SIMPLE STROGANOFF

1 lb. ground beef
1 (8 oz) block cream cheese
1 can beef broth
salt
pepper
1 package egg noodles

Brown and drain hamburger.  Add cream cheese and beef broth.  Let simmer until cheese is melted.  Add salt and pepper.  Serve over egg noodles.

SHELL CASSEROLE

1 lb. lean ground beef
1 small onion, chopped
1/2 tsp. salt
1/4 tsp. garlic powder
1 tsp. Worcestershire sauce
1/4 cup all purpose flour
1 1/4 cups hot water
2 tsp. beef bouillon granules
6 oz. large shell shaped pasta
1 (2 oz.) can sliced mushrooms, drained (optional)
1 cup sour cream

In a skillet, cook ground beef and onion until red color disappears.  Drain beef; place in slow cooker.  Stir in salt, garlic powder, Worcestershire sauce and flour.  Add water and bouillon.  Mix well.  Cover and cook on LOW 2 to 3 hours.  Meanwhile, cook pasta according to package directions and drain.  Add cooked pasta, mushrooms and sour cream to slow cooker; stir to mix ingredients.  Turn control to HIGH.  Cover and cook on HIGH 10 to 15 minutes.

CALIFORNIA TAMALE PIE

3/4 cup yellow cornmeal
1 cup milk
1 egg, slightly beaten
1 lb. extra lean ground beef
1 tsp. chili powder
1/2 tsp. ground cumin
1 tsp. seasoned salt
1 (14 to 15 oz.) can chunky tomato salsa
1 (16 oz.) can whole kernel corn, drained
1 (2.25 oz) can sliced ripe olives, drained
1 cup shredded cheddar cheese

In a large bowl, mix cornmeal, milk and egg.  Stir in meat, chili powder, cumin, salt, salsa, corn and olives.  Pour mixture into slow cooker.  Cover and cook on HIGH 3 to 4 hours.  Sprinkle cheese over top; cover and cook another 5 minutes.  Makes 6 to 8 servings.

CARROT CUPCAKES

4 eggs
2 cups sugar
1 cup vegetable oil
2 cups all-purpose flour
2 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. baking powder
1 tsp. ground allspice
1/2 tsp. salt
3 cups grated carrots

CHUNKY FROSTING
1 pkg. (8 oz.) cream cheese, softened
1/4 cup butter, softened
2 cups confectioners' sugar
1/2 cup flaked coconut
1/2 cup chopped pecans
1/2 cup chopped raisins (optional)

In a mixing bowl, beat eggs, sugar and oil.  Combine the next 6 ingredients; gradually add to egg mixture.  Stir in carrots.  Fill greased or paper lines muffin cups 2/3 full.  Bake at 325* for 20 to 25 minutes or until a toothpick comes out clean.  Cool for 5 minutes before removing from pans to wire racks.

For frosting, in a mixing bowl, beat cream cheese and butter until combined.  Gradually beat in confectioners' sugar.  Stir in coconut, pecans and raisins.  Frost cupcakes.  Store in refrigerator.  Yield: 2 dozen.

BAKED STUFFED PASTA SHELLS

12 oz. jumbo pasta shells
2 cups mozzarella cheese, shredded (reserve 3/4 cup to top)
1 cup Parmesan cheese, grated
2 lbs. ricotta cheese
4 large eggs, lightly beaten
1 tsp. black pepper
1 tsp. garlic salt
1 tbsp. dried parsley
24 oz. spaghetti sauce

Bring water to a boil and cook shells according to package directions. Meanwhile, in a bowl combine the rest of the ingredients except the spaghetti sauce. Preheat oven to 375*. Place a thin layer of spaghetti sauce onto the bottom of a 13 X 9 baking dish.  Drain and cool shells with cool water.  Spoon cheese mixture into each pasta shell and place open side up in a single layer in prepared pan.  Pour the rest of the sauce over the stuffed shells.  Loosely cover with foil and back for 40 minutes.  Remove foil and sprinkle the remaining 3/4 cup mozzerella cheese on top.  Bake 5 more minutes.