Due to theoverwhelming response,

we have limited therecipes to 6 per person.

Special CasseroleDoris Viets2 cups uncooked noodles1 medium onion, sliced1 lb. hamburger2 Tbls. butter or margarine1 cup cottage cheese1 cup milk1 10 1/2 can cream of mush-

room soup1 tsp. salt1/2 cup grated American

cheese2 eggs, beatenCook the noodles until tenderin boiling, salted water. Drain.Cook onion and hamburger inbutter or margarine untillightly brown. Add the cottagecheese. In a 2-quart casseroleput 1/3 of the noodles andthen a layer of the meat mix-ture. Repeat, and end with alayer of noodles. Combine milk,soup, and salt and pour overthe layers. Sprinkle with gratedcheese. Beat eggs and pourover the cheese. Bake, uncov-ered, in 375 oven for 1 hour.Bugles Party MixDoris Viets2 pkgs. ranch dressing mix3/4 cup oil1 box Bugles

1 box Cheezit's1/2 bag of pretzels1 cup cashew nutsMix oil and ranch dressing mix.Pour over the Bugles,Cheezit's, pretzels, and nuts.Mix by hand or shake in a bag.Cold Grape SaladDoris Viets4 lbs. seedless red grapes8 oz. cream cheese, softened8 oz. sour cream1/2 cup sugar1 tsp. vanillabrown sugar1/2 cup chopped pecansWash and drain grapes. Besure grapes are dry. Mix creamcheese, sour cream, sugar, andvanilla together. Fold in grapesto cheese mixture. Can do thispart several hours ahead orovernight. Sprinkle brownsugar and pecans as a layer ontop of the grape salad. You canserve right away or wait a fewhours.Can't Leave Alone BarsDoris Viets1 white cake mix2 eggs1/3 cup vegetable oil1 cup semi sweet chocolate

chips1/4 cup butter or margarine1 can sweetened condensed

milk

Heat oven to 350. In a large

bowl, combine cake mix, eggs,and oil. With floured hands,press 2/3's of mixture into agreased 9x13 pan; set aside. Ina microwave safe bowl, com-bine milk, chips, and butter.Microwave, uncovered, for 45seconds. Stir and microwave45-60 seconds longer or untilbutter and chips are melted.Stir until smooth. Pour overcake mixture. Drop remainingcake mixture over top. Bake for20-25 minutes.Hearty Hamburger Soup2 tbsp. butter1 lb. ground beef1 cup chopped onions2 cups tomato juice1 cup sliced carrots1 cup diced potatoes1/2 cup chopped celery1-1 1/2 tsp. salt1/4 tsp. pepper1 tsp seasoned salt4 cups milk- divided1/3 cup flourMelt butter. Brown meat. Addonion. Stir in remaining ingre-dients except flour and milk.Cover & cook over low heat tillvegetables are tender, about20-25 minutes. Combine 1 cupmilk with flour. Stir into soupmixture. Boil. Add remainingmilk and heat, stirring fre-quently. Do not boil afteradding remaining milk.Cheese BallCarlene Case

2 large pkgs. PhiladelphiaCream Cheese1 pkg. Hidden Valley Ranch(original recipe) Dressing mix1 Tbsp. mayonnaiseSoften cream cheese. Mix allingredients together,blendingwell. Form into ball and roll inunsalted pecan pieces. Mixturecan be divided and variationscan be added such as Baconbits, pineapple, green olives,small shrimp, chopped greenonions, shredded sharp ched-dar cheese.Sauerkraut BallsCarlene Case1 lb. sausage1/2 cup finely chopped onions1large can

sauerkraut,drained,chopped1 & 1/2 Tbsp.mustard18 oz. creme cheese4 Tbsp.bread crumbs4 Tbsp.chopped parsley1/2 tsp. garlic saltpepper to taste1/2 cup flour4 eggs beaten1 1/2 cups dry bread crumbs1/2 cup milk

Fry sausage and onions untilmeat is brown, Add creamcheese and mix, Add sauer-kraut, 4 Tbsp. bread crumbs,parsley, mustard, garlic saltand pepper. Cool. Roll into bitesize balls. Roll balls in flour.Beat eggs and milk. Dip balls

in egg mixture,roll in breadcrumbs. Deep fry till goldenbrown. Drain on paper towel.Hillbilly FudgeCarlene Case5 cups pure cane sugar1/2 lb. butter1 large jar marshmallow creme1 large can evaporated milk1 lb. jar of peanut butterMix sugar and cannedmilk,boil 10 minutes,stir oftenas it will scorch easily. Removefrom heat and add 1/2 lb. but-ter,1 lb. peanut butter, largejar of marshmallow creme.Beat together for a few min-utes and pour into butteredpan; let set.Stained Glass CandyCarlene CasePowdered sugar1 & 1/2 cups Karo light corn

syrup1 teaspoon desired Loranne

flavoring oil3 & 3/4 cups pure cane sugar1 cup waterdesired food coloringSprinkle 18 X 24 inch strip ofheavy aluminum foil withpowdered sugar. Mix first 3 in-gredients in large heavysaucepan. Stir over mediumheat until sugar dissolves. Boilwithout stirring until tempera-ture reaches 310 degrees oruntil drops of syrup form hardand brittle threads in ice coldwater. Remove from heat. Stirin flavoring oil and food color-ing. Pour onto foil. Cool andbreak in to bite size pieces.Store in air tight container.Easy Cinnamon Apple JellyCarlene Case1 quart bottled or canned

apple juice1 pkg. powdered fruit pectin4 & 1/2 cups sugar2 teaspoons red hot cinnamon

candiesCombine juice and pectin inlarge saucepan. Bring to fullboil. Add sugar and candies,stirring constantly,return toboil. Boil for 2 minutes. Re-move from heat. Let boilingsubside and skim. Pour into hotjars & seal. Makes 7 half pintsElephant Stew!!Debbie WeissA Yummie Recipe for those Re-ally Big Entertaining Occa-sions!Secure one large elephant,clean and cut into small cubes.This will take about 2 months.Put in large kettle and simmerover kerosene heat at 465 de-grees for 14 weeks. About anhour before serving, add a fewbushels of your favorite veg-etables, make gravy and cover.This will feed 36,851 people. Ifmore meat is needed, add 2rabbits, but ONLY IF NECES-SARY, since very few peoplecare for hare in their stew.Arizona Mountain SoupBetty Johnson3 cups cooked pinto beans

