SWEET AND SOUR BEEF STEW
1 1/2 lb. beef stew meat, cut in 1-inch cubes
2 tbsp. cooking oil
1 c. chopped carrots
1 c. sliced onions
1 (8 oz.) can tomato sauce
1/4 c. brown sugar
1/4 c. vinegar
1 tbsp. Worcestershire sauce
Hot, cooked noodles
Salt
Cornstarch

Brown meat in hot oil. Add next 6 ingredients, 1/2 cup water and 1 teaspoon salt. Cover and cook over low heat until meat is tender, about 2 hours. Combine cornstarch and 1/4 cup cold water; add to beef mixture. Cook and stir until thickened and bubbly. Serve over noodles.

SPICY SHORT RIBS
3 1/2 lbs. beef short ribs, cut into 2" pieces
1 med. size onion, sliced
2 tbsp. brown sugar
1/2 tsp. Worcestershire sauce
1 c. water
1 1/2 tsp. Salt
2 tbsp. Flour
1 tbsp. vegetable oil
1/2 c. dry red wine
1 bay leaf
1/2 tsp. prepared horseradish
1/8 tsp. black pepper

Roll ribs in flour; heat oil in Dutch oven. Add ribs and brown. Add onion. Stir in wine, sugar, bay leaf, sauce, horseradish, salt and pepper. Add water and stir to mix well. Bring to a boil. Reduce heat to low; cover tightly and simmer 2 hours, stirring occasionally. Serve over rice or noodles.

BEEF STEW
1 can tomato juice (approx. 13 oz.)
6 c. water
2 tsp. Worcestershire sauce
1/3 c. onion
2 bay leaves
1/4 tsp. chili powder
4 tsp. Salt
Stew meat

Let above simmer until meat is tender. Then add:
1 can corn
1 sm. can lima beans
1 c. diced potatoes
1 c. carrots
1 can tomatoes
1 c. celery
1/2 cup cabbage

Simmer slow until all veggies are done.

CHICKEN BREASTS IN SOUR CREAM
6 chicken breasts, split and boned
2 c. sour cream
1/4 c. lemon juice
2 tsp. Salt
4 tsp. Worcestershire sauce
3 tsp. garlic salt
1/2 tsp. Paprika
1/2 tsp. Pepper
1 c. bread crumbs
1/2 c. margarine, melted
1/2 c. butter, melted

Rinse chicken breasts and pat dry. In bowl, combine sour cream, lemon juice and seasonings. Roll chicken breasts in sour cream mixture, place in bowl and top with any remaining sour cream. Cover; refrigerate overnight. Remove chicken breasts, taking up as much of sour cream mixture as possible. Roll chicken in bread crumbs to coat well. Place in baking dish. Mix margarine and butter; pour half the melted butter and margarine over chicken and bake at 350 degrees for 45 minutes. Pour remaining butter sauce over chicken and bake 5 minutes more. Serves 6.

CHICKEN WELLINGTON
4 chicken breasts, boned and halved
1 pkg. Uncle Ben's Wild Rice Mix
1 pkg. Pillsbury crescent rolls
1 egg, separated

Cook rice by package directions. Beat egg white and add to rice. Spoon rice onto chicken half. Cover with other half. Separate dough into 4 pieces, using 2 rolls for each piece. Roll each piece with a rolling pin until thin. Wrap one thin piece of dough around chicken, covering completely. Place chicken in baking pan and brush with egg yolk. Cover pan with foil. Bake at 350 degrees for 30 minutes. Uncover and bake another 20 to 30 minutes until golden brown. Serve with currant sauce (below). Serves 4.

CURRANT SAUCE
1 jar red currant jelly
1 tsp. worcestershire sauce
1 tsp. lemon juice
Dash tabasco
1 tsp. dry mustard

Mix together and heat over low heat until melted.

POTATO CHIP CHICKEN
6 chicken breasts, boned
1 bag potato chips, crushed
1 stick butter
1/2 tsp. Salt
1/2 tsp. Pepper
1/2 tsp. garlic salt
1/2 tsp. onion salt
1/2 tsp. Paprika
1 tsp. Worcestershire sauce

Preheat oven to 350 degrees. Grease low-sided baking dish. Melt butter and add all ingredients except chicken and potato chips. Dip chicken in butter then roll in potato chips. Place chicken in prepared pan and bake for 45 minutes or until tender.

