Western Fraternal Life :: Main Dishes

Main Dishes



Cabbage Casserole (December 2007)
Elaine Naidl, Lodge No. 360, WI

1 small head cabbage, chopped
1 lb. ground beef or 5 pork chops
1 small onion, chopped
1/3 C uncooked rice
1 can cream of mushroom soup
1 can water
grated cheese (your choice)
 Place chopped cabbage in the bottom of a greased baking dish. Brown meat with onion and add to cabbage. Add rice and mushroom soup diluted with water. Sprinkle grated cheese on top. Bake at 350° for 1 hour. Serves 5.

Celery Soup Salmon Loaf (July 2006)
Manetta Ohrt, Lodge No. 104, Clutier, IA

1 lb. can salmon with liquid
1 can celery soup
1/2-1 C. buttered bread or cracker crumbs
2 T finely chopped onion
2 T minced parsley or celery
1/2 tsp. dry mustard
2 eggs
salt and pepper to taste
White Sauce:
1 C. milk
2 T flour
1 1/2 tsp. margarine
1/2 tsp. salt or celery salt
    Drain salmon, reserving liquid. Flake salmon and stir in crumbs, onions, parsley, and mustard. Beat eggs slightly and add soup with liquid from salmon. Mix well. Season with salt and pepper. Place in greased loaf pan and bake at 350 degrees for about 45 minutes or until lightly browned and firm. Mix all ingredients for sauce together in a saucepan. Cook 10 to 15 minutes until thick. Serve salmon with lemon slices and tartar sauce or the white sauce.

Chicken and Rice (February 2006)
Lillian Setlik, Lodge No. 437, NE

1 C uncooked rice
1 can cream of mushroom soup
1 can cream of celery soup 
1 pkg. onion soup mix
1 C milk
6 chicken breasts
salt & pepper (as needed) 
    Mix rice, cream soups, soup mix, and milk. Spread in pan. Roll chicken in melted butter. Place chicken breasts over mixture. Bake at 350° for 1½ hours, covered; ½ hour, uncovered. Serves 6.

Chicken and Rice Casserole (April 2004)
Angela Garbisch, Lodge No. 408, City Point, WI

4 chicken breasts, skinned
1/3 C. Italian salad dressing
2/3 C. raw hard rice
1 bag frozen vegetable mix (cauliflower, carrots, broccoli)
2.8 oz. can Durkee onions
1 can Swanson chicken broth
    Bake chicken and salad dressing for 20 minutes at 400 degrees. Add rice, vegetables and 1/2 can of onions. Pour broth over all and bake at 350 degrees covered for 1 1/2 hours. Top with rest of onions and bake 5 minutes more.
     Revision for lower sodium: use left over cooked chicken, cut in pieces and bake at 400 degrees for 5 minutes. Use lite or low fat Italian dressing and brown rice. I use the 99% fat free chicken broth, and it makes a healthy meal with less fat and sodium. Follow above instructions.

Chicken Kabobs (July 2003)

4 skinless, boneless chicken breast halves - cubed
1 large green bell pepper, cut into 1 1/2 inch pieces
1 onion, cut into chunks
1 large red bell pepper, cut into 1/2 inch pieces
1 C. barbeque sauce
    Preheat an outdoor grill for high heat and lightly oil grate. Skewer chicken breast cubes, green bell pepper pieces, onion chunks and red bell pepper pieces alternately on long skewers. Place skewered chicken and vegetables on the prepared grill. Brush with barbeque sauce. Turning and brushing with barbeque sauce frequently, cook to desired doneness.

Easy Chicken Casserole (November 2006)
Betty Burklund, Lodge No. 389, NE

10 3/4 oz. can cream of chicken soup 
dash white pepper
1/2 C. milk
4 oz. can mushroom pieces & stems, drained
3 C. chopped cooked chicken or turkey
1 1/2 C. (10 oz.) frozen mixed vegetables, thawed & drained
3 C. corn flakes, crushed to 1 1/2 C.
2 T. margarine or butter, melted
1/4 tsp. ground thyme
    Preheat oven to 350 degrees. Lightly grease a 2 qt. baking dish (8 or 9 inch baking dish). Combine soup, milk, and pepper. Stir in chicken, vegetables, and mushrooms. Pour into greased pan. Combine cereal, margarine and thyme. Sprinkle over top of chicken mixture. Bake 35-40 minutes or until brown and bubbly. Makes 6 servings.




Easy Venison Strips (December 2004)
Angela Garbisch, Lodge No. 408, WI

1 venison steak, cut into 1/4-inch strips
1 med. onion, sliced
1 green pepper, cut in half and sliced
1 can cream of mushroom soup
1/2 tsp black pepper
pinch of dried sage
    Sauté steak strips in cooking oil. Add the remaining ingredients and bring to a boil. Cook about five minutes and serve over pasta or rice.



French Onion Burgers (July 2006)
Lillian Setlik, Lodge No. 437, Ord, NE

4 oz. can mushroom stems & pieces, drained & diced
92.8 oz. can french-fried onions
1 T worchestershire sauce
1/2 tsp. salt
1 lb. ground beef
4 hamburger buns, split
lettuce leaves & tomato slices
    In a bowl, combine the mushrooms, onions, Worcestershire sauce, and salt. Crumble beef over mixture and mix well, shaped in to 4 patties. Grill uncovered over medium heat or broil 4 inches from heat for 6-9 minutes on each side or until no longer pink. Serve on buns with lettuce and tomatoes.




Goulash Casserole (February 2007)
Mary Ann Kasal, Lodge No 81, SD

1 pkg. large shell noodles, cooked and drained
1 lb. hamburger, cooked and drained
1 jar of spaghetti sauce
Velveeta cheese
    In a cake pan or baking dish, mix shells and hamburger. Add spaghetti sauce and top with a layer of velveeta cheese. Bake at 350° until cheese melts.

Ham and Macaroni Skillet (October 2006)
Betty Burklund, Lodge No. 389, NE

     Sauté 1 C chopped onion and 2 T oil in a 12-inch skillet for 2 minutes. Add 3 C water. Cover and bring to a boil. Add 8 oz. elbow macaroni. Cook over medium heat for 10 minutes until water is absorbed or drained. Combine 10 3/4 can of cream of celery or cream of mushroom soup, 3/4 C milk, 1 tsp. dry mustard. Add to macaroni with 1 lb. fully cooked ham, cut in cubes or strips, 2 C shredded cheese; 10 oz. pkg frozen peas, thawed. Cover and cook 5 minutes. Garnish with cherry tomatoes.

