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Barbequed Spareribs
3-4 lbs ribs (you can also use country-style ribs)
2 onions, sliced
2 T. vinegar
2 T. worcestershire sauce
1 T. salt
1 tsp. paprika
1/2 tsp. black pepper
1 tsp. chili powder
3/4 cup catsup
3/4 cup water
Cut meat in serving size pieces, sprinkle with salt and pepper. Place in roaster & cover with onions. Combine the rest of the ingredients and pour over meat. Cover and bake in moderate oven for 1-1/2 hrs. Baste occasionally turning ribs once or twice. Remove cover for the last 15 min. of baking and brown the ribs.
This is a quick to fix recipe and can be made up the night before. The ribs are tender as can be and not real messy to eat.

PRIZE WINNER!! Vegetable Casserole
2 cans french Beans
1 small Can Shoe Peg Corn
1 can cream of celery soup
1 small onion, diced
1-1/2 cups celery diced
1/2 ctn (4oz) of sour cream
1 cup medium sharp cheddar cheese (grated)
20 ritz crackers
1/2 stick butter
Saute celery and onion in the microwave for about 2 minutes with a little butter or margarine. drain vegetables, In a casserole dish add vegetables and cream of celery soup. Add onion, sour cream, celery, and cheese. Crush ritz crackers and melt the 1/2 stick butter and pour over the crackers. This will be your topping. Bake in 325 degree oven for 45 min. - 1hr. until bubbly.

Cabbage Slaw with boiled dressing
1 large head cabbage, shredded
1 cup vegetable oil
1/2 cup sugar ( or 4 packets of artifical sweetener)
1and a half tsp. salt
1 large onion, minced or sliced whichever you prefer
1/2 cup vinegar
1 tsp. celery seed
1 T. prepared mustard
Mix cabbage and onion together in large bowl. Combine remaining ingredients and bring to a boil. Pour boiling dressing over the cabbage mixture, stir together well and store in airtight jar or container for 24 hours in refrigerator before serving. Stays fresh and keeps indefinitely in refrigerator!!

Sour Cream Pound Cake
3 sticks butter or margarine (room temperature)
3 cups sugar
dash of salt
one 8 oz. pkg. cream cheese (room temperature)
6 large eggs
1 tsp. vanilla flavoring
3 cups cake flour, sifted
Cream butter, cheese and sugar until light and fluffy. Add salt & flavoring, beating well. Add eggs, one at a time beating after each. stir in cake flour. Mix well.
Spoon mixture into a greased and floured 10 inch tube pan (bundt pan) and bake at 325 degrees for 1-1/2 hrs.

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Idea #1
If I know we are having company over and I don't feel like cooking (which is all too often lately) I go down to my local take 'n' bake pizza shop (ours here is called Papa Murphys) and get a couple pizzas and breadsticks. Then I usually stop by the grocery store and pick up some salad in the bag, tomatoes, cucumbers, root beer and vanilla ice cream and voila! We have yummy pizza, bread sticks, salad and root beer floats for dessert!! So easy and less stressful. Just pop the breadsticks and pizza in the oven and it's that simple. Now, I know you're laughing at me but we don't always have to cook for hours on end to entertain. This way it leaves more time for me to visit with the guests!!

Idea #2
Sometimes, if I know we're getting company I will just fix a dessert for them. This is the best recipe for brownies!! It is good with your favorite chocolate or vanilla frosting or just plain. It is also good with a scoop of vanilla ice cream and chocolate syrup drizzled over the top!! Mmmmmmm!

3 cups sugar
3 cubes margarine (melted)
5 eggs
1 tsp. salt
3 cups flour
5 HEAPING Tbs. cocoa
Mix ingredients in this order. Pour into large jelly roll pan and bake at 350 degrees for about 20-25 minutes. Cool completely and then serve!

