Remember that flour tastes better than corn starch. Mashed potato can be used to thicken gravy also. Flour will not stir into very hot broth. Cool broth to below 120 degrees before adding flour. Always add flour with a whisk. You can also use a roux (cooked butter & flour). Flour can be added by stirring lots of flour (6 Tablespoons flour into 1 cup broth) into cold broth and dribbling the cold broth & flour mixture into cooking gravy while stirring briskly with a whisk.

Poultry Spices good for gravy:
Thyme
Marjoram
White Pepper
Oregano
Rosemary

Method:
Use 80% Chicken Broth.
Use roasting pan drippings if available.
Remove excess fat.
Deglaze pan with a bit of hot water.
Put in big pot; add spices and green onion to taste.
Bring to boil and simmer for 10 min to soften green onion.
Taste and adjust spices or salt as necessary.
Cool broth by placing into cold water.
Add three tablespoons of flour per pint of gravy.
Stir briskly continuously with a whisk while cooking on high heat until boiling.
Serve.

DOUGH
1 box Pilsbury Hot Roll Mix
1 C water
2 T butter
1 egg
Melted Butter (1/4 lb or more)
Basting Brush to spread butter
Cinnamon Sugar (at least 1 C or more — best if 5-20% cinnamon, or to taste. Some say more is better. Put Cinnamon Sugar in Jar with holes in top to make a shaker dispenser.)
Flour (about 4 to 4-1/2 C)
Large flat surface – Large cutting board, tile counter, clean table top, or table covered with plastic sheet from hardware store
1 or more Rolling Pins (more pins = more people can work at same time.
Pair of kitchen Scissors or Knife to cut dough
Butter coated baking dishes (butter works best)

DIRECTIONS
Prepare dough according to directions on box; allow to rest 10-15 min. Divide dough into two. Cover flat surface with fine layer of flour to prevent sticking. Place half of the dough on flour covered flat surface. Spread fine layer of flour on top of dough to prevent sticking to rolling pin. Flour the Rolling Pin to prevent sticking.

Roll dough into a thin layer, usually about two square feet or more. Spread melted butter on top of dough. Sprinkle cinnamon sugar on top, be generous, cover all top surface. Roll up dough (coil) along one edge. Use scissors to cut dough into 1″ thick (to taste) rolls.

Place rolls in buttered baking pan, leave space for rising. Some people like to add extra butter on top of rolls.

Cover with cloth and allow dough to rise, 20-30 min or to taste.

After dough has risen, bake in medium oven, 350 degrees 20-25 min. Check often, remove from oven when browned.

Cool 10 min, no more. Remove from pan while warm. Usually rolls come out in-mass and can be pulled apart easily.

Brown hamburger, onions, and celery (drain).
Add sauce, water, and seasonings. Mix well.
Slice eggplant 1/2-inch thick and place on top of sauce, cover and cook over low heat 15 minutes or until eggplant is tender.
Place swiss cheese over eggplant and cover, simmer 5 minutes. Sprinkle with parmesan and paprika.

Gr. beef, drain fat
Onions
Gr. pepper
Jalapeno
Tomato sauce
Noodles
Crackers
Chili powder
Chili beans
Chopped tomatoes
Corn!

Oil dish first

1/3 C long grain rice (optional: mix nuts in with rice)
1/4 C chopped onion
2 T chopped green pepper
1 chicken breast split lengthwise
1 7-oz can mushroom soup
2 T water
1 cube chicken bouillon, crushed
1/8 t dried sage, crushed
1/8 dried thyme
Crushed paprika

In 1-quart casserole, combine rice, onion, and green pepper. Place chicken atop rice. Combine soup, water, bouillon, sage, and thyme. Pour over chicken. Sprinkle paprika. Cover.
Bake in 375 / 45 min. Uncover bake 10 minutes more. 2 servings.

2 C uncooked egg noodles
1 small chopped onion
2 T oil
1/2 C chopped parsley
1 C white cabbage, shredded
1 C fresh or frozen peas
1 t oregano
1 can 7-1/2 oz tuna drained and flaked
salt and pepper
Cook noodles in 6 cups boiling water until tender. Drain well. Saute onion in oil until soft. Add parsley, cabbage, and oregano and cook long enough to soften. Mix noodles, cabbage mixture and remaining ingrediants (sic) together and put in 2 quart casserole dish. Bake covered at 325 for 20 minutes. Sprinkle a little water over if necessary.

1 lb gr. beef
1/2 C onion, chopped
1 can cheddar cheese soup
1/3 C water
1 C chopped tomatoes
1 can whole kernel corn
2 C cooked noodles

In skillet, brown gr. beef & drain. Add cooked onion. Stir in remaining ingredients.
Pour into 1-1/2 quart casserole.
Bake @ 350 / 35 minutes.

