Easy Ideas


1 (10 oz.) pkg. frozen chopped spinach

1 c. (4 oz.) shredded sharp Cheddar cheese

2 Tbsp. minced onion

2 Tbsp. all-purpose flour

1/4 c. plus 2 Tbsp. butter or margarine, melted

1 c. milk

1 Tbsp. lemon juice

1 lb. fresh crab meat, drained and flaked

1/2 tsp. salt

1/8 tsp. curry powder

3/4 c. soft bread crumbs

Cook spinach according to package directions. Drain spinach well, pressing between layers of paper towels. Arrange spinach in greased 11”x7” baking dish; sprinkle with cheese. Set aside. Cook onion in butter in heavy saucepan over medium-high heat, stirring constantly, until tender. Reduce heat to low; add flour stirring until blended. Cook one minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in crab meat, lemon juice, salt and curry powder. Spoon crab meat mixture evenly over cheese. Sprinkle with bread crumbs. Bake, uncovered, at 350° for 30 minutes. Makes six servings.



1 1/2 c. elbow macaroni, uncooked

1 lb. ground round

2 Tbsp. butter, melted

1 c. sliced fresh mushrooms

1 medium onion, chopped

1/2 c. chopped sweet red pepper

1 tsp. salt

1/8 tsp. pepper

1 (16 oz.) can whole tomatoes, drained, chopped

1/4 c. butter or margarine

1/4 c. all-purpose flour

2 1/2 c. milk

2 c. (8 oz.) shredded Jarlsberg cheese (or your choice), divided in half

1 (8 oz.) can tomato sauce

Cook pasta according to package directions; drain and set aside. Brown meat in 2 Tbsp. butter in skillet over medium heat, stirring until it crumbles. Add mushrooms, onion, red pepper, salt and pepper; cook until vegetables are tender, stirring often. Stir in tomatoes. Melt 1/4 cup butter in saucepan over low heat; add flour, stirring until smooth. Cook one minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in pasta and 1 cup cheese. Place half of pasta mixture in greased 2 1/2-quart baking dish. Top with half of meat mixture. Repeat layers. Top with tomato sauce. Bake, uncovered, at 350° for 25 minutes. Top with remaining 1 cup cheese; bake five minutes. Let stand 5 minutes before serving. Makes six servings.


1 (5 lb). hen

3 qts. water

1 1/2 tsp. salt

1/2 tsp. pepper

2 c. all-purpose flour

1/2 tsp. baking powder

1/2 tsp. salt

1 large egg, lightly beaten

1 Tbsp. dried parsley flakes

1 Tbsp. minced green onion

1 Tbsp. grated carrot

1 Tbsp. grated onion

Remove giblets and rinse hen with cold water; pat dry. Combine hen, water, salt and pepper in Dutch oven; bring to boil. Cover, reduce heat and simmer three hours or until hen is tender. Remove hen, reserving broth in pan. Let hen cool; skin, bone and coarsely chop meat. Set meat aside; reserve 3/4 cup broth. Bring remaining broth to boil. Combine flour, baking powder and 1/2 tsp. salt in medium bowl; stir well. Add reserved 3/4 c. broth, egg, parsley flakes, carrot, green onion and onion, stirring with fork until dry ingredients are moistened. Turn dough out onto heavily floured surface, and knead lightly 4-5 times. Roll dough to 1/8-inch thickness. Cut into 1 1/2-inch squares and drop into boiling broth. Reduce heat to medium; cook 15 minutes or until dumplings are tender, stirring occasionally. Stir in meat and cook until thoroughly heated. Makes eight servings.


1 1/4 c. cold water

1/3 c. soy sauce

1/3 c. light corn syrup

2 Tbsp. cornstarch

1/4 tsp. dried crushed red pepper

1/4 c. vegetable oil, divided

1 lb. lean boneless pork, cut into 1/2” strips

2 cloves garlic, minced

2 c. fresh broccoli flowerets

1 carrot, sliced diagonally

2 medium onions, cut into wedges

1/2 lb. fresh mushrooms, sliced

Hot cooked rice

Combine water, soy sauce, corn syrup, cornstarch and crushed red pepper in small bowl; stir well. Pour 2 Tbsp. oil around top of preheated wok, coating sides; heat at medium-high heat (375°) for 2 minutes. Add pork and garlic; stir-fry five minutes or until pork is done. Remove pork and garlic from wok; set aside. Heat remaining 2 Tbsp. oil in wok; add broccoli, onion and carrot and stir-fry 2 minutes. Add mushrooms; stir-fry 1 minute or until vegetables are crisp-tender. Stir in pork mixture. Add soy sauce mixture and stir-fry until sauce is slightly thickened. Serve over rice. Makes four servings.