• 5 cups cooked chicken, cut into chunks
• 2 tablespoons salad oil
• 2 tablespoons orange juice
• 2 tablespoons vinegar
• 2 teaspoons salt
• 3 cups cooked rice (cooled)
• 1 1/2 cups small green grapes
• 1 1/2 cups diced celery
• 1 can drained pineapple tidbits
• 1 can mandarin oranges, drained
• 1 cup toasted slivered almonds
• 1 cup real mayonnaise

Combine the chicken and the next 5 ingredients.  Let that stand while combining other ingredients.  Gently toss after combining all ingredients.  Add mandarin oranges last and toss as little as possible.  Refrigerate overnight and serve on lettuce leaf.  Serves 12.

(Jo Wagner)

Filling:

• 1 cup raisins
• 1/4 to 1/2 cup sugar
• 1/2 cup water
• 1 1/2 tablespoons flour

Cookie:

• 2 cups brown sugar
• 1 cup Crisco
• 3 eggs, beaten
• 1 teaspoon soda dissolved in small amount of water
• 3 1/2 cups flour
• 1 teaspoon vanilla
• dash of salt

Cook the filing ingredients together until thick, let cool.  Mix cookie ingredients and chill.  Roll out on floured board and cut with round cutter.  Place cookie on sheet, top with spoonful of cooled filling and then a second cookie.  Press edges to seal, can use a fork.  Bake at 375 degrees for 10 minutes or until browned.  Like little raisin pies.

(Gwen Hayes)

• 1 lb. ground beef
• 1/4 package (24 oz.) frozen hash brown potatoes, thawed
• 1 can condensed cream of mushroom soup
• 1 cup sour cream
• 2 cups (8 oz.) shredded cheddar cheese
• 1 medium onion, chopped, or instant onions
• 2 (2.8 oz.) cans French fried onions

Preheat oven to 350 degrees.  In a heavy skillet, cook beef with pinch of salt until browned, stirring to break into small pieces; drain.  In large bowl mix beef, potatoes, soup, sour cream, cheese and chopped onion.  Spread into 9″ x 13″ baking dish.  Bake 30 minutes.  Top with fried onions.  Bake 15 minutes more, or until bubbly.  Makes 8 servings.

(Susan Christofferson)

• 2 lbs. pork roast, shoulder or butt
• 12 oz. Dr. Pepper
• 1 bottle BBQ sauce
• 1 teaspoon garlic powder
• buns (for serving)

Place the pork roast in the slow cooker.  Add the Dr. Pepper, BBQ sauce and garlic powder.

Cook on low for 6 to 8 hours or on high for 4 hours.

Serve on buns.

• 3 to 4 chicken breasts
• 4 cups chicken broth
• 1 can diced tomatoes
• 1 onion, diced
• 1 tablespoon chili powder
• 2 cups corn
• 1/4 cup fresh cilantro
• Toppings:  (avocado, cheese, sour cream and tortilla chips) for serving

Add the chicken, chicken broth, tomatoes, onion and chili powder to the slow cooker.

Cook on low for 6 hours.

Remove the chicken and shred.  Put it back in the slow cooker.  Add the beans, corn and cilantro.

Cook on high for 30 minutes.

Serve with avocado, cheese, sour cream and tortilla chips.

YIELD:  6 to 8 servings

• 1 lb. ground beef
• 1 onion, diced
• 1 cup carrots, shredded
• 3 tablespoons butter, divided
• 4 cups potatoes, diced
• 4 cups chicken broth
• 2 teaspoons Italian seasoning
• 1/2 lb. bacon, cooked and crumbled
• 1/4 cup flour
• 3 cups shredded cheddar cheese
• 1 1/2 cups milk
• 1/4 cup sour cream
• salt and pepper

In a large-size skillet, cook the beef over medium heat for 8-10 minutes or until brown and place it in a slow cooker.  Saute the onion and carrots in 1 tablespoon of butter and add to slow cooker.  Add the potatoes, broth, seasonings and bacon to the slow cooker.

cook on low for 4 to 6 hours.

Thirty minutes before the dish is done, melt two tablespoons of butter in a small-size saucepan and add the flour.  Cook until bubbly, about 5 minutes.  Add it to the slow cooker – this will help thicken the soup.  Add the cheese, milk, sour cream and salt and pepper to taste.

YIELD:  6 to 8 servings

• 1 2/3 cups frozen mixed vegetables, thawed
• 1 1/2 cups cubed cooked chicken
• 1 can (10.75 oz.) condensed cream of chicken soup, undiluted
• 1/4 teaspoon dried thyme
• 1 cup biscuit/baking mix
• 1/2 cup milk
• 1 large egg

In a bowl, combine vegetables, chicken, soup and thyme.  Pour into ungreased deep dish 9″ pie plate.  Combine biscuit mix, milk and egg;  spoon dough over the chicken mixture.

Bake pot pie at 400 degrees until golden brown, 25-30 minutes.

YIELD:  4 servings

• 1 egg, lightly beaten
• 1 egg white, lightly beaten
• 1 cup ricotta cheese
• 1/4 cup minced fresh parsley
• 4 cups (16 oz.) shredded part-skim mozzarella or Muenster cheese
• 10 sheets phyllo dough (18″ x 14″)
• 1/2 cup butter, melted

In a large bowl, combine the egg, egg white, ricotta and parsley.  Stir in mozzarella cheese; set aside.

Unroll phyllo dough; cut the stack of sheets in half width-wise.  Place one sheet of phyllo dough in a greased 13″ x 9″ baking pan; brush with butter.  Repeat nine times (keep remaining dough covered with plastic wrap to avoid drying out).

Spread cheese mixture evenly over top.  Layer with remaining dough, brushing butter on every other sheet.

Bake at 350 degrees for 25-30 minutes or until golden brown.  Cut into triangles or squares.

YIELD:  16-20 servings

• 1 broiler/fryer chicken (3-4 lbs), cut up
• 1 tablespoon canola oil
• 1 medium onion, thinly sliced
• 1 medium lemon, thinly sliced
• 1 bottle (18 oz.) barbecue sauce
• 3/4 cup cola

In a large skillet, brown chicken in oil in batches.  Transfer to a 3-quart slow cooker.  Top with onion and lemon slices.  Combine barbecue sauce and cola; pour over chicken.

Cover and cook on low until chicken is tender, 4-5 hours.  If desired, skim fat and thicken cooking juices; serve with chicken.

YIELD:  6 servings

• 1 lb red potatoes
• 1 lemon, sliced
• 1/4 cup Old Bay seasoning
• 6 cups water
• 1 lb. kielbasa sausage, cut
• 4 ears corn, cut into thirds
• 2 lbs. shrimp

Place the potatoes, lemon, seasoning and water in the slow cooker.  Cook on low for 3 hours.

Add the sausage and corn to the slow cooker.  Cook on low for 2 hours.

Add the shrimp to the slow cooker.  Cook om high for 30 minutes.

YIELD:  6 – 8 servings