8-10 flour tortillas
2 1 pound cans black beans (or pinto beans)
4 ounces canned green chilies
1-1/2 cups grated cheddar cheese
1-2 cups bottled salsa

Heat tortillas on both sides in a dry cast-iron skillet until the tortillas get a speckled look to them (they may puff up with air, they will sink again). Mash beans and green chilies together to desired consistency (use a mixer, processor, or whatever). Spread 1/2 cup bottled salsa in the bottom of a 9-inch square baking dish. Divide bean mixture among all the tortillas, spread in a long stripe across the diameter. Sprinkle with grated cheese and salsa. Roll up (leave ends open) and place in baking pan. Sprinkle with extra cheese and bake at 350 for 20 minutes, or until heated through. Makes 4-5 servings.

4 boneless, skinless chicken breasts
3 tablespoons butter
2 tablespoons olive oil
1 medium onion, finely chopped
1-1/2 cups chicken stock
1/2 cup tomato juice
1/2 cup diced tomatoes
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup sherry
2 tablespoons chopped parsley

Cut chicken breasts in half. In large fry pan, place butter and olive oil and heat. Add chicken and brown on both sides for 10 minutes each. Remove chicken; add onions and stir-fry for 1 minute. Stir in flour and slowly add chicken stock. Continue stirring, add tomatoes and juice; bring to boil and sprinkle with salt and pepper. Return chicken to pan, add sherry and parsley. Cover and simmer for about 30 minutes until fork tender. Recipe from Blue Seal Boneless Chicken Breast package, 1988.

1 pound cooked leftover cold corned beef
2 medium-size cold boiled potatoes
1 medium-size onion, coarsely chopped
1/4 cup coarsely chopped green pepper
1 teaspoon freshly ground black pepper
1/4 cup butter or margarine
4 eggs
parsley sprigs

Coarsely grind corned beef. Grind potatoes. Combine corned beef, potatoes, onion, green pepper and black pepper in a large mixing bowl; mix thoroughly. Slowly heat butter in a heavy skillet until foamy. Turn hash mixture into skillet, pressing down firmly with spatula or pancake turner. Cook, uncovered, over medium heat about 15 minutes or until a brown crust forms on bottom. Turn with spatula so that some of the crust is brought to the top. Cook slowly, turning several times, until desired crust is formed, adding additional butter if necessary. With the back of a spoon, make 4 shallow indentations on top of hash. Break an egg into each hollow. Cover; cook 5 minutes or so until egg is firmness you desire. Garnish with parsley. Serve with catsup or chili sauce, if you wish. From Family Circle magazine, March, 1976.

2 cups olive oil
2/3 cup balsamic vinegar
1/2 teaspoon garlic salt
1 teaspoon freshly ground pepper
1-1/2 tablespoons sugar
1 1-pound flank steak
2 cups torn romaine lettuce
2 cups torn leaf lettuce
2 cups torn red-leaf lettuce
2 cups bok chop, chopped
2 tomatoes, cut into wedges
1 cup sliced radishes
4 green onions, cut into thin strips

Combine first five ingredients in container of electric blender; process until smooth. Place flank steak in a shallow dish or large heavy-duty zip-top plastic bag; pour 1 cup dressing over steak. Cover or seal and refrigerate three hours, turning steak occasionally. Chill remaining dressing. Remove steak from marinade, discard marinade. Cook, without grill lid, over hot coals 7 minutes on each side or until a meat thermometer inserted into steak registers 150 degrees. Remove from heat; let steak cool at least 10 minutes. Cut steak diagonally into thin slices. Toss lettuce and bok chop together; place on large platter. Arrange steak and remaining vegetables over top. Cover and refrigerate. Serve with remaining dressing. Makes 4 servings. From Southern Living magazine, July, 1995.

1 pound of ground beef
1/2 cup raw rice
1/4 cup chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoons oil
2 8-oz. cans Hunt's tomato sauce
1 cup water

Mix beef, rice, onions and seasonings. Form into small balls. Fry in hot oil, turning frequently, until light brown but not crusty on all sides. Add Hunts sauce and water. Mix well. Cover and simmer about 45 minutes. Makes four servings.

3/4 pound lean beef (top round or sirloin) cut into 1″ x 3″ pieces
1 tablespoon soy sauce
3/4 cup beef broth
4 teaspoons cornstarch
2 teaspoons soy sauce
1 teaspoon fresh ginger, minced
2 tablespoons dry sherry
1 clove garlic, minced
2 tablespoons oil
1/4 cup water
1/4 pound snow peas
6 cups Bok choy, chopped (separate stems and leaves)

Slice meat thinly. Slicing is easier if it is partially frozen. Marinate meat in 1 tablespoon soy sauce while preparing the rest of the dish. Mix cornstarch and broth. Add remaining soy sauce, ginger and sherry. Set aside. Heat oil in wok or skillet. Add garlic and stems of greens. Cook, stirring for 1 minute. Add leaves and water. Cover and steam 2 minutes. Set vegetables aside. Add 2 tablespoons oil, heat and brown meat about 3-4 minutes. Add snow peas. Stir in vegetables and add broth mixture. Stir until broth thickens.

