Chicken Pot Pie

2 ½ to 3 lb chicken
1 teaspoon salt
1 onion, minced
1 cup chicken broth
1 can of celery soup
1 stick margarine or butter
1 cup self-rising flour
1 cup milk

Cover with water chicken. Add salt and onion. Boil gently untill tender. Remove bones and cut chicken into bite size pieces. Place chicken in casserole. Pour over chicken the chicken broth. Spread celery soup over chicken. Mix together in bowl butter, flour and milk. Pour over chicken. Bake 350 to 375 for 30 to 40 minutes or until brown.

Salmon Fillets Marinade

4 salmon fillets
¼ cup Soy Sauce
2 tablespoons Olive Oil
1 tablespoon brown sugar
1 teaspoon ginger
Pepper

Place all ingredients in bag. Coat all surfaces. Set in refrigerator at least 1 hour, turning over ½ way through time period. (Much better if set over night.) Grill 7 to 10 minutes per inch thick. Turn once as fish changes color ½ way up. Leave grill open. Can use tin foil on grill with small holes. Some say fish is done while still moist in middle. Some want it just past the wet stage, more flaky in middle.

Sausage Casserole

1 lb. medium bulk sausage
1 cup grated sharp cheddar cheese
1 can cream of mushroom soup
1 cup chopped celery
Salt and Pepper
1 cup cooked rice
1 can cream of chicken soup
½ soup can of water
1 medium onion chopped

Preheat oven to 325.

Brown sausage, drain. Mix cooked sausage with all other ingredients. Bake 1 ½ hours at 325 in 1 ½ quart casserole dish. (Boiled and boned chicken may also be added to this.)

Sausage-Cheese Bake

1 lb. bulk pork sausage
1 8oz. can refrigerator crescent rolls
2 cups (8oz.) shredded cheddar cheese (or Monterey Jack)
2 tablespoons chopped green pepper (optional)
4 eggs, beaten
¾ cup milk
½ teaspoon dried whole oregano, crushed
1/8 teaspoon pepper

Cook sausage in a skillet until browned, stirring to crumble. Drain and set aside.

Unroll each half of crescent roll dough, making a rectangle. Line bottom and ½" up sides of lightly greased 13x9x2 inch baking dish with rectangles, pressing seams securely to seal. Sprinkle sausage over dough; top with shredded cheese and green pepper.

Combine eggs and remaining ingredients and pour over casserole. Bake at 400 for 18 to 20 minutes.

Yields 8 servings.

Squash and Sausage Casserole

2/3 cup rice uncooked
1 lb. bulk sausage (Jimmy Dean)
2 ½ cups squash – cubed, uncooked
1 cup celery chopped
1 cup onion chopped
Butter
1 can cream of chicken soup
½ can milk (2/3 cup)
1 cup shredded cheddar cheese (sharp preferred)

Cook rice. Brown sausage, drain. Slightly cook squash, drain. Cook celery & onion with butter (2-3 minutes in microwave). Preheat oven to 325. Butter casserole dish. Add milk to soup. Mush squash. Mix all ingredients. Put in casserole. Bake until bubbly throughout – about 30 minutes.

Swiss Steak or Chicken

2 cans stewed tomatoes (no salt)
1 large onion, large pieces
1 ½ lb stew beef or a small chicken
1 large potato, large pieces
2 carrots, large pieces
1 can water (Thin sauce) (2 cans = soup)
2 tablespoon Soy Sauce
2 tablespoon Worcestershire sauce
2 cloves garlic
black pepper
oregano
thyme
dried celery
parsley
Dash of salt

Place all ingredients in Pressure Cooker. Steam 15 minutes for beef. Steam 20 to 25 minutes for chicken and remove carefully watching out for bones.

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