1 can (27 ounces) sauerkraut, rinsed and drained
1 pound sliced deli corned beef, coarsely chopped
1 can (10 3/4 ounces)cream of mushroom soup
1 bottle (8 ounces) Thousand Island dressing
1 1/4 cups milk
1 medium onion, chopped
1 teaspoon dry mustard
9 oven-ready ("no-boil") lasagna noodles (see Note)
1 cup (4 ounces) shredded Swiss cheese
1/2 cup plain bread crumbs
1 tablespoon butter, melted


Preheat the oven to 350 degrees
Coat a 9" x 13" baking dish
with nonstick cooking spray.

In a medium bowl,
combine the sauerkraut and
corned beef, mix well.

In another medium bowl,
combine the soup, dressing,
milk, onion, and mustard,
mix well then spread 1/2 cup
of the mixture over the
bottom of the baking dish.

Place three lasagna noodles
over the soup mixture.

Top with half of the corned beef
mixture then half of the remaining soup

Layer with three more lasagna noodles
then the remaining corned beef mixture.

Add the remaining three lasagna noodles
then cover with the remaining soup mixture.

Sprinkle the Swiss cheese
then the bread crumbs over the top
and drizzle with the butter.

Cover with aluminum foil
and bake for 45 to 50 minutes,
or until bubbly.

Uncover and bake for 5 to 10
more minutes, or until golden.

Allow to sit for 5 to 10 minutes,
then cut and serve.

NOTE: Oven-ready lasagna noodles are
thinner than traditional lasagna noodles,
so they don't need to be boiled
before using.

You can usually find them near the
regular lasagna noodles at the supermarket.


(The rice cooks right in the spicy sauce, so it is tender and flavorful.)

      1 lb smoked sausage, cubed
   1 onion, chopped
   1 green pepper, chopped
   2 ribs celery, chopped
   2 cloves garlic, minced
   3/4 cup rice
   1 10-3/4 oz can chicken broth
   1 15 oz can tomato sauce
   1/2 teaspoon thyme
   1/4 teaspoon cayenne pepper
   1/4 teaspoon white pepper
   1 bay leaf
   dash Worcestershire sauce


In a large skillet over medium heat, cook the sausage.
If using low-fat or turkey sausage, you will have to add a little oil or cooking spray.

When the sausage starts to render its fat, add the onions, green pepper and celery and sauté until the onions are transparent.

Add the garlic and cook for another minute. Drain off any excess fat.
Add the rice and stir until coated.
Add the remaining ingredients,
lower the heat, cover and cook until the rice is tender and the liquid is absorbed, about 20 minutes.

Yield: 4 servings.


1 cup cornmeal
1 cup milk
2 eggs, beaten
1 tsp. soda
1 tsp. salt
1/2 cup corn oil
1 (16 oz.) can cream style corn
1 c. chopped onion (white or green)
1 pkg. taco seasoning
1 lb. ground beef
1 Tbsp. corn oil
1 Tbsp. cornmeal


Mix in a large bowl the cornmeal, milk, eggs, soda, salt, corn oil and corn and set aside.

Mix in a small bowl the onions and meat and brown in skillet with one tablespoon of oil.

Spray a 3 1/2 quart casserole with Pam and sprinkle bottom with 1 tablespoon cornmeal.

Pour 1/2 of cornmeal mixture into casserole, top with meat mixture

and sprinkle on taco seasoning. (Save a little taco seasoning to sprinkle on top.)

Top with remaining cornmeal mixture.

Bake at 350 degrees for 45 minutes.


1 lb. ground beef
1/4 cup chopped onion
1 tsp. Worcestershire sauce
1 (16 oz.) can tomatoes
1 Tbsp. sugar
1/2 cup milk
2 cans pinto or kidney beans
1/4 cup cornmeal
1 egg
1/2 cup flour
2 tsp. baking powder
2 Tbsp. cooking oil


Crumble hamburger; cook until brown.

Add onion, salt, chili powder, Worcestershire sauce, pepper, tomatoes and beans.

Simmer 15 minutes.

Meanwhile, mix cornmeal, flour, baking powder and sugar.
Blend into egg, oil and milk.

Pour Hamburger mixture into greased 2 quart casserole and spoon cornmeal mixture on top.

Bake at 400 degrees for 20 minutes or until brown.


1 Large head of cabbage
1 - 1 1/2 pounds of ground beef
2 cups cooked instant or minute rice
2 - 26 oz jars of Tomato Sauce
salt & pepper
onion powder
garlic powder


Begin by chopping the cabbage into bite size chunks.
In a large frying pan or a dutch oven, add enough butter to cover the bottom and then some.
Fry the cabbage until it is tender, but not too mushy.
When done, put in a large bowl and hold for later in recipe.
Using the same fry pan or dutch oven, fry ground beef until cooked!!
In a sauce pan, cook rice.
Mix meat and rice together adding salt, pepper, onion powder, garlic powder & some of the tomato sauce to moisten the mixture.
In a 13X9 casserole pan, cover the bottom with tomato sauce, (about 1/4 inch)
then layer cabbage, meat & rice mix,
and tomato sauce until pan's full.
(cover with foil)
Bake at 350° for about 45 minutes to an hour


