6 Servings

• 1 cup sugar
• 1 teaspoon salt
• 4 tablespoons sugar
• 4 tablespoons mustard
• 1 12 oz. bottle catsup, (DelMonte)
• 2 onions, (large) chopped
• 2 celery stalks, chopped

Mix all ingredients together. Bring to boil. Pour over browned spareribs. Bake at 325F for 1 hour.

6 Servings

• 2 cups chicken breasts, cooked and cubed
• 2 cups celery, thinly sliced
• 1 cup mayonnaise
• 2 teaspoons onions, minced
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 2 ounce cheese, (slices or shredded)
• 1 cup potato chips

Combine all of the ingredients except the cheese and potato chips. Mix well. Spoon lightly into a greased casserole dish. Top with cheese and potato chips. Bake at 425F for 20 minutes or until heated through and top is golden.

6 Servings

Combine shortening, flour, celery salt, and water; mix to form ball. Roll out 2 crusts. Place 1 crust in pie plate. Melt butter. Stir in flour. Add onion flakes, bouillon, salt, water, milk, and pepper. Stir until thickened. Add chicken, and peas and carrots to the mixture. Pour into pie crust. Top with 2nd crust. Make slits in crust. Bake at 350F for 45 to 50 minutes or until brown.

4 Servings

• 1 pound ground beef
• 1 onion, (small) chopped
• 1 10 3/4 ounce can kidney beans
• 1 quart tomatoes
• 1/2 quart water, or tomato juice
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon chili powder, or to taste

Brown ground beef and onions together. Add remaining ingredients. Simmer. Serve with saltines, or bread and butter.

2 Servings

• 1 pound fettuccine, cooked and kept warm
• 1 1/2 tablespoons butter
• 3 cloves garlic, minced
• 2 cups milk
• 1 1/2 tablespoons flour
• 3 tablespoons cream cheese
• 1/2 cup Parmesan cheese
• 2 tablespoons parsley
• mushroom stems and pieces, (optional)

Melt butter. Add garlic. Stir and 30 seconds. Blend in flour. Stir and cook 1 minute. Whisk in milk. Cook and stir until mixture thickens. Remove from heat. Add cream cheese, Parmesan cheese and parsley. Stir until cheese is melted. Serve over warm pasta.

8 Servings

• 1 pound ham, shaved paper thin
• 1/2 cup catsup, (DelMonte)
• 1/2 cup chili sauce
• 6 tablespoons brown sugar
• 1 teaspoon dry mustard
• 1/2 cup water

Pick the ham apart into little pieces. Add all other ingredients. Mix thoroughly. Refrigerate overnight. Heat thoroughly. Serve on buns.

6 Servings

• 2 pounds chicken pieces
• garlic salt
• cornstarch
• 1 egg, slightly beaten
• vegetable oil
• 3/4 cup sugar
• 1/2 cup vinegar
• 1/4 cup pineapple juice
• 1 tablespoon soy sauce
• 1/2 teaspoon salt
• 1 tablespoon catsup

Season chicken pieces with garlic salt. Coat each piece with cornstarch. Dip pieces in egg, the brown in hot oil. Transfer to shallow baking dish. Combine remaining ingredients. Pour over chicken. Bake at 350F for 45 minutes, or until tender, basting frequently.

4 Servings

• 1 pound round steaks, thinly sliced
• 2 tablespoons vegetable oil
• 1 cup condensed beef broth
• 1 10 3/4 ounce can mushrooms, undrained
• 2 tablespoons cornstarch
• 1/4 cup water
• 1 tablespoon soy sauce
• 1 1/2 cups celery, sliced
• 1 sweet green pepper, sliced
• 1 onion, sliced
• 1/2 cup green onions, sliced
• 4 cups rice, cooked

Brown meat in oil until just done. Add broth and mushrooms. Heat through. Mix cornstarch and water with soy sauce. Add to meat. Stir until thickened. Add all vegetables. Stir to mix. Heat until vegetables are just "crisp tender" and brightly colored. Serve over hot rice.

