Bacon Cheeseburger Pasta

8 oz. uncooked tube or spiral pasta
1 lb. ground beef
6 bacon strips, diced (or 6 Tbsp real bacon bits)
1 can condensed tomato soup, undiluted
1 c. (4 oz) shredded cheddar cheese

Cook pasta according to package directions. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain and set aside. In the same skillet, cook bacon until crisp; remove with a slotted spoon to paper towels. Discard drippings. Drain pasta; add to the skillet. Add soup, beef, and bacon. Heat through. Sprinkle with cheese; cover and cook until the cheese is melted. Serve with barbeque sauce and mustard if desired. Yield: 4-6 servings.

Pesto Chicken Penne

2 c. uncooked penne or medium tube pasta
1/4 c. grated Parmesan cheese
1/4 c. sour cream
1/4 c. prepared pesto
2 c. cubed cooked chicken

Cook pasta according to package directions. Meanwhile, in a bowl, combine the Parmesan cheese, sour cream, and pesto. Drain pasta. Add pasta and chicken to Parmesan mixture; toss to coat.

Hamburger Mac Skillet

1 lb. ground beef
2 cans (14.5 oz each) stewed tomatoes
1 onion, chopped
1 tsp. salt
1 tsp. chili powder
1/4 to 1/2 tsp. pepper
1/4 tsp. sugar
1 c. uncooked elbow macaroni

In a skillet, brown beef and onions; drain. Add tomatoes and seasonings; bring to a boil. Reduce heat and simmer for 5 minutes. Stir in macaroni; cover and simmer for 15 minutes. Uncover; simmer until macaroni is tender and sauce is thickened. Yield: 4-6 servings.

Macaroni and Cheese

1 3/4 c. elbow macaroni
4 Tbsp. flour
1/2 tsp. salt
3 c. (12 oz) shredded Cheddar cheese
1 Tbsp. butter or margarine
4 Tbsp. butter or margarine
2 c. milk
1/8 tsp. pepper
1/4 c. dry bread crumbs

Cook macaroni according to package directions (7 minutes). Drain; set aside. In medium saucepan melt butter or margarine. Blend in flour, then milk; cook and stir until thick and smooth. Add salt, pepper, and cheese, heat and stir until cheese is melted. Mix sauce with macaroni. Pour into grased 1-1/2 quart casserole. Melt 1 Tbsp. butter or margarine and combine with dry bread crumbs. Sprinkle on top of macaroni and cheese. Bake uncovered at 350 degrees for 30 minutes or until bubbly and lightly browned on top. Makes 6 servings.

Tortellini Alfredo

20 oz. refrigerated cheese tortellini
1/2 c. chopped onion
1/3 c. butter or margarine
1 1/2 c. frozen peas, thawed
1 c. cubed fully cooked ham
1 3/4 c. whipping cream
1/4 tsp. coarsely ground pepper
shredded Parmesan cheese

Cook tortellini according to package directions. Meanwhile, in a skillet, saute the onion in butter until tender. Add the peas and ham; cook until warm. Stir in cream and pepper; heat through. Stir in grated Parmesan cheese until melted.

Drain tortellini and place in a serving dish; add the sauce and toss to coat. Sprinkle with the shredded Parmesan cheese if desired. Yield: 4-6 servings.

Lasagna Toss

2 c. rainbow twirls
1 lb. ground beef
1/2 c. chopped onion
1/8 tsp. dry minced garlic
grated Parmesan cheese
1 can (26.5 oz) spaghetti sauce
1 c. Ricotta or cottage cheese
1 tsp. dried parsley
2 c. (8 oz) shredded mozzarella cheese

Cook twirls 3 minutes according to package directions. Brown ground beef with onions and garlic; drain. Add sauce and simmer 10 minutes. Remove 1 cup meat sauce and set aside. Stir cooked twirls into remaining sauce. Place 1/2 twirl mixture in 2 quart casserole. Combine Ricotta cheese with parsley; evenly spread on top of twirl mixture. Sprinkle with 1 cup mozzarella cheese. Place remaining twirl mixture on top of cheese; cover with reserved meat sauce and remaining mozzarella. Sprinkle with Parmesan if desired. Bake, covered, at 350 degrees for 30 minutes or until hot and bubbly. Let stand 5 minutes before serving.

