Roasted Asparagus

1 pound fresh asparagus
3 tablespoons olive oil
1/2 teaspoon sugar
1/4 teaspoon salt
14 teaspoon freshly ground pepper

Snap off the tough ends of the asparagus.  Arrange in a 10x15 inch baking pan with sides.  Drizzle with the olive oil.  Broil 5 to 6 inches from the heat source for 4 minutes.  Sprinkle with the sugar, salt and pepper.  Use other colorful vegetables in this recipe if desired: ie cherry tomatoes, snow peas or small onions.

Light Fruit Salad

1 can mandarin oranges, drained
2 cans pineapple chunks, drained
1 small package sugar-free vanilla instant pudding mix
3 bananas, sliced
1 cup orange juice

Combined all ingredients in a bowl and mix well.  Chill until serving time.

Ham-stuffed Chicken Breast

6 chicken skinless, boneless chicken breasts
6 thin strips of cooked ham
6 slices sharp cheddar cheese
1 can cream of celery soup
1 (5 oz) can evaporated milk

Preheat oven to 375.
Pound the chicken between layers of waxed paper until thin.
Top each piece of chicken with 1 piece of ham and 1 piece of cheese.  Roll up, making sure the cheese is completely covered by the chicken.  Secure with wooden picks.  Place in a baking dish.
Mix the undiluted soup and evaporated milk in a bowl.  Spoon over the chicken.
Bake, covered, at 375 for 1 hour.  Bake, uncovered, for 15 minutes.  Remove the wooden picks before serving.  Tasty with hot cooked rice.

Serves 6.

Barbecued Pork Chops

3/4 cups barbecue sauce
2 tablespoons dry mustard
3 tablespoons brown sugar
3 tablespoons chili sauce
6 pork chops

Mix the barbecue sauce, dry mustard, brown sugar and chili sauce in a bowl.  Place the pork chops in a baking dish.  Spoon the sauce over the pork chops.  Bake, covered, at 400 degrees for 50 minutes.  Bake, uncovered, for 5 minutes longer.

Serves 6.

Cheesy Mexican Chicken

1 can tomatoes with green chiles
1 can cream of chicken soup
8 oz process cheese, cubed or shredded
3-4 chicken breasts, cooked, cubed
7 oz vermicellie, cooked, drained

Preheat oven to 350.  Mix the tomatoes with green chiles with the undiluted soup in a large skillet.  Add the cheese and chicken.  Cook until the cheese melts, stirring constantly.  Place the vermicelli in a greased casserole. Pour the cheese mixture over the vermicelli.  Bake at 350 for 30 minutes.

Serves 8

Lo Mein Beef Strips

1 pound round steak, cut into thin strips
2 tablespoons vegetable oil
1/2 cup teriyaki sauce
2 packages beef ramen noodles (don't use seasoning packets)
1 package frozen mixed broccoli and carrots

Cook the steak strips in the oil in a large skillet for 4 minutes or until browned.  Add the teriyaki sauce.  Add the mixed vegetables.  Cook for 6 minutes or until the vegetables are tender.  Prepare the noodles using the package directions; drain well.  Add the noodles to the steak mixture and toss to mix well.

Serves 4.

Corned Beef and Cabbage

1 corned beef brisket
1 head cabbage
1 jar pickling spices
1 tea diffuser

Place corned beef in large pot.  Cover with water and add tea diffuser filled with pickling spice.



Cook over medium heat all day.  Should just simmer.  may need to turn meat over or sometimes I put a
heat proof mug on it to hold it down.  watch water level and add more as needed.

just before you are ready to eat bring the water back to a boil.  Add cabbage wedges to boiling water.
Cook until tender.  Remove beef and cabbage from water.  Top cabbage with butter and vinegar.
Slice Cornbeef and serve with vinegar.

Or

http://www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-corned-beef-and-cabbage-recipe.html

I don't use the other vegetables or the sauce but if you want you can.