Garden Frittata

Preheat broiler at high setting

3 Tbsp butter, softened
3-4 new potatoes, precooked & sliced
1/2 pound ham, julienned
A few fresh thyme sprigs or dried thyme
3 ripe tomatoes, sliced
4 large eggs, beaten
1/2 b muenster or provolone cheese sliced
salt & pepper

Heat a 12-inch pan at medium high setting until water droplets sizzle when dropped in. Add butter and when melted add sliced potatoes in a single layer, add ham, and warm. Remove leaves from thyme sprigs and sprinkle over the potatoes. Add all beaten eggs and allow bottom to set (takes a moment or two). Add sliced tomatoes in a single layer, then place under broiler. Broil until top is nearly set. Remove and add cheese, then place back under broiler until cheese bubbles. Remove, slice into wedges & serve.

Chicken Corn Chowder

2 cups cubed potatoes
4 Tbsp flour
4 Tbsp butter
4 cups milk (I use reconstituted powdered milk)
1 Tbsp chicken bouillon
2 cups cubed cooked chicken
1- 15 oz can corn
1-2 tsp dry dill weed

Boil potatoes, drain water. While potatoes are cooking melt butter in pan, stir in flour until smooth. Add milk & stir over medium heat until thick & bubbly. Add potatoes and remaining ingredients to sauce. Heat until hot.

Ranch Chicken

3/4 cup crushed cornflakes or bread crumbs
3/4 cup grated Parmesan cheese
1 envelope Ranch salad dressing mix
1/2 cup butter, melted
8 boneless, skinless chicken breasts or 16 chicken tenders

In a shallow bowl combine cornflakes, Parmesan cheese, and salad dressing mix. Dip chicken in butter, then roll in cornflake mixture to coat. Please in greased 13x9 baking dish. Bake uncovered at 350 degrees for 40-45 minutes, or until chicken is done. Reduce baking time for chicken tenders.

Golden Topped Pasta

8 oz dried pasta shells or spirals (or whatever)
2/3 c. chopped ham, beef, or turkey
12 oz frozen mixed vegetables
a little oil
2 Tbsp butter
2 Tbsp flour
1 1/4 c. milk
1 1/2 c. grated cheddar cheese (divided)
1-2 tsp. mustard
salt & ground black pepper

Preheat oven on broil. Heat vegetables according to package directions. Cook pasta according to package directions. Reheat meat if needed. Drain and place pasta, vegetables, & meat in casserole. Stir in 1-2 tsp oil. Melt the butter in a saucepan, stir in the four & cook 1 minutes, stirring. Remove from the heat and gradually stir in the milk. Return to the heat, bring to a boil, stirring, and cook for 2 minutes. Add half the cheese, the mustard, & seasoning to taste. Spoon the sauce over the meat, vegetables, & pasta mixture. Sprinkle with the rest of the cheese and broil quickly until golder & bubbling.