I like these & they are soft - from Craig Claiborne: MOLASSES DROP COOKIES (about 3 dozen small cookies) 1/2 cup shortening 1/2 cup brown sugar, packed 1/2 cup molasses 1 egg 1 3/4 cup flour 1 1/2 tsp baking powder 1 tsp cinnamon 1 tsp ground ginger 1/4 tsp ground cloves 1/4 tsp baking soda 1 tsp cider vinegar 2 TBL water 1/4 cup buttermilk 1 cup raisins, optional Chocolate frosting, optional Preheat oven to 350°. Beat the shortening & sugar until light & fluffy. Beat in the molasses, egg & 3 TBL of the flour. Sift together the remaining flour & the other dry ingredients. Mix together the vinegar, water & buttermilk. Add alternately to the molasses mixture & beat batter until it's very smooth. Stir in raisins, if using. Drop teaspoons of the mixture onto greased cookie sheets. Flatten dough, if desired. Bake 12-15 minutes. (Don't overbake). Cool. Top each cookie with a dime-sized round of chocolate frosting if you want to.~~

My parents enjoy tuna noodle casserole - if you need a recipe let me know. Don't forget rice - shredded chicken with some broccoli or spinach and a creamy sauce with or without cheese is nice. My parents like ground beef and its easy to eat - here are some that they like and I like too. Meat And Potato Loaf Easy meatloaf and potatoes in one dish Ingredients 4 cups thinly sliced peeled raw potatoes, 1/4 cup chopped onion, 1 lb. ground beef, 5 oz. can evaporated milk, 1/2 cup breadcrumbs, 1/4 cup chili sauce (or catsup), 1/4 cup chopped onion, 1 tsp. Worcestershire sauce, salt and pepper to taste Directions 1. Mix potato slices and 1/4 cup chopped onion together and place in greased 2 quart square baking dish. 2. Mix remaining ingredients together and spread over potatoes. 3. Decorate top with more chili sauce or catsup (if desired). 4. Bake 350* for 1 hour. MEATLOAF MUFFINS WITH BBQ SAUCE Recipe courtesy Rachael Ray Recipe Summary Difficulty: Easy Prep Time: 10 minutes Cook Time: 20 minutes Yield: 6 servings 1 2/3 to 1 3/4 pounds ground sirloin 1 medium onion, cut into chunks 2 ribs celery from the heart of the stalk, cut into 2-inch pieces 1 green bell pepper 1 large egg plus a splash of milk, beaten 1 cup plain bread crumbs 2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick) 1 cup smoky barbecue sauce 1/2 cup tomato salsa 1 tablespoon Worcestershire sauce Vegetable oil or extra-virgin olive oil Preheat oven to 450 degrees F. Put ground beef into a big bowl. Put onion and celery into a food processor. Cut the bell pepper in half, rip out the seeds and throw them into your garbage bowl. Cut the pepper into a few pieces and add to the food processor. Pulse the processor blades to finely chop the vegetables into very small pieces then add them to the meat bowl. Add egg, beaten with milk, bread crumbs and grill seasoning to the bowl. Next, mix together the smoky barbecue sauce, the salsa and the Worcestershire sauce. Pour half the sauce mixture into the bowl with the meatloaf mix. Mix the meatloaf together with your hands. Wash up. Brush a 12-muffin tin (1/2-cup each) with vegetable oil or extra-virgin olive oil. Use an ice cream scoop to help you fill meat into a each tin. Top each meat loaf with a spoonful of extra sauce. Bake about 20 minutes. Cut open 1 muffin to test that the middle is cooked through. Meatloaf Patties and Pan Gravy Recipe courtesy Rachael Ray Show: 30 Minute Meals Prep Time: 10 minutes Cook Time: 25 minutes Yield: 4 servings Cook's Notes: Buy tomato paste in the tube, rather than a can; it makes storage of leftover product easier. Tomato paste in the tube is often kept with Italian specialty foods, rather than with the canned tomato products. 1 1/3 pounds ground sirloin, 90 percent lean ground beef 1 slice white bread, spread with softened butter, then cut into small cubes 1/8 cup (a splash) milk 1 egg 2 teaspoons grill seasoning blend, or coarse salt and black pepper combined 1/2 teaspoon ground allspice 1 rounded tablespoon tomato paste 1 medium onion, finely chopped, reserve 1/4 amount 3-Condiment Pan Gravy: 2 tablespoons butter 1/4 medium onion, finely chopped, reserved from meatloaf mixture 2 tablespoons (a handful) all-purpose flour 1 to 1 1/2 cups beef stock 1 tablespoon ketchup 1 rounded teaspoon spicy brown mustard 1 tablespoon steak sauce Place meat in a large mixing bowl and create a well in the center of the meat. Fill the well with the bread cubes and dampen them with a splash of milk. Pour 1 beaten egg over bread and add seasoning or salt and pepper, allspice, tomato paste and onion to the bowl. Combine the meat, bread and grill seasoning or salt and pepper and form mixture into 4 large oval patties 3/4-inch thick. Pan fry meatloaf patties in a nonstick skillet over medium high heat 7 minutes on each side under a loose tin foil tent. The tent will reflect heat and allow the steam to escape the pan. Remove meat loaf patties to a platter and return pan to heat. Reduce heat to medium and add butter and onion to your skillet. Cook the onion 2 minutes and sprinkle pan with flour. Cook flour 1 minute and whisk in 1 cup beef stock. Bring broth to a bubble. If gravy is too thick, thin with additional stock. Stir in condiments and remove gravy from heat. Slice meatloaf patties and drizzle with gravy. Turkey Meatloaf with Cranberry Glaze Posted by: dishesdone (My Page) on Thu, Feb 24, 05 at 11:16 This is a favorite in our house! 1/4 cup brown sugar 1/2 cup mashed jellied cranberry sauce(canned) 2 pounds ground turkey 3/4 cup milk 3/4 cup bread crumbs 3 eggs -- lightly beaten 1 1/2 teaspoons salt 1/8 teaspoon pepper 1/4 cup diced red onions 1/2 cup (approximate!) chicken broth -- (just enough to moisten) Preheat oven to 350 degrees. For the glaze, spread the brown sugar over the bottom of a greased loaf pan and spread the cranberry sauce over the sugar. In a large bowl mix all the remaining ingredients until well incorporated. Form the meat mixture into the loaf pan, laying out over the cranberry glaze. Bake in 350 degree oven for 1 hour. Serving Ideas : serve with a potato gratin and string beans almondine. From Cooking Live with Sara Moulton MARILYN'S Sausage Noodles Marzetti 5 oz. packaged noodles; cook & drain 1# bulk sausage (I use the kind with sage.) 1 medium onion chopped 2 stalks celery; chopped 1 (15 oz.) can crushed tomatoes (Italian seasoned are good.) cup dry white wine (optional) ¼ cup water 2 teaspoons Worcestershire Sauce 1 tablespoon brown sugar (donÂt leave this out!) salt & pepper to taste In a large skillet, combine sausage, onion and celery. Cook until sausage is no longer pink and vegetables are tender. Add tomatoes, wine, water, Worcestershire sauce, brown sugar, salt and pepper; stir well. Simmer 15 minutes. Add noodles; heat and serve Mar

