7 md Boiling potatoes; peeled &

-cut into 2″ X 1/4″ strips 2 1/2 tb Butter

2 tb Vegetable oil

2 lg (to 3) yellow onions; thinly

-sliced (4 cups) 16 Flat anchovy fillets;drained

White pepper 2 tb Fine dry bread crumbs

2 tb Butter; cut into 1/4″ bits

1 c Heavy cream

1/2 c Milk

Preheat oven to 400?F. Place the potato strips in cold water to keep them from discoloring. Heat 2 tablespoons of butter and 2 tablespoons of oil in a 10-12″ skillet; when the foam subsides, add the onions and cook 10 minutes, stirring frequently, until they are soft but not brown.

With a pastry brush or paper towels, spread a 1 1/2 to 2-quart souffl? or baking dish with the remaining half tablespoon of butter. Drain the potatoes and pat them dry with paper towels. Arrange a layer of potatoes on the bottom of the dish and then alternate layers of onions and anchovies ending with potatoes. Sprinkle each layer with a little white pepper. Scatter bread crumbs over the top layer of potatoes and dot the casserole with the 2 tablespoons of butter cut into bits. In a small saucepan, heat the milk and cream until it barely simmers, then pour over potatoes. Bake in the center of the oven for 45 minutes or until the potatoes are tender when pierced with the tip of a sharp knife or skewer and the liquid is nearly absorbed. .\ichele’s notes: I hate anchovies. With a passion. But this is one of the best dishes I ever had. The cream and milk leech the salty anchovy taste right out and it turns into what can only be described as heaven. A definite Swedish Christmas staple at our house! Source: Time/Life Foods of the World, Recipes: The Cooking of Scandinavia (1968) Typos by .\ichele

1/2 c -water

1 ts Chicken bouillon granules

1 pk Green beans; 10oz, frozen

1 c Onion, chopped

1 c Mushrooms, fresh, sliced

1/4 c Celery, chopped

1 ea Garlic clove, minced

1/2 ts Dill weed

1/2 ts Salt

1/8 ts Pepper

4 ts Corn starch

1 1/2 c Milk

1/2 c Swiss cheese, shredded

1/4 c Mayonnaise

2 1/2 c Noodles, med. cooked,draine

1 cn Tuna, (12-1/4oz)

1/3 c Bread crumbs, dry

1 tb Butter

In a large saucepan, bring water and bouillon to a boil, stirring to dissolve. Add the next eight ingredients; return to a boil. Reduce heat; cover and simmer for 5 minutes or until vegetables are tender. Dissolve corn starch in milk; add to the vegetable mixture, stirring constantly. Bring to a boil; boil 2 minutes or until thickened. Remove from the heat; stir in Swiss cheese and mayonnaise until cheese is melted. Fold in noodles and flaked tuna. Pour into a greased 2-1/2 quart baking dish. Brown bread crumbs in butter. Sprinkle on top of casserole. Bake, uncovered, at 350 for 25-30 minutes or until heated through.

1 md Lemon

12 sm Chicken drumsticks(about 2

-1/2 pounds) 1 tb Oil

2 tb Brown sugar

1 1/2 c Very hot water

3 tb Butter or margarine

1 Pkg(6 ounces) cornbread

-stuffing mix

Source: MAINPOUL.ZIP Grate rind from half the lemon at one end; then cut lemon in half. Squeeze the juice from one half and cut the other half into thin slices. Brown drumsticks in oil in large skillet. Place in shallow baking dish and top with brown sugar and lemon slices. Bake @ 375 degrees for 15 minutes. Meanwhile, combine hot water, butter, and contents of vegetable / seasoning packet in the skillet, stirring until butter is melted. Add stuffing crumbs, the lemon juice and lemon rind and stir just to moisten. Move chicken to one side of dish; baste with pan drippings. Mound stuffing on other side and bake 15 minutes longer. Makes 3 cups stuffing plus chicken or 6 servings.

1/2 lb Bulk Italian Sausage

1/4 c Chopped Onion

1 ea Large Beaten Egg

1/2 c Cream-style Cottage Cheese

2 T Grated Parmesan Cheese

4 ea Lasagna Noodles, Cooked

8 oz (1 can) Pizza Sauce

1 T Water or Dry Red Wine

1/4 c Shredded Mozzarella Cheese

Crumble the Italian Sausage into a 1-quart casserole. Stir in the onion. Micro-cook, uncovered, on 100% power for 3 to 4 minutes or till sausage is done and onion is tender. Drain off fat. Stir in beaten egg, cream-style cottage cheese, and grated Parmesan cheese. Spread each lasagna noodle with some of the meat-cheese mixture. Roll up each noodle jelly-roll style, starting with the short edge. Place seam side down in a small greased baking dish. Stir together the pizza sauce and water or dry red wine. Pour atop lasagna rolls in the baking dish. Micro-cook, covered, on 100% power for 4 to 5 minutes or till the lasagna rolls are heated through. Sprinkle shredded mozzarella cheese atop the lasagna rolls. Micro-cook, uncovered, on 100% power for 30 seconds to 1 minute more or till cheese is just melted.

