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HEAVENLY HAMBURGER CASSEROLE

1 lb. ground sirloin
1 clove chopped garlic
1 tsp. salt
Dash pepper
1 tsp. sugar
2 (8 oz.) can tomato sauce
1 (8 oz.) pkg. wide noodles
6 green onions, chopped
1 (3 oz.) pkg. cream cheese
1 1/2 pts. sour cream
1/2 c. grated cheddar cheese

Brown meat, garlic, salt and pepper; add sugar and tomato sauce. Cover and simmer 20 minutes. Mix chopped green onions with sour cream and cream cheese. Cook noodles. Put 1/3 of noodles in a greased casserole and cover with 1/3 sour cream mixture and 1/3 tomato-meat mixture. Repeat layers. Cover with grated cheese. Bake at 350 degrees 20-30 minutes.



TERIYAKI CHICKEN

1 chicken, cut up
- or -? 
2 lbs. teriyaki beef or top sirloin steak sliced thin
2 tsp. grated fresh ginger
1 clove garlic, chopped fine
1 medium onion, chopped
1/3 c. soy sauce
1/4 c. sugar
1/4 c. sake

QUICK TERIYAKI MARINADE:

1 c. soy sauce
1 1/2 - 1 1/4 c. brown sugar
1 tsp. oyster sauce
1 tsp. mirin (sweet rice wine)
1 clove chopped garlic
Grated fresh ginger

Mix all ingredients except meat. Stir and cook over low heat until sugar is dissolved. Cool. Pour over meat and marinate for at least 1 hour. Best when cooked over charcoal. Use remaining marinade for basting. If you use the Quick Teriyaki Marinade, mix together and marinate meat for about 1/2 hour. Best when meat is cooked over charcoal. Baste often.



BLUEBERRY BUTTERMILK MUFFINS

1 c. buttermilk
1/2 c. butter or margarine, melted
2 eggs, beaten
2 1/2 c. all-purpose flour
1 c. sugar
2 1/2 tsp. baking powder
1/4 tsp. salt
1 1/2 c. fresh or dry-pack frozen blueberries

In small bowl, combine buttermilk, butter and eggs until blended. In large bowl, combine flour, sugar, baking powder and salt. Make well in center. Add buttermilk mixture, stirring until flour mixture is just moistened. Fold in blueberries. Spoon batter into greased muffin cups, filling 2/3 full. Bake in preheated 400 degree oven 20 minutes or until tops are golden and wooden pick inserted in center comes out clean. Remove from pan. Serve warm or cool on wire rack.

Makes about 18 muffins.



CHILE RELLENO CASSEROLE

1 lg. can (2 1/2 oz.) whole chiles
1 sm. brick jack cheese
1/2 lb. ground sirloin, cooked
1 (8 oz.) evaporated milk
1 sm. can tomato sauce
Sliced olives, optional

Clean chiles. Split middle and fill with strips of jack cheese and small amount of beef. Lay chiles in casserole dish (8 1/2 x 13). Beat milk and eggs well. Pour over chiles. Grate cheddar cheese and spread on top. Pour tomato sauce over. Sprinkle with sliced olives. Bake uncovered at 325 degrees for 1 to 1 1/2 hours. Check to see if eggs are firm. It is better to not overcook.



SWEDISH CORN PUDDING

2 cans cream corn
4 eggs
1 c. milk
1 tbsp. sugar
Pinch of salt
2 slices bread crumbs
Bread crumbs also for topping

Mix all ingredients together. Then put bread crumbs with lots of butter on top and bake for 20-25 minutes, oven temperature, 350 degrees. If you are serving a large group use 3 cans of cream corn, add 2 more eggs, 1 1/2 milk. Good.



CREAMY BAKED MASHED POTATOES

1 envelope. Lipton vegetable recipe soup mix
4 c. hot mashed potatoes
1 c. shredded Cheddar or Swiss cheese (4 oz.)
1/2 c. chopped green onions (optional)
1 egg, slightly beaten
1/8 tsp. pepper

Preheat oven to 375 degrees. In lightly greased 1 1/2 quart casserole, thoroughly combine all ingredients except 1/4 cup cheese. Bake 40 minutes. Top with remaining cheese and bake an additional 5 minutes or until cheese is melted. (Do not use salt when preparing hot mashed potatoes.)

Makes about 8 servings.



CREAMY GREEN BEANS ALMONDINE

2 (9 oz.) pkgs. frozen green beans, cooked & drained
2 tbsp. margarine
2 tbsp. flour
2 tsp. or 2 cubes chicken-flavor instant bouillon
3/4 c. milk
1/2 c. (2 oz.) shredded Mozzarella cheese
1/4 c. sliced almonds, toasted (if desired)

In medium saucepan, melt margarine; stir in flour and bouillon. Gradually stir in milk; cook and stir until thickened. Add cheese; stir until melted. Add beans; heat through. Stir in almonds. Serve immediately. Refrigerate leftovers.

Makes 6 servings.



COOL LEMON DESSERT

1 c. flour (not sifted)
1/2 c. margarine, softened
1/3 c. chopped nuts
8 oz. cream cheese
1 c. confectioners' sugar
2 c. frozen whipped topping
2 (3 3/4 oz.) pkgs. instant lemon pudding mix

Mix flour, soft margarine and nuts. Press into 9"x13" pan. Bake 12 to 15 minutes at 350 degrees. Cool. Mix cream cheese, confectioners' sugar and 1 cup whipped topping. Spread over cooled crust. Mix lemon pudding as directed on package. Pour over cheese layer. Let sit in refrigerator for 1 hour. Top with remaining topping. Chill until ready to serve.

Makes 12 servings.

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For Two...

STEAK PIZZAIOLA

Pam spray
1/2 c. minced onion
2 sm. garlic cloves, minced
1 c. peeled & chopped tomatoes
1/4 tsp. oregano leaves
Dash of salt & pepper
2 tsp. chopped fresh parsley
1/2 c. mushrooms
12 oz. boneless sirloin steak, cut in half

Heat onions and garlic in skillet sprayed with Pam and saut?© until onion is tender. Add tomatoes, oregano, salt and dash of pepper and simmer 10 minutes. Stirring occasionally. Stir in parsley and 1/2 of the mushrooms, keep warm. Sprinkle steaks with dash of pepper and place on rack in broiler pan. Broil 2 to 3 minutes on each side or until done to taste. Transfer steaks to serving platter. Spoon tomato mixture over meat and garnish with remaining mushrooms.

Serves 2. Single serving = 4 ounces protein.

Publisher's note: I serve this with buttered pasta and sprinkle Parmesan cheese over all.