Ham ‘N’ Potatoes Au Gratin (May 2006)
Darlene Hrouda, Lodge No. 28, NE

1/4 C chopped green onions
1/4 C chopped green pepper (optional)
2 T butter or margarine, divided
3 C peeled, cooked, diced potatoes
4 C fully cooked ham, cubed
1/4 C mayonnaise
1 T all-purpose flour
1/8 tsp pepper
3/4 C milk
1 C shredded cheddar cheese
    In a skillet, sauté onions and green pepper in 1 T butter until tender. Combine onions and pepper with potatoes, ham and mayonnaise; pour into an ungreased 11 x 7 x 2-inch baking dish (use a glass pan.) In a saucepan, melt remaining butter. Stir in flour and pepper until smooth. Gradually add milk; bring to a boil. Cook and stir for 1 minute or until thickened. Stir in cheese just until melted. Pour over potato mixture. Cover and bake at 350° for 30 minutes or until bubbly. Yield: 8 servings.


Hamburger Stew (October 2004)
Kendra Malek, Lodge No. 225, MI

2 large potatoes, cubed
2-3 carrots, sliced
10 oz. pkg. frozen peas
2 onions, sliced
2 stalks celery, sliced\
1/2 C. water
1 1/2 lbs. ground chuck
1 can tomato soup
    Brown ground chuck and onions. Drain excess water and grease. Place vegetables in 5-quart crock pot in order given above. Top with browned beef mixture. Mix soup and water. Pour over vegetables and meat. Do not stir. Cook on low for 6-8 hours or high for 3-4 hours. Season if desired before cooking.

Hot Italian Beef Sandwiches (April 2006)
Sally Sawyer, Lodge No. 7, IA

3-4 lb. boneless roast
1 1/2 C. water or beef broth
2 pkg. Zesty Italian dressing mix 
1 tsp. each onion salt, garlic salt, basil, oregano, salt and pepper.
    Cook roast until tender. Tear beef in shredded pieces and put in crock pot. Add all ingredients, plus water/broth, and cook for 1-2 hours.

Italian Style Bean Skillet (November 2002 & September 2004)
Elizabeth Hromek, Lodge No. 48, WI

1 lb. hot or mild Italian sausage
2 C. cubed zucchini
1/2 C. sliced onion
1 small clove garlic, minced
1/2 tsp. crushed oregano
16 oz. can pork & beans in tomato sauce
1 lg. tomato, cut in pieces
    Cut sausage crosswise in 2-inch pieces. Cook in skillet until done. Add zucchini, onion, garlic and oregano. Cook until vegetables are tender. Add beans and tomato. Heat, stirring occasionally. Makes 4 servings.

Kapuzta (May 2004)
Marlene Drenski, Lodge No. 142, Two Rivers, WI

1 1/2 lbs. fresh pork cut in bite size pieces
1 medium onion, diced
1 quart sauerkraut
1 1/2 lbs. polish sausage, cut in chunks
1 T caraway seed
pepper - to taste
1/4 head of cabbage, chopped
1 can cream of mushroom soup

     Brown pork pieces and onion until pork is thoroughly cooked, about 10 minutes. Combine all ingredients in a slow cooker and mix lightly. Simmer all day. The longer you cook this, the better it tastes. Serve with mashed potatoes.

Mushroom Steak Hoagies (January 2014)
Pam Ryba, No. 106, Lankin, ND

1 C water
⅓ C soy sauce
1½ tsp garlic powder
1½ tsp pepper
1 med onion, chopped
1 med green pepper, julienned
2 C mozzarella cheese
4 oz can mushrooms, drained
6 hoagie buns, split & toasted
sliced tomatoes (optional)
1 lb beef round steak, cut into ¼" strips

In a large resealable plastic bag or shallow glass container, combine water, soy sauce, garlic powder, and pepper. Add steak, seal or cover, and refrigerate for 6-8 hours or overnight.
Drain and discard marinade. In a large skillet, brown the steak over a medium heat. Add the onion, green pepper, and mushrooms. Stir-fry until tender. Reduce heat and sprinkle with cheese. Remove from the heat and stir until the cheese is melted and meat is coated. Spoon onto buns and top with tomatoes (optional). Serves 6.

Old World Kielbasa (July 2004)
Kendra Malek, Lodge No. 225, MI

1 med. onion, sliced
2 T butter or margarine
8 C. shredded cabbage
1 lb. fully cooked kielbasa, cut in ¼ inch slices
14.25 oz. can stewed tomatoes
1/2 C. water
4 tsp. caraway seed
1 tsp. paprika

     In Dutch oven, sauté onion in butter. Add remaining ingredients; bring to a boil. Reduce heat, cover and simmer for 30 minutes. Serve with a slotted spoon. Yield: 10 servings.

Orange-Ham Rolls (January 2008)
Velma Willet, Lodge No. 84, NE

11 oz. can mandarin oranges, drained and chopped
1½ C cooked rice
2 T chopped pecans
1/3 C mayonnaise
2 T parsley
1 T sliced green onions
8 slices boiled ham
1/4 C orange marmalade
1 T lemon juice
1/4 tsp ground ginger

     Combine the oranges, rice, mayonnaise, pecans, parsley and onions. Divide into eight equal parts and place on ham slices Roll up and place seam side down in a 10-inch baking dish. Combine the marmalade, lemon juice and ginger. Pour over ham rolls. Bake uncovered for 25-30 minutes at 350° Brush rolls occasionally with sauce. Makes 8 servings.

Pepsi Pot Roast (October 2006)
Betty Burklund, Lodge No. 389, NE

3-4 lb. beef or pork roast
10 oz can cream of mushroom soup
1 envelope onion soup mix
10 oz. can of Pepsi

Place the roast in a roasting pan. Cover with soup and soup mix. Pour Pepsi over the meat. Bake at 350° for 2-3 hours or until beef or pork is cooked thoroughly. You can also cook either roast in a crockpot for 4-6 hours on high or 1-10 hours on low. Vegetables make a nice side dish with the roast.

Polish Chop Suey (Pork Casserole) (December 2015)
Sherry Bellin, No. 48, Milwaukee, WI

1 lg can sauerkraut
1 can cream of mushroom soup
1 can cream of celery soup
2 can water
1 pkg onion soup mix
8 oz pkg Kluski noodles (precook and rinsed)
2-3 lbs cooked and cubed pork
1 can mushrooms (optional) (fresh preferred)

Rinse and drain sauerkraut. Set to the side. Mix water, mushroom soup, onion soup mix, and cooked pork. Layer in casserole dish, 1st sauerkraut, 2nd meat sauce, and 3rd noodles (cooked). Bake in 325° over for 45-60 minutes. Stir casserole before serving. Serves 6-8.

Pork Chops and Stuffing (January 2001)
Dorothy Dobesh, Lodge No. 68, NE

4-6 pork chops
3 C. soft breadcrumbs
1/4 C. melted butter
2 T. chopped onion
1/4 tsp. poultry seasoning or sage
1/4 C. milk
10 oz. can cream of mushroom soup
1/3 C. water
    Brown pork chops on both sides and put into shallow dish. Mix breadcrumbs, onion, butter, milk and seasonings. Place a mound of stuffing on each chop, layering chop and stuffing if needed. Mix 1/3 C. water and soup and pour over all. Bake at 350 degrees for about one hour.



