GROUND BEEF FREEZER MIX

• 1 pound ground beef
• 1/2 cup chopped onion
• 1 small clove garlic, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. Cook and stir beef, onion and garlic over medium heat until beef is brown; drain. 

2. Stir in salt and pepper. 

3. Spread mixture in ungreased baking pan 8 x 8 x 2 inches. 

4. Freeze 1 hour. (This partial freezing prevents beef from freezing together solidly.)

5. Crumble partially frozen beef mixture into small pieces. 

6. Divide into 4 portions (about 3/4 cup each). 

7. Wrap and label; freeze no longer than 3 months.

LEMON PUDDING

• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1/2 cup water
• 1 egg yolk, slightly beaten
• 1 tablespoon margarine or butter
• 1/2 teaspoon grated lemon peel
• 3 tablespoons lemon juice

1. Mix sugar and cornstarch in 1 quart saucepan; gradually stir in water. 

2. Heat over medium heat, stirring constantly, until mixture thickens and boils. 

3. Boil and stir 1 minute. 

4. Gradually stir about half of the hot mixture into egg yolk. 

5. Stir egg yolk mixture into remaining hot mixture in saucepan. 

6. Heat to boiling, stirring constantly. 

7. Boil and stir 1 minute. 

8. Remove from heat; stir in remaining ingredients. 

9. Refrigerate until chilled. 

MINI CHEESE LOAF

• 1 hard roll
• 1 tablespoon margarine or butter, softened
• Seasoned salt
• 2 tablespoons shredded pasteurized process cheese spread loaf

1. Cut roll into 3 equal slices almost through to bottom. 

2. Spread cut sides of roll with margarine; sprinkle with seasoned salt. 

3. Divide cheese between slices. 

4. Wrap in piece of aluminum foil, 12 x 8 inches. 

5. Place on ungreased cookie sheet. 

6. Heat in 400º oven until hot, 10 to 12 minutes. 

FISH STEW

• 1/4 cup chopped onion
• 2 tablespoons sliced celery
• 1 teaspoon margarine or butter
• 1 can (8 ounces) stewed tomatoes
• 3/4 cup water
• 1 teaspoon instant chicken bouillon
• 1 teaspoon snipped parsley
• 1/2 teaspoon lemon juice
• 1 small bay leaf
• 1/8 teaspoon dried thyme leaves
• Dash of garlic powder
• 1/5 package (16 ounce size) frozen skinless haddock or cod fillets

1. Cook and stir onion and celery in margarine in 1-quart saucepan over medium heat until onion is tender, about 3 minutes. 

2. Stir in tomatoes, water, instant bouillon, parsley, lemon juice, bay leaf, thyme and garlic powder. 

3. Heat to boiling. 

4. Reduce heat; simmer uncovered, stirring occasionally, 15 minutes. 

5. Cut piece of fish into 1/2 inch cubes; stir into tomato mixture. 

6. Simmer uncovered until fish flakes easily with fork, about 5 minutes. 

7. Remove bay leaf before serving. 

Note: 

• Use a sharp knife to cut frozen haddock. 

• Store remaining frozen haddock in sealed package in freezer. 

TOSSED GREENS AND CROUTONS

• Seasoned croutons (below)
• 1 tablespoon vegetable oil
• 2 teaspoons vinegar
• 1 teaspoon lemon juice 
• Dash each of salt, dry mustard and paprika
• 1 cup bite-size pieces salad greens

1. Prepare seasoned croutons. 

2. Shake oil, vinegar, lemon juice, salt, mustard and paprika in tightly covered jar; toss with salad greens and 1/4 cup of the croutons. 

3. Sprinkle with additional croutons if desired. 

SEASONED CROUTONS

• 1 tablespoon margarine or butter
• 1 slice bread, cut into 1/2 inch cubes
• 1/4 teaspoon seasoned salt

1. Heat margarine in baking pan, 8 x8 x 2 inches, in 400º oven until melted. 

2. Toss bread cubes and seasoned salt with margarine until cubes are coated. 

3. Toast, stirring occasionally, until crisp and golden brown, about 10 minutes. 

CHEESE CROUTONS

• Substitute 2 teaspoons grated Parmesan cheese for the seasoned salt. 

DILL CROUTONS

• Substitute dried dill weed for the seasoned salt. 

GARLIC CROUTONS

• Substitute 1/8 teaspoon garlic powder and dash of salt for the seasoned salt. 

ITALIAN HERB CROUTONS

• Substitute Italian herb seasoning for the seasoned salt. 