Box pasta salad mix
mixed pasta
green pepper
can mushrooms
olives
Pimentoes
chopped ch. cheese/parmesan (I think he meant cheddar)
chopped tomatoe or Fr. peas
cubed chicken

Eat w/ crackers

Stew beef – onion – tomatoes – frozen limas – corn & gr beans – frozen okra – celery – carrots – potaotes – salt & pepper
3-5 C water or bouillon cubes
Brown stew beef & onion- add water and all other vegetables. Simmer for about 3 hours.

Underneath, he wrote, “Simmer beef in water first (1 hour).”
I think he meant to brown the beef, add the water, simmer for an hour, and then add the rest and simmer for 2 more hours.

1 10-3/4 oz can cream of mushroom soup
1/2 C milk
1 t soy sauce
Dash pepper
4 C cooked cut green beans
1-1/3 C french-fried onion snacks

In 1-1/2 quart casserole, mix soup, milk, soy, pepper, beans and 2/3 C of the onions.
Bake at 350 F for 25 min or until hot.
Stir. Sprinkle with remaining 2/3 C onions and bake 5 minutes or until onions are golden.
Makes 6 servings.

6 oz wide egg noodles, uncooked
24-oz can beef stew
4-oz can sliced mushrooms, drained
1/2 C sour cream
2 T chopped green onion

Cook noodles according to directions and drain. Meanwhile, in a medium saucepan, combine stew and mushrooms. Heat to simmering over medium heat, stirring occasionally. Stir in sour cream, cook until just heated through. Spoon over hot noodles and sprinkle with onion.
Serves 4.

10 oz pkg frozen chopped spinach
2 C cottage cheese (or 15 oz ricotta)
2 C shredded mozzarella cheese, divided
(potatoes)
(layer tomatoes)
1 egg
3/4 T oregano
(mushrooms)
1/8 t pepper
32 oz jar spaghetti sauce
(onion)
8 oz lasagna noodles, uncooked

Thaw and drain spinach.
In a large bowl, mix cottage cheese, 1 C mozzarella, spinach, egg, oregano, and pepper.
In greased 9 x 13 pan, layer 1/2 C sauce, 1/3 of noodles, 1/2 of cheese-spinach mixture. Repeat; top with remaining noodles, then remaining sauce; sprinkle with remaining cup of cheese.
Pour water around edges.
Cover tightly with foil;
Bake 350 for 1 hour 15 min. Let stand 15 min before serving.
Serves 10.

From Karen Jake. Awesome.

1-1/2 lbs ground beef
2 t minced parsley
1-1/2 t salt
1 can tomato paste
1 lb lasagne noodles
1 lb cottage cheese
1/4 C parmesan cheese
1 small onion, chopped
1 garlic clove, minced
1/2 t pepper
2-1/2 C water
1 egg
1 lb American cheese, grated

Saute beef, onion, parsley, and garlic. Add salt, pepper, tomato paste, and water. Simmer 30 min.

Cook lasagne in 4 qts of boilin salted water for 15 minutes or until tender. Stir gently and drain. Mix egg and cottage Cheese. Alternate layers of sauce, cottage cheese, noodles, and American cheese in baking dish. Top with Parmesan cheese. Bake at 350 for 20 minutes.
6 to 8 servings.

1/2 lb ground beef
1/2 onion, chopped
3/4 green pepper, chopped
1 T butter or oleo
1/2 t salt
1/2 can pizza sauce
1/4 t pepper
1/2 can tomato soup
1 C cooked macaroni or fine noodles
1 small can mushrooms and pieces

Melt fat — brown onion & pepper, add ground meat. Cook until meat is done, add seasonings and other ingredients. Mix together and bake approximately 50 minutes at 350 degrees F, or let simmer over low flame 30 minutes.

Chicken breasts
Cans of cream of chicken soup
Sour cream

Place chicken and soup in crock pot and cook 6 to 8 hours. Add sour cream and allow to warm. Serve over rice.

Pound steak and cut into serving pieces. Brown steak. Add remaining ingredients. Cover and simmer 1-1/2 hours. Stir often.

From Stevie’s collection.

Brown hamburger. Slice potato, carrot, and onion. Add these ingredients along with drained mushrooms and cheddar soup to hamburger. Mix well and place in casserole dish. Bake 30 minutes on 350 degrees F.

Another one of Stevie’s casseroles.

Chicken – cooked – diced
Broccoli – cooked
Premium Saltines – crunched up
Cream of Mushroom Soup
Cheddar Cheese
Add fresh veggies – onion, green pepper

Layer Saltines, Soup, Chicken, Broccoli, Cheese, and repeat. Put layer of crackers on top. Bake at 425 for 30 minutes or until ingredients bubble.

1 lb ground beef
3 med. potatoes sliced
1 med. onion sliced
1 can garden peas
1 can creme (sic) chicken soup
Sliced carrots
Tomatoes

Brown ground beef and drain off fat. Add can of water & warm soup. (I think he means, “Mix soup with 1 can of water and warm it.”) Place layer of ground beef, potatoes, onion, peas & carrots in casserole dish. Pour chicken soup over.

Bake at 375 F for 1 to 1-1/2 hours.
“eat em up”