Makes two casseroles. Freeze one for later use.

4 cups (1 L) broken spaghetti, macaroni or other pasta
1/2 cup (125 mL) butter
1 cup (250 mL) finely chopped onion
2/3 cup (150 mL) white all purpose flour
3/4 tsp (3 mL) salt
1/2 tsp (2 mL) freshly ground pepper
6 1/2 cups (1625 mL) milk
2 cups (500 mL) grated Parmesan cheese, divided
1 1/2 lb. (750 g) cooked ham, cut into bite-sized pieces
20 oz. (284 mL) sliced mushrooms
4 oz. (113 mL) chopped pimento

Cook pasta in until just tender. Drain well and set aside.

Melt butter in a large saucepan. Sauté onion until tender. Sprinkle in flour, salt and pepper. Whisk in the milk. Cook over medium heat, whisking, until thickened and mixture comes to a boil. Add 1 cup of the cheese, all the ham, mushrooms, pimento, and reserved cooked pasta.

Spoon into greased casseroles. Top with remaining cheese. Seal, label and freeze.

To prepare the frozen casserole, bake covered at 350° F for 1 1/2 hours, or until heated through and bubbling. Uncover and cook under the broiler for a few minutes to brown.

To prepare the fresh casserole, bake at 350° F, uncovered, for 30 minutes or until bubbling and golden.

2lbs stewing beef
2 tbsp. oil
3 c. water
1 lge. onion, chopped
2 tsp. pepper
1 to 2 tsp. salt
1 1/2 tsp. garlic powder
1 tsp. rosemary
1 tsp. dried oregano
1 tsp. basil
1 tsp. marjoram
2 bay leaves
1 small can Tomato paste
2 c. cubed potato
2 c. sliced carrots
1 green pepper
10 oz. peas
10 oz. corn
10 oz. green beans
1/4 lb. mushrooms, sliced
3 med. tomatoes, chopped

Brown meat in oil & add next 11 ingedients. Cover & simmer approx. 1 1/2 hours or till tender. Stir in potatoes, carrots & green pepper. Simmer 30 minutes. Add water if necessary. Stir in remaining vegetables & simmer 20 minutes more.

Angela's Note: Just a word of caution, depending on your liking for spices, experiment with the amounts. I usually cut them down by half!

Lightly fry onion, bacon, LOTS of sliced capsicum (green pepper), then add mushrooms last so they don't end up like little black turd- like critters.

Drizzle olive oil over as all this cooks, as mushrooms soak up the first batch of oil.

Cook some fettucine and pop into casserole dish and toss it in double cream and Parmesan cheese.

Add the fried mixture, just sprinkle it over the fettucine.

Piece de resistance if avocadoes are in season.....serve this up at the table and cover with chopped avocadoes.

Garlic bread is a MUST to accompany this.

2 tbsp. vegetable oil
2 1/2 lbs. chicken, skinned
3 onions, chopped
2 cloves garlic, minced
1/4 c. soya sauce
1/4 c. vinegar
1 tbsp. honey
1/4 tsp. pepper
1 lb. potatoes, cubed (about 3)

In shallow Dutch oven, heat oil over medium-high heat; brown
chicken in batches. Transfer to plate. Drain off
any fat from pan. Add onions and garlic; cook over
medium-low heat, stirring often, for ten minutes or until
softened and golden.

Add 1/4 c. water, soya sauce, vinegar, honey and pepper;
bring to a boil. Return chicken to pan. Add potatoes; cover
and cook over medium-low heat, turning chicken once,
for about 40 minutes or until juices run clear when chicken
is pierced. Makes 4 servings.

2 cups cooked chopped chicken
3 oz. cream cheese, softened
2 T. milk
salt to taste
1/2 cup crushed seasoned croutons
2 pkgs. refrigerated crescent rolls
1/4 cup melted margarine

Mix chicken, cream cheese, milk and salt in bowl to make filling (hands work best). To prepare, unroll crescent rolls. Each tube will contain 4 rectangles of dough with diagonal perforations. Press dough along each perforation so that the rectangle halves will not separate. Place about 1/4 cup of the chicken mixture into the center of each rectangle. Fold dough over the filling and coat with crouton crumbs. Bake in a 350° oven 20 minutes or until golden brown.

2 cups of cooked beef
2 cups of uncooked long-grain rice (NO SUBSTITUTE)
3.5 cups water
1 pouch of onion soup
1/2 cup oil
1/2 cup Soya Sauce
1 - 2 cans of mushrooms
1 1/2 - 2 cups of favorite veggie (such as snow peas, miniature corn, water chestnuts or even simply green peppers or celery)

Cook at 350° for an hour.

Cut beefsteak tomatoes in half...
Sprinkle liberally with parmesan cheese...
Put them on the warmer rack on the barbecue...
Remember to keep the lid closed...

By the time you have your steaks cooked you will have melt in your mouth cheesy tomatoes... they also pick up the flavouring from your barbecue sauce...

You can do the same with zucchini, simply split in half lengthwise and then prepare as for the tomatoes...

