Before combining canned crab with other ingredients, first pick through the drained crab with your fingers to remove any pieces of cartilage.

• 2 eggs
• 1/2 cup mayonnaise
• 2 tablespoons all-purpose flour
• 1/2 cup milk
• 2 cans (6 oz. each) crab meat, drained and cartilage removed
• 1/3 cup chopped green onions
• 1 tablespoon minced fresh parsley
• 2 cups (8 oz.) shredded Swiss cheese
• 1 unbaked pastry shell (9 inches)

In a bowl, beat eggs; add mayonnaise, flour and milk.  Stir in crab, onions, parsley and cheese.  Spoon into pie shell.  Bake at 350 degrees for one hour.  Yield:  6-8 servings.

(Michele Field, Burtonsville, Maryland)

• 1 whole chicken, cooked and boned
• 8 oz. lasagne noodles, cooked
• 1 1/2 cups cream-style cottage cheese
• 2 cups shredded cheddar cheese
• 1/2 cup grated Parmesan cheese

1 Recipe Mushroom Sauce:

• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 1 can cream of chicken soup
• 1/3 cup milk
• 6 oz. can sliced mushrooms
• 1/2 teaspoon basil

Cook onions and green pepper in a small amount of margarine.  Stir in remaining sauce ingredients plus chopped chicken.  Cook noodles; drain and rinse.  In a greased 9″ x 13″ pan, layer; 1/2 cooked noodles, 1/2 chicken, mushroom sauce, 1/2 cottage cheese, and 1/2 other cheeses.  Repeat.  Bake at 350 degrees for 45 to 60 minutes.  Can be frozen.

(Joyce Gross, Mary Nichols)

• 1 egg, lightly beaten
• 1/2 cup quick-cooking oats
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 pound ground turkey
• 1/4 cup chopped onion
• 1/4 cup chopped celery
• 3 tablespoons butter
• 2 tablespoons water
• 1/2 teaspoon rubbed sage
• 1/4 teaspoon thyme
• 2 cups seasoned stuffing cubes
• 2 bacon strips, halved

In a large bowl, combine the egg, oats, salt and pepper.  Crumble turkey over mixture and mix well.  Pat into a 12″ x 9″ rectangle on a piece of heavy-duty foil; set aside.

In a large sauce pan saute onion and celery in butter until tender.  Remove from the heat.  Stir in water, sage and thyme.  Add stuffing; stir until well coated.  Spoon over turkey to within one inch of edges.  Roll up jelly-roll style, starting with a short side and peeling away foil while rolling.

Place loaf, seam side down, in a greased 9″ x 5″ loaf pan.  Place bacon strips over top.  Bake, uncovered, at 325 degrees for 60-70 minutes or until meat is no longer pink and a meat thermometer reads 165 degrees.

Yield:  4 servings

• 9 inch deep dish pie pan, sprayed (chill)
• 1 pound ground beef, ground soy crumbles or sausage
• 1/2 cup tomato sauce
• 1/3 cup red onion, chopped
• 1/3 cup red or green bell pepper, chopped
• 1 teaspoon instant beef bouillon granules
• 3 large eggs, beaten
• 2 tablespoons unbleached all-purpose flour
• 8 slices American, Swiss or provolone cheese, divided

Preheat oven to 350 degrees.  In a large heavy-bottom skillet over medium-high heat, brown ground beef.  Add tomato sauce, onion, bell pepper and bouillon.  Cook until the bouillon dissolves.  Remove pan from heat.

Stir in eggs and flour; mixing well.  Cut 6 slices of cheese into small pieces.  Stir into beef mixture.  Spoon mixture into prepared and cooled pie crust.  Bake for 25 minutes or until filling is heated through.

Cut remaining cheese slices into wedges, triangles and other shapes and decorate top of pie.  Bake for an additional 4 minutes or until cheese has melted.

Serves 8-10.

