Chicken Asparagus Stroganoff

1 can cream of chicken soup(undiluted) 1 cup diced cooked chicken

1/4 cup milk 1/4 teaspoon rosemary

1/4 cup sour cream 1/4 cup shredded cheddar cheese

2 cups cooked sliced asparagus Cooked rice or noodles

Grease a 1-quart casserole. Combine soup, milk and sour cream. Pour half the soup mixture into the casserole; top with asparagus, chicken and rosemary. Pour remaining soup over chicken. Sprinkle with cheese. Bake at 350 degrees F. for 30 minutes. Serve with rice or noodles. Yields 4 servings.

Loretta Wolff

Stroganoff

1/4 cup butter 1 clove garlic, chopped

1 lb. ground beef 1/2 teaspoon pepper

1 (8 oz.) can mushrooms 1 can mushroom soup

1 cup sour cream 2 tablespoon flour

Sauté onion and garlic in butter. Add beef and cook until red disappears. Add salt, pepper, mushrooms, flour, and soup. Stir thoroughly and cook slowly for 20 minutes. Add sour cream. Serve over cooked noodles or rice.

Dawn Oswald

Beef Enchiladas

1 pound hamburger 1 can cream of mushroom soup

1/2 onion, chopped 2 green onions, chopped

small can tomato sauce 1 package flour tortillas

1 cup sour cream cheddar cheese, grated

Brown hamburger and onion. Add tomato sauce. Put about 1/3 cup of beef mixture in tortilla and roll up. Place seam side down in 9x13 inch pan. Mix sour cream, soup, and green onions in a bowl and pour over top. Top with desired amount of cheese. Bake at 350 degrees F. for 15 minutes.

Myung Uscharawadi