• 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)

• 1 cup all-purpose flour
• 1 cup old fashioned oats
• 1 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/2 cup cold butter
• 4 cups diced fresh rhubarb
• 1 1/3 cups sugar
• 2 teaspoons cornstarch
• 1 cup cold water
• 1 teaspoon vanilla extract

In a large bowl, combine the first four ingredients.  Cut in butter until mixture resembles coarse crumbs.  Press half of the mixture into a greased 8″ square baking dish.  Set remaining crumb mixture aside for topping.  Sprinkle rhubarb over crust; set aside.

In a small saucepan, combine the sugar and cornstarch; gradually whisk in water until smooth.  Bring to a boil; cook and stir for two minutes or until thickened.

Remove from the heat; whisk in vanilla.  Pour over rhubarb.  Sprinkle with reserved crumb mixture.  Bake, uncovered, at 350 degrees for one hour or until bubbly and lightly browned.  Serve warm with vanilla ice cream, if desired.

Combine 1 teaspoon white vinegar, 1/2 cup sour cream, 1 tablespoon minced fresh dill, 1 teaspoon sugar, 1/2 teaspoon salt, 1/4 teaspoon garlic powder.  Stir until combined.

Add 3 cups thinly sliced cucumbers and 1 cup red onion, sliced.

Stir to combine; cover and chill at least two hours.

• 3 avocados, peeled, pitted and mashed
• 1 lime, juiced
• 1 teaspoon salt
• 1/2 cup diced onion
• 3 teaspoons chopped fresh cilantro
• 2 Roma tomatoes, diced
• 1 teaspoon minced garlic
• 1 pinch cayenne pepper (optional)

In a medium bowl, mash together avocados, lime juice and salt.  Mix in onion, cilantro, tomatoes and garlic.  Stir in cayenne pepper.  Refrigerate 1 hour for best flavor.

• 4 cups cooked chicken
• 4 hard-boiled eggs, chopped
• 2 cup chopped celery
• 1/2 small jar pimentos
• 1 chopped onion
• 1 cup mayonnaise
• 3 tablespoons lemon juice
• 1 can cream of chicken soup
• 1 can mushrooms, drained
• 1 can water chestnuts, cut
• 1 1/2 cups crushed potato chips
• Parmesan cheese
• 2/3 cup slivered almonds

Mix chicken, eggs, celery, pimentos, onion, mayonnaise, lemon juice, soup, mushrooms and water chestnuts.  Pour into 9″ x 13″ pan.  Cover with potato chips and cheese.  Top with almonds.  Bake at 350 degrees for 40 minutes covered and 10 minutes uncovered.

Optional sauce:  Heat 1 can mushroom soup and 1 cup sour cream.  Serve separately.

(Nell Green)