• 3 tablespoons butter
• 1 pound kielbasa, bratwurst or wild Italian sausage
• 1/4 pound slab bacon, diced
• 1 large onion, cut in half then sliced
• 1 large garlic clove, minced
• 1 1/2 pounds green cabbage, cored and shredded
• 2 teaspoons caraway seeds
• salt and freshly ground black pepper
• 1 cup sour cream
• 1/3 cup grated fresh horseradish
• 2 tablespoons Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• rye bread, thinly sliced, warmed

In a large skillet, melt butter over low heat.  Add the sausage, bacon and onion.  Cook for 15 to 20 minutes or until the sausage is golden brown, stirring occasionally.  Add the garlic; cook for 1 minute.  Add the cabbage and caraway seeds; cook for 25 to 30 minutes or until wilted.  Season with salt and pepper.

Meanwhile, for the horseradish sauce, in a small bowl stir together the sour cream, horseradish, mustard, salt and sugar.  Cover and refrigerate.  Serve kielbasa and cabbage with horseradish sauce and warm bread.

YIELD:  4 servings

• 1/4 cup unsalted butter
• 1 small onion, finely chopped
• 1 small carrot, finely chopped
• 1/4 cup all-purpose flour
• 1/2 teaspoon powdered mustard
• 1/2 teaspoon paprika
• 2 cups mild cheddar cheese
• 7 cups chicken or vegetable broth
• 1 1/4 cups half-and-half
• 1 (12 oz.) bottle ale
• 2 tablespoons chopped chives

In a large pot melt the butter over low heat.  Add the onion and carrot.  Cook, covered, for 5 minutes or until the onion is softened, stirring occasionally.  Add the flour, mustard and paprika; stir well.  Add the cheese and broth.  Cook, stirring frequently, until cheese is melted.  Add the half-and-half and ale.  Cook for 30 minutes, stirring occasionally.  Top servings with chives.

YIELD:  8 servings

• 1 1/2 cups cold water
• 2 envelopes unflavored gelatin
• 3 cups cottage cheese
• 14 oz. can unsweetened condensed milk
• 3 oz. package cream cheese, soften and cut
• 1 cup coconut
• 1 cup chopped nuts
• 1/2 teaspoon almond flavoring
• 3 cups fresh fruit, cut into small pieces

Soften gelatin into water.  Stir over heat until dissolved.  Combine remaining ingredients.  Stir into gelatin.  Refrigerate until thick.

(Mary Nichols)

• 46 oz. can tomato juice
• 3 cups water
• 6 beef bouillon cubes
• 2 medium onions, chopped
• 3 stalks celery, chopped
• 4 carrots, sliced
• 1/2 head cabbage, chopped
• 1/4 teaspoon thyme
• 2 bay leaves (optional)

Mix all ingredients in 5 quart dutch oven or saucepan and cook 1 1/2 hours on top of stove.  Bring to a boil, then turn to low to simmer.  Don’t season with salt and pepper until done, then taste and season if desired.  If use bay leaves, remove before serving.  Makes 10 (1 cup) servings.

• 1 lb. ground beef
• 1/4 package (24 oz.) frozen hash brown potatoes, thawed
• 1 can condensed cream of mushroom soup
• 1 cup sour cream
• 2 cups (8 oz.) shredded Cheddar cheese
• 1 medium onion, chopped, or instant onions
• 2 (2.8 oz.) cans French fried onions

Preheat oven to 350 degrees.  In a heavy skillet, cook beef with pinch of salt until browned, stirring to break into small pieces; drain.  In a large bowl mix beef, potatoes, soup, sour cream, cheese and chopped onion.  Spread into 9″ x 13″ baking dish.  Bake 30 minutes.  Top with fried onions.  Bake 15 minutes more or until bubbly.  Makes 8 servings.

(Susan Christofferson)

• 6 pork chops
• 1 onion
• 1 package frozen hash brown potatoes, slightly thawed
• 2 cans cream of chicken soup
• salt & pepper
• 1/3 cup milk

Brown pork chops in skillet.  Put hash browns in 9″ x 13″ baking dish and top with pork chops.  Top each pork chop with a slice of onion.  Dilute 2 cans of soup with 1/3 cup milk and pour over all.  Cover with foil and bake at 350 degrees for one hour, then uncover and bake for 15 minutes.

