Bring to a boil 2 c. water (½ tsp salt added).  Add rice; stir well & cover.  When it comes to a boil, turn to low & cover for 50 minutes without lifting the lid.  Spray a 3 qt. oven-proof casserole with nonstick vegetable spray.  Preheat oven to 350°F.

In a large bowl, mix all ingredients together.  Bake in preheated oven 45 minutes uncovered.  Serve hot as a side dish.

Chef’s Note: This is a great side dish – goes well with ham.

1. Preheat oven to 350°F. Brown meat with seasonings, adding corn & enchilada sauce until done.
2. Place layer of tortillas on bottom of 9″x11″ dish, add layer of meat mixture, top with cheese. Repeat until out of tortillas & meat mixture leaving off top layer of cheese.
3. Bake 25-30 minutes.
4. Remove adding final layer of cheese & bake 5 minutes.

Chef’s Note: This dish is great for pre-making or giving to neighbors when in need.

1. Slice the olives using an egg/mushroom slicer.
2. Divide the diced tomatoes in half.
3. Save ½ the can of tomatoes & combine the rest of the cans in a large bowl.  Add the salsa & cheese (grated).
4. Grease (or spray with Pam) a large round casserole dish approximately the diameter of the tortillas & lay down the first tortilla.  Spoon a layer of mix & repeat the layering until you are out of mix.  Add the last tortilla & the reserved tomatoes & some more cheese, if you like.
5. Cook for 45 minutes at 350°F.  Slice into 8 pieces & serve.

Chef’s Note: Ounce measurements are estimated.  Basically just use one can of each of the ingredients. Calories are higher than I thought for this, as the olives add minimal volume & lots of calories from fat.  Call it 375 calories if divided in 8, 500 if by 6. Use whole wheat tortillas, skip the olives, & use low fat cheese & this might be healthy.

Season the chicken with salt & pepper to taste.  Heat oil and butter in a skillet; fry the chicken until browned all over.  Remove the chicken from the skillet.  Add the onion & garlic to the skillet & cook gently until just beginning to soften.  Add the bell peppers to the skillet with the mushrooms & continue to cook for a few minutes longer, stirring occasionally.  Add the Italian seasoning.  Add the tomatoes & plenty of seasoning to the skillet & then transfer the vegetable mixture to an oven safe casserole.

Place the chicken on the bed of vegetables.  Add the wine to the skillet & bring to a boil.  Pour the wine over the chicken & cover the casserole.  Cook in a preheated oven at 350°F. for 50 minutes.  When ready to serve, add cream & serve over pasta.

Submitted by Marilyn Braunger (my grandmother-in-law!)
Serves 4

Melt butter.  Mash crackers.  Mix together.  Cook broccoli as directed on package.  Do not drain the broccoli.  Mix everything together and bake at 350°F for about 45 minutes until brown on top.

From Favorite Brand Name Recipes, Vol. 7, No. 70, October 12, 2004.
Serves 8

1. Spray 3 qt. shallow baking dish with cooking spray.
2. Mix 1½ c. sauce, ricotta cheese, ½ c. Parmesan cheese & pasta in prepared dish.  Spread remaining sauce over pasta mixture.  Sprinkle with remaining Parmesan cheese.  Cover.
3. Bake at 400°F for 25 minutes or until hot.
4. Arrange cheese balls randomly over pasta mixture.  Place sliced olive on each cheese ball.  Let stand 10 minutes before serving.

Note: If fresh mozzarella balls are not available, substitute 1 package (8 oz.) fresh mozzarella.  Cut crosswise into thirds.  Cut each third in 6 wedges, for triangle shaped eyes.

Heat oven to 375°F & use an 8″ square baking dish. Mix cooked beef & corn together & spread half on bottom of dish. Top that with half of the corn chips & cheese. Add another layer of the beef & corn. Cover with foil & bake about 30 minutes. Add another layer of corn chips & cheese & bake about another 5-10 minutes uncovered until cheese is melted.

1. Preheat oven to 350°F.
2. Saute lean ground beef in frying pan with mushrooms, garlic, onion, celery & Italian seasonings. Fry until the meat is no longer pink. Drain any excess oil & remove. Peel eggplant & slice it very thin.
3. Grease bottom & sides of a 9″x13″ glass baking dish with olive oil on bottom & sides. Layer half the eggplant on bottom of pan. Sprinkle eggplant with additional Italian seasoning if desired. Layer half of the meat mixture, half of the sauce & half of the provolone (lasagne style). Repeat layering with remaining eggplant, meat, sauce & provolone.
4. Spread mozzarella over the top of the casserole, cover with foil & bake for approximately 45 minutes or until done, taking foil off last 5-10 minutes to brown.

Cook hamburger meat & onion & taco seasoning. Drain meat & onions & place into bowl add cream of mushroom soup & enchilada sauce. Add chiles & make sure it stirred up well. Place tortilla chips into a casserole pan & place ingredients from bowl in on top of chips. Preheat your oven to 350°F for 10-15 minutes. Place shredded cheese on top of meat mixture in casserole dish; place into the oven & when cheese is melted take out of oven.

Place frozen taquitos in 9″x13″ pan, cover with enchilada sauce. Top with cheese & olives. Bake at 350°F for 35 minutes. Garnish with lettuce, sour cream, &/or tomatoes before serving.