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No-Bake Nut Cookies Ingredients: - 1 c. firmly packed brown sugar - 1/2 c. evaporated milk - 1/2 tsp. vanilla - 1/2 c. broken nuts (pecans) - 2 Tbsp. butter or margarine - 3 1/2 c. bite size shredded rice biscuits Directions: - In a heavy 2-quart saucepan, mix brown sugar, nuts, evaporated milk and butter or margarine. - Stir over medium heat until mixture bubbles all over top. - Boil and stir 5 minutes more. Take off heat. - Stir in vanilla and cereal; mix well. - Using 2 teaspoons, drop and shape into 30 clusters on wax paper. - Let stand until firm, about 30 minutes.

Jewell Ball'S Chicken Ingredients: - 1 small jar chipped beef, cut up - 4 boned chicken breasts - 1 can cream of mushroom soup - 1 carton sour cream Directions: - Place chipped beef on bottom of baking dish. - Place chicken on top of beef. - Mix soup and cream together; pour over chicken. Bake, uncovered, at 275° for 3 hours.

Creamy Corn Ingredients: - 2 (16 oz.) pkg. frozen corn - 1 (8 oz.) pkg. cream cheese, cubed - 1/3 c. butter, cubed - 1/2 tsp. garlic powder - 1/2 tsp. salt - 1/4 tsp. pepper Directions: - In a slow cooker, combine all ingredients. Cover and cook on low for 4 hours or until heated through and cheese is melted. Stir well before serving. Yields 6 servings.

Chicken Funny Ingredients: - 1 large whole chicken - 2 (10 1/2 oz.) cans chicken gravy - 1 (10 1/2 oz.) can cream of mushroom soup - 1 (6 oz.) box Stove Top stuffing - 4 oz. shredded cheese Directions: - Boil and debone chicken. - Put bite size pieces in average size square casserole dish. - Pour gravy and cream of mushroom soup over chicken; level. - Make stuffing according to instructions on box (do not make too moist). - Put stuffing on top of chicken and gravy; level. - Sprinkle shredded cheese on top and bake at 350° for approximately 20 minutes or until golden and bubbly.

Reeses Cups(Candy) Ingredients: - 1 c. peanut butter - 3/4 c. graham cracker crumbs - 1 c. melted butter - 1 lb. (3 1/2 c.) powdered sugar - 1 large pkg. chocolate chips Directions: - Combine first four ingredients and press in 13 x 9-inch ungreased pan. - Melt chocolate chips and spread over mixture. Refrigerate for about 20 minutes and cut into pieces before chocolate gets hard. - Keep in refrigerator.

Cheeseburger Potato Soup Ingredients: - 6 baking potatoes - 1 lb. of extra lean ground beef - 2/3 c. butter or margarine - 6 c. milk - 3/4 tsp. salt - 1/2 tsp. pepper - 1 1/2 c (6 oz.) shredded Cheddar cheese, divided - 12 sliced bacon, cooked, crumbled and divided - 4 green onion, chopped and divided - 1 (8 oz.) carton sour cream (optional) Directions: - Wash potatoes; prick several times with a fork. - Microwave them with a wet paper towel covering the potatoes on high for 6-8 minutes. - The potatoes should be soft, ready to eat. - Let them cool enough to handle. - Cut in half lengthwise; scoop out pulp and reserve. - Discard shells. - Brown ground beef until done. - Drain any grease from the meat. - Set aside when done. - Meat will be added later. - Melt butter in a large kettle over low heat; add flour, stirring until smooth. - Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. - Stir in potato, ground beef, salt, pepper, 1 cup of cheese, 2 tablespoons of green onion and 1/2 cup of bacon. - Cook until heated (do not boil). - Stir in sour cream if desired; cook until heated (do not boil). - Sprinkle with remaining cheese, bacon and green onions.

Rhubarb Coffee Cake Ingredients: - 1 1/2 c. sugar - 1/2 c. butter - 1 egg - 1 c. buttermilk - 2 c. flour - 1/2 tsp. salt - 1 tsp. soda - 1 c. buttermilk - 2 c. rhubarb, finely cut - 1 tsp. vanilla Directions: - Cream sugar and butter. - Add egg and beat well. - To creamed butter, sugar and egg, add alternately buttermilk with mixture of flour, salt and soda. - Mix well. - Add rhubarb and vanilla. - Pour into greased 9 x 13-inch pan and add Topping.

Scalloped Corn Ingredients: - 1 can cream-style corn - 1 can whole kernel corn - 1/2 pkg. (approximately 20) saltine crackers, crushed - 1 egg, beaten - 6 tsp. butter, divided - pepper to taste Directions: - Mix together both cans of corn, crackers, egg, 2 teaspoons of melted butter and pepper and place in a buttered baking dish. - Dot with remaining 4 teaspoons of butter. - Bake at 350° for 1 hour.

Nolan'S Pepper Steak Ingredients: - 1 1/2 lb. round steak (1-inch thick), cut into strips - 1 can drained tomatoes, cut up (save liquid) - 1 3/4 c. water - 1/2 c. onions - 1 1/2 Tbsp. Worcestershire sauce - 2 green peppers, diced - 1/4 c. oil Directions: - Roll steak strips in flour. - Brown in skillet. - Salt and pepper. - Combine tomato liquid, water, onions and browned steak. Cover and simmer for one and a quarter hours. - Uncover and stir in Worcestershire sauce. - Add tomatoes, green peppers and simmer for 5 minutes. - Serve over hot cooked rice.

Millionaire Pie Ingredients: - 1 large container Cool Whip - 1 large can crushed pineapple - 1 can condensed milk - 3 lemons - 1 c. pecans - 2 graham cracker crusts Directions: - Empty Cool Whip into a bowl. - Drain juice from pineapple. - Mix Cool Whip and pineapple. - Add condensed milk. - Squeeze lemons, remove seeds and add to Cool Whip and pineapple. - Chop nuts into small pieces and add to mixture. - Stir all ingredients together and mix well. - Pour into a graham cracker crust. - Use top from crust to cover top of pie. - Chill overnight. - Makes 2 pies.

Double Cherry Delight Ingredients: - 1 (17 oz.) can dark sweet pitted cherries - 1/2 c. ginger ale - 1 (6 oz.) pkg. Jell-O cherry flavor gelatin - 2 c. boiling water - 1/8 tsp. almond extract - 1 c. miniature marshmallows Directions: - Drain cherries, measuring syrup. - Cut cherries in half. - Add ginger ale and enough water to syrup to make 1 1/2 cups. - Dissolve gelatin in boiling water. - Add measured liquid and almond extract. Chill until very thick. - Fold in marshmallows and the cherries. Spoon into 6-cup mold. - Chill until firm, at least 4 hours or overnight. - Unmold. - Makes about 5 1/3 cups.

