Three Main Dishes, Chicken, Chili, and Stuffed Green Peppers.

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Bisquick Chicken Pot Pie

1 cooked whole chicken

1 can cream of chicken or mushroom soup

1 stick margarine

1 c. chicken broth

1-1/2 c. milk

1-1/2 c. Bisquick

Spray bottom and sides of 9 by 13 dish with Pam.

Layer bottom with pieces (bite size) of chicken.

Mix soup, margarine and chicken broth and pour over top.

Let sit in refrigerator overnight.

When ready to cook, preheat oven to 350 degrees.

Mix together 1-1/2 cup of milk with 1-1/2 cup of Bisquick, do not over mix. Pour

over top and bake until crust is light brown.

Approximately 50 to 60 minutes.

For variation: you can layer boiled egg and/or drained canned mixed vegetables

before pouring broth over chicken.

NOTE: do not use frozen vegetables unless you partially cook and completely

drain first.

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Chili (Homemade)

3 (16 ounce) cans light red kidney beans

3 (28 ounce) cans whole tomatoes

1 pound ground beef

1/2 green bell pepper, chopped

1 small onion, chopped

2 tablespoons sugar

2 tablespoons chili powder

salt, pepper and garlic powder to taste

Brown ground beef and drain.

In a large pot, put in remaining ingredients including meat.

Simmer on low to medium heat for about 1 hour.

Serve over rice or spaghetti.

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Stuffed Green Peppers

This is just a little different than the one I grew up on and raised my kids on,

however, is basically the same as there isn't any recipe written down anywhere

for the ones my grandmother, mother, and myself used to make. We called them

" Buried Treasures " as far back as I can remember.

1 pound ground beef

1/3 cup onion, finely chopped

3 medium green peppers

3 (8 ounce cans) tomato sauce

1/4 cup water

3 tablespoons Parmesan cheese, grated

1 teaspoon salt

1/8 teaspoon pepper

1/2 cup Minute Rice

In medium glass bowl, crumble ground beef; stir in onion.

Heat 5 to 6-1/2 minutes until beef is browned, stirring once; drain.

Stir in 1 1/2 cans tomato sauce, water, 1 tablespoon cheese, salt and pepper.

Heat, covered, 3 1/2 to 5 minutes, stir in rice; let stand, covered, 7 minutes.

Meanwhile, cut peppers in half lengthwise; remove seeds and rinse.

Spoon beef rice filling into each half; place in oblong baking dish.

Top with remaining sauce and cheese.

Heat, covered 15 to 18 minutes until peppers are tender.

Let stand, covered 7 minutes before serving.

Approximate cooking time: 30 minutes.

Makes 6.

~ " We all take different paths in life, but no matter where we go, we take a

little of each other everywhere. " ~

~ " If I could reach up and hold a star for every time you've made me smile, the

entire evening sky would be in the palm of my hand. "