1/4 cup olive or vegetable oil 
2 carrots, sliced
1/2 teaspoon garlic powder (optional)
1 envelope Lipton Recipe Secrets Onion Soup Mix
4 bone-in chicken breast halves (about 2 pounds)
1 pound all-purpose potatoes, cut into small chunks

Preheat oven to 450 F. In large plastic bag or bowl, add all ingredients. Close bag and shake, or toss in bowl, until chicken and vegetables are evenly coated. Empty chicken, potatoes and carrots into large baking or roasting pan; discard bag. Arrange chicken breast side up. Bake uncovered, basting halfway through, 45 minutes or until chicken and vegetables are done. Makes about 4 servings.
 
 

Crust: 2 slices bacon, fried crisp and crumbled 
1 cup tomato sauce
3 cups soft bread crumbs 
1/2 cup finely chopped onion
1/2 cup finely chopped green bell pepper (optional)

Filling: 1 cup rice, cooked 
2 cups tomato sauce
2 cups grated cheddar cheese, divided 
1/2 teaspoon salt
Cold, crisp lettuce

Preheat oven to 375 F. Mix crust ingredients; knead lightly. Press into bottom of 9-inch pan; flute edge.

Combine rice, tomato sauce, 1 1/2 cups cheddar cheese and salt; spoon into bacon shell; cover with foil. Bake for 15 minutes; remove from oven; sprinkle remaining 1/2 cup cheese over pie while hot. Cut into serving wedges; serve over cold crisp lettuce leaves. Serves 4.
 
 

10 pounds potatoes 
5 lbs. cooked corned beef, diced
1 pound sharp cheese, diced 
1 1/2 pints whipping cream

Preheat oven to 325 F. Boil or steam potatoes in jackets until tender. Cool. Peel and dice. Arrange potatoes, corned beef, and cheese in large greased pan or roaster, alternating layers. Pour cream over all. Bake for 1 1/2 to 2 hours, stirring occasionally. Serves 35 people.
 
 

1 pound ground beef 
1/2 cup chopped onion
1/4 cup chopped green pepper 
1 (15-oz.) can chili beans
1 (8-oz.) can tomato sauce 
1 (6-oz.) can tomato paste
2 tablespoons chili powder 
1/2 teaspoon ground cumin
1 drop hot pepper sauce (optional) 
1/2 teaspoon salt
1 cup sour cream 
1 cup grated cheddar cheese
2 tablespoons flour 
2 cups coarsely crushed corn chips
1 (11-1/2-ounce) package refrigerated corn-bread twists

Preheat oven to 375 F. In skillet, cook meat with onion and green pepper until fully cooked. Drain off fat. Stir in chili beans, tomato sauce, tomato paste, and seasonings; simmer 5 minutes.

Arrange corn-bread twists in a 10-inch pie plate, being careful not to unroll and going up the sides of plate. Let dough extend 1/2 inch over plate edge. Spoon beef mixture into crust.

Combine sour cream and flour; spread over beef mixture. Sprinkle with cheese and top with corn chips. Bake for 30 minutes. Remove from oven and let stand 10 minutes before cutting. Serves 6 people.
 
 

1 (10-in.) unbaked pie shell 
1 (1-lb.) can salmon
1 tablespoon lemon juice 
1 cup chopped onion
2 tablespoons dill weed (opt.) 
1 cup chopped green pepper (opt.)
2 tablespoons butter or margarine 
5 eggs, beaten lightly
1 1/2 cups milk 
1/4 teaspoon dry mustard
1/4 teaspoon pepper 
2 tablespoons flour

Preheat oven to 350 F. Bake pastry shell for 5 minutes. Drain and flake salmon; reserve liquid. Place salmon on bottom of pastry shell. Combine remaining ingredients plus reserved salmon liquid; pour over salmon. Bake 45 minutes, or until firm; serve hot. Serves 4 to 5.
 
 

1 1/2 cups cooked rice 
1/2 cup chopped onion
3/4 cup grated Parmesan cheese, divided 1 egg
3 tablespoons butter 
3 tablespoons flour
1 cup milk 
1/2 teaspoon salt
1 (20-ounce) bag frozen vegetables, cooked and drained (your choice)

Preheat oven to 350 F. Combine rice, egg, 1/4 cup cheese, and onion; mix well. Press into bottom and up sides of a greased 9-inch pan. Make a white sauce with butter, flour, milk, and salt. Add remaining cheese; stir until well-blended. Stir in vegetables. Spoon into rice shell. Bake for 35 minutes; let stand 10 minutes before serving. If desired, garnish with additional cheese. Serves 8.
 
