* Ratings and other notes
The recipes are rated on a scale of 1 to 5 where:

1: Horrible - Tastes like I'd expect dirt to taste. I'd never make it again.
2: Poor - Not dirt, but probably not something I'd ever make again.
3: Average - a good recipe that I would make again and enjoy.
4: Above Average - a really good recipe that I would consider serving to guests.
5: Exceptional - a truly exceptional recipe that I would recommend to anyone and is a delight to the taste buds.	
Appetizers
Deviled Eggs
   	
Serves: 6-8	
Preparation Time: 20 minutes	
Cook Time: 20 minutes	
Rating (1-5): 5	
Ingredients	
6	Eggs
2	Tbl Mayonnaise
1 t.	vinegar
¼ t.	salt
Dash	of pepper
¼ t.	paprika
½ t	dry mustard or 1 t prepared mustard
1 Tbl.	Sweet relish
½ t.	sugar
1 t.	onion - chopped very fine	
Instructions	
Hard-boil the eggs by bringing to a boil (from cold) and then boiling for 20 minutes. Cut eggs in half and remove yokes. Fluff the yokes by squeezing through a colander. Mix yokes with above ingredients and put back in the egg whites. You may add more mayonnaise if the yokes are too dry.	
Jennifer’s appetizer
Cook Time: 25 minutes	
Ingredients	
8 oz. Cream Cheese
14 oz pizza sauce spread over
1/3 cup onion spread
1 ½ cup grated mozzarella
6 oz can black olives chopped and drained
2 oz. sliced perpperoni (chopped & quartered)
1 bag Frito Scoops	
Instructions	
Mix all ingredients together and bake for 25 minutes at 350 degrees.	
Breads
Blue Blueberry Muffins
	
Cook Time: 20-25 minutes	
Ingredients	
Dough Ingredients:

3/4 cup melted butter (1 1/2 sticks)
1 cup sugar
2 eggs, beaten (with a fork)
2 tsp baking powder
1/2 tsp salt
1 cup blueberries, fresh or frozen (unthawed)
1/2 cup blueberry pie filling
2 cups + 1 Tbsp flour (unsifted)
1/2 cup milk

Crumb Topping:

1/2 cup		sugar
1/3 cup		flour
1/4 cup		butter, softened (1/2 stick)	
Instructions	
·	Preheat oven to 375, rack in middle position.
·	Grease bottoms only of a 12-cup muffin pan or line cups with cupcake papers.
·	Melt the butter. 
·	Mix in the sugar.
·	Add the beaten eggs, baking powder, and salt; mix thoroughly.
·	Put one tbsp of the flour in a plastic bag with the cup of blueberries.  Shake it gently to coat the blueberries.
·	Add half the flour to your bowl and mix it in with half the milk.  Then add the rest of the flour and milk and mix thoroughly.
·	Mix in the blueberry pie filling.  After dough is thoroughly mixed, fold in the blueberries.
·	Fill the muffin tins 3/4 full.  If there is dough left over, grease the bottom of a small tea-bread loaf pan and fill it with that dough.

Crumb topping

·	Mix the sugar and flour in a small bowl.  Cut in the butter until it's crumbly.  (Or use hard butter in a food processor with a steel blade.)
·	Sprinkle the topping over the muffins.
·	Bake for 25-30 minutes.

The tea bread should bake about 10 minutes longer than the muffins.

Divide the rest of the blueberry pie filling into 1/2-cup portions and freeze it.  Can use paper cups to hold them; freeze them inside a freezer bag.  Thaw one for the next time you are making a batch of these muffins.

Cool the muffins on a wire rack for at least 30 minutes before removing them; tip them out.

Large muffin pans may be big enough to hold all the dough.	
Notes	
·	Can leave the crumb topping off the tea bread.  Then slice, toast, and butter it.
·	Blueberry Muffin Murder, Joanne Fluke, 2002, p. 45-47
In 1988 the blueberry muffin was adopted as the offical muffin of the state of Minnesota. (copyright page)	
Cornbread (Penguin brand)
	
Serves: 4-6	
Preparation Time: 10 minutes	
Cook Time: 21-25 minutes	
Rating (1-5): 4	
Ingredients	
½ package cornbread mix
¼ cup olive oil
3/8 cup milk
1 egg	
Instructions	
1. Set oven to 350° degrees (convection ON)
2. Mix all ingredients together
3. Place in bread pan
4. Bake until brown on top - about 21 minutes.	
Notes	
This is my modified instructions for mixing and cooking a half batch of this cornbread.	
Casseroles
Corn Casserole
	
