• 1 cup mashed potatoes
• 1 cup sugar
• 2 tablespoons melted shortening
• 2 eggs, beaten
• 1 teaspoon vanilla
• 1 cup milk
• 1/2 teaspoon salt
• 4 teaspoons baking powder
• 3 1/8 cups flour (enough to make soft dough)
• 1/2 teaspoon nutmeg

Combine potatoes, sugar, shortening, eggs, milk and flavoring.  Measure 1 cup flour and sift with salt and baking powder and nutmeg.  Mix, add remaing flour to make a soft dough.  Roll on board and fry in deep fat.  makes 50 to 60 doughnuts.

(Berneice Ihrke)

Cut 12 slices of bread into one inch thick squares.  Please on greased 9″ x 13″ pan.  In large mixing bowl, whisk together the following ingredients:

• 1 1/2 cups sugar
• 12 eggs
• 1 quart milk
• 1 quart half & half
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1 tablespoon vanilla

Pour over bread (will fill pan to top).  Bake at 350 degrees for approximately one hour.  To test for doneness, insert table knife in center.  It is done if the knife comes out clean.   Serve warm with caramel sauce and whipped cream.

• 1 package (7 oz.) elbow macaroni
• 1 pound ground beef
• 1 medium onion, chopped
• 1 can (15 oz.) Italian tomato sauce
• 1 egg
• 1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted
• 1 1/2 cups 2% milk
• 2 tablespoons butter, melted
• 1 tablespoon minced fresh parsley
• 1 cup (4 oz.) shredded cheddar cheese

1.  Cook macaroni according to package directions.  Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.  Stir in tomato sauce; heat through.

2.  Drain macaroni; transfer to a greased 13″ x 9″ baking dish.  In a small bowl, combine the egg, soup, milk, butter and parsley; pour over macaroni.  Spoon beef mixture over top; sprinkle with cheese.

3.  Bake, uncovered, at 350 degrees for 25 to 30 minutes or until bubbly.  Let stand for ten minutes before serving.

Serve with salad and roll.

Ingredients:

• 1 – 10 oz can refridgerated pizza crust
• 1 tablespoon olive or vegetable oil
• 1/2 to 1 teaspoon dried basil leaves
• 1/2 to 1 teaspoon dried rosemary leaves, crushed
• 1/2 teaspoon minced garlic
• 1/8 teaspoon salt
• 1 small tomato
• 1 oz (1/4 cup) shredded fresh Parmesan cheese

Directions:

1. Heat oven to 425 degrees. Spray cookie sheet with nonstick cooking spray. Unroll dough; place on greased cookie sheet. Starting at center, press out dough with hands to form 12×8 inch rectangle.

2. In small bowl, combine oil, basil, rosemary and garlic; mix well. Brush over dough; sprinkle with salt.

3. Chop tomato; place in shallow bowl. With back of spoon, crush tomato. Spread tomato over dough.

4. Bake at 425 degrees for 5 to 9 minutes or until edges are light golden brown.

5. Remove from oven; bake an additional 2 to 3 minutes or until cheese is melted and edges are golden brown. Cut into squares. Serve warm.

Prep time: 10 minutes (ready in 25 minutes) Makes 9 servings.

• 5 cups sugar
• 2 medium tart apples, peeled and coarsely chopped
• 1 1/2 cups cider vinegar
• 3/4 cup finely chopped green pepper
• 8 to 10 jalapeno peppers, seeded and chopped
• 1/4 cup water
• 6 to 8 drops green food coloring
• 2 pouches (3 oz. each) liquid fruit pectin
• Cream cheese
• Assorted crackers

1.  In a large saucepan, combine the sugar, apples, vinegar, green pepper, jalapenos and water.  Bring to a boil.  Reduce the heat; simmer, uncovered, for 10 minutes.  Strain mixture and return to pan.  Stir in food coloring.  Return to a rolling boil over high heat.  Stir in pectin; boil for 2 minutes, stirring constantly.

2.  Remove from the heat; skim off foam.  Pour hot liquid into hot half-pint jars, leaving 1/4″ head space.  Adjust caps.  Process for 10 minutes in a boiling-water canner.  Serve with cream cheese and crackers.

NOTE:  Wear disposable gloves when cutting hot peppers; the oils can burn skin.  Avoid touching your face.