 

1 can (10 2/4 oz.) cream of mushroom soup 
1 cup water
3/4 cup uncooked regular long-grain rice 1/4 teaspoon paprika
1/4 teaspoon pepper 
4 skinless, boneless chicken breast halves

In 2-quart shallow baking dish mix soup, water, rice, paprika, and pepper. Place chicken on rice mixture. Sprinkle with additional paprika and pepper. Cover. Bake at 375 F. for 45 minutes or until done. Serves 4 people.
 
 

3 lbs. yellow squash, sliced 
2 tablespoons sugar
1/2 cup margarine 
1 teaspoon black pepper
3 eggs, beaten 
1 cup evaporated milk
2 tablespoons flour 
1 medium onion, finely chopped

Place squash in saucepan and cover with water, boil until tender, drain, mash, and drain again. Combine remaining ingredients in a large bowl, add squash. Place in 8-in. casserole, bake at 350 F. for 35 minutes or until set. Serves six.
 
 

2 cups milk 
3/4 cup chopped cooked chicken, turkey, or ham
1 can cream of mushroom soup 
3/4 cup uncooked macaroni
1 cup shredded cheese (opt.)

Cook macaroni in water until tender. Drain; add other ingredients and pour into a greased 9x13x2-inch baking dish. Cover and refrigerate overnight. Uncover and bake at 350 F. for 45 to 50 minutes. 8 servings.
 
 

1 pound ground venison or beef hamburger
2 tablespoons diced green pepper (optional) 
2 tablespoons chopped celery (optional)
2 cups canned red kidney beans drained, liquid reserved
1 1/2 cups chopped onions 
1/4 teaspoon pepper
1/4 teaspoon thyme 
1/4 teaspoon cinnamon (opt.)
1 teaspoon brown sugar 
1 cup stewed tomatoes
Pinch hot red pepper (opt.) 
1 teaspoon salt

Sauté meat, onions, salt, pepper, thyme, cinnamon, celery, and green pepper.

Preheat oven to 375 F. Place beans and 1/3 of drained liquid in bottom of buttered baking dish. Sprinkle beans with brown sugar and hot red pepper. Stir tomatoes and remaining drained liquid into cooked meat. Stir to blend; then fold this mixture into beans. Bake covered for 30 minutes. Uncover and brown. Serves 6 people.
 
 

1 can (10 3/4-oz.) cream of mushroom soup 
1/2 cup water
3/4 cup uncooked regular white rice 
1/4 teaspoon pepper
4 skinless, boneless chicken breast halves
1/4 teaspoon paprika (optional)

Precook rice. In a 2-quart shallow baking dish mix soup, water, rice, paprika, and pepper. Place chicken on rice mixture. Sprinkle with additional paprika and pepper. Cover. Bake at 375 F. for 45 minutes or until done. Enough to serve 4 people.
 
 

2 tablespoons honey 
1 teaspoon dry mustard
1 can (10 3/4-oz.) Campbell's Condensed Tomato Soup
4 chicken breast halves (about 2 pounds), skinned
1/2 teaspoon onion powder

Mix soup, honey, mustard, and onion powder. Place chicken on rack in broiler pan. Broil 6 inches from heat 30 minutes or until no longer pink, turning and brushing often with soup mixture.

VARIATION: Prepare as in Step 1. Place chicken on lightly oiled grill rack over medium-hot coals or in medium-hot oven. Grill uncovered (on grill or in oven) 20 minutes, turning often.

Brush chicken with soup mixture and grill 20 minutes more or until chicken is no longer pink, turning and brushing often with soup mixture. Enough to serve 4 people.
 
 

3 cups chopped cooked chicken or turkey 
1 (10 1/2-oz.) can condensed chicken broth, undiluted
2 (10 3/4-oz.) cans cream of chicken soup, undiluted
1 (15-oz.) can mixed vegetables, drained
1/2 teaspoon poultry seasoning or sage 
1 cup milk
2 cups biscuit and baking mix 
1 (8-oz.) carton sour cream

Combine first 5 ingredients in a large bowl and pour chicken mixture into a lightly greased 13x9x2-inch baking dish. Combine biscuit mix, sour cream, and milk in medium bowl; pour over chicken mixture. Bake in 350 F. oven for 50 to 60 minutes or until topping is golden. Yield: 6 to 8 servings.
 
