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1 Can Cheddar Cheese Soup
Milk
1 Frozen package Broccoli

Open the can of soup and pour into a medium saucepan. Fill the can with milk and pour it into the saucepan as well. Take a wisk and mix together the soup and milk. Add the broccoli to the soup. Let simmer around 15-20 minutes. Serve and enjoy.

2 1/4 c. unsifted flour
1 tsp. baking soda
1 c. butter, softened
3/4 c. firmly packed brown sugar
1/4 c. sugar
1 pkg. (4 oz.) instant pudding, any flavor
1 tsp. vanilla
2 eggs
1 (12 oz.) pkg. chocolate chips
1 c. chopped nuts

Mix flour and baking soda; set aside. Combine butter, sugars, pudding mix and vanilla in large bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture, then stir in chips and nuts (batter will be stiff). Drop from teaspoon onto ungreased cookie sheets, about 2 inches apart. Bake at 375 degrees for 8 to 10 minutes. About 7 dozen.

4 Potatoes cooked until tender
1 1/2 lbs ground beef
3 tbsp. butter
1 lg. onion, finely chopped
1 sm. red bell pepper, thinly sliced
1 clove galic, minced
Salt & dash of peper
2 tsp. red wine vinegar
1/4 c. chopped parsley
Dash paprika
Dash nutmet
1/4 c. milk
1/2 c. swiss cheese, shredded

Brown ground beef. Mix in onion and red pepper until onions are limp and browned; drain. Mix in garlic, salt, pepper, vinegar and parsley. Place in a 2 1/2 quart casserole. Mix potatoes, butter, paprika, nutmet and milk. Add more milk if necessary until smooth and salt to taste. Spread over meat mixture and sprinkle with cheese. Bake at 400 degrees for 20 to 25 minutes or until lightly brown