Creamy Chicken and Wild Rice Soup

3 cups cooked wild rice (Uncle Ben's Long Grain & Wild Rice Fast Cook Recipe)
3 chicken breasts cooked and diced
2-4 carrot stalks, diced
2 celery stalks, diced
1/2 onion, chopped
1/4 cup butter
1/2 cup flour
8 cups chicken broth
1 can cream of mushroom soup
Grated cheese

Saute onion and vegetables in butter, add flour and stir. Then add broth and cook until broth begins to thicken and vegetables become tender. Add 1 can cream of chicken soup, stir until dissolved. Add cooked chicken and cooked rice and simmer on low for approximately 15 minutes. Serve topped with grated cheese.

Cabbage Roll Casserole

2 pounds ground beef
1 cup chopped onion
29 ounce can tomato sauce
3 1/2 pounds chopped cabbage
1 cup uncooked white rice
1 tsp salt
2 - 14 ounce cans beef broth

Preheat oven to 350 degrees. In a large skillet, brown beef in oil over medium heat until redness is gone. Drain off fat. In a large mixing bowl combine the onion, tomato sauce, cabbage, rice, and salt, Add meat and mix all together. Pour mixture into a 9x13 inch baking dish. Pour broth over meat mixture and bake in the preheated oven, covered, for 1 hour. Stir, replace cover and bake for another 30 minutes.

Son of a Gun Stew

1/2 pound bacon
2 pounds cubed beef
1 pound carrots, sliced
3 pounds potatoes, diced
2 green peppers, chopped
2 Tbsp Worcestershire sauce
3/4 cup soy sauce
7 to 8 drops Tabasco
5 stalks celery, sliced
3 medium onions, chopped
1 quart tomatoes

Fry bacon in dutch oven (over stove top works fine). Add meat and onions. Brown well. Add every thing else and stir well. Bring to a boil. Cover with lid and transfer to 350 degree oven. Stir occasionally and cook until vegetables are tender. (Can also finish cooking on stove top if preferred.)

Lemon Chicken 2

1 Tbsp lemon juice
1/2 cup grated lemon peel
1/4 tsp pepper
4 boneless chicken breasts
2 egg whites
1/2 cup bread crumbs
3 Tbsp parmesan cheese
1/2 tsp garlic salt
1/4 tsp salt

Combine the first 3 ingredients and coat the chicken in it front and back. Cover the pieces and let them marinade for a few hours. In a bowl, beat egg whites and then take the dry ingredients and mix them on a wax paper. Take the chicken and dip in in the egg and then the crumbs. Place on a baking sheet.

Italian Bake

1 pt. cottage cheese
1 pound hamburger or 1 bunch spinach
1 jar spaghetti sauce
1 cup Parmesan cheese
2 cups shredded American cheese
Mushrooms (optional)
Onions (optional)
12 oz. spiral noodles

Prepare noodles and drain, then mix all together in large casserole dish; top with 1 cup shredded American cheese. Bake at 350 degrees for 30 minutes or until bubbly.

Ground Beef Turnovers

Pastry (use pie crust recipe, ready made pie crust, or buttermilk biscuits rolled out) rolled into circles

1/2 pound ground beef
chopped onion to taste
potatoes, diced
1 stalk celery, diced
dash salt and pepper
2 tsp margarine

Spread meat mixture on one side of circle. Fold pastry over filling and seal edges. Slash top crust 1 inch. Insert small dab of margarine. Bake at 400 degrees for 30 minutes. Then reduce heat to 350 degrees for 30 more minutes (with refrigerated rolls, cut time in half).

Hamburger Casserole

4-5 potatoes, sliced and boiled
1 pound hamburger
1 package Lipton onion soup mix
1 cup crushed saltines
1 can evaporated milk
1 egg
Dash salt & pepper

Topping:
Cream of chicken soup
1/2 can milk

Mix together with your hands. Pat evenly over sliced, cooked potatoes in 9x13 casserole dish. Bake at 350 degrees for 35 minutes, covered with foil.

Blend soup & milk. Warm and pour over individual servings (as a gravy).