• One white cake mix (with pudding)
• 3 large eggs
• 1 1/4 cup buttermilk
• 1/4 cup vegetable oil
• 2/3 cup chopped pecans (toasted)
• 3/4 cup shredded coconut
• 3 teaspoons rum (optional)

Beat together the first four ingredients at medium speed for two minutes.  Stir in pecans and coconut and pour into 3 greased and floured cake pans.  Bake at 350 degrees for 15 to 17 minutes or until toothpick inserted in center comes out clean.

Cream Frosting:

• 1 (8 oz.) cream cheese
• 1/2 cup butter
• 16 oz. powdered sugar
• 1 cup chopped pecans
• 2 teaspoons vanilla

Mix all together and frost cake.  Sprinkle some coconut over top.

• 1 can (15 oz.) pumpkin
• 1 can evaporated milk
• 3 eggs
• 1 1/2 cup sugar
• 1/2 teaspoon salt
• 4 teaspoons pumpkin pie spice
• 1 yellow cake mix
• pecans
• 1/2 cup melted butter

Bake in 9″ x 13″ greased pan – mix first six ingredients together – Sprinkle cake mix over all – then pecans (use at least 1/2 cup) – drizzle butter over pecans.  Bake 50-55 minutes at 350 degrees.

• 1 (12 oz.) package egg noodles
• 1 1/2 lbs. ground beef or pork
• 1 medium onion
• 1 (16 oz.) can pizza sauce
• 1 (8 oz.) can spaghetti sauce
• Mushrooms (optional)
• Green peppers (optional)
• Black olives (optional)
• 8 oz. shredded Cheddar cheese
• 8 oz. shredded Mozzarella cheese
• 1 (4 oz.) package pepperoni

Cook and drain noodles.  Brown beef or pork with onion, drain off fat.  Add pizza and spaghetti sauces to meat.  Layer in crock pot twice:  noodles, meat mix, cheeses and pepperoni.  Turn on low; serve when cheese is melted, 2 to 3 hours.  If turned on high, 1 hour.  May also be baked in a 9 x 13 inch pan for 20 minutes at 350 degrees.

(Jackie Pelzer)

• 8 slices of white bread, cubed
• 1 1/2 cup cubed ham
• 12 oz. grated Cheddar cheese or Velveeta
• 6 eggs
• 3 cups milk
• 1/4 teaspoon onion salt

Beat eggs, milk and onion salt.  Put cubed bread in 9″ x 13″ glass pan; then add cubed ham and cheese.  Pour egg mixture over all.  let set overnight in refrigerator in the morning.  Bake at 300 degrees for 20 minutes.  Top with 1/3 cup melted butter and 2 cups corn flakes.

(Mildred Bergmann)

• 2 eggs
• 2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon vanilla
• 2 cups flour
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 1 cup salad oil
• 4 cups sliced apples
• 1 cup chopped nuts

Mix all ingredients as follows with electric mixer.  Spread in greased 9 x 13 inch pan and bake at 350 degrees for 35 minutes.

Frosting:

• 8 oz. cream cheese
• 3/4 stick margarine
• 1 teaspoon vanilla
• 2 cups powdered sugar

(Elizabeth Liddle)

• 10 3/4 oz. can condensed cream of chicken soup
• 1/2 cup mayonnaise
• 2 tablespoons lemon juice
• 2 cups cubed cooked chicken
• 1/2 cup chopped onion
• 1/4 cup chopped green pepper
• 1/4 cup chopped red pepper
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 12 oz. package egg noodles, cooked

In large bowl, combine soup, mayonnaise and lemon juice.  Add chicken, onion, peppers, 1/2 cup of the Monterey Jack cheese and 1/2 cup of the cheddar cheese; mix well.  Stir in noodles; toss to coat.  Transfer to greased 2 quart baking dish.  Bake, uncovered, in 350 degree oven for 30 to 35 minutes.  Sprinkle with remaining cheese; bake 10 minutes more or until vegetables are tender and cheese is melted.

(Penny Albright, Des Moines)

• 1 cup butter or margarine, at room temperature
• 3/4 cup sugar
• 4 eggs
• 2 tablespoons canned green chile (to taste)
• 1 cup all-purpose flour
• 15 1/2 oz. can cream style sorn
• 1/2 cup grated Monterey Jack cheese
• 1 cup cornmeal
• 2 tablespoons baking powder
• 1 teaspoon salt

In large bowl, cream together butter, sugar and eggs.  Add remaining ingredients.  Pour into greased 9-inch square pan.  Bake in 350 degree oven for about 15 minutes.

(Nancy Tuttle, Winterset)

• 1 cup sugar
• 2 eggs
• 4 1/2 teaspoons evaporated milk
• 1/2 cup vegetable oil
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chopped unpeeled apple
• sugar and cinnamon (optional)

1.  Preheat oven to 350 degrees.  Grease a 9″ x 5″ loaf pan.

2.  Combine sugar, eggs, milk and oil; beat until well combined.  Add flour, soda and salt; mix well.  Stir in chopped apple.  Pour into prepared pan.  Sprinkle sugar and cinnamon on top, if desired.  Bake for about one hour.

Serves 12.

(Suzanne Beane, Waterville, Maine)

• 4 boneless, skinless chicken breasts
• 4 slices Swiss cheese
• 1 can cream of chicken soup
• 1/2 cup water
• 2 cups seasoned stuffing mix
• 1/3 cup margarine, melted

Arrange chicken in 9″ x 9″ pan.  Top each with a cheese slice.  Mix soup and water; spoon over chicken.  Sprinkle stuffing over chicken.  Drizzle with margarine.  Bake uncovered for one hour at 350 degrees.

(Mary Lu Meyer)

• 2 lbs. hamburger
• 2 onions (chopped)
• 1 garlic clove (minced, optional)
• 1 large can tomatoes
• Leafy tops from 2 bunches celery
• 1 bay leaf
• 1 1/2 teaspoon parsley flakes or more
• Pinch of thyme
• 1 teaspoon salt
• 8 cups water
• 6 beef bouillon cubes
• 3 cups uncooked noodles or macaroni

Brown meat in a large kettle.  When it loses its red color, add onions and garlic.  Cook until onions begin to stiffen.  Drain excess fat from meat.  Add tomato, celery tops, bay leaf, parsley flakes, thyme, salt, water, bouillon cubes and noodles.  Cook just 45 minutes, do not overcook.  Remove bay leaf.  Serve in bowls and sprinkle Parmesan cheese on top.