• 1 whole chicken, cooked and boned
• 8 oz. lasagna noodles, cooked
• 1 1/2 cup cream-style cottage cheese
• 2 cups shredded cheddar cheese
• 1/2 cup grated Parmesan cheese

One Recipe Mushroom Sauce:

• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 1 can cream of chicken soup
• 1/3 cup milk
• 6 oz. can sliced mushrooms
• 1/2 teaspoon basil

Cook onions and green pepper in a small amount of margarine.  Stir in remaining sauce ingredients plus chopped chicken.  Cook noodles; drain and rinse.  In a greased 9″ x 13″ pan, layer: 1/2 cooked noodles, 1/2 chicken mushroom sauce, 1/2 cottage cheese and 1/2 other cheeses.  Repeat.  Bake at 350 degrees for 45 to 60 minutes.  Can be frozen.

(Joyce Gross/Mary Nichols)

• 4 large eggs
• 1/4 cup water
• 1/8 teaspoon salt
• dash pepper
• 1 tablespoon butter
• 1/4 cup crumbled feta or goat cheese
• 1/4 cup chopped tomato
• 1 green onion, chopped

In a small bowl, whisk eggs, water salt and pepper until blended.  In a large non-stick skillet, heat butter over medium-high heat.  Pour in egg mixture.  Mixture should set immediately at edge.  As the eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath.

When the eggs are thickened and no liquid egg remains, add the cheese, tomato and green onion to one side.  Fold omelet in half and cut into two portions and slide onto plates.

• 1 package (8 oz.) cream cheese
• 1 can (6 oz.) crab meat, drained, flaked and cartilage removed
• 3/4 cup finely chopped sweet red pepper
• 1/2 cup shredded cheddar cheese
• 2 green onion, finely chopped
• 3 tablespoons minced fresh parsley
• 1/4 to 1/2 teaspoon cayenne pepper
• 6 flour tortillas

In a small bowl, beat the cream cheese until smooth.  Stir in the crab meat, red pepper, cheese, onions, parsley and cayenne.  Spread 1/3 cupful over one side of each tortilla; roll up tightly.  Wrap in plastic wrap and refrigerate for at least 2 hours.

Cut and discard ends of roll-ups.  Cut each into six slices.  Place on baking sheets coated with cooking spray.  Bake at 350 degrees for 10 minutes or until bubbly.  Serve warm.

YIELD:  3 dozen

• 3 medium firm bananas, sliced
• 1/2 cup lemonade concentrate
• 6 medium ripe peaches, peeled and cubed
• 3 cups water
• 1 can (20 oz.) crushed pineapple, undrained
• 2 cups sugar
• 1 1/3 cups seedless red grapes, halved
• 1 cup orange juice concentrate

In a large bowl, stir the bananas and lemonade concentrate until coated.  Stir in the remaining ingredients.  Cover and freeze for 8 hours or until firm.  Remove from the freezer 1 to 1 1/4 hours before serving so mixture becomes slushy.

YIELD: 12 servings

TORTILLAS: 

• can be purchased ready-made.

ENCHILADAS:

• 8 tortillas (6″)
• 1 lb. hamburger
• 1 medium onion, chopped
• 1/2 cup sour cream
• 1 cup shredded cheese
• 2 tablespoons parsley
• 1 teaspoon salt
• 1/4 teaspoon pepper

Brown hamburger; drain and add onion, sour cream, cheese parsley, salt and pepper.  Cover and set aside.

SAUCE:

• 15 oz. can tomato sauce
• 2/3 cup water
• 1/3 cup chopped green pepper
• 1 tablespoon chili powder
• 1/2 teaspoon dried oregano leaves
• 1/4 teaspoon cumin
• 2 green chilies, chopped (optional)
• 1 clove garlic, minced

Heat sauce ingredients to a boil and simmer five minutes.  Pour in 8″ or 9″ pie plate.

Dip each tortilla in sauce to coat both sides.  Spoon 1/4 cup hamburger mix into each and roll.  Arrange in 7″ x 12″ x 2″ baking dish; pour rest of sauce over top.  Bake uncovered at 350 degrees until bubbly, about 20 minutes.  Garnish with shredded lettuce, grated cheese, chopped tomato and chopped onion.

Into oven casserole mix:

• 1 1/2 lb. stew meat
• 1 teaspoon salt
• 1 package Lipton onion soup mix
• 1 cup beer
• 1 can mushroom soup
• 1 teaspoon Worcestershire sauce

Bake in oven for 3 hours at 325 degrees.  Add:

• 3 carrots, sliced in bite sizes
• 2 stalks celery, sliced in bite sizes
• 1 potato, diced
• 5 to 6 small onions

Continue cooking in oven 1 1/2 to 2 hours.

