How about some Holiday Casseroles?

**Although you could probably add alcohol to any of these recipes, those which specifically include it are in blue.

Last updated: Wednesday, February 10, 2010

RONALD REAGAN'S MACARONI AND CHEESE from The White House Family Cookbook by H. Haller and V. Aronson serves 4 as an entree, or 6 to 8 as a side dish 1/2 pound macaroni 1 tablespoon butter 1 egg, beaten 3 cups grated sharp cheddar cheese 1 cup warm milk 1 teaspoon salt 1 teaspoon dry mustard 1/2 teaspoon Worcestershire sauce a pinch of paprika 1. Preheat oven to 350 degrees F. Butter a 2-quart casserole dish. 2. Add macaroni to 2 quarts of boiling salted water and cook for 10 minutes. 3. Drain well in a colander. Transfer to a mixing bowl. 4. Stir in butter and beaten egg. Add 2 1/2 cups of the grated cheese. 5. In a small bowl, combine milk with salt, mustard and Worcestershire sauce. 6. Spoon macaroni and cheese into the prepared casserole. Pour milk mixture over and sprinkle top with the remaining cheese. 7. Sprinkle with paprika. Bake on middle shelf of preheated oven for 35 to 40 minutes, or until macaroni is firm to the touch and the top is crusty and browned. 8. Serve at once, either as a light entree accompanied by a hot green vegetable and a crisp salad, or as a side dish with Hamburgers or Meat Loaf. Mr. Reagan preferred this dish above all others for his birthday every year.

Eggplant & Mushroom Greek Casserole 1 brinjal, diced 2 tbsp. oil 1 onion, chopped 1 clove garlic, crushed 1/2 lb. button mushrooms, quartered 6-8 tomatoes, skinned and chopped 1/3 cup red wine 1 1/2 cups vegetable stock 1/2 lb. pasta 1 1/2 cups cheddar cheese, grated Sauce 3/4 lb. ricotta cheese 2 eggs, beaten 1 cup of milk 1/2 cup cheddar cheese, grated 1 oz. Parmesan cheese Heat the oil and fry the brinjal, for several minutes until lightly browned, drain on kitchen paper; add onion, garlic and mushrooms to the pan, add more oil if necessary. Cook until the onion is soft. Combine tomatoes, wine and stock in a pot, simmer for 15 minutes or until thick. Stir in brinjal and onion mushroom mixture. Cook pasta until tender, drain. Combine pasta with half of the brinjal mixture. Spread into a large ovenproof dish, top with remaining brinjal mixture. Combine all ingredients for the sauce and spread over brinjal mixture. Sprinkle with cheese and Parmesan. Bake at 350 degrees for 40 minutes. Ready in 1¼ hour

Tourtiere (Canadian Pork Pie) 1 lb. ground pork 1/2 lb. ground beef 1 med. onion, finely chopped 1/2 c. water 3/4 tsp. salt 1/2 tsp. dried thyme leaves 1/4 tsp. ground sage 1/4 tsp. pepper 1/8 tsp. ground cloves Cook all ingredients together except pie crust, stirring constantly until meat is light brown in appearance, but still moist, about 4-5 minutes. Prepare favorite pie crust. Pour mixture into pastry lined pie plate, cover with top crust that has slits in it. Seal and press firmly around edges with a fork. Bake at 400 degree oven for 35 to 40 minutes until crust is golden brown. Let stand 10 to 15 minutes before cutting.

Hash Brown Potato Casserole 26 oz. Bag of Frozen Shredded Hash Brown Potatoes 3 Tablespoon of Oil Spray of "Pam" or a Similar Product 1 Cup Parmesan Cheese 8 Ounces of Shredded Cheddar Cheese 2 - 10 ¾ oz. Cans of Cream of Potato Soup 16 oz. of Sour Cream 2 Cups of Chopped Ham (Optional) Place the frozen shredded hash brown potatoes in a skillet in the 3 T. of oil and cook for about 10 minutes. (Turn the potatoes during cooking.) In a large bowl combine the cooked potatoes and all other ingredients and stir well, until mixed. Lightly spray a large crock pot with "Pam" and place the entire mixture into the crock pot. Cook on "low" for 3 hours. 8 - 10 Servings

Kentucky Hot Brown FOR EACH SERVING: 2 pieces toast turkey breast slices 3 slices crisp bacon 1/3 cup Parmesan cheese 1 tablespoon butter or margarine 1 cup white sauce tomato half (optional) White Sauce (for each cup): 2 tablespoons flour 2 tablespoons butter or margarine salt and pepper 1 cup milk To make white sauce, melt butter/margarine. Remove from heat and add flour, salt and pepper. Blend well. Return to heat for one to two minutes. Remove from heat and add milk slowly, stirring constantly. Return to medium heat and cook, stirring constantly, until sauce thickens and begins to bubble. Use individual oval or rectangular casserole dishes to assemble Hot Brown. (If you wish, place tomato half at one end of casserole.) Place two pieces toast in bottom of casserole (one piece may have to be cut to fit in ends of dish.) Heap turkey breast slices on toast (be sure to use "real" turkey rather than rolled, pressed or processed). Cover turkey with white sauce. Cover white sauce (and tomato half, if used) with liberal coating of grated Parmesan. Dot Parmesan with butter/margarine. Broil until butter melts and blends with Parmesan to make golden crust. Crush bacon and sprinkle on top. Serve at once. (The Kentucky Hot Brown originated at the Brown Hotel in Louisville early this century. There are as many versions of the dish as there are cooks who make it. This recipe is based on the one used at the old Lafayette Hotel in Lexington.)

Corn Pudding 1 small onion, chopped fine 2 eggs, slightly beaten 2 rounded TB of flour 1 level tsp. salt 1 level tsp. pepper 1 1/2 cups milk 1 can cream-style corn (14 oz) 1 can niblet corn (14 oz) 2 tsp. baking powder 4 TB butter or margarine (melted) Lightly grease a casserole dish. Mix all ingredients together in the dish. Bake at 350 F for 1 hour. Add crushed crackers over casserole during last 20 minutes of cooking.

Easy Corn Pudding 1 -12oz. can whole kernel corn 2 -17oz. cans cream style corn 5-Lightly beaten eggs 1/2 cup sugar 4 Tbs. cornstarch 1 1/2 tsp. Season-All Seasoned Salt 1/2 tsp. dry mustard 1 tsp. Instant Minced Onion 1/2 cup milk 1/2 cup melted butter Combine all corn and 5 lightly beaten eggs. Add mixture of sugar, cornstarch, Seasoned salt, dry Mustard, and minced onion. Stir in milk and melted butter. Pour into greased 3 qt. casserole. Bake in 400F. oven 1 1/2 hrs. stirring once. Check after 1 hr. Baking times may differ with oven. Serves 6-8.

RATATOUILLE TART 10 sheets phyllo 10 tsp. Parmesan cheese 1 Tbs. Parmesan cheese vegetable oil 2 small eggplant 2 small zucchini 6 plum tomatoes ½ pound Provolone cheese 1 tsp. thyme garlic onion 1 small can tomato paste Peel and cube eggplant. Saute in oil with onion & garlic. Add thyme and tomato paste. Simmer till eggplant is soft. Prepare 10" tart pan by layering with phyllo sheets. After each sheet is placed in greased pan, brush on oil and 1 tsp. Parmesan cheese. Trim around edge of tart pan so phyllo is up sides of pan, but not over the edge. After pan is prepared with the phyllo, spread eggplant mixture on bottom of pan. Top with Provolone cheese. Cut plum tomatoes and zucchini into thin slices and place slices in concentric circles over top of Provolone cheese. Sprinkle with 1 Tbs. Parmesan cheese. Bake at 350 degrees for 1 hour. Can be served at room temp.

LASAGNA 1 # ground beef (or can use half/half with pork)--Brown and drain. 1 clove garlic 1 T. Whole basil 1-1/2 t. salt 1 large can of tomatoes- chopped 1-12 oz. Tomato Paste 1 # Mozzarella Cheese- shredded One box of lasagne noodles - cook as directed 3 C. Cottage cheese or Ricotta cheese ( I prefer cottage cheese) 1/2 C. Parmesan Cheese 2 T. parsley flakes 2 eggs 1 t. salt 1/2 T. pepper Cook the first 6 ingredients together. Mix together the cottage cheese, parmesan cheese, parsley, eggs and s & P together. Layer noodles - cheese- mozzarella cheese-meat sauce: REPEAT ! Bake for 30 minutes, at 350 degrees. let stand 10 minutes before cutting into squares. NOTE: You may assemble in advance and refrigerate. Allow an additional 15 minutes in the oven. Serves 8

Mexican Lasagna 1 8 oz can Ro-Tel Tomatoes with chiles 2 cans (16 oz) Hatch's green chile sauce (with pork and tomatoes) or make your own green chile 1 can olives (16 oz) chopped or if you don't like olives, the very small can Shredded Co-Jack cheese to your taste Flour tortillas 2 cups cooked chicken (I use the type you find in the hot dog aisle that is already cut into strips) Mix tomatoes, green chile sauce, olives and chicken together. Spray 9x13 pan with cooking spray. Tear tortillas in half (to fit pan). Put down one layer of tortillas, spoon on chile mixture (be generous), layer with cheese and repeat from tortilla layers. I usually can get 3 layers. Top with cheese. Cover and bake at 325 F for 30 minutes, uncover and bake 15-20 minutes until brown. You can make this ahead of time and then bake just prior to serving. Let stand for a few minutes prior to serving.

