Sauté two strips of bacon. Drain; dice. Cube leftover lamb, then add to bacon. Stir in one package chicken Rice a Roni. Cook until vermicelli is light brown. Pour in 2-3/4 cups hot water, contents of chicken flavor packet, 1/2-1 teaspoon curry powder, 1/4 cup raisins, and 1/4 cup chopped green onions. Cover. Bring to boil. Reduce heat and simmer for 15 minutes. Sprinkle with 1/4 cup chopped peanuts. Recipe from Rice-A-Roni.

1 large whole chicken, stewed and boned (reserve liquid)
1 package corn tortillas
1 large onion, chopped
1 large green pepper, chopped
1-1/2 teaspoon chili powder
1 can cream of chicken soup
1 can cream of mushroom soup
1 can Rotel brand tomatoes
Chicken stock
Grated cheddar cheese
Garlic, to taste

Mix soup, tomatoes, onions, peppers, spices and cut up, boned chicken pieces in a large pan or bowl. Layer a casserole dish with tortillas which have been dipped into chicken stock to soften lightly. Ladle in chicken mixture. Sprinkle with cheddar cheese. Continue layering. Bake at 350 degrees for 30-40 minutes. From my friend, Lynn Gambrill.

12 ounces fresh or frozen crab meat
3 tablespoons butter or margarine
3 tablespoons flour
1 cup milk
1/2 cup light cream (or evaporated milk)
1/2 cup chicken broth
3/4 cup shredded sharp cheddar cheese
1 4 ounce can sliced mushrooms, drained
2 tablespoons grated onion
1 teaspoon salt
1/4 teaspoon paprika
2 tablespoons white wine, optional
1/2 cup fine dry bread crumbs

Pick shells out of crab meat or thaw frozen crab meat and drain. Melt butter or margarine in saucepan. Stir in flour until smooth. Gradually stir in milk, cream and chicken broth. Cook, stirring constantly, over low heat until sauce is smooth and thick. Add cheese, mushrooms, onions, salt, paprika and wine. Stir until cheese is melted. Stir in chunks of crab. Pour mixture into a well-greased one quart casserole. Sprinkle bread crumbs over top. Bake at 400 for 10-15 minutes or until top is golden brown. Serve over hot cooked rice. Makes 6 servings.

2 medium onions, finely chopped
1 green pepper, finely chopped
1 celery stalk, finely chopped
2 cloves garlic, minced
2 teaspoons oil
4 pounds lean ground beef
2 14-1/2 oz. cans stewed tomatoes
1 15 oz. can tomato sauce
1 6 oz. can tomato paste
1/4 cup green chile salsa
1 whole jalapeno from canned jalapeno chilies, finely chopped (optional)
3/4 cup chili powder
1 4 oz. can diced green chilies, undrained
1/2 cup water
1 teaspoon salt

In Dutch oven, sauté first four ingredients in hot oil until tender. Add meat, 1 pound at a time, stirring until meat loses redness. Drain; add water. Add remaining ingredients, stirring after each addition. Simmer 2-1/2 to 3 hours, stirring frequently. Season to taste with garlic salt and pepper, if desired. Makes 6-8 servings.

1 package (10 ounces)I frozen chopped broccoli
3 cups shredded cheddar cheese
1-1/2 cups cut up cooked chicken
2/3 cup chopped onion
2 cups milk
4 eggs
3/4 cup Bisquick
3/4 teaspoon salt
1/4 teaspoon pepper

Heat oven to 400. Grease Pyrex oblong pan. Rinse broccoli under running cold water to thaw. Drain thoroughly. Mix broccoli with two cups of cheese, the chicken and onion in plate. Blend in milk, eggs, Bisquick, salt and pepper, until smooth 15 seconds in blender on high or 1 minute with hand beater. Pour into pan. Bake until knife inserted in center comes out clean (50 minutes). Top with remaining cheese. Bake just until cheese is melted, 2-3 minutes longer. Cool 5 minutes before slicing. Serves 6-8. From Mary Albert.

