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1lb cooked turkey or chicken, shredded
1 onion, chopped
1 (14 1/2 oz) can green beans, drained
1 (10.75 oz) can condensed cream of mushroom soup
8 oz cubed Cheddar cheese
1 (8 oz) bag shredded Cheddar cheese
4 cups prepared mashed potatoes


1. Preheat oven to 350 degrees F. (175 degrees C.)

2. Place turkey in an even layer on bottom of a
9 by 13 inch baking dish. Top with a layer of onion and a layer of green beans so that turkey is no longer visible. Pour the condensed soup over the onion layer, then sprinkle with shredded cheese. Stir together cubed cheese and mashed potatoes; spoon over the top of the casserole and spread to cover.

3. Bake for 30 to 40 minutes in oven until heated through.

Yield: 6 Servings




1 1/2 cups celery, sliced
1 1/2 cups carrots, peeled, trimmed and chopped
5 cups cooked turkey, cubed
1 (10 oz) pkg frozen peas, thawed
1 (6 oz) can mushroom slices
4 cups canned turkey broth
1 cup milk
1/2 tsp celery salt
1/4 tsp black pepper
1/4 tsp ground nutmeg
2/3 cup flour
3/4 cup water
2 refrigerated pie crusts, (any brand found in biscuit section)


1. Preheat oven to 425 F.

2. Fill a saucepan with 1 inch of water and bring to a boil over medium heat. Add celery and carrots.
Cook for 10 minutes. Remove from heat. Transfer to a colander, rinse under cold running water and drain.

3. Place celery, carrot, turkey, peas and mushrooms in a large bowl.
Toss together and mix thoroughly. Distribute evenly among six 5 inch round casserole dishes.

4. Combine broth, milk, celery salt, pepper and nutmeg in a heavy saucepan and bring to a boil over medium heat. Remove from heat.

5. In a small bowl, mix flour and water to a smooth paste. Stir into the saucepan. While continuing to stir, return pan to medium heat and
return to a boil. Lower heat and simmer, stirring constantly for about 2 minutes longer until mixture is thick and smooth. Pour sauce in equal amounts over the turkey vegetable mixture in the six casseroles.
Set aside to cool.

6. Lay a sheet of pie dough on a floured surface. Using a clean 5 inch
round casserole dish, cut three dough circles from the sheet.
Repeat process with second sheet of dough. Lay a dough circle atop each of the individual casseroles, crimping the outer edge of dough down over each dish rim. With a sharp pointed knife make 3 small cuts near center of each crust to allow steam to escape. Put casseroles on a cookie sheet and bake 30 minutes until crust is golden and filling is bubbly.

Serves: 6




3 oz asparagus spears
12 fully cooked bacon slices
1 ham steak
6 eggs
1/4 teaspoon black pepper
1/2 cup Parmesan cheese, shredded
1 Roma tomato, seeded and diced
sesame seeds (optional)
1 tsp olive oil
1/4 cup chopped onion
1 cup potatoes, diced into 1/4 inch cubes


1. In a 10 inch skillet heat oil over medium high heat until hot.

2. Add onion and potatoes; stir and cook about 5 minutes.

3. Cut asparagus spears into thirds. Add asparagus and ham to skillet.

4. Meanwhile, in a medium size bowl beat eggs and pepper; stir in Parmesan cheese.

5. Reduce skillet heat to medium low; pour eggs over potato mixture.

6. Cover; cook 14 to16 minutes or until egg mixture is set in center.
Remove from heat.

7. Sprinkle diced tomato over frittata.

8. Cut into wedges and serve with Fully Cooked Bacon Slices which have been heated according to package directions. Sprinkle bacon with sesame seeds if desired.