1 1/2 cups cooked white rice1 large tomato, skinned &

diced1 cup chopped bacon1 Tbs. salt3 small onions finely chipped2 cloves garlic, finely chopped1/2 tsp. paprika1/4 tsp. pepper4 cups water, approximatelyIn large pot, combine beans,rice and tomato. In skillet, frybacon, onion, and garlic untilwell cooked. Add seasoningsand 2 cups water. Cover, sim-mer, stirring occasionally, for 1hour. Add additional water, 1/2cup at a time during cooking,the amount depending on de-sired consistency. Makes 6 cups.Quick White Corn ChiliBetty Johnson3/4 lb. ground beef1 can (15 1/4 oz.) whole kernel

white corn1 can (15 oz.) kidney beans,

rinsed & drained1 can (14.5 oz) Del Monte

diced tomatoes with garlic &onion, undrained

2 cups salsaIn large sauce pan overmedium heat, cook beef till nolonger pink, drain. Add corn,kidney beans, tomatoes andsalsa. Simmer uncovered for10 minutes. Top with slicedgreen onions and shreddedcheddar cheese, optional. Yield4-6 servings.Pumpkin BreadBetty Johnson3 1/3 cups sifted flour2 tsp. soda1 1/2 tsp. salt1 tsp. cinnamon1 tsp. nutmeg1/2 tsp. cloves1 cup oil3 cups sugar4 eggs2 cups canned pumpkin2/3 cup waterHeat oven to 350˚ F. Sift to-gether dry ingredients intomixing bowl including sugar.Make well in dry ingredientsand add all remaining ingredi-ents. Mix together untilsmooth. Apportion batter into3 conventional bread loaves -greased and floured. Bake 1hour or until done. Coolslightly in pans, then turn onracks to finish coolingSouthern Blackberry CobblerBetty Johnson5 cups fresh blackberries,

rinsed and well drained3/4 cups plus 1 tbs. sugar1 tbs. cornstarch1/8 tsp. salt1 tbs. unsalted butter; cut into

bitsUnbaked 9” single crust pie tinPreheat oven to 425˚ F. Sift to-gether 3/4 cup sugar, corn-starch and salt into bowl.Sprinkle mixture over black-berries. Put the blackberries in9” pie pan lined with unbakedcrust. Dot with butter. Roll outpastry on a lightly floured sur-face into a square. Place on top

of berries; trim edge slightlysealing them. Make severalslits in otp. Brush with milkand remaining sugar. Bake 30minutes or until crust is goldenbrown and filling is bubbling.Oreo Cookie BallsJanice Tucker1 pkg. oreo cookies (1# 4 oz.)8 ounces cream cheeseWhite almond barkUse blender and grind up oreocookies. Soften cream cheesein microwave. Mix the oreoand cream cheese. Mix well.Make small balls, chill to set.Melt almond bark, dip ballsand let set. Makes about 3 1/2dozen. RefrigerateCheese BallJanice Tucker2 - 8 oz. cream cheese2 Tbs. chopped green onion

tops8 oz. crushed, drained pineap-

ple1/4 cup chopped green bell

pepper2 cups chopped pecansStir well, leaving some nutsout to roll ball in.Peanut Butter CupsJanice Tucker2 sticks butter, melted1 1/2 cups peanut butter1 pd. box powdered sugar1 pkg. graham crackers,

crushedMix together, pat down ingreased cake pan. Melt 2 cupschocolate chips and pour overand cool. Cut and enjoy.MintsJanice Tucker3 oz. cream cheese1 tsp. vanilla or any flavor2 1/2 cups powdered sugarMix well, roll small amountsinto a ball, then roll in sugarand press into mint mold.Cabbage Turkey BakeGeneva Grundow3 cups cubed turkey or chicken1 lg. head cabbage1 pkg. shredded cheddar

cheese1 can chicken broth or turkey

drippingsIn a 9x13 pan, layer cut upcabbage, then sprinkle cubedchicken or turkey. Pour chickenbroth over and sprinkle withcheddar cheese. Bake at 350˚until top is brown, about 45minutes.Orange BrowniesJanice Tucker1 1/2 cups all purpose flour2 cups sugar1 tsp. salt1 cup (2 sticks) butter, soft-

ened4 large eggs2 tsp. pure orange extract1 tsp. grated orange zestGlaze:1 cup confectioners’ sugar2 Tbs. orange juice1 tsp. grated orange zestPreheat oven to 350˚F. Greasea 13x9x2 pan. Stir together

flour, sugar, and salt in a bowl;add butter, eggs, extract, andzest. Using a hand-held electricmixer, beat until well blended.Pour batter into prepared panand bake 30 minutes, or untillight golden brown and set.Remove from oven and pierceentire cake with a fork. Forglaze, mix all ingredients to-gether and stir until smooth.Pour glaze over cake. Cool andcut into squares.Pumpkin Crunch CakeJanice Tucker1 pkg. yellow cake mix as di-

rected and add1 cup canned pumpkin1/2 cup water3 eggs (large)1/2 tsp. burnt sugar flavoring1/2 tsp. vanilla flavoring1 tsp. pumpkin pie spiceTopping:1/2 cup brown sugar1 cup black walnuts or pecans

(chopped)1 tsp. cinnamon1 tbs. flour2 tbs. melted butterPour 1/2 batter in 9x13 pan,then add 1/2 topping, then restof batter, and rest of topping.Zucchini SupremeDebbie Spears4 cups water6 cups sliced zucchini1 cup shredded carrot¼ cup chopped onion1 teaspoon salt1 can (10 ¾ ounces) con-

densed cream of mushroom,undiluted

1 cup (8 ounces) sour cream½ teaspoon garlic powder½ teaspoon pepper4 cups seasoned stuffing crou-

tons½ cup butter or margarine,

meltedIn a Dutch oven or soup kettle,bring water to a boil. Add thezucchini, carrot, onion andsalt. Cook for 8-10 minutes oruntil vegetables are tender;drain. In a large bowl, combinethe soup, sour cream, garlicpowder and pepper. Fold invegetable mixture. Combinecroutons and butter; place halfin a greased 13-in. x 9- in. x 2-in. baking dish. Top with veg-etable mixture and remainingcroutons. Cover and bake at350 degrees for 30 minutes.Uncover; bake 10 minuteslonger or until golden brown.Yield: 8-10 (Warnke) servingsSaltine Toffee CookiesDebbie Spears4 ounces saltine crackers1 cup butter1 cup dark brown sugar2 cups semisweet chocolate

chips3/4 cup chopped pecansPreheat oven to 400 degrees F(205 degrees C). Line cookiesheet with saltine crackers insingle layer. In a saucepancombine the sugar and thebutter. Bring to a boil and boilfor 3 minutes. Immediatelypour over saltines and spread t

