1/2 : c Unsalted butter; softened
1/2 : c Light brown sugar; firmly
-packed : -packed
1 : c Flour
1/4 : ts Salt
1/2 : c Pecans; coarsely chopped
1 : /2 c Pecan halves
1/2 : c Brown sugar
2/3 : c Light brown sugar
1 : ts Vanilla
1 : /2 c Milk chocolate chips
1 : /2 lb Lean Ground Beef
1/4 : c Onion; Chopped, 1 Sm
1/2 : ts Salt
1/2 : c Celery; Chopped
4 : c Herb Stuffing Cubes; Not Mix
1 : /2 c Milk
2 : Eggs; Lg
10 : 3/4 oz Cream Of Mushroom Soup; 1 Cn
1 : ts Mustard; Dry
1 : c Cheddar Cheese; Shredded,4oz
2 : c Cubed potatoes
1 : /2 c Water
1 : c Carrot slices
1/3 : c Chopped onion
1 : ds Of pepper
1 : lb Velveeta pasteurized process
-cheese : -cheese spread; cubed
1 : pk (9-oz) frozen cut green
-beans; : -beans; thawed; drained
1/2 : c Beer
1 : ts Dried marjoram leaves;
-crushed : -crushed
1 : tb Butter
1 : md Onion, chopped
2 : c Chicken stock
2 : c Milk
2 : tb Grated fresh celery
1/4 : ts Pepper
2 : c Chopped celery
2 : md Potatoes, chopped
1 : ts Fresh dill or parsley
2 : tb Grated fresh carrots
1/2 : ts Salt
2 : lb Chicken parts
1 : cn Condensed cream of celery
-soup : -soup
1/4 : c Flour
2 : md Zucchini; cut
0: Heat the oven to 350 degrees F
1: Cook and stir the meat, onion and celery in a large skillet until the meat is brown
2: Drain off the excess fat
3: Stir in the salt
4: Arrange the stuffing cubes in a greased baking pan, 9 X 9 X 2 or 11 3/4 X 7 1/2 X 1 3/4-inches and top with the meat mixture
5: Beat the milk, eggs, soup, and mustard together and pour over the meat
6: Then sprinkle with the cheese and bake uncovered until a knife inserted in the center comes out clean, about 30 to 40 minutes
7: Cool for 5 minutes and then cut into squares and serve
8: