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• 1 cup sliced carrots
• 1 cup finely chopped onion
• 1/2 cup chopped celery
• 1/2 teaspoon dried thyme
• 1/8 teaspoon pepper
• 3 tablespoons butter or margarine
• 2 cups cubed cooked turkey
• 1 tablespoon all-purpose flour
• 1 (10.75 ounce) can condensed golden mushroom soup, undiluted
• 1 cup frozen cut green beans, cooked and drained
• 1 Pastry for double-crust pie (9 inches)
• 1 tablespoon milk

In a skillet, saute carrots, onion, celery, thyme and pepper in butter until vegetables are crisp-tender. In a large resealable plastic bag, combine turkey and flour; shake to coat. Add turkey, soup and green beans to the vegetable mixture; mix well. Line a 9-in. pie plate with bottom crust. Add turkey mixture. Roll out remaining pastry to fit top of pie; seal and flute edges. Cut slits in pastry. Brush with milk. Cover edges loosely with foil. Bake at 350 degrees F for 55-65 minutes or until golden brown. Serve warm.

• 2 lb beef stew meat in cubes
• 1 Tbsp Kitchen Bouquet
• 1 can French onion soup
• 1 can golden mushroom soup
• 1 soup can dry red wine
• 2 tsp balsamic vinegar
• 2 large potatoes, peeled and cubed
• 3 carrots, cut in chunks
• 3 ribs or stalks of celery, cut in chunks
• 1 package of sliced mushrooms

1 tsp each salt and black pepper (or to taste)

Put meat in crock pot and pour on Kitchen bouquet. Mix to coat the meat. Add the soups, wine, vinegar, vegetables, salt and pepper. Cover and cook 8 hours on low heat setting.

Throw this together in the morning before you leave for work. When you get home, it will be ready to eat! Serve with hot crusty bread for a great, easy supper.

• 2 tablespoons orange juice
• 1 tablespoon olive oil or salad oil
• 2 teaspoons sugar
• 1/4 cup soy sauce
• 2 green onions, thinly sliced (1/4 cup)
• 2 tablespoons orange juice
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• 12 ounces skinless, boneless chicken breasts
• 4 cups spinach leaves
• 1 cup sliced fresh strawberries

1 11-ounce can mandarin oranges, drained

Dressing:

In a screw-top jar combine 2 tablespoons orange juice, the oil, and sugar; cover and shake well. Chill dressing until serving time. For marinade, combine soy sauce, green onions, 2 tablespoons orange juice, the lemon juice, and garlic. Place chicken in a plastic bag set into a shallow dish. Add marinade; seal bag. Turn chicken to coat well. Chill 2 to 4 hours, turning chicken occasionally. Remove chicken from bag, reserving marinade. Grill chicken on an uncovered grill over medium coals for 5 minutes. Brush with marinade; turn chicken and brush with marinade. Grill 7 to 10 minutes more or until chicken is tender and no longer pink. Cool slightly; slice chicken breast. Discard any remaining marinade. Line 4 individual plates with spinach leaves. Arrange strawberries, oranges, and chicken breast slices on spinach-lined plates. Shake dressing; drizzle over salads.

You will need the following ingredients:

1. 1/2 pound sliced bacon
2. 1 1/2 pounds Swiss chard, stems and tough ribs removed, leaves cut into 1/2-inch-wide ribbons
3. 1/2 pound Fontina or mild provolone cheese, shredded
4. Salt and freshly ground pepper
5. 1 pound pizza dough, at room temperature
6. 1 teaspoon extra-virgin olive oil

1. Preheat the oven to 500 degrees F. Preheat a pizza stone or generously oil a large baking sheet. In a large skillet, cook the bacon over high heat until browned and most of the fat is rendered, about 6 minutes. Drain on paper towels and let cool, then break the bacon into 1-inch pieces.

2.Pour off all but 1 tablespoon of the bacon fat from the skillet and heat until shimmering. In a large heatproof bowl, toss the Swiss chard with the hot fat. Add the bacon and half of the cheese, season with salt and pepper and toss well.

3.On a lightly floured surface, roll the dough to a rough 14-inch round. Transfer it to a floured pizza peel or rimless cookie sheet, or to the oiled baking sheet. Spoon the Swiss chard topping over the pizza, leaving a 1-inch border of dough. Brush the border with the olive oil. Scatter the remaining cheese on top.

4.Slide the pizza onto the hot stone, if using, and bake for about 10 minutes on the stone or 16 minutes on the baking sheet, until the crust is golden and the cheese is bubbling. Transfer the pizza to a rack and let cool slightly before serving.