From the Recipe Box of Lynda Sprague

2 Can Black Beans, 15 Oz Can,	1 Teaspoon Cumin
-Drained	2 - 4 Teaspoon Chipotle Chiles,
1 1/2 Cups Corn Kernels, Drained,	-Minced
-Or Defrosted	1 1/2 Cups Tomatoes, Chopped, Appx
1 Onion, Red Or Sweet, Chopped	-3 Med
1 Green Pepper, Chopped	1/4 Cup Fresh Lime Juice
1/4 Cup Cilantro, Chopped	2 Avocados, Large, Half, Pitted,
3 Tablespoon Olive Oil	-Diced
3 Tablespoon Red Wine Vinegar	To Taste Salt / Pepper

Wisk lime juice, cilantro, olive oil, wine vinegar, chipotle chilies, cumin in a large bowl until blended. Stir in beans, corn. In food processor coursely chop onion, tomato ( I usually seed mine), green pepper, add to bowl. Add salt and pepper. Serve with nachos.

From the Recipe Box of Sue Noreuil

1 Bunch broccoli (@ 3-4 "clumps"	-used the new
-or "broccoli	-grape tomatoes, too)
-tops")	1/2 Cup grated cheddar cheese (or
1 sweet onion (I use red onion -	-sprinkle a
-tastes	-bit more)
-yummy and looks pretty)	1 Lb bacon (I usually cut down
1 Pint cherry tomatoes (I have	-some)

CHOP BROCCOLI INTO VERY SMALL PIECES. CHOP ONION INTO SMALL PIECES. SLICE
TOMATOES IN HALF. FRY BACON UNTIL CRISP AND CRUMBLE. PUT INGREDIENTS INTO A LARGE BOWL AND MIX. ADD GRATED CHEESE.

DRESSING: 1/2 C. MIRACLE WHIP (NOT MAYO)
1 TSP. VINEGAR (I USE MORE MIRACLE WHIP AND MORE VINEGAR FOR MARINADE)
1/4 C SUGAR (I USE JUST A HEFTY SPRINKLE OF SUGAR - THIS SEEMS TOO MUCH
AND WE LIKE IT MORE TANGY THAN SWEET)

MIX AND POUR OVER SALAD.

(THE KEY IS TO MAKE THIS AHEAD. BEST IF MARINATED OVERNIGHT AND KEEP TOSSING. YUM!)

From the Recipe Box of Sue Griffith

6 Slice rustic country-style or	Salt
-sourdough bread, thickly sliced	Pepper, Fresh Ground
4 Clove garlic peeled	1/3 Lb prosciutto
� Cup best virgin olive oil

Toast the bread in a toaster or oven until it is very brown. Immediately after removing the bread from the toaster, rub a garlic clove over the entire surface of 1 side.

Each slice should use up about 1/4 to 1/3 of a clove. (Be careful, when the garlic meets the toast's hot surface, it will create fumes that sting your eyes, just like an onion.)

Generously drizzle olive oil over the top of each slice. Sprinkle with salt and a generous amount of pepper. Top with 1 or 2 slices of prosciutto. Slice into 1-inch strips, or quarters, and serve immediately.

Yield: 8 servings
Prep Time: 3 minutes
Cook Time: 3 minutes
Difficulty: Easy

From the kitchen of Karen Kraeger

1 Loaf Soft Italian Bread, Cut	2 Ounce Prosciutto, Minced
-Diagonally Into Thick �-Inch	1 Cup Parmesan Cheese, Freshly
-Slices	-Grated
� Cup Butter (1 � Sticks),	Salt And Pepper To Taste
-Unsalted, Room Temp	� Cup Cream Cheese, Room
3 Cloves Garlic, Minced	-Temperature

Preheat broiler. Arrange bread slices on a baking sheet. Place under the broiler to just brown. Remove. Turn. Brown other side.

In bowl, cream the butter with a wisk, when fluffy, add garlic prosciutto and half of parmesan cxheese.

Spread each slice of bread with thin layer of cream cheese. Then spread cheese mixture over that. Top with remainder of parmesan cheese. Place on baking sheet again.

Place under broiler until gets bubbley. (or bake at 400� 6-8 minutes.)

Total Recipe: 2476 Cal (84% from Fat, 12% from Protein, 4% from Carb); 75 g Protein; 235 g Tot Fat; 145 g Sat Fat; 68 g Mono Fat; 24 g Carb; 1 g Fiber; 1579 mg Calcium; 5 mg Iron; 5492 mg Sodium; 683 mg Cholesterol; AccuPoints = 68.9

From the Recipe Box of Sue Noreille

1 Small Can whole chili's, Mild	-4-Cheese
� Lb Grated Cheese, Mexican	5-6 Eggs Mixed

Lay 1 small can whole chili's (mild). Open up flat and de-seeded.
Sprinkle 1/2 lbs. grated cheese (cheddar or the Mexican 4-cheese) over the chili's.