Easy Pasta Bake

1 lb. ground beef
8 oz. mostaccioli, cooked and drained
1 jar (28 oz) spaghetti sauce
3/4 c. Parmesan cheese
8 oz. mozzarella cheese

Brown meat in skillet; drain. Stir in pasta, spaghetti sauce, and 1/2 cup of the Parmesan cheese. Sppon into a 13x9 baking dish. Top with mozzarella cheese; sprinkle with remaining 1/4 c. Parmesan cheese. Bake covered at 375 degrees for 20 minutes. Yield: 6 servings.

Flour Tortillas

5 c. flour
1/2 c. shortening
1 tsp. salt
1 1/2-2 c. hot water

Mix all ingredients in a large bowl. Put on floured board and knead. Pinch off pieces about 2" round and roll to 6-8". Cook in a dry heavy skillet or griddle. Cook on each side until the bubbles that form are brown. Push down large bubbles when turning for the last time.

Gravy

In small saucepan, combine 3 T. fat from meat drippings (or melted butter), and 4 T. flour. Gradually stir in 2 c. meat drippings with water. (3/4 c. Snider's beef bouillon and 1 1/4 c. water is good). Stir constantly until thickened. Add salt and pepper to taste and 1/2 tsp. Kitchen Bouquet (optional). Makes 2 cups.

Sweet Corn Muffins

1 1/2 c. flour
2/3 granulated sugar
1/2 c. cornmeal
1 Tbsp. baking powder
1/2 tsp. salt
1 1/4 c. milk
2 large eggs, lightly beaten
1/3 c. vegetable oil
1 Tbsp. butter or margarine, melted

Preheat oven to 350 degrees. Grease or paper-line 18-20 muffin cups. Combine flour, sugar, corn meal, baking powder, and salt in medium bowl. Combine milk, eggs, vegetable oil and butter in small bowl; mix well. Add to flour mixture; stir just until blended. Pour into prepared muffin cups, filling 2/3 full. Bake for 18 to 20 minutes or until toothpick inserted into center comes out clean. Cool in pans on wire racks for 5 minutes; remove to wire racks to cool slightly. Serve warm. For corn bread, pour batter into greased 8-inch square baking pan. Bake for 35 minutes or until toothpick comes out clean.

Spaetzle

3 c. flour
1 1/2 tsp. salt
3 eggs
1 to 1-1/4 c. flour

Beat by hand or with mixer until smooth. Pour batter into spaetzle maker and drop into boiling salted water. Cook about 2 minutes, or until al dente. Drain, toss with butter, and serve. Or, rinse, heat olive oil over moderate heat in frying pan and saute spaetzle until crispy and brown around the edges.

Honey Glazed Carrots

1 pkg (16 oz) baby carrots
1 Tbsp. water
2 Tbsp. butter
2 Tbsp. honey
1 Tbsp. lemon juice

Place carrots and water in a 1-1/2 quart microwave-safe dish. Cover and microwave on high for 5-7 minutes or until crisp-tender. Meanwhile, melt butter in a skillet; stir in honey and lemon juice. Cook over low heat for 5 minutes, stirring constantly. Add carrots; cook and stir for 2 minutes or until glazed. Yield: 4 servings.

White Macaroni and Cheese

1/4 c. butter
1/4 c. flour
1/2 tsp. salt
1/2 tsp. ground mustard
1/4 tsp. pepper
2-2/3 c. milk
1-1/3 c. cheddar cheese
1-1/3 Monterey Jack cheese
1/2 tsp. Worcestershire sauce
3 c. cooked elbow macaroni

In a saucepan, melt butter. Stir in the flour, salt, mustard, and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Reduce heat. Add the cheeses and Worcestershire sauce; stir until cheese is melted. Fold in macaroni. Pour into a 2-qt. baking dish coated with nonstick cooking spray. Bake, uncovered, at 350 degrees for 10-15 minutes or until bubbly.

