• 3 eggs, well beaten
• 1 3/4 cups sugar
• 1 cup cooking oil
• 2 cups flour
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 2 cups sliced peaches
• 1 teaspoon baking soda
• 1/2 cup chopped nuts

Mix thoroughly by hand.  Pour into greased and floured 9 x 13 inch pan.  Bake at 375 degrees for 50 minutes.

(Glea Mickelsen)

• 4 cups chopped cooked chicken
• 2 cups chopped celery
• 1 cup shredded carrots
• 1 cup chopped green sweet pepper
• 2 (4 oz.) cans sliced mushrooms, drained
• 2/3 cup sliced or slivered almonds, toasted
• 2 tablespoons diced pimiento, drained
• 2 (10.75 oz.) cans condensed cream of chicken soup
• 2 cups chow mein noodles

1.  Preheat oven to 350 degrees.  In a very large bowl stir together chicken, celery, carrots, sweet pepper, mushrooms, almonds and pimiento.  Add soup to chicken mixture; mix well.

2.  Transfer chicken mixture to a 3-quart rectangular baking dish.  Bake, covered, for 45 minutes.  uncover and top with chow mein noodles.  Bake, uncovered, 5 to 10 minutes more until heated through.

Makes 8 servings.

• 4 cups diced rhubarb
• 2 tablespoons flour
• 3/4 cup brown sugar
• 3/4 cup oatmeal
• 1 cup sugar
• 3/4 cup flour
• 1/2 cup margarine

Arrange rhubarb in a greased 9-inch square pan.  Sprinkle with flour and sugar mixture.  Mix together brown sugar, flour, oatmeal and margarine, leaving it in crumbs.  Sprinkle this mixture over rhubarb.  Bake 40 minutes in 325 degree oven.

(In memory of Lorene Stumme, Donna Melson)

• 1/3 cup seedless strawberry jam
• 8 slices challah or egg bread (1/2 inch thick)
• 1 cup sliced fresh strawberries
• 1 teaspoon ground cinnamon
• 1/2 cup creamy peanut butter
• 5 eggs
• 3/4 cup 2% milk
• 5 tablespoons maple syrup, divided
• 3/4 teaspoon vanilla extract
• 8 fresh strawberries, halved
• additional maple syrup and sliced fresh strawberries

1.  Spread jam over four slices of bread.  Top with sliced strawberries; sprinkle with cinnamon.  Spread peanut butter over remaining bread; place over top.

2.  Lightly grease a griddle; heat over medium heat.  In a shallow bowl, whisk eggs, milk, 3 tablespoons maple syrup and vanilla until blended.  Dip both sides of sandwiches in egg mixture, allowing each side to soak 10 seconds.  Place sandwiches on griddle, toast 3-4 minutes on each side or until golden brown.

3.  Transfer sandwiches to a cutting board; brush sandwiches with remaining syrup.  Cut sandwiches into quarters.  On four metal or wooden skewers, alternately thread french toast and halved strawberries.  If desired, serve the kabobs with additional maple syrup and strawberries.

• 1 cup pancake mix
• 2 tablespoons sugar
• 1 egg
• 1/3 cup peanut butter*
• 1 can (5 oz.) evaporated milk
• 1/3 cup water

HONEY BUTTER:

• 1/4 cup butter (no substitutes), softened
• 2 tablespoons honey

In a bowl, combine pancake mix and sugar.  In a small bowl. beat egg and peanut butter; add milk and water.  Stir into dry ingredients just until moistened.  Pour batter by 1/4 cupfuls onto a lightly greased medium-hot griddle.  Turn when bubbles form on top of pancakes; cook until second side is golden brown.  Combine butter and honey in a small bowl.  Serve with the pancakes.  YIELD:  10 pancakes  *NOTE:  This recipe was tested with Jif brand peanut butter.