Rating (1-5): 4	
Ingredients	
1 stick of margarine, melted
1 #2 can of Cream style corn
1 #2 can of Whole kernel corn (including liquid)
1 box Jiffy Corn Muffin Mix
1 egg	
Instructions	
Mix all ingredients together and bake uncovered in a 350° oven for about 50 to 55 minutes. This freezes well.	
French's® Green Bean Casserole
	
Serves: 6	
Preparation Time: 10 minutes	
Cook Time: 30-35 minutes	
Rating (1-5): 4	
Ingredients	
1 can Campbell's® Cream of Mushroom Soup (10 3/4 oz.)
3/4 cup milk 
1/8 tsp. black pepper 
2 pkgs. frozen cut green beans, thawed* (get 9 oz. pkgs)
1 1/3 cups French's® Original or Cheddar French Fried Onions	
Instructions	
1. MIX soup, milk and pepper in a 1 1/2 -qt. baking dish. Stir in beans and 2/3 cup French Fried Onions. 
2. BAKE at 350° F for 30 min. or until hot.
3. STIR. Top with remaining 2/3 cup onions. Bake 5 min. until onions are golden.	
Notes	
You may substitute 2 cans (14 1/2 oz. each) cut green beans, drained or 4 cups fresh, cooked cut green beans.	
Sausage and Lima Bean Casserole
	
Serves: 6 to 8	
Rating (1-5): 4	
Ingredients	
1 lb. pork sausage
1 ½ cups dried lima beans (3 ½ cooked)
¼ cup chopped onion
¼ t. dry mustard
1 can (12 oz.) V8 juice 	
Instructions	
1. Soak the beans according to the instructions below.
2. Preheat the oven to 350°
3. Bring the beans to a full boil and then simmer* them for 30 minutes in the same water in which they were soaked.
4. While the beans are simmering, brown the sausage and onion. Drain off excess fat.
5. After the beans are done simmering, drain all water from the beans and place the beans and all of the other ingredients in a casserole dish.
6. Do not cover the dish and bake at 350° for 30 minutes in a convection oven. (50 minutes for conventional oven)

NOTE: To simmer, bring to a boil and then turn down the temperature to low. Start timing once you’ve turned the temperature down to low.

Soaking Instruction

Soak the beans by putting them in a large pot with 2 quarts of water. Boil for two minutes and let stand for at least one hour. Or, you can soak the beans overnight without boiling them.	
Speedy Baked Beans
	
Serves: 4-6	
Cook Time: 45 minutes	
Rating (1-5): 4	
Ingredients	
4 Slices of bacon
3/4 cup Diced onion
1 28 oz can Campbell's Pork & Beans
1/4 cup Brown sugar
1 t. Yellow mustard
1/4 cup Chili sauce	
Instructions	
·	Saute bacon and onion together until onion is translucent.
·	In a greased 1 1/2 quart baking dish, mix together the bacon and onions, baked beans, brown sugar, mustard, and chili sauce.
·	Bake uncovered at 350 for 45 minutes or until brown and bubbly.
Serve hot.	
Desserts/Pastries
Cookies and Cream (Oreo Cookie dessert)
	
Serves: 4-6	
Ingredients	
1 bag Oreos, crushed 
8oz cream cheese, softened 
1/4 cup butter 
1 cup powdered sugar 
3 cups milk 
2 sm boxes instant vanilla pudding 
1/2 tsp vanilla 
12 oz Cool Whip, thawed	
Instructions	
Step #1 (Pudding Mixture)
·	In separate bowl mix milk & pudding
·	Chill until set
·	Fold in cool whip

Step #2 (Cream Cheese Mixture)
·	Mix together cream cheese, butter, powered sugar & vanilla.
·	Mix in the pudding mix from step #1

Step #3 (Put it all Together)
·	In a glass bowl (for presentation)...
·	Create three or four layers of cream cheese mixture with crushed Oreos in between. The top layer should consist of Oreos with a small amount of cream cheese mixtuer in the middle. (see picture)

