Mix all together and put in a greased 9 x 13 pan. Refrigerate 12 hours. Bake 35 minutes at 350°.

Brown mean, mushrooms and onions in oil. Cook and drain broccoli. Combine remaining ingredients in casserole dish (except cheese). Add broccoli and ix well, Top with cheese. Bake at 350° for 30 minutes.

Slice onion, and lay on roast. Mix remaining ingredients for marinade. Put roast on heavy duty foil, pour marinade over and seal foil. Marinate in refrigerator several hours or over night. Bake 6-7 hours at 250°.

Brown hamburger meat and drain in necessary. Add salt, pepper, garlic salt, chili powder, tomato sauce, and soup mix. Pour enough catsup in a pan of boiling water to make it good and red. Dip enough tortillas in the boiling tomato water to line the bottom and sides of a 9 x 13 inch pan. Add 2 cups of noodles to the tomato water and cook a few minutes. Put part of the meat mixture in bottom of pan on top of the tortillas. Put drained noodles on top of this and top with remaining meat sauce. Cover the top of this with grated cheese and onions. Bake about 350° until cheese is melted.

Add:

Place on top:
¼ cup chopped green pepper, 1 cup sliced carrots, 1 cup sliced onions, 3 med. sliced potatoes,
then spoon on broccoli.

Pour bouillon over all, Reduce temperature to low and simmer 30 - 40 minutes.

Put beef, onion, and butter in heavy skillet and cook for about 15 minutes (meat will not be brown). Turn down heat to simmer for about 15 minutes. Add mushrooms and continue simmering for 10 minutes. Put into top of double boiler. Into the skillet (with fire turned off) add the two tablespoons butter and flour. Blend. Add sour cream. Mix thoroughly and pour over meat in double boiler. Season to taste. Cook 10 to 20 minutes over boiling water.

This mixture is better if kept over night and reheated the next day. Serve over fluffy rice.

Brown onion, green pepper and meat. Add tomatoes, soup, paprika, cayenne, bay leaf, and chili powder. Simmer about 1 hour, adding water if mixture gets too thick. Mash garlic and salt together and stir into mixture. Stir in beans. Heat thoroughly. Garnish with onion rings. Makes 6 servings.

Combine soup, sour cream, green chiles, salt, pepper and garlic powder in a medium sauce pan; mix well. Cook over medium heat, stirring often, just until hot. Combine cheese and onion, mixing well. Cook each tortilla in hot oil for a few seconds or just until softened. Drain on paper towels. Immediately spoon about 1½ tablespoons cheese mixture and 2 tablespoons soup mixture onto center of each. Roll up tightly and place in greased 13 x 9 x 2" baking dish. Spoon remaining soup mixture over enchiladas and sprinkle with remainder cheese and onion mixture. Bake at 350° for 20-30 minutes.

Sort and wash peas; place in a Dutch oven. Cover with water, and soak overnight. Drain peas. Add pork to peas; cover with water. Cover and cook over low heat 45 minutes. Add next 13 ingredients; cover and cook over low heat 45 minutes to 1 hour, stirring occasionally. Add sausage; cook, uncovered, over low heat 45 minutes. Serve over rice.

Mix all these ingredients together and stuff peppers. Place in a greased casserole dish and pour sauce over them. Cover with foil and bake at 325° for one hour.

Heat oil and brown meat. Remove and sauté onions. Add meat and other ingredients except green peppers, cornstarch, soy sauce, and water. Reduce heat. Cover and cook 30 minutes. Add peppers. Cook 10 minutes. Blend cornstarch, soy sauce, and water. Add to meat and cook until thick and clear. Serve over rice.

Bake 20 -25 minutes at 350°. Spread top with 1 cup sour cream plus 5-6 chopped green onions and black olives.
Use as dip with chips.