• 2 lbs. beef stew meat
• 2 large carrots, cut into good size slices
• 1 large onion, cut into chunks
• 2 stalks celery, cut into chunks
• 2 medium potatoes, quartered
• 1/2 package frozen peas
• salt and pepper
• 2 cans cream of mushroom soup

Combine everything into casserole dish.  Don’t brown meat.  Cover and bake at 275 degrees for four hours.

(Jeanette Pagel)

Ingredients:

• 1 tablespoon vegetable oil
• 1 boneless beef top sirloin steak (about 1 1/2 lbs), cut int 1 inch pieces.
• 4 medium carrots or parsnips, cut into 1/4 inch slices
• 1 cup chopped onion
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon black pepper
• 1/3 cup uncooked pearl barley
• 2 cans (about 14 oz each) beef broth
• 1 can (about 14 oz) diced tomatoes with Italian seasoning.

Slow cooker directions:

1. Heat oil in large skillet over medium-high heat. Brown beef on all sides; set aside.
2. Place carrots and onion in slow cooker, sprinkle with thyme, rosemary and pepper. Top with barley and beef. Pour broth and tomatoes over beef.
3.  Cover; cook LOW 8-10 hours or until beef is tender. Makes 6 servings.

Note: Choose pearl barley rather than quick-cooking barley because it will stand up to the longer cooking time.

Makes 6-8 servings

1 1/2 lbs. ground beef or bulk Italian sausage

1 medium onion, chopped

1 green pepper, chopped

Half a box of Rigatoni-cooked

7 oz sliced mushrooms, drained

3 oz sliced pepperoni

16 oz jar pizza sauce

10 oz mozzarella cheese, shredded

10 oz cheddar cheese, shredded

Directions:

1. Brown ground beef and onion in saucepan. Drain.

2. Layer half of each of the following, in the order given, in slow cooker. Ground beef and onion, green pepper, noodles, mushrooms, pepperoni, pizza sauce, cheddar cheese, and mozzarella cheese.

3. Repeat layers.

4. Cover. Cook on low 3-4 hours.

Tip: Keep Rigatoni covered with sauce so they don’t become dry. Variation – add 10 3/4 oz cream of mushroom soup to mix after noodles.

• 1 1/2 lb. hamburger
• 1 medium onion, diced
• 1 teaspoon oregano
• 4 shakes garlic salt
• 2 cups cooked wide noodles
• 1 can tomato soup
• 1/3 cup water
• 1 (15.5 oz.) can spaghetti sauce
• 4 oz. package shredded mozzarella cheese
• 4 oz. package shredded cheddar cheese

Brown hamburger, add onion, oregano, garlic salt, noodles, tomato soup, water and spaghetti sauce.  Put in square casserole dish.  Sprinkle with cheeses.  Bake at 350 degrees for 30 to 45 minutes.

(Dorothy Alff)

• 1 cup margarine
• 1 cup sugar
• 2 cups flour
• 1 cup sugar
• 2 tablespoons cornstarch
• 2 egg yolks
• 1 (#2) can of crushed pineapple

Mix margarine, sugar and flour as for pie crust.  Place 2/3 of mixture in a 9″ x 13″ pan.  Mix pineapple, sugar, cornstarch and egg yolks in a saucepan.  Cook until thick.  Spread on top of crumbs.  Pat remaining crumbs on top.  Bake at 350 degrees for 20-25 minutes.  Cut in squares when cool.

(Eldora Dietz)

• 2 tablespoons butter
• 1 onion, chopped
• 1/2 cup carrots, peeled, halved and sliced
• 3 tablespoons flour
• 2 1/2 cups ham, diced
• 3 1/2 cups chicken broth
• 1 1/2 cups frozen corn
• 2 teaspoons fresh thyme leaves
• 2 small russet potatoes, peeled and cut into small cubes
• 1 cup heavy cream
• 4 slices bacon, cooked and crumbled
• salt and pepper to taste

Heat the butter in a large pot over medium high heat.  Add the onions and carrots and cook for 4-5 minutes or until just softened.

Whisk in the flour, stirring constantly.  Cook for one minute.

Slowly add the chicken broth, whisking constantly.  Bring to a simmer.  Add the ham, corn, thyme and potatoes.

Simmer for 25 minutes or until potatoes are tender, stirring occasionally.  Add the heavy cream and bacon.  Cook for five more minutes.  Serve.

• 2 teaspoons baking powder
• 1 cup sugar
• 2 cups whole raw cranberries
• 3 tablespoons melted butter
• 2 cups flour, sifted
• 1/2 teaspoon salt
• 1 cup milk

Sauce:

• 1/2 cup butter
• 3/4 cup milk
• 1 cup sugar
• 1/2 teaspoon vanilla

Preheat oven to 350 degrees.  Mix dry ingredients.  Add cranberries.  Combine butter and milk and add.  Mix and bake in 8″ square pan at 350 degrees for one hour.  Serve warm with the following sauce.  Mix butter, milk and sugar in saucepan and boil for 10 minutes or until thick.  Add vanilla.

(Marlys Ellison)

• 16 oz. linguini, cooked
• 1/2 cup butter, softened
• 4 chicken breasts, cooked and diced
• 2 cans of cream of chicken soup
• 2 cups sour cream
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup chicken broth
• 2 tablespoons Parmesan cheese
• 2 cups shredded mozzarella

Cook noodles, then chicken, mix all ingredients (except cheese, save that for last 30 minutes) and add noodles and chicken.  Cook 4-6 hours in a crock pot on low.  Add cheese and cook for final 30 minutes on low.

• 1 whole cellophane package graham crackers, crushed
• 1/2 lb. or 1 cup oleo in pan
• 1 cup peanut butter
• 3 cups powdered sugar
• 12 oz. package chocolate chips

Grease 9″ x 13″ pan.  Melt oleo in pan.  Add peanut butter, sugar and crushed crackers.  Press into pan.  Chill 1/2 hour.  Melt chocolate chips.  Spread over the top and chill.

(Debbie Liddle/Millie Ruehs)

• 2 cups sugar
• 2 cups brown sugar
• 2 cups shortening
• 4 eggs
• 2 teaspoons vanilla
• 5 cups flour
• 1/2 teaspoon salt
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 2 cups coconut
• 2 cups gumdrops, cut
• 2 cups oatmeal
• 2 cups corn flakes

Cream together the first 3 ingredients.  Then add the rest of the ingredients.  Place small balls of dough on greased cookie sheets.  Bake 10 to 12 minutes at 375 degrees.

(Lisa Swanson)