Mix 5-6 eggs and pour over cheese and chili's.

Bake 1 hour at 250o
THEN BAKE 35 min. at 300o...............
I just cut into squares - they are great HOT........a little chewy if cooled....

From the recipe box of Carole Ann Moe

2 Cans Black Beans, Drained, Rinsed	1 Jar Braswell's Pepper Relish
1 Can White Shoe Peg Corn, Drained	1 Cup Good Seasons Italian Dressing
� Purple Onion, Chopped	2 To 3 Tomatoes, Diced
1 Green Bell Peppers, Chopped

Combine all ingredients at least 8 hours prior to serving. Refrigerate until serving time. Serve with corn chips.
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From Glenbrooke Tennis (Brigitte Gerritsen)

3 packages small party rolls (in	3 Tbl mustard
-aluminum trays)	1 small minced onion
2 Stick of softened butter	1 Lb thinly sliced ham
3 Tbl poppy seeds	1 Lb thinly sliced Swiss cheese
1 Tsp Worcestershire sauce

Mix butter, poppy seeds, Worcestershire sauce, mustard and onion. Slice through middle of entire tray of rolls and spread with butter mixture, dividing evenly. Spread top and bottom of each tray of rolls. Place ham and cheese over bottom layer and replace top layer, forming a big sandwich. Cut into individual sections and cover each tray completely with foil. Bake at 350 for 15 minutes.

Brigitte Gerritsen Glenbrooke

From the Recipe Box of Sue Griffith

1 Tsp olive oil and butter	2 8 Ounce Two 8 oz. packages cream
6 Oz fresh button mushrooms,	-cheese, softened
-chopped	1pkg One 17 � oz. package of puff
2 Tbs. fresh minced tarragon	-pastry, thawed to room temperature
1 Wheel One 2 � lb. wheel of Brie	1 egg, lightly beaten

Melt the butter and oil in a large skillet over medium-high heat. Add mushrooms and the tarragon and saute. Stir occasionally until the mushrooms are tender and then season with salt and pepper. Remove from heat and cool for 5 minutes.

Once cool, mix the mushrooms with the softened cream cheese.

Unroll the puff pastry crust and remove the plastic wrapping and labels from your Brie.

Use small decorative cookie cutters to cut out card suit shapes that will accent the top of the pastry.

Spread the mushroom cheese mixture on top of the white skin of the Brie and work it into a dome shape. Wrap the pastry dough over the top of your Brie and mushroom tarragon mix. Fold the pastry down along the sides and under the Brie. Seal any open edges with extra crust. Brush the entire surface of the pastry with beaten egg to give it a golden brown color.

Affix the card shape cutouts and baste them with the egg.

Bake for 20 to 30 minutes or until pastry is golden brown. Remove Brie from oven and place baking sheet on a flat surface to cool for approximately 5 minutes

From the Recipe Box of Sherri Espenship

1 20 Oz Can Pineapple Chunks	� Cup Butter, Melted
1 Cup Cheddar Cheese, Shredded	3Tablespoon Four
� Cup Sugar	� CUP Buttered Cracker Crumbs

Drain the pineapple, reserving 3 tablespoons of the juice. Mix the
sugar and flour in a
bowl. Stir in the reserved pineapple juice and cheese. Add the
pineapple and mix well.
Spoon into a 2 quart casserole. Mix the butter and cracker crumbs in a
bowl. Sprinkle
over the pineapple mixture. Bake at 350 degrees for 20 to 30 minutes
or until heated

From the recipe box of Sue Griffith

1 (8 Oz) Cream Cheese, Softened	8 Ounce Shredded Cheese-Mild
1 Can Hormel Chili	1 Bag Taco Chips

Spread cream cheese in bottom of large flat dish. Pour chili over, place cheese on top.

Bake in oven 350 degrees until bubbly on top. Serve with chips.



