Carrot Cake and Cream Cheese Icing

1 cup sugar
1 cup cooking oil
3 eggs
1/2 tsp vanilla
1 1/3 cups flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
2 cups grated carrots

Beat sugar and oil. Beat in eggs one at a time. Add vanilla. Stir in next 5 ingredients. Add carrots. Turn into a greased 9x13 inch pan. Bake at 350F for 30 to 45 minutes. Cool completely before icing.

Cream Cheese Icing:
4 oz cream cheese
1/4 cup margarine
1 tsp vanilla
2 cups icing sugar
Beat ingredients until fluffy. Ice cake.

One Dish Chicken and Stuffing Bake

4 cups herb stuffing
6 chicken breasts
paprika
1 can cream of mushroom soup
1/3 cup milk
1 tbsp. parsley

Mix stuffing, 1 cup boiling water and 1 tbsp. butter. Spoon stuffing across centre of 3 quart baking dish. Place chicken on each side of stuffing. Sprinkle chicken with paprika. Mix soup, milk, and parsley and pour over chicken. Bake covered at 400F for 15 min. Bake uncovered 15 minutes or until chiken is done.

Shipwreck

1 good size onion
3 medium potatoes
1/2 small bag of baby carrots
1 lb hamburger
1/2 cup uncooked rice
celery salt or 1 diced celery stalk
salt, pepper, paprika
1 can tomato soup
1 can boiling water

Place sliced onion, potatoes and carrots in a greased casserole dish. Then add a thick layer of uncooked hamburger(I usually add some of the tomato soup and garlic powder to the hamburger), then rice and celery. Season each layer with salt, pepper, and paprika. Top with remaining tomato soup and water. Cover and bake in 350F oven for 2 hours.