Potato Casserole (January 2008)
Velma Willet, Lodge No. 84, NE

5-6 medium potatoes, cooked, peeled and diced
3/4 C butter butter or margarine melted
2 oz jar chopped pimentos, drained
1/2 C chopped green pepper
1½ tsp salt
1/4 tsp pepper
3/4 C shredded cheddar cheese (low fat can be used)
24 saltine crackers, (about 1 C)

    In a large bowl, combine everything except the crackers and ¼ C butter or margarine. Mix thoroughly. Pour into 9 x 13-inch greased pan. Combine the cracker crumbs and the ¼ C margarine. Sprinkle over the potato mixture. Bake at 350° for 45 minutes.

Quick As A Wink Hot Dish (May 2004)
Angela Garbisch, Lodge No. 408, WI

3 large potatoes, sliced
1 1/2 lbs. ground beef
2 cans vegetable beef soup
    Place potatoes in bottom of a greased baking dish. Crumble hamburger over potatoes. Add vegetable soup. Cover and bake at 350 degrees for 1 1/2 hours.


Sauerkraut Hot Dish (October 2004)
Leona Prusha, Lodge No. 13, IA

1 1/2 lbs. pork steak, cubed
1 med. onion, chopped
4 oz. can mushrooms
1 can sauerkraut
8 oz. noodles, cooked & drained
1 can cream of mushroom soup
1 stalk celery, chopped
salt & pepper to taste
    Brown pork steak; add onion and celery. Cook until onion and celery are soft. Stir in sauerkraut, noodles, cream of mushroom soup and mushrooms. Put in a greased 2-quart casserole. Bake at 350 degrees for 1 1/2 hours. Makes 6-8 servings.

Sauerkraut, Rice & Hamburger Casserole (August 2004)
Sandy Psota, Lodge No. 14, NE

1 1/2 lbs. hamburger
1 medium onion
1 C. rice (uncooked)
1 1/2 C. sauerkraut
1 can cream of chicken or mushroom soup
1 C. cream of celery soup
salt & pepper to taste
    Cook rice in boiling water as directed on package. Crumble hamburger and cook with chopped onion until done. Add sauerkraut and soups. Cook until sauerkraut is tender. Mix in rice and bake in large casserole at 350-375 degrees until the top of the mixture is bubbly (approximately 45 minutes).

Sausage and Noodle Stew (September 2006)
Marvel Svoboda, Lodge No. 426, NE

1/2 C. sliced onion
5 carrots in strips
1 lb. precooked sausage or knockwurst, cut in ½ inch slices
1/2 tsp. caraway seed
1/4 tsp. pepper
2 beef bouillon cubes
1 T oil
1 bay leaf
4 C. water
2 C. wide egg noodles
4 1/2 oz. jar mushrooms, undrained
    Sauté onion and sausage in oil until onion is tender. Stir in remaining ingredients and bring to a boil. Reduce heat and simmer 15 minutes. Stir in noodles and cook 5 to 10 minutes longer or until tender.



Six Layer Dinner (February 2006)
Lillian Setlik, Lodge No. 437, NE

2 C diced potatoes
1 lb. hamburger
1 onion (optional)
2 C water
1/2 C raw rice
1 C diced carrots
1 can tomato soup
salt & pepper to taste
    Spread vegetables and hamburger in a baking dish. Mix soup and water. Pour over vegetables and hamburger. Bake at 350° for 1½ hours. Serves 4-6.



Slow Cooker Jambalaya (February 2007)
Bill Skripsky, Lodge No. 13, IA

28 oz. can diced tomatoes, undrained
1 small can tomato paste sausage links, cubed
1 lb. fully cooked andouille
2 tsp. dried oregano
2 bay leaves
1/2 lb. boneless skinless chicken breasts, cut into 1 in. cubes
1 1/2 tsp. minced garlic
1/2 tsp. dried thyme
8 oz. can tomato sauce
1 C. diced onion
1 C. chicken broth
1 small red pepper, diced
1 celery rib with leaves, chopped
3 tsp. Cajun seasoning
1 small green pepper, diced
Hot cooked rice
1 lb. cooked medium shrimp, peeled and deveined
    In a 5-qt. slow cooker, combine all ingredients except shrimp and rice. Cover and cook on low for 6-7 hours or until chicken juices run clear. Stir in shrimp. Cover and cook 15 minutes longer. Discard Bay leaves. Serve over rice.



Sweet & Sour Chicken (April 2007) Rita Cermak, Lodge No. 147, ND

2 or 3 chicken breasts, chunked
1/2 C. flour
1/2 C. cornstarch
2 beaten eggs
1/4 C. oil
    Combine flour and cornstarch, dip chicken pieces in beaten eggs, then flour mixture. Heat oil in skillet and cook chicken until light brown. Place chicken in a 9 x 13 pan and cover with sweet and sour sauce.

Sweet & Sour Sauce

3/4 C. sugar
1/2 C. vinegar
1/4 C. chicken broth
4 T. ketchup
1 T. soy sauce
1 tsp. salt
Sauteed green peppers and onion strips in butter
    Combine all ingredients; bring to a boil. Pour over chicken and bake at 375° for 45 minutes. Serve over hot rice.

Top of the Stove Meat Loaf (October 2006)
Betty Burklund, Lodge No. 389, NE

1-1 1/2 lb ground beef
1 tsp salt
1/2 C dry bread crumbs
dash pepper
1 can tomato soup
1 T shortening
1/4 C finely chopped onion
1/4 C water
1 egg, slightly beaten
1/2 tsp mustard
2 slices American processed cheese, sliced
    Mix together beef, bread crumbs, ¼ C soup, onion, egg, salt and pepper. Shape into two loaves. Brown on both sides in shortening. Use large spatula to help turn loaves. Cover and cook over low heat for 25 minutes. Spoon off excess fat. Combine remaining soup, water and mustard. Pour over loaves and top with cheese slices. Leave uncovered and cook for 10 minutes more.

Tuna & Noodle Casserole (January 2001)
Lydia Chalupa, Lodge No. 112, NE

1 1/2 C. uncooked noodles
7 oz. can tuna
1 can cream of mushroom or celery soup
1/2 C. milk
1/3 C. onion, grated (optional)
1 C. grated cheese (optional)
    Cook noodles in unsalted water. Then drain and mix with ingredients above. Put in buttered glass cake pan and sprinkle crushed potato chips on top and bake at 350 degrees until bubbly.