Per Serving: 0 Cal (r1 from Fat, r1 from Protein, r1 from Carb); 0 g Protein; 0 g Tot Fat; 0 g Sat Fat; 0 g Poly Fat; 0 g Carb; 0 mg Calcium; 0 mg Cholesterol

From the Recipe Box of Lynda Sprague

2 Tablespoon Shallots, Minced (or	1/4 Teaspoon Grated Nutmeg
-Green Onions)	3 Eggs
2 Tablespoon Butter	1 1/2 Cup Whipping Cream
1 1/4 Cups Spinach, Chopped,	1 Pie Crust, Partially Cooked
-Frozen Thawed	1/4 Cup Swiss Cheese, Grated
1/2 Teaspoon Salt	1 Tablespoon Butter, Cut Into
1/8 Teaspoon Pepper	-Pea-Sized Dots

Thaw spinach, squeeze out all water. Bake pie shell partially (400� for 8 or 9 ) minutes in middle of oven.

Cook shallots for a moment in butter. Add spinach and stir over moderate heat to evaporate anoy remaining water. Add in salt, pepper, and nutmeg - taste for seasoning, adjust if needed. In a separate bowl beat eggs gently add cream, gradually stir in spinach mixture. Pour into pastry shell, sprinkle with cheese, dot with butter, and bake for 25 to 30 minutes in a preheated 375�degree oven. Top should golden brown when finished.

From the Recipe Box of Mary Spangler

8 Bacon, Slices Of Cooked	1 Teaspoon Basil
1 Tomato, Medium, Seeded & Chopped	1 Can Biscuits, Pillsbury, Flakey
3 Oz Swiss Cheese, Shredded	� Onion, Small
� Cup Mayonnaise

Preheat oven to 375 degrees.
Coarsely chop bacon, (or use hormell bacon pieces from jar) tomato and onion. Mix all ingredients together. Separate each biscuit into three thinner biscuits. Lay each biscuit over mini-muffin pan, press into cup. Fill with bacon mixture.
Bake 10-12 minutes or till golden brown. (these can be made night before and warmed up just before serving.)

Per Serving: 99.51 Cal (81.10% from Fat, 11.50% from Protein, 7.39% from Carb); 2.90 g Protein; 9.07 g Tot Fat; 2.45 g Sat Fat; 3.30 g Poly Fat; 1.86 g Carb; 59.30 mg Calcium; 12.25 mg Cholesterol

From the recipe box of Trish Ott

12 Tomatoes (grape )	Equal Parts Balsamic Vinegar
12 Pieces Mozzarella Cheese	Equal Parts Olive Oil
12 Basil Leaves	To Taste Salt And Pepper
12 Skewers Or Toothpicks

Put cheese, basil leaf, and tomato on toothpick. After all are
prepared brush the Balsamic vinaigrette over.

Make a balsamic vinaigrette to brush on the "kebabs." It's made with equal parts balsamic vinegar and olive oil, plus salt and pepper to taste.

From the recipe box of Debbie Ott

1 � Cup sugar, divided	1 � Tsp powder
� Cup marg or butter	� Tsp salt
1 Tsp vanilla	2 Tsp cinn
6 Oz light cream cheese	3 Cup peeled and chopped apples (I
2 eggs	-used 4 C
1 � Cup flour	-of granny smith)

Oven 350. Beat 1 � C sugar, marg, van and cr ch until well blended. Add eggs, one at a time, beating well after each addition. Add flour, powder and salt at low speed.

In a small bowl, combine remaining � C sugar (I used � C for 4C apples), and cinn (1 used 4 t cinn total), combine 2 T cinn mixture and apples (I used about � of the bowl). Stir apples into batter. Pour batter into pan and sprinkle with remaining cinn mix.

Bake for 1 hour 1 � hr in an 8 springform pan sprayed with cooking spray. I used a 9 springform and cooked it 55 min. Check after 45 min and top with foil if the top is browning too quickly. Cool the cake completely.

From the recipe box of Sherri Espenship

1 Cup Flour	-Ricotta Cheesse
1 Cup Brown Sugar, Firmly Packed	4 Eggs
1 � Tsp Cinnamon, Ground, Divided	� Cup Water
� Cup Butter, 1 Stick	1/3 Cup Oil
1 Pkg Yellow Cake Mix	2 Cup Apples, Chopped, Peeled
1 Container Polly - O Original

MIX flour, brown sugar and 1/2 tsp. of the cinnamon in medium bowl. Cut in bultter until mixture resembles coarse crumbs; set aside.

BEAT cake mix, ricotta cheese, eggs, water, oil and remaining cinnamon in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 minutes. Pour into greased andfloured 13X9-inch baking pan. Topwith apples; sprikle with crumb mixture.

BAKE at 350� for 55 to 60 minutes or until toothpick inserted in center comes out clean.

Cool on wire rack.

