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CASSEROLES

ALL-IN-ONE TUNA CASSEROLE
1 ea Env. Golden Onion Soup Mix
1 1/2 c Milk
10 oz Frozen Peas & Carrots
8 oz Medium Egg Noodles
6 1/2 oz Tuna, Drained & Flaked
2 oz Shredded Cheddar Cheese
*** * Frozen Peas & Carrots should be thawed. ** Egg Noodles should be cooked and drained. *** Preheat oven to 350 degrees F. In large bowl, blend golden onion recipe soup mix with milk; stir in peas & carrots, cooked noodles and tuna. Turn into greased 2-quart oblong baking dish, then top with cheese. Bake 20 minutes or until bubbling.
BEAN CASSEROLE
1 lb hamburger -- browned
1/2 lb bacon -- cooked
1 large onion -- chopped
1 can lima beans
1 can baked beans
1 can kidney beans
1/2 cup brown sugar
1/2 cup catsup
2 tablespoons vinegar
1 teaspoon mustard -- prepared
Bake at 325 for 1-1/2 hours.
BEEF CASSEROLE
1 Pound ground beef, lean
1 Teaspoon salt
1 Pound can pork and beans
3/4 Cup barbecue sauce
2 Tablespoons brown sugar
1 Tablespoon instant minced onion
1 Can flaky biscuits (9.5 oz.)
1 Cup shredded cheddar cheese
Preheat oven to 375 degrees. Brown ground beef,drain. Stir in next fiveingredients; heat until bubbly; pour into 2qt. casserole dish. cutbiscuits in half to form 20 half circles. Place cut-side-down around edge ofcasserole. Sprinkle with cheese. Bake 25 to 30 minutes, until biscuits aregolden brown and cheese is melted.
BEEFY RICE CASSEROLE
1 1/2 lb Lean ground beef
1/2 c Chopped onion
1 1/2 c Uncooked long grain rice
1 cn Cream of mushroom soup
1 cn Cream of celery soup
2 Soups cans water
Brown ground beef and onion; drain off fat. Put in greased 2 quart casserole. Add rice. Combine soups in mixing bowl; gradually stir in water until blended and smooth. Pour over rice. Bake at 350 degrees for 1 hour and 15 minutes or unti liquid has been absorbed and rice is tender. Makes 6 - 8 servings.
BROCCOLI,CHEESE & RICE CASSEROLE
2 Cups Minute Rice(uncooked)
1 Can Cream of Mushroom Soup
1 Pound Velveeta Cheese
2 Package Frozen chopped broccoli
1/4 Cup Butter
Cook rice per instructions on box. Combine soup, Velveeta and butter in saucepan. Cook until blended. Mix together broccoli, rice and sauce. Pourinto buttered casserole dish and bake in moderate oven (375~F-400~F) for 1hour (uncovered).
BROCCOLI-CAULIFLOWER BAKE
2 c Broccoli flowerets, cooked And drained
2 c Cauliflower flowerets, Cooked and drained
1 cn (10 oz/284 ml) Condensed Cream of Broccoli Soup
1/3 c Milk
1/4 c Grated Parmesan cheese, Divided
1 tb Butter or margarine
2 tb Dry bread crumbs
Place vegetables in a 6-cup (1.5 L) baking dish. In a small dish, combine soup, milk and half of the Parmesan. Pour over vegetables. Combine margarine, bread crumbs and remaining Parmesan. Sprinkle on top of casserole. Bake at 375F (190C) for 25 minutes or until hot and bubbling.
CAULIFLOWER CHEESE PUFF
2 slices bread
1 1/2 cups cauliflower -- cooked
2 teaspoons butter 2 eggs -- separated
1 cup cottage cheese, 1/2% fat
1 slice onion
3/4 teaspoon salt
1/4 teaspoon pepper
Butter the bread and crumb. Chop the cauliflower and add. Blend yolks, cheese,onion, and seasonings till smooth. Add to cauliflower, Beat whites till stiff and fold in. Put in greased 1 qt. casserole, set ina pan of hot water. Bake at 350F for about 40 min.or till firm. - - - - - - - - - - - - - - - - - -NOTES : Broccoli may be substituted for the cauliflower.