Chill until ready to serve!	
Mexican Wedding Cake
	
Rating (1-5): 4	
Ingredients	
2 cups butter - softened
1cup sifted confectioners’ sugar
2 t. vanilla
4 ½ cups sifted flour
½ t. salt
½ cup pecans	
Instructions	
1. Set oven to 350 degrees
2. Mix the butter, sugar, and vanilla together
3. Mix the flour and salt
4. Combine all
5. Either make small balls (or) make into roll for refrigerator cookies.
6. Bake until set and just barely brown at the edges – 13 to 17 minutes.
7. Roll in powder sugar after they come out of the oven or use a sifter to sprinkle on refrigerator cookies evenly.	
Entrees
Chili
	
Serves: 4 to 6	
Preparation Time: about 20 minutes	
Cook Time: about 10 minutes	
Rating (1-5): 4	
Ingredients	
1 lb. ground beef
½ cup diced onion
8 oz can Heinz tomato sauce
6 oz can Heinz tomato paste
1 can dark kidney beans (drained)
1 can light kidney beans (drained)
¾ t. cumin
1 t. chili powder
¼ t. pepper	
Instructions	
Preparation
Cut the onion into small pieces and brown with the ground beef. Cook until onions are translucent.

Cooking
Add remaining ingredients and continue to heat while stirring until all ingredients are hot.	
Chinese Stir-fry
	
Rating (1-5): 4	
Ingredients	
200 gm. fresh mushrooms
200 gm. fresh Shrimp  (or use precooked and defrosted shrimp)
1 cup soup stock
1 T. fish sauce
1 T. mushroom soy sauce
1 T. corn  Starch
1 T. water
2 Scallions
2 T. vegetable oil	
Instructions	
1. Clean the mushrooms and slice
2. Clean and de-vein the shrimp
3. Clean the scallions and cut into ¾” pieces
4. Prepare corn starch mixture by mixing cornstarch with 1 T of water and stirring. Set aside.
5. Cook
	a. Put oil in pan and heat until hot.
	b. Add the mushrooms
	c. Add soup stock, oyster sauce, fish sauce, soy sauce and stir for a short time.
	d. Add the shrimp and corn starch mixture. Stir until boil starts again.
	e. Add scallions and stir	
Creamed Chipped Beef on Toast
	
Rating (1-5): 3	
Ingredients	
2 Tbl butter
2 Tbl all-purpose flour
1½ cup warm milk
8 oz dried chipped beef
1 pinch cayeene pepper	
Instructions	
In a medium saucepan over low heat, melt butter. Whisk flour all at once to form a roux. Whisk in milk, a little at a time, increase heat to medium-high, and cook, stirring, until thickened. Bring to boil, stir in beef and cayenne, heat through and serve on toast.	
Grilled Cream Cheese Sandwiches
	
Ingredients	
Per sandwich:

2 slices	bread (white, egg, wheat)
1 package chilled block cream cheese (not softened or whipped) 
to taste softened butter	
Instructions	
Butter 2 slices of bread.
Place 1 slice buttered side down on a piece of waxed paper.
Cut slices of cream cheese apprximately 1/2-inch thick to cover the surface of the bread.
Put the other slice of bread on top, buttered side up.

Preheat a frying pan.
Use a spatula to place the sandwich in the pan.
Fry it uncovered until the bottom turns golden brown.  (Test by lifting it up a little with the spatula.)
Flip the sandwich over and fry the other side until it's golden brown.

Remove the sandwich from the frying pan, cut it into 4 pieces with a sharp knife, arrange it on a plate, and serve it immediately.
It goes well with mugs of tomato soup.	
Notes	
Dessert sandwich variation:
Use slices of banana or date-nut bread.  Sprinkle the sandwich with a little powdered sugar.
May top with a scoop of ice cream.

Blueberry Muffin Murder, Joanne Fluke, 2002, p. 187-8	
Hasty Tasty Skillet Meal
Serves: Serves 6 to 8	
Cook Time: 50 minutes	
Rating (1-5): 3	
Ingredients	
Ingredients for Step 1

1 lb. Ground beef (ground chuck)
½ Medium green pepper chopped in small pieces
¼ Cup chopped onion

Ingredients for Step 2

2 #2 Cans of tomatoes (or 1 large can)
2 t. Salt
¼ t. Pepper
2 t. Worcestershire sauce
3 Medium carrots thinly sliced

