Kris' Sliders

2 pkgs (1 dozen each) slider buns
3 pounds ground beef
1 T. granulated onion
1 T. granulated garlic
Sliced american cheese cut in fourths

3 cans Mandarine oranges
4 ears corn on the cob
Cottage cheese

To make slider burgers: Mix the ground beef with granulated onion and garlic.  You will need two baking sheets lined with aluminum foil. Using the large ice cream/cookie scooper make slider size patties. Put them on the baking sheets.  There should be enough room on one baking sheet to hold 12 slider patties.  Preheat oven to 350 degrees.  Bake sliders on one side for 15 minutes...remove from oven...turn over...return to oven and bake for another 15 minutes.  As the patties are baking put the corn on the cob in enough water to cover. Bring to a boil. Remove from heat and let the corn sit in the heated water until the patties are done. Remove corn from water, cut each ear in half...serve with your favorite buttery toppings. The Mandarine oranges and cottage cheese are a side dish. If wanted use a quarter piece of cheese on your burger and any other condiment type foods you like.

Two Main Dish Salads

Kris' Sweet & Sour Barley/Bean Salad:

1 cup uncooked medium barley, cooked in 4 cups water to make 4 cups cooked barley
2 15-16 oz cans garbanzo beans
1 15-16 oz can red beans (pinto or kidney)
2 15-16 oz cans wax beans (or 1 can wax, 1 can cut green beans)
3 stalks green onions, sliced (with tops)
1 small tomato chopped up
1/2 cup white vinegar
1/2 cup salad oil
1/2 cup sugar

Mix vinegar, oil and sugar together until the sugar dissolves. A mixer works well for emulsifying the ingredients. Drain all the beans and rinse with water. Chop green onion and tomato.  Add all these ingredients into a bowl with the barley. Add dressing and stir together. This will taste better the second day as the flavors are allowed to blend. (If you are a semi-vegetarian, like I am, this salad is a complete meal with protein!)

IMITATION CRAB SALAD (inspired by my youngest daughter, Rachel)

1 package imitation crab (in this area it is made of blue hake.)
1 box tricolor rotini pasta--cooked according to directions, drained and cooled
1 can of peas or 1 package frozen peas
1 (2 cup) package shredded colby/monterey jack cheese
1 (8 oz) jar Miracle Whip
1/2 cup sour cream
lemon juice to taste

Get a nice size bowl for mixing. Chop imitation crab to bite size pieces. Add to tricolor pasta, peas and cheese.  Mix Miracle Whip, sour cream and lemon juice.  Pour over remaining ingredients. Mix well. Let sit overnight for best flavor.

Cooking Class--Main Courses & Entrees

BOURBON GLAZED HAM

* 1/3 cup fresh ginger, chopped

* 3 Tbsp light brown sugar

* 3 Tbsp bourbon

* 1/4 tsp ground allspice

* 3 pounds fresh ham, rind left on

* 1 cup water

1. Mix ginger, brown sugar, bourbon and allspice in a bowl and set aside.
2. Preheat oven to 425 degrees.
3. With a very sharp knife slice ham, leaving on, making diagonal lines in both directions creating a criss cross design.
4. Insert meat thermometer centered in thickest part of ham. Place ham, rind down, in a pan.
5. Add water just to cover the rind.
6. Place pan in oven and bake at 425 degrees for 20 minutes.
7. Remove water. Turn ham rind side up. Brush with glaze mixture. Bake for an additional 30 minutes.
8. Reduce oven temperature to 375 degrees and bake for about 15 minutes longer or until meat thermometer registers 160 degrees.
9. Remove ham, let cook for 15 minutes. Slice and serve.

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AUTUMN POT ROAST

* 1 garlic clove, minced
* 2 Tbsp oil
* 1 (5 or 6 lb) boneless rump roast
* 3 Tbsp red wine vinegar
* 1/2 cup tomato juice
* 2 Tbsp tomato paste
* 1 Tbsp brown sugar
* 2 tsp salt
* 1/4 tsp pepper
* 6 carrots, peeled and cut into thirds
* 1/2 pound small whole onions, peeled
* 1/2 cup flour
* salt and pepper to taste

1. In a Dutch oven over medium heat, saute garlic in oil for 1 minute.
2. Add the roast; brown on all sides.
3. In a small bowl, combine vinegar, tomato juice, tomato paste, brown sugar, salt and pepper; pour over roast.
4. Cover and simmer for 2 hours. Add carrots and onions; cook over low heat for 1 hour or until meat and vegetables are tender.
5. Remove to a serving platter and keep warm. Skim fat from juices.
6. Add water to juices to measure 3 cups.
7. Mix flour and 1 cup cold water until smooth; stir into pan juices.
8. Bring to a boil; cook and stir for 2 minutes. Season with salt and pepper.
9. Slice roast; serve with vegetables and gravy.

