Kay's Browned Rice

Melt 3/4 butter.
Saute 2 cups rice, 1 onion, in the melted butter.
Add 2 can's beef bouillon.
Put in the oven at 350 for 45 minutes.

Hearty Minestrone Soup

1/4 cup Olive oil

2 tablespoons unsalted butter

2 medium onions, coarsely chopped

6 to 8 cups shredded cabbage or packaged coleslaw mix

3 medium red potatoes diced

2 cups chopped carrots

2 cups chopped zucchini

1 1/2 cups chopped, trimmed fresh green beans

1 1/2 cups cooked navy beans or white kidney beans

1 cup chopped celery

2 tablespoons dried basil

1 1/2 teaspoons dried oregano

1 4 ounce wedge Parmesan cheese

2 32 ounce cartons chicken broth

1 14.5 ounce can stewed tomatoes, undrained and cut up

1/2 cup uncooked arborio or long grain rice.

In 7- to 8 quart dutch oven, heat oil and butter over medium heat.  Add onions and cook, uncover 10 minutes or until tender and golden, stirring occasionally.  Add Cabbage, potatoes, carrots, zucchini, green and navy beans, celery, basil and oregano.  Cook, uncovered, 6 minutes, stirring occasionally.

Remove rind from Parmesan.  Wrap rind in double layer of 100% cotton cheese cloth.  Finely shred Parmesan; cover and chill.

Stir broth, undrained tomatoes and rice into soup.  Bring to boiling, reduce heat to low.  Add wrapped rind.  Simmer, covered, 2 hours stirring occasionally.

Makes 12, 1 1/2-cups

Nutrition: 231 calories, 10 grams fat, 29 grams carbo, 6 grams fiber, 9 grams protein

By Midwest Living magazine

Spaghetti Dish

1 lb ground beef

2 (3/4 lb) can Ragu spaghetti sauce

12 oz spaghetti

2 T butter

2 T flour

1 3/4 cup milk

3/4 cup shredded Velveeta cheese

 (plus 1/2 c more)

1/2 cup Parmesan cheese

Fry hamburger, add spaghetti sauce.  Heat.  Break spaghetti into thirds and cook according to directions  Drain and rinse.  Melt butter in medium saucepan, stir in flour and gradually add milk.  Cook until it boils, add cheese (3/4 cup).  Cook until melted.  Layer in 9x13 - inch pan: 1/2 spaghetti, 1/2 meat sauce.  Repeat.  Top with the (1/2 cup) Velveeta.  Sprinkle with Parmesan.  Bake at 350 for 20 to 25 minutes.

By Suzanne Hahn

Taco Bake

2 lbs ground beef

1/2 to 2/3 med. size onion chopped

2 cans tomato sauce

1 - 15oz. can kidney beans

2 tsp. chili powder

1/2 tsp. salt

1/2 tsp. pepper

Cook hamburger and onion. Drain grease. Add the other above ingredients. Grease 9x13 pan and break up corn chips in bottom and cover with abovemixture. Cover with about 2 cups shredded cheddar cheese. Bake @ 350 degrees for about 20 minutes or until heated through and cheese is melted. Take out of oven and cover with lettuce and chopped tomato. Serves about 8.

By Shelley Robinson

Mom's Chili

About 1 to 1 1/2 pound of hamburger

About 1/2 of a med. onion chopped

About 1 large stalk of celery sliced

Fry together in pan. Drain any grease.

1 Can tomato juice or V-8 juice

1-2 cans chili beans

1-2 cans kidney beans

(NOTE: Sometimes I will put in 2 cans of one bean and 1 can of another. It all depends on how far you want it to go)

Mix in meat mixture

Add:

some salt (canned juice, especially V-8 is pretty salty, so don't overdo. You can always add more later)

pepper About 2 tsp.

Dash chili poweder (depending on how spicey hot you want it. I just put inabout 1/2 -3/4 tsp.)