Servings: 8




4 boneless, skinless chicken breasts
1 tbsp olive oil
1 clove garlic, sliced
1 (28 oz) can diced tomatoes, with liquid
1/2 cup snipped dried apricots
1/3 cup golden raisins
salt and pepper to taste


1. Season chicken with salt and pepper. Cook chicken in a very large skillet in hot olive oil 4 minutes per side or until browned.
Add garlic; cook and stir 1 minute more.

2. Add tomatoes, apricots and raisins; bring to boiling.
Reduce heat and simmer covered 3 to 5 minutes or until chicken is cooked through and no pink remains.
Uncover and cook to desired consistency.
Season to taste with salt and pepper.

Yield: 4 servings




2 large sweet potatoes, peeled
1 tsp lemon juice
1 cup cooking sherry
3 tbsp butter, unsalted
1 tbsp onions, diced
2 cups + 2 tbsp brown sugar
1/2 tsp ground cloves
3/4 tsp white pepper
1 pinch thyme
1 (16 oz) bag frozen green beans


1. Preheat oven to 400º F.
Cut sweet potatoes into 1/4 by 1/4 by 3 inch spears.
Place in a 9 by 13 inch casserole.
Add 2 cups of the brown sugar, lemon juice and 1/2 cup cooking sherry.
Bake in oven 25 minutes basting several times.

2. While potatoes cook, melt butter in saute pan.
Add onions, the 2 tbsp brown sugar, seasoning and green beans.
Saute for 2 minutes; add remaining cooking sherry and continue to
saute until desired tenderness of vegetables.
Remove from heat and keep warm.

3. Remove sweet potatoes from any remaining basting liquid.
Toss with green beans and serve.

Yield: 6 Servings



To brine the turkey you need space for a 5 gallon pan
in your refrigerator.
If you don't have the room or the pan, you can cook the
brine in a smaller pan.


2 1/2 gallons water
2 1/2 cups kosher salt
1 cup maple syrup
24 bay leaves
24 cloves garlic, peeled
1/3 cup whole black peppercorns
2 small bunches fresh flat leaf parsley (about 4 oz)
1 small bunch fresh sage (about 1 ounce)
6 medium sprigs fresh rosemary
Zest and juice of 4 large lemons (remove zest in long strips with vegetable peeler)


1 (14 to 16 lb) natural turkey (preferably fresh)
1 recipe Three Herb Butter, softened
2 tbsp kosher salt
2 tbsp freshly ground black pepper
2 oz (4 tbsp) unsalted butter, melted


2 1/2 oz (5 tbsp) unsalted butter
2 1/2 oz (1/2 cup) flour
4 cups Three Herb Turkey Broth or low salt chicken broth
1 1/2 cups Pinot Noir
Kosher salt
Freshly ground black pepper
Three Herb Butter
1/2 lb (1 cup) unsalted butter, at room temperature
1/2 cup finely chopped shallots (about 3 oz)
1/2 cup dry white wine
1/4 cup chopped fresh flat leaf parsley (from about 1oz parsley sprigs)
1/4 cup chopped fresh thyme leaves (from about 3/4 oz thyme sprigs)
1/4 cup chopped fresh sage leaves (from about 1/2 oz sage sprigs)
Three Herb Turkey Broth
1 1/2 to 2 lbs turkey parts, such as backs, wings or legs
1 large onion (about 12 oz), coarsely chopped
4 large stalks celery (about 9 ounces), coarsely chopped
2 small carrots (about 4 oz), coarsely chopped
2 cups dry white wine
6 cups low-salt chicken broth
Half a small bunch fresh flat leaf parsley (about 1 oz)
Half a small bunch fresh sage (about 1/2 oz)
Half a small bunch fresh thyme (about 1/3 ounce)
3 bay leaves
1 tbsp whole black peppercorns

1. Two days ahead of time- Prepare the brine:

Put all the brine ingredients in a 5 gallon stockpot with a lid. Cover and bring to a boil over high heat.
Reduce heat to medium low and simmer 5 minutes.
Remove from heat, cool to room temperature and cover the pot. Refrigerate brine until cold, preferably overnight.