PINEAPPLE CHICKEN
2 c. sliced raw chicken breasts (1" strips)
18 pineapple cubes, canned
1 whole green pepper, cut into 1" long thin slices
1 c. sliced raw celery
Salt & pepper to taste

SWEET AND SOUR SAUCE
1 c. white vinegar
1 c. apricot nectar
1 c. brown sugar
1 tsp. Worcestershire
1/2 bottle tomato catsup
1 tsp. Cornstarch

Prepare sauce first by combining all ingredients except cornstarch. Simmer for 30 minutes. Thicken with cornstarch diluted in a little water. Saute chicken in a little oil (do not brown) and add all other ingredients and stir constantly. Add sweet and sour sauce, salt and pepper to taste.

CHICKEN AND BISCUITS
3 tbsp. Margarine
3 chicken breasts, cooked & boned
3 tbsp. chopped onion
3 tbsp. chopped celery
2 tbsp. Worcestershire sauce
2/3 drops Tabasco
Salt & pepper to taste
1 can (10 count) Hungry Jack buttermilk biscuits & 1 sm. Can
1 can cream of mushroom or chicken soup
1/2 c. sour cream
1/2 c. milk
2 c. grated Cheddar cheese

Cut chicken up into very small pieces. In a skillet melt margarine and saute onion and celery. Add Worcestershire sauce, Tabasco, salt and pepper. Add cut up chicken to this mixture. In a bowl, mix soup, sour cream and milk; set aside. With a rolling pin, roll each biscuit out flat. Put a spoonful of chicken mixture on each biscuit, fold biscuit over and pinch all edges together. Place biscuits in lightly greased baking dish and bake 10-15 minutes at 400 degrees or until lightly brown. Remove from oven and cover with soup mixture and grated cheese and return to oven for 10-15 minutes until cheese and soup are bubbly.

BROCCOLI CHICKEN CASSEROLE
2 c. cubed, cooked chicken
1 c. chopped, cooked broccoli, drained
1 (10 1/2 oz.) can cream of chicken soup
1/4 c. chopped onion
1/4 c. mayonnaise
1 1/2 tsp. Worcestershire sauce
Dash of curry
1/2 c. grated cheddar cheese
1 (8 oz.) can biscuits

TOPPING
1/4 c. sour cream
1 tsp. celery seed
1 egg
1/2 tsp. Salt

Preheat oven to 375 degrees. In an ungreased 1 1/2 quart casserole dish combine chicken, broccoli, soup, onion, mayonnaise, Worcestershire sauce and curry. Bake for 20 to 25 minutes until bubbly. Sprinkle with cheese. Cut biscuits in halves and place on casserole, cut side down. Combine topping and spread over biscuits. Return to oven and bake for 20 or 25 minutes, or until golden brown.

GOULASH
1 c. elbow macaroni
1/2 c. chopped onion
1/4 c. bell pepper
1 lb. ground beef
1 can tomato soup
1 tbsp. Worcestershire sauce
Velveeta cheese for topping

Cook macaroni (drain). Brown hamburger with onion and bell peppers. Add Worcestershire after meat is browned. Mix in soup. Salt and pepper. Pour meat and noodles in casserole dish. Bake at 350 degrees for 45 minutes. Slice cheese on top and leave in oven until cheese melts. Serves 4 to 6.

CHEESE BALL
4 c. shredded Cheddar cheese
4 (3 oz.) pkgs. cream cheese, softened
1/2 c. chopped pimento stuffed olives
3 tbsp. Mayonnaise
1/8 tsp. celery salt
1/2 tsp. Worcestershire sauce
2 tbsp. minced onion
Dash of garlic salt
Chopped fresh parsley
Chopped pecans

Combine all ingredients except olives, parsley and pecans in large bowl; mix well with hands and shape into ball. Garnish with parsley, olives, and chopped pecans.

BARBECUE SAUCE
3 large onions
1 bell pepper
1 stalk celery
5 cloves garlic
1 c. Wesson oil
3 (12 oz.) cans tomato paste
3 (15 oz.) cans tomato sauce
1 c. brown mustard
1 c. molasses
1 (15 oz.) A 1 steak sauce
1 (15 oz.) bottle Worcestershire sauce
2 tbsp. dry mustard
2 c. white vinegar
3 c. pineapple juice
2 tbsp. celery salt
3 tbsp. Salt
5 tbsp flour
4 tbsp. Sugar
1 tsp. cayenne pepper
1 tsp. fresh ground black pepper
1 tsp. chili powder
1/2 tsp. Tabasco sauce
Juice of 5 lemons or limes
6 bay leaves

Blend first five (5) items and simmer in a 2 gallon cook pot for 15 minutes. Add all other ingredients in order given and cook at very low temperature for 3 1/2 to 4 hours. Makes approximately six (6) quarts of sauce.

