Ingredients

1 Eggplant peeled, sliced 1/4"

Flour

Oil

Seasoned salt

1 lb Jar Prego sauce

1/4 C Grape jelly

14 oz can sliced-style stewed tomaotes

4 slices mozzarella cheese

Moisten eggplant and coat lightly in flour. Quickly brown slices in hot oil, dusting each side generously with seasoned salt. When fork tender and golden brown transfer to jelly roll pan. Cover loosely with foil and bake at 375 degrees. For about 20 to 25 minutes or until tender. Use 8 slices for this amount of sauce. Combine sauce, jelly and tomatoes that have been broken up with a fork. Heat on medium until piping hot. Do not boil Be sure jelly is melted. Arrange 2 sl eggplant on each of 4 plates. Cover each with 1 sl of mozzarella. Ladle sauce over all, not to cover completely. Place plates in 375 degree oven just to melt cheese and serve promptly.

Ingredients

1-1/2 lbs Ground beef

1 C Olives -- chopped

1 large Onion -- chopped

1 lb can Tomatoes

4 Garlic cloves

1-1/4 C Enchilada sauce

1 Green bell pepper chopped

1/2 lb Cheddar cheese

1 Tbl Chili powder

1/2 lb Monterey jack cheese

1 tsp Cumin

3 Cilantro sprigs

1 C Corn chips -- crushed

Brown ground chuck, drain any excess fat. Add onion, garlic and bell pepper, cook until soft. Cut tomatoes into chunks and add to beef mixture (including liquid). Add enchilada sauce, chili powder, cumin and cilantro. Add salt and pepper to taste. Bring to a boil; reduce heat and simmer uncovered for 20 minutes. Grease a 3-quart casserole. Steam (or fry) tortillas. Put approx. 1/3 of the meat mixture in the casserole dish followed by a layer of tortillas, cheese and olives. Repeat twice. Sprinkle crushed corn chips around the edges and bake at 350 degrees. for 20 minutes or until heated through. Cut into wedges.

Ingredients

2 eggs

6 egg whites

1/4 C all-purpose flour

1/2 tsp baking powder

1 C cottage cheese

1/4 C cheddar cheese grated

1/4 C mozzarella cheese grated

4 oz green chiles chopped, drained

1/2 tsp tabasco sauce

In a small bowl, beat eggs lightly; add flour and baking powder. Combine remaining ingred in a separate bowl. Mix in egg mix. Pour into an 8-inch square pan coated w/ cooking spray. Bake at 400 degrees for 15 min. Reduce heat to 350F and bake for 35 min more. Cut into 12 squares and serve warm or cold.

Ingredients

1/4 C Firmly packed brown sugar

1/4 C Vinegar

15 oz Pineapple chunks in juice

1 C onions cut into thin rings

2 Skinless boneless chicken breast

2 Tbl Cornstarch

1 Tbl Soy sauce

1 C Green Pepper strips

1 Tbl Oil Cut into thin strips. In a medium bowl, combine sugar and cornstarch. Gradually stir in vinegar and soy sauce. Stir in pineapple, green pepper and onion, set aside. Heat oil in wok. Add chicken and stir fry, just until tender, and chicken has turned white. Add pineapple and vegetable mixture; stir until well mixed. Cover and simmer over low heat 15 minutes. Serves 4.

Ingredients

4 lbs Round steak cut in serving size pieces

1 C Fresh mushrooms

1 can Cream of chicken soup

1 can Beefy mushroom soup

1/2 C evaporated milk

Brown meat and place in crock pot. Combine remaining ingredients and pour over meat. Cook on low heat 8 to 10 hours. Serve with mashed potatoes or rice. Serves 8.

Ingredients

4 lb Corned beef

1-1/2 tsp Horseradish

Water

2 Tbl Red wine vinegar

2 Tbl Prepared mustard

1/4 C Molasses

In crock pot cover corned beef with water. Cover and cook on low for 10 to 12 hours. Drain cooked corned beef; place on broiler pan or ovenproof platter. Combine mustard, horseradish, wine vinegar, and molasses. Brush on all sides of meat. Brown in 400 degree oven for 20 minutes or until it begins to brown; brush with sauce several times while browning. Makes 6 to 8 servings.

Ingredients

2 lb Beef round steak (cut into 1 inch cubes)

3 Tbl Flour

1 tsp Salt

1/4 tsp Pepper

2 Carrots, pared & sliced

3 Potatoes, peeled & sliced

1 Onion, large thinly sliced

1 can Whole tomatoes (16.oz)

1 Biscuit topping recipe follows

Place steak cubes in crock pot. Combine flour, salt and pepper, toss with steak to coat thoroughly. Stir in remaining ingredients except Biscuit Topping and mix thoroughly. Cover and cook on LOW setting for 7 to 10 hours. One hour before serving, remove meat and vegetables from crock pot and pour into shallow 2 1/2 quart baking dish. Preheat oven to 425 degrees. Cover meat mixture with Biscuit Topping. Bake for 20 to 25 minutes. 4 servings

Biscuit Topping

2 C flour

1 tsp salt

3 tsp baking powder

1/4 C shortening

1/4 C milk

Mix dry ingredients. Cut in shortening until mixture resembles coarse cornmeal. Add milk all at one time; stir well. Pat out on floured board; roll out to cover baking dish.

Ingredients

1 (2 1/2 to 3 lb.) chicken (remove skin)

1 can stewed tomatoes

1 can tomato sauce

2 cloves garlic, diced

1 med. onion, diced

2 stalks of celery, chopped

1 tsp oregano

1/2 tsp sweet basil

1/2 tsp rosemary

1/2 tsp cilantro

1 tsp salt

1/4 tsp pepper

Mix stewed tomatoes, tomato sauce; add rest of ingredients. Mix well. Pour over chicken and turn crock pot on high until mixture begins to boil. Turn down on low and let simmer for the day. Serve over brown or white rice and have a tossed green salad.