Any Flavor Cake Mix
2 eggs
1/2 C vegatable oil


Mix all ingredients together until dough forms a sticky ball. If you can't get all the mix together add a few drops of milk. Drop by spoonful onto cookie sheet. Bake at 375 for 8-10 minutes or until brown.



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3 cups water
1 cup dried red kidney beans
1 cup chopped onion
1 cup chopped green bell pepper
3/4 cup chopped celery
1 teaspoon dried thyme
1 teaspoon paprika
3/4 teaspoon ground red pepper
1/2 teaspoon black pepper
1/2 (14-ounce) package turkey, pork, and beef smoked sausage, thinly sliced (such as Healthy Choice)
1 bay leaf
5 garlic cloves, minced
1/2 teaspoon salt
3 cups hot cooked long-grain rice
1/4 cup chopped green onions

Combine first 12 ingredients in an electric slow

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1 lb. ground beef
2 cans condensed Campbell's Condensed Tomato Soup
1 tsp. onion salt
3 tbsp. Worcestershire sauce
1 cup uncooked rice
1 tsp. green pepper hollowed out


COOK rice according to package directions

BROWN ground beef using onion salt and 1 tbsp. of the Worcestershire sauce

COMBINE rice, ground beef, 1 can of soup, and remaining Worcestershire sauce

FILL peppers with mixture

PLACE peppers in baking dish

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1 (½-pound) ham hock
2 quarts water
1 bunch (about 3 pounds) turnip greens with roots, cleaned
1 teaspoon salt
1 cup cornmeal
½ teaspoon salt
1 cup boiling water
1 egg, beaten
All-purpose flour

Wash ham hock, and place in an 8-quart Dutch oven:
add water, and bring to a boil. Reduce heat,
and simmer 1 hour or until meat is tender.

Peel turnip roots, and cut in half. Add turnip greens,
turnip roots, and 1-teaspoon salt to Dutch oven;
bring to a boil.


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2 cans favorite chili with beans
6 hot dogs, cut into pieces
1 box Jiffy cornbread mix
1 cup shredded Cheddar cheese
1 (4 ounce) can chopped green chiles
1 egg
1/3 cup milk

Combine chili and hot dogs. Put into casserole dish.

Combine remaining ingredients and blend well. Spoon batter over chili mixture. Bake at 400 degrees until topping is golden. Cut into wedges and top with a dollop of sour cream and chopped scallions.


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2 cans ready to use cherry pie filling
1 can regular 7-Up (not diet)
1 (18.25 ounce) box white cake mix

Preheat oven to 350 degrees F.

In large bowl mix well the pie filling and 7-Up. After thoroughly mixed, pour into an ungreased 9 x 13-inch baking pan. Sprinkle DRY cake mix over the top and and very lightly stir ONLY until slightly moistened. Do not over-mix. Bake for about 30 minutes.

Cool and serve. May be served with whipped cream


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1/2 cup butter
2 eggs
1 1/2 cups hot water
1 cup quick oats
1 cup brown sugar
1 cup sugar
2 cup flour
1 tsp baking soda
1/2 tsp salt
1 cup pecans, chopped
1 tsp orange rind, grated

1/4 cup brown sugar
3 Tbsp butter
2 Tbsp heavy cream
1 cup pecans, chopped

Preheat oven to 325F. Combine oatmeal and water and let stand 15


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2 tablespoons margarine


1/3 cup natural peanut butter

1/3 cup honey

1/2 teaspoon vanilla

1/4 teaspoon salt

3 cups rolled oats

1/2 cup raisins (optional)

Begin by melting the margarine and peanut butter together in a 3-quart saucepan. Add the honey, vanilla and salt. Stir the mixture until it is smooth and hot throughout. It doesn’t need to boil. Add the oats. Stir until the oats are completely coated with the sticky gooey peanut butter mixture. It will be chunky.

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2 cups ice water


1 packet fruit-flavored drink mix (use your favorite flavor)

2/3 cup sugar

4 cups or 1 full tray of ice cubes

You need a blender to prepare this recipe. Put all of the ingredients into your blender. It will be about 2/3 to 3/4's full. Put the lid on. Process the mixture on high for a full minute. Stop the blender, use a spoon to stir it a bit. Look for unchopped ice chunks. If all the chunks are grated up, then go ahead and serve it. You may need to process

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2 - 29 ounce cans of Sweet Potatoes or Yams, drained OR 6 cups of peeled, chopped and boiled fresh sweet potatoes or yams


1/2 cup chopped nuts (pecans preferred)

1/2 cup coconut

1/2 cup brown sugar

4 tablespoons flour

4 tablespoons melted margarine

Heat the oven to 350°. Arrange the drained sweet potatoes in a well oiled 2 quart casserole. In a small bowl, mash together the remaining ingredients. Sprinkle this liberally over the tops of the sweet potatoes.

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1 pound ground beef


1 large onion, finely chopped

2 cups dry macaroni

10 oz can condensed cream of tomato soup

14 to 16 oz can tomatoes

6 oz can tomato paste

1/2 teaspoon each salt and garlic powder

1/2 to 1 cup shredded cheese

Start the ground beef and onion to frying in a large skillet, breaking it up into small pieces with a fork. Meanwhile start the macaroni to cooking too. Use a fairly large pot (4 quart or bigger) to boil the macaroni,

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1/2 C butter or margarine softened

3/4 C sugar

1 egg

1 t pure vanilla extract

2 C all purpose flour

1/4 t salt



In large bowl, beat butter and sugar with electric mixer on high until light and creamy. Beat in egg and vanilla until smooth. Add flour and salt and mix on low speed. Remove dough from bowl and flatten into two disks. Wrap each in plastic wrap or waxed paper and chill for at least 30 minutes.



Preheat oven to 350 degrees. Remove one disk of dough from refr

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1 lb. mixed candied fruit

1/2 C flour (plain or self-rising)

1 pinch salt

1 can coconut (3-1/2 oz.)

2 C chopped pecans

1 can sweetened condensed milk



Dredge fruit in flour. Add salt, coconut and nuts. Add milk and mix thoroughly. Drop by spoonfuls on greased cookie sheet. Bake 25-30 min. in preheated 275 degree oven. Store cooled cookies in an airtight container about 5 days before serving. Makes about 4 dozen.


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2 1/2 cups sugar
1 stick margarine
6 oz. canned milk
6 oz. semi-sweet chocolate chips
1 cup pecans or other nuts
1 tsp. vanilla flavoring


Chop nuts and set aside. Mix sugar, margarine, and milk together in a heavy frying pan and bring to a boil. Reduce heat to low and cook six more minutes, stirring occasionally. Remove from heat, and add chocolate chips and chopped nuts. Stir until fudge begins to form. Then quickly add vanilla flavoring. Drop fudge on wax paper with a teaspoon.

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1 pound lean ground beef
1/4 teaspoon salt
1 jar (26 to 30 ounces) prepared spaghetti sauce
1 can (14 1/2 ounces) Italian-style diced tomatoes, undrained
1/4 teaspoon ground red pepper
1 carton (15 ounces) part-skim ricotta cheese
1 package (10 ounces) frozen chopped spinach, defrosted and well drained
1/4 cup freshly grated Parmesan cheese
1 large egg, beaten
10 no cook-style lasagna noodles
1 1/2 cups shredded part-skim mozzarella cheese


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