2 C. diced chicken			2-1/2 qts. chicken broth
5 bacon strips-diced			2 medium carrots, chopped
1 medium onion, chopped			1/2 lb. asparagus, cut into 1/2" pieces
2 C. cubed peeled potatoes		1 T. salt
1-1/2 t. dried thyme			1/2 t. pepper
1/2 C. flour				1-1/2 C. half & half

In a skillet over medium heat, cook bacon until crisp.  
Remove bacon: drain and discard all but 2 T. drippings.  
Saute carrots, onion and asparagus in drippings over medium heat until crisp-tender.
Add chicken broth to kettle along with potatoes, salt, thyme and pepper;
return to a boil. Reduce heat, cover and simmer for 20 minutes or until potatoes
are tender. Combine flour and 1 C. broth; stir into soup.  Bring to a boil; cook
and stir for 2 minutes.  Add diced chicken to soup along with half and half.
Heat through, but DO NOT BOIL.

Sprinkle each bowl of soup with bacon just before serving.

2 lbs. round steak-cut into cubes	1 t. Worcestershire Sauce
1 - 3 oz. can mushrooms (drained)	1/2 t. garlic powder	
1 carton sour cream			1 cup water
1 t. onion salt				pepper

Dredge the pieces of steak in flour and brown in shortening. Pour off excess fat.
Add mushrooms, garlic, onion, Worcestershire sauce and pepper and water.
Cover and cook slowly for 40 minutes or until meat is tender.
Blend in sour cream and heat but do not boil.  You can add more water if it becomes
too thick.  Serve with cooked rice, mashed potatoes or chow mein noodles.  Serves 4.

1/2 lb. ground beef			3/4 C. chopped onion
3/4 C. shredded carrots			3/4 C. diced celery
1 t.  dried basil			4 T. margarine--divided
3 C. chicken broth			4 C. diced peeled potatoes
1/4 C. flour				8 oz. American cheese, cubed
1-1/2 C. milk				3/4 t. salt
1/4 to 1/2 t. pepper			1/4 C. sour cream

In a 3 qt. saucepan, brown beef; drain and set aside.  In the same saucepan,
saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until 
vegetables are tender, about 10 minutes.  Add broth, potatoes and beef;
bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until
potatoes are tender.

Meanwhile, in a small skillet, melt remaining butter.  Add flour; cook and
stir for 3-5 minutes or until bubbly.  Add to soup; bring to a boil.
Cook and stir for 2 minutes.  Reduce heat to low.  Add cheese, milk, salt
and pepper; cook and stir until cheese melts.
Remove from the heat; blend in sour cream.

7 oz. spaghetti--cook while preparing the rest of ingredients.  Drain.

WHITE SAUCE:
	3 T. butter			3 T. flour
	1/4 t. pepper			1 t. salt
	2 C. milk			1 C. half and half
Melt butter and stir in flour.  Cook till bubbly.  Add milk and half and 
half slowly, stirring constantly.  Add salt and pepper.  Cook till thickened.

MIX:	1-1/2 C. sliced mushrooms	2 T. butter
	3 C. cubed chicken (or turkey)	1/2 t. salt

Heat together until butter melts.  Then add 2 C. of the white sauce to it.
Heat 10 minutes. 

Meanwhile, beat:	2 egg yolks	1 T. milk
		
Stir the yolk mixture into the chicken (turkey) and keep warm.

Combine the spaghetti, 1/4 C. butter, 1/4 C. Parmesan cheese and rest of white 
sauce.

Put the spaghetti in a ring-shape on an ovenproof platter.
Put the chicken (turkey) mixture in the center and sprinkle with 1/4 C. Parmesan
cheese.

Bake at 350 degrees for 5-7 minutes.  SERVES 5 or 6 people

1 lb. hamburger				1/2 chopped onion
6 hot dogs (sliced)			1 can bean soup
1 can chili beans			1/4 chopped green pepper (optional)
3/4 C. uncooked Minute Rice		salt
pepper					garlic
6 slices Velveeta cheese		1 C. water

Brown hamburger and onion.  Drain.  Add all other ingredients except cheese.
Cover and let simmer until rice is cooked.  Just before serving, 
lay slices of cheese on top and cover.  It is ready to serve when cheese is melted.

This is very good served with cornbread muffins and slaw or a tossed salad.

This is very good as a left over.

1 lb. hamburger				1 onion - chopped
1/2 green pepper-chopped		salt/pepper to taste

Brown together and drain excess fat.

1 egg - beaten				1 can tomato soup

Add to the hamburger and pat into a baking dish to form a crust.

4 potatoes--cooked and prepared for mashed potatoes w/salt, pepper and butter.
1 egg - beaten---add to the mashed potatoes.
Spread the potato/egg mixture on top of the hamburger.
Top with 1 C. shredded cheddar cheese

Bake at 350 degrees for 45 minutes.  SERVES 6

2 whole chicken breasts - skinned, boned
1/4 C. flour				1 t. water
3/4 C. dry bread crumbs			1 - 8-oz. can tomato sauce
1 t. oregano				1/4 t. basil
1/4 t. salt				1/8 t. garlic
1 egg - beaten				1/4 C. oil
1/4 C. Parmesan cheese			4 slices Mozzarella cheese

Pound chicken breasts to 1/4" thick.  Coat w/flour.  In shallow dish,
combine crumbs, oregano and salt.  In another dish combine egg and water.
Dip each cutlet into egg then into crumbs.
In small saucepan combine tomato sauce, basil and garlic.  Cook till heated.

