GREEN BEAN BUNDLES 4 can vertical whole green beans 1 c. brown sugar 1 lb. bacon 3 tsp.

garlic salt 1 c. butter SEASONED GREEN BEANS 1 lb. green beans 2 tbsp. olive oil 6-8 cloves garlic 1 sm. jar pimientos or sweet red pepper, cut in strips 3 slices bacon, diced 2 tbsp. minced onion 1 tbsp. minced parsley Salt & pepper BEST MACARONI AND CHEESE 2 c. (8 ounces) elbow macaroni

1 stick butter 1/4 cup minced onions 3 tbsp. flour 2 c. of milk or light cream 1/2 c. dry white wine (or water) 2 c. grated sharp cheddar (1/2 pound) 1/2 cup bread crumbs (topping) Salt and freshly ground pepper Cayenne to taste 1/2 tsp. paprika TASTY MACARONI & CHEESE CASSEROLE 4 Irish Potatoes, cubed 2/3 cup Onions OVEN ROASTED RED POTATOES 2 lbs. red potatoes, washed and cut into 1 inch cubes 1 tablespoon basil 1 tablespoon thyme 1/2 cup olive oil

1 cup Parmesan cheese 2 teaspoons seasoned salt pepper to taste RICE PILAF 1 stick butter 2 cans chicken broth 1 cup long grain rice (not Minute Rice) 2 clumps coiled vermicelli salt and pepper 1 small pkg. sliced mushrooms (optional) SPANISH RICE 1/4-1/2 cup vegetable oil 1-2 cup long grain rice 1/4-1/2 teaspoon salt 1-2 tomatoes, diced 1/2-1 small onion, diced 3-6 cloves garlic, minced

1-2 teaspoons cumin 2-4 tablespoons tomato paste 2-4 cup water, boiled SQUASH CASSEROLE 1 1/2 lb. yellow squash or 4 med. 1 med. chopped onion 1 pkg. Pepperidge Farm Dressing Mix 1 stick butter (mix with dressing mix, reserve 1/2 c. for top of casserole 1 grated carrot 1 chopped green pepper 1 can cream chicken soup 1 (8 oz.) carton sour cream STEAMED VEGETABLES 1 c. carrots 1 c. celery 1 c. cabbage 1 c. red cabbage

1 c. red sweet pepper 1 c. green pepper 1 c. broccoli 1 c. cauliflower 1 c. sweet onion 1 c. green beans 1 c. egg plant 1 c. zucchini 1 c. mushrooms STUFFED ZUCCHINI 2 or 3 zucchini squash 1 c. chopped mushrooms 2 tbsp. minced onions 1 clove garlic, minced 2 beaten eggs Herb stuffing mix SWEET POTATO SOUFFLE

3 c. sweet potatoes, mashed 1 c. sugar 1/2 tsp. salt 2 eggs 1/2 stick butter 1/2 c. sweet milk 1 tsp. vanilla Mix all ingredients together. Pour into greased baking dish. TOPPING: 1 c. brown sugar 1/2 c. flour 1 c. nuts, chopped 1/3 stick butter, melted CREAMY AND CHEESY GREEN BEAN CASSEROLE 1 can French fried onions 2 cans regular or French cut green beans, drained 1 box of Velveeta cheese

1 can of cream of celery soup 3/4 cup milk DESSERTS THE ULTIMATE CHOCOLATE CAKE 2 c. unsifted flour 2/3 c. cocoa 1 1/4 tsp. baking soda 1/4 tsp. baking powder 1 1/3 c. water 1 2/3 c. sugar 4 eggs 1 tsp. vanilla 1 c. mayonnaise CINNAMON SWIRL CAKE 1 box yellow cake mix 1 sm. box instant vanilla pudding 4 eggs

3/4 c. oil 3/4 c. water 1 tsp. vanilla 1 tsp. butter flavoring Mix separate: 1/2 c. white sugar 1/2 c. brown sugar 1/2 c. pecans 2 tbsp. cinnamon STRAWBERRY CAKE 1 box. white or yellow cake mix 3 oz. box strawberry Jello 3/4 c. Crisco oil 3/4 c. milk 4 eggs, separated 1 c. chopped walnuts or pecans 1 c. shredded coconut

2 c. fresh strawberries, halved 1/4 c. butter, softened 4 c. powdered sugar RED VELVET CAKE 2-1/2 cups cake flour 1 tsp. salt 1 cup unsalted butter, softened 1-1/2 cups granulated sugar 2 eggs 3 tbsp. unsweetened Dutch-process cocoa powder 1 oz. red food coloring 1-1/2 tsp. pure vanilla 1 cup buttermilk 1 tsp. cider or white vinegar 1 tsp. baking soda LEMON SPONGE CAKE 6 eggs

1 cup sugar 2 tablespoons freshly squeezed lemon juice zest of 1 lemon 1 cup flour 1/4 teaspoon salt 1/2 cup chopped pecans CARROT CAKE CAKE: 4 eggs 1 1/4 cups vegetable oil 2 cups sugar 2 cups flour 2 tsp. baking soda 1 tsp. salt 2 tsp. cinnamon few drops vanilla (optional) 3 cups grated carrots