Lasagna Supreme 2 10 oz. pkgs. curly-edge lasagne noodles 2 lbs. (4 balls) Mozzarella cheese (sliced) 2 cups grated Parmesan cheese 3 lbs. ricotta cheese 1 1/2 lbs. hot Italian sausage (in links, not bulk) sauce (recipe follows) Cook noodles as package directs and lay them out on waxed paper so they won't stick together. Set aside 12 slices of Mozzarella and 3/4 cup Parmesan for the tops of the pans. Use 2 glass lasagne pans (9"x13"x2") and 1 square glass pan (6"x6"x2"); spray pans well with Pam. Arrange ingredients as follows: sauce noodles ricotta parmesan mozzarella sauce noodles ricotta parmesan mozzarella sauce noodles sauce Set pans on large baking sheet(s) and bake in 350-degree oven for 50 minutes. Meanwhile, cook and drain sausage slices and arrange them with reserved Mozzarella on the tops of the pans. Sprinkle with reserved Parmesan. Bake another 10 minutes. Remove from heat and let stand 20 minutes before serving.

Lazy Lasagna 1 16 oz. box lasagna noodles (I use whole wheat or rice) 2 15 oz. jars spaghetti sauce 1 pound ground beef or turkey 1-2 cloves garlic (minced) 1 16 oz. container ricotta cheese 1 8 oz. package mozzarella cheese (sliced) grated parmesan cheese Brown ground beef or turkey along with minced garlic. Drain and add spaghetti sauce. Pour about 1/2 cup of sauce in bottom of 9x13 dish. Cover with uncooked noodles laid side by side. Evenly distribute half the ricotta, half the mozzarella, and a third of the sauce over the noodles. Repeat this step. Top with a third layer of noodles and remaining sauce. Sprinkle liberally with parmesan. Cover with aluminum foil. Bake, covered, for one hour at 350. Remove from oven and leave for 20 minutes covered. Then uncover and serve.

Sunday Lasagna 1 to 1 1/2 pounds Hot Italian Sausage 4-6 cloves garlic (according to taste) 1 1/2 tablespoons whole dried basil 2 14 1/2 ounce cans stewed tomatoes (Italian style, if available) 12 oz. can tomato paste 8 oz. package lasagna noodles 1 quart container low fat cottage cheese (small curd, if available) 1/2 cup parmesan cheese 2 tbs. Italian seasoning 3 eggs, beaten 1 teaspoon salt 1/2 teaspoon pepper 2 - 12 oz. packages mozzarella, thinly sliced Brown meat slowly, spoon off excess fat. Add next four ingredients and simmer uncovered for 30 minutes, stirring occasionally. Cook noodles according to the package directions. Drain. In a medium bowl combine cottage cheese, parmesan, Italian seasoning, eggs, and salt and pepper. Then in a 10 x 15" casserole dish layer: one half of the noodles, one half of the cottage cheese mixture, one half of the mozzarella, and one-half of the meat sauce. Then repeat, ending with the meat sauce. Bake at 375 degrees for 30 minutes. Let stand for 10-20 minutes before cutting. If the casserole is chilled, allow 45 minutes at 375 degrees.

SWEETENED POTATO CASSEROLE serves 4-6 2.2 pounds potatoes 4/5 cup flour Wash the potatoes well and cook not peeled till done. Peel the potatoes while still hot, mash them to a even puree and add the flour mixing well. Let the mixture stand and sweeten up in a warm place for at least 12 hours. The best warmth is 50-60 C (122-140 F); if the temperature goes to 80 C (175 F) or more the sweetening process will stop. 2 Tbs softened butter scant 2 cups milk 2 tsp salt ground nutmeg breadcrumbs 4 Tbs butter Add butter and milk to the mixture. It should be runnier than a normal mash. Season with salt and nutmeg. Put it in a buttered dish (it should be some 2.5 inches deep, that's all that matters), sprinkle with breadcrumbs and dot with LOTS OF butter. Bake in 130 C / 275 F for 4 hours.

Sweet Potato Casserole 3 cups mashed sweet potatoes 1 cup sugar 2 beaten eggs 1/2 cup melted butter 1 tsp. vanilla extract Topping 1 cup brown sugar 1/2 cup flour 1/3 cup butter 1 cup chopped pecans Mix ingredients together and put in a buttered casserole dish (9"x13"). Mix ingredients for topping together and sprinkle on top of sweet potato mixture. Bake in a 350 degree oven for 30 minutes or until topping melts and crisps around the edges.

Scalloped Oysters 2 pints of oysters 1 strip of saltine crackers (we use Premium) 1 stick butter or margarine milk. Crush saltine crackers with rolling pin. Melt margarine in 10-inch skillet; add saltines, and stir till margarine is absorbed, set aside. Drain oysters, reserving juice for other purposes if desired. Grease an 8 X 8 glass dish. Begin layering ingredients, beginning with saltine mixture, then oysters; repeat layers until all ingredients are used. Pour milk into corners of dish until entire bottom is covered. Be careful that you don't saturate center of dish. Bake in 350 degree oven for 45 minutes or until top is beginning to brown. We serve it as a side dish with all types of meats, but could also be used as an entree with almost any type of vegetable, salad, and bread or roll. Serves 6

Tomato-Cheese Torte (Best made 1 day ahead) 1/2 cup (or slightly more) dried tomatoes in oil, drained and chopped 1 1/2 cups freshly grated Parmesan cheese, divided 1 (8oz.) package cream cheese, softened 4 ounces goat cheese, crumbled 2 tablespoons butter, softened 2 to 3 garlic cloves, minced 3/4 cup fresh parsley leaves, chopped 2 teaspoons dried basil 1 teaspoon pepper Line a 3 cup mold with plastic wrap, allowing 5 to 6 inches to overhang edges; coat wrap with cooking spray. Sprinkle tomato into mold. Beat 1 cup Parmesan cheese, cream cheese, and next 3 ingredients until smooth. Reserve 1 cup mixture and spread remaining mixture over tomato. Beat reserved 1 cup cheese mixture, remaining 1/2 cup Parmesan cheese, parsley, basil and pepper until smooth; spread over cheese mixture in mold. Fold plastic wrap over torte, and chill at least 4 hours. Unmold; serve with toasted French baguette slices. Yield: 20 appetizer servings

Chiles Rellenos Casserole 1/2 lb ground beef 1/2 lb. ground pork sausage 1 medium onion-chopped 1 garlic clove-pressed 2 -(4.5 ounce) cans chopped green chiles 2- cups(8ounces) shredded sharp Cheddar cheese(divided) 4- large eggs 1/4 cup flour 1/2 tsp salt 1/4 to 1/'2 tsp hot sauce 1and 1/4 cups milk Cook first 4 ingredients in a large skillet till its crumbly and not pink. Drain.. Spread i can chopped green chiles on bottom of greased 8-inch square pan. Sprinkle with 1` cup of cheese Spoon meat mixture over cheese layer. Top with remaining chiles and cheese. Whisk together eggs and next 4 ingredients until smooth; pour over casserole. Bake at 350 degrees for 45 minutes. Let stand 10 minutes before serving. Serves 6.

Deep Dish Turkey Pie Casserole Dish at least 10x14 or larger and at least 4 inches deep Oven at 350* Serves 6-8 4 large potatoes 4 large carrots 1 large onion 4 stalks celery 3 cups left over turkey meat cubed 2 cups thick gravy 2 cups fresh or 1 15 oz.can cut green beans salt and pepper to taste 1/2 teaspoon poultry seasoning Peel and Cube potatoes,Peel and slice carrots in 1 inch rounds, peel and dice onion, wash and trim, then slice celery in 1 inch slices,,wash and trim then snap or cut green beans into 1 inch pieces. Cook potatoes and carrots in large pot until almost tender, add green beans and cook 5 minutes add celery and cook 5 more minutes, drain all but approximately 1 cup of liquid off from vegetables and add onion and cook for a few minutes, now add turkey meat and gravy and mix well. Add salt,pepper and seasoning Place entire contents into casserole and top with topping below. Topping 2 cups all purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/4 cup vegetable oil 1/2 to 3/4 cup milk Sift all dry ingredients into medium bowl add oil and milk , stir until well mixed spread over top of ingredients in casserole, if to thick add more milk. Dropping by spoonfuls and then spreading to cover . Bake in 350* oven for 20 minutes and lower heat to 325 and cook or about 15 more minutes.

Chicken Pot Pie 1-Medium size roasting chicken. 2-Cups frozen peas. 1-Quart water. 2-Large potatoes. 1-Large onion. 3-Carrots. 2-Stalks celery. 4-T.Cornstarch. 2-T. Parsley flakes. 1/4-Cup water. Salt & pepper to taste. 1/2-tsp. Poultry seasoning. 1/8-tsp. Nutmeg . Crust: 2-Cups baking mix. (i.e., Bisquick, Jiffy. ) 1-Cup milk. Using a large pot, add chicken and quart of water. Bring to a boil, reduce heat, continue to cook until meat begins to fall from bones. While chicken is cooking, chop onion and celery. When chicken is cooked, remove from pot. Put chicken in colander, then allow to drain into pot. Using the same pot and water, add celery, onion, parsley, salt and pepper. Simmer while chopping carrots and potatoes. Add chopped vegetables to pot, bring to a boil. Reduce heat, and simmer until vegetables are tender. Mix cornstarch with 1/4 cup water, mix until smooth. Bring vegetables to a boil, stir in poultry seasoning, and nutmeg, add cornstarch/water mixture slowly, stirring constantly. When thickened, remove from heat. Stir in peas. For the chicken: When cool enough to handle, remove chicken from bones. Also remove all skin. Cut chicken into small pieces. Add the cut up chicken to the vegetable mixture. Prepare the crust: In a small bowl, combine the baking mix and the milk. Stir briefly. Avoid over mixing. Set aside. If this is not thick enough to roll out, add small amounts of baking mix until desired consistency. Using a large casserole dish, approximately 1 1/2 quarts, greased. Carefully pour thicken chicken/vegetable mixture into dish. Only to the 1/2 full point. If there is extra, either make a second dish, serve as soup, or freeze. Roll out crust, approximately 1/2" thick, cut into strips 1/2" wide the same length as the dish. Lay carefully on top of the mixture. Dot with butter. Bake uncovered, on a cookie sheet, at 350 degrees for 45 minutes. You may need to cover with aluminum foil after crust is browned to prevent burning. Ready to serve when bubbling on all sides. Serves: 6

Simple Chicken Pot Pie 1/4 cup flour 1 cup milk 1 cup chicken broth 10 ounces frozen mixed vegetables 1 1/2 cups cooked chicken 2 tablespoons margarine salt and pepper 1/4 teaspoon oregano Biscuit topping 1 cup flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 3 tablespoons vegetable shortening 1/3 cup milk Mix flour with 1/4 cup milk until smooth. Add rest of milk and broth and cook, stirring until thickened. Add vegetables, chicken, butter and seasoning and heat through. Put in 9" baking pan. For Biscuits: Combine dry ingredients. Cut in the shortening. Gently stir in milk being careful not to over mix. Drop biscuits evenly over chicken mixture. Cook 400 degrees for 30 minutes.

