After a long, hectic day or when time is short, these recipes will make dinner a snap!

QUICK AND EASY CHILI

Candace Henkel of Stuarts Draft

INGREDIENTS:

	1 lb. ground beef (may substitute ground turkey)
	1 medium onion, diced
	15.5-oz. can kidney beans (I prefer dark red)
	28-oz. can crushed tomatoes
	1-2 T chili powder (or to taste)

DIRECTIONS: Cook ground meat and onion in a large skillet, on medium heat, until the meat is browned. Add drained beans, crushed tomatoes with juice and chili powder. Heat to just boiling. Reduce heat and simmer on medium-low heat for about 30 minutes. Delicious garnished with cheddar cheese and corn muffins on the side.

CHICKEN-BROCCOLI-RICE CHEESE BAKE

Rosalie Blacklock of Brightwood

INGREDIENTS:

	2 cans cream of chicken or mushroom soup, undiluted
	1 heaping cup of mayonnaise
	½ t dry mustard
	3 10-oz. pkgs. frozen broccoli, partially cooked and drained
	3 cups cooked chicken, cut in chunks
	1 cup pre-cooked rice
	paprika and grated Parmesan cheese, to taste

DIRECTIONS: Mix soup with mayonnaise and dry mustard. Place broccoli in a buttered 9" x 13" pan and cover with chicken and cooked rice. Pour soup mixture over all. Sprinkle with Parmesan cheese and paprika. Bake at 350 degrees for 50 minutes.

SAUSAGE AND CABBAGE CASSEROLE

Jeannette Goodrich Newbold of Waverly

INGREDIENTS:

	1 head cabbage, coarsely chopped
	1 lb. sausage
	1 cup water
	2 cans cream of celery soup
	6-oz. pkg. Pepperidge Farm stuffing mix

DIRECTIONS: Cook the cabbage in a little water until tender. Fry the sausage and break into small pieces. Mix 1 cup water with the 2 cans of soup. Layer half the cabbage in a 13" X 9" casserole dish, then add all of the sausage. Add remaining cabbage and pour diluted celery soup on top. Sprinkle stuffing mix evenly over the top and dot with butter. Bake at 350 degrees for 45 minutes or until the stuffing starts to brown.

CHEESY CHICKEN ENCHILADAS

Diane Holloman of Prince George

INGREDIENTS:

	18.5-oz. can chicken & cheese enchilada soup
	10-oz. can enchilada sauce, hot or mild
	2 10-oz. cans chunk chicken breast, drained
	2 cups shredded Colby/Monterey Jack cheese
	10 flour tortillas

DIRECTIONS: Preheat oven to 350 degrees. In a medium bowl, stir together soup and enchilada sauce. Spread 1 cup mixture in an ungreased 11" x 7" baking dish. In a large bowl, mix 1 cup of the soup mixture with the chicken and 1 cup of the cheese; reserve remaining soup mixture. On a microwaveable plate, stack tortillas and cover with a paper towel; microwave 1 minute to soften. Place ¼ cup chicken mixture along the middle of each tortilla; roll and place seam sides down in baking dish with sauce. Pour remaining soup mixture over enchiladas and sprinkle with remaining cheese. If desired, sprinkle 2 chopped green onions on top. Bake about 30 minutes or until cheese is melted and sauce is bubbly around edges.

YAKISOBA

Diane Ritchie of Orange

INGREDIENTS:

	1 small head cabbage, coarsely chopped
	4-5 carrots, sliced
	1 medium onion, diced
	3 pkgs. ramen noodle soup (can match flavor to meat)
	3 cups cooked leftover meat (ham, shrimp, beef or chicken)

DIRECTIONS: Boil vegetables together in a small amount of water about 5 minutes and drain. Boil the ramen noodles 3-4 minutes, being careful not to overcook, and drain. Put a small amount of oil in a wok or large, deep fry pan. Set heat on medium and add drained, boiled vegetables. Add remaining ingredients and mix well. While cooking, add seasoning packages from the ramen noodle soup as well as soy sauce to taste. Heat 3-5 minutes or until hot. Can top each serving with chow mein noodles.