OVEN OMELET

1/4 c. margarine
18 eggs
1 c. sour cream
1 c. milk
2 t. salt
2 c. shredded cheddar cheese
1 - 4oz can mushroom stems & pieces
4 green onions (sliced thinly)
1 jar pimento
Optional - crumbled bacon or diced ham

Heat margarine in 13" X 9" baking dish in 325 degree
ovenuntil melted. Tilt to coat bottom well. Beat eggs, salt,
milk, and sour cream in large bowl until blended. Stir in
cheese, mushrooms, etc.  pour into baking dish. Cook
uncovered for 40 to 45'. Can be made ahead, covered and
refrigerated for up to 24 hrs. Cook at 325 degrees for 50 to
                                                    Theresa Bolduc
            Main Dishes

              BEEF STEW
1/4 c. flour                          
1 tsp. ground ginger
3/4 tsp. salt                         
1 tsp. oregano
2 1/2 Ibs. top round beef, cut into 1/2 " cubes     
1 tsp. Worcestershire sauce
1/4 tsp. cayenne pepper
4 tsp. olive oil                        
1 1/4 lbs. green beans, cut into 1" sizes
5 cloves garlic, minced                
1 (14 1/2-oz.) can stewed tomatoes     
1 (10-oz.) pkg. frozen corn
2 (8-oz.) cans tomato sauce         
loaf whole-wheat bread
2 T. molasses

Combine flour and 1/4 teaspoon salt. Coat beef with flour
mixture, shaking to remove excess. Heat 2 teaspoons olive oil in
a large skillet until hot, but not smoking. Add
half the beef and cook until lightly brown, about 4 minutes.
Transfer beef to plate and cook remaining beef in additional oil.
Add garlic and cook 2 minutes. Stir in tomatoes, tomato sauce,
molasses, and spices. Bring to a boil. Simmer covered
for 5 minutes. Stir in green beans and simmer uncovered until
tender. Return beef to pan and add corn. Simmer for 3 minutes
and serve hot with whole-wheat bread.
                                                         Celeste Hedge

2 Ibs. beef stew meat, cut into chunks      
1 bay leaf
1 tsp. paprika
1/4 c. flour                           
4 carrots
1 1/2 tsp. salt                         
3 potatoes
1/2 tsp. pepper                       
2 onions, chopped
1 1/2 c. beef broth                    
1 stalk celery
1 tsp. Worcestershire sauce         
1 clove garlic
opt.: 2 tsp. kitchen bouquet

Mix flour, salt, and pepper and stir meat into mix to coat pieces.
Add rest of ingredients and cook in slow cooker/crock pot for 10
to 12 hours on low.
                                                       Barbara Morris

1 (15-oz.) jar nacho cheese sauce/dip    
1 1/2 c. cheese, grated (pizza or nacho cheese mix)
4 Ig. Syrian bread (thin) or one layer Syrian bread (thick)  
4 chicken breasts, cooked & cubed (maybe Teriyaki marinated)
2 c. thick salsa          

Lay bread out and spread entire piece with nacho cheese sauce.
Place approximately 1/2 cup of salsa down the center strip of
bread. On top of it add a row of chicken (approximately 3/4 cup)
and then 1/4 cup of grated cheese. Fold the bread
in half and spread with nacho cheese. Roll up the bread and
place on a baking pan, seam side to the edge of the pan to
prevent opening or secure with toothpicks. Spread the top of the
roll-up with nacho cheese and sprinkle with grated cheese.
Bake at 350° for 10 minutes or until cheese has melted. (Roll-ups
may also be prepared using spaghetti sauce and grated pizza
                                                                Bette Staruck

2 Ibs. ground beef                  
1 (8-oz.) can tomato sauce
2 c. onion, chopped                 
1 tsp. sugar
2 Ig. cans (1 Ib. 12 oz.) stewed tomatoes      
2 T. chili powder
1 tsp. salt
1 c. green pepper, chopped
2 (15-oz.) cans kidney beans, undrained

Cook beef and onions. Stir in tomatoes, tomato sauce,
seasonings, and juice from kidney beans. Simmer uncovered for
1 1/2 hours. Add beans and simmer for 15 minutes. Add green
pepper and cook until tender.
                                                          Dianne Cummings

