• 2 lbs. ground beef
• 1 medium onion, chopped
• 2 cans tomato soup
• 8 oz. can tomato sauce
• 1 can cream of mushroom soup
• 1/2 teaspoon Lawry’s seasoned salt
• 1 teaspoon dry mustard
• 1 tablespoon Worcestershire sauce
• 1 lb. macaroni
• Dash of garlic salt
• Dash of pepper

Brown beef and onion.  Drain well and add rest of ingredients except macaroni.  Simmer while cooking macaroni to package directions.  Pour sauce over cooked and drained macaroni.  Stir well and serve.  Instead of tomato sauce, you can use homemade frozen spaghetti sauce.

(Gwen Hayes)

• 6 loin or rib pork chops (about 1 1/2 inches thick)
• 3/4 cup soy sauce
• 1/4 cup lemon juice
• 1 tablespoon chili sauce
• 1 tablespoon brown sugar
• 1 garlic clove, minced

Place chops in a resealable plastic bag of shallow glass container.  Combine remaining ingredients; reserve 1/3 cup for basting.  Cover and refrigerate.  Pour remaining marinade over chops.  Seal bag or cover container; refrigerate overnight.  Drain and discard marinade.  Grill chops, covered, or broil four inches from the heat for 12 to 16 minutes or until a meat thermometer reads 160 degrees and juices run clear, turning once.  Brush occasionally with reserved marinade.  YIELD:  6 servings.

(Blanche Babinski, Minto, North Dakota)

• 1 cup Bisquick
• 2 tablespoons yellow corn meal
• 1/4 teaspoon paprika
• 1/2 teaspoon dry mustard
• 1/8 teaspoon cayenne
• 1 egg
• 1/2 cup milk
• 1 lb. frankfurters (8 to 10)

Heat deep fat to 375 degrees.  Mix Bisquick, corn meal and seasonings.  Stir in egg and milk until well blended.  Dip frankfurters into batter.  Fry until brown, 2 to 3 minutes.  Push wooden skewer into end.

For an indoor picnic, include:  baked beans, vegetable relishes, bowl of fruit, chocolate chip cookies and beverages!

(Toasting the nuts in butter before adding to this cake adds extra flavor and keeps the nuts in the cake and the frosting crunchy.  To toast 1 1/3 cups chopped nuts, pour 3 tablespoons melted butter or margarine into a baking pan.  Stir in nuts.  Bake at 350 degrees for ten minutes, stirring twice.  Cool.  Use as directed in recipes.)

• 2/3 cup butter or margarine, softened
• 1 1/3 cups sugar
• 2 eggs
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2/3 cup milk
• 1 1/2 teaspoons vanilla extract
• 1 1/3 cups chopped pedans, toasted, divided

Butter Pecan Frosting:

• 3 tablespoons butter or margarine, softened
• 3 cups confectioners sugar
• 3 tablespoons milk
• 3/4 teaspoon vanilla extract

In a mixing bowl, cream butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Combine flour, baking powder and salt; add to creamed mixture alternately with milk.  Stir in vanilla and 1 cup toasted pecans.  Pour batter into two greased and floured 8 inch round baking pans.  Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean.  Cool for ten minutes; remove from pans to wire racks to cool completely.  For frosting, cream butter and sugar in a mixing bowl.  Add milk and vanilla; beat until light and fluffy.  Add additional milk if needed.  Stir in remaining toasted pecans.  Spread between the layers and over the top and sides of the cake.  YIELD:  12 servings.

(Virginia Gentry, Sutherlin, VA)

(Before combining canned crab with your other ingredients, first pick through the drained crab with your fingers to remove any pieces of cartilage.)

• 2 eggs
• 1/2 cup mayonnaise
• 2 tablespoons all-purpose flour
• 1/2 cup milk
• 2 cans (6 oz. each) crab meat, drained and cartilage removed
• 1/3 cup chopped green onions
• 1 tablespoon minced fresh parsley
• 2 cups (8 oz.) shredded Swiss cheese
• 1 unbaked pastry shell (9 inches)

In a bowl, beat eggs; add mayonnaise, flour and milk.  Stir in crab, onions, parsley and cheese.  Spoon into pie shell.  Bake at 350 degrees for one hour.  YIELD:  6-8 servings.

