1 1/2 Ibs. beef stew meat             
1/2 c. water
1 c. cream of celery soup           
1/2 pt. sour cream
1 c. cream of mushroom soup       
cooked noodles
1 pkg. dry onion soup mix

Mix meat, soups, soup mix and water. Place in covered
baking pan and bake at 350° for 21/2 hours. Add sour cream
and mix thoroughly. Bake for additional 30
minutes. Serve over warm noodles.
                                                          Mary Mahan

4 pork chops                      
1/3 c. bread crumbs
2 T. butter, melted                 
1 can cream of mushroom soup

Brown pork chops on both sides in frying pan. Make a
mixture of butter and bread crumbs. It should be thick.
Spread mixture over chops. Cover with mushroom
soup. Bake at 350° for 1 hour.
                                                         Anne Hicks

                (The easy way)
veal shanks (1 per person), 2-inches thick with sm. bone      
if possible (lamb or beef shanks may be substituted)    
2 whole bay leaves
salt and pepper to taste
2-3 T. olive oil
2 Ibs. or 2-3 Ig. yellow onions, peeled & sliced 1/4" thick       
cooked risotto or garlic flavored mashed potatoes
2 whole bay leaves
1 1/2 lbs. plum tomatoes, diced

Heat the olive oil in a heavy duty, oven proof pan. Season
shanks with salt and pepper. Brown meat on both sides.
Remove meat from pot. Place tomatoes and
onions in bottom pan and cover with meat. Cover pan and
bake at 325° for 3 hours. Meat should be fork tender. Save
juices for sauce to be served with meat and side dishes of
risotto or mashed potatoes.
                                                           Dennis McGee

2 c. brown rice (not instant)          
8 pork chops
1 Ig. can cream of mushroom soup   
1 pkg. dry onion soup mix
1 soup can water                   

Butter large casserole or roasting pan. Put raw rice in dish
and lay chops on top. Pour soup and water over meat.
Sprinkle dry onion soup on top. Cover with foil
or lid. Bake at 325° for 2 hours.
                                                  Mary Ann Gallagher

1 boneless pork loin               
1/4 c. plus 2 T. Dijon mustard
1/2 c. bread crumbs                 
1/2 c. mango chutney
1 tsp. salt                          
parsley, chopped for garnish
dash pepper                       
1/3 c. water

In small bowl combine bread crumbs, salt, pepper, and one
fourth cup mustard. Pat pork loin with paper towel to dry.
Coat meat with mixture. Bake at 325° for 1 hour. Meanwhile in
sauce pan, heat chutney, 2 tablespoons of mustard, and
water until thoroughly heated. Pour over sliced roast before
                                                              Mary Covello


4 Ibs. spareribs
1/4 c. ketchup
1/4 c.honey
1/4 c. orange juice                  
1/4 c. red wine vinegar
1 T. Tabasco sauce
2 cloves garlic, minced
1/2 tsp. salt

Put enough water in a 5 quart saucepan to cover spareribs.
Bring to a boil. Reduce heat to low, cover, and simmer for 1
hour or until the ribs are fork tender. Drain.
Meanwhile heat remaining ingredients in sauce pan. Bring to
a boil over high heat. Reduce heat to low and simmer
uncovered for 5 minutes or until the mixture has
thickened. Preheat grill to medium or oven to 450°. Place ribs
on grill rack or broiler pan. Brush with honey mixture. Cook
20 minutes or until thoroughly cooked.
Turn once during cooking.
                                                                    Mary Mahan

1 egg                             
opt.: 1/2 tsp. Worcestershire sauce
1/4 c. water                         
1 sm. onion, chopped
1/3 c. bread crumbs                 
1 Ib. ground beef

Mix all ingredients together. Make small meatballs using a
tablespoon. Place on cookie sheet and bake at 350° for 10
minutes. Turn and bake for an additional 10 minutes.
                                                                Jane Amster