1 Ib. penne pasta                   
2 Ibs. ground sausage
1 Ig. bunch broccoli                 
Parmesan cheese
1 (1 Ib.) jar Ragu Cheese sauce (Alfredo Style)     
garlic bread

Brown ground sausage in skillet. Cook pasta in large pot boiling
water. Add broccoli for last 5-7 minutes of boiling time. Strain.
Add sausage to pasta and broccoli. Pour sauce over mixture and
stir until coated. Serve with Parmesan cheese and
garlic bread.
                                                        Monique Mazzone

12-oz. hot, cooked and drained Farfelle (bow tie pasta       
reserving small amount cooking liquid)         
1 sm. bag fresh spinach, chopped or thawed frozen    
1 (8oz) pkg. herb or garden vegetable cream cheese or cheese
freshly grated Parmesan cheese
olive oil

Quickly saute spinach in olive oil until wilted. Add cream cheese
and cook on low until melted. Add pasta and mix well. If
necessary, thin sauce with a small amount of cooking liquid.
Serve with grated Parmesan cheese. Serves 4.
                                                                   Joan Cross

1 (8 oz.) can tomato sauce
1/4 c. brown sugar
1 tsp. prepared mustard
2 eggs, lightly beaten
1 med. onion, minced
1/4 c. cracker crumbs
2 Ibs. lean ground beef
1 1/2 tsp. salt
1/4 tsp. pepper

Combine tomato sauce, brown sugar, and mustard. Set aside. In
large bowl mix together eggs, onion, crumbs, beef, salt, and
pepper. Add 1/2 c. tomato sauce, mix and stir well. Place meat in
glass ring mold or 2 quart microwavable round
pan. Pour remaining sauce over meat. Cook uncovered on Hi for
12-14 minutes Let stand uncovered for 5-10 minutes before
                                                                 Barbara Morris

8 oz. fettucine noodles
1/3 c. sun-dried tomatoes (not in oil)
1 c. chicken broth                   
1 clove garlic, minced           
1 (10 oz) pkg. frozen chopped spinach, thawed and squeezed   
1 c. part skim ricotta cheese
1/2 tsp. pepper
1/4 c. feta cheese, crumbled

Cook noodles in large pot until tender. Drain. In medium
saucepan, bring broth spinach, sun-dried tomato, and garlic to
boil. Reduce heat to simmer. Cover and cook 5 minutes until
spinach is warm. Stir ricotta and pepper into saucepan and
cook approximately one minute. Transfer mixture to large bowl.
Add pasta and feta cheese. Toss and serve. Makes 4 servings.
                                                                   Celeste Hedge

1/2 c. shortening
2 eggs                            
1/2 c. water
4 heaping c. flour                    
1 egg yolk (for top crust)
4 tsp. baking powder               
1 1/2 tsp. salt

1 doz. eggs                     
2 c. ham. diced (prosclutto or any cold cuts or cheese)  
1 lb. ricotta cheese

Mix shortening, flour, salt, and baking powder until well blended.
Add slightly beaten eggs and mix thoroughly. Add water
gradually until dough has a smooth and manageable
consistency. Divide dough in half. Roll out one half dough and
place in pan. For filling, beat the dozen eggs and add the ricotta,
followed by the ha. Spread in rolled out crust. Roil out remaining
dough and put on top. Press edges with fork to seal and brush
with egg yolk. Make slits in top for steam to escape. Bake at 375
degrees for 60 minutes
                                         (In memory of Tony Covello)

1 lb. beef stew meat                 
1/2 pkg. Lipton onion soup mix        
1 can golden mushroom soup       
assorted vegetables, including carrots, celery, onion, and
1 can water

Cut meat and vegetables into cubes. Mix dry soup mix, water,
and mushroom soup together and add to meat. Put into greased
casserole. Bake at 325° for 2 1/2 hours.
                                                                     Carol Carmody

Meat loaf:
1/2 c. cracker crumbs
1 1/2 Ibs. ground beef
1 (6-oz.) can tomato paste
2 eggs
1/2 c. onion, chopped
1/2 c. green pepper, chopped
dash salt and pepper