Parmesan Herbed Noodles

3 c. uncooked wide egg noodles
1/4 c. shredded Parmesan cheese
2 Tbsp. butter
2 Tbsp. olive oil
2 garlic cloves, minced
1 Tbsp. + 1 tsp. fresh basil (or 1 tsp. dried basil)
1 tsp. fresh thyme (or 1/4 tsp. dried thyme)
1/2 tsp. salt

In a saucepan, cook noodles according to package directions; drain. Add the remaining ingredients and toss to coat.

Parmesan Potato Wedges

4 large baking potatoes
1/4 c. grated Parmesan cheese
1 tsp. garlic salt
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1/2 tsp. paprika

Line a baking sheet with heavy-duty foil. Cut each potato into eight wedges; place on foil. Coat with nonstick cooking spray. Sprinkle with Parmesan cheese and seasonings. Bake at 400 degrees for 30 minutes or until tender. Yield: 8 servings.

Parsley Potatoes

6 medium red potatoes, cut into cubes
1/4 c. butter or margarine
1-2 Tbsp. minced fresh parsley (or use 1-2 tsp dried parsley)
salt and pepper to taste

Place potatoes in a large saucepan and cover with water. Bring to a boil over medium heat. Reduce heat; cover and simmer for 20 minutes or until tender. Drain. Add butter, parsley, salt and pepper; stir until combined. Yield: 6 servings.

Scored Potatoes

4 large baking potatoes
2 Tbsp. butter, divided
1/8 tsp. paprika
1 Tbsp. minced fresh parsley
salt and pepper to taste

With a sharp knife, cut potatoes in half lengthwise. Slice each half widthwise six times, but not all the way through; fan potatoes apart slightly. Place in a shallow baking dish.

Brush potatoes with 1 Tbsp. of butter. Sprinkle with paprika, parsley, salt, and pepper. Bake, uncovered, at 350 degrees for 50 minutes or until tender. Drizzle with remaining butter. Yield: 4 servings.

Apple Coleslaw

2 c. coleslaw mix
1 unpeeled tart apple, chopped
1/2 c. chopped celery
1/2 c. chopped green pepper
1/4 c. vegetable oil
2 Tbsp. lemon juice
2 Tbsp. honey
1 tsp. celery seed

In a bowl, combine the coleslaw mix, apple, celery, and green pepper. In a small bowl, whisk remaining ingredients. Pour over coleslaw and toss to coat. Yield: 4-6 servings.

Magically Easy Beef Stew

2 lb. beef stew meat, cubed
2 onions, chopped
2 stalks celery, diced
1 lb. bag baby carrots
3 large potatoes, peeled and cut into large chunks
2 c. V8 juice
2 tsp. salt
1/4 tsp. pepper
1 tsp. sugar
1 bay leaf (whole)
2 Tbsp. chopped fresh parsley
2 Tbsp. minute Tapioca

Place beef in a large heavy pan with a tight lid. Don't brown the meat first! Add onions, celery, carrots, and potatoes. Combine salt, pepper, sugar, bay leaf, parsley, and tapioca with the 2 cups juice. Pour this mixture over the vegetables and meat. Do not stir. Cover tightly. Bake at 275 degrees for 4 hours. Do not peek during cooking time! May also be baked at 325 degrees for 3 hours. Serves 6. Can also be cooked in a Crock Pot for 6-8 hours on low.

White Chili

1/2 c. chopped onion
1/2 c. chopped green pepper
2 Tbsp. olive oil
2 cans (15.5 oz.) great northern beans, rinsed and drained
2 cans (1o.75 oz.) cream of chicken soup
1-1/3 c. milk
1/4 c. chopped green chilies
2 garlic cloves, minced
1 tsp. ground cumin
2 c. diced cooked chicken
shredded Monterey Jack cheese

In a large saucepan, saute onion and green pepper in oil until tender. Stir in the beans, soup, milk, chilies, garlic, and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Stir in chicken; heat through. Garnish with cheese and jalapenos if desired.

