ENTREES! 

I've tried most, if not all of these, myself and can say this: You'll be glad you tried them, too!

Lynn's Incredible Chicken Salad

Ingredients:

5 to 7 pounds chicken, light & dark

6 hard-cooked eggs, shelled and chopped

2 stalks celery, finely chopped

Clear red French dressing

1 medium onion, grated or chopped fine

1/2 cup Miracle Whip salad dressing

1/2 cup mayonnaise

salt and pepper to taste

Instructions:

Stew the chicken with water, celery tops, salt & pepper.

While still warm, shred chicken with fingers; discard bones and skin.

Drizzle 2 or 3 tsp. French dressing over warm chicken to lightly coat.

Add the rest of the ingredients and mix well.

Adjust to your taste for condiments.

Sharon's Hamburger/Cheese Pie

Ingredients:

2 cans crescent rolls           1 jar spaghetti sauce

1 pound ground beef           2 medium cans cut green beans

1   3-cup bag shredded cheddar cheese

Instructions:

Preheat oven to 350 degrees F.

Press one package of crescent rolls into each of 2 9" Pyrex pie plates

to make a pie crust; flute edges.

Brown ground beef and drain WELL.

Mix spaghetti sauce with ground beef.

Divide beef evenly into two pie plates.

Drain beans well, spread evenly over hamburger.

Spread 1 1/2 cups cheese over top of each pie.

Bake till cheese is melted and crust is golden brown.

This recipe can be halved for one pie.

Mom's Vegetable Soup

Ingredients:

2 large handfuls peas (fresh or frozen)     2 carrots, grated

1 or more handfuls fresh string beans     1 or 2 carrots, diced

1 handful dried lima beans                       1 can whole kernel corn

1 yellow turnip (rutabaga), diced             3 pounds chuck roast

1 small head cabbage (or 1/2 large)         Salt & pepper to taste

1 stalk celery, coarsely chopped             2 onions, chopped

2 large potatoes, diced                             2 cans cream style corn

1 bunch pot herbs (leave tied)                A couple soup bones

2 large or 3 small cans stewed tomatoes

Instructions:

Boil or stew the beef, remove fat, and cut into bite-size chunks.

Soak dried beans overnight and discard any stones; simmer for about 1/2 hour before adding to soup.

Mix all vegetables together, and add water just to cover.

Add meat, soup bones and pot herbs and simmer, covered, until vegetables are tender.

Keep tasting every half hour or so and remove pot herbs if it's getting spicy or hot.

Remove bones and pot herbs before serving. Freezes great!

(Amounts of meat and vegetables are very flexible; adding more if you like gives a thicker texture.)

One-Pot Boiled Dinner

Ingredients:

1 smoked pork butt, any size you like to suit your family

15 or so tiny red potatoes

Fresh string beans, 1 large handful per person

Instructions:

Remove wrapping from smoked butt and place in a large pot with water to cover.

Bring to a boil, reduce heat, and simmer, covered, for an hour or so.

Pour out water and add fresh (to reduce fat and salt).

Scrub tiny potatoes but do not peel; add to water and simmer about 20 minutes.

Wash string beans, snap off ends, break into bite-size pieces and add to meat and potatoes.

Simmer, covered, about ten minutes or till beans and potatoes are fork-tender.

Slice meat about half inch thick, arrange on plate in overlapping slices, and surround with potatoes and beans.

BamiMac

Ingredients:

1 cup uncooked white rice           2 whole bananas, peeled

5 slices of bacon or 8 slices of Canadian bacon

1/2 sweet red or green pepper   1/2 stalk celery

5 1/4" thick slices zucchini         1/2 small onion

1/2 tsp. garlic powder                 1/2 tsp. celery seed

1/2 tsp. fine herbs/Mrs. Dash   1/2 tsp. basil

1 tsp. Worcestershire sauce     1/4 cup soy sauce

Butter as needed for frying if bacon fat insufficient

Salt & pepper to taste               4 eggs

Instructions:

In saucepan, cook the rice in 2 cups of water for 15 minutes; drain and set aside.

Chop all vegetables very fine and set aside.

Cut bacon strips in halves and fry as you like (or fry the Canadian bacon). Set the bacon to the side of the pan and save the fat.

Slice the peeled bananas in half, then lengthwise; fry in the bacon fat till slightly golden. Set bananas to the side with the bacon, save the fat, and leave the pan on simmer.

Put a second frying pan on medium heat and pour in half the bacon fat from the first pan. Saute the chopped vegetables till onion is translucent.

Add rice, spices and Worcestershire sauce and stir well. Add soy sauce and stir a little at a time to desired degree of brownness.

Let second pan simmer and arrange the bacon on two dinner plates. Arrange bananas on top of bacon slices. Top each plate with half the rice/vegetable mixture.

In first frying pan, lightly fry 4 eggs in remaining bacon fat until whites are done but yolks are runny; salt and pepper to taste.

Place two eggs on top of the mixture on each plate and with a sharp knife slice through the eggs to let the runny yolk drip down over the other ingredients.

Garnish with tomato or orange slices and serve as a hearty breakfast or other meal. Serves two.

NOTE: The vegetables may be varied; the idea is variety and color. The garlic powder is a must, but other spices are optional.

Nita's Breakfast Casserole

Ingredients:

1 package English muffins         2 packages Canadian bacon

4-6 slices crisp fried bacon         12 eggs

3/4 cup finely diced ham             3/4 cup milk

8 ounces of shredded mozzarella cheese

Instructions:

Butter the bottom of a 13" x 9" Pyrex baking pan.

Split muffins in halves and line the bottom of the pan; cut extras in fourths to fill in the sides.

Place one slice of Canadian bacon on each muffin half and use half slices of bacon on the small pieces.

Crumble the crisp bacon over the Canadian bacon.

Beat the eggs and milk well together, and add 2 ounces of the mozzarella cheese; pour over muffins.

Bake in the oven at 350 degrees F for 20 to 25 minutes.

Remove casserole from oven and increase heat to broil.

Sprinkle remaining 6 ounces of mozzarella cheese and finely diced ham over the top of the casserole.

Put in broiler just to melt and bubble the cheese, about 5 minutes. Watch carefully!

Campbell's Beef & Cheddar Tacos

Ingredients:

1 can Campbell's Cheddar Cheese Soup

1/2 cup Pace Chunky Salsa     1 pound ground beef

2 cups shredded lettuce           8 flour tortillas (8" round)

Instructions:

Brown beef thoroughly in a skillet and drain well.

Add soup and salsa to the beef and heat through.

Spoon about 1/3 cup of the meat mixture down the middle of each tortilla; top with lettuce and fold the tortilla around the filling.

Serve with additional salsa as a topping. Serves 4.

Ruthann's Pork & Sauerkraut

Ingredients:

3 pounds pork loin roast with bones, unseasoned

1 bag Kissling or similar sauerkraut

1 sweet apple, Golden Delicious is good

Instructions:

Remove excess fat from roast and place in a large pot with water to cover.

Bring to a boil, reduce heat, and simmer for about 2 hours.

(Note: You may cover or not as you choose; meat should begin separating from the bone before adding sauerkraut.

Add sauerkraut to the cooking water and simmer till meat falls off the bones; remove bones.

Taste sauerkraut; if too bitter for your taste, core and slice the apple and add to the pot; simmer another 30-60 minutes.

No seasonings are really needed, but you can add pepper if you like; salt should not be necessary.

Serve in a large bowl, meat and sauerkraut and apples all mixed together; goes well with mashed potatoes and string beans.

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