1/2 c. cracker crumbs                
1 T. parsley
1 (8-oz.) ctn. cottage cheese         
1/2 tsp. oregano
1 (3-oz.) can mushrooms, drained

!n a large bowl, combine meat loaf ingredients. Put one half of
meat mixture into greased 8 x 8 x 2-inch baking dish. For filling,
combine crumbs, cheese, mushrooms, parsley, and oregano.
Pour mixture over meat in dish. Top with remaining
meat mixture. Bake at 350° for 1 hour. Let stand 10 minutes
before serving.
                                                                       Betty Phelan

1 Ib. lasagna noodles               
1 egg
1 (15-16-oz.) ctn. ricotta cheese       
1 (16-oz.) jar spaghetti sauce
3/4 c. spinach, cooked and strained   
1/4 tsp. pepper
1 clove garlic, pressed              
1/4 c. Parmesan cheese
1 c. mozzarella cheese

Mix together ricotta cheese, spinach, egg, clove of garlic,
pepper, 1/2 cup mozzarella  cheese, and 1/4 cup Parmesan
cheese. Cook lasagna noodles and place on counter
in strips. Place 2 tablespoons of the mixture on each noodles.
Spread evenly, but keep edges uncovered. Roll up noodles,
starting with the smaller edge and place in a 9 x 13-inch baking
dish. Cover with sauce and 1/2 cup mozzareila cheese.
Bake at 350° for approximately 30 minutes.
                                                               Mary Ann Franco

1 Ib. ziti pasta                       
1/4 c. Parmesan cheese, grated (plus more for topping)
1 Ib. ricotta cheese                   
1 lg. jar tomato sauce               
2 lg. eggs
8-oz. mozzarella cheese, grated (plus more for topping)     
1 T. chopped parsley
salt and pepper to taste

Cook pasta according to package directions. Toss with ladleful of
sauce to prevent sticking. Combine ricotta, mozzarella, and
Parmesan cheeses with eggs and
spices. Mix. Add to cooked pasta and toss. Pour small amount
sauce in bottom baking dish to prevent sticking. Add pasta mix.
Spread with layer of sauce. Top with extra mozzarella and
Parmesan cheeses. Bake at 350° for approximately 25
minutes. Let rest for 10 minutes before serving.
                                                                      Joyce Hedlund

2 Ib. ground beef                   
1/2 c. onion, chopped
1/2 c. bread crumbs                 
1 egg, beaten
1/2 c. milk                         
1 med. size pumpkin
1/2 tsp. spicy brown mustard

Combine ground beef, bread crumbs, milk, mustard, onion, and
egg in a large bowl. Set aside. Cut top off of pumpkin. Remove
seeds, cleaning inside the pumpkin. Pack meat loaf into
pumpkin. Place pumpkin in roasting pan. Fill pan with 1/2-inch of
water. Bake at 350° for 1 1/2 - 2 hours. To serve, remove from
oven. Slice pumpkin and meat loaf with sharp knife and serve as
                                                                 Celeste Mansfield

1 Ib. ground beef                   
1/4 tsp. oregano
2/3 c. (or sm. can) evaporated milk    
2 T. Parmesan cheese
1/2 c. bread crumbs                  
1 tsp. salt or garlic salt
1 c. sharp cheese, shredded         
1 (2-oz.) can mushrooms, drained
1/3 c. tomato sauce

Put meat, milk, crumbs, and salt in a 9-inch pie plate and mix
thoroughly. Pat mixture evenly on bottom and sides of pan.
Spread tomato sauce, mushrooms, oregano, and cheeses in
pan. Bake uncovered at 375° for 25 minutes.
                                                                      Theresa Hedge

8-oz. sour cream                    
1 1/2 Ibs. ground beef or ground turkey
8-oz. salsa (med. or hot)             
8-oz. Cheddar cheese, shredded (fat free or regular)
bread crumbs, sufficient to hold meat together                     

Combine all ingredients in bowl. Place in loaf pan and bake at
350° for 1 hour.
                                                                         Janet Rauktis

1/2 c. milk
1 c. Bisquick mix (reduced fat)
1 egg
1 c. chicken, cooked and cubed      
1/2 c. milk
1 (9-oz.) pkg. frozen mixed vegetables, thawed                
1 can cream of chicken soup (Campbell's 98% fat-free)

