Garlic Burgers

2 lb Lean ground beef

2 ea Pieces bread, 1 x Torn in small pieces

1 ea Egg

1 x Minced fresh garlic

1 x Garlic powder

1 x Cooking oil

In a mixing well, place the beef, bread and egg. Add as much minced fresh garlic and garlic powder as you want -- half a jar of powder, 10-15 cloves of garlic, or whatever makes you happy. Using your hands, blend all the ingredients together. Shape the meat mixture into small football-shaped ovals. In a large skillet, heat several tablespoons of the oil. Pan fry the burgers until well done and the garlic smell is throughout your house. Drain on paper towels. These burgers are delicious hot, but even better when chilled and eaten cold.

Baked Mac 'N' Cheese

1 can Campbell's Condensed Cheddar-Cheese Soup (10.75 oz)

1/2 can Milk (use soup can)

1 t Prepared mustard

1/8 t Pepper

2 c Hot cooked elbow or medium-shell macaroni (~1.5 c dry)

2 t Margarine or butter, melted

1 T Dry bread crumbs

1. In 1 quart casserole, combine soup, milk, mustard and pepper. Stir

in macaroni. 2. In cup, combine margarine and bread crumbs. Sprinkle over

casserole. 3. Bake at 400'F. 20 minutes or until hot and bubbling.

Makes 2 1/2 cups, 2 main dish or 4 side dish servings.

Potato-Corn Chowder

1 md Onion, chopped

3 md Potatoes, diced

2 md Carrots, sliced

1 lg Celery stalk, chopped

2 ea Bay leaves

2 tb Vegetable oil

3 c Frozen corn

14 oz Can tomatoes, chopped

1 1/2 ts Coriander

1 ts Savory

1/2 ts Thyme

Salt & pepper to taste 1 c Water, stock

Place onions, potatoes, carrots, celery, bay leaves & oil in large soup pot. Add just enough stock to cover. Bring to a boil & simmer over low heat for 10 minutes. Add the corn, tomatoes with their liquid & simmer for 10 minutes. Add the seasonings & simmer for another 10 minutes. Remove 3/4 cup of potatoes & mash well. Return to the pot with the 1 cup of stock. Stir well. Simmer for another 5 minutes, or until you are ready to serve it.

Mexican Salsa

1 each 8 oz. can tomato sauce

2 Tbsp crushed red chili

½ tsp cumin powder

½ tsp oregano

1 tsp salt

2 each garlic cloves, minced (or ¼ tsp garlic powder)

2 tsp vinegar

1 each juice of half a lemon

• Combine all ingredients and mix well.

• Let stand for 3 hours.

• Excellent with tacos or as a dip for tortilla chips.

Chinese Hot And Spicy Chicken

4 tablespoon Oil

1 Scallion

2 Hot peppers, or more

1 tablespoon Shredded ginger

1 tablespoon Sherry

2 tablespoon Light soy sauce

2 pound Fryer

1/2 cup Chicken broth

1 tablespoon Light soy sauce

2 tablespoon Wine vinegar

1 tablespoon Sugar

1/2 teaspoon Salt

1 teaspoon Anise pepper, or 2

1 tablespoon Cornstarch

Cut chicken into bite-sized pieces, marinate 15-20 minutes in ginger, sherry, soy sauce mixture. Cut scallion and hot peppers diagonally into 1-inch pieces. Grind anise pepper to powder. Mix chicken broth, soy sauce, wine vinegar, sugar, salt and pepper. Heat oil. Add scallion, and stir fry several times. Add ginger, sherry, soy mixture and chicken to scallions and hot pepper, and stir-fry for 1-2 minutes more. Add chicken broth mixture, mix well. Cook over low heat until chicken pieces are tender. Add cornstarch to thicken. Serve.