MEATS AND MAIN DISHES

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                                         HINTS FOR MEATS AND MAIN DISHES

A fork should never be stuck into a steak or chop that is being fried or grilled because it lets the juice out.

It you have a lot of meatballs to brown, just do it in the oven. This saves time and mess.

For extra juicy, extra nutritious hamburgers, add ¼ cup, evaporated milk per pound of meat before shaping. Or rub both sides of the burger with cold water before grilling to keep it juicier.

To speed up hamburger cooking, poke a hole in their centers when shaping. This causes the center to cook quickly and the holes are gone when the hamburgers are done.

Meat loaf won't crack when baking if it's rubbed with cold water before going into the oven.

Meat loaf will not stick to the pan if you place a strip or two of bacon at the bottom at the pan before packing the meat mixture. in.

To make meat tender, put it in a strong Vinegar water for a few minutes.

Any breaded meat, such as a tenderloin or cutlets, will retain the broad crumbs much more successfully If they are prepared and put in the refrigerator about 5 hours before frying.

Baking fish on a bed of celery and onions will add to the taste as well as keep the fish from sticking.

Add a little lemon juice to water while boiling fish to make meat firm and white,

To avoid odors while cooking fish, cover with browned butter and lemon juice.

Sprinkle a little salt or flour in the pan before frying and there will be less grease splattered,

Coating will adhere to chicken better if it has been chilled for an hour before cooking.

Always roast poultry breast side down so the white meat will not dry. Turn the bird for the last portion of cooking so that it will brown well.

Unwaxed dental floss is good for trussing poultry because it will not burn.

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CHICKEN WILD RICE CASSEROLE  March 1963 (book left name of caller out)

2 cups cut-up cooked chicken
1½ cups cooked wild rice (follow directions or, package)
¼ cup chopped green pepper (or celery)
1 can cream of mushroom soup
½ soup can of milk
salt and pepper

Heat oven to 350°. Mix all ingredients together & place in greased 2 quart baking dish. Bake 30 minutes. Serves 6. (cooked white or brown rice may be substituted for all or part of the wild rice). (Mrs. Hollis Kerr, Clinton, Iowa)

FAMILY MEAT LOAF  October 1963

2 cups ground beef or beef & ham mixed
1½ cup grated raw potatoes
1 cup grated raw carrots
1 large onion, grated
1 cup soft bread crumbs, packed
1 large can evaporated milk or 1¼ cups cream
1 teaspoon salt
1 teaspoon pepper
dash of nutmeg

Mix all ingredients thoroughly. Place in a greased baking dish and bake at 350° for one and one half hours.

NOODLE AND CORNBEEF CASSEROLE  April 1964 (book left name of caller out)

1 package wide noodles
1 can corn beef
1 can cream of mushroom soup
1 can cream of chicken soup
4 tablespoons grated cheese
½ cup water

Cook noodles in salted water until tender. Drain and combine with rest of ingredients. May use cheese on top or bread crumbs or crushed potato chips. Bake until heated good throughout and top bubbles and browns. (Mrs. Carl Ackman, LaPorte City, Iowa)

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NOODLES ROMANOFF  April 1965 (book left name of caller out)

2 packages 8 oz. noodles
2 packages 8 oz. cream cheese
2 cartons commercial sour cream
¼ cup minced onions
1 teaspoon Worcestershire sauce
½ teaspoon garlic salt
½ cup buttered bread crumbs

Cook noodles according to directions on package. Bake 25 minutes at 350 . Good cold or warmed over. Freezes well. Can use half amount in recipe for smaller dish. (Mrs. Allen A. Habeger, Elgin, Iowa)

MEXICAN ENCHILADAS  June 1965 (book left name of caller out)

2 tablespoons minced onion
2 tablespoons fat or drippings
1 tablespoon flour
1 clove minced garlic
2 teaspoons chill powder
1 #2 can tomatoes, drained (save juice)
¼ teaspoon tabasco, sauce
1 teaspoon salt
2 or 3 cups grated sharp yellow cheese
1 or 2 cups grated or chopped fresh onion
½ teaspoon salt
1 package Frozen Rosarita tortillas

First, make the sauce by browning onion in fat or drippings. Then stir in flour, then garlic, chili powder, drained tomatoes, salt, tabasco sauce and about ½ of the tomato juice you saved from the tomatoes. Simmer until about like gravy or tomato sauce. Then make filling by combining cheese, onion and salt. Dip each tortilla in melted fat, then into sauce. Place large spoonful of tortilla filling on each and roll up. Arrange in, serving dish or baking dish. Cover with remaining sauce and sprinkle with remaining filling. Bake 20 minutes at 350°. (Mrs. Carole Muret, Cedar Rapids, Iowa)

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SWEET AND SOUR PORK  June 1965

4 to 6 pounds pork roast
1 cup celery, chopped
1 cup onion, chopped
1 cup green peppers, chopped
Cooking oil
1½ cups pineapple juice
2 tablespoons cornstarch
1/3 cup soy sauce
1/3 cup malt vinegar
½ can crushed pineapple
1 #2 can pineapple chunks, drained

Cut pork into one inch cubes. Spread in shallow pan or cookie sheet and bake 45 minutes at 325°. Mix celery, onion, green peppers and sauté lightly for 10 minutes in a little oil. Then add the pineapple juice, cornstarch, soy sauce, malt vinegar, crushed pineapple and drained pineapple chunks. Combine with meat and bake for additional 30 minutes at 325° in casserole.  Serve over rice.

FATHER'S MEAT LOAF  August 1965

2 pounds hamburger
2 eggs, slightly beaten
2 cups bread crumbs
1 cup chopped onion
½ cup chopped green pepper
¼ cup milk
2 tablespoons horseradish
2 teaspoons salt
1/8 teaspoon pepper
1 teaspoon dry mustard
¼ cup catsup

Mix all ingredients except catsup. Shape into loaf and brush catsup over the top. Bake at 350° for one hour, spooning juices over top before serving. Serves eight.

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SHORTCUT CHICKEN OR TURKEY TETRAZZINI  February 1966

1½ cups two inch spaghetti (uncooked)
1½ to 2 cups cooked turkey or chicken
¼ cup minced pimento
¼ cup minced green pepper
2 cups undiluted mushroom soup
½ cup turkey broth (or ½ cup chicken broth made with 1 cube bouillon and ½
cup boiling water)
1/8 teaspoon celery salt
1/8 teaspoon pepper
½ small onion, grated
1 ½ cups grated cheese

Cook spaghetti in salted water till tender. Regular spaghetti may be used, just broken in two inch pieces. Drain. Mix all ingredients except spaghetti and ½ cup of the cheese. Lightly grease a 2½ or 3 quart casserole. Place spaghetti on the bottom of the casserole and add the mixed ingredients. Lightly toss with a fork. Top with reserved cheese. Bake uncovered in a 350° oven for 45 minutes or until cheese is melted and browned.

BARBEQUE RIBS  February 1966

In a large enough kettle, cover pork ribs with water. Add ½ cup brown sugar, one cut-up onion, two
tablespoons liquid smoke, a stalk of celery and salt and pepper. Cook till tender. Combine following
ingredients for the sauce:

Sauce:

1 cup catsup
2 tablespoons paprika
1 tablespoon Worcestershire Sauce
1 tablespoon A-1 Steak Sauce
2 tablespoons sugar

Cover ribs with sauce and bake uncovered in a 350° oven until ribs are heated through or until sauce has a chance to flavor ribs completely.

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HOMETOWN LASAGNA  April 1996 (book has date wrong its April 1966)

1 pound ground beef or sausage
1½ teaspoons salt
3 tablespoons parsley
1 tablespoon basil
1 clove garlic, minced
2 cups tomatoes
2 small cans tomato paste
1 ten ounce package wide (lasagna) noodles
3 cups Home Town Cottage Cheese
2 eggs
½ cup Parmesan Cheese
1 pound Mozzarella cheese

Brown and drain meat.

Mix

1½ teaspoons salt
1 tablespoon parsley
1 tablespoon basil
1 clove garlic, minced
2 cups tomatoes
2 small cans of tomato paste.

Add mixture to meat and simmer for 30 minutes. Cook one ten ounce package of wide (Lasagna) noodles, drain and rinse in cold water.

Meanwhile mix:

3 cups Home Town Cottage Cheese
2 beaten eggs
2 teaspoons salt
fresh ground pepper to taste
2 tablespoons parsley
½ cup Parmesan cheese.

In greased 9 by 13 inch pan place ½ of noodles in bottom of pan, spread ½ of meat mixture. Repeat with rest of the ingredients in the same order. Bake at 375° for 30 minutes. Let stand 20 minutes then cut into squares.

CHINESE EGG ROLLS  July 1966 (book left name of caller out)

1 egg, beaten
1 5-to-7 ounce can shrimp, crab meat, or lobster, drained and chopped
½ cup finely chopped celery
½ cup finely chopped green onion
¼ cup minced canned luncheon meat
¼ cup minced canned water chestnuts
¼ cup minced canned bamboo shoots
1 tablespoon soy sauce
2 eggs
2 cups water
½ teaspoon salt
1 cup sifted flour
2 tablespoons cornstarch

Mix first eight ingredients well and set aside for filling. Beat eggs, add remaining ingredients and beat with a rotary beater until smooth. Heat a greased 6 inch skillet over very low heat. Pour a scant two tablespoons batter into skillet and tip and tilt pan so that batter spreads evenly in skillet. Fry on one side only; set aside as finished. Save about ¼ cup batter to use as "glue". Put a tablespoon filling on cooked side of each pancake. Roll pancake around filling. Tuck in edges. Dampen edges with reserved batter to seal. Chill. Brown in shallow fat for frying. (Mrs. George Shimek, Cedar Rapids, Iowa).

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SAVORY SHEPARD'S PIE  August 1966

1 pound ground beef
¼ cup chopped onion
¼ cup chopped green pepper
1 can condensed vegetable soup
¼ teaspoon salt
dash of thyme (optional)
Seasoned mashed potatoes (about one cup)

Brown beef and cook onion and green pepper. Pour in soup, salt and thyme. Spoon into greased one quart casserole. Place potatoes in mounds around the edge of casserole. Bake 425° for fifteen minutes uncovered. Leftover mashed potatoes are perfect for this recipe if you have them.

MRS. REINIER'S NOODLES  March 1968

1 egg plus one egg yolk
2 tablespoons cream
1 cup plus 2 tablespoons flour
1/8 teaspoon baking powder
½ teaspoon salt

Beat eggs well with fork and add cream. Beat well and mix in remaining ingredients. Mix with fork until it forms a ball. Divide in three balls. Roll each thin. Let dry a short time then dust with cornstarch. Stack and cut into noodles.

BARBECUED HAMBURGER  June 1968

1 pound loose hamburger
½ catsup
1 large onion, diced
1 teaspoon dry mustard
1 teaspoon vinegar
1 teaspoon sugar
salt to taste

Stir together in a saucepan. Cook and simmer 50 minutes with lid on.

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ITALIAN BEEF CASSEROLE  June 1969

2 pounds ground beef
½ cup chopped onions
¼ cup chopped green pepper
3 cans tomato sauce
½ teaspoon salt
½ teaspoon oregano
1 package wide Lasagna noodles
1 package cream style cottage cheese

Brown ground beef, onions and green peppers. Pour off fat. Add tomato sauce, salt, oregano. Set aside. Cook noodles separately. Grease oblong casserole. Place half of noodles in bottom of pan. Use half of cottage cheese for another layer in casserole and half of beef mixture for third layer. Repeat layers. Sprinkle with grated Parmesan cheese. Bake at 350° for 30 to 35 minutes. Serves six to eight

MEAT BALLS  August 1969 (book left name of caller out)

1 pound ground beef
2 eggs
2 cups bread crumbs
2 or 3 celery leaves
1 or 2 parsley leaves
1 small onion
salt to taste

Mix all ingredients together and shape into balls. Drop in spaghetti sauce after sauce has cooked one hour. Then continue to cook the other hour. Take out meat balls and pour sauce over spaghetti and put meat balls around spaghetti. (Mrs. Ralph Rhodes, Independence, Iowa)

CHEROKEE CASSEROLE  March 1970

1 pound ground beef, browned with ¾ cup chopped onions
1½ teaspoons salt
dash of pepper
1/8 teaspoon garlic powder
1/8 teaspoon thyme
1/8 teaspoon oregano
1 pound can tomatoes
1 can cream of mushroom soup
1 cup cooked rice

Mix browned ground beef and onions with remaining ingredients. Top with American cheese and sliced olives. Bake at 350° until bubbling.