Buckeye Candy Ingredients: - 1 box powdered sugar - 8 oz. soft butter - 1 (8 oz.) peanut butter - paraffin - 12 oz. chocolate chips Directions: - Mix sugar, butter and peanut butter. - Roll into balls and place on cookie sheet. - Set in freezer for at least 30 minutes. Melt chocolate chips and paraffin in double boiler. - Using a toothpick, dip balls 3/4 of way into chocolate chip and paraffin mixture to make them look like buckeyes.

Quick Barbecue Wings Ingredients: - chicken wings (as many as you need for dinner) - flour - barbecue sauce (your choice) Directions: - Clean wings. - Flour and fry until done. - Place fried chicken wings in microwave bowl. - Stir in barbecue sauce. - Microwave on High (stir once) for 4 minutes.

Taco Salad Chip Dip Ingredients: - 8 oz. Ortega taco sauce - 8 oz. sour cream - 8 oz. cream cheese - 1 lb. ground beef - 1 pkg. taco seasoning - shredded lettuce - 1 large diced tomato - 1 medium diced onion - 1 large diced green pepper - shredded Colby or Cheddar cheese Directions: - Mix taco sauce, sour cream and cream cheese. - Spread on pizza pan. - Brown meat. - Drain off fat and add taco seasoning. - Spread over cream mixture. - Layer with raw vegetables. - Top with cheese. Serve with chips.

Pink Stuff(Frozen Dessert) Ingredients: - 1 can pie filling (cherry or strawberry) - 1 can crushed pineapple, drained - 1 can sweetened condensed milk - 1 (8 oz.) container thawed whipped topping - 2 Tbsp. lemon juice Directions: - Mix all ingredients together. - Pour into a 9 x 13-inch pan. Freeze until firm. - Allow to set out approximately 15 minutes before serving.

Fresh Strawberry Pie Ingredients: - 1 baked pie shell - 1 qt. cleaned strawberries - 1 1/2 c. water - 4 Tbsp. cornstarch - 1 c. sugar - 1/8 tsp. salt - 4 Tbsp. strawberry jello Directions: - Mix water, cornstarch, sugar and salt in saucepan. - Stir constantly and boil until thick and clear. - Remove from heat and stir in jello. - Set aside to cool. - But don't allow it to set. Layer strawberries in baked crust. - Pour cooled glaze over. Continue layering berries and glaze. - Refrigerate. - Serve with whipped cream.

Easy German Chocolate Cake Ingredients: - 1/2 pkg. chocolate fudge cake mix without pudding or 1 Jiffy mix - 1/2 pkg. white cake mix without pudding or 1 Jiffy mix - 1/4 c. Wesson oil Directions: - Mix according to directions and add oil. - Bake in 9 x 13-inch pan.

Broccoli Salad Ingredients: - 1 large head broccoli (about 1 1/2 lb.) - 10 slices bacon, cooked and crumbled - 5 green onions, sliced or 1/4 c. chopped red onion - 1/2 c. raisins - 1 c. mayonnaise - 2 Tbsp. vinegar - 1/4 c. sugar Directions: - Trim off large leaves of broccoli and remove the tough ends of lower stalks. Wash the broccoli thoroughly. Cut the florets and stems into bite-size pieces. Place in a large bowl. Add bacon, onions and raisins. Combine remaining ingredients, stirring well. Add dressing to broccoli mixture and toss gently. Cover and refrigerate 2 to 3 hours. Makes about 6 servings.

Strawberry Whatever Ingredients: - 1 lb. frozen strawberries in juice - 1 small can crushed pineapple - 3 ripe bananas - 1 c. chopped pecans - 1 large pkg. strawberry Jell-O - 1 1/2 c. boiling water - 1 pt. sour cream Directions: - Mix Jell-O in boiling water. - Add strawberries, pineapple, crushed bananas and nuts. - Spread 1/2 mixture in 13 x 6 1/2-inch pan. - Allow to gel in freezer 30 minutes. - Add layer of sour cream, then remaining mixture on top. - Gel and serve.

Eggless Milkless Applesauce Cake Ingredients: - 3/4 c. sugar - 1/2 c. shortening - 1 1/2 c. applesauce - 3 level tsp. soda - 1 tsp. each: cinnamon, cloves and nutmeg - 2 c. sifted flour - 1 c. raisins - 1 c. nuts Directions: - Mix Crisco with applesauce, nuts and raisins. - Sift dry ingredients and add. - Mix well. - Put in a greased and floured loaf pan or tube pan. - Bake in loaf pan at 350° to 375° for 45 to 60 minutes, layer pan at 375° for 20 minutes or tube pan at 325° for 1 hour.

Grandma Hanrath'S Banana Breadfort Collins, Colorado Ingredients: - 1 c. sugar - 1/2 c. shortening - 2 eggs (add one at a time) - 1 tsp. salt - 2 tsp. soda - 2 c. flour - 1/4 c. nuts - 2 over-ripe bananas (chopped) Directions: - Cream sugar and shortening. - Add eggs, salt and soda, then bananas and flour. - Add nuts. - Mix well. - Bake in loaf pan at 350° for 1 hour.

Chocolate Frango Mints Ingredients: - 1 pkg. devil's food cake mix - 1 pkg. chocolate fudge pudding mix (instant) - 8 oz. sour cream - 3/4 c. water - 1/2 c. Wesson oil - 4 eggs - 6 oz. chopped Frango mints Directions: - Mix ingredients together for 5 minutes. - Scrape bowl often. Last fold in chocolate chip mints. - Bake at 350° for 35 to 40 minutes or until done (cake mix directions).

Cuddy Farms Marinated Turkey Ingredients: - 2 c. 7-Up or Sprite - 1 c. vegetable oil - 1 c. Kikkoman soy sauce - garlic salt Directions: - Buy whole turkey breast; remove all skin and bones. Cut into pieces about the size of your hand. Pour marinade over turkey and refrigerate for at least 8 hours (up to 48 hours). The longer it marinates, the less cooking time it takes.