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Spinach Rice Casserole
1 pkg. Frozen Chopped Spinach
1 c. Cooked Rice
1 lb. Grated Sharp Cheddar Cheese
4 Eggs, beaten
1 c. Milk
2 tsp. Salt
1 T. Worcestershire
1 T. Grated Onion
1 Stick Oleo - melted
tsp. Rosemary
tsp. Marjoram
tsp. Thyme
Cook spinach in unsalted water. Drain. Cook rice in unsalted water. Drain. Mix all ingredients and put in buttered casserole to bake. Bake at 350 deg. for 30-45 minutes. This goes well with a meat served for a buffet. Serves 12.

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Jell-O Punch
(for us non-carbonated people)
1 large (46oz) can pineapple juice
1 12oz can frozen orange juice
1 6oz boxes red raspberry Jell-O
1 6oz box cherry Jell-O
3 cups hot water
5 cups cold water
orange sherbet
Add ingredients in order, topping off with scoops of sherbet and ice ~ Yummy!

Banana Cream Pie
(from scratch)
9" pastry shell
1/3 cup all purpose flour
1/2 cup sugar
1/4 tsp salt
2 cups milk
3 small egg yolks
1 tbsp firm butter
1/2 tsp vanilla
2 large ripe bananas
1 tsp powdered sugar

Bake and cool pastry shell. Blend flour, sugar and salt in heavy saucepan. Slowly stir in 1 cup of the milk until smooth; add rest of milk; cook and stir over direct heat until mixture boils and thickens, for 5 or 6 minutes. Remove from the heat. Quickly stir about 1/2 cup of hot mixture into well-beaten yolks; pour back into saucepan and cook and stir 2 minutes longer. Remove from heat and stir in butter and vanilla. Cool about 5 minutes, then pour half the mixture into pastry-lined pan, spreading well up sides of shell. Peel and slice bananas and arrange over filling; sprinkle with powdered sugar. Spread rest of filling over bananas. Cool. Top with your favorite whipped topping (Cool Whip or optional whipped cream)

Optional: 1/2 cup whipping cream, 1 tsp sugar, 1/8 tsp vanilla
Whip cream until stiff but still smooth, adding the 1 tsp sugar and flavoring with last few turns. Spread smoothly over filling and mark criss-cross with tines of fork about and inch apart. Serve immediately or place in frig for not more than an hour or two (if using real whipping cream only). Hint: Whipping the cream and folding into the cooled filling before spreading in the pie makes an extra rich, delicious pie. (No comment on this part since I don't use the real whipping cream, have always used Cool Whip)

Lemon Meringue Pie
(if you liked the Lemon Bars, you're going to love this)

9" baked pie shell
1 & 1/2 cup sugar
5 & 1/3 tbsp (1/3 cup) corn starch
1 & 1/2 cups water
3 medium eggs separated and yolks beaten (or 2 large eggs)
3 tbsp butter
4 tbsp lemon juice
1 & 1/3 tbsp grated lemon rind

3 egg whites (left over from the pie)
dash of alt
1/8 tsp of vanilla
6 tbsp sugar
In saucepan mix the sugar and corn starch gradually adding in the water. Cook over moderate heat, stirring constantly until mixture thickens and boils. Boil 1 minute, slowly stir half the hot mixture into the beaten egg yolks, then beat into the hot mixture in saucepan. Boil 1 minute longer stirring constantly. Remove from heat while continuing to stir until smooth. Blend in the butter, lemon juice, and lemon rind. Pour into baked pie shell.
Beat egg whites with salt until stiff, then beat in vanilla, then sugar gradually to form a stiff, shiny meringue. Top the pie with meringue and brown in moderately hot oven (350 degrees) 10 to 15 minutes. Remove from oven, cool........and enjoy!

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Company Meatloaf
3 pounds ground round
1 vidalia onion-chopped small
1 1/2 to 2 cups seasoned bread crumbs
3 eggs
1 cup catsup
1/2 cup milk
salt-to taste
pepper-to taste
Garlic powder-to taste
mozzerela or muenster cheese-optional*
Mix meat, onion, eggs, catsup, milk, bread crumbs, and seasonings in large bowl. If more bread crumbs are needed, add them to your preference. Use 2 loaf pans . Put 1/2 mixture in each pan. Option to out more catsup on the top about 10 minutes before you take it out of the oven. Bake at 350 for about an hour-depends on your oven.
*For an added treat, put 1/4 mixture in the pans, then layer cheese on top, and another 1/4 of mixture on top. Comes out with a neat surprise with the melted cheese in the middle.