2. One day ahead:

Brine the turkey:
If already loose, trim tail from the turkey; otherwise, leave it attached. Remove and discard the giblets.
Keep the neck and tail in the refrigerator.
Rinse turkey and put it in the pot with the brine.
Refrigerate for 8 to 24 hours before roasting the turkey.

3. Prepare and roast the turkey:

Position a rack in the bottom of the oven and heat oven to 350 F. Remove turkey from brine and discard brine.
Rinse turkey well and pat dry. Set it in a large flameproof roasting pan. Gently slide your hand between the breast meat and skin to separate the skin so you can apply the herb butter. Slice the herb butter into 1/4 inch thick rounds and distribute them evenly between the skin and breast meat, completely covering the breast. Maneuver a few pieces between the skin and legs also.
Next, with your hands on the outside of the turkey, massage the butter under the skin to distribute it evenly and break up the round pieces so the turkey won't look polka dotted when it's done.

4. Sprinkle 1 tbsp of the salt and 1 tbsp of the pepper in the cavity of the turkey. Tie the legs together. Fold the wings back and tuck the tips under the neck area. Flip the turkey onto its breast, pat the back dry and brush with some of the melted butter. Sprinkle with some of the remaining salt and pepper. Flip the turkey over, pat dry again, brush all over with the remaining butter and sprinkle with the remaining salt and pepper. Put the reserved neck and tail in the pan with the turkey. Cover the pan very tightly with foil and put in the oven, legs pointing to the back of the oven if possible (the legs can handle the higher heat in the back better than the breast can). Roast undisturbed for 2 hours and then uncover carefully (watch out for escaping steam). Continue to roast, basting every 15 minutes with the drippings that have collected in the pan until an instant read thermometer inserted in the thickest part of both thighs reads 170 to 175 F. and juices run clear when thermometer is removed, (45 minutes to 1 hour more) for a 15 lb turkey.

5. Remove turkey from the oven. With a wad of paper towels in each hand, move the turkey to a serving platter.
Cover with foil to keep warm and set aside. Discard neck and tail; reserve the drippings in the roasting pan.
Let turkey rest for 30 minutes while you make gravy and heat the side dishes.

6. Make the gravy:

Melt the butter in a small saucepan over medium high heat until foaming. Add the flour and quickly whisk it into the butter until it's completely incorporated. Cook, whisking constantly until the roux smells toasty and darkens slightly to a light caramel color, about 2 minutes. Watch carefully, as you don't want it to get too dark.
Remove from the heat and set aside.

7. Pour the reserved turkey drippings into a clear, heatproof container, preferably a fat separator cup. (Don't rinse the roasting pan). Let set until the fat rises to the top and then pour out 1 cup of the juices, (or remove and discard the fat with a ladle and measure 1 cup of the juices). Combine the juices with the turkey or chicken broth.

8. Set the roasting pan on top of the stove over two burners on medium heat. Add the Pinot Noir and simmer, scraping the pan with a wooden spoon to release any stuck on bits, until the wine has reduced by half, about 5 minutes. Add broth mixture and simmer to meld the flavors, about 5 minutes. Whisk in the roux a little at a time until you have reached your desired thickness (you may not want to use it all). Adjust the seasoning with salt and pepper to taste. Strain through a fine sieve and transfer to a serving dish.

On a large piece of plastic wrap, shape the herb butter into a log. Wrap in plastic and refrigerate.