Tuna Lasagna (January 2007)
Betty Vodehnal, Lodge No. 112, NE

1/2 C. onion (chopped)
1/4 tsp. pepper
1 T. oil
8 oz. pkg. lasagna noodles
2 cans tuna
6 oz. pkg. mozzarella cheese
1 can cream of celery soup
1/2 lb. Velveeta cheese
1/2 C. milk
1/4 C. Parmesan cheese (grated)
1/2 tsp. crushed oregano leaves
    Cook lasagna. Brown onion in oil. Add next five ingredients. Layer lasagna, tuna, cheese. Bake at 350° for 30 minutes.

Turkey Casserole (November 2002)

6 oz. pkg. wild & long-grain rice mix
3 C cooked turkey or chicken, 1" pieces
15 1/2 oz. can french style green beans drained
10 3/4 oz. can condensed cream of celery soup
1 1/2 C. cheddar cheese, shredded
1 C. mayonnaise
1/2 C. onion, chopped
2 oz. jar chopped pimientos
    Heat oven to 350 degrees F. Lightly grease a 2-qt. shallow ovenproof baking dish. Mix all ingredients together in the casserole dish until well blended. You can wrap and refrigerate at this point if making ahead. Bake for 25 to 30 minutes, until hot and bubbly.

Venison Chop Casserole (December 2004)
Angela Garbisch, Lodge No. 408, WI

6 venison chops
1/2 green pepper, diced
1/2 C rice, uncooked
1 can beef consommé
1 medium onion
1 can water

     Trim all fat from venison chops, then brown in small amount of oil. Put browned chops and rest of ingredients in casserole and bake covered for 1 hour at 350 degrees.

Whimpies (September 2006)
Marita Placek, Lodge No. 56, NE

3 pkg. hamburger buns
2 tsp. dry mustard
3 lb. hamburger
1 tsp. poultry seasoning
1 large onion
3 tsp. vinegar
2 (10.5 oz.) cans tomato soup
1/2 C. ketchup
2 tsp. salt
    Cook hamburger in skillet until red is gone. Drain. Cut up onion real fine, put in pan after removing hamburger. Drain grease from onion. Add meat and rest of ingredients. Simmer then serve on buns.

Zesty Onion Burgers (July 2003)

2 lbs. lean ground beef
1 packet dry onion soup mix
1/2 C. water
1 tsp. hot pepper sauce
3/4 C. dried bread crumbs
    Preheat an outdoor grill for medium high heat and lightly oil grate. In a large bowl, combine the beef, onion soup mix, water, hot sauce and bread crumbs. Mix together well and form into patties. Grill patties over medium high heat for 10 to 20 minutes, or to desired doneness.

Tuna Bake with Cheese Swirls (2009)
Deloris Schwartz, Lodge No. 107

3 T chopped onion
1/3 C. chopped green pepper
3 T. Crisco
1 tsp. salt
6 T. flour
1 can cream of chicken soup
1 1/2 C. milk
1 (7 oz.) can tuna
1 T. lemon juice

Brown onion and pepper in Crisco, add salt and flour, blend soup and milk and add. Cook until sauce is thick and smooth. Add tuna and lemon juice. Pour into greased 2 qt. casserole. Cover with cheese swirls. Bake at 450° for 15 minutes reduce heat to 425° for 15 minutes.


2 C. flour
1/2 tsp. salt
3 tsp. baking powder
3-4 T Crisco
3/4 C. milk

Sift flour with salt and baking powder, put in Crisco until mix till resembles course crumbs, add milk all at once and mix just until dough follows the fork around the bowl. Turn out onto lightly floured surface, kneed gently 1/2 minute. Pat into 1/2 inch think, sprinkle 1/2-3/4 cup shredded cheddar cheese. Roll like a jelly roll and cut 1/2 inch slices. Place on top of tuna bake. 

Hotdish  (2009)
Deloris Schwartz, Lodge No. 107

16 oz. pkg. frozen hash browns
1 can cream of potato soup
8 oz. sour cream
1 C. shredded cheddar cheese
3/4 C. parmesan cheese
Ham - onions

Preheat oven to 375°. Lightly grease 9x8 pan. Mix all ingredients except parmesan cheese. Put in pan - top with parmesan cheese. Bake 1 hour.

Hamburger Relish  (2009)
Kimberly Kieffer, Lodge No. 19

3 qt. cucumbers
3 C. sugar
4 to 6 green peppers
2 T. mustard seed
3 onions
2 T. celery seed
2 T. salt
3/4 tsp. turmeric
1 1/2 C. vinegar

Grind cucumbers, peppers and onions. Add salt and let set for 1 hour and then drain all liquid. Mix vinegar and sugar, then heat to dissolve sugar. Add remaining spices and cook for 20 minutes. Process in prepared jars. Note: Recipe can be doubled but continue to use only 2 tablespoons salt. Makes 5 to 7 pints.

Rice Krispie Chicken
Darcy Kelley, Home Office, Cedar Rapids, IA

4-6 boneless chicken breasts
2 C Rice Krispie cereal
1-2 sticks butter
Garlic seasoning or favorite spices

Trim chicken. Pour Rice Krispies into a gallon sized plastic bag. Remove air and close the bag. Take a rolling pin and crunch the krispies into smaller pieces. Add seasoning to krispies. Melt enough butter to coat chicken. Dip chicken in butter and coat chicken with the rest of the krispie mixture. Cook in a 350° oven for 30-40 minutes.

Cantonese Chicken Wings
Peggy Roe, Lodge 107, Canby, MN

2 lbs chicken wings
½ C soy sauce
½ C water
1 tsp garlic powder

Mix all ingredients together and marinate for 1½ hours. Bake at 325° for 1½ hours, turning every 15 minutes.

Delicious Barbecued Meatballs
Shirley A. Scholz, Lodge 68, Brainard, NE

6 C ground meat
¾ tsp chili powder
1 C milk
2 C oatmeal
2 eggs
1 C chopped onions
½ tsp garlic
½ tsp pepper
2 tsp salt

2 C catsup
1 C brown sugar
½ C onion
¼ tsp chili powder

Combine ground meat, milk, oatmeal, eggs, onions, garlic, salt, pepper, and chili powder. Form into balls the size of a tangerine. Place in 13 x 9 x 2 inch cake pan. Mix sauce ingredients together and pour over meatballs. Bake in a 350° oven for 1 hour. Makes approximately 16 meatballs.

Zucchini Bake
Elaine Vech, Lodge 9, Morse Bluff, NE

4 small zucchini diced (approximately 3 cups)
2 cups (about 5½ ounces) club crackers crumbs
2 T butter
1 small onion
3 eggs
½ C 2% reduced fat milk
½ tsp salt
½ tsp pepper
¼ C grated Parmesan cheese
1 C shredded cheddar cheese r

Preheat oven to 350°. Grease a 9-inch deep-dish pie pan or a 9- inch square baking dish.
Bring 4 C water to a boil in a large saucepan. Add zucchini, reduce heat, and simmer covered until tender (about 3 minutes). Drain well in a colander.
Press cracker crumbs on the bottom of prepared pan to form a crust. Dot with butter. Spoon zucchini on top. Whisk eggs in a medium bowl until fluffy. Stir in onion, milk, ⅔ C cheddar cheese, salt, and pepper. Pour over zucchini and sprinkle with remaining cheddar and Parmesan cheese. Bake uncovered for 35 minutes or until golden on the edges. Serves 6-8.