Prep time:  30 minutes     Process:  10 minutes     Makes:  about 5 half-pints

(Bev Elliott, Peotone, IL)

• 1 1/2 cups Gold Medal all-purpose flour
• 2 teaspoons baking powder
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 3/4 cup whipping (heavy) cream
• 1 package (3 oz.) cream cheese
• 1/4 cup sugar
• 1 teaspoon almond extract
• 1 bag (16 oz.) frozen unsweetened sliced peaches, thawed and drained
• 3 tablespoons sugar
• 1 tablespoon cornstarch
• 2 tablespoons sliced almonds

1.  Heat oven to 375 degrees.  In medium bowl, stir flour, baking powder, 2 tablespoons sugar, salt and the whipping cream just until blended.  on lightly floured surface, knead dough five or six times until smooth.  On ungreased large cookie sheet with rim, press dough into 10 inch round, about 1/4 inch thick.

2.  In medium bowl, beat cream cheese, 1/4 cup sugar and the almond extract with electric mixer on medium speed until smooth.  Spread cream cheese mixture over dough to within three inches of edge.

3.  Press drained peaches with paper towel to remove moisture.  In large bowl, toss peaches 3 tablespoons sugar and the cornstarch.  Arrange peaches on cream cheese mixture.  Sprinkle almonds over peaches.  Fold three inch edge of dough over filling, pleating if necessary.

4.  Bake 30 to 35 minutes or until dough is golden brown.  Cool 10 minutes.  Serve warm or cooled.

Makes 6 servings.

• 3 lbs. hamburger
• 3 medium size onions (diced)
• 3 cups potatoes (diced)
• 3 cups celery (diced)
• 3 cups carrots (diced)
• 1 cup peas (frozen)
• 3 cups wigglers or plain macaroni
• 2 cups tomato or V-8 juice
• 2 cups Velveeta cheese (grated)
• 2 cans cream of celery soup
• Top with buttered bread crumbs

Fry hamburger and onions until brown and drain well.  Cook vegetables separately.  Cook wiggles.  Mix everything together and top with buttered bread crumbs.  Bake at 350 degrees for 90 minutes.

• 1 tube (10 oz.) refrigerated pizza crust
• 1 package (10 oz.) frozen chopped spinach, thawed and drained
• 2 cups (8 oz.) shredded part-skim mozzarella cheese
• 1 cup finely chopped onion
• 1 garlic clove, minced

On a lightly floured surface, roll pizza dough into a 14″ x 10″ rectangle.  In a large bowl, combine the spinach, cheese, onion and garlic; spoon over dough to within 1 inch of edges.  Roll up jelly-roll style, starting with a long side; tuck ends under and pinch seam to seal.

Place seam side down on a baking sheet coated with cooking spray.  Bake at 400 degrees for 25-27 minutes or until golden brown.  Cut into slices.  YIELD:  4 servings.

(Mary Nichols, Dover, New Hamphire)

*These super-easy sandwiches are brimming with spinach and onion flavor.  Using refrigerated pizza dough shaves minutes off prep time and creates a golden brown crust.  You can enjoy them warm or cold.

• 12 medium baking potatoes
• 3 small cans shrimp
• 1 cup butter or margarine
• 2 cups grated sharp cheese
• 1/4 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/4 cup grated onion
• 1 1/2 cup light cream
• Paprika

Bake potatoes at 325 degrees until well done.  Cut baked potatoes in half lengthwise and scoop out potatoes.  Put in bowl for mixing (use electric mixer).  Add butter, cream, salt, pepper, onion and cheese.  Whip, then mix in chopped shrimp with a fork.  Refill the potato skins.  Sprinkle with paprika.  Heat at 450 degrees for 15 minutes.

(Gail Norden)

CRUST:

• 2 cups packed, grated raw potatoes
• 1/4 cup grated onion
• 1/2 teaspoon salt
• 1 egg, beaten

Place freshly grated potato in a colander over a bowl.  Salt it and let stand for 10 minutes.  Then, squeeze out excess water and mix with other ingredients.  Spread evenly in the bottom and up the sides of a 9-inch pie pan.  Bake 40-45 minutes in a 400 degree oven until brown.  After first 30 minutes, brush the crust with a little oil to crispen it.

FILLING:

• 1 heaping, packed cup grated cheddar cheese
• 1 medium cauliflower, broken into small flowerets
• 1 medium clove crushed garlic
• 1 cup chopped onion
• paprika
• 3 tablespoons butter
• dash of thyme
• 1/2 teaspoon basil
• 1/2 teaspoon salt
• 2 eggs & 1/4 cup milk, beaten together
• black pepper

Saute onions and garlic in butter for five minutes.  Add herbs and cauliflower.  Simmer covered for 8 minutes, stirring occasionally.  Set oven at 375 degrees.  Spread half the cheese into the baked crust, then the saute, then the rest of the cheese.  Dust with paprika.  Bake 35 to 40 minutes until set.

(John Anstrom, Winston-Salem, NC)