1Cup Butter	2 Teaspoon Vanilla
� Cup Shortening	3 Cup Flour
2 � Cup Light Brown Sugar, Packed	� Teaspoon Baking Powder
� Cup Sugar	1 Cup Milk
5 Eggs	1 Cup Chopped Pecans

Preheat 350� and use 10 inch tube pan. Bake 1 hour 10 minutes. Cool in pan 10 minutes. Drizzle with caramel glaze and top with pecan halves.

Caramel Glaze
1/4 cup butter
1/2 cup brown sugar
1/4 c milk
2 cup 10x sugar
1 teaspoon vanilla

Melt butter in pan over medium heat. Stir in brown sugar . Cook two minutes stir continually. Add milk and continue until boils, stir cont. remove from heat gradually stir in 10x sugar. Blend well and drizzle over cool cake.

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From the recipe box of Molly Purdy

1 (18 � ounce) package orange cake	� Cup vegetable oil
-mix	2/3 Cup water
1 (3 3/8 ounce) package instant	� Cup lemon juice
-vanilla	� Cup tequila
-pudding mix	2 Tbl triple sec liqueur
4 eggs

Glaze
1 cup confectioners' sugar
1 tablespoon tequila
2 tablespoons triple sec liqueur
2 tablespoons lime juice


Directions
Preheat oven to 350 degrees F (175 degrees C). Grease andflour a 10 inch Bundt pan.


In a large bowl combine cake mix, pudding mix, eggs, oil,water, lemon juice 1/4 cup tequila and 2 tablespoons triple sec. Beat for 2minutes.


Pour batter into prepared pan. Bake in the preheated ovenfor 45 to 50 minutes, or until a toothpick inserted into the center of thecake comes out clean. Cool in pan for 10 minutes; remove to rack and pourglaze over cake while still warm.

To make the glaze: In a small bowl, combine confectioners'sugar with 1 tablespoon tequila, 2 tablespoons triple sec and 2 tablespoonslime juice. Mix until smooth.

From the Recipe Box of Sherri Espenship

1 package yellow cake mix	3/4 Cup cream Sherry
1 4 Oz package vanilla instant	1 Tbl cinnamon
-pudding	3 Tbl cinnamon
4 eggs	1/2 Cup chopped pecans
3/4 Cup oil

Preheat oven to 350 degrees. Combine the cake mix, pudding mix, eggs, oil and Sherry in a mixer bowl. Beat for 4 minutes. Mix the cinnamon, sugar and pecans in a small bowl. Pour half the batter into a greased and floured tube or Bundt pan. Sprinkle with 2/3 of the cinnamon mixture. Add the remaining batter and sprinkle with the remaining cinnamon mixture. Bake for 45 to 50 minutes or until the cake tests done. Let cool 15 to 20 minutes before turning out onto plate. May omit the pecans.

From the Recipe Box of Debbie Ott

1 box German Choc. Cake Mix (I	� Can evaporated milk
-used a	1 Cup chopped pecans
-double choc mix)	� Cup butter or marg
1 14 Oz bag light caramels	1 Cup choc. Chips

Prepare cake mix as instructed on box. Grease 9 x 13 pan. Pour half of the batter into pan and bake for 15 min at 350. Meanwhile melt caramels, marg, and milk over low heat. Stir constantly. Pour this over the top of the hot cake from oven. Top with choc. Chips and nuts. Top with the remaining batter. Bake for 20 min more. You dont need icing. Sprinkle w/ powdered sugar. Serve w/ or w/o ice cream. Tastes better the next day.
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From the Recipe Box of Susie DeNigro Our Little Italian

chicken broth	1 green bell pepper, chopped
� Tsp salt	1 garlic clove, minced
1 Cup regular grits	1 Lb small fresh shrimp, peeled
1 Cup (4 oz.) shredded sharp	-and cooked
-cheddar (divided)	1 10oz. can diced tomatoes and
1 Cup (4 oz.) shredded Monterey	-green
-Jack Cheese	-chiles, drained (Ro-tel)
-with peppers	� Tsp salt
2 Tbl butter or margarine	� Tsp pepper
6 green onions, chopped

Bring chicken broth and 1/2 teaspoon salt to a boil in large
saucepan; stir in grits, cover, reduce heat and simmer 20 minutes. Stir together grits and 3/4 cup cheddar and all Montery Jack cheese. Melt butter in large skillet over medium heat and add green onions, bell pepper and garlic clove and saute 5 minutes or until tender. Stir together grits, green onion
mixture, shrimp and next three ingredients. Pour into lightly
greased round 2 quart casserole. Sprinkle top with 1/4 cup
shredded cheddar. Bake at 350 degrees for 30-45 minutes. Let
set for 10 minutes before serving. Serve with cornbread - yum!

