Fudgesicles

1 pkg. chocolate pudding mix (not instant)
2 Cups milk
1 Cup evaporated milk
1/4 Cup sugar

- In a saucepan, combine pudding mix, sugar, and milk; cook according to pudding pkg. directions, until thick, stirring constantly. Pour into a pan and put in freezer until partially frozen. Stir and spoon into paper cups; insert wooden sticks or toothpicks for handles. If desired, freeze in pan and cut into squares; roll in chopped nuts.

Chocolate Crunch Candies

1 Large chocolate candy bar
Corn flakes

- Melt chocolate bar over low heat, stirring constantly to prevent scorching. Slowly add corn flakes until mixture is stiff. Drop by the spoonful onto wax paper. Let cool

Caramel corn...

Caramel Corn
1 Can sweetened condensed milk
2 Cups brown sugar, firmly packed
1/2 Cup butter
1 Cup light corn syrup
pinch salt

- Cook all ingredients in a heavy saucepan to a soft ball stage. Pour over popcorn until all the popcorn is evenly coated. Form into balls, and store in covered container.

Easy Caramel Corn
1 Cup brown sugar, firmly packed
1/2 Cup butter
30 large marshmallows

- Melt ingredients in a heavy saucepan over medium heat, stirring frequently to prevent scorching. Pour over popcorn until all popcorn is evenly coated. Form into balls. Wrap each ball in plastic wrap.

Easy Brownies

1/2 Cup butter
1 Cup sugar
1 Teaspoon vanilla
2 Eggs
1/2 Cup cocoa
3/4 Cup flour
1/2 cup chopped nuts

- Melt butter and let cool. Stir in sugar and vanilla. Beat in eggs, beating well between each one. Stir cocoa and flour together, and blend into creamed mixture. Blend in nuts. Press into greased and floured 8-inch square pan. Bake at 350°F for 25-30 minutes. Do not over-bake! Cool pan on wire rack before cutting into squares.

Peanut Butter Brownies

2 Eggs
3/4 Cups sugar
1/3 Cup brown sugar, firmly packed
1/4 Cup peanut butter
1/8 Cup shortening
1-1/2 Teaspoons vanilla
1 Cup unsifted flour
1-1/2 Teaspoons baking powder
1-1/2 Teaspoon salt
1/2 Cup chopped peanuts

- Cream eggs, sugar, brown sugar, peanut butter, shortening, and vanilla until fluffy. Add flour, baking powder, and salt, stirring only until moistened. Stir in chopped peanuts. Spread into a lightly greased 9x13 pan. Bake at 325°F for 25 minutes. Cool and cut into squares.

Applesauce Brownies

1 Cup shortening
3 1-oz squares baking chocolate
2 Cups sugar
4 eggs, well beaten
1 Cup sweetened applesauce
2 Teaspoons vanilla
2 Cups flour
1 Teaspoon baking powder
1/2 Teaspoon baking soda
1/2 Teaspoon salt
1 Cup chopped nuts

- Melt shortening and chocolate together in the top of a double broiler. Blend in sugar, eggs, applesauce, and vanilla. Sift together flour, baking powder, baking soda, and salt; add to chocolate mixture. Stir in nuts. Spread in a greased and floured 9x13 pan. Bake at 350°F for 30 minutes. Cool in a pan. Cut into aquares and roll in sifted powdered sugar.

No-Bake Peanut Butter Cookies

1/2 Cup dark corn syrup
1/2 Cup sugar
1/2 Cup peanut butter
1/2 Teaspoon vanilla
2 Cups corn flakes

- Mix corn syrup and sugar in a saucepan; bring to a boil, stirring frequently, and boil 1 minute. Remove from heat and add peanut butter, vanilla, and cereal. Blend well. Drop by the spoonful onto wax paper and let cool until firm.

Peanut Butter Drops

1/4 Cup butter
1/4 Cup milk
1 Cup sugar
1/4 Cup peanut butter
1/2 Teaspoon vanilla
1-1/2 Cups quick-cooking oatmeal

- Mix butter, sugar, and milk in a saucepan; bring to a boil, and boil for 1 minute. Remove from heat. Stir in peanut butter, vanilla, and oatmeal. Drop by the spoonful onto wax paper and chill in the refrigerator until firm.