Ingredients for Step 3

2 Cups water
2 Cups dry macaroni
3 t. Tabasco sauce	
Instructions	
1. Brown the ground beef, green peppers and onions together.  Do not drain the fat.
2. Add the tomatoes, salt, pepper, Worcestershire sauce and carrots and boil together for 30 minutes.
3. Add the water, macaroni and Tabasco cook 20 minutes more. 	
Jennifer's Parmesan Chicken
	
Rating (1-5): 4	
Ingredients	
Parmesan coating
1 ½ cups grated Parmesan cheese
½ cup dehydrated parsley flakes
2 cups crushed Pepperidge Farm stuffing mix (herb seasoning)
2 to 3 cloves garlic, peeled

Christian’s Chicken
6 chicken breast halves, boned
½ cup margarine, melted (or less to suit)	
Instructions	
If time permits, soak chicken for a few hours in lightly salted water. Dry with paper towels or cloth. Dip chicken in margarine, letting excess drip back in pan. Dredge well in Parmesan coating. Place in shallow pan; do not let pieces touch. Drizzle excess butter over chicken and coat any bare spots. Bake uncovered for 45 minutes at 350 to 375 degrees.	
Lemon Broccoli Chicken
	
Serves: 4	
Preparation Time: 5 minutes	
Cook Time: 25 minutes	
Ingredients	
1 lemon 
1 tablespoon vegetable oil 
1 1/4 pounds skinless, boneless chicken breast halves 
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Broccoli Soup 
1/4 cup milk 
1/8 teaspoon ground black pepper	
Instructions	
1) Cut 4 thin slices from the lemon. Squeeze 2 teaspoons juice from the remainder of the lemon. 
2) Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. 
3) Stir the soup, milk, lemon juice and black pepper in the skillet and heat to a boil. Top the chicken with the lemon slices. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.	
Notes	
From Campbell's website.	
Meatloaf
	
Serves: 4-6	
Rating (1-5): 3	
Ingredients	
1 ½ lbs. ground beef
1 small onion
1 clove garlic (or ½ t. dried)
1 cup shredded cabbage
1 cup shredded carrots
½ t. pepper
1 small can Hunt’s tomato sauce
1 egg
4 slices bread
1 ½ t. salt

Sauce Ingredients

½ cup catsup
2 T. prepared mustard
2 T. brown sugar
1 t. Worcestershire sauce	
Instructions	
Shred the cabbage, carrots, and onion very fine with a mixer. Mix meat loaf ingredients well and pack in greased pan. Bake for ¾ hour at 375° and then pour off excess liquid. Mix sauce ingredients and pour over meatloaf. Continue baking about until done, about 15 minutes to half an hour. Measure the temperature with a thermometer.	
Mike's world famous Spaghetti sauce
	
Serves: 8-12	
Preparation Time: 25 minutes	
Cook Time: 45 Minutes	
Rating (1-5): 5	
Ingredients	
Sauce Base

1  Jar Ragu sauce (1 lb 8 oz), Sautéed Onion and Mushroom
1  can crushed tomatoes with basil (28 oz) Tuttorosso brand
1  can tomato paste (12 oz) My Essentials brand
1  can Hot Diced Tomatoes with Habaneros (10 oz) Ro-Tel brand
2  tbsp dried Italian seasoning
1  tbsp garlic powder

Sausage

1  package sliced mushrooms (6 oz)
1  package hot ground Italian sausage (1 lb) Johnsonville brand
1  package thin spaghetti (1 lb) Mueller’brand.

Spaghetti

2  tsp margarine, or butter, or olive oil
1  tsp salt

Optional

Shredded/ grated parmesan cheese to taste	
Instructions	
Sauce Base

In a large saucepan:
·	Mix Ragu sauce, crushed tomatoes, tomato paste, diced tomatoes with Habaneros, Italian seasoning, and garlic powder. Mix thoroughly.
·	Gently heat sauce mix over low to medium heat until it is hot - stirring occasionally.
·	Cover.

Sausage

In a medium frying pan:
·	Mix ground Italian sausage with ½ cup hot water, and heat gently until it just starts to boil, stirring occasionally.
·	Add sliced mushrooms, cover, and continue to cook until mushrooms are done.

Sauce Completion

·	Add sausage and mushroom mixture to sauce mix, stir until blended.
·	Continue to simmer over low heat, covered, approximately 45 minutes, stirring occasionally.
·	Remove from heat.

