For dumplings, mix flour, baking powder, and salt in a mixing bowl. Add milk and stir to make a soft dough. Add a little more milk or flour, if dough is too thin or stiff. Spoon dumpling dough on top, cover and simmer for 10 minutes. Serve hot.

In medium skillet, brown ground beef; remove, drain off grease and set aside meat. Add bacon to same skillet and cook until crisp. Remove to paper towels to drain. Pour off all but a tablespoon or so of grease. Add onion and saute until tender. Crumble cooked bacon into small pieces.

Place beef, bacon and onions in large baking dish with a lid, such as Dutch oven. Add remaining ingredients and mix. Cover and bake at 350°F for 1 hour. Makes about 8 servings.

Heat half the oil in a large oven proof skillet. Add onions and cook until brown, stirring frequently. Add more oil if needed. Add potatoes. Stir until light brown, about 15 minutes. Remove. Add more oil, if needed, and add pork chops. Increase heat to medium high and brown chops on both sides. Remove pork chops to a dish. Remove all but 4 tablespoons drippings from skillet. Add flour. Cook and stir over medium heat until 3 minutes. Add broth, wine, salt, pepper and thyme. Cook and stir until smooth and blended. Heat to boil. Reduce heat and simmer for 1 to 2 minutes. Remove sauce to bowl. (Recipe can be made ahead to this point.)

Return chops to skillet. Top with onions, potatoes and carrots. Pour sauce over all. Cover tightly. Bake until meat and vegetables are fork tender, about 1 hour. Makes about 6 servings.

 A note from Vickie: "My kids grew up on this dish. How something so simple could taste so good! This recipe also works well right after Thanksgiving. You know that turkey carcass that you boil and remove the meat from? Here's a great way to use the broth and leftover turkey."

 A note from Vickie: "For variety, I sometimes add 8 oz. cubed cream cheese and a dry envelope packet of Hidden Valley Ranch Dressing. It's really good!"

 A note from Vickie: "Delicious served with hot corn bread or warmed tortillas!"

Cook egg noodles according to package direction; drain. In same pot used for noodles combine the soup and undrained tuna; heat slowly. Add cooked noodles to soup and tuna combination and mix well, adding milk as needed and salt & pepper to taste. Pour into large serving dish and top with browned cracker crumbs.

 A note from Vickie: "I used to make this stew when we went camping. I would substitute canned 'new' potatoes and canned sliced carrots for the fresh ones and used dried onions. It was quick to fix the first night in camp. Sometimes rather than ground beef, I would use stew meat that was marinated in red wine or beer and transported to the camp in a zip-lock bag in the cooler."

 A note from Vickie: "This recipe won First Prize in a cooking contest in Wenatchee, Washington in 1982. I was so proud! My picture, name, and this recipe were in the local newspaper that weekend."

After 1 hour surround roast with potatoes and carrots; top with sliced onion. Add more water if necessary. Pour ketchup over all and season vegetables with salt and pepper. Cover and simmer until vegetables are fork tender.

Remove beef and vegetables to serving dishes. Mix some flour and water together and add to liquid in pan to thicken; let simmer 10 minutes, stirring to prevent lumps. Serve hot.

Bring a large pot of salted water to a boil over high heat. Add the elbow macaroni, and cook until just tender, about 7 minutes. Do not overcook. Drain well.

In the casserole dish, make 3 layers of ingredients beginning with macaroni. Add macaroni, then season with salt and pepper. Add 1/3 each of cheeses, and dot with butter. Repeat. Mix beaten eggs together with half-and-half, then pour over all. Sprinkle reserved 1/2 cups of American and sharp Cheddar cheese over top.

Bake until it's bubbling around the edges, about 35 minutes. Serve hot.

Place chicken in greased baking dish. Cover with condensed soup. Do NOT add any water. Season with salt and pepper; sprinkle parsley over top. Cover with foil and bake for 45 minutes. Uncover and bake for 30 more minutes, until top of chicken is lightly browned.

 A note from Vickie: "This is a super easy dish to make when serving a crowd. For large family gatherings, I've made 2 or 3 pans. One with thighs, one with breasts, and one with drumsticks. Everyone loves it!"

To steam rice, place 2 cups rice in 4 cups cold water; lightly salt. Bring to a boil on the stove, cover tightly and remove from heat. Let stand, undisturbed for 20 minutes. Fluff with a fork before serving.

 A note from Vickie: "I found this recipe in the back of a paperback book from the thrift store, of all places, so I don't really know where it came from. All I know is it's delicious. It's even better the second day!"

Wash chicken and coat with flour; fry quickly in oil to lightly brown. Place chicken in 13x9x2 baking dish. Pour sauce over. Bake for 50 - 60 minutes. Serve over rice.

 A note from Vickie: "This sauce is good served over meatballs, pork chops, etc. It can also be used for basting while barbequing on the grill."

Grease 13 x 9 baking pan. Cut tortillas into quarters. Shred chicken and mix with one can enchilada sauce, salt, pepper, and green onions. Make layers with tortillas, 1/3 chicken mixture, 1/3 of Fiesta Cheese soup, 1/3 of each shredded cheese, and 1/3 remaining enchilada sauce. Repeat 2 more times. Cover with foil and bake for 1 hour.