• 1 lb. Italian sausage
• 1/2 lb. ground beef
• 1 cup chopped onion
• 1/2 cup chopped green pepper
• 8 oz. jar tomato sauce
• 6 oz. jar tomato paste
• 1/4 cup water
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon oregano leaves
• 1/4 teaspoon garlic salt
• 1/4 teaspoon rosemary
• 1 loaf French bread
• 6 oz. package mozzarella cheese slices, cut in half

Preheat oven to 400 degrees.  Remove sausage from casing.  Brown sausage, hamburger and drain.  Cook onion and green pepper for five minutes.  Stir in tomato sauce and paste, water, Parmesan cheese and seasonings.  Mix well.  Simmer 10 minutes.  Heat oven to 400 degrees.  Cut lengthwise slice from top of bread, scoop out center to form a shell.  Place 1/2 of the mozzarella cheese on the bottom, add hot mixture.  Cover with remaining cheese and top slice of bread.  Wrap in foil.  Bake 6-8 minutes.

(Peg Liddle)

Cream together:

• 1 cup brown sugar
• 1 cup white sugar
• 1/2 cup shortening
• add 2 eggs

Sift together:

• 2 1/2 cups flour
• 1 teaspoon soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon

Add to above alternating with 1 cup milk.  Add 2 cups chopped apples and 1 teaspoon vanilla.  Pour batter into 8 1/2″ x 12″ greased cake pan.

For topping:  melt 1/3 cup butter or oleo and mix in 2/3 cup brown sugar, 1 cup coconut and 1/2 cup nuts.

Sprinkle over top of cake and bake at 375 degrees for 45 to 55 minutes.

(Mrs. Floyd Walker)

• 3 tablespoons salad oil
• 1 1/2 to 2 lbs. ground beef
• 2 cups green peppers, chopped
• 2 cups chopped onions
• 1 cup chopped celery
• 1 tablespoon salt
• 1/2 can ripe olives, sliced
• 1 (4 oz.) can sliced mushrooms with liquid
• 1 can tomato soup
• 1 cup hot water
• 1 quart jar spaghetti sauce
• 8 oz. mozzarella cheese
• 1 (12 oz.) package noodles, cooked

Brown meat in oil; add next 4 ingredients; saute until well done.  Spoon off extra fat.  Add olives and mushrooms and all liquids and simmer 5 minutes.  Mix in noodles.  Bake at 350 degrees for 25 minutes covered, then remove cover and top with shredded cheese and bake until cheese melts.  This freezes well.  14-16 servings.

(Marrita Yoder)

Also may use blueberries or any fruit.  Drain and use fruit juice as a syrup, if you wish.  Measure dry ingredients and mix together:

• 1 1/2 cup flour
• 1 tablespoon sugar
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Beat one egg.  Add to the above with:

• 1 cup milk
• 2 tablespoons melted shortening

Stir or beat until smooth.  Fold in 2 cups apples, peeled and cut up very fine.  Bake in moderately hot pan or the apples won”t be done.  Bake slow.  The apples don’t get way done but taste very good.  Grease griddle.

(Mildred Ruehs)

• 5 to 6 medium uncooked red potatoes, peeled and shredded (3 cups)
• 5 bacon strips, cooked and crumbled
• 1/2 cup chopped onion
• 2 eggs, beaten
• 2 tablespoons all-purpose flour
• salt and pepper to taste
• dash ground nutmeg
• oil for frying

Rinse and thoroughly drain potatoes.  In a bowl, combine the potatoes, bacon, onion, eggs, flour, salt, pepper and nutmeg.  In an electric skillet, heat 1/8″ of oil to 375 degrees.  Drop batter by 2 heaping tablespoonfuls into hot oil.  Flatten to form patties.  Fry until golden brown; turn and cook the other side.  Drain on paper towels.

YIELD: 2 dozen

• 1 package (1 pound) small shell pasta
• 1 cup sliced yellow summer squash
• 1 cup sliced zucchini
• 1 cup julienne sweet red pepper
• 1 cup julienne green pepper
• 1 cup sliced green onions
• 6 garlic cloves, peeled and thinly sliced
• 1/4 cup butter
• 1 1/2 cups reduced-sodium chicken broth
• 1 small tomato, chopped
• 1/2 cup grated Parmesan cheese
• 1 tablespoon minced fresh parsley
• 2 teaspoons garlic pepper
• 1 teaspoon salt

Cook pasta according to package directions.  Meanwhile, in a large skillet, saute the yellow squash, zucchini, peppers, onions and garlic in butter until crisp-tender.  Add broth and tomato; bring to a boil.  Cook and stir until liquid is reduced by half.

Drain pasta; stir into vegetable mixture.  Cook one minute longer or until heated through.  Transfer to a large bowl.  Sprinkle with Parmesan cheese, parsley, garlic pepper and salt; toss to coat.  Serve immediately.

• 1 cup water
• 2 lbs. potatoes (about 6 medium)
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon pepper
• 1 small onion, thinly sliced
• 1/4 cup flour
• pepper
• 3 tablespoons butter
• 1 (10.5 oz.) can cream of mushroom soup
• 4 slices American cheese
• 1 teaspoon salt

Peel and thinly slice potatoes.  Toss with 1 cup water and cream of tartar.  Drain.  Put half of the sliced potatoes in a greased slow cooker.  Top with half the onions, flour, salt and pepper.  Add butter and undiluted soup.  Cover and cook on low for 7 to 9 hours (or on high for 3 to 4 hours).  Add cheese slices on top 30 minutes before serving.

• 3 to 4 garlic cloves, minced
• 1/4 cup butter, cubed
• 1/4 cup olive oil
• 1 pound uncooked medium shrimp, peeled and deveined
• 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 turns 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.

2 eggs beaten light, add one cup sugar gradually.  Add one cup thick sour cream to which 3/8 teaspoon of soda has been added, alternate with the following sifted together:

• 2 cups flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• Add 1/2 teaspoon vanilla

Put in 9″ x 13″ pan.  Bake at 350 degrees for 30-35 minutes.

For coffee cake, top with mixture of before taking:

• 3/4 cup brown sugar
• 1 teaspoon cinnamon
• 2 teaspoons butter
• 1/2 cup chopped nuts

(Nellie Fink)

• 12 wonton wrappers
• 3 tablespoons butter, melted
• 1/3 cup packed brown sugar
• 3/4 cup Mascarpone cheese
• 2 tablespoons honey
• 2 teaspoons orange juice
• 2 cups sliced fresh strawberries
• whipped cream and fresh mint (optional)

Brush one side of each wonton wrapper with butter.  Place brown sugar in a shallow bowl; press buttered side of wontons into sugar to coat.  Press wontons sugared side up into greased muffin cups.  Bake at 325 degrees for 7-9 minutes or until edges are lightly browned.  Remove to a wire rack to cool.

In a bowl, combine the cheese, honey and orange juice.  Spoon about 1 tablespoon of mixture into each wonton cup.  Top with strawberries.  Garnish with whipped cream and mint, if desired.