6 boneless chicken breasts
1 large onion, sliced
1 stick butter or margarine
2 cans cream of mushroom soup
1 cup sliced almonds

Lay chicken in bottom of baking dish. Saut� onion in butter and place on top of the chicken. Spread soup on top of onions and sprinkle with almonds. Bake at 350 for 35-45 minutes, depending on your oven.

2 medium onions, sliced
2 TBS butter
1 TBS curry
1 tsp salt
1 tsp apricot jam or sugar
1 TBS vinegar
1 chopped apple
1 lb hamburger, browned
1 slice bread
2 cups milk
3 eggs

Fry onions and sprinkle with curry. Add salt, sugar, vinegar and meat. Mix. Soak bread in � cup milk. Drain, mash and add to mix with egg. Turn into buttered pie dish. Beat 2 eggs with remaining milk. Season. Pour over meat mixture and dot with small amount of butter and slices of lemon. Stand in water. Bake 30-40 minutes at 350.

1. Prepare before hand

1. Baking dish (I find a Pyrex bread/loaf pan best). Coat interior with PAM or light vegetable oil or butter for those who like living on the edge.
2. Fresh chopped spinach � steamed or wilted in warm water. Mixture of spinach, pine nuts and lemon juice to taste. (Add chopped green onion if desired).
3. Mix equal amounts shredded mozzarella cheese and ricotta cheese to equal 1 � cups. Add salt and pepper to taste.

1. Bring 6 cups water to boil in a heavy saucepan. Reduce heat to simmer and slowly pour in 2 cups coarse-grained cornmeal. Stir constantly, making sure the polenta is not sticking to the sides and bottom of pan. When polenta is fairly thick but spreadable, line bottom of sides of pan � inch thick. Smooth out using a little olive or vegetable oil. Place remaining polenta on a wooden board or marble block.
2. Spread spinach mixture to full up � depth of pan. Layer more polenta (usually cool enough now to slice.) Spread cheese mixture and cover with a layer of remaining polenta.
3. Bake at 350 for 20 minutes � enough to warm spinach and cheese.
4. Let cool a few minutes before turning out on serving platter. Slice and cover with tomato juice. This is great served with fresh veggies!.

Boil 3 lbs boneless chicken breasts with onion and celery. Cool. Cut into chunks and place in casserole dish.

Mix 1 1/3 cup sour cream, 1 1/3 cup chicken broth and 1 can cream of chicken soup and pour over chicken.

Top with either crushed corn flakes, Ritz crackers or dry dressing mix.

Optional: 1 stick of melted margarine drizzled over the top.

Bake 350 for 35-45 minutes.

6 oz penne macaroni
1 oz olive oil
4 oz chicken tenderloins
� tsp chopped garlic
8 broccoli florets
4 oz college inn chicken stock
2 oz butter
� cup fresh parmesan cheese
small pinch crushed red pepper
salt and pepper to taste

Cook penne until al dente. Meanwhile: Saut� chicken in olive oil, lightly, browning one side and turning over. Add garlic, salt and pepper, crushed red pepper and broccoli. Cook 1-2 minutes. Add stock and butter. Continue to saut� until broccoli is cooked. Drain penne. Top with parmesan cheese and mix. Top with broccoli, chicken and stock mixture. Serves 3

2 lbs ground beef
2 � cups green chili salsa
2/3 cup taco seasoning mix
24 � 8 inch flour tortillas
4 cups cheddar cheese, shredded
6 cups lettuce, shredded
� cup green onion, sliced
3 cups taco sauce
sour cream (optional

Brown ground beef, drain fat. Stir in tomatoes and green chilies and taco seasoning mix, simmer 5 minutes. Place meat mixture along one edge of tortilla. Fold nearest edge over to cover. Fold in 2 long sides, envelope fashion. Roll up. Secure with toothpicks. Fry in 1 inch of hot oil until golden, turning as necessary. Drain on paper towels. Keep warm while preparing the rest of the recipe. To serve, top each chimichanga with cheese, lettuce, 1 tsp green onion, 2 TBS taco sauce and a scoop of sour cream, if desired.

1 15oz creamed corn
1 15oz whole corn with liquid
8 oz sour cream
1 box Jiffy cornbread Mix

1 stick butter or margarine, melted

Mix all together and pour into 8x8 pan. Bake in 350 oven 1 hour or until golden brown. If doubling, do not double corn liquid.

1 (6oz) can tuna, drained
8 oz egg noodles
1 can cream of mushroom soup
1 (4oz) can sliced mushrooms
� cup mayonnaise
� cup pimientos, chopped
� cup green pepper, chopped
� cup chopped onion
1 cup milk
1 to 2 cups cheddar cheese, grated
1 bag potato chips

In a large bowl, mix tuna, mayonnaise, mushrooms, green pepper, onions, pimiento and salt and pepper. In saucepan combine mushroom soup, milk and cheese over medium heat until cheese is melted.

Cook and drain noodles according to package directions. Combine with tuna mixture in large bowl. Place this mixture into large casserole dish, pour soup mixture over this. Bake uncovered, for 30 minutes at 360. Crush potato chips and place on top. Bake for additional 10 minutes. Serves 6.

