• 1 head cabbage
• 2 lbs. ground beef
• 2 eggs
• 1 teaspoon garlic salt
• 2 cups minute rice
• Ham or ribs
• 1 can sauerkraut

Take whole cabbage and pare the center.  Place in hot water and vinegar until it wilts.  Drain.  Separate leaves.  Combine ground beef, eggs, garlic salt and Minute rice; mix together.  Roll up in the cabbage leaves and line pan with them.  Put ham or ribs on top.  Pour over 1 cup water and place sauerkraut over top of all.  Bake at 350 degrees for 1 1/2 to 2 hours.   I Added caraway seeds and 2 tablespoons butter.

(Barbara Sisler)

• 2 apples (Granny Smith or Jonagold work well)
• 2 cans refrigerated crescent rolls
• Cinnamon to taste
• 2 sticks of butter
• 2 cups sugar
• 1 teaspoon vanilla extract
• pinch of salt
• 1 (12 oz) can or bottle of Mountain Dew, Sprite or 7-up.

Preheat oven to 350 degrees.  Spray bottom of 9″ x 13″ pan with cooking spray.  Core and peel apples.  Slice into 8 pieces.  Unroll crescent rolls on wax paper, sprinkle with cinnamon and separate by scoring at the perforations of the rolls with a knife.  Place one apple slice on top of each triangle; roll up and place seam-side down in pan.  There will be 6 on each side of the pan and 4 placed between the 2 rows down the middle of the pan.  Sprinkle lightly with more cinnamon.

In medium sauce pan, melt butter over low heat.  Stir in sugar.  Mix well; add vanilla and salt.  You may add a bit of cinnamon to this mixture if you wish.  Stir well.  Pour/spoon over cinnamon-topped rolls.  Pour soft Mountain Dew over all.  Sprinkle more cinnamon or cinnamon/sugar mixture to your taste on top of this.

Bake for 30 minutes.  Let sit 45 to 60 minutes to absorb liquid after removing from oven.  You may warm up before serving, if desired.  Makes 16 servings.

Recipe may be halved, but use smaller baking dish.

• 1 cup brown sugar
• 1 cup white sugar
• 1 cup shortening
• 2 eggs
• 2 cups flour
• 1 teaspoon soda
• 1 teaspoon baking powder
• 1 1/2 cup oatmeal
• 1 1/2 cup Rice Krispies
• 1 cup ground coconut
• 1 1/2 cup chocolate chips
• 1 teaspoon vanilla
• pinch of salt

Cream sugars and shortening together.  Beat in eggs.  Sift together dry ingredients and stir into creamed mixture.  Stir in oatmeal, Rice Krispies, coconut, chocolate chips and vanilla.  Roll into balls the size of walnuts.  Press flat.  Bake at 350 degrees for 12 to 15 minutes.

• 2 lbs. shredded frozen hash browns
• 1 can cream of mushroom soup, undiluted
• 1 stick margarine
• 2 cups sour cream
• 2 cups shredded Cheddar cheese
• 1/4 cup chopped onion
• salt and pepper to taste
• 1 small can sliced mushrooms, drained
• 1 small can sliced black olives, drained

Put frozen hash browns in greased 9″ x 13″ pan.  Salt and pepper to taste and put onions on top of frozen  hash browns.  In saucepan, over low heat, mix soup, margarine, sour cream and Cheddar cheese.  Blend this until smooth, stirring often.  When melted, pour sauce over the top of potatoes; then sprinkle with crushed corn flakes.  Bake at 375 degrees for 45 to 60 minutes.

• 1 (10 oz.) package frozen broccoli
• 1 cup Minute Rice
• 1 can mushroom soup
• 1/4 cup celery
• 1/4 cup onion
• 1/4 cup margarine
• 1 1/2 cups milk

Preheat oven to 350 degrees.  Bake at 350 degrees for 45 minutes.

• 1 1/2 lbs. hamburger
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 2 tablespoons flour
• 2 (8 oz.) cans tomato sauce
• 1 teaspoon salt
• 1/4 teaspoon oregano
• 1/8 teaspoon pepper
• 1 (10 oz.) package frozen vegetables
• 1 package refrigerator biscuits
• 1 cup shredded Cheddar cheese.

Brown hamburger, onion and celery; drain off fat.  Stir in flour, tomato sauce, seasonings and vegetables.  Simmer 5 minutes.  Put in a casserole dish and top with biscuits and cheese.  Bake at 350 degrees for 20 minutes.

• 3 refrigerated pie crusts (from 2 boxes), at room temperature
• 2 1/2 lbs. Fuji apples
• 2 cups raspberries
• 3/4 cup sugar
• 1/4 cup all-purpose flour
• 2 tablespoons lemon juice
• 1/8 teaspoon salt
• 2 tablespoons heavy cream
• 2 tablespoons turbinado sugar

Heat oven to 400 degrees.  Lightly flour a surface.  Unroll 2 pie crusts and stack on top of each other.  Use a rolling pin to combine crusts into a 17″ x 12″ rectangle.  Place in bottom of a rimmed 15″ x 10″ rectangle and cut into long strips.  Place on another baking sheet.  Refrigerate while preparing filling.

Peel and slice apples into 1/8″ thick slices.  Carefully toss with next five ingredients.  Remove pie crust from refrigerator and pour filling inside.  Arrange strips in a lattice pattern, folding over any edges of bottom crust.  Brush with heavy cream and sprinkle with turbinado sugar.

Bake 35 to 40 minutes, until crust is browned and filling is bubbling.  Cool at least 45 minutes before slicing into squares.

Makes 16 servings.

Layer the following ingredients:

• 1 (15 oz.) can drained sauerkraut
• 9 to 12 oz. thinly sliced corned beef
• 1 package (8 oz.) sliced Swiss cheese
• 1/2 cup mayonnaise & 1/4 cup 1000 Island dressing
• 2 tomatoes, sliced
• 6 tablespoons butter, melted on 6 slices rye bread cubes

Bake at 350 degrees for 30 minutes or until cheese is bubbly.  Serve.

(Lillie Anderson)

• 1 lb. ground beef
• 1 package taco seasoning
• 1/2 cup water
• 1 can refrigerator crescent rolls
• 1 cup corn chips (crushed)
• 1 cup sour cream
• 6 slices American cheese or 1 cup cheddar cheese
• lettuce (shredded)

Brown beef and drain.  Stir in seasoning mix and add water.  Simmer 5 minutes.  Separate crescent rolls and place in 9″ ungreased glass pie pan.  Press to form crust.  Spoon mixture on top, then spread sour cream and cover with cheese slices.  Bake at 375 degrees for 20 to 25 minutes.  Serve with lettuce on top.  Serves 4 or 5.

(Donna Horst)

• 1/2 cup shortening
• 1/2 cup sugar
• 1 egg
• 1 cup molasses
• 1 cup hot water
• 1 1/2 teaspoon soda
• 1 teaspoon ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon cloves
• 1/2 teaspoon salt
• 2 1/2 cups flour

Cream shortening and sugar.  Add egg and beat well.  Sift together dry ingredients.  Mix molasses and hot water, add alternately with dry ingredients to creamed mixture.  Bake in 8″ x 12″ loaf pan at 350 degrees for 45 minutes.

(Josephine Wagler)