There are no quantities, I'll just repeat it the way Bootsie said it... ;-)

1.  I start with the biggest dish I can find to put in the oven and I put a layer of sliced potatoes in the bottom, then a chopped onion, celery too, if I have it.
2.  .... a layer of ground beef, a can of kidney beans, frozen veggies, like peas or corn, or mixed veggies, then a cup or so of white rice.
3.   I add some crushed red pepper, salt, pepper etc., and then I pour two cans of tomato soup and two cans of water over it all.
4.   Bake at 350° or so till all the liquid is absorbed.
5.   I've done this with mushroom soup as well. It's best to make it early and take it out of the oven and eat it about an hour or so later. It always makes enough for the next day as well.

Bootsie:
My hubby loves my curried chicken as well.  That's really easy to make too.  I use chicken pieces, such as thighs and drumsticks, and some boneless breast meat.  I season it with Mr. Goudas Curry (there are different curry powders, I like that one best) and garlic salt, pepper, crushed red pepper, garlic and some oil.  I make sure the chicken is covered in all this, you use quite a bit of curry.  I put all this is a big bowl with diced tomato and sliced onion and let it marinate for at least an hour - my girlfriend lets hers sit overnight.  Anyway, when you are ready to cook it you put some oil in a deep frying pan, add a teaspoon of sugar, which helps get a nice browning on the chicken.  Brown the chicken, sometimes I have to do a few batches as I always cook a ton of this stuff, and when it's all been browned, I return it to the pan and cover it with water, put in the tomatoes and onion and simmer it till the water evaporates. Don't eat this right away either, let it sit for a few hours, and serve it over white rice. When I make this my hubby turns into a real pig!

Precook the ribs, then put them on the barbecue, adding this sauce:

Whisk 2/3 cup maple syrup with 1/4 cup ketchup, 2 small crushed galic cloves, 2 Tbsp. fresh lemon juice and 1/2 tsp. Tabasco sauce.

(serves 6-8 people)

3-4 skinned, boned chicken breasts (grilled)
3 Tbsp. Olive oil
2 cloves of garlic - minced
1 sweet red peppered - cubed
1 green pepper - cubed
1 cup zucchini - cubed (if desired)
3 tomatoes - cubed
2 Tbsp. Pesto*
1 ½ lbs. Penne
Asiago cheese **

Heat olive oil in a skillet, on medium high. Add minced (or crushed) garlic and cook until tender but not brown. Add peppers and zucchini until tender. Add tomatoes cooking on medium until tomatoes are soft. Add pesto and chicken (cut into pieces).

While this is cooking, boil water for penne and cook. Drain penne, put it back in the pot and add chicken mixture to it. Put pasta on a platter and sprinkle generously with grated Asiago cheese. Serve with salad and Italian bread.

· *Pesto can be replaced with 3 tsp. Dried basil
· **Asiago can be found at most grocery stores, but you can use grated Parmesan or Romano as a substitute.

2 lb. beef, cubed
1/3 cup flour
1/4 tsp. pepper
2 Tbsp. oil
3 cups beef stock
1 onion, chopped
1 Tbsp. balsamic vinegar
1 stalk celery
1 tsp. salt
2 tsp. Worcestershire
1 clove garlic, minced
1 bay leaf
6 potatoes
6 small onions
5 carrots

Dust meat with flour and pepper and brown in oil on medium heat in dutch oven. Add stock, shopped onion, vinegar, salt, Worcestershire, garlic and bay leaf. Cover and simmer for 1 - 1 1/2 hours, stirring occasionally to avoid sticking. Remove bay leaf. Add potatoes, onions, carrots and celery and cook for 45 minutes. Thicken sauce if desired. (I also add some frozen peas at the end)

1 10 ounce package frozen peas and carrots
(I use fresh and pre cook them)
1/2 cup chopped onion
1/2 cup chopped fresh mushrooms
1/4 cup butter or margerine
1/3 cup flour
1/2 tsp. salt
1/4 tsp. ground sage
1/8 tsp pepper
2 cups water
3/4 cups milk
1 Tbsp. instant chicken bouillon
3 cups cubed cooked chicken or turkey
1/4 cup chopped pimento (I always leave this out)
1 Tbsp. parsley

Cook peas and carrots according to package directions, drain. In a saucepan cook onion and mushrooms in butter till tender but not brown. Stir in flour, salt, sage and pepper. Add water, milk, and chicken bouillon all at once. Cook and stir till thickened and bubbly. Cook and stir 1 to 2 minutes more. Stir in drained cooked vegetables, chicken or turkey, pimento and parsley; heat till bubbly. Turn chicken misture into a casserole or baking dish. Roll pastry into a rectangle large enough to cover casserole and place over chicken mixture. Cut slits in the top of the pastry to allow steam to escape. Bake in a 450° oven for 10 to 12 minutes or till crust is golden brown.

Makes 6 servings.

OK, here it is. The best Saturday night you can have.

Ingredients:
1 oven
1 box of PC (President's Choice) Louisiana chicken
1 pillow
1 zapper (aka remote control)
12 beer (any type will do)

Ok, turn oven on to 425° while waiting for oven, cool beer in fridge, minimum 3 minutes. When oven ready (it's hot), put chicken on a pan and shove in oven. Cook 20 minutes, turning once. Once done, put chicken on a plate and bring to living room. Put pillow on top of coffee table. Get as many beer as you can so you don't have to make many trips. Place feet on pillow and eat the hell out of the chicken and hope it's not a Leafs game on TV. Zap during commercial breaks for other Hockey games.

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