Recipes by Arlene

• 1½ tsp. salt
• ½ tsp. paprika
• ¼ tsp. pepper
• 3 lbs. chicken breasts, boned
• 6 tbsp. butter
• ¼ lb. mushrooms, cut in large pieces
• 2 tbsp. flour
• ⅔ cup chicken consommé or bouillon
• 1 to 2 oz. sherry (more or less to taste)
• 12- to 15-oz. can artichoke hearts (or 1 package frozen artichokes)

Salt, pepper and paprika the chicken. Brown in 4 tbsp. butter and arrange in casserole. Sauté mushrooms in 2 tbsp. butter for 5 minutes. Sprinkle the flour over them and stir in the chicken consommé and sherry. Cook for 5 minutes. Arrange artichokes between the chicken pieces. Pour mushroom-sherry sauce over chicken and mushrooms. Cover and bake at 375° for 40 minutes. Serves six.

• 1 lb. ground beef
• ½ cup onion, chopped
• ½ tsp. salt
• ¼ tsp. pepper
• 1 1¾-lb. can pork and beans
• ½ cup catsup
• 1 tbsp. Worcestershire sauce
• 2 tbsp. vinegar
• ¼ tsp. Tabasco sauce

Brown meat and onion; pour off fat. Add remaining ingredients; mix well. Pour into 2-qt. casserole. Bake in 350° oven for 30 minutes. [Note: can also be used for Sloppy Joes!!]

• 1 qt. water
• 4 chicken bouillon cubes
• ¼ cup chopped onion
• 1 cup chopped celery
• 1 cup sliced carrots
• 1½ cup diced potatoes
• 1 20-oz. bag frozen California mixed vegetables
• 2 cans cream of chicken soup, undiluted
• 1 lb. Velveeta cheese, cubed

Dissolve bouillon cubes in water. Add onion, celery, carrots and potatoes. Cook 15 minutes. Add frozen California mixed vegetables and cheese to the mixture. Stir and heat just until cheese melts (do NOT boil). Makes 3½ quarts.

Buy an extra bag of tortilla chips because this crowd pleaser is guaranteed to get everyone munching.

• 16-oz. can refried beans
• 1 container (8 ounces) guacamole
• 2 cups (16 ounces) sour cream
• 1 1¼-oz. package dry taco seasoning mix
• 2 cups (8 ounces) shredded Mexican cheese blend
• 1 tomato, chopped
• 4 scallions, thinly sliced

Spread refried beans on a 12-inch round serving platter; then spread guacamole over beans. Refrigerate.

In a medium bowl, combine sour cream and taco seasoning; mix well. Spread the mixture over guacamole. Sprinkle with cheese, tomato and scallions. Serve immediately or cover and refrigerate.

• 1 lb. sharp process American cheese
• 8-oz. package cream cheese
• 4-oz. package blue cheese
• 6-oz. roll smoke-flavored cheese food
• 2 tbsp. prepared horseradish
• 1 tbsp. prepared mustard
• 1 tbsp. onion salt
• 2 tbsp. chopped parsley

Let cheese soften at room temperature. In mixer, combine all ingredients except parsley. Keep chilled until about an hour before serving time (flavor is best at room temperature). Put in serving bowl of your choice. Sprinkle with parsley. Serve with crisp crackers. Makes about 4½ cups.

• 2 chicken bouillon cubes
• 2 cups boiling water
• ¼ cup grated raw carrot
• ½ cup finely cut celery
• 3 tbsp. butter
• 2 tbsp. minced onion
• 4½ tbsp. flour
• ⅛ tsp. pepper
• 1 cup water
• 1 cup evaporated milk
• 2 cups shredded sharp Cheddar cheese
• 1 tbsp. diced pimento
• Parsley

Dissolve bouillon cubes in boiling water. Add carrot and celery; cover and simmer for 8 minutes. Melt butter in 2-quart saucepan. Add onion. Sauté until tender. Blend in flour and pepper. Add water and stir until smooth. Add evaporated milk gradually. Stir and cook until thickened. Stir in bouillon mixture gradually. Add cheese. Cook over low heat stirring constantly until melted. Do not boil. Add pimento. Serve immediately; garnish with parsley. Makes 6 servings.

From the March 1950 “Better Homes and Gardens” magazine. Hence the wordplay on Dagwood Bumstead from the “Blondie” comic strip popular at that time!

• ¼ lb. American cheese (1 cup cubed)
• 3 hard-cooked eggs, chopped
• 1 7-oz. can tuna, flaked
• 2 tbsp. chopped green pepper
• 2 tbsp. chopped onion
• 2 tbsp. chopped stuffed olives
• 2 tbsp. chopped sweet pickle
• ½ cup mayonnaise or salad dressing
• 6 large hot dog buns

Combine all ingredients except buns. Mix lightly. Split buns and fill. Wrap buns in aluminum foil. Place in slow oven (250°) about 30 minutes, until filling is heated and cheese melts. Serve hot. Fills 6 large buns generously.

• 4 English muffins, split and toasted
• 16 thin slices Canadian bacon
• 8 eggs
• ¼ cup margarine or butter
• ¼ cup all-purpose flour
• 1 tsp. paprika
• ⅛ tsp. ground nutmeg
• ⅛ tsp. pepper
• 2 cups milk
• 2 cups shredded Swiss cheese
• ½ cup dry white wine
• ½ cup crushed cornflakes (about 1 cup before crushing)
• 1 tbsp. margarine or butter, melted

Arrange muffins, cut side up, in 13 x 9 x 2 inch baking dish. Place 2 bacon slices on each muffin half. Half fill 10-inch skillet with water; bring just to boiling. Break one egg into a dish. Carefully slide egg into water. Repeat with 3 more eggs. Simmer, uncovered, 3 minutes or until just set. Remove eggs with slotted spoon. Repeat with remaining eggs. Place one egg on top of each muffin stack; set aside.

For sauce, in a medium saucepan melt ¼ cup margarine or butter. Stir in flour, paprika, nutmeg and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Stir in cheese until melted. Stir in wine. Carefully spoon over muffin stacks. Combine cornflakes and the melted margarine or butter; sprinkle over muffin stacks. Cover and chill overnight.

To serve, bake, uncovered, in a 375° oven 20 to 25 minutes or until heated through. Makes 8 servings.