THE MAIN ENTREES
FETTUCCINE
(Submitted by Liz & Gordon Bawden)
½ lb. fettuccine, cooked and hot
¼ lb sweet butter
½ cup parmesan cheese
½ cup heavy sweet cream or cream substitute
black pepper
Pour melted butter and cream over fettuccine; mix gently. Mix in grated cheese with black pepper. (Pasta should be hot enough to melt the cheese slightly.)

MOM' S CASSEROLE
(Submitted by Jim & Mary Ellen Patterson)

1 cup uncooked rice
1 (10-3/4 oz.) can cream of mushroom soup
1 cup chopped celery
1 (10-3/4 oz. ) can cream of chicken soup
½ cup sliced almonds
2 cups water
2 (6-1/2 oz) cans tuna (drained)
2 tbsp soy sauce
In a large bowl, stir together the rice, celery, onion, almonds, tuna, mushroom and chicken soups, water and soy sauce. The mixture will look very watery. Put in 2 quart baking dish. Cover and bake in 350 oven for 1-1/2 hrs.
Remove from oven and let sit 10 minutes before serving.

PRIZE-WINNING MEAT LOAF
(Submitted by Liz Bawden)

1-1/2 lb ground beef
¾ cup rolled oats, uncooked
¾ cup milk (or tomato juice)
¼ cup chopped onion
1 tsp salt ¼ tsp pepper
Preheat oven to 350 degrees. Combine all ingredients. Mix well. Press firmly into ungreased loaf pan.
Next, combine together, and pour over the meat loaf as a sauce:
1/3 cup catsup
2 tbsp brown sugar
1 tbsp prepared mustard
Bake at 350 degrees for about 1 hour. Let stand 5 minutes before slicing. Makes 8 servings.

EASY JAPANESE YAKISOBA NOODLES
(Submitted by Debbie Chan)

1 -1/2 tbsp vegetable oil
7 oz. pork, chicken, beef, or shrimp (your choice)
6 leaves of cabbage, sliced into ½" strips
7 oz. bean sprouts or any other vegetable of your choice
2 small green peppers, cut in slivers
Salt and pepper to taste
1-1/4 lb fresh (or 1 pound dried) Chinese style noodles or ramen noodles, cooked in boiling water until al dente, drained, patted dry.
4 tbsp Worcestershire sauce
1 tbsp soy sauce
nori (= seaweed crushed or cut), or sesame, paprika, or dried parsley - to taste.
Heat half of the oil in the frying pan and sauté the pork and vegetables over medium heat for 2-3 minutes until tender. Season with salt and pepper. Remove from frying pan and set aside.
Heat the remaining vegetable oil and fry the noodles for 3 minutes over medium heat. Return the pork and vegetables to the frying pan and season with Worcestershire sauce and soy sauce. Fry 1-1/2 to 2 minutes more and serve on individual plates, sprinkled with crushed nori seaweed or other toppings mentioned above. Serves 4.

PORCUPINE MEATBALLS
(Submitted by Jean Larson)

½ cup uncooked rice
1-1/2 lb ground beef
2/3 cup milk
1 tbsp instant minced onion or 1 medium onion, chopped
1-1/2 tsp salt
¼ tsp pepper
1 can (10-1/2 oz) condensed tomato soup
¾ cup water
Combine rice, beef, milk, onion, salt and pepper. Drop rounded tablespoons of mixture into 13 x 9 x 2 inch baking pan. Combine soup and water. Pour over meat. Cover pan tightly with foil. Bake at 375 degrees for 1 hour. These meatballs make their own gravy as they bake.

ONE DISH MEAL
(Submitted by Dorothy Roe)

4 plum tomatoes, cut into chunks
4 potatoes
1 large onion
Add also: oregano, salt & pepper to taste. & seasoned chicken or other meat of choice (raw)
Place in a casserole dish. Top with uncooked seasoned chicken or other meat of your choice. Drizzle with oil, bake at 450 degrees for 1 hour.

TUNA, CHEESE AND NOODLES
(Submitted by Liz and Gordon Bawden)

¾ box medium noodles
1 small can peas
2 cans tuna fish
4 tbsp margarine
¼ tsp pepper
2 tbsp chopped chives
½ cup shredded Swiss cheese
Boil noodles in salted water. Drain noodles, add margarine (or butter), cheese, pepper, and mix. Add chunks of tuna, then peas. Sprinkle with chopped chives and serve.

SHIPWRECK CASSEROLE (I)
(Submitted by Carol Brown)

2 medium potatoes, sliced
2 small onions, chopped
½ c celery, diced
¼ c raw rice
1 lb hamburger
1 can (15 oz) kidney beans (drained)
1 can undiluted tomato soup
Mix the first 6 ingredients and put into a medium sized casserole dish. Pour tomato soup over all. Bake at 350 degrees for 1-1/2 hours. Serves 6.

BEEF CASSEROLE - CHINESE STYLE
(Submitted by Jean Larson)

1 lb. ground round beef
1 pkg. frozen peas, thawed
2 cups finely sliced celery
1 can mushroom soup
1 small pkg potato chips or 1 cup dry Chinese noodles
2 tbsp cream
½ tsp salt
½ tsp pepper
1 small onion, chopped
Fry ground round until brown and crumbly. Put in a casserole. Arrange layer of peas over meat. Then add layer of celery. Mix soup, cream, seasonings and onion. Pour over celery. Sprinkle broken up potato chips or Chinese noodles on top. Bake at 375 degrees for 30 minutes.

ENCHILADA CASSEROLE
(Submitted by Carol Brown)

6 oz. corn chips
1-1/2 c shredded cheddar cheese
1 can (15 oz) canned chili with beans
1 can (15 oz) enchilada sauce
1 can (8 oz) tomato sauce
1 tbsp minced onion
Set aside about ¼ of the chips and ½ cup cheese for topping. Mix remaining chips and cheese with other ingredients in a 2 quart baking dish. Bake at 350 degrees for 30 minutes. Garnish with chips and cheese that has been set aside and bake 5 minutes longer. Serves 6.