Use a 2 Quart casserole; slice tomatoes,zucchini, onion and green peppers . . .
reference Page #51 in Cook Book
“We served this at one of the interfaith suppers and it was a hit. I mixed summer squash in with the zucchini and used shredded mozarella and cheddar cheese.”
In a large pot, combine potatoes, celery and onions. When the potatoes are tender add everything else including . . .
reference Page #44 in Cook Book
“This soup is great for freezing and keeps well. It always taste better the next day!”
Rinse chicken breasts; cut each in half. Place in a baking dish. Wash Broccoli; measure 1 cup in tips. Break up slices of cheese then mix with . . .
reference page #95 in Cook Book
“I have made this dish many times myself. I have tried it using cream of mushroom soup, and cream of chicken soup. I have also used broccoli, as well as asparagas, and spinach. I like all of them. And I have used different cheeses. I like strong cheese, such as New York cheddar, which has a lot of flavor. I like to serve this recipe with a healthy salad, and a couple of slices of facaccia bread. Yum. Enjoy. – Father John Loughnane”
Cut elephant into small bite-size pieces (this should take about two months). Add enough brown Gravy to cover . . .
reference page #32 in Cook Book