CHEESY CHICKEN VEGETABLE CASSEROLE
20 oz (2 pkgs) frozen broccoli, Cauliflower & carrots with Cheese flaveored sauce
1/2 c Sliced celery
10 3/4 oz Campbell's Cream of Mushroom soup (1 can)
1 c Chopped cooked chicken or Turkey
2 oz (1 jar) diced pimiento Including liquid
1 c Seasoned croutons, crushed
Cut a large "X" across one side of each pouch of vegetables. Place pouches cut-side down in an 8-inch square baking dish. Microwave on high eight to ten minutes. Set aside. . Place celery in a 1-cup glass measure and cover with plastic wrap. Microwave on high two minutes, or until softened. Empty vegetables and sauce from pouches into same baking dish. Add celery, soup and chicken. Combine well and stir in pimiento gently. Top with croutons. Do not cover dish. Rotating midway through cooking, microwave on high 10 to 12 minutes, or until bubbly hot.
CHEESY FRANKS-N-BEANS
9 slices bacon -- crisp
32 ozs pork and beans
1/4 c brown sugar
2 tbsps Dijon-style mustard
3 tbsps worcestershire sauce
8 frankfurters
8 slices processed American cheese -- cut in strips
Combine Beans, brown sugar, mustard and worcestershire sauce, mix well. Slitfranks lengthwise, arrange 4 strips cheese in each. Pour half of bean mixtureinto 1 1/2 qt. baking dish, arrage 4 franks on top of beans. Place 3 slicesbacon between franks. Repeat, arrange remaining 3 slices bacon on top of franks. Bake 30-40 min, or arrange in crockpot and heat on low for 8 hours..
CHICKEN & BISCUIT CASSEROLE
Casserole:
2 cups cooked -- cubed chicken
10 oz cooked broccoli
1 can cream of chicken soup
1/4 cup chopped onion
1/4 cup sour cream
1/2 cup grated cheddar cheese
1 1/2 teaspoons Worcestershire sauce
1 dash curry
8 oz refrigerated biscuits
Topping:
1/4 cup sour cream
1 egg
1 teaspoon celery seed
1/2 teaspoon salt
Combine all ingredients save biscuits in 1 1/2 quart casserole. Mix well.Bake at 375 degrees for 20-25 minutes or until hot and bubbly. Sprinklecasserole with cheese. Cut biscuits into halves and arrange in casserole.Mix sour cream, egg, celery seed and salt to make topping; sprinkle overcasserole. Return to oven and continue baking 25-30 minutes or until goldenbrown.
CHICKEN & RICE CASSEROLE
1 cup rice -- uncooked
salt and pepper
chicken pieces
1 package onion soup mix -- dry
water
Place rice in bottom of 9x13" pan. Salt and pepper chicken pieces. Place ontop of rice. Sprinkle 1 package onion soup mix on top of chicken. Spoon 2 cupsof water over top. If desired, sprinkle green pepper over all. Cover with foil.Bake at 450 for 20 minutes. Reduce to 350 and bake for 1 hour.
CHICKEN MUSHROOM STOVE TOP STUFFING CASSEROLE
2 c Cut Up Cooked Chicken
1 c Sliced Mushrooms
10 1/2 oz Cream Of Mushroom Soup
1 pk Stove Top Dressing
Mix the chicken with the mushrooms and half of the soup. Place this mixture in a buttered casserole. Top with the stove top dressing (follow directions on box). Bake in a 350øF oven for 45 minutes or until done. Top with the remaining soup. Put back in oven for 5 more minutes.
CHICKEN & DUMPLING CASSEROLE
1/2 c Onion, chopped
1/2 c Celery,chopped
2 ea Garlic cloves, minced
1/4 c Butter
1/2 c Flour
2 ts Sugar
1 t Salt
1 t Dried basil
1/2 ts Pepper
4 c Chicken broth
1 pk Green peas (10oz), frozen
4 c Chicken, cooked, cubed
-----DUMPLINGS-----
2 c Buttermilk biscuit mix
2 ts Dried basil
2/3 c Milk
In a large saucepan, saute onion, celery and garlic in butter until tender. Add flour, sugar, salt, basil, pepper and broth; bring to a boil. Cook and stir for one minute; reduce heat. Add peas and cook for 5 minutes, stirring constantly. Stir in cubed chicken. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. For dumplings, combine biscuit mix and basil in a bowl. Stir in milk with a fork until moistened. Drop by tablespoonfuls onto casserole (12 dumplings). Bake, uncovered, at 350 for 30 minutes. Cover and bake 10 minutes more or until dumplings are done.
