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It's a little of this and a little of that today. Do you subscribe to a good magazine? And do you page through it thinking, "M-m-m, that sounds good, I think I'll try this", and then you don't! I've done that many times when I look through that kind of magazine. So, do you still make the familiar recipes that you've made for the last, who knows how long? I've decided to try a new recipe at least once a week. Bud is o.k. with that as he's not a fussy eater. That's encouraging for my adventure in the "new meal" department. The recipes today are those that I've tried in the past few weeks and they are A-o.k... if you like the kinds of food that we like. Well, you may say, "I don't think that sounds very good!" That's o.k. as not everyone likes the same thing. If the recipe makes too much for your family, cut the recipe in half, or if it's freezable, cool it, package it and put it in the freezer for another meal.

How about something new for breakfast or brunch. Invite someone to share it with you or freeze what you don't eat for another time. Just microwave on High for 40-50 seconds or until heated through. No need to thaw.

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BAKED BLUEBERRY

PANCAKES

2 c. pancake mix (the kind that you just add water to make the mix)

1-1/2 c. skim, 1-% or 2-% milk

1 egg

1 T. canola oil or other cooking oil

1 t. ground cinnamon

1 c. fresh or frozen blueberries

butter and syrup (real maple syrup is the best)

In a large bowl, combine the first 5 ingredients until blended (batter will be lumpy). Fold in blueberries. Spread into a greased jelly roll pan (15x10-inch). Bake at 400 degrees for 10-12 minutes or until golden brown. Cut in squares and serve with butter and syrup.

Makes 6 servings.

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It's soup for lunch

ZESTY HAMBURGER SOUP

1 lb. ground beef

2 c. sliced celery

1 c. diced onion

2 t. minced garlic (or 1/2 t. garlic powder)

4 c. hot water

2 medium red potatoes, peeled and cubed

2 c. frozen corn or 1-15 oz. can corn, undrained

1-1/2 c. uncooked small shell pasta

Couple dashes hot sauce (Tabasco sauce..more if you like it peppier)

4 c. or 1-32 oz. bottle V8 juice

2-10 oz. cans diced tomatoes with green chilies

1-2 T. sugar

In a Dutch oven or large saucepan, cook first 4 ingredients over medium heat until meat is no longer pink; drain. Stir in next 5 ingredients. Bring to a boil. Reduce heat and simmer 10-15 minutes or until pasta is tender. Stir in rest of ingredients. Turn heat to high; cook and stir until soup is hot.

Makes 10 servings or 3-3/4 qt.

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What's for supper? Try either one of these

CREAMY MOCK STROGANOFF

3 c. uncooked medium noodles (yolk-free if you prefer)

1 lb. ground beef

1/4 c. diced onion

1/2 c. sliced fresh mushrooms or 1-4 oz. can, drained

1-1/2 c. water

2 envelopes brown gravy mix

2 c. (16 oz.) sour cream*

Cook noodles according to package directions; drain. Meanwhile, in a large skillet cook the beef, onions and mushrooms over medium heat until meat is no longer pink; drain. Stir in water and gravy mix. Bring to a boil; cook and stir for 2 minutes or until thickened. Add noodles; stir to combine. Heat through, take off heat; stir in sour cream.

Makes 4-6 servings.

* I used only 1 c. (8 oz.) sour cream.

TATOR BRATWURST BAKE

1 pkg. (1-1/4 lb.) uncooked brats

2 bottles (12 oz. each) beer or non-alcoholic beer

2 T. butter or margarine

1-16 oz. can sauerkraut, rinsed, drained and chopped (I used "Franks" kraut)

1 can condensed cheddar cheese soup, undiluted

1/2 c. milk

1-31 oz. pkg. frozen tator tots

1 c. shredded cheddar cheese (4 oz.)

In a large saucepan, combine brats and beer. Bring to a boil; reduce heat. Cover and simmer for 1-15 minutes or until meat is no longer pink. Drain and cut into 1/2-inch pieces. In a large skillet, brown brats in butter over medium high heat; drain on paper towels. Spoon kraut into a buttered 13x9-inch baking pan. Top with brats. Combine soup and milk; drizzle over brats. Top with tater tots. Bake at 450 degrees for 20-25 minutes or until potatoes are lightly browned. Sprinkle with cheese, bake 5 minutes or until cheese is melted.

Makes 6 servings.

TFD: A budget is what you stay within if you go without.

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