Fruit Delight

1 (29 ox) can fruit cocktail

2 20 ox cans chunky pineapple

2 11 oz cans mandarin oranges

1 pkg vanilla instant pudding, prepared

1 12 oz carton Cool Whip

Drain jice from cans of fruit and discard. Add pudding to fruit and mix well. Spread in a shallow dish and cover top with Cool Whip.

Taco Salad

1-1/2 lbs lean ground beef

2 tomatoes

1 can pitted ripe olives

6 green onions

tortilla chips

1 8-oz pkg cheddar cheese

1 pkg taco seasoning

1 lg head lettuce

1 can red kidney beans

1/2 bottle catalina salad dressing

Brown ground beef and drain. Add taco seasoning and water as per package. Cover and simmer about 8 to 10 minutes. Cool completely. Tear lettuce into bite-size peices. k Drain beans. Slice olives and onions; cut tomatoes in chunks. Mix everything together except chips. Use as much Catalina as needed to coat salad. Break up chips and add just before serving.

Cheddar Corn Bread

2 pkg (8-1/2 oz each) corn bread/muffin mix

2 eggs, beaten

1/2 C milk

1/2 C plain yogurt

1 can cream-style corn

1/2 C shredded cheddar cheese

In a bowl, combine the corn bread mix, eggs, milk and yogurt until blended. Stir in corn and cheese. Pour into a greased 13x9 in baking dish. Bake at 400 degrees for 18-22 min or until a toothpick inserted near the center comes out clean. Cut into squares. Serve warm.

Apple-Orange Jello

from Alicia Sorensen

2 pkg(6oz) jello (raspberry, strawberry, cranberry)

2 C orange juice

2-3 apples, peeled then grated

Bring oj to boil, remove from heat, stir in jello. Add 2 C ice cubes, when dissolved add apples and refrigerate for 1-2 hours.

Mexican Cheddar Skillet Chicken

4 boneless, skinless chicken breast halves (about 1-14 lb) coarsely chopped

2 T oil

3 C instant long grain rice, cooked

1 can whole tomatoes, drained, chopped

1 jar chunky salsa

1 C shredded sharp cheddar cheese

1. In skillet, cook chicken in hot oil 4 to 5 minutes until browned.

2. Stir in rice, tomatoes and salsa. Reduce heat to low. Simmer, covered, 8 to 10 minutes until chicken is cooked through.

3. Sprinkle with shredded cheese. Cook about 3 minutes longer until cheese is melted.

Mrs. Field's Cookies

from Mom

1 C white sugar

2-1/2 C brown sugar

1 lb butter

3 eggs

6 C flour

2 T vanilla

1-1/2 t soda

1-1/2 t salt

4 C chocolate chips

Bake 350 degrees for 8 min, let stand on pan 3-5 min

BBQ Beans & Beef

From Margaret Chambers

1/2 lb bacon, cooked and crumbled

1 lb ground beef, browned with 1/2 C chopped onion

1 can red kidney beans, drained

1 can great northern beans, drained

1 can pinto beans, drained

2/3 C brown sugar

1 t salt

1 C catsup

1/3-1/2 C molasses

2 T prepared mustard

4 T worchestershire sauce

Add add ingredients and cook in crock pot or bake in casserole dish for 30 at 350 degrees.

Turkey Pasta Soup

1 C uncooked small pasta shells

1 lb lean ground turkey (or turkey sausage)

2 medium onions, chopped

2 garlic cloves, minced

3 cans chicken broth

2 cans white kidney or cannellini beans, rinsed and drained

2 cans Italian stewed tomatoes

2 t dried oregano

2 t dried basil

1 t fennel seed, crushed (not needed if using sausage)

1 t pepper

1/2 t salt

1/4 t crushed red pepper flakes

Cook pasta according to package directions. Meanwhile, in a durch oven or soup kettle, cook the turkey, onions and garlic over medium heat until meat is no longer pind; drain. Stir in the broth, beans, tomaotes and seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.

Drain pasta and add to the soup. Cook 5 minutes longer or until heated through. Yield: 10 servings.