Boiled Cookies

1-1/2 Cups sugar
1/4 Cup butter
1/8 Teaspoon salt
1-1/2 Tablespoon cocoa
1/4 Cup milk
1-1/2 Cup quick-cooking oatmeal
1/2 Cup coconut
1/2 Teaspoon vanilla
1 Cup chopped nuts

- Mix sugar, butter, salt, cocoa, and milk in a saucepan; bring to a boil, and boil for 1 minute. Remove from heat and stir in oatmeal, coconut, vanilla and nuts. Drop by the spoonful onto wax paper and let cool until firm.

No-Bake Orange Coconut Balls

2 Cups finely crushed graham crackers
1 Cup sweetened flaked coconut
1 Cup powdered sugar
3/4 Cup frozen orange juice, thawed and undiluted

- Mix graham cracker crumbs, powdered sugar, and coconut until well blended. Add orange juice concentrate and stir until dough is stiff. Form into small balls and roll balls in powdered sugar. Store in a covered container for 8 hours or overnight.

Chocolate Drop Cookies

1/2 Cup butter
3/4 Cup sugar
1-3/4 Cup sifted flour
1 Egg, beaten
1/2 Teaspoon baking soda
1/2 Teaspoon salt
3 Tablespoons cocoa
1 Teaspoon vanilla
1/2 Cup milk
1 Cup chopped nuts

- Cream butter, sugar, and egg until fluffy. Set aside. Sift together flour, baking soda, salt, and cocoa. Stir into creamed mixture. Blend in vanilla, milk, and nuts. Drop by spoonfuls onto greased cookie sheets. Bake at 350°F for 8 minutes. Cool on wire racks.

Peanut Crispies

1 Cup raw peanuts
3/4 Cup shortening
1/2 Cup sugar
1 Cup brown sugar, firmly packed
2 Eggs
1 Teaspoon vanilla
1-1/2 Cups flour
1/2 Teaspoon baking soda
1/2 Teaspoon salt
2 Cups quick-cooking oatmeal

- Chop the peanuts and spread them on a cookie sheet; bake at 325°F for 15 minutes, or until golden and crispy. Set aside. Cream shortening, sugar, brown sugar, eggs and vanilla until fluffy. Blend in flour, baking soda, and salt until well moistened. Stir in oatmeal and peanuts until well blended. Drop by spoonfuls onto greased cookie sheet; bake at 375° for 12 minutes or until lightly browned. Cool on a wire rack.

Soft Zucchini Cookies

1/2 Cup shortening
1/2 Cup sugar
1 Cup brown sugar
2 Eggs, beaten
3 Cups peeled, coarsely grated zucchini
2-1/2 Cups flour
2 Cups quick-cooking oatmeal
1 Teaspoon baking powder
1/2 Teaspoon baking soda
1 Teaspoon cinnamon
1/2 Teaspoon salt
1 Cup chopped nuts
1 Cup raisins

- Cream shortening, sugar, brown sugar, and eggs until fluffy; stir in zucchini. Sift together flour, baking powder, baking soda, cinnamon, and salt; add to zucchini mixture. Stir in oatmeal until well blended. Add nuts and raisins. Drop by spoonfuls onto greased cookie sheets. Bake at 375°F for 12-15 minutes.

Peanut Butter Cups

4 large graham crackers
1 Cup peanut butter
1/2lb powdered sugar
1/2 Cup butter
1 large chocolate bar

- Put graham crackers in a plastic bag or between sheets of wax paper; crush with a fork, a rolling pin, a blender or a hammer. Set aside. In a large saucepan, slowly melt butter over low heat. Remove from heat. Blend in crushed graham crackers, peanut butter, and powdered sugar until completely mixed. Press into an 8-inch square pan. In the top of a double boiler, melt a large chocolate bar; spread on peanut butter mixture. Let cook, and cut into bars.

Cherry-Chocolate Chiparoons

4 Eggs
1/2 Teaspoon salt
1-1/2 Cup sugar
1 Cup flour
2 Tablespoons cooking oil
2 Teaspoons almond or vanilla extract
4-1/2 Cups shredded coconut
1 12ox pkg. chocolate chips
1/2 Cup chopped maraschino cherries

- Beat eggs and salt until frothy; gradually add sugar, beating well until thick and lemon-colored (about 5 minutes). Stir in flour, oil and extract; blend well. Fold in coconut, chocolate chips, and cherries. Drop by spoonfuls onto greased cookie sheets. Bake at 325°F for 12-15 minutes. Cool on wire racks.