1 (10-oz.) jar ham glaze               
3 Ibs. kielbasi
1 (16-oz.) jar cherries, halved         
Durkee Sweet n Sour mix
1 (20-oz.) can chunk pineapple

Slice kielbasa into large sections and bake at 350° for 30
minutes. Drain. Sprinkle other ingredients on top and bake
for 15 additional minutes. (If the meat is cut into small slices,
it may also be eaten as an appetizer.)
                                                            Staruk Family

1 (12-oz.) jar Kraft chili sauce        
uncooked meatballs of ground beef or mix of ground
pork and beef
1 (16-oz.) can whole berries cranberry sauce
1 sm. (or Ig. if preferred) can crushed pineapple with juice

Stir and heat. Place uncooked meatballs into sauce and let
simmer until they are cooked. Serves 2. Recipe may be
increased to serve more people.
                                                              Betty Wasgatt


3 Ibs. chicken, cut up               
1 c. sour cream
6 slices bacon                      
8-oz. (3 1/2 c) twist macaroni
1 can cream of mushroom soup     
minced parsley

Arrange chicken in a 9 x 13 x 2-inch baking pan. Cut bacon
into 2-inch lengths and lay over chicken. Bake uncovered at
350° for 30 minutes. Blend sour cream
and soup and pour over chicken. Continue baking for 30
minutes. Cook macaroni according to package directions an
drain. Transfer chicken pieces to serving dish. Mix cooked
macaroni with sauce in baking pan. Arrange around chicken
on plate. Garnish with parsley.
                                                                Tricia Haylon

1 c. sour cream                    
2 c. Pepperidge Farm stuffing
1 can cream of mushroom soup      
4 boneless chicken breasts

Cook chicken for 20 minutes and cool. Cut into bite size
pieces and place into 9 x 13 x 2-inch pan. Mix sour cream and
soup and spread over chicken. Make stuffing according to
package directions. Spread over chicken. Cover with foil and
bake at 350° for 30 minutes.
                                                               Carolyn Smith

3 boneless chicken breasts (split in two)  
1 tsp. salt
1/4 tsp. pepper
6 slices lean cooked ham            
1/2 c. flavored bread crumbs
6 slices Swiss cheese               
2 tsp. vegetable oil
parsley flakes                       
garlic powder

Flatten breasts slightly with spoon or mallet. Place slice of
ham and cheese on each. Sprinkle with spices. Roll up jelly
roll style and secure with toothpicks. Dip in oil and roll in
bread crumbs to coat. Bake seam side down at 350° for
approximately 40 minutes.
                                                            Denise O'Connell

1/2 c. flavored bread crumbs          
2 Ibs. boneless chicken, cut into bite size pieces
1/2 c. flour                               
1 tsp. salt                              
4 T. oil
1/8 tsp. paprika                      
4 T. butter
1/8 tsp. pepper                     
1 sm. can mushroom pieces
1/4 tsp. oregano                     
1 c. Marsala wine
1/4 tsp. basil                           
1/4 c. water    

Blend bread crumbs, flour, and seasonings in a bowl. Dip
chicken in bowl to coat. Heat one tablespoon butter and one
tablespoon oil in large skillet. Saute chicken until brown,
adding more butter and oil if needed. Transfer meat to baking
pan. Saute mushrooms. Add wine and water to skillet. Cook
one minute. Pour sauce over chicken and bake at 350° for
15-20 minutes.
                                                    Denise O'Connel

               CHICKEN PACKAGES
3 boneless chicken breasts, cooked and cut into bite size
salt and pepper to taste
sm. amount milk
1 (8 oz.) cream cheese, softened     
2 pkgs. crescent rolls
1/4 c. butter or margarine            
bread or crackers crumbs

Mix cheese, margarine, milk, and seasonings in a bowl. Add
chicken pieces. Open packages of rolls and divide each
package into 4 dough rectangles. Fill each rectangle with the
chicken mix and gather the four corners together to the
center. Brush with butter and sprinkle with crumbs. Bake on
cookie sheet at 350° for 20 minutes.
                                                        Joanne Colacchio

