• 3 pounds lean ground beef
• 1 cup chopped onion (2 medium)
• 2 – 10.72 ounce cans condensed fiesta nacho cheese soup
• 3/4 cup ketchup
• 18 hamburger or cocktail buns, split and toasted
• Pickles (optional)

In a large skillet, cook ground beef and onion over medium heat until meat is brown and onion is tender.  Drain off fat.  In a 3 1/2 or 4 quart slow cooker, stir together meat mixture, soup and ketchup.  Cover and cook on low heat setting for 4 1/2 hours or on high heat setting for two hours.  Serve meat mixture in toasted buns.  If desired, garnish with pickles.  Makes 18 servings.

• 2 pounds frozen hash browns
• 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 four to five hours on high.  Add onion rings in last hour.

(Carol Luhring)

• 3 eggs, beaten
• 1 package yellow cake mix
• 1 can pie filling (any kind)

Topping:

• 1/3 cup brown sugar
• 1 tablespoon flour
• 1 tablespoon butter
• 1 teaspoon cinnamon

Beat eggs and cake mix together well.  Add pie filling and put into greased and floured 9 x 13 inch cake pan.  Cover with topping.  Bake at 350 degrees for 35 to 40 minutes.

(Esther Bockhaus)

• 2 cups cooked chicken, diced
• 2 cans mushroom soup
• 2 cups cooked elbow macaroni
• 2 cups milk

Mix all together, plus 1/2 lb. cheese cut up, 2 onions chopped, dash of paprika.  Placer in refrigerator over night.  Bake the next day at 350 degrees for one hour.

(Mrs. Chris A. Yoder)

• 1 cup water
• 1/2 teaspoon salt
• 1 stick butter
• 1 cup flour
• 4 eggs, unbeaten

Preheat oven to 400 degrees.  Combine water with butter and salt in large saucepan.  Heat until butter melts and water boils.  Turn heat low; add flour all at once and beat vigorously with wooden spoon until it leaves the sides of pan in a smooth compact ball.  Remove from heat.  Beat in eggs one at a time until smooth and satiny.  Drop by tablespoonful onto large greased cookie sheet.  Six on a sheet.  (Have a point at top.)  Bake 40 to 50 minutes until high and golden.  Put on wire rack to cool.   Refrigerate until serving time, then fill with cream puff filling and serve.

(Bev Owen)

Chop one large onion and brown in heavy skillet in one tablespoon fat.  Add one pound hamburger and brown again.  Add:

• 1 cup tomato juice
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1/4 teaspoon pepper

Simmer for 30 minutes or until thick.  Double, triple or quadruple the recipe if you wish.

(Mrs. Charles Dietz)

Mix and set aside:

• 1 package coleslaw
• 1 package Ramen noodles (broken up, not cooked)
• green onions, diced

Mix 1/2 cup sugar with 1/2 cup oil and seasoning from noodle package.  Pour over salad and marinate overnight.  May top with toasted slivered almonds.

(Chastity Mueller)

Cover one cup chopped dates with one cup boiling water.  Let stand for a few minutes.  Cream:

• 1 cup butter
• 2 eggs
• 1 cup sugar
• 1 teaspoon vanilla

Add the dates and water.  Sift together:

• 1 3/4 cup flour
• 1 tablespoon cocoa
• 1 teaspoon soda

Add to the batter.  Stir in 1/2 cup chocolate chips.  Spread in 9″ x 12″ greased pan. Sprinkle with 1/2 cup chocolate chips and 1/2 cup nuts.  Bake for 40 minutes at 350 degrees.

(Mrs. Elda Vogt)

• 1 package red Jell-O
• 1/2 cup sugar
• 1 cup ground cranberries
• 1 cup hot water
• 1 cup cold water

Dissolve sugar and Jell-O in hot water; then ad cold water.  When this mixture starts to cool, add cranberries.  Pour in 7″ x 12″ cake pan.

• 1 package lemon Jell-O
• 1 small package cream cheese or 1/2 cup cottage cheese
• 1 cup hot water

Dissolve Jell-O in hot water.  Let cool; add cheese and 1/2 cup drained crushed pineapple.  Add 1/2 cup cold water or less to make one pint Jell-O.  Salt to taste.  When mixture begins to thicken, fold in one cup whipped cream and pour over hardened red mixture.

(Mrs. Eugene Eick)

• 3 cups cooked chicken (chopped)
• 1 cup blue cheese salad dressing
• 1/2 cup Buffalo wing sauce
• 2 – 8 oz. packages cream cheese
• 1/2 small red onion (minced)

Put all ingredients in a slow cooker.  Cook on low, stirring occasionally until blended together.  Serve with tortilla chips, bread or pita chips.

(Heather Torpy)