Boil chicken in pot first then remove from bone. Mix all ingredients. Bake in oven 45 minutes with lid on, then 30 minutes with lid off. Bake at 350 degrees.

2 carrots, bias-sliced into 1/4" slices
1 med. potato, peeled and cubed
1 med. onion, cut into bite-sized pieces
1/2 cup fresh or frozen peas,
6 tbs. butter or margarine
6 tps. all-purpose flour
1 1/2 cups chicken broth
1 1/2 cups heavy cream
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. dried thyme, crushed
1/8-1/4 tsp. ground sage
4 cups cubed cooked chicken or tukey pastry for single crust pie

Preheat the oven to 425 degrees. In a 2-qt. saucepan, cook carrots, potato, onion, and peas in a small amount of water, covered, about 10 minutes or until crisp-tender. Drain well. Meanwhile, in another 2-qt. saucepan melt butter or margarine. Add flour; cook and stir until mixture is golden brown. Slowly add chicken broth, cream, salt, pepper, thyme, and sage. Cook and stir for 5 minutes or until thickened and smooth. Place chicken in a 3-qt. casserole. Top with cooked vegetables and sauce; stir gently to combine. Place pastry over casserole. Flute edges of pastry and cut slits in top for steam to escape. Bake for 25 to 30 minutes or until golden brown. Makes 8 servings.

1 small hen or large fryer
salt and pepper
(For Dumplings)
3 cups flour,
2 tsp. salt
6 tbs. butter, melted
10 tbs. water
2 eggs
1 can cream of chicken soup

Place hen in large boiler, cover with water. Season with salt and pepper. Bring to boil, lower heat and cook until tender. When chicken cools, remove bones. To make dumplings, sift flour with salt. Pour in melted butter. Beat eggs with water and add to flour. Stir until smooth. Pour onto floured board. Roll out thin and cut into strips. Heat broth until boiling and drop in dumplings. Cook at least 10 minutes. Add boned chicken. Add one can cream of chicken soup to dumplings.

1 lb. ground beef
1/2 cup chopped onion
1 cup crumbled crackers or bread crumbs
1 egg beaten
1/2 cup bell pepper
1 tbl. worcestershire sauce
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup salsa
1/3 cup ketchup
(For Top) 2/3 ketchup, 2 tbl. brown sugar(mix these)

Heat oven to 350 degrees. Combine all ingredients except ground beef; mix well. Add ground beef and mix thoroughly. Press into a 8x4-inch loaf pan. Spread the mixed ketchup and brown sugar on top of meat loaf. Bake in over for 1 hour.

3 lbs. spareribs
1 can kraut

Put salt and pepper on ribs then roll in flour. Fry ribs in skillet until brown then put in large pot and cover ribs with saurekraut cover and simmer for 2 hours.

6 pork chops
1 can Bavarian Sauerkraut
1 tsp thyme
1 tsp sage, more if desired
Salt and pepper to taste
1 large onion, peeled and sliced
5-6 medium potatoes, peeled & chunked

Spray large casserole with oil. Add pork chops and other ingredients in order listed. Cover tightly. Bake at 325 degrees for 2 hours or until meat and potatoes are done. The seasonings may vary with tastes of family.

1 chicken, cut-up
1 pkg. of spaghetti
1 green pepper
5-6 celery stalks
1-2 large onions
1-2 cans mushroom soup
garlic
salt & pepper to taste
grated cheese
paprika

Cook vegetables in small amount of oil. Add to cooked spaghetti with cut up chicken or substitute 1 or 2 cans of tuna. Add mushroom soup, salt and pepper to taste. Grated cheese, paprika on top. Bake 35 to 40 minutes in 300 degree oven.

1 12oz. can pink salmon, skin removed
1/3 cup diced onion
1 egg lightly beaten
1/2 cup all-purpose flour
1 1/2 tsp. baking powder
1 1/2 cups vegetable oil

Drain salmon reserving 2 tbs. juice. In a bowl, combine juice with all ingredients except oil; mix well. Evenly divide into 6 balls; form into patties. In large skillet in hot oil, fry patties on each side until golden brown. Drain on paper towels. 4-6 servings.

6 cups water
1 1/2 teaspoons salt
1 small package macaroni (elbow)
1 envelope Lipton Onion Soup Mix
1 can 16 oz. tomato's (chopped)
2 8 oz. cans tomato sauce
1/4 teaspoon black pepper
1 lb. ground beef
1 small onion (optional)
4 tablespoons butter

Bring cold water to a boil. Add macaroni and salt, stirring occasionally. Also add 1 envelope Lipton onion mix to boiling water and cook macaroni until tender. Drain if needed. Add rest of ingredients to cooked macaroni. In large skillet brown meat until the pink color is gone (drain) then add to macaroni dish. Heat until hot. Now enjoy.

