• 8 oz. ground turkey
• one small onion, chopped
• 2 teaspoons chili powder
• 1/2 cup red or green salsa
• 1 can whole kernel corn w/peppers, drained
• 6 flour tortillas, warmed
• 1 1/2 cup shredded Jack cheese

In a large skillet, cook turkey and onion until turkey no longer pink, drain.  Stir in seasonings, salsa and corn, cook 2 minutes or until heated through.  Serve by spooning turkey mixture in warm tortillas with shredded cheese.  Add additional salsa, cilantro leaves and sour cream.

• 1 cup all-purpose flour
• 2 tablespoons cornmeal
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 tablespoons shortening
• 3/4 cup 2% milk
• 1 large egg
• 1 package (16 oz.) miniature smoked sausages
• dash onion powder
• oil for deep-fat frying
• spicy ketchup

In a small bowl, combine the flour, cornmeal, baking powder, salt and onion powder; cut in shortening until crumbly.  Whisk milk and egg; stir into flour mixture just until moistened.  Dip sausages into batter.

In an electric skillet or deep fryer, heat the oil to 375 degrees.  Fry sausages, a few at a time, until golden brown, 2-3 minutes.  Drain on paper towels.  Serve with ketchup.

• 1/4 cup butter
• 1 cup heavy cream
• 1 garlic clove (crushed)
• 1 1/2 cup Parmesan cheese (freshly grated)
• 1/4 cup parsley (chopped)

Melt butter in a medium saucepan over medium-low heat.  Add cream and simmer 5 minutes, then add garlic and cheese and whisk quickly, heating through.  Stir in parsley and serve.

• 1 cup grated peeled uncooked beets (about 2 medium)
• 2 teaspoons lemon juice
• 4 large eggs
• 1 1/4 cups butter, melted
• 1/2 cup whole milk
• 2 tablespoons honey
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 2 cups sugar
• 1/2 cup baking cocoa
• 2 teaspoons baking soda
• 1 teaspoon salt

Frosting:

• 3 oz. cream cheese, softened
• 1/4 cup heavy whipping cream
• 1 teaspoon vanilla extract
• 3 3/4 cups confectioners’ sugar
• dash salt
• chopped walnuts, optional

In a small bowl, toss beets with lemon juice; set aside.  In a bowl, beat the eggs, butter, milk, honey and vanilla.  Combine the flour, sugar, cocoa, baking soda and salt; add to egg mixture and beat just until blended.  Stir in beet mixture.

Pour into a greased 9″ x 13″ baking dish.  Bake at 350 degrees until a toothpick inserted in the center comes out clean, 35-40 minutes.  Cool on a wire rack.

For frosting, in a bowl, beat the cream cheese, cream and vanilla until smooth.  Beat in confectioners’ sugar and salt.  Spread over cooled cake.  If desired, sprinkle with nuts.

(Peggy Van Arsdale, Crosswicks, NJ)

• 4 cups frozen peas (thawed)
• 4 green onions (chopped)
• 1 package coleslaw mix
• 1 cup poppy seed salad dressing
• 1 cup sweet peanuts

Mix all ingredients together.  Add dressing and peanuts just before serving.

• 2 large green peppers
• 1/2 lb. ground beef
• 1/4 cup chopped onion
• 1 can (15 oz.) tomato sauce, divided
• 1 cup cooked rice
• 1/8 teaspoon salt
• 1/8 teaspoon garlic powder
• 1/8 teaspoon pepper

Cut tops off peppers and remove seeds.  Place peppers in a large saucepan and cover with water.  Bring to a boil; cook for 3 minutes.  Drain and rinse in cold water; invert on paper towels.

In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain.  Remove from the heat.  Stir in 1 cup tomato sauce, rice, salt, garlic powder and pepper.  Spoon into peppers.  Place in an ungreased shallow two quart baking dish.  Drizzle with remaining tomato sauce.  Cover and bake at 350 degrees for 25-30 minutes or until peppers are tender.

YIELD:  2 servings.

• 8 cups cubed peeled zucchini
• 3/4 cup lemon juice
• 1/2 to 3/4 cup sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg

Topping:

• 1 1/3 cups packed brown sugar
• 1 cup old fashioned oats
• 1 cup all-purpose flour
• 2/3 cup cold butter or margarine

In a bowl, combine the zucchini, lemon juice, sugar, cinnamon and nutmeg; mix well.  Pour into a greased 13″ x 9″ x 2″ baking dish.

For topping, combine brown sugar, oats and flour in a bowl; cut in butter until crumbly.  Sprinkle over the zucchini mixture.  Bake at 375 degrees for 45-50 minutes or until bubbly and the zucchini is tender.

Yield:  12-15 servings.

(Deborah Trescott, Marianna, FL)

• 1 medium head cauliflower, chopped or cut into florettes
• 1/4 cup heavy cream
• 1 tablespoon butter
• 1 teaspoon mustard
• 1/8 teaspoon nutmeg
• 3 eggs
• 1 1/2 cup Gruyere cheese

Preheat oven to 350 degrees.

Cook the cauliflower until fork-tender.  Either microwave, covered with water, or steam on stove top.

Blend cauliflower with the cream, butter, salt, pepper, mustard and nutmeg.  Place in blender and blend well.

Add eggs and blend, add 3/4 cup cheese and blend.

Pour into a greased casserole dish and sprinkle with remaining cheese.  Bake 30-40 minutes, or until golden brown.

• 4 eggs
• 2 cups dry bread crumbs
• 1/2 cup finely chopped onion
• 1 tablespoon salt
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon white pepper
• 4 pounds ground beef

In a large bowl, beat eggs.  Add the next five ingredients.  Add beef; mix well.  Shape into 1″ balls, about 12 dozen.  Place in single layers in ungreased 15″ x 10″ x 1″ baking pans.  Bake at 400 degrees for 10-15 minutes or until no longer pink, turning often; drain.  Cool.  Place about 30 meatballs each into freezer containers.  May be frozen for up to three months.  YIELD:  5 batches (about 30 meatballs/batch)

• 1 cup butter, softened
• 2 cups sugar
• 3 large eggs, room temperature
• 1 tablespoon grated lemon zest
• 2 teaspoons lemon juice
• 3 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups (16 oz.) sour cream

ICED TEA FROSTING:

• 9 tablespoons butter, softened
• 6 3/4 cups confectioners’ sugar
• 3/4 cup 2% milk
• 3/4 cup iced tea mix with lemon and sugar

In a large bowl, cream butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in lemon zest and lemon juice.  Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition, batter will be thick.

Fill 30 lined muffin cups with 1/4 cup batter.  Bake at 350 degrees until a toothpick inserted in the center comes out clean, 25-30 minutes.  Cool 10 minutes before removing from pans to wire racks to cool completely.

For frosting, combine butter and confectioners’ sugar in a small bowl until light and fluffy.  In a small bowl, stir together milk and iced tea mix until dissolved.  Add to butter mixture; beat until smooth.  Frost cupcakes.

(Jesse Arriaga, Reno, NV)