In a 9-inch pie plate, mix chicken, vegetables, and soup.
Combine egg, milk, and baking mix in a separate bowl. Pour
over chicken and bake at 400° for 30 minutes or until golden
brown. Serves 4.
                                                                  Patricia Sprunger

1 Ib. ground pork (may substitute 1/2 Ib. with ground beef or
               ground turkey)
1 c. water
1/4 tsp. ground cloves
1 med. onion, chopped
1 (8-inch) double pie crust dough

Cook pork. Add water, cloves, and onion and mix thoroughly.
Place into pie shell. Cover with top crust, cutting several venting
slits in crust. Bake at 350° for 45-50
minutes or until top crust is golden.
                                                                          Sandra Vray

1 med. zucchini
1 T. olive oil
2 T. shallots, chopped
2 cloves garlic, chopped
1 med. tomato, diced
2 T. fresh, chopped or 1/2 tsp. dry basil, crushed
3 T. grated Parmesan cheese
12-oz. penne pasta, cooked and drained

Cook zucchini in hot oil in large skillet over medium heat.
Simmer on low for 2 minutes gradually adding shallots and
garlic. Cook one minute. Add tomato. Stir and cook for one
minute. Add basil and cheese. Pour vegetable mixture over
penne. Toss gently to mix and serve hot.
                                                                       Celeste Hedge

1 Ib. penne pasta
2 c. heavy cram
6 T. butter
3/4 c. Parmesan cheese
1 tsp. garlic
1 c. fresh or frozen spinach, microwaved 4 minutes and
drained thoroughly
1 1/2 Ibs. fresh or frozen shrimp, peeled

In a skillet saute garlic and spinach with butter, salt, and pepper.
Simmer for 2-3 minutes. Add shrimp and cook until pink. Add
cream and blend with cheese. Cook on medium to thin
consistency. Pour over pasta and serve.
                                                                        Donna Byrnes

3 sm. zucchini, chopped             
1 T. olive oil
1/2 c. heavy cream                  
1/2 Ib. penne pasta, cooked in salted water
1 T. curry powder                  
1/2 c. freshly grated Parmesan cheese

Saute zucchini in olive oil until cooked. Add heavy cream and
curry powder. Simmer one minute, stirring constantly. Toss with
cooked pasta and cheese. Serve immediately.
                                                        Theresa McBride Bunke

1 can cream of shrimp soup         
1 sm. can tiny shrimp, well drained
1 (8-oz.) pkg. cream cheese          
1 round brown bread

In medium saucepan put soup and cheese. Cook on low until
well blended. Stir in shrimp. Cut a large hole in center of brown
bread and remove bread piece. Pour soup mix into hole and
cover bread tightly with foil. Bake at 350° for 1 hour.
Pieces of bread may be used for dipping.
                                                                 Linda Chenevert

2 green peppers, sliced              
1/4 tsp. basil
1/2 Ib. mushrooms, sliced             
1/4 tsp. parsley
1/4 c. black olives, sliced              
1/4 tsp. freshly ground pepper
3 cloves garlic, finely chopped       
choice of steak, cut in strips
1 Ig. onion, chopped                
2 (14.5-oz.) cans Pasta Ready
1/4 tsp. oregano                     
1/2 Ib. fettuccine noodles, cooked

Saute peppers, mushrooms, olives, garlic, steak and spices until
vegetables are crisp, but tender. Add pasta and simmer for one
hour or until steak is tender. Serve over warm fettuccine
                                                                     Mary Covello

1 Ib. sausage (hot or sweet),  removed from casing       
1 tsp. each of oregano, garlic salt,
 onion salt, basil, hot pepper, and parsley
1 sm. can mushrooms, drained        
2-3 sweet peppers or green peppers         
1 (6-oz.) can tomato paste
prepared pizza dough
1 Ig. onion, diced                   
1 egg, beaten

Fry sausage, onion, peppers, and mushrooms. Add spices if
desired. Add small can tomato paste. (Do not add water.) Mix
together. Drain off any grease. Cool. Roll out pizza dough. Put
cooled meat on dough and stretch to 18 x 6-inch rectangle.
Shape into a large C, fold over, and pinch closed. Brush top with
a beaten egg. Bake at 375° for 20-30 minutes.
                                                                    Carol Carmody

