Melt butter in 4-quart heavy saucepan over medium heat. Stir in flour and cook for 1 minute. Add milk, salt and pepper and stir vigorously with wire whip until mixture barely comes to a boil. Reduce heat and simmer 5 minutes, whipping frequently while sauce thickens. Keep warm. Cook bacon until fully cooked. Drain on paper towels. Cut into 1/4-inch pieces and stir into sauce. Heat olive oil in large skillet over medium heat. Add sliced mushrooms and minced onions and sauté until golden. Add to sauce. Cook spaghetti according to package directions. Drain well and add to the sauce along with the parsley. Blend well and transfer to serving dish. Sprinkle with Parmesan cheese and serve immediately.

Potato Casserole

Ingredients:
8 oz. cream cheese (cut into chunks)
4 cups hot mashed potatoes
1 egg (beaten)
1/3 cup onion (finely diced)
1 tsp. salt
dash of pepper

Preparation Instructions:

Mix all ingredients together well.  Bake in 350 degree oven for 45 minutes. 

Classic Rice Salad

3 cups cooked rice -- cooled
1/2 cup finely chopped onion
1/2 cup chopped sweet pickles
1 teaspoon salt
1/4 teaspoon ground black pepper
1 cup mayonnaise
1 teaspoon prepared mustard
1 2-ounce jar pimentos -- diced (1/4 cup) (optional)
4 hard-cooked eggs -- chopped
Lettuce leaves (optional)

Blend rice, onion, pickles, salt, pepper, mayonnaise, mustard, pimentos, and hard-cooked eggs thoroughly. Chill. Serve on lettuce leaves, if desired.

Greatest Mashed Potatoes

5 pounds Potatoes -- peeled and quartered
1/2 pint sour cream
1 8-ounce package cream cheese
1/4 teaspoon pepper
1/8 teaspoon garlic salt
1 teaspoon salt (or to taste)
1/4 teaspoon onion salt
2 tablespoons butter
Paprika

In salted water, boil potatoes for 15 to 20 minutes or until potatoes are tender when pierced with a fork. Drain. Mash until smooth. Add next seven ingredients, beat until light and fluffy. Place potatoes in greased 2-qt. casserole and bake at 350ºF for 30 minutes. Sprinkle with paprika and run briefly under broiler.

NOTE:  This dish may be refrigerated for two weeks or frozen.

Potato Filling

6 medium Potatoes -- peeled and quartered
8 slices soft white bread
1/4 cup margarine
1/2 medium onion -- diced
1 large stalk celery -- diced
2 eggs -- beaten slightly with a fork
2 tablespoons chopped parsley
1/2 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 350 degrees..  Lightly spray 2-quart casserole dish with cooking spray. Boil potatoes for 15 to 20 minutes or until potatoes are tender when pierced with a fork. Drain. Place potatoes in a medium mixing bowl. Mash potatoes by hand or with an electric mixer. Mix until smooth. In a small skillet over medium heat, melt margarine. Add onion and celery; cook, stirring occasionally, for about 5 minutes or until onions are translucent and celery has softened. Add onions and celery to potato mixture; mix to combine. Add beaten eggs, parsley, salt and pepper to potato mixture; mix to combine. Transfer potato mixture to bowl with the bread pieces, stir by hand to combine well. Place mixture into the casserole and bake, uncovered, for 40 to 45 minutes, or until lightly browned on top. Top with your favorite gravy.

Baked Pasta Casserole

1-one pound package Rigatoni or Rotini, uncooked
1 lb. bulk Italian sausage or lean ground beef, cooked and drained
2 (26oz) jars Pasta Sauce
4 cups (1 lb.) shredded mozzarella cheese

Preheat oven to 350 degrees.  Prepare pasta according to package directions.  In large bowl, combine pasta, sausage, pasta sauce, and 2 cups cheese.  Mix well. Turn into greased 13x9" baking dish; cover.   Bake 45 minutes or until hot and bubbly.  Uncover; top with remaining 2 cups cheese.  Bake 10 minutes longer or until cheese melts.  Refrigerate leftovers.   Makes 12-15 servings.

