Speedy Turkey Tetrazzini (Ladies Home Journal) 8 oz curly egg noodles 2/3 cup plain bread crumbs 3/4 cup freshly grated Parmesan 6 Tbsp unsalted butter, melted 1-1/8 tsp salt 1-1/4 cups sliced white button mushrooms 1 cup chopped onion 3/4 lb cooked turkey, cut into 3/4-inch cubes 1 cup frozen peas, thawed 2 cans (14 oz each) low-sodium chicken broth 6 Tbsp all-purpose flour 2 tsp fresh lemon juice 1/2 tsp dried thyme 1 Cook noodles according to package directions; drain and set aside. Meanwhile, heat oven to 425 degrees F. In a bowl, combine bread crumbs, 1/4 cup cheese, 3 tbsp butter and 1/8 tsp salt; set aside. 2 In a medium saucepan, combine 1 tbsp butter, the mushrooms, onion and remaining 1 tsp salt. Cover and cook over medium-high heat 3 min. Uncover and cook, stirring, 3 min more; transfer to a bowl. Toss in turkey and peas; set aside. 3 For sauce, in a medium saucepan, whisk together broth, flour and remaining 2 tbsp butter, bring to a boil. Reduce heat and simmer, whisking constantly, until thickened, 4 to 5 min; remove from heat. Stir in remaining 1/2 cup cheese, the lemon juice and thyme. Salt and pepper to taste. 4 In a 13-by-9-inch baking dish, combine sauce, turkey mixture and noodles; top with bread crumb mixture. Bake until golden and bubbling, 13 to 15 min. Serve warm. Makes 6 servings.

Here's another! Smarter Fettuccine Alfredo with Chicken Prep Time: 10 min Total Time: 25 min Makes: Makes 4 servings, 1-1/2 cups (375 mL) each. 300 g (1/3 of 900-g pkg.) fettuccine, uncooked 1 lb. (450 g) boneless skinless chicken breasts cut into strips 1-1/4 cups 25%-less-sodium chicken broth 4 tsp. flour 1/3 cup (1/3 of 250-g tub) PHILADELPHIA Light Cream Cheese Spread 3 Tbsp. KRAFT 100% Light Parmesan Grated Cheese, divided 1/4 tsp. ground nutmeg 1/8 tsp. pepper COOK pasta as directed on package. MEANWHILE, heat large non-stick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook 5 to 7 min. or until chicken is cooked through, stirring occasionally. Remove from skillet. Mix broth and flour in same skillet. Stir in cream cheese spread, 2 Tbsp. of the Parmesan cheese, the nutmeg and pepper; cook 2 min., stirring constantly until mixture boils and thickens. Stir in chicken. DRAIN pasta; place in large serving bowl. Pour chicken mixture over pasta; toss to coat. Sprinkle with remaining 1 Tbsp. Parmesan cheese.

I love potlucks! I've taken Potato Pizza, the 5 Bean hotdish,coleslaw(both regular and the one I'm posting),AuGratin Potatoes you name it! Potato Pizza 1 lb hamburger 1 can cheddar cheese soup 1 cup milk 4 cups raw potatoes, sliced and salted Topping: 1 15oz can tomato sauce 1/2 cup chopped onion 1/2 teaspoon oregano 1/2 teaspoon pepper 1/2 teaspoon sugar Brwon hamburger, put in oblong baking dish 2 inches deep. Mix the soup and milk and pour over hamburger. SLice the raw potatoes over above mixture,dot with butter.Spread on the topping,bake(covered) at 375 degrees for 45 minutes or til potatoes are done (I bake a good hour at least) Remove from oven and cover with 1 cup mozzarella cheese. Bake uncovered for 15 minutes. ABC Coleslaw 1 red apple 1 stalk broccoli 1 small head cabbage shredded carrots pimentos (opt) green peppers (opt) Dressing: 1/2 teaspoon salt 3/4 cup sugar 1/2 cup vinegar 1/2 cup oil dill weed garlic salt or powder 1 teaspoon worcestershire sauce 1 tablespoon mustard Au Gratin potatoes Cook 6-8 potatoes in salted water with jackets on, until almost done, do not overcook. Cool and remove skins. Slice potatoes into a buttered casserole. Season with salt and pepper, onion and garlic salts. In saucepan put 1/2 cup cream, 1/2 cup milk and about 8 oz Velveeta cheese (cut in chunks) Melt together, pour over potatoes,bake at 350 degrees for about 1 hour until a golden brown.

This is from the California Heritage Cookbook, 1976. I bought this book when it was published & have used it so much the spine cover is falling off. CHICKEN IMPERIAL Serves 8 2 c. dry bread crumbs 1/4 c. minced fresh parsley 1 clove garlic, minced 1 1/2 tsp salt 1/8 tsp. pepper 1 c. butter, melted 1 Tbsp. Dijon mustard 1 tsp Worcestershire sauce 8 chicken breasts, boned Combine the bread crumbs, minced parsley, garlic, salt & pepper in a pie plate or other dish that will hold a piece of chicken to roll. Mix together the melted butter, mustard & Worcestershire, also in a pie plate. Dip the chicken pieces first into the butter mixture, then roll in the crumb mixture, coating all sides. Place the pieces in a foil-lined shallow baking pan, just large enough to hold the pieces comfortably. Drizzle the remaining butter mixture over the chicken. Bake uncovered in a 350 degreee oven about 1 hour or until the juices run clear when pierced by a fork.