1  pound ground beef
    1  can (4 oz) mushrooms drained
    2  eggs
1/3  cup chopped onion
1/4  cup dry bread crumbs
1/2  teaspoon salt
Dash Pepper
    2  cups chopped cooked potatoes
    3  tablespoons milk
1/2  pound velveta, cubed
    1  tablespoon chopped parsley
1/4  teaspoon salt

Combine meat, mushrooms, eggs, onion, bread crumbs and seasonings; mix lightly; Press meat mixture onto bottom and sides of a 9-inch pie plate; bake at 400F for 15 minutes.
Mash hot potatoes with milk, stir in velveta, parsley and salt, remove meat shell from oven; reduce oven temperature to 350F, Drain meat shell, fill with potato mixture, return to oven, continue baking 10 minutes.

1-1/2  pounds round steak
        1  tablespoon dry onion
    1/4  cup water
    1/4  cup soy sauce
        1  tablespoon sugar
    1/2  teaspoon black pepper
    3/4  teaspoon sesame seed

1.  Slice the round steak across the grain into 1/8 inch slices, and place in a 1 quart casserole.  Add the remaining ingredients, 1 by 1, to the casserole, and using a fork mix the preparation gently but thoroughly…  Cover and refrigerate at least 2 hours, mixing occasionally. 
2.  Arrange the steak strips onto a broiler pan.  Place broiler pan about 6 inches from heat, and broil on “High” approximately 5 minutes on each side.

         1  can (6 oz) tomato paste
    1/2  teaspoon salt
    1/2  teaspoon dried oregano
    1/4  teaspoon garlic powder
    1/4  teaspoon pepper
    1/4  teaspoon aniseed
1-1/2  pound lean ground beef
    1/2  cup shredded mozzarella cheese
         6  hamburger buns, split
         6  lettuce leaves
         6  tomato slices
sliced pickles if desired

In a large bowl, combine the first six ingredients.  Crumble beef over mixture; mix well.  Shape into six patties.  Place on broiler pan coated with nonstick cooking spray.  Broil 6 inches from heat for 5-6 minutes on each side or until juices run clear.  Sprinkle with cheese.  Broil 1 minute longer or until cheese is melted.  Serve on buns with lettuce and tomato.  YIELD: 6 burgers.

  24  Jumbo Shells
    1  pound ground beef
    2  tablespoons olive oil 
1/2  cup finely chopped onion
    1  cup finely chopped fresh mushrooms
    1  clove garlic, minced
1/4  teaspoon black pepper
    1  teaspoon Italian seasoning
    1  egg    (use egg beater for low fat recipe)
  16  ounces cottage cheese, drain excess liquid    (use 1% cottage cheese for low fat recipe)
1/4  cup grated parmesan cheese    (use low fat parmesan for low fat recipe)
  10  ounces frozen spinach, chopped, thawed, well drained.
    1  Jar (15 1/4 oz) spaghetti sauce; divided

1.  Preheat oven to 350F
2.  Cook jumbo shells according to package directions; drain, run cold water over noodles to cool; drain.
3.  Cook ground beef over medium heat until no longer pink, add olive oil, onions, mushrooms, garlic and spices. Cook until onions become transparent.
4.  Add egg, cottage cheese, parmesan cheese, and spinach to beef mixture.  Mix well.
5.  pour 1/2 cup of spaghetti sauce into bottom of 13×9 inch baking dish.
6.  Fill jumbo shells with meat mixture; place in dish.
7.  Pour remaining spaghetti sauce over top of shells.  Sprinkle with parmesan cheese.  Cover with foil.
8.  Bake for 40 minutes or until thoroughly heated.

    1  cup peanut butter
1/4  cup olive or canola oil
3/4  cup packed brown sugar
1/3  cup sugar
    2  eggs    (1/2 cup egg beaters for low fat recipe)
    1  tablespoon vanilla extract
    1  cup flour
1/3  cup baking cocoa
    1  teaspoon baking soda
1/2  teaspoon salt

1.  In a large mixing bowl, combine peanut butter and oil.  Add brown sugar and sugar; mix well.  Add eggs and vanilla; mix well.
2.  Combine the flour, cocoa, baking soda and salt.  Add to peanut butter mixture; mix until blended (dough will be sticky).
3.  Drop by rounded teaspoonfuls 2 inched apart on ungreased baking sheets.  Flatten slightly with a glass bottom.
4.  Bake at 350F for 8-10 minutes or until set and tops are cracked.
5.  Cool for 2 minutes before removing from pan.
YIELD:  4 dozen.