PORK CHOP CASSEROLE
6 pork chops
1 tsp. Salt
1/8 tsp. Pepper
4 med. apples, peeled & sliced
1 c. water
4 med. sweet potatoes, peeled & sliced
1 tsp. Worcestershire sauce
1 sm. onion, chopped

Wipe chops and brown in a little fat in frying pan. Place in large casserole; sprinkle with half the salt and pepper. Place apples and sweet potatoes in layers on chops and sprinkle with remaining salt and pepper. Saute onions in frying pan where chops were browned. Add water and Worcestershire sauce. Mix and pour over chops, apples and potatoes. Cover and bake in a moderate oven at 375 degrees for 1-1/2 hours.

CAESAR SALAD
2 to 3 cloves of garlic
1/2 c. olive oil
4 c. bread cubes (1/4 inch)
4 qts. assorted lettuce greens
1 c. grated parmesan cheese
1 tsp. Salt
1/2 tsp. Pepper
12 tsp. olive oil
1/2 c. crumbled blue cheese
1 egg
7 tbsp. lemon juice
2 tbsp. Worcestershire sauce

Cut garlic into quarters and let sit in 1/2 cup olive oil overnight (out of refrigerator). Put bread cubes into shallow pan. Toast them in a slow oven (300 degrees) for 30 minutes until golden brown, turning with a fork. After cooling, wrap them in wax paper until needed. Sprinkle lettuce greens with Parmesan cheese, blue cheese, salt, and pepper. Add olive oil (not the oil treated with garlic). Mix together one egg, lemon juice, and Worcestershire sauce. Pour over salad and toss. Add croutons (flavored with garlic and oil mixed beforehand) to salad and toss. Do this at the last moment as the croutons get soggy. Serves 8.

SPINACH SALAD
DRESSING
1/2 c. brown sugar
1/3 c. vinegar
1 tbsp. Worcestershire sauce
1/2 c. salad oil
1/3 c. ketchup

SALAD
2 qts. fresh spinach leaves, torn
1 can (16 oz.) bean sprouts, drained or 2 c. fresh bean sprouts
1 can (8 oz.) sliced water chestnuts, drained
4 hard cooked eggs, peeled and diced
6 slices bacon, fried and crumbled
1 sm. onion, thinly sliced in rings
In bottle or jar, combine all dressing ingredients. Shake well to mix. Set aside. In large salad bowl, toss all salad ingredients. Just before serving, pour dressing over salad and toss. 8 servings.

SWEET-SOUR VEGETABLE SALAD
1 can LeSueur peas (silver label)
1 can corn
2 stalks celery, diced
4 oz. pimento, chopped
1 bunch green onions, chopped
1 can cut green beans
1 bell pepper, diced

Sauce
1 c. sugar
1/2 c. vegetable oil
3/4 c. vinegar (cider)
1 tsp. Worcestershire sauce
1 tsp. Salt
1 tsp. Pepper
1 to 3 cloves minced garlic

Pour sauce over vegetables and cool to room temperature. Then refrigerate in closed container.

PORK CHOPS AND APPLESAUCE
4 pork chops
2 tsp. finely minced garlic or onion
3 tbsp. Flour
1 tsp. Salt
Dash of pepper
1/2 tsp. thin meat sauce (Worcestershire)
1 1/2 c. boiling water
1 c. canned or fresh apple sauce
1 tsp. lemon juice

Brown chops in well heated skillet without addition of fat. Arrange chops in shallow baking dish. Cook garlic in pork fat left in pan. Add flour, salt and pepper, and meat sauce, blending thoroughly. Add water, cook until thickened, and boil, stirring constantly. Then add applesauce and lemon juice and mix thoroughly. Pour over pork chops. Place in 425 degree oven and bake 1 1/4 hours.

BAKED CHEESE FILLETS
1 lb. fillets
1 can cheese soup
1/4 c. milk
2 tbsp. chili sauce
Dash worcestershire

Place fish in baking dish. Mix remaining ingredients. Pour onto fish to cover. Bake 30 minutes at 350 degrees.

FRENCH DRESSING
1 clove garlic, grated fine
1 sm. onion, grated fine
1/2 c. sugar
1/3 c. tarragon vinegar
1 tsp. Worcestershire sauce
2/3 c. tomato catsup
1 c. salted oil
1 tsp. prepared mustard
1 tsp. Horseradish
1 tsp. Salt

Combine all ingredients and beat well with mixer. Makes 1 quart.

