Onion Mushroom Casserole*

      5 c  Vidalia onions, peeled
    1/4 c  Butter; melted
    1/2 ts Salt
  1 1/2 c  Fresh mushrooms; sliced
      3 oz Cream cheese
      3 ts Flour
  1 1/2 c  Milk
    1/4 c  Cheddar cheese; grated
    1/4 c  Cracker crumbs

Combine onions with butter, mushrooms and salt; simmer for 5 minutes in a medium size sauce pan. Add cream cheese. When melted, add flour and milk. Reheat. Turn into a 2 qt. greased casserole dish. Sprinkle with misture of grated cheese and crumbs. Bake in a hot 400 degree oven for 30 minutes.


Yield: 5 Servings

Onion Casserole No.2

      4 md Onions, sliced
      3 tb Butter or margarine
      1 cn Sliced mushrooms, drained (2 1/2 oz.)
      1 ts Paprika
  1 1/2 c  Plain croutons
    1/2 c  Shredded carraway seed cheese
    1/2 c  Shredded mild cheddar cheese
      3 tb Grated Parmesan cheese
      1 cn Cream of chickem soup (10 3/4 oz.)

Place onion and butter in a 3 quart casserole dish. Cook 7-10 minutes until tender. Stir halfway through cooking time. Blend in cream of chicken soup, paprika and mushrooms; cook two minutes more. Toss croutons with butter. Spoon over onion mixture. Sprinkle with cheeses, sprinkle with paprika as desired. Cook one to two minutes or until cheese is melted.


Yield: 6 Servings

Onion Casserole

      1 cn Ballard biscuits
      5 lg Onions
      1 tb Butter
  1 1/2 pt Sour cream
      1    Egg

Peel and slice onions into rings and saute in butter. Mix egg and sour cream with onions. Put in baking dish and cover with biscuits. Bake at 350 degrees for 30 minutes or until brown.


Yield: 2 Servings

Onion & Apple Casserole

      6 ea Medium onions
      4 ea Medium apples
      8 ea Slices bacon
    1/2 c  Soft bread crumbs
    3/4 c  Hot stock or water

Peel and cut the onions in 1/8 inch slices. Peel, core, and cut the apples into similar slices. Saute bacon and remove from the pan and mince. Take out two tablespoons of the bacon fat and toss the bread crumbs in the remainder. Grease a baking dish. Arrange the onions, apples, and bacon in alternate layers. Pour over hot stock or water. Cover the top with the bread crumbs. Cover the dish and bake it for 30 minutes at 375 degrees. Uncover and bake it about 15 minutes longer.


Yield: 4 Servings

One-Dish Pork Chops With Rice

    1/4 c  Onion; chopped
      3 tb Pepper, green; chopped
      2 tb Oil, vegetable;
      1 c  Rice, white; raw
      2 c  Tomatoes, stewed; chopped
      2 ts Sugar;
    1/2 c  Cheese, Parmesan; grated
      4 ea Pork chops;*

*Use 3/4 lb hot sausage instead of pork chops if you prefer. Heat oil in a skillet that can go into oven; add onions, green peppers, and rice. Saute until rice is translucent. Add sugar and tomatoes, blend. Top with pork chops and then cheese. Bake, covered, in preheated 350^F oven for about 1 hour. Uncover and carefully stir rice mixture after 50 minutes. Yield: 4


Yield: 4 Servings

One Pot Pork Chop Supper

        4    pork Chops
        1 cn tomato soup
      1/2 c  water
        1 ts worcestershire sauce
      1/2 ts salt
      1/2 ts caraway seed or oregano --
  :          optional
        6 sm whole potatoes or
        3 md or potatoes -- quatered
        4 sm carrots, split and cut into
        2    " pieces

In skillet, brown chops. Pour off fat. Add soup, water, worchestershire sauce, salt, caraway, potatoes and carrots. Cover, simmer 45 minutes or until tender.