From the recipe box of Karen Kraeger

Makes about 3 dozen	� Cup cornstarch
1 Cup butter softened	1 Tsp Grated lime peel
� Cup powdered sugar	� Tsp Vanilla
1 � Cup flour

Heat oven to 350 degrees. Beat butter and powdered sugar in large bowl with electric mixer on medium until light and fluffy. Stir in flour, cornstarch, lime peel and vanilla until well blended.
Place rounded teaspoons of dough onto ungreased cookie sheet. Use cookie press if desired.
Bake 9-11 minutes or until edges are golden brown. Remove from cookie sheet to wire rack. Cool completely
Brush Lime Glaze over cookies.
Lime Glaze
� c. powdered sugar
2 tsp. Grated Lime peel
4 tsp. Lime juice

Mix until smooth

From the kitchen of Debbi Gurley

1 Yellow Cake Mix	______ Glaze:, ________
1 Small Package Lemon Jello	_______ Glaze, ________
� Cup Apricot Nectar	� Cup Sugar, Sifted
� Cup Oil	2 Tablespoon Lemon Juice
Zest Of 1 Lemon	4 Tablespoon Apricot Nectar
4 Large Eggs

Cake:
Mix together and beat 2 to 3 minutes. Pour into greased and floured bundt pan.

Bake at 325� 40-45 minutes.

Glaze:

Heat over medium heat 3-4 minutes. Turn cake onto serving platter and pour glaze over.

Enjoy!



Total Recipe: 2574 Cal (65% from Fat, 5% from Protein, 30% from Carb); 31 g Protein; 190 g Tot Fat; 29 g Sat Fat; 48 g Mono Fat; 196 g Carb; 2 g Fiber; 202 mg Calcium; 4 mg Iron; 584 mg Sodium; 986 mg Cholesterol; AccuPoints = 67.0

From our friends at Chimney Springs!

5 squares semi-sweet baking	-cup
-chocolate	1 Cup flour pre-sifted (use right
� Cup butter	-out of the
� Cup margarine	-bag)
� Cup sugar	4 eggs
� Cup finely chopped nuts (NOTE: I	1 Tsp vanilla extract
-usually	1 package midget foil baking cups
-use 1 cup of pecans instead of �

Melt chocolate, butter and margarine over low heat. Stir sugar, nuts and flour with a fork. Add eggs one at a time. Mix well; add chocolate mixture and vanilla. Place 1 tablespoon of batter into each miniature foil muffin pan. Bank 300 degrees for 25 minutes. Yields 36-40.

Note: DO NOT USE ELECTRIC MIXER! DO NOT OVER BANK.

SPECIAL INSTRUCTIONS: Remove the paper lines from the foil cups. Rest each cup in the holes of a miniature muffin tin. You do not have to push them down into the pan. The foil cups may also be placed on a cookie sheet. If midget cups are not available, use the muffin size and fill each with two tablespoons of filling. Bank at 40 minutes. Yields 18.

"These divine chocolate desserts will become your new favorite. They can be prepared a couple of days ahead"
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From the recipe box of Sue Griffith

INGREDIENTS	-For Work
1 � Lb Peaches (or rhubarb), 5	2 Cup sugar, + For Sprinkling
-Cups Pieces	1 Pate Bris�e, chilled
� Lb 1 Pint Berries	Cr�me fraiche, whipped, for serving
1 Cup all-purpose flour, + More

Combine rhubarb, berries, 1/2 cup flour, and sugar in a medium bowl; set aside. I use peaches & strawberries

Divide dough evenly into 8 pieces. On a lightly floured surface, roll out each piece of dough into a rough circle, about 7 inches in diameter and1/8-inch thick. Chill dough until just cold and easy to work with, about 30 minutes.

Spoon 1 tablespoon flour in the center of each unbaked shell. Cover with about 1/2 cup rhubarb mixture, spreading the mixture out to about 1 inch from edge of shell. Fold edges of shells over rhubarb filling, leaving the tarts open in the center; gently brush between the folds with water and press gently on folds so that the dough adheres together. Transfer tarts to two parchment-lined baking sheets, arranging them so that they are several inches apart. Return to refrigerator to chill at least 30 minutes.

Preheat oven to 400. Remove tarts from refrigerator, brush with water, and sprinkle with sugar. Place in oven to bake until crust is golden brown, about 30 minutes, rotating pans halfway through. Reduce heat to 350, and continue to bake until the juices are bubbly and just starting to run out from center of each tartlet, 10 to 12 minute more, rotating pans as needed. Transfer immediately to a wire rack, and let cool before serving. Top with a dollop of crme fraiche.

