1 lb Ground raw turkey or sausage
1/2 cup Chopped onion
1 pkg 3 oz light cream cheese,
-cubed
1 3.5 oz can sliced mushrooms
-drained
1 pkg (10) refrigerator biscuits
1 Egg
1 cup Light cottage cheese
1 tbsp Flour
Chopped tomato (optional)
Chives (optional)

1. In a large skillet, cook turkey or turkey sausage and onion until
meat is browned, stirring to break up meat. Drain. Stir in cream
cheese till combined; add mushrooms and set aside.

2. For the crust: Lightly grease a 9 inch pie plate with non- stick
spray. Unwrap biscuits and separate. Arrange biscuits in pie plate,
pressing onto the bottom and up the sides of the plate, ex- tending
the biscuits at 1/2" intervals, if desired. Spoon turkey mixture into
shell, spreading evenly.

3. In blender or food processor, combine egg, cottage cheese, and
flour. Cover and blend or process until smooth. Spoon over turkey
mixture. Bake, uncovered, for 25-30 minutes at 350F or until edges
are browned and filling is set. Let stand 5-10 min. before cutting
into wedges. Garnish with tomato slices and chives, if desired.

Add salt and pepper to taste.

3 tb Cooking oil
1 1/2 lb Lean pork, cubed
1/2 lb Mushrooms, sliced
1 cup Onions, sliced
2 cup Celery, sliced
1 tsp Salt
1/8 tsp Pepper
1 tsp Ginger
1 3/4 cup Hot water, bouillon
Or meat stock
3 tbsp Soy sauce
1 cup Bean sprouts
3 tbsp Corn starch

Heat the cooking oil and add meat and mushrooms. Brown evenly. Add
onions, celery, seasonings and water. Bring to boil, then simmer,
cover, and cook for about 30 minutes until meat is tender. Add soy
sauce, well drained bean sprouts and more seasoning. Bring to a
boil. Thicken with corn starch which has been stirred into a smooth
paste with one-half cup of water. Cook until thickened; then simmer
for 10 more minutes. Serve on hot cooked rice and add canned chow
mein noodles.

3 tb Milk
1 oz Flour
1/4 tsp Salt
1/4 tsp Black pepper
1 4 lb rabbit, cleaned
- cut into serving pieces
1 Egg; lightly beaten with
1 tsp Water
3 oz Fresh breadcrumbs
Vegetable oil for deep fryin
4 Parsley sprigs (optional, for garnish)

Place milk in one bowl and mix together flour, salt and
pepper in another. Dip rabbit in milk then flour mixture, coating
thoroughly. set aside for 10 minutes.

Combine egg and water in one bowl and breadcrumbs in another. dip
rabbit first in egg mixture, then in breadcrumbs, coating thoroughly.

Fill a large frying pan one third full with oil. Set over moderate
heat and heat until it reaches 360 degrees f or a cube of dry bread
dropped into the oil turns brown in 50 seconds.

Fry the rabbit pieces for 20 minutes or until tender when pierced
with a fork. Remove from pan and drain on paper towels. Arrange on a
serving dish garnish with parsley sprigs and serve immediately.

This can be served with sauteed potatoes and any fresh green
vegetables.

1 Rabbit or hare
-- cleaned and skinned
2 Celery stalks, with leaves,
-- chopped
2 md Onions; chopped
1 Carrot; sliced
1/2 cup Chopped fresh parsley
1 Bay leaf; crumbled
2 Sprigs fresh rosemary
6 Peppercorns; bruised
2 cup Dry red wine
1/2 cup Vinegar
1/4 cup Butter or margarine
Salt
Freshly ground pepper
4 Fresh tomatoes; chopped -OR-
8 oz -Tomato sauce
3 Allspice berries

After washing the rabbit or hare thoroughly and cutting into serving
pieces, place in a large glass or earthenware bowl. Make a marinade
by combining the celery, onions, carrots, herbs, peppercorns, wine,
and vinegar and pouring over the meat. Cover and refrigerate for a
day or two, turning the pieces over occasionally.

On serving day, drain, reserving the marinade, and wipe dry.
Transfer the marinade to a casserole and simmer for 15 minutes.
While the marinade is cooking, heat the butter in a large frying pan,
and when very hot sear the meat over high heat until it is reddened
in color without browning. Remove from the heat, and with a spatula
lift the rabbit or hare pieces into the simmering marinade, then pour
in the remaining butter. Taste for seasoning, then add the salt and
pepper, tomatoes, and allspice. Weight the meat with a small plate
to keep it under the sauce, then bake it in a very slow oven (225 F)
for 2-1/2 hours, or until the meat is tender and the sauce thickened.