Spaghetti Sauce To Can Ingredients: - 1/2 bushel tomatoes - 1 c. oil - 1/4 c. minced garlic - 6 cans tomato paste - 3 peppers (2 sweet and 1 hot) - 1 1/2 c. sugar - 1/2 c. salt - 1 Tbsp. sweet basil - 2 Tbsp. oregano - 1 tsp. Italian seasoning Directions: - Cook ground or chopped peppers and onions in oil for 1/2 hour. Cook tomatoes and garlic as for juice. - Put through the mill. - (I use a food processor and do my tomatoes uncooked. - I then add the garlic right to the juice.) - Add peppers and onions to juice and remainder of ingredients. - Cook approximately 1 hour. - Put in jars and seal. - Yields 7 quarts.

Prize-Winning Meat Loaf Ingredients: - 1 1/2 lb. ground beef - 1 c. tomato juice - 3/4 c. oats (uncooked) - 1 egg, beaten - 1/4 c. chopped onion - 1/4 tsp. pepper - 1 1/2 tsp. salt Directions: - Mix well. - Press firmly into an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. - Bake in preheated moderate oven. - Bake at 350° for 1 hour. - Let stand 5 minutes before slicing. - Makes 8 servings.

Smothered Round Steak(Servings: 4) Ingredients: - 2 lb. round steak - 1/2 tsp. ground black pepper - 1 tsp. ground white pepper - 1/2 c. vegetable oil - 2 bell peppers, chopped - 1 c. beef stock or water - 2 tsp. salt - 1 tsp. ground red pepper - all-purpose flour (dredging) - 3 medium onions, chopped - 1 celery rib, chopped Directions: - Alex Patout says, "Smothering is a multipurpose Cajun technique that works wonders with everything from game to snap beans. - It's similar to what the rest of the world knows as braising. - The ingredients are briefly browned or sauteed, then cooked with a little liquid over a low heat for a long time."

Corral Barbecued Beef Steak Strips Ingredients: - 2 lb. round steak 1/2 to 3/4-inch thick, sliced in strips 1/8-inch thick (or thinner) and 3 1/2 to 4-inches long (easily sliced if partially frozen) - 2 Tbsp. cooking oil - 1 can (15 oz.) tomato sauce - 1/3 c. water - 2 Tbsp. brown sugar - 1 Tbsp. prepared mustard - 1 tbsp. Worcestershire sauce - 1 medium sized onion, thinly sliced Directions: - Brown strips in cooking oil. - Pour off drippings. - Combine tomato sauce, water, brown sugar, mustard and Worcestershire sauce. - Add sauce and onion to meat slices. - Cover and cook slowly, stirring occasionally 30 minutes or until meat is tender. Serve over rice or buttered noodles. - Yields 6 to 8 servings.

Easy Fudge Ingredients: - 1 (14 oz.) can sweetened condensed milk - 1 (12 oz.) pkg. semi-sweet chocolate chips - 1 (1 oz.) sq. unsweetened chocolate (if desired) - 1 1/2 c. chopped nuts (if desired) - 1 tsp. vanilla Directions: - Butter a square pan, 8 x 8 x 2-inches. - Heat milk, chocolate chips and unsweetened chocolate over low heat, stirring constantly, until chocolate is melted and mixture is smooth. Remove from heat. - Stir in nuts and vanilla. - Spread in pan.

Taco-Filled Green Pepper Ingredients: - 1 lb. Ground Beef - 1 pkg. taco seasoning - 1 san Kidney beans - 1 onion, chopped - 1 C salsa - 4 green peppers - 1 medium Tomato, chopped - 1/2 C cheddar cheese, shredded - 1/2 C sour cream Directions: - In a large skillet, brown the ground beef. Drain, stir in taco mix, kidney beans, and salsa. Bring to a boil. Reduce heat, and let simmer for about 5 minutes. Cut peppers in half and clean it. Put peppers in boiling water for 3 minutes- drain- spoon the meat mixture into the green pepper. Put pepper in an ungreased pan. Cover, and bake at 350 degrees for 15 to 20 minutes or until peppers are crispy and filling is heated through. Top with tomatoes, cheese, and sour cream.

One Hour Rolls Ingredients: - 1 c. milk - 2 Tbsp. sugar - 1 pkg. dry yeast - 1 Tbsp. salt - 3 Tbsp. Crisco oil - 2 c. plain flour Directions: - Put flour into a large mixing bowl. - Combine sugar, milk, salt and oil in a saucepan and heat to boiling; remove from heat and let cool to lukewarm. - Add yeast and mix well. - Pour into flour and stir. - Batter will be sticky. - Roll out batter on a floured board and cut with biscuit cutter. - Lightly brush tops with melted oleo and fold over. - Place rolls on a cookie sheet, put in a warm place and let rise for 1 hour. - Bake at 350° for about 20 minutes. Yield: 2 1/2 dozen.

Punch Bowl Fruit Salad Ingredients: - 2 large cans sliced peaches - 2 large cans fruit cocktail - 1 large can diced pineapple - 1 qt. fresh strawberries - 2 red apples - 2 yellow apples - 4 large ripe bananas - 1 lb. white grapes - 1 lb. purple grapes Directions: - In a 6-quart punch bowl mix all of the cans of fruit, juice and all. - Clean and slice berries. - Wash and slice apples; leave peeling on apples. - Dice apples. - Slice bananas. - Wash and cut grapes in half. - Mix all together. - Nuts or other fruit may be added.

Summer Chicken Ingredients: - 1 pkg. chicken cutlets - 1/2 c. oil - 1/3 c. red vinegar - 2 Tbsp. oregano - 2 Tbsp. garlic salt Directions: - Double recipe for more chicken.

Cherry Pizza Ingredients: - 2 cans cherry pie mix - 1 box deluxe white cake mix - 1 stick butter - 1 c. ground nuts Directions: - Grease a 9 x 12-inch cake pan. - Spread cherry pie mix. - Sift cake mix and spread it dry over the cherries. - Top with ground nuts. - Melt butter and pour over top. - Bake 45 minutes in a 350° oven.

Potato And Cheese Pie Ingredients: - 3 eggs - 1 tsp. salt - 1/4 tsp. pepper - 2 c. half and half - 3 c. potatoes, shredded coarse - 1 c. Cheddar cheese, coarsely shredded - 1/3 c. green onions Directions: - Beat eggs, salt and pepper until well blended. - Stir in half and half, potatoes and onions. - Pour into well-greased 8-inch baking dish. - Bake in a 400° oven for 35 to 40 minutes, or until knife inserted in center comes out clean and potatoes are tender. Cool on rack 5 minutes; cut into squares. - Makes 4 large servings.

Tuna Macaroni Casserole Ingredients: - 1 box macaroni and cheese - 1 can tuna, drained - 1 small jar pimentos - 1 medium onion, chopped Directions: - Prepare macaroni and cheese as directed. - Add drained tuna, pimento and onion. - Mix. - Serve hot or cold.