Chicken Pot Pie Filling Saute in skillet for 10 minutes, stirring occasionally: 1/3 cup butter 1 cup chopped onion 1 cup chopped celery Gradually stir in until well blended: 1/2 cup flour Add and cook to a gentle boil: 2 1/2 cups chicken broth 1 cup half & half, or canned milk Salt and pepper to taste (I use very little salt because the chicken broth is usually salty) Add and heat to a gentle boil again: 4 cups diced chicken 1 lb. package of your favorite frozen veggies Put into a 9x13" pan and top with this pastry: Pastry dough Combine with 2 knives or pastry blender until pea-sized lumps: 1 1/2 cups flour 1/2 cups shortening 1/2 tsp. salt Mix together well, then add to flour mixture: 1 egg, slightly beaten 2 Tbs. ice water 1 1/2 tsp white vinegar Roll out to about a 10x14" rectangle. (I use a double length of waxed paper, put the dough on 1/2 of the paper. Then fold the other half over, and roll gently with the rolling pin until the dough is the right size. The paper helps me judge the size better, plus it's easy to peel the top half of the paper off, turn everything upside down, then place the crust on the filling pan. I hope this makes sense: for years, I just rolled the dough, then tried to get it on the filling in one piece, and it usually tore. Then one day I had a brainstorm and tried the waxed paper. It saves a lot of work!) Tuck the dough down the sides of the pan, or flute the edge. Bake at 400o for 30 minutes. Serves 8 to 10

Creamy Scalloped Potatoes 2 pounds potatoes (about 6 medium) 3 tablespoons butter or margarine 3 tablespoons flour Salt and pepper to taste 2 1/2 cups milk 1/4 cup finely chopped onion 1 tablespoon butter or margarine Heat oven to 350 degrees. Wash potatoes, pare thinly and remove eyes. Cut potatoes into thin slices to measure about 4 cups. Melt 3 tablespoons butter in saucepan over low heat. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir one minute. In a greased 2-quart casserole, arrange potatoes in two layers, topping each with half the onion and 1/3 of the white sauce. Top with remaining potatoes and sauce. Dot with 1 tablespoon butter. Cover; bake 30 minutes. Uncover; bake 60 to 70 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving. 6 Servings

Chorba (from North Africa) 1 large onion, chopped medium 1/4 cup chopped fresh parsley or cilantro, chopped. 2 cloves of garlic, minced 1 6 oz can tomato paste 1 15 3/4 can garbanzo beans. larger size is fine also 2 tablespoons of lemon juice 2 carrots, peeled and diced 1 large potato, peeled and diced 2 tablespoons of paprika 2 tablespoons of olive oil black pepper to taste 1. fry all of the onions until tender in the olive oil. 2. add in the paprika and heat in the oil also..to unlock the flavor. 3. add some water, about 1 cup to prevent onions and paprika from burning. 4. add in the carrots, garlic, tomato paste and the parsley and more water to cover. 5. when the carrots begin to get slightly tender, add in the potatoes and water if necessary to cover. simmer for about 1/2 hour. 6. add in the garbanzo beans and lemon juice. adjust the amount of broth by adding more water if necessary. adjust flavor by adding pepper and salt if necessary. * if meat is desired, chunks of beef or lamb can be added by frying that with the onions in the beginning of the recipe. ** the recipe will serve 4 as a side dish. just double it as a main dish soup.

Lancashire Hotpot 6 lamb chump chops 6 lamb kidneys 750 g potatoes 4 onions 1/2 Teaspoon mace 1/2 Teaspoon thyme 1 pinch cayenne 1/2 litre (2 cups) lamb stock 75 g butter Trim the chops of excess fat. Skin the kidneys and cut into 0.5 cm rounds. Peel and slice the onions thinly. Peel and slice the potatoes to the thickness of a pound coin (note to American cooks use your imagination). Mix the onions with the mace, thyme and cayenne then layer the hotpot as follows, taking care to season each layer with salt and pepper: place a thin layer of potatoes on the bottom of the pot, cover with half the onion-and-herb mix, lay the chops on top and wedge more onions in between. Scatter the kidneys around, top with the rest of the onions and then put the remaining potatoes on top. Pour over the stock which should come halfway up the potatoes, dot the surface with butter and cover. Place in a slow oven (150C/300F/Gas 2) for three hours. Check once or twice to make sure the hotpot is not cooking too fast or drying up. Remove the cover and brown in a hot oven (at least 450F/230C/Gas 8) for 10-15 minutes. Serve at once.

Macky Beans 1 small can of Pinto beans 1 small can of Kidney beans, 1 small can of Pork-n-beans 1 small can of lima beans 4 Strips of Bacon cooked crisp and broken into bits [or a bottle of Bac-O- Bits] 1 pound of extra lean hamburger browned & drained 3 tablespoons of molasses 2 tablespoons of Worcestershire sauce 1/2 bottle of liquid smoke 1 medium size can of tomato sauce 1 small bottle of ketchup 1 large onion coarsely chopped Put everything into a Electric Slow Cooker [Crock Pot] for about 12 hours on low. Serves 10 to 12

Hearty Chili 1 1/2 lb ground beef 1 large zucchini (or 2 small), sliced and quartered 2 medium onions, chopped 4 banana peppers seeded and chopped (2 small bell peppers can be substituted) 1/2 cup chopped baby carrots 2 cloves garlic, minced 2 cans (10 3/4 oz. each) peeled tomatoes, chopped and drained 3 cups light red kidney beans (soaked, or may use canned) 4 cups tomato sauce 1/4 cup tomato paste (can be adjusted - more for thicker, less to thin) 2 bay leaves 2 tsp. chili powder (more if you like) 2 tsp. Italian seasoning Cayenne pepper to taste (optional) Salt to taste Pepper to taste In a large skillet, over medium-high heat, brown the ground beef along with the zucchini, onions, peppers, carrots and garlic. Stir frequently until the beef is cooked through and the vegetables are semi-tender. Drain well. Season with salt and pepper, 1 tsp. of the Italian seasoning and 1/2 tsp. of the chili powder. Transfer beef mixture to a large pot or dutch oven. Stir in peeled tomatoes, kidney beans, tomato sauce and tomato paste. Break each bay leaf in half and add to the chili. Stir in the remaining Italian seasoning and chili powder. Season with cayenne pepper if desired, (remember.... a little of this goes a long way). Add salt and pepper to taste. Bring chili to a boil; reduce heat and simmer for 2 hours, stirring occasionally. The longer it cooks, the better it tastes. This will serve 6 with plenty of leftovers, which is delicious reheated slowly on the stove top. A crusty loaf of bread goes well with this to soak up the juices.

Veggie Chili 1 medium zucchini 1 medium green pepper 3/4 cup chopped onion 3/4 cup chopped celery 3 cloves garlic (chopped or pressed) 2-3 tsp chili powder 1 tsp dried oregano 1/2 tsp cumin 2- 14oz cans of Mexican or Italian style stewed tomatoes (undrained) 1- 12oz jar of salsa 1- 17oz can of corn (undrained) 1- 15oz can of kidney beans (drained and rinsed) 1- 15oz can of black beans (drained and rinsed) In a crock pot or heavy pot on the stove, combine chopped veggies, crushed garlic, undrained tomatoes and corn and drained beans. Simmer on the stove for 3-4 hours or in the crock pot 4-5 hours on high, 8-10 hours on low. (Hint: turns out thicker on the stove).

White Chili 4- 15 oz. cans any kind of white beans (Navy, Pinto, Great Northern, etc.), un-drained 6 teaspoons chicken bouillon granules (or 6 chicken bouillon cubes) 2 medium onions, chopped 1 Tablespoon margarine 2- 4 oz cans chopped green chilies (peppers) (mild) 2 teaspoons ground cumin 2-3 teaspoons chopped cilantro 2 bean cans of water (30 oz) 1/2 teaspoon cayenne pepper or more to taste 3 cooked chicken breasts, torn into bite sized pieces Shredded Monterey Jack cheese In a 4 1/2 quart (or larger) saucepan, cook onion in margarine until soft, add bouillon, beans, water and chilies. Simmer till heated through (and bouillon cubes are dissolved if using cubes) - about 10 minutes, stirring occasionally. Then stir in cayenne pepper, cilantro, cumin and chicken and simmer again to let flavors mingle and everything is heated through. Serve with shredded Monterey Jack cheese on top. Serves 4 (hungry) or 6 (mildly hungry) people. OK to freeze leftovers to serve later.