CLASSIC BAKED PASTA CASSEROLE
1 pk Creamette Mostaccioli, Ziti, -or Rotini uncooked (1 lb)
1 lb Bulk Italian sausage or lean -ground beef, cooked and -drained
2 cn Classico Di Sicilia (Ripe -Olives & Mushrooms) or DiNapoli(Tomato&Basil)PastaSauce (26 oz)
4 c Shredded mozzarella cheese
Chopped parsley
Preheat oven to 350'F. Prepare pasta as package directs. In large bowl, combine pasta, sausage, pasta sauce and 2 cups cheese. Mix well. Turn into greased 13x9" baking dish; cover. Bake 45 minutes or until hot and bubbly. Uncover; top with remaining 2 cups cheese and parsley. Bake 10 minutes longer or until cheese melts. Refrigerate leftovers.
EASY EGGPLANT CASSEROLE
1 sm Eggplant
1/2 lb Sausage, bulk
1 sm Onion -- chopped
1 Egg -- well beaten
1/2 c Breadcrumbs, dry
1 t Butter (or marg.) -- melted
1/4 c Cracker crumbs
Peel eggplant, and cut into 1" cubes; cook in a small amount of boiling wate 10 minutes or until tender. Drain. Let cool slightly. Cook sausage and onion until onion is tender and sausage is brown. Combine eggplant, sausage mixture, egg, and breadcrumbs. Mix well, and spoon into a greased 1-quart casserole. Combine butter and cracker crumbs; sprinkle over casserole. Bake at 350 degrees for 25 minutes.
EASY FISH CASSEROLE
1 pk Halibut,frozen
1 pk Noodles,wide egg(8oz)
1 pk Vegetables,mixed,frozen
(10oz 1/2 c Half-and-half
1/2 c Milk
1 cn Cream/mushroom soup(10.75oz)
1 c Dairy sour cream
2 ts Worcestershire sauce
1/2 ts Onion powder
Salt to taste Pepper to taste
Bake halibut (breaded or batter-dipped) according to package directions; set aside. Cook noodles and vegetables according to directions on each package. Meanwhile, combine remaining ingredients in a shallow 2-quart casserole. Drain noodles and vegetables; add to casserole, stirring to combine. Bake in preheated 350'F. oven 20 minutes. Remove dish from oven and place fish on top; bake, uncovered, 10 minutes longer, or until heated through.
EASY LASAGNA CASSEROLE
3 cups uncooked egg noodles
1 pound ground beef
1/2 cup onion -- chopped
1 package cream cheese (3 oz.)
1 cup evaporated milk
1 can tomato sauce -- (15 ounce)
1 package spaghetti sauce mix
1/2 teaspoon garlic salt
1 cup Mozzarella cheese -- shredded
Boil noodles until tender; drain. Cook ground beef and onion in skillet until browned. Drain fat. Stir in tomato sauce and spaghetti sauce mix. Cook until thickened. Combine cream cheese and evaporated milk in saucepan and cook on low heat until mixture is smooth. Stir in noodles and garlicsalt. Pour mixture into a greased 9" square baking dish. Spread on meatmixture. Top with Mozzarella cheese. Bake at 350F degrees for 20 minutes or until bubbly.
HAM CASSEROLE
1 1/2 cups ham cubes
1 cup grated Cheddar cheese
1/2 cup milk
1 can cream of mushroom soup
2 cups cooked macaroni
2 tablespoons butter
2 tablespoons chopped onion
Cook ham and onions in butter. Add soup, milk and cheese; cook until cheese melts. Add remaining ingredients. Bake in greased 2-quartcasserole at 350F for 30 minutes.