2 tsp canola oil
1/4 cup chopped onion
1 lb ground turkey breast OR ground beef
1-2/3 cups instant mashed potato flakes, (divided use)
1/2 cup tomato sauce
3/4 cup skim milk,(or your preference) (divided use)
1 TBSP brown sugar
1/8 tsp allspice
3/4 tsp salt
1/8 tsp pepper
1 (10-oz) pkg frozen mixed vegetables
1 1/4 cups hot water
2 tablespoons butter
1/2 cup shredded Cheddar


Heat oil in a large nonstick pan over medium high heat.
Add the onion and cook 2 to 3 minutes, Add the turkey breast and cook, about 3 to 4 minutes.(DRAIN, if using beef)
Stir in 1/3 cup potato flakes, tomato sauce, 1/4 cup milk, brown sugar,
allspice, 1/2 teaspoon salt, pepper and vegetables and cook until the vegetables are tender.

Remove from heat.
Combine the water, remaining 1/2 cup of milk, butter, and remaining salt in a large microwave bowl.
Stir in the remaining 1-1/3 cups potato flakes.
Microwave on high for 3 to 4 minutes or until bubbly.
Stir and let stand 1 minute.
Transfer the turkey OR beef mixture into a pie dish.
Spread the potato topping over the beef, completely covering it.
Sprinkle with the cheese and microwave 2 to 3 minutes to melt the cheese.
To serve, cut in wedges.


4 pork chops, 3/4 inch thick
4 potatoes, halved
4 onions
4 large carrots, peeled
1 cup beef broth
1 (5 1/2 oz.) can tomato paste
1/4 cup brown sugar
1/2 teaspoon dry mustard
1 teaspoon Italian seasoning
2 bay leaves


Preheat oven to 375°
Put pork chops in and 9" casserole dish. Place vegetables on top.
Mix remaining ingredients together, and pour over the meat and vegetables.
Cover and bake for 1 hour (until veggies are done).
Remove the bay leaves.


1 cup celery, chopped 
1/2 cuponion, chopped 
1 cream of mushroom soup  1 6 3/4 oz.Chicken of the Sea© Chunk Light Tuna
  2 cup chicken broth 
1 can.water chestnuts, sliced
  1 can.chow mein noodles 


  Layer in a 13" x 9" baking dish:
chopped celery, chopped onions, cream of mushroom soup,
tuna, chicken broth, sliced water chestnuts, and chow mein noodles.
Bake at 350° for 30 minutes


1/2 cup chopped onion
1/2 cup chopped green pepper
1 crushed clove garlic
2 tablespoons butter
3 1/3 cups (two 14 1/2 oz. cans) stewed tomatoes
1 cup water
1/2 teaspoon thyme
1 crumbled bay leaf
1 teaspoon salt
1/8 teaspoon pepper
2 cups chopped, cooked ham
2 cups cooked shrimp
3/4 cup uncooked white rice


Saute onion, green pepper and garlic in butter. Add tomatoes, water and seasonings.
Stir until tomatoes are broken. Stir in all remaining ingredients except shrimp.
Cover and bring to boil. Reduce heat then simmer covered for 30 minutes.
Stir occasionally. Just before serving add shrimp and heat through.


6 chicken breasts, skinned and deboned
6 slices Swiss cheese
1 can cream of chicken soup
1/4 cup milk
2 cups herb seasoned stuffing mix
1/2 cup melted butter


Arrange chicken in greased baking dish.  Top with cheese. 
Combine soup and milk; stir well.  Spoon over chicken. 
Sprinkle with stuffing mix.  Drizzle butter over crumbs.
  Cover and bake at 350 for 50 minutes.......YUMMY!


1 small onion sliced
1 clove garlic
1 pound hamburger
1/4 teaspoon marjoram
Salt & pepper to taste
1 cup shredded Colby or cheddar cheese
1 1/2 cups tomatoes (stewed, crushed, etc.)
2 tablespoons Worcestershire sauce
4 tablespoons (or so) catsup


Brown together first five ingredients. Pour into 9 x 9 inch (or around that size) baking dish. Top with cheese. Mix together last 3 ingredients and pour over cheese.

Top with cobbler (see following recipe) and bake at 425 degrees for 25 minutes.

2 1/2 cups flour
2 tsp baking powder
1 cup milk
1/2 teaspoon salt
1/2 cup shortening


Mix together dry ingredients. Cut in shortening. Add milk and mix well. Drop on top of the hamburger mixture in pan.


