• 1/2 cup butter or margarine
• 3/4 cup brown sugar
• 3/4 cup white sugar
• 2 eggs
• 2 cups flour
• 1 teaspoon soda
• 1/4 teaspoon salt
• 1 cup buttermilk or sour milk
• 1 1/2 cup finely chopped fresh or frozen rhubarb, thawed
• 1/4 cup sugar
• 1 teaspoon cinnamon
• 1/4 cup coconut

Cream together butter and sugars.  Beat in eggs.  Sift together flour, soda and salt.  Add to creamed mixture alternately with buttermilk.  Fold in rhubarb.  Pour into greased 13″ x 9″ x 2″ pan.  Mix sugar, cinnamon and coconut together, sprinkle over batter.  Bake at 350 degrees for 30 minutes.

(Shirley Rieckenberg)

• 1/2 stick margarine
• 1/2 cup chopped onions
• 1 can of cream of potato soup
• 1 can of cream of celery soup
• 1 can milk
• 1 cup sour cream
• 26 oz. package frozen hash browns
• 2 cups shredded Cheddar cheese

Melt margarine in skillet.  Add chopped onions and saute until clear.  Add soups and milk; heat the three.  Remove from heat; fold in sour cream.  Place frozen potatoes in greased 9″ x 13″ pan.  Pour sauce over and mix slightly with fork.  Bake at 350 degrees for one hour.  Sprinkle cheese over potatoes for last 15 minutes of baking.  May also add:  mushrooms, small squares of ham or water chestnuts.

(Deb Brase)

• 2 lbs. skinless, boneless chicken, cubed and browned
• 10 large tortilla shells, soft
• 1 can green chilies
• 1 cup diced tomatoes
• diced onions
• taco sauce
• 1 can cream of chicken soup
• mushrooms (optional)
• red and green peppers, diced
• chili beans
• shredded cheese

Mix chicken, chicken soup and vegetables.  Spray 9″ x 13″ pan.  Layer tortilla shells, chicken mixture, beans, tomatoes and taco sauce.  Sprinkle on cheese, then tortilla shells; repeat layers until gone.  End with cheese on top of tortilla shells.  Bake at 350 degrees covered with aluminum foil for 45 minutes; uncover to brown top.  Top with melted cheese.

• 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 9″ x 13″ pan and bake at b350 degrees for 35 minutes.

FROSTING:

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

• 1 pound medium shrimp, peeled and deveined
• 2 tablespoons olive oil, divided
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon onion powder
• salt and pepper to taste

Cilantro Sauce:

• 1/4 cup Greek yogurt
• 2 tablespoons chopped cilantro
• 1 tablespoon fresh lime juice

Combine all ingredients for cilantro sauce and set aside.  In a medium bowl, combine 1 tablespoon oil, garlic, cumin, chili powder, onion powder, salt and pepper.  Add shrimp and toss to coat.  Cover and refrigerate for 15 minutes or up to 24 hours.  Heat remaining oil in a large skillet over medium-high heat.  Cook shrimp until cooked through, about 5 minutes.  Serve with cilantro sauce.

• 1/4 cup grated Parmesan cheese
• 3 tablespoons sesame seeds
• 1/2 teaspoon dried basil
• 30 oz. package frozen unbaked rolls (24 count)
• 1/4 cup margarine, melted
• 5 to 6 slices bacon, fried and crumbled

Combine cheese sesame seeds and basil.  Put 1/3 of cheese mixture in greased bundt pan; shake to coat pan 1/2 way up side.  Place 1/2 of rolls in pan.  Drizzle 1/2 of margarine over.  Put 1/3 of cheese mixture over rolls plus bacon bits.  Add rest of rolls, drizzle remainder of margarine over, put rest of cheese on top.  Cover and put in refrigerator.  Thaw 12 to 24 hours.  Let stand 30 minutes at room temperature.  Bake uncovered at 350 degrees for 20 minutes.  Put foil bake on and bake 10 to 15 minutes more.

(Joyce Gross)

• 1 package German sweet chocolate cake mix
• 8 oz. package cream cheese
• 1 egg
• 1/2 cup sugar
• 1/2 cup milk chocolate chips (can use semi-sweet chocolate)
• 1/2 cup flaked coconut (optional)
• 1/2 cup chopped nuts (optional)

Preheat oven to 350 degrees.  Grease and flour a jelly roll pan (10 1/2″ x 15 1/2″ x 1″).  Prepare cake mix as directed on  package.  Pour batter into prepared pan.  Combine remaining ingredients.  Drop by tablespoonful onto cake batter.  Cut through batter with knife or spatula several times for marbled effect.  Sprinkle with additional chocolate chips and chopped nuts if desired.  Bake at 350 degrees until cake springs back when lightly touched in center, about 25 to 30 minutes.  Cool, cut in bars.  Serve.  Delicious!

(Evelyn Nelson)

• 1 box cake mix
• 1 package instant pudding
• 1 cup sour cream
• 1 cup vegetable oil
• 4 large eggs
• 1 teaspoon vanilla
• pinch of salt

Make sure the colors of the cake mix and pudding mix compliment each other, such as: do not use strawberry cake and chocolate pudding.

Some examples:

• chocolate cake mix with chocolate instant pudding and 1 cup chips
• red velvet cake mix with choclate instant pudding
• white cake mix with white chocolate pudding
• spice cake mix with cheese cake pudding

Remember:  you will have a larger amount of mixture, so fill your pan 3/4 full.

• 1 lb. ground beef
• 1 teaspoon dry onion
• 2 tablespoons sugar
• 1 teaspoon chili powder
• 1 teaspoon garlic salt
• 1 1/2 teaspoons sweet basil flakes
• 6 oz. can tomato paste
• 8 oz. can tomato sauce
• 3 1/2 cups water
• 3/4 lb. grated mozzarella cheese
• 15 lasagna noodles, uncooked

Brown beef; add onion and seasonings.  Add tomato sauce, paste and water.  Boil and simmer 10 minutes.  In a 9″ x 13″ pan, ladle 1 1/2 cups sauce on bottom of pan.  Put on layer of uncooked lasagna noodles, more sauce and 1/3 of cheese.  Makes 3 layers of noodles, sauce and cheese on top.  Cover with foil.  Bake 1 1/4 hours at 350 degrees.

(Mary Frederiksen)

• 2 lbs. ground beef
• 1 teaspoon salt
• 1 tablespoon instant minced onion
• 8 oz. package cream cheese (soft)
• 1/4 cup chopped green pepper
• 2 (8 oz.) cans tomato sauce
• 8 oz. noodles or spaghetti
• 1 cup cottage cheese
• 1/4 cup dairy sour cream
• 1/3 cup diced onion

Pan fry beef in large skillet and cook until pink color disappears.  Pour off drippings.  Add salt, onion and tomato sauce.  Cook about 1 minute and remove from heat.  Cook noodles according to directions and drain.  Mix together cottage cheese, cream cheese, sour cream, green pepper and onion.  Add cooked noodles and stir to blend.  Pour into greased 3 quart casserole and top with meat mixture.  Sprinkle parsley flakes over top if desired.  Bake in 350 degree oven for 30 to 40 minutes or until bubbly.  Makes 8 servings.

(Sharon Smith)