12 oz. cream cheese

1 tsp. Worcestershire sauce

3 tbsp. liquid smoke

4 oz. sharp Cheddar cheese, finelygrated

1/4 c. EACH celery and bell peppers,finely chopped, mixed

1/3 c. pecans, finely chopped

2 tbsp. dried minced onions

Dash Tabasco sauce

1/2 tsp. garlic powder

Mix everything except pecans. Chill several hours or overnight. Spread chopped pecans on waxed paper and roll the cheese ball on it until coated. Chill completely before serving.

11 lb. pinto beans

3 lb. pork roast

7 c. water

1/2 c. chopped onion

2 cloves garlic

1 tbsp. salt

2 tbsp. chili powder

1 tbsp. cumin

1 tsp. oregano

1 (4 oz.) can chopped green chiles

1 (2 oz.) jar pimientos, diced

Frito corn chips

TOPPINGS:

Shredded Cheddar cheese

Diced avocado

Sliced green onions

Diced tomatoes

Hot sauce

Place uncooked beans, roast, water, onion, garlic, seasonings, chiles and pimientos in a heavy kettle. Cover and simmer on top of the range about five hours or until roast is fork tender. Remove roast and break up with a fork. Return meat to the pot and continue to cook until mixture thickens, about 1/2 hour.

Place a handful of corn chips in a soup bowl or mug. Serve meat mixture over the chips. Garnish individually to taste. Serves 8-10.

2 quarts pineapple juice

1 can cream of coconut

1 quart ice cream (vanilla)

1 quart club soda

Mix together and enjoy.

1 1/2 cup sifted flour

1/2 cup sugar

1 3/4 tsp. baking powder

1/2 tsp. nutmeg

1/2 tsp. salt

1/4 tsp. allspice

1 egg, beaten

1/3 cup butter or margarine, very soft

1/2 cup milk

11 oz. can mandarin oranges, drained and sections cut into 3 or 4 pieces

Chopped dates and nuts, optional.

TOPPING

1/4 cup melted butter or margarine

1/4 cup sugar and 1/2 tsp. cinnamon, mixed

Mix dry ingredients. Beat egg, add butter, then add milk. Add wet to dry. Stir in orange pieces, nuts, dates. Fill paper bake cups 1/2 full. Microwave on high approximately 3 minutes. Test with toothpick. Dip hot muffin top in melted butter then in cinnamon and sugar. Enjoy!

(Must be prepared 24 hours in advance)

Doubled fits in largest pyrex casserole.

12 slices white bread (crusts removed)

2-3 tbsp. butter or margarine (softened)

1/2 cup butter or margarine

1/2 lb. fresh mushrooms, trimmed and sliced

2 cups thinly sliced yellow onions

Salt and pepper

1 1/2 lbs. mild Italian sausage

3/4 to 1 lb. cheddar cheese, grated

5 eggs

3 tsp. Dijon mustard

2 1/2 cups milk

1 tsp. dry mustard

1 tsp. ground nutmeg

2 tbsp. finely chopped fresh parsley

Butter bread and set aside. In a 10 to 12" skillet, melt the 1/2 cup butter and brown mushrooms and onions. Salt and pepper to taste and set aside. Cook sausage cut into bite six pieces. Grease an 11" x 17" shallow casserole, layer 1/2 of the bread, mushroom mixture, sausage and cheese. Mix eggs, milk, both mustards, nutmeg, 1 teaspoon and 1/8 teaspoon pepper. Pour over cheese. Cover and chill overnight. Sprinkle with parsley and bake uncovered in preheated 350º F oven for 1 hour until bubbly. Serve immediately with fruit salad and crusty bread. Serves 8.

2 packages crescent rolls

2 (8 oz.) packages cream cheese

½-3/4 cup sugar

1 egg yolk

1 tsp. vanilla

1 bag milk chocolate chips (reserve 1/2 cup chips)

Line a 9" x 13" pan with 1 package of crescent rolls, press to seal. Mix cream cheese, sugar, egg yolk, and vanilla until creamy. Add the chocolate chips less the reserved chips. Spread on the filling to 1/4 inch from the edges. Top with second package of crescent rolls. Pinch the edges together. Bake at 350º F for 25-30 minutes, until golden brown. Remove, frost immediately while hot. Melt reserved chips in microwave and drizzle on iced cheese cake.