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NEW YEAR'S EVE STEAK

* 1 New York strip steak, 8 ounces
* 1 Tbsp butter
* 1 Tbsp olive oil
* 1/4 cup shallots, chopped
* 1/4 cup dry red wine
* 1/2 tsp garlic, crushed

1. Preheat cast iron skillet on medium. Partially cook shallots, then add butter, olive oil, garlic and wine; cook until reduced by more than half.
2. Pour off shallot mixture into heat-proof cup. Increase heat to medium high until pan just barely starts to smoke.
3. Place steak in pan for about 3 to 4 minutes for medium-rare depending on thickness and temperature of the steak. Pour shallot mixture on steak. Salt and pepper to taste.

THE SPICE OF LIFE-Meats and Main Dishes

QUICK BAKED BEANS

2 cans pork and beans
2 Tb brown sugar
1 small onion
4 Tb catsup
1 Tb vinegar
1 tsp prepared mustard

In a mixing bowl add beans and chopped onions. Add remaining ingredients and put into 1 1/2 quart casserole. Cut 4 hot dogs in half crosswise and arrange on top of beans. Bake 30 minutes in a 350 degree oven.

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SUPER SANDWICH BAKE

24 slices bread
3 lb. hamburger
12 hot dogs
1/2 cup catsup
4 eggs
2 cups milk
12 slices cheese
4 medium onions, sliced

Lightly toast bread--arrange in a greased 13x9 pan. Brown burger; mix with catsup.  Salt and spread over toast (some on each slice). Cut hot dogs in half lengthwise. Arrange on burger. Separate onions and arrange on top. Now top with a slice of cheese and the last slice of bread. Beat egg and milk; pour over toast. Bake until done.

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HEARTY CHOWDER

3 cups diced potatoes
1 1/2 cups water
1/2 lb hot dogs, mushrooms or clams
1/3 cup chopped onion
1/3 cup chopped celery
1 1/4 cup cream of celery soup
1 cup evaporated milk
1/2 tsp. salt
1/4 tsp. dill seed
2 Tbsp. butter

Cook potatoes in water for 10 minutes or until tender. Saute with onion and celery in butter until vegetables are tender. Add soup, milk, salt, dill, potatoes and water. Mix thoroughly. Heat to boiling then reduce heat and boil gently uncovered for 5 minutes. Makes 6 cups.

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CHICKEN NOODLE SUPREME

1 stewing chicken
1 bay leaf
1 tsp salt
1 cup half & half
1 can cream of mushroom soup
1 (10 oz) pkg frozen peas
1 medium onion
1 cup celery
1 (10 oz) pkg noodles
5 1/2 Tbsp flour
1 cup American cheese
Buttered cracker crumbs

Pressure cook chicken, onion, bay leaf, celery and salt until all are tender. Remove chicken; reserve 2 cups broth. Take chicken off bones. Cook noodles until tender in remaining broth. Add cream to reserved broth, thickened with flour. Stir in soup, chicken, cheese and peas. Top with buttered cracker crumbs. Bake for 30 minutes at 375 degrees.  Makes 10 servings.

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OYSTER STEW

3 (8 oz) cans whole oysters (save juice)
2 stacks unsalted crackers
1/2 cup butter, melted
1/2 tsp Worcestershire sauce
2 cups sliced fresh mushrooms
2 1/2 cups milk

In bottom of 1 quart casserole place a layer of cracker crumbs; next--layer 12 ounces of oysters and  1 cup mushrooms; layer with crackers; 2nd layer of remaining oysters and mushrooms; top with a layer of crackers. Mix oyster juice with 1/2 cups melted butter and Worcestershire sauce and add to casserole--pouring over crackers. Cover with 2 1/2 cups milk. Bake for 1 hour at 350 degrees. (This is very much like scalloped or breaded oysters rather than soup or stew).

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POTATO SOUP

Cook 1/2 cup onion in 2 Tbsp butter. Add 4 medium diced potatoes, 1 1/2 tsp salt and 1 cup water. Cover and cook for 15 minutes. Blend 1/4 cup flour and 1 cup sour cream. Stir into potatoes. Add 2 1/2 cups milk. Heat through.  This recipe multiplies easily.