1 can tuna, drained
8 oz noodles
� cup diced onion
1 cup grated cheddar cheese
1 can mushroom soup
1 pkg frozen broccoli, cooked

Add tuna to cooked noodles. Add onions, cheese, mushrooms and broccoli. Mix together and put in 9x13 baking dish. Crush Ritz crackers on top. Bake 30 minutes at 350.

8 potatoes, boiled in skins just long enough for a knife to go through. Cook peel and grate.

1/3 cup green onions
2 cups shredded cheddar cheese
1 stick butter, melted
1 can cream of chicken soup
� pint sour cream

To melted butter, add 1 can cream of chicken soup. Remove from heat and add � pint sour cream to make a sauce. Layer in 9x13 casserole, potatoes, onions, cheese and sauce. Toss. Dot with butter and sprinkle with cornflake crumbs. Bake 350 for 45 minutes. May be frozen before being cooked.

Ingredients for Ragu salsa:
5 TBS olive oil (Bertolio)

1 � stick butter
1 medium size onion, diced
5 cans tomato puree, 29 oz, (Progresso)
1 tsp salt
1 tsp sugar
1 lb ground beef (very lean)
1 lb ground veal or pork
5 leaves basil cut very fine
1 TBS parsley cut very fine

Pour olive oil into large pan, dice onion and fry until golden brown. Add butter. When the butter is completely melted, add the beef and veal. Cook at medium temperature for about 25 minutes. Add tomato puree with 1 can of water, salt, black pepper, basil and parsley. Cover pot and cook at medium heat around 2 � hours stirring frequently.

Ingredients for Lasagna:

1 box lasagna
1 16 oz can ricotta cheese (polio)
1 16oz bag shredded Mozzarella grated ptarmigan cheese (reggiano)
ragu salsa

Preparation of Lasagna:

When the salsa is finished, cook the lasagna pasta in salted water for about 15 minutes. Drain pasta very well. In a large Pyrex pan, 10x15, begin the layering by spreading a shallow portion of the ragu salsa on the bottom of the pan. Place 3 pieces of the precooked lasagna pasta on top of the salsa. Add one abundant layer of salsa on top of the pasta, 2 TBS of parmigiano cheese and 2 TBS mozzarella, 2 more slices of lasagna and spread with 16 oz ricotta cheese, again adding parmigiano and mozzarella. Repeat layering process with the lasagna until you end up with 2 layers of ricotta and 3 layers of salsa. Your last layer should be the pasta salsa, mozzarella and parmigiano. Preheat the oven to 350. Place uncovered pan in oven and cook for about 15-20 minutes. Take out of the oven, let sit for 10 minutes and serve.

4 lbs ground beef
2 cups chopped onion
2 cups chopped celery
3 � cups green chili salsa
2 � cups mild enchilada sauce
6 oz tomato paste
1 cup black olives, sliced
1 TBS salt
1/8 tsp pepper
24 corn tortillas
6 cups shredded cheddar cheese
3 cups cottage cheese
4 eggs, slightly beaten

Cook ground beef, onion and celery until beef is browned. Drain. Stir in tomatoes and green chilies, enchilada sauce, tomato paste, black olives, salt and pepper. Heat to boiling. Lower heat, simmer uncovered 20 minutes, stirring occasionally.

Tear tortillas into bite-sized pieces. Combine 4 cups cheddar cheese, cottage cheese and eggs. Spread 1/3 of meat mixture on bottom of 12x20x2 pan. Top with half of cheese mixture, then half of torn tortillas. Repeat layers, ending with meat mixture. Sprinkle remaining 2 cups cheese over top.

Bake at 375 for 30-45 minutes, until bubbly around edges. Let stand 15 minutes before serving. Serves 24.

Boil chicken beforehand, debone and place in baking dish. Cut 1 package of corn tortillas into strips and place in baking dish with chicken. In separate bowl, mix 1 can chili (no beans), 1 can cream of mushroom soup, 2 small cans (or 1 jar) of Ortega green Chile salsa and 1 can cream of chicken soup. Pour over chicken and tortillas and mix. Bake at 375 for 30-40 minutes (till it bubbles). Take out of oven and top with shredded cheese. � lb each of Monterey Jack and cheddar. Return to oven until cheese melts. This recipe makes a big pan. Very good as leftovers. Mixing ahead of time allows flavors to blend.

1 bunch broccoli
2 small zucchini
1 (1lb) pkg linguini
1 lg clove garlic, chopped
1 basket cherry tomatoes, halved
� cup butter or olive oil
� cup chopped fresh basil or 1 tsp dry
� lb mushrooms, sliced
� cup frozen green peas
� cup chopped parsley
1 1/3 tsp salt
� tsp black pepper
� tsp crushed red pepper
� cup (1/2 stick) butter
� cup heavy cream
2/3 cup freshly grated parmesan cheese

Wash and trim broccoli and zucchini. Cut broccoli into bite-size pieces, cut zucchini into thin slices. Cook in boiling salted water until crisp tender, drain, put in a large bowl. Cook and drain linguini.