1/2 cup cooking oil
2 tablespoons flour
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup parsley, chopped
2 pounds shrimp, peeled and deveined
1 16-oz. can tomato sauce
1 8-oz. can tomato juice
1 pound crabmeat
1 pound catfish filets

Make a roux of oil and flour, stirring carefully until brown. Add onion, celery and parsley, then cook until wilted. Add tomato sauce and tomato juice. Cook for about 1 hour. Add crabmeat and catfish and cook another hour, stirring frequently. Add shrimp and cook 10 minutes longer. Serve over cooked rice in soup bowls. Yield: 8 servings.

2 pounds round steak, cut 3/4 inch thick
1/2 cup prepared spicy brown mustard
1/4 – 1/2 cup all-purpose flour
5 tablespoons oil
1 large clove garlic, crushed
1 medium-sized onion, chopped
1/2 cup green pepper, chopped
1/4 cup minced celery leaves
1/4 cup minced parsley
1 8 oz. can tomato sauce
1 cup water
1/4 cup cider vinegar
2 tablespoons sugar
1/2 teaspoon salt

Cut steak into strips about 1-1/2 inches wide and 3 inches long. Lightly brush each strip with mustard, then dip in flour. Allow coated strips to air-dry at room temperature about 30-45 minutes. This helps make the coating stick for even browning. Brown strips a few at a time in 4 tablespoons of oil in a large skillet. As meat browns, transfer to a shallow two-quart casserole dish. Add remaining oil to skillet and stir-fry garlic, onion, green pepper, celery leaves and parsley just until limp, about five minutes. Blend in tomato sauce, water, cider vinegar, sugar and salt and simmer slowly, scraping up browned bits on bottom of skillet, about 10 minutes. Pour tomato sauce over meat; cover. Bake in a slow oven (325) for two hours or until meat is tender enough to cut with a fork. Serve with potatoes or hot cooked rice. From Family Circle magazine.

1/2 cup chopped onion
1/2 teaspoon minced fresh garlic
1/2 pound ground beef
1 – 15-oz. can tomato sauce
1 6-oz. can tomato paste
1/2 teaspoon salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
1-1/2 cup 99% fat free cottage cheese
1 large egg
1/4 cup grated Parmesan cheese
2 tablespoons chopped parsley
Few grains of nutmeg
4 ounces. jumbo macaroni shells (18 shells, cooked according to package directions and drained)

Heat a large skillet or saucepan over moderate heat. Add onion, garlic, and meat. Cook 5 minutes, stirring to break up meat, until onion is soft and meat has lost its pink color. Poor off fat. Stir in tomato sauce, tomato paste, salt, oregano and pepper. Bring to a simmer, then reduce heat and cook for about 15 minutes. Meanwhile, in a medium bowl, mix cottage cheese, egg, Parmesan cheese, parsley and nutmeg. Heat oven to 350 F. Spread 2-1/2 cups of tomato sauce in a 2-quart baking dish. Using a spoon, fill each cooked shell with the cheese mixture. Arrange stuffed shells on sauce and top each with a spoonful of remaining sauce. Bake 25-30 minutes, until hot. Makes 4-6 servings (calories per 1/4 recipe – 341). From Redbook Magazine, March, 1983.

1-1/2 cups very hot water
1/4 cup butter or margarine, cut into pieces
1 6 oz. package Stove Top Chicken Flavor Stuffing mix
1 egg, beaten
3 whole chicken breasts, halved, skinned and boned
1/4 cup melted butter or margarine
salt and pepper
1 10-3/4 oz. can condensed cream of mushroom soup
1/2 cup water
1/2 teaspoon dried dill weed

Combine hot water, butter and contents of vegetable/seasoning packet in bowl. Stir until butter is melted. Add stuffing crumbs and egg; stir until moistened. Place chicken breasts between sheets of waxed paper and pound until 1/4-inch thick. Spoon scant 1/2 cup stuffing on each chicken breast. Wrap chicken around stuffing and place seam side down in greased two-quart shallow baking dish. Brush with melted butter and sprinkle with salt and pepper. Bake at 400 degrees for 30-35 minutes or until tender. Meanwhile, blend soup and water and dill in saucepan and heat. Serve over chicken. Makes 6 servings. From the Stove Top Stuffing Package.