| | COOKED CHICKEN OR LAMB |
| 2 | c | Chicken diced |
| 12 | sl | Roast turkey |
| 2 | c | Lamb shoulder; diced |
| 12 | sl | Roast leg of lamb |
| | POTATOES-PASTA-RICE-BEANS |
| 6 | oz | Stuffing mix; chicken-flavored, cooked |
| 3 | c | Noodles; cooked |
| 3 | c | White rice; cooked |
| | VEGETABLES - FRESH OR FROZEN |
| 6 | oz | Mushrooms; canned or 1/2 lb fresh |
| 2 | c | Celery; sliced, cooked |
| 10 | oz | Frozen peas; cooked |
| | SAUCES AND SEASONINGS |
| 10 | oz | Frozen broccoli spears; cooked, with hollandaise sauce |
| 2 | | Envelopes (1 oz) white sauce mix; cooked plus, (1 tsp curry powder and 1/4 c. raisins) |
| 1 | cn | (11 oz) chicken gravy |
| | CASSEROLE TOPPINGS |
| | Chinese noodles and sliced water chestnuts |
| | Dry bread crumbs tossed with; melted butter or margarine, and lemon-pepper |
| | Crushed corn flakes; tossed in butter or margarine, with chopped chives |
