EASY CALZONES

PILSBURY REFRIGERATED PIZZA CRUST
SARGENTO OR KRAFT MOZZARELLA CHEESE
HORMEL PEPPERONI SLICES
1 EGG, BEATEN
PIZZA SAUCE


1. ROLL OUT THE PIZZA CRUST AND CUT IT INTO 4 SECTIONS

2. TOP ½ OF EACH CRUST WITH CHEESE AND PEPPERONI

3. FOLD THE CRUST OVER AND SEAL

4. BRUSH WITH EGG

5. BAKE AT 450 DEGREES FOR 12 TO 15 MINUTES

6. POUR THE PIZZA SAUCE INTO A SAUCEPAN AND COOK UNTIL HOT OVER MEDIUM HEAT

7. POUR THE SAUCE OVER THE CALZONES

CROCK POT MACARONI AND CHEESE

16 OUNCES OF ELBOW MACARONI, COOKED AND DRAINED
½ CUP OF MARGERINE, MELTED
2 EGGS, BEATEN
12 OUNCES OF EVAPORATED MILK
1 CAN OF CHEDDAR CHEESE SOUP
1 CUP OF MILK
4 CUPS OF SHREDDED CHEDDAR CHEESE
1/8 TEASPOON OF PAPRIKA



1. PLACE THE NOODLES AND BUTTER INTO A GREASED CROCK POT
2. COMBINE THE REMAINING INGREDIENTS IN A BOWL
3. THEN ADD THE MIXTURE TO THE CROCK POT
4. COOK ON LOW FOR 4 HOURS

MACARONI AND CHEESE

8 OUNCES OF MACARONI NOODLES, COOKED AND DRAINED
3 CUPS OF SHREDDED CHEDDAR CHEESE
¼ CUP OF BUTTER
¼ CUP OF FLOUR
2 CUPS OF MILK
½ TEASPOON OF SALT
1/8 TEASPOON OF WHITE PEPPER



1. PUT THE NOODLES AND CHEESE IN A GREASED CASSEROLE DISH
2. MELT THE BUTTER IN A SAUCEPAN
3. MIX IN THE FLOUR
4. GRADUALLY ADD THE MILK, SALT AND WHITE PEPPER
5. HEAT TO BOILING OVER MEDIUM HEAT UNTIL THICKENED
6. POUR OVER THE MACARONI AND CHEESE
7. BAKE AT 350 DEGREES FOR 30 MINUTES

BROWNED RICE

1 CUP OF CONVERTED RICE
2 CANS OF FRENCH ONION SOUP
1 PAT OF BUTTER



1. MIX THE INGREDIENTS TOGETHER IN A GREASED CASSEROLE DISH
2. COVER AND BAKE AT 350 DEGREES FOR 1 HOUR

PEANUT BUTTER PIE

8 OUNCES OF CREAM CHEESE, SOFTENED
2/3 CUP OF PETER PAN, SKIPPY, OR JIF PEANUT BUTTER
1 TABLESPOON OF MILK
2 CUPS OF POWDERED SUGAR
12 OUNCES OF COOL WHIP, THAWED
2 GRAHAM CRACKER CRUSTS


1. COMBINE THE FIRST 5 INGREDIENTS, MIXING WELL AFTER EACH ADDITION
2. SPREAD THE MIXTURE INTO THE PIE CRUSTS
3. REFRIGERATE FOR AT LEAST 4 HOURS BEFORE SERVING

(YOU CAN MIX 1/2 OF THE COOL WHIP INTO THE FILLING AND SPREAD THE OTHER 1/2 OVER THE TOP OF THE PIES.)

FUDGE BROWNIE PIE

1 UNBAKED PIE SHELL
6 OUNCES OF NESTLE OR HERSHEY CHOCOLATE CHIPS
¼ CUP OF BUTTER
14 OUNCES OF EAGLE BRAND SWEETENED CONDENSED MILK
½ CUP OF BISQUICK
2 EGGS
1 TEASPOON OF VANILLA
1 CUP OF CHOPPED NUTS



1. MELT THE CHOCOLATE CHIPS AND THE BUTTER
2. ADD THE MILK, BISQUICK, EGGS AND VANILLA AND MIX WELL
3. POUR THE MIXTURE INTO THE PIE SHELL
4. BAKE AT 325 DEGREES FOR 40 MINUTES