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French Nut Roll
6 eggs, separated
1 cup sugar
1 cup walnuts or pecans
pinch of salt
2 t baking powder
powdered sugar
oil for greasing
wax paper
1/2 pint shipping cream
1 T. cognac ( I have used Amaretto)

Grease 11 x16 jelly roll pan. Line with wax paper. Grease paper lightly. Place egg yolks in mixer bowl, add sugar. Beat until yolks are light in color. Add ground nuts, continue beating until well blended. Beat egg whites with a pinch of salt until stiff. Add baking powder to yolk mixture. Blend carefully.
Fold in egg whites. Spread in prepared pan. Bake at 350 degrees for 20 minutes.
Remove from oven, cover immediately with damp towel until cake stops steaming.
When cool place in refrigerator until the evening before it is to be served.
Cake may be stored in refrigerator covered by towel for 4 or 5 days before preparing it for serving.
To serve: 12 to 24 yours before serving, remove towel, loosen cake edges with dull knife. Turn out on wax paper sprinkled with powdered sugar. Peel paper off bottom of  cake, spread with cream that has been whipped with cognac. Roll lengthwise, place on long platter . Return to refrigerator to mellow until slicing. Slice. Serves 12

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Artichoke Spread
1 Lg. can artichokes drained and chopped (not marinade)
1/2 cup Mayonnaise
8 oz package of cream cheese
1 C Parmesan
Mix all ingredients together place in baking dish Bake @ 350 for 30 minutes or until bubbly.
Serve hot or cold with crackers or bread

Chicken Cordon Bleu
6 chicken breasts, no skin, no bone
6 thin slices ham
6 thin slices Swiss cheese
1 envelope Shake and Bake coating mix
1/2 cup Parmesan cheese
1/2 10 oz. can cream of mushroom soup
1/2 cup sour cream
1/4 cup mayonnaise
1 egg yolk -- beaten
Pound chicken flat. Top with ham and cheese. Roll up; secure with toothpick. Coat with Shake and Bake. Refrigerate, covered with plastic wrap, for 2 to 4 hours. Let stand at room temperature for 15 to 30 minutes. Preheat oven to 375 degrees. Place chicken in shallow 9X13 inch baking dish. Sprinkle with Parmesan cheese. Bake for 30 minutes.
Mix soup, sour cream, mayonnaise and egg yolk in bowl; spoon over chicken. Bake for 15 minutes longer.

Banana Split Cake
1/2 c butter, melted
1/2 c powdered sugar
2 c graham crackers, crushed
2 egg whites
1/2 c butter, softened
1 1/2 c powdered sugar
3-4 bananas, sliced and dipped
in lemon juice or 7 UP
2 large cans crushed pineapple, well drained
1 large tub Cool Whip
chocolate syrup
chopped nuts
Maraschino cherries
First layer: mix together the first 3 ingredients and press into a 9x13 pan, freeze for 10-15 minutes.
Second layer: beat together the egg whites, softened butter and 1 1/2 c powdered sugar, beat well for 10 minutes then spread over the cracker crust.
Third layer: place the sliced bananas over the egg mixture then sprinkle the pineapple over the bananas.
Fourth layer: spread Cool Whip over the pineapple, drizzle withchocolate syrup, sprinkle with chopped nuts and cherry halves. Refrigerate overnight and keep any leftovers refrigerated.
Hint: The pineapple needs to be really well drained so it doesn't make the dessert soggy; squeeze the crushed pineapple out by hand.

