Ingredients are :1 can cream of potato soup

1 can cream of celery soup

1 c. sour cream

2 tsp. salt

2 tsp. grated onion

2 lb. bag hash brown frozen potatoes

Dash paprika

2 c. sharp shredded Cheddar cheese

And the recipe is Mix all ingredients except Cheddar. Pour into 9 x 13 inch casserole. Sprinkle Cheddar over all. Bake 45 to 60 minutes at 350 degrees. Made day before is even better.

Ingredients are :4 lbs. raw rice

1/4 c. shortening

5 cloves garlic, chopped

1/4 bunch parsley, chopped

9 c. water

4 lbs. onions, chopped

2 pods red pepper

2 lg. pkgs. frozen chicken (liver and

gizzards)

And the recipe is
Cook rice until almost done (20-30 minutes). Brown onions in shortening, add garlic. Then mix in large pan. Dot with butter all the ingredients. Bake 350 degrees for 30-40 minutes.

Ingredients are : 4 pounds Boneless breast of veal
1/4 teaspoon Pepper
2 teaspoons Poultry seasoning
2 teaspoons Basil
1 1/2 teaspoons Garlic powder
20 ounces Frozen chopped spinach — drain
1 teaspoon Salt
2 cups Mozzarella cheese — shredded
1 each Red or yellow pepper — chopped
2 tablespoons Olive oil
13 3/4 ounces Chicken broth
1/4 cup White wine; dry — or water
3 tablespoons Cornstarch
And the recipe is SEASON OUTSID OF MEAT WITH PEPPER,1/2 T EA POULTRY SEASONIN, BASIL AND GARLIC POWDER;TURN MEAT OVER. COMBINE SPINACH, SALT, CHEESE, AND RED PEPPER WITH REMAINEING 1 1/2 T EA POULTY SEASONING AND BASIL, AN 1 T GARLIC POWDER. SPREAD EVENLY OVER MEAT. TIGHTLY ROLL UP MEAT; TIE WITH STRING AT 1 IN INTERVALS. HEAT OIL IN DUTCH OVEN OR HEAVY ROASTING PAN; BROWN ROAST ONALL SIDES POUR BROTH ON TOP. COVER TIGHTLY; ROAST AT 350F FOR 1 1/2 HOURS OR UNTIL 165F INTERNAL TEMP. REMOVE ROAST TO CARVING BOARD; KEEP WARM. STRAIN LIQUID AND SKIM FAT.
COMBINE WINE AND CORNSTARCH, STIR INTO LIQUID. BRING TO BOIL, SIMMER 5 MIN, STIRRING, UNTIL THICKENED.

Ingredients are : 1 pound Spinach — Fresh *
1 each Onion; Large — Diced
1/2 teaspoon Salt
1 teaspoon Paprika
1/4 teaspoon Pepper
1/4 pound Butter
2 each Garlic; Cloves — Minced
1/2 pound Emmenthaler Cheese — Grated
1/8 teaspoon Nutmeg

And the recipe is
* Wash and clean spinach of sand. Dry.
Cut spinach into strips. In a large Dutch oven, heat butter until bubbly.
Add onion and garlic, saute for 2 to 3 minutes. Add spinach.
Sprinkle with salt. Cover and steam for 5 minutes. Remove from heat. Grease an ovenproof casserole. Sprinkle half the cheese over the bottom of the casserole. Add the spinach. Sprinkle with paprika, nutmeg, and pepper. Top with remaining cheese. Bake at 360 degrees F about 20 minutes or until cheese bubbles.

Ingredients are : 1 pound Dry pinto beans
6 pounds Beef rump roast
1 tablespoon Lard or shortening
1 cup Green or banana pepper strip
Sliced med. onions
2 cups Tomato juice
8 ounces Can tomato sauce
1/2 cup Water
2 teaspoons Cider vinegar
2 tablespoons Brown sugar
2 teaspoons Salt
1 teaspoon Dry mustard
1 teaspoon Thyme
And the recipe is
Wash beans;cover with cold water and let soak overnight. Bring beans to a boil and cook 1 hour; drain, discarding water. Brown roast in hot fat in a Dutch oven or roaster. Add peppers and onions and cook until tender. Add beans and remaining ingredients. Cover and bake in a 350 deg. oven for 2 1/2-3 hours or until beans are tender and meat is done.

