Chef Lois

1/2 Lb spaghetti	1 Tsp salt
2 Tbl butter or margarine	1/4 Tsp pepper
1 1/2 Tbl chopped onion	1/8 Tsp paprika
1 1/2 Tbl chopped green pepper	1 Tbl sugar
2 Cup canned or stewed tomatoes	1 Cup grated cheese

Boil spaghetti in salted water until tender; drain.
Melt butter in pan; saute onion and green pepper until soft.
Add tomatoes, salt, pepper. paprika, and sugar; simmer 10 minutes.
Add spaghetti; mix well.
Add 1/2 cup cheese.
Turn into greased baking pan. Sprinkle with remaining cheese.
Bake in 400oF oven until cheese is brown, 20 to 25 minutes.

As a variation this dish can be made by addding ground sausage meat or ham.

Recipe Link: home.earthlink.net/~maackjeanne/index.html

1 -1/2 pounds lean ground beef or	1/2 Tsp minced garlic
-ground	1/4 Cup mild green chilies, chopped
-turkey	1 (16 ounce) ounce can refried
1 large onion, peeled and diced	-beans
extra virgin olive oil	1 (10 ounce)package whole-wheat
1 Qt chunky salsa	-tortillas
2 Tsp ground cumin	3 Cup reduced-fat shredded Mexican
2 Tsp chili powder	-cheese

Pre-heat oven to 350 degrees F. Saut ground meat and onions in extra
virgin olive oil until meat is browned and onions are soft. Drain in a
colander to remove excess fat. Return meat and onions to the skillet
and add garlic, cumin, chili powder, green chilies and salsa. Simmer
for 15-20 minutes on medium heat. Lightly spray a 9 X 13-inch casserole
dish with cooking spray. Cut the tortillas in half. Place a layer of
tortillas in the dish. Spread with half of the refried beans. Top with
some of the meat mixture and some of the cheese. Repeat until all
ingredients are used, ending with a layer of cheese. Bake uncovered at
350 degrees F for 20-25 minutes or until cheese is bubbly. Makes 4 to 6
servings.

NOTE: If you like it spicier, add some hot sauce while simmering.

This delicious dish was posted in by Ruth H. of Michigan, USA

1 Lb package frozen baby carrots	-drained (preserve juice)
1 orange peeled and cut into thin	2 Tbl drained pineapple juice
-slices	1/4 Cup firmly packed brown sugar
˝ Cup chopped walnuts	2 Tsp cornstarch
8 Oz (1 cup) pineapple tidbits,	˝ Cup walnut halves

Cook carrots according to package directions.
Heat oven to 350, In a 2 qt. Casserole combine cooked, drained carrots, orange slices, chopped walnuts, and pineapple.
Mix pineapple juice, brown sugar and cornstarch; thoroughly stir cornstarch into liquid. Pour mixture over casserole, toss gently until carrots are coated.
Sprinkle with walnut halves and Bake at 350 for 20 minutes .

Yield: 8 to 10 serving.

Yvonne Source of Recipe

2 Cup cooked macaroni	6 0z Mozzarella Cheese Slices
Spaghetti Sauce with meat

In a 4 cup baking dish,layer 2 cups hot cooked macaroni, spaghetti sauce and mozzarella cheese.

Bake 350 F for 20 minutes.

Recipe Link: http://groups.msn.com/GrammaClaudiasOzarkHeaven/familyfavoriterecipes.msnw?action=view_list&row =33&viewtype=2&sortstring= Gramma Claudia Source of Recipe

1 loaf of raisin bread	3 Cup milk
One 8 ounce package cream cheese	1 Tbl cinnamon
7 eggs	1/4 Tsp nutmeg

Slice and cube bread in 1" cubes. Cube cream cheese into small pieces and toss together into a slightly greased 9x13" dish. Mix eggs,milk, cinnamon and nutmeg together, and pour over bread mixture. Make sure that bread is completely covered. Refrigerate overnight or at least 5 hours. Bake at 350 degrees for 30 minutes for a breakfast delight.

Serve with maple syrup.

Recipe Link: http://home.earthlink.net/~maackjeanne/index.html

12 Slice whole-wheat bread, dried	1 Cup reduced-fat shredded Cheddar
-out and cut into small cubes	-cheese
1 Qt reduced-fat chicken broth	1/2 Cup reduced-fat grated
1 Tsp Fines Herbes	-Parmesan cheese
1 Lb drained frozen spinach	2 large eggs, beaten
1 (10-3/4 ounce) can Campbell's	1 small onion, peeled and minced
-98% fat	-finely
-free Cream of Mushroom Soup plus	1 Tbl minced garlic
one can of cold water

Pre-heat oven to 350 degrees F. In a medium saucepan, bring chicken
broth and Fines Herbes to a boil. Add in bread cubes. Remove from heat
and cover and let stand for 15 minutes until liquid is absorbed. Mix in
remaining ingredients until well combined. Spray a casserole dish with
cooking spray. Spoon mixture into prepared pan. Bake uncovered at 350
degrees F for 30-35 minutes. Makes 4 to 6 servings.