Yield: 1 Servings

One Pot Dinner Recipe

      3 tb Vegetable oil
      1 sm Onion -- chopped
      1 lg Egg -- lightly beaten
      1 lb Ground beef
    1/4 c  Water
    1/2 c  Plain bread crumbs or more
           If required
  1 1/2 ts Onion powder
  1 1/2 ts Garlic salt
      4 md Potatoes -- scrubbed &
           Sliced
      1    Bag frozen crinkle cut
           Carrots, 20 oz. Size

Heat the oil in a skillet on medium-high heat. Reduce the heat to medium once oil is hot. Place the onion on the bottom of the pan. In a large bowl, mix the egg, beef, water, bread crumbs, onion powder and garlic salt. Press meat into the bottom of the bowl to form a rounded loaf. Invert the bowl to remove and place the loaf on top of the onion. Place the sliced potatoes around the loaf and the carrots atop the potatoes. Sprinkle the entire thing with additional seasonings if desired. Cover and cook for about 1 hour. After 30 minutes turn the meatloaf over and stir the vegetables. Additional water may be added also.


Yield: 6 Servings

Tamale Casserole

    3/4 c  Yellow cornmeal
  1 1/2 c  Milk or water
      1 ea Egg
      1 lb Meat, chopped ham, chicken)
      2 tb Oil
      1 ea Onion
      3 ea Tomatoes, diced
    1/2 ts Oregano
  7 1/2 oz Green olives, sliced
      1 c  Cottage cheese (opt)

Mix cornmeal, milk and egg in large bowl; set aside. In skillet, brown meat in oil with onion, tomato and oregano. Pour off fat and add olives and cottage cheese; simmer 5 minutes. Stir into cornmeal mix; turn into casserole dish; bake at 350 degrees, 1 hour. Serves 4


Yield: 4 Servings

Turkey And Pecan Casserole

      8 c  Turkey, cooked & cubed
    1/2 ts Mixed vegetable seasoning
      8 tb Butter
      4 ea Cloves garlic, minced
      2 tb Scallions, chopped
      6 tb Brandy
      1 c  White wine
      2 tb Tomato paste
      6 tb Whole wheat flour
      1 c  Mushrooms, chopped
      2 c  Broth
      1 lb Pecans
  1 1/2 c  Sour cream
    1/2 c  Fresh parsley, chopped

Season turkey with mixed vegetable seasoning. In skillet, melt 1/2 of butter and brown turkey; place turkey in ovenproof casserole with lid. In same skillet, saute garlic and scallions. Add brandy and wine; increase heat and boil about 1 minute. Reduce heat to low and whisk in tomato paste, and flour. Cook, stirring until smooth. Add mushrooms and broth. Pour sauce over turkey in casserole. Add pecans. Bake covered 35 to 40 minutes or until turkey is tender. Remove from oven. Spoon about 2 cups of turkey sauce into bowl; stir in sour cream; return to casserole, stirring until thoroughly combined. Return to oven and bake covered about 10 minutes. Sprinkle with parsley and serve. Serves 6


Yield: 6 Servings

Noodles And Apples

      3 c  Cooked noodles
      3 tb Butter
      3 tb Grated Swiss cheese
      3 c  Sliced green apples
    3/4 c  Raisins
    1/2 ts Nutmeg
    1/4 ts Cloves
      3 tb Molasses

Combine all ingredients and pour into well-oiled medium casserole. Cover and bake at 350 degrees for 30 minutes. Bake uncovered for 15 minutes longer or until slightly browned. Serves 4


Yield: 4 Servings

Chain saw chili

      1 lb BUTCHER'S BLEND MEAT **
      3 tb HOMEMADE CHILI MIX
     16 oz BLACK BEANS, DRAINED, RINSED
     11 oz CAN KERNAL CORN, DRIANED
 14 1/2 oz CAN, STEWED TOMATOES NO SALT
      1 c  WATER
      2 tb SOUR CREAM
      6 oz CORN CHIPS, OPTIONAL