CHEESE-GRITS PUFF

• 3/4 cup water
• 3 tablespoons quick-cooking hominy grits
• 2 tablespoons shredded pasteurized process cheese spread loaf
• 1 egg white, slightly beaten
• 1 tablespoon margarine or butter
• 1/2 teaspoon seasoned salt
• Paprika

1. Heat water to boiling. 

2. Gradually stir in grits. 

3. Heat to boiling. 

4. Reduce heat; cook uncovered, stirring occasionally, until thick, 2 to 3 minutes. 

5. Stir in cheese, egg white, margarine and seasoned salt. 

6. Pour into ungreased 10-ounce casserole or custard cup; sprinkle with paprika. 

7. Cook uncovered in 350º oven until firm and cracks are dry, about 30 minutes. 

OVEN-FRIED CHICKEN

• 1 tablespoon all-purpose flour
• 1/8 teaspoon salt
• 1/8 teaspoon paprika
• Dash of pepper
• 1 chicken leg or thigh
• 1 tablespoon margarine or butter
• 1 tablespoon vegetable oil

1. Mix flour, salt, paprika and pepper. 

2. Coat chicken with flour mixture. 

3. Heat margarine and oil in 6-inch ovenproof skillet or baking pan, 8 x 8 x 2 inches, in 350º oven until margarine is melted. 

4. Place coated chicken, skin side down, in skillet. 

5. Cook uncovered 30 minutes. 

6. Turn chicken; cook uncovered until chicken is done, about 30 minutes longer. 

ROSY APPLE

• 1 medium baking apple
• 1 tablespoon packed brown sugar
• 1 teaspoon margarine or butter
• 1 tablespoon grenadine syrup
• 1 tablespoon water

1. Core apple; pare upper third of apple to prevent skin from splitting.

2. Place apple upright in ungreased 10-ounce casserole or custard cup. 

3. Fill center of apple with brown sugar; top with margarine. 

4. Pour grenadine syrup over apple. 

5. Cook in 450º oven until apple is fork-tender, 20 to 30 minutes (time will vary with size and variety of apple). 

6. Serve warm with ice cream if desired. 

DROP BISCUITS

1. Heat oven to 450º. 

2. Mix 1/2 cup buttermilk baking mix and 3 tablespoons milk with fork until soft dough forms. 

3. Drop by spoonsfuls onto ungreased cookie sheet or double thickness aluminum foil. 

4. Bake until golden brown, 6 to 10 minutes. 

CONFETTI COTTAGE CHEESE

• 1/2 cup creamed cottage cheese
• 1 tablespoon thinly sliced celery
• 1 tablespoon chopped radish
• 1 teaspoon snipped parsley
• Dash each of onion salt, seasoned salt and pepper
• Lettuce leaves

1. Mix all ingredients except lettuce leaves. 

2. Cover and refrigerate at least 1 hour but no longer than 24 hours. 

3. Serve on lettuce leaves. 

CHICKEN IN FOIL

• 1 chicken leg or thigh
• 1 medium potato, cut into fourths
• 1 medium carrot, cut into 1/4 inch slices
• 1 envelope individual serving instant cream of chicken soup
• 1 envelope individual serving instant onion soup
• 1/2 cup water
• 1/2 cup frozen cut green beans

1. Place chicken in center of piece of aluminum foil, 18 x 15 inches. 

2. Place potato on 1 side of chicken, place carrot on other side. 

3. Mix instant soups and water until thickened. 

4. Spoon over chicken; top with green beans. 

5. Wrap securely in foil; place on ungreased cookie sheet. 

6. Cook in 450º oven until chicken is done, about 50 minutes. 

BEEF IN FOIL:

1. Substitute 4-ounce piece beef boneless round steak, about 1/2 inch thick, for the chicken leg or thigh. 

2. Cook in 450º oven until beef is tender, 50 to 60 minutes.

GRENADINE SUNDAE

1. Drizzle grenadine syrup over scoop of vanilla ice cream. 

TWO-BEAN SALAD

• 1/2 can (8-ounce size) cut green beans (about 1/2 cup drained)
• 1/2 can (8-ounce size) red kidney beans (about 1/2 cup drained)
• 1/4 cup bottled Italian dressing
• 1 tablespoon chopped green pepper
• 1 tablespoon chopped onion
• 1 teaspoon sugar
• Lettuce cup

1. Toss all ingredients except lettuce cup. 

2. Cover and refrigerate at least 4 hours. 

3. Drain; spoon into lettuce cup. 

OVEN CHEESE PUFF

• 1 slice bread, buttered and cut into sixths
• 1 egg
• 1/2 cup milk
• 1/4 cup shredded pasteurized process cheese spread loaf
• 1/4 teaspoon salt
• 1/8 teaspoon onion salt
• 6 to 8 drops red pepper sauce

