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CHILI CHEESE LOG

Gloria Roberts

I 3-oz. Phily cream cheese Dash red popper 8 oz. sharp American choose 1/4 c. finely chopped pecans

I T. lemon juice I tap. chill powder 1/4 tap. garlic powder I tap. paprika

Let cheese stand at room temperature to soften. Combine first 5 ingredients. Beat with electric mixer until light and fluffy. Stir In nuts and shape into roll about 1/2 inch across and 12 inches long. Sprinkle with mixture of chili powder and paprika. Chill.

CHEESE BALL

Brenda Kuensting

I (2-lb.) box Volveeta cheese, 1 tap. garlic salt softened I c. pecans I (8-oz.) pkg. cream cheese, softened

Mix well and then roll in a ball and roll in chili powder.

CHEESE LOG

Linda Austeel

3 pkgs. cream cheese Crushed nuts I pkg. Hidden Valley Ranch dressing mix (original)

Blend together cheese and dressing mix. Form into a ball shape and roll in the crushed nuts.

SPINACH BALLS (70)

Vanessa Brunk

2 pkgs. frozen spinach, 3/4 c. margarine chopped, cooked and drained 112 c. Parmesan choose well I T. garlic salt

2 c. herb bread stuffing 112 tap. thyme 2 onions, chopped fine 112 T. black popper 6 eggs, beaten

Shape in small balls. Drop with spoon. Bake at 350, for 20 minutes on greased cookie sheet.

BEEF SALAMI STICK

Mildred Thompson

2 lbs. lean ground beef or 112 tap. wh. mustard seed chuck 112 tap. black pepper 3 T. Morton's Tender Quick 112 tap. chopped garlic salt 12 drops liquid smoke Mix together by hand, kneading well, and roll into 2 1-pound rolls.

Wrap tightly in foil and refrigerate 24 hours. Boiling continually. Remove from pan, punch holes in foil to let liquid drain. When cool, unwrap in fresh foil and refrigerate.

DILL BACON STUFFED EGGS

Linda Mauzy

12 hard-boiled eggs 1/2 c. sour cream 3 oz. cream choose 1/2 tsp. dill weed 10 slices bacon (crisped) Cut eggs in half. Mix Insides of eggs and all ingredients together. Fill egg halves with mixture.

PARTY PIZZAS

Gayla Thompson

1 lb. hot park sausage 112 tsp. oregano 1 lb. hamburger 2 tsp. minced onion, dried (more 1 lb. Volveeta cheese if fresh onion) Pepper and garlic salt to taste 1 pkg. party rye bread 1 T. ketchup Brown meats and onion and drain all grease off. Stir in remaining ingredients and mix well while meat is still warm. Spread on party rye bread. Place on cookie sheet in oven and bake at 3500 for 5 to 10 minutes or until toasted. Any additional ingredients can be added to mixture, such as mushrooms, green pepper, black olives, etc., or placed on top for decoration. You can also serve this mixture in a crockpot and serve on party rye bread or use as a dip. Freezes on bread well.

POLISH MISTAKES

Brenda Kuensting

I lb. hot sausage Oregano to taste I lb. hamburger 2 tsp. minced onion I lb. Velveeta cheese 1 pkg. party rye bread

Garlic salt to taste Brown meat and drain off excess fat. Combine remaining ingredients. Spread on party rye bread and place on cookie sheet in hot oven. Bake till toasted. Any ingredients can be mixed in with spread, such as: green pepper, mushrooms, sliced black olives, etc.

SHRIMP DIP

Joy Seward

I 8-oz. cream cheese I c. chopped ripe olives 12-oz. bottle cocktail sauce I c. chopped green onion 1 can shrimp or crab meat 1/2 c. Mozzarella cheese (grated) I c. chopped green pepper 112 c. Cheddar choose (grated) Layer in order as listed above on a pan after spreading softened cream cheese on the bottom. Then chill.

RED PUNCH

Mildred Thompson 7

8 scoops of dry Hawaiian Ot. bottle 7-Up Punch 2 sm. cartons of frozen 12 oz. fresh orange juice strawberries 1/4 c. Minute Maid lemon juice (continued) 2 Mix all ingredients above in gallon container and add enough water

to finish filling the container.

BANANA STRAWBERRY SMOOTHIE

Jon! Mauzy

1 med. banana 114 tsp. vanilla 1 c. sliced strawberries 1 1/2 c. cold milk 2 T. sugar Put ingredients together in a blender and blend for 1 minute. Serve immediately. Two large glasses.

RED BARON ROOT BEER

Michelle Mauzy

Root beer Maraschino cherries Fill an ice cube tray with root beer. Add one maraschino cherry (with stem) to each ice cube section. Freeze. Put more root beer into glasses. Drop two frozen root beer cubes into each glass. Serve at once.

PUNCH

Belinda Stanley

2 pkgs. Kool-Aid (this provides 2 c. sugar color) 3 qts. water Add and mix: 1 46-oz. pineapple juice 1 6-oz. frozen lemonade Before serving, add 1 quart ginger ale.

RUSSIAN TEA

Audrea Austeel

2 c. sugar 112 c. instant tea 2 c. Tang 114 tsp. cloves 1/2 tsp. cinnamon Mix all together and store in a jar. To serve, use 3 tablespoons per cup of boiling water.

SPICED TEA

Audrea Austeel

2 c. Tang 1 pkg. (3-oz.) lemonade 1 c. sugar 1/2 c. instant tea 1 tsp. cinnamon 1/2 tsp. cloves Mix and store in jar. Use 2 or 3 tablespoons in cup of boiling water.

CLAM CHOWDER

Michelle Mauzy

1 can each of Campell's soup: I pt. whipping cream Cream of celery Cream of onion Cream of potato

New England clam chowder Mix all Ingredients together In slow cooker. Simmer on low for 1 1/2 hours.

