• 1 cup chopped onion (2 medium)
• 1 clove garlic, minced
• 2 cups shredded cooked chicken
• 1 – 8 ounce can tomato sauce
• 1 – 4 ounce can diced green chili peppers, drained
• 12 taco shells
• 2 cups shredded lettuce
• 1/2 cup chopped seeded tomato (1 medium)
• 1/2 cup finely shredded cheddar cheese and/or Monterrey Jack cheese (2 ounces)
• salsa (optional)

Spray an unheated large skillet with non-stick cooking spray.  Heat skillet over medium heat.  Add the onion and garlic; cook until onion is tender.  Stir in the chicken, tomato sauce and chili peppers.  Heat Through.  Spoon chicken mixture into taco shells.  Top with lettuce, tomato and cheese.  If desired, serve with salsa.  Makes six servings.

• 2/3 cup semisweet chocolate chips
• 3 teaspoons butter or margarine
• 2 cups crisped rice cereal
• 1 quart mint chocolate chip ice cream
• 3 – 1 ounce squares semisweet chocolate

1. Spray a 9 inch pie pan.
2. In a double boiler, melt the chocolate chips and butter, or melt in microwave stirring frequently.
3. Gently stir in the cereal, 1/2 cup at a time.  Cool 5 minutes.
4. Press the chocolate cereal mixture evenly over the bottom and up the sides of the pie pan.  Refrigerate until completely firm.
5. Remove the ice cream from the freezer and allow to soften 10 minutes at room temperature.
6. Spread the ice cream evenly in the crust.  Freeze until firm, about one hour.
7. Use the warmth of your hands to slightly soften the chocolate.  Using a vegetable peeler, draw the blades across the smooth surface of each chocolate square to shave off short, wide curls.  Refrigerate until ready to use.
8. Scatter the chocolate curls over the ice cream just before serving.

(Serves 8)

• 1 – 10.2 ounce package refrigerated large flaky biscuits (5)
• 1 pint deli tuna salad (2 cups)
• 1 cup shredded cheddar and/or Swiss cheese (4 ounces)

Bake biscuits according to package directions; cool.  Use a fork to split each biscuit in half.  Spread the tuna salad evenly on biscuit halves.  Sprinkle with the cheese.  Arrange biscuits on a baking sheet.  Preheat broiler.  Broil sandwiches 4 to 5 inches from heat for 2 to 3 minutes or until cheese melts and browns slightly.  Makes 10 tuna melts.  Tip:  For a more adult sandwich, stir a little Cajun seasoning and a few chopped pimiento-stuffed olives into the tuna salad before spreading on biscuits.

• 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)