Brownie Nuggets

1/2 Cup shortening
2 Cups sugar
2 Eggs
1 Teaspoon vanilla
1 Cup milk
3-1/2 Cups flour
4 Teaspoons baking powder
1 Teaspoon salt
1 Cup cocoa
1 Cup chopped nuts
1 Cup raisins

- Cream shortening and sugar until fluffy; add eggs and vanilla. Sift together flour, baking powder, salt and cocoa. Stir in 1/2 of the flour mixture with the creamed mixture; Stir in 1/2 of the milk; stir in the rest of the flour mixture, and then the rest of the milk. Stir in nuts and raisins. Drop by spoonfuls onto greased cookie sheets. Bake at 350°F for 12 minutes; do not over-bake.

Crunchy Applesauce Oatmeal Cookies

1 Cup sugar
1/2 Cup shortening
1 Egg
1 Cup applesauce
1 Teaspoon baking soda
1-3/4 Cups flour
1/2 Teaspoon salt
1 Teaspoon nutmeg
1 Teaspoon cinnamon
1 Cup quick-cooking oatmeal
1 Cup raisins
1 Cup chopped nuts

- Cream sugar and shortening until well blended. Stir in the egg, and beat until smooth. Combine applesauce and baking soda, and add to mixture. Set aside. In a large mixing bowl, sift together flour, salt, nutmeg, and cinnamon; stir in egg mixture, and blend well. Add oatmeal, raisins, and nuts; stir until mixture is well moistened. Drop by spoonfuls onto greased cookie sheet. Bake at 425°F for 10 minutes. Cook on wire rack.

English Toffee Bars

3/4 Cups sugar
3/4 Cups brown sugar
1 Cup sifted flour
1/4 Cup finely chopped nuts
1/2 Cup butter
1 Egg yolk
1/2 Teaspoon vanilla
1 6oz pkg. chocolate chips

- Cream sugar, brown sugar and butter together until well blended; add the egg yolk and the vanilla, stirring until well blended. mix in the flour, and spread evenly in a greased 8-inch square pan. Bake at 250°F for 15 minutes. Remove from oven; immediately sprinkle chocolate chips over the surface. When chips have melted completely, spread them evenly over the surface and sprinkle with nuts. Cool and cut into small squares.

Chewy Cookie Bars

1-1/2 Cup crushed corn flake cereal
3 Tablespoons sugar
1/2 Cup butter
1-1/2 Cup chopped nuts
1-1/2 Cup chocolate chips
1-1/2 Cup sweetened coconut
1 can sweetened condensed milk

- Melt butter in a 9x13 pan; stir in sugar and crushed corn flakes until well mixed, and press with the back of a spoon until the mixture forms a crust in the bottom of the pan. sprinkle the nuts evenly over the crust; sprinkle the chocolate chips evenly over the nuts; sprinkle the coconut evenly over the chocolate chips; Pour the condensed milk evenly over everything. Bake at 350°F 20-25 minutes, or until the mixture is lightly browned around the edges. Cool and cut into bars.

Marshmallow Dreams

1/2 Cup butter
1/4 Cup cocoa
1 Cup sugar
2 Eggs
3/4 Cup flour
1 Cup chopped nuts
1 Teaspoon vanilla
1/2 lb. miniature marshmallows

- Cream the butter, sugar, and cocoa together until well blended. Add the eggs, one at a time, beating well after each one. Stir in the flour, nuts, and vanilla until well blended. Spread the batter evenly in an 8-inch square greased pan. Bake at 350°F for 20 minutes. Remove from the oven, and cover the top with a single layer of miniature marshmallows. Return the bars to the oven for about 3 minutes, or until the marshmallows are a light golden color. Remove from the oven and cool completely. Frost the bars with icing.

1/4 Cup butter
1/4 Cup evaporated milk
1/4 Cup cocoa
1 Cup powdered sugar

- Beat until smooth, and spread over marshmallow dreams

Chocolate Chip Bars

2-3/4 Cup flour
2-1/2 Teaspoons baking powder
1/2 Teaspoon salt
2/3 Cup shortening
1 1-lb pkg brown sugar
3 Eggs
1 12oz pkg. chocolate chips
1 Cup chopped nuts

- Sift together the flour, baking powder, and salt; set aside. Cream the shortening and brown sugar, and add the slightly beaten eggs until well blended. Add the flour mixture, and stir until moistened. Stir in the chocolate chips and the nuts. Spread the batter in a greased 9x13 pan. Bake at 350° for 25 minutes. Cool and cut into squares.

