauce and pour over tortillas. Sprinkly with cheese and bake at 350 degrees for 30 minutes. Serve with lettuce, tomato and taco sauce.

Valentine Lollipops

2 cups of sugar
1 cup water
2/3 cup light corn syrup
1 teaspoon cinnamon extract
3 to 5 drops liquid red food color
You'll also need: candy thermometer, heart-shaped lollipop molds, 4 to 6 inch lollipop sticks (depending on size of molds)

Lightly grease molds with cooking spray; wipe with a paper towel to remove any pools of oil so molds are evenly coated. Set lollipop sticks into position.

Combine sugar, water and corn syrup in a small saucepan over medium heat; stir with a rubber spatula to blend. Bring mixture to a boil.

Attach candy thermometer to saucepan; boil syrup, without stirring, just until it reaches 300 degrees F or hard-crack stage. Remove from heat; working quickly, transfer mixture to a 1-qt. glass measure. Add extract and food color; gently stir with a spoon to blend. Carefully pour into prepared molds, making sure the sticks are covered with mixture. Cool completely in molds before removing lollipops.

Makes about 6 large lollipops, 8 medium lollipops, or 12 small lollipops.

Stuffed Cabbage Casserole-Slow Cooker

1 pound ground beef 1/2 cup catsup
1 small onion, chopped 2 tablespoons vinegar
4 cups of chopped cabbage 1 - 2 teaspoons sugar
1 medium green pepper, chopped 1 tablespoon Worcestershire sauce
1 cup uncooked instant rice 1 1/2 teaspoon salt
1 cup water 1/2 teaspoon pepper
1 (16 oz.) can tomato paste 1/4 teaspoon garlic powder
1 (14 1/4 oz.) can diced tomatoes (undrained)

In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a slow cooker. Add cabbage, green pepper and rice. In a bowl, combine the water and tomato paste. Stir in the remaining ingredients and pour over beef mixture; mix well. Cover and cook on low for 4 to 5 hours or until rice and vegetables are tender. Makes 4 to 6 servings.

Creme De Menthe Cake

White Cake mix
6 tablespoons creme de menthe
1 (8oz.) jar hot fudge
8 ounce Cool Whip
chocolate sprinkles

Mix cake mix according to directions and then 3 tablespoons creme de Menthe. Pour in greased 9 x 13 pan. Cook according to directions and cook cake. Heat hot fudge and pour over cake. Cool cake. Mix Cool Whip with 3 tablespoons Creme de Menthe. Spread Cool Whip mixture over cake. Top with chocolate sprinkles.

Shepherds Pie

1 pound of hamburger
1 onion, chopped (optional)
salt and pepper
2 packages of dry brown gravy
2 cups shredded cheese
4 cups mashed potatoes (real or instant)
1 package frozen corn or other vegetables

Brown and drain hamburger. Add onions. Add salt and pepper to taste. Prepare gravy according to package. Add gravy to meat and 1 cup cheese. Spread meat mixture to the bottom of 13 x 9 pan. Spread corn over meat and spread mashed potatoes over pan. Sprinkle 1 cup of cheese over potatoes. Bake at 350 degrees for 35 to 45 minutes.

Baklava

16 ounces finely chopped walnuts
3 tablespoons of sugar
small amount of vegetable oil
2 teaspoons cinnamon
1/2 teaspoon cardamon
1 package phyllo dough

Layer 1/2 phyllo dough, mixture and remaining phyllo dough. Cut diagonally (go through pastry to bottom). Brush top with oil. Bake 40 - 45 minutes at 325 to 350 degrees. When pastry is completely cold, pour hot Honey Sugar Syrup over it.

Honey Sugar Syrup:
3 cups sugar
1/2 cup water
1 tablespoon honey
1/2 teaspoon cardaman

Bring to boil. Simmer for 30 minutes, till thick.

Five Cup Salad

16 ounce carton of sour cream
1 cup flaked coconut
1 cup miniature marshmallows
20 ounce can chunk pineapple, drained
11 ounce can mandarin oranges, drained

Mix all ingredients together and chill. (May be made a day in advance) 8 - 10 servings

Strawberries Romanoff

3 cups fully ripe strawberries
2 tablespoons sugar
2 tablespoons Grand Marnier
2 cups vanilla ice milk
1/3 cup whipped topping

Wash and hull strawberries. Partially crush strawberries with fork, add sugar and Grand Marnier. Chill for 1 hour or longer.

Shortly before serving time, soften ice milk and fold into berries. Fold in whipped tipping. Spoon into serving bowl or individual dessert dishes.

