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½ c. beet juice 1 c. vinegar ½ c. sugar 1 tsp. salt Bring to a rapid boil and pour to top of jar. Covers 4-5 pts.

Heat and simmer: 1 c. water 1 c. vinegar 1 c. sugar 1 tsp. salt 5-6 cloves 1 stick cinnamon Pour hot mix over beets and let cool. Process or place in fridge overnight. Covers 10 pts.

2 c. cooked and cubed chicken 2 c. sour cream 1 can cream of chicken soup 2 Tbs. chopped onion 1/8 tsp. salt ¼ tsp. pepper 4-8 oz. diced green chilis 2 c. grated cheese 12 tortillas Mix all ingredients and spoon into tortillas. Roll up and place in baking dish. Spread remaining mix on top of enchiladas. Cover and bake @350 for 20 min. Uncover and sprinkle with cheese and bake for another 10 min.

2 lbs. cubed stew meat 2 medium onions, chopped 3 medium carrots, sliced 3 potatoes, peeled and quartered Peas and any other veggies 1 can tomato soup 1 tsp. salt ¼ c. pickle juice Cover tightly and bake @275 for 5 hours.

1 Bag Farfarelli pasta 1 can olives 1 avocado, cubed 1 jar marinated artichokes ½ lb. pepperoni, halved 1 small red onion, halved and thinly sliced fresh shredded parmesan cheese Caesar salad dressing

Blend: 3 eggs ½ c. Bisquick ½ c. melted butter Then add: ¼ tsp. salt 1 Tbs. sugar *Basil, garlic, pepper, etc. Put any desired fillings (cheese & ham, spinach & Parmesan, etc.) into pie plate and pour mix over the top. Bake @350 for 45 min.

5-6 sliced peaches 1 can Condensed mile ¼ c. lemon juice graham cracker crust Place peaches in crust, then mix wet ingredients well and pour over the top. Serve with whipped cream.

1head cabbage, shredded 4 chicken breast, boiled, cooled, and chopped 8 green onions, chopped 2 pkg, Ramen noodles, broken into small pieces *roast @250 for 15 min: 4 tsp. sesame seeds 1 c. sliced almonds Dressing: 2 pkg. chicken seasoning from Ramen 4 Tbs. sugar 8 Tbs. Rice vinegar scant ½ c. oil ½ tsp. pepper Blend dressing and toss with other ingredients.

Saute one onion and ½ clove garlic in butter. Place in crock pot with a small roast or ~2lbs round streak and cook for 6-8 hours. Shred beef and add 3 chopped tomatoes and 1 (28oz.) can green chilis. Sprinkle a pinch of oregano and cumin and mix well. Serve as burritos with desired toppings.

2 c. crushed pretzels ¾ c. melted butter 2 tsp. sugar 18 oz. cream cheese 1 c. sugar 18 oz. Cool Whip 2 c. boiling water 16 oz. strawberry jello 20 oz. frozen raspberries Mix first 3 ingredients and press into the bottom of a 9x13 pan. Bake at 400 for 8 minutes and cool. Beat sugar and cream cheese, then fold in Cool Whip. Spread over crust and chill. Prepare jello and add raspberries. Let set partially then spread over the cream cheese mixture. Chill until set.

6 Tbs. cocoa ½ c. +2 Tbs. butter 1 c. sugar 2 eggs 1 tsp. vanilla ¾ c. flour Melt butter then add cocoa and sugar. Mix in eggs, one at a time. Add vanilla and flour, mix well. Pour into 8x8 pan and bake at 350 for 30 min.

1 yellow cake mix 1 (11 oz. can) Mandarin oranges (drain and reserve juice) 3 eggs 1/3 c. vegetable oil 1 (20 oz. can) crushed pineapple (drain and reserve juice) 1 (12 oz. tub) Cool Whip 1 (3 oz. pkg.) vanilla instant pudding Combine reserved juice with water to equal 1 1/3 cups. Blend cake mix with juice mixture, then add eggs and oil. Blend until moist then add oranges and beat for 2 min. Pour into two 8 or 9 inch round pans and bake at 350 for 35-35 minutes and cool completely. Frosting: Mix Cool Whip with crushed pineapple and slowly add vanilla pudding. Frost cakes and chill for several hours or overnight.

1 can lemonade concentrate (try different flavors) ½ gallon ice cream 1-2 graham cracker crusts Mix concentrate with ice cream until soft and completely mixed. Pour into pie tins and freeze for 2 hours. Serve with coolwhip or whipped cream.

Seed and chop: 1 Jalapeno pepper 2 Anaheim peppers 10 c. tomatoes Add: 2 Tbs. salt ¾ c. sugar 4 c. chopped onion & green pepper Simmer until about desired consistency then add 1 c. vinegar and simmer an additional 30 min. Bottle and process for 25 minutes.