One-Pan Rice Pudding

1/2 Cup regular long grain rice
1 Cup water, slightly salted
1 quart milk
1/4 Cup butter
3 Eggs
1/2 Cup sugar
1 Cup raisins (optional)
1/2 Teaspoon vanilla
3 Tablespoons sugar
1 Tablespoon cinnamon

- Pour rice slowly into boiling water. Cover and cook seven minutes. Add the milk and butter. Stir a little, bring to a boil, cover, and turn to low and cook for 1 hour. meanwhile, beat eggs, add sugar, raisins and vanilla. Pour mixture into rice, stirring slowly until rice starts to thicken and bubbles. Serve hot or cold with mixture of cinnamon and sugar sprinkled on top.

Pie crust...

Never-Fail Pie Crust
1-1/2 Cups flour
1/4 Teaspoon salt
3/4 Cup shortening
2-1/2 Tablespoon cold water
1-1/2 Teaspoon vinegar
1 egg, slightly beaten

- In a mixing bowl, blend flour, salt, and shortening; use a pastry blender or two knives to cut shortening into the flour and salt. Combine water, vinegar, and the egg; blend it well into the flour mixture. Shape the dough into two balls. The ball of dough can either be used immediately, or wrapped and frozen for later use. To use, flatten the ball and use a flour-dusted rolling pin to roll the dough in the plate, prick the bottom with a fork, and moisten the rim slightly. Bake at 450°F for 8 minutes or until lightly browned. Let cool.

Easiest-Ever Pie Crust
1-1/2 Cup flour
1/2 Cup cooking oil
3/4 Teaspoon salt
2 Tablespoons sugar
2 Tablespoons cold water

- Dump flour in an un-greased pie plate. Add the oil, salt, sugar, and stir well. Pour in the water or milk, and mix with a fork into a stiff dough. Press into shape in the pie plate. Bake at 350°F for 10-12 minutes, or until lightly browned.

Incredible Coconut Pie

1/2 Cup flour
1 Cup sugar
1/4 Cup butter
4 Eggs, well beaten
2 Cup milk
1 Teaspoon vanilla
1 7oz pkg. shredded coconut

- In a mixing bowl, combine flour and sugar. Add butter, eggs, milk and vanilla, mixing well. Stir in coconut. Pour into a buttered 10 inch pie plate. Put in a cold oven; turn oven on to 350°F and bake 45 minutes cool.

Cherry Cheese Cake

1 graham cracker crumb crust
1 can sweetened condensed milk
1 8oz pkg. cream cheese, softened
1 Teaspoon vanilla
1/4 Cup lemon juice
1 can cherry pie filling

- In a large bowl, beat the cream cheese until it's fluffy. Slowly add the milk, continuing to beat the mixture, until well blended. Add vanilla and lemon juice. Blend well. Pour into the pie crust. Chill for 3-4 hours or until firm. Top with cherry pie filling and serve. Store in refrigerator.

Favorite Apple Pie

3 Cups sliced, peeled apples
1 Cup water
1 Cup sugar
2 Tablespoons butter
2 Tablespoons cornstarch
1 Teaspoon cinnamon

- Combine all ingredients in a large saucepan; bring to a boil, boil for 3 minutes. Remove from heat and cool to lukewarm. Pour in a pie crust. Bake at 350°F for 50 minutes.

Easy Apple Pie

1 quart sliced, peeled apples
3/4 Cup sugar
3/4 Tablespoon flour
1 Teaspoon cinnamon
1/4 Teaspoon nutmeg
pie crust

- Combine sugar, flour, cinnamon, and nutmeg until well blended; stir in apples. Pour the mixture into a pie crust; dot with 1 Tablespoon butter. Bake at 350°F for 30 minutes.

Easy Strawberry Pie

1 Cup sugar
1/2 Cup mashed strawberries
3 Tablespoons cornstarch
2 drops red food coloring
1 Tablespoon lemon juice
1 baked 8-inch pie shell
2 Cups sliced strawberries
2 sliced bananas

- Add enough water to mash berries to make 1 cup. Set aside. In saucepan, combine sugar, berries, water, cornstarch, and food coloring; cook over medium heat until thick. Fill the pie shell with sliced strawberries and sliced bananas; pour glaze over the top. Chill. Top with whipped cream, and garnish with whole strawberries.

Chocolate Banana Pie

1 pkg. instant chocolate pudding
1-1/4 Cup cold milk
1 8oz pkg. cream cheese, softened
2-3 bananas, sliced
1 baked 9-inch pie shell

- Beat milk into softened cream cheese; add pudding mix, and beat according to package directions, until thick. Arrange sliced bananas in bottom of the pie shell; pour prepared pie mixture over the bananas. Chill until set. To serve, whip cream with 1 sliced banana; top with sliced bananas.