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cover crackers completely.Bake at 400 degrees F (205 de-grees C) for 5 to 6 minutes. Re-move from oven and sprinklechocolate chips over the top.Let sit for 5 minutes. Spreadmelted chocolate and top withchopped nuts. Cool completelyand break into pieces.Best Ever Oatmeal RaisinCookiesDebbie Spears1 1/4 c. flour1 tsp. baking soda1/4 c. white sugar3/4 c. brown sugar1 c. oleo, softened1 box instant vanilla pudding3 1/2 c. quick oatmeal2 eggs1 c. raisins(Can add nuts, dates, chocolate

chips and coconut...I usedchoc. chip vanilla puddingonce and it was fantastic)

Mix flour with soda. Combineoleo, sugars and pudding mix.Beat until smooth. Beat ineggs and gradually add theflour mixture. Stir in oats andraisins, etc... Batter will bestiff. Drop by teaspoonful ontoungreased baking sheet about2 inches apart. Bake 10-15minutes at 350 degrees. Yield:5 dozenFirecrackersDebbie Spears4 sleeves of saltines1 dry packet of Hidden Valley

Ranch Dressing seasoning1 Tablespoon garlic powder or

garlic salt2 Tablespoons crushed red

pepper flakes1 cup vegetable oilPlace saltines in very largebowl with lid or 2 gallon ziplocbags. Mix together the re-maining 4 ingredients andpour over the crackers. Contin-ually shake the bag or mix theseasoning/oil until the crack-ers are evenly coated.Enchilada CasseroleDebbie Spears1 pound lean ground beef

(90% lean)1 large onion, chopped2 cups salsa1 can (15 ounces) black beans,

rinsed and drained1/4 cup reduced-fat Italian

salad dressing2 tablespoons reduced-sodium

taco seasoning1/4 teaspoon ground cumin6 flour tortillas (8 inches)3/4 cup reduced-fat sour

cream1 cup (4 ounces) shredded re-

duced-fat Mexican cheeseblend

1 cup shredded lettuce1 medium tomato, chopped1/4 cup minced fresh cilantroIn a large skillet, cook beef andonion over medium heat untilmeat is no longer pink; drain.Stir in the salsa, beans, dress-ing, taco seasoning and cumin.Place three tortillas in a 2-qt.baking dish coated with cook-ing spray. Layer with half of

the meat mixture, sour creamand cheese. Repeat layers.Cover and bake at 400° for 25minutes. Uncover; bake 5-10minutes longer or until heatedthrough. Let stand for 5 min-utes before topping with let-tuce, tomato and cilantro.Yield: 8 servings.Buffalo Chicken DipDebbie Spears1 cup chunky blue cheese

dressing2 to 3 tablespoons buffalo

wing sauce2 Cans (10 oz each) chunk

chicken, drained, chopped2 packages (8 oz each) cream

cheese, softened2 medium stalks celery, finely

chopped (1 cup)bag (8 oz) Gardetto's® Special

Request roasted garlic ryechips, as desired

In large microwavable bowl,mix dressing, sauce, chickenand cream cheese. Cover; mi-crowave on High 2 to 3 min-utes or until hot. Stir in celery.Spoon dip into serving dish.Serve with chips.Chilled Artichoke DipMegan Evans3 Cups Mayo2 Cups shredded cheddar1 Cup shredded parmesan2 Tablespoons minced garlic1 Can artichoke hearts (packed

in water) drained & choppedMix it all together and servewith crackers or bread.Chili Cheese DipBrooke Polzin1 can of chili (no beans)1-2 pkg(s) creme cheeseshredded cheesesalsaSpread creme cheese in bot-tom of pan. Pour chili on next,then salsa and desired amountof cheese on top. Bake at 350for 10-15 mins, or until allcheese is melted. Serve hotwith tortilla chips.Overnight Caramel Pecan RollsCarla Childers2 cups milk2 (.25 ounce) packages active

dry yeast1/2 cup warm water1/3 cup white sugar1/3 cup vegetable oil1 tablespoon baking powder2 teaspoons salt1 egg7 cups all-purpose flour1 cup packed brown sugar1/2 cup butter2 tablespoons light corn syrup1 cup pecan halves1/4 cup butter, softened1/2 cup white sugar1 1/2 tablespoons ground cin-

namonWarm the milk in a smallsaucepan until it bubbles, thenremove from heat. Let cooluntil lukewarm. In a smallbowl, dissolve yeast in warmwater. Let stand until creamy,about 10 minutes. In a largebowl, combine yeast mixture,milk, sugar, oil, baking pow-

der, salt, egg and 3 cups flour.Beat until smooth. Stir in theremaining flour, 1/2 cup at atime, beating well after eachaddition. When the dough haspulled together, turn it outonto a lightly floured surfaceand knead until smooth andelastic, about 8 minutes.Lightly oil a large bowl, placethe dough in the bowl andturn to coat with oil. Coverwith a damp cloth and let risein a warm place until doubledin volume, about 1 hour. Heatbrown sugar and 1/2 cup but-ter until melted. Remove fromheat; stir in corn syrup. Dividemixture between two 9x13inch baking pans. Sprinkle 1/2cup pecans in each pan. Whendough has doubled in size,punch down and turn out ontoa lightly floured surface. Rollout into a large rectangle andspread with butter. Sprinklewith sugar and cinnamon.Starting with the long side,roll up the rectangle into a log,and slice into 1 inch wide rolls.Place the rolls slightly apart inpans. Wrap pans with alu-minum foil and refrigerate atleast 12 hours but no longerthan 48. Remove rolls from re-frigerator and let stand in awarm place until doubled insize, about 30 minutes. Mean-while, preheat oven to 350 de-grees F (175 degrees C). Bakeuncovered in preheated ovenuntil golden 30 to 35 minutes.Immediately invert pan onheatproof serving plate. Waitfor 1 or 2 minutes before re-moving pan, so that carameldrizzles over rolls.Cherry MashDianneWithers1 Pkg. Cherry Chips1 Can of Vanilla Ready to