Golden Potato Soup

2 Tbsp. butter
2 Tbsp. canola oil
6 medium potatoes, peeled and cubed
1 tsp. garlic salt
1/4 tsp. pepper
2 cans (14.5 oz) chicken broth
2 small onions, chopped
1/2 c. crumbled cooked bacon
2 garlic cloves, minced
2 tsp. dried rosemary, crushed
2 tsp. dried thyme
2 c. hot water
1 Tbsp. + 1 tsp. chicken bouillon granules
2 c. heavy whipping cream
1 c. shredded Cheddar cheese

In a large saucepan, heat butter and oil until butter is melted. Add the potatoes, garlic salt and pepper. Cook over medium heat for 4-6 minutes or until potatoes are tender and lightly browned. Stir in the broth, onion, bacon, garlic, rosemary, and thyme. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in water and bouillon. Gradually stir in cream; heat through. Add cheese, stirring until melted.

Best-Ever Minestrone Soup

1 (28 oz.) can crushed tomatoes
1 lb. hamburger
1 onion, chopped
1 quart water
2 large carrots, peeled, sliced
2 (8 oz.) cans tomato sauce
2 c. beef broth
1 Tbsp. dried parsley leaves
1 tsp. dried basil
1 tsp. dried oregano
1/4 tsp. pepper
1/2 tsp. salt
1/2 tsp. garlic salt
1 (15 oz.) can garbanzo beans, drained
1 (15 oz.) can kidney beans, drained
1 (15 oz.) can green beans, drained
1-1/2 c. mostaccioli macaroni, uncooked
Parmesan cheese for garnish

In a large pot, brown hamburger with onion. Drain. Add tomatoes, water, carrots, tomato sauce, broth, parsley, basil, oregano, pepper, salt, and garlic salt. Bring to a boil. Cover; simmer over low heat about 20 minutes. Add garbanzo beans, green beans, and kidney beans. Bring to a boil; add macaroni. Cook 15 to 20 minutes until macaroni is tender. Garnish with Parmesan cheese. Makes 10 to 12 servings.

Chicken Noodle Soup

2 cans (14.5 oz.) fat-free chicken broth
1 can (14.5 oz.) vegetable broth
6 oz. bag extra-wide egg noodles
1 large can (10 oz.) white-meat chicken
1 T. flour
2 T. cold water
1/2 tsp. pepper

Bring the chicken broth and vegetable broth to a boil in a 4 1/2 quart pot over high heat. When the broth boils, add the noodles and the chicken with its juice. Cover the pot and bring the broth back to a rolling boil. Break up any chicken chunks slightly. Continue to boil, uncovered, over high heat until the noodles are tender, about 6 minutes.

Meanwhile, combine the flour and water. Whisk well until smooth. When the noodles are just tender, add the flour mixture and stir constantly until the soup is slightly thickened, about 2 minutes. Season with pepper and serve. Serves 4. This recipe is also easily doubled.

Taco Soup

1 lb. hamburger
1 medium onion
1 (15 oz.) can kidney beans with juice
2 (15 oz.) cans diced tomatoes with juice
1 (15 oz.) can tomato sauce
1 pkg. taco seasoning
1 (15 oz.) can corn with juice

Brown hamburger with onion. Add kidney beans, corn, tomatoes, tomato sauce, and taco seasoning. Simmer 10 minutes. Serve with grated cheese, tortilla chips, and sour cream if desired.

Cream of Chicken Soup

4 chicken breasts
1 medium onion, chopped
1 c. celery, chopped
1 c. carrots, chopped
2 (14.5 oz.) cans chicken broth
4 c. milk
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. sugar
3/4 c. butter or margarine
2/3 c. flour

Boil the chicken in water until cooked through and tender. (About 20 minutes.) Cool, skin, and cut into bite-sized pieces. Set aside.

Combine onion, celery, carrots, potatoes, and chicken broth in a medium saucepan. Simmer for 20 minutes (or until vegetables are tender) with the lid on.

While vegetables are cooking, melt butter in a large saucepan. Add flour and stir until bubbly. Add milk, salt, pepper, and sugar. Cook on medium heat, stirring constantly until mixture boils and thickens. Add vegetable mixture with liquid. Add chicken pieces. Stir together and cook a few minutes longer until chicken ins heated.