Pate Brise
2 1/2 cups all-purpose flour
1 teaspoon coarse salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, cut into pieces
1/4 to 1/2 cup ice water

Combine flour, salt, and sugar in the bowl of a food processor. Add butter, and process for a few seconds until the mixture resembles coarse meal, about 10 seconds. Add ice water in a slow, steady stream, pouring it through the feed tube just until the dough holds together. Do not process for more than 30 seconds.

Turn dough out onto a work surface. Divide into 2 equal pieces, and place on 2 separate sheets of plastic wrap. Flatten, and form 2 disks. Wrap, and refrigerate at least 1 hour before using.

Makes dough for 8 tartlets.

From the Recipe Box of Lynda Sprague

4 Cups Milk	1 Tsp Vanilla
2 Tablespoon Cornstarch, Heaping	3 Egg Yolks
1 Cup Sugar

Combine sugar and cornstarch, mix well. Beat egg yolks in bowl and add milk. Stir in the sugar mixture. Place bowl in the microwave and cover leaving a vent hole, cook on high stirring every 5 minutes until mixture is thickened, should not take more than 20 minutes depending on your microwave. When the mixture in thickened add vanilla and 1 tablespoon of butter.

This is used for custard or will fill one large cooked pie shell. You can add coconut and banana's for cream pie.

From the recipe box of Debbie Ott

� Lb marg	2 Tsp vanilla� ��
2 Cup sugar, Beat Above Until	3 Teaspoon Baking Powder
-Creamy	2 Cup Sour Cream, More Than 16 Oz
4 Eggs	4 Cup flour� �
2teaspoon Soda

Beat 5 minutes.

Mix about � cup of sugar and cinnamon, layer on cake saving some for the top.

Bake in large round cake pan at 325� for about 1 hour.

From the recipe box of Sue Griffith

1 Large Box Ice Cream Sandwiches,	� Cup Amerato Or Kahlua'
-Choc or Van Wafer	1 Pkg Pecan Pieces, (optional)
1 Cool Whip	1 Chocolate Bar, For Curls
1 Pkg Toffee Bits

Place Sandwiches in 9 x 13 dish. Punch holes in sandwiches and pour Amerato or Kahlua' over. Spread cool whip on top. Sprinkle nuts and toffee pieces on top. Top with chocolate curls and freeze.
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From the recipe box of Susie Denigro

2 Sticks Butter	_______
1 Cup Water	Frosting
4 Tablespoons Cocoa Powder	Frosting
2 Cups Sugar	1 Stick Butter
2 Cups Flour	4 Tablespoon Cocoa
�teaspoon Salt	6 Tablespoon Milk
2 Eggs	� To � Box 4X Powdered Sugar
1teaspoon Baking Soda	1 Teaspoon Vanilla
� Pint Sour Cream	1 Cup Chopped Pecans, (Optional)

CaKe

Mix in Pan: butter, water, cocoa ---- Boil 2 minutes. Remove from heat and add sugar, flour, salt.
Mix together and beat in eggs, baking soda and sour cream.

Pour into greased and floured jelly roll pan (17� X 11� X 1

Bake 15 minutes at 375� ( insert toothpick in center).

Frosting

Rinse pan and make frosting. Boil one minute Butter, Cocoa, milk. Remove and add powdered sugar and vanilla.
Use mixer to beat frosting and spread over cake as soon as it comes out of oven. Add nuts if desired.

From the Recipe Box of Molly Purdy

1 Lb grated sharp cheddar cheese	1 Tsp of Tabasco (plus a little
� Cup mayo	-more for kick)
1 medium onion finely chopped	� Cup finely chopped pecans
2 garlic cloves

1 cup strawberry preserves

1 large box of Wheat Thins

Using a food processor, combine all ingredients except preserves. Chill for two hours. Form a circle and fill center with preserves. Serve with Wheat Thins.
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From the Recipe Box of Beth Blomberg

4 Chicken Breast	1 Onion, Grated, (or 2 Cup Frozen)
1 Dozen Corn Tortillas	1 Can Rotelle Mild, 7 Oz
1 Can Cream Of Chicken Soup, 10 Oz	1 Can Green Chilies, Chopped
1 Can Cream Of Mushroom Soup, 10 Oz	1 Lb Cheddar Cheese, Shredded
1 Cup Milk

Wrap chicken in foil and bake at 400� for one hour. Bone and cut into large pieces. Cut tortillas into pieces. Put all into a 13 x 9 x 2 inch greased casserole. Bake at 300 degrees one and 1/4 hours. May be refrigerated 24 hours in advance.

