• 1 lb. rhubarb (3-4 cups chopped rhubarb)
• 1 cup sugar
• 1 (3 oz) package strawberry Jell-O
• 1 package yellow cake mix
• 1 cup water
• 1/4 cup butter, melted

Preheat oven to 350 degrees.  Grease a 9″ x 13″ pan.  Spread the rhubarb on bottom of the pan.  Sprinkle the one cup of sugar over the rhubarb.  Then follow with the strawberry Jell-O, then the dry cake mix.  Pour the cup of water over entire pan.  Melt the butter and pour over the top.  Do not stir.  Bake for 45-50 minutes.  Of course you want to serve with ice cream or whipped topping.

Ingredients:

1/2 cup worcestershire sauce

1/4 c minced fresh parsley

1/4 c balsamic vinegar

1/4 c soy sauce

2 T olive oil

1 tsp minced garlic

1/2 tsp pepper

1/4 tsp cayenne pepepr

4 boneless pork chops (8 oz each – 1″ thick)

Directions:
1. In a large bowl combine the 1st 8 ingredients. Add pork chops; turn to coat. Refrigerate, covered 8 hours or overnight.

2.  Drain and discard marinade. Grill pork chops, covered, over medium heat until thermometer reads 145 degrees, 10-15 minutes on each side. Let the meat stand for at least 5 minutes before serving.

• 1 eggplant
• Salt
• Paprika
• Lemon Juice
• 1 clove garlic, cut or crushed
• 1 cup chopped cooked ham
• 1/4 cup soft bread crumbs
• 1 cup chopped tomatoes, seeded
• 1 tablespoon butter or margarine
• 1/4 cup grated or shredded cheese

Cut eggplant in lengthwise halves.  Scoop out pulp, leaving 3/4″ shell.  Sprinkle with salt, paprika and lemon juice. Rub outside with garlic.

Cook pulp in boiling salted water until tender.  Drain and mash.  Add ham, bread crumbs and tomatoes.  Fill eggplant shells with mixture.

Dot with butter and sprinkle with cheese.  Bake in moderate oven (375 degrees) for 30 minutes.  Makes four servings.

• 1 package yellow cake mix
• 1 package instant lemon pudding mix
• 16 oz. can fruit cocktail (undrained)
• 1 cup coconut
• 4 eggs
• 1/4 cup oil
• 1/2 cup brown sugar
• 1/2 cup chopped nuts (optional)

Butter Glaze:

• 1/2 cup butter
• 1/2 cup white sugar
• 1/2 cup evaporated milk
• 1 1/2 cups coconut

Blend all ingredients together except brown sugar and nuts.  Beat 4 minutes at medium speed in large mixer bowl.  Pour into greased and floured 9″ x 13″ pan.  Sprinkle brown sugar and nuts on top.  Bake at 325 degrees for 45 minutes or until cake springs back and pulls from sides of pan.  Don’t under bake.  Cool 15 minutes and spoon hot glaze over warm cake.

Butter Glaze:  Boil sugar, butter and milk for 2 minutes in saucepan.  Stir in coconut.

(Dolores Swope)

• 4large potatoes
• 3 tablespoons butter
• 1 tablespoon olive oil
• sea salt
• pepper &/or herbs to taste

Preheat oven to 425 degrees.  Scrub and dry potatoes, leaving skin intact.  Melt the butter and mix with the olive oil.  Place 2 knives on each side of the potato so when you slice down the potato you don’t cut all the way through – make thin slices.  Place in a pan and drizzle each potato with 1/2 teaspoon of butter – bake 30-40 minutes.  Drizzle with remaining butter.  Then bake another 30 minutes.  Sprinkle with pepper and herbs of choice.

Some additional ingredients:  place thins slices of ham or bacon, cheese sauce, spring onion or Sirachi sauce.

Serve with lettuce salad.

Serves 4.