1 tb Olive oil
2 Garlic cloves, minced
1 Chopped onion
1 Green bell pepper, chopped
2 cup TVP granules or flakes mixed
-- with 1 3/4 c hot water
6 oz Can tomato paste
1/2 cup Water
1 tsp Oregano
1/4 cup Tomato ketchup
1/4 tsp Cayenne pepper (optional)
1 tsp Worcestershire sauce
1 tb Honey, optional
Salt, optional
8 lg Kaiser rolls or hamburger buns, split
Shredded lettuce

Heat oil in a large skillet & saute garlic, onion, pepper & TVP. In a
bowl, mix tomato paste with water, oregano, ketchup, cayenne,
worcestershire sauce & honey is using. Stir into skillet. Bring to
a boil & add salt if desired. The sauce should be thick but
spreadable.

If desired, toast rolls/buns. Spoon the sauce over the bottom half of the
roll, pile on the lettuce & top with remaining roll half.

1 can Tortilla
1 1/2 lb Ground beef
1 1/2 lb Grated sharp cheddar cheese
2 lg Yello onions (cut fine)
1 can Chopped green peppers
2 can Enchiladas sauce

Brown beef, chopped onions and 2 teaspoons of green chili pepper.
Simmer until well cooked. Set aside. Heat about 1 inch cooking oil
in skillet until very hot. Fry tortillas for 1 minute, drain on
paper towels. Place 2 tablespoons of ground beef mixture and one of
grated cheese in each tortilla and roll up. Combine 2 tablespoons of
hot green chili pepper, with a can of enchiladas sauce. Place
enchiladas in serving dish, and pour sauce over top, keep warm until
serving. If you think you might want a milder enchilada use 1 can
tomato sauce and 1 can enchilada sauce.

4 Chicken brest halves
1 tb Vegetable oil
1 cup Sliced fresh mushrooms
2 tbsp Dry white wine or water
12 oz HomeStyle Chicken Gravy
1/3 cup Milk
1/8 tsp Pepper
2 tbsp Dijon-style mustard

In skillet, brown the chicken in oil; remove. In same skillet, saute
mushrooms until tender; stir in wine, gravy, milk and pepper. Add
chicken. Simmer, uncovered, 5 to 7 minutes until chicken is cooked;
turn and baste occasionally. Stir the mustard into the sauce just before
serving.

5 lb Chuck Arm Pot Roast
30 oz (1 Can) Apricots *
2 tsp Instant Minced Onion
1 tsp Marjoram
1 tsp Basil
1/4 tsp Pepper
1/3 cup Cream or Cooking Sherry
1 tsp Salt

Note: Apricots may either be halves or whole canned apricots.
Trim fat from a pot-roast and heat in Dutch oven or electric
frying-pan to obtain 2 Tbsp drippings. Discard remaining fat. Brown
meat in drippings, on both sides. Pour off drippings. Drain
Apricots reserving liquid to pour over beef. Sprinkle onion,
majoram, basil and pepper on both sides of beef. Cover tightly and
cook slowly 2 to 3 hours, until tender. Add sherry and salt; cook
uncovered 30 minutes or until liquid has cooked down to a syrup,
basting meat frequently. Place pot-roast on platter; spoon syrup
over it. (Any remaining syrup may be served as a sauce.)
Arrange apricots around pot-roast. To
serve, slice across the grain of meat.

2 lb Ground Beef
2 Tbsp Cooking Oil
1 1/2 cup Chopped Celery
1/2 cup Chopped Onion
6 oz (1 cn) Tomato Paste
2 1/4 cup (3 cns) Water
2 cup Uncooked Noodles
1 cup Diced American Cheese
1 cup Sliced Ripe Olives
2 tsp Salt
1/2 tsp Pepper

Brown meat in oil in electric skillet or large frying-pan. Add
celery and onion; cover and cook slowly 10 minutes. Add tomato
paste, water, noodles, cheese, olives, salt and pepper; stir to
combine. Cook slowly until noodles are tender, about 30 minutes.

1 lb ground beef
2/3 cup cracker crumbs
1 egg
1/2 cup onions, minced
1 clove garlic, minced
1 1/2 teaspoons salt
1/4 cup milk
2 tablespoons cornstarch
1/2 cup brown sugar
1/2 cup vinegar
1/2 cup ketchup
1/2 cup water
1 tablespoon soya sauce
1/2 cup maraschino cherries
1 (10 ounce) can pineapple chunks, drained

Mix together first seven ingrediengs and shape into small meatballs. Brown in a skillet. Combine the cornstarch, brown sugar, vinegar and ketchup. Cook over medium heat, slowly adding water and soy sauce. Bring to a boil for 2 minutes. Add cherries and pineapple. Place meatballs in roasting pan and cover with sauce/fruit mixture. bake at 300F 30 minutes. Serve with rice.