White Bean Chili Cooking Spray or Olive Oil 2 cups turkey (left-overs from Thanksgiving, etc.) or 2 chicken breast, no skin, no bone -- boiled and shredded 2 (15 oz) cans cooked white (Northern) beans 1/2 cup chopped onion 1/2 cup chopped green bell pepper 2 to 3 cloves chopped garlic 1 can green chilies 1 (32 oz) can stewed or chopped tomatoes (or 2 - 16 oz) 2 tablespoons chili powder 1 teaspoon cumin seed crushed, or cumin powder Add salt & pepper to taste after chili has cooked about 30 minutes. Water If using fresh uncooked poultry, begin by adding the poultry to the pan first and allow to cook 2 to 3 minutes prior to adding the onions, peppers & garlic. Spray a large dutch oven with cooking spray or use approximately 1 tablespoon olive oil. Saute onions, green bell pepper and garlic until tender, but not browned. Add remaining ingredients and simmer slowly 1 to 2 hours. Add water if necessary to desired consistency. If a spicy (hotter) chili is preferred, add a couple chopped jalapeno peppers or hot sauce.

Crockpot Chili 2 pounds hamburger 1 small onion, chopped fine 1 1/2 teaspoons salt (sometimes I use Hickory salt here) 1 Tablespoon brown sugar 1 teaspoon vinegar 2/3 cup catsup (or more) 1 teaspoon Worcestershire sauce 1/2 cup water 1 (16 oz) can chili beans or kidney beans with juice 1-2 cups tomato juice Chili powder to taste Place all ingredients in a crockpot and cook on low for approximately 8-10 hours. About 20 minutes before eating place 8 ounces of dry spaghetti into crockpot and cook. To Serve: Place Corn Chips in the bottom of the bowl. Add chili to bowl and top with a dollop of sour cream.

Hillbilly Chili 2 pounds ground chuck 1 large onion, chopped 1 small green pepper, chopped 3 cans chili beans (15 ounces each) 1 can tomato sauce (15 ounces) 2 cloves minced garlic 1/4 teaspoon cayenne pepper 2 tablespoons Italian seasoning 3 tablespoons chili powder 1-1 1/2 tablespoons ground cumin Salt, pepper to taste Put ground chuck, onion and pepper in 3-quart pot. Salt and pepper to taste. Break up meat and cook over medium heat, stirring occasionally, until meat is evenly browned. Add beans, sauce, spices. Simmer uncovered 30-45 minutes. Taste and add more seasonings, if desired. 12 servings.

Creamy Chicken Chili 2 Tablespoons butter 1 large onion, diced 1 clove garlic, crushed 1/4 Cup green chiles, chopped (you can buy the canned ones and drain them well) Saute' the onion, garlic and chiles in the butter, then add: 2 Cups chicken, cooked and cubed 2 Cups chicken stock 2 Cups cooked navy beans 1 teaspoon salt 1 to 2 teaspoons white pepper 1 Tablespoon chili powder Bring this to a boil, then lower heat and add: 2 Cups 1/2 & 1/2 1/2 Cup sour cream 4 to 6 ounces Monterey Jack cheese 2 to 3 Tablespoons chopped fresh cilantro 2 to 3 Tablespoons cumin Stir until the cheese melts, simmer, adjust the seasoning and thicken with roux if desired.

Creamy White Chicken Chili 1/2 Pound navy beans -- picked over 1 Stick butter -- unsalted 1/4 Cup all-purpose flour 1 3/4 Cups chicken broth 2 Cups half and half 1 Teaspoon Tabasco sauce -- or to taste 1 1/2 Teaspoons chili powder 1 Teaspoon ground cumin 1/2 Teaspoon salt -- or to taste 1/2 Teaspoon white pepper -- or to taste 8 Ounces green chiles -- drained and chopped 5 boned and skinned chicken breast halves 1 1/2 Cups Monterey Jack cheese -- grated 1/2 Cup sour cream 1 medium onion -- chopped 3 jalapeno peppers -- chopped 3 garlic cloves -- minced Soak beans overnight, then drain and cover with 2 inches of cold water. Cook at a bare simmer until tender, about 1 hour, and drain. Cut chicken breasts into 1/2" chunks. (You can also used pre-cooked chicken.) In a skillet, cook chicken, onion, garlic, and jalapenos in 2 tbsp. butter over moderate heat until chicken is cooked through and onions are softened. In a heavy kettle, melt remaining butter over low heat and whisk in flour. Cook roux, whisking continuously, 3 minutes. Gradually add broth and half and half, whisking constantly. Bring mixture to a boil and simmer, stirring occasionally, 5 minutes, or until thickened. Stir in Tabasco, chili powder, cumin, salt, and white pepper. Add beans, chiles, chicken mixture, and Monterey Jack, and cook mixture over moderately low heat, stirring occasionally, for 20 minutes. Stir in sour cream. Serving Ideas : Garnish with coriander and serve with salsa. Serving Size : 6

Crock-Pot Chili 1 lb steak, cut into 1/2 inch cubes (can also use pork or ground beef) 1/4 cup all purpose flour 1/4 tsp black pepper 1/2 tsp salt 1 clove garlic, minced 1 onion, chopped 2 Tbs vegetable oil 1 Tbs chili powder 1 Tbs cider vinegar 1/4 tsp allspice 1 tsp cumin 1/2 tsp salt 2 15 oz cans peeled, cut up tomatoes in juice 1 8 oz can tomato sauce 1/2 oz unsweetened baking chocolate 2 Tbs brown sugar Cook onions and garlic in vegetable oil in a skillet until softened. On a flat dish or sheet of waxed paper blend flour, pepper and salt, toss meat cubes in flour to coat. Discard the flour that doesn't stick to meat. Add cubed beef to onions turning heat up on skillet so meat browns. Cook over medium high heat stirring until meat is browned on all sides. Transfer meat and onions to a 3-1/2 quart Crock-Pot container. Add remaining ingredients and stir to combine, push the chunk of chocolate down into the middle. Cook in crock-pot on low for 8-10 hours, stirring if you are able, but it's ok if you don't. Serve garnished with shredded cheddar cheese and sour cream. Serves 4 (generously).

Crockpot Golden Chicken Chili (adapted from a recipe in Family Circle) 2 cups dried Great Northern beans 3 cups boiling water 2 chopped onions 3 cloves garlic, minced 3 jalapeno peppers (pickled or fresh) with seeds and ribs removed 1 tablespoon cumin 1 teaspoon chili powder 1 - 1/2 lbs. boneless, skinless uncooked chicken breasts cut into 1" pieces 15 oz. can hominy or corn; drained 1/2 cup sour cream 2 1/4 teaspoons salt or to taste 1 tablespoon lime juice 1/4 cup chopped cilantro (fresh) or use half that amount of dried 2 plum tomatoes, chopped Bring beans to a boil in a pot on the stove top, in enough water to cover. Drain. Combine beans with the three cups boiling water in slow-cooker (I use a 2-quart size -- the recipe doesn't mention a size). Add onions, garlic, jalapeno peppers, cumin and chili powder. Place chicken on top. Cover and cook on low heat for 7 hours or until beans are tender. Just before serving, stir in hominy or corn, sour cream, salt, lime juice and chopped cilantro. Spoon into bowls. Garnish with sour cream, tomato and cilantro if desired. Serves 6.

Fiesta Chili 3 Tablespoons Olive Oil 1 Large Sweet Onion (coarsely chopped) 4 mixed sweet peppers of your choice (I use 1 red 2 yellow, and 1 green) -coarsely chopped 2 stalks celery, coarsely chopped (to equal about 1 1/2 cup, depending on taste) 1 4-ounce (drained weight) can mushrooms pieces and stems (buying them precut saves so much time!) 2 Tablespoons Minced garlic (not dried) 1/3 Cup ground cumin 1/3 Cup ground chili powder 1 Tablespoon coarsely ground black pepper 2 teaspoons salt (or to taste) 1 Tablespoon ground sweet Hungarian paprika 6 cups water 1 28 1/2 ounce can chopped stewed tomatoes 2 15 ounce cans black beans, drained and rinsed 1 14 ounce can of sweet yellow corn (not creamed), drained In a large heavy bottomed pot, heat the olive oil till hot, but not smoking, over med high heat. Saute the onion, peppers, celery, mushrooms and garlic for approximately 10 minutes, to allow flavors to mingle. Add 2 cups water, and the cumin, chili powder, pepper, salt, and paprika, and bring to a gentle simmer for 10 minutes, (to let the flavors mingle even more...friendly little flavors!!) Add remaining 4 cups water, the can of tomatoes, and the black beans and corn. Bring to a boil, partially cover, reduce heat to medium and let simmer for about 1 hour, stirring occasionally. Ready to serve with grated cheddar on top.

Chile Relleno Casserole 2 quart baking dish, greased 1 - 27 ounce can of long green chiles OR 2 pounds Anaheim style chiles or Chiles ancho if you want it blazing hot, roasted, peeled and seeded. 1 1/2 pounds grated Jack cheese 4 eggs, beaten 2 tablespoons flour cup milk Make layers of chiles with cheese over the top. Beat or whisk the eggs, adding the flour and milk, until well mixed. Pour over the chiles and cheese and bake at 325 degrees Fahrenheit for one hour or until cooked through the center (check with knife stuck into center). Serve this with chile and tomato salsa poured over it.

Corned Beef Casserole 1/2 stick butter 1/2 cup chopped white or yellow onion 1 cup chopped green bell pepper 1/2 cup finely chopped celery (this can be omitted for finicky kids and husbands) 3 cups shredded cabbage 1 cup shredded cheddar cheese 1 can (10 ounce) cream of mushroom soup 1 1/2 to 2 cups shredded corned beef brisket (canned corned beef works great) 1 (8 ounce) package of egg noodles, cooked according to package instructions salt and pepper to taste Melt butter in large pan, saute onion, green peppers, celery and cabbage together. Add the remaining ingredients. Mix well and pour into a greased 9 x 13 inch casserole dish. Bake at 350 degrees for 45 minutes. Serves 6.

