• 1/2 lb. lean stew meat
• 1 can French onion soup
• 1 can cream of mushroom soup

Mix all together and place in casserole.  Cover and bake in crock pot 3 to 5 hours.  Serve over rice.

(Ruth Reinert, Avoca)

• 12 to 15 ears of corn, cut off
• 2 quarts tomatoes, quartered
• 1 quart cucumbers, chopped
• 1 quart onions, chopped
• 1 1/2 pints vinegar

Mix in large bowl with:

• 1 tablespoon mustard seed
• 1 tablespoon celery seed
• 1/2 cup salt
• 2 cups sugar

Pour into kettle to boil and simmer one hour.  Put into cans a seal.  Note:  I use pint jars and seal.  Stir frequently so it doesn’t scorch.  (Maxine Brase)

• 1/2 cup butter or margarine
• 10 cups peeled and sliced Fuji apples
• 1/2 cup sugar
• 1/2 tablespoon cinnamon
• 1 tablespoon cornstarch
• 1/4 cup water
• 3.4 oz package of instant vanilla pudding mix
• 1 1/4 cups milk
• 1 1/2 cup frozen whipped topping, thawed
• 2 tablespoons chopped walnuts

In large skillet, melt butter; add apples.  Sprinkle sugar and cinnamon over apples.  Cook until apples are soft.  Dissolve cornstarch in water; stir into apples.  Cook until thickened.  Pour into 8″ x 8″ pan.  Stir together pudding mix and milk; beat two minutes.  Spread pudding mixture over apples.  Spread whipped topping over pudding mixture; sprinkle walnut over top.

Mix and set aside:

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

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.

• 1 head white cabbage, chopped
• 1 cup shredded carrots
• 1 bunch green onions
• 1/2 to 1 cup sliced almonds
• 1 cup cubed chicken or shrimp
• 1 package crumbled, uncooked Ramen noodles, discard flavor packets
• 1/2 bunch cilantro, chopped
• 1 can mandarin oranges, optional

Dressing:

• 1/3 cup rice vinegar
• 1/3 cup sesame oil
• 1/3 cup sugar
• 1/3 cup lime juice
• 1 tablespoon soy sauce

Optional:  Can add red cabbage and/or chopped red peppers.

• 1 cup coarse salt
• 2 1/2 teaspoons paprika
• 2 teaspoons dry mustard
• 1 1/2 teaspoons ground oregano
• 1 1/2 teaspoons garlic powder
• 1 teaspoon thyme
• 1 teaspoon curry powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon dried dill weed

Mix well.  Use on all kinds of meats and vegetables.  Yield:  1 cup.

• 1 to 1 1/4 pounds pork tenderloin
• salt & pepper to taste
• 2 tablespoons olive oil, divided\1/4 cup sliced red onion
• 1 garlic clove, minced
• 1/2 cup chicken broth
• 1/3 cup raspberry vinegar
• 1/2 cup seedless raspberry preserves
• 1/2 teaspoon dried rosemary, crushed
• 1/2 teaspoon rubbed sage
• additional salt & pepper to taste
• 4 cups spring mix salad greens
• 1/2 cup crumbled blue cheese
• 1/2 cup chopped pecans, toasted
• 1/2 cup grape tomatoes

Slice pork tenderloin into 16 pieces.  Season with salt and pepper.  In a large skillet, heat 1 tablespoon oil over medium-high heat.  Add pork; cook 3 to 4 minutes on each side or until pork is golden brown.  Remove to a plate; keep warm.

In the same skillet, saute onion in remaining oil for 2 minutes.  Add garlic; cook and stir for 30 seconds.  Add the broth, vinegar, preserves, rosemary and sage.  Cook and stir 2 to 3 minutes or until sauce is reduced and thickened.  Season with salt and pepper.

Place greens in a salad bowl; toss with a third of the sauce.  Sprinkle with the cheese, pecans and tomatoes.  Top with warm pork slices; serve with remaining sauce.  YIELD:  4 servings.

• 1 1/3 cups (2.8 oz) French’s Original French Fried Onions
• 1 teaspoon dried rosemary, crushed
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1 1/2 pounds pork tenderloin
• 2 tablespoons spicy brown or honey mustard

Place french fried onions, rosemary, garlic and pepper in a resealable plastic bag.  Seal bag and crush with hands or a rolling pin.  Brush pork with mustard.  Coat in seasoned onion crumbs; press firmly to adhere.  Place pork on a foil-lined baking sheet.  Bake uncovered at 400 degrees for 30 minutes or until a meat thermometer reads 160 degrees.  Let rest 10 minutes before slicing.  Serve with additional mustard if desired.

(Use this savory coating also for pork chops and chicken breasts)

• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon lemon pepper seasoning
• 6 bone-in chicken breast halves, skin removed
• 1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
• 1 cup (8 oz) sour cream
• 1/2 cup dry white wine or chicken broth
• 1/2 pound fresh mushrooms

I a small bowl, combine the first four ingredients; rub over chicken.  Place in a three quart slow cooker.  In a large bowl, combine the soup, sour cream and wine or broth; stir in mushrooms.  Pour over chicken.  Cover and cook on low for 6 to 8 hours or until a meat thermometer reads 170 degrees.  Thicken the sauce if desired.

• 3/4 lb. ground beef
• 1/2 cup onion, finely chopped
• 2 cups cheddar cheese, shredded
• 3/4 cup mayonnaise
• 3/4 cup milk
• 4 teaspoons cornstarch
• 3 eggs
• 1/2 teaspoon salt

Cook ground beef and onion in skillet until browned.  Arrange meat mixture and cheese in large pie shell.  Beat together mayonnaise, milk, cornstarch, eggs, salt and pepper in bowl until blended, using a rotary beater.  Bake at 350 degrees for 35 minutes or until golden brown and puffy.