6 Servings

• chicken pieces
• seasoned salt
• garlic powder
• Mrs. Dash
• 1/2 cup Parmesan cheese

Arrange chicken in a single layer in a greased baking dish. Sprinkle with remaining ingredients. Bake at 350F for 30 minutes. Turn chicken and repeat all ingredients. Bake for another 30 minutes, or until tender.

4 Servings

Mix first 3 ingredients. Let stand 10 minutes (or until foamy). Add flour and salt to food processor mixing bowl. With machine on, pour in yeast mixture. Process until the dough forms a ball. Add oil and process until smooth (about 40 seconds).

6 Servings

• roast beef, roast pork combination
• vegetable oil
• salt
• pepper
• meat tenderizer
• parsley
• bay leaf
• onion powder
• garlic powder
• Kitchen Bouquet
• 2 onions, sliced
• 3 potatoes, halved
• 1 10 3/4 ounce can mushrooms
• 3 carrots, sliced
• celery, sliced

Brown roast in oil in pressure cooker. Add all other ingredients. Cover and cook under pressure for 45 minutes to 1 hour. Drop pressure. Remove bay leaf. Add potatoes, mushrooms, carrots, celery, and water. Cover and cook under pressure another 25 minutes. Drop pressure. Remove food to platter. Make gravy with liquid.

4 Servings

• 1/2 pound angel hair pasta
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 20 shrimp, (medium)
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon curry powder
• 2 tablespoons cilantro
• 1/4 cup Parmesan cheese

In large saucepan, bring 3 quarts water to a boil. Add spaghetti and cook until tender but still firm (8 to 10 minutes). Meanwhile, heat olive oil over medium heat in a large skillet. Add garlic and cook until softened and slightly browned. Add shrimp, salt, pepper, curry powder, and cilantro. Cook mixture 1 to 3 minutes until shrimp turn pink. Remove skillet from heat.

Drain spaghetti and put in a large bowl. Pour shrimp mixture over noodles and toss. Sprinkle with Parmesan cheese.

4 Servings

• 2 cups noodles, cooked
• 1 10 oz. can tuna packed in water
• 1 10 3/4 ounce can cream of mushroom soup
• 1/2 cup milk
• 1/2 teaspoon salt
• 1 10 3/4 ounce can mushrooms
• frozen peas, (optional)
• cheddar cheese, shredded
• potato chips

Mix together all ingredients except cheese and potato chips (add peas if desired). Pour into greased casserole. Sprinkle cheese over top, followed by potato chips. Bake at 425F for 20 to 25 minutes.

12 Servings

• 6 quarts bread cubes, Kellogg's Crouttets
• 1 tablespoon sage
• 1 tablespoon thyme
• 1 tablespoon rosemary
• 1 tablespoon salt
• 2 cups celery, chopped
• 2 cups onions, chopped
• 2/3 cup margarine
• 2 10 3/4 ounce cans chicken broth
• 10 whole eggs

Mix. All ingredients together. Stuff into body and neck cavities of turkey.

4 Servings

• 1 pound ground beef
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1 onion, (medium) diced
• 1 tablespoon vegetable oil
• 1 3/4 cups tomato sauce
• 1 clove garlic, minced
• 2 tablespoons chili powder
• 1/2 teaspoon oregano
• 1/4 teaspoon cumin
• 1/4 teaspoon salt
• 1 pint Randall beans, drained
• lettuce, shredded
• onion, diced
• tomato, chopped
• sharp cheddar cheese, shredded

Brown ground beef. Mix in garlic and salt. Set aside. Saute onions in oil until limp and yellow. Add tomato sauce and garlic. Stir in chili powder, oregano, cumin, and salt. Cover and simmer for 30 minutes, stirring frequently.

To make a burrito, place a tortilla shell on a plate. Top with lettuce, onion, tomato, hamburg, and beans. Fold together, bring ends to middle, and turn over on the plate. Top with sauce, sprinkle with cheese, and heat in microwave until cheese is melted.