Spread Frosting1 Pkg. Milk Chocolate Chips1 Can of Milk Chocolate Ready

to Spread FrostingChopped Peanuts (about 1 to 1

1/2 cups)Into a medium sauce pan overmedium heat, empty yourvanilla frosting heat untilmelted and smooth, keep stir-ring, then add your cherrychips. Stir until chips aremelted and mixture is smooth.Pour into a 9x13” pan andallow to set, about 1 hour. Intoa medium sauce pan overmedium heat, empty yourchocolate frosting, heat untilmelted and smooth, keep stir-ring, then add your chocolatechips. Stir until chips aremelted and mixture is smooth.Add your chopped peanuts.Then pour over your set cherrymixture and allow to set. Storein a cool place.

Cheesy Chicken and RiceCarla Childers1 tablespoon vegetable oil1 1/2 pounds skinless, bone-

less chicken breasts1 (10.75 ounce) can Camp-

bell's® Condensed Cream ofChicken Soup (regular or

98% Fat Free)1 1/2 cups water1/4 teaspoon paprika1/4 teaspoon ground black

pepper1 1/2 cups uncooked instant

white rice2 cups fresh or frozen broccoli

flowerets1/2 cup shredded Cheddar

cheese1. Heat oil in medium skilletover medium-high heat. Addchicken and cook 10 minutesor until browned. Removechicken. 2. Add soup, water,paprika and black pepper. Heatto a boil. 3. Stir in rice andbroccoli. Return chicken toskillet. Sprinkle chicken withadditional paprika and blackpepper. Top with cheese. Re-duce heat to low. Cover andcook 5 minutes or until chickenis no longer pink and rice isdone.

Individual Cheesecake CupsCarol BrownCrust:1 pkg. Duncan Hines Deluxe

Yellow or Devil's Food CakeMix

1/4 cup butter or margarinemelted

Combine dry cake mix &melted butter in large bowl.Beat at low speed with electricmixer for 1 minute (mixturewill be crumbly). Divide mix-ture evenly in muffin papercups. Level but do not press.Cheese Filling:2 pkgs (8 ounces each) cream

cheese, softened3 eggs3/4 cup sugar1 tsp. vanillaCombine cream cheese, eggs,3/4 cup sugar, & vanilla inmedium bowl. Beat atmedium speed with electricmixer until smooth. Spoonevenly into muffin cups. Bakeat 350 degrees for 20 minutesor until mixture is set.Topping:Combine 1 1/2 cups sourcream & 1/4 cup sugar in smallbowl. Spoon evenly overcheesecakes. Return to ovenfor 5 minutes. Garnish eachcheesecake with cherry pie fill-ing. Refrigerate.Apple-Cranberry RelishCarol Brown2 unpeeled oranges, quartered

& seeded2 unpeeled apples, quartered

& cored1 lb. fresh cranberries1 cup sugar (may substitute

artificial sweetener)Chop oranges, apples, & cran-berries in food processor intofine pieces. Add sugar & mixwell. Store covered in refriger-ator. This relish gets better as itseasons.Turkey PlantationCarol Brown1/2 cup minced onion5 Tbsp. butter

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6 Tbsp. flour1 cup diced celery3 cups milksalt & pepper1 can cream of mushroom

soup1 small can pimentos, drained

& chopped4 cups cooked turkey, cut in

small piecescrushed cornflakesCook onion & celery in buttervery slowly until soft. Addflour to make a smooth paste.Add milk, soup, turkey, pimen-tos, & seasoning to taste. Pourinto buttered baking dish &cover with cornflakes. Bake 45-60 minutes at 375 degrees.Savory Crescent ChickenSquaresCarol Brown3 oz pkg cream cheese, soft-

ened3 Tbsp margarine or butter,

melted2 cups cooked cubed chicken

or two 5 oz cans chicken1/4 tsp salt1/8 tsp pepper2 Tbsp milk1 Tbsp chipped chives or onion1 Tbsp chopped pimento, op-

tional8 oz can Pillsbury Crescent

Dinner Rolls3/4 cup seasoned croutons,

crushed (use more ifneeded)

Preheat oven to 350 degrees/

In medium bowl, blend creamcheese & 3 Tbsp. margarineuntil smooth. Add next 6 in-gredients; mix well. Separatecrescent dough into 4 rectan-gles; firmly press perforationsto seal. Spoon 1/2 cup meatmixture onto center of eachrectangle. Pull 4 corners ofdough to top center of chickenmixture & twist. Brush topswith margarine; dip in croutoncrumbs. Place on ungreasedcookie sheet. Bake 20-25 min-utes or until golden brown.Makes 4 sandwiches.Poppin Fresh BarbecupsCarol Brown3/4 lb. ground beef1 Tbsp minced onion1-10 oz can of biscuits1/2 cup barbecue sauce2 Tbsp brown sugar3/4 cup shredded cheeseBrown ground beef, drain. AddBarbecue sauce, onion, &brown sugar. Place each bis-cuit in a greased muffin cup,pressing dough to cover bot-tom & sides. Spoon meat mix-ture into each cup. Bake at 400degrees for 10-12 minutes.Add shredded cheese & returnto oven to melt cheese.Pear BreadPatricia McClintockyield: 1 loaf • Preheat oven at 350*Cream together:1/2 c. Shortening

1/2 c. Sugar1/2 c brown sugarSift together:1 egg2 c. All purpose flour1 tsp. Baking soda1/2 tsp allspice2 tsp. Cinnamon1/2 tsp. SaltAdd to the shortening mix-ture.Stir in:2 cups chopped pears2/3 c. Chopped pecansGrease or spray pan in loafpan, bake 1 hour, cool and re-move from pan, drizzle withtop with powder sugar, milkmixture.Zucchini BreadPatricia McClintockyield 2 loaves • preheat oven 350*