Artichoke Dip Ingredients: - 2 cans or jars artichoke hearts - 1 c. mayonnaise - 1 c. Parmesan cheese Directions: - Drain artichokes and chop. - Mix with mayonnaise and Parmesan cheese. - After well mixed, bake, uncovered, for 20 to 30 minutes at 350°. - Serve with crackers.

Broccoli Dip For Crackers Ingredients: - 16 oz. sour cream - 1 pkg. dry vegetable soup mix - 10 oz. pkg. frozen chopped broccoli, thawed and drained - 4 to 6 oz. Cheddar cheese, grated Directions: - Mix together sour cream, soup mix, broccoli and half of cheese. - Sprinkle remaining cheese on top. - Bake at 350° for 30 minutes, uncovered. - Serve hot with vegetable crackers.

Summer Spaghetti Ingredients: - 1 lb. very thin spaghetti - 1/2 bottle McCormick Salad Supreme (seasoning) - 1 bottle Zesty Italian dressing Directions: - Prepare spaghetti per package. - Drain. - Melt a little butter through it. - Marinate overnight in Salad Supreme and Zesty Italian dressing. - Just before serving, add cucumbers, tomatoes, green peppers, mushrooms, olives or whatever your taste may want.

Pear-Lime Salad Ingredients: - 1 (16 oz.) can pear halves, undrained - 1 (3 oz.) pkg. lime gelatin - 1 (8 oz.) pkg. cream cheese, softened - 1 (8 oz.) carton lemon yogurt Directions: - Drain pears, reserving juice. - Bring juice to a boil, stirring constantly. - Remove from heat. - Add gelatin, stirring until dissolved. - Let cool slightly. - Coarsely chop pear halves. Combine cream cheese and yogurt; beat at medium speed of electric mixer until smooth. - Add gelatin and beat well. - Stir in pears. - Pour into an oiled 4-cup mold or Pyrex dish. - Chill.

Watermelon Rind Pickles Ingredients: - 7 lb. watermelon rind - 7 c. sugar - 2 c. apple vinegar - 1/2 tsp. oil of cloves - 1/2 tsp. oil of cinnamon Directions: - Trim off green and pink parts of watermelon rind; cut to 1-inch cubes. - Parboil until tender, but not soft. - Drain. Combine sugar, vinegar, oil of cloves and oil of cinnamon; bring to boiling and pour over rind. - Let stand overnight. - In the morning, drain off syrup. - Heat and put over rind. - The third morning, heat rind and syrup; seal in hot, sterilized jars. - Makes 8 pints. - (Oil of cinnamon and clove keeps rind clear and transparent.)

Chicken Stew Ingredients: - 3 lb. chicken, boiled - 4 medium potatoes, diced - 2 medium onions, chopped - 1 (16 oz.) can creamed corn - 1 (16 oz.) can English peas - 1 (16 oz.) can field peas - 1 (16 oz.) can butter beans - 1 (16 oz.) can tomatoes - 1 (46 oz.) can tomato juice - 1 small box macaroni - 1 Tbsp. black pepper - 1 Tbsp. salt - 1 Tbsp. sugar Directions: - Remove chicken from bone. - Use the broth. - Mix the vegetables and macaroni. - Add sugar, salt and black pepper. - Cook until all vegetables are tender over medium heat.

Quick Coffee Cake(6 Servings) Ingredients: - 3 Tbsp. softened butter or margarine - 1/2 c. granulated sugar - 1 egg - 1 c. flour - 1 1/4 tsp. baking powder - 1/4 tsp. salt - 1/3 c. milk - 1/4 tsp. vanilla - 1/3 c. brown sugar, packed - 1/2 tsp. cinnamon - 2 Tbsp. butter or margarine Directions: - Mix 3 tablespoons fat with granulated sugar. - Add egg and beat until creamy. - Mix flour, baking powder and salt thoroughly. - Add to sugar mixture alternately with milk. - Add vanilla. Spread batter evenly in a greased 8-inch square baking pan. - Mix brown sugar and cinnamon and sprinkle over batter. - Dot with 2 tablespoons fat. - Bake at 350° (moderate oven) for 25 to 30 minutes.

Angel Biscuits Ingredients: - 5 c. flour - 3 Tbsp. sugar - 4 tsp. baking powder - 1 1/2 pkg. dry yeast - 2 c. buttermilk - 1 tsp. soda - 1 1/2 sticks margarine - 1/2 c. warm water Directions: - Mix flour, sugar, baking powder, soda and salt together. - Cut in margarine, dissolve yeast in warm water. - Stir into buttermilk and add to dry mixture. - Cover and chill.

Quick Peppermint Puffs Ingredients: - 8 marshmallows - 2 Tbsp. margarine, melted - 1/4 c. crushed peppermint candy - 1 can crescent rolls Directions: - Dip marshmallows in melted margarine; roll in candy. Wrap a crescent triangle around each marshmallow, completely covering the marshmallow and square edges of dough tightly to seal. - Dip in margarine and place in a greased muffin tin. - Bake at 375° for 10 to 15 minutes; remove from pan.

Fruit Pizza Ingredients: - 1 box yellow cake mix - 1/4 c. water - 1/4 c. brown sugar - 1/2 c. soft butter - 2 eggs - 1/2 c. chopped nuts Directions: - Mix ingredients and spread into 2 greased pizza pans. - Bake at 350° for 15-20 minutes.

Chocolate Mint Bars Ingredients: - 1 c. flour - 1 c. sugar - 1/2 c. oleo, softened - 4 eggs - 1 can chocolate syrup Directions: - Mix together and bake in 9 x 13-inch pan at 350° for 25 to 30 minutes. - Top should spring back when touched lightly; do not overbake. - Cool completely, then spread with mint layer.

Beer Bread Ingredients: - 3 c. self rising flour - 1 - 12 oz. can beer - 1 Tbsp. sugar Directions: - Stir the ingredients together and put in a greased and floured loaf pan. - Bake at 425 degrees for 50 minutes. - Drizzle melted butter on top.

Chicken Divan Ingredients: - 1/4 c. margarine - 1/4 c. chopped onion (or as much as you want) - chopped celery to taste - 1/4 c. flour - 1/8 tsp. curry powder - 1 can sliced mushrooms (save juice) - 1 can cream of celery soup - 1 pkg. chopped broccoli - 1 cubed chicken - shredded Monterey Jack cheese Directions: - Melt margarine in skillet; saute onions and celery. - Remove from heat. - Stir in flour and curry powder. - Drain mushrooms and keep juice. - Add water to juice to make 1/2 cup liquid. - Stir liquid and soup into flour mixture; add mushrooms. - Cook until thick. - Arrange broccoli and cubed chicken in a large baking dish. Spoon sauce over chicken. - Top with grated cheese. - Bake in a 350° oven for about 20 minutes or in microwave until cheese is melted.

