Entrees

Broccoli-Chicken Casserole by Janet Weaver
    1 - 8 oz. cream cheese
    1 can cream of celery soup
    1 can cream of mushroom soup
    Cooked Chicken
    1 pkg. broccoli, cooked and drained
    1½ c. cheese, grated
    Salt & Pepper to taste
    Ritz crackers, crushed
Over low heat mix soups, cream cheese, salt, pepper. Line bottom of pan (9x12) with chicken, then broccoli, then soup mixture, then crackers, then cheese. Bake at 375° for 40 minutes. 
("You can substitute "light" and "fat free" versions. This makes an excellent spinach casserole when spinach is substituted for the broccoli.")

Chicken Pot Pie II by Betty Claxton
    1 boiled chicken (or 4 chicken breast), skinned & boned
    1 medium onion, chopped
    4 hard boiled eggs
    2 cans mixed vegetables
    2 cans cream of chicken soup
    1 can cream of mushroom soup
    2 c. chicken broth
    1 c. milk
    1 c. mayonnaise
    1 c. all purpose flour
Layer chicken, onion and egg in a large casserole dish. Mix soups and vegetables and top with crust.
Crust is made with milk, mayonnaise and flour. Bake at 350° for 45 minutes. Yield: Extra large amount.

Joanie Balls by Ellen Resta
    Turkey Balls:                                                                    Sauce:
        1 lb. ground turkey meat                                                     4 - 6 crushed ginger snap cookies
        2 carrots, grated                                                                2 - 16 oz. can jellied cranberry sauce
        2 eggs                                                                                1 - 8 oz. can tomato paste
        1 t. salt
        1½ (+/-) c. bread crumbs (use enough to have balls firm when rolling)
            Sauce: Combine sauce ingredients in 5 quart pot. Fill cranberry sauce can with water 2 times and add.
                    Crumble ginger snaps in sauce. Stir while heating on medium heat until cranberry sauce has dissolved.
             Continue on simmer until turkey balls are ready to be added.
                    Turkey Balls: Beat eggs, grate or food process carrots and combine with turkey meat. Add enough bread
                    crumbs so that the balls are firm. Mix together well until no longer sticky. Balls can be rolled the size of a
                    walnut or golf ball, depending on personal preference. As rolled, drop into sauce and cook for approximately
                    90 minutes over medium-low heat.
                "This make a great meal served over rice or with your favorite pasta. They can also be made
                            small enough to be served as finger food using toothpicks. For those of you who don't like turkey
                            meat or have never tried it, you'll never be able to tell the difference! This is my mom's recipe."

Steak Marinade by Charlotte Pfeiffer
    ½ c. or one 6 oz. can unsweetened pineapple juice
    ½ c. soy sauce
    ½ c. water
    1 t. ground ginger
    1 t. pepper
    1 clove garlic, put through press or garlic powder or garlic salt
Marinade meat 4 - 5 hours at room temperature, turning the meat occasionally.  Cook as you would any other time to your desire.