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JOHNNY MARZETTA  April 1970

2 pounds ground beef
2 cups chopped celery
2 cups chopped onion
1 cup chopped green pepper
1 pound package wider flat noodles

Sauté ground beef, celery, onion and green pepper together. Cook noodles as directed. Mix meat and
noodles and add:

1 10 ounce jar salad olives (broken pieces), juice and all
1 small can tomato paste
1 can tomato soup
1 can tomato sauce
1 package Chef Boy-Ar-Dee spaghetti sauce, mixed as directed on package
1 4 ounce can mushrooms, stems and all

Mix all together and turn into lightly greased pan. Cover with one pound cheddar cheese, grated. Bake uncovered at 375° for 30 minutes.

PICNIC CASSEROLE  August 1970

2 boxes chopped broccoli
1 box cauliflower
1 can cream of celery soup
1 can cream of chicken soup
8 ounce jar Cheese Whiz

Cook vegetables and drain. Combine all ingredients and heat till cheese melts. Bake about 30 minutes at 350°, adding a can onion rings on top of casserole the last five minutes.

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CHICKEN MACARONI CASSEROLE  November 1970

1 cup uncooked elbow macaroni, cooked according to package directions, and drained
1½ cups cooked chicken, cut up
4 ounces sharp process American
cheese, shredded (1 cup)
10½ ounce can condensed cream of chicken soup
½ cup milk
1 small can chopped mushrooms, drained
¼ cup chopped pimiento
½ teaspoon prepared mustard
½ cup soft bread crumbs
1 tablespoon butter or margarine, melted

Mix bread crumbs and butter or margarine and sprinkle over top of combination of remaining ingredients that have been put in a greased casserole. Bake at 350° for 50 minutes, uncovered. Serves four.

TUNA CASSEROLE  March 1971

1 can mushroom soup
¼ cup water
1 cup chow mein noodles
Any size can tuna
1 cup sliced celery
½ cup salted cashews
¼ cup chopped onions
dash of pepper

Toss lightly and turn into a 10 by 6 by 1 ½ inch baking dish. Sprinkle remaining cup of chow mein noodles over top. Bake at 375° for 15 minutes or until heated through.

UNCLE BILL'S BREW AND KRAUT  November 1971

1 can beer
3 sticks Polish sausage
1 large can kraut
1 can great northern beans

Cook sausage in the beer for 30 to 35 minutes. Remove sausage, but reserve juice. Place sausage in oven proof dish and bake at 325° for 30 to 35 minutes. In the meantime. wash and drain kraut and cut up. Place kraut in reserved juice. Cook over medium heat, covered, for 30 to 35 minutes. Remove sausage from oven and cut into serving pieces. Place sausage in kraut then add beans. Heat until bubbly hot.

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CHICKEN AND DRESSING CASSEROLE  January 1972

10½ ounce can cream of mushroom soup
2 cups chicken broth
2 eggs, well beaten
8 ounces herb seasoned stuffing
3 cups cup up cooked chicken or turkey
½ cup milk
2 tablespoons chopped pimiento

Combine ½ of soup and chicken broth and mix well. Add eggs and mix gently. Add stuffing and mix. Spread in greased shallow two quart casserole. Top with chicken or turkey. Combine rest of soup, milk and pimiento. Pour over chicken or turkey. Bake covered in a preheated 350° oven for 45-55 minutes. Serves 6.

BARBEQUE SANDWICHES  March 1972

2 tablespoons shortening
1 pound ground beef
1½ cups onion, finely chopped
1 to 2 cups celery, finely chopped

Combine in a large skillet and brown well. Add the following:

1 teaspoon salt
1/8 teaspoon red pepper
1 teaspoon chili powder
¼ teaspoon garlic salt
1 teaspoon sugar
½ cup catsup
1 can tomato soup

Simmer about 45 minutes to an hour. Serve on toasted buns.

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BROCCOLI RICE CASSEROLE  December 1972

7 ounce package Minute Rice
1 cup water
¼ teaspoon salt
1 package frozen chopped broccoli
¼ cup celery
1 small onion, chopped fine
¼ cup water
1 can cream of mushroom soup
1 can cream of celery soup
1 small jar Cheese Whiz

Cook Minute Rice, 1 cup water and salt and let stand five minutes Cook broccoli with celery, onion and ¼ cup water. Add remaining ingredients and rice. Turn into casserole and bake at 350° for 30 minutes. Freezes well.

PIZZA BURGERS  March 1972 (book is wrong on date its March 1973)

2 pounds ground beef
2 large onions, chopped
½ bottle grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon oregano
15½ ounce size can Contadina Pizza Sauce
Green pepper, cut fine
1 cup mushrooms, cut fine
1 small jar chopped, stuffed olives
English muffins
Grated or chopped American or Mozzarella cheese

Fry meat until lightly browned after seasoning to taste with salt and pepper. Pour off grease. Add remaining ingredients except muffins and American or Mozzarella cheese. Simmer 30 minutes. Cool.
Spread mixture on English muffin halves. Sprinkle chopped American or Mozzarella cheese on top and bake at 350° for 15 minutes. Will make 35 to 45. Mix not used can be frozen, but not after it is baked. Freeze after simmering and cooling.

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HAWAIIAN CHICKEN  February 1974

1 frying chicken, cut up
1 can (9 ounce) pineapple slices
¼ cup brown sugar
2 tablespoons cornstarch
1 teaspoon salt
¼ cup vinegar
½ teaspoon Worcestershire sauce
2 tablespoons chili sauce
1/3 cup catsup
1 teaspoon soy sauce

Arrange chicken skin side down in one layer. Add the pineapple juice with remaining ingredients, in another pan. Cook until thickened. Add drained pineapple slices to chicken and spoon half of the sauce over the chicken and pineapple. Cover and bake 30 minutes at 350°. Uncover, add additional sauce and continue baking another 30 to 45 minutes. Serve chicken and pineapple on one platter and serve the sauce over rice on another platter.

GREEN PEPPER STEAK  May 1974 (book left out callers name)

2 pounds flank, round or chuck beef steak, cut into ½ by 2 inch strips
1 clove garlic, crushed
½ teaspoon salt
¼ teaspoon ginger
¼ teaspoon sugar
½ cup water
¼ cup soy sauce
2 green peppers, cut into large chunks, 2 cups 1 pound can bean sprouts, drained (optional)
1 medium size onion, sliced (about 1 cup)
4 medium size tomatoes, quartered
1 tablespoon cornstarch

Brown meat on all sides over low heat. Add garlic, salt, pepper, ginger and sugar. Cover and cook on low heat for 20 minutes. Move meat to side. Add soy sauce, green peppers, bean sprouts and onion. Cook covered for 5 minutes. Move food away from center of skillet, add tomatoes and cook 5 minutes longer. Make a smooth paste of cornstarch and water, add to hot mixture and stir gently. Cook until thickened. Serve over hot cooked rice or plain. Makes 4 to 5 small servings. (Mrs. Larry Henkel, Wyoming, Iowa)

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MONTE CRISTOE SANDWICHES  July 1974

6 slices white bread
3 slices cooked ham
3 slices Muenster Cheese
3 slices of cooked turkey
Vegetable oil
2/3 cup flour
1½ teaspoons baking powder
1 egg, separated
2/3 cup water

On 3 slices of bread, layer ham, cheese and turkey in that order. Top with remaining bread slices. Cut sandwiches into quarters. Put a toothpick through quarters to hole them together. Pour enough oil in a pan to a depth of 4 inches. Heat to 375° Combine flour and baking powder. Beat egg yolk in a small bowl. Stir in water and add to flour mixture. Mix to make a smooth batter. Beat egg white until stiff. Then fold into batter. Dip sandwich, coating well. Place in hot oil. Fry, turning several times until golden brown. Don't fry more than 3 at a time. Drain on paper towels before serving.

LASAGNA  March 1975 (book left out callers name)

1 or 1½ pounds ground beef, browned and drained and seasoned
3 to 5 ounces pepperoni, ground up
16 ounces Contadina Pizza Sauce
6 ounces tomato paste
Water if desired
Additional garlic powder, onion and Italian seasonings if desired
10 ounces regular noodles or lasagna noodles
16 ounces Scamorze or Mozzarella Cheese, grated
8 ounces longhorn style cheddar cheese, grated
Parmesan Cheese

Brown and drain ground beef and add pepperoni, pizza sauce, tomato paste and additional garlic powder, onion and Italian seasonings if used. If you think more water is needed, add desired amount. Heat through. May need salt, depending on pepperoni. Cook and drain noodles. In a greased 9 by 13 by 2 inch pan, place a third of the noodles. Then add meat sauce, cheddar cheese, Scamorze cheese in that order. Repeat until you have three layers of noodles, meat and cheese. Sprinkle with Parmesan cheese. Bake at 350° for ½ hour or until cheese lightly browns. (Leona Peck, Strawberry Point, Iowa)

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GINGER SHRIMP ORIENTAL  March 1975

¼ cup corn starch
2 teaspoons sugar
1 teaspoon ginger
1 cup dry sherry
½ cup soy sauce
½ cup water
1 pound fresh or frozen cleaned shrimp
2 tablespoons sesame oil or vegetable oil
½ cup chopped onions
1 clove garlic, crushed
1 large cucumber, forked and cut into 1/8 inch slices (about 2 cups)

In a mixing bowl, blend together, corn starch, sugar and ginger. Gradually stir in sherry, soy sauce and water until smooth. Add thawed shrimp. Toss to coat. Marinate in refrigerator several hours. In a large skillet, sauté onion and garlic until tender. Drain liquid from shrimp and reserve. Add shrimp to skillet and sauté to cook through 3 to 5 minutes. Add reserved marinade. Heat to boiling and cook 2 minutes. Stir in cucumbers and heat. Serve over rice or chow mein noodles. Serves 4 to 6.

CROCK POT ROLLED ROUND STEAK  May 1975

1 round steak
Salt and pepper to taste
½ cup parmesan cheese
2 tablespoons parsley flakes
10 ounces tomato soup or cream soups
1 teaspoon vinegar
1 teaspoon oregano

Sprinkle one side of steak with salt, pepper, cheese and parsley flakes. Roll tightly, jelly roll fashion. Place in crock pot, bending to fit. Mix remaining ingredients and pour over top. Cover and cook on low for 8 to 10 hours. Spoon sauce over top after cooking.

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CORN DOGS  September 1975

1 c. all purpose flour
¾ c. yellow cornmeal
2 T. sugar
1 T. dry mustard
2 tsp. baking powder
1 tsp. salt
1 c. milk
1 egg, slightly beaten
2 T. melted shortening

Combine dry ingredients, then liquid; mix until smooth. Pour into tall glass container. Put wieners on skewers, dip one at a time into batter. Fry until golden brown in vegetable oil, heated to 375 degrees. Drain on absorbent paper. A different kind of entertainment dish could be made by using the cocktail wieners in this manner.

SOUPER POTATO CASSEROLE  September 1975

1 can Campbell's Celery Soup
1 can Campbell's Potato Soup
1 can Campbell's Cheddar Cheese Soup
1 carton sour cream
1 package grated cheese (American or sharp)
2 lbs. frozen hash browns

Mix soups and sour cream, Line baking dish with potatoes, pour soups mixture over potatoes and bake for 1½ hours at 350 degrees. Take out of oven, sprinkle cheese over all, put back in until cheese is melted and bubbly.

CORNED BEEF NOODLE CASSEROLE  January 1975 (book has wrong date its in jan/feb76pg6)

2 12 oz. pkgs. noodles, boiled in salt water
2 small cans of corned beef
2 cans of cream of mushroom soup
2 cans of cream of celery soup
3 small cans of evaporated milk
2 Tbsp. chopped onion.
1 small (2 oz.) jar of pimientos, cut up
1 cup Velveeta cheese, cut into small chunks
Add salt and pepper to taste

Put in two baking dishes. Garnish with crushed potato chips or bread crumbs. Bake at 350° for 1 hour. Note: Large recipe ... can be divided and frozen.

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QUICHE LORRAINE  January 1975

Bake at 450 degrees for 15 minutes, then at 350 degrees for 15 minutes. Makes 6 servings.

½ pkg. pie crust mix
6 slices bacon
1 medium size onion, chopped (½ cup)
2 cups shredded Swiss cheese (8 ounces)
4 eggs
2 cups milk
1 tsp. salt
¼ tsp. ground nutmeg
1/8 tsp. pepper

Prepare piecrust mix, following label directions, or make your own single crust pastry recipe. Roll out to a 12 inch round on a lightly floured pastry board; fit into a 9 inch pie plate or fluted quiche dish. Trim overhang to ½ inch; turn under, flush with rim; flute to make a stand up edge. Prick shell well all over with fork. (For quiche dish, level pastry so as to be even with rim.) Bake in hot oven (425°) oven 5 minutes; remove to wire rack; cool slightly. Increase the oven temperature to hot (450°). Fry bacon in small skillet until crisp; drain all but 1 tbsp. fat; crumble bacon. Sauté onion in bacon fat until soft. Sprinkle cheese evenly in a layer in partly baked pastry shell; add bacon and onion. Beat eggs slightly in a medium size bowl; slowly beat m milk, salt, nutmeg and pepper; then pour into pastry shell.  Bake in hot oven (450°) 15 minutes; lower oven temperature to moderate (350°) for 15 minutes; or until center is almost set but still soft. (Do not overbake, for custard will set as it cools.) Let stand 15 minutes before serving; cut into wedges.