Make Ahead:
The butter can be made up to 1 week ahead and refrigerated or up to 2 months ahead and frozen. If frozen, take the butter out of the freezer and store in the refrigerator a day before you plan to use it.
Three-Herb Turkey Broth
Position a rack in the center of the oven and heat the oven to 350 F. Put the turkey parts in a small roasting pan (approximately 9 by13 inches) along with the onion, celery and carrots. Roast until the meat is well browned, 1 to 1 1/4 hours. Transfer the turkey parts and vegetables to a 4 quart saucepan.
Add the wine to the roasting pan and scrape any browned bits with a wooden spoon to release them into the wine. Pour the wine into the saucepan and add the chicken broth, herbs, bay leaves and peppercorns. Bring to a boil over
medium high heat; reduce heat to medium low or low and simmer gently until meat is falling off the bone, 30 to 40 minutes skimming occasionally to remove the fat and foam that rises to the top. Strain the broth through a fine sieve, cover and refrigerate until ready to use.
Remove any solidified fat before using.

Make Ahead:
The turkey broth can be made up to 4 days ahead and refrigerated or up to 2 months ahead and frozen.

Make Ahead Tips:

The brine should be prepared 2 days before the Thanksgiving dinner. The turkey should be brined the day before. The roux may be prepared on Thanksgiving day and left at room temperature; whisk to re-combine before using.




1 (12oz) pkg jumbo shell macaroni
3 large bell peppers, chopped
1 1/2 cups chopped red onion
1 fresh jalapeno pepper, seeded and chopped
2 tbsp vegetable oil
2 cups chicken, cooked and chopped
1 (16 oz) can refried beans
1/2 of 1(1.25 oz) envelope taco seasoning(3 tbsp)
2 (10 oz) cans enchilada sauce
1 (8 oz) bag shredded Mexican 4 cheese blend
1 cup sliced green onions
2 cups Nacho Cheese flavor tortilla chips, crushed
Sour Cream or avocado dip


1. Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. Rinse; drain and set aside.

2. In skillet cook sweet peppers, onion, jalapeño, and 1/4 tsp salt in hot oil over medium heat for 5 minutes or until tender. Stir in chicken, beans, taco seasoning mix, and 1/2 cup enchilada sauce. Cook and stir 5 minutes. Stir in 1/2 cup each of the cheese and green onions.

3. Divide filling among shells. Spread 1 cup of remaining enchilada sauce in a 3 quart rectangular baking dish. Arrange shells on top of sauce. Drizzle with remaining enchilada sauce.

4. Bake covered for 30 minutes. Uncover and sprinkle with remaining cheese.
Bake 5 minutes longer or until cheese is melted. Sprinkle with chips and remaining green onions. Serve with avocado dip and or sour cream.

Yield: 8 to 10 servings

Nutrition Information
* Calories520,
* Total Fat (g)20,
* Saturated Fat (g)8,
* Monounsaturated Fat (g)2,
* Polyunsaturated Fat (g)4,
* Cholesterol (mg)56,
* Sodium (mg)1338,
* Carbohydrate (g)60,
* Total Sugar (g)6,
* Fiber (g)6,
* Protein (g)27,
* Vitamin C (DV%)93,
* Calcium (DV%)21,
* Iron (DV%)20,
* Percent Daily Values are based on a 2,000 calorie diet




3 baked sweet potatoes, medium to large size
3 tbsp granulated Splenda No Calorie Sweetener
2 tbsp butter, softened
2 oz cream cheese, softened
1/4 tsp ground cinnamon
1/8 tsp ground ginger
1/4 tsp salt
1/8 tsp black pepper
1 egg
1/4 cup chopped pecans


1. Preheat oven to 375 F.

2. Slice sweet potatoes in half lengthwise. Scoop out with
spoon leaving skins about 1/4 inch thick. Set skins aside.

3. Place potato flesh in medium size mixing bowl. Add
remaining ingredients and mix until well combined.

4. Fill reserved skins equally with filling.

5. Bake 25 to 35 minutes

Serving size= 1/2 potato


Servings: 6 Weight Watcher PointsPlus+ =5 per serving

Amount Per Serving

Calories: 170
Calories from Fat: 100
Total Fat: 11g
Saturated Fat: 5g
Cholesterol: 55mg
Sodium: 200mg
Total Carbs: 16g
Dietary Fiber: 4g
Sugars: 3g
Protein: 3g



1/2 stick butter
4 skinless, boneless chicken breast halves
1 cup cup sliced fresh mushrooms
2 tbsp shallots, minced
1/4 tsp salt
1/4 tsp black pepper
4 oz grated Mozzarella cheese


1. Melt butter over medium heat. Add mushrooms and shallots and
sprinkle with salt and pepper. Cook 10 minutes.

2. Add chicken and cook 10 minutes on each side or until tender.
Transfer chicken to platter and sprinkle with grated cheese.