BEEFY MEXICAN SOUP

Mildred Thompson

1 lb. ground beef 112 tsp. garlic salt 1 med. onion, chopped 1/4 tsp. salt 1/4 c. chopped green pepper 1 16-oz. can whole tomatoes 1 pkg. Hamburger Helper mix 1 8-oz. can whole kernel corn for chill tomato 2 T. sliced pitted ripe olives 5 c. water I tsp. chill powder Cook and stir beef, onion and green pepper in Dutch oven until brown. Drain. Stir in sauce mix, water, chili powder, garlic salt, salt and tomatoes; break up tomatoes with fork. Heat to boiling, stirring continuosly; reduce heat. Cover and simmer, stirring occasionally for 10 minutes. Stir in macaroni, corn (with juice) and olives. Cover and cook 10 minutes longer. Garnish with corn chips, if desired. Recipe Favorites

"Give us this day our daily bread." Matthew 6:11

BAKING POWDER BISCUITS

Violet France

4 c. flour 2 c. milk 2 tsp. salt 6 T. oil 4 tep. baking powder Combine dry ingredients. Add liquids. Roll out to 1/5 inch and cut biscuits and bake on greased cookie sheet at 4501.

SOURDOUGH STARTER

Dathet McKeller

3/4 c. sugar I c. flour I c. warm water 3 T. Instant potatoes Let set overnight or until sour. Store in refrigerator. Feed starter every 5 to 6 days. Don't use for 3 days after feeding.

SOURDOUGH BREAD

Dathel McKeller

1/2 c. oil 1/2 c. sugar I c. starter 6 c. four 1 1/2 c. warm water I T. salt Mix oil, starter dough, warm water and sugar together, then add flour slowly. Knead well. Put in greased bowl and let set in refrigerator overnight. Punch down. Knead and roll. Place in greased loaf pans. Let set for about 6 hours or until double. Bake at 350, for 35 to 40 minutes.

SPICED ZUCCHINI BREAD

Dathel MoKeller

1/2 c. margarine 1/2 tsp. baking soda I c. sugar I c. grated zucchini 2 eggs 1/2 c- chopped nuts 1 3/4 c. flour 1 tep. vanilla 1/2 tsp. salt 1/2 tsp. nutmeg Cream butter and sugar together. Add eggs. Combine flour, salt, soda and nutmeg. Stir in 1/2 dry ingredients to butter mix. Then add grated zucchini, then add remaining 1/2 of dry ingredients, nuts and vanilla. Spoon into a greased 9 x 5 x 3-inch pan and bake in 350 oven for 50 to 60 minutes.

SAUSAGE CORNBREAD

Linda Mauzy

1 lb. sausage (browned and 1/2 c. oil drained) 3/4 c. yellow cornmeal 3/4 c. four 1 T. sugar I tsp. salt 2 eggs (beaten)

I T. baking powder 112 c. milk Mix all ingredients but sausage into a batter. Place 112 of sausage in casserole dish, pour batter over sausage. Top with remaining sausage. Bake until light brown In 3501 oven. Melt cheese on top last 5 minutes of baking, if desired.

CORNBREAD SUPREME

Mildred Thompson

1 15-oz. cornbroad mix 1/2 c. oil 2 eggs, beaten 1/4 c. chopped onion 1 16-oz. can cream corn 1 tsp. sugar

1 B-oz. ctn. sour cream Combine eggs, corn, sour cream and oil. Add sugar and onion. Add cornbread mix. Beat all together. Turn into greased long baking pan. Bake 45 minutes at 3501. Serve warm.

BISCUITS

Linda Austeel

2 c. flour 1/3 c. shortening 1 T. baking powder 3/4 c. nonfat dry milk, 1 tsp. salt reconstituted Mix dry ingredients thoroughly. Mix in fat only until mixture is crumbly. Add most of the milk and stir to mix. Add more milk as needed to make dough that is soft but not too sticky to knead. Knead dough lightly on a floured surface 10 to 12 times. Form a ball. Pat or roll out and cut with a floured biscuit cutter. Place on an ungreased baking sheet. Bake at 450 12 to 15 minutes or until golden brown.

WHOLE WHEAT BREAD

Sandra Merrell

2 c. milk 1 pkg. dry yeast I c. water 3/4 c. rye flour 2 tsp. salt 6 112 c. whole wheat flour 2 T. molasses Heat milk, water, salt, molasses to lukewarm. Add the yeast, rye and whole wheat flour and let rest 10 minutes. Knead well, set aside in covered kettle (not aluminum) which has been coated with peanut oil to prevent sticking. Let rise until double in bulk. Knead second time and let rise about the same. Shape into two loaves. Let rise till double in bulk. Have oven at 375 and bake 15 minutes. Turn temperature to 350 and bake 35 minutes. Butter top. Cool on rack, uncovered.

YEAST ROLLS

Betty Bennett

1 1/2 c. boiling water 2 pkgs. yeast (which has been 1/2 c. sugar dissolved in 1/2 c. lukewarm I tsp. salt water) 1/4 c. Crisco 1 egg 5 1/2 c. flour Pour water over sugar, salt and Crisco. Stir till well dissolved. Add to dissolved yeast, add egg and mix well. Stir in flour to make soft dough. Roll out on flour board, cut with biscuit cutter. Turn over in greased Crisco pan and let rise for 1 hour or 2 at room temperature. Then bake till done.