Bacon Cheeseburger Pasta

8 oz. uncooked tube or spiral pasta
1 lb. ground beef
6 bacon strips, diced
1 can condensed tomato soup, undiluted
1 cup (4 oz.) shredded cheddar cheese
Barbecue sauce and prepared mustard, optional

Cook pasta according to package directions. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain and set aside. In the same skillet, cook bacon until crisp; remove with a slotted spoon to paper towels. Discard drippings. Drain pasta; add to the skillet. Add soup, beef, and bacon; heat through. Sprinkle with cheese; cover and cook until the cheese is melted. Serve with barbecue sauce and mustard if desired. Yield: 4-6 servings.

Bacony Broccoli Macaroni

1 cup frozen chopped broccoli
8 oz. process American cheese, cubed
2 1/2 cups cooked elbow macaroni
3 bacon strips, cooked and crumbled

In a large saucepan, cook broccoli according to package directions until crisp-tender; drain. Add the cheese; cook and stir over medium-low heat until cheese is melted. Add macaroni; heat through. Sprinkle with bacon. Yield: 4 servings.

Bow Ties With Sausage, Tomatoes, & Cream

2 tb Olive oil
1 lb Sweet Italian sausage, casings removed, crumbled
1/2 ts Dried red pepper flakes
1/2 c Diced onions
3 Cloves Garlic, minced
1 can Italian plum tomatoes, drained, coarsely chopped
1 1/2 c Whipping Cream
1/2 ts Salt
12 oz Bow tie pasta
3 tb Minced fresh parsley
Freshly grated Parmesan Cheese

Heat oil in heavy large skillet over medium heat. Add sausage and pepper flakes. Cook until sausage is no longer pink, stirring frequently, about 7 minutes. Add onion and garlic to skillet and cook until onion is tender and sausage is light brown, stirring occasionally, about 7 minutes. Add tomatoes, cream, and salt. Simmer until mixture thickens slightly, about 4 minutes. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally to prevent sticking. Drain. Yield: 4 Servings

Chicken and Macaroni

1/2 cup butter or margarine
3/4 cup hot milk
2 eggs, beaten
1/2 cup soft crumbs
1-1/2 cups diced cooked chicken
2 tablespoons grated cheese
1 cup cooked macaroni
2 teaspoons minced parsley
2 teaspoons minced onion
Salt and pepper

Melt fat in milk, then cool. Pour over beaten eggs, add remaining ingredients and season. Pour into greased casserole, place in moderate oven (350°F.) until firm. Serve with mushroom sauce. Serves 6.

Chili Spaghetti

3/4 lb lean ground beef
1 small onion
1 clove garlic
14 ounces dry spaghetti -- cooked
4 cups tomato sauce
4 ounces lowfat cheddar cheese -- shredded
1 small pimientos -- jar
1 teaspoon chili powder
pinch salt
1/8 teaspoon pepper

Saute meat, onion and garlic in skillet till meat is cooked. Drain well. Add remaining ingredients except cheese and simmer 10 mins. Add cheese and cook until melted.

Creamy Potato Casserole

1 lb. ground beef
1 onion, chopped
2 medium potatoes, sliced in rounds
1 can cream of mushroom soup
1 cup sour cream
3/4 cup milk
2 cup shredded cheddar cheese

Bread crumbs to cover.  Brown ground beef and onion in skillet, drain.. While ground beef is browning, microwave potatoes 3-5 minutes to soften, then slice in rounds. In a casserole dish begin layering potatoes and then ground beef until all is used. In a small bowl mix soup, sour cream and milk, season with salt and pepper. Pour sauce over potato and ground beef in casserole dish. Top with cheddar cheese and then bread crumbs. Bake at 375°F for about 45 minutes or until potatoes are soft.

Bacon Potato Casserole

10 medium potatoes, boiled and diced
1/2 lb. bacon, cooked and crumbled
1 large onion, chopped
1-1/2 cups cheese, cubed
1-1/2 cups mayonnaise
salt & pepper to taste

Cook bacon and drain (reserve 2 tablespoons drippings).  Saute' onion in drippings. Crumble bacon and add with onion, cheese, salt, pepper and mayonnaise. Mix with potatoes and bake at 325 degrees in greased casserole dish for 40-60 minutes. Yield: 8 servings.