3. Transfer chicken to platter and sprinkle with grated cheese.

4. Top with mushroom mixture.
Cook and let stand 5 minutes or until cheese melts.

Yield: 4 to 6 servings



( I had to clean up the title a bit,lol) This recipe uses water,
however I prefer the cream gravy version.


2 lbs ground hamburger browned
1 onion, diced
4 to 5 tbsp flour
1 (14 1/2 oz) can crushed tomatoes
1 tsp sugar
2 tbsp Worcestershire sauce
1/8 teaspoon ground mace
1 cup water
2 cups beef broth
1 tsp salt
1 tsp ground black pepper


1. Brown onions and set aside. Brown hamburger until no longer pink,
sprinkle in flour and continue cooking, mixing in flour until no longer white.
Add onions and all remaining ingredients.

2. Stir and cover. Lower heat and simmer 30 minutes stirring frequently.
Thin with more water if needed.
Place in a warm oven 30 minutes or until ready to serve.

3. Serve over toasted bread slices.



6 skinless, boneless chicken breasts
1 cup all purpose flour
t tsp Kosher salt
1/2 tsp freshly ground black pepper
2 extra large eggs
1 1/4 cups seasoned bread crumbs
1/2 cup freshly grated Parmesan plus
extra when serving
Unsalted butter
Olive oil
Salad greens for 6, washed and spun dry
Lemon Vinaigrette (recipe below)


1. Pound chicken breasts until they are 1/4 inch thick. You can use either a
meat mallet or a rolling pin.

2. Combine the flour, salt and pepper on a dinner plate. On a second plate,
beat the eggs with 1 tbsp of water.
On a third plate, combine the bread crumbs and 1/2 cup
grated Parmesan cheese. Coat chicken breasts on both sides with flour mixture
then dip both sides into egg mixture and dredge both sides in bread crumb
mixture pressing lightly.

3. Heat 1 tbsp butter and 1 tbsp olive oil in a large sauté pan and cook 2 or
3 breasts on medium low 2 to 3 minutes a side, until cooked through.
Add more butter and oil and cook the rest of the breasts. Toss salad
greens with Lemon Vinaigrette. Place a mound of salad on each hot breast.
Serve with extra grated Parmesan.

Yield: 6 Servings


In a small bowl, whisk together 1/4 cup freshly squeezed lemon juice (2 lemons), 1/2 cup olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.

Nutritional Infromation

* Per Serving

* Calories638,
* Total Fat (g)34,
* Saturated Fat (g)8,
* Monounsaturated Fat (g)19,
* Polyunsaturated Fat (g)4,
* Cholesterol (mg)174,
* Sodium (mg)1158,
* Carbohydrate (g)37,
* Total Sugar (g)2,
* Fiber (g)3,
* Protein (g)46,
* Vitamin C (DV%)21,
* Calcium (DV%)18,
* Iron (DV%)24,
* Percent Daily Values are based on a 2,000 calorie diet




1 medium size carrot, cut into large chunks
1 medium size russet potato, cut into
large chunks
1 medium size parsnip or turnip, peeled and
cut into large chunks
1 small onion, quartered
1 tbsp olive oil
1 tbsp balsamic vinegar
1 Cornish game hen ( about 1 1/2 lbs)
2 garlic cloves, minced
1/2 tsp dried rosemary, crushed
1/4 tsp salt
1/4 tsp ground black pepper
fresh rosemary or sage leaves, optional
cherry tomatoes, optional


Preheat oven to 400 degree F.