Mom's Chili

This is Grandma Draper's chili recipe. It's always a hit.

1 lb. hamburger
1 medium onion, chopped
salt and pepper to taste
1 can tomato soup
1 (1 lb. 14 oz.) can chili beans
1 (16 oz.) can Nalley's chili with beans
1 (12 oz.) can tomato juice
1 (16 oz.) can diced tomatoes in juice
1/3 c. ketchup
1-1/2 tsp. chili powder

Brown hamburger and onion in large pot with salt and pepper; drain grease. Add remaining ingredients. Simmer until heated through, stirring frequently.

Chicken Tortellini Soup

7 3/4 c. chicken broth
1 can (14.5 oz.) stewed tomatoes, cut up
1 pkg. (10 oz.) frozen chopped spinach, thawed
1/4 c. grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. pepper
1 pkg. (9 oz.) refrigerated cheese tortellini
2 1/2 c. cubed cooked chicken

In a large soup pot, combine the broth, tomatoes, spinach, Parmesan cheese, salt, and pepper. Cook for 10 minutes; add the tortellini and chicken. Cook for 5 minutes or until tortellini is heated through. Yield: 12 servings.

Condo Eggs

We always make these eggs at our condo in Midway; hence the name "Condo Eggs".

Eggs (figure at least 2 per person)
Milk
Bacon bits
Cheddar cheese

Break eggs and whisk together with a small amount of milk (approx. 2 T milk per 1 dozen eggs). Cook in preheated frying pan. Stir eggs as they cook. When eggs begin to set, sprinkle on the desired amount of bacon bits and cheese. When the eggs are completely cooked, place in a serving dish and sprinkle more cheese on top.

German Oven Pancake

1/2 c. milk
1/2 c. flour
3 large eggs
1/4 tsp. salt
2 Tbsp. butter

Put milk, flour, eggs, and salt into mixing bowl and mix with fork or wire whip. Melt 1 Tbsp. butter in each of two 9-inch glass pie pans in preheated 400 degree oven. Butter should be sizzling. Swish butter around plate to grease bottom. Increase oven temperature to 425 degrees. Pour batter into pie pan until 1/4-inch thick. Bake 10 to 15 minutes or until golden brown. Edges will puff up, and pancake will form a well in the center. Serve with butter and syrup, or fruit mixture below. To make a double recipe, double all ingredients, and bake in a 9x13 pan at 450 degrees for 15-20 minutes.

Fruit Topping:
1 8-oz. box frozen raspberries
1 can pineapple chunks, drained
1 c. sour cream
4 bananas
1/2 c. brown sugar

Granola Bars

1/4 c. packed brown sugar
1/2 c. peanut butter
1/4 c. light corn syrup
4 large marshmallows
1 tsp. vanilla extract
2 c. old-fashioned oats
1 1/2 c. rice cereal
1/4 c. chocolate chips

In a microwave-safe bowl, combine the brown sugar, peanut butter, and corn syrup. Microwave on high for 1 minute. Stir in marshmallows and microwave 1 more minute. Stir in the vanilla; add oats and cereal. Fold in chocolate chips. Press into a 9-inch square pan coated with cooking spray. Allow to cool, and cut into bars. Yield: 1 dozen.

Lemon Chiffon Muffins

1/2 c. softened butter
1/2 c. sugar
Grated peel of 1 lemon (about 1 Tbsp.)
2 Tbsp. milk
2 eggs, separated
3 Tbsp. lemon juice
1 c. flour
1 tsp. baking powder
1/4 tsp. salt
1/4 c. chopped walnuts or almonds
1 Tbsp. sugar
1 tsp. nutmeg

Cream butter, sugar, lemon peel, milk, and egg yolks in a mixing bowl until light and fluffy. Beat in lemon juice. Combine flour, baking powder, and salt in a separate bowl. Add to batter and mix just until blended. Beat egg whites until soft peaks form; fold into batter. Spoon into 12 greased muffin pan wells. Sprinkle with mixture of nuts, sugar, and nutmeg. Bake at 375 degrees for 15 to 20 minutes.

