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I'm sure there have been times when you can't think of what to cook for supper or what to fix for ladies who you've invited for lunch without a clue as to what you're going to serve. I subscribe to three or four food magazines that are full of good sounding recipes...without advertisements on every page. Everything looks so good, at least most of the time. As I read through the recipes I come across ingredients that I'm not crazy about or have to go to the grocery store to get a half dozen of the ingredients so I just flip the page to what's next. Well, today it's going to be a little bit of this, and a little bit of that!

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So let's start with...

GROUND BEEF

NOODLE BAKE

5 c. uncooked, medium egg noodles

1 1/2 lbs. ground beef

1-8 oz. can tomato sauce

1/2 t. salt

1/4 t. garlic salt

1/4 t. pepper

2 t. butter or margarine

1 c. cream-style cottage cheese

1 c. dairy sour cream

4 green onions, sliced in 1/4-inch pieces

1/3 c. fresh minced parsley

1 c. shredded Swiss cheese

Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in tomato sauce, salt, garlic salt and pepper. Bring to a boil. Reduce heat, simmer, uncovered for 5 minutes. Drain noodles; toss with butter. Set aside. In a blender, process cottage cheese and sour cream until smooth. Transfer to a large bowl; stir in onions and parsley. Add noodles, folding in to coat noodles. In a buttered 11x7x2-inch baking dish, layer a third of the noodle mixture, and half of the meat mixture. Repeat layers. Top with remaining noodle mixture; sprinkle with Swiss cheese. Bake, uncovered at 350 degrees for 25-30 minutes or until bubbly and lightly browned. Serve with hot French bread, a warm dinner roll or some type of muffin and you have a good hot meal. Serves 6.

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This is a good salad to serve your lady friends.

ORIENTAL CHICKEN

CABBAGE SALAD

4 c. diced cooked chicken (small pieces)

1-16 oz. bag coleslaw mix with carrots

1/2 c. chopped green onions (about 6 onions)

1/3 c. coarsely chopped cashews

1/3 c. rice vinegar (can use cider vinegar)

2 T. soy sauce

1/2 t. ground ginger

Crisp chow mein noodles

In a large bowl combine chicken, coleslaw, cashews and green onions, mixing well. Mix remaining ingredients, except chow mein noodles, in a small bowl. Toss with chicken mixture. Just before serving sprinkle with chow mein noodles. Serves 8. Serve with sliced melon topped with fresh raspberries and a fruit bread or muffin.

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And a brownie for dessert...

PEANUT BUTTER

SWIRL BROWNIES

1/2 c. peanut butter chips

1-3 oz. pkg. cream cheese, softened

1/4 c. sugar

3 eggs

1 pkg. supreme chocolate chunk brownie mix

3 T. water

1/2 c. canola or vegetable oil

Put peanut butter chips in a small microwavable dish. Microwave uncovered on high 30 seconds; stir until chips are melted. Stir in cream cheese, sugar and 1 egg until smooth; set aside. Stir brownie mix, water, oil and 2 eggs in medium bowl about 50 strokes or until well blended. Spread two-thirds of the batter into a greased (grease bottom only) 13x9-inch baking pan. Carefully spread peanut butter mixture over batter in pan. Drop remaining batter by tablespoonfuls onto peanut butter mixture. Swirl lightly with spatula for marbled design. Bake 30-34 minutes at 350 degrees or until edges begin to pull away from sides of pan. Cool completely, about one hour. Cut into 6 rows by 3 rows or 6 rows by 4 rows. Store in tightly covered container. Makes 18-24 brownies.

Note: Be sure not to bake brownies too long or the edges will get hard.

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TFD: Jumping to conclusions is not half as good exercise as digging for facts! There will be many celebrations tomorrow, on the 4th of July. Please be careful if you're shooting fireworks, especially so if there are little ones around. Don't be one of those who end up in the emergency ward with burned hands.

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