Shake beef in a paper bag with flour, pepper, and salt. Brown beef strips in olive oil and butter. Remove beef and saut� the garlic, onion, and mushrooms. Return beef to pan with paprika, beef consomm�, and water. Simmer 45 minutes. Stir in lemon juice and sour cream and served.

Excellent made in advance and warmed slowly, don�t boil.

In a 3-quart saucepan cook onion, celery, mushrooms and garlic in hot oil about 8 minutes or till vegetables are tender. Add carrots, zucchini, green pepper, bulgur, dried tarragon, chicken broth, and salt. Bring to boiling. Reduce heat. Cover and simmer 15 minutes or till done. Makes 8 servings.

Coat chicken pieces in mixture of flour, salt, and pepper. Brown in skillet in shortening. Remove chicken; drain excess fat. Stir paprika into drippings; add onion and Heinz HomeStyle Chicken Gravy. Return chicken to skillet. Cover; simmer 45-55 minutes or until chicken is tender. Remove chicken; slowly stir sour cream into gravy. Serve chicken and sauce on noodles. Makes 4-6 servings.

Add sauce, water and spices to the browned meat and simmer covered for 20 minutes. Butter 9x13 baking dish and layer torn up tortillas and meat mixture. Mix grated cheese and onion and sprinkle on top. Cover with foil. Bake 15 minutes, uncover and bake 15 minutes longer in a 350� oven.

In a heavy-bottomed soup pot, saut� onion in oil until well softened. Add cabbage. Cook and stir over low heat until slightly softened. Remove half of cabbage-onion mixture and add to blender along with Cream Soup Base. Blend until smooth. Add stock to remaining cabbage and onions and simmer, covered, until cabbage is very tender. Cool slightly then add blender mixture very slowly. Add salt, pepper and caraway seeds to taste. Reheat before serving, but do not boil. Serve with grated cheese, if desired. Serves 5 to 6.

In a heavy-bottomed soup pot, saut� onion in oil until well softened. Stir in mushrooms and nutmeg and continue cooking for 4 to 5 minutes. Add stock and simmer, covered, for 15 minutes. Cool slightly then slowly add Cream Soup Base. Salt and pepper to taste. Reheat before serving, but do not boil. Sprinkle with cheese, if desired. Serves 4 to 6.

Put both ingredients in a blender and blend until smooth. Add slowly to the previous soup recipes after they have been slightly cooled. Reheat, but do not boil. Carrots, broccoli, onions, leeks, asparagus, potatoes, spinach, or any vegetable can be substituted for the mushrooms or cabbage.

About 8 small boiled new potatoes, pared. Caramelize on low heat in heavy pan � cup sugar and about 4 tablespoons butter. Coat potatoes with caramelized sugar and serve.

Beat together ⅔ cup puff shell paste, � teaspoon salt, � teaspoon grated nutmeg and 1 egg yolk. Add one cup boiled potatoes, mashed. Stir until combined. Fry by teaspoonfuls in deep fat until brown and crisp. Cook one first to verify seasoning.

Drain a can (1pound 1ounce) fruit cocktail. Heat � cup apple jelly stirring until melted. Mix 1 teaspoon cornstarch and 2 tablespoons lemon juice. Stir into jelly; cook until thickened. Add fruit; heat. Serve hot over sliced, baked, broiled, or fried ham.

In heavy, 6 quart kettle, brown ground beef. Add onions, green pepper and celery. Cook until tender (5 minutes). Add remaining ingredients. Cover and simmer until tender (about 1 hour). 12 servings.

Use 2� quart saucepan to saut� vegetables in oil; add broth and water. Boil. Add broccoli; cook covered until tender. Cool and puree. Blend cheese and milk until smooth; add to vegetable mixture. Heat through. Add curry, garnish with lemon and parsley. Serves 4-6.

Melt the 2 tablespoons butter; blend in flour and seasonings. Add milk. Cook and stir until bubbly. Add cheeses, stirring until melted. Stir in potatoes. Turn half the mixture into a 10x6x2 inch baking dish; top with broccoli. Spoon remaining mixture over. Cover; bake in 350� oven uncovered, 10 to 15 minutes. Makes 8 servings.

