• 1 can green beans
• 1 can yellow beans
• 1 can kidney beans
• 1 medium onion, chopped
• 1 pepper, cut in strips

Mix together and pour over vegetables (do not heat…pour on cold)

Dressing:

• 1/2 cup vinegar
• 1/2 cup vegetable oil
• 1/2 cup sugar
• 1 teaspoon salt
• 1/2 teaspoon pepper

Best to let sit over night.

• 1 box white cake mix
• 1 box instant chocolate pudding mix
• 3 egg whites
• 2 cups milk

Mix all together, beat well and bake in 350 degree oven.

CHOCOLATE PECAN FROSTING:

• 1 cup evaporated milk
• 1 cup sugar
• 3 egg yolks
• 1/4 lb. oleo
• 1 teaspoon vanilla

Combine all ingredients.  Cook and stir over medium heat until thickened.  Then add 1 1/3 cups angel flake coconut and 1 cup chopped pecans.  Beat until thick enough to spread.  Spread while warm.

(Mary Kipp, Mrs. Alie Eichelberger)

• 1 1/4 cup flour
• 1 cup sugar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg, beaten
• 1 can (17 oz.) fruit cocktail, undrained
• 1 teaspoon vanilla
• 1/2 cup brown sugar, firmly packed
• 1/2 cup chopped nuts

Combine flour, sugar, soda and salt in mixing bowl.  Combine egg and fruit cocktail with syrup and vanilla; add to dry ingredients and mix to dampen.  Pour into greased eight inch square pan.  Mix together the brown sugar and nuts and sprinkle over the batter.  Bake in 350 degree oven for 45 minutes or until done.  Cool and cut into squares.  Serve with whipped cream.  Makes about 10 servings.

(Mrs. E, Gene Miller)

• 1 package plain yellow cake mix
• 1 package instant vanilla pudding mix
• 4 eggs (well beaten)
• 3/4 cup oil
• 3/4 cup water
• 1/4 teaspoon vanilla

Mix cake batter using the first six ingredients.  Then, grease a 9″ x 13″ pan and spread 3/4 cup of chopped walnut on bottom of pan.  Then, pour half of cake batter over walnuts.  Mix 1/2 cup of sugar and 1 teaspoon cinnamon and spread over batter.  Pour remaining batter over this and put chopped walnuts on top.  Bake at 350 degrees for 45 minutes.  When you take cake out of oven, mix 1 cup powdered sugar and 3 tablespoons of milk.  Pour over hot cake.

• 1 cup flour
• 2 teaspoons baking powder
• 3 tablespoons sugar
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/3 cup milk
• 1 egg, beaten
• 1 cup apples, diced
• dash nutmeg
• powdered sugar

Sift together dry ingredients.  Blend milk and egg into dry ingredients.  Stir in apples.  Drop by spoonfuls into hot fat and fry on each side until golden brown.  Sprinkle with powdered sugar and nutmeg and serve with syrup and butter.

• 3/4 cup margarine
• 1 cup white sugar
• 1 egg, beaten
• 1/2 teaspoon salt
• 4 tablespoons molasses
• 2 1/4 cups flour
• 2 teaspoons baking soda
• 1 teaspoon ginger
• 1 teaspoon cinnamon

Mix sugar and margarine together.  Add rest of ingredients.  Roll in little balls the size of walnuts, then roll in sugar.  Do not flatten as they will do that.  Bake about 10 minutes at 350 degrees.  Allow plenty of space between cookies.

(Tucker Sager)

Mix in a large mixing bowl:

• 2 cups flour
• 2 cups sugar
• 2 teaspoons baking powder
• 2 eggs
• 1 can fruit cocktail, undrained

Pour into 9″ x 13″ greased pan.  Cover with topping before placing in oven:

• 1/2 cup brown sugar
• 1/2 cup chopped pecans

Bake at 350 degrees for 45 minutes.  While still warm spread on frosting.  Combine in saucepan:

• 1 cup sugar
• 1 small can evaporated milk (5 1/3 oz. size)
• 1/2 cup butter
• 1 teaspoon vanilla

Cook over medium heat until thick.  Spread on warm cake.

(C. Hickman)

• 8 to 10 potatoes
• 8 oz. package cream cheese
• 1 cup sour cream
• 1 teaspoon garlic salt
• Pepper
• Paprika
• Butter

Boil peeled potatoes.  Mash and while warm beat in cream cheese. sour cream, garlic salt and dash of pepper.  Put in a greased two quart baking dish.  Dot with butter and sprinkle with paprika.  Bake 30 minutes at 350 degrees with casserole lid on.  This can be frozen before you are ready to bake it.

(Marie Keller)

• 15 oz. can blueberries
• 8 1/2 oz. can crushed pineapple
• 2 (3 oz.) packages black raspberry gelatin (Jello)
• 1 cup boiling water
• 8 oz. package cream cheese, softened
• 8 oz. carton sour cream
• 1/2 cup sugar
• 1 teaspoon vanilla
• 1 cup chopped pecans

Drain blueberries and pineapple; reserve liquid.  Dissolve Jello in boiling water.  Add enough water to make 1 3/4 cups juice.  Add to gelatin.  Pour into a 9″x13″ pan.  When gelatin is slightly thickened, fold in fruit.  Chill until firm.  Combine cream cheese, sour cream, sugar and vanilla.  Beat well, spread over gelatin.  Sprinkle with pecans.  Chill until set.  Makes 8 to 10 servings.

(Berneice Ihrke)

• Club crackers
• 1 cup brown sugar
• 1 cup crushed graham crackers
• 1/3 cup milk
• 1/2 cup oleo

Frosting:

• 1 cup sugar
• 1/4 cup milk
• 1/4 cup oleo

Grease 9″ x 13″ pan.  Layer bottom of pan with club crackers.  Bring to a boil; stir constantly for 7 minutes the brown sugar, crackers, milk and oleo.  Pour over crackers, put another layer of club crackers.  Frost.

Frosting:  Boil for 30 seconds; stir in 2 cups miniature marsh,allows and 1/2 cup of chocolate chips and one teaspoon of vanilla.

(Grace Martens)