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Show Winter recipes... Feed your family warm food in winter months Hot cooked rice. In skillet or wok, fry chicken in oil about 10 minutes. Add water and bouillion. Bring to boil. Cover and simmer 5 minutes. Combine pineapple, vinegar, cornstarch and soy sauce and add gradually to the chicken mixture. Cook, stirring constantly until clear and thickened. Serve over rice. Meatballs Mix together: 1 lb. lean hamburger 2 carrots, grated 2 potatoes, grated 1 onion, grated V4 cup bread crumbs 1 egg Salt and pepper Shape into balls and layer in casserole bowl. Cover with one cn Cream of Mushroom soup diluted with Va can water. Cover with lid or foil. Bake at 325 for one hour and 15 minutes. Cheese Potato Casserole Cook 8-12 large potatoes and grate in a 9 x 13 pan. Melt 1 square margarine. Add: 1 can Cream of Chicken Soup 1 cup canned milk 1 cup sour cream IV2 cups grated cheese. Mix together and pour over the grated potatoes. Bake at 350 for 30 minutes or until sauce is bubbly. Ham and Cheese Casserole Place in 9 x 13 pan: 6 slices buttered bread (buttered each side) (Trim off crusts) Top with l'A cups cubed ham and u cups cube cheese Place 6 more slices of buttered bread on top. Beat 3 eggs and 3 cups milk together and pour over bread, ham and cheese. Place in refrigerator overnight or several hours. Bake at 325 for one hour. Optional: Sirve with a sauce made from 1 can mushroom soup, 'i cup canned milk, 1 Tb. pimento. Heat and use as desired. By KALYN SECRETAN Hot soups and casseroles always taste good during the cold January and February months. We turn back to economy meals recuperating from the Christmas expense and holiday meals. Many favorite dishes are made with chicken, ham and hamburger. A few favorites are the following: Chicken Pineapple over Rice 3-4 chicken breasts cut in small pieces 4 Tb. cooking oil 2 cups water 2 tsp. chicken bouillion 1 can pineapple chunks 4 Tb. vinegar 4 Tb. cornstarch 4 Tb. soy sauce |