"RED BEANS AND RICE" 1 lb. hamburger
1 med. onion
1/4 cup bell pepper
1 tablespoon chili powder
2 teaspoons salt
1 14 oz. can tomatoes or juice
1 cup water

Brown hamburger with onion and bell pepper. Add rest of ingredients and simmer for 15 minutes. Remove from heat and add: 1 1/2 cups raw rice and 1 can dark red kidney beans. Put in 9" x 13" casserole and bake for one hour at 350 degrees, covered. Take out and stir. Cover and return to oven for another 30 minutes.

"BLACKEYE PEAS" 4 cans blackeye peas (add 3 tablespoons oil)
2 can Ro-Tel
1 cup bell pepper (chopped)
1 cup chopped celery
1 1/2 cups chopped onion
5 strips bacon (fried and chopped)
2 tablespoon sugar
2 bay leaves

Saute pepper, celery and onion in pan. Add to mixture and simmer 20 minutes. Now enjoy!

"GEORGE'S BAKED BEANS" 2 cans pork & beans
1 med. onion, chopped
2 tablespoon brown sugar
1 tablespoon mustard
1 med. bell pepper, chopped
1/2 cup ketchup
bacon slices

Mix all ingredients. Lay bacon strips on top. Cook for 1 hour at 400 degrees.

"SCALLOPED POTATOES" 4 cups thinly sliced, peeled raw potatoes
1 onion, peeled and sliced thinly
1 tablespoon chopped parsley, if desired
3 tablespoon flour
1/8 teaspoon pepper
1 1/2 teaspoons salt
3 tablespoons margarine
1 1/2 cups skim milk

Preheat oven to 350 degrees. In a lightly oiled casserole, place a layer of potatoes. Sprinkle with flour, then place a layer of onions. Sprinkling each layer with flour, alternate potatoes and onions until all are used. Season with salt and pepper. Heat the milk and margarine together and pour over the potatoes. Cover casserole and bake for 1 hour, then remove cover and bake another 1/2 hour to brown. Yield: 6 servings.

"SAVORY CREAMED HAM & VEGETABLES" 2 cups diced cooked ham or chicken
1 can (10 3/4 oz.) condensed cream of mushroom soup
1/3 cup milk
1 tablespoon mustard
1 can (15 1/4 oz.) whole kernel golden sweet corn, drained
1 can (8 1/4 oz.) freshcut sliced carrots, drained

Combine ham, soup, milk and mustard in large skillet. Stir in vegetables, cook 6 to 8 minutes or until hot. Serve over rice, noodles or baked puff pastry shells if desired.

"COUNTRY STYLE STUFFED PEPPERS" 1 package (4.5 ounces) Uncle Ben's Country Inn Broccoli Rice Au Gratin
1 3/4 cups water
2 tablesoons butter or margarine
1 1/2 cups cubed cooked ham (about 8 ounces)
2 large green peppers

Combine contents of rice and seasoning packets, water and butter in medium saucepan. Bring to a boil. Cover tightly and simmer 20 minutes. Stir in ham. Cover and remove from heat. Let stand 5 minutes, or until desired consistency. While rice cooks, cut green peppers in half lengthwise; remove seeds and membranes. Cook in salted boiling water about 5 minutes; drain well. Fill pepper halves with hot rice mixture. Makes 4 servings.

"CHOCOLATE GRAVY" 1/4 cup cocoa
3/4 cups sugar
1 tablespoon flour
1 tablespoon light corn syrup
3 tablespoons water
1/2 cup evaporated milk

Mix all ingredients except milk in saucepan and cook over medium heat, stirring constantly until a boil is reached. Boil and stir for one minute. Remove from heat and stir in milk. Beat for another minute or two. Pour over hot biscuits and top with a pat of butter.

"DEVILED EGGS" 6 hard-boiled eggs
1/2 teaspoon Wordcestershire sauce
1/8 teaspoon salt
1 teaspoon of prepared mustard
1/4 cup of mayonnaise

Halve hard-boiled eggs lengthwise; remove yolks and mash with a fork. Stir in mayonnaise, mustard and Worcestershire and salt. Stuff egg whites with yolk mixture. Garnish with paprika.

"ALMOND DEVILED EGGS" 9 hard-boiled medium eggs
3 tablespoons mayonnaise
3 tablespoons sour cream
1 teaspoon salt
2 teaspoons coarse grainy mustard
1/4 cup chopped salted almonds

Cut eggs in half lengthwise and remove yolks. Mash egg yolks. Add mayonnaise, sour cream, salt and mustard and blend well. Press yolk mixture through a pastry tube with a star-shaped tip, or use 2 teaspoons to fill egg whites. Sprinkle almonds on top.

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