1 Ig. onion, chopped                
1/2 tsp. oregano, crushed
3 cloves garlic, minced              
2. c. light ricotta cheese
1 tsp. olive oil                      
1 (10-oz.) pkg. frozen chopped spinach (squeezed dry)
1 (28 oz.) can tomato puree (no-salt variety)                            
1 (14 1/2 oz.) can tomatoes (no salt variety) undrained and  
2 egg whites    
2 T. Parmesan cheese, shredded
2 c. fresh mushrooms, sliced        
1/2 Ib. lasagna noodles, cooked (without oil or salt)
1 zucchini, diced                     
1 Ig. green pepper, chopped         
1 1/2 c. pizza double cheese, shredded
2 tsp. basil, crushed                  
1/2 tsp. red pepper flakes, crushed    
opt: 1 tsp. salt and 1 tsp. sugar

Spray large skillet with nonstick vegetable spray. Cook onion
and garlic in olive oil over medium heat until tender, stirring
occasionally. Add tomato puree, undrained tomatoes,
mushrooms, zucchini, green pepper, and spices. Heat to boil.
Reduce heat, cover, and simmer 10 minutes or until vegetables
are crisp-tender. Combine ricotta cheese, spinach, egg whites,
and Parmesan cheese, mixing well. Spread 1 cup sauce in
bottom of 9 x 13-inch baking dish. Layer three noodles in pan.
Top with one half of the cheese mixture and 2 cups sauce.
Repeat layering. Sprinkle with 3/4 cup pizza double cheese. Top
with remaining noodles and sauce. Cover with foil and bake at
375° for 30 minutes. Uncover and bake 15 min. Sprinkle with
remaining 3/4 c. pizza double cheese. Let stand 10 minutes
before serving. 10 minutes before serving. Makes 10 double
                                                                 Kathleen Burke

1 (10-oz.) pkg. refrigerated pizza crust     
2 T. fresh basil or 2 tsp. dried basil
2/3 c. mayonnaise
2 c. mozzarella cheese, shredded     
1 clove garlic, minced
1/4 c. fresh Parmesan cheese, grated       
4 plum tomatoes, thinly sliced

Roll out dough on 12 x 15-inch baking stone or cookie sheet.
Sprinkle crust with 1 cup mozzarella cheese. In a bowl combine
Parmesan cheese, mayonnaise, basil and remaining mozzarella
cheese. Add garlic. Arrange tomatoes over crust and top with
cheese mixture. Spread evenly. Bake at 375° for 15-20 minutes or
until top is golden and bubbly. Serve warm.
                                                                      Natalie Weber


2 c. cheddar cheese, shredded       
1 can cream of mushroom soup
1 bag frozen chopped broccoli       
10 buttery crackers, crumbled
1 egg

Cook broccoli according to directions. Drain. Combine cheese,
egg, soup, and broccoli in large bowl. Mix thoroughly and spoon
into a 9 x 9-inch glass baking dish. Finely crumble enough
crackers to cover top. Bake uncovered at 375° for
35 minutes.
                                                                        Cheryl Fenton

1/4 c. Parmesan cheese              
3 eggs, beaten
2/3 c. chicken broth
2 c. broccoli, chopped and cooked 10 minutes                       
1/2 c. heavy cream
1 c. mild Cheddar cheese            
1/2 tsp. salt
1/4 c. cooked onions                 
1 unbaked pie shell

Place 2 tablespoons of Parmesan cheese over bottom of pie
shell. Add cooked broccoli, onions, and rest of cheese. Beat
eggs with chicken broth, cream, and salt. Pour over broccoli.
Bake at 450° for 10 minutes. Lower to 325° for 20-25
minutes or until golden brown.
                                                                       Danielle Morgan

2 (1 Ib.) pkgs. carrots, boiled and mashed
1 roll Cheddar crackers, crumbled
1 med. onion, diced
1 (8-oz.) pkg. sharp Cheddar cheese grated       
3 T. margarine or butter
opt: mushrooms