Ham & Beans 3 or 4 ham hocks, or 1 meaty ham bone 1 large onion, medium dice 4 cups Great Northern or Navy beans, washed and sorted Salt & freshly ground pepper to taste Approximately 8 cups water Soak beans in water overnight then rinse, or use quick-soak method: bring beans to a boil in enough water to cover; boil 5 minutes, remove from heat. Let stand in water for 1 hour. Rinse. In Dutch oven, or soup kettle put your ham hocks or ham bone in 8 cups water. Add onion, and bring to a boil. Reduce heat, and add beans after they have been soaked & washed. Add salt & pepper to taste, but be very careful with the amount of salt, as ham is generally quite salty. Simmer until the beans are tender, but not mushy. If needed, add more water. Serve with cornbread or hot yeast rolls (our favorite).

Busy Day Casserole 1-2 Tbs. corn oil (or few sprays of oil type coating) 1 1/2 lbs. lean ground beef 3 stalks celery (cut into 1 inch chunks) 3-4 carrots (cut into 1 inch chunks) 3-4 potatoes (cut into 1 inch cubes) 1/2 - to 1 cup water (to be added gradually so food does not stick to pan) Salt and pepper to taste (Large skillet with tight fitting lid) Brown beef in skillet. Add chunks of celery and carrots. Add 1/2 cup water and salt and pepper and cover w/lid and cook slowly until celery and carrots are slightly tender. Add potatoes and a little more water if pan is dry. (keep this dish moist but not sticking to pan while cooking) Cover and continue to cook slowly until all vegetables are tender. (Some children like to drizzle a little catsup on top of this meal). Serve this dish with a green salad and crusty French bread.

Cassoulet 2 lbs. lamb or beef cubed, floured and browned 1 lb. Italian sausage links, browned but not cooked, then sliced 2 onions, chopped 1 large eggplant, cubed and saut ed or grilled 3 ripe tomatoes, chopped or large can of tomatoes 2 bay leaves 2 T. parsley 2 C. red wine (I like to use burgundy) In oven proof large pot with lid (dutch oven): Layer ingredients starting with meats and ending with tomatoes. Top with parsley and bay leaves. Pour wine over the top. Bring to a simmer on top of stove, cover and then put in oven. Bake 2 hours at 350 F. Serves 6 or 8

Company Casserole Tomato sauce layer: 2 Tbs. olive oil 1 lb. lean ground beef 2 to 4 large cloves garlic (to taste) 1 6oz. can tomato paste 1 28oz. can crushed tomatoes 1 tsp. dried oregano leaf 1 Tbs. dried basil (or to taste) 1 small bay leaf Creamy cheese and onion layer: 1 8oz. package cream cheese, softened 1 cup cottage cheese 1/4 cup sour cream 1/3 cup thinly-sliced green onions -- white and light green part only Spaghetti layer: 2 Tbs. plus 2 tsp olive oil 1/2 lb. dry spaghetti noodles Make the tomato sauce layer first: heat 2 Tbs. olive oil at medium heat in a large saucepan. Add ground beef, breaking into small pieces and stirring occasionally until browned. Add garlic and onion and saute until onion is transparent. Add tomatoes, tomato paste, oregano, basil and bay leaf. Cover with pan lid ajar to let some steam escape and simmer at least 30 minutes, and up to 3 hours to let flavors develop. Add water (or a little red wine) if necessary to keep the sauce from getting too dry. Remove the bay leaf before assembling the casserole. Make spaghetti according to package directions, adding 1 Tbs. of olive oil to the boiling water to keep noodles from sticking together. Cook until al dente (firm, not mushy) and drain well. While spaghetti is cooking, make creamy cheese and onion layer by mixing the cream cheese, cottage cheese, sour cream together in a food processor or blender until smooth and well combined. Stir in the green onions. Oil a large bowl or 2-quart casserole with 2 tsp. olive oil. Heat oven to 350 degrees. Assemble casserole by adding 1/2 of spaghetti noodles to bottom of casserole, drizzle with about 1/2 Tbs. olive oil, top with 1/2 of creamy cheese and onion mixture, then 1/2 of tomato sauce. Repeat, ending with tomato sauce on top of casserole. Poke a dinner knife into the finished casserole in 4 to 6 places and wiggle it around to allow some of the tomato sauce to work its way into the noodle and cheese layers. Bake, uncovered about 30 minutes. Makes 6 servings

Shepherd's Pie 1 Tbs. oil 2 large carrots, scraped 1 large onion 8 oz. mushrooms 1 pound coarsely ground lamb or 2 cups left over lamb roast 2 bay leaves 1 1/2 cups beef, chicken or veal stock or gravy 1 Tbs flour dash Worcestershire sauce 1 Tbs tomato puree or ketchup 1/2 tsp tarragon dried 1 1/2 lb potatoes, boiled and mashed with 3 Tbs milk and 2 Tbs butter till fairly firm but spreadable Put onion and carrot in processor bowl and coarsely chop, then remove and coarsely chop mushrooms and add to carrot s heat oil in saute pan, add carrots,onion, mushrooms mix and saute over med heat till lightly browned about 8-10 min. Add ground lamb or leftover lamb and saute till browned. Dissolve 1 Tbs flour in a little stock and add to lamb mixture. Add remaining stock or gravy and bay leaves, puree or ketchup and a dash of Worcestershire sauce, Season to taste. Cook the raw lamb about 45 min at a simmer, or the leftover lamb about 15 min at a simmer. remove from heat and add tarragon. Pour into an attractive 2 qt. casserole dish ,preferably shallow to allow room for plenty of potato browning. Spread mashed potatoes over top, score decoratively with tines of fork, drizzle with some melted butter or a sprinkle of cheddar cheese Bake at 375 degrees about 25 min. till lightly browned

Mock Shepherd's Pie Six medium potatoes boiled and mashed 2 pounds of cooked ground beef 2 cans of creamed corn 2 cups of shredded cheddar cheese Boil and mash potatoes. While potatoes are boiling brown ground beef in a skillet with garlic salt. In a 9X11 baking dish put a layer of potatoes, followed by creamed corn and ground beef. Top with cheese and bake in oven at 350 degrees for 20 minutes.

Red Beans and Rice 1 lb. dried kidney beans 8-10 C. water 1-8 oz can tomato sauce 2 tsp. garlic salt 1/4 tsp Tabasco sauce 1 tsp. Worcestershire sauce 1/2 lb. ham, diced 1 lb. smoked sausage, sliced 1/2 C. chopped celery 1 C. chopped onion 3 cloves garlic, pressed 2 bay leaves salt & pepper to taste 1/4 C. parsley (dried or fresh) 2 C. rice, cooked Wash and sort the beans. Cover with water and boil for 2 minutes. Remove from heat and let the beans soak for at least an hour. Drain beans. Into the bean pot place water, tomato sauce, garlic salt, Tabasco sauce, and Worcestershire sauce. Cook, uncovered, over low heat. While beans are cooking saute ham and sausage until grease is rendered. Add meat to the bean pot. To the grease in the skillet add the celery, onion, and garlic and saute until soft. Pour vegetable into the bean pot. Add the bay leaves, salt, and pepper and continue cooking, uncovered, on low heat for 2-4 hours, or until the beans are soft and creamy. Add water while cooking, if necessary. Remove the bay leaves and add the parsley. Remove about two cups of the bean mixture and mash thoroughly. Return mashed beans to the bean pot and stir. Serve over rice. Serves 6-8 people.

Red Beans and Rice 1 lb. dry red kidney beans 2 tsp. garlic salt 1 tsp. Worcestershire sauce hot pepper sauce, to taste (c'mon, make it spicy!) 1 qt. water 1/2 lb. fully cooked ham, diced 1/2 lb. fully cooked smoked sausage, diced 1/2 lb. ground beef, browned and drained 1 cup chopped onion 3 garlic cloves, minced 1 can (8 oz.) tomato sauce 2 bay leaves 2 tsp. oregano 2 tsp. basil 1/4 cup minced fresh parsley Salt and pepper to taste Hot cooked rice Place beans in a Dutch oven or kettle; add water to cover by 2 inches. Bring to a boil; boil for two minutes. Remove from heat; cover and let stand for 1 hour. Drain beans and discard liquid. Add garlic salt, Worcestershire sauce, hot pepper sauce and water; bring to a boil. Reduce heat; cover and simmer for 1 and 1/2 hours. Meanwhile, in a skillet, saute' ham and sausage until lightly browned. Remove with a slotted spoon to bean mixture. Saute' onion, celery and garlic in drippings until tender; add to bean mixture. Add browned ground beef to bean mixture. Stir in tomato sauce, oregano, basil, and bay leaves. Cover and simmer for 30 minutes or until beans are tender. Discard bay leaves. Measure 2 cups of beans; mash and return to the bean mixture. Stir in parsley, salt, and pepper. Serve over rice with hot french bread. Be sure and leave the hot sauce on the table, so the more adventurous diners can spice up their own bowls! You can also offer a Cajun seasoning, such as Tony Chachere's, for some extra zip! Yield: 8-10 servings

Enchilada Casserole 3 or 4 qt. casserole Bake 40 min. @ 350 degrees 1 1/2 lb. ground meat chopped onion - brown meat and onion together and drain Mix and add to meat: 1 can mild enchilada sauce 1 can cream of chicken soup 1 can cream of mushroom soup 1 can chopped green chilies Mix together: 8 oz. shredded cheddar cheese 8 oz. shredded Monterey jack cheese 1 package tortillas (I use package of ten) Layer 6 tortillas on bottom of dish Add 1/2 of meat mixture Add 1/2 of cheese Repeat for next layer Freezes great Tastes better day after cooking

Lazy Perogie Casserole 15 lasagna noodles 2 cups cottage cheese 1 egg 1/8 tsp. onion salt 1 cup cheddar cheese 2 cups mashed potatoes 1/4 tsp. salt 1/4 tsp. onion salt 1 cup margarine (scant) 1 cup chopped onion Cook noodles; drain and towel dry. Mix cottage cheese, egg and onion salt. Spread over a layer of noodles in a 9x13" pan. Cover with layer of noodles. Mix potatoes, salt, onion salt, pepper, and grated cheese. Spread over second layer of noodles. Top with third layer of noodles. Melt margarine and saute onion. Spread over top layer of noodles. Bake 30 minutes at 350F. covered. Let stand 10 minutes before cutting. Serve with sour cream.