Combine:3 eggs2 c. Sugar1 c. Oil2 c.grated & peeled zucchini1 t. VanillaStir in:1 - 1 1/2 c. Nuts3 c. Unsifted flour1 tsp. Salt1 tsp baking soda1/4 tsp. Baking powder1 t. CinnamonGrease and flour loaf pans,bake for 1 hour. Cool slightlyand remove from pans *** canbe divided into smaller loafpans as well****

Taco MeatStacee McCotter

1 pound hamburger1/2 can chopped onion1 can corn1 can black kidney beans1 can sliced black olives1 can diced green chilies2 cups cooked red quinoa8 ounces salsasalt & pepper to tastehomemade seasoning/ or sub-

stitute with 1 pack taco sea-soning

1 tablespoon chili powder2 teaspoons onion salt1 teaspoon ground cumin1 teaspoon powdered oregano1 teaspoon garlic powder1 teaspoon paprika1 teaspoon sugar1/2 teaspoon saltBrown hamburger and oniontogether. Drain if necessary. Tohamburger add rest of ingredi-ents until heated.Spinach & Chicken Orzo withBasilStacee McCotter1 Cup uncooked orzo2 tablespoons butter2 cloves garlic, minced14 1/2 ounces chicken broth1/4 teaspoon crushed red pep-

per2 cups fresh spinach leaves,

chopped1/4 cup chopped fresh basil2 boneless skinless chicken

breasts, sliced salt and pep-per to taste

1/2 cup grated parmesancheese

2 tablespoons fresh basilsprings, for garnish

Melt butter in skillet overmedium high heat. Stir in gar-lic and orzo and saute untillightly browned. Stir in chickenbroth to boil. Cover. Reduceheat and simmer until orzo istender and liquid is absorbed,about 15 minutes. Addcrushed red pepper, spinachand basil with about 15 min-utes to go so spinach wilts. Inseparate pan saute chickenwith seasoning Top withparmesan and basil.Stacee’s Cabbage Patch SoupStacee McCotter4-6 cubed potatoes peeled1c. chopped onions1 1/2 T. chicken bullionCover with just enough H20and bring to boil. Boil 10 min-utes. Add 1 package cole slawmix and boil another 10 min-utes. Melt 3/4 c oleo, 3/4 cupflour, make paste. Add 4 cupsmilk bring to boil until thickOur Holiday CheeseballVicki Rea8 oz. softened cream cheese1/4 cup diced green pepper1/4 cup crushed pineapple

(drained)2 tsp. chopped onion or green

oniondash of worcestershire saucedash of seasoning saltchopped pecansMix all the ingredients to-gether except the choppedpecans. Form into a ball, androll in chopped pecans. Refrig-erate overnight. Serve withwheat crackers or your favoritecrackers.Pinto Bean PieEddie Crouch(Beans are substitute for thepecans; great for those with nutallergies)2 eggs, well beaten1 c. sugar1 c. evaporated milk1 c. mashed pinto beans(cook beans until slightlycrunchy. Mash with fork into"split-pea size" pieces.)1/2 c. coconut2 t. vanilla1/8 t. saltMix well all of the above ingre-dients, pour into an uncookedpie crust. Bake at 350 degreesfor 45 minutes. Cool com-pletely. Serve with whipcream.

Pinto Bean FudgeEddie Crouch(Beans are substitute for thepecans; great for those with nutallergies)4 squares of unsweetened

chocolate1 1/2 sticks of butter1 1/2 c. cooked pinto beans(cook beans until slightlycrunchy. Mash with fork into"split-pea size" pieces.)2 1/2 pounds powdered sugar1 t. vanillaMelt chocolate and butter. Addbeans, mix well, add vanilla.Gradually add powered sugar,mix well. Pour into butteredpan & chill.Brauer’s Family TraditionStuffingBarbara Ann Brauer3/4 cup unsalted Butter, di-

vided2 medium onions, finely

chopped4 medium celery stalks, finely

chopped3 large apples, peeled and

diced1 package (16 ounces) pre-

pared cornbread stuffing3/4 cup coarsely chopped wal-

nuts2 teaspoons ground ginger1 pound bulk pork sausage1 cup of apple ciderPAM original no-stick cooking

spray1) Preheat oven to 325 degreesF. 2) Place a large skillet overmedium heat until hot. Addbutter, when melted addonions and celery and cookabout 10 minutes, or until ten-

der. Stir in apples and cook foranother 5 minutes. 3) Placeapple mixture into a largebowl with the corn-bread,walnuts and ginger and setaside. 4) Crumble sausage intothe same skillet and cook overmedium-high heat untilbrowned, 7-10 minutes, stir-ring frequently. Add to applemixture. 5) Melt the remaining1/4 cup butter in the skilletand pour over the stuffingmixture along with the applecider to moisten. For a moisterstuffing, add more cider. Sea-son with salt and pepper.6) Place in casserole dishcoated with cooking spray andbake, uncovered, 50 to 60 min-utes or until browned andcrunchy on top....( or for amoister tastier stuffing stuffhalf into turkey and immedi-ately bake according to direc-tions on turkey wrapper.)Sweet Potato BakeBarbara Ann Brauer5 sweet potatoes1/4 teaspoon of salt1/4 cup of butter2 eggs1 teaspoon vanilla extract1/2 teaspoon ground cinna-

mon1/2 cup of white sugar2 tablespoons heavy cream

(whipping cream will work)1/4 cup of butter, softened3 tablespoons all-purpose

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flour3/4 cup of packed light brown

sugar1/2 cup of chopped pecans1) Preheat oven to 350 degreesF. Lightly grease a 9by 13 inchbaking dish. 2) Bake sweet po-tatoes 35 minutes in the pre-heated oven or until theybegin to soften. Cool slightly,peel, and mash. 3) In a largebowl, mix the mashed sweetpotatoes, salt, 1/4 cup of but-ter, eggs, vanilla extract, cin-namon, sugar, and heavycream. Transfer to the pre-pared baking dish. 4) In amedium bowl, combine 1/4cup of butter, flour brownsugar, and chopped pecans.Mix with a pastry blender withyour fingers to the consistencyof course meal. Sprinkle overthe sweet potato mixture. 5)Bake 30 minutes in the pre-heated oven, until the toppingis crisp and lightly browned.Brussels Sprouts with Baconand AppleBarbara Ann Brauer3 slices of bacon cut into 1/2-

inch pieces.4 pints of Brussels sprouts,

ends trimmed and halved.course salt and ground pepper.1 apple, cored and cut into

1/4-inch slices, each slicehalved crosswise.