DOUBLE CHOCOLATE CHUNK ICE CREAM PIE

1 CUP OF COLD MILK
1 CUP OF CHOCOLATE ICE CREAM, SOFTENED
1 (4 SERVING) PACKAGE OF CHOCOLATE PUDDING
4 OUNCES OF CHOCOLATE CHUNKS
1 GRAHAM CRACKER PIE CRUST



1. MIX THE FIRST 4 INGREDIENTS TOGETHER AND POUR THEM INTO THE PIE CRUST
2. FREEZE FOR 4 HOURS

CHOCOLATE FUDGE PIE

2 CUPS OF SUGAR
½ CUP OF FLOUR
5 TABLESPOONS OF COCOA
2 STICKS OF BUTTER, MELTED
4 EGGS
1 TEASPOON OF VANILLA
2 PIE SHELLS, UNBAKED



1. MIX THE FIRST 6 INGREDIENTS TOGETHER
2. POUR THE MIXTURE INTO THE PIE SHELLS
3. BAKE AT 375 DEGREES FOR 30 MINUTES

CHOCOLATE CHIP PIE

2 EGGS
½ CUP OF FLOUR
½ CUP OF SUGAR
½ CUP OF BROWN SUGAR
½ CUP OF MELTED BUTTER
1 CUP OF CHOCOLATE CHIPS
1 PIE CRUST



1. MIX THE FIRST 6 INGREDIENTS TOGETHER
2. POUR THE MIXTURE INTO THE PIE CRUST
3. BAKE AT 325 DEGREES FOR 50 MINUTES

CHOCOLATE CHESS PIE

2 PIE CRUSTS
4 EGGS, BEATEN
3 CUPS OF SUGAR
1/3 CUP OF COCOA
½ CUP OF BUTTER, MELTED
1 ¼ CUPS OF EVAPORATED MILK
2 TEASPOONS OF VANILLA EXTRACT



1. BAKE PIE SHELLS AT 350 DEGREES FOR 5 MINUTES

2. MIX THE REMAINING INGREDIENTS TOGETHER AND POUR THE MIXTURE INTO THE SHELLS

3. BAKE AT 350 DEGREES FOR 45 MINUTES

CHESS PIE

2 LARGE EGGS
1 ½ CUPS OF SUGAR
½ CUP OF MELTED BUTTER
¼ CUP OF MILK
2 TABLESPOONS OF FLOUR
1 TEASPOON OF VANILLA
1 PIE CRUST



1. MIX THE EGGS AND SUGAR TOGETHER
2. MIX IN THE REMAINING INGREDIENTS
3. POUR THE MIXTURE INTO THE PIE CRUST
4. BAKE AT 350 DEGREES FOR 1 HOUR

CRESCENT ROLL PIZZAS

8 OUNCE CAN OF CRESCENT ROLLS
4 TABLESPOONS OF SPAGHETTI OR PIZZA SAUCE
3 ½ OUNCES OF PEPPERONI SLICES
6 OUNCES OF MOZZARELLA CHEESE SLICES



1. SEPARATE THE DOUGH INTO 4 RECTANGLES

2. PUT 1 TABLESPOON OF SAUCE, PEPPERONIS, AND CHEESE IN THE CENTER OF EACH RECTANGLE

3. FOLD THE DOUGH IN HALF AND SEAL

4. BAKE AT 375 DEGREES FOR 13 TO 16 MINUTES

PORK CHOP AND RICE CASSEROLE

4 PORK CHOPS
1 STICK OF BUTTER
1 ½ CUPS OF UNCOOKED RICE
1 ONION, CHOPPED
1 BELL PEPPER, CHOPPED
2 CANS OF BEEF CONSUMME
1 CAN OF WATER



1. BROWN THE PORK CHOPS IN THE BUTTER AND PLACE IN A CASSEROLE DISH

2. MIX THE LEFTOVER BUTTER, RICE, ONION, BELL PEPPER, CONSUMME AND WATER TOGETHER

3. POUR THE MIXTURE OVER THE PORK CHOPS, MAKING SURE THE RICE IS COVERED BY THE LIQUID.

4. COVER AND BAKE AT 350 DEGREES FOR 1 HOUR

OVEN BARBECUED PORK CHOPS

10 PORK CHOPS
1 CUP OF CHOPPED ONION
½ CUP OF BROWN SUGAR
½ CUP OF CATSUP
½ CUP OF VINEGAR
¼ CUP OF WATER
2 TABLESPOONS OF WORCESTERSHIRE SAUCE
2 TEASPOONS OF SALT
2 TEASPOONS OF PAPRIKA
½ TEASPOON OF PEPPER