 

1 cup Italian-seasoned bread crumbs 
2 eggs, lightly beaten
1 teaspoon salt 
1 (28-oz.) package frozen dinner fries
3 tablespoons butter or margarine, melted

Place bread crumbs in a shallow dish. Dip fries into egg and dredge in bread crumbs. Place fries in a single layer on an ungreased 15x10x1-inch jellyroll pan; drizzle with butter.

Bake at 400 F. for 25 minutes or until golden, turning once. Sprinkle with salt and serve warm. Yield: 8 servings.
 
 

3 (1-lb.) cans corned beef hash (6 cups) 
1/2 cup chopped onion
1/2 cup cream or evaporated milk 
8 hard cooked eggs
1/4 teaspoon garlic salt 
1/4 teaspoon celery salt
1/4 teaspoon black pepper 
1 tablespoon Worcestershire sauce
1 tablespoon prepared mustard 
1/4 cup mayonnaise
Fresh or dried chives 
Chili sauce or ketchup
2 to 3 green bell peppers

Preheat oven to 375 F. Lightly oil a 13x9x2-inch baking dish. In large bowl, combine hash and onion. Spread mixture into prepared pan. Pour cream over hash. Bake 35 minutes.

While corned beef is baking, peel eggs; slice each in half lengthwise; place yolk in medium bowl. Set whites aside. Mash yolks with fork. Add garlic salt, celery salt, black pepper, Worcestershire sauce, prepared mustard, and mayonnaise to egg yolks. Mix will. Fill egg whites with yolk mixture.

Remove hash from oven; arrange deviled eggs on top. Sprinkle tops of eggs with chives. Slice tops from green peppers, leaving stem for handle. Scoop out seeds. Fill with heated chili sauce or ketchup. Cover with tops. Serve with hash casserole. Serves 10 to 12 people.

4 slices bacon, diced or 3 diced franks
1 cup tomato juice 
3 1/2 cups (# 2 1/2 can) sauerkraut, drained
1/4 cup grated onion 
1/2 cup buttered bread crumbs

Preheat oven to 400 F. Fry bacon until crisp or boil and dice franks. Add onion and cook until lightly browned. Add sauerkraut. Place in 1 1/2-quart casserole. Pour tomato juice over top; sprinkle with buttered bread crumbs. Bake for about 20 minutes. Serves 6 people.

1 (14-oz.) pkg. frozen fish fillets 
1/3 cup butter or margarine
1 (16-oz.) can Spanish rice 
1 (10-oz.) can condensed tomato soup
3 green onions, sliced thinly into rings (optional)
1/4 teaspoon fresh lemon juice

Preheat oven to 350 F. Brown fish lightly in butter. Mix Spanish rice, tomato soup, and fresh lemon juice. Pour into 1 1/2-quart oven-proof casserole. Place fish on rice mixture; scatter green onion rings over top; cover. Bake for 15 minutes; remove cover; bake 15 minutes longer. Serves 4 people.
 
 

2 large carrots, shredded 
1 medium onion, finely chopped
5 tablespoons butter or margarine, divided 
1/2 teaspoon salt
3 tablespoons all-purpose flour 
1/8 teaspoon pepper
1/2 cup seasoned dry bread crumbs 
1 1/2 cups milk
1 teaspoon dried marjoram (opt.) 
1 teaspoon dried thyme (opt.)
1 1/2 cups (6-oz.) shredded process American cheese
8 cups thinly sliced cabbage (2 to 2 1/2 pounds)

Cook the cabbage and carrots in boiling salted water until crisp-tender. Meanwhile, in a saucepan, saute the onion in 3 tablespoons of butter until tender. Stir in flour, salt and pepper; cook until bubbly. Gradually add milk; cook and stir until thickened. Drain cabbage and carrots; place half in a greased 2 1/2 quart baking dish. Top with half of the sauce; sprinkle with half of the cheese. Repeat layers. In a small skillet, melt remaining butter; add crumbs, marjoram and thyme; cook and stir until lightly browned. Sprinkle over casserole. Bake, uncovered, at 350 F. for 30 to 35 minutes or until the cabbage is tender and the top is browned. Yield: 8 to 10 servings.
 