Heat oil and brown cutlets 6-8 min on each side.

Top each cutlet w/Mozzarella and cover the skillet to melt the cheese.
Place cutlets on serving plate and top w/hot tomato sauce and Parmesan cheese.

SERVES 4.

1/4 C. margarine			1/4 C. Flour
2 C. Chicken broth			1/2 t. salt
1/4 t. Pepper				3/4 t. Thyme
2/3  C. finely chopped celery		1/4 C. finely chopped onion
3 T. Oil				4-5 C. Sliced fresh mushrooms (about 1 lb.)
2/3  C. of half and half

Melt margarine and stir in flour till smooth.  Gradually stir in broth till smooth.
Add salt, pepper and thyme.  Simmer uncovered 15 min.  Meanwhile, in another
saucepan, saute celery and onions till tender. Add mushrooms.  Cook till tender.
Add to broth and bring to boil.  Then simmer 15 min.  Stir in half and half and
heat--DO NOT BOIL.

1 can sauerkraut (drained) (NOT Bavarian--it's sweet)
1/4 C. + 2 T. mayonnaise		1/2 lb. sliced turkey
1/2 lb. sliced Swiss cheese		1/2 lb. sliced corned beef
Sliced rye bread			

Mix the drained sauerkraut and the mayonnaise. Spread one side of rye bread 
with margarine, and lay that side down on a griddle.
Alternate layers of the turkey and corned beef on the rye bread slices.
Top w/Swiss cheese slice.  Top w/sauerkraut mixture and put another rye bread
slice to make a sandwich.  Spread margarine on the top of the bread.  
Then fry the sandwiches like a grilled cheese.  You can also arrange these 
sandwiches on a cookie sheet and broil them if you have several sandwiches to make.
You do have to keep careful watch when broiling so they don't burn.
Turn each sandwich over when it is lightly browned.

SERVES 4

3 large whole chicken breasts		1 3-oz. can mushrooms (drained)
      skinned and boned
6 thin slices boiled ham		1/3  C. sauterne wine (optional)
6 oz. Swiss cheese			1 t. chicken crystals
1/4 C. flour				2 T. flour
2 T. butter				Toasted almonds (optional)

Pound chicken breasts to 1/4" thickness. Sprinkle w/salt.  Place ham slice 
and cheese slice on it. Tuck in the sides and roll as a jelly roll.
Stick a wooden toothpick through it to secure.  Coat w/flour and brown in butter.
Put into 11 x 7" pan.  In same skillet, combine mushrooms, sauterne, crystals and
1/2 C. water.  Heat and pour over chicken.  cover & bake at 350 degrees about 
1-1/4 hrs. Remove the chicken rolls, and blend 2 T. flour w/ 1/2 C. water and add 
to the gravy left in the pan.  Cook it till thick and pour over the chicken rolls.
Garnish w/ almonds.  (instead of making this last gravy in the reserved
gravy in the pan, I use the instant chicken gravy mix and mix that into the pan
drippings.)

SERVES 6

1/2 pkg. 15 beans			3 qt. chicken broth
1/2 finely chopped onion		1/2 chopped green pepper
1/2 chopped red pepper			1 t. thyme
1-1/2 C. chopped chicken (cooked)	Salt & pepper to taste
1 C. instant rice (uncooked)		Crushed Doritos
Taco Cheese				Green onions

Combine the beans, broth, onion, green and red peppers, thyme, and chopped chicken
in a crockpot, cover and cook all day on Hi.  Add instant rice, cover and cook until
the rice is done.  Add salt and pepper to taste.
In each soup bowl, cover bottom with crushed Dorito Chips.  Add soup.
Top with Taco cheese and sliced green onions.

6 oz spaghetti				1/4 C. chopped green pepper
2 T. butter				1 8-oz. can tomatoes
1/3  C. Parmesan cheese			1 6-oz can tomato paste
2 well beaten eggs			1 t. sugar
1 lb. hamburger				1 t. oregano
1/2 t. garlic salt			1 C. cottage cheese
1/2 C. shredded mozzarella cheese 	1/2 C. chopped onion

Cook spaghetti.  drain.  Stir butter into hot spaghetti.  Stir in Parmesan cheese
and eggs.  Form spaghetti into crust in buttered 10" pie plate or casserole dish.
In a skillet, cook hamburger, onion and green pepper until browned.  Drain fat.
Stir in undrained tomatoes, tomato paste, sugar, oregano and garlic and heat 
through. Spread cottage cheese over spaghetti crust.  Top with the hamburger. 
Bake uncovered 20 minutes.  sprinkle with mozzarella cheese.  Bake 5 minutes longer.

SERVES 6