YEAST ROLLS

Violet France

4 c. flour 6 T. oil 2 tsp. salt 2 pkgs. yeast 4 T. sugar 1/2 c. warm water 2 c. warm milk Dissolve yeast in warm water, put milk, salt, sugar and oil in saucepan and warm. When warm, add yeast, water and flour. Mix well and knead until smooth and elastic. Let rise in warm place until double. Knead down and pat out 112 inch thick and cut out rolls. Place in greased pan and allow to rise until double. Bake at 350.

ZUCCHINI SQUASH BREAD

Vanessa Brunk

3 eggs 1 tsp. baking soda 2 c. sugar 1/2 tsp. baking powder 3 c. flour 2 tsp. vanilla 2 c. squash, ground I c. nuts

1 tsp. cinnamon I C. oil I tsp. salt Grind or grate squash; set aside. Mix all the ingredients together, then the squash. Mix it in real good. Bake in a loaf pan at 350 for 25 to 30 minutes.

MONKEY BREAD

Lisa Ousley

Grease Tube pan 4 cans biscuits 2 tsp. cinnamon I C. sugar I stick butter I c. brown sugar Grease tube pan. Take 4 cans biscuits, cut each biscuit in 4's. Put one cup sugar and 2 teaspoons cinnamon in bag, along with cut- up biscuits. Shake well. Put biscuits in tube pan and melt 1 stick butter and I cup brown sugar and pour over biscuits. Bake at 350, for 30 minutes.

BOSTON BROWN BREAD

Judy Rehagen

I box raisins 2 tsp. butter or margarine 2 tsp. baking soda 2 c. boiling water Mix and let stand until cool. Then add, 2 c. granulated sugar I tsp. vanilla I tsp. cinnamon 4 c. sifted flour 1 1/4 tsp. salt 1/2 c. nuts 2 well-beaten eggs Generously grease and flour 5 No. 303 size tin cans. Fill cans about half full and bake at 3501 for about 1 hour or until well browned. Remove from cans immediately. Note: This bread is good served warm with butter or cream cheese.

POTATO PANCAKES

Sandra Merrell

1/4 c. milk I onion, diced 1 1/2 tsp. salt 1 1/2 c. uncooked potatoes 1/4 c. flour 1/4 tsp. baking powder 2 eggs Cut potatoes into 1/2-inch cubes; blend all ingredients for 5 seconds in blender. Bake on greased, hot griddle. Makes 12 3-inch cakes.

FRENCH TOAST

Linda Austeel

3 eggs, beaten Margarine or shortening for 1/2 c. reconstituted nonfat browning dry milk 8 slices bread 1/4 tsp. salt Mix eggs, milk and salt. Spread a little fat in heated fry pan. Dip bread in egg mixture and put in fry pan, over medium heat. Brown on one side and turn, putting a little more fat under each side. Brown other side.

SOMETHING DIFFERENT SWEET ROLLS

Opal Gwinn

1 pkg. yellow cake mix 5 c. flour (without pudding) Chopped nuts 2 pkgs. dry yeast Topping: 1 stick margarine 4 T. brown sugar 4 T. white corn syrup Mix well cake mix, yeast and flour. Stir in 2 1/2 cups hot water. Let rise until doubled In size. Roll into rectangle shape on floured surface. Spread with butter. Sprinkle cinnamon, sugar and nuts over butter. Roll into jelly roll and cut into 1 1/2 to 2-inch slices. Let rise in pans. Before baking, melt topping ingredients and pour over rolls. Bake at 350 for 30 to 35 minutes. After removing from the oven and while still quite warm, pour a small amount of powdered sugar icing over top to glaze. Icing: Powdered sugar with a small amount of milk.

OVERNIGHT COFFEE CAKE

Marie Mauzy

I c. sugar 2 c. flour 1/2 c. brown sugar I tsp. baking soda 2/3 c. margarine I tsp. baking powder 3 eggs 1 tsp. cinnamon I c. buttermilk 1/2 tsp. salt 1/4 tsp. nutmeg 1 tsp. cinnamon 1/2 c. nuts 1/2 c. sugar (continued) Cream sugar, brown sugar and margarine. Add eggs, buttermilk. Sift and add flour, soda, baking powder, salt and cinnamon. Spread In greased and floured 9 x 13-inch pan. Mix together sugar, cinnamon, nutmeg and nuts. Sprinkle on top of flour mixture. Refrigerate overnight. Bake next morning at 350 for 35 minutes. Drizzle with powder sugar glaze.

KRISTINE'S KRINGLE

Mildred Thompson

I c. sifted flour 2 T. water 1/2 c. margarine I c. water Slivered almonds I c. flour I tsp. salt 1/2 c. margarine 1/2 tsp. almond flavoring 3 eggs 1 1/2 tsp. butter 2 tsp. milk 1 1/2 c. powdered sugar Dash of salt 3/4 tsp. almond flavoring For first layer, mix flour and margarine with 2 knives or pastry blender until crumbly. Add water and continue mixing until well blended. Divide dough in half, using fingers. Press dough into 2 3 x 12-inch strips on an ungreased cookie sheet. Place in refrigerator and chill. For topping, in saucepan bring to a boil water and margarine. Take from heat immediately and add flour. Stir until smooth. Add 3 eggs, one at a time, stirring well after each addition. Add salt and almond flavoring. Spread this on top of dough. Bake 45 minutes at 350. Don't worry when it sinks as it is taken out of the oven. Ice pastry when cool. Top with slivered almonds.

PUDDING CINNAMON ROLLS

Marie Mauzy

I box reg. vanilla pudding 2 tsp. sugar I stick margarine 1/2 c. warm water 2 eggs 2 pkgs. yeast I tsp. salt 6 1/2 c. flour Prepare pudding according to directions. Stir in margarine and let cool until lukewarm. Add eggs and salt. In small bowl, dissolve sugar, yeast and warm water. Let stand for 5 minutes. Stir and add pudding to mixture. Stir in flour. Makes a soft, sticky dough. Cover and let rise 1 hour. Punch down and let rise again for 45 minutes. Pour onto floured board. Knead in about 1/2 cup flour, if needed. Roll 1/2 dough at a time into rectangle sheet. Spread with soft butter. Sprinkle with cinnamon and brown sugar and nuts. Roll as for jelly roll and slice I inch thick. Place on 2 x 9 x 13-inch pans. Let rise about 20 minutes. Bake 15 to 20 minutes at 375.