1/2 cups chopped pecans GOOEY BUTTER: 1 (8 oz.) pkg. cream cheese, softened 2 eggs 1 (1 lb.) box confectioners' sugar 1 tsp. vanilla Cream together cream cheese, 2 eggs, powdered sugar and vanilla. Pour over cake mixture, spreading to the edges. Bake at 350F for 35 minutes. CARAMEL CAKE 1 (8 oz.) carton sour cream 1/4 c. milk 1 c. butter (no substitute), softened 1 1/2 c. white sugar 1 c. (packed) brown sugar 4 eggs, separated 2 3/4 c. flour 2 tsp. baking powder

1/2 tsp. salt 1 tsp. vanilla flavoring 1 tsp. rum flavoring

MANDARIN CHICKEN SALAD 2 c. cooked chicken 1 tbsp. minced onion 1 tsp. salt 1 c. grapes 1 c. chopped celery 1 c. mandarin oranges 1/2 c. slivered almonds 1 c. macaroni rings 1 c. salad dressing 1 c. whipped cream CHEF'S SALAD 6 slices bacon

4-6 c. torn crisp salad greens 3 green onions and tops 1 1/2 - 2 c. cooked chicken, cut into chunks 8 oz. tiny cooked shrimp (or sm. shrimp cut into pieces) 1 - 1 1/2 c. cooked peas 6 raw mushrooms, sliced 12 cherry tomatoes, halved DRESSING: 1/4 c. olive oil 1/4 c. salad oil 1/3 c. red wine vinegar 1 tbsp. Dijon mustard 1 sm. clove garlic, minced Salt and pepper to taste Dash paprika

CORN CASSEROLE

1 can creamed corn 1 can whole kernel corn 8 oz sour cream 2 sticks butter, melted 3 eggs, beaten 1 box Jiffy Corn Muffin Mix Preheat oven to 350F. Grease a 11x13 baking pan. Combine all ingredients. Bake for 45-60 minutes. GREEN BEANS WITH BUTTER SAUCE 1 lb frozen cut green beans 3 tablespoons water 2 tablespoons butter 1 teaspoon honey 1/4 teaspoon beef soup base (optional) 1-2 cloves garlic, mashed 1/2 teaspoon Wondra flour pinch of red pepper flakes (optional)

salt and pepper, to taste 1/4 cup blanched sliced or slivered almonds (optional) CHILI SOUP 1 lb. hamburger 1/2 tsp. paprika 1 (No. 2) can kidney beans 1 can tomato soup 1 sm. onion, chopped 1 c. hot water 1 tsp. salt 1 tsp. chili powder BAKED POTATO SOUP 5 lbs. potatoes, baked 2/3 stick butter 1 med. onion, chopped 2 boxes Knorr dry leek soup mix 3 tbsp. fresh or freeze dried chopped chives

2 tbsp. fresh or dried parsley 1/2 tsp. black pepper 3 tbsp. chicken flavored instant bouillon 1 1/2 to 2 c. half and half Minced green onions Bacon bits Cheddar cheese, grated 6 c. water BROCCOLI-CHEDDAR SOUP 1 lg. bunch broccoli, chopped or 1 (20 oz.) bag frozen, chopped broccoli 1/2 c. butter 1 med. onion, chopped 1/2 c. flour Salt to taste Pepper to taste 2 c. milk 2 (13 3/4 oz.) cans chicken broth

1 1/2 c. grated Cheddar cheese FRENCH ONION SOUP 2 large onions, sliced thinly 2 chicken boullion cubes 1 qt water 1/2 teaspoon kitchen bouquet or gravy master 2 beef bouillion cubes 3 T butter Slice onions, saute in butter until tender. CHICKEN SPINACH SOUP 1 tbsp. oil 1/2 c. chopped onion 1/2 tsp. minced garlic 2 halves chicken breasts, skinned & boned 3 1/2 c. chicken broth 1 c. water 1 (10 oz.) box frozen chopped spinach

1/4 c. ditalini or other sm. pasta 3 lg. eggs 1/4 tsp. black pepper 1/8 tsp. crushed red pepper 1/4 c. grated Parmesan cheese BAKED BEANS 1 lb. dried Navy or small white beans 3 cloves garlic, minced 1 large onions, sliced pinch of cayenne pepper 1 bay leaf 3/4 lb. slab bacon or lean salt pork 1/4 cup unsulphured molasses 1/4 cup ketchup 2 tsp. salt 2 tsp. Worcestershire sauce 1/8 tsp. black pepper

1 tsp. dry English mustard 2 tbsp. brown sugar SOUPS WHITE CHICKEN CHILI 1 lb ground turkey 3 lg boneless chicken breasts 1 package White Chili Mix 1 onion 2 cans mushrooms 1 package frozen spinach 1 packet Goya Sazon 2 tsp. Goya Adobo 1 tbsp. Goya Recaito 1 tbsp. Goya Sofrito 2 cloves garlic 1/2 cup sour cream 1/4 cup cilantro

1/2 cup frozen corn 2 cups chicken stock olive oil taco cheese sour cream