Preparation time: 30 minutes Serves: 6

¼ cup butter 
1 large onion, finely chopped
3 celery stalks, finely chopped
1/3 cup flour
4 cups chicken broth, preferably not hot
5 cups thinly sliced mushrooms
½ cup whipping cream
¼ tsp. pepper
2 cups grated cheddar cheese
4 green onions, thinly sliced

Melt butter in a large saucepan set over medium heat. When hot, add onion and celery. Sauté, stirring occasionally, until onion has softened. Then sprinkle flour in pan. Stir until completely absorbed. While stirring constantly, gradually add broth. Bring to boil over high heat, uncovered and stirring frequently. Then reduce heat to medium. Stir frequently, until thickened and no taste of flour remains, about 7 mins. When thickened, stir in mushrooms and bring to boil. Then reduce heat to low. Cover and simmer over medium heat, stirring occasionally, to develop flavor, about 15 mins. When ready to serve, stir cream into hot soup. Sprinkle with pepper and 1 ½ cups cheddar. Stir constantly just until melted. Remove from heat. Ladle into bowls, sprinkle with a few green onions and remaining cheddar. (Freezing is not recommended)

Preparation time: 120 minutes  Serves: 8-10

2 ½ cups flour
1 tsp. baking soda
2 eggs, slightly beaten 
3 cups mincemeat (28 oz. can)
1 can eagle brand milk
1 ½ cups mixed candied fruit
½ cup halved red and green glazed chopped cherries
1 cup walnuts
Preheat oven to 300. Grease 1 9” tube pan, line with waxed paper and grease again. Sift together flour and baking soda, set aside. In a large bowl, combine eggs, mincemeat, eagle brand, fruit and nuts. Add dry ingredients, blend well. Pour into prepared pan. Bake 1 hr and 50 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes. Turn out of pan, remove waxed paper. If desired, garnish with glace cherries or nuts. To store cake, cool thoroughly, wrap well in aluminum foil and refrigerate or freeze.

Preparation time: 45 minutes Serves: 8

6 apples      
½ cup white sugar
1 tsp. cinnamon   
2/3 cup boiling water     
1/3-cup butter      
1-cup molasses     
2¾ cups flour 
1½ tsp. baking soda
½ tsp. salt
1 tsp. cinnamon
1 tsp. ginger
¼ tsp. cloves
1 egg well beaten
   
Slice apples into a 9 x 9 well buttered pan or pie plate. Sprinkle with sugar and cinnamon. Melt butter in water, add molasses and egg. Mix dry ingredients and add. Pour batter over apples. Bake at 350 for 40 minutes. Serve with whipped cream or sprinkle with confectioner’s sugar.

2 cups uncooked elbow macaroni
1 lb. ground beef
1 medium onion, chopped
1/2 cup sliced celery
1 28 oz. can whole tomatoes, cut up (undrained)
1 8oz. can tomato sauce
1 tsp. salt
1/2 tsp. marjoram leaves
1/4 tsp. thyme leaves
1/4 tsp. pepper
1 cup shredded cheese

Prepare macaroni according to package directions, drain. In medium skillet, combine ground beef, onion and celery. Cook until beef is browned and celery is tender; drain, if desired. Stir in next six ingredients. Add macaroni; mix well. Pour into 2 qt. Casserole. Top with cheese. Bake in 350 oven until hot, 35 to 40 minutes. Refrigerate or freeze leftovers.

Preparation time: 40 minutes. Serves: 4.

1 lb. boneless, skinless fresh turkey breast
5 tbsps. soy sauce, divided
3 tbsps. cornstarch, divided
1/2 tsp. sugar
1 clove garlic, minced
2 OXO chicken buillon cubes or packets
1 1/2 cups boiling water
1/4 – 1/2 tsp. dried crushed red pepper
3 tbsps. Vegetable oil, divided
2 carrots, cut into 2” matchstick pcs.
2 small onions, sliced
3 medium zucchini, halved length-wise, cut diagonally into 1/2” slices
1 small sweet red pepper, sliced

Cut turkey into thin, narrow strips. Combine 1 tbsp. of the soy sauce and 1 tbsp. of the cornstarch, sugar and garlic, stir in turkey and set aside. Dissolve buillon cubes in boiling water. Blend the remaining 4 tbsps. Soy sauce, the remaining 2 tbsp. cornstarch and chili pepper; stir in chicken bouillon, set aside. Heat 2 tbsp. of the oil in hot non-stick wok or large non-stick frypan over high heat. Add turkey and stir-fry 3 mins; remove. Heat remaining 1 tbsp. oil in same pan. Add carrots and onions, stir-fry 3 mins. Add zucchini and red pepper stir-fry 3 mins. Stir in chicken bouillon mixture and turkey; cook and stir until sauce boils and thickens. Serve with seasoned rice.

