Meat Loaf Superb
Sharon Bouchard, South Paris

1 1/2 Pounds ground beef
1/2 Cup chopped onion
3/4 Cup dry bread crumbs
1 Egg, slightly beaten
1/4 Teaspoon salt
1/4 Teaspoon pepper
1/4 Teaspoon garlic powder
4 1/2 Tablespoons soy sauce
1 Can cream of mushroom soup
1/2 Cup ketchup

Combine first 7 ingredients and mix well.  Add 3 tablespoons soy sauce and 1/2 can mushroom soup and mix well into the meat mixture.  Shape into a loaf and place in a 9″x 5″ loaf pan.  Mix 1 1/2 tablespoons soy sauce, ketchup and remaining mushroom soup.  Make some small wells in loaf with a spoon and pour mixture over loaf.  Bake at 350 degrees for 1 hour.

Country Style Chicken Pot Pie
Sharon Bouchard, South Paris

1 Chicken, cut up
1 Stalk of celery, chopped
1 Teaspoon chopped onion
Dash salt
1/2 Cup flour
Dash pepper
2 potatoes, diced
1/2 Cup peas, cooked
1/2 Cup sliced carrots, cooked

Cook chicken, celery and onions in salted water until tender.  Remove chicken.  Add enough water to broth to measure 2 cups.  Combine flour with 1/2 cup water and mix until smooth.  Add to broth stirring constantly until thick.  Add salt and pepper to taste.  Remove bones from chicken  and cut into bite size pieces.  Place chicken, potatoes, peas and carrots in a casserole dish.  Pour broth over mixture.  Top with biscuit topping below.

Biscuit Topping
Sharon Bouchard, South Paris

2 1/2 Cups flour
2 Teaspoons baking powder
1/2 Teaspoon salt
1/2 Cup shortening or butter
Milk

Mix flour, baking powder, salt and butter Add enough milk to make a soft down.  Place dough on top of chicken pie casserole and bake at 375 degrees for 35 minutes or until biscuit topping is golden brown.

Kids in the Kitchen

Healthy Candy
Sharon Bouchard, South Paris

1/4 Cup molasses
1/4 Cup honey
1/2 Cup creamy peanut butter
1 Cup dry powdered milk
1/2 Cup raising, optional
1/2 Cup sunflower seed, optional

Mix all ingredients in a bowl and mix very well.  Place in a loaf pan and chill.  Slice to serve.