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.

Two 1/2-inch-thick slices cut from a 9-inch round loaf French or sourdough bread
2 teaspoons butter or margarine, at room temperature
2/3 cup (about 3 ounces) shredded sharp cheddar cheese
1 can (4 ounces.) whole green chilies, drained, cut open and laid flat
1 tablespoon prepared taco sauce, or to taste
2 thin slices red onion, separated into rings

Spread 1 side of bread with butter. Turn 1 slice buttered side down and sprinkle with cheese. Arrange chilies on top, slightly overlapping. Drizzle with sauce, then top with onion rings. Cover with remaining bread, buttered side up. Heat a griddle or large heavy skillet over medium heat. Add sandwich and grill, pressing down occasionally with wide metal spatula, 3 minutes per side or until golden brown and cheese is melted. Makes one serving. From Woman's Day, 5/10/88

4 Cornish Hens
1 teaspoon oregano
1-1/2 teaspoons salt
1/4 teaspoon pepper
1-1/2 cups cornbread stuffing mix (Stove Top)
1 8 oz. can creamed corn
1 4 oz. can chopped green chilies
2 tablespoons butter
2 tablespoons oil
1 pound yellow or green squash, cut into 1/4-inch rounds

Thaw hens, if frozen; rub inside and out with oregano, salt and pepper. Combine cornbread stuffing, corn and green chilies in a medium bowl; mix with fork until thoroughly moistened. Stuff body cavities lightly. Close body cavity with poultry pins or string. Place sliced squash in bottom of large roasting pan. Add a little water. Top with stuffed hens. (Remaining stuffing can be wrapped in foil and placed in the same pan.) Cover pan with aluminum foil. Bake at 350 for 1 hour. Uncover hens and bake an additional 15 minutes at 400 to brown. From Family Circle magazine.

1/4 cup all purpose flour
1 tablespoon dried oregano
4 skinned and boned chicken breast halves
3 tablespoons olive oil
1/3 cup dry white wine
1/3 cup chicken broth
2 medium size ripe tomatoes, peeled and chopped
3 tablespoons sliced ripe olives
2 tablespoons capers
2 tablespoons crumbled feta cheese

Combine flour and oregano in a shallow dish; dredge chicken breasts in mixture. Heat olive oil in large skillet over medium heat. Add chicken and cook 10 minutes, turning once. Add wine and broth; simmer 10-15 minutes. Add tomatoes, olives and capers; cook until thoroughly heated. Spoon into serving disk; sprinkle with feta cheese. Makes four servings.

1/2 package piecrust mix
1 package (6 ounces) sliced salami, julienned
12 large pitted black olives, sliced
1 large ripe tomato, peeled, seeded and finely chopped with juice drained
1/2 cup grated Italian Fontina cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
2 whole eggs
2 egg yolks
1-1/2 cups light cream (or evaporated milk)
1 tablespoon flour

Prepare piecrust mix. Roll out on floured surface to 14 inches round; fit into a 9-inch pie plate. Trim edges, flute. Bake in a hot oven (425) for 5 minutes. Remove to wire rack. Lower oven temperature to moderate (375). Combine salami, olives, tomato, Fontina cheese, half the Parmesan, salt and pepper in a large bowl; toss. Spoon into the partially baked pie shell. Lightly beat eggs and yolks in a medium diced bowl. Stir in cream and flour. Pour over salami mixture. Sprinkle remaining Parmesan cheese over pie. Bake, uncovered, in preheated oven for 30 minutes or until golden and puffed. A knife blade inserted 1 inch from edge should come out clean. This is a cross between a quiche and a deep-dish pizza. It's delicious! From Family Circle magazine, June 9, 1981.

3 large cloves of garlic
4 small crooked neck squash
4 small zucchini squash
1 pound medium shrimp, cleaned and deveined
1/2 cut butter or margarine
1 pound spaghetti noodles
salt and pepper to taste

Slice garlic and squash. Add shrimp and refrigerate 2 hours. In medium sauce pan, melt butter and brown 1/2 of noodles. When brown, add rest of noodles then boil in salted water until al dente. Drain water and add shrimp, squash and butter. Sauté until shrimp are done. Mix together and serve.