1 lb bacon
1 cup sliced celery
1/2 cup chopped onion
1 - 10 oz pkg frozen peas
1 - 5 oz pkg precooked rice (1 1/3 cup)
1 t salt
2 vegetable bouillon cubes
1 1/2 cups hot water

Fry bacon until crisp; drain on absorbent paper. Save 8 slices for top garnish; crumble remainng slices into larbe bite size pieces. Save 1/4 cup bacon drippings. Saute celery and onion in drippings until onion is tender but not browned. Add peas, rice and salt; stir. Dissolve vegetable bouillon in hot water, pour over rice. Cover and heat until steaming hot. Remove from heat and let stand with cover on 5 minutes. Stir in bacon pieces. Arrange remaining slices on top. Cover, place over low heat and allow bacon slices to heat through, 2 to 3 minutes. 4 servings.

In large heavy skillet, cook and stir onion in margarine until tender. Stir in flour and salt; blend until smooth.

Add chicken broth, water and hot pepper sauce. Cook, stirring constantly, until thickened. Stir in chicken, mixed vegetables and sour cream; simmer over low heat until thoroughly heated.

Separate dough into 8 biscuits, cut each biscuit in half. Place biscuit halves on top of hot mixture. Simmer uncovered 10 minutes. Cover, simmer over low heat 15 to 20 minutes or until biscuits are no longer doughy. Garnish with chopped parsley and paprika if desired. Serves 8.

1/2 cup onion, chopped
2 cups long-grained rice, uncooked
1/2 cup butter
4 cups chicken broth (this may be a little less than 4 cups, depending on how much it takes to cook the rice.)
1 chicken cooked, boned and cut into small pieces
1 can cream of mushroom soup
1 can cream of celery soup
1 can cream of chicken soup
1 - 10 oz pkg frozen broccoli spears (2 pkgs if preferred)
1 small can mushrooms
2 to 4 slices sharp processed American cheese

In skillet brown the uncooked rice and onion in butter over medium heat, stirring occasionally. Add chicken broth; cover and cook 15 to 20 minutes until rice is tender. While cooking the rice, cook broccoli in another pan followig pkg directions. Then in another saucepan, cook all the cans of soup together with a little chicken broth to make the soup smooth. When rice is tender, put it in the bottom of a 9 X 13" ungreased pan. Layer the broccoli spears on top of rice. Then cover with about 1/3 of the soup mixture. Layer chicken on top of that. Then layer mushrooms on top of chicken. Then cover with remaining 2/3 soup mixture. Bake in 350° oven 15 to 20 minutes; remove casserole and top with halved cheese slices and return to oven for a few minutes until cheese melts. 8 to 10 servings.

Heat oven to 400 degrees. Grease glass 10" pie plate. Sprinkle ham, cheese and onions in pie plate. Stir remaining ingredients (except tomato and bell pepper) with fork until blended. Pour into pie plate. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Garnish with tomato slices and green bell pepper rings.

Drain hommony, dice peppers and mix with cheddar cheese. Bake 45 minutes at 350 degrees.

6 strips bacon
1 package (5 ounces) noodles
1/3 cup chopped onion
1/3 cup chopped green pepper
1/3 cup chopped celery
1 1/2 pounds lean ground beef
1 pound American cheese, grated
1 can (6 ounces) tomato paste
1 can (1 pound) green peas, drained
2 cans (3 ounces each) mushrooms, drained
1 t Worcestershire sauce
Salt and pepper
1 cup soft bread crumbs

Fry bacon crisp; crumble and set aside. Reserve bacon drippings. Cook noodles just underdone in boiling salted water, and drain. Saute onion, green pepper, celery and meat in bacon drippings until brown. Add half of the grated cheese and stir until melted. Mix in tomato paste, green peas, mushrooms and Worcestershire sauce. Add cooked noodles; season with salt and pepper. Put in 2-quart baking dish. Sprinkle with remaining cheese, cover with bread crumbs, and sprinkle bacon over all. Bake in 300 degree oven for 45 minutes. Serves 6 to 8.