1. In a large bowl, combine carrot, potato, parsnip or turnip and onion. Add oil and balsamic vinegar; toss to lightly coat. Spread in a 9 by 9 by 2 inch baking pan; cover with foil. Roast 30 minutes. Reduce oven temperature to 375 degree F.

2. Meanwhile, gently separate the skin from the hen breast and tops of drumsticks by easing a paring knife or your fingers between the skin and the meat to make 2 pockets that extend all the way down to the neck cavity and over the drumsticks. In a small bowl, combine garlic, rosemary, salt and pepper. Set aside 1/2 teaspoon of the dried rosemary. Rub remaining rosemary mixture under the skin onto the breast and drumsticks. Using 100 percent cotton string tie drumsticks to tail; tie wing tips to body. Sprinkle the reserved rosemary mixture on the skin. Uncover vegetables. Add hen to baking pan.

3. Roast hen and vegetables, uncovered, for 1 to 1 hour 15 minutes, or until vegetables are tender and an instant read thermometer inserted into the thigh of the hen registers 180 degree F. (the thermometer should not touch the bone), stirring vegetables once or twice. Remove string. Cover with foil; let stand for 10 minutes before serving.

4. If desired garnish with fresh rosemary or sage leaves and tomatoes. To serve hen use kitchen shears or a long heavy knife to carefully cut hen in half lengthwise. Remove skin and discard. Serve with vegetables.

Yield 2 Servings. Serving Size = 1/2 Hen

Weight Watcher PointsPlus+ per serving = 9
Weight Watchers(old calculation Method) = 7 Points per serving

Servings Per Recipe= 2

Nutrition Information
Per 1/2 hen

*Total Fat (g)12
*Saturated Fat (g)2
*Cholesterol (mg)133
*Sodium (mg)399
*Carbohydrate (g)27
*Fiber (g)5
*Protein (g)32
*Starch (d.e.)1.5
*Vegetables (d.e.)1
*Lean Meat (d.e.)3.5
*Percent Daily Values are based on a 2,000 calorie diet.



NOTES: (This can also be used as a Weight Watchers Recipe,
as it calculates to a 5 PointsPlus+ per serving Weight Watcher recipe)


3/4 cup apple juice or cider
1 lb sweet potatoes, peeled and sliced 1/4 inch thick,
about 3 cups

1 cup coarsely chopped cooking apples,
(such as Jonathan, Macintosh or your favorite variety for cooking)
2 tbsp dried cranberries
2 tbsp maple flavored syrup
2 tbsp rum (optional)
1/4 tsp salt
2 tbsp chopped hazelnuts or walnuts, toasted


1. In large skillet heat apple juice.
Add sweet potato slices spreading evenly.
Cook covered over low heat about 12 minutes or until potatoes are nearly tender.
Stir in apple, cranberries, maple syrup, rum (if desired) and salt.
Cook covered over low heat for 3 to 4 minutes more or just until apple is tender.

2. Uncover and boil gently 3 to 4 minutes longer or until liquid is syrupy.
Place in serving bowl and sprinkle with nuts.

Serving Size: About 1 cup

Yield: 4 servings Weight Watchers PointsPlus+ =5

Nutrition Information

* Calories197,
* Total Fat (g)3,
* Saturated Fat (g)0,
* Monounsaturated Fat (g)2,
* Polyunsaturated Fat (g)0,
* Cholesterol (mg)0,
* Sodium (mg)208,
* Carbohydrate (g)42,
* Total Sugar (g)21,
* Fiber (g)5,
* Protein (g)3,
* Vitamin A (DV%)0,
* Vitamin C (DV%)7,
* Calcium (DV%)5,
* Iron (DV%)7,
* Starch (d.e.)1,
* Fruit (d.e.)1,
* Other Carbohydrates (d.e.).5,
* Fat (d.e.).5,
* Percent Daily Values are based on a 2,000 calorie diet




