• 5 medium apples
• 1/3 cup fresh or frozen cranberries, thawed and chopped
• 1/4 cup packed brown sugar
• 2 tablespoons chopped walnuts
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• Whipped cream or vanilla ice cream, optional

Core apples, leaving bottoms intact.  Peel top third of each apples; place in a 5 quart slow cooker.  Combine the cranberries, brown sugar, walnuts, cinnamon and nutmeg; spoon into apples.  Cover and cook on low for 4-5 hours or until apples are tender.  Serve with whipped cream or ice cream if desired.

Yield:  5 Servings

• 1 cup milk
• 3/4 cup quick-cooking oats
• 3 tablespoons finely chopped onion
• 1 1/2 teaspoons salt
• 1 1/2 pounds ground beef
• 1 cup ketchup
• 1/2 cup water
• 3 tablespoons cider vinegar
• 2 tablespoons sugar

In a large bowl, combine the first four ingredients.  Crumble the beef over mixture and mix well.  Shape into 1 inch balls.  Place in a 5 quart slow cooker.  In a small bowl, combine the ketchup, water, vinegar and sugar.  Pour over meatballs.  Cover and cook on low for 6-8 hours or until meat is no longer pink.

• 1/2 cup butter or margarine
• 10 cup peeled and sliced fuji apples
• 1/2 cup sugar
• 1/2 tablespoon cinnamon
• 1 tablespoon cornstarch
• 1/4 cup water
• 3.4 oz. package instant vanilla pudding mix
• 1 1/4 cup milk
• 1 1/2 cup frozen whipped topping, thawed
• 2 tablespoons chopped walnuts

In large skillet, melt butter; add apples.  Sprinkle sugar and cinnamon over apples.  Cook until apples are soft.  Dissolve cornstarch in water; stir into apples.  Cook until thickened.  Pour into 8″ x 8″ pan.  Stir together pudding mix and milk; beat two minutes.  Spread pudding mixture over apples.  Spread whipped topping over pudding mixture; sprinkle walnuts over top.

(Linda Isley, Rhodes)

• 3 cups frozen shredded hash brown potatoes
• 2 tablespoons flour
• 2 eggs, beaten
• 3 tablespoons butter, melted
• 1 1/2 teaspoons water
• 1/2 teaspoon salt
• 1 tablespoon vegetable oil

Place the hash brown potatoes in a strainer.  Rinse with cold water until thawed.  Drain thoroughly.  Place in a large bowl.  Add the flour, eggs, butter, water and salt and mix well.  Heat the oil in a large skillet over medium heat.  Drop the batter by 1/3 cupfuls into the oil, fry until golden brown on both sides.  Drain on paper towels.  Yield:  4 servings.

• 1 small package lime Jell-O
• 1 small package lemon Jell-O
• 1 1/2 cups boiling water
• 1 (8 oz) can crushed pineapple (do not drain)
• 1 cup cottage cheese
• 1 can sweetened condensed milk
• 1/2 cup chopped walnuts

Dissolve Jell-O in boiling water, add crushed pineapple and cool slightly.  Add other ingredients.  Mix well and chill until firm.  (Diane Jordan, Waterloo, WI)

• 1 egg, beaten
• 8 oz. can cream-style corn
• 1/2 cup shredded Swiss cheese
• 1/2 cup (14) saltine crackers, crushed
• 3 tablespoons milk
• 1 tablespoon finely chopped onion
• 2 teaspoons oleo, melted
• dash of pepper
• green pepper rings (optional)

In medium mixing bowl combine beaten egg, cream-style corn, shredded Swiss cheese, 1/4 cup cracker crumbs, milk, onion and pepper; mix well.  Turn mix into a 5 1/2 x 5 x 2 inch baking dish.  Toss the rest of the crumbs with oleo and sprinkle over corn mixture.  Bake at 350 degrees for 30 minutes.  Let stand for five minutes before serving.  Garnish with green pepper rings.  Serves two.

(Jeanette Miller)

*Similar to Red Lobster’s Cheddar Bay Biscuits

• 1 cup all-purpose flour
• 1 cup cake flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon garlic powder, divided
• 1/4 teaspoon baking soda
• 4 tablespoons cold butter, divided
• 1/3 cup finely shredded cheddar cheese
• 1 cup buttermilk
• 1/2 teaspoon dried parsley flakes

In a large bowl, combine the flours, baking powder, salt 1/4 teaspoon garlic powder and baking soda.  Cut in 3 tablespoons butter until mixture resembles coarse crumbs; add cheese.  Stir in buttermilk just until moistened.

Drop by two tablespoonfuls two inches apart onto baking sheets coated with cooking spray.  Bake at 425 degrees for 10 to 12 minutes or until golden brown.  Melt remaining butter; stir in parsley and remaining garlic powder.  Brush over biscuits.  Serve warm.

Total prep time:  30 minutes     Yield:  15 biscuits

• 1 cup potatoes
• 1 cup celery
• 1 cup carrots
• 1/2 cup onions
• 1/4 teaspoon celery seed
• 1/4 teaspoon paprika
• 1/4 teaspoon pepper

Cook in 1/3 cup water for 10 minutes in microwave.

• 3 tablespoons butter
• 3 tablespoons flour
• 3 cups milk
• 1 can cream style corn
• 2 cups ham, chopped into pieces
• 12 oz. cheese, cut in chunks

Melt 3 tablespoons butter with 3 tablespoons flour.  Add 3 cups milk.  Cook until thick.  Add the rest of the ingredients and heat again.

(Maxine Lebeck)

• 1/2 lb. lean stew meat
• 1 can French onion soup
• 1 can cream of mushroom soup

Mix all together and place in casserole.  Cover and bake in crock pot 3 to 5 hours.  Serve over rice.

(Ruth Reinert, Avoca)

• 12 to 15 ears of corn, cut off
• 2 quarts tomatoes, quartered
• 1 quart cucumbers, chopped
• 1 quart onions, chopped
• 1 1/2 pints vinegar

Mix in large bowl with:

• 1 tablespoon mustard seed
• 1 tablespoon celery seed
• 1/2 cup salt
• 2 cups sugar

Pour into kettle to boil and simmer one hour.  Put into cans a seal.  Note:  I use pint jars and seal.  Stir frequently so it doesn’t scorch.  (Maxine Brase)