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"KWIK" CHICKEN DIVAN

Cooked chicken or turkey
Fresh broccolo--cut up
Cream of chicken soup
Milk
Chicken bouillon cube (optional)
Cheese chunks (optional)
Seasoned bread crumbs--buttered

Dice chicken or turkey meat. Layer cut broccoli pieces on bottom of casserole dish. Top with diced poultry. Top this with cold cream of chicken soup that has been thinned with milk. (You may add cheese chunks for flavor at this time--or add on top of casserole after soup has been spread on). Top with seasoned, buttered crumbs. Bake at 350 degrees for 35 minutes or until done.

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DOWN EAST CHICKEN

2 (10 oz) pkgs frozen broccoli, cooked
Salt and pepper to taste
4 chicken breasts, cooked, boned and in small pieces
2 cans cream of chicken soup
1 cup mayonnaise
1 tsp lemon juice
1/2 tsp curry powder
1/2 cup shredded cheddar cheese
1/2 cup bread crumbs mixed with 1 Tbsp melted butter
1 1/2 cups cooked rice

Arrange broccoli in bottom of 2 1/2 quart casserole dish; season and place chicken on top. Combine mayonnaise, soup, curry powder, lemon juice and rice. Pour over chicken and broccoli. Sprinkle cheese on top then sprinkle on the buttered bread crumbs. Warm thoroughly in oven.  Serves 6.

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SAVORY STUFFED CABBAGE

1 pound hamburger
1/2 cup chopped celery
1/2 cup chopped onion
1 1/2 cups cooked rice
1 8-oz jar Cheez Whiz
1/2 tsp dried sage
8 cabbage leaves, cooked

Brown meat and drain. Add celery and onion; cook until tender. Add rice, 1/2 cup process cheese spread and sage; mix well. Fill hot cabbage leaves with 1/2 cups meat mixture. Fold opposite ends of cabbage leaves over filling and roll up. Secure each roll with wooden picks, if necessary. Place in a 12x8 dish. Bake at 350 degrees for  20 minutes. Top with remaining cheese.

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FORGOTTEN CHICKEN

2 cups Minute rice
1 cup water
1 cut-up fryer
1 can cream of celery soup
1 can mushroom soup
1 pkg onion soup mix

Cover bottom of a buttered baking dish with raw rice. Heat together celery, mushroom soup and water; pour over rice and mix. Place cut up chicken over mixture and sprinkle onion soup over all. Cover dish with foil. Bake at 350 for 2 1/4 hours. Do not peek--it will brown!

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HAMBURGER POTATO DISH

1 pound hamburger
1 onion
1 can vegetables
1/2 cup water
1 can cream of mushroom soup
1/2 cup milk
4 medium potatoes

Brown hamburger and onions. Mix vegetables with water; mix mushroom soup with milk. Dice potatoes. Mix hamburger with soup and vegetables. Make alternate layers in baking dish. Bake 2 1/2 hours at 225 degrees. 

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HOT DOG ENCHILADA CASSEROLE

1 pkg hot dogs
1 pkg corn tortillas
1 can chili
1 can enchilada sauce
1 onion (optional)
Grated cheese

Wrap a sliced hot dog filled with grated cheese and onion in a corn tortilla. If needed, use toothpicks to hold together. Fill a 13x9 inch pan with above. Pour chili and enchilada sauce and any extra cheese over top. Cover. Bake at 350 degrees for 40 minutes or until done. (You may put chili inside tortilla with the hot dog.)

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SOUR CREAM CHILI BAKE

1 pound hamburger
1 15-oz can pinto beans, drained
1 10-oz enchilida sauce
1 8-oz can tomato sauce
1 cup shredded American cheese
1 Tbsp instant minced onion
1 6-oz pkg corn chips
1 cup sour cream
1/2 cup shredded American cheese

In skillet, brown hamburger and drain. Stir in beans, sauces 1 cup of cheese and onion. Set aside 1 cup of corn chips; coarsely crush remaining chips. Stir these into meat mixture. Turn into 1 1/2 quart casserole. Bake covered at 375 degrees for 30 minutes. Spoon sour cream atop the casserole; sprinkle with the 1/2 cup cheese. Sprinkle reserved chips around the edge of casserole. Bake uncovered for 2 or 3 minutes. Serves 6.

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PASTIES

Filling: 3 lbs. hamburger; 3 or more medium potatoes, ground; 1 or more small onions, ground; 5 or more medium carrots, ground; salt and pepper to taste.