1. PLACE THE PORK CHOPS IN A BAKING DISH
2. COMBINE THE OTHER INGREDIENTS IN A BOWL
3. POUR THE SAUCE OVER THE PORK CHOPS
4. COVER AND BAKE AT 350 FOR 1 HOUR

CROCK POT BAKED POTATOES

1. PRICK BAKING POTATOES WITH A FORK AND WRAP IN ALUMINUM FOIL
2. COOK IN A CROCK POT ON LOW FOR 8 TO 10 HOURS OR ON HIGH FOR 3 TO 4 HOURS

BANANA PUDDING

1 LARGE PACKAGE OF INSTANT VANILLA PUDDING
1 LARGE BOX OF VANILLA WAFERS
6 OR 7 BANANAS, SLICED
1 LARGE CARTON OF COOL WHIP
1 CAN OF CONDENSED MILK



1. MIX THE PUDDING ACCORDING TO THE DIRECTIONS ON THE BOX
2. FOLD IN THE CONDENSED MILK
3. LAYER THE WAFERS, BANANAS, AND PUDDING IN A DISH
4. TOP WITH COOL WHIP
5. KEEP REFRIGERATED UNTIL READY TO EAT

QUICHE LORRAINE

8 SLICES OF BACON, COOKED, DRAINED, AND CRUMBLED
4 EGGS
1 ½ CUPS OF MILK
½ TEASPOON OF SALT
A DASH OF CAYENNE PEPPER
8 OUNCES OF SWISS CHEESE
2 TABLESPOONS OF FLOUR
1 PIE SHELL


1. COMBINE THE FIRST 7 INGREDIENTS AND POUR THEM INTO THE PIE SHELL
2. BAKE AT 350 DEGREES FOR 40 MINUTES
3. LET STAND FOR 10 MINUTES BEFORE SERVING

POT ROAST

PEELED AND SLICED POTATOES
PEELED AND SLICED CARROTS
PEELED AND SLICED ONIONS
SALT
PEPPER
3 – 4 POUND ROAST
½ CUP OF WATER OR BEEF CONSUMME



1. PUT THE VEGETABLES IN A CROCK POT
2. SALT AND PEPPER THE ROAST
3. PUT THE ROAST IN A CROCK POT
4. ADD WATER OR CONSUMME
5. COOK ON LOW FOR 10 TO 12 HOURS (HIGH 5 TO 6 HOURS)

OVEN BEEF STEW

1 ½ POUNDS OF BEEF, CUT IN SMALL CUBES
15 OUNCES OF TOMATO SAUCE
1 ONION, CHOPPED
1 CUP OF DICED CARROTS
1 CUP OF CELERY
1 CUP OF DICED POTATOES
¼ CUP OF CHOPPED GREEN PEPPER
3 TABLESPOONS OF INSTANT TAPIOCA
HOT COOKED RICE OR NOODLES



1. PLACE ALL THE INGREDIENTS IN A LARGE CASSEROLE DISH
2. MIX WELL
3. COVER TIGHTLY
4. BAKE AT 250 DEGREES FOR 5-6 HOURS
5. SERVE OVER RICE OR NOODLES

HONEY MUSTARD SAUCE

2/3 CUP OF DIJON MUSTARD
¼ CUP OF SOUR CREAM
¼ CUP OF HONEY
¾ TEASPOON OF WORCESTESHIRE SAUCE

STIR TOGETHER IN A BOWL AND STORE IN THE REFRIGERATOR

VEGETABLE BEEF SOUP

1 POUND OF STEW MEAT
14 OUNCES OF TOMATOES
2 CARROTS, PEELED AND SLICED
3 STALKS OF CELERY, SLICED
2 ONIONS, PEELED AND CHOPPED
2 POTATOES, PEELED AND DICED
3 CUPS OF WATER
1 TEASPOON OF SALT
1 TEASPOON OF PEPPER
3 BEEF BOULLION CUBES
10 OUNCES OF FROZEN MIXED VEGETABLES



PUT EVERYTHING IN A CROCK POT AND COOK ON LOW FOR 12 TO 24 HOURS (HIGH FOR 4 TO 6 HOURS)

