CHICKEN DRESSING CASSEROLE

2 Boxes Cornbread Stove Top Stuffing
1 cn French style green beans (drained)
1 cn Cream of celery soup
1 cn Cream of chicken soup
1 c Milk, mix soups and milk
1 cn Mushrooms
2 c Cut up cooked chicken

Prepare the stuffing as directed on the box. Put 1/2 of the stuffing in bottom of 9 x 13 inch baking dish. Layers as follows: green beans, chicken, soups, mushrooms. Top with dressing remaining. Bake at 350 degrees for 40 minutes.

Chicken and Dumplings

1 frying chicken
1 bay leaf
1 small onion -- chopped
1 rib celery, with leaves -- chopped
1 clove garlic -- minced
salt and pepper

Dumplings
2 cups flour
1 teaspoon salt
1/2 teaspoon baking powder
1/2 cup oil
1/4 cup milk

Wash chicken, put in pot and cover with water. Add bay leaf, onion, celery,
garlic, salt and pepper. Bring to a boil and simmer until chicken falls off
bone. Remove all pieces of chicken and bones from broth. Taste broth and
add salt and pepper as needed.

Mix flour, salt, and baking powder. Mix milk and oil and add to dry
ingredients. Stir with fork until blended and form dough into a ball with
hands. Roll out between waxed paper about 1/8-inch thick. Cut into long
strips and drop in broth that has been brought to a rolling boil.

Add pieces of chicken to broth. Cover and reduce heat. Cook until
dumplings are tender, at last 20 minutes.

RIBS

1 pk Pork ribs
3/4 c B-b-q sauce (your favorite)
1 md Onions
2 tb Oil

Slice onions and cook in oil until transparent. Add ribs and brown on all
sides. When ribs are browned, place in microwavable casserole or oven
proof pan with cooked onions. Heat barbecue sauce in pan with juices from
onions and ribs. Pour sauce mixture over ribs. Cover pan with plastic wrap
or foil (depending on cooking method). Microwave on high for 15 minutes.
Check tenderness with a knife. Cook longer if necessary. Or bake
350 for 45 - 60 minutes.

GLAZED BAKED HAM

3 lb Precooked canned ham
8 oz Can pineapple slices in
Unsweetened juice, undrained
1/2 c Dark brown sugar,
-firmly packed
2 t Dry mustard
Whole cloves

1. Remove ham from wrapping and place in a shallow heat- resistant,
non-metallic baking dish. Heat, uncovered, in Microwave Oven 10 minutes.
2. Drain pineapple slices and reserve juice. In a small heat- resistant,
non-metallic bowl combine brown sugar, dry mustard and 3 tablespoons of the
reserved pineapple juice.
3. Heat sugar mixture, uncovered, in Microwave Oven 1 minute.
4. Score the top and sides of the ham, making diagonal cuts with a sharp
knife.
5. Brush liberally with brown sugar mixture. Arrange pineapple slices on
top
and brush again with sugar mixture.
6. Place whole cloves in pineapple as desired.
7. Heat, uncovered, in Microwave Oven 10 minutes, brushing every 3 minutes
with brown sugar mixture.
8. Allow to stand covered with aluminum foil 15 minutes before serving.

Pork and Noodles

1 pound roasted pork tenderloin -- diced (about 2 cups)
4 cups chicken stock -- divided
2 tablespoons cornstarch
7 ounces dry egg noodles
1/2 red bell pepper -- diced
3/4 cup frozen peas (about 4 ounces)
1/8 teaspoon black pepper
2 teaspoons butter

In small bowl stir together 1/4 cup stock and cornstarch, set aside. In
4-quart saucepan, bring remaining stock to a boil; add noodles and cook for 5
minutes.
Stir in bell pepper, peas and black pepper. When noodles are soft, stir in
cornstarch slurry. Cook and stir until slightly thickened; stir in pork and
butter. Heat through.