Mexican Cookie Rings Ingredients: - 1 1/2 c. sifted flour - 1/2 tsp. baking powder - 1/2 tsp. salt - 1/2 c. butter - 2/3 c. sugar - 3 egg yolks - 1 tsp. vanilla - multi-colored candies Directions: - Sift flour, baking powder and salt together. - Cream together butter and sugar. - Add egg yolks and vanilla. - Beat until light and fluffy. - Mix in sifted dry ingredients. - Shape into 1-inch balls. - Push wooden spoon handle through center (twist). - Shape into rings. - Dip each cookie into candies. - Place on lightly greased baking sheets. - Bake in 375° oven for 10 to 12 minutes or until golden brown. - Cool on racks. - Serves 2 dozen.

Vegetable-Burger Soup Ingredients: - 1/2 lb. ground beef - 2 c. water - 1 tsp. sugar - 1 pkg. Cup-a-Soup onion soup mix (dry) - 1 lb. can stewed tomatoes - 1 (8 oz.) can tomato sauce - 1 (10 oz.) pkg. frozen mixed vegetables Directions: - Lightly brown beef in soup pot. - Drain off excess fat. - Stir in tomatoes, tomato sauce, water, frozen vegetables, soup mix and sugar. - Bring to a boil. - Reduce heat and simmer for 20 minutes. Serve.

Chicken Ole Ingredients: - 4 chicken breasts, cooked - 1 can cream of chicken soup - 1 can cream of mushroom soup - 1 can green chili salsa sauce - 1 can green chilies - 1 c. milk - 1 grated onion - 1 pkg. corn tortilla in pieces Directions: - Dice chicken. - Mix all ingredients together. - Let sit overnight. - Bake 1 1/2 hours at 375°.

Creamy Coleslaw(Better Homes And Gardens) Ingredients: - 4 c. shredded cabbage - 1/2 c. shredded carrots - 1/4 c. finely chopped green pepper - 2 Tbsp. finely chopped onion - 1/2 c. mayonnaise - 1 Tbsp. vinegar - 2 tsp. sugar - 1 tsp. celery seed - 1/4 tsp. salt Directions: - In a large bowl, combine cabbage, carrot, green pepper and onion or can use package of slaw mix purchased from store.

Creole Flounder Ingredients: - 2 lb. flounder or pollack fillets - 1 1/2 c. chopped tomatoes - 1/2 c. chopped green pepper - 1/3 c. lemon juice - 1 Tbsp. salad oil - 2 tsp. salt - 2 tsp. minced onion - 1 tsp. basil leaves - 1/4 tsp. coarsely ground black pepper - 4 drops red pepper sauce - green pepper rings Directions: - Heat oven to 500°. - Place fillets in single layer in baking dish, 13 1/2 x 9 x 2-inch. - Stir together remaining ingredients except pepper rings. Spoon over fillets. - Bake 5 to 8 minutes or until fish flakes easily with fork. - Remove fillets to warm platter. Garnish with green pepper rings. Makes 4 to 6 servings.

Three Bean Salad Ingredients: - 1 can green beans, wash and drain - 1 can yellow beans, wash and drain - 1 can kidney beans, wash and drain - 1 c. sugar - 1/2 c. salad oil - 2/3 c. vinegar - 1/3 c. water Directions: - Mix together all of sugar, salad oil, vinegar and water until sugar is dissolved. - Pour over beans and let stand overnight.

Dave'S Corn Casserole Ingredients: - 1 (16 1/2 oz.) can whole kernel corn, drained - 1 (16 1/2 oz.) can cream-style corn - 1 (8 oz.) sour cream - 1 (8 1/2 oz.) pkg. Jiffy corn bread mix - 1 stick margarine Directions: - In a bowl, mix corns, sour cream, corn bread mix and melted margarine. - Pour into a greased 8 x 8 x 2-inch pan. - Bake at 350° for 50 minutes.

Casserole Italiano Ingredients: - 1 lb. ground beef - 1/3 c. chopped onion - 1 can tomato soup - 2 c. cooked wide noodles - 1/2 tsp. oregano - 1/2 tsp. salt - 1/3 c. water - 1 c. cheese Directions: - Brown beef with onion and seasonings and combine in a 1 1/2-quart casserole with soup, water and noodles. - Place cheese around edges. - Bake at 350° for 30 minutes.

Corned Beef And Cabbage Casserole Ingredients: - 1 small cabbage, shredded - 1 tsp. dry mustard - 1 can corned beef, flaked - 1 can cream of celery soup - 1 medium chopped onion Directions: - Combine all ingredients and cook uncovered over low heat until cabbage is crisp-tender, about 20 minutes.

Crab Cakes Ingredients: - 1 Tbsp. Worcestershire sauce - 2 or 3 shakes Old Bay - 1 tsp. dry mustard - 2 Tbsp. mayonnaise - 1 egg Directions: - Mix together and carefully add 1 pound lump crab meat. - Mix ahead of time and refrigerate so they will hold together better.

Taco Dip Ingredients: - 2 (8 oz.) pkg. cream cheese, softened - 1/2 c. mayonnaise or salad dressing - 8 oz. mild taco sauce - 2 to 4 thinly sliced green onions - 1/2 green pepper, chopped - 1 tomato, chopped - 1 c. Mozzarella cheese - 1 c. Cheddar cheese - 1/2 c. black olives (optional) - tortilla chips Directions: - Mix together cream cheese and mayonnaise. - Spread on to a large platter or two dinner plates. - Freeze for 15 minutes. Spread taco sauce evenly on top. - Layer remaining ingredients in the written order. - Serve with tortilla chips.

Bonbon Cookies Ingredients: - 1/2 lb. soft butter - 1/2 c. peanut butter - 1/2 lb. graham cracker crumbs - 2 c. coconut - 1/2 c. nut meats (optional) - dash of vanilla Directions: - Cream together the butter and peanut butter. - Add the remaining ingredients. - Mix and form into balls (best to mix with your hands) and chill several hours, even a day.

