• 3 cups cooked rice
• 2 eggs, beaten; add to rice

Mix in 2 ounces shredded mozzarella cheese.  1/4 teaspoon garlic salt, 1/2 teaspoon salt and dash of pepper.  Spread in greased 9 x 13 inch pan.  Bake at 425 degrees for 10 minutes.  Remove from oven and top with one jar pasta sauce or pizza sauce and one pound browned hamburger.  Put 2 ounces shredded mozzarella cheese on top.  Bake at 425 degrees for 10 minutes.

(Shirley Rieckenberg)

• 1 lb. hamburger
• 1 small onion, finely diced
• 1/2 cup uncooked narrow noodles
• 5 to 6 cups water
• 2 beef bouillon cubes
• 1 cup finely diced carrots
• 1 cup finely diced potatoes
• 1 can condensed cream of mushroom soup
• 1 to 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 2 teaspoons Worcestershire sauce

Brown hamburger with onion; drain off fat.  Add noodles, water. bouillon cubes, carrots, potatoes and mushroom soup.  Bring to a boil; cover and simmer for 30 to 40 minutes.  Add salt, pepper and Worcestershire sauce and simmer 5 to 10 minutes more.  Makes 6 to 8 servings.

(Diane Dea)

• Non-stick cooking spray
• 8 oz. skinless, boneless chicken thighs, cut into1″ pieces
• 3 cups chopped carrots (6 medium)
• 2 cups coarsely chopped onions
• 6 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 (14.5 oz.) can reduced sodium chicken broth
• 1 cup unsweetened light coconut milk
• 1 tablespoon curry powder
• 1/2 teaspoon salt
• 1/4 cup snipped fresh cilantro
• 1 tablespoon lemon juice

1.  Coat a medium non-stick skillet with cooking spray.  Heat over medium-high heat; add chicken.  Cook and stir about 3 minutes or until lightly browned.  Drain off fat.
2.  In a 3 1/2 or 4 quart slow cooker layer carrots, chicken, onions, garlic and ginger.
3.  In a medium bowl whisk together broth, coconut milk, curry powder and salt.  Pour over the mixture in cooker.
4.  Cover and cook on low heat setting for 6 to 8 hours or on high heat setting for 3 to 4 hours.  To serve, stir in cilantro and lemon juice.

• 2 cups sugar
• 1 can sweetened condensed milk
• 12 large marshmallows
• 12 oz. package cherry chips
• 1 teaspoon vanilla
• 12 oz. package milk chocolate chips
• 3/4 cup salted peanuts, chopped

Combine sugar, sweetened condensed milk and marshmallows and cook to soft ball stage.  Remove from heat and add cherry chips and vanilla.  Beat with spoon until chips are melted.  Spread in buttered 9″ x 13″ pan.  Over hot water melt chocolate chips.  Stir in peanut butter and peanuts.  Spread this mixture over pink layer.  Cut into small pieces as this is very rich.

(Diane Dea)

• 1 pound hamburger
• 1 small onion, finely diced
• 1/2 cup uncooked narrow noodles
• 5 to 6 cups water
• 2 beef bouillon cubes
• 1 cup finely diced carrots
• 1 cup finely diced potatoes
• 1 can condensed cream of mushroom soup
• 1 to 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 2 teaspoons Worcestershire sauce

Brown hamburger with onion; drain off fat.  Add noodles, water, bouillon cubes, carrots, potatoes and mushroom soup.  Bring to a boil; cover and simmer 30 to 40 minutes.  Add salt, pepper and Worcestershire sauce and simmer 5 to 10 minutes more.  Makes 6 to 8 servings.

(Diane Dea)

• Stew meat, cut in 1″ pieces
• 1 1/2 cups tomato juice
• 2 tablespoons tapioca
• 2 tablespoons Worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon instant beef boullion
• 1 small onion, cut in chunks
• 2 medium potatoes (or more)
• 1 cup carrots, cut in chunks
• 1 stalk celery, cut in chunks

Put all above ingredients in covered casserole and cook at 275 degrees for five hours.  For soup, add more tomato sauce diluted with water.

(Judy Denham)

• 10 to 12 large white potatoes, peeled
• 8 oz. package cream cheese, softened
• 8 oz. carton sour cream
• 1 teaspoon onion flakes
• Salt to taste
• 1/4 cup butter
• Paprika

Boil potatoes in salt water until done.  Drain and mash.  Whip cream cheese and sour cream until fluffy (add milk if necessary).  Spread into buttered 9″ x 12″ baking dish (or 2 smaller dishes), cover and refrigerate or freeze until needed.

When ready to use, drizzle melted butter over top and sprinkle with paprika.  Bake at 350 degrees for one hour (40 minutes covered and 20 minutes uncovered to give nice golden brown top).

(Delores Swope)

• 1 (2 1/2 to 3 lb.) broiler-fryer, cut up
• 1 1/2 cups ground oat flour (see below)
• 3/4 cup grated Parmesan cheese
• 1/2 teaspoon paprika or sage
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/3 cup milk
• 1 egg
• 1/4 cup margarine or butter, melted

Coat chicken with combined dry ingredients; dip into combined milk and egg.  Coat again with dry ingredients.  Place in foil-lined, large shallow baking pan.  Drizzle butter over chicken.  bake in preheated hot oven (400 degrees) for 45-50 minutes or until tender and golden brown.  makes 4 servings.

Ground oat flour:  Place 1 to 1 1/2 cups Quaker oats (quick or old-fashioned, uncooked) in blender or food processor.  Blend or process for about 60 seconds.  Makes about one cup ground oat flour.

Dip ‘N Bake Pork Chops:  Same recipe as chicken except use marjoram or thyme leaves, crushed rather than paprika or sage.  Use six pork chops.  Makes six servings.

(Julie Benton Sporrer)

• 3 eggs
• 2 cups sugar
• 1 cup salad oil
• 4 oz. jar baby food applesauce
• 4 oz. jar baby food carrots
• 2 cups flour
• 2 teaspoons soda
• 2 teaspoons cinnamon
• 1 teaspoon vanilla
• 1 cup pecans

Cream Cheese Frosting:

• 3 oz. package cream cheese (room temp.)
• 1 stick oleo (room temp.)
• 2 teaspoons vanilla
• 2 cups powdered sugar

Mix in order given.  Pour into a 10″ x 15″ pan.  Bake in a 350 degree oven for 30 to 40 minutes.  Cool, then frost with cream cheese frosting.

Frosting:  Cream the cream cheese and oleo, then add powdered sugar and vanilla.  Beat until smooth.

(Sharon Smith)

• 1 (8 oz.) tube refrigerated crescent rolls
• 1 (8 oz.) package cream cheese, softened
• 1/2 cup sugar
• 1 (21 oz.) can peach pie filling
• 1/2 cup flour
• 3 tablespoons butter or margarine
• 1/4 teaspoon almond extract
• 1/4 cup packed brown sugar
• 1/2 cup sliced almonds

Unroll crescent dough into long rectangle.  Press into bottom and up sides of a greased 13″ x 9″ x 2″ pan.  Seal perforations.  Bake at 375 degrees for 5 minutes.  Cool completely.  In mixing bowl, beat cream cheese, sugar and extract until smooth.  Spread over crust.  Spoon pie filling over cream cheese layer.  In bowl, combine flour and brown sugar.  Cut in butter or margarine until the mixture resembles coarse crumbs.  Stir in nuts.  Sprinkle over peach filling.  Bake at 375 degrees for 25 to 28 minutes, until edges are golden brown.  Cool for one hour.  Store in refrigerator.  Makes 2 dozen.  Very good, like peach pie!