EASY OVERNIGHT CINNAMON ROLLS

Gayla Thompson

I pkg. frozen "Rhodes" dinner 1/2 pkg- of butterscotch pudding roll balls (not Instant) 1/2 c. brown sugar Nuts, If desired 1/2 c. butter Grease a tube cake pan. Use only 18 of the 24 rolls in package. Place all around the pan. Sprinkle the brown sugar and pudding mix. Slice butter on top of that. Nuts, if want, too. Put in refrigerator overnight, with a cover (cloth). Next morning, put in oven at 250 for approximately 15 minutes, then at 350, till done.

Though he had commanded the clouds from above, and opened the doors of heaven, And had rained down manna upon them to eat, and had given them of the corn of heaven. Psalm 78:23, 24

CHICKEN POT PIE

Mildred Thompson

I stewed chicken or 2-3 c. 2 stalks celery left over turkey Salt and popper 2 med. onions 5 T. butter 1 c. peas 1/3 c. onions, chopped I c. cooked potatoes 1/2 c. flour 1 c. cooked carrots 2 c. chicken broth Cook first 4 ingredients in water tit( chicken is done. Melt the butter in a large skillet and add onions and cook lightly. Add flour gradually to onions, stirring until thickened. Add chicken broth and then add vegetables and chicken and seasonings. Pour in large casserole dish or leave in skillet and top with some biscuits and bake until biscuits are done.

MEAT AND SPAGHETTI CASSEROLE

Edna Mae Haas

1 lb. hamburger I can tomato puree 1 med. sized onion, chopped 1 can spaghetti in sauce 1 can mushrooms Parmesan cheese Fry onion and hamburger in salted pan. Add balance of ingredients except cheese and spaghetti and cook 15 minutes. Then combine spaghetti with meat, etc. Pour in greased casserole and bake in 350 oven for 1 hour. Cover generously with cheese. Note: Olives may be added.

HAM LOAF

Trix Plunkett

2 lbs. fresh ground pork, lean 2 whole eggs 1 lb. cured ham, lean 1 c. milk 2 heaping T. cracker crumbs 6- Mold in loaf and bake in slow oven 2 hours. Baste with 1 cup milk occasionally. Serve with horseradish sauce.

CHOP SUEY

Trix Plunkett

Left over pork roast Onions, chopped Celery Cut pork roast in strips and gravy. Cut celery. Simmer all together. Add Choy sauce and serve over rice or noodles.

MICROWAVE MEAT LOAF

Cloetta Ellis

1 can tomato sauce 1/4 c. cracker crumbs 1/4 c. brown sugar 2 lbs. lean ground beef I tsp. prepared mustard 1 1/4 tsp. salt 2 eggs, lightly beaten 1/4 tsp. pepper 1 mod. onion, minced Mix all together. Place in 2-quart Micro-proof casserole dish; pour some tomato sauce on top of meat. Cook uncovered for 12 to 14 minutes. Let stand 5 to 10 minutes before serving. This is good to make two at a time.

BBQ BEEF BRISKET

Mildred Thompson

3 to 4-lb. brisket 2 tsp. Worcestershire sauce 2 tsp. liquid smoke 1 1/2 tsp. salt 1 tsp. onion 2 tsp. pepper 2 tsp. celery salt 1 c. BBQ sauce I tsp. garlic Cover both sides of meat with liquid smoke, garlic, onion, celery seed, Worcestershire sauce. Place meat in pan and leave covered with aluminum foil in refrigerator overnight. Add salt and pepper and cover with foil and bake at 300, for 4 hours. Add BBQ sauce and bake, uncovered, another additional hour, basting occasionally.

HAM DEVINE

June Stanley

1 10-oz. pkg. frozen broccoli 1 8-oz. carton sour cream 4 slices bread, toasted 1 tsp. prepared mustard 4 slices ham 1/2 c. grated Cheddar cheese Cook broccoli following label directions and drain well. Place toast slices in single layer in large shallow baking dish. Cover each piece of toast with a slice of ham (folding ham if needed to fit bread). Top with hot broccoli. Blend sour cream with mustard in small bowl. Spoon in ribbons over broccoli. Sprinkle with grated cheese. Bake at 400 for 15 minutes or until heated through.

ENCHILADA CASSEROLE

Marie Mauzy

I lb. hamburger 8 oz. corn chips I med. onion (chopped) 8 oz. Cheddar cheese 1 15-oz. can chill Brown hamburger and onion in skillet. Drain off excess grease. Add chili and 1/2 can water. Add corn chips and mix well. Pour into 9 x 13-inch baking dish. Cover with grated Cheddar cheese. Bake at 350 for 15 minutes.

MEAT CASSEROLE

Dathel McKeller

3 c. chicken or turkey 1 c. celery, (diced) 1/4 c. onion (diced) 1 can Chow Mein noodles I can cream of chicken soup 1 can water chestnuts, sliced I can cream of mushroom 1 sm. can mushrooms soup Mix and bake in 13 x 9-inch pan at 350, for 45 minutes. Serves 12.

ROAST WITH MUSHROOM GRAVY

Dathet McKeller

3 to 4-lb. roast 2 T. A-1 sauce I env. dry onion soup 1 can cream of mushroom soup Brush roast with 1 tablespoon A-1 sauce on each side. (Do not salt meat.) Place on large sheet of heavy-duty foil. Put dry onion soup mix and mushroom soup on top of roast. Wrap tightly in foil. Place on pan and bake 3 hours at 3500.