Forever Amber Ingredients: - 1 lb. orange sliced candy, chopped - 2 cans Angel Flake coconut - 2 c. chopped pecans - 2 cans condensed milk - 1 tsp. vanilla - 1 tsp. orange flavoring Directions: - Mix together. - Spread in a buttered pan. - Bake for 30 minutes at 275°. - While still hot, sift 1 box of powdered sugar into it. Drop by teaspoons on waxed paper. - Let dry. - If it seems set on bottom, turn over and let it continue to dry.

Gooey Coffee Cake Ingredients: - 1 yellow cake mix - 2 eggs - 1 stick oleo, melted - 1 c. chopped nuts - 2 eggs - 8 oz. softened cream cheese - 1 lb. powdered sugar Directions: - Mix together cake mix, 2 eggs and melted oleo. - Put in greased 9 x 13-inch pan. - Put chopped nuts on top of mixture. - Mix together 2 eggs, cream cheese and powdered sugar. - Add on top of first mixture. - Bake 15 minutes at 325°, then bake 20 minutes at 350°.

Phylis' Pineapple-Banana Salad Ingredients: - 1 large can chunk pineapple - 4 to 5 bananas Directions: - Drain pineapple and reserve juice. - Cut bananas in chunks like pineapple.

Chicken Casserole Ingredients: - 1 can cream of mushroom soup - 1 can cream of chicken soup - 1 can cream of celery soup - 1 cut up chicken - 1/2 c. melted butter or margarine - 1 1/2 c. uncooked rice Directions: - Mix all ingredients together in baking dish. - Cover and bake at 350° for 2 1/2 hours. - Bake the last 45 minutes, uncovered, to brown top of chicken.

Pineapple Nut Pie Ingredients: - 1 (8 oz.) pkg. cream cheese - 1 can sweetened condensed milk - 1/2 c. crushed pineapple - 1/3 c. chopped nuts - 1/3 c. lemon juice Directions: - Cream the cream cheese; add the milk and beat smooth. - Add lemon juice, pineapple and nuts. - Beat well. - Pour into graham cracker crust and chill. - Slice in small servings (very rich) and top with dollop of Cool Whip.

Annie'S Diabetic Candy Ingredients: - 1 (8 oz.) Jell-O sugar-free vanilla or French vanilla pudding (put in dry) - 1 (8 oz.) Philadelphia light cream cheese - 2 Tbsp. butter - 2 Tbsp. peanut butter or more if you would like Directions: - Mix all ingredients, form in small balls and roll in chopped peanuts. - Keep refrigerated.

Frozen Peach Mousse Ingredients: - 4 medium peaches, peeled and chopped - 1 to 1 1/4 c. sugar - 1 1/4 c. sour cream (use light) - 1/4 c. lemon juice - 3/4 to 1 tsp. vanilla Directions: - Puree peaches in a blender. - Add remaining ingredients. - Blend and pour in container and freeze.

Strawberry Pie Ingredients: - 16 oz. Cool Whip - 2 pkg. frozen strawberries * - 2 (9-inch) deep pan pie crusts - 1 3/4 c. sugar - 12 oz. cream cheese Directions: - *Can also use blueberries or cherries.

Blueberry Surprise Ingredients: - 1 stick margarine - 1 1/2 c. graham cracker crumbs - 1/4 c. granulated sugar Directions: - Mix ingredients and press 2/3 mixture in bottom of square baking dish. - (A bowl that has the same diameter top and bottom may be used, 1 1/2 to 2-quart size.)

Moist Devil'S Food Cake Ingredients: - 2 c. sifted flour - 1 1/2 tsp. baking soda - 1/4 tsp. salt - 1/2 c. shortening - 1 1/2 c. sugar - 2 eggs, separated - 1/2 c. cocoa - water - 1 tsp. vanilla - 1 c. milk Directions: - Sift together the flour, soda and salt; set aside. - Combine shortening and sugar in a bowl. - Beat until creamy. - Add egg yolks; beat well. - Combine cocoa, water and vanilla to make 1 cup; mix well. - Add to batter. - Add flour mixture alternately with milk. - Beat well after each addition; set aside. - Beat egg whites until stiff peaks form when beater is lifted. - Fold into batter. Bake in two 9-inch greased cake pans at 375° for 30 minutes.

Dot'S Civil War Cake Ingredients: - 3 medium apples, chopped - 2 c. raisins - 1 c. brown sugar - 1 c. granulated sugar - 2 Tbsp. shortening - 2 c. cold water - 3 c. flour - 2 tsp. soda - 1 tsp. cinnamon - 1 tsp. nutmeg - 1 tsp. cloves - 1 tsp. salt - 1 c. nuts Directions: - Combine and cook first 6 ingredients. - Bring to boil and boil 5 minutes; cool. - Add sifted, dry ingredients to apple mixture. Stir and blend only. - Add nuts. - Pour into greased and floured tube pan. - Bake 1 hour at 350°. - Serves 16.

Potato Casserole Ingredients: - 6 c. diced potatoes - 1/2 c. chopped onion - 3/4 c. melted butter - 1 can cream of chicken soup - 1 (8 oz.) sour cream - 1 c. grated Cheddar cheese - 2 c. crushed cornflakes Directions: - Peel and dice potatoes; place in bowl of cold, salted water. Drain potatoes and dry on paper towels. - Mix 1/2 cup butter, onions, soup, sour cream and cheese; stir well. - Add potatoes to mixture and pour into a 2 1/2-quart casserole dish. - Crush cornflakes, mix with remaining butter. - Sprinkle cornflakes and butter on top of potato mixture. - Bake at 350° for 50 minutes.

Dream Pie Ingredients: - vanilla wafers - butter Directions: - Mix vanilla wafer crumbs with butter.

Divinity Fudge Ingredients: - 2 2/3 c. sugar - 2/3 c. white corn syrup (Karo) - 2/3 c. cold water - 2 egg whites - 1 tsp. vanilla - 1 c. chopped nuts Directions: - Stir well together the sugar, syrup and water. - Allow to boil without stirring until it forms a hard ball in cold water. - Pour this over stiffly beaten egg whites, beating constantly. - Cool; add vanilla and nuts. - Beat until cool and thick enough to set. Pour into a buttered platter or drop by teaspoons on waxed paper.

Apple Crisp Ingredients: - apples - 1/2 c. sugar - 1 tsp. cinnamon - 1/4 c. sugar - 1 c. flour - dash of salt - 1/2 c. corn flake crumbs - 1 stick oleo Directions: - Mix 1/2 cup of sugar and cinnamon. - Spread on apples. - Mix 1/4 cup sugar, flour, salt, cornflake crumbs and oleo. - Spread mixture on apples.