• 6 Russet potatoes, peeled and sliced
• 2 onions, sliced (1/2 cup)
• 1/4 cup grated cheddar cheese
• 1 1/2 cup half and half
• 1/2 cup milk
• 2 tablespoons butter or margarine
• 1/8 teaspoon parsley flakes
• 1/4 teaspoon all purpose seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup crushed crackers
• 1 tablespoon butter or margarine, melted

Spray glass casserole dish with non-stick cooking spray.  Alternate layers of potatoes, onions and cheese.  In saucepan, heat half and half, milk and the 2 tablespoons butter.  Pour over potatoes.  Bake in 350 degree oven for 60 minutes.  In small bowl, combine seasonings, crackers and melted butter; mix well.  Last 15 minutes of baking time, top casserole with cracker mixture.  Return to oven.

(Dixie Ruggles, Fairfield)

• 1 tablespoon Parmesan cheese (grated)
• 1 teaspoon paprika
• 1 teaspoon garlic salt
• 1 teaspoon pepper
• 1 (3 1/2 – 4 lb.) broiler/fryer chicken/chicken breast (cut up, skin removed)
• 2 eggs
• 2 tablespoons water
• 1 1/2 cups mashed potato flakes
• 1/2 cup butter or margarine (melted)

In a large resealable plastic bag, combine first four ingredients.  Add chicken in 2 batches; shake to coat.  In a shallow bowl, beat eggs and water.  Dip chicken in egg mixture, then coat with potato flakes.  Pour butter into a 13 x 9 x 2 inch baking dish; add chicken.  Bake, uncovered, at 375 degrees for 30 minutes.  Turn the chicken; bake 30 minutes longer or until juices run clear.  YIELD: 4 servings.

• Stew meat, cut in 1″ pieces
• 1 1/2 cups tomato juice
• 2 tablespoons tapioca
• 2 tablespoons Worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon instant beef bouillon
• 1 small onion, cut in chunks
• 5 medium potatoes (or more)
• 1 cup carrots, cut in chunks
• 1 stalk celery, cut in chunks

Put all above in covered casserole and cook at 275 degrees for five hours.  For soup, add more tomato sauce diluted with water.

(Judy Denham)

• 1 cup butter or margarine
• 3 cups sugar
• 5 eggs
• 1 teaspoon vanilla
• 1 cup plain yogurt
• 1/2 teaspoon baking soda
• 2 3/4 cups flour
• 1/4 cup orange juice
• 1 1/2 teaspoon grated orange rind

Orange Glaze:

• 1 tablespoon butter or margarine, softened
• 1 egg yolk
• 2 cups powdered sugar
• 1 teaspoon grated orange rind
• 1/4 cup orange juice

In a large mixing bowl, cream butter with sugar until light and fluffy.  Beat in eggs one at a time, beating well after each addition.  Add vanilla.  In a small bowl, mix yogurt and baking soda.  Add to creamed mixture, alternately with flour.  Beat in orange juice and rind.  Pour batter into a well buttered 10 cup bundt pan.  Bake at 350 degrees for 45 to 50 minutes until cake tester comes out clean.  Cool cake in pan on wire rack for 40 minutes.  Remove cake from pan and cool completely.  While cake is cooling, combine all ingredients for the glaze in a small bowl.  Blend until smooth.  Spoon over completely cooled cake.  Serves 16 to 18.

(Julie Lauritsen)

• 1 1/2 to 2 lbs. round steak
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 onion, sliced
• 1/4 teaspoon garlic salt
• 1 tablespoon Worcestershire sauce
• 1 1/2 cups beef bouillon
• 1 tablespoon ketchup
• 2 tablespoons dry white wine (optional)
• 1/4 lb. fresh mushrooms, sliced
• 1/3 cup flour
• 1 cup dairy sour cream

Cut steak into 1/4″ strips.  Coat with salt and pepper.  Drop in bottom of crock pot with onion.  Mix garlic salt, Worcestershire sauce, bouillon and ketchup; pour over meat.  Cover and cook on low 6 to 8 hours, or until tender.  When done turn control to high and add wine and mushrooms.  Mix flour with small amount of cold water and add to meat mixture, stirring until blended.  Cook on high 15 minutes until thickened.  Stir in sour cream and turn off heat.  Serve over rice or noodles.