Cabbage & Ground Beef
Lorraine Krizizke, Lodge 142, Two Rivers, WI

1 med. Cabbage head
6 med. potatoes
1 lb. ground chuck
1 stick butter or oleo
1 can cream of celery soup
2 medium onions

Slice white potatoes and onions. Layer in large baking dish. Slice cabbage in 1 inch pieces and spread evenly over potatoes. Melt butter and pour over cabbage. Brown ground chuck, salt and pepper, and place over cabbage. Mix celery soup with a bit of water and pour over ingredients evenly. Cover with foil. Bake 1 hour at 400°.

Pizza Casserole
Bette Krall, Lodge No. 500, Cedar Rapids, IA

1 lb. hamburger
¼ C onion chopped
1 14 oz. can pizza sauce
½ tsp garlic salt
½ tsp salt
1½ tsp oregano
2 T oil
8 oz. package pepperoni
8 oz. mozzarella cheese shredded
8 oz. wide noodle (cooked and drained)

Brown hamburger and onions, add pizza sauce and seasonings. Simmer for 10 minutes, add hamburger mixture to noodles in a baking dish. Sprinkle with cheese. Arrange pepperoni over the top. Bake 25 minutes at 325°. Makes 6 servings. You can also use cheddar cheese and if you need more pizza sauce you can use tomato sauce (seasoned).

Chicken & Rice Casserole
Matilda Polak, Lodge No. 14, Ord, NE

1⅓ C uncooked rice
1 can chicken broth
2 cans cream of chicken soup
½ stick butter
Chicken Breast

Brown the chicken breast a little. Mix soups, rice and butter together. Put half of it into a casserole then put the chicken breast on top. Then the rest of the mixture on top. Bake at 2750 for 1½ hours. Salt and pepper to taste.

Pearl Baley Hot Dish
Louise Weber, Lodge No. 38, Austin, MN

1 C barley
1 C cream of celery soup
1 qt salted water
1 C cream of mushroom soup
1 lb ground beef
1 C chopped onion
1 C celery chopped
1 C can mushrooms drained
Buttered bread crumbs or potato chips

Parboil barley in salted water for 30 minutes; drain. Brown ground beef, onions, and celery; drain. Stir in mushrooms and soups. Combine with drained barley and put into greased 2 quart casserole dish. Bake for 1 hour at 3500. Sprinkle buttered bread crumbs or crushed potato chips on top.

Chicken Stuffing Hot Dish
Marlene Kovarik, Lodge No. 106, Lankin, ND

2 boxes or bags of chicken
2-3 C cooked diced chicken
stove top stuffing, prepared
1 can milk
1 can cream of chicken soup
2 C shredded cheddar cheese

Layer stuffing in a 9x13 pan. Put cooked chicken over stuffing. In a bowl, mix soup and milk together. Pour over chicken, top with cheese. Bake at 3500 for 20-30 minutes.

Pizza Noodle Hot Dish
Marlene Kovarik, Lodge No. 106, Lankin, ND

2½ C uncooked noodles
3 T onion
1 C water
1 tsp oregano
1½ lb hamburger, browned
1 15 oz. can pizza sauce
2 C mozzarella cheese
1 3.5 pkg. Canadian bacon

Place uncooked noodles in a 9x13 pan. Combine onion, water, oregano, hamburger, and pizza sauce. Pour over noodles. Cover with cheese and Canadian bacon slices. Bake at 3500 for 30 minutes.

Tuna Bake with Cheese Swirls (April 2010)
Deloris Schwartz, Lodge No. 107, Canby, MN

3 T chopped onion
⅓ C chopped green pepper
3 T Crisco
1 tsp salt
6 T flour
1 can cream of chicken soup
1½ C milk
1 7 oz. can of tuna
1 T lemon juice
    Brown onion and pepper in Crisco, add salt and flour, blend soup and milk. Cook until sauce is thick and smooth. Add tuna and lemon juice. Pour into greased 2 qt. casserole. Cover with cheese swirls. bake at 450° for 15 minutes, reduce heat to 425° for 15 minutes. Serves 6.


Salisbury Steak (May 2010)
Darlene Cizek, Lodge No. 342, Spencer, NE

1½ lbs ground beef
¾ C quick oatmeal
¼ C chopped onion
1 tsp salt
¼ tsp pepper
1 egg
½ C tomato juice

Combine all ingredients. Shape into steak size patties, 1½ inch think. Wrap each with a strip of bacon around the outside edge. Secure with a wooden toothpick and sprinkle with parsley flakes.
Bake at 375º for 45 minutes. Serves six.

Easy Casserole (May 2010)
Dolores Florian, Lodge No. 437, Ord, NE

1 lb hamburger
2 C mashed potatoes
4 oz cream cheese
2 small cloves garlic
4 C mixed vegetables, thawed
1 C brown gravy

Brown meat and put into a 8x8 baking dish. Place vegetables on top. Cover with gravy. Mash potatoes with cream cheese. Put potatoes on top and cover with cheese. Bake 20 minutes at 350º.

Vegetarian Veggie Stir Fry (June 2010)
Dorothy Roy, Lodge No. 431, Denver, CO

1 yellow onion cabbage, thinly sliced
asparagus, cut into 1" pieces
carrots, sliced
broccoli, cut into small florets
celery, sliced
bell peppers, sliced into 2" strips
zucchini, sliced
2 garlic cloves
2 T sesame oil
¼ C soy sauce

Put peanut oil in a large skillet and saute vegetables until they are tender, but crisp.
Add ¼ C soy sauce and 2 T sesame oil and toss to coat the veggies.

Zelnicky (June 2010)
Melissa Schultz, Lodge No. 192, Alexandria, MN

5 C flour
2 tsp salt
1 C shortening
1 large jar saukeraut or
29 oz can saukeraut

Mix the ingredients all together. Then pinch off a piece of dough and roll out thin, like for pie crust. Cut in any size pieces you want. You can sprinkle caraway seeds on top and bake in oven at 400º. Bake till preferred darkness.

Zelnicky Filling (June 2010)
Marcella Klein, Lodge No. 400, Swisher, IA

½ head cabbage (shredded)
2 T margarine
½ tsp salt
½ tsp pepper
1 T sugar
½ tsp caraway seed
2 T water

Put all ingredients in a heavy saucepan, cover, and steam on low heat until tender.