Dough: 4 - 4 1/2 cups flour; 1 Tbsp baking powder; 1 tsp salt--Sift these dry ingredients together and cut in 2 cups shortening until it resembles coarse crumbs. Add: 1 beaten egg in a cup measure; 1 Tbsp vinegar; water to fill rest of cup.

Mix water/egg mixture with flour until well mixed. Roll dough 1/8" thick; cut circles of desired size. Fill with meat mixture and fold over (wet edge of dough for tighter seal). Crimp edge with fork. Bake on cookie sheets at 400 until browned (after having pricked tops with fork).

* Bite size: Donut cutter with hole removed; bake 20 minutes.
** Luncheon size: 1 quart saucepan with lid; bake 30 minutes
*** Dinner size: 3 quart saucepan lid; bake 40 minutes

These may be frozen and reheated. You will need more than 1 recipe of dough for the filling.

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STUFFED BURGER BUNDLES

1 1/4 cups top of the stove stuffing mix
1/3 cup evaporated milk
1 pound hamburger
1 10-oz can cream of mushroom soup
2 tsp Worcestershire sauce
1 Tbsp ketchup

Prepare stuffing according to package directions. Combine meat and milk. Divide into 5 patties and pat into 6 inch circles on waxed paper. Put 1/4 cup stuffing into center of each--draw meat over stuffing to form ball. Place in 1 1/2 qt. casserole. Combine remaining ingredients and pour over meat. Bake uncovered at 350 for 45 minutes.

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TACO SEASONING

1/4 cup instant minced onion
2 Tbsp salt
2 Tbsp chili powder
1 Tbsp crushed dried red pepper
1 Tbsp instant minced garlic
1 1/2 tsp oregano
1 Tbsp ground cumin
1 Tbsp cornstarch

Combine all ingredients in a small bowl; stir until evenly mixed.

TACO FILLING

1 pound hamburger
1/2 cup water
2 Tbsp taco seasoning

Brown beef in skillet over medium heat. Drain. Add water and taco seasoning. Reduce heat and simmer 10 minutes, stirring occasionally. Makes enough filling for 8 - 10 tacos.

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BAKED MEATBALLS IN MUSHROOM GRAVY

1 pound hamburger
1/4 pound ground pork
1 medium onion, minced
1/2 cup cooked rice
1 egg, beaten
1 3/4 tsp salt
1/8 tsp pepper
allspice
1 cup bread or cracker crumbs
1 cup hot milk
1 can cream of mushroom soup
1 Tbsp bottled meat sauce
1 cup water

Combine meat, onion, rice, egg, 1 1/2 tsp salt, pepper, allspice, bread crumbs and milk; shape into golf ball sized balls. Place in 2 quart casserole. Combine soup and water with meat sauce and remaining salt and pepper. Pour over balls. cover and bake at 350 degrees for 1 hour and 45 minutes.  Yield: 30 meatballs.

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HAMBURGER STROGANOFF

1/2 cup minced onion
1 clove garlic, minced
1/4 cup butter
1 lb hamburger
2 Tbsp flour
2 tsp salt
1/4 tsp pepper
1 8-oz can sliced mushrooms
1 can condensed cream of chicken soup, undiluted
1 cup sour cream
2 Tbsp minced parsley

Saute onion and garlic in butter over medium heat. Add meat and brown. Add flour, salt, pepper and mushrooms. Cook 5 minutes. Add soup; simmer uncovered for 10 minutes. Stir in sour cream. Heat through. Sprinkle with parsley. Serve with hot rice or noodles.

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TAMALE PIE

1 lb. hamburger
1 cup chopped onion
1 cup chopped green pepper
16-oz tomato sauce
12-oz can whole kernel corn, drained
1/2 cup chopped black olives
1 clove garlic, minced
1 Tbsp sugar
1 tsp salt
2 - 3 tsp chili powder
6-oz shredded American cheese
3/4 cup cornmeal
1/2 tsp salt
2 cups cold water
1 Tbsp butter

Cook meat, onion and green pepper in a large skillet until meat is slightly browned and vegetables are tender. Stir in tomato sauce, corn, olives, garlic, sugar, the chili powder, salt and pepper. Simmer for 20 - 25 minutes or until thick.  Add cheese; stir until melted. Turn into a greased 9x9x2 baking dish. Stir cornmeal and 1/2 tsp salt into cold water. Cook, stirring constantly until thick. Add butter; mix well. Spoon over hot meat mixture. Bake casserole in 375 degree oven for 40 minutes. Serves 6.