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3 LARGE POTATOES unpeeled and thickly sliced (round)
16 tbsp. fresh white bread crumbs ( 2/3 c)
8 tbsp. grated Parmesan cheese
1-1/2 tsp chilli powder
2 eggs beaten
oil for deep frying in and extra chilli powder for dusting (optional)
Cook in boiling water for 10 - 15 minutes or until tender. Drain thoroughly.
Mix breadcrumbs, cheese & chilli powder together in a bowl then transfer to shallow dish. Pour beaten eggs into a separate shallow bowl. Dip the potato slices in egg then roll them in the breadcrumb mixture to coat completely. Heat oil in a large saucepan or deep fat fryer to 350F - 375F or until a cube of bread browns in 30 seconds.Cook the cheese and potato slices in several batches for 4-5 minutes or until golden brown.
Remove the potatoes with a perforated spoon and leave to drainthoroughly on paper towels. Keep the potatoes warm while cooking theremaining batches. Transfer warm potatoes to serving plates and dust with chilli powder.
Cook's Tip The cheese and potato slices may be coated in the breadcrumb mixture inadvance and then stored in the refrigerator until ready to use. You may also use wholewheat crumbs if you wish. Serves 4

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1 Whole Chicken or
1 Can Cream of Mushroom Soup
4 Chicken Breasts
1 small Can Evaporated Milk
1 Can Tomatoes & Green Chilies
1 small Can Chopped Green
Small Onion, Chopped
1/2 Tsp Oregano
Add to Taste- Garlic powder
Salt & Pepper
1 Lb. Shredded Cheddar or Montery Jack Cheese
1 Doz. Corn Tortillas
Boil chicken and de-bone, save broth. In lg pot simmer tomatoes and green chili, mushroom soup, milk, Oregano, garlic powder, salt and pepper. Cook slowly until slightly thickened.
Fry tortillas, layer in 13x9 casserole (sprayed with non-stick cooking spray)...Layer Tortillas, chopped chicken, green chili, and sauce. (I like to add 1 can of Green Chili Enchilada Sauce to my cooked
sauce, or use chicken broth, enough to increase the amount of sauce in the pot and simmer for very short time) Top with remaining sauce and cover with shredded cheese. Bake 350 degrees until casserole bubbles and cheese melts. This is not a soup, it is a casserole so do not add too much broth. Serve with Salsa, tossed green salad w/Avocado, hard rolls, & desert.

1/2 Cup Chopped Onion
1 Can whole Tomatoes (16 oz.)
1/2 Cup Chopped Long Green Chili
2 to 3 Chopped Jalapenos
1 Tsp Salt
Mix all together and refrigerate

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New Year's Cheese Dip
I used to take this to friends every New Year's Eve; it was always a big
1 lb. ground beef
1 lb. breakfast sausage
1 onion, finely chopped
2 cans Rotel tomatoes and green chilies
1 can chopped green chillies
1 can cream of mushroom soup
1 2 lb. pkg. Velveeta cheese, cut into 1-2 in. pieces
(black pepper and garlic powder to taste or may be omitted) good either
Place gr. beef, sausage and onion in frying pan and cook until meat is done. Drain well and cool. Crumble meat mixture as finely as possible or process in food processor until finely minced. Return to a large sauce pan or dutch oven (at least 4 qt) or your best heavy stockpot. Add remaining ingredients and heat thoroughly, stirring occasionally, until the cheese has melted.
If you're having a party, your largest crock pot does a great job of keeping the dip at the correct temperature, just be sure to give it a stir every 30 min. or so. It can be made ahead of time and stored in the refrigerator until needed, just remember to heat it slowly stirring often.
Serve with your favorite tortilla chips.....we use Tostitos baked white flour restaurant style chips, but it's very good on any chip or cracker. Let me know how you like it!
Recipe was developed through trial and error by my friend Debbie Malone and me!
Makes a lot! Recipe can be halved if needed. Enjoy!