2 whole chicken breasts, split        
1/4 c. dry white wine
1 shallot, peeled and minced         
1/4 c. finely chopped parsley
1 Ib. button mushrooms, finely chopped      
2 T. olive oil
1 clove garlic, minced

Heat 1 tablespoon oil in large skillet over medium heat. Add
garlic and shallot. Saute for one minute. Add mushrooms.
Cook and stir for 4 minutes. Add white
wine and cook 10 minutes. Remove from heat and stir in
parsley. Remove skin from chicken breasts, but leave
attached at one end. Mound 1/3 cup mushroom
filling on breast. Pull skin back over filling. Tuck end under
and secure with toothpicks. Repeat with other breast. Place
stuffed breasts in roasting pan. Drizzle remaining oil over
top. Bake at 400° for 35 minutes.
                                                        Celeste Mansfield

1 (11 -oz.) can corn
1 1/2 c. Minute Rice
Cheddar cheese, shredded
sour cream
tortilla chips
1 Ib. boneless chicken breasts, cut into strips  
1 (11-oz.) can corn
1 1/2 c. Minute Rice
2 T. oil                            
Cheddar cheese, shredded
1 (13 3/44 oz.) can chicken broth        
sour cream
1 (8-oz.) can tomato sauce           
tortilla chips
1 pkg. taco seasoning mix
1 med. green or red pepper, cut into strips

Cook chicken in hot oil until lightly browned. Add broth,
tomato sauce, seasoning mix, and pepper. Bring to a boil;
reduce heat, cover, and simmer for 5 minutes. Add corn and
return to full boil. Stir in rice, cover, and remove from heat.
Let stand for 5 minutes. Fluff with a fork. Serve with
shredded cheese, sour cream, and chips. Serves 4.
                                                              Dixie Brigham

1 c. Bisquick mix
2 tsp. salt
1/4 tsp. pepper
2 tsp. paprika
1/2 c. oil
1 chicken, cut up

Mix together Bisquick mix, salt, pepper, and paprika in a
paper bag. Add chicken and shake until pieces are well
coated. Pour oil into 9 x 13 x 2-inch pan and place
in oven at 425°. Shake excess coating off chicken and place
in pan skin side down. Bake for 45 minutes. Turn and bake
for an additional 10-15 minutes or until brown.
                                                            Carolyn Smith

1 pkg. dry onion soup mix
1 sm. to med. jar apricot jelly
1 Ig. can crushed pineapple
20-30 pieces chicken legs and thighs     
1 pkg. dry onion soup mix
1 sm to med jar apricot jelly
4 (8-oz.) bottles Red Russian salad dressing
1 Ig. can crushed pineapple

Mix all ingredients together. May be left in the refrigerator
overnight to marinate or cooked immediately. Bake
uncovered at 350° for 2 hours until brown. Very
good reheated.
                                                           Jane Brothers

3 c. Stove Top Chicken stuffing mix  
1/8 tsp.allspice
1 (16 oz) can sliced peaches
2 T. oil
2 T. margarine
1 T. brown sugar
1 T. vinegar

Drain peaches, saving syrup. Add enough water to make one
cup. In large skillet, brown chicken in hot oil. Add syrup mix,
margarine, sugar, vinegar, and allspice. Bring to a boil and
simmer for 5 minutes. Stir in stuffing mix and peaches.
Remove from heat and let stand 5 minutes. Make 4 servings.
                                                         Barbara Morris

2 T. butter
4 boneless chicken breasts
1 lg. jar med. or hot salsa, chunky style
4 lg. tomatoes, sliced thick
4 oz. Mexican taco cheese, shredded

Mix 1/4 cup salsa and margarine and cover bottom of 9 x
9-inch baking pan. Place chicken breasts in pan and pour 1
cup salsa on top. Layer some tomato slices on
top; followed by 1/2 cup cheese. Repeat salsa, tomato, and
cheese layers. Bake at 350° for 45 minutes.
                                                          Marc Pacheco