MACARONI SUPREME  January 1977

Use 2½ cups of elbow macaroni. Boil and rinse. Rinse well in cold water. Butter a 9 x 12 inch baking dish (glass). Dump the macaroni into the buttered baking dish. Mix into the noodles one can of undiluted cheddar cheese soup. Sprinkle ½ to ¾ teaspoon onion salt over the top. Then, add ½ pound of cubed sharp cheddar cheese. Cover with enough milk, just so you cover it. Stir it all together. Salt and pepper to taste. Finally, lay some slices of American cheese on top. Garnish it with grated cheddar cheese and a little paprika. Bake at 325° for about 1 to 1½ hours. Serves a bunch!

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KOREAN FRIED RICE  March 1977

1 pound bacon
6 green onions
5 eggs
2 cups uncooked rice
soy sauce

Cut the bacon (all of it) into ¼ inch strips. Cook and prepare rice and set aside. Cook the bacon strips, slowly, but not too crisp. Drain and set bacon aside. Scramble the 5 eggs and set aside. Firmly chop the green onions (whites only) and sauté in the bacon fat. Drain. Add the rice to the onions. Sprinkle with soy sauce, stirring, to produce a light tan color. Heat slowly for 10-15 minutes. Then, add the bacon and eggs. Heat for serving.

MOSTACCIOLI CASSEROLE  July 1978

1 pound lean ground beef
1 pound pork (or Italian sausage)
½ cup chopped green pepper
½ cup chopped green onion
Two 1 pound cans of tomatoes
Two 6 ounce cans of tomato paste
½ cup water
1 teaspoon salt
½ teaspoon oregano
¼ teaspoon pepper
1 to 1½ (8 ounce) packages of Mostaccoli noodles (cooked per package directions)
8 ounces of sliced cheese,  Mozzarella or American or some grated Parmesan cheese

Brown the beef and sausage, with the green pepper and onion. Drain. Add the tomatoes, tomato paste, water and seasonings. Mix well. Layer into 2 large casserole dishes. First pasta, then meat mixture and continue layers. Lay sliced cheese on top and sprinkle with the Parmesan cheese. Cover. Bake at 350° for one hour. Serves a bunch.

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FISH FILLETS AU GRATIN  July 1978

¼ cup dry bread crumbs
1 cup shredded cheddar cheese
1 teaspoon paprika
½ teaspoon onion salt
¼ teaspoon salt
¼ teaspoon pepper
2 pounds fish fillets

Preheat oven to 400°. Combine all the ingredients, except the fish. Place the fillets on individual squares of greased foil. Spoon the mixture over the fish. Seal the foil securely. Bake at 400° for 30-35 minutes or until fish flakes easily. Or you can bar-b-que for 20-25 minutes. Serve.

ZUCCHINI LASAGNE  September 1978

½ pound ground beef
1/3 cup chopped onion
1 15 ounce can of tomato sauce
½ teaspoon salt
½ teaspoon oregano leaves
¼ teaspoon basil
1/8 teaspoon pepper
4 medium zucchinis
1 8 ounce creamy cottage cheese
1 egg
2 tablespoons flour
¼ pound of shredded mozzarella cheese

In a 10 inch skillet, over medium high beat, brown the beef and onion. Drain. Add the tomato sauce, salt, oregano, basil and pepper. Heat to boiling. Reduce heat to simmer for 5 minutes, stirring occasionally. Slice the zucchini lengthwise into ¼ inch slices. In a small bowl, combine cottage cheese and egg and mix well. In the bottom of a 9 x 13 inch pan arrange half of the zucchini slices in a layer and sprinkle with 1 tablespoon of the flour. Top with cottage cheese mixture and half of the meat mixture. Repeat with remaining zucchini and flour. Sprinkle with mozzarella cheese and remaining meat mixture. Bake at 375° until hot and bubbly, about 40 minutes. Let stand for 10 minutes before serving. (Only 295
calories per serving.)

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CHINESE OVEN FRIED PORK CHOPS  March 1979

4 lean pork chops (about 1 pound)
1 egg
3 tablespoons soy sauce
1 tablespoon dry sherry (or water)
1/8 teaspoon ground ginger
½ teaspoon garlic powder
4 tablespoons of dry bread crumbs (or crackers)

Grease or spray a jellyroll pan. Beat the egg, soy sauce, sherry (water), ground ginger and garlic powder in a pie plate. Sprinkle the bread crumbs on a sheet of wax paper. Dip the chops into the egg mixture and press into the bread crumbs to coat both sides well. Arrange in a single layer in the jellyroll pan. Bake at 350° for about 30 minutes. Turn and bake for an additional 25-30 minutes or until tender. Serves 4.

PINEAPPLE PORK CHOPS WITH RICE  March 1979

6  8 ounce pork chops (about ¼ inch thick)
salt and pepper, to taste
2 tablespoons butter
1 8 ounce can of crushed pineapple
1 cup water
¾ teaspoon salt
1½ cups minute rice

Sprinkle the pork chops with the salt and pepper. Brown (on both sides) in the butter, in a large skillet. Add the pineapple with the syrup. Reduce heat cover, and simmer until tender, about 30 minutes. Stack the chops on one side of the skillet; add the water and salt; bring to a boil and stir in the rice. Cover; remove from heat and let stand for 5 minutes. Arrange on a warm platter to serve. Serves 4-6.

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PRIZE-WINNING HOMEMADE, FRESH, ZESTY CHEESE AND BUTTERMILK PORK
SAUSAGE  (title in mar/apr bulletin)

ZESTY CHEESE AND BUTTERMILK PORK SAUSAGE  May 1979 (title in 80th book)

1 pound ground pork
¼ cup buttermilk
½ teaspoon sage (or a little less)
¾ cup shredded cheddar cheese
¾ teaspoon salt
¾ teaspoon pepper
1/8 teaspoon garlic powder
1/8 teaspoon oregano
1 tablespoon minced onion

Combine all ingredients, blending well. Shape into 8 Patties. Place in a skillet and cook over medium heat (about 7 minutes per side). Or make into 4 large patties for outdoor grilling.

GOLDEN STUFFED IOWA CHOPS  November 1979

6 center cut Iowa Chops 1¼" to 1½" thick
1 small onion, finely chopped
2 tablespoons butter
¾ cup cooked rice
1 cup (4 ounces) shredded Cheddar cheese
1 teaspoon Worcestershire sauce
1¼ teaspoon salt
1/8 teaspoon pepper
2 tablespoon drippings

Using a small knife, make a pocket in each Iowa Chop by cutting into the center from the rib side, parallel to the rib bone and the surface of the chop. For stuffing, cook onion in butter until transparent and combine with rice, cheese, Worcestershire sauce, ¼ teaspoon salt and pepper. Fill pockets with 3 tablespoons stuffing. Lightly brown chops in drippings. Sprinkle with 1 teaspoon salt, place on rack in roasting pan; cover with foil Bake at 350° for 30 minutes. Uncover and bake 30 minutes longer or until done. 6 servings.

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BAR-B-QUED BEEF  January 1980
(in a crockpot)

2 pounds of beef roast (or ground beef, browned)
1 cup chopped onion
1 12 ounce can of corned beef
1 tablespoon Worcestershire sauce
1 16 ounce bottle of regular Bar-B-Que Sauce
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoons brown sugar

Cook all together in the crockpot 8-10 hours. Or simmer on top of the stove for 30-60 minutes.

IMPOSSIBLE QUICHE  January 1980

12 slices of bacon ½ pound) fried crisp, drained and crumbled
1 cup shredded Swiss cheese (4 ounces)
1/3 cup finely chopped onion
2 cups milk
½ cup Bisquick
4 eggs
¼ teaspoon salt
1/8 teaspoon pepper

Heat the oven to 350°. Lightly grease a 9 or 10 inch pie plate. Sprinkle the bacon, cheese and onion
evenly over the bottom. Put the remaining ingredients into a blender; cover and blend on a high speed for about 1 minute. Pour into the pie plate. Bake at 350° for 50-55 minutes or until a knife inserted off center comes out clean. Let it stand for 5 minutes before cutting. Serves 6

CROCKPOT CORNED BEEF AND CABBAGE  May 1980

3 carrots, cut in 3 inch pieces
3-4 pounds corned beef brisket
2 3 medium onions, quartered
1 or 2 cups water

Put all ingredients into the crockpot, in the order given. Push wedges of cabbage into the liquid to moisten. Cover. Cook on low for 10-12 hours or on high for 3 hours.

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SWEDISH POTATO SAUSAGE  January 1980

1 pound ground pork
½ pound ground beef
1 large onion, chopped
5 cups grated boiling potatoes
1 tablespoon salt
2 teaspoons allspice
½ teaspoon pepper

Mix all of the ingredients together really well, almost whipping them using a large wooden spoon. You can stuff the mixture into sausage skins if you like, just make patties or roll the whole thing into a long roll and wrap it in cheese cloth to cook it. If you do wrap it in cheese cloth, cover with water and bring to a simmer and cook for 45 minutes. Drain and cut into 2 inch pieces to serve. Pass a nice sweet mustard to go with the sausage. It's also good cold.

PIZZA TOPPED MEAT LOAF  February 1980

2 pounds ground beef
½ cup milk
½ cup Saltine Cracker Crumbs
2 eggs, slightly beaten
½ cup finely chopped onion
½ teaspoon salt
½ teaspoon oregano
½ teaspoon basil
1 10½ ounce can pizza sauce
¾ cup sliced ripe olives
1 cup sliced raw mushrooms
1 cup shredded Mozzarella cheese
½ cup grated Parmesan cheese

In a bowl, combine the ground meat, milk, cracker crumbs, eggs, onion, salt, garlic salt, oregano and basil. Mix until well blended, then lightly pat into a 9 x 13 inch baking pan. Bake in a 400° oven for 20 minutes. Remove from oven, drain off excess drippings and spread pizza sauce over the top. Distribute sliced olives and mushrooms over sauce. Sprinkle with Mozzarella and Parmesan cheeses. Bake 10 minutes more until cheese is bubbly. Cut into squares and serve at once. Makes 6-8 servings.

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MACARONI PIZZA  May 1980

½ pound pork sausage
½ pound ground beef
1 tablespoon chopped onion
½ teaspoon Italian seasoning
½ teaspoon oregano
½ teaspoon basil
1½ cups cooked elbow macaroni
1 12 ounce can tomato sauce
1 can cheddar cheese soup
1 cup grated mozzarella cheese
some sliced pepperoni

Brown the ground meat and drain well. Next, add the onion and seasonings and cook a little more. To this, add the macaroni, tomato sauce and the cheddar cheese soup. Pour into a greased 9 x 9 inch pan. Sprinkle the mozzarella cheese on top. Add some pepperoni over the cheese. Bake at 350° for about 30 minutes.

SURPRISE BEEF ROLLS  July 1980 (book left name of caller out)
Mrs. Robert Kolarik Springville Iowa

2 pounds beef round steak
1/3 cup creamy horseradish sauce
1 can (8 ounces) water chestnuts, drained
6 slices Swiss cheese 3½ x 3½") cut in half
1 can (10½ ounces) cream of onion soup
1 cup sour cream
½ cup cooking sherry
1 cup sliced mushrooms
½ cup seasoned crouton crumbs
hot cooked rice or noodles

Remove fat from steak; save. Pound round steak and cut into 3" x 4" pieces, about 12 pieces. Place fat in skillet and cook until rendered. Remove fat pieces and set skillet aside. Spread creamy horseradish sauce on each piece of meat, top with ½ cheese slice and one chopped water chestnut. Roll up the pieces of beef and secure with toothpick. Dredge each beef roll in flour Reheat fat in skillet and slowly brown beef rolls on all sides. Add cooking fat if needed. Place rolls in 9" x 9" baking dish. Drain excess fat from skillet To the drippings, add onion soup, sour cream, sherry, remaining water chestnuts which have been chopped, and mushrooms. Mix well and pour over beef rolls. Sprinkle seasoned crouton crumbs over top. Bake, covered, in 350° oven for 1 hour or until rolls are tender. Serve over hot rice or noodles. Makes 6 servings.

