Say THAT ten times fast!

2 c cooked peas,drained

2 tbsp butter

1/2 tsp onion salt

1 egg, beaten

1 c cottage cheese

1 tsp paprika

1/4 c sliced stuffed olives, optional

1) pour peas into 1 quart buttered casserole and dot top with butter. Sprinkle evenly with salts.

2) Fold the egg into the cottage cheese and our over peas. Sprinkle with paprika and arrange olives on top if using.

3) Bake at 350F about 20 minutes.

1 can tomato soup

1 can split pea soup

1 can mushroom soup

1 can milk

1 can crab or clams, drained

1) Combine first four ingredients and heat, stirring constantly; do not boil. Add crab meat and heat through.

2) Serve

I recommend using no-salt or low salt soups for this one  because canned soup can  be horrible with sodium.  You can always add in salt, after all, but you can never remove.

This has always been a favorite and it’s with real banana, not the flavoring. Trust me, you’ll tell the difference and never want to go back again.

3 tbsp mashed bananas

1 tbsp lemon juice

1 1/2 – 2 cups confectioner’s sugar

1) Sift sugar then add crushed bananas and lemon juice. Beat until smooth and creamy.

2) Spread on cake or cupcakes.

See? Wasn’t that easy? It’s also yummy to reduce the sugar a bit and spread some in the middle of thin pancake and crepes as a filling before rolling. Oh! Add a little whipped cream and try it as a filling between thin slices of pound cake. Trust me!

3/4c        margarine or cooking oil
3/4c        flour (whole wheat works fine)
6c             milk, warmed

Chicken or beef flavoring:
2T             Bouillon granules

NOTE: for recipe substitution
1 1/2c of White Sauce = 1 – 10 3/4 oz can of soup

In a large, heavy bottomed or Teflon saucepan or stock pot, melt/warm the butter or oil over low heat.  Add the flour and stir until the mixture is smooth.  Cook the flour/oil mixture until it begins to bubble.  Do NOT let it brown.  Gradually add the milk, stirring CONSTANTLY.  when the sauce has thickened, stir in the bouillon granules.

When combined with other foods in casseroles, etc., this sauce freezes well.  It is not recommended to freeze separately.

1 1/4 cups flour
1 1/2 cups sugar
3 eggs
1 1/2 teaspoons vanilla
3/4 teaspoon salt
3/4 cup margarine
1/2 cup chopped nuts
5 tablespoons cocoa
3/4 teaspoon baking powder

1) Gently melt the margarine and mix all the ingredients together.

2) Pour into a greased 8 x 11 inch pan and bake at 350F for 28 – 30 minutes. Test with a knifetip to make sure it’s done.

4 Medium tomatoes, sliced

1/3 Cup season flour ( search around here for some suggested seasoning mixes )

1/4 Cup butter/margarine

1) Dip tomatoes in the seasoned flour, then cook in butter over low heat until they’re lightly browned. Brown both sides. Move to a platter and serve.

See? Simple! Go ahead and try some sauces for dipping too, why doncha now hey?

4 Slices of bacon

1/2 Cup green pepper strips ( strip the peppers, then put a handful in to a 1/2 Cup measure until you can’t fit any more, like putting pencils into an upright pencil canister )

1 Can of cheddar cheese soup, condensed

3 Cups of corn, whole kernel

1/2 cup canned tomatoes, chopped and drained

1) Use a saucepan to cook the bacon until crisp then crumble. Drain drippings reserving 2 tablespoons. Cook the green pepper in remaining drippings until pepper is tender.

2) To tender peppers add the tomatoes, corn and soup. Heat, stirring occasionally. Garnish with bacon.

1/2 cup mayonnaise

2 tablespoons thawed frozen orange juice concentrate

1 teaspoon sugar

1/4 teaspoon salt

1/4 teaspoon black pepper

3 cups shredded cabbage (red or green)

1 cup shredded carrots

1/2 green pepper, thinly sliced

2 tablespoons golden raisins
Very simple!

1) Mix together mayonnaise, thawed frozen orange juice, sugar, salt and black pepper. Stir in cabbage, carrots, green peppers and raisins.

6 cups water

1 1/3 cups elbow macaroni

4 ounces soft processed cheese (Velveeta seems to give best results)

1/2 cup shredded cheddar cheese

2 tablespoons whole milk

1/4 teaspoon salt
1) Boil water over high heat in a moderate sized saucepan. Add the macaroni to the water and cook until tender, about 10 – 15 minutes. Stir occasionally so it doesn’t stick.

2) To make cheese sauce combine remaining ingredients in a small saucepan over low heat, stirring often as cheese melts to a smooth sauce.

3) Strain cooked macaroni then return to the pan. Add sauce to the pan and stir, coating well with the sauce. Serve.

1 Cup sugar

2 Eggs

1  1/2  Tablespoon oil

1 Cup milk

3 Cups flour

2 Teaspoons baking powder

1 Teaspoon vanilla

1) Heat the oil to 365F. Mix all the ingredients together well in one large bowl. CAREFULLY drop the mixture in to the oil by teaspoon.

2) Let the doughnuts turn a light gold in the oil, but watch carefully that they don’t burn; they can go overdone really fast.

3) Using a slotted spoon, fish the doughnuts out of the oil and let drain on a heatproof sheet of waxed paper spread on a cookie sheet.  Dust with powdered or small grain sugar and a little cinnamon.