FROSTING:

1 cup powdered sugar

1 tsp. vanilla

1 tbsp. warm milk

Mix together. Frost baked cheese cake.

Refrigerate when cool. Makes 24-36 squares.

3 c. sugar

3 oz. pkg. raspberry gelatin

1/2 c. flaked coconut

2 egg whites, stiffly beaten

3/4 c. light corn syrup

1 c. chopped nuts

3/4 c. water

Combine sugar, corn syrup, and water. Bring to a boil, stirring constantly. Reduce heat and cook to hard ball stage. Combine beaten egg whites and gelatin - beat until mixture forms stiff peaks. Pour hot syrup slowly into egg whites, beating until candy loses gloss and holds shape.

Fold in coconut and nuts (optional). Pour into greased 9 inch square pan. Top with rows of chopped nuts and coconut.

1 (8 oz.) pkg. small, clean, frozen shrimp

1 (10 3/4oz.) can cream of shrimp soup

1/2 cup sharp cheddar cheese, grated

1/2 cup mayonnaise

2 cups fine noodles, uncooked

1 can French fried onion rings (optional)

Paprika

In large bowl, mix first five ingredients together. Put into greased casserole and bake, covered, for 35 minutes at 350º F. Remove from oven, sprinkle with paprika and stir. If desired, arrange French fried onion rings on top. Return to oven and continue baking, uncovered, for 5 minutes or until bubbly. Serves 3 generously

1 cup flour

1/2 cup quick oats

1/4 cup sugar

2 tsp. baking powder

1/2 tsp. salt

1 egg

1/4 cup cooking oil

3/4 cup milk

3/4 cup blueberries, peaches, coconut, jam or (frozen fruit may be used if thawed first)

12 muffin cups (paper)

Preheat oven to 400º F. Put muffin papers in muffin tins. In a large mixing bowl, stir together flour, oats, sugar, baking powder and salt. Dig a little hole into the middle of it all. In a small bowl, break the egg and mix it with the milk and oil. Then chop up the filling, if needed. Pour the liquid mixture into the hole in dry mixture. Stir until mixed, but leave it a little lumpy. Add whatever you're putting inside (the buried treasure). Fruit or coconut goes in with batter. Then pour into muffin tins no more than 3/4 full. For jam muffins, fill the muffin cup halfway, then put a teaspoon of jam in the center. Then add about a teaspoon of batter on top. Try a fortune on top instead of jam to make buried fortune muffins. Bake for 20-25 minutes at 400º F. Makes 12 muffins.

1 cup, plus 2 tbsp. sifted flour

1/2 tsp. baking soda

1/2 tsp. salt

1/2 cup soft butter

12 tbsp. granulated sugar

1/2 tsp. vanilla

1/4 tsp. water

Beat in 1 egg. Mix in flour mixture. Spread in a greased 13" x 9" x 2" pan. Sprinkle one package chocolate morsels over dough. Place in oven 1 minute, then run knife through to marbleize. Return to oven and bake at 375º F for 12-14 minutes.

2 cups powdered milk

1/2 cup colloidal oatmeal

10 drops of oil or rose geranium

2 drops of peppermint oil

1/2 cup rose water

1 perfect rose in full bloom

Draw bath and slowly add powdered milk and colloidal oatmeal, swirl bath water as they dissolve. Under the running water add oils, swirling to combine. When bath is full, add rose water, drop  from rose into water. Use rose scented soap.

2 lbs. beef - Sirloin, cut up (raw)

2 cups potatoes, cut in lg. pieces

2 cups carrots, cut in lg. pieces

2 cups celery, cut in lg. pieces

1 bag frozen onions (small)

1 slice white bread, cut up

1 (16 oz.) can whole tomatoes (and juice)

2 tbsp. dry minced onion

3 tbsp. quick cooking tapioca

1 tbsp. sugar

1 can tomato soup

Salt to taste

Pepper to taste

Place all in large crock pot. Cover and cook at low setting for 5 hours. Do not stir. Makes 6 to 8 servings. Add additional vegetables; whatever your family likes. 6-8 servings.