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REUBEN CROQUETTES  July 1980

½ cup converted rice
1 1 pound can sauerkraut
12 ounces corned beef
¼ cup chopped onion
3 eggs
1 cup shredded Swiss cheese
1 teaspoon salt
¼ teaspoon pepper
2 tablespoons water
1½ cups fine, dry bread crumbs

Sauce:

1 cup mayonnaise
1/3 cup milk
¼ cup prepared mustard
4 teaspoons lemon juice

Cook the rice according to package directions. Drain the sauerkraut well. Then, chop the sauerkraut and the corned beef VERY fine. Add the onion, 2 eggs, cooked rice, cheese, salt and pepper, and mix well. Shape into 18 croquettes (or little balls), using cup of the mixture for each one. Mix the remaining egg and the water. Then, roll each croquette in the bread crumbs and then in the egg/water mixture and then back in the crumbs again. Let dry 10 minutes. Prepare the sauce. Fry in hot, shallow oil for 5-7 minutes, turning once. Or bake at 450° for 10 minutes, then turn and bake 10 minutes more. Serve hot with the sauce. Makes 18.

WALNUT CHICKEN  November 1980

½ pound chicken or turkey breast, deboned
½ teaspoon salt
pepper to taste
2 teaspoons sherry wine
2 egg whites
4 tablespoons cornstarch
1 1/3 cups chopped walnuts
4 cups oil

Cut the chicken into bite size pieces. Mix the chicken with the salt, pepper, and sherry. (Let stand for 1-2 hours.) Beat the egg white, lightly. Add the cornstarch. Mix well. Next, dip the chicken into the egg white mixture and coat with the chopped walnuts. Drop into the hot oil (375°) and deep fry until light brown. Drain on paper towels. Serve hot.

HONEY/LEMON CHICKEN  November 1980

1 chicken cut up
1 cup catsup
½ cup honey
1 lemon, sliced
salt and pepper, to taste

Arrange the chicken in a shallow baking pan. Sprinkle with salt and pepper. Mix the catsup and honey. Pour over the chicken, coating well. Lay the lemon slices on top of the chicken. Bake at 325° for 25-30 minutes; increase heat to 350° for an additional 20-25 minutes. Turn the chicken once during baking.

CHEESEBURGER PIE  November 1990

1 pound ground beef
1 can tomato paste (6 ounce size)
¼ cup diced onion
1 teaspoon salt
¼ teaspoon pepper
1/8 teaspoon garlic salt
¼ teaspoon basil
¼ teaspoon tabasco sauce
¼ teaspoon oregano
¼ teaspoon sugar
1 can crescent dinner rolls
1 package shredded Mozzarella cheese

Brown and drain the meat. Next, in a 9 inch pie pan, separate the rolls and press to make a crust. Add all of the remaining ingredients, except the cheese, to the ground beef. Simmer about 5 minutes. Pour into the "crust". Top with the shredded cheese and bake at 375° for 25-30 minutes, uncovered. Serves 4-6.

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EASY TURKEY STROGANOFF  January 1981

½ pound fresh mushrooms or 1 small can mushrooms, drained
1 tablespoon butter
1 envelope turkey gravy mix
1¼ cups water
1 1/3 cups diced, cooked turkey
¼ cup sour cream
some cooked egg noodles
some mandarin orange slices, if desired

Sauté the mushrooms in the butter for 5 minutes. Add the gravy mix, water, and turkey. Bring to a boil. Simmer for 5-10 minutes, stirring constantly. Stir in the sour cream just before serving. Serve over the noodles, garnished with the mandarin orange slices, if desired.

CHILIES RELLENOS  March 1981

1 cup half & half
2 eggs
1/3 cup flour
Three 4 ounce cans whole green chilies
½ pound Monterey Jack Cheese (shredded)
½ pound cheddar cheese (shredded).
One 8 Ounce can tomato sauce

Beat half & half with eggs and flour till smooth. Split open Chilies, remove seeds, and drain. Mix cheese and reserve ½ cup for topping. Make alternate layers of remaining cheese, chilies & egg mixture in a 1½ quart baking dish. Pour tomato sauce over top. Sprinkle with reserved cheese. Bake at 375° for 1 hour or until center is done.

HAMBURGER PEPPER CASSEROLE  May 1981

1 pound hamburger, browned
2 medium potatoes, peeled & diced
2 medium green peppers, seeded & cut in thin strips
1 stalk celery, chopped fine
1  4 ounce can mushrooms (bits & pieces), drained
1 cup grated cheddar or Colby cheese
1 tablespoon butter or margarine

In a greased casserole, place browned meat, potatoes, peppers, celery, and mushrooms. Cover and bake for 15-20 minutes at 375°. Add cheese and top with butter. Return to oven till cheese melts.

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POLYNESIAN KRAUT KABOBS  March 1981

Drain 1 large can kraut, save juice. Drain can of chunk pineapple, saving juice. Cut a green pepper into dime sized pieces. Peel an onion, cut into small chunks. Cut cocktail wieners in half. Place chunks of wieners, pepper, onion, ½ chunk pineapple pieces on sticks (toothpicks will do).

SAUCE:

2 tablespoons kraut liquid
3 tablespoons brown sugar
2 tablespoons pineapple juice
½ cup ketchup
2 tablespoons soy sauce

Bring mix to boil, simmer for 10 minutes. Pour sauce on jelly roll pan, place kabobs in sauce. Bake at
300° for 20 minutes. Turn 2 or 3 times. Put kraut in a chaffing dish. Place kabobs on kraut. Pour sauce over top.

BEEF & SNOW PEAS  May 1982

1-1½ pounds flank steak
1 (10½ ounce) can condensed beef consommé
¼ cup soy sauce
¼ teaspoon ground ginger
1 bunch green onions, sliced
2 tablespoons corn starch
2 tablespoons cold water
1 (7 ounce) package Chinese pea pods, thawed

Slice steak diagonally (across grain). Combine strips in slow cooking crock pot with consommé, soy
sauce, ginger, and onions. Cover and cook on "lo" 5-7 hours. Turn to "hi" and add corn starch dissolved in cold water. Cook on "hi 10-15 minutes or till thick. Drop pea pods in during last 5 minutes. Serve over rice. Serves 4-5.

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OVEN BEEF STEW W/DUMPLINGS  (title in nov/dec 1982 bulletin)
OVEN BEEF STEW WITH DUMPLINGS  December 1982 (title in book)

1½ pounds trimmed stew meat
2-3 carrots, chunked
1 onion, sliced or diced
2 medium potatoes, quartered
½ (10 ounce) package frozen peas
1 teaspoon salt
2 cans tomato soup
1 can water

Combine in large casserole. Cover and bake 275° for 4½-5 hours.

Dumpling:

¼ teaspoon poultry seasoning
2 cups Bisquick
2/3 cup milk

Prepare dumplings 20 minutes before serving. Mix and drop by spoonful in hot stew mix. Cook uncovered 10 minutes. Cover and cook an additional 10 minutes.

CHEESY TUNA AND RICE CASSEROLE  March 1983

1 (7 ounce) can drained tuna
3 cups cooked rice
1 cup sour cream (8 ounce)
1 (10 ounce) package frozen green peas, uncooked
1¼ cups grated Monterey Jack cheese

Mix tuna, rice, sour cream, and peas. Pour ½ into lightly greased 3 quart casserole. Top with ½ cheese. Add remaining rice mix. Top with remaining cheese. Cover and bake 30 minutes in preheated 350° oven.

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GROUND BEEF SUMMER SAUSAGE  June 1983

2 pounds lean ground beef
2 tablespoons Morton's Tender Quick
½ teaspoon coriander or mustard seed
½ teaspoon onion salt
¼ teaspoon garlic powder
2 tablespoons brown sugar
Several drops Liquid Smoke
1 cup water
Dash of nutmeg
Coarsely ground pepper

Mix all ingredients together and form into rolls 2 inches in diameter. Makes about 4 rolls. Seal each roll in aluminum foil and refrigerate 24 hours. Place foil wrapped rolls in water to cover and simmer one hour or bake on a rack in oven for one hour at 350°. Open the foil and drain. When cool, wrap in plastic wrap and refrigerate. The sausage may be frozen before or after cooking.

HAM AND NOODLE DISH  July 1983

2 pounds ground or cubed ham
1 pound Velveeta cheese, cubed
1 tablespoon onion, chopped
1 tablespoon green pepper, chopped
10 ounces uncooked noodles

White Sauce:

1/3 cup butter
½ cup flour
4 cups milk

Combine ground ham, cheese, onion, green peppers and noodles. Place in 9 x 13 inch baking dish. For white sauce, melt butter in skillet. Stir in flour. Slowly add milk, stirring constantly over medium heat until hot and bubbly. Pour mixture over ham and noodle mixture. Place buttered crumbs on top. Bake at 350°F for 45 minutes.

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BROCCOLI POTATO CASSEROLE  March 1984

1 (10 ounce) package chopped broccoli
1 can potatoes or 1 pound potatoes (boiled and chopped)
3 eggs, beaten
¾ cup cream
1 cup grated Swiss cheese
½ cup grated parmesan cheese
3 tablespoons chopped chilies
2 tablespoons chopped parsley
1 cup cottage cheese
½ cup fresh bread crumbs
salt and pepper to taste

Combine the ingredients and stir. Place in a heavy buttered 9 x 13 inch pan.  Spread evenly. Drizzle butter over the top and bake at 350° for 50 minutes.

SWEET AND SOUR SHRIMP  May 1984

3 Premium green onions or 1 small onion, sliced
2 stalks celery sliced
2 tablespoons butter or margarine
¼ cup sugar
3 tablespoons corn starch
3 cup, (12 ounce) uncooked or cooked shrimp
½ teaspoon ground ginger
1 teaspoon paprika
1½ cups (13¼ ounce) can undrained pineapple, tidbit,
2 tablespoons soy sauce
¼ cup vinegar
1 green pepper, cut into strips
1 large tomato, cut into small pieces

Cook the onion and celery in butter until limp. Stir in the sugar, corn starch, ginger and paprika. Add the pineapple, soy sauce, vinegar and shrimp. Mix well and bring to a boil; cover. Simmer 10 minutes until the shrimp are firm and pink (stir occasionally). Add the green pepper, and cook 3 minutes more. Stir in the tomatoes and cook until heated through. Serve on rice.

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NEVER FAIL EGG NOODLES  May 1984

2 egg yolks OR 1 whole egg
¼ teaspoon salt
1 teaspoon butter or margarine
2 tablespoon cream or canned milk
¼ teaspoon baking powder

Mix  together and add enough flour to make dough. Roll thin, cut and cook (Do not need to be dried.)

CREOLE STYLE SHRIMP WITH RICE  December 1984

Drop 1½ pounds fresh or frozen shrimp with shell into boiling mixture of:

3 cups water
3 tablespoons lemon juice
1 tablespoon salt
1 teaspoon Accent
3-4 sprigs of parsley
1 clove garlic, split
1 bay leaf
1 small piece of celery with leaves

Cover tightly and simmer 5 minutes or until the shrimp is pink. Drain and cover with cold water to chill. Drain, peel and devein shrimp. Place in a casserole. In a skillet, over low heat, add ¼ cup margarine. Add and cook slowly 1 cup celery, 2/3 cup chopped onions, and ½ cup green pepper cook until onions are transparent. Thoroughly blend in 1 cup water, ¾ cup tomato paste, 1 tablespoon minced parsley, ½ teaspoon salt, ¼ teaspoon Accent, 4-5 drops Tabasco sauce. Pour mixture into casserole and mix gently with the shrimp. Heat in the oven at 350° for 30 minutes. Serve over rice.

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SOUR CREAM SWISS STEAK  September 1984

2 pounds round steak flour
1 teaspoon salt
¼ teaspoon pepper
¼ teaspoon paprika
¼ teaspoon mustard
1 garlic clove, pressed
1 pinch garlic powder
½ cup chopped onion
¼ cup oil
3 tablespoons butter
¾ cup water
3 tablespoons soy sauce
3 tablespoons brown sugar
¾ cup sour cream

Preheat oven to 300°. Cut meat into serving size pieces. Pound flour into each piece (as much as it will hold). Mix salt, pepper, paprika, and mustard. Dust on the meat. Heat the oil in a pan. Add butter. Sear steak on 1 side and turn. Add garlic, onion, and the remaining ingredients. Cover and bake 1 hour until tender.

FRENCH ONION BEEF AU JUS  December 1984

3-4 pounds beef roast
½ cup soy sauce
1 clove garlic, minced or 1/8 teaspoon garlic powder
1½ teaspoons browning sauce
1 package dry onion soup mix
5 cups water
2 large sweet onions, cut into ¼ inch slices
¼ cup butter or oleo
French rolls
Swiss cheese

Lightly brown onions in butter. Combine all ingredients except the meat, rolls and cheese. Place roast in a Dutch oven and pour liquid mixture over. Cover tightly and bake 2½ hours at 325°. Remove roast and let set 20 minutes before slicing. Place slice of meat on half of roll, ladle on liquid and top with cheese.

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AUTHENTIC HUNGARIAN GOULASH March 1995 (book has wrong date its March 1985 also Note was left off)

Brown 2 pounds boneless beef chuck, cut in 1 inch cubes, in 3 tablespoons oil.