Classic Crowd-Pleasing Tuna Casserole 3/4 cup green pepper, diced 3 cups celery, diced 2 onions, diced 1/4 cup butter 3 cans mushroom soup 1 1/2 cups milk 3 cups shredded cheese 24 oz. noodles 3 cans tuna (9 oz, each) 1 1/2 cups mayonnaise 3/4 cups pimiento 1 cup slivered almonds (optional) Cook green peppers, celery and onions in butter. Combine mushroom soup and milk. Add with cheese to vegetables, stir over low heat. Cook noodles, drain. Combine with tuna, mayonnaise and pimiento.. Pour sauce over. Top with almonds. If you want to freeze it, do it at this point. Bake at 425 degrees for 1/2 hour. Serves 24. I have it down to a science now, but I freeze my family sized portions in ziplock bags and just thaw and dump into a corningware dish to cook. I also freeze the occasional really large casserole dish of this (maybe half the recipe), since we rarely have big crowds at our house. Enjoy. If you don't like tuna, this can also be made with leftover chicken or turkey.

I thought I had one like it but didn't, so I looked for over a hour and found this one. You can change it a bit and maybe it will work out. Overnight Chicken noodle CASSEROLE: 2 cups cubed cooked chicken 1 (9 oz) pkg frozen mixed vegetables, slightly thawed 2 cups uncooked elbow macaroni (or noodles) 4 oz (1 cup) shredded American cheese 1 can condensed cream of chicken soup 2 cups water (or broth) TOPPING: 1/2 cup plain bread crumbs 2 tablespoons margairine or butter, melted 1 In large bowl, combine all casserole ingredients; mix well. Pour into ungreased 8-inch square (1-1/2 quart) baking dish. Cover tightly; refrigerate 8 hours. 2 Heat oven to 350 F. In small bowl, combine topping ingredients; mix well. Stir casserole; sprinkle with topping. Bake at 350 F. for 45 to 55 minutes or until bubbly and golden brown. Hope this works for you, I may try it myself :)