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1. SHEPHERD'S PIE   
Prepare beef pot pie and mashed potatoes as directed on packages. In ovenproof dish layer beef pot pie, then mashed potatoes; top with cheese. Place in oven or microwave until cheese is melted
2. MARINATED POT ROAST   
Place meat in glass or clay container, NOT metal. Sprinkle garlic salt on both sides of meat. Mix remaining ingredients and pour over meat to marinate. If meat is frozen, start the night befo
3. GREEK BEAN SOUP   
Boil beans in water for 1/2 hour. Add oil, tomatoes, onions, garlic, celery, carrots, salt and pepper. Cook for 4 hours. Add green pepper after 2 hours of cooking. Add olives after 3 hours o
4. OKSHEN KUGEL   
Cook noodles as directed on the package; drain well. Stir in remaining ingredients and half of the melted margarine. Place in a greased casserole and pour over the remaining melted margarine.
5. SAUERBRATEN   
In large bowl, combine vinegar, Burgundy, onions, carrot, celery, allspice, cloves, salt and pepper. Wipe meat with damp cloth. Put meat in marinade. Refrigerate, covered, for 3 days. Turn me
6. REFRIED BEANS   
Wash and soak beans in water overnight. When ready to cook, put beans, onion, spices and water in large pot; bring to boil. Reduce heat and simmer, covered, until a thick batter consistency (ab
7. CANNED GREEN TOMATOES   
Slice green tomatoes and set aside. Bring a large pot of water to boiling. Sterilize canning jars and lids. I use a wire basket for putting tomatoes in the boiling water and put enough to fil
8. BOSTON BAKED BEANS   
Soak beans overnight. In morning, parboil them for 10 minutes with a teaspoon of baking soda, then run cold water through the beans in a colander. Dice rind of salt pork in 1-inch squares; cut
9. DAD'S LUPINI'S   
Place lupini beans into large pot of water, set aside and soak overnight. Drain water and refill. Bring to boil for 10 mins. Drain water and refill with fresh, cold water. Let set and then s
10. POTATO SOUP SUPREME   
potatoes (5 lb.) boneless hams milk dehydrated Spicetime Vegetable flakes carrots large onions whole stalks celery Velveeta cheese (processed cheese spread) large crowns broccoli with stems Wyler chicken granules flour Tony Chachere's Creole seasoning large (15 - 16 qt.) roasters pot
11. OVEN STEW   
Place vegetables, meat and seasoning in large Dutch oven or roasting pan. Sprinkle tapioca on top and pour V-8 juice over the top. Bake at 350~ for 3 1/2 hours. Stir a couple of times. If ju
12. SWISS BLISS   
Place large piece of foil in bottom of 9 x 13 inch baking pan, or small roaster. Add butter or margarine on piece of foil. Place roast on top of butter. Mix onion soup mix, stewed tomatoes, p
13. SAVORY POT ROAST   
In 6-quart saucepan in hot oil, brown roast on all sides. Spoon off fat. Stir in mushroom soup, onion soup mix and 1 cup water. Reduce heat to low. Cover. Cook 2 hours. Add vegetables. Cov
14. COUNTRY STYLE POT ROAST   
Brown the meat in a small amount of the tomato liquid and drain, if necessary, to remove excess fat. Add tomatoes and seasonings. Cover and simmer 1 1/2 hours; then add potatoes, carrots, celery an
15. CROCK POT PEPPER ROAST   
Place about 5 or 6 peppers in bottom of pot. Put roast on top. Pour remaining peppers and the juice on top. Cook on low all day while you are at work. You could also put on before bed and allow to


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