Add:

1 (14 ounce) can beef broth or stock
1 cup onion, chopped
1 small green pepper, cut in julienne strips
2 tablespoons tomato paste

Blend dry ingredients plus 2 tablespoons paprika, and 2 teaspoons caraway seeds just before adding liquid ingredients. Slowly blend 1/3 cup cold water into 3 tablespoons all purpose flour. Stir in beef mixture. Simmer 90 minutes, stirring occasionally. Serve over noodles.

Note: Paprika in this recipe is not paprika as we know. It is Hungarian paprika, similar to crisp red
peppers or dried pimentos and usually found in specialty food stores.

RANCH BURGERS  May 1985 (recipe in book is not arranged same as may/jun1985 bulletin)

3½ pounds ground beef
1 large onion, chopped
1 tablespoon chili powder
1½ teaspoons salt
½ teaspoon pepper
1 jar cheese spread with hot peppers
1 (15 ounce) can chili beans

Dough:

2 packages yeast
2/3 cup warm water
2/3 cup warm milk
¼ cup sugar
¼ cup shortening
2 teaspoons salt
2 eggs
4½-5 cups flour

In large mixing bowl dissolve yeast in warm water. Add milk, sugar, shortening, salt, eggs and 1½ cups flour. Blend well with mixer for 2 minutes. Turn out on floured surface. Knead in remaining dough. Cover and let rise until doubled (about 1½ hours.)

Meat Mixture:

Brown and drain meat. Add remaining ingredients. Roll dough out and divide into four pieces. Roll out to a 11 x 14 rectangle. Cut into 6 squares. Place 2/3 cup of meat mixture on each square. Seal sides. Bake at 375° for 12-15 minutes.

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STUFFED SALMON  July 1985

3 or 4 pound fresh whole salmon
1 pound bulk sausage
2 medium onions, chopped
1 medium green pepper, seeded and diced
2 cups small bread cubes
2 eggs, slightly beaten
1 teaspoon poultry seasoning
1 teaspoon paprika
1 cup dry white wine
parsley
lemon rounds

Sauté sausage until partially browned. Add onions and green pepper. Cook vegetables until they are tender. Drain well. Mix remaining ingredients, except wine. Stuff fish. Tie with string. Pour wine in baking dish. Bake at 350° for 30-40 minutes or until white and flaky.

CHEESY SLOPPY JOES  December 1985
(Microwave)

1/3 cup chopped celery
1 pound ground beef
¼ cup finely chopped onion
1 cup (8 ounces) pasteurized, processed cheese spread
2 tablespoons catsup
1 teaspoon Worcestershire sauce
12 hamburger buns

Cook beef, celery and onion by the colander method. Microwave on full power 5-6 minutes or until no
longer pink, stir once. (Cover with a paper towel). Drain. Stir to break meat in small pieces. Add cheese spread, catsup and Worcestershire sauce. Microwave uncovered, on full power 4-5 minutes or until thickened, stirring 2 or 3 times. Spoon about 2 tablespoons mixture into each bun.

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WILD RICE AND TURKEY CASSEROLE  January 1986

1 cup wild rice uncooked
2 cups celery, chopped
1 (8 ounce) can chopped mushrooms or 1 pound fresh
4 cups diced turkey chunks
¼ cup chopped onion
¼ cup butter
3 tablespoons soy sauce
¾ cup water
1 (10 ounce) can cream of mushroom soup

Cook rice. Add celery, mushrooms, onions, turkey and butter. Cook, stirring constantly for 5 minutes. Combine rice, soy sauce and water with turkey mixture. Stir to mix well. Pour into 2 quart casserole. Cover. Bake at 350° for 2 hours.

IOWA STIR-FRY  March 1986 (book left out caller and left out some ingredients in recipe, see below)
(submitted by Leah Rae Highly of Cedar Rapids)

Cut ¾-1 pound pork tenderloin into 1 inch wide strips or bite size pieces. Marinate in refrigerator for one hour or more in the following:

3 tablespoons teriyaki sauce
3 tablespoons peach schnapps or brandy
2 tablespoons cornstarch
1/8 teaspoon ground ginger
1/8 teaspoon ground black pepper

Vegetables:

4 fresh mushrooms, sliced
2 green onions, sliced including green tops
10-12 broccoli florets
2 tomatoes, seeded and cut in wedges
pea pods, to taste

(The following ingredients were left out of book)
Plus:
3 tablespoons oil
1 cup chicken bouillon
½ cup cashew nuts

Heat oil to 350° and brown meat until no longer pink. Drain and reserve marinade. Turn heat to 300°
and stir in bouillon and reserved marinade. Add broccoli and onions; cook until broccoli is tender crisp. Add tomato wedges and mushrooms. Simmer 5 minutes and sprinkle with cashews. Serve over rice or hot browned shredded potatoes and garnish with canned whole baby ears of corn.

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WINIFREDS "BEST BEEF" RECIPE - Grand Prize Winner and Runners Up June 9, 1986 Live
broadcast from Winifreds Restaurant

GRAND PRIZE WINNER  August 1986 (Book left out above 2 lines and grand prize winner line)
SASSY BEEF ON SPINACH NOODLES

1½ pounds beef tenderloin
2 tbsps. butter
2 tbsps. oil
1 tbsp. chopped shallots or onion
1 red or green pepper, cut in thin strips
½ cup white wine
½ cup chicken broth
½ cup chunky peanut butter
¼ tsp. ground coriander
½ tsp. red pepper flakes
½ cup heavy cream

Slice beef tenderloin into thin strips. Heat butter and oil in large skillet. Sauté shallots two minutes. Add beef strips and brown evenly. Add red and green pepper strips; cook till tender. Stir in wine, chicken broth, peanut butter, coriander and red pepper flakes. Simmer until beef is tender, stirring occasionally. Stir in heavy cream and continue cooking, stirring frequently till sauce thickens slightly. Serve over hot buttered spinach noodles. Serves 6.

CHICKEN CACCIATORE  October 1986

2 lbs. chicken
¼ cup seasoned flour
¼ cup oil
1 small can onions, drained
1 medium green pepper chopped
1 can sliced mushrooms, drained
1 small clove garlic
1 can tomato soup
½ cup water
2 tbsps. vinegar or lemon juice
1 tbsp. Worcestershire sauce
½ tsp. thyme

Dust chicken with flour. Brown in oil. Remove. Add vegetables and garlic. Brown lightly. Blend in
remaining ingredients. Add chicken. Cover and simmer for 45 minutes. Stir often.

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COMPANY BAKED CASSEROLE  November 1986

6 whole chicken breasts, skinned & boned
½ cup flour
2 tsps. salt
1 tsp. oregano
¼ tsp. pepper
½ cup butter
2 cans (4 oz.) mushrooms
2 pkgs. (10 oz.) frozen peas, thawed
2 cans cream of mushroom soup, undiluted
1 can french fried onion rings

Cut chicken in chunks. Coat with flour and seasoning mixture. Brown lightly in butter. Mix with
remaining ingredients, except onion rings. Turn into greased 2½ quart casserole. Bake covered at 325° for 45 minutes. Sprinkle with onion rings. Bake uncovered for 5-10 minutes more.

VIVA LA CHICKEN  March 1987

soft flour taco shells
4 chicken breasts, cooked, deboned and cut up
1 can cream of mushroom soup
1 can cream of chicken soup
1 can milk
1 small onion, diced
green chilies, diced
salt and pepper to taste
grated cheese

Line a 9 x 13 baking dish with taco shells, Set aside. Combine chicken with remaining ingredients except cheese. Pour over taco shells. Top with grated cheese.  Bake at 325° for 1 hour.

TUNA BISCUIT CASSEROLE  June 1987

1 can refrigerated biscuits
½ cups milk
1 (9¼ oz.) can tuna
2 (10 oz.) cans cheddar cheese soup
2 tbsps. onion, minced
2 cups frozen peas

Arrange biscuits in ungreased 9 x 13" pan. Combine remaining ingredients. Pour over biscuits. Bake at 400° for 25-30 minutes. Biscuits will rise.

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CHINESE LEMON CHICKEN  May 1987 (book took out the step by step method and put it all together)

2 chicken breasts (1½ lbs.), sliced and boned
salad oil
1 tsp. salt
dash pepper
6 medium dried Chinese mushrooms
1 large red pepper
2 whole lemon
6 scallions
½ tsp. fresh grated ginger
2 tsps. cornstarch
1½ tsps. sugar
½ cup chicken broth
¼ cup dry sherry or fruit juice
2 tbsps. soy sauce
6 lemon slices

Step by step method:
1. Slice chicken into ¼" wide strips. Combine and mix well; chicken, 1½ tbsps. oil, salt & pepper Set
aside 2 tbsps. melted margarine for 30 minutes.
2. Soak mushrooms in 1½ cups warm 30 minutes.
3. Wash and cut pepper. Remove seeds. Julienne slices.
4. Remove very outer part of lemons. Peel into 1/8" wide pieces. Squeeze lemons to tbsps. juice. Set
aside.
5. Wash scallions. Cut into ½" diagonal mushrooms. Remove and discard stems. Slice caps golden
brown, into 1/8" strips.
6. In wok, heat ¼ cup salad oil. Add for 2 minutes. Remove from skillet. Keep warm.
7. Add ginger, mushrooms, and red pepper. Stir fry for minute.
8. Combine cornstarch, sugar, chicken broth, sherry, soy sauce and reserved lemon juice. Mix till
smooth. Add vegetables. Cook till thickened.
9. Return chicken to skillet. Stir for 1 minute till well coated. Turn into warm serving dish. Garnish with
lemon slices. Serve with rice and soy sauce.

GRILLED PORK LOIN ROAST  August 1987

1 (3 lb.) boneless pork loin roast
1 (12 oz.) can beer
¼ cup molasses
¼ cup white Karo syrup
1 onion, chopped
2 tbsps. prepared mustard
¼ cup cooking oil
1 tsp. garlic powder

In medium bowl, stir everything together except roast. Place roast in shallow glass dish. Pour marinade over roast. Cover Refrigerate overnight. Turn occasionally. Use Weber kettle method. Place pork on grill. Turn and baste every 10 minutes. Cook for about 1-1½ hours or till meat thermometer reaches 155°.

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HAWAIIAN STYLE SWEET & SOUR FISH  June 1987

1½ lbs. red snapper, cut diagonally across grain, into ½" thick slices
4 tbsps. cornstarch, divided
2 tbsps. soy sauce
2 tbsps. sherry
2 tbsps. lemon juice
1 tbsp. finely minced ginger root
1 tsp. finely minced garlic
1 tsp. sugar
½ tsp. salt
6-8 tbsps. peanut oil, divided
1 medium onion, cut in eighths
1 large carrot, thinly sliced
1 stalk celery thinly sliced
1 bell pepper, cut in 1" pieces
1 (8 oz.) can bamboo shoots, drained
1 cup pineapple juice
½ cup chicken broth or water
¼ cup vinegar
¼ cup brown sugar, firmly packed
1 tsp. WOR sauce
1 cup pineapple chunks

In medium bowl, combine 2 tbsps. cornstarch, 1 tbsp. soy sauce, sherry, lemon juice, ginger root, garlic, sugar and salt. Mix well. Add fish slices. Let stand for 20 minutes. In a wok or large skillet, heat 2 tbsps. peanut oil over medium heat till very hot, but not smoking. Very gently stir fish, 1/3 at a time till it flakes easily (3-4 minutes). Remove and drain on paper towels. Repeat, adding 2 tbsps. peanut oil each time till all fish is cooked. Set aside and cover to keep warm. If necessary add 2 tbsps. peanut oil to wok.  Turn heat to high. Stir fry onions, carrots, and celery for three minutes. Add green pepper. Stir fry till vegetables are crisp tender (about 3 minutes). Add bamboo shoots. Stir briefly. Remove vegetables to bowl. Reduce heat to medium. Combine pineapple juice with remaining 2 tbsps. cornstarch. Pour into wok. Add chicken broth or water, vinegar, brown sugar, remaining soy sauce and WOR sauce. Cook, stirring till thickened and boiling. Add pineapple chunks. Cook till hot. Return fish and vegetables to wok. Mix gently with sauce. Reheat briefly Makes 6 servings.

BAKED HOT CHICKEN SALAD  September 1987

2 cups cooked chicken, chopped
½ cup finely diced celery
3 small green onions, minced
red and green peppers for color
¼ cup mayonnaise
salt and pepper to taste

Combine ingredients. Spread on buttered buns. Top with grated cheddar cheese. Wrap in square of foil. Seal and refrigerate. Bake at 400° for 10 minutes.