2 teaspoons red-wine vinegar.

1. Preheat oven to 425 degreesF. Arrange bacon in a singlelayer on a large rimmed bak-ing sheet. Bake until browned,10 minutes. Add Brusselssprouts in a single layer; sprin-kle with salt and pepper. Roastuntil they begin to brown,about 15 minutes. 2. Removefrom oven, and toss in apple.Return to oven; roast untilBrussels sprouts are brownedand tender and apple had soft-ened, 10 to 15 minutes. 3. Tossvegetables with red-winevinegar, and serve immedi-ately.Barbie’s EggnogBarbara Ann Brauer4 egg yolks, beaten2 Cups of Milk1/2 Cup of Sugar1 Cup of Whipping Cream2 Tablespoons light Rum2 Tablespoons Bourbon1 Teaspoon vanillaGround Nutmeg1. In a large saucepan mix theegg yolks, milk, sugar. Cookand stir over medium heatuntil mixture just coats ametal spoon. Remove fromheat. Place the pan in a sink orbowl of ice-water and stir for 2minutes. Stir in whippingcream, rum, bourbon, andvanilla. Cover and chill for 4 to24 hours. Serve in glasses.Sprinkle each serving withnutmeg. (For an alcohol-free

substitution: Omit the Rumand Bourbon and increase themilk to 2 1/4 cups.)Ginger CookiesHelen (Holt) McClelland1 cup sugar2 eggs 1/2 cup molasses1 cup sour cream1 cup shortening4 1/2 cups of flour1/4 teaspoon salt1/2 teaspoon cinnamon1/2 teaspoon cloves1/2 teaspoon ginger1/2 teaspoon allspice1 teaspoon baking sodaCream together sugar, short-ening, eggs, molasses and sourcream. Sift together flour, salt,cinnamon, cloves, ginger, all-spice, and baking soda. Add tofirst mixture. Chill. Roll. Sprin-kle with sugar. Bake 10 min-utes at 350 degrees F.Southern Black-RaspberryCobblerBarbara Ann Brauer1 cup of Flour1 cup of Sugar1/4 teaspoon of Salt2 teaspoons of Baking Powder3/4 cup of Milk1 Melted Stick of Butter2 1/2 cups of Black Raspberries( or any Sweetened Berry ofyour choice).Mix dry ingredients togetherin a baking dish (9 by 9 workswell). Stir in the milk. Pourmelted butter over dough.Spoon berries on the top. Bakeat 350 degrees for 45 minutesuntil dough rises to top andbrowns. Sprinkle a dash ofsugar on the top after baking.Barbie’s Best-Ever CranberryMuffinsBarbara Ann Brauer1 1/2 cups all-purpose flour1 tablespoon of baking powder1/2 teaspoon slat1/4 cup of sugar4 tablespoons (1/2 stick) un-

salted butter, melted andcooled

1 large egg, beaten3/4 cup plus 2 tablespoons of

milk1 cup of fresh cranberries1) Preheat oven to 400 degreesF. Line a muffin pan with 10paper muffin cups or spraywith nonstick cooking spray.Fill empty cups halfway withwater. 2) Sift the flour, bakingpowder and salt into a largebowl. Stir in the sugar. In aseparate large bowl, whisk to-gether the melted butter, eggand milk. Pour the wet ingre-dients over the dry ingredientsand whisk until just blended(mixture should be slightlylumpy). 3) Add the Cranberriesto the bowl and stir them injust enough to combine. 4) Di-vide the batter evenly amongthe prepared muffin cups.Bake the muffins until golden,18-24 minutes. Remove themuffins from the pan andtransfer to a wire rack to cool.

St Louis Gooey Butter CakeEileen Hensley1 (18.25 ounce) package yel-

low cake mix1/2 cup butter, melted2 eggs1 teaspoon vanilla extract1 (8 ounce) package cream

cheese2 eggs1 teaspoon vanilla extract4 cups confectioners' sugar1. Preheat oven to 350 degreesF (175 degrees C). 2. Mix cakemix, melted butter or mar-garine, 1 teaspoon vanilla, and2 eggs with a spoon. Pat into a9 X 13 inch pan. 3. Mix creamcheese, 2 eggs, and 1 teaspoonvanilla with an electric mixer.Slowly beat in confectioner'ssugar. Pour over cake layer. 4.Bake for 40 to 45 minutes. Cool.Pretzel-Crusted ChickenEileen Hensley1 bag of salted pretzels, any

shape3 sprigs of fresh thyme, leaves

removedSalt and freshly ground black

pepper2 eggs2 small, boneless, skinless

chicken breasts, cut intostrips 1/2-inch thick

1/4 cup extra-virgin olive oil2 tablespoons butter2 tablespoons flour2 cups milk3/4 pound (about 2 1/2 cups)

sharp yellow cheddarcheese, shredded

2 heaping tablespoons spicybrown mustard

Preheat oven to 200°F.Place the pretzels in a foodprocessor or blender and grinduntil fine. Transfer the groundpretzels to a shallow dish, addthe thyme and some pepper,and mix to combine. Crack andbeat 2 eggs in a second shallowdish with a splash of water.Coat the chicken breast in theground pretzels, then in egg,then in the pretzels again. Pre-heat a large skillet with theEVOO, enough to go 1/4 inch upthe sides of the skillet. Add thepretzel-coated chicken breast tothe hot oil. Cook in a singlelayer, in two batches if neces-sary, about 3-4 minutes oneach side, until cutlets' juicesrun clear and the breading isevenly browned. While thechicken is frying, heat amedium saucepot over mediumheat, melt butter and add theflour. Cook flour and butter for1 minute then whisk in themilk. When the milk comes to abubble, stir in cheese and mus-tard with a wooden spoon. Sea-son with salt and freshlyground black pepper, and re-move from heat. Transfer thefried pretzel-crusted chicken toa serving plate. Serve the mus-tard-cheddar sauce, carrot andcelery sticks, and pickle spearsalongsideBest Ever Banana Cake WithCream Cheese Frosting