From the Recipe Box of Susie Denigro

1 Pork Tenderloin, See Recipe On	6 Slices Swiss Cheese
-How To Prepare	As Needed Bread And Butter Pickles
1 Loaf Cuban Bread, At Publix	As Needed Honey Mustard
6 Slices Honey Ham

Slice bread down the middle length wise. Spread honey mustard on bread, layer ham, swiss and pork slices. Add 10 to 12 Bread and Butter pickles on swiss cheese.

Spread butter on top of cuban bread.

Heat at 350� until brown on top and cheese has melted.

Slice and enjoy!

From the recipe box of Sue Griffith

1 Pork Tenderloin	Cavenders Greek Spice, Coat
Olive Oil, Cover Tenderloin

Dip tenderloin in Olive oil and cover with Cavenders.

Grill outside until brown and crusty.

Inside - Fry in olive oil until brown. Place in covered Dutch oven on
rack with water in bottom. Bake in oven 2 hours until done at 350
degrees.
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.(Note: For leftovers see Susie DeNigros Cuban Sandwich Recipe )


Per Serving: 0 Cal (46% from Fat, 37% from Protein, 17% from Carb); 0 g
Protein; 0 g Tot Fat; 0 g Sat Fat; 0 g Poly Fat; 0 g Carb; 0 mg Calcium;
0 mg Cholesterol

From the recipe box of sue noreuil

4 Large Tomaotes, Chopped	-Juice)
� Cup Cilantro, (can Add More)	1 Teaspoon Vinegar (white), Go
1/3 Cup Green Onion, Chopped	-Lightly - To Taste
� Cup Yellow Onions, Chopped	1small Can Mild Chopped Chilis
To Taste Garlic	To Taste Salt
2 Tablespoon Lime Juice, (or Lemon

Put all together in a glass bowl and mix. I take � to � of mixture and put through blender to puree, then all back together. Let sit in refrigertor for at least a day - to blend flavors.

From the Recipe box of Sue Noreuille

1 Box Macaroni, Elbow	1/2 Cup Onion, Chopped, Yellow
5 Eggs, Hard Boiled & Diced	1/2 Cup Mayo
1/2 Cup Celery, Chopped	Dash Vinegar

BOIL SOME ELBOW MACARONI (SALT THE WATER) - SAY 1-2 CUPS. HARD-BOIL AS MANY EGGS AS YOU WANT TO ADD (I USE 5-6) AND SLICE INTO CHUNKS. I CHOP UP LOTS OF CELERY, LOTS OF SWEET (YELLOW) ONION, ADD PEPPER (MORE SALT IF YOU WANT, BUT I FIND THE CELERY HAS A LOT OF NATURAL SALT AND IF YOU SALT THE BOILING WATER, YOU MAY NOT WANT MORE.) CREAM TOGETHER MAYO AND A DASH OR TWO OF VINEGAR TO TASTE AND MIX IN WITH MAC AND VEGGIES. ALSO GOOD TO ADD IF YOU HAVE ARE SOME PIECES OF GREEN ONION AND/OR BITS OF GREEN PEPPER OR RED PEPPER. JUST USE YOUR IMAGINATION!

From our Friends at Chimney Springs!

1 pkg. Chicken Rice-A-Roni	2 - 6oz. jars marinated artichoke
� Cup chopped green pepper	-hearts, chopped. Drain and
24 pimento stuffed olives, sliced	-reserve juice
� TB. curry	1/3 Cup real, not light, mayonnaise

Cook Rice-A-Roni according to pkg. directions but without butter.
Drain artichokes; reserve the liquid. Combine the liquid with mayonnaise. Add curry and remaining ingredients. Toss and chill. Best if chilled overnight.
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From the Recipe Box of Lynda Sprague

2 1/2 Cups Flour	3 Tablespoon Water, Ice
1/2 Lb Lard	2 Tablespoon Vinegar
1 Egg, Lightly Beaten

Use mixer with a dough hook attachment to make this pastry. Put flour and lard ( cut into small pieces) in a mixer and mix until just combined (it should look like small pebbles). Put mixer on low speed or combine by hand. Take a mug add egg - lightly beaten, add water and vinegar, beat again. Whilemixer is on a slow speed add just enough liquid to combine ( dough should start to turn into a loose ball, you may not have used all the liquid. Do not overbeat or dough will become tough. Turn onto a floured board cut in half, flatten slightly, cover in saran wrap (you should have 2 equal parts). Chill at least half hour before rolling out on a slightly floured surface. You can freeze dough and use later.