1 8oz cream cheese softened
1 egg
1/3 cup sugar
1/8 teaspoon salt
1 6oz chocolate chips

combine 1st 4 ingredients, beat with mixer, and stir in chocolate chips

1 1/2 cups flour
1/4 cup cocoa
1 cup sugar
1/2 teaspoon salt
1 teaspoon baking soda
1/3 cup oil
1 tablespoon vinegar
1 cup water
1 teaspoon vanilla
1/4 cup almond sliver

Mix dry ingredients, combine wet, add dry. Fill cupcake pan 1/3 full with cake mix. On top of each cup cake add 1 heaping teaspoon of cream cheese mixture. Sprinkle with almond slivers, sugar and cinnamon.
Bake at 350 degrees for 30 to 35 minutes, or until wooden pick inserted in center comes out clean.

8 oz uncooked spaghetti noodles
1 can (15 ounces) ready-to-serve reduced-fat New England clam chowder
1 can (6-1/2 ounces) chopped clams, undrained
1 tablespoon minced parsley
1/4 teaspoon garlic powder
1/8 teaspoon salt
Dash pepper
1/4 cup chopped walnuts or pecans
1/4 cup parmesan cheese

PESTO:
3 tablespoons olive or canola oil
1 cup fresh parsley, or 1/2 cup dried parsley & 2 tblsp water
1/2 teaspoon each dried basil, oregano and marjoram
1/2 teaspoon garlic powder
1/2 teaspoon pepper

CAJUN SHRIMP:
1 teaspoon paprika
1/2 teaspoon dried thyme
1/8 teaspoon ground nutmeg
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper
2 tablespoon olive oil
1 pound uncooked medium shrimp, peeled and deveined

Cook spaghetti according to package directions; drain. Meanwhile, in a saucepan, combine the first six ingredients; bring to a boil. Reduce heat; cook and stir for 5 minutes or until slightly thickened. For pesto, combine the oil, parsley and seasonings; set aside. For cajun shrimp; in a large skillet, saute the paprika, thyme, nutmeg, garlic powder and cayenne in oil for 30 seconds, stirring constantly. Add shrimp; saute for 2-3 minutes or until shrimp turn pink, stirring occasionally. Combine: Cooked spaghetti,nuts, parmesan cheese, creamy clam sauce, pesto, and Cajun shrimp, mix well. YIELD: 5 servings

Cut steak into thin strips.  In a large skillet brown meat in oil, using high heat.  Add onions, saute until tender crisp.   Blend soup, sherry reserved liquid from mushrooms, and garlic powder.  Pour over steak, add mushrooms.  Reduce heat, cover and simmer for 1 hour or until steak is tender.  Serve over beds of fluffy rice, mashed potatoes, or egg noodles.
YIELD: 6 servings

MEATBALLS:
    1/2  cup sour cream
         2  teaspoons Parmesan cheese
         1  to 3  teaspoons pepper
    1/2  teaspoon salt
    1/2  cup bread crumbs
    1/2  teaspoon garlic powder
1-1/2  pounds ground beef

Mix together.  Form 1 inch balls.  Place in shallow baking pan and bake at 350 degrees for 20-25 minutes until no longer pink.  Drain

SAUCE:
     1  cup sour cream
     1  can beefy mushroom soup
     2  teaspoons dill weed
1/2  teaspoon sugar

Transfer meatballs to covered baking dish.  Combine sauce ingredients and pour over meatballs.  Bake covered for 1 hour at 300 degrees until heated through. 
SERVE WITH EGG NOODLES

        1  pound ground beef
        1  medium onion, chopped (about 1/2 cup)
        1  clove garlic, crushed
        2  tablespoons parsley flakes
        1  teaspoon sugar
        1  teaspoon dried basil
    1/2  teaspoon salt
        1  can (14 oz) crushed tomato
        1  can (15 oz) tomato sauce
      12  uncooked lasagna noodles (about 12 ounces)
        1  carton (16 oz) cottage cheese
    1/2  cup grated Parmesan cheese
        1  tablespoon parsley flakes
1-1/2  teaspoons dried oregano leaves
        2  cups shredded mozzarella cheese (8 oz)

Cook and stir ground beef, onion and garlic in 10-inch skillet until ground beef is brown; drain.  Stir in 2 tablespoons parsley, the sugar, basil, salt, crushed tomato and tomato sauce.  Heat to boiling, stirring occasionally; reduce heat.  Simmer uncovered until slightly thickened, about 45 minutes.
   Cook noodles as directed on package; drain.  Mix cottage cheese, 1/4 cup Parmesan cheese, 1 tablespoon parsley and the oregano.
   Spread 1 cup of the sauce mixture in ungreased rectangular baking dish, 13×9x2 inches; top with 4 noodles.  Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture.  Sprinkle with 2/3 cup of the mozzarella cheese.  Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture, and 2/3 cup of the mozzarella cheese.  Top with remaining noodles and sauce mixture; sprinkle with remaining mozzarella and Parmesan cheese.  Bake uncovered in 350F oven until hot and bubbly, about 45 minutes.  Let stand 15 minutes before cutting.
YIELD: 8 Servings
   NOTE:  Uncooked lasagna noodles can be used.  Break noodles as necessary to fit dish.  Noodles will cook as lasagna bakes.