(Michelle Field, Burtonsville, Maryland)

• 3/4 cup unsweetened pineapple juice
• 1/4 cup cider vinegar
• 1/4 cup canola oil
• 2 tablespoons sugar
• 2 tablespoons soy sauce
• 1/2 teaspoon garlic powder
• 1/4 teaspoon lemon pepper seasoning
• 2 lbs. boneless skinless chicken breasts, cut into 1″ cubes
• 1 lb. smoked kielbasa or Polish sausage, thickly sliced
• 1 can (20 oz.) unsweetened pineapple chunks, drained
• 2 medium green peppers, quartered
• 2 cups grape tomatoes
• 2 medium red onions, quartered

In a small bowl, combine the first seven ingredients.  Remove 1/2 cup for basting; cover and refrigerate.  Divide the remaining marinade between two large resealable plastic bags.  Add chicken to one bag; add the kielbasa, pineapple and vegetables to the other bag.  Seal bags and turn to coat; refrigerate for at least two hours.  On 16 metal or soaked wooden skewers, alternately thread the chicken, kielbasa, pineapple and vegetables.  Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.  Grill kabobs, covered, over medium heat or broil 4″ from the heat for 10-15 minutes or until chicken is no longer pink, turning frequently and basting with reserved marinade.  YIELD:  16 kabobs.

(Cristi Smay, Clearfield, PA)

• 1 broiler-fryer chicken (3-4 pounds), cut up
• 1/4 cup butter or margarine
• 1/4 cup honey
• 2 tablespoons Dijon mustard
• 1/2 teaspoon curry powder
• 1/4 teaspoon salt

Place chicken in a greased 13″ x 9″ baking pan.  In saucepan, melt butter; stir in remaining ingredients and heat through.  Brush glaze over chicken.  Bake at 350 degrees for 1 1/4 hours or until juices run clear.  YIELD:  4-6 servings.

(Kate Peterson, Cincinnati, OH)

• 2 lbs. medium carrots, cooked and mashed
• 1/2 cup milk
• 1/2 cup sugar
• 1/3 cup butter or margarine, melted
• 2 eggs, beaten
• 1 teaspoon vanilla extract

Topping:

• 2/3 cup packed brown sugar
• 1/3 cup all-purpose flour (or substitute Rice Krispies)
• 2 tablespoons cold butter or margarine
• 2/3 cup chopped pecans
• 2/3 cup flaked coconut

Combine the first six ingredients; place a greased 1 1/2 quart baking dish.  Combine brown sugar and flour; cut in butter until crumbly.  Stir in nuts and coconut.  Sprinkle over carrot mixture.  Bake, uncovered, at 350 degrees for 30 minutes or until heated through.  YIELD:  six servings.

(Ethel Schlueter)

• 4 apples (cored, diced)
• 2 bananas (sliced
• 1 cup grapes (cut into fourths)
• 1/2 cup nuts (optional)
• 2 cups miniature marshmallows
• 1/2 cup sugar
• 1/2 cup salad dressing
• 2 tablespoons milk

Combine the apples, marshmallows, bananas, nuts and grapes.  Then mix the salad dressing, sugar and milk in a small bowl.  Pour this over the fruit salad and combine thoroughly.  Chill before serving.

• 1 package (3 oz) lemon Jell-O
• 1 package (8 oz) cream cheese (softened & cubed)
• 1 3/4 teaspoons lemonade drink mix
• 1 (8 inch) graham cracker crust
• whipped topping

Prepare Jell-O according to package directions.  Refrigerate until almost set.  Transfer to a blender or food processor.  Add the cream cheese and lemonade mix, cover and process until smooth.  Pour into a crust.  Refrigerate overnight.  Serve with whipped topping.  YIELD:  6 servings.