CAULIFLOWER
1 head cauliflower, cooked until tender
1 can cream of chicken soup
1/3 c. mayonnaise
1 tsp. Worcestershire
1 c. grated cheese

Cut cauliflower into flowerets. Mix soup, mayonnaise and Worcestershire and cheese. Add cauliflower gently. Top with 1/4 cup Progresso Italian bread crumbs tossed in 2 tablespoons melted butter. Bake at 350 degrees for 30 minutes or until bubbly.

MARINATED CARROTS
2 lbs. carrots, sliced
1/2 c. sugar
1/2 c. oil
1/2 c. vinegar
1 tsp. dry mustard
1 tsp. Salt
3/4 tsp. Pepper
1 tsp. Worcestershire sauce
1 sm. can tomato soup, undiluted
1 diced green pepper
1 sliced onion

Cook carrots until tender; cool. Bring to a boil sugar, oil, vinegar, mustard, salt, pepper, Worcestershire sauce. Add small can of undiluted tomato soup to the sauce. To carrots add diced green pepper and sliced onion. Pour mixture over carrots and let stand overnight. Keep covered in refrigerator

CHEX PARTY MIX
1/4 c. margarine
1 tsp. seasoned salt or reg. salt (optional on both)
5 tsp. Worcestershire sauce
2 2/3 c. Corn Chex cereal
2 2/3 c. Rice Chex cereal
2 2/3 c. Wheat Chex cereal
1 c. pretzels sticks or rounds
1 c. mixed nuts (optional)

Preheat oven to 250 degrees. Melt margarine in large bowl. Add cereals, nuts and pretzels and coat with margarine. Salt if desired. Bake 1 hour, stirring every 15 minutes. Makes 9 cups.

FRENCH ONION SOUP
6 tbsp. butter or margarine
2 extra lg. or 4 lg. onions, halved and thinly sliced (about 1 1/2 lbs.)
2 (10 1/2 oz.) cans condensed beef consomme
1 c. hot water
1/4 c. dry white wine
1 tbsp. Worcestershire sauce
1/8 tsp. Pepper
8 slices French bread, 1/2 inch thick
1/2 c. shredded Swiss cheese, divided
1 tbsp. plus 1 tsp. grated Parmesan cheese, divided

In 3-quart casserole place butter and onions; cover. Microwave at HIGH for 18-20 minutes, or until tender; stir twice. Stir in consomme, hot water, wine, Worcestershire sauce and pepper. Cover. Microwave at HIGH for 7-8 minutes, or until boiling. Divide among four individual 15-ounce casseroles or soup bowls. Top each casserole with two slices French bread. Sprinkle 2 tablespoons Swiss cheese and 1 teaspoon Parmesan cheese over bread in each casserole. Arrange in circle in oven and microwave at 7 (or MEDIUM setting) for 3-4 minutes, or until cheese melts. Serves 4.

BROCCOLI AU GRATIN
10 oz. pkg. frozen broccoli, slightly cooked
1 c. cottage cheese
2 eggs, slightly beaten
1 1/4 tsp. seasoned salt
1/8 tsp. Pepper
1/4 tsp. Worcestershire sauce
1 tsp. minced onion
1 c. shredded cheddar
2 tbsp. melted butter
1/2 c. bread crumbs

Combine cottage cheese, eggs, spices and onion. Place broccoli in 1 quart baking dish and pour cottage cheese mixture over. Sprinkle with shredded cheddar cheese. Mix butter and bread crumbs and sprinkle over all. Bake at 350 degrees for 30 minutes.

CORN ON THE COB
6 ripe ears of corn with husks
1 tbsp. Worcestershire sauce
1/2 c. melted butter
2 tbsp. chopped chives
1 minced clove garlic
1/2 tsp. Salt

Pull husk back, being sure to keep them intact. Remove silk thoroughly. Wash ears, dry. In a cup combine remaining ingredients. Coat each husk with mixture. Fold back husk. Pour 1/8" water into baking pan. Place husk in pan. Bake at 325 degrees for 15 to 20 minutes until kernels are plump and juicy.

BEANS BAKED IN FOIL
1 can (21 oz.) pork & beans
2 slices bacon
2 tbsp. brown sugar
2 tbsp. chopped onion
1 tbsp. each ketchup & Worcestershire sauce
1/4 tsp. each chili powder & dry mustard

Drain beans, reserve 1/4 cup liquid. Crisp-fry bacon and crumble. Combine all ingredients in a bowl and mix well. Pour into a large square of double thickness foil; fold and seal foil around beans. Grill packet over moderately hot charcoal briquettes about 25 minutes or until hot, turning packet occasionally.