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My favorite meal for company:
Large standing Rib Roast about 6 ribs (serves 8 comfortably)
small red potatoes
baby carrots
wax beans
tossed salad and
hot dinner rolls
Brownies topped with vanilla IC and choc. syrup, dot of whipped cream and a cherry on top.
Cook roast beef at a temp of about 325degrees until meat thermomter says 140 dergrees in center thats for real rare
160 degrees would be a medium. (we like it rare) Remove from oven and allow to sit 20 minutes before serving. You must remember your meat will continue to cook as it sits.
On top of stove boil off about a dozen or so small red potatoes just soft to touch with fork not to soft or they'll fall apart and not make a good show. In another small pot melt butter (don't boil) chop parsley not to fine and add to butter just as you are about to serve pour over your red potatoes.
Cook baby carrots and wax beans to taste(we like them steamed).
When you remove your meat to sit put in your dinner rolls be sure to watch or time them as not to burn just brown on top. I always forget them and burn them. Pillsbury frozen are the best for me.
Make salad of choice lettece, tomatoes,radishes,cucumbers,celery,and black olives are my favorite to mix. Present dressings on table no more then three choices.
Cook Brownies early in the day so they are done and cooled before dinner and guests arrive.(makes your house smell good too!)
Serve Brownies with a scoop of vanilla Ice cream, and chocolate syrup, just a large dot of whipped cream and cherry on top. Serve with coffee and or tea.
I would use my best lace table cloth,best china and silverware put a low arranged fresh flowers dish as center piece, unscented tall thin candles to match flowers and pray everyone has a wonderful time.

Chocolate Brownies

1&1/2 cups of flour
2 teaspoons baking powder
1/2 cup butter
1&1/4 cups sugar
1/2 teaspoon salt
2 eggs
3 squares of unsweetened chocolate melted and cooled
1 teaspoon vanilla
1 cup milk
1 cup chopped walnuts
Grease a 15X10X1 inch pan. Preheat oven to 350 degrees
Combine flour, baking powder, 1/2 teaspoon of salt
Beat butter for about 30 seconds add sugar, and beat till fluffy. add eggs, melted choc., and vanilla and beat well.
Add dry ingredients and milk to beaten mixture. Be sure to beat in each addition all should be mixed well. "Stir" in walnuts.
Pour batter into pan and bake for 18 to 20 minutes. Test with tooth pick by putting into cake and pulling out tooth pick should be free of any cake. Serve with IC and syrup topped with whipped cream and a cherry. Enjoy.!!!

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Makes about 8 servings
2 pounds boneless beef chuck, cut into 1-inch cubes
1/4 cup all-purpose flour
1 1/3 cups sliced carrots
1 can (14 1/2 ounces) whole peeled tomatoes undrained and chopped
1 bay leaf
1 envelope Lipton Beefy Onion or Onion Recipe soup mix
1/2 cup dry red wine
1 cup fresh or canned sliced mushrooms
1 package (8 ounces) medium or broad egg noodles
Preheat oven to 400 degrees.
In a 2-quart casserole, toss beef with flour, then bake uncovered 20 minutes. Add carrots, tomatoes and bay leaf. Blend onion soup mix with wine and pour over beef and vegetables. Bake uncovered 1 1/2 hours or until beef is tender. Add mushrooms and bake covered an additional 10 minutes. Remove bay leaf.
Meanwhile, cook noodles according to package directions. To serve, arrange bourguignonne over noodles.
FREEZING/REHEATING DIRECTIONS: Bourguignonne can be baked, then frozen. Simply wrap covered casserole in heavy-duty aluminum foil; freeze. To reheat, unwrap and bake covered at 400 degrees, stirring occasionally to separate beef and vegetables, l hour. OR, microwave at HIGH (full power), stirring occasionally, 20 minutes or until heated through. Let stand covered 5 minutes.
Serve over egg noodles.