Bran Muffins

Pour 2 cups boiling water over 2 cups Post 100% Bran and set aside to cool.
Cream:
2 1/2 c. sugar
1 c. Crisco or oil
Add and beat in 4 eggs
Sift together:
5 c. flour
1 1/2 tsp. salt
5 tsp. soda
Add to above creamed mixture alternately with:
1 qt. buttermilk
4 c. Kellog's All Bran
Cooked Post 100% Bran from above
Mix well. After the batter is mixed up, do not stir again. Dip off what you want from the top. Bake in greased muffin tins or paper baking cups for 20 minutes at 400 degrees. This recipe works well if you just make 1/2 or 1/4 of it. It keeps in the refrigerator for 6 weeks. (Or just bake the muffins and freeze them.)

Lemon Tea Bread

1/4 c. butter, softened
1/2 c. sugar
1 egg
1/2 tsp. grated lemon peel
3/4 c. flour
1/2 tsp. baking powder
dash salt
1/2 c. milk

Lemon Glaze:
1 Tbsp. lemon juice
2 Tbsp. powdered sugar

In a small mixing bowl, cream butter and sugar. Add egg and lemon peel; beat well. Combine the flour, baking powder, and salt; add to creamed mixture alternately with milk. Transfer to a 5-3/4 in. x 3 in. x 2 in. loaf pan coated with nonstick cooking spray. Bake at 35o degrees for 40-45 minutes or until a toothpick inserted neat the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over warm bread.

Coconut Bread

4 eggs
2 c. sugar
1 c. vegetable oil
2 tsp. coconut extract
1 c. buttermilk
3 c. flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
1 c. flaked coconut

Combine eggs, sugar, oil, and extract; mix well. Sift together flour, salt, soda, and baking powder. Add to egg mixture along with buttermilk and coconut. Mix well. Bake in 2 greased and floured loaf pans at 350 degrees for about 45 minutes. Test for doneness with toothpick.

Banana Nut Bread

1 stick margarine
1 c. sugar
2 eggs
1 c. mashed bananas
1/4 c. milk
1 tsp. lemon juice
2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. chopped nuts

Cream margarine and sugar. Add eggs; beat until thoroughly combined. Add bananas, milk, and lemon juice. Sift flour, baking powder, soda, and salt; add to creamed mixture. Stir in nuts. Bake in well-greased 8x4x3 inch loaf pan at 350 degrees for one hour until done. Makes one loaf or 18 muffins. May also bake in 3 mini loaf pans at 325 degrees for 30-35 minutes.

Orange Punch

1 qt. vanilla ice cream, softened
1 qt. orange sherbet, softened
(Or use 1/2 gallon vanilla-orange swirl ice cream)
48 oz. can pineapple juice
1 qt. ginger ale

Mix the ice cream and pineapple juice in a large bowl with an electric mixer. Add the ginger ale just before serving.

Strawberry Smoothie

2/3 c. frozen strawberries
1/2 c. sugar
12 ice cubes
1 c. milk
2 tsp. vanilla

Combine strawberries, sugar, milk, and vanilla in the blender. Add ice cubes 2 at a time until the drink is slushy and semi-frozen.

Orange Julius

3 oz. (1/2 small can) frozen orange juice concentrate
1/4 c. sugar
1/2 c. milk
1/2 c. water
6 ice cubes
1/2 tsp. vanilla

Place all ingredients in blender and whip. Serve immediately.

Pineapple Strawberry Punch

2 pkgs. (10 oz. each) frozen sweetened sliced strawberries, thawed
1 can (46 oz.) pineapple juice, chilled
4 c. lemon-lime soda, chilled

In the food processor or blender, puree the strawberries. Pour into a large punch bowl. Stir in the pineapple juice and soda. Serve immediately. Yield: 12 servings (3 quarts)

Frozen Fruit Drink

Frozen raspberries
Frozen orange juice
Frozen lemonade
pineapple juice
1 c. sugar or nectar
7-up

Combine above ingredients (excluding 7-up) and freeze. Before serving, take drink mixture out of the freezer to thaw and serve with 7-up.