Chef Lois

3 Tbl butter	1 Cup cooked peas
2 Tbl all-purpose white flour	2 Cup diced cooked ham
1 Cup light cream	1 1/2 Cup cooked noodles
1 Cup shredded cheddar cheese	1/4 Cup dry bread crumbs
1 Tbl prepared horseradish

Melt 2 tablespoons butter in saucepan.
Blend flour into melted butter to form paste.
Add cream, stirring constantly until smooth, thick sauce forms.
Add cheese; stir sauce until cheese melts. Add horseradish, peas, ham, and noodles; blend well.
Pour mixture into greased 1-quart casserole.
Top with bread crumbs; dot with 1 tablespoon butter.

Bake in 350oF oven 30 minutes or until thoroughly heated.

Recipe Link: http://groups.msn.com/FullCircleofFriends/pork.msnw?action=view_list&row=8&viewtype=2&sortstring = Gramma Claudia

2 (1-oz) packages dry onion soup	1 (4.5-oz) can mushrooms, drained
-mix	salt and pepperto taste
3 Cup water	6 (3/4-inch thick) pork chops
2 Cup instant rice

Preheat oven to 350 degrees F (175 degrees C).

In a medium-size bowl, mix dry onion soup mix and water until dissolved.
Pour mixture into a 10x15-inch baking dish. Add rice and mushrooms and mix to distribute well.
Salt and pepper to taste. Add pork chops in a single layer on mixture.
Push pork chops down into mixture and make sure they are covered with it.

Cover baking dish tightly with aluminum foil and bake in the preheated oven for 1 hour.

The "meat 'n' potato man" will love this hearty and flavourful casserole sparked with a shot of Worcestershire sauce. Recipe Introduction Sharon

6 pork chops, cut 3/4 inch thick	-(about 1 cup)
2 Tsp salt, divided	1 Can (15 oz.) tomato sauce
2 Tbl oil	1 Tbl Worcestershire sauce
1 Cup chopped onions	4 medium potatoes, sliced (about 6
1 medium green pepper, diced	-cups)

Sprinkle both sides of the pork chops with 1 teaspoon of the salt. In a large skillet heat oil unti hot. Add chops; brown on both sides; remove and set aside.

Add onions and green pepper; saute for 5 minutes. Stir in tomato sauce, Worcestershire sauce and remaining 1 teaspoon salt. Bring to the boiling point. Reduce heat and simmer, uncovered, for 2 minutes.

Arrange potatoes in a layer in the bottom of a greased 13 x 9 x 2 inch casserole. Pour half of the sauce over potatoes. Top with the pork chops. Pour remaining sauce over chops.

Cover and bake in moderate oven (350 F) for 50 minutes.

Uncover and bake until pork chops are cooked and potatoes are tender, about 25 minutes longer.

Serve with salad and French bread, if desired.

Presented by Sharon Greene/Canada

1 1/2 Lb lean ground beef	1 Tsp salt
1/2 Cup onion, chopped	1/4 Tsp oregano
1/2 Cup celery, chopped	1/8 Tsp pepper
2 Tbl flour	1 pkg. (10 oz.) frozen peas
2 Can (8 oz.) tomato sauce with	1 pkg. refrigerated biscuits
-mushrooms	1 Cup Cheddar cheese, shredded

Brown beef, onion and celery in skillet; drain fat, stir in flour, sauce, seasonings, peas; simmer 5 minutes. Pour into shallow baking dish. Top with biscuits and cheese. Bake at 350 degrees for 20 minutes. Six servings.

Recipe Link: http://home.earthlink.net/~maackjeanne/index.html

2 Lb chopped, frozen spinach	2 -3 tablespoons minced garlic
1 -1/2 pounds fresh mushrooms, cut	1 -1/2 pounds reduced-fat Swiss
-up	-cheese, grated
4 Tbl extra virgin olive oil	1/2 Tsp fine sea salt
1 -1/2 cups chopped onion	black pepper, to taste

Pre-heat oven to 350 degrees F. Thaw spinach and drain in a colander.
Using your hands, squeeze out all the liquid. Saut mushrooms, onion
and garlic in extra virgin olive oil until tender. Lightly spray a
2-quart casserole dish with cooking spray. In a mixing bowl, combine
drained spinach and cooked mushrooms, onions and garlic. Add salt and
pepper. Mix well. Layer one-third of this mixture in prepared
casserole dish. Top with one-third of the Swiss cheese. Repeat twice
more. Bake uncovered at 350 degrees F for 30 to 45 minutes or until
bubbly and the cheese is golden brown.

Chef Lois

1 Lb Ground Beef	1/3 Can Refried Beans
1 Packet Taco Seasoning	1/3 Can Mild Enchilada Sauce
1 Cup Water	1/3 Lb Cheddar Cheese, Grated
2 Flour Tortillas

Brown 1 pound of hamburger, drain and add 1 package taco seasoning and 1 cup of water. Simmer 10 - 15 minutes.

In a 9" square pan place two flour tortilla, 1/3 can of refried beans, 1/3 of mild enchilada meat sauce and 1/3 lb. grated cheddar cheese.

Continue layers (approximately 3) and top with cheese.

Bake 350 degrees until well heated for 30 to 40 minutes.