MEAT LOAF

Dathet McKeller

1 lb. hamburger I egg (slightly beaten) I 8-oz. can tomato sauce I c. bread crumbs 1 tap. salt 1/4 tap. pepper 1/3 c. chopped onion Mix well. Shape into loaf. Add tomato catsup on top. Bake 1 hour at 350

CORNED BEEF CASSEROLE

Linda Mauzy

I 8-oz. pkg. noddles 1 can cream of chicken soup I 12-oz. can corned beef 314 c. bread crumbs (diced) I c. milk 1/4 lb. cheese (diced) 1/2 c. onion (chopped) Cook noodles in water; drain. Add corned beef, cheese, soup, milk and onion. Pour into greased 2-quart casserole. Top with bread crumbs. Bake in 350, oven for 45 minutes.

CHICKEN CASSEROLE

Marie Mauzy

3 c. diced chicken 114 c. chopped onion 1 can cream of mushroom I c. diced celery soup 2 c. chow mein noodles 1/2 c. chicken broth Mix together all ingredients except 1 cup of the noodles. Pour mixture in greased casserole dish; sprinkle 1 cup noodles on top. Bake at 350 for 1 hour.

BAR-B-Q MEATBALLS

Marie Mauzy

3 lbs. hamburger 2 c. oatmeal I 13-oz. can milnot 1 c. onion (chopped) I tap. chill powder 112 tap. garlic salt

1 1/2 tap. salt I c. brown sugar 2 c. catsup 112 tap. garlic salt 2 tap. liquid smoke Mix hamburger, milnot, oatmeal, onion, chili powder, 1/2 teaspoon garlic salt and salt together; form into balls. Bake 30 minutes in 350 oven. Drain; mix catsup, liquid smoke, brown sugar and 1/2 teaspoon garlic salt together in saucepan. Heat over low heat until sugar is dissolved. Pour over meatballs and bake 1 hour more in 350, oven.

POLISH SAUSAGE AND MACARONI

Linda Mauzy

7 oz. elbow macaroni (cooked 2 tsp. brown mustard and drained) 2 tsp. onion powder I 8-oz. jar cheese spread 1 lb. cooked Polish sausage 1/4 c. milk Slice sausages in 1/2-inch slices. Combine all ingredients in 2-quart casserole dish. Bake at 350 for 1 hour.

PORK CHOP AND POTATO BAKE

Dathel McKeller

6 pork chops 2 tsp. salt, divided 2 T. oil 1 c. onion (diced) 2 mod. green peppers (diced) 1 15-oz. can tomato sauce 4 med. potatoes (sliced) 1 T. Worcestershire sauce Sprinkle both sides of chops with 1 teaspoon salt. Heat oil in large skillet. Add chops and brown both sides. Remove and set aside. Add onion and peppers and saute 5 minutes. Stir in tomato sauce, Worcestershire sauce and remaining salt. Bring to boiling, reduce heat and simmer uncovered 2 minutes. Arrange potatoes in layers in bottom of greased 13 x 9 x 2-inch casserole dish. Pour half of sauce over potatoes. Top with chops. Pour remaining sauce over chops, cover and bake 50 minutes at 350. Uncover and bake until chops are cooked and potatoes are tender (about 25 minutes longer).

GLAZED HAM LOAF

Dathel McKeller

2 lbs. ham (ground) 2 lbs. fresh pork (ground) 3 eggs 1 1/2 c. cracker crumbs 1/2 tsp. pepper 1/2 c. milk Mix and mold into loaf. Cover with glaze. Bake at 350 for 1 hour or until glaze thickens. Glaze: I c. brown sugar 1/2 c. vinegar 1 T. dry mustard 1/2 c. water Mix and pour over loaf.

SPANISH CHICKEN AND RICE

June Stanley

4 serv. hot Minute Rice 2 c. chicken stock 1 1/2 c. green popper 3 ripe tomatoes (wedge) (chopped) 2 c. cooked chicken 3/4 c. onion (sliced) 3 T. soy sauce 3 T. salad oil 2 c. chicken stock 1/4 c. cornstarch Prepare rice as directed. Keep warm. Cook green pepper and onion in heated oil in covered skillet over low heat until tender, but not browned. Blend cornstarch with small amount of chicken stock. Add remaining stock and soy sauce. Gently stir chicken and stock into vegetables. Cook and stir until it is clear and thickened. Add tomatoes and cook just until heated. Serve over rice. 4 to 6 servings.

BROILED STUFFED WEINERS

June Stanley

4 weiners 2 slices choose (halved) 1 T. prepared mustard 4 strips bacon 2 dill pickles (sliced length. 2 cans baked beans wise) Split weiners lengthwise. Spread with mustard. Insert 1 slice pickle and 1 slice cheese in each weiner. Wrap 1 strip bacon around each weiner and fasten with toothpicks. Broil until brown on both sides. Heat beans; add juice in bottom of broiler pan to beans. Pile beans in center of platter. Surround with weiners.

SNOW CAPS

June Stanley

4 weiners I T. green onion (chopped) 4 c- potatoes (mashed) 1/2 c. cheese (grated) Split weiners lengthwise; place in shallow pan. Combine mashed potatoes, green onion and pile on top of weiners. Sprinkle cheese over potatoes and bake 20 to 25 minutes in moderate oven at 400. Sprinkle with paprika and serve.

