Ingredients:

2 lbs. extra lean ground beef
1 can cream of mushroom soup
1 C. grated Cheddar cheese
1 (2 lbs. pkgs.) frozen tater tots

Directions:

Place ground beef in a greased 9 x 13 inch pan. Spread soup over meat and cover with grated cheese. Top with tater tots. Bake at 350 degrees F., covered for 45 minutes and uncovered for 15 minutes. Serve with side salad.

Ingredients:

2 Tbsp. olive oil
¼ C. fresh orange juice
Grated peel of one orange
2 tsp. tarragon
1Tbsp. crushed garlic
Salt and pepper to taste
4 salmon steaks

Directions:

Mix marinade: combine olive oil, orange juice, orange peel, garlic, tarragon, salt, and pepper. Add salmon to marinade for 1 hour at room temperature. Turn over twice to completely marinade. Preheat oven to 450 degrees F. Place salmon in an ovenproof dish and pour marinade on top. Bake 7 to eight minutes. Turn and bake 7 to 8 minutes more. Fish should flake easily when tested with a fork.

Ingredients:

1 (4 oz.) pkg. lemon gelatin
1 (4 oz.) pkg. orange gelatin
2 C. hot water
1 small can crushed pineapple drained (save juice)
2 bananas, sliced
1 C. miniature marshmallows
½ C. sharp cheddar cheese shredded
1 egg beaten
2 Tbsp. flour
2 Tbsp. butter
½ C. sugar
1 C. pineapple juice
1 (4 oz.) pkg. cream cheese, softened
1 C. whipped cream or cool whip

Direction:

Dissolve gelatin in hot water. Add cold water and let cool. Add pineapple, bananas, and marshmallow. Pour into a 9 x 13 inch pan and chill until firm. To make topping, combine the egg, flour, margarine, sugar and pineapple juice in a small saucepan. Stir over low heat until thick. Cool and fold in cream cheese and whipped cream or cool whip. Spread over the top of chilled gelatin. Sprinkle with cheese. Cut into squares to serve.

Ingredients:

1 medium size cabbage, shredded
1 (13 oz.) can evaporated milk
1 C. breadcrumbs
½ C. butter

Directions:

Place cabbage in a shallow 4 quart casserole. Pour milk over cabbage. Sprinkle with breadcrumbs, and dot with butter. Cover and bake at 350 degrees for 30 minutes. Uncover and bake 5 minutes more.

Ingredients:

5 slices bacon
1 Tbsp. extra-virgin olive oil
1 small onion, chopped
8 large eggs
¾ tsp. salt
½ tsp. hot red pepper sauce
1 (10 oz.) box frozen chopped spinach, thawed and dried
¾ C. (3 oz.) shredded sharp cheddar cheese

Directions:

Place the bacon in a large skillet. Cook over medium heat until the bacon is browned and crisp, about 10 minutes. Transfer the bacon to paper towels to drain cool. Discard the bacon fat or save it for another use. Coarsely chop the bacon. Heat the oil in a medium nonstick skillet over medium heat. Add the onion and cook, stirring occasionally, until golden, about 5 minutes.

Meanwhile, beat the eggs, salt, and red pepper sauce well in a medium bowl. Stir in the spinach and bacon, and mix well to break up the spinach. Pour into the skillet with the onion and cook until the edges begin to set. Using a rubber spatula, lift up an edge of the mixture, and tilt the skillet so the uncooked eggs run underneath the set portion. Continue cooking, occasionally lifting the edge and tilting the skillet, until the top is almost set, about 4 minutes.

Sprinkle the top with the shredded cheese. Cover skillet with a lid and cook on low heat until the top is puffed and the cheddar has melted, about 3 minutes. Cut into wedges and serve hot or cooled to room temperature.