Fry:
2# hamburger
2 pk taco seasoning
1 chopped onion

Add:
2-15 oz cans tomato sauce
1/2 c water
1 can refried beans

Layer mixture with 2 cups of taco chips and 2 cups cheddar cheese. Bake at 350 for 30 minutes.

Mix together:
1 t garlic powder
3# hamburger
1 c milk
2 c oatmeal
2 eggs
1 t salt
1/2 t pepper
1/2 t chili powder
1 t Worcestershire
1 t onion powder

Sauce:
2 c brown sugar
2 c ketchup
1 t Worcestershire
2 t mustard

Arrange meatballs in baking pan. Drizzle with part of the sauce. Bake 1 hour at 350. Put in slow cooker with remaining sauce.

Makes 65-70 balls.

1 box frozen chopped broccoli (or 1 head, chopped)
1 can cream of mushroom soup
1 cup cheese, cut up (or 1 small box Velveeta)
1 c cooked rice
1 soup can water

Cook rice, add water and soup. Add cheese and broccoli. Simmer on stove top until cheese and broccoli are mixed. bake about 30 minutes in 350 degree oven or until brown on top.

Brown meat, then cook until tender in 1/2 pan of water with salt, pepper, parsley flakes, onion, and either Worcestershire sauce or two beef cubes. Add noodles to broth and cook to desired tenderness.

1 beef shank
fresh parsley
salt and pepper
1 onion
celery centers
tube noodles

Slit shank and brown before cooking.
In 2/3 pan of water, cool beef shank, parsley, celery, and salt and pepper. Cook until meat is tender. Cut up meat and remove bone.
Add meat back to broth. Boil noodles in broth.

1 box noodles
1 jar sauce
1 can tomato sauce
16 oz cream cheese
16 oz ricotta cheese
2 c mozzarella cheese
crushed red pepper, garlic, oregano, diced hot pepper rings

Mix ricotta, cream cheese, and spices. Layer noodles, mixture, mozzarella, and sauce in pan.

1 whole chicken
fresh parsley
salt and pepper
carrots
onion
celery centers
potatoes
peas
corn starch
bisquik
milk

Clean chicken. In 2/3 pan of water, add chicken, parsley, onion, celery and salt and pepper. Boil until the chicken is tender. Cut or shred the chicken. Add chicken, carrots, potatoes to broth until veggies are done. Add peas. Add cornstarch.

Make double batch of bisquik dumplings according to box directions.

mix together:
2 can cream of celery soup
2 can fulls of milk
2 envelopes onion soup mix

Add 1/2 cup raw rice to half of the mixture.

Place in pan, top with 4 chicken breasts. Pour rest of mixture over top.

Bake covered 1 hour. Uncover and bake 15 minutes.

1 T salad oil
1 T mustard
1/2 c sugar
5 T ketchup
3 T vinegar

Combine and simmer 1/2 hour on stovetop.

4 boneless skinless chicken breasts (about 1 1/4 lb)
1/4 cup pure maple or maple-flavored syrup
2 tablespoons mayonnaise
1/2 cup Progresso® plain panko crispy bread crumbs
1/2 cup finely chopped pecans

1. Heat oven to 400°F. Line baking sheet with foil; spray with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2-inch thick.
2. In shallow dish, mix together maple syrup and mayonnaise. In another shallow dish, mix together panko and pecans. Dip chicken into syrup mixture, then into panko. Place on baking sheet. Spray top of chicken with cooking spray.
3. Bake 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F) and coating is golden brown.