• 1 medium fresh pineapple
• 1/4 cup mayonnaise
• 1/2 teaspoon prepared mustard
• 1 cup cubed fully cooked ham
• 1/2 cup chopped celery
• 1 tablespoon chopped green pepper

Stand pineapple upright and cut in half, leaving the top attached.  Remove fruit, leaving a 1″ shell.  Dice fruit and set aside 1 cup for salad and refrigerate the remaining fruit for another use.

In a bowl, combine the mayonnaise and mustard.  Stir in the ham, celery, green peppers and reserved pineapple.  Spoon into pineapple halves.

YIELD:  2 servings

• 3 to 4 garlic cloves, minced
• 1/4 cup butter, cubed
• 1/4 cup olive oil
• 1 pound uncooked medium shrimp, peeled and de-veined
• 1/4 cup lemon juice
• 1/2 teaspoon pepper
• 1/4 teaspoon dried oregano
• 1/2 cup grated Parmesan cheese
• 1/4 cup dry bread crumbs
• 1/4 cup minced fresh parsley
• hot cooked angel hair pasta

In a 10″ ovenproof skillet, saute garlic in butter and oil until tender.  Stir in the shrimp, lemon juice, pepper and oregano; cook and stir for 2-3 minutes or until shrimp turn pink.  Sprinkle with Parmesan cheese, bread crumbs and parsley.  Broil 6″ from the heat for 2-3 minutes or until topping is golden brown.  Serve over pasta.

YIELD:  4 servings

Ingredients:

• 2 lb. pork loin
• 3 sticks of celery
• 1/2 large onion
• 1/2 stick oleo
• 1/2 small bottle soy sauce
• 1 tsp. garlic salt
• 1/2 tsp. pepper
• 2 cans bean sprouts, drained
• 1 small can bamboo shoots, drained
• 1 small can sliced water chestnuts, drained
• 3 T. cornstarch
• 1 can chow mein noodles

Directions:

Saute chopped celery and onion in oleo until onion is transparent. Add pork cut in bite-size pieces. Brown meat and add rest of ingredients, except cornstarch and chow mein noodles, along witha 1 cup of water. Simmer 10 minutes. Add cornstarch to 1 cup cold water and stir in. Cook at boil for 10 minutes; reduce heat and simmer 10 minutes more, stirring occasionally. Serve over mashed potatoes or rice and garnish with chow mein noodles. You may want to add more soy sauce or salt to taste. Can use 4 boneless chicken breasts instead of pork tenderloin.

Kate Johnson

• 2 lbs. ground beef
• 2 pkgs taco seasoning
• 1 can refrigerator crescent rolls
• 2 c. sour cream (dairy)
• 2 c. corn chips
• American cheese slices

Brown meat; add taco mix, and 1 cup of water. Spread crescent rolls in 9×13″ pan. Sprinkle 1 cup corn chips on rolls and add meat mixture. Spread sour cream over meat and place cheese slices over sour cream. Add remaining chips. Bake at 350 degrees for 25-30 minutes.

(Kelly Lehman)

• 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)