This was a popular meal for not only my kids as they were growing up, but was requested by many of their friends as well. They are the ones that named this dish. They still request this sometimes and as they are now adults and able to cook for themselves, they have requested the recipe.

In a large heavy pan, bring 3-4 qt. salted water to a boil and add the pasta, garlic and onion. Cook pasta according to package directions. Drain pasta in a colander and in the empty pan add the evaporated milk, butter and cheese. Put the pan over low heat. Add the pasta back to the pan and stir until the cheese and butter begin to melt. Stir in the remaining ingredients, turn off the heat and cover the pan until the cheese melts. Stir to combine all ingredients thoroughly just before serving.

Serves 6-8 adults and 4-6 kids.

This a versatile sauce that I've used not only for spaghetti and goulash (known to some as American Chop Suey), but have also used the leftovers (when there were any) as a base for chili.

In a heavy pan, brown the ground beef or Italian sausage, breaking it into small pieces. Add the onion and garlic and cook until the onion is translucent. Drain the meat mixture if there is excessive fat. Stir in the remaining ingredients and simmer for 30 minutes or longer. Can be served over the pasta of your choice. Leftovers (if there are any!) can be used for goulash or as a base for a quick chili by just adding canned beans that I have drained and rinsed.

Serves 6-8.

This is just a good basic chili. Not too spicy.

Serves 6-8.

Use the basic chili recipe above and substitute a can of chopped tomatoes and green chilis for the diced tomotoes.

Use the basic chili recipe above and substitute a can of chopped tomatoes and green chilis for the diced tomotoes. Add a seeded, deveined, minced hot chili or 3 to the pot. If you don't have fresh chilis on hand, use 2 dashes to 1 T. of good hot pepper sauce. You can decide how many alarms you want to set off :)

This has also been a favorite of both my daughters. It is a hearty, warming soup on a cold day without being too thick and pasty.

1 T.	Vegatable Oil
1/2 c.	Minced Onion
1/2 c.	Diced Celery
2 c.	Diced Raw Potato...OR...Frozen Hashbrowns (I have used frozen O-Brian potatoes for a variation ...leave out the onion if using them)
1/2 c.	Diced Ham
1/4 c.	Shredded Carrot
1 - 14 oz. can	Chicken Broth
1 - 12 oz. can	Evaporated Milk
1/2 c.	Shredded Sharp Cheddar Cheese or Diced Velveeta Cheese

In a heavy saucpan on medium high heat, cook the onion and celery in the oil until onion is translucent. Add the potatoes, ham and chicken broth. Cook at a slow boil until the potatoes and celery are tender. Add the shredded carrot during the last 5 minutes of cooking. Turn the heat to low and add the milk and cheese. Warm until the cheese melts but do not boil.

Serves 6