• 7 eggs
• 1 lb. seasoned sausage
• Salt, to taste
• Bread or cracker crumbs/Panko crumbs

Hard boil six eggs.  Peel and chill.  Divide sausage into six and wrap around eggs.  Beat remaining egg, dip balls of sausage into egg, then roll in crumbs.  Bake for 30 minutes at 375 degrees.  Cut in half to serve.

(We used Panko crumbs as they get crispier.  Also, I don’t cook eggs completely done)

• 1 quart butter pecan ice cream, softened
• 1 pastry shell (9 inches), baked
• 1 cup canned pumpkin
• 1/2 cup sugar
• 1/4 teaspoon each ground cinnamon, ginger and nutmeg
• 1 cup heavy whipping cream, whipped
• 1/2 cup caramel ice cream topping
• 1/2 cup chocolate ice cream topping, optional
• additional whipped cream

1.  Spread ice cream into the crust, freeze for two hours or until firm.

2.  In a small bowl, combine the pumpkin, sugar, cinnamon, ginger and nutmeg; fold in whipped cream.  Spread over ice cream.  Cover and freeze for two hours or until firm.  (May be frozen for up to two months)

3.  Remove from freezer 15 minutes before slicing.  Drizzle with caramel ice cream topping.  Drizzle with chocolate ice cream topping if desired.  Dollop with whipped cream.

Prep time:  20 minutes plus freezing.

• 1 can cream style corn
• 1 can whole kernel corn
• 1 cup sour cream
• 1/2 cup margarine, melted
• 1 package corn muffin mix
• 1 cup cheddar cheese, grated

Mix all ingredients except cheese.  Pour into ungreased 9 x 13 inch pan.  Bake 15 minutes at 350 degrees.  Sprinkle cheese on top.  Bake 20 minutes more.

• 4 cups cubed chicken
• 4 cups cubed celery
• 2 cups mayonnaise
• 4 tablespoons grated onion
• 4 teaspoons lemon juice
• 1 to 2 cups grated sharp cheddar cheese
• 2 cups crushed potato chips

Layer in a greased 4 quart casserole dish the chicken and celery.  Mix the onion, mayonnaise and lemon and layer on top of celery.  Layer cheese over the mayonnaise.  Sprinkle potato chips on top.  Bake at 400 degrees for 15 to 20 minutes.  This makes a large casserole.

Into a bowl put:

• 1 egg
• 1/2 cup shortening
• 1/2 cup sour milk
• 1 teaspoon soda
• 1/2 cup hot water
• 1/2 cup cocoa
• 1 1/2 cups flour
• 1 teaspoon vanilla
• 1 cup sugar
• chocolate chips (optional)

Do not mix until last has been added, then beat well.  Bake in a moderate oven (350 degrees).

• 1 lb. ground beef
• 1/2 teaspoon salt
• 1/2 cup uncooked rice
• 2 sliced potatoes
• 2 sliced carrots
• 1 can tomatoes
• 1/4 teaspoon pepper

Brown meat in skillet and drain off fat.  Place rice in greased casserole.  Layer potatoes and carrots over rice.  Add meat; pour tomatoes over.  Bake 40 minutes or until done.  Freezes well.

• 1 onion, diced
• 4 Tablespoons margarine or butter
• 5 cups dry bread, cubed
• 1 cup celery, diced
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon sage
• 1 can chicken rice soup
• 1 cup water
• 1 teaspoon poultry seasoning (optional)

Saute’ the onion in butter or margarine until done.  Add rest of the ingredients and mix together.  Put in crock pot.

• 2 packages orange Jello
• 2 cups boiling water
• 1 pint orange sherbet
• 1 can mandarin oranges

Dissolve Jello in boiling water; add one pint sherbet.  Drain the juice off oranges and add to mixture.  Refrigerate until set.

• One 6 oz. package frozen hash browns
• 1/4 cup margarine
• 1 cup cubed ham or bacon
• 6 eggs, beaten
• 1/4 cup milk
• salt and pepper to taste
• 1/2 cup grated Cheddar cheese

Brown hash browns in margarine.  Grease 1 1/2 quart baking dish and place hash browns in the bottom.  Put meat on top.  Mix eggs, milk, salt and pepper; pour over hash browns and meat.  Sprinkle with Cheddar cheese.  Bake at 350 degrees for 45 minutes or until set.

• 5 cups sifted flour
• 3/4 cup sugar
• 2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 1 teaspoon baking soda
• 1/4 lb butter
• 2 1/2 cups raisins (light & dark raisins mixed) soaked in water for 15-20 minutes & drained
• 3 teaspoons caraway seeds
• 2 1/2 cups buttermilk
• 1 large egg slightly beaten

Preheat the oven to 350 degrees.  Generously butter 2 (9 x 5 inch) bread pans.  Sift together flour, sugar, baking powder, baking soda and salt.  Cut in the butter and mix very thoroughly until it gets grainy.  Stir in raisins and caraway seeds.  Add the buttermilk and egg to the flour mixture.  Stir until well moistened.  Shape dough into two loaves and place in the pans.  Bake for one hour.  Test with tooth pick to see if done.  Cool in pans for 3-5 minutes.  Transfer to a wire rack to cool.