1 package Jiffy cake mix, white or yellow

1 lg. size instant vanilla pudding

1 (8 oz.) cream cheese, softened

1 3/4 cups milk

1 (#2) can crushed pineapple

12 oz. Cool Whip

Bake the cake in a 9" x 13" pan at 350º F for only 10 minutes. Mix pudding, cream cheese and milk. Spread on cooled cake. Drain pineapple, spread over pudding mixture, then spread the Cool Whip over the pineapple. Can top with nuts, if desired.

4 egg whites

8 tsp. powdered skim milk

1 tsp. vanilla extract

1 tsp. almond extract

1 tsp. liquid artificial sweetener

Cinnamon to taste

Beat egg white until stiff. Add skim milk powder. Mix well. Add extracts and sugar substitute. Drop cookies by spoonfuls onto cookie sheet. Bake at 275º F for 45 minutes. Remove from cookie sheet and dust with cinnamon. Yields 2 to 2 1/2 dozen. One cookie equals 32 calories.

4 egg whites

8 tsp. powdered skim milk

1 tsp. vanilla extract

1 tsp. almond extract

1 tsp. liquid artificial sweetener

Cinnamon to taste

Beat egg white until stiff. Add skim milk powder. Mix well. Add extracts and sugar substitute. Drop cookies by spoonfuls onto cookie sheet. Bake at 275º F for 45 minutes. Remove from cookie sheet and dust with cinnamon. Yields 2 to 2 1/2 dozen. One cookie equals 32 calories.

2 (32 oz.) cans Borden's Egg Nog, chilled

2 cups pineapple juice, chilled

1 (8 1/2 oz.) can Coco Lopez Cream of Coconut

1 cup Whipped cream or topping

Ground nutmeg, if desired

In small punch bowl, combine all ingredients except whipped cream and nutmeg; mix well. Garnish with whipped cream and nutmeg. Refrigerate leftovers.

Flounder fillets, sliced thin

Ham, sliced thin

Swiss cheese, sliced thin

Egg

Bread crumbs

Place one slice of ham and then one piece of cheese on each fillet. Roll up and fasten with toothpick. Dip each roll into slightly beaten egg and then coat with bread crumbs. Deep fry and enjoy.

1 loaf frozen bread dough, thawed completely

   (6-8 hours)

1 pkg. (10 oz.) frozen chopped spinach,

   thawed & drained

1 tsp. Parmesan cheese

2 tbsp. oil

Garlic powder

Salt & pepper

1 pkg. (8 oz.) shredded Mozzarella cheese

1/2 lb. stick pepperoni (sliced lengthwise at deli)

1/2 lb. boiled ham

1 egg

Roll out bread dough (approximately 12" x 12"). Mix and spread on dough: spinach, oil, Parmesan cheese, garlic powder, salt and pepper. Layer on spinach mixture: pepperoni, boiled ham, Mozzarella cheese. Roll lengthwise, place seam down on greased cookie sheet. Brush top with 1 egg mixed with 2 tablespoons water. Rise 15-30 minutes. Make diagonal slashes on top of roll, not cutting through the dough. Bake at 350º F for 40 minutes.

1 cup double-thick yogurt

1/4 cup firmly-packed brown sugar

1/2 tsp. ground cinnamon

1 tsp. vanilla extract

2 tbsp. strawberry liqueur (optional)

2 pints fresh strawberries, about 24 oz., washed, hulled and cut into bite-size pieces

GARNISH

2 tbsp. pecan pieces, lightly toasted

In a small bowl, whisk sauce ingredients until fully mixed. Refrigerate for at least 1 hour to make the sauce slightly firm. Divide berries evenly in four dessert dishes. Spoon 1/4 cup sauce over each serving. Top with nuts and serve immediately. Serves 4 - 1 cup per serving.

1 (6 1/2 oz.) can red salmon, drained & boned

1 garlic clove

2 tbsp. butter

2 tbsp. whipping cream

1 tbsp. sherry

1/2 tsp. dill weed

Salt & pepper

Hard cooked eggs

green onion for garnish

In a food processor, mince garlic; add butter and blend well. Add salmon; process until smooth. Add remaining ingredients; process until well blended. Chill, preferably overnight. Serve at room temperature. Surround the molded pate with slices of hard boiled eggs. Sprinkle eggs with chopped green onion tops. Serve with mild crackers, toast rounds or Melba toast. Serves 8-10. Note: Must do ahead.