makes about 24 appetizers
1/2 cup all-purpose flour
1/2 teaspoon paprika
1 cup soft bread crumbs
1/2 cup grated parmesan cheese
2 teaspoons dried basil or oregano leaves, crushed
2 eggs, slightly beaten
2 tablespoons milk
1 pound medium size FRESH mushrooms
1/3 cup butter or margarine, melted
Preheat overn to 450 degrees. Lightly grease 15X10-inch jelly-roll pan. In plastic bag, combine flour and paprika. In another plastic bag, combine crumbs, cheese and basil or oregano. In small bowl, combine eggs and milk. Shake mushrooms in flour mixture and dip in egg mixture. Shake in crumb mixture, pressing crumb mixture into mushrooms to coat. Arrange mushrooms cap-size down on prepared jelly-roll pan. Drizzle with butter. Bake 10 minutes or until golden brown. Serve with dipping sauce.
Dipping Sauce: In small bowl, combine 1/4 cup mayonnaise, 1 tablespoon Dijon-style mustard OR prepared horseradish and 1 tablespoon chopped fresh parsley. Makes 1/4 cup.
To Prepare Ahead: Coated mushrooms can be covered and refrigerated until baking time.

makes 4 servings
2 medium acorn squash, halved lengthwise, seeds removed
1/2 cup water
1/4 cup butter
1 large cooking apple, cored, cut into 3/4-inch pieces
1/3 cup firmly packed brown sugar
1/4 teaspoon cinnamon
2 teaspoons vanilla
2 tablespoons chopped pecans
Heat oven to 400 degrees. In 13 X 9-inch baking pan place squash cut-side up; pour water into pan. Cover with aluminum foil. Bake for 40 to 50 minutes or until tender. In 8-inch skillet melt butter. Stir in apple, brown sugar, cinnamon and vanilla. Cook over medium heat, stirring constantly, until apples are crisp-tender (3 to 4 minutes). Spoon an equal amount into each baked squash half; sprinkle with pecans.
Variation: If I'm serving an entree which doesn't go with the sweetness of this recipe, I simply season the cooked squash halves with salt, freshly ground pepper, and a sprinkle of nutmeg then fill with cooked frozen baby peas and drizzle with melted butter.
Hint: Speed up the cooking time on the squash by starting them, cut-side down in a microwave safe pan. Add water, cover with plastic wrap and microwave for about 10 minutes. Carefully remove plastic wrap by opening the side facing away from you and pulling back so that you DON'T get burned by the steam. Turn squash halves cut-side up and bake covered with foil in conventional oven until tender.

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Chicken Breasts Regina
(Petti di Pollo Regina)
This is an easy recipe that impresses guests and is like a chicken cordon bleu. It is from the Culinary Arts Insitute cookbook and represents an Italian dish from Piedmont, in Northern Italy.

2 whole chicken breasts, skinned, boned and cut in half
4 slices ham (use a good prosciutto if possible)
4 thin slices liver sausage or liver pate'
1 egg, beaten
fine dry bread crumbs
3 tablespoons butter
Madeira Sauce (recipe below)
1. Split chicken breast halves lengthwise, but not completely through. Open breast halves and pound until thin.
2. Place a slice of ham, then a slice of liver sausge in center of each breast. Fold in half, enclosing the ham and liver sausage, moisten the edges with water, and press together.
3. Coat chicken breasts with flour, dip in eaten egg, and coat with bread crumbs.
4. Fry in butter in a skillet until golden brown on both sides. Serve with hot Madeira Sauce. 4 servings

Madeira Sauce
1/4 cup chopped celery
1/4 cup chopped carrot
2 tablespoons chopped green onion
1 tablespoon cooking oil
1 quart water
2 beef bouillon cubes
1 chicken bouillon cube
1/2 bay leaf
pinch ground thyme
few grains freshly ground black pepper
1 tablespoon tomatoe sauce
1/4 cup water
2 tablespoons flour
1/3 cup Madeira
1. Cook clery, carrot, and onion in hot oil in a large saucepot until dark brown, but not burned.
2. Stir in 1 quart water, bouillon cubes, bay leaf, thyme, and pepper. Bring to boiling, and simmer until liquid is reduced by half.
3. Strain the liquid. Stir in tomato sauce and bring to boiling.
4. Vigorously shake 1/4 cup water and flour in a screwtop jar. While stirring the boiling mixture, slowly add the flour mixture. Cook 1 to 2 minutes, then simmer about 30 minutes, stirring occasionally.
5. Just before serving, stir Madeira into sauce and bring sauce to boiling.
About 2 1/3 cups sauce