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APRICOT GLAZED PORK CHOPS  March 1988

6 pork chops (2½-3 lbs.)
2 tsps. marjoram
½ cup apricot syrup or jam
1 (17 oz. ) can apricot halves, reserve juice
2 dashes sesame oil seasoning
1 dash freshly ground ginger
¼ cup flour
¼ cup oil
1 tbsp. lemon juice
2 tbsps. sherry
1 tbsp. soy sauce
1 dash tabasco
1 green pepper, cut into strips

Mix flour and marjoram. Coat chops and brown in oil. Remove chops. Dip in apricot syrup. Place in
9x13" pan. Mix apricot juice, sherry, soy sauce, sesame oil tabasco and ginger. Mix with remaining
syrup. Pour over chops. Bake at 325° for about 40 minutes. Baste often. Add green peppers. Bake an
additional 10 minutes. Just before serving, add apricot halves. Bake till apricots are heated.

MANICOTTI  May 1988

1 cup water
¾ lb. ground beef
5-6 shells, cooked & drained
1 medium onion, chopped
¾ lb. ricotta cheese
2 eggs, beaten
½ cup parmesan cheese, grated
½ lb. mozzarella cheese, shredded
½ tsp. salt
½ tsp. parsley flakes

Marinara Sauce:

1 (13 oz.) can tomato puree
2 (6 oz.) cans tomato paste
1 (16 oz.) can tomato sauce
1 quart water
2½ tsps. parsley flakes
1 tbsp. garlic salt
1 tsp. salt (optional)
4 tbsps. grated parmesan

Place sauce ingredients in crock pot or pot. Cook for 2 hours, stirring occasionally.
Brown beef. Add onion and 1 tsp. salt. Drain. Mix cheeses, eggs, salt and parsley flakes. Cook shells and drain. Fill with meat mixture and place cheese mixture in both ends to seal. In a 9 x 13" baking dish add ½ cup water with sauce. Place shells on top. Do not layer. Pour remaining sauce on top. Cover with foil. Bake at 350° for 1 hour or till heated through.

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BARBEQUE CAJUN PORK ROAST  July 1988

1 pork loin roast (about 6 lbs.)
2 unpeeled apples, cored & chopped
1 large onion, chopped
3 tbsps. margarine
1 (4 oz.) can green chilies, drained & dried
½ cup fine dried bread crumbs
2 tsps. garlic powder
2 tsps. thyme
dash of cayenne pepper
stuffing of your choice

Trim excess fat from meat. Make slits about 2" deep around roast. Sauté apple and onion in margarine till softened. Stir in green chilies. Cook for 2 minutes. Stir in bread crumbs. Combine garlic powder, thyme and cayenne in small bowl. Spread seasonings over roast and slits. Take stuffing and stuff about ½ cup into each slit. Grill over medium fire about 3 hours. Meat thermometer should read about 170°.

GERMAN BEEF SUPPER  March 1989

1½ pounds cubed beef
2 tbsps. butter
1 large apple. peeled & shredded
1 med. carrot. shredded
½ onion. sliced
½ cup water
1/3 cup red wine
1 tsp. salt
pepper to taste
1 clove garlic, crushed
2 beef bouillon cubes
1 small bay leaf

Gravy:
¼ cup water
¼ tsp. Kitchen Bouquet
4 tsps. corn starch

Brown meat in butter. Add all ingredients, except the gravy ingredients. Cover and simmer 2 hours.
Remove the bay leaf. Combine gravy ingredients. Add to beef stir until thick. Serve over noodles that
have been mixed with butter & poppy seeds.

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BEEF WITH BROCCOLI AND MUSHROOMS  August 1989 (title in book)
Marie Brooks 3rd Place BEEF WITH BROCCOLI AND MUSHROOMS (title in bulletin)
Best of Beef recipe contest at the Collins Plaza Hotel

1/3 cup soy sauce
2 tbsps. vinegar
¾ tsp. granulated sugar
1 beef bouillon cube
1/3 cup water
2 tsps. cornstarch
3 tbsps. vegetable oil
2 large cloves garlic, peeled and halved
¾ lb. beef flank steak or top round steak cut in 1/8" diagonal slices
1 large sweet onion, peeled, halved and cut in
¼" slices (1½ cups)
2 ½ cups peeled broccoli stems, cut into 1/8" diagonal slices
2 ½  cups broccoli florets
¼ lb. fresh mushrooms, cut in 1/8" slices

Mix soy sauce, vinegar and sugar in small bowl. In another bowl, mix bouillon cube. water and cornstarch.  Assemble remaining ingredients. To cook: in a large  heavy skillet or wok, heat 1½ tbsps. of the oil over high heat. Add garlic and cook a few seconds to season oil. Add meat and stir fry for 2 minutes, until slices are lightly browned, but still slightly pink in the center. Remove meat and any pan juices to a bowl, discard garlic and wipe out skillet. Add 1 tbsp. of the remaining oil and when hot, add onion and broccoli stems: stir fry for 2 minutes until crisp tender. Add remaining ½ tbsp. oil around edge of skillet and add broccoli florets and mushrooms. Stir fry 2 minutes. Pour in meat and juices from the bowl and then the soy vinegar mixture. Stir, cover, and cook 2 minutes. Stir cornstarch mixture (make sure bouillon cube is broken up) and pour into skillet. Cook. stirring constantly, 2 to 3 minutes, until thickened. Makes 4 servings.

GRILLED OR BROILED HONEY APPLE CHOPS  December 1990

4 chops, 1¼-1½" thick
1½ cups apple cider or juice
¼ cup lemon juice
½ cup soy sauce
2 Tbsps. honey
1 clove garlic, minced
¼ tsp. pepper

Combine and mix well all ingredients, except chops. Place chops in a shallow dish, pour marinade over chops. Cover and refrigerate 4-24 hours. Drain chops, reserving marinade. Grill chops for 15-18 minutes, turning once, and basting occasionally with marinade.

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STIR FRY CHICKEN & CASHEWS  June 1990

1 lb. boneless, skinless chicken breasts, cut in thin strips
2 tbsps. soy sauce
1 tbsp. cornstarch
1 small cabbage, shredded (about 4 cups)
2 tbsps. oil
1 tsp. sugar
6 oz. pkg. cashews
1 small onion chopped
1 tsp. cornstarch
¼ cup soy sauce
½ lb. mushrooms
2 tbsps. oil
3 oz. Chinese noodles or rice

In bowl, place chicken with 2 tbsps. soy sauce and 1 tbsp. cornstarch. Blend well. Let stand at room temperature for 15 minutes. Heat 2 tbsps. oil in wok or skillet on high. Add chicken, stir fry until white and firm. Add onion and mushrooms, stir fry until tender and soft. Place in heated bowl. Add 2 tbsps. oil to wok. Stir in cabbage and sugar. Stir fry 3-4 minutes, until cabbage is tender crisp. Return chicken and vegetable mixture to wok. Add nuts. Toss to combine. Add 1 tbsp. cornstarch to ¼ cup soy sauce. Add to wok. Stir Cover and steam for 1 minute. Uncover, stir until thickens. Serve over noodles or rice.

GREEN BEAN WATER CHESTNUT CASSEROLE  January 1990

2 pkgs. frozen French style green beans
½ lb. fresh mushrooms, sliced
½ cup chopped celery
½ stick butter or margarine
1 tbsp. flour
1 tsp. seasoned salt
1/8 tsp. seasoned pepper
1 can cream of celery soup
1 cup milk
1 can water chestnuts, drained and sliced
2 tbsps. pimento
1 cup shredded cheddar
1 can French fried onions

Cook beans per label directions. Drain. Cook celery in butter until tender. Add mushrooms. Cook 5-10 minutes more. Add flour, salt, pepper, soup, and milk. Cook, stirring constantly, until thickened. Put ½ of the beans in 1½ quart casserole. Top with ½ of water chestnuts, pimento, cheese and sauce. Add rest of beans and then rest of mixture. Bake at 325° for 45 minutes. Sprinkle on onions and bake another 5 minutes.

CASHEW CHICKEN  February 1991

2 chicken breasts
½ lb. pea pods or 1½ cups broccoli flowerets
½ lb. mushrooms
4 green onions
1 can (8 oz.) bamboo shoots, drained
1 cup chicken broth
1 tbsp. lower sodium soy sauce
2 tbsps. cornstarch
½ tsp. sugar
1 tsp. oil
¼ cup cashew nuts, dry roasted

Bone chicken breasts and remove skin. Slice horizontally in 1/8 inch thick slices, then cut in 1 inch squares. Arrange on a tray. Remove the ends and strings from pea pods or chop broccoli. Wash and slice mushrooms. Cut the green part of the onions into 1 inch lengths and then slash both ends several times making small fans slice the white part ¼ inch thick. Slice bamboo shoots. Pour chicken broth into small pitcher. Mix together soy sauce, cornstarch and sugar; pour into a small pitcher. Place oil and nuts in containers. Arrange at the table with electric frying pan or wok. Add oil to pan, add chicken and cook quickly, turning, until it turns opaque. Add peas and mushrooms; pour in broth, cover and simmer 2 minutes. Add bamboo shoots. Stir the soy sauce mixture into the pan juices and cook until sauce is thickened, stirring constantly; then simmer 2 minutes. Mix in the green onions, sprinkle with nuts. Serve with cooked rice. Makes 4 servings.

CHAMPIONSHIP CHUCK KABOBS  September 1991 (book left off last line)

Trim outside fat from 2 lbs. of top blade or chuck eye steak. Cut into ½ to ¾ inch cubes.

Place in marinade consisting of:
½ cup lite soy sauce
½ cup red cooking wine
¼ cup lemon juice
1 tbsp. chili sauce
1 tbsp. brown sugar
½ tsp. minced garlic

Marinate at least four hours. Overnight is preferred.

BBQ on skewers at low to medium heat to preferred doneness, usually about 20 minutes.

(For effect, BBQ on pickup tailgate for "CHUCK ON A TRUCK".)

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SAUCY BEEF & NOODLES  March 1991 (book left out where recipe came from)
(St. Luke's)

1 lb. lean round steak (½ inch thick)
vegetable cooking spray
1 tsp. vegetable oil
2 cups fresh mushrooms. sliced
½ cup celery, chopped
½ cup green onions, chopped
1 clove garlic, minced
2 (8 oz.) cans no salt added tomato sauce
1/3 cup Chablis or other dry white wine
1 tbsp. lemon juice
1 bay leaf
½ tsp. dried whole oregano
¼ tsp. dried whole rosemary, crushed
1/8 tsp. pepper
3 cups hot cooked medium egg noodles (cooked without salt)

Trim excess fat from steak; cut meat into 1 inch pieces. Set aside. Coat a Dutch oven with cooking
spray; add oil, and place over medium high heat until hot. Add reserved meat, and cook until browned. Remove meat and drain on paper towels. Drain Dutch oven and wipe dry with a paper towel. Coat Dutch oven with cooking spray. Add mushrooms, celery. green onions, and garlic to Dutch oven. Sauté until vegetables are tender. Add reserved meat, tomato sauce and next 6 ingredients stir well. Bring to a boil. Cover, reduce heat and simmer 1 hour and 45 minutes or until meat is tender. Remove and discard bay leaf. Serve over hot cooked noodles. Yield 6 servings (158 calories per serving plus 100 calories per ½ cup cooked noodles).

PUFFED UP PIZZA CASSEROLE  May 1992

1½ lbs. ground beef
1 (15 oz.) can tomato sauce
1 cup chopped onion
1 cup chopped green pepper
½ cup water
1½ oz. pkg. spaghetti sauce mix
1 tsp. crushed dried oregano
1 clove minced garlic
2 dashes tabasco
1 cup milk
¼ cup melted margarine
1 tsp. cooking oil
2 eggs
1 cup flour
8 ozs. shredded Mozzarella cheese
½ cup grated Parmesan cheese

Cook and drain meat. Add next eight ingredients. Reduce heat, cover and simmer for 10 minutes. Beat milk, margarine, oil and eggs for one minutes. Add flour and beat for two minutes. Place meat in a 9 x 11" pan. Sprinkle with Mozzarella. Top with flour mixture. Sprinkle with Parmesan. Bake at 400° for 30 minutes or till puffed and golden. Let stand 10 minutes before serving.

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ARTICHOKE STUFFED WITH CHICKEN & GRAPES  January 1982 (book has wrong date its jan/feb1992)

4 cups cooked chicken, cubed
1 tbsp. lemon juice
1 cup celery, finely chopped
1 cup green grapes, halved
1 cup mayonnaise
2-3 tbsps. cream pepper to taste
8 artichokes, cooked*

Combine cream and mayonnaise. Combine chicken, lemon juice, celery, and green grapes. Lightly toss together with dressing. Chill. Stuff chilled artichokes.