Remove heat, dorsal, pectoral and anal fins. With the fish on its back, cut to the bone from the rear of the opening to the tail on both sides of the backbone. With the fish on it's back and the head end towards you, insert one tine of the fork under the ribs near the backbone and lift up the fork. This will separate the rib from the meat. Now repeat this process on the opposite side.

Continue this process with the ribs until you run out of ribs. Use the fork to separate the ribs as close to the backbone as possible. You should now be able to lift up on the rib cage and put the tines of the fork between the backbone and the meat along the back of the fish. Lift the ribs up and push the fork down as you move towards the tail. When you get to the tail, cut the backbone off and leave the tail intact.

There are also ribs in trout and salmon that radiate out horizontally from the backbone. These are generally much smaller than the ribs you separated with the fork and tend to stay in the meat as you remove the rest of the skeleton. Lay the fish out on your work surface and feel along the flesh with your fingers for these small bones. NOTE: If your hands smell fishy, wash them with soap and salt.

8 oz. cream cheese, softened

1/2 lb. butter

3 tsp. vanilla*

2 1/2 lbs. powdered sugar

3 cups flaked coconut**

PEANUT BUTTER FILLING

(*)Change vanilla to 2 tsp.

(**)Replace coconut with 1 1/2 cups chunky peanut butter

Mold dough into an egg shape (large or small ones). Place egg(s) on waxed paper; refrigerate 2 to 3 hours.

DIPPING

1/2 lb. baking chocolate

1/4 block paraffin, chopped or shaved (add slowly)

Mix in double boiler until blended, then dip eggs and chill to harden. Use colored icing for decoration on top of egg.

1/2 cup butter, softened

1/2 cup sugar

1 tsp. vanilla

1 egg, separated

1 1/4 cups flour, sifted

2/3 cup walnuts, chopped

Raspberry jam, no seeds

Beat butter, sugar, vanilla and egg yolk in medium bowl with electric mixer at high speed until light and fluffy. Stir in flour; gather dough into ball; wrap in foil. Refrigerate until firm. Roll teaspoons of dough into balls. Dip in slightly beaten egg white and roll in chopped nuts. Place on ungreased cookie sheets 1 inch apart. Make indentation in cookie and fill with jam. Bake in slow 300º F oven for 20 minutes or until lightly golden. Cool on wire racks.

Makes about 2 dozen.

3 cups Kellogg's Raisin Bran cereal, divided

1/4 cup firmly packed brown sugar

2 tbsp. margarine, melted

1 cup all-purpose flour

1/4 tsp. salt

1 tsp. baking powder

1 tsp. cinnamon

1/4 tsp. nutmeg

1/4 cup margarine, softened

1/2 cup granulated sugar

2 eggs

1 can (16 oz.) sliced cling peaches, drained, cut into bite size pieces

1. In small bowl, combine 1 1/2 cups cereal, brown sugar and 2 tablespoons margarine; set aside. 2. Combine flour, salt, baking powder and spices; set aside. 3. In medium-size bowl, beat together 1/4 cup margarine, granulated sugar and eggs until well combined. Stir in peaches. Add flour mixture and remaining 1 1/2 cups cereal, stirring until combined. Spread evenly in greased 9" square baking pan. Sprinkle with prepared topping. 4. Bake in 350º F. oven about 30 minutes or until cake tester comes out clean. Serve warm or cold. Makes 12 low-sodium servings.

1 cup thin green pepper strips

1 cup thin red pepper strips

1 cup thin yellow pepper strips

1/2 cup thin onion slices

1/3 cup margarine

1/2 tsp. ground cumin

1 (8 oz.) package cream cheese softened

1/2 cup grated Parmesan cheese

10 (6 inch) flour tortillas

Preheat oven to 425º F. Saute peppers and onions in margarine in a large skillet. Stir in cumin. Drain, reserving liquid. Beat cheeses in a small mixing bowl at medium speed until well blended. Spoon 2 tablespoons cheese mixture onto each tortilla; top with pepper mixture. Fold tortillas in half, place on baking sheet. Brush with reserved liquid. Bake 10 minutes. Cut each tortilla into thirds. Serve warm with salsa. 30 appetizers.