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Rikka's Chicken

4 chicken breasts, cooked, boned, & cut in finger strips
2 boxes frozen broccoli ~ spears or florets, let ice melt off
2 cans cream of chicken soup
1 cup mayo ~ not salad dressing
1 tsp. lemon juice
1/2 tsp. curry pwd.
Topping options: crumbled potato chips, parmesan cheese, or herb dressing crumbs ~ Chips are my favorite!
Place chicken in bake & serve type pan.
Top with broccoli.
Combine next 4 ingredients & spread on top of chicken & broccoli.
Sprinkle with topping of your choice ~ be generous!
Bake @ 350 F. for 1 1/2 hours.
Fruit salad and rolls are a good accompaniment. Enjoy!

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1 1/2 lbs. ground beef
1 slice of bread tore up into small pieces
1 egg
8 oz. tomato sauce
onion (optional, as much or as little as you like)
Mix all the ingredients together and form a loaf or whatever shape you want!
Sauce for top of meatloaf
8 oz. tomato sauce
4 oz. water
splash of vinegar
squirt or two of mustard
brown sugar to taste (as sweet or not as sweet as you want)
Mix together and pour 1/3 of mixture over the meatloaf. Then start baking meatloaf at 350 degrees for 1 1/2 hrs. After first 1/2 hour pour more sauce over meatloaf, bake for the next 1/2 hr. then pour remainder of sauce over meatloaf and continue baking for the final 1/2 hr. and serve! My hubby likes me to make extra sauce for the meatloaf so after it cooks he can ladle it out of the pan over mashed potatoes like gravy!!

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Chicken Cordon Bleu
4 skinless, boneless chicken breast halves
4 slices black forest ham (deli section)
Swiss Cheese cut into 3 inch long x 1/2 inch square fingers
Flour for dredging
1/2-1 cup seasoned bread crumbs
1 egg beaten with 1 Tbsp. water
Medium skillet
Butter for frying
Oven set at 350 degrees
2 Tbsp. butter
2 Tbsp. flour
2-1/2 cup chicken broth
Pound the chicken breasts until they are very thin. Using a large sheet of plastic wrap helps. Set the chicken meat on the preparation surface with a short side closest to you. Place the ham on the chicken and add 3 or 4 "fingers" of cheese. Fold the sides up (trim the cheese if necessary so it fits inside the "pocket" you're making), and roll the chicken around the ham and cheese. Use toothpicks to secure the meat so it doesn't fall apart. Cover and chill about 30 minutes to firm up the meat.
Beat the egg with the water and pour it in a shallow bowl. Starting with 1/2 cup of bread crumbs, pour them onto a sheet of waxed paper. Prepare 4 sheets of plastic wrap to wrap the chicken after it is breaded. Lightly dust the rolled up chicken with flour. Roll in egg mixture, making sure all the surfaces of the roll are wet. (Using one hand for wet and one for dry is helpful.) Roll in bread crumbs, dipping the ends of the chicken roll as well. Set on a plate until all pieces have been coated. Then wrap each in plastic wrap and chill at least 30 minutes (to set the breading so it doesn't fall off during the cooking process) or up to 4 hours in advance.
To cook, heat butter and a good cooking oil gently over medium to low heat in a medium skillet. Add chicken and cook, turning the meat as it browns until the entire roll is nicely browned, about 15-20 minutes. Hold the chicken carefully with tongs and cook the ends as well. Place in an ungreased baking dish and pop into the heated oven for about 15 minutes longer.
Prepare the sauce:
In a medium skillet, heat the butter just until melted. Add flour and stir. Cook over medium heat until the flour begins to look grainy in texture. Add broth and stir with a whisk to a smooth texture. Cook until thickened, seasoning with salt and white pepper to taste.
Serve with chicken either covered in sauce or make a puddle of the sauce and place the chicken on top. This is a good time to use bright colorful veggies as this dish is very pale in color.

