1 can tuna

3 tbs. margarine

1/2 cup chopped green pepper

1 1/4 cup milk

1/2 cup pimento (optional)

1 cup uncooked macaroni

1/2 cup chopped onion

2 tbs. flour

1 can Cream of Mushroom soup or Cream of Celery soup

Break fish with fork in a bowl. Cook macaroni 8 minutes in boiling water. Drain & rinse in cold water. Brown onion & pepper in margarine in skillet. Add flour, then milk and cook until smooth. Add soup, stirring until smooth. Combine with tuna, macaroni & pimento. Pour in casserole and bake 30 minutes at 350°

	4 cups (2 lb) cottage cheese mashed
	2 cups chopped cheddar cheese
	6 to 8 tbs. flour
	1 pkg. frozen chopped spinach, thawed
	2 cups chopped brick cheese
	6 eggs
	1/2 cup margarine cut in pieces

Mix all together. Use part of the margarine to grease a 9 x 13 glass baking dish. Bake in a 350° oven for 1 hour. Serves about 16 people. Can be baked for 1/2 hour earlier in the day or the day before & put in the fridge. Bake for another 1/2 hour before serving or a little more if put in the oven cold.

1 pkg frozen hash brown potatoes (1 Kg)

1/2 cup chopped onion

1 lb. sour cream

1/2 tin water

8 oz. (4 cups) old cheddar cheese (grated)

1/4 lb. margarine melted

1 can cream of mushroom soup (or cream of chicken)

Mix all ingredients together. Bake at 375° for 60 minutes. (I've tried this in the microwave, but I can't guarantee the cooking time. Try 30 minutes)

1 lb. medium ground beef

1/4 cup rolled oats

1/2 tsp. salt

Swiss or mozzarella cheese slices

2 tbs. oil

1/2 cup milk

2 eggs

3 tbs. onion soup mix

bacon strips

dry bread crumbs

10 oz. can Cream of Mushroom soup

Mix together ground beef, 1 egg, rolled oats, onion soup mix and salt. Shape into thin patties each about 3 inches in diameter. Place a bacon strip and cheese slice on each. Roll up, jelly roll style completely covering the bacon and cheese.  Beat the remaining egg. Dip the beef rolls in egg and roll in bread crumbs. Sauté the rolls in oil, turning often until done (about 25 minutes).  Remove to warm platter. Discard excess fat from pan. Add mushroom soup and milk to pan and heat slowly until hot and bubbly. Serve as a sauce with the rolls. Makes 4 to 6 servings.

4 lb. boneless or rump roast

1/2 cup red wine or beef bouillon

1 large clove garlic, crushed

1 tsp. marjoram

1 envelope onion soup mix

3 tbs. tomato paste

1 tsp. powdered thyme

Place a large double square of heavy foil in a baking dish and center the roast on the foil. Sprinkle onion soup mix over the meat. Combine remaining ingredients in a measuring cup. Whip together with a fork and pour over the roast. Bring up edges of foil to enclose the meat completely and seal, leaving a little space for steam. Bake at 325° about 35 minutes per pound or at 300° for 5 hours.

1 lb. ground beef

1/4 cup ripe olives chopped

1 tomato chopped

1/4 tsp. pepper

1 1/2 cups milk

3 eggs

1 onion chopped

1 green pepper chopped

1/2 tsp. salt

1 cup or 1/4 lb. Swiss cheese grated

3/4 cup tea biscuit mix

Grease a 2.5L (9 x 2) pan. Brown ground beef. Add onion and green pepper and cook until tender. Drain excess fat. Quick stir in olives, green pepper, tomato, salt and pepper. Spread meat and vegetable mixture in plate. Sprinkle with cheese. Beat milk, biscuit mix and eggs until smooth (about 15 seconds) in a blender on high or about 1 minute with hand mixer. Pour over beef and vegetables. Bake at 400° for 40 to 50 minutes or until a knife inserted in the center comes out clean. Cool 5 minutes before serving. Serves 6 to 8 people. Be inventive! Create a unique quiche by substituting your favorite veggies for those listed above.

	1 French bread
	4 large tomatoes, seeded & chopped
	1 tsp Italian seasoning
	4 cups (or more) shredded mozarella cheese
	2 garlic cloves, finely chopped
	2 tbsp. olive oil
	1 tbsp finely chopped parsely

Slice the French bread lengthwise.  Place on a large baking sheet, cut surface up.  Sprinkle tomatoes over the bread.   Sprinkle with Italian seasoning and cheese.  Combine garlic and olive oil;   drizzle evenly over top.  Bake at 400º for 10-15 minutes until cheese is melted and lightly browned.  Sprinkle with chopped parsley before serving.   Makes 6 servings.

