• 1/2 cup chopped fresh mushrooms
• 3 tablespoons finely chopped onion
• 4 tablespoons butter, divided
• 2 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 1 1/4 cups milk
• 3/4 cup mayonnaise
• 4 cups cubed cooked chicken
• 3 cups cooked long grain rice
• 1 cup chopped celery
• 1 cup frozen peas, thawed
• 1 jar (2 oz.) diced pimentos, drained
• 2 teaspoons lemon juice
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3/4 cup coarsely crushed corn flakes

1.  In a saucepan, saute mushrooms and onion in 3 tablespoons butter until tender.  Add garlic; cook one minute longer.  Stir in flour until blended.  Gradually add milk; bring to a boil.  Cook and stir for two minutes or until thickened and bubbly.  Remove from heat; stir in mayonnaise until smooth.  Add the chicken, rice, celery, peas, pimentos, lemon juice, salt and pepper.
2.   Transfer to an ungreased 13″ x 9″ baking dish.  Melt the remaining butter; toss with corn flakes.  Sprinkle over top.  Bake, uncovered, at 350 degrees for 30-35 minutes or until bubbly.

• 1 cup butter
• 2 cups chopped celery
• 1 cup chopped onion
• 1 teaspoon poultry seasoning
• 1 1/2 teaspoons sage
• 1/2 teaspoon pepper
• 1 1/2 teaspoon salt
• 1 teaspoon thyme
• 2 beaten eggs
• 4 cups chicken broth
• 12 cups dry bread cubes
• chopped giblets (optional)

Mix butter, celery, onions, spices, eggs and broth together.  Add bread cubes and stir to blend.  Cook in slow-cooker on high for 45 minutes.  Reduce heat to low for 6 hours.  Very moist.

• 6 tablespoons butter
• 1 teaspoon garlic powder, divided
• 1/4 teaspoon crushed red pepper flakes
• 1 package (16 oz.) frozen bread dough dinner rolled, thawed
• 1 package (8 oz.) cream cheese, softened
• 1 1/2 cups shredded part-skim mozzarella cheese, divided
• 1 cup mayonnaise
• 1 teaspoon Italian seasoning
• 1/2 cup pizza sauce
• 1/4 cup (3/4 oz.) sliced pepperoni
• 2 tablespoons shredded Parmesan cheese
• 2 tablespoons minced fresh basil

Melt butter, 1/2 teaspoon garlic and red pepper flakes.  Cut rolls into thirds and roll into balls.  Dip balls in butter mixture; place along edge of a 10″ cast iron skillet, leaving center open.  Loosely stack remaining balls on top of bottom layer.  Cover and let rise until almost doubled, 30 minutes.

Preheat oven to  400 degrees.  Bake until beginning to brown, 15-18 minutes.

Combine cream cheese, 1 cup mozzarella, mayonnaise, seasoning and remaining garlic; spoon into center.  Layer with 1/4 cup mozzarella and pepperoni.  Brush rolls with remaining butter mixture; sprinkle with Parmesan.

Bake until golden brown, about 10 minutes, covering loosely with foil.  Sprinkle with basil.

• 12 slices bread
• 3/4 cup peanut butter
• 6 tablespoons jelly or jam
• 3 large eggs
• 3/4 cup milk
• 1/4 teaspoon salt
• 2 tablespoons butter

Spread peanut butter on 6 slices of bread; spread jelly on six slices of bread.  Put one slice of each together to form sandwiches.  In a large bowl, whisk the eggs, milk and salt.  Dip both sides of sandwiches in egg mixture.

In a large skillet, melt the butter over medium heat.  Cook the sandwiches for 2-3 minutes on each side or until golden brown.

• 1/4 cup plus 2 tablespoons caramel topping, divided
• 1 Honey Maid graham pie crust (6 oz.)
• 1/2 cup plus 2 tablespoons Planters pecan pieces, divided
• 1 cup cold milk
• 2 packages (4 serving size each) JELL-O vanilla flavor instant pudding & pie filling
• 1 cup canned pumpkn
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 tub (8 oz.) Cool Whip whipped topping, thawed, divided

Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.

Beat milk, dry pudding mixes, pumpkin and spices with whisk until blended.  Stir in 1 1/2 cups whipped topping.  Spread into crust.  Top with remaining whipped topping.