"Home Cookin' Recipes"

ORIENTAL BEAN CASSEROLE

2 cans whole green beans
1/4 cup chopped onion
1 cup cooked ham, finely diced
1 tbsp salad oil
1 can bean sprouts, drained
1 cube chicken bouillon
2 tbsp soy sauce
1 tbsp cornstarch
1 can chow mein noodles

Drain green beans, reserving 1 cup liquid. Brown onion and ham in oil and combine with beans and bean sprouts in a 9 inch square baking dish. Stir together reserved bean liquid and next four ingredients. Cook over medium heat, stirring constantly, until thickened and bubbly. Fold sauce into vegetables. Cover and bake at 350 degrees for 20 minutes. Remove from oven, sprinkle top with 1 1/4 cups chow mein noodles; return to oven, uncovered, for 5 minutes. Serve over remaining chow mein noodles.

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SWEET-SOUR BEANS

2 strips bacon
1/3 cup onion, finely diced
1 can kidney beans
1 tbsp sugar
2 tbsp white distilled vinegar

Cut bacon in 1/2 inch pieces. Brown lightly with diced onion. Add liquid drained from beans. Cook down to about 1/2 cupful. Add remaining ingredients and beans. Heat to serving temperature.

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COMPANY VEGETABLE CASSEROLE

1 can whole kernel corn, drained
1 can french style sliced green beans, drained
1 can condensed cream of celery soup
1 cup grated sharp cheddar cheese
1/2 cup sour cream
1/2 cup chopped celery
1/4 cup chopped green pepper
2 cups cheese flavored crackers, crumbled
1/4 cup butter, melted

Combine first 8 ingredients in a greased  2 quart casserole and bake at 325 degrees for 40 minutes. Mix crumbled crackers and butter and sprinkle over casserole. Bake an additional 5 to 10 minutes.

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DIFFERENT BEETS

1 can whole beets
1 can whole berry cranberry sauce
1 tbsp grated orange rind
1 tbsp cornstarch
1 tbsp cold water

Drain beets, reserving 1/2 cup liquid. In saucepan, blend reserved beet liquid with cranberry sauce and orange rind; heat until cranberry sauce is melted. Stir together cornstarch and cold water; add to cranberry sauce mixture. Cook over low heat, stirring constantly until thickened. Add beets and heat to serving temperature.

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HOT CHICKEN COCKTAIL SALAD

2 whole chicken breasts
1 tsp salt
1 quart water
1/2 cup mayonnaise or salad dressing
2 tbsp lemon juice
1/2 tsp poultry seasoning
1/2 tsp seasoned salt
1 can fruit cocktail, well drained
1/2 cup celery, chopped
1/2 cup slivered blanched almonds, toasted
1/2 cup cracker crumbs
2 tbsp butter, melted

Cook chicken in boiling, salted water for 40 to 45 minutes or until fork tender. Debone chicken and cut into 1/2-inch chunks. Mix together chicken, mayonnaise, lemon juice and seasonings until chicken is coated. Gently fold in the well-drained fruit cocktail, celery and almonds. Place in a 1 1/2 quart baking dish. Combine cracker crumbs and butter; sprinkle over top. Bake in a 350 degree oven for 20 minutes.

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SUPERB FRENCH-STYLE DRESSING

1 medium onion, quartered
1/2 cup white vinegar
1/2 cup catsup, (ketchup)
1 1/2 tsp salt
1 cup salad oil
1 cup sugar

Place first 4 ingredients in blender and blend. Gradually add oil and sugar until well blended. Chill. Shake before serving. Makes 3 cups salad dressing.

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FRUIT COCKTAIL CAKE

1 1/2 cups flour
1 tbsp butter
1 cup sugar
3/4 tsp salt
1 tsp baking soda
1 tsp vanilla
1/2 tsp almond extract
1 egg, slightly beaten
1 can fruit cocktail
1 cup chopped pecans, divided
3/4 cup brown sugar
1 tbsp butter, softened
1 tbsp flour

With mixer, blend first 8 ingredients with undrained fruit cocktail. Grease and flour a 9x9x2 inch pan; sprinkle 1/2 cup nuts in bottom. Top with batter. Combine sugar, butter, flour and remaining nuts to form coarse crumbs; sprinkle over batter. Bake at 350 degrees for 40 minutes.