• 4 pounds bone-in country style pork ribs
• 1 cup ketchup
• 1 cup barbeque sauce
• 1/4 cup packed brown sugar
• 1/4 cup Worcestershire sauc
• 1 tablespoon balsamic vinegar
• 1 tablespoon molasses
• 1 garlic clove, minced
• 2 tablespoons dried minced onion
• 1 teaspoon Cajun seasoning
• 1 teaspoon ground mustard
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Place ribs in a 5 quart slow cooker.  Combine the remaining ingredients; pour over ribs.  Cover and cook on low for 6 to 7 hours or until meat is tender.

• 1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 tablespoon prepared mustard
• 2 teaspoons Worcestershire sauce
• 1 teaspoon prepared horseradish
• 1 egg
• 1/4 cup dry bread crumbs
• 1/4 cup finely chopped onion
• 1/2 teaspoon salt.
• dash of pepper
• 1 1/2 pounds of ground beef
• 1 to 2 tablespoons vegetable oil
• 1/2 cup water

In a bowl, combine the soup, mustard, Worcestershire sauce and horseradish; blend well.  Set aside.  In another bowl, lightly beat the egg.  Add bread crumbs, onion, salt, pepper and 1/4 cup of the soup mixture.  Add beef and mix well.  Shape into six patties.  In a large skillet, heat oil over medium-high.  Brown the patties on both sides; drain.  Combine remaining soup mixture with water; pour over patties.  Cover and cook over low heat for 10-15 minutes or until meat is no longer pink.  Remove patties to a serving platter; top with sauce.

Serve the patties with gravy over a bed of cooked noodles or mashed potatoes for a hearty meal.  If desired, the patties and gravy can be prepared ahead and reheated when it’s time to eat.

(Denise Barteet, Shreveport, LA)

• 8 eggs
• 2 cups milk
• 1 teaspoon salt
• 1 teaspoon dry mustard
• 1 pound sausage, chopped ham or smokies
• 1 cup shredded cheese
• 2 slices bread, cut in 1″ cubes

Brown and drain meat.  Beat eggs, milk, salt, mustard and bread.  Add cheese and meat.  Pour in 9 x 13 inch pan.  Refrigerate overnight.  In the morning bake one hour at 350 degrees.  Serves 12.

(Lana Feuring)

• 2 cups pancake mix
• 1 1/2 cups milk
• 1 egg
• 2 tablespoons oil
• 1/2 cup fruit (blueberries especially)

Stir together.  Pour in greased 9 x 13 inch pan.  Bake at 425 degrees for 10 minutes.  Cut in squares and serve with butter and/or syrup.  Serve with fresh fruit.

(Mary Frederiksen)

• 1 1/2 lbs. lean ground beef
• 1 cup chopped onion
• 1/2 cup sour cream
• 1 can mushroom soup
• 1/4 cup milk
• 1 teaspoon salt
• 1/4 cup catsup
• 1 can refrigerated biscuits
• 1/4 cup Parmesan cheese, grated

Brown beef and onion.  Drain off fat.  Combine sour cream, milk, salt, soup and catsup.  Pour into two quart casserole.  Bake at 375 degrees for 10 to 15 minutes.  Cut biscuits into quarters and place on top.  Sprinkle with Parmesan cheese.  Bake another 15 to 20 minutes, until golden brown.  Makes 5 to 6 servings.

(Helen Petersen)

• 3 lbs. lean ground beef
• 2 – 15 oz. cans Italian-style tomato sauce
• 2 – 4 oz. cans (drained weight) sliced mushrooms, drained
• 1/2 cup sliced pitted ripe olives (optional)
• 2 to 3 cups (8 to 12 oz.) shredded mozzarella cheese
• 2 – 10 oz. packages (10 biscuits each) refrigerated biscuits

1.  Preheat oven to 400 degrees.  In an extra large skillet, cook ground beef until brown, stirring to break up meat.  Drain off fat.  Stir in tomato sauce, mushrooms, and , if desired, olives.  Heat through.  Divide mixture between two, 2 quart rectangular baking dishes.  Sprinkle with cheese.

2.  Flatten each biscuit with your hands.  Arrange the biscuits on top of cheese.  Bake for 15 to 17 minutes or until biscuits are golden.  Makes 10 servings.