3-4 lbs. venison

1/3 cup flour

1/2 cup Crisco

1 1/2 cups hot water

1 cup red wine

3 or 4 bay leaves (removes wild taste)

1 tsp. dried parsley

1 large onion, peeled and quartered

1 1/2 tsp. Lawry's seasoning salt

1/2 tsp. pepper

3 carrots, quartered

3-4 large potatoes, quartered

Remove ALL fat from venison. Cut meat into 3/4-inch square pieces. Roll in flour. Brown in Crisco and season with Lawry's. Add hot water, wine, bay leaves, onions and pepper. Cover. Bring to boil; lower heat. Simmer 2 hours. Add carrots and potatoes. Cover and simmer 1 hour, adding water if necessary. Cook until tender. Pressure Cooker Variation: Remove fat. Cut meat; roll in flour, season with 1/2 teaspoon of Lawry's. Brown in Crisco. Pour off excess liquid. Add remaining ingredients. Cook in pressure cooker for 15 minutes. Let cool; add water if necessary to make gravy.

2 cups butter

2 cups brown sugar

2 cups sugar

4 eggs

2 tsp. vanilla

4 cups flour

5 cups blended oatmeal*

1 tsp. salt

2 tsp. baking soda

2 tsp. baking powder

8 oz. grated Hershey bar

3 cups chocolate chips

3 cups chopped nuts

*Blend oatmeal: measure and blend in a blender to a fine powder. Cream butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking soda, baking powder. Add grated chocolate, chocolate chips and chopped nuts. Roll into balls the size of walnuts. Place on greased cookie sheet 2" apart. Bake at 375º F for 12-14 minutes.

2 pkg. (4 servings) Van Sugar free pudding

2 cups (1% or 2%) low fat milk

3 cups whipped topping

10 whole graham crackers

Line a 15" x 13" pan with 5 whole graham crackers. Mix pudding with 2 cups milk. Beat until thick. Fold in whipped topping. Pour 1/2 of pudding over bottom layer of graham crackers. Add the other 5 graham crackers on top of pudding. Pour rest of pudding on top and top with topping.

TOPPING: 1 oz. liquid chocolate, 4 tsp. diet margarine, 1 tbsp. white Karo, 1 tbsp. 1% or 2% low fat milk, 3/4 cup confectioner's sugar, 1 tsp. vanilla

Beat chocolate, margarine and Karo together. Add milk, beat well. Blend in sugar and vanilla. Refrigerate for 12 hours. Makes 10 servings.

12 large cabbage leaves (or more) 2 beaten eggs

1/2 cup milk

1/4 cup chopped onion

1/4 tsp. pepper

1 tsp. salt

1 lb. lean ground beef

1 cup minute rice

1 (8 oz.) can tomato sauce

1 tbsp. brown sugar

1 tbsp. lemon juice

1 tsp. Worcestershire sauce

Immerse cabbage leaves in large kettle of boiling water for 3 minutes; drain. Combine eggs, milk, onion, salt, pepper, beef and rice. Place about 1/4 cup meat mixture in center of each leaf; fold in sides and roll ends over meat. Secure with toothpick. Place in slow cooker. Combine rest of ingredients. Pour over cabbage rolls (if you like a lot of sauce, you may want to double this part of the recipe). Cover and cook in slow cooker for 7-9 hours on low.

2 lb. top sirloin (cut in strips)

1/2 lb. sliced mushrooms

1 diced onion

1/2 cup sour cream

1 tbsp. beef bouillon

1/2 cup white wine

Salt and pepper - to taste

Pinch thyme

1/4 stick butter

1 tbsp. flour

In saucepan, quickly brown meat in butter. Then remove meat from pan. Add the onions and mushrooms to pan and saute. Remove them also from pan. Deglaze pan with white wine and add beef base and seasonings with the flour to make sauce. Bring to a boil, reduce heat. Add meat, mushrooms and onions. Then sour cream and remove from heat. Serve over cooked noodles (or) rice.