Spaghetti

·	In a large pot, boil approx. 8 cups of hot water.
·	Add l tsp salt. When water is rapidly boiling, add approx ¾ package of spaghetti. (Crack dry spaghetti in half to fit pot if necessary).
·	Stir spaghetti occasionally, cook for 10 minutes.
Remove from heat, drain. Mix margarine/butter/olive oil into spaghetti to keep from sticking, if desired. Serve sauce over spaghetti, sprinkle with parmesan cheese.	
Notes	
This recipe came from Mike Clark.

Specific brands are not absolute, substitution is OK.	
Pizza, Kirkland
	
Serves: 3	
Preparation Time: 0 Minutes	
Cook Time: 22-25 minutes	
Rating (1-5): 3	
Ingredients	
Instructions	
Kirkland's Instuctions
·	Set oven to 425 degrees
·	Place pizza on center rack (I like it better when placed on a cookie sheet)
·	Bake 22 to 25 minutes

My Instructions
·	Set oven to 400 degrees
·	Place pizza on cookie sheet in middle rack of the oven.
Bake 24 to 26 minutes	
Notes	
The crust gets burned if you follow their instructions.	
Pork Chops, Baked
	
Ingredients	
3 pork chops - ½” thick
1 box Stove Top Stuffing	
Instructions	
Make dressing according to instructions on package except add 1/8 cup extra water. Brown the pork chops on both sides and lightly salt and pepper. Put the pork chops on top of stuffing in 2-quart baking dish and bake covered in a 325° oven for 45 minutes. Uncover and bake an additional 15 minutes.	
Salmon Cakes
	
Rating (1-5): 3	
Ingredients	
7 oz. can Salmon
¼ cup dry breadcrumbs or crackers
¼ t. salt
Dash pepper
1 egg
1½ Tbl. mayonnaise or salad dressing
1½ Tbl. butter or margarine	
Instructions	
Drain Salmon; discard bones and dark skin; fork into flakes. Mix salmon with crumbs, salt and pepper. Beat eggs slightly, add to mixture with mayonnaise. Shape into patties (3-4). Fry in melted fat until brown on both sides. (may add 2 stalks finely chopped celery to patties before frying.	
Sirloin Tips
	
Rating (1-5): 4	
Ingredients	
1 lb. sirloin tips (see Notes)
2 medium onions (Sautéd)
8 oz. Mushrooms (optional)

Marinade
For each pound of meat create a marinade using:
½ teaspoon minced garlic
1 scant teaspoon salt
2 teaspoon pepper
½ cup white dry vermouth	
Instructions	
* Marinade meat for at least ½ hour.
* Sauté onions in 2 Tbl. Butter & 1 of oil.
* Cook slowly so it does not burn.
* Drain meat.
* Brown nicely in 2 Tbl. Butter & 1 of oil.
* After brown enough, pour sautéed onions on top and stir to heat.	
Notes	
Use ½ to ¾ lb. meat per person. (eye of round roast is a good choice). Cut meat into byte size pieces.	
Slow Cooked Creamy Chicken & Wild Rice
	
Serves: 8	
Preparation Time: 10 minutes	
Cook Time: 7 hr. 10 min.	
Ingredients	
2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free) 
1 1/2 cups water 
4 large carrots, thickly sliced (about 3 cups) 
1 package (6 ounces) uncooked seasoned long-grain and wild rice mix 
8 skinless, boneless chicken breast halves (about 2 pounds) 	
Instructions	
1. Stir the soup, water, carrots, rice and seasoning packet in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.
2. Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through and the rice is tender.	
Notes	
From Campbell's website.

I used 8 tenderloins the last time I made it. That's about 1 lb.
I set the crock pot to 2.5 (the line between 2 and 3)	
Tamarind Chicken
Serves: 2	
Preparation Time: about 20 Minutes	
Cook Time: 10 Minutes	
Rating (1-5): 4	
Ingredients	
2 Tbl. Tamarind concentrate
¾ onion
2 palm sugar tablets
1 Tbl. chili sauce
1 Tbl. oyster sauce
1 Tbl. sweet chili sauce
½ lb chicken (sliced into small bite size pieces)
Green onion (as garnish)	
Instructions	
·	Bring water to boil
·	Add lemon grass, lime leaves, ginger root
·	Add Onion
·	Add tom yum paste
·	Shrimp and mushroom - don’t stir
·	Add sugar and soy sauce
·	Add salt to taste
After done cooking squeeze in lime and top with green onion	
Tasty 2-Step Chicken Bake
	