ZUCCHINI CHEESE CASSEROLE
1 lb. zucchini, diced
1/2 lb. fine noodles
1 soup can water
2 tsp. Worcestershire sauce
1/2 tsp. Oregano
1 c. shredded Swiss cheese
1 (10 3/4 oz.) can condensed vegetarian vegetable soup
1/2 tsp. Salt

In greased 2 quart casserole, mix well zucchini, 1/2 cup cheese, noodles, soup and water, Worcestershire, salt, and oregano. Cover and bake in 350 degree oven for 25 minutes. Stir casserole; sprinkle with remaining 1/2 cup cheese. Bake, uncovered, for 7 to 10 minutes or until cheese melts. Serves 4.

LOUISIANA SHRIMP CREOLE
1 or more sticks butter or margarine
8 tbsp. Flour
1 c. chopped parsley
1 doz. green onions, chopped
1 green pepper, chopped
8-9 cloves garlic, chopped
4 lb. or more shrimp
1/2 stalk celery, chopped
2 med. onions, chopped
6 c. water
3 cans tomato paste
1 tsp. Sugar
2 tbsp. Salt
1 tsp. pepper, black
1/2 tsp. red pepper
2 tbsp. Worcestershire sauce
1 tsp. Tabasco sauce
1 tsp. Vinegar

Cook butter and flour until browned; add vegetables. Saute 10-15 minutes. Add water and remaining ingredients except vinegar and shrimp. Simmer 30 minutes. Add vinegar and simmer 1 hour and 30 minutes. Add shrimp and bring to a boil and simmer 20 minutes. Serve over hot rice.

SHRIMP MACARONI SALAD
1 qt. Mayonnaise
1/4 c. olive oil
2 tbsp. Worcestershire sauce
2 tbsp. lemon juice
1 1/2 tbsp. poupon mustard
3 tsp. Salt
2 tbsp. hot sauce
2 lbs. macaroni, cooked
2 doz. eggs, chopped
2 c. onion, chopped
2 c. dill pickles, chopped
2 c. celery, chopped
Black olives
2 lbs. cooked salad shrimp

Mix all dressing ingredients together, add rest of ingredients; mix well.

PEPPER DRESSING

1/2 c. plus 3 tbsp. plain nonfat yogurt
1/4 c. fat-free mayonnaise
1 tbsp. grated Parmesan cheese
1 tbsp. minced green onions
1 to 1 1/2 tsp. freshly green pepper
1 1/2 tsp. cider vinegar
1 tsp. lemon juice
1/2 tsp. low-sodium Worcestershire sauce

Combine all ingredients in a small bowl; stir well. Cover and chill thoroughly. Serve with salad greens.
Yield: 1 cup
11 calories Protein 0.7 Fat 0.1 Carbohydrate 1.8 Fiber 0.1/Cholesterol 0 Sodium 62
Weight Watcher Points - 0 Points

SALMON CAKES
1 (15 1/2 oz.) can red salmon, flaked
1 c. soft fresh bread crumbs (2 slices)
1/4 c. chopped green onion
1 egg, slightly beaten
2 tbsp. fresh lemon juice
1 tsp. Worcestershire sauce

Preheat oven to hot (400 degrees). Spray cookie sheet with non-stick vegetable cooking spray or use a non-stick cookie sheet. Combine salmon, bread crumbs, green onion, egg, lemon juice, and Worcestershire sauce in medium size bowl; stir well. Shape mixture into 4 equal patties. Place on cookie sheet. Bake in preheated oven (400 degrees) for 5 minutes on each side or until golden and heated through.
Makes 4 servings.

212 calories, 25 grams protein, 6 grams fat, 7 grams carbohydrate, 517 milligrams sodium, and 107 milligrams cholesterol.
Weight Watcher Points - 5 Points

HAMBURGER STUFFED TOMATOES
4 med. Tomatoes
3/4 lb. lean minced beef
1 tbsp. grated onion
1 tbsp. chopped parsley
1 tsp. Worcestershire sauce
1/4 c. bread crumbs
1/4 c. grated cheese
1/4 tsp. Salt
1/4 tsp. Pepper

Remove stem ends of tomatoes; scoop out some of the pulp and drain tomatoes. Combine beef, tomato pulp, and seasonings and stuff tomato shells with the mixture, dividing it evenly. Sprinkle with mixture of bread crumbs and grated cheese. Place in baking dish and bake in moderate oven (375 degrees) for 30 minutes.
Yield: 4 servings.

Calories 233. Protein 19 gm, Fat 6 gm, Carbohydrate 10 gm, Sodium 421 mg, Potassium 553 mg,
Weight Watcher Points - 5 Points