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1/2 C. minced onion

1/4 Lb. margarine

1 to 1 1/2 Lb. ground chuck

2 T. flour

1 clove garlic, minced (or 1/4 tsp powdered garlic)

2 tsp. salt

1/2 tsp pepper and paprika

1 medium can mushrooms

1 carton sour cream

1 can cream of chicken soup

1 lg. pkg medium noodles

Saut onion in margarine. Stir in ground chuck and next 5 ingredients. Saut not over 5 minutes (don't brown meat). Add soup and simmer, uncovered, until meat is cooked. Add sour cream and mix with the cooked noodles. Put in low temperature oven, until ready to serve. Freezes great and serves about 10 adults.

110 - 03-02-2003

4 C. thinly sliced cauliflower

1 C. sliced ripe olives

2/3 C. chopped green pepper

1 (4 oz) jar pimientos, drained

1/2 C. chopped onion

1/2 C. vegetable oil

3 T cider vinegar

3 T lemon juice

1 tsp. sugar

1/2 tsp. salt

1/4 tsp. pepper

Combine first 5 ingredients in bowl that has a cover. Combine all dressing ingredients in jar and shake well. Pour over salad and stir. Chill 8 hours or overnight, stirring ever so often. Stir well right before you serve.

072 - 03-02-2003

2 C. pretzel, crushed
3/4 cup margarine, melted
3 tsp. sugar
1 (8 oz) cream cheese
1 C. sugar

1 medium container cool whip
2 ( 3 oz) boxes strawberry Jell-O
2 C. boiling water
2( 10 oz ) boxes frozen strawberries

Mix together pretzel, 3 tsp. sugar and margarine; pat in bottom of pan of a 9x13 inch pan to make a crust. Bake at 400 for 8 minutes. Mix cream cheese, sugar, and cool whip together. Spread on pretzel mixture. Dissolve Jell-O in boiling water and add strawberries - let stand 10 minutes. Spoon on top of cream cheese mixture and refrigerate until firm.

073 - 03-02-2003

SIFT TOGETHER:

2-1/4 C. flour

3- tsp. baking powder

1- tsp. salt

ADD:

1-1/4 cups firmly packed brown sugar

1/2-cup shortening

1-cup milk

1-tsp.maple flavoring

BEAT: for 1 minute with electric mixer, until batter is well blended, then beat at medium speed for 1 minute.

ADD: 2-eggs

BEAT: for 1 minute.

FOLD IN: 1/2-cup chopped pecans

Browned Butter Frosting:

1/2 C. butter

3-1/2 C. confectioner's sugar

1/4 C. cream

2 tsp. vanilla

POUR: into two well greased and lightly floured 8-inch round layer pans, at least 1-1/4 inches deep. BAKE: in moderate oven 325 degrees for 25 to 30 minutes, or till tests done. Cool and frost and decorate with pecans. For Icing: Brown butter in saucepan and blend in confectioner's sugar, cream and vanilla. Beat until thick enough to spread. Thin with a few drops of cream, as necessary.

071 - 03-02-2003

1 Lb. hamburger

1 chopped onion

1 can mixed vegetables, drained

1 can kidney beans

2 cans beef broth

2 cans water

1 can crushed tomatoes

1 tsp. salt

1 tsp. basil

1/2 tsp. oregano

1/2 Macaroni - your choice

Parmesan Cheese - freshly grated

Brown hamburger meat and drain off fat. Put in pot and add chopped onion, mixed vegetables, kidney beans, beef broth and water, along with crushed tomatoes and seasonings. Simmer about 2 hours. When soup is about done, add 1/2 cup of macaroni pasta and cook about one half-hour more. Serve with crusty bread and Parmesan Cheese sprinkled on top. Delicious!

050 - 03-02-2003