Thoroughly mix all ingredients together. Place in casserole pan.
Pat with butter and sprinkle lightly with some grated cheese.
Bake covered at 350° for 15 minutes and uncovered for 15
                                                                      Beverly Geddes

1 med. cauliflower                  
flavored bread crumbs or crushed corn flakes
1 can cream of shrimp soup          
1/2 c. sour cream                   
salt to taste
1/2 c. sharp cheddar cheese, shredded

Layer vegetables at bottom of greased casserole dish. Put
cheese on top. Heat soup and mix with sour cream and salt. Top
with corn flakes or bread crumbs. Bake at 350° for 15-20 minutes.
                                                                             Lucille Kelly

1/2 c. plus 1 T. flour                 
dash salt
1 1/2 tsp. baking powder              
1 c. spinach, chopped, cooked, and drained
1 1/2 tsp. baking soda                 
2 eggs                           
1 (7-oz.) can mushrooms
1 c. skim milk                      
1 onion, chopped
2 T. plus 2 tsp. diet margarine, melted     
6-oz. Cheddar cheese, shredded (mild to sharp)

Blend flour, baking powder, baking soda, eggs, sait, margarine,
and milk for 10 seconds. Pour into a 10-inch pie plate that has
been sprayed with cooking oil. Spread chopped vegetables and
cheese in pan. Bake at 350° for 30-35 minutes.
                                                                      Joanne Colacchio

boneless chicken breasts            
1 box Stove Top stuffing mix
Kraft cheese slices                  
salt and pepper to taste
1 can cream of chicken soup         
margarine or butter

Cook stuffing according to package directions. Set aside. Place
chicken in glass casserole dish. Season with salt and pepper.
Cover each chicken piece with cheese slices. Pour cream of
chicken soup evenly to cover chicken. Place cooked stuffing on
top of the soup. Add chunks of butter on top of stuffing. Cover
with foil poking holes in the top. Bake at 325° for 1 1/2 hours.
                                                                     Laura Covello

2 lbs. sausage, browned, drained, and cut into bite size pieces     
1 tsp. salt
2 tsp. dry mustard
12 eggs                            
2 c. Cheddar cheese, shredded
3 c. milk
4 slices bread, crust removed

Cook meat night before and set aside. Beat eggs, milk, mustard,
and salt. Cube bread and add to egg mixture. Pour into 9 x
13-inch baking dish. Sprinkle cheese on top. Cover and
refrigerate overnight. Bake uncovered at 325° for 50-60 minutes.
Makes 10-12 servings.
Nancy Sensenig

8 carrots
8 sm. onions
8 med. potatoes
2 Ibs. ground beef
1 egg
1 1/2 tsp. salt
1/4 tsp. pepper
1 tsp. onion, minced
1/3 c. bread crumbs
1/2 c. water
2 (10-oz.) cans beef gravy
3 T. shortening

Parboil carrots, potatoes, and onions in salted water for about 15
minutes. Mix meat, egg, salt, pepper, minced onion, bread
crumbs, and water. Shape into meatbalis and brown on all sides
in shortening. Put meatballs and parboiled vegetables into large
casserole. To pan drippings, add 2 cans of beef gravy. Stir and
bring to a boil. Add to the casserole. Cover with foil and bake at
350° for 1 hour.
                                                                           Anne Hicks

1 Ib. ground beef, sauted
2 onions, minced
4-5 celery stalks, minced
1/2 c. instant rice
1 T. soy sauce
1 can cream of mushroom soup
1 can cream of chicken soup
1 can water
1 (5-oz.) can La Choy oriental noodles

Set aside one fourth can of noodles. Mix the rest of the
ingredients thoroughly and put into casserole. Bake covered at
350° for 30 minutes. Bake uncovered for 30 minutes. Add
remaining one fourth can of noodles and bake for another 30
minutes. May be prepared the day before and refrigerated.
                                                                    Kathleen Burke

9-inch pie shell, unbaked            
1/4 tsp. nutmeg
1 1/2 c. milk                       
4 eggs
1 T. flour                           
1/2 lb. Cheddar cheese, shredded
1/2 tsp. salt                         
10 slices bacon, cooked