MaxineWheeler1 9X13 pan1 1/2 cups banana's, mashed2 t. lemon juice3 c. flour1 1/2 t. baking soda1/4 t. salt3/4 c. butter, softened2 1/8 c. sugar3 large eggs2 t. vanilla1 1/2 c. buttermilkFrosting1/2 c. butter1 8oz. pkg cream cheese1 t. vanilla3 1/2 c. powdered sugarGarnishchopped walnuts1. Preheat oven 275 degrees2. Grease and flour 9 x 13 cakepan 3. In a small bowl, mixmashed bananas with thelemon juice, set aside 4. In amedium bowl, mix flour, bak-ing soda and salt, set aside 5. Ina large bowl, cream 3/4 c. but-ter and 2 1/8 c. sugar until lightand fluffy. 6. Beat in eggs, oneat a time, then stir in 2 tspvanilla. 7. Beat in the flour mix-ture alternately with the but-termilk. 8. Stir in bananamixture. 9. Pour batter in toprepared pan and bake in pre-heated oven for one hour oruntil toothpick inserted intocenter comes out clean. 10. Re-move from oven and place di-rectly into freezer for 45 min.This will make the cake verymoist 11. For the frosting creamthe butter and cream cheeseuntil smooth. 12. Beat in 1 t. ofvanilla. 13. add powderedsugar and beat on low speeduntil combined, then on highspeed until frosting is smooth.14. Spread on cooled cake. 15.Sprinkle chopped walnuts overtop of the frosting, if desired.Peach PuddingVivian BerryYield 1 8x8 baking dishMelt 1 stick of butter in bakingdish, pour 1 can of peachesinto the butter. Mix together 1cup. flour, 1 cup sugar, 1 1/2teaspoon baking powder, dashof salt. 2/3 c. milk, 1 teaspoonvanilla or almond extract, pourover peaches.Sprinkle 1/2 c.sugar over top. Bake 35-45min at 350. serve warm withice Cream or vanilla yogurt.Pinto Bean casseroleMaxineWheeler1 pkg. tortilla chips2 cans pinto beans, rinsed and

drained1 can whole kernel corn,

drained1 can diced tomatoes1 can tomato sauce1 envelope seasoning2 cups shredded cheddar

cheeseshredded lettuce, sour cream

and salsa, optionalCrush chips and sprinkle into agreased 13 x 9" baking dish. Ina large bowl, combine the

beans, corn, tomatoes, tomatosauce and taco seasoning. Pourover chips. sprinkle withcheese. Bake, uncovered, at350 degrees for 18-25 minutesor until heated through. servewith lettuce, sour cream andsalsa if desired. You may alsoadd cooked hamburger orchicken for a complete meal.Cranberry Nut fudgeMaxineWheeler1 teaspoon butter1 can (16 oz) milk chocolate

frosting1 pkg (11 1/2 oz) milk choco-

late chips1 package (6 oz.0 dried cran-

berries, I use orange flavoredcranberries

1/2 cup chopped pecansLine a 8" square dish with foiland grease the foil with butter,set aside. In a heavy saucepancombine frosting and choco-late chips. Cook and stir overmedium-low heat until chipsare melted. Stir in cranberriesand nuts. Pour into preparedpan. Refrigerate until firm,about 2 hours. Using foil, liftfudge out of pan. Discard foil,cut the fudge into 1" squares.Store in refrigerate.Kropsua ( Finnish Pancake)MaxineWheelerMelt 1/2 stick of butter in a9x13 pan while oven heats to375 degrees.3 eggs1/2 c. sugar1 t. salt2 c. milk1 1/4 c flourPut all ingredients in a bowland beat to make a thin batter.When butter is melted beat1/2 of butter into batter. Pourover rest of butter into thepan. Bake for about 30 min.Until golden brown and a knifecomes out clean. Cut intosquares for serving. Serve withjam, honey, syrup, creamcheese, or fruitPineapple Cream CheeseFantasyVivian Berryserves 6-82 pkgs, cream cheese2 cups miniature marshmal-

lows1 small pkg instant vanilla

pudding1 cup walnut pieces1 large can crushed pineapple,

drainedCombine pineapple and soft-ened cream cheese with amixer on low speed until wellblended. Add vanilla puddingand mix on low. stir in walnutsand marshmallows. Refriger-ate until chilled.Chocolate Oatmeal BarsLora HarmsMix: 2 cups Brown Sugar1 cup butter2 eggs1 tsp vanillaStir in: 2 ½ cups flour

1 tsp baking soda½ tsp salt3 cups oatmealPress 2/3 of mixture in bottomof jelly roll pan(or cookiesheet), save 1/3 of mixture fortop.Heat: 12 oz choc. Chips1 can sweeten condensed milk2 tbls butterWhen all melted stir in: 1 cupsof nuts(optional)1 tsp vanilla½ tsp saltSpread this chocolate sauce onmixture in pan. Then drop re-maining mixture by tsp on top.Bake 350 for 23-30 minutesBaked Slow Cooker ChickenStacee McCotter1 (2 to 3 pound) whole chickensalt and pepper to taste1 teaspoon paprikaWad three pieces of aluminumfoil into 3 to 4 inch balls, andplace them in the bottom ofthe slow cooker. Rinse thechicken, inside and out, undercold running water. Pat drywith paper towels. Season thechicken with the salt, pepperand paprika, and place in theslow cooker on top of thecrumbled aluminum foil. Setthe slow cooker to High for 1hour, then turn down to Lowfor about 8 to 10 hours, oruntil the chicken is no longerpink and the juices run clear.German Chocolate Pecan,Coconut PieMaxine GriggsPie Crust2 ½ Cups Flour¾ C Shortening¼ C butter½ teaspoon salt1 Teaspoon Sugar7-8 Tablespoon Ice waterCut flour and shortening andsugar and salt until it is likesand, add water tablespoon ata time mix and handle lengthinto a ball. Chill for 30 minutesand roll out in 10’ pie panFilling1 square German chocolate½ c brown sugar¼ c light Karo syrup6 tablespoon margarine or

butter¼ can millnot3 eggs1 teaspoon vanilla½ teaspoon almond extract1 cup Pecan pieces½ c coconut1 cup whip creamMelt chocolate, milk, sugarand syrup until smooth addbeaten eggs and extract. LinePecan pieces, coconut in thebottom of the unbaked piecrust. Pour mix and bake 30minutes at 350. Cool and servewith whip cream.Chocolate Cheesecake withKahlua and BrandyMaxine Griggs3- 8 ounce cream cheese