1/2 c uncooked rice
1 1/2 lb. ground beef
1/2 c chopped onion
1/2 c chopped green pepper
1/2 c chopped celery
1 egg, beaten
2 tsp. prepared mustard
1 tsp. salt
  2 cans tomato soup
2 soup cans of water


Mix all ingredients except soup and water.
Make balls at least 2 inches in diameter.
Place in baking dish, pour soup and water over balls,
cover and bake in 350 degree oven for 1 1/2 hours. 6 servings


3/4 C chopped onion
1 clove garlic, minced
1 med. green pepper, finely chopped
1/2 C celery, finely chopped
2 T butter
1 can (8 oz) tomato sauce
1/2 C water
1 bay leaf, crushed
1 t. minced fresh parsley
1/4 t. salt
1/8 t. cayenne pepper
1 pkg. (@ 7 oz.) frozen shrimp, thawed


In medium skillet saute onion, garlic, green pepper, and celery in butter about 5 min until tender. Remove from heat & stir in tomato sauce, water, bay leaf, parsley, salt and pepper. Simmer 10 min. Add additional water, if needed. Add thawed shrimp.

Bring mixture to a boil, cook covered over medium heat 5 min. Serve over white rice. 2 generous servings.


6 lasagna noodles
1 package of hot Italian turkey sausage (3/4 pound)
2 cups low fat ricotta cheese
1 egg white
1 tbs. fresh parsley
1 tsp. sugar
2 cups favorite tomato sauce


1. Remove turkey sausage from casing and brown in a saute pan. Set aside.
2. Cook lasagna noodles according to package. Rinse with cold water to prevent sticking.
3. Beat egg white with fork and add to ricotta cheese along with the parsley and sugar.
4. Combine sausage and the ricotta mixture.
5. Take one of the lasagna noodles and place a heaping tablespoon of sausage mixture on one end of noodle.
Roll up keeping mixture from oozing out sides. Continue with remaining noodles.
6. Spray 9X12 baking dish with cooking spray and place rollups seam side down.
7. Cover with tomato sauce and bake at 375 degrees for 15 minutes.


1 tbsp. butter or margarine
1 lb. boneless chicken breasts, cut up
1 can (10 3/4 oz.) Campbell's Cream of Mushroom Soup
1 cup milk
1 tbsp. onion flakes
1/4 tsp. dried thyme leaves, crushed
1/8 tsp. pepper
1 can (about 16 oz.) cut green beans, drained
2 cups uncooked Minute White Rice


HEAT margarine in skillet. Add chicken and cook until browned, stirring often. ADD soup, milk, onion, thyme and pepper. Heat to a boil. Cover and cook over low heat 5 min. or until done. STIR in beans and rice. Cover and remove from heat. Let stand 5 min. Fluff with fork. Serves 4.


With this one, I don't always use the cottage cheee layer.
And I always like the onions and butter on top.

9 lasagna noodles
5 large onions
1 egg
5 large potatoes
1 stick of butter
1 heaping TBS flour
mozzarella cheese slices
1 large carton of cottage cheese


Cook noodles until done, drain rise in cold water and set aside. Chop onions and saute in butter. Cook and mash potatoes Mix cottage cheese with egg and flour and set aside.

In 9 x 13 pan, lay three noodles some mashed potatoes over noodles then a layer of onons and layer of cottge cheese, three more noodles and repeat until potato mixture is on top. Bake 25 to 30 minutes at 325° or just until heated through.


12 lasagna noodles cooked and drained
4 to 5 large onions chopped
1/2 lb butter
8 to 9 potatoes cooked and mashed, seasoned with salt and pepper.
2 cups of shredded cheddar cheese


Saute onion in butter. Spread 1/3 of onions/butter in sprayed 9 x 13 pan Place enough noodles to cover bottom of pan. Spread 1/3 potato mixture on top of noodles top with 1/3 cheese mixture then noodles end with noodle layer.

Cover with foil and bake at 325° for 25 minutes.


1 large eggplant , peeled and cut into 1/4-inch thick slices
1/2 cup SEVEN SEAS FREE Italian Fat Free Dressing
2 tomatoes , thinly sliced
1-1/2 cups KRAFT Mozzarella Cheese
1 cup DI GIORNO Marinara Sauce


COAT eggplant slices with dressing. Arrange eggplant slices in single layer on cookie sheet. BROIL 4 to 6 inches from heat 8 minutes on each side.

Place 1 layer of eggplant slices in 13x9-inch baking dish. Top with tomato slices. Evenly top with cheese and sauce. BAKE at 350 Degrees F for 30 minutes until thoroughly heated.


1 lb. ground beef
1 medium onion, chopped
1 can Campbell's Cream of Celery
1/4 cup ketchup
1 tbsp. Worcestershire sauce
2 cups cooked corkscrew pasta


COOK beef and onion in skillet until browned. Pour off fat. ADD soup, ketchup, Worcestershire and pasta. Heat through.

VARIATION: Substitute 2 cups cooked elbow pasta for corkscrew pasta.


7 or 8 slices of bacon, diced
1 large onion, sliced
14.5 oz to 16 oz. can tomatoes
1 cup rice
salt & pepper to taste


Fry bacon & onion until brown. Pour off all but 2 Tblsps. bacon grease. Add tomatoes, rice, salt & pepper. Add a little water. Cover & cook slowly until rice is done, about 1/2 hour.