FRENCH ONION SOUP

3 ONIONS, SLICED
2 TABLESPOONS OF BUTTER
2 CANS OF BEEF BROTH
1 ¼ CUP OF WATER
1 TEASPOON OF WORCESTERSHIRE SAUCE
FRENCH BREAD, SLICED
PARMESAN CHEESE
SWISS CHEESE



1. COOK THE ONIONS IN THE BUTTER UNTIL BROWNED

2. ADD THE BROTH, WATER, AND WORCESTERSHIRE SAUCE
3. BRING THE SOUP TO A BOIL AND THEN SIMMER FOR 20 MINUTES
4. TOAST THE FRENCH BREAD
5. PLACE THE CHEESES ON THE TOAST AND COOK UNTIL MELTED
6. PUT THE TOAST IN BOWLS WITH THE SOUP

STRAWBERRY BUTTER

½ CUP OF PARKAY OR BLUE BONNET MARGERINE, SOFTENED
2/3 CUP OF WELCH'S STRAWBERRY PRESERVES



1. PLACE BOTH INGREDIENTS IN A FOOD PROCESSOR AND BLEND UNTIL SMOOTH
2. KEEP REFRIGERATED UNTIL READY TO USE

HONEY CINNAMON BUTTER

1 CUP OF PARKAY OR BLUE BONNET MARGERINE, SOFTENED
½ CUP OF HONEY
1 ½ TEASPOONS OF CINNAMON



1. PLACE ALL THE INGREDIENTS IN A FOOD PROCESSOR AND BLEND UNTIL SMOOTH.

2. THE HONEY CINNAMON BUTTER LASTS FOR 2 WEEKS IN THE REFRIGERATOR OR 3 MONTHS IN THE FREEZER.

ROASTED TURKEY BREAST

1 REYNOLD'S OVEN COOKING BAG
1 TABLESPOON OF MARTHA WHITE OR WHITE LILY FLOUR
1 ONION, SLICED
1 STALK OF CELERY, SLICED
4 TO 8 POUND TURKEY BREAST, THAWED
1 TABLESPOON OF VEGETABLE OIL
SALT
PEPPER
PARSLEY FLAKES
MARJORAM, SAGE, OR THYME



1. PUT FLOUR IN THE COOKING BAG AND SHAKE
2. PUT THE ONION AND CELERY IN THE BAG
3. RUB THE TURKEY WITH OIL AND SPRINKLE WITH THE SPICES
4. PUT THE TURKEY IN THE BAG
5. CLOSE THE BAG AND MAKE 6 SLITS IN THE TOP OF THE BAG
6. PLACE THE BAG IN A LARGE CASSEROLE DISH OR ON A BAKING PAN
7. BAKE AT 350 DEGREES FOR ABOUT 2 TO 2 ½ HOURS
8. USE A MEAT THERMOMETER TO MAKE SURE THE MEAT REACHES 175 DEGREES

SOUTHERN STYLE GREEN BEANS

1 OR 2 SMALL PIECES OF OSCAR MEYER HAM OR BACON
1 TABLESPOON OF BACON GREASE
2 CANS OF ALLEN'S GREEN BEANS
EXTRA WATER
SALT
PEPPER



1. PUT EVERYTHING IN A LARGE SAUCEPAN AND BRING IT TO A BOIL.
2. TURN THE HEAT DOWN TO MEDIUM LOW
3. COOK FOR SEVERAL HOURS, CHECKING OFTEN TO MAKE SURE YOU HAVE ENOUGH WATER IN THE POT.

BAKED BEANS

4 SLICES OF COOKED OSCAR MEYER, SMITHFIELD, OR HORMEL BACON, CHOPPED
1 ½ CUPS OF CHOPPED ONIONS
2 CANS OF VAN CAMPS, SHOWBOAT, OR BUSH BAKED BEANS
2 TABLESPOONS OF DOMINO BROWN SUGAR
1 TABLESPOON OF HEINZ WORCESTERSHIRE SAUCE
3 TABLESPOONS OF HUNT'S OR HEINZ CATSUP


1. SAUTE THE BACON AND ONION UNTIL COOKED.
2. COMBINE ALL THE INGREDIENTS IN A CASSEROLE DISH
3. BAKE AT 350 DEGREES FOR 1 HOUR