Seasoned Rice: Place 1 ½ cups water in medium saucepan. Cover and bring to boil. Dissolve 1 OXO Chicken bouillon Cube in boiling water. Stir in ¾ cup converted long grain rice. Cover, reduce heat and boil gently 20 mins. or until water is absorbed.

Preparation time: 55 minutes Serves: 6

2 cups water
2 chicken bouillon cubes
3 cups diced potatoes
1 cup chopped onion
1/2 cup diced carrot
1 cup diced celery
1 small bay leaf
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. thyme
4 tsp. butter or hard margarine
1/2 lb. fresh mushrooms, sliced
1/2 lb. scallops, cut in half
2 tbsp. white wine
1 cup cream

Put first 10 ingredients in a large saucepan. Simmer, stirring often, to dissolve bouillon cubs and cook vegetables. Remove bay leaf. Cool a bit and run mixture through blender. Set aside in saucepan. Combine butter and mushrooms in frying pan. Sauté until mushrooms are beginning to brown. Add scallops and wine. Cover and steam fry about 1 minute, stirring 2 or 3 times. Add to pureed vegetables. Stir in cream. Heat but don’t boil.

Preparation time: 40 minutes.  Serves: 4

8 soft or hard taco shells
1 1/2 lbs. ground turkey
1 small onion, chopped
1 tbsp. vegetable oil
1/2 tsp. oregano
1 tomato, diced lettuce
shredded cheddar cheese
shredded mild or spicy salsa
sour cream

1 tbsp. chili powder
1 tsp. each salt and paprika
1/4 tsp. garlic powder

Saute turkey and onion in oil. Add oregano, chili powder, salt and paprika and garlic powder. Cook, uncovered, stirring occasionally until moisture has evaporated. Heat taco shells in 350F oven for 5 minutes. Spread turkey mixture into taco shells and top as desired.

Preparation time: 45 minutes Serves: 8

1 cup sugar
4 tbsps cornstarch
1/2 tsp salt
2 cups boiling water
3 egg yolks (well beaten)
Rind and juice of 1 lemon
1 tsp butter

Blend sugar, cornstarch and salt, add boiling water, cook until clear. Add egg yolks (beat a bit of the hot mixture with the egg yolks first), and cook 2 minutes longer. Remove from heat, add lemon juice, butter and rind. Pour into 9” baked pie shell.

Meringue Topping:

3 egg whites
6 tbsps sugar

Beat egg whites until stiff, add sugar gradually, then place on top of pie filling. Brown the meringue in an oven at 400 degrees for 10 minutes.

Preparation time: 60-120 minutes Serves: 6

3-5 lbs. standing rib roast
6 large potatoes
2 tbsps butter at room temperature
2 tbsps dijon mustard
2-3 tsps horseradish
1 crushed garlic clove

Preheat oven to 325. Peel potatoes and cut into quarters. Cook until just tender, about 10-15 minutes. Drain. Place roast in roast pan, stir butter with Dijon mustard, horseradish and garlic. Cover outside of roast with mixture. Place potatoes around roast. Bake uncovered in oven for 20 minutes per pound. Stir potatoes occasionally.

Preparation time: 40 minutes Serves: 8

3 cups flour      
1/8 cup sugar      
1/4 cup baking powder
Pinch of salt

2/3 cup cold butter
1 egg
1/4 cup softened butter
1 1/2 cups milk
1 1/2 cups brown sugar
1 1/2 tsp cinnamon
1/4 cup icing/confectioners sugar

Put dry ingredients all in large bowl, then cut in 2/3 cup cold butter, add 1 egg and 11/2 cups milk, with as little mixing as possible. Roll flat.  Spread with about 1/4 cup softened butter and then sprinkle with mixture of 1 1/2 cups brown sugar and 1 1/2 tsp cinnamon. Roll up and cut into 1/4 - 1/2 inch slices. Bake at 350 oven until lightly browned. Drizzle frosting made of a mixture of icing sugar and milk.  Serve oven hot or at room temperature with a freshly steeped cup of tea.