Frostings...

Easy Chocolate Fudge Frosting
3 Cups sifted powdered sugar
2 Tablespoons melted butter
1 teaspoon Vanilla
2 Tablespoons cocoa

- Beat all ingredients until well blended; add milk, a few drops at a time, until frosting is of spreading consistency.

Nutty Coconut Icing
1-1/2 Cups sugar
1/2 can sweetened condensed milk
1/2 Cup butter
1 Cup shredded coconut
1/2 to 1 Cup chopped nuts

- Combine sugar, milk and butter in a saucepan; bring to a boil, and boil for 3 minutes, stirring constantly. Remove from heat; stir in coconut and nuts.

Creamy caramel frosting
1/2 Cup butter
1/4 Cup milk
1 Cup brown sugar firmly packed
2 Cups powdered sugar, sifted
1-1/2 teaspoon vanilla

- In a saucepan, combine butter milk and brown sugar. Heat to boiling, and cook for 2 minutes, stirring frequently to prevent scorching. Cool. Stir in powdered sugar, and beat until smooth. Add vanilla, and beat until well blended.

Easy Pinoche Icing
1/2 Cup butter
1 Cup brown sugar firmly packed
1/4 Cup milk
1-3/4 sifted powdered sugar

- Melt butter in a saucepan. Stir in brown sugar; bring to a boil, and boil for 2 minutes, stirring constantly. Stir in milk, and bring to a boil again, stirring constantly. Remove from heat as soon as the mixture starts to boil. Cool to lukewarm. Gradually add powdered sugar, beating well. If frosting is too stiff, add a few drops of hot water.

Creamy Butter Frosting
1/2 Cup butter
3-1/2 Cups powdered sugar, sifted
few grains salt
2 Egg whites or 1 egg
1-1/2 Teaspoon vanilla

- Cream butter and eggs until light and fluffy. Add sugar gradually, beating well. Add salt and vanilla; beat until fluffy. Add a few drops of milk if frosting is too thick. Makes enough to frost 2 layers or an oblong cake.

Basic Glaze
1/2 Cup boiling water
1 Cup sifted powdered sugar

- Combine well and pour over cake

One-Bowl Cake

2-1/4 Cup flour, sifted
1-1/2 Cup sugar
3 teaspoons baking powder
1 Teaspoon salt
1/2 Cup shortening
1 Teaspoon vanilla
2/3 Cups milk
1/3 Cup milk
2 Eggs

- Sift together flour, sugar, baking powder, salt, stir in vanilla 2/3 cup milk. Beat in shortening until all ingredients are smooth and well blended. Beat in 1/3 cup milk and eggs. Pour into two greased and floured layer pans. Bake at 350°F for 30-35 minutes. Cool and frost with chocolate, caramel or butter icing.

Chocolate Mayonnaise Surprise Cake

2 Cups flour
2 Teaspoons baking soda
4 Tablespoons cocoa
1 Cup water
1 Cup sugar
1 Cup mayonnaise (not salad dressing)
1 Teaspoon Vanilla

- Sift flour, baking soda and cocoa. Set aside. In a large bowl, beat together the sugar, mayonnaise, water, and vanilla. Stir in the flour mixture until well blended and all ingredients are moistened. Pour batter into two greased and floured layer pans or a greased and floured 9x13 pan. Bake at 350°F for 30-35 minutes for layer pans or 30 minutes for an oblong pan. Cool and frost.

Pudding Cake

1 Cup flour
3/4 Cup sugar
2 Tablespoons cocoa
2 Teaspoons baking powder
1/4 Teaspoons salt
1/2 Cup milk
2 Tablespoons cooking oil
1 Cup finely chopped nuts
1 Cup brown sugar, firmly packed
1/4 Cup cocoa
1-3/4 Cup hot water

- Combine in a large bowl flour, sugar, 2 Tablespoons cocoa, baking powder, salt, milk, oil and nuts; beat vigorously until well blended. Pour into a greased 8-inch square pan. In same bowl, mix brown sugar, 1/4 Cup cocoa, and hot water; pour slowly over the batter in the pan. Bake at 350°F for 45 minutes: the "pudding" becomes thick and rich and sinks to the bottom of the pan.

