Casseroles
    Cheeseburger Macaroni
    Cordon Bleu Casserole
    Enchildada Casserole
    Pork 'N Bean Hot Dish

Soups
    Cheddar Cheese Soup
    Chicken Soup with Tortellini
    Hamburger Soup
    Sour Cream Potato Soup
    Split Pea Soup
    Taco Soup
    Tortilla Soup

1 cup elbow macaroni, uncooked
1 pound ground beef
1 onion, chopped
1 can (15 oz.) ready cut tomatoes
1/4 cup catsup
1 cup shredded cheddar cheese

Cook pasta according to package directions; drain and set aside. In large skillet, brown meat with onions; drain off fat. Season with salt and pepper, if desired. Stir in tomatoes, ketchup and pasta; heat through. Put into oven proof pan and top with cheese. Place in 350° oven (or microwave) just to melt cheese.

1 onion, chopped
1 pound ground beef
1 can (12 ounces) enchilada sauce
1 package tortilla chips, crushed
2 cups grated cheddar cheese

Saute hamburger and onion. In casserole dish, crumble 1/2 package chips. Put 1/2 of the hamburger, then 1/2 of the sauce, 1/2 of cheese, repeat layers-ending with cheese on the top. Bake for 15 minutes at 350°.

Cordon Bleu Casserole

4 cups cubed cooked turkey or chicken
3 cups cubed fully cooked ham
3/4 cup shredded cheddar cheese
3/4 cup shredded mozzarella cheese
1 cup chopped onion
1 can condensed cream of chicken soup
1/2 cup sour cream
1 to 1-1/2 tablespoons lemon juice

Topping
1 cup dry bread crumbs
3 tablespoons melted butter

In large bowl, combine turkey (or chicken), ham and cheese; set aside.
In a saucepan, saute onion in butter until tender. Add soup, stirring constantly. Heat through, but do not boil. Add sour cream and lemon juice; mix well. Remove from the heat and pour over meat mixture. Spoon into a greased 13 x 9 inch baking dish. Toss bread crumbs with butter. Sprinkle over the casserole. Bake, uncovered, at 350 for 30 minutes or until heated though and bread crumbs are golden brown.

Cheddar Cheese Soup
Serves 8

1 chopped onion
3/4 cup chopped celery
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1-1/2 teaspoons bouillon
1-1/2 cups water
1 diced carrot
3 cups milk
1-1/4 cups shredded cheddar cheese
4 thinly sliced beef frankfurters

In large saucepan, cook onion and celery in butter about 5 minutes. Blend in next 3 ingredients, then add beef extract, water, and carrots. Bring to boil, simmer, covered, for 15 minutes. Add the milk, then the cheese. Cook, over low heat, stirring constantly, until the cheese is melted. Salt and pepper to taste. Add frankfurters and heat through.

1 pound browned lean ground beef
1 cup chopped onion
4-1/2 cups water
1 cup chopped carrot
1/2 cup chopped celery
1 teaspoon instant bouillon
1 bay leaf, optional
1 cup dry noodles
1 can (16 ounces) tomatoes
3 ounces canned tomato sauce

Brown meat, add onions cook 5 minutes. Add vegetables, water, extract and spices. Simmer for 20 minutes. Add noodles for last 5 minutes. Add tomatoes and tomato sauce. Simmer for 10 minutes. Salt and pepper to taste.

2 medium potatoes, cut in 1/2-inch cubes
1 cup water
1 medium onion, chopped
2 teaspoons instant chicken bouillon
1/2 teaspoon salt
1 tablespoon flour
2 cups milk
1 cup sour cream
    pepper to taste

In pan, combine water, potatoes, onion, bouillon, salt and pepper. Cover and cook until potatoes are tender but not soft (about 5 minutes). Blend flour with milk and gradually stir it into soup. Simmer uncovered for about 5 minutes. Stir some of the soup into the sour cream, then combine it with the soup in the pan. Stir and heat thoroughly.

Taco Soup

1-1/2 pounds ground beef
1 can (28 ounces) tomatoes
1 can (8 ounces) tomato sauce
1 large can chili beans -or kidney beans
1/2 package frozen corn
1 package Taco Seasoning mix
1/2 cup water
shredded cheddar cheese
crushed tortilla chips
Brown and drain ground beef. Add rest of ingredients. Let simmer 15 minutes. To serve, place in bowls and top with shredded cheese and crushed tortilla chips.

