• 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.

• 1-1/2 – 2 cups graham cracker crumbs
• 1 stick butter
• 1 tbsp sugar
• 2 – 8oz packages Philadelphia cream cheese
• 2/3 cup lemon juice
• 1 can sweetened “red ruby” cherry pie filling

Melt butter in 9×13 pan.  Mix in crumbs and sugar, press into pan to make crust.

Combine lemon juice and cream cheese, beat until smooth.  Add milk and vanilla, stir to mix.  Pour on crust.

Refrigerate.

Half-Recipe:

• 3/4 – 1 cup graham cracker crumbs
• 1/2 stick putter
• 1-1/2 tsp sugar
• 8oz Philadelphia cream cheese
• 1/3 c lemon juice

• 1-1/2 sticks butter
• 3/4 cup cocoa
• 1/4 cup canola oil
• 2 cups sugar
• 3 eggs
• 1 tsp vanilla
• 1 cup flour

Microwave butter in large bowl on high for 2 minutes or until melted.  Add oil and cocoa.  Stir in sugar until well blended.  Stir in eggs and vanilla until completely mixed.  Mix in flour until well blended.  Place a piece of parchment paper into 9 x 13 pan, and crease the corners so that the sides stand up (or grease the pan with cooking spray).

Spread batter into pan.  Bake at 350° for 35-40 minutes or until toothpick in center comes out almost clean.  Allow to cool in pan.

*If out of cocoa or oil, use 4 oz unsweetened Baker’s chocolate.