3 cups Zucchini, grated
4 eggs, lightly beaten
1 1/4 cups Biscuit Mix
1/2 cup Onion, chopped
1/2 cup Oil
1/2 cup Parmesan Cheese
1 Tbs. dried Parsley
1/2 tsp. Salt
1/2 tsp. Oregano


Pre-heat oven to 350-F degrees. In a large mixing bowl, blend together the zucchini, eggs, biscuit mix, onion, oil, parmesan cheese, parsley, salt, and oregano.
Pour the mixture into a 9-inch pie plate bake for 45 minutes. Serve warm.

This is really great either as a one-dish meal or served as a side dish, sparked by a crunchy salad for contrast.


1 pound bulk sausage
1 med. head cabbage (about 1-1 1/2 pds) thinly sliced
1 lg onion, thinly sliced
1 lg carrot, shredded
2 teaspoons chicken bouillon granules
1/4 cup boiling water
2 cups sour cream
3/4 teas. salt
1/2 teas. pepper
8 ounces noodles, cooked & drained


In a large skillet, brown and crumble the sausage; drain.
Add cabbage, onions and carrots; mix well.
Dissolve the bouillon in water, pour over vegetables.
Cover and cook on medium-high heat until vegs are tender, about 10-15 minutes.
Reduce heat stir in sour cream, salt and pepper. Heat through. Add hot noodles and toss.


6-8 strips of bacon fried,drained and crumbled...set aside
(***leave 1/2 of bacon grease in frying pan)
1 medium/large onion (diced)
1 jar of sauerkraut (24oz) DRAINED
I pkg Wide Egg Noodles (cooked and drained)


In frying pan add 2 TBS. of margarine to bacon drippings and add diced onion and saute until golden brown add sauerkraut to onion and cook on low/med flame stirring often for about 7-10 minutes...... add bacon and cooked noodles and stir and cook low for another 5 minutes! Salt and pepper to taste


1 cup sour cream
1 cup milk
1 cup water
1/2 tsp salt
1/4 tsp pepper

Choose one sauce maker:
10-1/2 oz Cream of Celery soup
10-1/2 oz Cream of Chicken soup
10-1/2 oz Cream of Mushroom soup
29 oz Italian-style diced tomatoes

Choose one frozen vegetable:
  10 oz broccoli
  10 oz corn
  10 oz peas
  10 oz spinach
  16 oz yellow squash

Choose one pasta/rice:
  4 cups egg noodles, uncooked
  2 cups elbow macaroni, uncooked
  3 cups shells, uncooked
  1 cup rice, uncooked

Choose one fish/meat/poultry:
  12 oz tuna, drained & flaked
  1 lb ground beef, browned & drained
  2 cups ham, cooked & chopped
  2 cups chicken, cooked & chopped
  2 cups turkey, cooked & chopped

Choose one or more extras:
  1/4 cup bell pepper, chopped
  1/4 cup black olives, sliced & drained
  1/2 cup celery, chopped
  2 cloves garlic, chopped
  4-1/2 oz green chilies, chopped
  3 oz mushrooms, drained
  1/4 cup onion, minced
  1 pkg taco seasoning mix

Choose one or more toppings:
  1/2 cup bread crumbs
  1/2 cup cheddar, shredded
  1/2 cup mozzarella, shredded
  1/2 cup parmesan, grated
  1/2 cup swiss, shredded


Preheat oven to 350F.
Lightly grease 13"x9" baking dish. Combine sour cream, milk, water, salt, and pepper with sauce maker (omit sour cream and milk when using tomatoes); stir in frozen vegetable, pasta/rice, fish/meat/poultry, and extra(s).
Spoon into prepared baking dish and sprinkle with topping(s).
Bake, covered, for 70 minutes; uncover and bake an additional 10 minutes


1 tbsp. vegetable oil
1 lb. boneless chicken breasts, cut up
1 can (10 3/4 oz.) Campbell's Cream of Mushroom
2 1/4 cups water
1/2 tsp. dried basil leaves, crushed
2 cups frozen vegetable combination (broccoli, cauliflower, carrots)
2 cups uncooked corkscrew pasta
Grated Parmesan cheese


HEAT oil in skillet. Add chicken and cook until browned, stirring often. Remove chicken. ADD soup, water, basil and vegetables. Heat to a boil. Add uncooked pasta. Cook 10 min. over medium heat, stirring often.
ADD chicken. Cook 5 min. or until pasta is done, stirring often. Sprinkle with cheese.


1 c chopped onions
1 c chopped green pepper
1 T butter
1 lb. ground beef, browned
1 28 oz. can diced tomatoes
1 4 oz. can musrooms
1 2 1/4 oz. ripe olives
2 tsp. oregano
12 oz. cooked spaghetti
8 oz. shredded cheddar cheese
1 can mushroom soup
1/4 c water
Parmesan cheese


In large skillet brown and cook ground beef, onion and green pepper. Salt and pepper to taste.
Add drained tomatoes, mushrooms and olives. Simmer.
In buttered 9x13 pan put half of cooked spaghetti, half meat mixture, half of the cheese...repeat.
Mix soup and water tgether, pour over top, sprinkle parmesan cheese on top.
Bake 30-35 minutes.