HASHBROWN CASSEROLE
1/2 lb Southern Hash Browns (cubes)
1/8 c Soft butter
1/4 Cream of Chicken Soup
3 oz Chedder, grated
2 oz Sour cream
1/4 ts Salt
1/4 Onion, chopped
1/2 c Cornflakes, crushed
1/4 STICK butter
Line 13X9 pan with potatoes. Mix next 6 well. Spoon over potatoes. Top with flakes. Use vegetable peeler to slice stick butter over the top , covering as much as you can. Bake at 350 for 50 min. Really need to use a bigger pan as it usually runs over, but this is the size from the original recipe. This is very richer and creamy, everyone loves it!
IMPOSSIBLE MEXICAN FIESTA CASSEROLE
1 lb Lean Ground Beef
Salt & Pepper -- To Taste
4 oz Cheddar Cheese -- Shredded,
1 C Dairy Sour Cream
2/3 c Mayonnaise Or Salad Dressing
2 tb Onion -- Finely Chopped
2 c Bisquick Baking Mix
1/2 c Water
Tomatoes -- Thinly Sliced, 2 or 3 ripe tomatoes or to taste
3/4 c Green Bell Pepper -- Chopped
Paprika -- Optional
Heat the oven to 375 degrees F. Cook and stir the meat in a large skillet until brown. Drain off the excess fat. Season the meat with the salt and pepper, then set aside. Mix the cheese, sour cream, mayonnaise and onion and set this mixture aside. Stir the baking mix and water together until a soft dough forms. With floured fingers, pat the dough in a greased baking pan, 13 X 9 X 2-inches, pressing the dough 1/2 inch up the sides of the pan. Layer the meat, tomato slices, and green pepper onto the dough. Spoon the sour cream mixture over the top and sprinkle with the paprika, if used. Bake uncovered until the edges of the dough are light brown, 25 to 30 minutes. Cool 5 minutes and then cut into squares.
SANTA FE CHICKEN TORTELLINI CASSEROLE
9 ozs. cheese tortellini
1 tablespoon olive oil
2 cups broccoli flowerets
1/2 cup onion -- chopped
1 cup red bell pepper -- chopped
3 tablespoons flour
2 tablespoons olive oil
3/4 cup chicken broth
3/4 cup milk
1 teaspoon ground cumin
1/4 tsp cayenne pepper
4 cups cooked chicken -- cut up
3/4 cup Monterey Jack cheese -- shredded
1/2 cup Colby cheese -- shredded
1/2 cup tortilla chips -- crushed
Heat oven to 325. Cook and drain tortellini as directed on package. While tortellini is cooking, grease 3 quart casserole. Heat 1 tablespoon oil in a10" skillet over medium high heat. Cook broccoli, onion and bell pepper in oilfor about 3 minutes, stirring frequently, until crisp-tender. Remove broccoli mixture from skillet. Cook flour and 2 tablespoons oil in same skillet overlow heat, stirring constantly, until smooth. Stir in milk, broth and cumin.Heat to boiling over medium heat, stirring constantly; remove from heat. Stirin chicken, Monterey Jack cheese, the tortellini and broccoli mixture. Spoon tortellini mixture into casserole. Bake uncovered 25 to 35 minutes or until bubbly.During the last 5 minutes of baking, sprinkle with Colby cheese and tortilla chips; bake until cheese is melted.
SCALLOPED POTATO AND TUNA CASSEROLE
4 Cups Potatoes -- Pared & slice thin
3 Tablespoons Butter
1/4 Cup Flour
2 Tablespoons Mustard -- prepared
2 Cups Milk
1 Teaspoon Salt -- to taste
1/8 Teaspoon Pepper -- to taste
1 Can Tuna -- 7oz Use 2 cans for a richer dish
1 Cup Onions -- peel and slice thin
Cook potatoes in boiling salted water 10 minutes,;Drain. Meanwhile melt butter in top of a double boiler over direct heat. Stir in flour, then mustard. Add milk, salt and pepper to taste, and stir over boiling water until smooth and thickened. Arrange the sliced potatoes,tuna and onions inalternate layers in a greased 2 quart casserole. Pour sauce over all, and bake in a moderate oven 350 degrees for 45 minutes. Makes 6 Servings. You can also use a 2nd can of tuna to make a richer dish. OR you can substitue a can of Salmon instead of the Tuna.