1cup sugar2 cups sour cream3 eggs1 cup semi sweet chocolate

chips, melted½ cup strong coffee (Hot)1 teaspoon vanilla1 tablespoon brandy1 tablespoon KahluaBeat cream cheese and sugar,add eggs and beat slowly intocream cheese. Add sour cream,melt chocolate in coffee addflavors.Crust1 ½ Cup chocolate cookies add6 tablespoons melted butter½ cup grated chocolateMix wellPlace in spring form pan andup to ½ on side pour all aboveinto pan and bake 350 for 50minutes. Don’t over bake cakewill firm as it chills. Add 2 ta-blespoons brandy and 6 table-spoons chocolate syrup into 1cup whip cream beat untilholds peaks and top your cake.Impossible Pumpkin PieJuanita Fern MathewsThis pie makes its own crust!1 cup sugar½ cup bisquick2 tablespoons melted oleo2 eggs beaten1 can pumpkin1 can evaporated milk (13

ounces)2 ½ teaspoon pumpkin pie

spicesPinch of nutmeg2 teaspoon vanillaHeat oven to 350 bake almost60 minutes. Beat all ingredi-ents until smooth with electricmixer 2 minutes. Pour (Bake)into a 9 or 10 greased pie panChill & Serve with whip creamChile and Chorizo Cheese DipTheresa Lynch8 oz uncooked chorizo sausage1/ 3 cup thinly sliced or

chopped onion1 (41/2 oz) can diced green

chile peppers drained¼ cup bottled roasted red pep-

pers (sweet), drained andsliced

1 pound Monterey jack cheese,cut into 1/2in cubes

1. In large skillet cook sausageover medium heat untilcooked through. Removesausage from skillet, drain offfat. In same skillet cook onionuntil tender, stirring fre-quently. Stir in chili peppersand roasted sweet peppers;cook until heated through. Re-move mixture from skillet. 2.Divide meat mixture in two lqt dishes or 3 qt dish. Sprinklepepper mixture and cheeseover chorizo. Top with onionmixture. Sprinkle rest ofchorizo over all 3. Bake in 375oven for 10-15 minutes oruntil cheese is melted. Servewith tortilla chips or warmedfour tortilla and roll up.

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{G I F T S & G O O D I E S 2 0 1 1PG 6 {

Macaroni SaladTheresa LynchServes 10-121 pound Twirly macaroni,

cooked and cool6-8 grated carrots½ chopped green or red pep-

perMix in large bowlIn another bowl mix1 cup sugar1 cup sweetened condensed

milk1 scant cup of vinegar1 teaspoon salt1 teaspoon pepper2 cups Hellman’s dressingMix well and pour over maca-

roni mixture and set overnightSnicker DoodlesTheresa Lynch3 ½ dozen1 cup soft butter1 ½ cup sugar½ tsp salt2 eggs2 ¾ cup flour2 teaspoon cream of tarter1 teaspoon baking sodaMix together butter, eggs andsugar. Sift flour, tarter, sodaand salt add to cream mixture.Form into small balls and rollinto cinnamon and sugar mix-ture. (2 tbsp each cinnamonand sugar). Place on cookie

sheet 2 inches apart. Bake 375for 10 minutes these cookiespuff up at first and then flattenout with crinkled top.TumbleweedsTheresa Lynch5 dozen1 (11oz) pkg, butterscotch

chips2 tablespoon creamy peanut

butter1 jar 12 (oz) dry roasted

peanuts1 can (4oz) potato sticks

in microwave safe bowl, meltbutterscotch chips and peanutbutter. Stir until smooth. Stir in

the dry peanuts and potatosticks. Drop by tbsp spoon ontowax paper lined pans. Refrig-erate until set. Store in an air-tight containerBeef Taco BakeBetty Jones1 pound ground beef1 can 10 ¾ oz campbells

tomato soup1 cup pace picante sauce½ cup milk¼ cup diced onion¼ cup diced bell peppers6 flour tortillas (8 inch) or 8

corn tortillas (6 inch) cutinto 1 inch pieces

1 cup shredded cheese (about

4 oz)1. Cook the beef in a 10 inchskillet over medium high heatuntil well browned stirringoften to separate meat. Pouroff any fat. 2. Stir in soup, pi-cante sauce, milk, onions, bellpeppers, tortillas and ½cheese in the skillet, spoon thebeef mixture into a 2 quartshallow baking dish. Cover thebaking dish. 3. Bake at 400 de-grees for 30 minutes or untilbeef mixture is hot and bub-bling, sprinkle with the re-maining cheese. Top with sourcream if desired, serve withSpanish rice.

Pumpkin RollBonnie Jean Bryan2 eggs2 tsp cinnamon1 cup sugar2/3 cup pumpkin¾ cup flour1 tsp baking powderBeat eggs, gradually add sugarand pumpkin. Fold in remain-ing ingredients. Pour ontogreased and floured cookiesheet with edges. Bake at 375for 15 minutes while warm,remove from pan onto a teatowel that was sprinkled withpowdered sugar. Roll like ajelly roll and let stand unroll

when cool and spread on fill-ing. Re-roll and let stand forseveral hours before cutting.Pumpkin pie filling1 cup powdered sugar4 tbsp oleo8 oz cream cheese1 tsp vanillaMix all ingredients and spreadon pumpkin roll.Macaroni SaladBonnie Jean Bryan1 can cream of celery soup1 can cream of chicken soup1 can cream of mushroom

soup1 large can Pet evaporated

milk

2 tablespoons Worcestershiresauce

1 stick oleoBlend together beat untilsmoothChop 1 large green pepper and½ cup onion –1 jar pimentos1-4 ½ oz can mushrooms1 ½ pound Velveeta cheese1 pound pack of cooked smallshell macaroni.Mix all together Bake whatyou need for 1 hour at 350freeze rest. I put the rest inquart fruit jars to freeze.

{G I F T S & G O O D I E S 2 0 1 1 PG 7{

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