6 TBSP. chopped green peppers
2 TBSP. chopped onion
1 Cup thinly sliced celery
1 Cup frozen peas uncooked
3/4 Cup mayonnaise
1 Cup crab meat
1/4 tsp. salt
1/8 tsp. pepper
1/4 Cup grated Parmesan cheese
1/2 tsp. Worcestershire sauce
1/2 Cup fine bread crumbs


Mix all ingredients, except bread crumbs and cheese. Pour into casserole dish, top with thin layer of crumbs, all of cheese and remaining crumbs.
Bake at 350° about 35 mins.


1 Lb. ground beef
1 (30 oz.) jar spaghetti sauce
1 can (6 oz.) tomato paste
1 can (4 oz.) mushroom stems and pieces (drained)
1/4 cup chopped onion
1/2 tsp. parsley flakes
1/2 tsp. oregano
1/2 tsp. basil
1/4 tsp. thyme
1/4 tsp. garlic powder
1/8 tsp. pepper
1 Lb. cottage cheese
3 cups shredded mozzarella cheese(divided)
3 oz. grated Romano cheese
1 egg (beaten lightly)
1 package (10 oz.) frozen chopped spinach (thawed and squeezed dry)
8 oz. lasagna noodles (cooked,rinsed, drained)
3 oz. sliced pepperoni
1/2 cup grated Parmesan cheese


In a large skillet, brown ground beef and drain fat. Add spaghetti sauce, tomato paste, mushrooms, onions and seasonings.
Bring to a boil, stirring constantly; set aside.
cottage cheese
1 cup mozzarella cheese
  Romano cheese
  egg and spinach


Spoon 1-1/2 cups meat sauce in bottom of 13x9-inch pan. Place layer of noodles over sauce,
then 1/2 of cheese mixture and pepperoni. Sprinkle with Parmesan cheese.
Repeat layers of sauce, noodles and cheese mixture.
Sprinkle with remaining mozzeralla cheese.
Bake 350° for 30 to 45 minutes or until bubbly.
Let stand 10 minutes.


6 Chicken breasts
1 can of Mushroom soup
1 pkg. bacon
small jar of dried beefstrips
l small carton of sour cream


Slightly brown chicken in oil. In a shallow baking dish, place dried beef strips.
Pre half-fry bacon, wrap around the chicken. Fasten with tooth picks. Place on beef strips.
Blend mushroom soup, and one can of water. Mix in the container of sour cream, pour over chicken.
Cover and bake 350° for 2 1/2 hrs...


2-lb.ground chuck, browned and drained
1-cup chopped onion
2-cloves garlic,minced
2-cans (15 ounces each) tomato sauce
2-3 tsp Italian seasoning
2-cans (4 ounces each) sliced mushrooms, drained
6-cups tomato juice
1-lb. package spaghetti broken into 4-5 inch pieces.


Combine all ingredients, except dry spaghetti, in crock pot. Stir well.
Cover, cook on Low 6-8 hours.(High: 3-5 hours)
Turn to high the last hour and stir in dry spaghetti.


3/4 cup uncooked Rice (regular)
1 can Cream of Mushroom soup
1 cup water
1 Tbsp Parsley Flakes
Chicken pcs (pick your favorite -- do not brown)
1 envelope Dried onion soup mix


Mix together rice, soup, water & parsley. Pour into buttered Casserole or oblong cake pan.
Place chicken on top of Rice mixture, (skin side up if you are leaving the skin on).
Sprinkle Onion soup mix over chicken pieces.
Seal tightly with alum.foil. Bake at 350 degrees for 2 hours. DO NOT OPEN FOIL until the end of 2 hours.


1 can (14 3/4 ounces) cream-style corn
4 slices white bread, torn into small pieces
1 egg
1/4 teaspoon salt
1/4 teaspoon black pepper
4 medium green bell peppers, cored and seeded
4 slices (4 ounces) American cheese


Preheat the oven to 350 degrees F.
combine the corn, bread, egg, salt,& pepper; mix well.
Stand each bell pepper in a deep 3-quart casserole dish.
Fill each one equally with the corn mixture then top each with a cheese slice.
Cover and bake for 40 to 45 minutes, or until the peppers are tender.


This is incredibly Good....

1 Lb. frozen Cod filets, thawed & drained
1 (4 oz) can Mushroom pieces and stems
1/3 cup Butter, melted
1 tsp. ground nutmeg
5 slices Bacon, cooked and crumbled
1 pkg. frozen chopped spinach, thawed/drained
1/2 cup shredded Cheddar cheese
1 tsp dillweed
1/4 tsp hot pepper sauce


Place Cod in ungreased 8 x 8 baking dish Cover with layer of spinach Layer mushrooms over spinach
Sprinkle with cheese (use more if you like)
combine butter, dillweed, nutmeg and hot pepper sauce pour over cheese layer.. Sprinkle with bacon....
Bake at 350 for 30 minutes or until fish flakes with a fork

POLISH CHOP SUEY   Thanks Mary Lee

2 lbs. chop suey meat beef/pork
2 large onions cut up ( not too small )
3 cups celery cut up into about 1/2" pieces
2 sm. cans of mushrooms
1 lg and 1 small can of bean sprouts
2-3 beef bullion cubes
Beads of mollasses about 2/3rd of a small btl.
Soy sauce (to taste)
garlic salt/powder ( to taste)
salt/pepper (to taste)
Gravy Master- for coloring