Baked Ziti with Four Cheeses 1 lb. Ziti, uncooked 1 16 oz. can of Tomato Sauce* 3 small cans of Mushroom Pieces and Stems (well drained) 1 12 oz. container of cottage cheese (I use fat free) 8 oz. grated Parmesan Cheese (I use the fresh) 8 oz. Mozzarella Cheese (you can use low fat-I do) 6 round slices Provolone Cheese (I prefer the unsmoked) Italian Spices (Garlic salt, Oregano, etc.) Salt and Pepper to taste 1. Cook pasta "al dente" according to package directions; drain. 2. Coat 13 x 9 x 2 baking dish with cooking spray; set aside. 3. Place a THIN layer of sauce in bottom of prepared dish. 4. Sprinkle Generously with Italian Spices, Salt, a little pepper. 5. Add a layer of Mushrooms. 6. Add a layer of Pasta, then cottage cheese, sauce, spices, mushrooms, pasta, Parmesan, sauce, spices, mushrooms, pasta, Mozzarella. 7. Lay slices of Provolone over the top. 8. Cover and Bake @375 for 30-40 minutes, or until cheese melts. Serves 8-10 *I do not like a lot of sauce, so this is enough for me. After the first layer of sauce, I just kind of "dot" the sauce on the next two times.

Hearty Casserole 3 potatoes sliced thin 1 cup of carrots sliced thin 1 LB of extra lean ground beef 1 good sized onion chopped 1 can of beef broth + 1 beef bouillon cube pepper and garlic to taste In a microwave container cook the sliced carrots on high for 5 minutes in the microwave. Saute ground beef, with onion, pepper, garlic and any other spice you like. When cooked set aside. In a saucepan, heat the beef broth and the beef bouillon cube until it is dissolved then turn off the heat. Spray the bottom and sides of a 10 cup casserole dish with cooking oil then line it with half of the sliced potatoes. Put half of the carrots on top of the potatoes ALL of the ground beef, carrots then potatoes. Pour the beef broth/bouillon mixture on top and bake at 350 for 1 hour. You can use any flavor of canned soup if you want to change the taste, we like a real beef taste. The carrots and meat mixture can be cook a day ahead if you like.

Everyone’s Favorite Casserole 1/2 kg (1 lb) lean pork in small cubes 1 onion, chopped 2 cloves garlic, chopped 50 g (2 oz) butter 2 1/2 dl (1cup) rice 1/2 l (1 pint) chicken stock 3 tomatoes, peeled and cubed (or 1 can) 2 green peppers, cubed 2 1/2 dl (1 cup) fresh corn ( or frozen) salt, pepper and paprika to taste Melt butter in a stew pan and brown meat, onion and garlic. Add rice and stock and let it simmer for 1/2 hour, until the meat is tender. Add tomatoes, green pepper and corn and let it simmer 5 minutes. Add spices and serve, together with green salad or bread. (Serves 3 - 4)

Tamale Pie 1 pound lean ground meat (beef, chicken or turkey) 1 medium onion, diced 1 4-ounce can diced mild green chili peppers (you can buy half a pound of fresh mild chili peppers, roast, peel, remove seeds and dice if you prefer) 1 package (4 tablespoons) taco seasoning (recipe below) 1 cup shredded mild cheese 1 6 to 8 ounce package of cornbread mix or use recipe below 1 cup gravy (recipe below) Brown meat. Stir in onion, taco seasoning, green chilies and gravy. Spread in greased 2-quart baking dish or 10 inch deep dish pie plate. Spread cheese evenly over mixture. Prepare corn bread batter. Spread batter over meat and cheese. Bake at 400 degrees for 30 to 40 minutes until cornbread is done. Serves 4 to 6. Taco seasoning: 4 1/2 teaspoons paprika 1 teaspoon cumin 1/2 teaspoon oregano 1 teaspoon chili powder 1 teaspoon onion powder 1/4 teaspoon lemon powder (optional) 1 teaspoon salt 1 teaspoon sugar 1/2 teaspoon garlic powder 1 teaspoon flour 1/2 teaspoon cocoa powder Mix all ingredients together thoroughly. Store in air tight container. Makes approximately 4 tablespoons (enough to season 1 pound of meat) or the equivalent of 1 package in U.S. Cornbread: 1/2 cup+2 tablespoons flour 6 tablespoons corn meal 1+1/2 teaspoons baking powder 1/4 teaspoon salt 2 tablespoons sugar (optional) 2 tablespoons processed egg product or one egg white 1/2 cup milk 2 tablespoons melted butter or oil Combine the dry ingredients together. Whisk the milk, egg product and oil together. Stir the milk mixture into the dry ingredients. Makes 6 muffins or 8 x 8 inch loaf of cornbread. Gravy: 2 tablespoons oil 2 tablespoons flour 1 cup meat* stock (your own, canned or made from water and beef or chicken flavored granules) 1/4 teaspoon salt (or to taste) 1/8 teaspoon black pepper (or to taste) Heat oil and flour in skillet until flour starts to brown. Remove from heat and stir in stock. Take care to mix thoroughly to avoid the dreaded lumps. Return to heat. Cook, stirring until gravy begins to thicken; add salt and pepper to taste. Makes 1 cup *Use chicken stock for ground turkey or chicken; for ground beef use beef stock.

Mock Tamale Pie 1/2 to 1 lb. ground beef 1 large or 2 med. onions, diced 3 diced tomatoes *OR* 1 10-12 oz. can chopped peeled tomatoes 8 to 12 oz. whole-kernel corn 10-12 oz. tomato sauce 1 cup grated jack cheese 1 cup grated cheddar cheese Sliced olives Sour cream Tortilla chips (unsalted are best) Saute' ground beef in skillet, draining off grease. Add onions; cook till translucent. Add tomatoes, corn and tomato sauce; cook just till simmering. Pour into casserole dish; top with cheeses. Bake at 350* for 15 min. or till cheese melts. Serves 4. Service: Line plates with bed of tortilla chips. Scoop casserole on top; garnish with sour cream and sliced olives.

Pork Chop Casserole 6-8 thick cut pork chops 4-6 medium potatoes 2-3 medium yellow or white onions 1 large jar sauerkraut or 2-3 small cans shredded kraut Pre-heat oven to 375. Salt and pepper the pork chops. Peel potatoes and slice into 1/4" (or better) slices. Peel and cut the onions to the same thickness. In a large roasting pan, sprayed with PAM to prevent sticking, layer potatoes first, then onions, the chops, then a layer of sauerkraut. Repeat the potatoes and onions, topping the casserole with sauerkraut. Cover with foil and bake for 1 1/2 hours. Remove foil and test to see if potatoes are done. You want to make sure the potatoes stay a little firm. Cook for 1/2 hour more, or until sauerkraut becomes a little brown on top.

Chicken Casserole 2 c.cooked chicken or turkey [good size cubes 16 oz,dairy sour cream 1-16oz.package frozen carrots,broccoli & cauliflower mixture 1/2 lb. shredded Swiss cheese 1 c.sliced mushrooms,sauteed 1/2 c. heavy cream 1 small can fried onions Salt and pepper to taste Mix all but 1/4c.of the onion rings with remaining ingredients and bake in a casserole sprayed with cooking spray in 350 oven, covered, for 45-50 minutes. Uncover last 5 minutes and sprinkle with remaining onion rings and return to oven. Serve with rice, mashed potatoes or a salad.

Hearty Tuna Casserole 2 cans (6 1/2 oz. each) tuna 6 oz. (3 cups) uncooked egg noodles 1/2 cup chopped celery 1/3 cup sliced green onions 1/2 cup dairy sour cream 2 tsp. mustard 1/2 cup mayonnaise 1/2 tsp. dried thyme leaves 1/4 tsp. salt 1 small zucchini, sliced 1 cup Monterey Jack cheese 1 medium tomato, chopped Drain and flake tuna. Cook noodles according to package directions. Drain and rinse in hot water. Combine noodles with the tuna, celery and green onions. Blend in the sour cream, mustard, mayonnaise, thyme and salt. Spoon half the mixture into a buttered 2 quart casserole dish. Top with half the zucchini. Repeat layers. Top with the cheese. Bake at 350 degrees for 30 minutes. Sprinkle with the chopped tomato. Makes 4 to 6 servings.

Ground Beef Comfort Casserole 1 lb. ground beef 1 Tbs. minced onion (dried is ok) 1/4 tsp. pepper 1 8 oz. can tomato sauce, or 1 10 oz. can tomato soup 1 15 oz. can whole green beans plus their liquid Mashed potatoes from 4 large or 6 medium potatoes 1/3 cup grated cheddar cheese Paprika Brown beef in a skillet. Meanwhile, peel and boil potatoes for topping. When beef is brown, drain excess fat. Add onion, pepper, soup or tomato sauce, and beans with their liquid. Stir, and simmer, covered, for 20 to 30 minutes. When potatoes are tender, mash with a little butter and milk; season to taste. Top the casserole with potatoes, sprinkle with grated cheese and paprika. Cover and simmer 3-5 minutes longer, until cheese melts. Serves four hungry people. This recipe may be expanded slightly to serve six, by increasing the beef and mashed potatoes.