6 (6 oz.) portions of halibut fillets

DRESSING

2 cups minute rice prepared as directed on package

2 green onions, sliced (including green tops)

2 tsp. chopped dill

16 pitted black olives, sliced

4 tbsp. slivered almonds (optional)

1 egg, lightly beaten

Mix above ingredients together. Cut halibut fillets in half. Place one portion on greased baking pan. Place about 1/4 cup Rice Mixture on top and place other half of fish portion on top. Bake at 375º F for about 25 minutes, or until fish flakes easily. Serve with a creamy dill sauce.

2 eggs, slightly beaten

1/2 cup seasoned bread crumbs

1/4 cup Parmesan cheese

1 can tomato sauce

1 tsp. Italian seasoning

1/4 tsp. garlic powder

Dip chicken breasts in eggs, then crumb mixture. To make the crumb mixture, combine the bread crumbs and the Parmesan cheese. Microwave in 1 1/2 quart casserole, loosely covered with wax paper, for 5 minutes. Turn over and cover with sauce. To make the sauce, combine the tomato sauce, Italian seasoning and garlic powder. Put over top of chicken; cover loosely and cook for 4 minutes. Place slices of Mozzarella cheese on each chicken breast and cook 2 minutes. Let stand 3 to 4 minutes, covered.

1 box graham cracker crumbs

1 stick butter

2 tbsp. sugar

2 tsp. lemon juice

1 (8 oz.) package Philadelphia cream cheese, softened

1 large container Cool Whip

2 cans cherry filling

Take graham cracker crumbs and pour into a 9" x 13" pan. Melt 1 stick butter and 2 tablespoons of sugar over graham cracker crumbs. In a bowl, add Cool Whip, cream cheese, lemon juice and mix well. Pour over crust. Add cherry filling on top. Refrigerate 2-3 hours before serving.

4 large Hershey bars, melted

4 egg yolks, beaten

4 egg whites, beaten stiffly

1/2 pt. whipping cream

Vanilla wafers

Pour beaten egg yolks over melted chocolate, add stiffly beaten egg whites and 1/2 pint whipping cream (beaten). Alternate this mixture in layers with vanilla wafers. Chill before serving.

3 lbs. or more sirloin, sliced very thinly

1 c. soy sauce

1 to 2 tbsp. sugar

1 clove minced garlic

1/4 c. sesame oil

1 tsp. sesame seeds

2 chopped green onions

Black pepper to taste

Mix all ingredients and marinate sirloin for at least 1/2 hour. Then grill on outdoor grill.

24 vanilla wafers

2 (8 oz.) pkgs. cream cheese, softened

3/4 cup sugar

2 eggs

1 tbsp. lemon juice

1 tsp. vanilla extract

1 (22 oz.) can cherry pie filling

Whipped cream (optional)

Place paper liners in 24 muffin cups; put 1 vanilla wafer in bottom of each. Combine cream cheese, sugar, eggs, lemon juice, and vanilla; beat until smooth and creamy. Pour enough filling into muffin cups to fill each about 2/3 full. Bake at 350º F for 15-20 minutes. Cool thoroughly or refrigerate overnight. Just before serving, spoon cherry pie filling on top of each cheesecake. If desired, top with whipped cream. Yield 2 dozen.

1/4 cup lite olive oil

2 tbsp. butter

2 garlic cloves, minced

1/4 cup mild onion, chopped

2 cups fresh minced clams (or 2 cans minced clams with juice)

1/2 cup fresh parsley (or 2 tbsp. dried parsley)

Pinch oregano

Fresh ground pepper

In saucepan, heat oil and butter over medium heat. Add garlic and onion. Saute until they turn pale yellow, 4-5 minutes. Add clams with juice. Bring sauce to boil, then remove from heat. Serve immediately over cooked fresh or dried linguine. If your family like more liquid you can add 1 1/2 cups of clam broth or 1 1/2 cups chicken broth. Serves 4.