Baked Spaghetti

1 cup onion (chopped)
1 cup green pepper (chopped)
1 Tbl. butter
1 can diced tomatoes
1 (4 oz.) can mushrooms (drained)
1/4 cup sliced olives (drained)
2 tsp. oregano leaves (crushed)
1 lb. ground beef (browned)
12 oz. spaghetti (cooked and drained)
2 cups shredded cheddar cheese
1 can cream of mushroom soup
1/4 cup water
1/2 cup Parmesan cheese

Preheat oven to 350 degrees. In a large skillet, saute onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives, oregano and ground beef; simmer, uncovered for 10 minutes. Place half of spaghetti in a greased 13x9 baking pan. Top with half of ground beef mixture.  Sprinkle with 1 cup of cheddar cheese. Repeat layers.  Mix soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered for 30 to 35 minutes or until heated through.

Rice and Pineapple

2 cups cooked rice
Butter
4 slices pineapple, halved
1/2 cup brown sugar
Pineapple juice

Place 1/2 inch layer of cooked rice in bottom of casserole, dot  with butter and arrange a layer of pineapple over the top. Sprinkle with brown sugar. Repeat until all ingredients are used, having top layer of pineapple. Cover with pineapple juice and bake in moderate oven (350°F) 30 minutes. Serve hot or cold. Serves 4.

Rice Croquettes

1 cup cooked rice
1/2 cup milk
1 tablespoon sugar
1 teaspoon salt
Grated lemon peel
2 eggs
2 tablespoons water
Crumbs

Combine rice, milk, sugar, salt, lemon peel and 1 egg, beaten.  When cold, shape into cylinders or pyramids, roll in remaining egg (diluted with water), then in bread crumbs or rolled crackers and fry in hot deep fat (375° - 390°F.) until brown. Serves 3.

Rice Pilaf

1 c. white rice
small handful of spaghetti, raw and broken into 2 inch pieces
2 T. butter
1/2 medium sized onion, diced
fresh sliced mushrooms
1 can (10 1/2 oz.) beef broth
2/3 can water

Saute rice, spaghetti and onions in the butter. When the rice and spaghetti are slightly browned, add the beef broth and water.  Add the mushrooms.  Bring to a boil and continue boiling for 5 minutes.  Pour into casserole dish and bake covered at 350 degrees for 30 minutes. 

Rice Cakes

4 slices bacon, chopped
3 tablespoons chopped onion
3 tablespoons chopped green pepper
1 teaspoon salt
1/2 teaspoon pepper
3 cups cooked rice
1 cup sifted flour
1 teaspoon baking powder
1 cup tomato pulp

Fry bacon crisp and add to remaining ingredients. Mix thoroughly. Drop by tablespoons into skillet containing bacon drippings and brown on both sides Makes 16 cakes.

Oniony Potatoes

6 C. large diced potatoes, peeled or not
2 Tbsp. vegetable oil plus 2 T. butter
1 Can condensed French onion soup
fresh ground pepper to taste

In large heavy skillet, heat the oil and butter; add potatoes and toss to coat. Stir occasionally to just begin to brown. Dump the soup over the top of all, turn up to high and bring to boil. Cover and turn down to simmer. Cook for about 20 to 25
minutes, or until potatoes are tender. Makes its own onion "gravy"!

Potatoes & Green Beans

3 or 4 medium red potatoes
1 can green beans
2 slices bacon chopped into 1" pieces
salt & pepper to taste
1/4 teaspoon basil
1/4 teaspoon parsley
1/4 teaspoon garlic powder
1/4 cup onion finely chopped
water

Place onion and bacon in small saucepan and cook 4 to 5 min. til bacon is almost crispy and onion is almost clear. Add spices and cook for 1 min. Then add washed and diced potatoes. (No need to peel)  Add enough water to cover and boil for 20 min. or so. Add green beans and salt and pepper and cook for 10-15 min. more until potatoes are done. Serve.