• Red & green seedless grapes (rinsed & dried)

Beat together until fluffy:

• 8 oz. cream cheese (I use whipped)
• 8 oz. sour cream
• 1/2 cup sugar (I use 1/4 cup)
• 1 tablespoon vanilla

Add to grapes and place in dish.  Top with:

• 1 cup brown sugar (I use 1/2 cup)
• chopped pecans (optional)

Do not stir.  Chill 2 hours before serving.

(Sandi Ryan)

• 3 cups cooked rice
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 tablespoon chopped onion
• 1 teaspoon salt
• 1 cup salad dressing
• 4 hard-cooked eggs, chopped
• 2 tablespoons lemon juice
• 1 cup carrots, shredded
• 1 cup finely chopped celery
• 1 cup shredded Velveeta cheese

Mix all ingredients.  Put in a 9″ x 13″ pan.  Refrigerate overnight.  Top with buttered cracker crumbs.  Bake at 350 degrees for 45 minutes.

•  cups cooked rice
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 tablespoon chopped onion
• 1 teaspoon salt
• 1 cup salad dressing
• 4 hard-cooked eggs, chopped
• 2 tablespoons lemon juice
• 1 cup carrots, shredded
• 1 cup finely chopped celery
• 1 cup shredded Velveeta cheese

Mix all ingredients.  Put in a 9″ x 13″ pan.  Refrigerate overnight.  Top with buttered cracker crumbs  Bake at 350 degrees for 45 minutes.

(Kelly Eick)

• 3/4 lb. shaved roast beef
• 3/4 lb. shaved Virginia baked ham
• 3/4 lb. fresh Swiss cheese
• French bread

Cut loaf of French bread in half to use it for a sandwich.  Butter both sides lightly.  Apply meats and cheese.  Can also add mushrooms.  Put top of sandwich back on, set aside.  Melt one stick margarine.  Add:

• 1 teaspoon poppy seed
• 1 tablespoon minced onion
• 1/2 teaspoon garlic salt
• 1/2 teaspoon lemon juice
• 1/2 teaspoon dried mustard

Stir.  Put sandwich on large piece of aluminum foil.  Pour the melted mixture over top of entire sandwich, not just the meat.  Wrap sandwich up in foil.  Bake for 30 minutes at 350 degrees.  Cut up to serve.

(Chastity Mueller)

Topping:

• 1/2 cup margarine, softened
• 1 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 1 cup flour
• 1 cup oatmeal
• 3/4 teaspoon cinnamon

Filling:

• 4 cups diced rhubarb
• 1 egg
• 1 cup sugar
• 1/2 cup flour
• 1 1/2 teaspoons cinnamon

Mix rhubarb, sugar and egg.  Add flour and cinnamon.  Pour in buttered pan.  Mix margarine, sugar and egg together; add vanilla extract, 1 cup flour, 1 cup oatmeal and cinnamon.

*Note:  can use apples, peaches or cherries for filling, in place of rhubarb.  Mix other fruits, as for pie.

(Mardell Keigan)

• 8 chicken thighs, skin on
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 2 tablespoons snipped fresh rosemary
• 2 tablespoons snipped fresh thyme
• 1 tablespoon extra virgin olive oil
• 8 oz. mushrooms, quartered or halved
• 1 tablespoon all-purpose flour
• 1 cup chicken broth
• 1/2 cup dry white wine
• 2 tablespoons Dijon mustard
• 1 tablespoon snipped fresh Italian parsley

1.  Preheat oven to 400 degrees.  Season chicken on both sides with salt, pepper, 1 tablespoon of the rosemary and 1 tablespoon of the thyme.  In a large cast iron or other oven-going skillet, heat olive oil over medium heat.  Add chicken, skin sides down; cook 5 to 7 minutes until browned on one side.  Turn chicken pieces over and place skillet in the oven.  Bake 15 to 20 minutes or until done (170 degrees).
2. Remove chicken from skillet; set aside and cover to keep warm.  In the same skillet, cook and stir mushrooms over medium-high heat for 4 minutes.  Add flour to skillet, stirring to coat.  Stir in chicken broth, wine and mustard.  Cook and stir until thickened and bubbly; cook and stir one minute more.  Remove skillet from heat.  Add remaining rosemary, thyme and the parsley.  Serve mushrooms and sauce over chicken.  Makes 4 servings.

• 1 lb. ground beef
• 1/4 cup dry bread crumbs
• 1 egg, beaten
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons minced onion
• 1/4 cup celery, chopped
• 1 can cream of mushroom soup
• 1 cup water

Combine ground beef, bread crumbs, egg, salt, pepper, onion and celery; shape into oval patties, about 1″ thick.  Using a smallamount of butter, brown on both sides in skillet.  Combine soup and water; pour around meat.  Cook in covered skillet for 25 minutes in slow oven.  (may use crock pot on low)

(Maxine Brase)

• 8 large or more apples, sliced
• 1/2 cup sugar

Topping:

• 1 cup flour
• 1 cup oatmeal
• 1 cup brown sugar
• 1/2 teaspoon baking powder
• 1/2 cup butter
• 5 crushed graham crackers

Place sliced apples in buttered 9″ x 13″ glass dish.  Sprinkle 1/2 cup sugar over apples.  Mix topping ingredients by cutting together like pie dough; will be crumbly.  Spread over sliced apples.  Bake at 325 degrees for one hour or until done.  Serve with ice cream.

(Mildred Bergmann)

• 2 lbs. frozen hashbrowns
• 1 can Cheddar cheese soup
• 1 (12 oz.) can evaporated milk
• 1 (12 oz.) can milk
• salt and pepper
• 1 can onion rings, optional

Partially thaw hash browns.  Put everything in crock pot, but onion rings.  Cook 4 to 5 hours on high.  Add onion rings last hour.

(Carol Luhring)

For Crust:

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons butter or margarine, melted and cooled
• 3 tablespoons sugar

Combine graham cracker crumbs, butter and sugar; mix well.  Press into 9″ pie plate.  Bake in 375 degree oven for 12 minutes, until lightly browned.  Remove from oven; let cool.  Reduce oven temperature to 325 degrees.

For Filling:

• 14 oz. can sweetened condensed milk
• 4 large egg yolks
• 1/2 cup freshly squeezed lime juice
• 1 tablespoon grated lime zest
• graham cracker crust

In bowl, whisk together condensed milk, egg yolks, lime juice and zest.  Pour into prepared cooled crust.  Bake in 325 degree oven for 17 to 20 minutes, just until center is set.  Let cool completely.

(Marcia Groenenboom, Des Miones)