Cut the meat incube size pieces Brown it in the pot ( with Crisco)
add the onion and celery and saute that with the meat(add crisco as needed)
add approx. 4 cups of water with the bullion cubes boil 30 minutes
reduce the heat add the mushrooms and bean sprouts cook addl 15 minutes
Then add the molasses an 2 tablespoons of soy sauce, garlic salt/powder, salt and pepper
let that cook together for a few more minutes. Then thicken it with flour/water or corn starch. (add" Gravy Master" for coloring). Serve over cooked rice

Note : You could also add water-chestnuts and use the Chinese vegetables instead of just the bean sprouts


1/4 C margarine
1 1/2 C diced lean pork (3/4 lb.)
1 C onions Chopped fine
1 tsp. salt
1/8 tsp. pepper
1 C celery chopped fine
1 C hot water
1 can Bean Sprouts drained
1 can water chestnuts - sliced - drained

 1/3 C cold water
2 T cornstarch
2 tsp. La Choy Soy Sauce
1 tsp. sugar

***Note:  Add a Tablespoon of La Choy Brown Gravy Sauce if chop suey is desired. ***


Melt margarine or vegetable shortening in hot skillet.
  Add meat, stir and sear quickly (without browning or burning). 
 Add onions and fry for 5 minutes,
  add celery, salt, pepper and hot water,
cover and cook for 5 minutes.

  Add drained La Choy Bean Sprouts.
  Mix thoroughly and heat to boiling point.
  Add flavoring and thickening ingredients.
  Stir lightly and cook 5 minutes.

  Serve piping hot over rice with La Choy  Chow Mein Noodles sprinkled over top.

  Flavor individual dishes with Soy Sauce..


2 Tbsp vegetable oil
1 Tbsp garlic, minced
1 cups onions, minced
1/2 cup green pepper, diced
1/2 cup celery, diced
1/4 cup parsley, minced
1/4 tsp cayenne pepper
1 bay leaf
1/2 tsp dried thyme
1 tsp Tabasco sauce
1 Tbsp sugar
salt & pepper (to taste)
2 tomatoes, diced
or 1 can diced tomatoes
2 cans kidney beans, drained
1 lb polish sausage,
cooked and cut into small pieces
3-4 cups cooked rice
1/2 cup green onions, minced


Heat oil and sauté garlic,
white onion, green pepper,
and celery until onions are translucent.
Add parsley, cayenne, bay leaf,
thyme, tabasco, sugar, salt, pepper,
tomatoes and kidney beans.

Mix well and let heat thoroughly.
Puree 3/4 cup
. Add back to the pot
Add sausage and
cook for 30 minutes.
Remove the bay leaf
and mix with the rice.

Serve with green onions
and Tabasco.


3 Potatoes, medium-size baking
1 1/3 tsp Salt
2 Tbsp Salad oil
1/2 c Onion,chopped
1 tsp Mustard
1/4 tsp Celery seed
2 Tbsp Cider vinegar
1/2 c Green pepper,diced
1/4 c Carrot,shredded


Put potatoes in cold water with 1 tsp salt
bring to a boil.
Cover, reduce heat and simmer 25 minutes,
until potatoes are tender
drain and cool.

Peel potatoes and slice, set aside.

Heat oil in a medium-size skillet
saute onion until soft.

Stir in flour, mustard, celery seed and
remaining 1/3 teaspoon salt.

Gradually add 1/2 cup water and vinegar
cook over low heat, stirring constantly,
until mixture boils and thickens.

Combine potatoes, green pepper
and carrots in a bowl
add sauce, mixing well.

Spoon half the mixture into a shallow
8x8-inch baking dish
sprinkle with 1/2 cup cheese.

Cover with remaining potato mixture
and cheese.

Bake, uncovered, in 350 oven
15 to 20 minutes, or until cheese
is melted and vegetables are hot.


1 pound bulk hot or sweet Italian sausage,
if in casings removed
1 pound ground beef
1 large onion, chopped
4 garlic cloves, chopped
1 teaspoon dried oregano, crumbled
1/2 teaspoon dried thyme, crumbled
1 28-ounce can Italian plum tomatoes,
drained, chopped
2 tablespoons tomato paste
1/4 teaspoon cayenne pepper
1 15-ounce can kidney beans,
Salt and pepper
1 pound mostaccioli pasta, cooked
1/2 cup grated parmesan
1/4 cup chopped fresh Italian parsley
12 ounces Fontina or provolone, grated


Preheat oven to 400°

Sauté first 6 ingredients in large saucepan
over medium-high heat until sausage
and beef are brown, crumbling,
about 5 minutes.

Add tomatoes, tomato paste
and cayenne and simmer 5 minutes,
breaking up tomatoes.
Add kidney beans and heat through.

Season with salt and pepper.
Add mostaccioli,
Parmesan and parsley
and toss to combine.