Put pieces of cooked bacon on pie crust, reserving 2
tablespoons. Then add cheese. Mix egg, milk, flour, salt, and
nutmeg with electric mixer. Pour over cheese. Sprinkle bacon
on top and bake at 350° for 40-45 minutes.
                                                                 Joan McKiernan

1 can cream of chicken soup         
1 c. Cheddar cheese, shredded
3/4 c. milk                          
1 (2-oz.) can French fried onion rings
1/4 tsp. seasoned salt                 
2 c. chicken, cooked and chopped    
1 c. biscuit mix
1 (1 Ib.) pkg. frozen broccoli, cauliflower, and carrots, thawed     
    and drained
1 egg, slightly beaten
1/4 c. milk

Combine soup, milk, salt, chicken, vegetables, 1/2 cup cheese,
and 1/4 can onion rings. Spread evenly into greased
8x12-inch baking dish. Bake uncovered at 425°for 10 minutes.
Combine biscuit mix, egg, and milk to form a soft dough. Spoon
over hot chicken to form lattice design. Bake uncovered at 425°
for 20-25 minutes until biscuits are golden. Top lattice with
remaining onion rings and cheese and bake for 3-5 minutes or
until cheese melts and top is golden.
                                                                  Danielle Morris

4 sleeves Ritz crackers, crushed      
3 sticks margarine, melted
1 (2 Ib.) pkg. Velveeta cheese, cut into cubes
3 lbs. elbow macaroni
3/4 jar Welsh's Tomato Juice per casserole dish

Cook macaroni according to directions and place in bottom of
two 2 quart casserole dishes. Sprinkle with cheese cubes.
Continue layering in this manner, ending with cheese on top.
Mix crackers with margarine. Cover top of dish with cracker mix,
adding a few more cheese cubes. Pour enough tomato juice
over entire casserole to cover entire recipe. Bake at 325° for 2
                                                       Bernadette Baniukiewicz
      (in memory of, wife of Deacon Joseph Baniukiewicz)

4 T. butter                          
2 hard-boiled eggs
2 T. flour                           
1 tsp. horseradish
2 T. celery, chopped                 
1 c. milk
1/2 tsp. salt                         
1 (6-oz.) can crabmeat
2 T. lemon juice                    
1/2 c. bread crumbs

Melt butter In pan. Add flour and then milk. Stir until thickened. Add all remaining ingredients, except bread
crumbs. Put in casserole dish or shells. Top with crumbs and bake at 400° for 10
minutes.                                                                                                                                                          Jennie
            (in memory, mother of Deacon Baniukiewicz)

1 Ig. bag frozen hash brown potatoes, thawed       
1 can cream of mushroom soup
1 pt. sour cream
1 stick margarine, melted           
2 c. Cheddar cheese, grated

Mix all ingredients together and place in a 9 x 13-inch pan. Bake
at 350° for 50-60 minutes.
                                                                    Carol Groccia

2 Ibs. frozen hash brown potatoes, partially thawed                   
1 can cream of celery soup
1 pt. sour cream
1/2 c. margarine, melted              
1 c. onion, chopped
1 tsp. salt                          
1 c. sharp cheese, grated
1/2 tsp. pepper

2 c. corn flakes, crushed           
1/4 c. margarine, melted

Mix all casserole ingredients and put into 9 x 13-inch buttered
casserole dish. Bake at 350° for about 30 minutes. Mix crushed
flakes and margarine for the topping. Sprinkle over the
casserole and bake for 20 additional minutes.
                                                                      Dixie Brigham

1/2-1 c. Swiss cheese, shredded
cooked bacon, ham, or vegetables
1 pie shell                        
4 eggs                            
4 T. sour cream

Bake pie shell for 5 minutes at 375°. Remove from oven.
Meanwhile combine eggs and sour cream with a whisk. Pour
into shell and add meat or vegetables. Sprinkle cheese on top.
Bake at 375° for 25 minutes or until done. Serve immediately.
                                                                 Kathleen Murray

2 pkgs. frozen chopped spinach,  cooked and drained               
1/2 c. flavored bread crumbs
1/4 tsp. sage                       
1/4 c. Parmesan cheese
1 (3-oz.) pkg. cream cheese
1/4 lb. butter