1 lb sliced fresh mushrooms
3 tbsp butter
6 skinless boneless chicken breast halves,
(marinated in Italian salad dressing)

3 tbsp rice vinegar or white wine vinegar
1 1/2 cups whipping cream
3 tbsp capers, drained
1/2 tsp ground black pepper


1. Place chicken breasts in plastic storage bag, pour enough
dressing in to cover chicken and place in refrigerator.
Let set for 1 to 2 hours before cooking.

2. In a large skillet cook mushrooms in 1 tbsp of the
hot butter over medium high heat about 5 minutes or
until tender. Remove mushrooms from skillet.

3. Reduce heat to medium. Add remaining 2 tbsp butter
and the chicken breast halves to skillet.
Cook 8 to 12 minutes or until no longer
pink, (170 F.) on a meat thermometer, turning once.
Remove chicken from skillet and keep warm.

4. To skillet add vinegar, stirring to loosen browned
bits in bottom of skillet. Return skillet to heat.
Stir in cream, capers and pepper. Bring to boiling.
Boil gently uncovered 2 to 3 minutes or until sauce is slightly thickened.
Return mushrooms to skillet; heat through.
Top chicken with mushroom sauce.

Makes 6 servings Serving size = 1 chicken breast half per serving

Weight Watchers PointsPlus+ =12 per serving


* Calories456
* Total Fat (g)34
* Saturated Fat (g)19
* Monounsaturated Fat (g)9
* Polyunsaturated Fat (g)2
* Cholesterol (mg)183
* Sodium (mg)967
* Carbohydrate (g)7
* Total Sugar (g)3
* Fiber (g)1
* Protein (g)33
* Vitamin C (DV%)1
* Calcium (DV%)5
* Iron (DV%)5
* Vegetables (d.e.)1
* Very Lean Meat (d.e.)4.5
* Fat (d.e.)6
* Percent Daily Values are based on a 2,000 calorie diet.

Weight Watcher Points per Serving = 12




1 (2 lb) bag frozen french fries
1 lb ground beef
1/2 cup ketchup
1/4 cup yellow mustard
1/4 tsp salt
1/4 tsp black pepper
1 small onion, chopped
1/2 cup sliced dill pickles
3/4 cup cheese sauce, warmed


1. Place frozen French fries on baking sheet and bake according to package directions.

2. Meanwhile, in a large skillet cook the ground beef over high heat until browned, about 6 to 8 minutes; drain off excess fat.

3. Stir in ketchup, mustard, salt and pepper; mix well and cook 2 to 3 minutes or until heated through.

4. Place fries on a large platter, spoon the meat mixture over the fries and sprinkle with the onion and pickles. Drizzle cheese sauce evenly over everything.
Serve immediately.

Yield: 4 Servings




2 lbs ground beef
1 tsp minced garlic
1 (28 oz) can crushed tomatoes
2 (15 oz) cans red kidney beans, undrained
1 (1 oz) envelope dry onion soup
3 tbsp chili powder
8 Kaiser rolls


1. In a large pot combine the ground beef and garlic over
medium high heat, brown 10 minutes.

2. Add crushed tomatoes, kidney beans, onion soup mix and chili powder;
mix well and bring to boil stirring frequently.
Reduce heat to low and simmer 30 minutes.

3. Meanwhile, cut a 1 1/2 inch circle off top of each roll and
remove bread circles.
Reserve the circles to serve with the chili for dunking.
Hollow out the rolls leaving 1/2 inch of bread around the sides,
creating bowls.

4. Place bread bowls on plates and spoon chili into them,
allowing the chili to overflow.

Serves: 8

Serve sour cream, chopped onions and shredded cheese as optional toppings.