Sausage Balls Ingredients: - 2 c. Bisquick - 1 lb. sausage - 8 oz. pkg. Cheddar cheese, grated Directions: - Mix sausage and cheese together. - Add Bisquick and mix thoroughly. - Roll into medium size balls. - Bake at 350° for 15 minutes or until golden brown.

Consomme Chicken Ingredients: - chicken parts - 1 can cream of chicken soup - 1 can consomme - 2 c. rice - salt to taste - pepper to taste Directions: - Add enough liquid to chicken soup and consomme to make 4 cups of water. - Season with salt and pepper. - Cook at 350° for 1 hour.

Spanish Hamburgers Ingredients: - 1/2 c. celery - 2 chopped onions - 2 Tbsp. butter - 1 lb. ground beef - 2 Tbsp. vinegar - 2 Tbsp. lemon juice - 2 Tbsp. brown sugar - 1 1/2 Tbsp. mustard - 1 tsp. salt - 1 1/2 tsp. pepper - 1 c. catsup - 1 c. water Directions: - Brown celery, onions and ground beef in butter. - Add vinegar, lemon juice, brown sugar, mustard, salt, pepper catsup and water. Simmer for 30 minutes.

Egg Drop Soup Ingredients: - 2 (13 3/4 oz.) cans chicken broth - 1 Tbsp. cornstarch - 1 well beaten egg - 2 Tbsp. sliced (1/4-inch) green onion Directions: - In saucepan slowly stir the chicken broth into cornstarch. Cook, stirring constantly, until slightly thickened. - Slowly pour in the well beaten egg; stir once gently. - Remove from heat. Garnish with sliced green onion. - Makes 4 servings.

Mulled Cider Ingredients: - 1/2 gal. apple juice - 1 tsp. allspice - 1 tsp. whole cloves - 1 cinnamon stick - 1 c. brown sugar Directions: - Simmer all of the ingredients. - Strain into warmed mugs and top - with - a - dash of nutmeg. - This recipe can be doubled many times, according to the number of guests present.

Sesame Ginger Chicken Ingredients: - 1 Tbsp. sesame seed, toasted - 2 tsp. grated ginger - 2 Tbsp. honey - 2 Tbsp. reduced-sodium soy sauce - 4 (4 oz.) skinned chicken breast halves - vegetable cooking spray - thin green onion strips Directions: - Combine first 4 ingredients in a small bowl, stir well and set aside. - Place chicken between 2 sheets of waxed paper or heavy duty plastic wrap, and flatten to 1/4-inch thickness, using meat mallet or rolling pin. - Coat grill rack with cooking spray; place on grill over coals. - Place chicken on rack and cook 4 minutes on each side, basting frequently with soy sauce mixture. - Transfer chicken to a serving platter and garnish with green onion, if desired. - Yields 4 servings, about 200 calories.

Egg Casserole Ingredients: - 1 Vidalia onion, chopped - 1 (16 oz.) pkg. fresh mushrooms - 2 green peppers - 1 clove garlic - olive oil - 6 pieces bread (buttered with either butter or margarine) - 6 eggs - milk (as much as you would like; to fluff eggs) Directions: - Saute together first 5 ingredients. - In a separate 9 x 12-inch pan, mix bread, eggs - and - milk. - Put - pieces of bread into - pan; add your - vegetables, - then - your - eggs. - Place in refrigerator overnight (at least 8 hours). Add Cheddar cheese before cooking. - Bake at 350° for 1 hour.

Cranberry-Apple-Orange Salad Ingredients: - 1 (12 oz.) bag raw cranberries (2 c.) - 1 c. sugar - 1 medium apple, peeled, cored and cut into wedges - 1 orange, peeled, seeded and broken in wedges - 1 (3 oz.) pkg. orange gelatin - 1/2 c. nuts (optional) Directions: - In food processor or blender, grind cranberries, apple and orange. - Mix with sugar and set aside. - Prepare gelatin according to package directions, using 1/4 cup less of cold water. - Chill until it begins to thicken. - Add cranberry mixture and nuts. - Mix well. - Pour into a mold, if desired, or leave in a bowl and stir before serving. - Chill until set. - Can even be made a day ahead. Keeps well in refrigerator for a few days.

Brown Rice Ingredients: - 1 c. raw rice - 1 can beef consomme - 1 can French onion soup - 1 (4 oz.) can mushrooms - 1/2 stick margarine, cut up Directions: - Put in a covered 1 1/2-quart dish. - Bake 1 hour at 350°.

Cranberry Salad Ingredients: - 2 (3 oz.) pkg. softened cream cheese - 2 Tbsp. margarine - 2 Tbsp. sugar - 1 (16 oz.) can whole berry cranberry sauce - 3/4 c. crushed pineapple, drained - 1/2 c. chopped walnuts - 1 c. whipping cream Directions: - Mix cream cheese, margarine and sugar. - Add fruit and walnuts. Whip cream and fold into fruit and cream cheese mixture. - Pour into round mold. - Freeze 6 hours. - Remove from mold shortly before serving. - Makes 12 servings.

Cheese Dip Ingredients: - 2 lb. Velveeta cheese - 1 (15 oz.) can Italian tomatoes - 2 small cans green chili peppers - 1/2 medium onion, minced - 3 cloves garlic - 1/2 tsp. salt Directions: - Dice tomatoes and peppers. - Combine all ingredients in top of double boiler for 30 minutes. - Serve hot over corn chips.

Funnel Cake Ingredients: - 1 1/3 c. flour - 1 1/4 tsp. salt - 1/2 tsp. soda - 2 Tbsp. sugar - 3/4 Tbsp. baking powder - 1 egg, beaten - 2/3 c. milk (more if batter is too thick) - oil (for frying) - powdered sugar Directions: - Sift first 5 ingredients together in a bowl. - Mix egg and milk together; add to dry ingredients. - Beat until smooth. - Hold finger over bottom of a funnel; pour in some batter. - Remove finger to let batter drop. - Drop batter in a spiral motion into pan filled with 1 inch of hot oil (375°). - Fry until golden brown, turning once. - Remove from pan; drain on a paper towel. - Sprinkle with powdered sugar and serve hot.

Fast Real Good Fudge Ingredients: - 4 lb. confectioners sugar - 1 c. cocoa - 1 c. chopped nuts - 1 lb. margarine (not whipped) - 1 lb. Velveeta - 1 Tbsp. vanilla Directions: - In large bowl, put confectioners sugar, cocoa and chopped nuts. - In saucepan, put margarine and Velveeta. - Melt and add vanilla. - Pour hot mixture over sugar mixture. - Mix quickly and pour into buttered cookie sheet. - Cool and cut into squares.