 

1 pound ground beef or turkey 
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper 
1 large tomato, diced
1 1/2 cups diced onion 
1 tablespoon butter
1 teaspoon basil (optional) 
1 cup shredded cheddar cheese
3/4 cups flour 
1 1/2 teaspoons baking powder
1/2 teaspoon salt 
1/4 cup oil
3 eggs 
1 cup milk

Preheat oven to 400 F. Brown beef; drain any grease from pan. Add salt and pepper. Spray 10-inch glass baking dish with nonstick spray. Turn beef into pan. Top with diced tomato.

Brown onion in butter. Add to dish on top of tomato. Sprinkle with basil; add cheese.

In blender, combine flour, baking powder, salt, oil, eggs, and milk. Process until smooth. Pour over meat. Bake for 30 minutes. Serves 8.
 
 

2 cups diced cooked ham 
2 cups diced boiled potatoes
7 small white pearl onions 
1/2 teaspoon paprika, divided
2 tablespoons chopped green pepper (opt.) 
1 jar pimientos, chopped
1 can condensed cream of celery soup 
1/2 teaspoon salt
1/8 teaspoon marjoram (opt.) 
1/2 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard 
1/8 teaspoon cayenne pepper
1 cup grated Swiss or cheddar cheese 
1/4 teaspoon thyme (opt.)

Preheat oven to 350 F. Combine all ingredients, except cheese and 1/4 teaspoon paprika. Pour into buttered casserole; cover top completely with Swiss cheese; dust with remaining paprika. Bake for 20 minutes, or until cheese is melted and golden brown crust has formed. Serves 4 people.
 
 

6 potatoes 
3/4 cup sour cream or plain yogurt
3 cups creamed cottage cheese Milk
1 1/2 tablespoons minced onion 
Salt and pepper to taste
1/4 cup margarine 
Chopped toasted almonds (opt.)

Preheat oven to 350 F. Boil or steam potatoes; mash with a little milk. Add cottage cheese, sour cream, onion, salt and pepper. Pour into greased 2-quart casserole. Dot with margarine and sprinkle with toasted almonds. Bake for 30 minutes. Serves 8 to 10 people.
 
 

1/2 pound bulk pork sausage 
1 pound ground chuck
2 cups sliced celery (opt.) 
1 cup chopped onion
1 clove garlic, minced (opt.) 
2 cups corn kernels
1 (16-oz.) can tomatoes 
2 teaspoons chili powder
1 1/2 teaspoons salt 
1/2 cup yellow (or white) cornmeal
1 (16-oz.) can pitted ripe olives (opt.) 
Paprika
1 1/2 cups shredded cheddar cheese

Preheat oven to 350 F. Cook sausage and ground chuck in skillet until browned, stirring to crumble. Drain. Stir in celery, onion, and garlic; cook until tender. Stir in corn and next 3 ingredients; simmer 15 minutes. Slowly stir in cornmeal, cooking until thickened. Remove from heat; stir in olives. Pour into a greased 2-quart casserole; sprinkle with cheese and paprika. Bake, uncovered, for 35 minutes or until set. Serves 6 to 8 people.
 
 

1 can creamed-style corn 
1/3 cup crushed soda crackers
2 cups diced zucchini, squash, or carrots
1/2 teaspoon salt
1 small onion, chopped 
2 tablespoons butter
Pepper to taste

Preheat oven to 350 F. Combine all ingredients in order given. Place mixture in casserole and bake for about 1 hour. Serves 6 people.
 
 

2 cups diagonally sliced carrots 
1 cup sweet red pepper strips
3 tablespoons butter or margarine 
1/4 cup all-purpose flour
2 cups chicken broth
1 cup milk
1 tablespoon lemon juice 
1/2 teaspoon salt
1/2 teaspoon pepper 
3 cups chopped cooked chicken
1 cup frozen English peas, thawed and drained 
2/3 cup milk
2 cups biscuit mix 
3/4 cup (3-oz.) shredded Cheddar cheese
1 (2-ounce) jar diced pimiento, drained

Arrange carrots and pepper strips in a steamer basket; place over boiling water. Cover and steam 8 minutes or until crisp-tender; set aside. Melt butter in a large heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth and 1 cup milk; cook over medium heat, stirring constantly until mixture is thickened and bubbly. Remove from heat.

Stir in lemon juice, salt, and pepper. Add chicken, steamed vegetables and peas, stirring gently. Spoon into a lightly greased 11x7x1½-inch baking dish; set aside.

