Hi Annie,

I've dug into my files to come up with some of the ones my daughter loved when she was growing up at home. The key, of course, is quick, fun and easy.

I always had a varied menu at home so that she and the rest of the family would be exposed to all sort of flavors...Southern, Cuban and old-fashioned American as well as some Italian dishes. What kid doesn't love Italian I ask you?

I must admit that I am not the kind of mother who asks my family what they want to eat. I come up with the menu and that is what the family eats. Of course, my daughter did what I myself did as a kid; picked out all the onions, peppers and other goodies from the entree. Today, she eats most everything and my own mother can't believe what comes out of my kitchen.

Enjoy!! GinaShepherd's Pie

4 c. potatoes, peeled, and diced
1/4 cup skim milk
black pepper, to taste
1 c. shredded cheddar
1 t. paprika
1/3 c. parmesan cheese

1 lb. lean ground sirloin
1 large onion, finely chopped
3 garlic cloves, minced
1 large green bell pepper, chopped
3 medium carrots, chopped
1/2 cup green peas
1 medium tomato, chopped
1/4 cup fresh parsley
3/4 cup beef stock
1/2 tsp. salt
salt & black pepper, to taste
2 tbsp. Worcestershire sauce
1 tbsp. cornstarch
2 tbsp. cold water

Boil potatoes until tender. Mash together with skim milk, 1/2 c. cheddar cheese til smooth, season with salt and pepper ; keep warm.

Preheat oven to 350. Heat a heavy, nonstick skillet, at least 10 inches in diameter, over medium-high heat. Add ground beef and saute, stirring occasionally, 4 to 5 minutes, or until meat is no longer pink. Pour contents of pan into a bowl and set aside. Add onion, garlic & bell pepper and cook until veggies are limp, 4 to 5 minutes. Add drained meat, carrots, peas, tomato, parsley, beef stock, salt, pepper and Worchestershire sauce. Simmer, uncovered, 15 minutes.

Dissolve cornstarch in water and stir into meat mixture. Spoon into an ungreased 9x11x2-inch baking dish. Spread mashed potatoes over the surface, using a fork for texture. Sprinkle the other 1/2 c. cheddar cheese over top and sprinkle parmesand and dust with paprika. Bake 30 to 35 minutes, or until lightly browned.

NOTE: Assemble this easy entree ahead of time and bake it just before serving.Lolly's Meatloaf w/Chili Grape Glaze

1/2 c. grated Prmesan Cheese
1 1/2 c. Italian Bread Crumbs
1 lb. ground sirloin
1 lb. ground beef
2 large eggs, beaten
1 med onion, chopped
1 med. green bell pepper, chopped
1 large garlic clove
4 fresh basil leaves
4 springs gresh parsley
3/4 c. ketchup
1/3 c. A1 Bold Steak Sauce
1 t. salt
1/4 t. black pepper
Glaze: 4 T. chili sauce
2 T. grape jelly
Place in bowl and whisk to blend well.

Place beef in large glass bowl. Mix with eggs, crumbs and Parmesan cheese. Blend with a wooden spoon at first. Place the chopped onions, peppers, garlic, parsley and basil in food processor. Process til minced fine. Blend with meat along with seasonings, steak sauce and ketchup. Shape into a loaf on a 13x 9 baking pan. Bake at 350 for 1 hour. After 40 minutes, glaze meatloaf and continue baking, glaze again 10 minutes later. When done, let sit for 10 minutes before cutting.Chicken Casserole Supreme

4 skinless, boneless chick breasts
1 can cr. of mushroom soup
3 T. olive oil
3 garlic cloves, pressed
salt and pepper to taste
16 oz. sour cream
1 c. chicken broth (Superior Touch)
1 c. sliced fresh mushrooms
1/2 large onion, chopped
8 oz. herb-seasoned stuffing mix
1/4 c. melted butter
10 oz. frozen broccoli spears, thawed and drained

Season chicken with salt and pepper. In a skillet, saute the chicken in the oil with the onions and mushrooms til browned. Add garlic and saute for 1 more min. Cube meat and add to a bowl with all the skillet contents, sour cream and soup. Blend well. Pour mixture into a 2-qt. casserole dish. Mix together stufing mix, butter and broth. Set aside. Lay broccoli on top of chicken in casserole, place stuffing evenly over and bake for 45 min. at 350. Serve with cranberry sauce and a salad and add a veggie to supper.Chicken Fingers with Honey Mustard Sauce
serves 6

4 skinless, boneless chicken breast1 c. flour
1/2 t. salt
1/4 t. pepper
1/4 t. paprika
1/4 t. garlic powder
3/4 c. milk
1 c. veg. oil for frying

Honey Mustard:
1/2 c. honey
1/4 c. Dijon mustard

Cut chicken into 1/2x2-inch strips. Blend the honey mustard sauce ingred. together and set aside. Mix flour and all seasonings in a shallow bowl. Dip the strips in milk and roll in flour to coat well. Place the strip on a plate. Pour 1/4-inch oil in skillet and heat over med. high. Fry in batches turning once for about 3 min. on each side. Drain on paper towels and serve with sauce.The Ultimate Lasagna

serves 81 1/2 lbs. ground beef
1 cup chopped onion
1 clove garlic, minced
1 large can tomatoes cut up
1 12 oz. can tomato paste
1 1/2 t. salt
1 t. dried basil
1 t. oregano
1/4 t. pepper
4 cups ricotta cheese
1/2 cup parmesan
3 eggs, beaten
2 T. chopped fresh parsley
1 1/2 tsp. salt
1 lb. cooked lasagna noodles
1 lb. mozarella cheese, thin sliced

Brown beef. Drain, add onions and garlic. Add tomatoes and tomato paste, slat, basil, oregano and pepper. Simmer 30 mts., Stirring occ. Commbine ricotta parmesan, eggs, parsley and 1 1/2 t5. salt. Trim noodles to fit pan, layer with ricotta, sauce and mozarella. Repeat layers. Bake at 375 for 30 mts. Let stand 10 mts. before cutting into 3" squares. Makes 9 servings