3 c. boiled rice
1 large onion (minced)
1 lb. Velveeta cheese (grated)
1 1/2 cans (14 1/2 oz.) evaporated milk
3 eggs (beaten well with 3/4 c. oil)
3 c. cooked shrimp (3 lb. raw)
1 tsp. salt

Mix well together and bake in 4 quart greased casserole for 1 hour in a 350 degree oven. Should be firm. Can be prepared one day ahead and baked the next day.

Serves 12 to 14. (Easily reduces by 1/3 to serve 6 to 8).

1 pkg. (10 oz.) frozen artichoke hearts (cooked and drained)
1 can condensed cream of shrimp soup
1/4. c. milk
1 can medium shrimp (drained)
1 T. sherry (optional)
1/4 lb. fresh mushrooms (saute'ed) or 1 can sliced mushrooms (drained)
1 tsp. Worcestershire
1 T. grated Parmesan cheese
Saute’ed bread crumbs
1 T. butter or margarine
Dash of paprika

Place artichoke hearts in buttered 1 quart casserole. Brown mushrooms in butter, add soup, milk, sherry, shrimp and Worcestershire. Heat, stirring often. Pour over artichokes. Top with cheese, paprika and bread crumbs. Bake in a 375 degree oven for 20 minutes.

Ideal for a buffet. Makes 3 to 4 servings.

6 pork chops
4 c. apples (cubed) (tart apples are best)
3 c. canned sweet potatoes (cubed)
4 T. brown sugar
1/2 tsp. salt
Prepared mustard
Cinnamon to taste
Black pepper to taste

Put alternate layers of apples and sweet potatoes into greased casserole. Sprinkle with sugar, salt, cinnamon and pepper. Trim excess fat off of chops and spread both sides with prepared mustard. Place them on apple mixture. Cover casserole and bake at 350 degrees for 30 minutes. Remove cover and bake 30 minutes longer.

When my friend cooks these, our son John stays there for dinner!

1 1/2 lb. large dried lima beans (soak if necessary; see pkg.)
1/2 c. unsulphured molasses
2 onions (sliced)
1 tsp. thyme
Salt
Freshly ground pepper
1/2 c. to 1 c. dark Karo syrup (amount depends on personal taste)
6 to 8 country style pork spare ribs or 3 lb. boneless pork shoulder (cut in 2 to 3 inch cubes)
1/4 c. tomato ketchup
2 c. reserved bean water
1 tsp. thyme
1/2 tsp. garlic powder
Salt
Freshly ground pepper
1 T. prepared mustard

Season pork with thyme, garlic, salt and pepper and place in 5 quart oven proof casserole. Brown in 350 degree oven for 1/2 hour. Remove from oven and add sliced onions. Brown for 1/2 hour more and remove from oven. Drain off fat. Cover beans with fresh water and cook. After about 15 minutes, spoon out one or two beans and blow lightly on them. If "skin" comes free from bean, they are ready to bake. Drain and reserve water. Combine molasses, syrup, mustard, ketchup, bean water, thyme, salt and pepper. Add to browned pork and stir well, scraping the bottom and sides of casserole. Add beans and additional water if necessary (beans should be just covered with water). Baked covered in 300 degree oven for 4 to 6 hours.

Check periodically to see if additional water is needed.

1 1/2 lb. veal cutlets
1/2 lb. sliced Swiss cheese
3 T. flour
1 1/2 tsp. paprika
1 tsp. salt
1/4 c. butter
1/2 c. light cream
2 c. or less cooked noodles
1 1/2 c. or 1 can beef gravy
2 tsp. chives (chopped)

Cut veal into serving size pieces, put 1 slice veal, a slice of Swiss cheese, then a slice of veal. Coat with flour, paprika and salt. Brown on both sides in butter, turning with care. Remove veal. In same skillet stir gravy into light cream and simmer 5 min. at 200 degrees. Place alternate layers of noodles and veal in a 2 quart casserole. Pour gravy over layers and sprinkle with chives. Cover and bake 1 1/2 hours at 375 degrees.

