1½ lb. sausage
6 slices white bread
2 c. grated sharp cheese
1 small can chopped green chilies
4 well-beaten eggs
2 c. milk
1 tsp. dry mustard
Salt & pepper to taste

Crumble and fry the sausage; drain well, set aside.  Cut off crust of bread and cube.  Mix sausage, bread, cheese and chilies and spread over oiled baking dish.  Mix remaining ingredients and pour over sausage-bread mixture.  Bake immediately at 350° for 45 minutes covered and 15 minutes uncovered or may be mixed and set in refrigerator overnight before baking as directed.

½ c. flour
1 tsp. salt
1/8 tsp. pepper
1½ lb. round steak
1 small onion, sliced
1 c. water
1 Tbsp. vinegar
1 bay leaf
½ tsp. thyme
2 Tbsp. oil

Combine flour, salt and pepper.  Blend into meat; cut into serving pieces.  Brown in oil.  Top with onions.  Stir in remaining ingredients.  Bring to a boil.  Reduce heat, cover and simmer until tender.  Good with mashed potatoes.  Servings: 4-6.

1 lb. hamburger
1 c. chopped onion
1 tsp. salt
1 can corn
1 (14½ oz.) stewed tomatoes
½ c. tomato ketchup
8 oz. cooked and drained macaroni

Brown meat with onion and salt; drain.  Stir in rest of ingredients and simmer 15 minutes.

1 can cream of mushroom soup
1 can chopped green chilies
1 small can evaporated milk
1 med. onion, chopped
¼ lb. Velveeta cheese, grated
1 lb. hamburger, cooked and drained
Flour tortillas

Mix all except hamburger; dip tortillas in sauce.  Fill with hamburger and cheese with a little more sauce; roll and repeat.  Cover all with sauce and grated cheese.  Bake at 350° for 20 minutes.

6 to 8 pork chops
6 c. potatoes
1½ cans cream of mushroom soup
1½ c. evaporated milk
3 Tbsp. chopped onion
Salt and pepper
Paprika

Trim fat from chops and fry until crisp.  Remove crisp pieces of fat.  Salt and pepper.  Peel and slice potatoes.  Put in bottom of greased 9” x 13” baking dish.  Combine soup and milk; pour over potatoes.  Put chops over potatoes.  Sprinkle with onions and paprika; cover with foil.  Bake 1 hour and 15 minutes at 350°.

4 c. cooked long grain rice, cold
3 Tbsp. vegetable oil
½ c. chopped onion
1 c. cooked chicken, cut into small pieces
2 eggs, beaten
2 Tbsp. soy sauce

Loosen and separate grains of rice.  Place a large skillet or wok over high heat.  Add 2 tablespoons oil and heat thoroughly.  Fry onion to a light golden brown.  Add chicken.  Cook for 2 minutes, stirring constantly.  Remove to a plate.  Add remaining 1 tablespoon oil to the skillet.  Put in eggs and stir fry until done.  Add rice to eggs.  Stir in soy sauce.  Put in chicken and onion, mix thoroughly and continue heating until completely hot.

¼ c. chopped green pepper
3 Tbsp. butter
1 can cream of mushroom soup
1½ c. milk
¼ c. pimentos, chopped
2 boiled eggs, chopped
½ tsp. salt
1 can tuna

Sauté green pepper in butter until tender.  Add soup and milk, cook 3 minutes.  Add pimentos, boiled eggs, tuna and salt.  Serve on toasted bread.

1 lbs. hamburger
½ pkg. dry onion soup mix
1 can cream of mushroom soup
½ cup water
1 pkg. tater tots

Crumble uncooked hamburger meat in a 2-quart casserole dish.  Sprinkle onion soup mix over meat.  Combine mushroom soup and water and spread over onion soup.  Spread Tater Tots on top of soup.  Bake at 350° for 1 hour, uncovered.

3 eggs
3 cups chicken broth
1½ tsp. salt
¾ tsp. baking powder
Flour for stiff dough
Chicken pieces

Mix eggs and broth together.  Add salt and baking powder.  Add enough flour to make a stiff dough.  Roll dough out onto floured surface.  Cut in strips and drop in boiling chicken broth.  Cover and cook until dumplings are tender.  Serve with boiled chicken pieces. 

2 lbs. pork roast
1 small onion, diced
3 Tbsp. flour
¾ Tbsp. garlic powder
1 Tbsp. salt
¾ Tbsp. cumin
6 dried red chilies
3 cups water

Cut roast into 1-inch squares.  Brown pork; add onion.  Add flour slowly, stirring constantly.  Add garlic, salt and cumin.  Put chilies in a blender with 3 cups water and blend until smooth.  Add to meat and simmer 15 minutes.