SPICY SAUSAGE STUFFING

June Stanley

4 c. cubed white bread 1/2 tap. poultry seasoning 2 T. milk 1/8 tap. popper I c. celery (diced) I lb. sausage

1/2 tap. salt Brown sausage slowly in small frying pan, breaking meat up with fork as It cooks. Remove with a slotted spoon and place in medium size bowl. Add bread cubes; drizzle with milk. Stir celery into drippings in pan. Saute until soft. Stir in salt, poultry seasoning and pepper. Pour over bread mixture. Toss until evenly moist. Make stuffing day before. Cover and chill. Put in bird just before roasting. Stuffs 8-pound bird.

GRAVY BAKED PORK STEAKS

June Stanley

4 pork steaks, 1/2 in. thick 2/3 c. water 1 can cream of mushroom soup Sprinkle steaks with salt and pepper. Brown in shortening in large skillet. Drain. Mix remaining ingredients and pour over steaks. Bake at 350 for 45 minutes or until tender. Stir gravy and serve.

GOURMET BACON NESTS

June Stanley

Bacon Toast Egg BBO sauce Line cups of muffin tin with strips of lean bacon and heat in 400 oven until bacon is well-done but not crisp. Add one egg to each muffin cup and bake until set. Be careful not to let yolk get hard. Empty each nest on crisp toast and top with BBO sauce.

HONEY ORANGE HAM

June Stanley

Ham slices, I In. thick Orange juice Grated orange peel Honey Brown sugar Spread ham with honey. Sprinkle with grated orange peel. Moisten brown sugar with orange juice and spread over all. Broil 5 or 6 minutes. Take out of broiler. Spread the other side the same way. Broil 5 to 6 minutes again. Garnish with sections of orange.

STUFFED GREEN PEPPERS

June Stanley

6 med. green peppers 1 c. diced and cooked ham, 1 can tomato soup chicken, beef or pork 1 c. milnot 1/8 tsp. pepper 1 c. quick-cooking rice 114 c. buttered bread crumbs 1 tsp. salt I Ig. can tomato sauce Remove top, seeds and membranes from peppers. Boll 5 minutes in salted water, then drain. Combine soup, milnot, rice, meat and seasonings. Spoon mixture into peppers and top with buttered bread crumbs. Set upright in muffin tins or baking dish. Bake at 350 for 40 minutes. Set peppers in warm tomato sauce and serve.

CREAMED CHIPPED BEEF

Linda Austeel

3 T. margarine 3-oz. pkg. dried beef, cut up 3 T. flour 1 hard-cooked egg, cut up 2 c. reconstituted nonfat dry milk Melt margarine. Remove from heat. Stir in flour. Gradually stir in milk. Add beef. Cook and stir until thickened. Add egg. Do not stir.

CRISPY FRIED FISH

Melvin Austeel

I lb. frozen fish fillets 1/2 tsp. salt Fat for frying Pepper. as desired 1/3 c. cornmeal Thaw frozen fish. Wash and drain. Heat fat in fry pan. Dip fish in a mixture of cornmeal and seasonings. Fry over medium heat 4 to 5 minutes until browned on one side. Turn gently and fry fish on the other side 4 to 5 minutes longer and fish flakes easily when tested with a fork. Drain well.

HAMBURGER STROGANOFF

Sandra Merrell

1/2 c. chopped onion 1 1/2 tsp. salt 1/4 c. butter 1/4 tsp. pepper I lb. hamburger 1/2 tsp. paprika 1 lb. sliced mushrooms 1/4 tsp. monosodium glut. 2 T. flour I can cream of chicken soup I minced clove garlic I c. sour cream Saute onion in butter till soft. Add hamburger and saute till hamburger looses its red color. Add remainder of ingredients. Add soup and simmer for 1 0 minutes. Stir in the sour cream. Serve on toast. Top with chopped parsley.

Recipe Favorites

GREEN BEANS IN GARLIC BUTTER

Linda Austeel

3/4 lb. fresh green beans I sm. garlic clove, minced 3/4 tsp. salt Boiling water 2 T. butter or margarine Wash beans in cold water; drain. Trim ends. In medium saucepan, heat 1 inch of water to boiling. Add the beans and cook until they are tender-crisp. Melt butter in a small saucepan; add garlic. Set aside. Drain beans and place in a serving dish; toss with melted garlic butter.

INDIAN BEANS

Brenda Kuensting

2 cans kidney beans 1 onion 8 strips bacon 2 cloves garlic 1 green pepper 1 16-oz. can of tomatoes Fry bacon and then saute green pepper, onions and garlic in bacon grease. Add beans and tomato and season with salt, pepper and nutmeg.

WATERCRESS & MUSHROOM SALAD

Linda Austeel

2 T. olive oil Generous dash freshly ground 1 T. white wine vinegar pepper 1 T. water 6 torn Boston lettuce leaves I tsp. Dijon mustard 1 c. watercress sprigs 1/4 tsp. salt 1 c. sliced mushrooms In a small jar with a tightened lid, combine all ingredients. Cover and shake well. Set aside at room temperature. Just before serving, combine lettuce, watercress and mushrooms in a salad bowl and pour dressing over greens.

THREE BEAN SALAD

Vanessa Brunk

1 can (1 lb.) cut green beans 3/4 c. sugar 1 can (1 lb.) wax beans 2/3 c. vinegar 1 can (1 lb.) kidney beans 1/3 c. salad oil 1/2 c. chopped green peppers 1 tsp. salt 1/4 c. chopped pimentos 112 tsp. pepper 1/2 c. onion rings 1 T. celery seed 1/2 c. salad dressing Drain canned vegetables. Add green peppers, onions and pimentos. Mix well. Combine dressing and rest of ingredients. Refrigerate overnight before serving.