• 4 eggs, beaten
• 2 1/2 cups milk
• 1 1/3 cups (about 36 crackers) crushed saltine crackers
• 2/3 cup finely chopped onion
• 1 teaspoon celery salt
• 1 teaspoon ground nutmeg
• 1 teaspoon black pepper
• 4 lbs. lean ground beef
• 2 (10.75 oz.) cans condensed cream of mushroom soup
• hot cooked noodles (optional)
• peas (optional)

Preheat oven to 350 degrees.  Grease two 3-quart rectangular baking dishes; set aside.  In a bowl combine eggs and 1 cup of milk.  Stir in crushed crackers, onion, celery salt, half of the nutmeg and the pepper.  Add ground beef; mix well.  Shape mixture into 40 meatballs.  Arrange meatballs in prepared baking dish.  Bake, uncovered, about 30 minutes or until the internal temperature of each meatball registers 160 degrees.

For sauce, in a sauce pan combine soup, the remaining milk and the remaining nutmeg.  Cook and stir over medium heat until heated through.  Serve sauce over meatballs.  If desired, serve with noodles and peas.

YIELD:  10-12 servings

• 16 medium to large cabbage leaves
• 1 1/2 lb. lean ground beef
• 1 cup chopped onion
• 2 cups cooked white rice
• 2 slightly beaten eggs
• 1/4 cup snipped fresh parsley
• 1/2 teaspoon salt
• 1 (32 oz.) jar sauerkraut, rinsed and well drained
• 1 (15 oz.) can tomato sauce
• 1/4 cup water
• 1/4 cup packed brown sugar
• 4 teaspoon lemon juice
• dash of ground allspice or ground cloves

Trim veins from cabbage leaves.  Immerse leaves, four at a time, into boiling water.  Cook for 2-3 minutes or until leaves are just limp.  Carefully remove leaves with tongs or a slotted spoon; drain well.

Meanwhile, for filling, in a large skillet cook ground beef and onion until meat is brown; drain off fat.  In a medium bowl combine cooked beef mixture, rice, eggs, parsley and salt.

Preheat oven to 350 degrees.  Grease two 2-quart rectangular or square baking dishes; divide sauerkraut evenly between the two dishes.

Place about 1/3 cup of the filling in the center of each cabbage leaf; fold in sides.  Starting at an unfolded edge, carefully roll each leaf, making sure the folded sides are tucked into the roll.  Arrange cabbage rolls on sauerkraut in baking dishes.

For sauce, stir together the tomato sauce, water, brown sugar, lemon juice and allspice; pour sauce over cabbage rolls.  Bake, covered, about 40 minutes or until heated through.

YIELD:  8 servings

• 1/2 cup slivered almonds, toasted and ground
• 1 (8 oz.) package cream cheese, softened
• 1/2 cup granulated sugar
• 1 egg
• 1/2 teaspoon vanilla
• 1/2 teaspoon almond extract
• 1/3 cup sour cream
• 1 tablespoons powdered sugar
• 1/4 teaspoon vanilla
• 1/4 cup slivered almonds, toasted

Preheat oven to 350 degrees.  Grease twenty-four 1 3/4″muffin cups.  Sprinkle about 1 teaspoon of the ground almonds into each cup.  Gently shake so that almonds coat bottoms and sides of cups (do not shake out excess nuts).  Set Aside

For filling, in a medium mixing bowl combine cream cheese and granulated sugar.  Beat with an electric mixer on medium speed until smooth.  Add egg, the 1/2 teaspoon vanilla and almond extract.  Bet until just combined.  Spoon filling into prepared muffin cups, filling each 3/4 full.

Bake about 18 minutes or until tops just begin to turn golden.  Cool in pans on a wire rack.  Using a table knife, carefully loosen sides of cheesecakes from edges of cups.  Carefully lift out of cups using the knife.

For topping, in a small bowl stir together the sour cream, powdered sugar and the 1/2 teaspoon vanilla.  Spread topping on the cooled cheesecakes.  Cover and chill up to 6 hours.  Before serving, garnish each cheesecake with a few slivered almonds.

• 4 cups crushed cornflakes
• 1/4 cup finely snipped parsley
• 1 teaspoon salt
• 2 lbs. skinless, boneless chicken breast halves
• 2/3 cup bottled blue cheese salad dressing
• 4 teaspoons water
• 2 to 4 teaspoons bottled hot pepper sauce
• celery sticks
• bottled blue cheese salad dressing

Preheat oven to 425 degrees.  In a shallow bowl or pie plate combine crushed cornflakes, parsley and salt.  Cut chicken breasts into strips about 3/4″ wide and 3″ long.

In a bowl, combine the 2/3 cup blue cheese salad dressing, water and hot pepper sauce.  Add chicken; stir to coat.  Roll chicken pieces individually in crumb mixture to coat.

Place chicken strips in a single layer in two lightly greased 15″ x 10″ x 1″ baking pans.  Bake, one pan at a time, for 18 to 20 minutes or until chicken is no longer pink and crumbs are golden.

To serve, transfer chicken to a serving platter.  Serve warm with celery sticks and additional blue cheese dressing for dipping.

YIELD:  24 servings.