Zelnicky (Cabbage Pancakes) (June 2010)
Submitted by Mrs. Edw. Karpisek, Wilber, NE

Stew about 2 cups of finely shredded cabbage with about 2 tablespoons melted lard until tender. Allow to cool. Add salt and mix in ½ teaspoon baking powder with enough flour to make a dough that can be rolled. Mrs. Karpisek baked these in a hot oven or on top of the stove on a pancake griddle, first on one side, then on the other until done. Use a brush and brush with lard (or butter) on both sides.

Spinach, Chicken, & Penne Toss (July2010)
Dorothy Roy, Lodge No. 431, Denver, CO

1 bag spinach
2/3 C sun-dried tomatoes, chopped
6 C cooked penne pasta
2/3 C toasted pine nuts or almonds
2 C chopped chicken
1/2 C shredded parmesan cheese
6 green onions, chopped finely sliced mushrooms
raspberry vinaigrette dressing

Toss all ingredients together in a large bowl and serve immediately.

Texas Hash (August 2010)
Helen Cejka, Lodge No. 3, Crete, NE

2 green peppers
½ C uncooked rice
2 lg onions
1½ lbs hamburger
2½ C tomatoes
1 tsp chili powder
2 tsp salt
¼ tsp pepper

Dice peppers and onions and brown in a pan. Add hamburger to brown and then drain the fat. Add tomatoes, chili powder, salt, peppers, and uncooked rice. Turn into casserole dish and bake in a 3500 oven covered for 1½ hours. Freezes well. Serves 6.

Man Style Meat and Potatoes (September 2010)
Marie Michalski, Lodge No. 14, Ord, NE

1½ C cooked beef
⅓ C milk
½ C thinly sliced onions
1 C shredded cheese
2 T butter or margarine dash of pepper
1 can cream of celery soup
3 C sliced cooked potatoes

In a sauce pan, brown beef, cook onion in butter until tender. Blend in soup, milk, cheese, and pepper. In a 1½ qt casserole dish arrange alternative layers of potatoes, meat, onions, and sauce. Sprinkle with cheese and paprika. Bake in 3750 oven for 30 minutes.

Vegetable Pizza (October 2010)
Dorothy Roy, Lodge No. 431, Denver, CO

1 tube crescent roll dough
1 12" round pizza pan
8 oz cream cheese
1 T minced onion
1 tsp dried dill weed
2 T milk

Place crescent dough on 12" round pizza. Mix ingredients together and spread over crust.

Broccoli, red and green bell pepper, and gratted carrots.
Chop broccoli, red and yellow bell peppers, and put over cream cheese mixture. Top with grated carrots.
Bake at 3500 for about 6-8 minutes, until golden brown and then cool.

Taco Casserole (July 2011)
Dorothy Roy, Lodge No. 431, Denver, CO

1 can cream of mushroom soup
1 can cream of chicken soup
1 can of milk
1 onion, chopped
1 pkg of corn chips or Doritos
1 lb hamburger
1 can green chiles
1 pkg sharp cheddar cheese, grate

Brown hamburger. Mix soup with milk. Add green chiles, cheese, and chopped onion. In a baking dish, layer meat, soup mixture, and chips. Bake at 350° for 30 minutes.

Hawaiian Chicken (July 2011)
Dorothy Roy, Lodge No. 431, Denver, CO

chicken pieces
½ C flour
¼ C Soy sauce
¼ C Teriyaki sauce
3 T sugar
1 clove garlic, minced
1 green onion all diced
⅛ tsp chili powder

Skin chicken and coat in flour. Fry to brown. Mix the rest of the ingredients, simmer for 15 minutes in a sauce pan. Can place chicken in a baking dish or keep in the skillet. Pour the sauce over the chicken and continue cooking until chicken is done.


Ham and Potato Bake (September 2011)
Karen Ryba, Lodge No. 106, Lankin, ND

2 T butter
4-5 C leftover or freshly
1 C sliced celery prepared mash potatoes
½ C milk
1 C chopped onion
1 T parsley
3 C diced leftover ham
1½ C leftover vegetables, like peas
1 can (10½ oz) cream of celery
½ C milk soup
salt and pepper to taste
6 oz shredded sharp cheddar
2 large eggs cheese

Grease a 3-quart baking dish. Heat oven to 3500. Melt butter in a skillet over medium-low heat. Add the celery, onion, and saute, stirring frequently until the vegetables are tender. Add the ham and continue cooking until the ham is slightly browned. Stir in soup, ½ C milk, and salt and pepper.
If the mashed potatoes are cold, warm them to make them easier to mix. Whisk together the eggs, and ½ C milk, and beat into the potatoes along with parsley and peas. Reserve about ⅓ C of the cheese for topping and add the rest to the potato mixture.
Spoon the ham mixture into the prepared baking dish. Spread potatoes over the ham mixture and top with the reserved shredded cheese. Sprinkle with pepper. Bake for 40-50 minutes or until lightly browned.

Caribbean Jerk Chicken (October 2011)

2 T Real Mayonnaise
2 T Caribbean Jerk seasoning blend
2 T soy sauce
4 boneless, skinless chicken breasts (1 lb)

For the marinade, combine mayonnaise, seasoning, and soy sauce. Pour marinade over chicken in large, shallow, nonaluminum baking dish or plastic bag. Cover or close bag and marinate in refrigerator, turning occasionally, for 4 hours.
Remove chicken from marinade, discarding marinade. Grill or broil chicken 12 minutes or until chicken is thoroughly cooked, turning once. Serves 4.

Roated Chicken & Vegetables Primavera (October 2011)

1 vegetarian vegetable or Chicken bouillon cube, crumbled
3 T olive oil
4 medium red bell peppers, cut into bite-size pieces
3 medium onions, cut into bite-size pieces
2 medium yellow squash or zucchini, cut into bite-size pieces
3 cloves garlic, peeled
1 lb boneless, skinless chicken breasts, cute into bite-size pieces
8 oz whole grain penne pasta, cooked and drained
(reserve 1/2 C cooking water)

Preheat oven to 425 degrees. Combine bouillon cube with olive oil pressing with back of fork in large bowl to dissolve. Add red peppers, squash, onions, and garlic and toss to coat. Arrange vegetables on 2 jelly-roll pans. Roast 20 minutes. Stir in chicken and roast 20 minutes or until vegetables are tender and golden and chicken is thoroughly cooked.

Arrange vegetables and chicken in large serving bowl, smashing garlic. Evenly pour reserved pasta cooking water into jelly-roll pans, scraping up browned bits from bottom of pans; pour over vegetables and chicken. Add penne; toss to coat. Serves 4.