Spread in a 9x13 baking dish.
Sprinkle with cheese.
Bake until cheese melts,
about 30 minutes.


1 lb ground chuck
1/4 cup chopped onion
1/2 tsp salt
1/2 tsp pepper, divided
1 lb medium shell pasta,
cooked & drained
1 lb shredded mozzarella cheese, divided
1 carton small curd cottage cheese
2 eggs, beaten
1/3 cup grated parmesan cheese
2 TBS dried parsley flakes
1 jar (26 oz) spaghetti sauce


In skillet, cook beef and onion
until meat is no longer pink
and onion is tender; drain.
Sprinkle with salt and 1/4 tsp pepper
set aside.

In a large bowl, combine pasta,
3 cups of mozzarella, cottage cheese,
eggs, parmesan, parsley and
remaining pepper; stir gently.

Pour into a greased 13x9
or shallow 3 qt baking dish.

Top with the beef mixture and
spaghetti sauce
(dish will be full).

Cover and bake @ 350° for 45 minutes.

Sprinkle with remaining mozzarella.
Bake, uncovered, 15 minutes
or until cheese is melted and bubbly.

Let stand 10 minutes before serving.


1 lb ground chuck
3/4 Cup Chopped Celery
3/4 Cup Chopped Onion
1 1/4 Cup Boiling water
1/2 Cup Uncooked rice
1/2 Teaspoon Salt
1 Can chicken and rice soup
4 oz Mushrooms
1 Tbsp Brown sugar
2 tsp Soy sauce
1 tsp Butter or margarine
1 1/2 Cup Chow mein noodles


Cook ground chuck, celery and onion
until meat is light brown, then drain.

Pour water on rice and add salt
in greased 2qt casserole.
Stir in hamburger, soup,
mushrooms, sugar,
soy sauce and margarine.

Cover and bake at 350 for 30 min; stir.

Cook uncovered for 30 min longer.
Stir in noodles, serve immediately.

NOTE: Water chestnuts or bamboo shoots
may be added if desired.


1/2 pound egg noodles... cooked
3 Tbsp Olive oil
1 1/2 c Celery, chopped
1/2 c Pepper, green, chopped
1/4 c Onion, chopped
1 can Cream of chicken soup
2/3 c Milk
1/2 c Sour cream
2 c Cheese, cheddar, shredded
2 c Chicken, cooked, chopped
1 cn Mushroom pieces, small
4 oz Pimento, drained, diced
1/2 tsp Salt
1/4 tsp Nutmeg
1/8 tsp Pepper
1/2 c Almonds, toasted, slivered


In a large skillet, heat oil.
Add celery, peppers and onion.
Cook until tender.

Stir in soup, milk, sour cream
and cheese. heat on low
until cheese melts.

Combine noodles,
cheese sauce, chicken,
mushrooms, pimento
and seasonings.

Pour into 3-qt baking dish
and top with almonds.

Bake at 350 for 40 minutes
or until hot and bubbly.


1 pound skinless boneless chicken breast
1 1/2 cups water (approx)
2 large garlic cloves, minced
1 bay leaf
1/3 cup all purpose flour
2 tablespoons cornstarch
2 cups low fat milk
1 teaspoon dried tarragon
1 teaspoon salt
1/8 teaspoon ground nutmeg
1/4 cup dry white wine OR chicken broth
1 10-ounce package frozen spinach,
thawed, squeezed dry
8 ounces spinach fettuccine
8 ounces mushrooms, sliced
1 1/2 teaspoons olive oil
3/4 cup coarse fresh breadcrumbs
1/4 cup freshly grated Parmesan cheese


Combine chicken, 1 cup water,
garlic and bay leaf in large saucepan.
Cover and simmer just until chicken is cooked
turning once, about 15 minutes.

Transfer chicken to plate; cool.

Pour cooking liquid into measuring cup,
adding more water to measure 1 cup
Set aside

Whisk flour and cornstarch
in heavy large saucepan. Add 1/3 cup milk; whisk until smooth.
Stir in 1/3 cup milk,
tarragon, salt, nutmeg and
1 cup chicken cooking liquid.

Stir over medium heat until mixture
thickens and boils, about 5 minutes.

Add wine; stir until mixture is very thick
about 2 minutes longer.

Remove from heat.
Stir in shredded chicken and spinach.

Preheat oven to 400.
Grease 13x9 glass baking dish.
Cook fettuccine in large pot
of boiling salted water until just tender
Drain. Return to pot.
Add mushrooms and chicken mixture;
toss. Season with salt and pepper.

Transfer to prepared baking dish.
Heat oil in small nonstick skillet over
medium-high heat.
Add breadcrumbs; stir 1 minute.
Sprinkle over casserole.

Bake until casserole bubbles
and breadcrumbs are golden,
about 20 minutes.

Let stand 10 minutes.
Sprinkle with Parmesan.