1 can cherry pie filling

2/3 cup firmly packed brown sugar

1/2 cup all-purpose flour

1/2 cup quick oats

3/4 tsp. cinnamon

1/4 tsp. nutmeg

1/3 cup butter or margarine, softened

Preheat oven to 375º F. Grease an 8" x 8" pan. Pour pie filling into bottom of pan. Mix the remaining ingredients in a food processor and sprinkle mixture over the cherry pie filling.

Bake at 375º F for 30 minutes.

Serve warm with vanilla ice cream, if desired.

1 qt. cabbage, chopped

1 qt. green tomatoes, chopped

2 sweet green peppers

2 sweet red peppers

2 lg. onions

1/4 c. salt

1 1/2 c. vinegar

1 1/2 c. water

2 c. brown sugar, firmly packed

1 tsp. dry mustard

1 tsp. turmeric

1 tsp. celery seed

Chop cabbage, tomato, red and green peppers and onions. Mix with salt and let stand overnight. Next morning drain. Boil vinegar, water, sugar, spices for 5 minutes. Add chopped vegetable mixture and bring to a boil. Pour into jars and seal.

6 pork chops

Vegetable oil

Season salt

1 can cream of celery soup

1/2 cup milk

1/2 cup sour cream

1/4 tsp. pepper

1 (24 oz.) pkg. frozen "Potatoes O'Brien" or hash browns, thawed

1 cup shredded Cheddar cheese

1 can French fried onions

Brown pork chops in oil greased skillet. Sprinkle with seasoned salt and set aside. Combine soup, milk, sour cream, pepper and 1/2 teaspoon seasoned salt. Stir in potatoes, 1/2 cup cheese and 1/2 cup French fried onions. Spoon mixture into ungreased 9" x 13" dish. Arrange pork chops over potatoes. Bake covered in preheated 350º F oven for 40 minutes. Top with remaining cheese and onions. Bake uncovered 5 minutes longer. Serves 6.

4 halves skinned & boned chicken breasts

2 cups half & half

1 1/2 cups mayonnaise

3 tbsp. mango chutney

2 tbsp. dry sherry

1 tbsp. sherry vinegar

2 tbsp. plus 1 tsp. curry powder

1 tsp. turmeric

2 cups finely chopped salted roasted peanuts

Preheat oven to 350º F. Place chicken breasts in a shallow baking dish just large enough to hold them. Pour half and half over them and bake for 30 minutes. Let cool and cut into 1"cubes. Process mayonnaise, chutney, sherry, vinegar, curry powder and turmeric in a blender or food processor. Dip chicken pieces into the curry mayonnaise and roll in the chopped nuts. Refrigerate 30 minutes. Arrange on a serving plate with fancy toothpicks.

1 1/2 lbs. bread crumbs

2 oz. citron

2 oz. lemon peel

2 oz. almonds

1/2 lb. flour

2 lbs. suet, ground

2 tbsp. nutmeg

1 tsp. salt

2 lbs. raisins

2 lbs. currants

1 lemon, juice and the grated rind

8 eggs

1 wine glass of brandy

2 lbs. sugar

Enough milk to make a stiff paste

Mix and let stand overnight. In the morning, butter tins and fill. Cover with pudding cloth and tie down. Steam 12 hours. Don't let water get over top but keep well up on sides of cans. Pour brandy over pudding and bring to table blazing. Serve with hard sauce.

SAUCE

2 cups sugar

1/4 stick margarine

3 rounded tbsp. flour

2 cups boiling water

Mix dry ingredients and margarine and then add the boiling water. Cook until thick. Add vanilla and/or nutmeg.

1 white cake mix

2 eggs

1 can lemon pie filling

Put into a greased and floured jelly roll pan. Bake at 350 degrees for 12 to 15 minutes. Frost with powdered sugar frosting with lemon juice added.

1 pkg. kielbasa sausage, cut into bite size pieces

Mixed vegetables

(zucchini, mushrooms, broccoli, onions, etc.)

Parmesan cheese

Seasoning such as salt, pepper, oregano, garlic

3-4 cups cooked rice

Stir fry vegetables in olive oil in a large skillet. Season with garlic, oregano, etc. Add sausage and heat thoroughly. Meanwhile, cook rice. When rice is done, place in serving bowl and add vegetables and sausage and parmesan cheese to taste. This is a really easy dinner that only takes about 10 minutes to prepare and 20-25 minutes to cook, depending on the rice used. Amounts needed will vary according to how many servings are needed.