1 lb. ground beef

1 cup soft bread crumbs

1/2 tsp. oregano

4 oz. tomato sauce

2 tbs. chopped green pepper

10 oz. can sliced mushrooms undrained

1 egg

mozzarella cheese slices

1 small onion chopped

Microwave Instructions:  Prepare as above, omitting mushroom liquid. Microwave at 100% (high) 6 - 7 minutes. Top with cheese, microwave 1 minute at 100% (high). Let stand 5 minutes before cutting

1/2 lb. ground beef or veal

1 pouch onion soup mix

1/4 tsp. pepper

1/4 tsp. cloves

3 medium potatoes boiled & mashed

1 lb. lean ground pork

1 clove garlic chopped

1/4 tsp. sage

1/2 cup boiling water

pastry for a double crust pie

In a medium covered saucepan, over medium heat, cook pork, beef (veal), soup mix, garlic, seasonings and water for 45 minutes. Stir occasionally. Add mashed potatoes to cooked meat mixture and cool. Line a pie plate with pastry and add cooled meat mixture. Top with second crust. Seal edges, flute and make cut-outs or slash pastry to allow steam to escape. Bake at 450° for 10 minutes. Reduce heat to 350° and bake for 30 to 40 minutes.

1 lb. ground beef or veal (or combination)

2 slices of rye bread, toasted & made into crumbs

4 tbs. pickle relish

2 tsp. Worchester sauce

1 cup of sauerkraut rinsed, drained & chopped

2 eggs beaten

4 tbs. onion minced

4 tbs. Thousand Island dressing

1/4 tsp. pepper

4 oz. Swiss cheese, shredded and divided

Combine all ingredients, except sauerkraut and cheese. Mix thoroughly. Spread mixture on a sheet of waxed paper to form a rectangle, leaving a border or 1 inch on all sides. Sprinkle sauerkraut with half of the cheese and starting from the short end, roll up meat in a jelly roll fashion. Press open ends to seal. Put on a rack in roasting pan and bake 45 minutes at 350° . Sprinkle loaf with remaining cheese and continue baking until cheese is melted 2 or 3 minutes.

4 cups cut up cooked turkey

1 1/2 cup diagonally cut celery

6 tbs. Flour

dash of pepper

1 can of Cream of Mushroom soup

1/4 tsp. basil

1 tsp. sherry extract (or 1/4 cup of the real thing)

1/2 to 1 cup buttered crumbs

6 tbs. Butter or margarine

1 med. onion chopped

1 tsp. salt

3 cups milk

2 tbs. Chopped can pimento (optional)

1/2 to 1 cup grated cheese

In a very large pan, sauté the celery and onion in butter until soaked, not brown. Stir in flour, salt, and pepper. Stir in milk until thick. Add the turkey, soup, pimento, basil and sherry. Turn into a large casserole dish. Sprinkle evenly with cheese and crumbs. Bake at 350° for 30 minutes.  Note: If desired, 1/2 cup of the milk may be replaced with 1/2 cup leftover turkey gravy. This also freezes well.

2 cups cottage cheese

1/4 tsp. onion salt (twice)

2 cups mashed potatoes

1/8 tsp. pepper

1/2 cup margarine

1 egg slightly beaten

1 cup shredded cheddar cheese

1 tsp. salt

1 cup chopped onion

12 large lasagna noodles cooked

The noodles will be put in three layers of 4 noodles each in a rectangular baking dish. Mix together cottage cheese, egg, onion salt and put over 1st layer of noodles. Put on another layer of noodles. Mix cheddar cheese, potatoes, onion salt, onion, pepper & salt and put on top of the 2nd layer of noodles. Add 3rd layer of noodles. Sauté onion in margarine until transparent. Drizzle over the top of mixture. Cover and bake at 350° for 30 minutes or until piping hot. Allow to set for 10 minutes before serving.

1 lb. ground beef

1 chopped medium onion

1 tsp. salt

3/4 cup rice uncooked

3/4 cup water

sage & garlic to taste

1 tbs. cooking oil (use only if you think the meat is going to stick to the frying pan)

dash of pepper

1 1/4 cup tomato juice

3 cups coarsely shredded cabbage

In large frying pan, brown the meat and then add onion, salt, pepper, sage, garlic & rice. Mix well cooking 2 - 3 minutes. Add tomato juice and water, mix well. Turn cabbage into a buttered casserole dish, pressing up the sides. Pour meat mixture evenly over raw cabbage. Do not stir. Bake covered for 1 and 1/2 hours at 325° .   Serve with dollops of sour cream

19 oz tin of tomatoes

1 cup cheddar cheese cut tiny

1 tbs. margarine

salt & pepper

1 cup of water

1 onion

1 1/2 cup uncooked macaroni

Slice the onion thin and sauté in the margarine. Add everything to a casserole dish and mix well. Bake at 375° for 65 minutes. If desired, add bread crumbs during the last 10 minutes of baking.