2 cups uncooked macaroni
2 cans mushroom soup (or 1 can cream of chicken, 1 can cream of onion and 1 can cream of mushroom)
1/4 lb ham, chunked (or chicken)
1/4 lb shredded cheddar cheese
4 hard boiled eggs, diced
1/2 onion, chopped

Mix together. Refrigerate ovenight. Bake at 350° covered for 1 hour.

1 - 20 oz can of pineapple chunks
1/2 cup sugar
3 T flour
1/2 to 2/3 cup of Ritz cracker crumbs
1 cup sharp cheddar cheese, grated
1/2 stick margarine, melted

Drain pineapple chunks, reserving 3 T of juice. Combine sugar, flour and pineapple juice, mixing well. Combine above mixture, cheese and pineapple chunks and stir well. Pour into a casserole dish which has been generously coated with margarine.

For topping, combine 1/2 stick of melted margarine with cracker crumbs, mixing well. Sprinkle over casserole. Bake at 350°, or slightly less, for about 30 minutes, or until casserole is browned and bubbly.

The recipe may be doubled or tripled to yeild the quantity you want but you may need to decrease the baking temperature slightly and bake longer.

Boil potatoes with jackets on. Cool. Peel and grate.

For 1 average size casserole. mix:

1 can cream of chicken soup
1 cup sour cream
1/2 stick melted margarine
chopped green onions
grated cheddar cheese

Mix well with potatoes. Cover and refrigerate for at least 8 hours. Bake at 350 degrees for approximately 45 minutes if at room temperatures. If straight from the refrigerator, approximately 1 hour. Top with cheese and melt.

For 2 average size or 1 very large casserole, mix:

1 can cream of chicken soup
1 can cream of mushroon soup
1 1/2 cups sour cream
3/4 stick melted margarine
chopped green onions
grated cheddar cheese

1 small box Uncle Ben's Rice (cook per instructions on box)
1 can crab meat
1 pkg.(or 2) frozen shrimp
1 can shrimp soup
1/2 onion, chopped
1/2 bell pepper, chopped
1 t 2 cups grated cheese
salt & pepper to taste

Saute onion and bell pepper. Mix all together and top with grated cheese. Bake 30 minutes at 350 degrees.

Preheat oven to 350 degrees. In a large bowl, combine spinach, rice, cheese, butter and onion flakes. In another bowl, mix eggs, milk, worcestershire sauce and salt. Add to rice mixture and mix well. Put in a greased 2 qt. baking dish. Top with remaining cheese. Bake for 35 to 40 minutes or until middle of casserole is cooked.

Heat oven to 350 degrees. Mix all ingredients except walnuts. Spoon into 2 qt casserole; sprinkle with walnuts. Bake 40 minutes or until thoroughly heated. Makes 6 servings.

2 cups water
1 1/4 cups milk
1 t salt
1 cup quick cooking grits
1/2 cup plus 1 T butter
1/3 cup diced green onions
4 ozs. processed cheese, cubed (suggest Velveeta)
1/4 t garlic powder
2 1/2 cups shredded cheddar cheese
1 (10 oz.) can diced tomatoes and green chilies (suggest Rotel)

Preheat oven to 350°.

In a saucepan, bring the water and milk to a boil. Add the salt and slowly add the grits and return to a boil, stirring constantly for 1 minute. Reduce heat, cover, and cook for 3 minutes. While stirring the grits, add the 1/2 cup of butter and stir until butter is melted. Cover and cook for 3 to 5 minutes, or until the grits are thick and creamy. Remove from heat and set aside.

Using a skillet, saute the onions in the remaining T butter for 1 minute. Add the processed cheese, garlic powder, 1 1/2 cups cheddar, and onions to grits, and stir until cheese is melted. Add the tomatoes and mix well. Pour the grits into a greased 8 by 11 by 2" casserole dish and bake for 40 minutes. Sprinkle remaining 1 cup cheese over the casserole for the last 5 minutes of cooking time. Serves 8 to 10.