2 Boxes Cornbread Stove Top

Stuffing 1 cn French style green beans

(drained) 1 cn Cream of celery soup

1 cn Cream of chicken soup

1 c Milk, mix soups and milk

1 cn Mushrooms

2 c Cut up cooked chicken

Prepare the stuffing as directed on the box. Put 1/2 of the stuffing in bottom of 9 x 13 inch baking dish. Layers as follows: green beans, chicken, soups, mushrooms. Top with dressing remaining. Bake at 350 degrees for 40 minutes. Serve with salad. Can be made ahead. —–

1 c Cooked brown tepary beans

1/2 c Carob powder

3/4 c Mild honey

1/4 c Margarine; melted

1/2 c All-purpose flour

1/2 c Chopped walnuts

1/2 c Raisins (optional)

2 Eggs; well beaten

1/2 ts Vanilla essence

1/2 ts Salt

Butter an 8 inch square pan. Line with waxed paper and butter the paper. Whirl the tepary beans in a food processor until smooth. In a large bowl, mix the processed beans with rest of the ingredients. Spread in prepared baking dish. Bake at 325 degrees F for 30 to 35 minutes. Cool, before removing from the pan. Peel off waxed paper and cut into squares. —–

1 lb MUSHROOMS

1/4 ts PEPPER, FRESHLY GROUND

1/4 ts NUTMEG (OPTIONAL)

1/2 c SOUR CREAM

5 tb BUTTER OR MARGARINE

1/2 ts SALT

1 tb ITALIAN SEASONING

1 1/2 c FRESH BREAD CRUMBS

4 CHICKEN BREASTS

1/2 c CHICKEN BROTH

—————————–ITALIAN SEASONING—————————– 1/4 tb OREGANO

1/2 tb BASIL

1/4 tb ROSEMARY

The Mushrooms should finely chopped. The chicken breasts should be boned and skinless, halved (8 pieces) and pounded flat. Seasoned bread crumbs may also be used. Preheat the oven to 350 f. Melt 4 tablespoons of the butter in a skillet. Add the mushrooms (finely chopped), salt and pepper and cook, stiring often until the mushrooms turn very dark and absorb all the butter. Remove from the heat. Add the Italian seasoning to the bread crumbs. Stir in 3/4 cup of the bread crumbs and the nutmeg. Divide the mushroom stuffing into 8 portions and place a portion of the stuffing in the center of each piece of chicken. Roll the chicken around the stuffing and place, seam side down, in a buttered shallow casserole/ baking dish. Melt the remaining tablespoon of butter and brush over the chicken. Sprinkle with the remaining 3/4 cup of bread crumbs until all the pieces are covered. Mix the sour cream with the heated chicken broth and pour over the chicken. Bake for 45-60 minutes, until lightly browned. Also, try a cup of broccoli flowerlets and/or walnuts, finely chopped, added to the mushroom and breadcrumb mixture.

6 ounces Cheddar cheese — shredded

8 ounces Monterey jack cheese — shredd

1 cup Chicken; chopped — cooked

3/4 cup Onion — finely chopped

12 Corn tortillas — 6 inches

2 cups Chicken broth — warmed

1 can chili with beans — (25 oz.)

1 can enchilada sauce — (10 oz.)

2 cups Sour cream

cheddar cheese, half of the monterey jack cheese, chicken and onion; set aside. Dip tortillas, one at a time, in chicken broth to soften. Fill with about 1/4 cup of the chicken mixture; roll and place seam-side down in baking dish in two rows of six. In a 3 quart saucepan over medium heat, stir chili, green enchilada sauce and 1/2 cup of the chicken broth until bubbly. Pour over filled tortillas. Sprinkle with remaining monterey jack cheese. If making ahead, cover and let stand up to 1 hour. Bake uncovered in a preheated 350 F oven for 30 minutes or until hot and bubbly. If desired, freeze, thaw and reheat, covered in a preheated 300 F oven for 25 to 30 minutes or until hot. To serve, dollop with some of the sour cream. Serve remaining sour cream separately. Serve with chopped tomatoes and sliced ripe olives if desired. Source: Fixin’ Chicken 101 Ways.