here are a few I have made for years that always disappear quickly. Cheeseburger Pie 1lb. ground beef 1cup chopped onion 2cups chopped fresh mushrooms(optional) 1sm can sliced black olives drained(optional) 1/2tsp salt 1/2tsp pepper 1tsp.cajun seasoning 1cup shredded Cheddar cheese(or cheddar jack) 1cup milk 1/2cup Bisquick baking mix 2 eggs Preheat oven to 400 cook ground beef and onion and mushrooms in a skillet, drain. stir in seasonings. Spread meat mixture in large 9inch greased(pam)pie plate, sprinkle cheese on top. Stir together the milk, eggs , and bisquick in a bowl, whisking till well blended. Pour evenly over the pie. Bake 25 min or until knife inserted in center comes out clean, and pie is golden brown. this is great served with fresh tomato slices on top, and sour cream. the meat can be changed to cooked chicken pieces or ham. Chicken Enchilada Casserole 3 T. vegetable oil 1 medium onion, chopped 1 green bell pepper, chopped (or use small can of green chilis) 1 lb. chicken breast meat, cut into bite-size pieces 1 clove garlic, minced 1 pkg. taco seasoning mix 10 corn tortillas, torn into fourths 2 c. shredded Cheddar cheese or Mexican cheeses divided Enchilada Sauce (1 can ) Preheat oven to 350� F. Heat oil in large skillet. Cook onion, bell pepper, chicken and garlic, stirring occasionally, until tender. Remove from heat. Stir in taco seasoning mix and mix until chicken pieces are well coated. Spread a thin layer of enchilada sauce in the bottom of a 9x13-inch baking pan. Layer half of tortillas, chicken mixture, enchilada sauce, and cheese. Repeat another layer, ending with cheese. Bake, uncovered, for 20 minutes or until heated through and cheese is melted. Serves: 6 One of our all time faves MEXICAN CASSEROLE 2 lbs. ground round 1 small onion, chopped 1 bell pepper, chopped OR use 1 small can chopped green chilis if you wish 1 can stewed tomatoes 1 can cream of mushroom soup 1 envelope Taco seasoning OR use mexican seasonings such as cumin, red pepper, chili powder to make your own mexican seasoning 1 clove garlic, minced 6-8 corn tortillas(I used more like 10 or 11 white corn tortillas) 1 lb. cheddar cheese, grated *I added sliced black olives on the top layer In a large skillet, brown ground meat with onions, peppers and garlic; drain. If using chopped green chilis, don't add them while browning meat. Add cream of mushroom soup, green chilis(if using them), stewed tomatoes and taco seasoning to meat and mix well; heat just to get mixture hot. In an oblong baking pan,(8x11.5 2qt) tear up enough tortillas to cover bottom of pan. Top with a layer of the meat mixture, a layer of cheese, and repeat to layer again. Top with grated cheese and bake at 350� for 35-45 minutes. Can serve with dollups of sour cream and salsa. Serves 6 Those are all tried and true for sure.

I don't have a recipe I usually use but I'm very brand loyal - Mr./Mrs. T's. I usually add lime, sometimes a squirt of hot sauce. If I don't add that I'll use V8 and dress it up with splashes of hot sauce, worstechire, spices, lime. I would only salt the rim if the tomato part was sort of bland, not salty. Usually tomato mixes can be very salty and you don't need the salted rim. My favorite home made (I like to try them at bars and restaurants everwhere but am usually disappointed) is at Cascarelli's in Albion MI. Lou, the owner, makes the best (ask for his special with all the xtras). He uses beef tea and garnishes heavily with green olives, dill pickele and cubes of jack cheese. The beef tea makes it very salty so I don't want a salted rim. My second favorite is at a restaurant in Fish Town, Leelanau Penninsula MI. The drink is called the Chubby Mary (since my name is Mary and I'm chubby I feel that this is my drink!:) Its not so much the tomato part but that they garnish with a smoked chub stuck in the drink which is pretty funny and really tasty - eaten separately! I pull mine out right when served, I don't really want my bloody mary to taste fishy. Great Lake smoked chub - great appetizer! Here is a link that might be useful: Fish Town

Hi NancyLouise, I'll tell you, I have never owned the book. My best friend's mom did. I found the recipe back in the mid 90's and not writing it down at that moment, called her the next day and wrote it on the lp jacket of one of the records of my Bruce Springsteen 3 record boxed set. The 80's to 90's collection. :) My life was chaotic with lots of toys around, and it's the first bit of paper found at the moment I needed it. It stayed folded in another recipe book for years and then was lost in a move. While I love a regular Yankee Pot Roast, ohhh there's just somethin' different about the scent of this one. The cider, the vinegar, the mushrooms. Truly, it is a tried and true, never let you down, ta-da recipe. I wrote this down again and have carefully secreted it away and have made copies for my friends. I hope you like it. I hope you all like it. Kim

They were planted in the spring, yes, in a pot. They really didn't seem like they did well and basically died as of the other day. If I do geums again, I'll plant them in the ground.