While the cooked spinach is still warm, add the sage, cream
cheese, and butter. Pour spinach mix into casserole pan.
Sprinkle bread crumbs and Parmesan cheese over spinach
layer. Heat throughout at 325° for 30 minutes or microwave about
4 minutes.
                                                                                Helen Foley

2 Ibs. summer squash              
1 c. carrots, shredded
1/4 c. onion, shredded                
1 (8-oz.) pkg. herb flavored stuffing
1 c. cream of chicken soup          
1/2 c. margarine, melted
1 c. sour cream

In a large pan, cook cut up squash and onion in boiling water for
5 minutes. Drain well. In medium bowl, combine soup, sour
cream, and carrots. Combine squash and onion with cream
mixture. Stir together butter and stuffing in another bowl.
Spread one half of the stuffing mix on the bottom of a greased
11 x 13 x 2-inch pan. Pour the cream mixture over the stuffing.
Then spread the rest of the stuffing mixture on the top. Bake at
325° for 25 minutes.
                                                                Patricia Gibbons

8 med. yams
2 T. butter
1/4 tsp. paprika
1/2 c. half & half, heated
1 c. raisins, boiled in 1/4 c. water and drained
1 c. walnuts, chopped
1/2 Ib. marshmallows
1/2 tsp. salt                          
1 c. walnuts, chopped
1 tsp. cinnamon                  
1 tsp. nutmeg

Boil yams until tender. Remove skins and mash. Add butter, half
and half, and spices. Beat until light and fluffy and free of lumps.
Fold in raisins and nuts. Put in greased casserole dish and cover
with marshmallows. Bake at 350 for 20-30 minutes until heated
throughout and marshmallows are light brown.
                                                            Barbara Morris

5 eggs                            
2 T. onion, minced
1/2 tsp. salt                         
1 c. swiss cheese, shredded
1/8 tsp. nutmeg                      
1 (13-oz.) can evaporated milk
6 crisply cooked bacon slices, crumbled
1 baked pie crust

Sprinkle crumbled bacon, onion, and cheese over pie crust. Beat
together milk, eggs, salt, and nutmeg. Pour into crust. Bake at
350° for 35-40 minutes or until knife inserted in center comes out
clean. Let stand 10 minutes before serving.
                                                                             Carol Groccia

1 Ib ground beef                   
2 c. cooked shell macaroni
1/2 (8-oz.) bottle taco sauce          
2 c. grated Cheddar cheese
1 c. frozen corn                    
crushed corn chips

Brown ground beef. Drain off fat. Add taco sauce, corn, and
macaroni. Cook for 5-10 minutes. Put in casserole. Cover with
grated cheese and top with crushed corn chips. Bake at 350° for
20-30 minutes. The recipe may be doubled.
                                                                            Ann Hedge

1 1/4 Ibs. ground turkey              
1 lg. eggplant, cubed
1/4 c. Parmesan cheese, grated       
1 green pepper, diced
1 red pepper, diced
1 onion, chopped                  
3 cloves garlic minced             
1 (28-oz.) can crushed tomatoes
3/4 c. dried bread crumbs            
1 tsp. basil

Spray large pan or Dutch oven with Pam cooking spray. Add
turkey, onion, and garlic and cook for 5-6 minutes. Add rest of
ingredients except cheese. Cover and bake at 350° for 40-50
minutes. Uncover and sprinkle on cheese. Cook for an
additional 15 minutes.
                                                                              Donna Byrnes

2 c. cauliflower, thinly sliced          
1 c. milk
1/2 c. onion, chopped               
3 eggs
1/2 green pepper, chopped           
1/2 c. biscuit mix
1 c. Cheddar cheese, shredded       
1/2 tsp. salt
1 c. cottage cheese                 
1/2 tsp. pepper

Cook cauliflower for 10 minutes and drain. Place in greased pie
plate. Sprinkle with onion, green pepper, and cheeses. Combine
milk, eggs, biscuit mix, salt, and peppe in blender for 15
seconds. Pour over cauliflower and bake at 375° for
20-25 minutes or until knife comes out clean. Let stand 5
minutes before serving. Makes 4-6 servings.
                                                                      Corinne King