Ingredients are : 4 pounds Beef Roast — Boneless
1 cup Water
1 cup Wine Vinegar
2 each Onions; Medium — Sliced
1 teaspoon Salt
6 each Peppercorns
2 each Bay Leaves
2 each Cloves
2 tablespoons Vegetable Oil
1 each Tomato — Medium *
2 tablespoons Unbleached Flour
2 teaspoons Sugar
1/4 cup Water
And the recipe is
* Tomato should be peeled and chopped.
Place meat in a large container (NOT Metal). In a saucepan bring water, vinegar, onions, salt, peppercorns, bay leaves, and cloves to a boil. Simmer for 10 minutes. Cool marinade to room temperature. Pour marinade over meat. Refrigerate for 2 to 3 days, turning several times each day. Remove meat from marinade, and dry.
Brown meat in hot vegetable oil in a Dutch oven. Add the tomato and marinade liquid. Cover and simmer gently 1 to 2 hours, until meat is tender. Remove meat from juices.
Also remove peppercorns, cloves, and bay leaves. Mix flour and sugar with water until lumps disappear. Add to pan juices and cook until thickened. Serve with boiled potatoes and red cabbage.
Variations: Meat can also be placed in a 325 degree oven and baked or it could be cooked on low in a slow cooker for 3 to 4 hours.

Ingredients are : 1 Garlic clove — minced
1 tablespoon Vegetable oil
1 can No salt added tomatoes — – (16 oz.), chopped
3/4 cup Clear chicken broth — – (ready to serve,
with 1/3 less salt)
1 tablespoon Ground cumin
2 Chicken breast halves
8 ounces Canned whole green chilies — – rinsed, drained,
and coarsely chopped
3 tablespoons Chopped cilantro
2 tablespoons Kikkoman Lite Soy Sauce
And the recipe is
Saute onion and garlic in hot oil in large saucepan or Dutch oven until soft. Stir in next 3 ingredients. Arrange chicken, skin side down, in liquid. Cover and simmer 35 minutes, or until chicken is tender. Remove pan fro heat. Remove chicken; cool. Shred chicken, discarding skin and bones. Return chicken to pan; stir in remaining 3 ingredients. Heat to serving temperature.

Ingredients are : 2 pounds Top round steak — 2″ cubes
2 tablespoons Butter (or marg.) — melted
3 tablespoons All-purpose flour
1/2 cup Dry sherry
5 slices Bacon
24 small Onions; peeled — about 1 lb.
1 pound Mushrooms; small — fresh
3/4 cup Consomme — undiluted
1/4 cup Water
1 cup Burgundy
2 tablespoons Tomato paste
2 Bay leaves
And the recipe is
pn Chives; frozen, chopped pn Thyme; dried pn Tarragon; dried pn Parsley; chopped
Brown steak in butter in a heavy Dutch oven. Combine flour and sherry, stirring until well blended; stir into Dutch oven.

Cook gacon until crisp; drain, reserving drippings. Crumble bacon, and add to steak.

Saute onions in bacon drippings until tender; remove with a slotted spoon, and add to steak. Saute mushrooms in remaining bacon drippings; drain well, and set aside.

Add remaining ingredients, except mushrooms, to steak; cover and simmer over low heat 1-1/2 hours. Add mushrooms; cover and simmer an additional 30 minutes.

Ingredients are : —–LISA HLAVATY FDGN81A—–
1/4 cup Vegetable oil
2 tablespoons Cider vinegar
1 teaspoon Salt
1 teaspoon Pepper
1 tablespoon Prepared horseradish
1 teaspoon Garlic — minced
1/4 cup Chopped fresh parsley
3 1/2 pounds Beef chuck roast
—–HORSERADISH CREAM—–
1/2 cup Dairy sour cream
1/2 cup Mayonnaise
1/4 teaspoon Salt
1/4 teaspoon Pepper
1 tablespoon Prepared horseradish
1 teaspoon Lemon juice
1 teaspoon Dijon mustard
1/4 cup Fresh parsley
And the recipe is
In dutch oven stir together all marinade ingredients except parsley and roast; stir in parsley. Place roast in marinade; turn to coat all sides with marinade. Cover; refrigerate overnight. Heat oven to 350.
Bake roast in marinade for 1 1/2 to 2 hours or unti roast is fork tender. Meanwhile, in small bowl stir together all horseradish cream ingredients except parsley. Stir in parsley. Cover, refrigerate unti ready to serve. serve over carved roast. Source: Land O Lakes

Ingredients are : 1/2 pound pinto beans
4 cups water
4 cups chicken broth
2 cloves garlic
2 bay leaves
1 can tomatoes — 16 oz., pureed
4 ounces pimientos — drained
1 large green pepper — chopped
1 large red pepper — chopped
1 large onion — chopped
1 cup celery — chopped
4 ounces green chiles
1/4 cup fresh parsley
1/4 teaspoon red pepper flakes
1/4 teaspoon cumin
1/4 teaspoon hot pepper sauce
1 teaspoon hot pepper sauce
1 teaspoon paprika
1 teaspoon salt
1 tablespoon cider vinegar
And the recipe is
Rinse beans. Place in a Dutch oven with water. Bring to a boil, simmer 2
minutes. Remove from heat. Cover and let stand 1 hour. Drain and rinse
beans.

Return beans to Dutch oven with broth, garlic, and bay leaves. Bring to a
boil. Reduce heat; cover and simmer 1 1/4 hours.

Stir in remaining ingredients. Cover and simmer 1 hour or until beans and
vegetables are tender and gravy is thick. Remove bay leaves. Serve over hot
rice.