1 8oz. package cream cheese 1 egg 1/3 cup sugar 1/8 tsp. salt 6 oz. chocolate chips (about half a bag) 1 devil’s food cake mix Mix cream cheese, egg, sugar and salt together. Add chocolate chips; set aside. Prepare devil’s food cake mix according to package directions. Fill baking cups 1/3 full with cake mix; add heaping spoonful of cream cheese mixture on top. Bake at 350 for 30-35 minutes.

2 c. self-rising flour 1 tsp. baking powder 1 tsp. sugar 1/3 c. shortening ¾ c. grated sharp cheddar cheese 1 c. buttermilk salt ¼ stick butter, melted Preheat oven to 350. Mix dry ingredients using a fork. Cut in shortening until it resembles cornmeal. Add cheese and then stir in buttermilk all at one time until just blended. Do not over stir. Drop by tablespoonfuls onto a well greased baking sheet. Brush dough with melted butter. Bake for 12-15 minutes. (Makes 12 biscuits.)

2 ¾ c. flour (more for dusting) ½ tsp. salt 1 tsp. baking powder 2 tsp. sugar 2 tsp. instant yeast 1 egg ½ c. plain yogurt or sour cream ½ c. milk Stir together flour, salt, baking powder, sugar, and yeast in mixer bowl. In a small bowl, mix egg, yogurt, and milk. Pour egg mixture into the dry ingredients and mix for about 1 minute, until incorporated. Increase speed to 2 and knead dough until it is smooth and shiny. Remove the bowl from the mixer and cover with a towel. Leave in a warm place to rise until doubled, about 1 hour. Place a baking stone or heavy sheet on lowest rack of oven. Preheat the oven to 475 for at least 30 minutes prior to baking. Divide dough into 8 pieces and form into teardrop shapes with your hands, about 6 to 8 inches across. Cook 2 or 3 pieces at a time, dropping them onto the hot stone and shut the oven door, watching until they are just starting to turn brown in places, about 3-5 minutes. Remove from oven and butter the naan with garlic butter.

1 Tbs. yeast 2 c. warm water 2 Tbs. sugar 2 tsp. salt 5-6 c. flour Combine yeast, sugar, and water and let sit for a few minutes. Mix together with salt and flour and let rise for 30 minutes. Roll out and cut into sticks with a pizza cutter. Place on cookie sheet and top with butter, parmesan cheese and garlic salt. Bake @375 for 15-20 minutes. (Dried basil is also good.)

Vegetable oil cooking spray 2 cups plus 2 tablespoons all-purpose flour ¾ cup unsweetened Dutch-process cocoa powder 1 teaspoon baking soda ½ teaspoon salt 10 ounces (2 ½ sticks) unsalted butter, softened 2 cups granulated sugar 3 large eggs 2 ½ teaspoons pure vanilla extract 8 ounces cream cheese, softened ½ cup confectioners’ sugar Preheat oven to 325 degrees. Coat a 9-by-13-inch baking dish with cooking spray. Line dish with parchment, leaving a 2-inch overhang on both long sides, then spray parchment. Sift flour, cocoa powder, baking soda, and salt into a large bowl. Cream butter and granulated sugar with a mixer until smooth. Add 2 eggs and 2 teaspoons vanilla, and beat until smooth, scraping down sides of bowl. Reduce speed to low; add flour mixture. Increase speed to medium; beat until incorporated. Reserve 1 cup of dough; cover, and refrigerate. Press remaining dough into bottom of prepared dish. Refrigerate for 30 minutes. Bake until base is set and edges are puffed, about 25 minutes. Let cool in dish on a wire rack. Mix cream cheese, confectioners’ sugar, and remaining egg and 1/2 teaspoon vanilla in a medium bowl. Spread over cooled base; crumble reserved dough on top. Bake until filling is set, 25 to 30 minutes. Let cool in dish on wire rack, then lift out using overhang. Cut into 24 squares. Squares will keep, covered and refrigerated, for up to 3 days.

6 oz. spaghetti 2 Tbs. butter ¼ c. Parmesan cheese 2 eggs (beaten) ½ lb. hamburger ½ c. chopped onion 8 oz. can Italian style tomatoes 6 oz. can tomato paste 1 tsp. sugar ½ tsp. garlic powder 8 oz. cottage cheese Cook noodles, drain and stir in butter, Parmesan cheese, and eggs. Brown hamburger, drain and stir in onions, tomato paste, sugar, oregano, and garlic. Place noodles at the bottom of a deep casserole dish, then rotate cottage cheese and hamburger. Top with cheese. Cook for 45 min. @350; until bubbling in the middle.