• 12 oz can evaporated milk
• 1/4 lb butter or margarine
• 4 cups sugar
• 3/4 tsp salt
• 12 oz package semi-sweet chocolate chips
• 7-1/2 oz jar marshmallow fluff
• 1 tsp vanilla extract

Place the evaporated milk, butter (or margarine), sugar, and salt in a large saucepan.  Bring to a boil, stirring constantly.  Boil until contents reach 238°.  Remove from heat and stir in chocolate chips, marshmallow fluff, and vanilla.  Stir until blended.  Add chopped nuts if desired.  Pour into a greased 9×13 pan.  Let cool and cut into squares.

• 2 cans Campbell’s Beefy Mushroom soup, divided
• 1 egg, beaten
• 1/8 cup minced, dried onion
• 1/3 cup bread crumbs
• pepper to taste
• 1 lb ground round
• 3-4 tbsp water
• 2 tbsp oil (not necessary with non-stick pan)
• 1-1/2 cups sliced mushrooms (optional)

In a bowl, mix egg and onion.  Add bread crumbs and pepper.  Add 1/4 cup soup and mix.  Add ground beef and mix well.  Divide into 6 oval patties.  Brown on both sides in oil (if not using non-stick pan), approximately 4-6 minutes per side.

In large frying pan, mix water, remaining soup, and mushrooms.  Blend well.  Add beef patties and cover.  Heat on low and simmer for 20 minutes.  Turn the patties over after 10 minutes and spoon gravy over patties.

Makes 6 patties, serves 5-6.

• 1/2 cup plus 3 tbsp dried bread, finely crumbed
• 1/2 cup water
• 2 eggs
• 1/2 cup grated Romano cheese
• 2 tsp dried parsley
• 1/4 tsp dried oregano
• 1/4 tsp salt
• dash pepper
• 1 lb ground round

Soak bread crumbs in water for 2 minutes.  Add eggs and mix well.  Add cheese, herbs, and spices.  Stir well.  Mix in ground round.  Shape into 24 meatballs.  Brown.  Add meatballs to sauce and simmer 25 minutes.

Yield: 24 meatballs

• 6 tbsp butter, melted
• 1/2 cup flour
• 1 cup milk
• 1 cup chicken broth
• 2 tsp parsley flakes
• 2 tsp dehydrated minced onion
• 1/2 tsp salt
• 2 tsp lemon juice
• 1/2 dash pepper
• 2 dashes paprika
• 2 dashes nutmeg
• 3 cups chicken, cooked and cubed (approx 15 oz)

Blend flour into butter, add milk and broth.  Cook and stir until mixture thickens and bubbles.  Cook and stir 1-2 minutes.  Add remaining ingredients.  Chill on 2 plates (30 minutes in the freezer).  Shape into balls, roll in bread crumb, egg, then bread crumb again.  Deep fry at 365° for 2-3 minutes.

Yield: 16 croquettes

Sift and set aside:

• 2 cups sifted flour
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp allspice
• 1/2 tsp ginger
• 1/4 tsp cloves

• 2/3 cup butter (10-2/3 tbsp)
• 2/3 cup sugar
• 1/4 cup molasses
• 1 egg
• 2 tbsp water
• 1 tbsp vinegar
• 1-1/2 cups raisins (plumped)

Cream butter, add sugar gradually.  Beat in molasses and egg. Stir in water and vinegar.  Blend in dry ingredients and raisins.  Spread into a well-greased 10x15x1 (jelly roll) pan.  Bake at 350° for 19-20 minutes.  Cool slightly and spread with frosting.  Cut into bars.

Yield: approx 3 dozen

Frosting:

• 1/2 cup powdered sugar
• 1 tbsp whole milk
• 1/8 tsp orange extract

*To plump raisins: Pour boiling water over raisins and let set for 5 minutes, then drain.

• 20 oz frozen, cooked, and drained broccoli (or 2 lbs fresh)
• 3 cups cubed, cooked chicken
• 2 cans cream of broccoli soup
• 2/3 cup whole milk
• 1 cup shredded cheddar cheese (5 oz)

Optional topping:

• 2 T butter, melted mixed with 1/4 cup bread crumbs

In 9×13 pan, arrange broccoli and top with chicken.  Combine soup and milk, pour over chicken.  Sprinkle with cheese.  Combined butter and bread crumbs, sprinkle over top.

Bake at 450° for 18-22 minutes.  Serve over wide noodles or with biscuits.

Serves 6-8.

Half-recipe

• 10 oz frozen, cooked, and drained broccoli (or 1 lb fresh)
• 1/2 -2 cups cubed, cooked chicken
• 1 can cream of broccoli soup
• 1/3 c whole milk
• 1 cup shredded cheddar

Use 2 quart flat bottom casserole for half-recipe

• 2 cups cooked, cubed chicken (about 10 oz)
• 10 oz frozen peas
• 1 can (10-3/4 oz) condensed cream of chicken soup
• 1/2 cup sour cream
• 1/2 cup milk
• 1/2 tsp salt
• 1/8 tsp pepper
• biscuits (Grands Layers work well)
• 1-1/4 cup shredded cheddar cheese

Heat oven to 425°.  Heat peas, chicken, sour cream, soup, milk, salt and pepper to boiling, stirring frequently.  Pour hot mixture into an 11×7 dish.  Sprinkle with cheese.  Place biscuits on top of cheese.  Bake about 20 minutes.

• 1 package taco seasoning
• 1 head of lettuce, chopped
• 1 medium tomato, cut small
• 1 lb ground beef
• 1-1/2 cups shredded cheddar cheese
• 1 8oz bottle French dressing
• Doritos or other chips

Brown beef, drain.  Follow remainder of directions on taco seasoning.  Mix lettuce, tomato, meat, and cheese.  Toss.  Mix in dressing.

• 3 oz cream cheese
• 6 tbsp butter
• 3 cups powdered sugar (3/4 lb)
• 1 tsp vanilla

Combine all ingredients and beat until fluffy.

• 4 eggs
• 1/2 cup butter
• 1/2 cup canola oil
• 2 cups sugar
• 1 tsp baking soda
• 15 oz canned pumpkin
• 2 tsp cinnamon
• 1/2 tsp salt
• 2 cups flour

Beat all ingredients until fluffy.  Pour into a greased 10-1/2 x 15-1/2 (jelly roll) pan.  Bake at 350° for 30 minutes.  Frost with cream cheese frosting and keep refrigerated.