Saute garlic and tomatoes in oil in a large skillet 2 minutes. Stir in basil and mushrooms, cook 2 minutes. Stir in peas, parsley , salt and black and red peppers, cook 1 minute more. Add mixture to vegetables in bowl.

Melt butter in same skillet, stir in cream and cheese. Cook over medium heat, stirring constantly, until smooth. Add linguini, toss to coat. Stir in vegetables, heat gently just until hot.

1 � lbs very ripe tomatoes
or 1 � lb canned Italian tomatoes, drained
4 medium cloves garlic, peeled
25 large leaves fresh basil
� cup olive oil
salt and generous amount of freshly ground black pepper
coarse-grained salt
1 lb dried pasta, such as chiocciole (shells or snalis) or penne, preferably imported Italian.

If fresh tomatoes are used, rinse them and cut into small pieces and put in bowl. Chop garlic coarsely and add to bowl. Tear basil leaves into thirds, and add along with oil salt and pepper. Mix and cover bowl. Refrigerate for at least 2 hours.

About 30 minutes before serving, heat large amount of cold water in stockpot. When boiling, add coarse salt to taste, then pasta. Cook until al dente. Drain quickly and place in bowl. While pasta is still hot, pour refrigerated sauce over it. (The reaction of very hot and very cold releases the flavor of this dish.) toss well and serve at once. Do not add grated cheese.

1 lb Rigatoni
� lb eggplant
� lb zucchini
1 medium onion
olive oil
pepper and salt
2 cups pureed tomatoes
1 � cups cream
Parmesan or Romano cheese
1 cup fresh basil
1�2 TBS curry

Wash and dice the eggplant, salt them so that they will lose their bitter taste. Wash and dice the zucchini and deep fry in oil. Drain and place them on a paper towel. Deep fry the eggplant. In another large skillet, cook the very finely chopped onion in very little oil until transparent and then add the tomatoes, salt and pepper. Cover and cook for another 5 � 10 minutes. Take off heat and add curry and cream, mixing thoroughly. When the Rigatoni are "al dente" drain and pour into the skillet with the sauce. Then add the fried eggplant, zucchini and chopped basil. Mix well over high heat for a few minutes. Serve with grated cheese on the side.

Dice leftover roast. (Traditionally this recipe calls for lamb, but I prefer beef.) You will need at least 2 � cups. Saut� one medium diced onion in tsp butter or margarine. Add 1 can mushroom soup, 2 tsp ketchup and beef and spoon into baking dish. Cook about 8 Idaho potatoes, peel and mash. Add salt and pepper to taste. Spoon potatoes on top of meat mixture and brush with milk. Bake at 350 until top is brown, about 45 minutes.

2 lbs lean ground beef
1 medium onion diced
4 oz green chilies chopped
1 TBS chili powder
1/3 cup chunky salsa
1 � tsp ground cumin
1 � tsp ground coriander
2 TBS Worcestershire Sauce
2 tsp chopped garlic
� cup sliced black olives

Saut� beef, add remaining ingredients, cook 5 minutes. Add salt and pepper to taste and while you�re tasting, check seasonings.

12 corn tortillas, � cup taco sauce, 2 cups water
Blend sauce & water and soak tortillas.

� cup butter, 4 TBS flour, 1 � cups milk, 1 pint sour cream

In a pan, melt butter, stir in flour, add milk. Cook until thickened. Blend in sour cream and heat for 1 minute. Salt to taste.

1 lb cheddar cheese shredded and � cup sliced black olives

*Drain tortillas and spread 2 TBS meat along center, Sprinkle with cheese and roll tortilla around filling. Place flap side down in large greased casserole. Pour sour cream sauce over and sprinkle with � lb cheese. Arrange olives on top. Bake uncovered 375 oven 25 min.

*I prefer layering the tortillas, meat and cheese. � more like Mexican Lasagna.

3 cups sweet potatoes, mashed
� cup sugar
3 eggs
1 TBS vanilla
� cup soft butter
Topping:
1 cup brown sugar
1/3 cup flour
1 cup chopped pecan
1/3 cup firm butter

Mix potatoes, sugar, eggs, vanilla and butter on medium speed until light and fluffy. Pour into buttered casserole.

Cut butter into brown sugar flour and pecans. Sprinkle on top of potatoes and bake at 350 for 30 minutes.

A head of escarole
9 oz arborio
3 cloves garlic
1 qt chicken stock
4 oz mozzarella
2 oz grated parmesan
1 oz oil
3 eggs, beaten
4 oz flour
2 oz balsamic vinegar
salt and pepper to taste

Saut� garlic and rice. Stir in 16 oz chicken stock. Cook at low heat until rice is done. Remove from heat and stir in cheese, salt and pepper. Refrigerate until cool and easy to handle. Blanche escarole in boiling water about 3 minutes. Lay leaves flat, mound a small amount of rice filling in center and roll up. (Combine leaves if they tend to be small.)

Dip filled escarole into eggs and then into flour. Fry in small amount of oil until brown. Boil vinegar to reduce and drizzle on top.