SCRUMPTIOUS CAULIFLOWER SALAD

Opal Gwinn

1 med. head cauliflower, cut I bunch green olives (snipped, in small pieces blades also) I can pitted ripe olives 1/2 tsp. salt 2 dashes pepper Mix all ingredients and moisten with real Heilman's mayonnaise. Let marinate in refrigerator overnight or 24 hours.

CREAMED CABBAGE

Linda Mauzy

1 lg. head cabbage 1 sm. pkg. cream cheese I pkg. little smokey sausages Pepper Salt Cook cabbage and sausages in water until cabbage is tender. Drain. Stir in creamed cheese until melted. Salt and pepper to taste.

YUMMY GREEN BEANS

Linda Mauzy

1 qt. green beans I can cream mushroom soup 1 pkg. or can of fried onions Pepper Salt Drain beans and place in greased casserole dish. Salt and pepper to taste. Cover with soup. Place onions over top. Bake covered 45 to 60 minutes in 350 oven. Serve hot.

OLD FASHIONED DUMPLINGS

Linda Woolfe

1 1/2 c. flour 1/2 tsp. salt 1 egg, beaten 5 T. water 3 T. shortening Broth Combine, mix until dough is soft. Divide into 3 parts. Roll out very thin. Let dough dry for 20 minutes. Cut in small strips. Drop in boiling broth. Cook dumplings until tender.

MUSH

Pricie Bernard

3 c. hot water I c. cornmeal 1 tsp. salt 1 c. cold water Mix cornmeal and cold water, which makes a paste. Bring hot water and salt to boil. Pour in cornmeal mixture and cook until thick. Pour in buttered dish or 1-pound bread loaf pan.

SLAW

Mildred Thompson

1 mod. head cabbage 3/4 c. sugar 2 med. onions, sliced Dressing for slaw: I tsp. celery seed 1 tsp. prepared mustard I tsp. sugar 1 c. vinegar 1 1/2 tsp. salt 1 C. oil (continued) Chop cabbage and add sugar. In bowl with tight cover, arrange alternating layers of cabbage and onion rings. I grate a carrot in with the cabbage for color. Do not stir. Pour dressing over slaw. Cover and refrigerate at least 24 hours. Dressing: Combine all but oil; bring to boil. Add oil, bring to boll again. Pour over slaw. Keeps in refrigerator for week or more.

FRIED APPLE RINGS

Linda Austeel

2 sm. apples 2 T. sugar 2 T. margarine I T. lemon juice, if desired Core apples and cut each in 4 circles. Melt fat in a fry pan. Add sugar and lemon juice. Add apple slices and cook slowly about 10 or 15 minutes until tender. Turn as needed to brown.

APPLE RAISIN SLAW

Linda Austeel

2 med. apples, cut up 1/4 c. raisins 1 T. lemon juice 1/4 c. salad dressing 1/2 sm. head cabbage, finely 1/4 tsp. salt cut up

Mix apples and lemon juice in a large bowl. Add rest of ingredients. Mix lightly.

HOMEMADE NOODLES

Brenda Kuensting

3 egg yolks 1 whole egg 3 T. water I tsp. salt Mix egg yolks and whole egg, salt and water until foamy. Mix in flour until the 2 cups are used. Roll real thin; allow to dry about 6- an hour and a half. Roll up and cut any desired thickness.

GRITS CASSEROLE

Brenda Kuensting

1 c. quick oats 1/4 c. milk 1/2 c. butter 1/2 tsp. garlic salt 1 roll sharp cheese Dash of pepper 2 eggs Cook grits according to directions. Cut cheese and butter into small pieces and add hot grits. Stir to melt. Beat eggs and add milk, dash pepper and garlic salt. Stir into grits. Turn into buttered 1 1/2-quart casserole and bake at 4001 for 30 minutes. Sprinkle with cheese and bake few minutes longer.

VEGETABLE CASSEROLE

Hildred Kirchner

1 pkg. frozen baby lima beans 3 hard-boiled eggs 1 pkg. frozen peas I med. onion (grated) 1 can French-styled green Juice and grate rind of 1 lemon beans (drained) 1/2 c. mayonnaise (continued) Cook frozen vegetables according to package directions. Drain and mix with drained green beans. Spoon into casserole dish. Remove the yolk from two of the hard-boiled eggs (to use to garnish). Chop remaining whites and other egg. Mix mayonnaise, chopped eggs, onion and lemon and pour over vegetables. Run 2 egg yolks through sieve and sprinkle over the top of casserole. Bake at 300 to 325 for 20 minutes, until heated thoroughly. Serves 10.

BROCCOLI CASSEROLE

June Stanley

1 box broccoli, thawed and 1 8-oz. jar Cheez-Whiz chopped 1 1/3 c. Minute Rice, raw 1 can cream of mushroom 1/2 c. chopped celery soup 1/2 c. butter Mix all ingredients together. Melt butter in casserole dish and add mixture. Bake until celery is tender and top is brown around edges. It will appear soupy but will set while cooling. Bake at 3500.

BIRD'S EYES TREAT

Marie Mauzy

2 bags Bird's Eye brand I sm. can water chestnuts, broccoli, cauliflower and sliced carrots (mixed veg.) 1 can cream of chicken soup 1 sm. can mushrooms 1 can mushroom soup 1 sm. jar Cheese Whiz Cook vegetables until done. Mix rest of ingredients together until melted. Pour over vegetables. Bake at 350o for 30 minutes, depending on your oven.

SPANISH RICE PRONTO

June Stanley

I c. thinly sliced onion 2 c. hot water 1/3 c. diced green pepper 2 cans (8-oz. each) tomato sauce 2 c. Minute Rice 1 tsp. salt 1/4 c. bacon drippings, or Dash of pepper butter Saute onion, green pepper and rice (right from box) in bacon drippings. Add remaining ingredients; mix well. Bring to boil. Reduce heat and simmer (uncovered) for 5 minutes. Makes 6 servings. Can use 4 cups (2 cans, 16-ounce each) tomatoes and omit water.

