2 lbs round steak cut into pieces
1 chopped onion
3-4 tablespoons butter
1-4oz can mushrooms
1 can cream of mushroom soup
½ – 1 cup sour cream or plain yogurt

Dredge meat in flour and brown with onions and salt and pepper. Cook on low 8 to 9 hours or high 4-5 hours. Serve with rice.

2 lbs boneless sirloin steaks
1 can (10 ½ oz) beef consommé
1/3 cup cranberry juice
2 tablespoons soy sauce
1 clove garlic minced
¼ teaspoon onion salt

Brown meat and place in crock-pot. Add remaining ingredients and cook on low for 8 hours. Near the end of cooking add 2 tablespoons cornstarch mixed with ¼ cup cold water. Serve over rice.

6-8 boneless skinless chicken breasts
1 cup diced celery
1 can sliced water chestnuts
1 cup long grain rice
1 small onion
½ teaspoon salt
1 tablespoon lemon juice
¾ cup mayonnaise
2 cans cream of mushroom soup
1 cup bread crumbs
3 tablespoons butter
1 small package slivered almonds

Cook rice and set aside. Boil chicken with onion, poultry seasoning, salt and pepper until done. Cut into bite size pieces. Put chicken into large 9X13 glass baking dish and top with celery, water chestnuts and add rice. Mix in lemon juice, salt mayo and soup. Pour into pan and fold all ingredients together. Top with bread crumbs that have been browned in butter and slivered almonds. Bake at 350F for 35 minutes.

1 lb ground beef
1 onion chopped
1 green pepper chopped
1 cup chopped celery
5 cans kidney beans*
1 can chopped tomatoes
1/2 to 1 cup ketchup
Chili powder and cumin to taste
Salt and pepper to taste
2 cloves minced garlic

Cook ground beef and onion and drain well. Add remaining ingredients and simmer for 30 minutes.

*I often use different kinds of beans with the kidney beans, black, great northern or pinto

Makes 4-6 Main Dish servings
Sauce
1 cup sliced mushrooms
¾ cup chopped onions
2 cloves garlic, minced
1 tablespoon olive oil or cooking oil
2- 14 ½ ounce cans cut up tomatoes
1-6 ounce can tomato paste
2 tablespoons snipped fresh parsley
2 teaspoons dried Italian seasoning, crushed
1 teaspoon sugar
¼ teaspoon black pepper

Meatballs

1 beaten egg
¾ cup soft bread crumbs (1 slice)
¼ cup finely chopped onion
2 tablespoons finely chopped green sweet pepper
¼ teaspoon dried oregano crushed
12 ounces ground beef

Shape meatball mixture into a 6”X4” rectangle and cut into 1 inch squares. Roll each square into a ball. Line a baking pan with foil and lightly grease or spray with cooking spray. Arrange meatballs on pan and bake in a 350 degree oven for 15 to 20 minutes or until no pink remains.

FILLING
3 cans turkey or chicken breast flaked, without water
2 bunches cilantro
1 onion finely chopped
4 cups grated cheddar cheese

SAUCE
2 cans enchilada sauce
1 t chili powder
1 t cumin
1 t paprika
1 t mustard
3 cups cheddar cheese

TORTILLAS

DIRECTIONS: Preheat oven to 350. Take a handful of filling and roll in a tortilla. Place in a casserole dish. After casserole dish is full, pour sauce over the top, sprinkle with a little cheese on top of that. Bake for about 45 minutes

For the crust:
1 cup flour
4 tablespoons grated parmesan cheese
Pinch of salt
7 tablespoons unsalted butter, chilled, cut into small pieces
3-4 tablespoons milk

For the filling
2 tablespoons unsalted butter
1 chopped onion
1 large carrot
1 potato
2 tablespoons flour
2 cups chicken broth
2 cups cubed cooked chicken
1 cup frozen peas (thawed)
1 cup light cream (I have also used milk)
½ teaspoon dried tarragon
Salt and pepper to taste

Preheat oven to 400 degrees. To make the crust, in a bowl, stir together the flour Parmesan, and salt. Using 2 knives or a pastry blender, cut in the butter until the mixture resembles coarse meal. Pour in 3 tablespoons of the milk and mix quickly with a fork until moistened; if the dough seems dry add the remaining 1 tablespoon milk. Turn out on a lightly floured work surface and gather together. Knead briefly until the dough just holds together. Wrap in plastic wrap and chill.

To make the filling, in saucepan melt butter, add the onion carrot and potato and cook stirring until the onion softens, about 5 minutes.
Add the flour and stir for 1 minute. Stir in the broth. Bring to a boil, and then reduce the heat to low and simmer until slightly thickened, about 3 minutes. Stir in the chicken, peas, cream, and tarragon. Simmer until slightly thickened, about 5 minutes longer. Season to taste with salt and pepper. Spoon the filling into one baking dish or small individual serving baking dishes.

On a lightly floured surface roll out the crust to fit the dimensions of the dish you are using. Place the dough on top of the filling. Bake until the crust is golden brown 35-45 minutes
* The tarragon is what gives this pie a unique flavor