Apple Squares

1 pkg. yellow cake mix - set aside 1 Cup
1/2 Cup melted butter
1 Egg
2 cans apple/cherry pie filling
1/4 Cup melted butter
1/4 Cup sugar
1 Teaspoon cinnamon

- Grease the bottom of a 9x13 pan. Stir together in the pan cake mix, 1/2 cup melted butter, and egg. Spread the pie filling on top of the batter. Combine the 1 Cup reserved cake mix, 1/4 Cup melted butter, sugar,and cinnamon, and sprinkle over the pie filling. Bake at 350°F for 45 minutes.

Three-Minute Cobbler

1/2 Cup butter
1 Cup flour
1 Cup sugar
2 Teaspoons baking powder
3/4 Cup milk
1/4 Teaspoon salt
1 16oz can fruit pie filling or fruit

- Melt butter in casserole dish. Stir in flour, sugar, baking powder, milk and salt until all lumps are gone. Dump the fruit on top, but don't stir it in. Bake for 1 hour at 350°F

Disco Crazy Cake

3 Cups flour
2 Cups sugar
1 Teaspoon salt
2/3 Cup cocoa
3/4 Cups cooking oil
2 Teaspoons vinegar
2 Teaspoons vanilla
2 Teaspoons baking soda
2 Cups cold water

- Sift the flour, sugar, and cocoa into a 9x13 baking dish. Spread the mixture evenly in the pan, create 3 small wells in the mixture. In one pour the oil, , in the second pour the vinegar, in the third pour the vanilla. Pour the water over the whole cake and mix well with a fork. Bake at 350°F for 40 minutes. Cool on a rack and frost.

Crunchy Applesauce Bars

1 Cup sugar
1 Cup sweetened applesauce
1/2 Cup shortening
2 Cups flour
1 Teaspoon baking soda
1-1/2 Teaspoons cinnamon
1 Teaspoon nutmeg
1/4 Teaspoon cloves
1/4 Teaspoon salt
1 Cup raisins
1/4 Cup chopped nuts
1 Teaspoon vanilla

- Combine sugar and applesauce; blend in melted shortening. Sift together flour baking soda, cinnamon, nutmeg, cloves, and salt; add to applesauce mixture. Stir in raisins, nuts and vanilla. Spread in a greased 9x13 pan. Sprinkle on the following topping:

2/3 Cups crushed corn flake cereal
1/4 Cups sugar
1/4 Cup chopped nuts
2 Tablespoons butter

- Combine crushed corn flakes, sugar and nuts; cut in butter until the mixture is crumbly. Press into batter. Bake at 350°F for 30 minutes. cool and cut into bars.

Crunchy Applesauce Bars

Applesauce Cake

2 Cups flour
1 Teaspoon cinnamon
1 Teaspoon baking powder
1/2 Teaspoon nutmeg
1/2 teaspoon cloves
1 Cup sugar
1 Tablespoon cocoa
1 Cup sweetened applesauce
1/2 Cup cooking oil

- Mix flour, sugar and spices in a 9-inch frying pan until well blended. Stir in applesauce and cooking oil. Bake @ 350°F for 35 minutes.

Onion Rings

2 Sweet Spanish onions, sliced and separated into rings
1/2 Cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 egg, beaten well
1/2 cup milk
1 Tablespoon oil

- Blend flour baking powder, and salt; set aside. Beat together egg, milk, and oil, and stir into flour/ salt mixture. Heat up frying oil in a deep pan until hot about 375°F (don't let it start smoking)Dip onion rings in batter a few at a time, then into the hot oil turn over as they brown. When rings are a light golden brown lift out and drain onto paper towels. Add more salt if needed and serve hot.

Ranchero Potatoes

4 sliced, cooked potatoes
1/2 Cup butter
2 tablespoons flour
1 Cup milk
1/2 Teaspoon salt
1/4 teaspoon pepper
1/2 Cup finely diced onion
1/4 Cup barbecue sauce
1 Cup grated cheese

- Layer 1/2 the potatoes in an 8x8 casserole dish. In a sauce pan melt the butter over medium heat; stir in the flour, add the milk gradually, stirring constantly, until thickened. Remove from heat add the salt, pepper, onions and BBQ sauce; stir in the cheese until melted. Pour 1/2 the sauce mix over potatoes; repeat the layers. Bake at 350°F for 25 minutes.