POTATO CASSEROLE

Linda Mauzy

1 can cream chicken soup 1 jar Cheese Whiz 1 sm. onion (chopped) 112 stick margarine Potatoes (sliced) In casserole, slice potatoes and fill dish half full; add 1/2 can soup, dots of margarine and onions and 1/2 jar of Cheese Whiz. Repeat with rest of potatoes and other ingredients. Cover and bake 1 to 1 1/2 hours in 350 oven.

GERMAN POTATO SALAD

Linda Mauzy

6 slices bacon 1/2 c. chopped green onion

1/4 c. white vinegar 2 T. sugar I tsp. salt 6 med. potatoes Cook bacon and onions together on top of stove until bacon is crisp. Add cooked, sliced potatoes, bacon, onions, vinegar, salt and sugar together in 2-quart casserole. Cook in 2500 oven for 15 minutes.

KAY'S CASSEROLE

Opal Gwinn

1 1/2 c. diced ham I c. sour cream I med. green popper, diced I pkg. frozen broccoli spears I mod. onion, diced 6 oz. egg noodles I can celery soup 2/3 c. grated mild Cheddar cheese Saute onion and green pepper. Remove from heat and coot slightly. Stir in soup and sour cream, Cook frozen broccoli and drain well. Cook noodles by package directions and drain. Layer noodles, ham and broccoli sauce and sprinkle some cheese on this. Repeat layer. Heat at 350 for 30 to 45 minutes or until hot. Freezes well.

BROCCOLI CASSEROLE

Mariam Young

I chopped onion I stick margarine 1 c. Minute Rice 8 oz. Velveeta cheese or jar of 1 can cream of chicken soup Cheez-Whiz

2-3 c. frozen or fresh broccoli Heat cheese and butter until melted. Add all other ingredients and mix well. Bake at 350, for 30 minutes.

POTATO CASSEROLE

Harriet Kloud

I 24-oz. pkg. frozen hashed 1 can cream of potato soup brown potatoes, thawed I med. onion, chopped I can cream of chicken soup I pt. sour cream 1 can cream of mushroom soup After hashed browns have thawed, mix all ingredients in large bowl, cover and refrigerate overnight. Bring to room temperature before baking, uncovered, at 350 for 1 hour.

ELEGANT SQUASH CASSEROLE

Opal Gwinn

3 pkgs. frozen squash or 4 4 sm. carrots, grated pts. zucchini, peeled and I pkg. herb bread stuffing diced (Popperidge Farm) 1 c. sour cream 1 can cream of celery soup 1 sm. jar chopped pimentos 2 sm. onions, chopped 1 stick oleo Cook squash in salted water; drain well and mash. Melt oleo and mix with stuffing. Line casserole with half of stuffing mix and mix all other ingredients with squash. Put in casserole dish and top with rest of stuffing mix. Put grated cheese on top and bake at 350 for 30 to 45 minutes or until hot.

PEANUT GRANOLA

Joy Seward

2 c. rolled oats (uncooked) 2 T. vegetable oil 1/ c. sesame seeds 2/ c. honey 1/ c. chopped peanuts 1/ c. smooth peanut butter 1/ c. wheat germ Combine oats, sesame seeds, peanuts and wheat germ in large mixing bowl. Beat together oil, honey and peanut butter. Add to oats mixture, blending well. Spread over bottom of greased jolly roll pan. Bake in preheated 3001 oven for 20 to 25 minutes or until light brown.

SUGAR COOKIES

Cindy Rehagen

2 1/ c. sifted flour I c. sugar 1/ tsp. salt 2 eggs, beaten 2 tsp. baking powder 1/ tsp. vanilla 1/2 c. shortening or butter I T. milk Sift flour, salt and baking powder together; set aside. Cream shortening and sugar together. Add eggs and vanilla. Then add sifted ingredients and milk. Roll and cut. Sprinkle with sugar and bake. Or leave plain and bake, then ice. Bake 10 minutes at 350'.

CHOCOLATE KRFNKLES

Cindy Rehagen

1/2 c. vegetable oil 2 tsp. vanilla 4 1-oz. squares melted 2 c. all-purpose flour unsweetened chocolate or 12 T of Cocoa plus 3 T oil 2 tsp. baking powder 1/2 tsp. salt 2 c. granulated sugar 1 c. powdered sugar 4 eggs Mix oil, chocolate and granulated sugar. Blend in one egg at a time until well mixed. Add vanilla. Stir f lour, baking powder and salt in- to other mixture. Chill several hours or overnight. Heat oven to 350. Shape dough into balls about the size of a walnut and roll in powdered sugar. Place on greased cookie sheet about 2 inches apart. Bake 10 to 12 minutes, Bakes about 6 dozen cookies.

RUSSIAN TEA CAKES

Mildred Thompson

1 c. butter I tsp. vanilla I c. powdered sugar 2 c. flour 1/2 tsp. salt 2 c. nuts Chill dough; roll in little balls; put in oven for 10 or 15 minutes. Take out of oven while still warm and roll in powdered sugar.

GUMDROP BARS

Elenora Helmig

4 beaten eggs 1 tsp. salt 2 c. sugar I c. chopped nuts 2 tsp. vanilla I c. chopped gumdrops 2 c. flour

In a bowl, combine eggs, 1/2 cup sugar and vanilla. Beat remaining sugar, flour and salt. Add nuts and 1/4 cup gumdrops. Pour mixture into greased baking pan. Sprinkle remaining gumdrops on top. Bake at 325 for 30 to 35 minutes until top forms into light crust. Remove pan to a rack. With a greased knife cut into bars.