 SUNSHINE CHICKEN                                              
4 half chicken breasts, cut into sm pieces
1 sm. zucchini, seeded and cut into 2" strips  
1 c. broccoli florets
1 c. orange juice
1 sm. summer squash, seeded and cut into 2" strips
1 (14 1/2 oz.) can diced tomatoes, undrained
1 onion, sliced thin
olive oil
2 carrots, peeled and sliced into 2" strips                 
1 green pepper, cut into strips       
hot cooked rice
2 stalks, celery, sliced

In large deep skillet, saute chicken until cooked throughout.
Remove from pan. Microwave carrots and broccoli on high in
2 tablespoons of water. Quickly saute
each vegetable separately in olive oil, including the carrots
and broccoli, just until crisp tender. Return chicken and
vegetables to saute pan. Add orange juice and diced
tomatoes and cook on medium heat until completely heated.
Serve over rice. Makes 4 servings.
                                                        Joan Cross


2 T. butter                          
1 c. milk
2 T. flour                            
3 T. dry sherry
1/4 tsp. salt                         
1 c. scallops
1/8  tsp. paprika                      
cooked linguine

Melt butter in a small pan and add flour, salt, and paprika. Stir
in milk and cook stirring constantly until mixture thickens
and bubbles. Add sherry and scallops.
Cook thoroughly. Serve over warm cooked linguine.
                                                         Mary Covello

2 Ibs. filet of sole                     
1/2 c. butter, melted
1 c. bread crumbs                  
1 T. lemon juice
1/8 c. Parmesan cheese, grated

2 T. flour                           
1 c. Cheez Whiz
2 T. margarine                      
3. T. wine
1 c. milk

     Combine bread crumbs, cheese, margarine, and lemon
juice. Cover filets and roll. Place in baking dish. Combine
ingredients for topping and mix thoroughly Pour
over fish and bake at 325° for 30 minutes.
                                                               Betty Wasgatt

1 Ib. firm fresh fish filets
1/2-1 tsp. salt
1/8 tsp. pepper
1/2 c. butter
1/2 c. parsley, chopped
1 T. lemon juice
1/2 c. buttery flavored cracker crumbs
1/2 tsp. paprika

Arrange filets in a 12 x 8 x 2-inch baking dish with the
thickest area toward edge of dish. Sprinkle with salt and
pepper, in 1 quart casserole, microwave butter on
high for 1-2 minutes until melted. Blend in parsley and lemon
juice. Pour over fis.h Top with bread crumbs and sprinkle
with paprika. Microwave on high for 8-10
minutes. Makes 4 servings.
                                        Sister Bernadette Lavoie

2 lg. pkgs. spinach                 
2 lbs. haddock
1 lg onion, chopped                
juice of 1 lemon
1/2 c. olive oil    
1/2 tsp. paprika                        
1 c. hot water
1 T. salt
1/2 c. flour
1/2 tsp. garlic salt

Wash and drain spinach well. Place in roasting pan and add 1
teaspoon salt. Saute onion in oil over low heat until tender.
Wash and cut fish. Dry on paper towels. Put flour and
seasonings into a plastic bag. Place fish in bag and shake
until well coated. Add cooked onion to spinach in pan.
Arrange fish on top and add lemon juice and 1 cup hot water.
Bake at 350° for 50-60 minutes.
                                                           Margaret Abboud

4 (8-oz.) tuna steaks, each 3/4 to 1" thick
vegetable oil
salt & pepper to taste

2 mangoes, peeled, patted, and diced (pears maybe used)     
1/2 red be pepper, cleaned and diced     
4 T. lime juice
1/4 c. fresh basil, chopped
1/2 c. orange juice