Baked Cheesed potatoes

4-5 peeled potatoes
3 Tablespoons butter
1-1/2 teaspoon salt
dash pepper
3/4 Cup grated cheese
1/2 Cup light cream
1/4 cup milk

- Cut potatoes into strips like french fries. Place in the center of baking dish. Dot with butter, sprinkle with salt and pepper. Top with cheese. Cover with milk and cream. Cover dish leave room for steam bake @ 350°F for 50 minutes or until done.

Scalloped Potatoes

4-5 potatoes
1 onion sliced thin
1 can cheddar cheese soup
1 can cream of mushroom soup

- peel and slice potatoes and onion. Layer in greased casserole dish. Mix soups together and thin with 1 cup milk. Pour over potatoes. Cover and bake @ 350° for 1 hour or until done.

Zucchini-Bacon Fry

3 slices bacon, cubed
2 Cups peeled, cubed Zucchini
dash salt
dash pepper

- Fry cubed bacon until crisp; add zucchini, salt and papper to taste, cover and cook for 15-20 min, until zucchini is tender.

Cheesy Broccoli Bake

1 pkg. frozen chopped broccoli
1/2 Cup mayonnaise
1/2 Cup cream of mushroom soup
1 egg, beaten
1-1/2 Cups grated cheese
1 Cup crushed crackers

- Cook broccoli according to pkg.; drain well and cool. Combine mayo, soup, egg and cheese; stir in cooked broccoli. Pour into buttered casserole dish, sprinkle with crackers. Bake @ 325°F for 30 minutes.

Quickest - Ever Beef Stew

3 Cups water #1
1 envelope dry onion soup mix
2 potatoes, peeled and cubed
1 10oz pkg. frozen mixed veggies
2Tablespoons flour
1/4 Cup water #2
2-1/2 Cups cooked beef, cubed
1 Cup shredded cheese

- Boil water #1; stir in soup mix, potatoes, and veggies. Cook 10-12 minutes or until veggies are tender. Stir the flour into water #2 until well blended; stir into the veggie mix and heat, stirring constantly, until thickened. Stir in beef and heat through. Place in serving bowls; top with shredded cheese.

Pizza Burger

1 lb. ground beef
1 Teaspoon salt
1/4 teaspoon pepper
1 large tomato, seeded and chopped
1 Cup grated cheese
1/2 Teaspoon oregano
1 Tablespoon chopped onion

- Thoroughly mix the beef, salt, and pepper; pat in the bottom of a pie plate. Top with tomato, cheese, oregano and onion. Bake at 350°F for 25-30 minutes. Cut into wedges to serve.

Easiest - Ever Pizza

1 Cup flour
1 Teaspoon salt
1/8 Teaspoon pepper
2 Eggs, beaten
2/3 Cups milk
1 lb. Ground beef
1-4oz can mushrooms pieces, drained
1-8oz can tomato sauce
2 Cups grated cheese
1/2 Teaspoon oregano

- In a large mixing bowl, combine flour, salt, pepper, eggs, and milk; beat until smooth and pour into a large pie plate or pizza pan. make sure the batter covers the bottom of the pan. Brown the beef; drain well and sprinkle over the crust batter. Sprinkle on the mushrooms, pour on the tomato sauce, and sprinkle cheese and oregano over the pizza. Bake at 425°F for 20-25 minutes or until bubbling and cheese has melted.

Vegetable Beef Casserole

1 lb. ground beef
1 10-oz pkg. frozen peas
4 Tablespoons chopped onion
1 Cup chopped celery
1 Can cream of mushroom soup
1/4 Teaspoon salt
1/4 Teaspoon pepper
3 Tablespoons canned milk
2 Cups crushed potato chips

- Brown beef until cooked; spread in the bottom of a baking dish. in a large bowl, combine peas, onions, celery, soup, salt, pepper; pour over beef. Sprinkle with crushed potato chips. Bake @ 350°F for 30 minutes.

Chili Mac

1 lb ground beef
1 small onion, chopped
1 can tomatoes
1/2 Cup macaroni

- Brown ground beef and onions until meat is cooked and onions are tender. Stir in tomatoes and macaroni; cover and simmer until macaroni is tender, about 10 minutes. Salt and pepper to taste.

Polka-Dot Macaroni and Cheese

2 Cups uncooked macaroni
1 can cheddar cheese soup
1/2 Cup milk
1 teaspoon Worcestershire sauce
2 hot-dogs

- Cook macaroni according to the pkg.; drain well. Pour into an 8-inch square baking dish; stir in cheddar cheese soup, milk, and Worcestershire sauce. Cut hot-dogs into very thin slices and arrange on top of macaroni. Bake, uncovered, at 375°F for 25 minutes, or until bubbly.

