Cover one cup chopped dates with one cup boiling water.  Let stand for a few minutes.  Cream:

• 1 cup butter
• 2 eggs
• 1 cup sugar
• 1 teaspoon vanilla

Add the dates and water.  Sift together:

• 1 3/4 cup flour
• 1 tablespoon cocoa
• 1 teaspoon soda

Add to the batter.  Stir in 1/2 cup chocolate chips.  Spread in 9″ x 12″ greased pan. Sprinkle with 1/2 cup chocolate chips and 1/2 cup nuts.  Bake for 40 minutes at 350 degrees.

(Mrs. Elda Vogt)

• 1 package red Jell-O
• 1/2 cup sugar
• 1 cup ground cranberries
• 1 cup hot water
• 1 cup cold water

Dissolve sugar and Jell-O in hot water; then ad cold water.  When this mixture starts to cool, add cranberries.  Pour in 7″ x 12″ cake pan.

• 1 package lemon Jell-O
• 1 small package cream cheese or 1/2 cup cottage cheese
• 1 cup hot water

Dissolve Jell-O in hot water.  Let cool; add cheese and 1/2 cup drained crushed pineapple.  Add 1/2 cup cold water or less to make one pint Jell-O.  Salt to taste.  When mixture begins to thicken, fold in one cup whipped cream and pour over hardened red mixture.

(Mrs. Eugene Eick)

• 3 cups cooked chicken (chopped)
• 1 cup blue cheese salad dressing
• 1/2 cup Buffalo wing sauce
• 2 – 8 oz. packages cream cheese
• 1/2 small red onion (minced)

Put all ingredients in a slow cooker.  Cook on low, stirring occasionally until blended together.  Serve with tortilla chips, bread or pita chips.

(Heather Torpy)

• 1 1/2 pounds pork loin roast or shoulder, in 3/4 inch cubes
• 8 oz. thick cut bacon (5-6 slices), cut into 1/4 inch strips
• 1 large onion, cut in 1/2 inch cubes
• 2 tablespoons chili powder
• 1 tablespoon paprika
• 2 – 14.5 oz. cans diced fire-roasted tomatoes
• 1 1/2 cups water
• 2 – 15 oz. cans cannellini or other white beans, drained

Optional:

• 1/2 cup sour cream
• 2 scallions, thinly sliced

I a large saucepan or small stockpot over medium heat, cook bacon, stirring occasionally, until crisp, 8-10 minutes.  Use a slotted spoon to transfer bacon to a paper towel-lined plate, set aside.

Add onion to bacon fat and cook, stirring occasionally for 2 minutes.  Increase heat to medium-high, add pork and cook, stirring occasionally, until onions are crisp-tender, 6-8 minutes.  Stir in chili powder and paprika.  Stir in tomatoes (with their juices) and water.  Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until pork is tender, 35-45 minutes.

Stir in beans and about 2/3 of the bacon and cook, stirring occasionally, until heated through, about ten minutes.  Add salt to taste.  Serve chili garnished with remaining bacon, sour cream and scallions, if using.

Yield:  serves 6.

• 4 cups cubed cooked turkey (or chicken)
• 3 cups cubed fully cooked ham
• 1 cup (4 oz) shredded cheddar cheese
• 1 cup chopped onion
• 1/4 cup butter or margarine
• 1/3 cup all-purpose flour
• 2 cups half-and-half cream
• 1 teaspoon dill weed
• 1/8 teaspoon ground mustard
• 1/8 teaspoon ground nutmeg

Topping:

• 1 cup dry bread crumbs
• 2 tablespoons butter or margarine, melted
• 1/4 teaspoon dill weed
• 1/4 cup shredded cheddar cheese
• 1/4 cup chopped walnuts (optional)

In a large bowl, combine turkey, ham and cheese; set aside.  In a saucepan, saute onion in butter until tender.  Add flour; stir to form a paste.  Gradually add cream, stirring constantly.  Bring to a boil; boil one minute or until thick.  Add dill, mustard and nutmeg; mix well.  Remove from heat and pour over meat mixture.  Spoon into a greased 13″ x 9″ x 2″ baking dish.  Toss bread crumbs, butter and dill; stir in cheese and walnuts.  Sprinkle over the casserole.  Bake uncovered, at 350 degrees or until heated through.  YIELD:  8-10 servings.

Joyce Paul (Moose Jaw, Saskatchewan)

• 6 to 10 large baking potatoes
• 1 to 2 cups shredded mozzarella cheese, divided
• salt & pepper
• 1 cup butter, melted
• 1/2 pint heavy cream
• 1 cup grated Parmesan cheese

Bake the potatoes in a 350 degree oven until done (about an hour).  Leave oven on.  Cut in half and scoop out the flesh into a bowl; discard skins.  Gently mix potatoes with half the mozzarella, salt and pepper and cream.  Transfer to a large shallow baking dish, top with Parmesan and remaining mozzarella.  Bake for about an hour, or until the top is very brown and there is a nice crusty edge all around the pan.

• 1 1/2 cup sugar
• 1 stick margarine
• 2/3 cup water
• 2 cups dry powdered milk

In 1-quart glass measuring cup mix sugar, water and margarine.  Microwave o high for 3 to 5 minutes until mixture boils, stirring every 30 seconds.  Place in blender and combine with powdered milk.  Blend until smooth.  Refrigerate until needed.

1 2/3 cup mixture = 14 oz. can sweetened condensed milk.  Can be used for any recipe calling for Eagle Brand milk.

(Diane Dea)

• 2 cups all-purpose flour
• 1 cup sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 1/2 cup orange juice
• grated peel of 1 orange
• 2 tablespoons butter, melted
• 2 tablespoons hot water
• 1 cup fresh or frozen cranberries
• 1 cup coarsely chopped walnuts

In a large bowl, combine the dry ingredients.  In another bowl, beat egg; add orange juice, peel, butter and hot water.  Add to flour mixture, stirring just until moistened.  Gently fold in cranberries and walnuts.  Spoon onto a greased 9″ x 5″ loaf pan.  Bake at 325 degrees for 60 minutes or until a toothpick inserted near the center comes out clean.  Cool loaf for 10 minutes before removing from pan to a wire rack.

Yield:  1 loaf (16 servings)

(Elaine Kremenak of Grants Pass, OR)

• Chocolate Coating
• Toasted Pecans
• Caramels, melted

Melt chocolate coating.  Use a teaspoon to make twelve circles of melted chocolate on lightly oiled 9 x 12 inch baking sheet.  Tap sheet briskly on table to make chocolate smooth.  Lay four nuts on each chocolate circle to resemble turtle feet.  Refrigerate until firm.  Spoon on caramel.  Quickly cover completely with melted chocolate to seal.

Robin Tarbell-Thomas, Centerville

• 2 pounds white candy coating
• 2 cups (12 oz.) semisweet chocolate chips
• 4 oz. German sweet chocolate, chopped
• 1 jar (24 oz.) dry roasted peanuts

In a 3 quart slow cooker, combine the candy coating, chocolate chips and German chocolate.  Cover and cook on high for one hour.  Reduce heat to low; cover and cook 1 hour longer or until melted, stirring every 15 minutes.  Stir in peanuts.  Drop by teaspoonfuls onto waxed paper.  Let stand until set.  Store at room temperature.  YIELD:  3 1/2 dozen.

(Doris Reynolds, Munds Park, AZ)