Cook potatoes, covered, in boiling salted water till tender. Drain; peel. Mash with a potato masher; measure 1⅓ cups. Stir in butter or margarine. Spoon into a greased 9-inch pie plate. Spread over bottom and up sides of plate; build up sides with a spoon to form a crust; sprinkle with cheese. In a small bowl combine eggs, milk, salt, and pepper; pour over cheese. Sprinkle with bread crumbs or wheat germ. Bake in a 375� oven for 40 to 50 minutes. Garnish with carrot curls and parsley. Makes 8 servings.

Cook potatoes in boiling, salted water until tender; drain. Combine 2 teaspoons water and onion. Mash potatoes. Beat in yogurt, 2 tablespoons of the butter, the onion parsley, and seasonings. Using � cup for each, shape into twelve 4-inch logs. Melt remaining butter. Stir in crumbs, cheese and paprika; coat logs. Place in single layer in greased 12x7x2-inch baking dish. Bake, uncovered, in 400� oven 25 to 30 minutes. Makes 6 servings.

Slice romaine into �-wide strips. In a wok or large heavy skillet cook bacon over medium heat till crisp; drain, reserving drippings in wok. Set bacon aside. Add broccoli to drippings in wok; stir to coat pieces. Stir in the water, sugar and salt. Cover, simmer for 4 minutes. Stir in the romaine; stir-fry 3 minutes. Remove from wok. Sprinkle bacon pieces atop. Garnish with bacon curls. Makes 6 servings.

Saut� ground beef, celery, and onion in shortening; drain excess fat. Season with salt and pepper; stir in Heinz HomeStyle Brown Gravy, carrots, and thyme leaves. Pour into baking dish (8�x8�x2�). Spoon potatoes around edge of dish; sprinkle with cheese. Bake in 375� oven, 30-35 minutes. Makes 4 servings.

Combine all ingredients and mix, reserving 1 slice of cheese. Place in deep casserole dish and arrange last slice of cheese on top. Bake at 325� for 30 minutes, or until heated through.

Mix thoroughly � cup soup, beef, onion, egg, bread crumbs, parsley and seasonings. Press firmly into 9-inch pie plate. Bake at 350� for 25 minutes; spoon off fat. Frost with potatoes; top with remaining soup and cheese. Bake 10 minutes more or until done. Garnish with cooked, sliced bacon if desired. Makes one 9-inch meat pie.

Cut zucchini in half lengthwise; slice diagonally in � in. pieces. In skillet brown chicken in shortening; pour off fat. Add soup and seasonings. Cover; cook over low heat 30 minutes. Stir occasionally. Add zucchini and tomatoes. Cook 15 minutes more or until tender. Makes 4 servings.

Bake, cool, peel, and grate potatoes. Heat butter with soup. Blend in sour cream, cheese, and onion. Stir in potatoes, place in buttered 2� quart casserole dish.

Mix dried bread crumbs with 2 tablespoons butter, sprinkle over top. Bake at 350� for 45 minutes.

Cut away and discard 2 shallow, lengthwise slices from each side of 2 large eggplants. Split almost through from the bulbous end to the thin end. Fill each with 1 ounce sliced cheddar cheese, 4 sliced black olives, and 1 tablespoon crumbled crisp bacon. Pour ⅔ cup tomato sauce over. Bake 30-40 minutes or until tender in a preheated 350� oven. Serve hot. Serves 2, 200 calories each.

Cut meat in strips � inches wide and 2-3 inches long. Brown in hot skillet. Drain syrup from pineapple and make enough water to make 1� cup liquid. Combine with vinegar, cornstarch, soy, sugar, and salt. Add to meat and cook until clear. Simmer until meat is tender, about 1 hour. Add pineapple chunks, green pepper and onion. Cook until crisp tender. Serve with picnic rice.

Cook bacon until almost crisp. Add onion and pepper, cook until soft. Add to beaten eggs, soy and seasonings. Cook and stir until eggs are set. Serves 6.

Slice chili, peel tomatoes and onion; chop in blender. Pan fry tomato mixture. Fry tortillas. Place tomato mixture in the tortilla and roll. Place rolled, filled tortillas in a casserole 1 layer deep and spread with � sour cream and cheese. Put another layer of rolled tortillas on top and cover with the remaining sour cream and cheese. Cover with aluminum foil and bake 30 minutes until cheese melts.

**Grandma always used mayonnaise, not salad dressing. Also, no one here ever remembers her ever using sweet pickles or green peppers and we always used black olives- not stuffed olives.