1/2 tsp basil

Simmer or put in crock potIt's good to make in the morning so flavors go through. Serve with grated cheese, bread sticks, and OF COURSE - apple cider

By Shelley Robinson

CRACKED WHEAT CEREAL

You can crack your wheat, a little at a time in bosch blenderkeep in freezer for later use

1 Cup cracked wheat

3 Cups water

1/2 tsp salt

Cook about 20 minutes stirring frequently

Note: Be careful that it doesn't boil over as it makes a HUGE mess andhard to clean up.

By Shelley Robinson

SHEPHERDS PIE

1 - 1 1/2 pound hamburger

1/4 - 1/2 onion chopped

Fry together and drain grease.

1 can cream of mushroom soup thinned down with milk

- about like cake batter consistancy.

If you use larger amounts of hamb. I would use 2 cans of soup.

You don't want it too runny, but not too dry either.

1 can drained mushrooms (if you like them)salt and pepper to taste

1 small bag of mixed vegetable or your own veg (green beans, carrots etc)

chopped small and microwaved until JUST tender

Mix all together

Grease bottom of baking dish

Cover bottom with the above mixure

Make mashed potatoes or instant mashed potatoes

Cover the meat mixture

Put shredded cheese on top.

Cover and bake at 350 degrees for 30-45 minutes.

By Shelley Robinson

CHEESE OR FUNERAL POTATOES

1 medium bag frozen shredded or diced hash browns

2 cans cream of chicken soup

2 cups sour cream1 cup shredded cheddar cheese

1/2 cup butter

1/3 cup chopped onion

2 cups cornflakes - slightly crushed

3 TBSP melted butter

Saute onions in 1/2 cup butter.

Combine soup concentrate, sour cream,cheese, onions with butter. Gently blend into potatoes. Combine cornflakes and 2 TBSP. melted butter. Sprinkle on top.Bake at 350 degrees for 45 minutes.

NOTE: This is a "forgiving" recepie. You can add a little more sourcream, cheese, and onion. I usually don't measure precisly.

By Shelley Robinson

BEAN AND HAM SOUP

(Need to start the night before)

My dry bean mix from storage:black beans, pinto beans, split peas, norhtern white beans, garbanzo beans, kidney beans, small white beans.

I will take equal parts and put in large pail to have on hand.

Soup:

2 cups dry bean mix Put in large pan and fill pan with water and soak overnight. Drain and rinse well.

Put beans in 2 qts. water.

Add 1 pound diced ham

1 onion chopped small 1/4 - 1/2 tsp.

minced garlic (I usually use 1 large or 2 small cloves -chopped)

1/2 tsp. salt1 cup thin sliced carrots (or 1/2 cup dehydrated from storage)

1/2 - 1 cup sliced celery

1-2 16oz cans diced tomatoes (or about 4 frozen tomatos chopped)

1 can green chilies

Put in crock pot and let cook 4-6 hours.

By: Shelley Robinson

Zucchini Supreme

Ingredients:
6 cups zucchini or yellow squash cut into wedges
1/4 cup onion
1 tsp salt
1 can of cream of chicken soup not diluted
1 cup sour cream
1 pkg seasoned stuffing mix
1/2 cup melted margarine
shredded cheese

directions:
- Cook squash, onion, and salt together until tender
- combine soup, and sour cream
-toss stuffing mix with melted margarine
-spoon half of the stuffing into the bottom of a greased pan
-top with squash, then soup mix, then cheese
-sprinkle remaining stuffing on top
-bake at 350 for 30 minutes

This is better then in sounds, Yum!

Mom's Orange Jello

1-3oz box orange jello
2-3oz boxes vanilla tapioca pudding
3 cups water

Directions: Put jello and tapioca pudding into water and bring to a boil, stirring
constantly until dissolved and boiling. COOL COMPLETELY

ADD:1 can drained mandarin oranges1 small carton cool whip Mix and refrigerate *

note: make sure you use tapioca pudding that comes in a pudding likebox. Don't use the tapioca that you have to make from scratch that is ina taller red box.