Grandma Wilson's Karo Casserole

1/4 c. onions
1/4 c. peppers
1 lb. hamburger
1 qt. tomatoes
1/2 tsp. salt
1/2 tsp. pepper
1/2 c. light karo syrup
1 bay leaf
2 tbs.cornstarch
chili pepper to taste
3 c. cooked macaroni
1 c. cheddar cheese

Use 1/4 c. of liquid from the tomatoes and mix with cornstarch. Set aside. Brown hamburger and add the peppers and onions. Saute. Add everything except the cornstarch, macaroni, and cheese. Cook over medium heat for 15 minutes. Add cornstarch and macaroni. *Place in an oven-safe baking bowl and cover with cheese. Cover with foil and bake for 20 minutes at 350 degrees. Remove foil and cook for 10 additional minutes.

* I still remember Grandma's green pyrex baking bowl that she used. I like to use my pampered chef stone baking dish. A 9x13 works nicely, too.

Chicken Pot Pie

1 1/3 c. frozen peas and carrots
1 c. diced potatoes (cook them partially or used canned)
2/3 C. butter
2/3 c. flour
2/3 c. chopped onion
1 tsp. salt
1/2 tsp. pepper
3 1/2 c. chicken broth (2 cans)
1 1/3 c. milk
6 c. cooked, cubed chicken (I never measure- just whatever looks good)

Rinse frozen peas and carrots under running water to separate. Drain and set aside. Heat butter on low until melted.Stir in onions, flour, salt, and pepper. Cook stirring constantly until mixture is bubbly. Remove from heat. Stir in broth and milk. Heat to a boil, stirring constantly. Boil and stir for 1 minute. Stir in chicken and vegetables.

Pour into a 9x13 pan ( I use a glass pyrex). Place 2 refrigerator pie crusts over the top (the kind you find rolled up by the refrigerator rolls and pizza crust). You have to trim them because they come round and you are putting them on a square pan. It won't look to beautiful- but it makes up for it in taste! Bake at 425 until the crust turns golden brown.