Mix together relish ingredients and set aside. Rinse tuna
steaks, pat dry, brush lightly with vegetable oil, and season.
Grill tuna over a medium-hot fire for 3-6 minutes per side,
turning once. Cook until opaque throughout. Serve each tuna
steak with several tablespoons of relish.
                                                                 Mary Sullivan

4 (6-oz.) halibut filets                 
2 cloves garlic, minced
3 T. olive oil                       
1 c. fresh tomatoes, diced            
salt and pepper to taste
1/2 c. fresh basil, chopped            
steamed rice
juice of 1 lemon
3 T. butter

Heat olive oil in large skillet until very hot and cook halibut
about 1 minute on each side.  Add garlic, butter, tomatoes,
lemon juice, and basil. Simmer for 2-3 minutes. Serve fish
with steamed rice and spoon sauce over fish.
                                                   Theresa McBride Bunke

1 bay leaf                          
4 salmon steaks (1-inch thick)
4 peppercorns

Basil Mayonnaise:
1/2 c. mayonnaise                    
salt and pepper to taste
2 T. fresh basil                      
2 T. fresh parsley
1/2 c.yogurt
1 green onion, cut into 1-inch pieces

Add bay leaf, peppercorns, and enough water to a medium
skillet to reach 1-inch depth. Boil and add salmon. Reduce
heat, cover, and simmer for 5 minutes or
until salmon flakes easily with a fork. Remove salmon from
liquid, drain, and serve with mayonnaise. (Basil
mayonnaise:) Combine all ingredients in a food processor
or blender and mix well. Serve over warm salmon.
                                                             Celeste Hedge

1 Ib. frozen fish filet (cod or haddock)         
1/2 tsp. garlic
2 tsp. parsley
1 T. onion, diced                    
1 T. margarine
1 tsp. basil                         
salt and pepper to taste

Cover fish with plastic wrap while cooking. Microwave for 2
minutes on medium. Combine spices in small bowl. Cover
fish with margarine and one half of spices.
Microwave for 2 minutes. Flip over and sprinkle with
remaining spices. Microwave for 5 minutes on high. If fish
does not flake easily with a fork, continue microwaving
for 1-2 minutes.
                                                                      Valerie Fenton

1 (8-oz.) can minced clams, undrained         
1 can cream of mushroom soup
30 salted crackers, crushed          
1/4 c. butter or margarine, melted
2 eggs                           
dash pepper

Beat eggs slightly and add soup and clams mixing well. Add
milk and crackers. Add butter and bake in a greased 1 1/2
quart casserole dish at 350° for 1 hour.
                                                                   Corinne King

3 T. olive oil                        
3 T. parsley, chopped
1/2 tsp. red pepper flakes             
3/4 c. dry white wine
3/4 Ib. shrimp, deveined and shelled   
8-oz. clam juice
1 Ib. spaghetti, cooked               
4 cloves garlic, cut thick

Add olive oil, pepper, and garlic to a fry pan. Cook for a short
time and add shrimp. Add white wine, clam juice, and half of
parsley. When shrimp have turned pink, remove them and
continue cooking to reduce the sauce. Add spaghetti to sauce
and heat until it becomes coated. Add shrimp. Serves 2.
                                                                  Barbara Morris

2 Ibs. fresh mussels                 
1/4 c. white wine
1/4 c. onions, chopped              
grated lemon peel for garnish
2 cloves garlic, finely chopped       
1/4 c. celery, chopped
2 T. olive oil                          
crusty bread
opt.:  1-2 c. chopped tomatoes or can crushed tomatoes

   Remove and discard beards from mussels. Rinse in cold
water, discarding any broken or open ones. Saute onion,
garlic, and celery in olive oil in large sauce pan over medium
heat for 30 seconds. Add mussels and wine and cook for 4
minutes or until mussels open. Tomatoes may be added
while mussels are cooking for Italian style flavor. Shake pot
occasionally while cooking. Serve in soup plates with lemon
peel and crusty bread for dipping in broth.
                                                                      Mary Covello