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PEACH TAPIOCA CREAM

1 small pkg. vanilla tapioca pudding
2 cups milk
1 can sliced peaches, drained

Prepare tapioca according to package directions using 2 cups milk. Allow to cool a few minutes. Layer peach slices and tapioca in each of 4 serving dishes.

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BAKED BEANS

1 tbsp chopped onion
1 tbsp butter
1 can pork and beans
1/4 cup brown sugar
2 tbsp catsup (ketchup)

Saute onion in butter until tender. Combine onion with remaining ingredients in a greased 1 1/2 quart casserole. Bake, uncovered, at 350 degrees for 1 hour 15 minutes.

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PEACHY BEAN CASSEROLE

1 can pork and beans
1/4 cup peach preserves
2 tbsp catsup
2 tsp chopped onion
1/4 tsp soy sauce
3 pieces of chicken

Combine first 5 ingredients in a 10x6 inch baking dish. To evenly coat chicken pieces with bean sauce, nestle chicken in bean mixture, skin side down. Cover and bake at 350 degrees for 1 hour. Remove covere, turn chicken over and bake an additional 30 minutes.

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SPANISH CHICKEN

1/3 cup chopped onion
1/4 cup chopped green pepper
1 tbsp butter
1 can Spanish rice
1 can tomato sauce
1 tbsp sugar
1/8 tsp garlic salt
4 pieces chicken

Saute onion and green pepper in butter. Stir in next 4 ingredients. Arrange chicken pieces in a greased 11x8 inch pan. Pour Spanish rice mixture over chicken. Bake uncovered, at 350 degrees for 1 hour or until chicken is done.

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BEANEE WEENEE PILEUP

1 can (7 3/4 oz) Beanee Weenee's
1 English muffin, split, buttered and toasted
1/2 cup shredded lettuce
1/4 cup shredded cheddar cheese

Heat Beanee Weenee to serving temperature and spoon over split English muffin. Top with lettuce and cheese. Makes 1 or 2 servings.

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SPANISH STUFFED PEPPERS

3 green peppers
1 lb ground beef
3 tablespoons chopped onion
1 can Spanish rice
2 tablespoons catsup
Parmesan cheese

Cut green peppers in half lengthwise. Steam peppers with 1 inch water in covered pan for 5 minutes. Cool quickly. Meanwhile, brown ground beef and onion; drain excess fat. Stir in Spanish rice and catsup. Spoon ingredients into green pepper halves. Place peppers in baking pan. Bake at 350 degrees for 20 to 25 minutes. Sprinkle with Parmesan cheese.

Tuna Filled Cheese-Noodle Ring

To make tuna filled cheese-noodle ring:

1 (8 oz) pkg wide noodles, cooked

1 cup milk

3 eggs, well beaten
2 cups grated cheddar cheese
Dash of pepper

Scald milk and pour into eggs gradually; stirring constantly. Add to noodles with 1 1/2 cups of the cheese, 1 tsp salt and pepper. Mix well. Spoon into well greased 10 inch ring mold. Set mold in a pan of hot water. Bake in a 325 degree oven for 45 minutes. Unmold on baking sheet and sprinkle with remaining 1/2 cup of cheese; but in broiles until cheese browns. Slide ring onto a large serving plate; fill center with Tuna and Green Beans in Mushroom Sauce, or Chicken and Peas in Celery Sauce. Makes 6 servings.

TUNA AND GREEN BEANS IN MUSHROOM SAUCE: Combine a can of condensed mushroom soup, 1/2 cup milk, 2 cups cooked green beans and a 7 ounce can of tuna. Heat to boiling.

CHICKEN AND PEAS IN CELERY SAUCE: Combine a can of condensed cream of celery soup, 1/2 cup milk, 2 cups cooked peas and 1 cup diced, cooked chicken. Heat to boiling.

Baked Macaroni and Cheese

How to make baked macaroni and cheese:

1 (8 oz) pkg elbow macaroni
Boiling water

Salt

3 Tbsp butter or margarine

2 Tbsp flour

Dash of pepper

2 cups milk
2 cups grated cheddar cheese
1 Tbsp grated onion
1/2 Tbsp dry mustard
1 tsp Worcestershire
1/2 cup buttered crumbs
Crisp bacon strips

Cook macaroni in boiling, salted water according to package directions. Drain. Melt butter; blend in flour, 1 teaspoon salt and pepper. Add milk; cook over low heat until smooth and thickened, stirring constantly. Add cheese, onion, mustard and Worcestershire; continue to cook until cheese melts. Add macaroni. Pour into a greased 2 quart casserole. Top with crumb. Bake in 375 degree oven about 25 minutes or until browned. Garnish with bacon. Makes 6 to 8 servings.