1. Line bottom and side of ungreased 15 or 16 ounce casserole or custard cup with bread pieces, buttered sides down. 

2. Beat remaining ingredients with hand beater or fork until blended; pour over bread pieces. 

3. Cook uncovered in 350º oven until puffy and golden brown, about 35 minutes. 

SWISS POTATOES

• 1 can (8 1/2 ounces) whole potatoes, rinsed and drained
• 1 teaspoon margarine or butter
• 2 tablespoons dry bread crumbs
• Paprika
• 2 tablespoons shredded Swiss cheese

1. Cut potatoes into 1/4 inch slices. 

2. Form oblong pan, 6 x 4 1/2 inch, from aluminum foil; place on rack in broiler pan. 

3. Arrange potato slices in single layer in foil pan. 

4. Set oven control to broil and/or 550º. 

5. Broil with tops about 5 inches from heat until hot, about 2 1/2 minutes, dot with margarine. 

6. Sprinkle with bread crumbs, paprika and cheese. 

7. Broil until crumbs are golden brown and cheese is melted, about 1 minute. 

8. Garnish with snipped parsley if desired. 

BROILED LUNCHEON MEAT AND PEACH

• 1/2 can (7-ounce size) pork luncheon meat, cut into 2 slices
• 1 canned peach half
• 1 teaspoon raspberry jelly or jam

1. Place meat and peach half on rack in broiler pan. 

2. Set oven control to broil and/or 550º.

3. Broil with tops about 5 inches from heat until meat is bubbly and golden brown, about 2 1/2 minutes.

4. Turn meat; broil until meat is golden brown and peach half is hot, about 1 minute. 

5. Spoon jelly into center of peach; garnish with celery leaves if desired. 

MOCHA COFFEE

1. Fill mug 2/3 with hot strong coffee.

2. Top with 1 scoop (about 1/4 cup) chocolate ice cream.

3. Sprinkle with ground cinnamon. 

CALIFORNIA COFFEE:

1. Pour 2 tablespoons brandy into mug before filling with coffee. 

SAUSAGE POCKET SANDWICH

• Apple Slaw (below)
• 2 frankfurters or smoked sausage links, cut into 1/2 inch pieces*
• 1/2 medium green pepper, cut into 1/2 inch pieces
• 2 onion slices
• 1 tablespoon margarine or butter
• 1 pocket or pita bread

1. Prepare Apple Slaw; refrigerate. 

2. Cook and stir frankfurters, green pepper and onion in margarine over medium heat until onion is tender, about 10 minutes. 

2. Remove with slotted spoon. 

3. Heat pocket bread as directed on package; cut crosswise into halves.

4. Spoon half of the Apple Slaw into each bread half. 

5. Spoon frankfurter mixture over Apple Slaw.

6. Top with plain yogurt or dairy sour cream if desired. 

* 1 Polish sausage (about 5 ounces), cut lengthwise into halves, then into 1/2 inch pieces, can be substituted for the frankfurters. 

APPLE SLAW

• 1/2 cup shredded cabbage
• 1/2 medium apple, chopped
• 1/4 cup plain yogurt or dairy sour cream
• 1/4 teaspoon salt
• 1/8 teaspoon celery seed
• Dash of pepper

1. Toss all ingredients. 

BREAD PUDDING

• 1 slice bread, cut into 1/2 inch cubes (about 3/4 cup)
• 1 egg
• 1/2 cup milk
• 3 tablespoons sugar
• 1/4 teaspoon ground cinnamon 
• Dash of salt

1. Place bread cubes in ungreased 10-ounce casserole or custard cup. 

2. Beat egg, milk, sugar, cinnamon and salt with hand beater or fork until blended.

3. Pour egg mixture over bread cubes.

4. Cook uncovered in 350º oven until knife inserted in center comes out clean, 40 to  45 minutes. 

NEW ENGLAND SHORT RIB

• 1 tablespoon vegetable oil
• 1 teaspoon all-purpose flour
• 1/4 teaspoon salt
• Dash of pepper
• 1 beef short rib (about 5 ounces)
• 1 cup water
• 2 teaspoons prepared horseradish
• 1 teaspoon instant beef bouillon
• 1 small rutabaga, (about 8 ounces), cut into 3 x 1/2 - inch strips
• 1 medium onion, cut into fourths
• 1 cabbage wedge (about 2 inches)

1. Heat oil in 8-inch skillet until hot.

2. Mix flour, salt and pepper.

3. Coat beef with flour mixture. 

4. Cook beef in oil over medium heat until brown; add water, horseradish and instant bouillon.

5. Heat to boiling.

6. Reduce heat; cover and simmer until beef is tender, about 2 hours. (Add water if necessary)

7. Add rutabaga and onion; cover and simmer for 15 minutes. 

8. Add cabbage; cover and simmer until tender, about 15 minutes.