1/2 1b. cooked pasta (elbow macaroni or small shells)
Parsley (chopped)
Salt
1/2 to 1 1b. chicken livers
Pepper
1/4 t. 1/2 lb. mushrooms
Thyme
1 large carrot
Butter
2 large sticks celery
Left over stock or bouillon or 2 bouillon cubes
1 large or 2 medium onions
1 small sized can (about 1 c.) tomatoes
Dry white wine or vermouth
(1/4 to 1/2 c.)

1. Dice vegetables and put all but the mushrooms in skl1let, saute’ in butter until nearly soft.
2. Trim, cut in 1/2 chicken livers, and dredge in flour lightly in a paper bag.
3. Add mushrooms and livers to the skillet turn heat high, and saute’ just long enough to brown the livers.
4. Add wine and sizzle until evaporated.
5. Add tomatoes, bouillon or cubes, and spices and simmer until thickened. If using cubes, it may be necessary to add a little boiling water.
6. Combine pasta and sauce in casserole, sprinkle top generously with grated cheese, and bake about 1/2 hour in 350 degree oven.

1 (5 lb.) stewing chicken
1/4 c. sherry
6 T. butter or margarine
3/4 c. sliced ripe olives
6 t. flour
3/4 c. (4 oz.) grated Swiss cheese
1 tsp. salt
1/8 tsp. pepper
1/2 tsp. Ac’cent
2 C . milk, cream and chicken broth combined
Halved or slivered blanched almonds (toasted)
1/2 c. or more sliced mushrooms

Simmer chicken until tender. Remove from bones. Then cut into bite sized pieces. Make a rich cream sauce as follows:

Melt the butter in saucepan or top of double boiler. Blend in flour. Add the rich milk gradually. Cook slowly, stirring until thick and smooth. Season with salt, pepper and Ac’cent. Then add sherry to taste. Stir into this sauce the cut up chicken, mushrooms, olives and grated Swiss cheese. Pour into greased shallow casserole and cover with almonds. Bake at 325 degrees for 30 minutes.

Serves 6 people.

8 oz. noodles
1 c. cream style cottage cheese
1 can condensed mushroom soup
1/2 c. stuffed green olives (sliced)
2/3 c. milk
1/3 c. onion (chopped)
1/2 tsp. salt
1/4 c. parsley (minced)
1/2 tsp. poultry seasoning
3 c. cooked chicken (diced)
2 (3 oz.) pkg. cream cheese (softened)
1 1/2 c. buttered soft bread crumbs

Cook noodles; rinse in cold water. Mix soup, milk, salt and poultry seasoning; heat. Beat cheeses together. Stir in olives, onion and parsley. Place half the noodles in a (11 1/2x7 1/2x1 1/2) inch baking dish. Spread with half the cheese mixture, half the chicken, half the soup mixture. Repeat layers. Top with crumbs. Bake in moderate oven, 375 degrees, about 30 minutes or until heated through.

1/4 1b. sharp Cheddar cheese (grated)
1/2 1b. spaghett1 (cooked)
1/2 lb. fresh mushrooms (cut up)
2 cans Banquet chicken
1/2 c. pimiento (chopped)
7 whole chicken breasts (cooked, boned, cut up)
1/2 C. green pepper (chopped)

SAUCE:
1 can Cheddar cheese soup
1/2 can milk
1 can cream of mushroom soup

TOPPING:
1 c. bread crumbs
1/2 c. black olives (chopped)
3/4 c. slivered almonds (optional)

If you use Banquet chicken, remove from bones and shred. Mix sauce ingredients together in bowl. Add cheese, chicken, spaghetti, mushrooms, pimiento, green pepper (do not saute' first). Mix well. Put in long, shallow casserole. Top with bread crumbs, olives and almonds. Bake 1 hour at 350 degrees.

"Clobbered chicken" was pronounced a success at one of our Wellesley Pot Luck Suppers.

1 lb. spaghetti
2 lb. hamburg
1/2 c. onion (chopped)
1 (No. 2 1/2) can tomatoes
1 c. peppers (chopped)
Salt to taste
1 c. celery (chopped)
Olive or salad oil

Cook spaghetti al dente and drain. Saute' onions, peppers and celery until soft. Add hamburg and cook briefly, stirring well. Put spaghetti in large casserole, add saute'ed mixture and tomatoes, mixing thoroughly. Bake uncovered at 350 degrees for 30 to 45 minutes.

Serves 8.