Ingredients:

Prep/Cook Time: 25 min.

1 can (10 3/4 oz.) Campbell's® Cream of Chicken or 98% Fat Free Cream of Chicken Soup

1/8 tsp. pepper

2 cups cubed cooked turkey or chicken

1 can (about 8 oz.) whole kernel corn, drained

1 can (about 11 1/2 oz.) refrigerated cornbread twists

PREHEAT oven to 425F.

MIX soup, pepper, turkey and corn in saucepan and heat through. Pour into 9" pie plate.

SEPARATE cornbread into 8 pieces along perforations. (Do not unroll dough.) Top hot turkey mixture. Bake 15 min. or until cornbread is done. Serves 4.

Ingredients:

1 cup flour

1 cup grated cheese

1/3 cup butter

¼ teaspoon salt

Directions:

Sift one Cup of Flour with one fourth Teaspoon of Salt, cut in one third of a Cup of Butter. Add one Cup of grated Cheese.

Work lightly into a stiff Paste. Roll out one half Inch thick and cut with very small Cutter and prick Tops with Fork.

Bake in a moderate Oven about twelve Minutes, but do not brown. These burn very easily.

Ingredients:

1 cup (250 ml) all-purpose flour, plus additional for kneading

1 tsp (5 ml) salt

1/3 cup (80 ml) chilled butter or vegetable shortening

1 cup (250 ml) grated Cheddar cheese

1 tsp (5 ml) Worcestershire sauce

2-3 Tbs (30-45 ml) cold water

Combine all ingredients except the water in an electric food processor and process with several short pulses until the mixture is combined.

With the motor running, add just enough water to make the dough form a ball. Turn onto a floured surface and knead for 1 minute.

Divide the dough in half and roll into logs about 8 inches (20 cm) long and 1 1/4 inches (3 cm) in diameter.

Wrap in plastic wrap and refrigerate for 30 minutes. Slice the logs into slices 1/4 inch (5 mm) thick and place on lightly greased baking sheets. Prick with the tines of a fork and bake in a preheated 400F (200C) oven 10 to 12 minutes, until lightly browned.

Wafers will keep for several weeks in an airtight container.

Ingredients:

1 1/2 lb. 1/2 " thick round steak

4 - 5 medium potatoes

1 chopped onion

8 oz. tomato sauce either fresh or canned

salt and pepper to taste

23-4 Tablespoons water

After tenderizing by your favorite method, cut round steak into serving pieces of approximately 3" X 4". Brown in heated, lightly oiled skillet over medium heat just until lightly browned.

Peel potatoes and cut into wedges of about 3" or so, to suit you.

Dice the onion and set aside.

Layer the meat, potatoes, sprinkle of chopped onion, salt and pepper and part of the tomato sauce. Continue layering until all is used up. Sprinkle with the water to add a little extra moisture. Bake at 350 F. covered for 45 minutes, check

potatoes for doneness. Bake a little longer if necessary until

potatoes are done to suit your family. Serve hot. Will serve 4 - 5

people.

Melt 3 tablespoons fat in a Dutch oven. Add 2 lb beef chunks (cut into 1 1/2

inch cubes), dredge cubes in flour, add to the pot, and brown on all

sides. This should take about 20 minutes. Add:

a big onion, sliced

1 clove garlic

4 cups boiling water

1 tbs salt

1 tbs lemon juice

1 tsp sugar

1 tsp Worcestershire sauce

1/2 tsp pepper

1/2 tsp paprika

a bay leaf or two

Cover and simmer 2 hours (or more), stirring occasionally. When meat

is almost done, add the following vegetables:

carrots

white onion

potatoes

Simmer the stew until everything is tender. Discard bay leave and

garlic.

For the Gravy: Pour 1/2 cup cold water into a shaker and add 1/4 cup

flour. Shake hard to blend. Remove pan from heat, push meat and

vegetables to one side. Stir in flour mixture. Return pan to heat.

Cook and stir until gravy thickens and boils. Cook gently a few

minutes