Curried Macaroni: Cook an 8-ounce package elbow macaroni or macaroni shells. Prepare two cups medium white sauce. Add 1 tablespoon each minced onion and curry powder. Add cooked macaroni; heat thoroughly.  Makes 6 servings.

Macaroni With Meat Sauce

To make macaroni with meat sauce:

2 Tbsp oil
1/2 cup chopped onion

1 garlic clove, minced

1 pound ground beef
2 1/2 cups tomatoes
1 cup diced celery
1/2 cup diced green pepper
1 1/2 tsp salt
1/4 tsp celery salt
Tabasco sauce to taste
1 tsp Worcestershire sauce
1 (4oz) can of mushrooms
1 (8 oz) pkg elbow macaroni, cooked
1 Tbsp chopped parsley
Grated Parmesan cheese

Heat oil; add onion and garlic. Cook until onion is soft but not brown. Add beef; cook and stir until lightly browned. Add next 7 ingredients. Bring to a boil. Cover and simmer for 45 minutes. Add mushrooms; heat to boiling. Arrange macaroni on a large, heated serving platter. Pour meat over macaroni. Sprinkle with parsley and Parmesan cheese.  Makes 6 servings.

Shrimp Jambalaya

SHRIMP JAMBALAYA:

1 to 1 1/2 pounds cleaned cooked shrimp, fresh or frozen

4 Tbsp butter

3 firm bananas

Salt

3 cups hot cooked rice
2 cups Creole Sauce

Heat shrimp in the top of  a double boiler over hot water. Melt butter in large frying pan. Peel bananas and cut crosswise into halves. Fry bananas slowly in butter until tender, and are easily pierced with a fork, turning to brown evenly. Sprinkle lightly with salt.

Make a bed of rice on a large heated platter. Arrange bananas arouond edge and the shrimp on top. Pour part of the Creole sauce over it. Serve the remainder of the sauce on the side.  Makes 6 servings.

CREOLE SAUCE: Heat 1/3 cup oil; add 1 green pepper, thinly sliced, 1 onion, thinly sliced and 1 clove garlic. Cover; cook until tender but not brown. Add 1/4 tsp chili powder, 1 tsp sugar, 1 tsp salt, 1/4 tsp pepper and 2 cups canned tomatoes. Cook over low heat for 30 minutes, stirring occasionally. Mix 2 tablespoons cornstarch with 2 tablespoons water; stir into sauce.  Cook about 5 minutes, stirring constantly until thick. Remove garlic before serving. Makes about 2 cups.

Seafood Recipes

DEVILED CRABMEAT:

2 (6 1/2 ounce) cans crabmeat, drained and boned
1 small onion, minced
5 Tbsp butter

2 Tbsp flour

1 Tsp dry mustard

1 cup milk
1/2 tsp salt
1/4 tsp pepper
2 sprigs parsley, chopped
1 egg, beaten
1 cup grated cheddar cheese
1/2 cup dry bread crumbs

Flake crabmeat; set aside. Cook onions in 3 tablespoons of the butter until tender but not brown. Remove from heat; stir in flour and mustard until well blended. Add milk; stir until smooth. Return to heat; cook, stirring constantly until thick, about 2 minutes. Add salt, pepper, parsley and nutmeg. Stir a little of the sauce into the egg; add egg mixture to remaining hot sauce. Stir constantly until boiling starts. Remove from heat before sauce boils; stir in cheese and crabmeat. Turn into individual ramekins or shells.

Melt remaining 2 tablespoons butter. Stir in the dry breadcrumbs. Sprinkle over crabmeat. Bake in a 400 degree oven, about 10 minutes or until brown. Makes 4 to 6 servings. 

NOTE: You can use 2 cups fresh crabmeat, in place of the canned.

Broiled Lobster

BROILED LOBSTER: Order the lobster to be split lengthwise and cleaned, with large claws cracked. Allow 3/4 to 1 pound lobster in shell per serving.

Brush with melted butter. Sprinkle with salt, pepper and minced parsley. Place, meat side up, on a broiler rack, 3 to 4 inches from the heat. Broil 12 to 14 minutes for small lobsters; 16 to 18 minutes for larger ones. If you broil several at a time, cut off large claws; arrange around the sides of the broiler pan, with body sections in center. Serve with melted butter and lemon wedges.

LOBSTER SHORTCAKE: 2 cups canned or cooked lobster meat; 2 cups hot white sauce; 6 hot baking powder biscuits; 6 slices American cheese.