SOME OF THESE RECIPES ARE MY OWN. SOME HAVE BEEN SENT TO ME AND SOME HAVE BEEN FOUND AROUND THE NET. I DO NOT HAVE THE TIME TO PUT ALL PERSONS RESPONSIBLE FOR EACH RECIPE!!!
Taco Hot Dish 1 pound hamburger, browned 1 small can tomato sauce 8 oz sour cream 8 oz shredded cheddar cheese 1 package taco seasoningj 1 small can water (use tomato sauce can) 2 cups crushed taco chips 1 tube crescent rolls Shredded lettuce Tomato wedges Preheat oven to 350 degrees. Add tomato sauce, water, and taco seasoning to hamburger. Simmer 10 minutes. Line a greased 9 x 13 pan with the crescent rolls, flattened out and stretched to cover pan. Bake the crust for 10 minutes. Sprinkle 1 cup of the taco chips over crust. Spoon on the meat mixture. Spread on sour cream and top with remaining chips. Bake 20 minutes. Add cheddar cheese and bake 5 more minutes. Top with lettuce and tomato wedges. Cut into squares. Serve with taco sauce.
Mexican Chicken Casserole 4 chicken breasts 1 can Rol-Tel tomatoes 1 pound Cheddar cheese (shredded) 10 corn or flour tortillas 1 can cream of chicken soup 1 can cream of mushroom soup Boil chicken breast until done. Cube and add Rol-Tel tomatoes, 1/2 of the cheese, and both cans of soup. Dip tortillas in broth (liquid you cooked the chicken in). Place in dish. Pour mixture over tortillas and top with remaining cheese. Bake at 300 degrees for 30 minutes or until done.
County Kerry Pork Roast Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Crockpot Vegetables Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 fresh picnic ham or shoulder 1 large onion -- chopped 1 teaspoon marjoram -- crumbled 3/4 cup barbecue sauce 3/4 cup water 1. Trim excess fat from pork place in slow cooker, sprinkle with onion and marjoram; pour mixture of barbecue sauce and water over; cover. 2. Cook on low for 10 hours or on high for 5 hours, or until pork is tender when pierced with a fork. 3. Slice hot. Cream Cheese Potatoes Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Vegetables Crockpot Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons dried onion -- minced or chopped 2 cloves garlic -- minced or 1/4 teaspoon garlic powder 1 teaspoon salt 1/4 teaspoon black pepper 8 medium potatoes -- scrubbed and sliced (about 2 pounds) 1 package cream cheese -- (8 ounces) cut in cubes Lightly grease Crock-Pot. In a small bowl, combine onion, garlic, salt, and pepper. Layer 1/4 of the sliced potatoes in the bottom of the Crock-Pot. Sprinkle with 1/4 of seasonings. Layer with 1/3 of cream cheese cubes. Continue layering process, ending with a layer of potatoes then sprinkle with seasonings. Cover and cook on High 3 to 4 hours. In the last hour of cooking stir the potatoes to distribute the cream cheese. Serve when potatoes are tender. Note: If desired, potatoes can be slightly mashed prior to serving. Serves 4 to 6. Country Ribs with Apples and Kraut Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Crockpot Pork & Ham Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds pork ribs (lean, country-style, trimmed of -- fat) 1 16 oz can sauerkraut 1 medium onion, thinly sliced and -- separated into rings 1 8 oz can mushroom stems and pieces -- drained 1 large apple, cored and cut into wedges 1/4 cup firmly packed brown sugar 1/2 teaspoon celery seed Brown ribs in slow cooker pot (or skillet) on top of range over medium heat. Season with salt and pepper. Transfer cooker pot to base unit or meat from skillet into cooker pot. Layer sauerkraut, onion, mushrooms, apple wedges and brown sugar over ribs. Sprinkle with celery seed. Cover and cook at setting #3 in West Bend (low) for 7 ~ 9 hours or at setting #5 in West Bend (high) for 3-4 hours until meat is tender. Company Casserole Recipe By : Rival Crockpot Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Crockpot Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 c raw converted rice 1/2 c butter or margarine -- melted 2 1/2 chicken broth 3 cut-up -- cooked chicken 2 cans sliced mushrooms - -- (4 oz) 6 tb soy sauce 8 green onions -- chopped 2/3 c slivered almonds