Bombay Chicken and Rice 3 pounds of chicken parts, cut up (For a buffet dish use legs and thighs; it's easier to eat that way) Salt and pepper to taste 1 C. long-grain rice (Use a mixture of 1/2 white, 1/2 brown for a nice texture. No instant rice.) 1 6-oz. package of Sun Maid dried fruit bits (or use 1 1/3 C. mix of raisins, apples, apricots.) 1/2 C. chopped onion 4 tsp. curry powder, divided 1 1/2 tsp. sugar 1 tsp. salt 1 chicken bouillon cube 2 C. hot water 2 T. butter or margarine, melted 1/2 tsp. paprika Preheat oven to 375 degrees. Season chicken lightly with salt and pepper. In a 12x8x2 baking dish, combine rice, fruit bits, onion, 2 teaspoons of the curry powder, sugar, salt, bouillon cube dissolved in the 2 cups of hot water. Stir to combine well. Arrange chicken parts over top of rice mixture. Combine melted butter, paprika and remaining 2 tsp. curry powder and brush over chicken. Cover tightly with aluminum foil and bake in 375 degree oven for 1 hour, or until chicken is done and liquid is absorbed. Serves 4 or 6.

Oven Easy Sausage & Potato Dinner 4 cups frozen hash brown potatoes, thawed 3 Tbs. vegetable oil 1/8 tsp. pepper 1 lb. hot sausage (bulk) 1 cup water 1 pkg. brown gravy mix (about 3/4 oz.) 1/2 tsp. garlic salt 1 pkg. frozen mixed veggies, (10 oz) thawed and drained 1 cup shredded cheddar cheese 1 can French fried onions (2.8 oz) Preheat oven to 400*. In 8x12 inch baking dish, combine potatoes, oil and pepper. Firmly press potato mixture evenly across bottom and up sides of dish to form a shell. Bake, uncovered, at 400* for 15 minutes. Meanwhile, in large skillet, cook sausage; drain. Stir in water, gravy mix, and garlic salt; bring to a boil. Add mixed veggies; reduce heat to medium and cook, uncovered, 5 minutes. Remove from heat and stir in 1/2 cup cheese and 1/2 cup French fried onions; spoon into hot potato shell. Reduce oven temperature to 350*. Bake, uncovered, at 350* for 15 minutes or until heated through. Top with remaining cheese and onions; bake, uncovered, 5 minutes or until onions are golden brown. Makes 4 to 6 servings.

Thrifty Chicken and Vegetables 1/2 cup flour 2 teaspoons salt 1/4 teaspoon pepper 1 broiler/fryer chicken, about 3 pounds or more, cut-up in serving size pieces 3 Tablespoons of Vegetable oil 1 large onion, chopped, about 1 cup 1 and a half cups of peeled and sliced carrots 3/4 cup water 3 cups sliced celery 1 medium size green pepper, chopped, about 1 cup Combine flour, 1 teaspoon salt and pepper in a paper or plastic bag. Add the chicken, a few pieces at a time. Shake to coat evenly. Heat oil in a large, heavy skillet. Add chicken pieces and brown slowly on each side, about 20 minutes. Push chicken to one side of the pan or remove if you like, keep warm, add the onion and carrots. Saute until the onion is soft. Add water and the remaining teaspoon salt. Cover. Simmer 30 minutes or until chicken is almost tender. Add the celery and green pepper. Continue to cook, covered, until chicken is tender, about 15 minutes. Spoon onto a serving platter, garnish with celery leaves if you wish. We always serve this over cooked creamettes or some other kind of noodles, what ever you like or have on hand. It is also good over cooked rice. Serve homemade corn bread, or biscuits, or bread. Serves 4 or 5

Chili-Mac or American Chop Suey 16 oz. of cooked macaroni (or pasta of your choice) 1 pound of ground turkey (or hamburger), browned 24 oz. of canned or homemade spaghetti sauce 1 each, red, yellow and green bell pepper, chopped (don't scrape all of the seeds out, they add flavor) 1 small onion, chopped 1 dash of red pepper (more or less to your tasting) salt and pepper to taste Add peppers, onions and spices to macaroni and ground turkey and only heat thoroughly, but do not cook. You want the peppers to remain crispy. That's what makes this so good. Serves 4-6.

Leftovers Casserole 2-3 cups turkey (or you could use chicken, ham or beef, whatever you have leftover from Christmas or Hanukkah dinner) 1-2 cups gravy 2 cups mashed potatoes 1 12-oz bag of mixed vegetables (or any kind you prefer), OR left over veggies from your dinner Leftover stuffing, if you have it, or use your favorite stuffing recipe, enough to top the casserole Heat oven to 350 degrees. In a 9"x13" pan or large oven-safe casserole dish (or whichever size is appropriate if you don't have as many leftovers), spread the mashed potatoes in the bottom of the pan, layer meat and vegetables over the potatoes. Spread gravy over the top, then top with leftover stuffing. If you don't have stuffing leftover, or don't care for it, you can put the mashed potatoes on top of the casserole to make a crust. Bake for approximately 30 minutes or until hot. Serves 4-8 people, depending on the size of their appetites, the smaller size casserole will serve fewer people.

Eggplant Parmesan 1 beaten egg 1/4 cup milk 1/8 tsp. pepper 1 cup crushed saltine crackers (28 crackers) 1/4 grated Parmesan cheese (fresh is best, of course) 2 Tbs. dried parsley flakes 1 medium eggplant, sliced 1/4-inch thick (1 lb. total) 1 15 oz. can tomato sauce (I use unsalted) 1/2 tsp. dried oregano, crushed 1 clove garlic, minced (I use more--probably 3 or 4 'cause there's no such thing as too much garlic) nonstick spray coating 3/4 cup shredded part-skim mozzarella cheese (3 oz.) In a small bowl, combine egg, milk, and pepper. In another bowl, stir together cracker crumbs, Parmesan cheese, and dried parsley flakes. Dip eggplant slices in the milk mixture to coat, then dip both sides in the cracker mixture. Spray a 12 x 7.5 x 2 inch baking dish with nonstick spray coating. Arrange eggplant in dish. In a bowl, stir together tomato sauce, garlic, and oregano. Pour over eggplant. Bake covered in a 350 degree oven for about 50 minutes or until eggplant is tender. Sprinkle with mozzarella cheese; bake uncovered 10 minutes more. Makes 4 servings.

Italian Casserole 8 cups cooked macaroni 12 oz. shredded mozzarella cheese 1 15 oz. jar Ragu Chunky Mushroom Pasta Sauce 1 lb. hamburger Brown hamburger. Drain. Layer above ingredients starting with macaroni, hamburger, Ragu Pasta Sauce and cheese. Make two layers, ending with cheese. Bake at 350 for 45 min. or until cheese is melted.

Texas Hash 1-1/2 pounds ground beef, fried with 2 cloves chopped garlic, drained 2 16 oz cans Black-eyed Peas (one with Jalapenos if you can find it) 2 Cups Rice, Cooked 1-1/2 Cup Shredded Cheddar Cheese 1/2 Cup Onion, diced 1 16 oz can Tomatoes, drained and chopped 1 Tbs. Butter, Melted Salt and Pepper to taste Mix all ingredients together and place in a 13 x 9 baking dish. Bake in a 350 degree oven for 30 minutes or until bubbly. Will serve four hungry adults or six with lots of salad and rolls.

Chicken Breasts With Vegetables 2 small parsnips, peeled, cut into julienne strips 2 carrots, cut into julienne strips 2 stalks celery, cut into julienne strips 2 small potatoes, cut into julienne strips 1 medium onion, thinly sliced 2 tablespoons butter or margarine 1/2 tsp each salt & black pepper 2 tablespoons minced parsley 2 whole chicken breasts- 1 lb ea, split & boned Paprika Arrange veggies in shallow 1 1/2 qt. microwave dish; dot with butter, sprinkle with salt, pepper & parsley. Cover with plastic wrap. Cook on high for 10 minutes, stirring after 5 minutes. Remove from oven, stir again. Arrange chicken breasts around outside of dish, sprinkle with paprika. Cover with plastic wrap and cook on high for another 10 - 11 minutes or until chicken is fork-tender. 4 servings.

Easy Beef Casserole 2kg of chuck or blade steak (or any stewing/braising steak), cut into large cubes 2 1/2 tablespoons of plain flour 2 teaspoons of paprika 1 teaspoon of chilli paste (optional, or add more if you like it hot) 1 x 425g can peeled tomatoes 2 medium onions diced 3 (or more if you like) cloves of garlic 1 stick of celery, sliced finely 3 carrots, peeled and cut into chunks 3 medium potatoes, cut into chunks 2 small sweet potatoes (kumera), peeled and cut into chunks 2 parsnips, peeled and cut into chunks 1 1/2 cups of red wine salt freshly ground black pepper garnish with chopped parsley and coriander Preheat oven to 180 degrees Celsius. Roll beef in flour mixed with paprika. Put in enameled cast-iron casserole that's big enough to hold all the ingredients. Crush the tomatoes up in a bowl and add to meat. Add the rest of the ingredients to the casserole and stir together. Press aluminium foil over the contents then put the lid on. Place in oven and cook for 1 1/2 hours. Check that meat is tender, and cook longer if required. Taste for seasoning before serving and garnish with chopped parsley and coriander. Serves 4-6.

Pork Chops and Sauerkraut 2 cans sauerkraut 4 pork chops (with extra fat trimmed) 1 - 2 tbs caraway seeds 3-5 tbs brown sugar (I like it on the sweet side) layer in a crockpot: a little kraut on the bottom for the first layer of chops to sit on 2 chops kraut 1/2 of the sugar and caraway seeds 2chops kraut seeds sugar Turn crockpot on low and go to the beach. return 8 hours later to a savory dinner and a house that smells like you have been slaving over a hot stove all day instead of sitting at the beach. Note: if you use frozen chops, put crockpot on high for one hour and turn to low and cook an additional 8-9 hours

Sweet Chicken and Rice 1/2 c. slivered blanched almonds 1/4 c. butter or margarine 1/2 c. orange marmalade 3 c. cooked white rice 2 c. diced cooked chicken Preheat oven to 350 degrees. Brown almonds in butter or margarine. Stir in marmalade. Take off heat and set aside. Put rice in a 2 qt. casserole. Add a layer of chicken and then a layer of the nut mixture. Repeat. Cover and bake for about 30 minutes. Serves 6.