1 bunch fresh broccoli
2 tablespoons soy sauce
2 tablespoons dry sherry
2 tablespoons water
2 teaspoons chili paste with garlic (or more for hotter dish)
1 teaspoon lightly toasted Szechwan peppercorns, crushed
1 pound round or flank steak
6 tablespoons oil
2 medium yellow onions, sliced
1-1/2-2 teaspoons cornstarch
1 8-ounce can bamboo shoots, drained
Hot fluffy rice

Cut broccoli into florets. Peel stems and cut crosswise into 1/8 inch thick slices. Rinse and drain. Combine soy sauce, sherry, water, chili paste and pepper. Cut steak in half lengthwise. Then thinly slice steak against the grain. Marinate steak in soy mixture at least one hour…the longer the better. Heat 2 tablespoons oil in wok or large skillet. Stir fry onions until tender. Remove, then stir fry broccoli in 2 tablespoons hot oil one minute. Cover, stem 2-3 minutes. Remove. Drain meat, reserving marinade. Stir fry meat in 2 tablespoons hot oil 5-7 minutes until browned. Add cornstarch to reserved marinade; cook in wok, stirring until it boils and thickens. Add broccoli, onions and bamboo shoots. Stir and heat through. Serve with hot rice. Makes 6 servings. From The Arlington Journal.

5-8 pound pork loin roast, rib end
Salt and pepper to taste
1 tablespoon sage
6 potatoes, quartered
1 pound small white onions
1/4 cup butter or margarine
1/3 cup plus 2 tablespoons honey
3 teaspoons grated orange peel
Orange slices ; Spiced crab apples ; and Italian parsley (optional)

Have butcher crack chine bone in roast for easier carving. Rub roast well with salt and pepper. With tip of knife, cut slits in fat and rub in sage. Insert thermometer in meat and roast fat side up in shallow pan in 350 oven for one hour. Meanwhile, put potatoes and onions in baking dish, dot with butter, cover and roast in oven with pork 30 minutes. Uncover vegetables; baste with butter in dish. Combine 1/3 cup honey and 2 teaspoons orange peel and drizzle over vegetables; return uncovered to oven. Spoon or siphon pork fat from pan. Combine 2 tablespoons honey and 1 teaspoon orange peel and drizzle over roast. Roast 1 hour longer or until thermometer reads 170, basting roast occasionally. Remove roast to warm platter and let stand 10-20 minutes before carving. Increase oven heat to 400 and continue roasting vegetables about 20 minutes or until golden brown and tender. Remove to serving dish. Garnish roast with orange slices, crab apples and parsley. Makes 8-10 servings with 1 thick chop per serving.

1/4 cup honey
3 tablespoons prepared mustard
2 tablespoons butter or margarine
1 tablespoon Worcestershire sauce
3 pounds (12) chicken thighs or legs

In small saucepan combine the honey, mustard, butter or margarine and Worcestershire sauce. Heat and stir until butter melts. Brush chicken pieces with some of the honey mixture. Arrange chicken pieces, skin side up, in a large shallow baking pan. Bake, uncovered in a 375 oven for 45-50 minutes, or until chicken is tender. Baste with sauce once during baking. To serve, arrange chicken on a bed of shredded lettuce, if desired. Brush remaining honey mixture over the chicken pieces. Makes four servings. From The Arlington Journal.

1 17-1/2 ounce package frozen puff pastry sheets, thawed
4 plum tomatoes, thinly sliced
1 teaspoon salt
1 8-ounce package shredded mozzarella cheese
1 4-ounce package crumbled feta cheese
1/4 cup chopped onion
1 clove garlic, minced
1/4 cup finely chopped mixed fresh herbs
1 tablespoon olive oil

Roll 1 pastry sheet into a 14-inch square on lightly floured
surface; place on an ungreased baking sheet. Cut 4 (12 x 1-inch) strips from remaining pastry sheet. Place along edges on top of pastry square, forming a border. Reserve remaining pastry for another use. Bake at 400 for 10 minutes, or until golden brown. transfer pastry shell to a wire rack to cool. Place tomato slices in a single layer on paper towels, sprinkle evenly with salt. Let stand 20 minutes. Placed baked pastry shell on baking sheet; sprinkle with mozzarella cheese and next three ingredients. Arrange tomato slices in a single layer on top. Sprinkle with herbs; drizzle with oil. Bake at 400 for 15 minutes or until cheese melts; serve immediately. Makes four servings. From Southern Living magazine, April, 1996.