Combine biscuit mix and 2/3 cup milk, stirring until dry ingredients are moistened. Stir vigorously 30 seconds. Turn out onto a lightly floured surface and knead 4 to 5 times. Roll dough into a 12x9-inch rectangle. Sprinkle with cheese and pimiento, leaving a 1/2-inch border; roll up jelly-roll fashion, starting with a long side and turn seam side down. Cut into 1-inch-thick slices and place over chicken mixture. Bake at 400 F. or until golden brown. Yield: 6 servings.
 
 

1 can tomato soup 
1 teaspoon garlic powder
1/4 cup vegetable oil 
2 tablespoons packed brown sugar
1 tablespoon Worcestershire sauce 
2 pounds chicken parts
1/8 teaspoon Louisiana-style hot sauce (opt.) 
1/4 cup vinegar

Combine soup, oil, vinegar, brown sugar, worcestershire, garlic powder, and hot sauce. In 3-quart oblong baking dish, arrange chicken. Bake at 375 F. for 30 minutes. Spoon off fat. Spoon soup mixture over chicken. Bake 30 minutes or until chicken is no longer pink and juices run clear. Stir sauce well. Serves 4 people.
 
 

2 pounds frozen has brown potatoes, thawed
2 cups grated cheese (optional) 
1/2 cup margarine, melted
1 pint sour cream or plain yogurt 
1 1/2 cups crushed cornflakes
1 (10 3/4-oz.) can cream of chicken soup 
1/2 cup grated onion

Preheat oven to 350 F. Mix potatoes, cheese, sour cream, onion, and soup. Pour into 2-quart casserole. Top with crushed cornflakes mixed with melted margarine. Bake for 1 hour and 20 minutes. This will freeze beautifully, but do not add cornflakes until baking time. For variation, use celery soup, chopped green onions and pimientos. Enough to serve 10 to 12 people.
 
 

4 chicken breasts 
1 can cream of mushroom undiluted soup
2 frozen pie crusts (deep dish) 
1 can Libby's Veg-All

Cook chicken breasts with bones removed. Mix cooked chicken, cream of Mushroom soup and Veg-All. Pour all ingredients in one deep dish pie crust. Cover with second pie crust. Cook on 350 F. until pie crust is done.

Note: You may make your own pie crusts.
 
 

1 pound ground beef 
1 1/2 cups chopped onions
1/2 to 3/4 cup biscuit mix 
1/4 teaspoon pepper
1 cup shredded cheddar cheese 
1 to 1 1/2 cups milk
1/2 teaspoon salt 
Tomato slices (opt.) 
3 eggs

Brown ground beef and onions. Drain. Stir in salt and pepper. Place in bottom of lightly greased 9-inch pie plate. Sprinkle with cheese.

Combine biscuit mix and eggs; beat until smooth. Pour over meat and cheese. Bake at 350 F. for 30 minutes or until browned. Let cool for 5 minutes before serving. Serve with tomato slices on top, if desired. Serves 6 to 8 people.

1 (8-ounce) jar maraschino cherries, chopped
1 (8-oz) can crushed pineapple, drained 
1 cup sugar
1/2 cup chopped pecans 
4 tablespoons cornstarch

Combine ingredients in a medium sized saucepan.  Stir over medium heat until thick.  Spread over hot baked squash.
 
 

1 cup sugar 
1 teaspoon salt
3/4 cup flaked coconut 
1 cup milk
2 teaspoons vanilla 
2 eggs
4 cups cooked and mashed butternut squash (about 2 squash)
Topping (below)

Mix above ingredients and pour into an 8-inch casserole.  Bake at 350 F. for 45 minutes.
 
 

1/4 cup butter or margarine 
1/4 cup all-purpose flour
1 (12-oz.) can evaporated milk 
1/2 cup chicken broth
1/4 teaspoon salt 
2 1/2 cups chopped, cooked chicken
1/3 cup chopped green pepper 
1/4 cup chopped pimiento
1/4 cup slivered almonds, toasted (optional)
1 (6-ounce) package long-grain-and-wild rice mix
1 (3-ounce) can sliced mushrooms, drained (optional)

Prepare rice mix according to package directions. While rice cooks, melt butter in a saucepan over low heat; add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Gradually add milk and broth; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt.

Combine rice, sauce mixture, chicken, green pepper, pimiento, and mushrooms; pour into a lightly greased 2-quart baking dish. Sprinkle with almonds. Cover and chill at least 8 hours and up to 24 hours.

Bake, uncovered, at 350 F. for 35 minutes or until thoroughly heated. Yield: 6 servings.