• 1.2 lb. Ground beef
• Chopped onion, to taste
• Garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 tablespoon flour
• 2 eggs
• 1/2 teaspoon Worcestershire sauce
• 1 cup milk

Preheat oven to 425 degrees.  Brown beef, onion, garlic powder, salt and pepper.  Add flour.  Beat eggs, Worcestershire sauce and milk.  Add to meat and pour in unbaked pie shell.  Top with 1/2 cup shredded cheese.  Bake for 20-25 minutes.  Let set.  Serve warm.

(Mildred Ruehs)

• 1 lb. spaghetti, cooked and drained
• 1 cup milk
• 2 eggs, beaten
• 1 lb. hamburger
• 32 oz. jar spaghetti sauce
• 1 package pepperoni
• 4 oz. can mushrooms
• onions, green pepper, garlic salt

Spread spaghetti in a greased 9″ x 13″ pan.  Combine milk and eggs; our over spaghetti.  Brown hamburger and drain.  Mix with spaghetti sauce.  Put on top of milk and egg mixture.  Layer the rest of the ingredients over sauce.  Sprinkle with garlic salt.  Bake 20 minutes at 350 degrees.  Cover with 2 cups grated mozzarella cheese, 1 cup cheddar cheese.  Bake 10 minutes longer.  Remove from oven.  Cool five minutes.

(Grace Martens)

Crust:

• 1 Pillsbury refrigerated pie crust (from 15 oz. box) softened as directed on box

Filling:

• 3 oz. unsweetened baking chocolate, cut into pieces
• 1 cup butter, softened (do not use margarine)
• 1 cup sugar
• 1/2 teaspoon vanilla
• 4 pasteurized eggs or 1 cup fat-free egg product.

Topping:

• 1/2 cup sweetened whipped cream
• Chocolate curls, if desired

Heat oven to 450 degrees.  Bake pie crust as directed on box for One-Crust Baked Shell, using 9″ glass pie plate.  Cool completely on cooling rack, about 15 minutes.

In 1 quart saucepan, melt chocolate over low heat; cool.  In small bowl, beat butter with electric mixer on medium speed until fluffy.  Gradually add sugar, beating until light and fluffy.  Add cooled chocolate and vanilla; beat well.

Add eggs one at a time, beating on high speed two minutes after each addition.  Beat until mixture is smooth and fluffy.  Pour into cooled baked crust.  Refrigerate at least two hours before serving, or until set.  Top with whipped cream and chocolate curls.  Cover and refrigerate any remaining pie.

• 1 butternut squash
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1/3 cup Parmesan cheese
• 1/2 teaspoon dried thyme
• salt and pepper, to taste

Preheat oven to 400 degrees.  Cut squash in half lengthwise.  Scrape out and discard seeds.  Peel squash, then cut into 1″ cubes.  On a foil-lined baking sheet, toss squash with remaining ingredients.  Bake for 40-45 minutes, or until tender.

• 1 can of cream of chicken soup
• 1 can of cream of celery soup
• 1 package frozen peas
• 1/2 soup can of water
• 1/2 soup can of milk
• 2 cups chicken (diced)
• biscuits or toast

Combine all ingredients.  Simmer until hot.  Serve over biscuits or toast.

• 1 lb. hamburger
• 1 (32 oz) jar spaghetti sauce
• 1 lb. pasta (spaghetti, lasagna, etc.)
• 1 (8 oz) package mozzarella cheese
• Parmesan cheese
• Pepperoni, Canadian bacon, sausage or pizza topping of choice

Brown hamburger.  Cook noodles according to package directions.  Layer ingredients in crock pot.  Cook on low for four hours.

• 1 lb. ground beef
• 1 cup chopped onion
• 1 teaspoon salt
• 1 can tomato soup
• 1 can water
• 1/8 teaspoon pepper
• 2 tablespoons raw rice
• 3 cups raw cabbage, grated or sliced fine
• 1 tablespoon salad oil

Brown beef in oil until crumbly.  Mix in onion, salt, pepper and rice.  Cook 2 to 3 minutes.  Add soup and water and mix.  Remove from heat.  Place cabbage in 2-quart casserole.  Pour meat mixture on top but don’t mix together.  Cover and bake in slow oven for 1 to 1 1/2 hours or slow cooker for 3 to 4 hours on medium heat.  This is also good with ground pork.

(Deb Pedersen)

• 4 bacon strips
• 2 (6 oz.) boneless chicken breast halves
• 1/4 teaspoon seasoned salt (optional)
• 1/4 cup canned chopped green chilies
• 1 1/2 oz. cream cheese (softened)
• 1 garlic clove

In a large skillet, cook bacon over medium heat until partially cooked but not crisp; drain on paper towels.  Flatten chicken to 1/4 inch thickness.  Sprinkle with seasoned salt if desired.

In a small bowl, combine the chilies, cream cheese and garlic.  Spread over one side of each chicken breast.  Roll up and tuck ends in.  Wrap each with two bacon strips; secure with toothpicks.

Place in an 8 inch square baking dish coated with non-stick cooking spray.  Bake, uncovered, at 375 degrees for 30-35 minutes or until chicken juices run clear (160-170 degrees with meat thermometer).  Discard toothpicks.

YIELD:  2 servings.

• 1 3/4 cups chicken (cubed)
• 1 cup cheddar cheese (shredded)
• 1 (8 oz.) can Pillsbury refrigerated crescent rolls
• 1/2 can cream of chicken soup
• 1/2 can cream of mushroom soup
• 1/2 cup milk

Preheat oven to 375 degrees.  Combine chicken and 1/2 cup cheddar cheese.  Separate crescent roll dough into 8 triangles.  Place about 3 tablespoons of the chicken mixture on wide end of each triangle and roll to opposite point.  In medium saucepan, combine soups, milk and 1/4 cup cheese.  Heat until cheese melts.  Pour half of soup mixture into greased 8 or 9 inch square baking dish.  (Reserve remaining soup for sauce.)  Arrange filled crescents over hot soup mixture.  Bake at 375 degrees for 20 to 25 minutes, until golden brown.  During the last 10 minutes, sprinkle with remaining cheese.  Serve with remaining sauce poured over top.

• 3/4 lb. ground beef
• 1/4 cup onion
• 1/8 cup peppers
• 1 8 oz. tomato sauce
• 1 egg, slightly beaten
• 3/4 cup shredded cheese
• 1 teaspoon chili powder
• 1 clove garlic
• 1 can buttermilk biscuits
• 1/4 cup sour cream

Brown beef, onion and peppers.  Stir in tomato sauce, chili powder and garlic.  Combine 1/2 of the cheese, sour cream and egg.  Mix well into meat mixture.  Spread half of the biscuits on the bottom of a deep baking dish.  Put remaining biscuits on top.  Sprinkle rest of the cheese on top of biscuits.  Bake uncovered at 350 degrees for 25-30 minutes or until biscuits are medium brown.

(Barbiann Esch)