Squash Casserole Ingredients: - 3 lb. squash - 3 onions - 1 pt. sour cream - 3 carrots, grated - 2 cans chicken or mushroom soup - 1 pkg. Pepperidge Farm stuffing mix - 1 stick butter - salt and pepper to taste Directions: - Cook squash, onions and carrots until tender. - Mash. - Melt butter in pan; stir in stuffing until all is coated. - Drain all water from squash. - Stir in sour cream and soup. - Place in a greased baking dish a layer of squash and a layer of stuffing. Bake at 350° for 35 minutes.

Cheese Ball Ingredients: - 2 pkg. cream cheese - 2 c. shredded Cheddar cheese (8 oz.) - 1 Tbsp. chopped pimento - 1 Tbsp. chopped green pepper - 1 Tbsp. chopped onion - 1 tsp. lemon juice - 2 tsp. Worcestershire sauce - dash of Tabasco sauce - dash of salt Directions: - Combine softened cream and Cheddar cheeses. - Add chopped up items. - Mix and add liquids last. - Mix well. - Roll into ball and cover with chopped nuts.

*Apricot Salad Ingredients: - 1 large pkg. apricot jello (6 oz.) - 2/3 c. sugar - 1 (8 oz.) pkg. cream cheese - 2 jars Junior baby food apricots - 1 (No. 2) can crushed pineapple (20 oz.) - 1 tall can evaporated milk, chilled and whipped - 2/3 c. water Directions: - Dissolve jello in boiling water; add sugar. - Blend in the cream cheese with a fork. - Add can of crushed pineapple and apricot baby food. - Refrigerate. - Chill can of milk. - When jello starts to set, take milk out of the refrigerator and beat until stiff. - Fold partially set jello into cream. - Chopped nuts can be used for garnish. - This is a large salad; could fill a 2-quart mold or 2 (1-quart) molds. - Serves about 12.

Pound Cake Ingredients: - 3 c. plain flour (cake flour may be substituted for plain flour) - 3 c. sugar - 1/2 tsp. baking powder - 3 dashes of salt - 5 eggs - 2 sticks margarine - 1/2 c. butter flavor Crisco - 1 c. sweet milk - 1 to 2 Tbsp. flavoring (lemon, vanilla or almond or a combination of the 3) Directions: - Have all ingredients at room temperature. Hand stir all dry ingredients together. Add eggs and stir. Add butter and Crisco and stir. Add milk and stir. Put batter in - mixer and beat at high speed until well blended. Add 1 to 2 teaspoons of your favorite flavoring and mix well. Pour batter into greased and floured tube pan. Place in cold oven. Bake at 325° for 1 hour and 20 to 30 minutes.

Monkey Bread Ingredients: - 2 loaves frozen bread, softened - 1/2 c. margarine - 1 c. brown sugar - 1 large box vanilla pudding (not instant) - 2 Tbsp. milk - cinnamon to taste Directions: - Use greased 9 x 13-inch pan or Bundt pan. - Melt butter; add brown sugar, pudding, milk and cinnamon. - Break up 1 loaf into round balls; place in pan. - Pour mixture over and break second loaf over this. - Rise 2 1/2 to 3 hours. - Bake 30 minutes at 350°; turn out immediately to cool.

Chicken Roll-Ups Ingredients: - 1 (8 oz.) can crescent rolls - 1 1/2 c. grated medium or sharp cheese - 1 hen, cooked and diced - 1 can cream of chicken soup - 1 1/2 c. milk Directions: - Unroll crescent rolls; add cooked chicken and grated cheese. Wrap roll over chicken and cheese; pinch sides together.

Beef And Spanish Rice Casserole Ingredients: - 1 can Spanish rice - 1 can corned beef - 1 diced onion - 1/2 c. grated Cheddar cheese Directions: - Spray a 1-quart casserole dish with Pam. - Layer rice and meat, diced onion and grated cheese. - Bake at 350° for 25 to 30 minutes.

Baked Beans Ingredients: - 3 (1 lb.) cans pork and beans - 1/2 c. bell pepper, chopped - 1/2 c. onions, chopped - 3/4 c. catsup - 1/3 c. brown sugar, packed hard - 1 tsp. salt - 1/3 tsp. black pepper - 1 lb. ground beef - 1 Tbsp. oil Directions: - Cook onions and bell pepper in oil until onions are transparent. - Add beef and cook until brown. - Mix all ingredients together. - Bake in 350° oven for 45 minutes, or after mixing together, pour in crock-pot and cook 6 to 10 hours on low.

Sweet-N-Sour Chicken Ingredients: - 2 c. diced cooked chicken - 2 Tbsp. shortening - 1/2 c. onion (large chunks) - 2 c. carrot chunks - 1 1/4 c. water - 3 chicken bouillon cubes - 1/4 c. packed brown sugar - 2 Tbsp. cornstarch - 1/4 tsp. ginger - 1/4 c. catsup - 2 Tbsp. vinegar - 1 Tbsp. soy sauce - 1 c. green pepper (large chunks) - 8 oz. pineapple chunks Directions: - Saute onion in 2 tablespoons shortening. - Add carrots, water and bouillon cubes. - Simmer 5 minutes. - Combine next 6 ingredients. - Add to vegetable mixture and cook until clear. - Add pepper, pineapple and chicken. - Cover and simmer 5 minutes or until heated through. - Serve with rice or angel hair noodles. Serves 6 people.

Ambrosia Ingredients: - 8 to 10 juicy oranges, peeled and diced - 1 c. moist coconut - 1/2 c. pecans, chopped - 1/2 c. cherries, halved - 1/4 c. sugar - 1 c. orange juice Directions: - Combine all ingredients. Chill overnight. - Yields 4 to 6 servings.

Crazy Peanut Butter Cookies Ingredients: - 1 c. creamy peanut butter - 1 c. sugar - 1 egg Directions: - Mix together and roll into balls; flatten with fork. - Bake on ungreased cookie sheet. - Makes 2 dozen. - Quick, easy and good.

Brickle Bars Ingredients: - 1 box yellow cake mix - 2 eggs - 1/3 c. soft margarine - 1 can Eagle Brand milk - 1 c. pecans - 1/2 c. Bits 'O Brickle Directions: - Mix together with a fork: - cake mix, 1 egg and margarine. Press into a 13 x 9-inch pan. - Next mix Eagle Brand milk, 1 egg, pecans and Bits 'O Brickle. - Pour over cake mixture. - Bake 30 minutes at 350°. - Let cool and cut into bars.