Chicken Florentine
4 skinless, boneless chicken breast halves
1/2 pkg. frozen chopped spinach, thawed & squeezed dry
Swiss Cheese, sliced
Flour for dredging
1/2-1 cup seasoned bread crumbs
1 egg beaten with 1 Tbsp. water
Medium skillet
Butter for frying

Hollandaise Sauce for serving
Oven set at 350 degrees
Pound the chicken breasts until they are very thin. Using a large sheet of plastic wrap helps. Form the spinach into 4 "logs." Set the chicken meat on the preparation surface with a short side closest to you. Place a slice of cheese on the chicken and top with a little log of spinach. Fold the sides up and roll the chicken around the cheese and spinach. Use toothpicks to secure the meat so it doesn't fall apart. Cover and chill about 30 minutes to firm up the meat.
Beat the egg with the water and pour it in a shallow bowl. Starting with 1/2 cup of bread crumbs, pour them onto a sheet of waxed paper. Prepare 4 sheets of plastic wrap to wrap the chicken after it is breaded. Lightly dust the rolled up chicken with flour. Roll in egg mixture, making sure all the surfaces of the roll are wet. (Using one hand for wet and one for dry is helpful.) Roll in bread crumbs, dipping the ends of the chicken roll as well. Set on a plate until all pieces have been coated. Then wrap each in plastic wrap and chill at least 30 minutes (to set the breading so it doesn't fall off during the cooking process) or up to 4 hours in advance.
To cook, heat butter and a good cooking oil gently over medium to low heat in a medium skillet. Add chicken and cook, turning the meat as it browns until the entire roll is nicely browned, about 15-20 minutes. Hold the chicken carefully with tongs and cook the ends as well. Place in an ungreased baking dish and pop into the heated oven for about 15 minutes longer.
Serve with your favorite Hollandaise sauce.

Spinach and Artichoke Stuffed Tomatoes
3 large, firm tomatoes
salt to taste
freshly ground black pepper
1-6 oz.. jar marinated artichoke hearts
1-10 oz. pkg. frozen chopped spinach, thawed
4 green onions, chopped
3 oz pkg. cream cheese, softened
2 Tbsp sour cream
1 tsp. oregano
1/2 tsp. salt
1/2 cup grated Parmesan cheese
2 Tbsp. butter, melted
1/2 cup dry bread crumbs
Preheat over to 350 degrees. Halve tomatoes crosswise and scoop out the pulp and seeds, taking care not to puncture the shells. Season to taste with salt and pepper; set aside. Drain artichoke hearts; chop fine. Squeeze the excess liquid from the thawed spinach. In a bowl, mix together the artichoke hearts, spinach and green onions. In another bowl or a food processor, mix together the cream cheese, parmesan cheese, oregano and sour cream. Fold cheese mixture into vegetable mixture. Mound cheese mixture into tomato shells. Mix melted butter with bread crumbs and top each tomato with buttered crumbs. Place tomatoes in a 13" x 9" baking dish and heat at 350 degrees for about 10 minutes or until just heated through. Serve hot. Makes 6 servings.

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Sally's Spinach
3 packages frozen chopped spinach
1 pint sour cream
1 package Lipton Onion Soup
1 cup Pepperidge Farm Dressing
Cook spinach and drain. Mix with sour cream and Lipton soup mix.
Place in buttered casserole; top with dressing and dot with butter.
Bake, uncovered for 1/2 hour at 350 degrees.

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Insalata caprese
2 pounds vine-ripened tomatoes (about 4 large), sliced 1/4 inch thick
1 pound fresh mozzarella, sliced 1/4 inch thick
1/4 cup packed fresh basil , washed and dried well
3 to 4 tablespoons extra-virgin olive oil
salt to taste
freshly ground black pepper to taste
On a large platter arrange tomato and mozzarella slices and basil leaves, alternating and overlapping them. Sprinkle salad with oregano and arugula and drizzle with oil. Season salad with salt and pepper.