Place 1 whole cut-up chicken or four large pieces chicken breast in baking pan.  Salt and pepper and place under broiler until lightly browned.  Season chicken with oregano, thyme, and rosemary.  Pour undiluted cream of chicken soup over.  Cover with foil and bake in medium over about 30 minutes.  Uncover and bake about 15 minutes more. 

3 6 oz. portions cooked salmon
1 1/4 cups bread crumbs
2 lg. eggs
20 blades chives chopped
3 Tbsp. fresh dill or 1 Tbsp. dried
1 lemon zested and juiced
1 tsp. salt
1/2 tsp. pepper
Canola oil for frying

Poach salmon in salted water until flaky. (I like to add dill and lemon zest to poaching water.)
Cool, then flake the salmon. Add all ingredients except oil. Mix with hands and form into cakes--about 8 or 9 3"patties 1" thick. Saute in canola oil until golden. Serve with lemon wedges or try this sauce:
1/2 cup mayonnaise
1/2 medium onion chopped fine
2 Tbsp. pickle relish (drained)
Mix well and store in refrigerator for a while for better flavor.

Note: This may be made with canned salmon. It will take 3 cans well drained.

10 Sweet Italian Sausages
6 or more to taste whole garlic cloves
3 (more or less) cups of peppers cut how you like them
1 large Spanish onion cut in circles

Cook the sausage and whole garlic cloves in oven 350 degrees for about an hour.  Remove from oven and cut sausage into circles (I use kitchen sheers).  If there is a lot of oil in the pan drain it.  Add peppers, onions and about one cup of Italian tomato sauce.

Cook for a long time in a 350 degree oven until the sausage and peppers are cooked the way you like them.  We like it very well done so we usually cook it for about 2 more hours.  If no juice comes out of the peppers you might want to add a little water but do not do that in the beginning because some peppers are very wet.

The garlic cloves will disappear in the dish and be sweet.

Serve on fresh French Bread

2 (28 oz.) cans crushed tomatoes plus 2/3 can water
2 T. chopped garlic
2 T. dried sweet basil or 4 T. fresh basil chopped
4 T. olive oil
Salt and pepper to taste

Place oil and garlic in pot and cook just until garlic changes color.  Add tomatoes, water and basil. Cook on low heat until sauce thickens.  Long slow cooking greatly improves the flavor.

1 pkg. frozen chopped spinach
1 ¼ c. heavy cream
¼ c. chopped walnuts
½ lb. spaghetti
¼ c. butter
½ c. ricotta cheese
¼ t. basil
1 small pkg. cooked ham cut into ¼ inch strips.

Cook spinach as usual and drain very well.  Cook pasta and drain.  Return pasta to pan.  Cut butter into small pieces and add to pasta along with spinach, cream, basil, ricotta and ground walnuts.  Cook mixture over low heat, tossing gently until hot.   Stir in ham and heat through

1 ½ lb. round steak
Flour
1 large onion
Salt and pepper
1 green pepper
shortening
1 can tomatoes
Chili powder

Cut steak into serving portions.  Salt and pepper and dredge with flour.  Brown lightly in shortening.  Brown onion and green pepper, chopped fine, and add to meat.  Pour over meat a can of chopped tomatoes and a heaping teaspoon of chili powder.  Cook mixture over low heat for 1 hour

2 lbs. chicken breast
Garlic salt
oil or cooking spray
Italian seasoning
salt
2 cups shredded Mozzarella cheese
pepper
10 oz. of your favorite spaghetti sauce

Season the chicken to taste, then brown in frying pan on medium heat three or four minutes on each side. Place in 8” x 8” baking dish.  Add sauce.  Cover with foil and cook for 30 minutes at 350 degrees.  Un-cover, sprinkle with cheese and cook an additional 10 minutes.
Serve with pasta, salad and bread.

1 lb. hot all meat sausage
1 tsp. salt
1 lb. bacon
1 tsp. dry mustard
10 slices bread, cubed
Dash Worcestershire sauce
2 cups grated sharp cheese
1 qt. Milk
8 eggs

Fry sausage and bacon.  Drain well. Crumble bacon.  Butter or spray with Pam 11 X 14 inch baking dish.
Layer in baking dish:
½ bread
1 cup cheese

Beat eggs and rest of ingredients.  Pour over casserole.  Bake 325 degrees for 45 to 60 minutes un-covered or until no moisture is left.

This is the perfect dish to serve 6-8 people for breakfast.  It can be prepared to the point of putting in the oven the night before.

1 lb. finely ground beef
2 t. grated onion
½ c. fine crumbs
1 t. salt
1 egg
dash pepper
2/3 c. milk
1/8 t. nutmeg

Mix and form in small balls.  Brown in hot fat.  Drain and add ½ c. water to pan along with meat balls and simmer 20 minutes.

Pastry for 9” pie
½ lb. shredded Swiss cheese (2 c.)
butter
3 eggs
l lg. onion, chopped
1 c. half and half
1 T. flour
1 t. salt

Spread piecrust with 1 T. butter and chill well.  Melt 2 T butter and cook chopped onion until tender, about 5 minutes stirring occasionally.  Cool and spread evenly in piecrust.  Preheat oven to 400 degrees. Toss well flour with cheese.  Sprinkle over onion in piecrust.

Whisk eggs with half and half and salt; pour over cheese.  Bake 10 minutes. Turn oven to 325 degrees and bake 30 to 35 minutes longer until knife inserted in center comes out clean.  Let pie stand 10 minutes then cut into wedges.

ONION, SPINACH OR BROCCOLI PIE

  The above receipe is excellent and we have enjoyed it for years.  In an effort to make it less rich and add more custard, I made the following changes with, I think, success.  Use 6 oz.of cheese instead of 8 oz.  Change half and half to whole milk and increase to 2 cups.  Add 1 additional egg.  I have also found It works well with one cup of cooked spinach or 1 cup of chopped cooked broccoli with liquid squeezed out in place of onions.