8 slices pumpernickel or dark bread

1/2 lb. thinly sliced corned beef

1 (8 oz.) can well drained sauerkraut

2 tbsp. Thousand Island dressing

4 sliced Swiss cheese

Toast bread and arrange four slices on paper plates. Top each slice with corned beef, then sauerkraut, salad dressing, and cheese. Top with other slices of bread. Cook uncovered 3-3 1/2 minutes, or until cheese is melted. Serve immediately.

3 cups cooked wild rice

1/4 cup slivered almonds

1/4 cup celery, chopped fine

1/4 cup green scallions, chopped

3 tbsp. balsamic vinegar

1/4 cup apricots, chopped (optional)

Mix all ingredients except vinegar. Toss in vinegar. Let marinate for at least 15 minutes.

1 lb. cooked shrimp

2 tbsp. butter

Salt and pepper

Boiled rice

2 cups canned tomatoes

1 minced green pepper

2 minced onions

1/2 cup sliced mushrooms

1/2 cup stock, chicken bouillon cubes

2 tbsp. minced ham

2 tbsp. flour

2 tbsp. butter

Melt the butter and add the shrimp and cook together for 2 minutes. Add to the creole sauce. Simmer for 5 minutes, and serve with boiled rice. For the sauce: Cook the tomatoes, pepper, onion and mushrooms for 10 minutes. Add the stock and ham and cook 2 minutes longer. Thicken with the flour lightly creamed with the butter and stir until thick and smooth. Serves 6.

4 tbsp. margarine

1 medium onion, chopped

1/2 cup sliced celery

1/4 cup chopped bell pepper

1 cup rice

1/2 cup dry white wine

1 3/4 cup chicken broth

Dash thyme

1/2 tsp. salt

Saute onion, celery and green pepper in margarine in saucepan for 5 minutes. Add rice and continue to cook while stirring until rice becomes transparent. Stir in wine, broth, salt and thyme; bring to simmer; boil. Add lid to pot, simmer on lowest 30 minutes, or until rice is done.

4 lbs. beef round steak, cut into 1"cubes

4 cups sliced carrots

2 cups sliced celery

4 medium onions, sliced

2 (5 oz.) cans water chestnuts, drained and sliced

2 (6 oz.) cans sliced mushrooms, drained

1/4 cup plus 2 tbsp. flour

2 tbsp. sugar

2 tbsp. salt

2 (16 oz.) cans tomatoes

2 cups Burgundy

In roasting pan or Dutch oven mix meat, carrots, celery, onions, water chestnuts and mushrooms. Mix flour, sugar and salt, then add to meat mixture. Stir in tomatoes and Burgundy. Cover and bake 4 hours.

4 large tomatoes

6 tbsp. chopped parsley

1 clove garlic, crushed

6 tbsp. olive oil

2 tbsp. cider vinegar

1 tsp. salt

½ tsp. dried leaf basil

1/8 tsp. pepper

Cut tomatoes into medium slices or chopped. Place in a bowl and sprinkle with parsley. Mix together garlic, olive oil, vinegar, salt basil and pepper. Pour over tomatoes and parsley. Cover, chill 3 hours or overnight. Makes 4-6 servings.

In a bowl place:

2 1/2 c. graham cracker crumbs

1 stick margarine

1/2 c. sugar

Press into bottom and sides of 9 x 13 inch pan. Place in refrigerator while mixing cheesecake.

8 eggs, separated

1 1/2 c. sugar

4 tbsp. lemon juice

2 tsp. vanilla

4 (8 oz.) pkg. cream cheese

TOPPING:

16 oz. sour cream

4 tbsp. sugar

1 tsp. vanilla mix

Beat egg yolks and sugar until blended. Add lemon juice, vanilla and cream cheese. Beat until smooth.

Beat egg whites until stiff. Fold in by hand to the cheese mixture. Pour into crust. Bake in preheated oven at 375 degrees for 25-30 minutes until firm in middle. Take out of oven and let cool for 15 minutes. Spread topping on cheese cake. Sprinkle cinnamon and nutmeg on top. Return to oven for 5 minutes.