From the recipe box of sherri espenship

--- Make dressing ahead of time:,	�
----	Salad:
� Cup oil	1 package broccoli slaw
� Cup sugar	� Bunch chopped green onions
1/3 Cup white vinegar	� Cup sunflower seeds
2pkg beef flavor ramen noodle	� Cup toasted slivered almonds
-Seasonings	2 packages crushed ramen noodles

Prior to serving, pour dressing over salad and mix well.

From the recipe box of Susie Langford

Dressing - Day Ahead	1 Large Napa Cabbage, Washed/Torn
� Cup Sugar	1 Bunch Scallions, Chopped
� Cup Olive Oil, Extra Light	Topping
-Bertoli	� Cup Almonds, Slivered,
� Teaspoon Garlic Powder	-Toasted/cooled
� Cup Vinegar	� Cup Sesame Seeds
3 Tablespoon Soy Sauce	1 Package Ramen Noodles, Crushed
Salad

Day Before
Mix sauce and refrigerate overnight.

Day to Serve
Bring sauce to room temperature.

Wash and tear lettuce. Chop scallions and add to lettuce. Pour topping on top.

Pour sauce over cooled salad fixings and mix serve.

From the recipe box of debbie ott

1 Lb fresh spinach	1 small can water chestnuts, sliced
1 (16oz) can bean sprouts, rinsed	6 Slice crumbled bacon
-& Drained	2 chopped hard boiled eggs

Wash, dry and tear spinach into bite sized pieces. Layer it & sprouts in a bowl. Sprinkle with water chestnuts and egg.

Dressing
� C vinegar
1 C oil
2/3 C sugar
1/3 C catsup
� t salt or 1 T soy sauce
1 small onion, chopped

From the kitchen of sue griffith

4 Chicken (Turkey) Breast	1 Pkg Almonds, Slivered
-Cooked, Cooled, Chopped	Maynaise
20 Seedless Grapes, Halved	Pineapple Juice
1 Can Pineapple Chunks, Save Juice	Salt/Pepper

Cook, cool, chop chicken (turkey) breast. combine all other
ingredients.
Serve on rolls.

Total Recipe: 358 Cal (20% from Fat, 76% from Protein, 5% from Carb); 65 g Protein; 7 g Tot Fat; 2 g Sat Fat; 3 g Mono Fat; 4 g Carb; 0 g Fiber; 38 mg Calcium; 2 mg Iron; 154 mg Sodium; 177 mg Cholesterol; AccuPoints = 7.7

From the Recipe Box of Sue Griffith

3/4 Cup Sugar (Or 4 Packets Equal)	1 Cup Canola Oil
1 Teaspoon Dry Mustard	1 Bag Baby Spinach Leaves
1/3 Cup Red Wine Vinegar	1 Quart Strawberries, Sliced
1 Teaspoon Onion Juice	1/2 Cup Slivered Almonds, Toasted

Process first 5 ingredients in a blender until smooth.

Toast almonds in a shallow baking pan.

Cover spinach leaves with dressing. Mix with slivered almonds, mound sliced strawberries in the middle of spinach.

From the kitchen of Karen Kraeger

1 Bag Cheese Tortellini, Cooked,	� Cup Red Bell Peppers, Chopped
-Cooled	2/3 Cup Olive Oil/vinergrate, Ken's
1 � Broccoli, Raw	2 Tablespoon Dijon mustard
1 Carrot, Shredded	� Cup Basil, Chopped
12 Cherry Tomatoes, Halved

Emulsify oil and mustard for sauce. Mix remainder of ingredients and toss. Chill until ready to eat


Total Recipe: 139 Cal (13% from Fat, 17% from Protein, 71% from Carb); 7 g Protein; 2 g Tot Fat; 0 g Sat Fat; 1 g Mono Fat; 30 g Carb; 12 g Fiber; 429 mg Calcium; 10 mg Iron; 361 mg Sodium; 0 mg Cholesterol; AccuPoints = 2.2

From the Recipe Box of Sue Griffith

1 Can Artichoke Bottoms, Drained	1 Cup Parmesan Cheese, Grated
1 Cup Mayonnaise

Cut Artichokes up. Mix all ingredients and cook at 350� until bubbly.
.....

From the Recipe Box of Sherri Espenship

1 (1ounce) jar dry mustard	1 (18 ounce) jar apple jelly
1 (5 ounce) jar prepared	1 (18 ounce) jar pineapple
-horseradish	-preserves

Mix dry mustard and horseradish in a bowl. Add the jelly and preseves and mix well. Serve over a block of cream cheese with your favorite crackers. Keeps well in the refrigerator.