• 1 1/2 lbs. lean ground beef
• 1/2 lb. ground turkey
• 1 shredded parsnip (size of a quarter in diameter)
• 1 shredded carrot (size of a nickel in diameter)
• 1 stalk celery, chopped fine
• 1/2 small onion, chopped
• 1 tablespoon parsley flakes
• 1 cup ketchup
• 1 cup quick oatmeal, uncooked
• 1/2 (8 oz.) carton Egg Beaters

Mix ground beef and turkey well.  Add the rest of the ingredients; mix well.  Spray meat loaf pan with cooking spray.  Place mixture in pan; pres in from sides so the fats can drain away from the meat.  Bake 1 1/2 hours at 375 degrees.  For diabetics and people who need low fats and no salt.

(Bernard Lauritsen)

• 2 cups sugar
• 1 cup salad oil
• 2 eggs
• 2 1/2 cups flour
• 1 teaspoon salt
• 1 teaspoon soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 3 cups grated zucchini
• 1/2 cup nuts
• 1 cup chocolate chips.

Beat sugar, salad oil and eggs together, by hand.  Add the dry ingredients to the beaten mixture, then add zucchini, nuts and chips.  Place in a jelly roll pan.  Bake at 350 degrees for 30 minutes.  Frost with cream cheese frosting.

• 1 (4 oz.) package Baker’s German sweet chocolate
• 1/4 cup butter
• 1 1/2 cup sugar
• 1/8 teaspoon salt
• 1 teaspoon vanilla
• 1 2/3 cup evaporated milk (13 oz.)
• 3 tablespoons cornstarch
• 2 eggs
• 1 unbaked 9 inch pie shell (highly fluted)
• 1/2 cup pecans or walnuts (chopped)

Melt the chocolate with butter over a low heat, stirring until blended.  Remove from heat; gradually blend in the milk.  Mix sugar, cornstarch and salt thoroughly.  Beat in eggs and vanilla.  Gradually blend in the chocolate mixture, pour into pie shell.  Combine coconut and nuts.  Sprinkle over the filling and bake at 375 degrees for 45 to 50 minutes or until puffed and browned.  (Filling will be soft but will set while cooling.)  Cool at least 4 hours before cutting.  NOTE:  If the top browns too quickly, cover loosely with foil the last 15 minutes of baking.

(Cindy Sudmann)

• 20 cups raw tomatoes, quartered
• 4 stalks celery, coarsely chopped
• 3 1/2 cups onion, coarsely chopped
• 1 green bell pepper, coarsely chopped
• 1 cup water
• 1 1/2 cup sugar
• 1 to 2 tablespoons oregano
• 1 tablespoon garlic powder
• 1 tablespoon black pepper
• 3 tablespoons salt

Simmer all together in a 5 quart or larger pot for 2 hours.  Remove from heat, stir in 48 ounces of tomato paste (4 – 12 oz. cans); lay 6 bay leaves on top of mixture.  Cool and refrigerate overnight, covered.  Remove bay leaves, run mixture through food mill or blender.  Freeze.  Makes 14 pints.

To use:  thaw sauce while browning hamburger and cooking spaghetti noodles.  Combine meat with sauce and add 4 ounce can of drained mushrooms, if desired.  Pour over cooked, drained noodles.  Can be used for lasagna sauce or pizza sauce.

(Evelyn Nelson)

• 1 (3 lb.) rump roast
• 1/4 teaspoon garlic powder
• 1/4 teaspoon seasoned salt
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 package onion soup mix
• 2 tablespoons Worcestershire sauce
• 1 can cream of mushroom soup

Put foil in a cake pan and place roast in pan.  Mix together garlic powder, seasoned salt, salt, pepper, onion soup mix, Worcestershire sauce and soup.  Pour over roast.  Seal foil and bake at 200 degrees from 7:00 am to 5:00 pm or for 10 hours.

(Ken Christiansen)

• 1 (No. 2) can cream style corn
• 1 cup milk
• 1 well-beaten egg
• 3/4 teaspoon salt
• pepper
• 1 cup cracker crumbs
• 1/4 cup minced onion
• 3 tablespoons chopped pimiento
• 2 tablespoons butter or margarine
• 1/2 cup cracker crumbs

Heat corn and milk.  Gradually stir into egg.  Add seasonings, 1 cup crumbs, onion and pimiento.  Mix well.  Pour into greased casserole or oblong dish.  Melt butter and pour over 1/2 cup crumbs.  Sprinkle corn with buttered crumbs.  Bake at 350 degrees for 20 to 30 minutes.  Serves 6.

(Beryl Claussen)

• 1/2 cup butter
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 4 1/2 oz. jar of sliced mushrooms, drained
• 2 cups cubed cooked chicken or more
• 4 oz. spaghetti, cooked and drained
• 1 cup sour cream
• grated Parmesan cheese

Melt butter.  Add soups and mushrooms; stir until blended.  Remove from heat, add chicken, spaghetti and sour cream.  Pour into greased 9″ x 13″ pan.  Sprinkle with Parmesan cheese.  Bake, uncovered, at 350 degrees for 30 to 35 minutes.  Serves 6.

(Carol Luhring)

• 2 cups sugar
• 4 eggs
• 1 cup oil
• 2 cups flour
• 1 teaspoon soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 2 cups grated zucchini

Beat sugar and eggs; then beat in oil.  Add dry ingredients and fold in zucchini.  Bake in greased and floured jellyroll pan.  Bake at 350 degrees for 30 minutes.  Frost when cool with cream cheese frosting.

FROSTING:

• 1 three ounce package of cream cheese
• 3 tablespoons butter
• 1 teaspoon vanilla
• 2 cup powdered sugar

Mix cream cheese and butter together; then add vanilla.  Add slowly 2 cups powdered sugar; beat well.

(Deb Luhring)

• 1 tube crescent rolls
• 1 lb. smoked turkey lunch meat
• 8 slices of cooked bacon
• 8 slices Swiss cheese
• 3 Roma tomatoes (sliced thin)
• 4 eggs, beaten

In an 8″ x 8″ greased pan, layer 1/2 of crescent rolls (bottom crust); 1/2 of turkey, bacon, cheese and tomatoes.  Pour 1/2 of egg mixture over all.  Repeat second layer with the rest of the crescent rolls on top.  Bake at 350 degrees, place foil over for 20 minutes.  Remove foil and bake for an additional 20 minutes.  When removed from oven brush with butter and sprinkle either Kosher or sea salt over top.  Makes 9 portions.

• 10 cups ground zucchini (remove seeds)
• 4 cups ground onion
• 2 green peppers, ground
• 2 red peppers, ground
• 5 tablespoons salt

Let stand overnight.  Next morning rinse well and drain.  Add:

• 2 1/4 cups vinegar
• 6 cups sugar
• 1/2 teaspoon nutmeg
• 1/2 teaspoon dry mustard
• 1/2 teaspoon cornstarch
• 2 tablespoons celery seed

Simmer together 30 minutes.  makes 6 to 7 pints.  Can use 4 green peppers if you don’t have red.

(Cora Meyer)