Serves: 4	
Preparation Time: 5	
Cook Time: 25	
Ingredients	
·	4 skinless, boneless chicken breast halves
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)	
Instructions	
·	Place the chicken into a 2-quart shallow baking dish. Spread the soup over the chicken. Cover the baking dish.
Bake at 400 degrees F for 25 minutes or until the chicken is cooked through.	
Notes	
Tip: To prepare on top of the stove, brown the chicken in 1 tablespoon vegetable oil in a skillet.
Tip: Stir in the soup and 1/2 cup water. Cover and cook for 5 minutes or until the chicken is cooked through. 	
Soups
Netti's Vegetable Soup
	
Serves: 6-8	
Cook Time: 1.5 hours	
Rating (1-5): 4	
Ingredients	
Broth
2 quarts water
Leftover meat - if you want
5 cubes of chicken bouillon
5 cubes of beef bouillon
1 medium onion

Vegetables and Seasoning
1 large can of whole tomatoes (28 oz.)
2 small cans of cut green beans - do not drain
4 to 5 Carrots, sliced in ½ inch pieces
1 Large or 2 medium potatoes - diced
2 cups chopped cabbage
1 celery stalk - chopped
1 or 2 bay leaves
¼ t. Oregano
¼ t. Thyme
¼ t. Basil
¼ t. Rosemary
½ t. Pepper (maybe 1 full teaspoon?)	
Instructions	
Cook the broth ingredients for a half hour or so. Add the vegetables and seasonings and cook another hour.	
Thai Soup
Ingredients	
  1.ผักกาดดอง		2    ซอง
  2.น้ำผักกาดดองในซอง	2   ซอง
  3.ซีอิ๊วขาว		1/2   ช.ต.
  4.ซี่โครงหมู		250 กรัมหรือ 8 ชิ้น
  5.เห็ดหอมขนาดกลางแช่น้ำ	5  ดอก
  6.กระเทียมจีนบุบ		5  กลีบ
  7.รากผักชี		2  ราก
  8.น้ำเปล่า		3.5   ถ้วยตวง
  9.ผักชีสำหรับโรยหน้า 	
Instructions	
Tom Yum
	
Serves: 4	
Cook Time: 10 minutes	
Rating (1-5): 5	
Ingredients	
Broth
2 cups water			
1 Tbl Tom Yum paste	
1 t sugar
3 Tbl soy sauce (or more to taste)
1 t salt (or more to taste)
1 stalk lemon grass (cut into 1 inch long pieces)
Root (NOT GINGER)
5 lime (double) leaves (torn)
½ lime (Squeezed in after it is cooked)

Other
8 med. Shrimp	
½ med. Onion
6 Mushrooms (sliced)
½ cup Green Onion	
Instructions	
- Bring water to boil
- Add lemon grass, lime leaves, ginger root
- Add Onion
- Add tom yum paste
- Shrimp and mushroom - don’t stir
- Add sugar and soy sauce
- Add salt to taste
- After done cooking squeeze in lime and top with green onion	
Notes	
You may substitute chicken for shrimp.	
Starches (Potatos, Rice, etc.)
Jennifer's Rice
Ingredients	
1 can beef broth (or consumee) (Campbell’s)
1 can French onion soup (Campbell’s)
1 can mushrooms, drained
1 stick margarine (or less to suit)
1 ½ cups converted rice (or Thai rice)	
Instructions	
Mix all together except the margarine and cut up the butter on top. Cover and bake at 350 for ½ hour. Remove from oven and stir. Put back in the oven and continue to bake for another half hour.	
Notes	
Even with only ½ stick of margarine this dish tastes very good.	
Roasted Red Hot Potatoes
	
Ingredients	
5 to 7 small red potatoes
1/3 cup extra-virgin olive oil
2 T. prepared grainy mustard
1 t. cayenne [red] pepper
1 t. salt
1 t. garlic granules [about ½ t. powdered garlic?]	
Instructions	
Cut potatoes into bite size pieces. Drop into bowl containing the above mixture and coat. Place in a shallow foil-lined pan. Bake uncovered at 375° for 30 to 40 minutes – 400° for 25 to 30 minutes, or until tender and nicely brown.