*To cook artichokes:
8 whole artichokes, trimmed
4 carrots, peeled and finely diced
1 lg. yellow onion, peeled and finely diced
2/3 cup olive oil
1/3 cup chopped, fresh parsley (reserve a bit for garnish)
1/3 cup lemon juice
4 tsp. dried oregano
4 tsp. dried basil
1¼ tsp. freshly ground black pepper
¾ tsp. salt

Place artichokes in deep heavy pot and just cover with water. Add remaining ingredients. Cook, partially covered, at a gentle boil, about 40 minutes, until leaves pull away easily. Transfer artichokes to platter and chill.

BEEF WITH BROCCOLI STIR-FRY  April 1993 (Beef w/Broccoli Stir-Fry (title in bulletin))

1 cup lean beef, sliced in narrow strips
1 Tbsp. cornstarch
1 Tbsp. light soy sauce
2 Tbsps. oil
¼ tsp. salt
1 finely chopped clove of garlic
2 cups broccoli stalks, thinly sliced across grain
1 (2 oz.) can mushroom pieces
½ tsp. salt
1/3 cup soup stock

Toss beef in cornstarch and soy mixture. Stir fry salt and garlic in oil and add beef. Stir fry beef to degree of doneness you prefer and remove from Wok or pan. In same Wok, bring broccoli and mushrooms to boil with ½ tsp. salt and stock. Cover Wok, reduce heat, and cook for about 4 minutes. Return beef to Wok and cook briefly with cover removed. Makes 6 servings.

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CHICKEN-PECAN FETTUCCINE  March 1993

¼ cup butter or margarine
1 lb. boneless chicken breast, cut into ¾" pieces
3 cups sliced mushrooms
1 cup sliced green onions with tops
½ tsp. salt
¼ tsp. pepper
¼ tsp. garlic powder
10 ozs. fettuccini noodles
½ cup butter or margarine, melted
1 egg yolk
2/3 cup half & half
2 Tbsps. fresh chopped parsley
¼ tsp. salt
¼ tsp. pepper
¼ tsp. garlic powder
½ to 2/3 cup grated parmesan
1 cup chopped pecans, toasted

Melt ¼ cup butter in a large skillet; add chicken and sauté until lightly browned. Remove chicken from skillet and set aside. Add mushrooms, green onions, ½ tsp. salt and ¼ tsp. pepper and ¼ tsp. garlic powder to pan drippings in skillet and sauté until vegetables are tender. Add chicken and simmer 20 minutes or until chicken is done.
Cook fettuccini according to package directions. Drain noodles. Combine ½ cup butter and next 6
ingredients and heat until hot (not boiling) on stove. Stir into fettuccini. Add cheese, tossing until well
mixed. Add chicken and vegetables mixture and toss. Arrange on serving platter and sprinkle with
pecans. Yield 6-8 servings.

CHEESY BRAT STEW CASSEROLE  November 1993

6 brats, cooked and cut in ½" slices
4 med. potatoes, cooked & cubed
1 (16 oz.) can green beans, drained
1 can cream of mushroom soup
4 oz. shredded cheddar cheese
1 onion, chopped

Combine in 3 qt. casserole and bake 45 minutes.

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BREEZY BEJING GINGER BEEF  May 1993

1 lb. beef top sirloin steak, cut ¾" thick
2 cloves garlic, crushed & minced
1 tsp. fresh ginger. crushed & minced
2 cups chopped, seeded ripe tomatoes
1 Tbsp. each cornstarch and sugar
4 green onions, chopped
salt & seasoned pepper to taste
vegetable cooking spray

Garnish:

15 snow peas (optional)
1 pkg. (3 oz.) instant ramen Chinese noodles

Spray nonstick cooking spray onto large heavy skillet. Panbroil sirloin steak over medium-high heat for 8 minutes per side or to desired doneness. Remove beef and keep warm. Sauté garlic and ginger in skillet; add tomato, cornstarch and sugar. Stir and cook 5 minutes or until sauce is clear. Add onion, season with salt and seasoned pepper to taste. Turn off heat. Soak noodles in hot water 5 minutes. Drain and arrange around edges of serving plate. Arrange snow peas on inside edge of noodles. Slice beef across the grain  and arrange in center of plate. Spoon sauce over beef and noodles. Serve immediately. Makes 4 servings.

TORTELLINI WITH SPINACH CREAM SAUCE  June 1993

3 Tbsps. butter
1 cup sliced mushrooms
3 garlic cloves, minced
1 pkg. chopped spinach (pureed)
1 cup heavy cream
1/3 cup chopped sun dried tomatoes
2 sprigs of basil, chopped
1 cup grated Reggiano Parmesan cheese
2 Tbsps. Pecorino Romano
4 Tbsps. toasted pine nuts

Melt butter in skillet over med. heat. Add mushrooms and garlic. Sauté about 5 minutes. Puree spinach and add to mushroom garlic mixture. Add cream and sun dried tomatoes and boil until thickened to sauce consistency, stirring occasionally, about 10 minutes. Season with salt and pepper, add Parmesan. Cook tortellini in salted water drain, add to sauce and mix lightly and carefully. Fold in basil, spoon on plates, add pine nuts to top and pass more Parmesan.

                                                                      196

CHICKEN ENCHILADA CASSEROLE  December 1993

1 pound cooked chicken (chunked)
1 medium onion
1 cup COOKIES HOT TACO SAUCE
1  8 oz. pkg. cheddar cheese (shredded)
1 can cream of chicken soup
6 or 8 corn tortillas

Mix chicken, onion, and taco sauce. Tear tortillas into chip size pieces. In large casserole dish alternate layers 2-3 times.

1. Meat mixture
2. Cheese
3. Tortillas

Pour soup over the top of casserole. Top with remaining cheese. Bake at 375° for 30-45 minutes. Serve with corn chips and avocado dip.

SWISS STEAK  April 1994

Salt and pepper to taste
1 cup flour
1½-2 lbs. round steak or sirloin steak
¼ cup vinegar
1 medium onion, chopped (save a few "rings")
1 15 oz can tomatoes, chopped

Mix salt and pepper into flour. Pound flour mixture into steak. Brown quickly in hot fat. Add vinegar and cook dry over medium heat. Add chopped onion. Cover with water and reduce heat. Add tomatoes and onion, "rings". Simmer until tender, adding small amounts of water as necessary. Thicken liquid with flour before serving.

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SWEET AND SOUR STUFFED CABBAGE ROLLS  June 1994

1 head cabbage, cored
1 lb. ground beef
1 small onion, grated
½ cup fresh bread crumbs
¼ cup water
salt & pepper to taste
1 small onion, sliced
1 carrot, sliced
1 cup consume
1 cup canned tomatoes
juice of ½ a lemon
2 Tbsp. brown sugar
salt, pepper & paprika to taste

Cover cabbage in hot water. Simmer 5 minutes. Drain & cool. Combine next 5 ingredients. Mix well. Fill cabbage leaves with meat mixture. Roll up and secure. Place rolls, unused cabbage, onion and carrot in a kettle. Add consume and simmer slowly 1 hour. Add remaining ingredients. Simmer 2 hours.

SALISBURY STEAK  October 1994

1 lb. ground beef
¼ tsp. salt
1/8 tsp. pepper
1 egg
2 Tbsps. chopped onion
¼ cup chopped celery
¼ cup dried bread crumbs
2 Tbsps. margarine

Mix together and make patties and brown on both sides. Mix 1 can cream of mushroom soup or cream of chicken soup with ½ can of water and pour over patties: cover and cook for 25 minutes.

PRIME RIB ROAST  January 1995

4-5 lb. beef roast
3 bay leaves
24-28 oz. 7-Up
salt and pepper, to taste
medium onion, sliced

Place the roast in a Reynolds cooking bag; season as desired. Add onion, bay leaves and 7-Up. Bake at 325° for 30 minutes per pound for medium, or 35 minutes per pound for well done. Remove from bag, let stand for 10 minutes and slice. Spoon liquid over meat or thicken with a tablespoon of corn starch and serve over slices.

                                                                      198

TEX-MEX SKILLET SUPPER  January 1996

1 lb. lean ground pork
2 cloves garlic, minced
1 (12 oz.) can kernel corn, drained
1 (16 oz.) can black beans, drained
1 (12 oz.) jar salsa
½ cup water
1 tsp. dried oregano, crushed
½ tsp. ground cumin
¼ tsp. salt (optional)
Six 6" flour tortillas, cut in half and then into 1 strips
2 ozs. shredded cheddar cheese

In large skillet, cook pork and garlic over medium high heat until pork is lightly browned, drain off any fat. Stir in all remaining ingredients except cheese; bring to a boil. Add cheese, cover and cook for 2 minutes more, until cheese is melted. Serve hot with sour cream, green onions and tortilla chips.

STROMBOLI  March 1996

1 lb. mild Italian sausage
½ lb. lean ground beef
1 cup chopped onion
2½ oz. sliced mushrooms, drained
8 oz. tomato sauce
6 oz. tomato paste
¼ cup water
¼ cup Parmesan cheese
¼ tsp. oregano
¼ tsp. garlic salt
¼ tsp. rosemary
1 loaf French bread
6 oz. Mozzarella cheese slices

Brown the meat and onion together. Drain. Stir in the next 8 ingredients. Cook until almost bubbly. Preheat oven to 400°. Cut bread lengthwise down the side, but not all the way through; like a hot dog bun. Place half the cheese slices on the bottom of the loaf. Spoon in the meat mixture. Top with remaining slices. Wrap securely in aluminum foil. Bake 8-10 minutes.

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PEPPERCORN FILET MIGNON June 1996

24 ounces beef tenderloin
4 tablespoons dijon mustard
½ teaspoon habanero pepper powder
1 teaspoon coarse salt
¼ cup cracked peppercorns

Trim tenderloins, then cut into 6 oz. filets. Combine dijon mustard and habanero pepper powder in a
small mixing bowl. Coat sides of the filets with spicy dijon mustard. Combine coarse salt and cracked
peppercorns in small bowl. Roll the coated sides of the filets into cracked peppercorn mixture. Broil filets over medium high heat to the desired degree of doneness. Serve with Chilpotle Pepper Sauce.

SEAFOOD ACUARIO  August 1996

3 tbsps. unsalted butter
1 tbsp. minced shallots
1 tbsp. minced garlic
¼ cup dry white wine
¼ cup brandy
6 large shrimp
6 sea scallops
¼ cup chopped cilantro

Melt butter in sauté pan. Add shallots, garlic, seafood and white wine. Cook until shrimp begins to curl
and becomes opaque. Turn seafood and add cilantro. Simmer for a minute or so. Add brandy that has been decanted from bottle to smaller container. Flame with gas jets from burner or lighter. Remove from heat and stir until flame burns out.

BROCCOLI CHICKEN RING  March 1997

½ cup chopped broccoli
¼ cup chopped water chestnuts
2 tbsp. chopped onion
¾ cup chopped cooked chicken or 1 (5 oz.) can drained chicken
2/3 cup cream of chicken soup
1 cup shredded cheddar cheese
2 tubes refrigerator crescent rolls

Preheat oven to 350°. Combine the first six ingredients. Arrange crescent rolls in a circle, pointed ends out, on a sheet or baking stone. Spoon filling onto fat part of crescent rolls. Fold pointed ends over to form a ring. Bake 25-30 minutes.

                                                                       200

APRICOT-SAUCED RIBS  June 1997

4 pounds pork spareribs cut into serving size pieces
1 (8 ounce) can undrained apricot halves
3 tablespoons catsup
3 tablespoons brown sugar
2 tablespoons lemon juice
1 tablespoon Dijon style mustard
1 teaspoon dry ginger
Dash of salt

Bank medium hot cools in covered grill. Place ribs on grill over drip pan. Cover grill and cook ribs over indirect heat for 1½ hours. Meanwhile, mix remaining ingredients together in blender. Brush ribs generously with sauce and cook 30 minutes more. basting and turning often.

HERBED BAKED FISH AND RICE  November 1997

1½ cups hot chicken bouillon
½ cup regular uncooked rice
¼ tsp. Italian seasoning
¼ tsp. garlic powder
10 ozs. frozen chopped broccoli, thawed and drained
2.8 ozs. French fried onion rings, divided
1 Tbsp. Parmesan cheese, grated
1 lb. unbreaded fish fillets, thawed
½ cup shredded cheddar

Combine first 3 ingredients in an 8x12" dish. Bake covered 10-15 minutes at 375°. Top with broccoli, half the onion rings and Parmesan cheese. Top with fish, sprinkled with paprika and bake 20-25 minutes. Top with cheddar cheese, remaining onion rings and bake uncovered 3-5 minutes.

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ZUCCHINI QUICHE  September 1997

4 cups sliced unpeeled zucchini (or broccoli)
1 cup Bisquick
½ cup shredded cheese, your choice
½ tsp. salt
½ tsp. oregano
1 clove garlic, or ½ tsp. powder
4 eggs, beaten
¾ cup chopped onion
1 Tbsp. chopped parsley
½ tsp. seasoned salt
½ cup vegetable oil
½ tsp. Accent

Mix all ingredients and pour in a 9 x 13" dish, bake 20-25 minutes at 350°. Ham is optional.