Enchiladas (November 2011)
JoAnn Ryba, Lodge No. 106, Lankin, ND

½ lb hamburger
1 pkg taco seasoning
1 12 oz pkg shredded cheddar cheese
1 chopped onion
1 can cream of mushroom soup
1 can tomato soup
1 10 oz can Old El Paso Mild enchilada sauce
8 super-size (lg.) flour tortillas

Brown hamburger and onion. Add taco seasoning. Set aside. Combine and beat soups and enchilada sauce in saucepan. Apply 2 T of soup and sauce mixture on top of each tortilla shell and spread around. This will soften the shell. Put hamburger across center of shell (approximately 4 heaping tablespoons). Sprinkle shredded cheese over hamburger mixture. Roll up and place side by side in a 9x13" pan. Pour remaining sauce and cheese over shells. Bake covered at 3500 for approximately 30 minutes.

20 Minute Meat Loaf (January 2012)
Lorraine Janecek, Lodge No. 28, Clarkson, NE

¾ lb ground beef
½ C soft bread crumbs
½ tsp salt
½ C tomato sauce
⅛ tsp pepper
1 T dehydrated onion flakes
1 sm egg, slightly beaten

Combine all ingredients. Shape into 4 loaves and bake at 4500 for fifteen minutes.

Remaining portion of can of tomato sauce with 1 T brown sugar, 2 tsp parsley flakes, ½ tsp worcestershire sauce. Combine and spoon excess grease off meat. Pour sauce over and bake 5 minutes longer. Serves 4.

Marie's Goulash (January 2012)
Robyn Bahn, Lodge No. 71, Utica, SD

2 C dry macaroni
2 T catsup
1 lb lean hamburger
1 12 oz can tomato juice
1 8 oz can tomato sauce
1 15-16 oz can diced tomatoes
chopped onion & garlic (optional)
salt and pepper to taste
1 T yellow mustard

Cook macaroni in boiling water until tender. Drain off water and set aside.

Brown hamburger in a large kettle. Fry onion and garlic at same time if desired. Drain off fat.

Add tomato sauce, tomato juice, diced tomatoes, catsup, mustard, and other seasonings. Stir in cooked macaroni and heat until the goulash is heated through. Serves 8.

Home-Made Czech-Slovak Kielbasa (January 2012)
Katherine Hucko, Lodge No. 225, Bannister, MI

5 lbs pork-Boston butt
3 cloves garlic, minced
2 T salt
1 tsp pepper
2 tsp caraway seeds
1½ T paprika
casings cut into size of sausages desired

Use a food processor or a hand grinder to grind the meat. Mix meat with seasonings and stuff into casings with a sausage funnel with a ¾" tip. Fit one open end of the casing over the tip of the funnel and use a wooden spoon to push the meat mixture through and tie off ends, or you can use the hand grinder to stuff them. Sausages can be smoked, dried in a low oven temperature, or just fried in a skillet.

Mae Lee's South Omaha Meatloaf (March 2012)
Tomas Lee, Lodge No. 296, Omaha, NE

1 egg
3 T ketchup
3 oz V8 Juice
3 T worcestershire sauce
1 lb ground chuck
½ tsp salt
1 lb Jimmy Dean sausage
½ tsp pepper
¾ C oatmeal
1 pkg Hidden Valley original party dip

Mix ketchup and worcestershire sauce, set aside and use for topping.
Mix remaining ingredients together. Put in loaf pan and spread ketchup/worcestershire sauce on top. Bake at 3500 for 1 hour. Serves 10. Hint: use mixer and double batch - freeze one.

Stromboli (July 2012)
Pam Ryba, Lodge No. 106, Lankin, ND

1 loaf frozen bread
¼ lb ham, thinly sliced
¼ lb turkey, thinly sliced
¼ lb pepperoni
½ C chopped onion
1 C mushrooms
½ C green pepper 4-6 oz mozzarella cheese
1 T butter

Thaw frozen bread overnight in a covered container in refrigerator. Saute onion, green pepper, and mushrooms in 1 T butter. Pat dough out into 14" long rectangle. Layer meat down the center of dough. Top with cheese and sauteed vegetables. With a sharp knife, make 8 cuts to within 1 inch of filling along side of dough. Alternating fold strips, overlapping into center over filling. Bake at 3500, uncovered, on a greased cookie sheet for 30 minutes, or until golden brown.
Variation: can use different kinds of meats for variety. Serves 5.

Spanish Noodles 'N' Ground Beef (July 2012)
Darlene Hrouda, Lodge No. 28, Clarkson, NE

1 lb ground beef
1 sm onion, chopped
3¼ C uncooked med. egg noodles
1 C (14.5 oz) diced tomatoes, undrained
1 C water
¼ C chili sauce (or BBQ sauce)
1 tsp salt
⅛ tsp pepper
4 bacon strips, cooked, & crumbled

In a large skillet over medium heat, cook the beef and onion until meat is no longer pink; drain. Stir in the noodles, tomatoes, water, chili sauce, salt, and pepper; mix well. Cover and cook over low heat for 15-20 minutes or until the noodles are tender, stirring frequently. Add the bacon. 5 servings.

Chicken Chow Mein Casserole (August 2012)
Pam Ryba, Lodge No. 106, Lankin, ND

2 C cooked chicken
1 C chopped celery
½ C shredded carrots
½ C chopped green peppers
1 4 oz. sliced mushrooms, drained
⅓ C sliced or slivered
1 T diced pimentos, drained almonds, toasted
1 10.5 oz can cream of chicken soup
1 C chow mein noodles

Heat oven to 3500. In a bowl, combine together chicken, celery, carrots, green pepper, mushrooms, almonds, and pimento. Add soup to bowl; mix well. Put in a 2 quart baking dish. Bake, covered in a 3500 oven for 30 minutes. Uncover and top with chow mein noodles. Bake, uncovered for 5-10 minutes, or until heated through. Serves 4.

Jerk Chicken Casserole (August 2012)
Karen Ryba, Lodge No. 106, Lankin, ND

½ tsp salt
6 C sweet potatoes, peeled
1 tsp pumpkin pie spice and cubed
½ C honey
1½ tsp ground all spice
½ C lime juice
1½ tsp dried thyme leaves
4 tsp cornstarch
½ tsp powdered cayenne pepper
4 T sliced green onions
2 lbs chicken breast, cut into
2 T vegetable oil large chunks
1 can (15 oz) black beans, drained, rinsed

Heat oven to 3750. Spray 8½x11 pan with cooking spray. In a small bowl, mix pumpkin pie spice, all spice, thyme, and red pepper (cayenne). Rub mixture on all sides of chicken. In 12" nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 2-3 minutes per side, until brown.

In baking dish, layer beans and sweet potatoes. Top with browned chicken. In small bowl, mix honey, lime juice, and cornstarch; add to skillet. Heat to boiling, stirring constantly. Pour over chicken in baking dish. Bake 35-45 minutes or until juice of chicken is clear when center of thickest part is cut and sweet potatoes are fork tender. Sprinkle with green onions.

Note: You can substitute ½ tsp ground cinnamon, ¼ tsp ground ginger, and ¼ tsp ground nutmeg for the pumpkin pie spice. Serves 8-10.