Quick Taco Salad

1/4 lb. ground beef
1 can kidney beans, rinsed and drained
1/4 Cup onions, chopped
1/4 head of lettuce, shredded
1 green pepper, coarsely chopped
1 tomato, seeded and chopped
1 Cup shredded cheese
2 Cups corn chips

- In a small skillet, brown the beef thoroughly; stir in the beans and heat through.In individual serving bowls place 1 cup each of the corn chips. Spoon 1/2 the ground beef-bean mix in each bowl. Top each with 1/2 the onions, 1/2 the lettuce, 1/2 the green pepper, 1/2 the tomato, and 1/2 the cheese. Serve with ketchup or taco sauce if desired.

Zucchini Casserole

1/4 Cup chopped onion
4 Cups sliced, peeled Zucchini
1 can cream of chicken soup
1 8-oz pkg. herb seasoned stuffing mix
1/2 Cup butter
1 Cup sour cream 1-1/2 shredded cheese

- Cook onion ans zucchini in boiling water for about 5 minutes or until tender; drain. in a bowl combine soup, sour cream and shredded cheese. Separately make stuffing according to directions; stir in butter. Spread 1/2 the stuffing over the bottom of a baking dish; spoon on the zucchini and the soup mix. Top with remaining stuffing. Bake at 350°F for 25-30 minutes or until bubbling.

Enchiladas

1/2 lb. ground beef
1/4 Cup chopped onion
2 Tablespoons green chilies (optional)
1 small can tomato sauce
1/4 Cup sliced ripe olives
8 corn tortillas
2 Cups shredded cheese
1 can mild enchilada sauce
1/2 cup sour cream
1/2 head lettuce, shredded

- In large skillet, brown hamburger, onions and chillies until hamburger is cooked and onions are transparent. Stir in tomato sauce, olives, and 1 Cup of the shredded cheese. Place a spoonful of the meat mix onto each tortilla, roll the tortilla up, and place in greased baking dish, seam side down. Pour enchilada sauce over tortillas; sprinkle with the remaining cheese. Bake st 350°F for 20-25 minutes or until bubbly and cheese is melted. Serve with sour cream and over a bed of lettuce.

Creamy Stuffed Potatoes

2 potatoes, baked in skins
1 4-oz. pkg. dried beef
1/4 Cup butter
1/4 Cup flour
1-1/2 Cup milk

- Split tops of potatoes. Snip beef into small pieces; brown very slightly in melted butter. Stir in flour; add milk, stirring constantly, until thickened. Pour beef "gravy" into potatoes. Serve

I think on this recipe I'll skip the butter and use regular ground beef.

Easy Franks and Potatoes

4 potatoes - cubed and cooked
2 onions, chopped
3 Tablespoons butter
4 hot-dogs, cut up

- Brown potatoes and onion in butte; add in hot dogs and heat through. Serve.

Tin Foil Roast

1, 2-1/2- 3 lb. roast
1 envelope dry onion soup mix
1 can cream of mushroom soup

- Place roast on a doubled sheet of heavy-duty tin foil. Stir together soup and soup mix; pour over roast. Seal foil. Put roast in a pot and bake at 350°F for 1 hour 15 minutes. Use juices for gravy.

Tangy Chicken

1 lb. Chicken pieces
1/2 Cup flour
1 Teaspoon salt
2 Tablespoons butter
1/2 Cup chopped celery
1 Cup water
2 Tablespoons brown sugar, packed
1/2 Teaspoon pepper
1/2 Cup chopped onion
1 Cup ketchup

- Combine flour and salt; roll chicken pieces in flour mixture to coat. Fry in skillet in hot oil until browned on all sides. In a small bowl, combine melted butter, celery, water, brown sugar, pepper, onion and ketchup; pour over chicken in skillet. Cover and simmer 30 minutes or until thick and celery and onion are tender.

Easy Meatloaf

1 lb. ground beef
1 Cup dry bread crumbs
2 eggs, beaten
1/2 cup onion, minced
1/4 Cup green pepper, diced
1 Teaspoon salt
1/4 Teaspoon pepper
2 cups tomato sauce (divided)

- Combine ingredients and 1 cup tomato sauce; use hands to knead the mixture until it is well combined, shape into a loaf and bake at 350°F for 30 minutes. Pour remaining 1 cup tomato sauce over loaf and bake another 30 minutes. Slice and serve