• 1 1/4 cup boiling water
• 1 cup quick oats
• 1 stick oleo
• 1 cup white sugar
• 1 cup brown sugar
• 1 teaspoon vanilla
• 2 eggs
• 1 1/3 cup flour
• 1 teaspoon soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt

Topping:

• 1 stick oleo
• 1 cup brown sugar
• 1/2 cup milk
• 2 cups coconut
• 1/2 cup nuts
• 1 teaspoon vanilla

Combine boiling water and oats.  Let stand 20 minutes.  Add to this oleo, sugars, vanilla and eggs; crfeam well.  Add rest of ingredients and beat well.  Bake in 9″ x 13″ pan.  Bake at 350 degrees for 35 to 40 minutes.  Melt frosting ingredients together and pour on hot cake.  Place under broiler until golden brown.

(Ardythe L. Smith)

• 8 slices turkey bacon
• 3 tablespoons butter or margarine
• 4 cups hash brown potatoes
• 1/4 cup chopped onions
• 1/4 cup chopped green and red peppers
• 1 1/4 cup fresh or frozen corn
• 8 eggs
• 1 teaspoon Italian seasoning
• 1 teaspoon onion powder
• salt
• pepper
• 1 1/2 cup shredded Mexican blend cheese
• 1 cup salsa
• parsley

In skillet, brown turkey bacon; cool and crumble.  Melt butter in pan; add thawed potatoes, onions, peppers and corn.  Cook until tender.  In bowl, beat eggs with Italian seasoning, onion powder, salt and pepper.  Stir into potato mixture; add turkey bacon.  Stir slightly; cook until set.  Top with cheese; cook until cheese is melted.  Serve with salsa; garnish with parsley.

(Dianne Lawrence, Marion)

• 2 pieces heavy duty aluminum foil, 18 x 24 inches each
• 1 can (10.5 oz.) condensed cream of mushroom, cream of celery or tomato soup
• 3 to 4 lbs. roast (chuck)
• 1 envelope dehydrated onion soup

Place pieces of foil criss-cross over the length and width of a 9 x 13 inch baking pan.  Sprinkle half of onion soup mix over the foil.  Place meat on top and sprinkle remaining onion soup mix over meat.  Spoon undiluted canned soup over meat.  Bring opposite edges of foil to center.  Fold over and seal tightly.  Bake in moderate oven, 350 degrees, for 3 hours.

To serve:  remove meat to platter and spoon out the best gravy you ever tasted.

(Irene Judas)

• 1 package (3 oz.) cream cheese, softened
• 1/2 cup whipped topping
• 1 cup pancake mix
• 1 tablespoon sugar
• 1 egg
• 3/4 cup milk
• 2 teaspoons vegetable oil
• 1 medium ripe banana, mashed
• 1/2 cup chopped pecans

In a small mixing bowl, beat the cream cheese until smooth.  Mix in whipped topping (mixture will be stiff); set aside.  In a bowl, combine pancake mix and sugar.  Beat egg, milk and oil; add to pancake mix and mix well.  Fold in banana and pecans.  Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes.  Cook until second side is golden brown.  Serve with cream topping.

YIELD:  8-10 pancakes.

(Diane Hixon, Niceville, FL)

• 1 pound ground turkey
• 1 small onion, grated
• 1 cup sliced mushrooms
• 2 cans (10.75 oz each) condensed cream of mushroom soup, undiluted
• 1/3 cup buttermilk
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 to 1/2 teaspoon pepper
• 1 cup (8 oz.) sour cream
• hot cooked noodles
• minced fresh parsley (optional)

In a skillet, cook turkey and onion until meat is no longer pink; drain.  Add mushrooms; cook and stir for 1 minute.  Stir in soup, buttermilk, garlic powder, salt and pepper.  Bring to a boil; reduce heat.  Simmer, uncovered, for 5 to 10 minutes.  Stir in sour cream; heat gently but do not boil.  Serve over noodles.  Garnish with parsley, if desired.

YIELD:  4 servings.

• 6 large green peppers
• 1 lb. ground beef
• 2 tablespoons fat
• 2 cups cooked rice
• 1 can condensed cream of tomato soup
• 1 tablespoon minced onion
• 3/4 cup water
• 1 teaspoon salt
• dash of pepper
• 1 cup bread crumbs
• 1/4 cup butter

Wash and clean green peppers.  Cook in boiling, salted water for 5 minutes.  Remove.  Cool.  Brown meat in fat.  Combine meat, rice, soup, onion, water, salt, pepper.  Stuff peppers.  Top with buttered crumbs.  Bake at 350 degrees for 45 minutes.

(Edna Refshauge)

• 3 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 3 tablespoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
• 1 cup fat-free milk
• 4 eggs
• 1/4 cup reduced fat shredded mozzarella cheese (1 oz.)
• Non stick cooking spray\Salt
• Ground black pepper
• snipped fresh basil (optional)
• Toasted bread slices (optional)

Preheat oven to 350 degrees.  For sauce, in a small saucepan melt butter over medium heat.  Stir in flour, the 1/4 teaspoon salt and the 1/8 teaspoon pepper.  Stir in dried basil (if using).  Add milk all at once.  Cook and stir until thickened and bubbly; cook and stir for one minute more.  Remove from heat.  Stir in the 3 tablespoons fresh basil (if using).

Lightly coat for 8-10 ounce round baking dishes or 6 ounce custard cups with cooking spray.  Spoon about 2 tablespoons of the sauce into each prepared baking dish.  Gently break an egg into the center of each dish; sprinkle with additional salt and pepper.  Spoon the remaining sauce over eggs.

Bake for 18 to 20 minutes or until eggs are set.  Sprinkle with cheese.  Let stand until cheese melts.  If desired, garnish with additional fresh basil and serve with toasted bread.

Makes four servings.

• 4 cups frozen peas (thawed)
• 4 green onions (chopped)
• 1 package coleslaw mix
• 1 cup poppy seed salad dresing
• 1 cup sweet peanuts

Mix all together, add dressing and peanuts just before serving.

• 10 oz. dried linguine
• 2 tablespoons olive oil
• 1 pint grape or cherry tomatoes, halved
• 3/4 cup fresh basil, chopped
• 4 cloves garlic, chopped (or 1 tablespoon bottled chopped garlic)
• 1/2 cup chicken broth or pasta water
• 1 teaspoon sugar
• salt
• ground black pepper
• grated Parmesan cheese (optional)
• fresh basil (optional)

In a large pot, cook pasta according to package directions.  Drain (reserve 1/2 cup of the pasta cooking water, if using); set aside.

In a large saucepan, heat oil over medium-high heat.  Add tomatoes, the 3/4 cup basil and the garlic; cook for 2 minutes.  Add broth and sugar; cook for 3 to 4 minutes or until tomatoes soften.  Season to taste with salt and pepper.  Add pasta; toss to combine.  Heat through.

Transfer pasta mixture to a serving bowl or divide among plates.  If desired, sprinkle with Parmesan cheese and additional basil.

Makes 4 servings.

• 2 1/2 lbs. ground ham
• 2 lbs. ground pork
• 1 lb. ground beef
• 3 eggs
• 3 cups crushed graham crackers
• 1 teaspoon salt
• 2 cups milk

Mix the ingredients well.  Use 1/2 cup measuring cup to form loaves.  Place in a shallow pan and cover with sauce. Bake at 350 degrees for one hour.

Sauce:

• 2 cans tomato soup
• 1 cup brown sugar
• 3/4 cup vinegar
• 2 teaspoon dry mustard