1 pk ziti

3 lb ground beef

2 c chopped onions

1 lb sliced mushrooms (5 c.)

2 cloves garlic, minced

2 c sour cream

4 c spaghetti sauce (1 qt.)

1/2 red wine

2 ts oregano

2 ts salt

1 ts pepper

8 oz Mozzarella cheese, shredded

Cook pasta, reducing cooking time by 5 minutes. Meanwhile, saute beef and onions until beef is well browned. Use 2 large skillets or brown half at a time. Add mushrooms and garlic and cook 3 minutes. Drain ziti. Combine meat mixture, sauce, wine, oregano, salt and pepper. Add ziti and mix. Pour into 2 greased 13 x 9 inch baking dishes and sprinkle with cheese. Cover with foil. Bake at 350 degrees for 35-40 minutes. Serve with sour cream. Makes 8 servings.

3 1/2 c Green apples; chopped

1 1/4 c Red onion; slivered

16 oz Sauerkraut; rinsed and drain

1/4 c Dijon mustard

1/4 c Light mayonnaise

8 oz Swiss cheese; grated

1/2 lb Corned beef brisket; thinly

Recipe by: Valerie Weiser, Castro Valley CA
Preparation Time: 1:30

Crisp bread in 400′ oven for 10 minutes. Spoon 1/2 of bread into shallow 2-1/2 to 3 qt. baking dish. In a bowl, combine apples, onion, sauerkraut, mustard, mayonnaise and 1/2 of cheese. Spread 1/2 of mixture over bread cubes. Coarsely chop the corned beef and spread evenly over mixture and then top with remaining apple mixture. Cover tightly with foil and bake 50 to 60 minutes until apples have cooked tender. Sprinkle remaining bread and top with remaining cheese. Bake uncovered for 20 minutes until cheese is melted and browned.

6 oz mushrooms

4 c broccoli flowerets

1/2 c thinly sliced carrots

1 lb ziti

2 c light cream

4 oz sharp Cheddar cheese

3 oz Parmesan cheese

1 c walnuts

Butter or margarine 1/2 ts salt

1/4 ts pepper

Trim and remove stems from mushrooms. Quarter large mushrooms. Melt 1 tablespoon of butter or margarine in a large skillet over moderate heat. Stir-fry mushrooms caps and stems 1 minute until coated. Remove. Add 1 tablespoon oil, broccoli and carrots to the skillet. Stir-fry 1 minute. Add 2 tablespoons of water; cover and cook 3 minutes until vegetables are crisp and tender; drain. Melt 4 tablespoons butter or margarine; stir in 3 tablespoons flour. Cook 2 minutes, stirring once or twice. Continue stirring and slowly add light cream. Increase heat slightly; stir in 1 cup Parmesan and 1 cup sharp Cheddar cheese. Add 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir 2-3 minutes until sauce thickens and bubbles. Gently mix ziti which has been cooked and drained, mushrooms, carrots, broccoli and 1 cup walnuts in large bowl. Add cheese sauce and toss gently. Place into a 2-quart baking dish. Cover tightly with foil and refrigerate. Bake at 375 degrees for 25 minutes. GOOD DISH TO MAKE AHEAD AND SERVE LATER.

2 c Stuffing mix

4 ea Chicken breast halves

4 ea Slices swiss cheese

4 ea Slices ham

2 ea Can chicken gravy

Steam broccoli. Moisten stuffing mix. Combine broccoli & stuffing. (Added notes: Do not steam broccoli more than about 2 min. Steam in same dish as you will use to complete the dish. I use Pepperidge Farm stuffing mix.) Put chicken breasts in baking dish, sprinkle with pepper. Top chicken with cheese slice, then ham slice, then stuffing mix. Cover and micro on medium-high (70%) 15 minutes, rotating dish three times. Uncover, top with chicken gravy, microcook on high to heat. From the recipe files of Sheila Exner

1/2 C Long-Grain Rice — uncooked

1 Lb Pork Sausage

1 16 Oz. Can Sauerkraut

1 16 Oz. Can Tomatoes

6 Lean Pork Chops

Salt And Pepper — to taste

Wash and place cabbage leaves in boiling water for 5 minutes and drain. Mix sausage and rice; roll up in cabbage leaves; fasten with toothpick. Place rolls in bottom of large pan in a nest of extra cabbage leaves. Brown pork chops. Pour tomates and sauerkraut over cabbage rolls; then add browned pork chops. (Liquid should cover it.) Salt and pepper to taste. Cook 4 hours over low heat, covered tightly.

Serves 6

Source: “Mountain Measures” — Junior League of Charleston, WV ed. 1974

1 (10 3/4oz) cheddar cheese soup

1/2 c Soft bread crumbs

1/2 c Dill pickle; chopped

1/4 c Onion

1/4 ts Salt

1/8 ts Pepper

1 1/2 lb Hamburger

Preheat oven to 350. Combine egg, 1/3 c soup, bread crumbs, pickle, onion, salt and pepper. Add hamburger. Mix well. Shape into loaf. Place in shallow pan. Bake 1-1/4 hr. Turn onto platter. Heat remaining soup. Pour over loaf to serve. Posted on GEnie Food & Wine RT Feb 23, 1993 by C.SVITEK [cathy] From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS

4 Chicken breast halves skinless, boneless

1 cn Golden Corn Soup*

1/2 c Milk

2 c Broccoli flowerets

1/2 c Chedder cheese, shredded

1/8 ts Pepper

In skillet, in hot margarien, cook chicken 10 minutes or until browned. Remove; set aside. Spoon off fat. In skillet, combine remaining ingredients. Heat to boiling. Return chicken to skillet. Cover; cook over low heat 10 minutes or until chicken is no longer pink and broccoli is tender-crisp, stirring often. Garnish with tomato wedges and fresh thyme if desired.

*Campbell’s New Golden Corn Soup

1 c Dry Pepperidge Farm Dressing

2 Chick. breast, boned, split

1/4 ts Salt

1/4 ts Pepper

1/4 ts Paprika

1 cn Cream Mushroom Soup

Parsley for color Pimento strips for color

Butter 9 x 9 inch casserole. Bone crabmeat and place on bottom. Maake stuffing according to package directions and place on top of crabmeat. Skin chicken breasts and lay over stuffing. Sprinkle on parsley and/or pimento and salt and pepper. Add one can mushroom soup, undiluted. Sprinkle with paprika. Bake, uncovered, at 325 F. for 1 1/2 hr.

Cook broccoli and arrange in a dish. Place chicken on top. Combine soup, mayonnaise, lemon juice, curry powder and pour over chicken and broccoli. Sprinkle with cheese and combined bread crumbs and butter. Bake at 350 for 25 to 30 minutes.

1/2 cup margarine — melted

1 teaspoon salt

1/2 teaspoon black pepper

1/2 cup onion — finely chopped

10 3/4 ounces Cream of chicken soup

2 cups Colby cheese — grated

Preheat oven at 350 degrees. Spray a 9×13 baking pan with non-stick cooking sp ray. Combine soup, margarine, salt, pepper, onions and cheese. Gently mix in the potatoes and pour into prepared pan or dish. Bake uncovered for 35 minutes.