HAWAIIAN PORK  December 1997

1 lb. boneless pork, 1" cubes
3 Tbsps. shortening
1 egg
2 Tbsps. flour
1½ tsps. salt
1/8 tsp. pepper
2-3 green peppers
½ cup chunk pineapple, drained and reserve
2½ Tbsps. cornstarch
¼ cup sugar
2½ Tbsps. soy sauce
½ cup pineapple juice
¼ cup vinegar

Beat egg, flour, salt and pepper. Coat cubes and brown in hot shortening. Cover and slowly cook for 30 minutes. Remove stems and seeds from peppers, cut into 1" squares. Boil for 10 minutes and drain. Add peppers and pineapple to meat. Simmer covered for 10 minutes. Stir and cook cornstarch, soy sauce, sugar, vinegar and pineapple juice until clear. Pour over meat, simmer 5 minutes. Serve over Chinese noodles or cooked rice.

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PIZZA MEATBALLS  February 1998

2 lbs. ground beef
2 cups seasoned bread crumbs
1 cup milk
¼ cup dried, minced onions
2 tsps garlic salt
¼ tsp. pepper
8 oz block of mozzarella cheese
1/3 cup flour
¼ cup oil
Large bottle of pizza sauce

In a bowl, combine the first six ingredients and shape into 48 meatballs. Cut cheese into 48 cubes and press them into the meatballs, covering them completely. Roll in flour, place in skillet with oil, brown and drain. Add sauce to skillet and simmer 25-30 minutes over medium heat. Serve over pasta or alone with toothpicks.

GREEK TACOS  March 1998

1½ lbs. ground beef
1 medium onion, chopped
2 cloves garlic, chopped
1 tsp. ground coriander
1 tsp. ground all spice
1½ tsp. dried oregano
Salt and pepper to taste
1 tsp. dried parsley
¼ cup dried bread crumbs
½ cup water
Pita bread

In a big skillet combine, beef, onion and garlic; brown and drain. Add remaining ingredients; simmer for 10 minutes. Stuff the pita bread; top with lettuce, chopped tomatoes, black olives, etc. Top with ranch dressing, or Greek dressing, tzatziki (a cucumber sauce).

E-Z MACARONI AND CHEESE CASSEROLE  (real name)
E-Z MACARONA AND CHEESE CASSEROLE April 1998 (called in book)

3 Tbsps. butter or margarine, melted
2 cups macaroni
½ lb. Velveeta, cubed
1 qt. milk

Melt margarine in 3 qt. casserole dish. Slowly stir in macaroni until well coated. Add cheese; stir in.
Remove from heat. Add milk; stir well. Bake at 350°, uncovered, for 1 hour.

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MARINATED SKINLESS CHICKEN BREASTS  July 1998

¼ cup vegetable oil
1/3 cup freshly squeezed lemon juice
1-2 whole cloves of garlic, chopped fine
½ tsp. dried rosemary (or 1 tbsp. fresh)
½ tsp. dried thyme
4-6 skinless, boneless chicken breasts

Combine ingredients. Put chicken in sealed bag and marinate overnight (up to 2 days). Discard marinade.

HOT TURKEY SANDWICH  September 1998

4 cups diced, cooked turkey
1 egg
¼ cup onion, chopped
¼ cup celery, chopped
1 cup bread cubes
¼ cup milk
salt and pepper to taste
1 cup hot water

Beat egg with milk. Combine remaining ingredients and put in a greased 9x13" pan. Bake at 350°, 30
minutes.

BBQ PORK SANDWICHES  February 1999 (book has wrong date its 1-27-99)

½ cup finely chopped onion
1 tbsp. in margarine
2 tbsp. vinegar
3 tbsp. brown sugar
1 tbsp. Worcestershire sauce
1 cup ketchup
¼ cup water
3 cups shredded pork roast, cooked

Sauté onion until tender, stirring frequently. Stir in the rest of ingredients except meat; simmer 5 minutes.  Add  meat and heat through. Serve on buns.

                                                                       204

RIB EYE ROAST  January 1999

4 lb. well trimmed beef rib eye roast, small end
2 tbsp. vegetable oil
3 medium baking potatoes, quartered
2 large sweet potatoes, out into eighths
4 small onions, halved

Seasoning:
2 tsp. dried rosemary leaves, crushed
4 cloves garlic, crushed
1 tsp. dry mustard

Sauce:
1½ tsp. dry mustard
1 jar (12 ounces) prepared brown gravy
¼ cup currant jelly

Heat oven to 350°. Combine seasoning ingredients plus 1 teaspoon each salt and cracked black pepper. Press half the seasoning evenly into surface of beef roast. Add oil to remaining seasoning; reserve. Place roast in oven at 350° for 1¾ hours for  medium rare; 2 hours for medium. Meanwhile combine vegetables and reserved seasoning; toss to coat. Approximately 1¼ hours before serving, arrange vegetables around roast. Remove roast when thermometer registers 135° for medium, rare and, 150° for medium. Tent roast loosely with aluminum foil. Let stand for 15 minutes. Cook vegetables 15 minutes longer or until tender, stirring once. Meanwhile for sauce, mix mustard with 1 teaspoon water in small saucepan until smooth. Stir in gravy and jelly. Cook over medium heat for 5 minutes or until smooth and bubbly, stirring occasionally. Carve roast into slices; serve with vegetables and sauce.

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GRILLED SPICY TURKEY TENDERLOIN  June 1999

1 tsp. chill powder
1 tsp. cumin
1 tsp. salt
¼ tsp. cayenne pepper
1 lb. turkey tenderloins
1/3 cup chopped onion
1 jalapeno pepper, seeded and minced
2 tsps. olive oil
1 can (1 15 oz.) black beans, rinsed and drained
1 can (8 ¾ oz.) corn, drained
1/3 cup chopped tomato
2 tbsps. fresh cilantro, chopped
1 lime, quartered

In small bowl, combine chill powder, cumin, salt and cayenne pepper; sprinkle half of this mixture over turkey. Preheat grill for direct heat cooking. Grill meat for 16-20 minutes, or until no longer pink in center and meat thermometer in center reads 160°. Turn meat to stand for 10 minutes before serving. In a medium, non stick skillet over medium high heat, sauté onion and jalapeno pepper in oil for 2-3 minutes, until onion softens. Add beans, corn, tomatoes, remaining chill powder, cumin, salt, cayenne pepper and cilantro. Cook for 25-30 minutes, until mixture is heated through. When serving, squeeze a lime wedge on each piece.

CRANBERRY PEAR SAVORYWICHES  (title in jul/aug 1999 bulletin)
1st Place: Suzy Dale of Marion

CRANBERRY PEAR SANDWICHES  July 1999 (title in book, also left out name of winner)

4 slices multigrain bread
4 oz. cream cheese
4 oz. blue cheese
6 oz. Blaser's Cranberry Muenster cheese, sliced
1 pear, sliced thin
4 leaves butter lettuce
Stonewall Kitchen's Grand Marnier
Cranberry Relish

Divide ingredients to make 2 sandwiches. Spread relish liberally on one side of each piece of bread.
Place one lettuce leaf on top of relish. Mix cream cheese with blue cheese until blended; spread equally on top of each lettuce leaf. Place muenster and pear on two of the slices, and top with remaining halves.

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MAPLE-BOURBON PORK MEDALLIONS  July 2000 (book has wrong date its 1-12-00)

Serve this dish with your favorite cooked pasta so you can drizzle any extra maple bourbon sauce over it.

1 lb. Farmland extra tender pork tenderloin, all visible fat removed
1/3 cup maple syrup
1/3 cup bourbon or unsweetened apple juice
2 tbsp. whole grain mustard or Dijon mustard
2 tbsp. ketchup vegetable oil spray

Cut pork into 12 slices and flatten each with palm of your hand to about ¾ inch thickness. In a small bowl, stir together remaining ingredients except vegetable oil spray. Set aside. Spray a large skillet with vegetable oil spray. Place over medium high heat. Add 6 pork slices to skillet and cook for 3 minutes on each side or until slightly pink inside. Remove from skillet and keep warm. Repeat with remaining pork slices. Add syrup mixture to skillet. Return to medium high heat. Cook for 5 minutes or until bubbly stirring constantly. Cook for 2 minutes, stirring constantly. Serve with tenderloin.

7-LAYER DINNER  October 2000 (date is wrong its 9-30-99)

Layer into a casserole dish:

2 lbs. coarse ground beef
Sliced & peeled potatoes
Sliced & peeled onions
Scraped & sliced carrots
1 can cream soup (your choice)
1 can peas, with juice
1 can whole tomatoes

Cover dish and bake at 350° for 2 hours.

TATER TOT CASSEROLE  April 2001 (real date is 2-24-01)

2 oz. margarine or butter
¼ cup flour
2 cups milk
8 oz. American cheese or Velveeta
1½ lbs. Tater Tots
1 lb. can French Style Green Beans, drained
8 oz. diced ham

Melt margarine in saucepan. Stir flour in with whisk. Blend well. Add milk. Beat until smooth. Add cheese and cook at low temperature, 'til it gets to be a smooth cheese mix. Put the Tater Tots in a greased 9 x 13" pan. Add the green beans and ham. Pour cheese sauce over top. Bake uncovered for 30 minutes in a 300 degree oven.

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SEARED SALMON WITH HORSERADISH MUSTARD VINAIGRETTE (Adapted for a recipe by
Gourmet magazine)  June 2001 (book left out where recipe came from)

4 (6 oz.) pieces of salmon fillet
Salt and freshly ground black pepper
6 tbsps. olive oil
4 tsps. white wine vinegar
4 tsps. Dijon mustard
4 tsps. drained bottled horseradish
2 tbsps. freshly chopped herbs (ie. parsley, tarragon, chervil and/ or chives)

Pat the salmon dry and coat with salt and pepper. In a heavy skillet heat 2 tbsps. oil over moderately high heat until hot, but not smoking. Sear salmon, skin side down for 5 minutes. Reduce heat to moderately low. Turn salmon and cook 4 minutes more, or just until it flakes. While salmon is cooking, in a small bowl whisk together vinegar, mustard, horseradish, the 4 remaining tbsps. oil, and salt and pepper to taste until emulsified. Serve vinaigrette over salmon. Yield: 4 servings

CAJUN CHICKEN STRIPS  June 2001

1 tbsp. all purpose flour
1 tsp. poultry seasoning
3/4 tsp. garlic salt
1/2 tsp. paprika
1/4 tsp. pepper
1/8-1/4 tsp. cayenne pepper
1 1/2 lb. boneless, skinless chicken breasts, cut into 1/2 inch strips
2 tbsp. butter or margarine
Italian parsley and chili peppers, optional

In a large resealable plastic bag combine the first six ingredients. Add the chicken strips, half at a time, and shake to coat. In a large skillet, cook the chicken in butter for 8 to 10 minutes (or until the juices run clear.) Garnish with parsley and peppers, if desired.

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MEDITERRANEAN CHICKEN AND PENNE  June 2001

Non stick cooking spray
2 tsp. olive oil
1/2 onion, peeled and diced fine
2 cloves garlic, peeled and minced
1 lb. boneless, skinless chicken breast
8 oz. penne pasta
8 pitted black olives, sliced
1/4 cup chopped fresh basil
1 tsp. oregano
1/4 cup grated Parmesan cheese

Liberally spray large non stick skillet with cooking spray. Add oil and heat over medium heat. Add onion and garlic and sauté until onions are soft, about 3 to 4 minutes. Fill large saucepan with 2" of water. Place chicken breast in steaming basket (or stainless colander) and place in a saucepan. Bring water to a boil and steam chicken for 7 minutes. Remove pot from heat and let sit for 2-3 minutes, until chicken is fully cooked and no longer pink inside. Remove chicken from basket, cover and let cool. When cooled, cut into 1" chunks. Meanwhile cook penne according to the package directions. Drain and keep warm. Add chicken chunks, olives, basil and oregano to skillet with onion. Turn to medium heat, cover and simmer for 5 minutes. In a large mixing bowl, toss chicken with hot penne. Sprinkle with cheese. Serve immediately

ITALIAN BEEF  Carmen O'Brien (WMT Office Assistant)

Place 1 beef roast (3 to 5 lbs.) inexpensive and boneless in a slow cooker.

1 can beef consume soup
1 jar pepperoncini (the juice will make it spicier, so draining is a good idea)
1 envelope Italian salad dressing mix (dry form)
1 can beer

Slow cook for about 10 hours, making sure it is cooked through. Shred with a fork. Serve on hoagie buns with shredded mozzarella or Provolone cheese.

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                                                          "JUST FOR NOTES"
                                                              BLANK PAGE

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