Brown the ground beef. Drain the fat and add the chili seasoning. Pour the tomato sauce into the pan, along with two cans of water. Simmer the beef. While simmering the meat, pour vegetable oil into a small skillet to a depth of about an inch. Heat the oil, then dip each tortilla into the hot oil, browning lightly. For best results, use tongs to dip and remove tortillas. Turn off meat-tomato mixture, and spoon a small amount into the bottom of a large, glass baking pan. Cover the bottom with the sauce, then layer 12 of the tortillas on the bottom of the dish. Cover with the beef and chili sauce. Layer slices of cheddar cheese, then sprinkle with the chopped black
olives, if desired. Make another layer, repeating the steps: tortillas, meat-chili sauce, cheese, and olives. When all the sauce is spooned over the top of layer of tortillas, lay on the cheddar cheese, and more olives if desired. Bake in a conventional oven at 350 degrees F for about 30-45 minutes.

Brown ground beef; drain any excess fat. Add onion, garlic and bell pepper; cook until soft. Cut tomatoes into chunks and add to beef mixture (including liquid). Add enchilada sauce, chili powder, cumin and cilantro. Add salt and pepper to taste. Bring to a boil; reduce heat and simmer uncovered for 20 minutes. Grease a 3-quart casserole. Fry the tortillas. Put approx. 1/3 of the meat mixture in the casserole dish followed by a layer of tortillas, cheese and olives. Repeat twice. Sprinkle crushed corn chips around the edges and bake at 350 degrees F. for 20 minutes or until heated through. Cut into wedges.

2 zucchini, sliced thin
1 shallot, chopped fine
1 garlic clove, chopped
salt and black pepper, to taste
1/4 cup heavy cream
1 tablespoon olive oil
1/2 cup Italian seasoned breadcrumbs
1/4 cup Italian seasoned breadcrumbs, for topping
1 cup Cheddar cheese

In a bowl, combine the zucchini, shallot, garlic, salt, pepper, olive oil, cream, 1/2 cup Cheddar cheese and 1/2 cup breadcrumbs. Toss to combine. Pour into a baking pan that has been coated with non-stick cooking spray. Top with the remaining cheese and breadcrumbs. Bake at 350 degrees F for about 30 minutes.

1 Prepare frozen vegetables as directed. Drain. Mix beans and broccoli together as first layer in 9 x 13″ baking dish. Top with sliced water chestnuts.
2 Mix together mushroom soup and sour cream. Spread this over the chestnuts as the third layer.
3 Sprinkle package of onion soup mix over sour cream mixture. Top with crushed crackers, and drizzle melted butter over all. Bake at 350 degrees F. for 30 minutes.

Serves 6

Combine all ingredients; spoon into a 2 quart casserole.
Bake, uncovered, at 350 degrees F for 1 hour.

In a kettle combine the potatoes, peeled and quartered, with enough water to cover them by 2 inches, bring the water to a boil, and boil the potatoes for 15 minutes, or until they are tender. Transfer the potatoes with a slotted spoon to a colander, reserving the cooking liquid, and force them through a ricer into a bowl. Add the butter, 1/2 cup of the broth, the vinegar, and salt and pepper to taste and combine the mixture well. Bring the reserved cooking liquid to a boil, add the kale, and boil it for 20 minutes, or until it is crisp-tender. Drain the kale in the colander, refresh it under cold water, and press out the excess water. Stir the kale and 1 cup of the Munster into the potato mixture and spread the mixture in a buttered 13- by 9-inch baking dish.

In a large skillet brown the kielbasa over moderate heat and transfer it to a bowl with the slotted spoon. In the fat remaining in the skillet cook the onions over moderate heat, stirring, until they are golden and stir them into the kielbasa. Scatter the kielbasa mixture on top of the potato mixture, sprinkle it with the remaining Munster, and pour the remaining 1/4 cup broth on top. The casserole may be prepared up to this point 1 day in advance and kept covered and chilled. Bake the casserole in the middle of a preheated 400F. oven for 20 minutes, or until it is heated through.

Serves 6.

9 potatoes, peeled and sliced
1/3 cup butter
1/3 cup all-purpose flour
2 1/4 cups milk
1/4 cup chopped onion
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh chives
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup grated cheddar cheese
3 tablespoons grated Parmesan cheese
3 tablespoons dry bread crumbs

Boil the potatoes in a large pot for 25 minutes. Drain and set aside. Preheat the oven to 375 degrees F. Grease a 13×9-inch baking dish. In a large saucepan over medium heat, melt the butter. Whisk in the flour until blended. Gradually stir in the milk and cook until the mixture becomes thick and bubbly. Add the onion, chives, parsley, salt and pepper. Add the potatoes into the saucepan and mix together. Pour the mixture into the baking dish. Top with the cheeses and then the bread crumbs. Bake uncovered for 20-25 minutes, o until heated through and the cheese is melted.
Makes 10-12 servings.

Mix flour, salt, pepper and ginger and dredge chicken pieces in the seasoned flour. Brown the floured chicken in a skillet with 4 tablespoons of melted butter. Remove pieces when brown and save the drippings. Put chicken pieces in a large casserole. Add flour to the drippings, making a paste. Stir in water, beef bouillon, Ketchup, Worcestershire sauce, bay leaves and whole onions. Pour over chicken and bake at 350 degrees F for 45 minutes. Add potatoes, carrots, and mushrooms. Bake 35 minutes more. Add peas and bake 10 minutes longer.

Servings: 6

3 tablespoons butter
2 tablespoons all-purpose flour
1 can evaporated milk
1 cup water
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon onion powder
2 tablespoons butter
1 cup finely crushed herb seasoned dry stuffing mix
1 cup cooked turkey, diced
1 cup shredded cheddar cheese
2 cups mashed potatoes

Preheat oven to 350 degrees F. Grease a 9×13″ baking dish.
Melt 3 tbsp butter in a saucepan over low heat. Blend in flour. Slowly stir in milk and water, then season with salt, pepper and onion powder. Stir sauce over low heat for 5 minutes.
In a separate saucepan over low heat, melt 2 tbsp butter. Blend in the dry stuffing mix. Place turkey in the prepared baking dish. Pour the sauce over the turkey. Then sprinkle with the cheddar cheese. Spread mashed potatoes over cheese. Top mashed potatoes with the stuffing mixture.
Bake for 45 minutes.

1 can cream of mushroom soup
1 1/3 cups water
3/4 cup uncooked long-grain white rice
2 cups mixed vegetables
1/2 teaspoon onion powder
4 boneless chicken breast halves
1/2 cup reduced fat shredded cheddar cheese

Combine soup, water, rice, vegetables and onion powder in a 12″x8″ shallow baking dish.
Top with chicken. Season with salt and pepper. Cover.
Bake at 375 degrees F for 45 minutes or until cooked. Top with cheese.

4 Servings