Roasted Pumpkin Seeds

1 1/2 Tbsp. margarine, melted
1/2 tsp. salt
1/8 tsp. garlic salt
2 tsp. Worcestershire sauce
2 c. pumpkin seeds

Preheat oven to 275 degrees. Combine ingredients. Mix thoroughly and place in shallow baking dish. Bake for 1 hour, stirring occasionally.

For variation:
Sweet:
1/2 tsp. ground cinnamon
1/8 tsp. each: nutmeg, cloves
Savory:
1/2 tsp. each: salt, paprika
1/4 tsp. each: onion powder, oregano, thyme
BBQ:
1 tsp. barbecue seasoning

Meatballs

2 lbs. meatballs
1 can jellied cranberry sauce
1 bottle chili sauce
3 Tbsp. lemon juice
1/4 c. brown sugar

Combine ingredients in Crock Pot and heat thoroughly.

Cider Cheese Fondue

3/4 c. apple cider or juice
2 c. (8 oz.) shredded Cheddar cheese
1 c. (4 oz.) shredded Swiss cheese
1 T cornstarch
1/8 tsp. pepper
1 loaf (1 lb.) French bread, cut into cubes

In a large saucepan, bring cider to a boil. Reduce heat to medium-low. Toss the cheeses with cornstarch and pepper; stir into cider. Cook and stir for 3-4 minutes or until cheese is melted. Transfer to a small ceramic fondue pot or slow cooker; keep warm. Serve with bread cubes. Yield: 2-2/3 cups.

Fresh Salsa

1 c. vinegar
1/4 tsp. cumin
1/2 tsp. oregano
1/2 tsp. garlic salt
1/2 tsp. onion salt
2 Tbsp. Worcestershire sauce
3 or 4 whole tomatoes (or 1-2 cups grape tomatoes)
4 15-oz. cans diced tomatoes
1 tsp. pepper
1 large onion, diced
2 bunches green onions, sliced
1 Tbsp. salt
7 oz. can green chilies
1 15-oz. can tomato sauce

Mix all ingredients together in large bowl. Pulse in the blender briefly in small batches for a less chunky salsa. Stores well in the fridge for several weeks. Makes about 1 gallon.

Cucumber-Yogurt Dip

1 c. low-fat plain yogurt
4 oz. low-fat cream cheese
1/2 c. diced, seeded cucumber
1 clove garlic, minced
1 Tbsp. fresh dill
1 tsp. lemon juice
1/2 tsp. black pepper
1 tsp. lemon zest

Stir yogurt and cream cheese until smooth. Add remaining ingredients; stir to blend. Serve with raw blanched vegetables, such as carrots, celery, tomatoes, or zucchini.

Caramel Apple Dip

1 stick butter or margarine
1/2 large bag large marshmallows
1 can sweetened condensed milk
1 bag caramels (52 caramels)

Mix all together and cook in microwave for 1 minute. Stir, then repeat until creamy. Use as a dip for apple slices.

Fancy Fruit Dip

8 oz. cream cheese
1 1/2 c. marshmallow cream topping
1 tsp. grated orange peel
1 1/3 Tbsp. orange juice

In a small mixing bowl, beat the cream cheese until softened. Add marshmallow cream and continue beating until smooth. Blend in grated orange peel and orange juice. Chill and serve with fresh fruit. Yield: 2 1/2 cups dip.

Strawberry Cheesecake Trifle

1 angel food cake (pkg) mix
2 8-oz. cream cheese
1 c. sour cream
2 c. powdered sugar
2 tsp. vanilla
1 c. whipping cream
1/4 tsp. almond extract
2-3 qt strawberries

Tear cake, or cut into 1" square pieces. Whip cream until stiff with 1 tsp. vanilla and 1 T sugar. Soften cream cheese and mix with powdered sugar, sour cream, 1 tsp. vanilla, and almond extract. Fold in whipped cream and add to cake cubes. Slice strawberries thinly. Layer in trifle bowl, starting and ending with strawberry layer. Chill well. Serves 12-14 generously.