2 cups split peas
6 cups boiling water
2 teaspoons salt
1/2 cup diced carrot
1/2 cup diced celery
1 whole chopped onion

Combine peas, salt and boiling water, simmer for 1 hour. Add vegetables and simmer until peas are soft. You can add cubed, cooked ham with the vegetables.

Chicken Soup with Tortellini

Makes 1-1/4 cups
Tortellini--little pasta turnovers filled with meat or cheese mixtures--are the specialty of the Piedmont area of northwestern Italy. North of Genoa this soup is traditionally served with the long, thin breadsticks called grissini, available at many supermarkets and Italian bakeries.

3 to 4 pounds broiler or fryer chicken, cut up
6 cups water
1 stalk celery, with leaves, cut into 1" pieces
1 carrot, cut into 1" pieces
1 medium onion, cut into fourths
2 sprigs parsley
1 bay leaf
2-1/2 teaspoons salt
1 teaspoon peppercorns
    Tortellini
2 cups water
    Snipped parsley
    Grated Parmesan cheese

Heat chicken, 6 cups water, the celery, carrot, onion, 2 sprigs parsley, bay leaf, salt and peppercorn to boiling in Dutch oven; reduce heat. Cover and simmer until thickest pieces of chicken are done, about 45 minutes.
Remove chicken from broth; strain broth. Refrigerate chicken and broth separately until cool. Remove chicken from bones and skin. Finely chop enough dark meat to measure 3/4 cup; cover and refrigerate. Cut remaining chicken into bite-size pieces; add to broth. Cover and refrigerate.
Prepare Tortellini: Skim fat from broth. Heat broth and 2 cups water to boiling. Add Tortellini.
Heat to boiling; reduce heat. Cover and simmer until tortellini are tender, about 30 minutes.
Sprinkle each serving with snipped parsley. Serve with cheese.

Tortellini

1-1/2 cups flour
1 egg
1 egg, separated
2 tablespoons water
1 tablespoon olive or vegetable oil
1 teaspoon salt
2 tablespoons grated Parmesan cheese
1/8 teaspoon grated lemon peel
1/8 teaspoon salt
    dash ground mace
    dash pepper

Make a well in center of flour; add 1 egg, 1 egg white, water, oil and 1 teaspoon salt. Stir with fork until mixed; gather dough into a ball. (Sprinkle with a few drops water if dry.) Knead dough on lightly floured board until smooth and elastic, about 5 minutes. Cover and let rest 10 minutes. Mix 3/4 cup finely chopped dark chicken meat from soup recipe, the egg yolk, cheese, lemon peel, 1/8 teaspoon salt, mace and pepper.
Divide dough into halves. Roll one half on lightly floured board into 12-inch square. Cut into twenty 2-inch circles. place 1/4 teaspoon filling on center of each circle. Moisten edge of each circle with water. Fold circle in half; press edge with fork to seal. Shape into rings by stretching tips of each half circle slightly; wrap ring around index finger. Moisten one tip with water; gently press tips together. Repeat with remaining dough. Place on tray; cover and refrigerate no longer than 24 hours.
To Do Ahead: Freeze broth and Tortellini separately no longer than 2 weeks.
To serve, heat broth and 2 cups water to boiling; continue as directed except simmer 40 minutes.

Tortilla Soup

6 (6-inch) corn tortillas
1/4 cup oil
1/4 cup water
1 medium tomato, cut into fourths
1 clove garlic
2 cans condensed chicken broth
1 can water
1/4 teaspoon ground coriander
1/4 teaspoon salt
1/8 teaspoon pepper
1 sprig mint, optional
    shredded cheddar or jack cheese

Cut tortillas into 1/4-inch strips. Heat oil in 10-inch skillet until hot. Fry one fourth of the tortilla strips at a time over medium heat, stirring occasionally, until crisp and brown, about 3 minutes. Drain on paper towels.
Place 1/4 cup water, the tomato, onion and garlic in blender container. Cover and blend on high speed until smooth. Heat tomato mixture, chicken broth, 1 can water, the coriander, salt, pepper and mint sprig to boiling in 3-quart saucepan. Cook uncovered 3 minutes. Sprinkle each serving with cheese and tortilla strips.