(Dorothy Pritchett, Wills Point, Texas)

• 1/2 cup soft bread crumbs
• 1 garlic clove, minced
• 1/2 teaspoon dried basil
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 3/4 lb. ground turkey or ground beef
• 1 teaspoon butter or margarine
• 1 medium onion, sliced
• 1/4 lb. fresh mushrooms, quartered
• 2 tablespoons all-purpose flour
• 1 1/2 cups milk
• 1/4 cup grated Parmesan cheese
• Hot cooked pasta
• Chopped fresh parsley, optional
• Additional grated Parmesan cheese, optional

In a bowl, combine bread crumbs, garlic, basil, salt and pepper.  Add turkey and mix well.  Shape into one inch balls.  In a large skillet, brown meatballs in butter.  Stir in onion and mushrooms; saute until golden.  In a small bowl, whisk flour and milk until smooth.  Add to skillet.  Bring to a boil; cook and stir for two minutes.  Stir in cheese; serve over pasta.  Sprinkle with parsley and additional cheese, if desired.  YIELD:  4 servings.

• 12 medium baking potatoes
• 3 small cans shrimp
• 1 cup butter or margarine
• 2 cups grated sharp cheese
• 1/4 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/4 cup grated onion
• 1 1/2 cup light cream
• paprika

Bake potatoes at 325 degrees until well done.  Cut potatoes in half lengthwise and scoop out potatoes.  Put into bowl for mixing (use electric mixer).  Add butter, cream, salt, pepper, onion and cheese.  Whip, then mix in chopped shrimp with a fork.  Refill the potato skins.  Sprinkle with paprika.  Heat at 450 degrees for 15 minutes.  *Use either for appetizer or entree.

(Gail Norden)

• 1 cup macaroni
• 1 lb. hamburger
• 1/2 lb. mozzarella cheese or shredded
• 1 can (10.5 oz.) pizza sauce
• 1 tablespoon butter

Cook macaroni in four cups of water and 1 tablespoon butter.  Brown hamburger and salt to taste.  Stir in pizza sauce.  Slice cheese and layer macaroni, hamburger and cheese in a 1.5 quart casserole dish three times giving you the three layers.  Bake 30 minutes at 350 degrees.

• 3 cans (12 oz. each) beer or 4 1/2 cups water
• 3 large onions, thinly sliced and separated into rings
• 6 garlic cloves, minced
• 1 tablespoon hot pepper sauce
• 2 to 3 teaspoons celery salt
• 2 to 3 teaspoons pepper
• 1 teaspoon chili powder
• 15 fresh bratwurst links (3 1/2 to 4 pounds)
• 5 hot dog buns or brat buns, split

In a large saucepan or dutch oven, combine the first seven ingredients.  Bring to a boil.  Add bratwurst.  Reduce heat; simmer, uncovered, for 20-25 minutes until bratwurst is firm and cooked.  Drain, reserving onions.  Broil or grill 5 bratwurst for 4-5 minutes or until browned, turning once.  Serve on buns with reserved onion.

YIELD:  5 servings

(Gunnard Stark, Engelwood, FL)

• 2 1/2 lbs. lean ground beef
• 1 cup chopped onion
• 1/2 teaspoon salt
• several dashes black pepper
• 5 cups frozen cut green beans, thawed
• 2 (10.75 oz.) cans condensed tomato soup
• 2 (24 oz.) packages refrigerated mashed potatoes
• 1 cup (4 oz.) shredded processed American cheese

1.  Preheat oven to 350 degrees.  Grease two 2-quart rectangular baking dishes; set aside.  In an extra-large skillet, cook meat and onion until meat is brown and onion is tender, stirring to break up meat.  Drain off fat.  Add the salt and pepper.  Stir in beans and soup.  Divide mixture between prepared baking dishes.

2.  Spoon potatoes in mounds on top of bean mixture (or, if desired, pipe potatoes using a pastry bag and a large star tip).  Sprinkle cheese over the potatoes.

3.  Bake, uncovered, for 30 to 35 minutes or until mixture is bubbly and cheese begins to brown.

Makes 12 servings.