Banana Split Salad

1 can Eagle Brand Milk
1 can cherry pie filling
4 sliced bananas
1 8 ounce Cool Whip
1 small can crushed pineapple, drained
chopped nuts

Mix milk and Cool Whip together. Then pour over fruit and nuts and mix well. Refrigerate.

Mexican "Fudge" (It's Cheese-Not Chocolate!)

2 cups shredded cheddar cheese
2 cups shredded Monterey Jack
salsa or hot sauce
1 egg
1 bag tortilla chips

Spray 8 x 8 inch pan with Pam. Mix cheese in a bowl. Spread half the cheese in the pan. Sprinkle with salsa or hot sauce to taste. Top with remaining cheese. Beat egg in a bowl and spread over cheese. Bake 30 minutes. Cut into squares and serve on tortilla chips.

Amish Kraut

1 bag of kraut, drained
1 (1 pound) can whole tomatoes, drained, chopped
1/2 pound raw bacon, cut into small pieces
1 cup of sugar
1/2 - 1 teaspoon pepper
1 - 2 teaspoon caraway seeds

Mix all ingredients together and put in casserole. Bake at 325 degrees for 2 1/4 hours.

Loaded Baked Potato Soup

2 medium baking potatoes, unpeeled
1 can chicken broth (14 1/2 oz.)
1 cup milk
3/4 cup shredded cheese, divided
2 tablespoons sliced green onions, divided
1/4 cup sour cream

Pierce potatoes; microwave on high for 5 minutes turning over after 2 1/2 minutes. Cut potatoes into chunks. Combine potatoes, broth and milk in large microwavable bowl. Microwave on high 6 minutes, stirring after 3 minutes. Slightly crush potatoes with masher.

Reserve 2 tablespoons of cheese and 1 tablespoon of onion for topping; set aside. Add remaining cheese and onions to soup.

Serve topped with the reserved cheese and onions and sour cream.

Meat Muffins

1 pound ground beef

1/2 cup fine dry bread crumbs

1 egg, beaten

1 teaspoon celery salt

2 tablespoons catsup

1/2 green pepper, chopped fine



Combine all ingredients in a bowl and mix lightly. Spoon mixture into 8 ungreased muffin cups, about 3 ounce per cup. Press lightly with fork. Bake uncovered, 20 minutes. 400 degrees.

Creamy Baked Chicken Breasts

4 whole chicken breasts, split
8 (4 x 4") slices Swiss Cheese
1 can cream of chicken soup
1/4 cup dry white wine, optional
1 cup stuffing mix, crushed
1/4 cup oleo, melted

Arrange chicken in lightly greased 13 x 9" baking dish. Top with cheese. Combine soup and wine, stirring well. Spoon sauce over chicken, sprinkle with stuffing mix. Drizzle oleo over crumbs. Bake at 350 degrees for 45-55 minutes.

Vegetable Soup with Kielbasa

1 onion, chopped (1 cup)
8 oz. kielbasa, 1/4 inch pieces
2 cans of tomato soup
1 can cannellini beans (15.5 oz)
1 package frozen mixed vegetables, thawed
1 package frozen spinach, thawed

In a large pot, heat 1 tablespoon oil over medium heat. Add onion and kielbasa; cook, stirring until browned 10 minutes. Stir in soup, 2 cups water and beans; bring to a boil. Reduce heat to medium-low, cover and cook 10 minutes. Stir in mixed vegetables, spinach and 1/4 teaspoon pepper. Cover, cook until heated through 10 minutes adding additional water if soup is too thick.

Ambrosia Freeze

This is a make-ahead frozen salad. A double-duty freezer treat! Use as either dessert or salad.

1 3 oz. package of cream cheese (softened)
1/2 cup confectioners sugar
1 cup sour cream
1/3 cup frozen orange juice (concentrate, thawed)
1/2 cup whipping cream
1 can (2 cups) fruit cocktail (drained)
1 11 oz. can mandarin orange sections (drained)
1/4 cup flaked coconut, toasted (optional)

Beat together cream cheese and confectioners sugar; gradually beat in sour cream and orange juice concentrate. Whip cream; fold into cream cheese mixture. Add fruit cocktail and mandarin orange sections. Spread in 9 x 9 x 2 inch pan. Freeze until firm. Let stand at room temperature about 10 minutes. before serving. Serve on lettuce leaves; sprinkle with coconut.
Makes 8 - 10 servings

Today's Recipe

Punch Bowl Cake

1 chocolate cake, baked & cut into small pieces
1 large package of chocolate pudding, prepared
1 jar of caramel sauce
1 (12oz) container Cool Whip
3 Heath Bars, broken into pieces

Put cake pieces in a glass bowl. Mix in chocolate pudding, then caramel sauce. Spread Cool Whip on top. Sprinkle candy on top. Refrigerate.