Add lobster to white sauce; stir lightly.  Arrange 6 biscuit halves on heat-proof platter. Pour creamed lobster over biscuits. Top with remaining biscuit halves. Top each with a slice of cheese; broil slowly until cheese melts. Makes 6 servings.

Broiled Brook Trout

BROILED BROOK TROUT: Wash brook trout in cold water. Dry with paper towels. Brush inside and out with melted butter. Sprinkle with salt and pepper.

Grease a shallow baking pan well, or line with aluminum foil and grease the foil. Put the fish in the pan. Broil 3 inches away from heat for 5 minutes. Turn and broil 4 to 5 minutes longer. Brush with melted butter several times during cooking. Serve with tartar sauce, if desired. 

BAKED FISH FILLETS ESPAGNOLE: 6 individual fish fillets; 4 Tbsp fat or salad oil; 4 Tbsp flour; 1 onion, minced; 2 cups canned tomato sauce; 1/2 cup chopped green olives; 1 tsp salt; 1/8 tsp pepper.

Brown fish fillets in 2 tablespoons of the fat. Place in a shallow baking dish. Heat remaining fat in a saucepan.

Add flour, blend. Add onion, tomato sauce, olives, salt and pepper. Pour over fish. Bake in 400 degree oven for 30 minutes, or until the fish flakes easily with a fork.  Makes 6 servings.

FRENCH FRIED SHRIMP: 2 pounds large, raw shrimp; 2 eggs, beaten; 1/4 cup flour; 1 tsp salt; dash of pepper; fat or salad oil. 

Remove shells from the shrimp, using a sharp paring knife. Lift out the vein which runs along the back. Wash in cold water. Dry on paper towels. In bowl, combine egg with the next 3 ingredients; beat until smooth. Add shrimp.

Heat fat in a deep fryer or kettle. Have fat 2 or 3 inches deep. Heat to 375 degrees on a fat thermometer or until a 1 inch cube of bread browns in about 40 seconds. Using fork, place shrimp into fat, one at a time, fry until golden brown, 3 to 5 minutes. Drain on paper towels. Serve with tartar sauce, if desired. Makes 8 servings.

BUTTERFLY SHRIMP: Shell and clean shrimp, leaving tails on. Split shrimp, cutting deeply, almost to inner edge. Open, then press flat with bottom of measuring cup. Prepare batter as above; add shrimp. Fry until brown. Serve with soy sauce or chutney.

Broiled Swordfish

How to make broiled swordfish:

2 pounds swordfish steaks, cut 1 inch thick
Salt and pepper
Melted butter or margarine

Sprinkle fish with salt and pepper. Let stand 5 minutes. Brush with melted butter. Place n a greased broiler rack in broiler, about 3 inces away from the heat. Broil about 8 minutes on each side, brushing frequently with melted butter. Arrange on a heated platter; garnish with lemon slices, if desired. Makes 6 servings.

FISH FILLETS LOUISIANA:   Beat 1 egg; add 1/4 tsp salt, 1 tsp curry powder, 1 Tbsp chopped parsley, 1 cup flaked salmon (a 7 3/4 ounce can) and 1 1/2 cups cooked rice. Mix lightly. Spread on 3 fish fillets. Top with 3 more fish fillets. Tie securely with string. Place in a greased shallow baking dish; dot with 3 Tbsp butter. Pour 1 cup milk into baking dish. Bake in a 350 degree oven for 30 minutes.  Makes 6 servings.

BROILED SALMON STEAKS: Grease broiler pan or line with aluminum foil and grease it. Heat pan in broiler. Wipe 4 salmon steaks, 1 inch thick, with damp clean cloth; sprinkle lightly with salt, pepper and paprika; place on broiler pan. Broil with fish 3 inches away from the heat, turning once, for 8 to 10 minutes, or until fish flakes easily. Place on heated platter; serve with cucumber sauce.  Makes 4 servings.

CUCUMBER SAUCE:
1 cup diced cucumber
water
2 Tbsp butter
2 Tbsp flour
2 tsp lemon juice
1 tsp lemon zest
1 tsp grated onion
1/2 tsp salt
Dash pepper

Cook cucumber in 1/2 cup water until tender; drain, saving cooking water. Melt butter; blend in flour. Measure cooking water; add enough more water to make 1 cup; add to flour mixture. Cook until thickened, stirring constantly. Add remaining ingredients; blend well. Add cooked cucumber. Makes about 2 cups.