Scalloped Corn serves 6-8 2 14.5 ounce cans creamed corn 4 eggs 32 saltine crackers, crushed 1/2 cup milk 2-3 cups cubed/shredded/chunked meat of your choice, cooked (leftovers are good) 2 teaspoons butter Mix all ingredients except the butter in a 2 quart casserole dish. Top with the butter and bake covered at 400 F for one (1) hour. Remove cover during the last 10 minutes to brown top.

Colorful Corn Casserole 2 T. butter 1 medium onion, chopped 1 medium sweet red or green pepper, chopped 3 eggs, beaten 3 cups cooked fresh or (thawed) frozen corn kernels 1 cup grated zucchini (1 average zucchini) 1/3 cup cornmeal 1/3 cup chopped green olives 1 8-ounce (225g) can whole tomatoes with liquid, chopped (I generally use 1 lb. can) 1 1/2 cups grated sharp cheddar cheese 1/2 teaspoon chili powder 1/2 teaspoon ground coriander 1/4 teaspoon ground turmeric, optional 1/2 teaspoon Dijon mustard salt and freshly ground pepper to taste Preheat oven to 350 F. Heat butter in a skillet until it foams. Add the onion and saute over moderately low heat until it is translucent. Add the red or green pepper and saute until both are lightly browned. (Sometimes I do this entire step in the microwave while I am mixing the other ingredients.) In a mixing bowl, combine the beaten eggs with the sauteed vegetables and the remaining ingredients. Mix thoroughly, and pour into an oiled, large shallow baking dish. (I use a 13 x 9" glass dish). Bake for 30 to 35 minutes, or until knife comes out clean. Serves: 4-6 as main dish

Macaroni and Cheese Cook 1 lb. elbow or any other short macaroni according to package directions. In the meantime, cook one small chopped onion in 1/4 cup butter. When "limp", add 1/4 cup flour, stirring with a wooden spoon to blend well. Let cook approx. one minute stirring constantly. Add 3 cups cold milk, whisking to blend everything. Add one pound of shredded extra sharp cheddar cheese. Keep over medium low heat stirring till melted. Pour cheese mixture over cooked macaroni and mix well. Pour into greased casserole. Top with seasoned bread crumbs. Bake at 375 degrees until bubbly and browned. Serve with salad and a green vegetable.

Chicken with Sauce Piquante 8 boneless, skinless chicken breasts, cut up (or 1 hen, cut up) 1 cup oil 1 cup onion, chopped 1 green pepper, chopped 1 cup flour 1 - 15oz. can tomato sauce 1 can Rotel tomatoes w/chilies 1 bay leaf 2 cloves mashed garlic 2 quarts water Tony Chachere seasoning or any season-all steak seasoning TO TASTE 1 bunch green onions, chopped 1/2 to 1 lb. sliced mushrooms 1 cup wine (red or blush) Cut chicken into bite size pieces, brown lightly in oil in large dutch oven (magnalite or black iron). Remove chicken from pan. In remaining oil, cook onion tops, green pepper, onions & mushrooms until onions are golden brown. Remove, leaving the oil. Add flour, cook slowly until brown, stirring constantly. (should be the color of mud when done). Add tomato sauce, mashed ro-tel tomatoes, bay leaves, garlic, cooked vegetables, chicken, seasoning and remaining ingredients. Slowly add water, dissolving flour mixture to desired consistency (thick, not runny). Bring to a boil, lower flame and simmer 2 hours or more. Serve over cooked white rice. Serves 8

Layered Casserole 1/2 pound Ground beef 1 cup Onion -- chopped 1 medium Clove garlic -- crushed 2 cans Tomato sauce (15 oz. each) 1 teaspoon Dry basil -- crushed 1/2 teaspoon Dry oregano -- crushed 1/2 teaspoon Salt 1 package Frozen chopped spinach -thawed & drained 1 pint Small curd cottage cheese 1/4 cup Parmesan cheese -- grated 1 Egg -- slightly beaten 4 cups Cooked elbow macaroni 1/2 pound Swiss cheese -- grated Brown beef and cook onion with garlic until tender. Add tomato sauce and seasonings; simmer 5 minutes. Combine spinach, cottage cheese, Parmesan and egg. In a 2-qt. greased, shallow baking dish, layer half each of macaroni, grated Swiss cheese and meat sauce. Cover with spinach mixture; then add remaining macaroni, grated cheese and meat sauce. Bake at 375 for 40 minutes, until hot and bubbly. Let stand several minutes before serving. Serving Size : 6

Mexican Casserole with Corn Bread 2 lbs. lean Ground beef 1 Onion (Chopped fine) 1 can 14.5 oz Stewed Tomatoes 2 cans 15.5 oz. Mexican Style Chili Beans 1 cup uncooked rice 1/2 Pkg. 1.25 oz. McCcormick Chili Seasoning or any other preferred brand. 2 cups Cheddar Cheese (grated) Corn Bread (Recipe Below) Brown the Lean Ground beef and onion in a large Skillet. Puree the Stewed tomatoes and cook the rice according to the directions on box or pkg of rice while the meat is browning. Drain any excess grease from the ground beef mixture, then add the pureed tomatoes, chili beans, cooked rice, and 1/2 of the pkg of chili seasoning to the meat mixture. mix thoroughly, then simmer for about 20 minutes.  Corn Bread Preheat oven to 425 Deg. F. Grease thoroughly a 13x9x2 In. Cake Pan Mix together in the following order: 1 cup of Yellow Corn meal 1 1/4 Cup Flour 3/4 Cup Sugar 4 tsp. Baking Powder 1/4 tsp. salt 2 Large Beaten Eggs 1 Cup Milk 1/8 Cup Melted Butter or Shortening Add all the ingredients together except the butter, and mix well, then mix in well the butter of shortening and put into the cake pan. Bake for about 20-25 Min. in oven until toothpick in center comes out clean. Top Corn Bread with all the meat mixture from the frying pan. Place the grated cheese on top and place back into oven until cheese is melted on top. Serve with Picante or Salsa Sauce. Makes about 8-10 man sized Servings.

Baked Pork Chops 6 center cut pork chops 1 egg 3 Tbs water 1 cup white flour salt black pepper ground marjoram garlic powder 2 large white potatoes, peeled 8 large carrots, peeled 1 large white onion, peeled oil for browning pork chops Mix egg with water in small pie plate; set aside. Put flour on a large piece of wax paper. Cut away every last bit of fat from pork chops. Heat about 6 tablespoons of oil in large skillet. Dip pork chops in egg wash, then coat completely with flour and add to skillet. Season generously with salt, pepper, marjoram and garlic powder. When lightly browned, turn pork chops over and repeat seasonings; continue browning other sides. Spray a 9"x13" baking pan with PAM. Place browned pork chops in a single layer in pan. Slice potatoes about 1" thick crosswise or in chunks. Cut carrots in half lengthwise and cut again crosswise, making 4 pieces from each carrot. Slice 6 thin slices of onion, placing one slice on each pork chop. Quarter the remaining onion. Place vegetables around the pork chops and season lightly with salt and pepper. Pour 1/4 cup water over pork chops. Cover baking pan tightly with foil and poke one air hole in center. Bake for 1-1/2 hours in preheated oven set at 350 degrees. NOTE: This recipe is for thick pork chops. If the pork chops you buy are not thick, adjust the baking time to and hour, then check for doneness of vegetables. You may have to leave it in the oven a little longer.

Oyster Casserole** 1 quart pre-shucked oysters w/liquid Crumbs: 2 cups coarsely crushed soda cracker crumbs 1 cup dry bread crumbs 3/4 cup melted butter. Cream: 1 cup Cream nutmeg, salt, and pepper to taste 1 oz. Sherry (optional) Pre-heat oven to 350 F. Place a thin layer of the crumb mix in bottom of a  buttered, deep casserole dish. Cover it with 1/2 the oysters. Pour 1/2 of the seasoned cream over the oyster layer. Follow with 3/4 of the remaining crumb mix and the rest of the oysters. Pour the other half of the seasoned cream over the oysters and cover with remaining bread crumbs. Bake 20-25 minutes.  Makes 6 servings.

Chili** 2 lb ground beef 1 small onion, chopped 1-1/2 Tbs garlic, minced 1 cup tomato sauce 1 cup dry white wine (or water) 1/2 cup chili powder 1-1/2 Tbs oregano 1-1/2 Tbs paprika 1-1/2 tsp salt 1-1/2 tsp cayenne pepper 1 or 2 jalapeno peppers, seeded & minced 16 oz can red kidney beans flour & water mixture for thickener Saute meat, onion and garlic in a large kettle until meat is brown. Drain all fat and add the rest of the ingredients except the beans and the thickener. Drain the beans and reserve the liquid. Simmer the chili 30 to 45 minutes, adding bean liquid as needed. Add the beans and simmer another 15 minutes. Add the thickener and simmer only another minute or so. Serve with cornbread or a good, crusty Italian bread.

Sherry Mushroom Rice 1 tbsp. butter 1/2 cup sliced green onions 1 cup uncooked rice 1 tsp. salt 1/2 tsp. seasoned pepper 1 (2 1/2 oz.) jar sliced mushrooms with liquid 1/4 cup chopped pimientos 1 1/2 cups chicken broth 1/4 cup dry sherry Cook onions in butter until soft. Add rice, salt, pepper, mushrooms, pimientos, broth and sherry. Bring to a boil and stir. Pour into buttered 2-quart baking dish. Cover with tight-fitting lid or foil. Bake at 375 degrees. 25 to 30 minutes or until rice is tender and liquid is absorbed. Fluff with fork. Ready in 40 min

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