Ingredients

• Carrots – 4 medium sliced
• Onions – 2 medium sliced
• Butter – 75 g (3 oz)
• Parsnips – 2 cut into chunks
• Cauliflower – 1 small cut into florets
• Courgettes (aka Zucchini) – 4 sliced
• Tomatoes – 6 skinned, roughly chopped
• Plain flour – 50 g (2 oz)
• Milk – 450 ml
• Vegetable stock – 300 ml
• Dried mixed herbs – 1 tsp
• Salt and freshly ground black pepper
• Wholemeal self raising flour – 100 g (3 oz)
• Baking powder – 1 tsp
• Salt – tsp
• Cheddar cheese – 75 g (3 oz) grated
• Mustard powder – 1 tsp

Directions

1. Melt 50 g (2 oz) butter in a large saucepan. Add the onions, carrots and parsnips and sauté lightly for 5 minutes. Transfer to a large casserole dish. Add the remaining vegetables.

2. Blend the flour with 300 ml milk and add to the vegetables with the stock, mixed herbs and seasoning. Bake at 200C/400F/ Gas 6 for 40 minutes.

3. Meanwhile, place wholemeal flour, baking powder and salt in a bowl. Rub the remaining butter into the flour until the mixture resembles fine breadcrumbs. Stir in half the cheese, mustard and a little milk and mix to a soft dough.

4. Roll out on a floured work surface until 1.5 cm thick and cut into rounds with a 5 cm fluted cutter.

5. Place the scone rounds on top of the vegetables and brush tops with remaining milk and sprinkle with cheese.

6. Return to the oven for 20 minutes until scones are golden brown and vegetables are cooked.

Ingredients

• 8 ounces noodles (your favorite size, store-bought or homemade)
• 1/2 cup margarine
• 1/3 cup flour
• 1 cup milk
• 2 cups chicken broth
• 1 small can (about 3 ounces) mushrooms
• 2 teaspoons salt (or slightly less to taste)
• 1/2 teaspoon pepper
• 2 cups cooked and cubed chicken
• 1/3 cup grated Parmesan cheese

Directions

* Cook noodles according to your recipe or to package directions; drain.

* Heat oven to 350 degrees.

* Melt margarine, then whisk in flour until smooth. Gradually add milk and broth (separately or can be mixed); then stir in mushrooms and seasonings.

* Combine chicken, cooked noodles and prepared sauce.

* Put in ungreased 9-inch by 13-inch baking pan and top with Parmesan cheese. Bake for 20 minutes.

Note: You can add whatever vegetables your family especially likes.

Makes 6 generous servings.

Ingredients

• 8 ounces noodles (or equivalent homemade noodles) in your favorite size and shape
• 1/2 cup margarine
• 1/3 cup flour
• 1 cup milk
• 2 cups chicken broth
• 2 teaspoons salt (or slightly less to taste)
• 1/2 teaspoon pepper
• 1 (3-ounce) can mushrooms
• 2 cups cooked, cubed chicken
• 1/3 cup grated Parmesan cheese

Directions

* Cook noodles according to package directions; drain.

* Heat oven to 350 degrees. In saucepan, melt margarine, then whisk in flour until smooth. Gradually add milk and broth (separately or can be mixed); then stir in seasonings and mushrooms.

* Combine chicken, cooked noodles and prepared sauce. Put in ungreased 9-inch by 13-inch baking pan and top with Parmesan cheese. Bake for 20 minutes.

Note: This can be made ahead and heated when needed but will take slightly longer to heat completely through. For a variation, add whatever veggies your family especially likes.

Makes 4 to 6 servings.

Source: The Amish Cook

Ingredients

• 1 can tuna
• 1 small onion, chopped
• Macaroni noodles
• 2 cups frozen peas (microwaved for 2 minutes)
• 1/2 cup Parmesan cheese
• 1 can celery soup
• crushed potato chips

Directions

Cooke noodles and drain. Add onions, peas, Parmesan cheese and soup; mix well. Pour into sprayed oven dish and sprinkle the crushed potato chips on top. Bake at 350F for 20 minutes. Can put sliced American cheese on top of mixture before the chips too.

Ingredients

• 8 slices bacon, crisply cooked and crumbled (1/2 cup)
• 1 small onion, chopped (1/4 cup)
• 1/4 cup chopped green bell pepper
• 1 can (about 8 ozs.) whole-kernel corn, drained
• 1 jar (2 ozs.) diced pimentos, drained
• 2/3 cup Original or Reduced Fat Bisquick mix
• 1 cup milk
• 1/8 tsp. pepper
• 2 eggs
• Sour cream, if desired

Directions

1. Heat oven to 400 degrees. Spray bottom and side of a 9-inch pie plate that is 1 1/4 inches deep, with nonstick cooking spray. Reserve 2 tablespoons of the bacon. Sprinkle remaining bacon, the onion, bell pepper, corn and pimentos in pie plate.

2. Stir remaining ingredients, except sour cream, until blended. Pour into pie plate.

3. Bake uncovered about 30 minutes or until knife inserted in center comes out clean. Let stand 5 minutes. Garnish with sour cream and reserved bacon and serve.

Tip: Get a jump-start on dinner. Mix up this pie the night before, then pop it in the oven when you get home from work! After adding all ingredients to pie plate, cover and refrigerate up to 24 hours. Uncover and bake 30 to 35 minutes.