4 cups cubed cooked chicken
3 cups cubed fully cooked ham
1 cup (4 ounces) shredded cheddar cheese
1 cup finely chopped onion
6 tablespoons butter
1/2 cup flour
1 cup light cream
2 cups skim milk
1-1/2 teaspoons dill weed
1/4 teaspoon dry mustard
1/4 teaspoon ground nutmeg
1 cup dry bread crumbs
2 tablespoons butter, melted
1/4 teaspoon dill weed
1/4 cup shredded cheddar cheese


In a large bowl, combine chicken,
ham and cheese; set aside.

In a saucepan, saute onion in butter
until tender. Add flour; stir to form a paste.
Gradually add cream and milk,
stirring constantly.
Bring to a boil;
boil 1 minute or until thick.

Add dill, mustard and nutmeg; mix well.
Remove from heat and
pour over chicken mixture.

Spoon into a greased 9x13 baking dish.

Toss bread crumbs, butter
and dill; stir in cheese.
Sprinkle over casserole.

Bake, uncovered, at 350 for 30 minutes


2 cans Condensed Cream of Chicken Soup
1 1/4 cups milk
3/4 cup grated parmesan cheese
1 teaspoon onion powder
3 cups cubed cooked chicken or turkey
1 jar sliced mushrooms, drained
4 cups hot cooked spaghetti
1/3 cup dry bread crumbs
2 tablespoons margarine or butter, melted


In large bowl, combine soup, milk,
cheese, and onion powder.

Stir in chicken and mushrooms.
Add spaghetti; toss to coat.

Spoon into 3-quart baking dish.
combine bread crumbs and margarine;
sprinkle over spaghetti mixture.

Bake at 400 25 minutes
or until hot and bubbling.


1 pound ground round
1 (15 oz.) can chunky Italian-style tomato sauce
Cooking Spray
1 (10 oz.) can refrigerated pizza crust dough
6 slices part-skim mozzarella cheese, divided

Cook meat in a medium nonstick skillet over medium-high heat until browned, stirring until it crumbles.
Drain, if necessary and return to skillet.
Add tomato sauce, and cook until heated.
While meat cooks, coat a 13 x 9 x 2 in baking dish with cooking spray.
Unroll pizza crust dough, and press into the bottom and halfway up the sides of baking dish.
Line bottom of pizza crust with 3 slices of mozzarella cheese.
Top with meat mixture.
Bake, uncovered, at 425. for 12 minutes.
Top with remaining 3 slices of cheese and bake an additional 5 minutes or until crust is browned and cheese melts.
Cool 5 minutes before serving.


1 lb Lean Ground Beef
15 oz Tomato Sauce, or 15 oz Pizza Sauce
1 tsp Oregano Leaves
2 cup Biscuit Baking Mix
1 Egg
2/3 cup Milk
8 oz Cheese (Mozzarella or cheese of your choice)
2 oz Mushrooms; Sliced,Drained
1/4 c Parmesan Cheese; Grated

Heat the oven to 400 degrees
Cook and stir the meat in a large skillet until brown. Drain off the excess fat.
Stir in half of the tomato sauce and the oregano leaves into the meat mixture.
  Heat to boiling then reduce the heat and simmer, uncovered, for 10 minutes.
While the meat mixture is simmering, mix the baking mix, egg and the milk.
Measure out 3/4 cup of the batter and set aside.
Spread the remaining batter in a greased baking pan 9 X 9 X 2-inches.
  Pour into the remaining tomato sauce over the batter, spreading evenly.
  Layer 4 slices of the cheese, the meat mixture, the mushrooms and the remaining cheese on top of the batter and tomato sauce.
  Spoon the reserved batter on the top of the cheese.
Sprinkle the batter top with the grated Parmesan cheese and bake, uncovered, until it is golden brown, 20 to 25 minutes.
Cool for 5 minutes before cutting into squares and serving


1-1/2 pounds bulk Italian sausage
1 medium onion, grated
1 15.5 oz jar pizza sauce (I like Paul Newman's)
1 cup sliced fresh mushrooms
1/2 teaspoon garlic salt
1/4 teaspoon dried oregano leaves
8 ounces mozzarella cheese, grated
2 eggs
1 cup milk
1 tablespoon olive oil
1/2 teaspoon salt
1 cup all-purpose flour
1/2 cup grated Parmesan cheese

Preheat oven to 350F.
  Meanwhile, in a large skillet, brown sausage and onion until sausage is no longer pink; pour off fat.
  Blend in pizza sauce, mushrooms, garlic salt, and oregano.
Put mixture in a greased 9x13 pan and sprinkle with mozzarella.
In a small bowl, mix eggs, milk, olive oil, salt, and flour; pour over meat mixture and sprinkle with Parmesan.
Bake 30 minutes.
Note: Ground beef may substituted for the sausage.
Red or green bell pepper strips may be added.


1 cup celery, chopped
1/2 cup onion, chopped
1 cream of mushroom soup
1 6 3/4 oz. can tuna
2 cup chicken broth
1 can water chestnuts, sliced
1 can chow mein noodles

Layer in a 13" x 9" baking dish:
chopped celery, chopped onions, cream of mushroom soup, tuna, chicken broth, sliced water chestnuts, and chow mein noodles.
Bake at 350° for 30 minutes.

This can also be made with one pound of ground chuck browned in place of the tuna.