HEAT NONSTICK SKILLET OVER MEDIUM HEAT. ADD BUTCHER'S BLEND MEAT ( 1/3 BEEF, 1/3 PORK, 1/3 VEAL). COOK ABOUT 5 MINUTES OR UNTIL MEAT HAS LOST ITS RAW LOOK. STIR IN HOMEMADE CHILI MIX; COOK AND STIR ONE MINUTE. STIR IN BEANS, CORN, TOMATOES, AND WATER. BRING TO A BOIL. REDUCE HEAT TO LOW, SIMMER 10 MINUTES, UNCOVERED, STIRRING OCASSIONALLY UNTIL MIXTURE IS THICKENED AND FLAVORS ARE BLENDED. REMOVE FROM HEAT. SERVE CHILI WITH 2 TABLESPOONS OF SOUR CREAM AND ACCOMPANIED WITH CORN CHIPS.

EACH SERVING = 425 CALORIES, 27 g PROTEIN, 21 g FAT, 35 g CARBO, 547 mg SODIUM, 87 mg CHOL. EACH SERVING = 44.5 % CALORIES FROM FAT.
Yield: 4 Servings

Spinach stuffed shells

     12 oz Jumbo shells
      2 ea Bunches spinach
     15 oz Ricotta cheese
      1 lb Mozzarella cheese, grated
      1 ts Salt
      1 ds Cayenne or pepper
      1 lb Ground beef
     29 oz Spaghetti sauce
      1 c  Sliced mushrooms
  1 1/2 ts Italian seasoning
      1 c  Parmesan cheese, grated

 Steam, chop and cool the spinach. About 1 1/2 hours before you want to
  serve, boil and drain shells.  In bowl combine cooled spinach, ricotta
  cheese, mozzarella cheese, salt and pepper.  Stuff each shell with
  this mixture and arrange in a baking dish.  If very large shells are
  unavailable, stir shells into mixture and pour into baking dish.  In
  frying pan, brown ground beef and pour off fat.  (Vegetarians may
  omit meat.) Add spaghetti sauce, mushrooms and Italian seasoning.
  Simmer 10 minutes. Pour meat sauce over shells.  Bake at 350 degrees
  for 25 minutes. Sprinkle with Parmesan cheese and bake 5 minutes
  longer.  Serve with green salad. Serves 6. Yield: 6 Servings

Eggplant Parmesan

--TOMATO SAUCE--
      3 ea Medium onions, chopped
      1 ea Clove garlic
      3 tb Oil
      4 ea Medium tomatoes, pureed
    1/4 ts Rosemary
      2 tb Mint
      2 tb Parsley
      2 tb Cilantro
      1 cn (8 oz) tomato sauce

--CHEESE FILLING--
      1 pt Creamed cottage cheese
      1 ea Egg
    1/8 ts Rosemary
      2 ea Eggplants, 1/2-inch slices
    1/2 c  Olive oil
      1 c  Parmesan cheese

Saute onions and garlic in oil until limp. Add tomatoes, mint, parsley, cilantro and tomato sauce. Cover and simmer 1 hour. Meanwhile, make cheese filling: stir together cottage cheese, egg and rosemary. Set aside. Brush eggplant slices with olive oil. Broil 2 minutes for color. When tomato sauce is ready, spoon half of it into 9 x 13-inch baking dish. Add a layer of eggplant slices, using about half of the eggplant. Sprinkle with half of the Parmesan cheese. Spread cheese filling on top. Add remaining eggplant as next layer, followed by remaining Parmesan cheese. Cover with remaining tomato sauce. Let set 2 hours in refrigerator for flavors to blend. Bake uncovered at 350 degrees, 45-50 minutes or until top is bubbling and brown. Let stand 15 minutes; then serve with green salad. Serves 6.


