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1 C macaroni or bowtie pasta 1 lb. ground beef 5 cloves garlic, minced 1 tsp. dried oregano 1 tsp. dried basil ½ tsp. salt ½ tsp. pepper 1 medium onion, chopped 1 green pepper, chopped 1 – 14 oz. can diced tomatoes, undrained 1 8 oz. can tomato sauce 1 C shredded mozzarella cheese ¼ C parmesan cheese Cook the pasta until al dente (about 8 – 10 minutes) and drain. Cook the beef with the garlic, oregano, basil, onion, green pepper, salt & pepper until the beef is browned and the pepper is tender. Add the tomatoes and tomato sauce to the beef mixture and simmer for 5 – 10 minutes. Mix the beef mixture with the pasta and place in a baking dish. Top the casserole with the mozzarella and parmesan cheeses. Bake at 350°F for about 20 minutes or until the cheese is melted and the mixture is bubbling.

6 strips bacon, fried, drained & chopped 3 (19 oz.) cans navy beans, drained 3 medium carrots, chopped 4 C chicken broth 2 tbsp. chopped parsley 1 small onion, chopped 2 celery stalks, chopped Salt & pepper to taste 4 cloves garlic, minced 1 bay leaf In a large pot, place some reserved bacon fat. Add the carrots, onion, celery and cook until tender. Add the garlic and sauté for 1 minute. Add 1 ½ cans of beans, bay leaf and broth. Bring to a boil, cover, reduce heat & simmer soup for 15 – 20 minutes until the carrots are cooked. Uncover and remove the bay leaf. Using a potato masher or an immersion blender, partially mash the soup until it thickens slightly. Stir in the rest of the beans and bacon. Bring the soup to a simmer. Season to taste.

¼ C green pepper, chopped 2 tbsp. butter 1 can cream of celery soup 3 tbsp. milk or cream 1 egg yolk 1 C chicken, cooked and chopped Sauté the green pepper in the butter until tender. Stir in the soup and milk. Beat the egg yolk and stir in some of the hot mixture, mix well and add to the soup mixture. Heat, mixing well. Stir in the chicken and heat. Serve on biscuits or on a bed of rice.

1 ½ lbs. ground beef ¼ C chopped onions ¼ C chopped dill pickle 2 eggs, slightly beaten 1 C grated cheese 3 – 5 tbsp. milk 6 slices crisp bacon, chopped 1 tsp. salt 2 C breadcrumbs ½ C ketchup Combine all the ingredients and mix well. Shape into a loaf pan. Bake at 350°F for about 1 hour.

¾ C soft butter 1 ½ C white sugar 2 eggs 1 tbsp. red food colouring 1 tsp. vanilla 1 ¾ C flour ½ C cocoa ¾ tsp. baking soda 1 C sour milk Cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in the food colouring and vanilla. Combine the dry ingredients and add the dry ingredients alternately with the sour milk to the butter mixture beating well after each addition. Fill paper-lined muffin cups two-thirds full. Bake at 350°F for 18 – 20 minutes. Cool completely before icing.

4 – 6 chicken breasts, skinned and deboned 2 ½ C breadcrumbs 1 C grated parmesan cheese 1 tsp. salt ¼ C parsley, finely chopped 1 C butter 1 garlic clove, minced 1 tbsp. Dijon mustard 1 tsp. Worcestershire sauce Preheat oven to 375°F. Prepare a shallow baking dish and set aside. Melt the butter in a saucepan and add the minced garlic, mustard and Worcestershire sauce. Stir, remove from heat and allow to cool slightly. In a bowl, combine the parsley, salt, breadcrumbs and parmesan cheese. Dip the chicken into the butter mixture and then roll in the crumb mixture, thoroughly coating each piece. Place in the baking dish and cover with the remaining butter mixture. Bake for about 30 minutes. Just before serving, baste with the pan drippings.

3 C flour ¼ C white sugar 1 tbsp. baking powder ½ tsp. salt ¾ C butter ¾ C milk ¼ C honey 2 tsp. vanilla ¾ C pecans, chopped Combine the flour, sugar, baking powder and salt. Cut in the butter until the dough resembles coarse crumbs. Combine the milk, honey & vanilla and add to the dough. Mix just until the dough comes together. Stir in the pecans. Turn the dough onto a lightly floured surface, knead and roll to a ¾” thickness. Cut with a floured biscuit cutter. Place on a parchment lined baking sheet and brush the tops of the scones with milk (if desired). Bake at 375°F for about 15 minutes of until nicely browned.

1 pkg. (1 kg) hash browns, thawed 1 can (284 ml) cream of celery soup 2 C sour cream ½ C grated Parmesan cheese 2 ½ C cooked ham, chopped 1 C shredded sharp cheddar cheese (divided) Combine the hash browns, soup, sour cream, Parmesan cheese, ham and ½ C cheddar cheese. Place in a baking dish and bake at 350°F for 40 minutes. Then, sprinkle with the remaining ½ C cheddar cheese and bake for 5 minutes.

1 ¾ C flour 2/3 C brown sugar 2 ½ tsp. baking powder 1 egg ¾ C milk 2/3 C peanut butter (smooth or crunchy) ¼ C canola oil 1 ½ tsp. vanilla 1 C milk chocolate chips Combine the flour, brown sugar & baking powder and set aside. Combine the egg, milk, peanut butter, oil and vanilla. Stir into the dry ingredients just until moistened. Fold in the chocolate chips. Place batter in prepared muffins pans. Bake at 350°F for about 20 minutes.

4 chicken breasts, cooked & cut into bite-sized pieces 1 green pepper, diced 1- 398 ml can pineapple chunks, drain and reserve juice Sauce: ½ C white sugar ½ C vinegar 1/3 C pineapple juice ¼ C ketchup 1 tsp. soya sauce 2 tbsp. cornstarch 1 tbsp. cold water Sauce: combine all the ingredients and boil until thick and clear. Combine the chicken, pineapple and green pepper and place in a prepared baking dish. Pour the sauce over the mixture and bake at 350°F for about 30 minutes.

8 apples, sliced Cinnamon (to taste) Syrup: 1 C brown sugar ¼ C flour 1 tbsp. vinegar 1 C water 1 tsp. vanilla 1 tbsp. butter Topping: 1 C flour 2 tsp. baking powder 2 ½ tbsp. butter ½ C milk Place the apples in a prepared baked and sprinkle with cinnamon. Syrup: combine the brown sugar, flour, vinegar & water. Bring to a boil and cook for 2 minutes until thick. Remove from heat and add the vanilla and butter. Cool and pour over the apples. Topping: combine the flour and baking powder. Cut in the butter and add the milk and stir. Drop by spoonful over the apple mixture. Bake at 400°F for about 45 minutes.

1 C macaroni Pinch of oregano ½ C chopped onion Parmesan cheese, grated 1 lb. ground beef, browned ½ C medium or old cheese, cubed or grated ½ C chili sauce 2 tsp. Worchestershire sauce Cook the macaroni, drain & rinse. Sauté the onions and add the ground beef. Combine all the ingredients except the Parmesan cheese and place in a prepared casserole. Sprinkle with the Parmesan cheese. Bake, covered, at 325°F for 35 – 45 minutes.