(Delores Swope)

• 2 tablespoons refrigerated garlic paste (from tube)
• 1 teaspoon Dijon mustard
• 1 teaspoon garlic salt
• 1 teaspoon lemon pepper
• 2 cups frozen shrimp, thawed, patted dry with paper towels
• 3 tablespoons corn oil
• 2 tablespoons fresh lemon juice
• 6 tablespoons chopped fresh flat-leaf parsley
• 1/2 cup diced yellow onion
• 1 tablespoon brined capers, drained and minced
• 1 cup dry white wine
• 1 cup bottled clam juice
• 1 cup heavy cream
• 1/2 cup cherry tomatoes (about 7 tomatoes), quartered
• 2 ounces (1/4 cup) cold butter, quartered
• Baguette, for serving

Stir together the garlic paste, mustard, garlic salt and lemon pepper in a medium bowl.  Add the shrimp, stirring to coat, and let stand for 5 to 10 minutes.

Heat 2 tablespoons of the oil in a large skillet over high.  Place the shrimp in a single layer in the hot skillet; cook for 1 minute on one side.  Return the shrimp to the bowl with the marinade.  Add the lemon juice and 4 tablespoons of the parsley; stir and set aside.

Put the onion, capers, and remaining 1 tablespoon of oil in the skillet.  Cook over medium-high until the onion is tender, about 5 minutes.  Add the wine, clam juice and cream, and boil until reduced by half, about 5 minutes, adding the tomatoes during the last 3 minutes of cooking.  (You can always add water if the mixture seems too thick.)

Remove from the heat.  Add the shrimp mixture and stir.  Whisk in the butter until melted.  Stir in the remaining 2 tablespoons parsley.  Serve with torn pieces of baguette or grilled bread.

• 1 pound ground beef
• 1 package taco seasoning mix
• 2 cups chopped onion
• 1 cup grated cheese
• 1 1/2 cups milk
• 3 eggs
• 3/4 cup Bisquick mix

Grease 10″x13″x2″ pan.  Brown ground beef and put in pan.  Sprinkle taco seasoning mix over this.  Sprinkle 2 cups chopped onion over seasoning.  Sprinkle 1 cup grated cheese over onion.  Blend 1 1/2 cups milk, 3 eggs, 3/4 cup Bisquick and pour over all.  Bake 30 minutes at 400 degrees.  Cut and serve warm on chopped lettuce and tomato.  Serves 8.

(Diane Lenz)

Ingredients:

4 cups cooked, diced turkey

2 cans cream of chicken

2 cups chopped celery

1/2 green pepper, chopped

1 small jar chopped pimentos

1/2 cup sliced ripe olives

1 cup slivered almonds

1 1/2 cup mayonnaise

1 cup grated cheddar cheese

1 cup crushed potato chips

Directions:

Saute celery and green pepper until tender. Then mix all together in a large bowl. Stir all together well and put in 9×13″ baking pan. Top with 1 cup grated cheddar cheese and 1 cup crushed potato chips. Bake at 375 for 45 minutes. Serves 6.

• 1 lb. ground beef
• 1 onion, diced
• 1 cup carrots, shredded
• 3 tablespoons butter, divided
• 4 cups potatoes, diced
• 4 cups chicken broth
• 2 teaspoons Italian seasoning
• 1/2 lb. bacon, cooked and crumbled
• 1/4 cup flour
• 3 cups shredded cheddar cheese
• 1 1/2 cups milk
• 1/4 cup sour cream
• salt & pepper

In a large skillet, cook the beef over medium heat for 8 to 10 minutes or until brown and place it in the slow cooker.  Saute the onion and carrots in 1 tablespoon of butter and add to the slow cooker.  Add the potatoes, broth, seasoning and bacon to the slow cooker.

Cook on low for 4 to 6 hours.

Thirty minutes before the dish is done, melt 2 tablespoons of butter in a small-size saucepan and add the flour.  Cook until bubbly, about 5 minutes.  Add it to the slow cooker, this will help thicken the soup.  Add the cheese, milk, sour cream and salt and pepper to taste.

YIELD:  6 to 8 servings