Easy Lasagna (September 2012)
Grace Picka, Lodge No. 2, New Prague, MN

1 can (10 ¾ oz) cream of mushroom soup
2 C (8 oz) shredded mozzarella cheese
1 lb ground beef
¼ C milk
1 can (11 ⅛ oz) italian tomato soup
1 C water
6 uncooked lasagna noodles

Mix mushroom soup, milk, ½ C cheese. Set aside.
Cook beef until browned, drain, stir in tomato soup and water. Heat through.

In a 2 quart shallow baking dish, spoon half of the meat soup mixture. Top with three lasagna noodles and mushroom soup mixture. Finish with 3 more lasagna noodles and remaining meat mixture.

Cover and bake at 4000 for 40 minutes or until hot. Uncover and sprinkle remaining cheese over top. Bake another 10 minutes or until cheese is melted. Let stand 10 minutes. Serves 8.

Barbecue Country Style Ribs (January 2013)
Karen Ryba, Lodge No. 106, Lankin, ND

1 C water
1 T sweet pickle juice or vinegar
1 C barbecue sauce
1 T mustard
2 C ketchup
1 tsp salt
1 C brown sugar
1 tsp pepper
4 lb country style spareribs

Combine all ingredients except ribs in sauce pan. Heat to boiling and stir constantly until sugar melts. Place spare ribs in shallow roasting pan or 9x13" cake pan. Cover ribs with sauce and cover pan with foil.
Bake at 350 degrees for 3-4 hours.
Note: These may be done on the grill or in a smoker, lower temperature to 240 degrees and cook until very tender (it will take several hours longer).

Lazy-Day Overnight Lasagna (January 2013)
Carol Vargo, Lodge No. 330, Brookfield, IL

1 lb mild italian sausage or ground beef
1 48 oz jar prepared spaghetti sauce
1 15 oz carton ricotta cheese
2 T chopped fresh chives
½ tsp dried oregano leaves
1 egg
8 oz uncooked lasagna noodles
1 16 oz pkg sliced mozzarella cheese
2 T grated parmesan cheese

Brown sausage in large skillet; drain well. Add spaghetti sauce, blend well. Simmer 5 minutes.

Combine ricotta cheese, chives, oregano, and egg; mix well.
In bottom of ungreased 13x9 inch baking dish or lasagna pan, spread 1½ C of meat sauce; top with 4 noodles, half of the ricotta cheese mixture and half of the mozzarella cheese. Repeat with 4 more noodles, ricotta cheese mixture, and mozzarella cheese; top with meat sauce (holding back about ½ C) (note the order - this time the meat sauce is last).

Then put 4 more noodles on the top and spread the remaining meat sauce evenly over all of it. Sprinkle with Parmesan cheese.

Cover, refrigerate overnight. Heat oven to 3500. Uncover baking dish. Bake 50-60 minutes or until noodles are tender and casserole is bubbly. Cover; let stand for 15 minutes before serving. Makes 12 servings..

Asparagus or Broccoli Casserole (February 2013)
Laurie Steinhorst, No. 108, Denmark, WI

¼ lb melted butter
1 can (15 oz) sliced water
4 slices bread, cubed chestnuts (drained)
1 sm can (8 oz) peas, drained
16 oz asparagus or broccoli
1 can (10¾ oz) cream of mushroom soup
½ C cubed cheddar cheese

Melt butter in a glass pan. Add bread cubes and coat with butter. Take bread cubes out for the top. Mix peas, sliced chestnuts, mushroom soup, and cheese in bowl. Line cake pan with either cooked asparagus or broccoli. Spoon bowl mixture over. Top with bread cubes. Bake at 3500 for half an hour.

Pork Stir Fry (February 2013)
Pam Ryba, Lodge No. 106, Lankin, ND

3 C hot, cooked rice
1 C chopped onion
1 lb pork round steak,
½" thick 2 green peppers, cut in strips
1 T paprika
2 T corn starch
2 cloves garlic, crushed
¼ C water
¼ C soy sauce
1½ C beef broth
½ C pineapple chunks (drained) optional

Pound steak 1/4" thick, cut round steak into 1/4" wide strips. Sprinkle meat with paprika and allow to stand while preparing the rest. Brown meat in butter, add garlic, and broth. Cover and simmer for 30 minutes. Stir in onions, green peppers, and pineapple chunks. Cover and cook five more minutes. Blend cornstarch, water, and soy sauce, stir into meat mixture. Cook, stirring until clear and thickened, about two minutes. Serve over bed of fluffy rice. Serves 6.
* When using pineapple, I cut chunks in half.

Taco Hot Dish (May 2013)
Pam Ryba, No. 106, Lankin, ND

1½ lb ground beef 1 pkg (1 oz) taco seasoning
¾ C water 1 can (16 oz) sour cream
1 pkg (8 oz) crescent rolls 1 pkg (11 oz) crushed Doritos or
2 C cheddar cheese corn chips

Brown ground beef. Add taco seasoning, water and simmer for 5 minutes, stirring occasionally. Add sour cream. Roll and pat our crescent rolls into a 9x13 pan. Sprinkle ½ package of crushed chips over rolls. Add hamburger mixture, cheese, and rest of chips. Bake 20 minutes at 350˚.
Garnish with your favorite taco toppings (taco sauce, lettuce, tomato, onions, olives, etc.)


Fabulous Fast Shrimp (March 2013)
Carol Vargo, Lodge No. 330, Brookfield, IL

1 T butter or margarine
2 stalks celery, chopped
¼ C chopped green pepper
¼ C sliced green onions
1 lb fresh large shrimp, shelled and deveined
1 can (10¾ oz) Campbell's Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup
½ C water dash of cayenne pepper
hot cooked rice

Heat butter in skillet. Add celery, green pepper, and green onions, and cook until tender. Add shrimp and cook 3-5 minutes or until done. Add soup, water, and cayenne pepper and heat through. (If using cooked shrimp, add soup, water, and cayenne to vegetables and heat. Then add the shrimp and cook until all is hot.) Serve over rice and sprinkle with paprika.

Szekely Goulyas
(Veal & Pork Goulash with Sauerkraut) (April 2013)

Lillian Hall, Lodge No. 81, Wagner, SD

1 lb veal shoulder, cut in 1½" pieces
1 lb pork shoulder, cut in 1½" pieces
1½ C sour cream
1 10 oz can and 1 14 oz can of
1 tsp salt sauerkraut
1 tsp paprika
2 T vegetable oil
2 tsp caraway seed

In a dutch oven, saute veal and pork in salad oil until brown on all sides. Stir in caraway seeds, sauerkraut, salt, and cover tightly, then simmer over low heat for 1½ hours or until meat is tender. Blend in 1 C sour cream over the sauerkraut, sprinkle with paprika. Serve with boiled potatoes. Serves 6.

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