Simmer broth, vegetables, and cloves until tender.  Remove garlic.  Thicken with roux made with flour and butter.  (Work them together in a bowl with a spoon or fork, then stir in until roux is melted and sauce thickened.)  Blend in milk, nutmeg, juice, seasonings, and turkey.

Taste.  Adjust.

Pour into a 2 1/2 quart casserole.

Roll out a batch of biscuit dough based on 2 c. flour until it is the approximate shape of the casserole but slightly smaller.   Cut into squares and arrange on top of the turkey mixture with spaces in between.  Bake at 350 for 20-25 minutes.

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This sounds so good.  Too bad it is hot and sticky out and is not at all appropriate for the middle of July.  Perhaps I shall set this up to publish in the middle of winter, and then I will be reminded of it and make it and be happy and warm.  Ah technology.

Combine flour, sugar, salt.  Add sour cream.  Beat until smooth.  Stir in apples, put in pie crust.  Mix sugar and cinnamon and sprinkle on top.  Bake @ 425 for 15 minutes, then 350 degrees for 35 mins.

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I am assuming this is a two crust pie.  Please let me know if you have ever made a one crust Sour Cream Apple Pie.

Combine above and put in 9×13 pan.  Lay chicken pieces or pork chops over rice.  Sprinkle package of cream of onion soup over the top. Cover tightly with foil.  Bake at 35o for 2 1/2 hours.

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This is my favorite comfort food recipe of all time.  Yes, me, who complains about cream of __________ soup all the time.  I have tried to recreate this by being fancy, but I just can’t do it.  This is creamy, ricey, dreamy.  I let myself have it once a year.  mmmmm.

Mix together and pour into graham cracker crust.  Chill until set.

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Simplest dessert in the whole world.  Darn tasty too.

Saute green pepper, onions, and garlic until wilted.  Push to side and brown pork chops on both sides.  Add stewed tomatoes and tomato sauce, cover and simmer until sauce has thickened and chops are tender.  Serve over rice.

• 1  8 oz. block softened cream cheese
• 1/2 c. sugar
• 1 tsp. lemon juice
• 1 tsp. flour

Separate one package crescent rolls and press short sides together in bottom of pan.  Spread filling in middle and put a few cherries on top.  Fold ends over to seal.  Bake at 350 degrees for 20 to 25 minutes.

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I am sorry, this nicely typed recipe card from the kitchen of Robbin Schuler does not have the actual pan size listed.  If you figure it out, let me know.

Cook onion in butter in large saucepan until tender.  Add water and contents of rice and seasoning packets.  Bring to a boil.  Reduce heat, cover and simmer 20 mins.  Combine flour and dry mustard in a small bowl.  Gradually add about 1/2 c. of the broth, stirring until smooth.  Stir remaining broth, flour mixture and milk into rice mixture.  Heat to a simmer, stirring occasionally.  Continue simmering until slightly thickened.  Stir in cheese.  Sprinkle with green onion.  Makes four to six servings.

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Trashtastic!

Mix, place in 9 in pie crust and seal.  Cut slits in top crust.  Bake at 375 for 50 minutes

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Every  time  a recipe has the word “surprise” in it, I try and figure out what is so surprising about it.  Jell-O?  Not so surprising.  Meh.  Perhaps they could not afford strawberries.  Not so surprising these days.

• 4 squares BAKER’S Semi-Sweet Chocolate (or 4 oz chocolate chips)
• 2 T. milk
• 1 T.  butter or margarine
• 1 prepared graham cracker crumb crust (6 oz)
• 2 medium DOLE bananas, sliced
• 2 1/2 c. cold milk
• 2 pkgs. (4 serving size) JELL-O Vanilla or Banana Cream Flavor Instant Pie Filling or Pudding
• 1 1/2 c. thawed COOL WHIP Whipped Topping

Microwave chocolate, milk and margarine in medium microwavable bowl on HIGH 1 to 1 1/2 minutes, stirring every 30 seconds.  Stir until chocolate is completely melted.  Spread evenly in crust.  Refrigerate 30 mins or until chocolate is firm.  Arrange banana slices over chocolate.

POUR milk into large bowl.  Add pudding mixes.  Beat with wire whisk 1 minute.  Let stand five minutes.  Spoon over bananas in crust.  Spread with whipped topping.

REFRIGERATE four hours or until set.  Store  leftover pie in refrigerator.

(You may also use sugar free Jell-O and COOL WHIP Lite Whipped Topping)

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As I always point out on recipes that are blatently promoting their brands, if you use store brand or competitors products, the recipe will not work and will actually explode in your kitchen.  for reals.

In pan, combine 1 1/4 c. ok, cran sauce, and Jell-O.  Cook on medium heat until Jell-O dissolves.  Stir in remaining oj.  Transfer to mixing bowl.  Chill until partially set.  Meanwhile, beat whipping cream.  Fold into Jell-O  mixture.  Pour into Jell-O mold.  Chill 4-6 hours.  To unmold, dip mold in warm water 20-30 seconds.

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Not a fan of the Jell-O or the Jell-O molds, but I am always tempted to try one.  I wonder what my East Coast friends would say to the total Midwesterness of a Jell-O salad.  hmm.