Yield: 6 Servings

Bean casserole

      1 lb Bacon, cooked and crumbled
      4 ea Onions, sliced
    1/2 c  Maple syrup
    1/2 ts Garlic salt
      1 lb Pinto beans, cooked

Combine all ingredients in a covered baking dish. Bake at 350 degrees for 1 hour. Serves 4


Yield: 4 Servings

King ranch casserole

      1 ea Large fryer chicken
      1 ea Med onion chopped
    3/4 c  Chopped celery
      1 ts Salt
      1 cn Cream of chicken soup
     12 ea Corn tortillas cut in pieces
      1 ea Chopped green pepper
      1 cn Ro-tel tomatoes
      1 c  Harp cheddar cheese
      1 cn Cream of mushroom soup

Boil chicken, onion, celery & salt until chicken is tender. Remove chicken from broth and cool, remove bones, chop chicken. Boil broth down to 1 1/2 c & add soups & mix. Preheat oven to 350 degrees. Arrange tortillas in pieces in bottom of buttered 8 x 12 in casserole with tortillas pieces. Cover tortilla pieces with chicken chunks. Sprinkle with green peppers. Cover with Ro-tel tomatoes. Pour soup mixture over all of it. Cover with foil & bake 35 to 40 min. Remove from oven and remove foil. Sprinkle with cheese, return to oven, cook til cheese is bubbly. Serve hot.


Yield: 4 Servings

Special fried rice

    1/3 c  Light Oil
      2 ea Eggs
      1 c  Scallions Coarsely Chopped
      3 c  Rice Cold Cooked
    1/2 c  Green Pepper Coarse Chop
    1/2 c  Mushrooms Coarse Chopped
    1/2 c  Broccoli Small Flowerette
    1/2 c  Celery Coarse Chopped
    1/2 c  Cooked Green Peas
    1/3 c  Frozen Corn
      6 oz Chicken Breast Chopped
      6 oz Cooked Ham Chopped
    1/4 c  Soy Sauce
      2 ea Garlic Cloves Minced
    1/2 ts Sugar
      1 ds Salt and Pepper to Taste

Heat 1-tbl oil in a small skillet. Break eggs into pan and cook, stirring until they are set. Salt and set aside while moist. Do not overcook. In another skillet heat oil and add scallions, stir until they are hot. Add rice and stir rapidly so that the rice will not stick to the skillet. Add the ham, chicken, green pepper, mushrooms, broccoli, celery, garlic, and sugar. With a spatula toss rice mixture till vegetables are soft. Add more oil if rice is dry. While stirring, add soy sauce, peas, corn, and heat briefly. Add salt, pepper, and soy sauce; flavor to your taste. Break up the eggs into small pieces; stir into rice. Serve when ready. One of the limited number of recipes that passes the test for compliments from fineky family members as well as the gourmet tasters. Serves [5] Chinese Fried Rice is probably the most popular way of serving rice in this country. A savory way to use leftover meat, fish, and vegetables.


Yield: 5 Servings

Steak and vegetable pie

      1 lb Round steak, cubed
    1/4 c  All-purpose flour
    1/2 ts Salt
    1/8 ts Pepper
      1 c  Regular strength beef broth
      1 ea Medium potato
      2 ea Medium carrots
      1 ea Small onion, minced
      1 ea Egg optional

Peel and cut potato in 1/2 inch dice. Peel and slice carrots. If using egg, beat with 1 Tbsp water. Mix flour, salt and pepper. Put in plastic bag with cubed steak. Shake until meat is coated. Save any remaining flour. Heat large skillet or Dutch oven with a little butter. Add meat. Cook, stirring frequently until browned. Stir in reserved flour. Drain mushroom liquid into a measuring cup. Add broth to measure 1 cup. Add to meat. Bring to a boil. Cover. Simmer, stirring frequently for 1 hour or until meat is tender. Add more broth if beef becomes dry. Turn into a 9- inch pie plate. Distribute mushrooms, potato, carrots and onion evenly over meat. Add 1/2 cup broth. Roll 2/3 of pastry in circle 1/2-inch larger than pie plate. Put on top of filling. Cut steam vents. Brush with water-egg mixture. Roll out remaining pastry and cut decorative shapes to arrange on pie. Bake at 400F for 35 - 40 minutes or until browned. ** Flaky Pastry: In medium bowl, mix 1 1/2 cups all-purpose flour and 1/4 tsp. salt. Cut in 1/2 cup shortening until small particles are formed. Mixing with fork, gradually stir in 5 Tbsp. cold water or enough to hold particles together. Roll into a ball, wrap in plastic and chill while preparing filling.


Yield: 4 Servings