Mix rice with melted butter or margarine in crockpot. Stir to coat rice thoroughly. Add all remaining ingredients, except slivered almonds and 2 tablespoons green onions. Stir well. Sprinkle reserved almonds and green onions over top. Cover and cook on Low 7 to 9 hours, High 3 to 4 hours. COMPANY CHICKEN CASSEROLE Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Poultry Crockpot Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces Noodles 3 cups Chicken; cooked -- diced 1/2 cup Celery -- diced 1/2 cup Green pepper -- diced 1/2 cup Onion -- diced 4 ounces Mushrooms; canned -- drained 1/2 cup Chicken broth 1/2 cup Parmesan cheese 2 tablespoons Butter -- melted 1 cup Sharp cheddar -- grated 1/2 teaspoon Basil 1 1/2 cups Small curd cottage cheese 1 can Cream of chicken soup Cook noodles according to package directions until barely tender; drain and rinse thoroughly. In large bowl, combine the remaining ingredients with the noodles, making sure the noodles are separated and coated with liquid. Pour mixture into a greased crockpot. Cover and cook on LOW for 6-10 hours. Can cook on HIGH for 3-4 hours. Continental Chicken Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Crockpot Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 to 8 skinless boneless chicken breast halves 1/4 cup sour cream 6 to 8 slices bacon mixed with 1/4 cup all-purpose flour 1 2.25 oz pkg dried beef (preferably lean and smoked) 1 10.75 oz can cream of mushroom soup (Bacon and dried beef add the extra touch!) Arrange dried beef on bottom of greased CROCK-POT. Wrap each piece of boned chicken with a strip of bacon and place on top of the dried beef. Mix the soup and sour cream together; pour over chicken. Cover and cook on Low 6 to 9 hours. (High: 3 to 4 hours). Serve over hot buttered noodles. (Recipe may be doubled for 5-quart model). Chocolate Chip-Peanut Butter Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Crockpot Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter 1/2 cup sugar 1/2 cup brown sugar 3 eggs -- beaten 1/2 cup peanut butter 3/4 cup light sour cream 1 teaspoon vanilla extract 2 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup chocolate chips Cream butter and sugars. Beat eggs in well. Mix in peanut butter, sour cream, and vanilla. Combine flour, baking powder, soda and salt together and add to creamed mixture. Stir in most of the chocolate chips, reserving a few for the top. Spoon mixture into a greased and floured 2 1/2 to 3-quart souffle dish or mold (which will fit in your crock pot). Place a small trivet (or fashion a little "ring" from aluminum foil) in the crock pot, place the dish on the trivet, then cover the dish with 4 layers of paper towels. Cover loosely to allow steam to escape and cook on high for about 4 hours. Test with a toothpick for doneness. Cool in pot until dish is cool enough to handle, then transfer to a wire rack to cool completely. Chocolate Soup Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Side Dishes Soup Crockpot Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup + 1 tb sugar -- * sugar sub may be -- used! 5 tablespoons Flour 2 tablespoons Cocoa 4 cups Milk (of course -- we use low-fat) 3 slices bread -- 8 1/4 cup Stick butter -- =OR=- 1/4 cup Margarine -- * Combine sugar, flour and cocoa. Put under broiler and brown, stirring frequently. Add a little milk until cramy. Heat the remainder of the milk to boiling point. Slowly add a little until creamy. Heat the remainder of the milk to boiling point. Slowly add the cold milk mix, bring again to boiling point. Add vanilla and salt to taste (about 1/2 teaspoon vanilla and dash of salt). Cube the bread and fry golden brown in the butter. Add the toasted bread at serving time. Note: This is what you fix for your kids (even us big kids) on a cold winter's day. They (and we) love it for lunch. *(If the sugar substitute and fat substitute are made) Food Exchange per serving: 1 LOW-FAT MILK EXCHANGES + 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE

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