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  • 1 pkg cooked broccoli or 1 lge head steamed

  • 1/4 c. butter

  • 1/2 sm onion, chopped very fine

  • 1 c. rice

  • 1/4 c. water

  • 1/2 c. milk

  • 1 can Cream of Mushroom or Celery soup

  • 1/2 c. Cheese Whiz

  • 1 can mushrooms (optional)

Mix all ingredients together well and place in a baking dish.  Cook at 350 for 30 minutes, uncovered.  **  I have to thank my former boss, Jean-Eudes, for this one.  He used to bring it into work and it smelled so darn good, I bugged  him until he gave me the quickly became a favourite of the family **


  • 1 pkg. chicken pieces

  • 2 c. water

  • 2 c. minute rice

  • 1/2 c. soya sauce

  • 1/2 c. vegetable oil   (Never double the oil!!)

  • 1 env. onion soup mix

  • veggies - onions, celery, green pepper, mushrooms, etc. diced.  You can use whatever vegetables you prefer.  About  ¾  to 1 c. of each.

Boil your chicken pieces until cooked.  Cut up meat into bite size pieces.  Use the water from boiling the chicken for the casserole (or if you're like me and use pre-cooked chicken, add a tsp. of chicken bouillon powder to the 2 c. of water).  Mix all ingredients together  and place in small roaster.  Cook, covered, in a 350º oven for 1 ½ hours stirring often.

**NOTE**  This is doubled very easily.  DO NOT DOUBLE THE OIL.


(breakfast casserole)

  • 6 bacon strips, diced

  • 2 T. diced onions

  • 3 med. potatoes, cooked & cubed

  • 6 eggs, beaten

  • ½ c. shredded cheddar cheese

  • Salt & Pepper to taste

Cook bacon until crisp.  Remove to paper towel to drain.  In drippings, sauté onion & potatoes until potatoes are browned - about 5 minutes.  Pour eggs into skillet; cook and stir gently until eggs are set.  Season with salt & pepper.  Sprinkle with cheese & bacon;  let stand 2-3 minutes or until cheese melts.


  • 2½ lbs ground beef

  • 1 env. onion soup mix

  • 1 c. dry bread crumbs

  • 1 c. water

  • ½ tsp. salt

  • 2-10 oz cans tomato soup

  • 2-10 oz cans water

  • 1 can mushrooms

Put first 5 ingredients into a large bowl.  Mix together well.  Shape into patties.  Brown both sides in frying pan.  Remove to baking dish.  Stir soup & water together in a medium bowl.  Stir in mushrooms & juice.  Pour over meat.  Bake covered in 350º oven for 1 hour.

**note ~ for a family of 4, I usually cut this recipe in half**



  • 3 potatoes, thinly sliced

  • 1 onion, thinly sliced

  • 3 carrots, thinly sliced

  • ¼ c. long grain rice

  • 1 c. peas

  • 1 lb. wieners

  • 1-10 oz can tomato soup

  • 1-10 oz soup can of water

Arrange layers in order give in a 2 qt. casserole dish.  Put wieners on top.  Combine soup & water.  Pour over top of wieners.  Cover.  Bake 2 hours in a 350º oven until veggies are tender.


  • 2 pkgs. (¼ oz each) active dry yeast

  • 1/2 c. warm water

  • 3/4 c. warm evaporated milk

  • 1/2 c. vegetable oil

  • 1/4 c. sugar

  • 1 egg

  • 1 tsp. salt

  • 3-4 c. all purpose flour


  • 1 lb pork sausage

  • 1/2 c. onion, finely chopped

  • 2½ c. frozen shredded hash browns, thawed

  • 7 eggs, lightly beaten

  • 3 T. milk

  • 1/2 tsp. salt

  • 1/2 tsp. pepper

  • 1/2 tsp. garlic salt

  • pinch of cayenne pepper

  • 3 c. shredded cheddar cheese

In mixing bowl, dissolve yeast in water.  Add evaporated milk, oil, sugar, egg, salt & 2 c. flour; beat until smooth.  Add enough remaining flour to form a soft dough (do not knead).  Cover & let rise in a warm place until doubled, about 1 hour. Meanwhile, in a skillet, cook the sausage & onion over medium heat until sausage is no longer pink;  drain.  Add hash browns, eggs, milk & seasonings.  Cook & stir until the eggs are completely set.  Sprinkle with cheese; keep warm.  Punch dough down; divide into 14 pieces.  On a floured surface, roll out dough into 7" circles.  Top each with about 1/3 c. filling; fold dough over filling and pinch edges to seal.  Place on greased baking sheets.  Bake at 350º for 15-20 minutes or until golden brown.



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