Refrigerate one hour.  Top with remaining caramel topping and pecans before serving.

Yield:  10 servings (one slice each)

• 2 cups cold milk
• 2 packages (4 serving size each) JELL-O pumpkin spice flavor instant pudding and pie filling
• 1/4 teaspoon ground cinnamon
• 1 tub (8 oz.) COOL WHIP whipped topping, thawed
• 1 HONEY MAID graham pie crust (6 oz.)
• 1/2 cup PLANTERS pecan halves
• 1 tablespoon honey

Beat milk, dry pudding mixes and cinnamon with wire whisk until well blended.  Spread 1 1/2 cups onto bottom of crust.

Add 1 1/2 cups of the whipped topping to remaining pudding mixture; stir gently.  Spoon over layer in rust; top with remaining whipped topping.

Refrigerate 1 hour.  Meanwhile, cook pecans and honey in skillet on medium-low heat two to four minutes or until pecans are caramelized., stirring frequently.  Spread onto sheet of waxed paper, separating larger clusters.  Cool.  Sprinkle over pie just before serving.  Store leftovers in refrigerator.

Makes 10 servings, one slice each.

Ingredients:

• 1 lb. ground beef
• 1/2 c. water
• 1 pkg taco seasoning
• 8 oz. crescent rolls
• 2 c. crushed corn chips
• 1 c. sour cream
• 4 oz. shredded cheese.

Directions:

Separate crescent rolls into 8 triangles and press in a 9 or 10 inch pan that is greased. Brown beef; add 1/2 cup water and taco seasoning. Simmer 5 minutes. Spring 1 cup crushed chips over the crust. Top with meat mixture. Spread sour cream over top and layer with cheese. Sprinkle on remaining corn chips. Bake at 375 degrees for 20-25 minutes. Cut into 6 or 8 wedges to serve. Optional: have a bowl of shredded lettuce, a bowl of diced tomatoes and a bowl of chopped black olives. Top as you wish.

• 2 cups sifted flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon nutmeg
• 3 tablespoons milk
• 1 cup sugar
• 1/2 cup chopped pecans
• 1 1/4 cup applesauce
• 1/2 cup cooking oil
• 2 eggs

Sift together flour, baking soda, baking powder, cinnamon, salt and nutmeg.  In another bowl, thoroughly combine applesauce, sugar, oil, eggs and milk.  Stir dry ingredients into applesauce mixture; beat well.  Fold in pecans and pour into well-greased 5″ x 9″ x 3″ loaf pan.  Combine 1/4 cup pecans (chopped), 1/4 cup brown sugar and 1/2 cup cinnamon.  Sprinkle mixture over the batter in pan before baking.  Bake at 350 degrees for one hour or until done.

(Deb Baker)

• 1 1/2 lbs. hamburger
• 1 medium onion, diced
• 1 teaspoon oregano
• 4 shakes garlic salt
• 2 cups cooked wide noodles
• 1 can tomato soup
• 1/3 cup water
• 1 (15.5 oz.) spaghetti sauce
• 4 oz. package shredded mozzarella cheese
• 4 oz. package shredded cheddar cheese

Brown hamburger; add onion, oregano, garlic salt, noodles, tomato soup, water and spaghetti sauce.  Put in square casserole dish.  Sprinkle with cheeses.  Bake at 350 degrees for 30 to 45 minutes.

(Dorothy Alff)

• 1 1/2 cup crushed Ritz crackers
• 1/2 cup melted margarine
• 1 (29 oz.) can sliced peaches
• 1 (8 oz.) package cream cheese
• 1 (8 oz.) carton whipped topping
• 4 tablespoons sugar
• 2 (3 oz.) packages peach Jell-O
• 1 cup sugar

Mix cracker crumbs with 4 tablespoons sugar and melted margarine.  Pat into 9″ x 13″ pan.  Bake at 350 degrees for ten minutes and cool.

Mix gelatin with two cups boiling water.  Add juice from canned peaches.  Chill until slightly congealed.  Cream the cream cheese with one cup sugar.  Fold in whipped topping and spread over cooled crust.  Lay peaches over creamy layer.  Put gelatin over peaches and refrigerate for about 8 hours.

(Maxine Lebeck)