Ingredients

1 can sliced mushrooms
2 Tbsp butter
1 to 1½ lb cooked shrimp
1 ½ c cooked rice
1 ½ c shredded American cheese
½ c milk
3 Tbsp ketchup
½ tsp worcestershire sauce
Salt and pepper to taste

Saute mushrooms in butter about 5 minutes until tender.  Mix lightly with shrimp, rice and cheese.  Combine milk, ketchup, sauce, salt and pepper

Add shrimp to mixture.  Pour into individual casseroles.

Bake at 350 degrees for 25 minutes.

Makes 5-6 servings.

Ingredients

1 c butter
1 ½ c onion
1 ¼ c flour
3 Tbsp curry powder
4 tsp salt
1 ½ Tbsp sugar
3 c chicken bouillon cubes
6 c milk
8-10 c cooked shrimp
1 Tbsp lemon juice

Sauté all ingredients until all ingredients are hot and slightly thickened.

Serve over rice with chutney, nuts, pepper, relish, diced egg, raisins, coconut, cranberry relish or anything you so desire.

Ingredients

1 ½ lbs. lean ground beef
½ c chopped onion
½ c chopped celery
2 Tbsp flour
2 (8 oz.) can tomato sauce
1 tsp salt
¼ tsp oregano
1/8 tsp pepper
1 (10 oz.) package frozen peas
1 package refrigerated biscuits
1 c shredded cheddar cheese

Brown beef, onion and celery in skillet; drain fat, stir in flour, sauce, seasonings, peas and then simmer for 5 min.

Pour into shallow baking dish.  Top with biscuits and cheese.


Bake at 350 degrees for 20 min.


Makes six servings.

(Or, Perfect Potato Rolls... depending on your spelling ;)

Boil 1 cup of mik, for one minutes. Add a stick of butter or margarine and melt into milk.

In a large bowl, add potatoes, milk and butter plus an extra cup and a half of water. The mixture should be warm, but not too hot.

Add 2.5 tsp yeast and mix

Add 2 cups White Flour and mix. It should still be too wet for kneading

Add sugar until slightly sweet. Approx 1/2 cup. More or less to taste

Let sit for 15 min for yeast to 'waken"

Add 2 tsp salt, possibly more to taste and mix. If you do this immediately after you add the yeast it will kill the yeast. I know you're hungry but the 15 min wait is important.

Add flour till ready to knead.

Knead for 10 min til smooth and place in bowl to rise in a warm place, covered for at least 1/2 hour.

Punch down and re-knead. Cut into quarters and start dividing quarters into golf ball sized rolls. Big golf balls, not small ones.

Let rolls rise in pan covered for another 1/2 hour while over preheats to 350.

Bake until tops are just barely golden. Cool for a minute and serve!!!

Ingredients
8 cups hot water
1 1/2 cups sugar
4 cups cranberry juice
3/4 cup orange juice
1/4 cup lemon juice
12 whole cloves (optional)
1/2 cup red-hot candies

In a 5-qt. slow cooker, combine water, sugar and juices; stir until sugar is dissolved.  If desired, place cloves in a double thickness of cheesecloth.  Bring up corners of cloth and tie with string to form a bag.
Add spice bag and red-hot candies to slow cooker. Cover and cook on low for 2-3 hours or until heated through.  Before serving, discard spice bag and stir punch.
(Yields 3 1/2 quarts)

Ingredients
2 whole chicken breasts (thinly sliced)
4 tbsp. oil
1 bunch green scallions
2 tbsp. soy sauce
1 bunch fresh broccoli (cut in flowerettes)
2 tbsp. cornstarch
Salt and pepper to taste

Mix chicken, soy sauce, cornstarch, salt, pepper and marinate for at least on hour.

Heat 2 tbsp. oil and add chopped green scallions. Cook for 1 minute. Add broccoli and cook for 3 minutes, stirring constantly.

To another pan, add 2 tbsp. oil, heat and add chicken and stir fry until white. Add broccoli and scallions to stir fry and cook together for 2 minutes.

Adjust seasoning if need be.

Serve over hot rice.

Ingredients
1 can (about 8 oz.) unpeeled apricot halves
6 pork chops (about 2 lb.)
1 can Campbell’s Cream of Chicken Soup
1/3 cup sour cream
2 tbsp. chopped green onions

Drain apricots reserving ¼  cup syrup.  Cut in half.  In skillet, brown chops (use shortening if necessary) and pour off fat.  Stir in soup, sour cream, reserved syrup and green onions.  Cover and simmer 25 minutes or until done.  Stir occasionally.  Add apricots and cook 5 more minutes.

Serve with cooked rice.  Makes about 4 servings.