• 4 green peppers
• salt
• 5 Tablespoons butter
• 1 pound ground beef
• 1 small onion; sliced
• pepper
• 1/4 cup whole wheat or white flour
• 2 cups milk
• 1 cup diced Cheddar cheese

Split the peppers lengthwise and remove seeds. Parboil the peppers in a small amount of boiling salted water for about 5 minutes. Drain well. In
a skillet melt 1 tablespoon of the butter and cook the beef and onion, breaking up the meat with a fork, until the meat loses its red color; pour off excess fat. Add 1 teaspoon salt and a dash of pepper. Fill the peppers with the mixture and arrange them in a shallow baking dish. Melt the remaining butter and blend in the flour. Gradually add the milk and cook, stirring, until thickened. Stir in the cheese and season to taste. Pour sauce over the peppers and bake in a preheated 350 oven for about 30 minutes. Makes 4 servings.

• 1 9-inch unbaked pie shell
• 1 pound fresh pork sausage
• 3/4 cup chopped onion
• 4 eggs, slightly beaten
• 1/2 cup milk
• 1 cup (4 ounces) shredded Cheddar cheese
• 1/2 teaspoon leaf oregano
• 1/8 teaspoon pepper
• 1 8-ounce can pizza sauce
• 6 triangles Cheddar cheese

In a skillet cook sausage and onion until meat is brown; drain well. In a bowl combine eggs, milk, shredded cheese, oregano and pepper. Stir in sausage and onion. Turn into a pie shell. Bake 25 minutes or until a knife inserted near center comes out clean. Spread top with pizza sauce and arrange triangles of cheese in spoke fashion over top. Return to oven for an additional 5 to 8 minutes. Serve immediately.
The original recipe didn’t say what temperature to use so I did 400 and it worked well.
From The QUOTA CLUB CALENDAR COOKBOOK By Peggy Mann, Circulation Service, Shawnee Mission, Kansas, Copyright 1976

• 1 lb. ground beef
• 1 can (10 3/4 oz.) Campbell’s® Condensed Tomato Soup
• 1 cup Pace® Chunky Salsa
• 1/2 cup shredded Cheddar cheese
• 8 round sandwich rolls, split

Directions:
BROWN ground beef in skillet. Pour off fat. ADD soup and salsa. Heat through. Top with cheese. Serve on rolls. Serves 8.
TIP: Serve with frozen French fries and frozen corn on the cob. For dessert serve chunky applesauce.
Kitchen Clip: You can really turn up the heat by adding some sliced jalapeño peppers to the mixture.

• 1 cup cornmeal
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup skim milk
• 2 eggs, beaten
• 1 15 to 17-ounce can cream-style corn
• 8 ounces reduced-fat Colby cheese, shredded
• 1/2 cup chopped onion
• 1 pound lean ground beef
• 1 15-1/2-ounce can kidney beans (2 cups cooked)
• 1 8-ounce can tomato sauce
• 1 package taco seasoning mix

Lightly grease a 12-by-7-1/2-by-2-inch baking dish. Sprinkle with a little cornmeal or flour. Combine the cornmeal with the soda and salt. Stir in milk, eggs, corn and cheese. Mix well and set aside. Brown the ground beef with the onions; drain off all the fat. Stir in the kidney beans, tomato sauce and taco seasoning. Spread half the cornmeal mixture in the baking dish. Cover with the meat mixture and top with the rest of the cornmeal mixture. At this point, you can cover the dish and refrigerate it until an hour before you plan to eat. Bake uncovered at 350 degrees for about an hour or until the topping is done.
From THE BEAN COOKBOOK, Cooperatively compiled by: Colleen P. Pearce, MPH, LN, Kim Hinnenkamp, LRD and Lynne Bigwood, North Dakota WIC Program and the Northarvest Bean Growers Association

• 6 pork chops
• 1/2 cup real lemon juice
• 3 tablespoons cornstarch
• 1/2 cup packed brown sugar
• 1/4 cup chopped onion
• 1 tablespoon soy sauce
• 1 teaspoon chicken flavor bouillon
• 20 oz chunky pineapple
• 1 cup thinly sliced carrots
• Hot cooked rice

PREHEAT OVEN TO 350 DEG F. IN A LARGE OVEN PROOF SKILLET, BROWN CHOPS IN OIL. REMOVE CHOPS AND POUR OFF FAT. IN THE SAME SKILLET, ADD LEMON JUICE, CORNSTARCH, COMBINING WELL. ADD BROWN SUGAR, ONION, SOY SAUCE, BOUILLON AND RESERVED PINEAPPLE LIQUID. COOK AND STIR UNTIL SLIGHTLY THICKENED. ADD PORK CHOPS AND CARROTS. COVER AND BAKE FOR 45 MINUTES OR UNTIL TENDER. ADD PINEAPPLE AND COOK 15 MINUTES MORE. SERVE WITH RICE AND GARNISH WITH GREEN PEPPER IF DESIRED.
Yield: 6 servings

• 3 cups uncooked wide egg noodles
• 1/2 pound lean ground turkey
• 1 medium onion, chopped
• 1 can (15 ounces) tomato sauce
• 1 teaspoon Italian seasoning
• 2/3 cup nonfat dry milk powder
• 1/2 cup water
• 4 ounces reduced-fat cream cheese, cubed
• 1 tablespoon minced fresh parsley
• 1 garlic clove, minced
• 1-1/4 cups shredded part-skim mozzarella cheese

Cook noodles according to package directions. Meanwhile, in a large skillet, cook turkey and onion over medium heat until turkey is no longer pink; drain. Stir in tomato sauce and Italian seasoning. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. In a small saucepan, combine the milk powder, water, cream cheese, parsley and garlic. Cook and stir over medium heat until cream cheese is melted. Drain noodles; add to cream cheese mixture. Transfer to an 8-in. square baking dish coated with cooking spray. Top with turkey mixture. Sprinkle with mozzarella cheese. Bake, uncovered, at 375° for 15-20 minutes or until cheese is melted.
Posted to Recipe Games by Andrea

• 1 pkg duncan hines yellow cake mix 18.25; ounce *
• 2 eggs
• 1/2 cup butter flavor crisco melted
• 1 tablespoon milk
• 1/2 cup pecans, chopped

—-TOPPING—-

• 1 package (8 oz) cream cheese; softened
• 2 eggs
• 1/2 cup sugar
• 1 teaspoon vanilla

* 1 box ( 18.25 ounces ) Duncan Hines Devil’s Food cake mix may be substituted for the yellow cake mix.
1. Heat oven to 350 F. Grease a 13x9x2 inch pan with Butter Flavor Crisco. Set aside.
2. For Base: Combine cake mix, 2 eggs, melted Butter Flavor Crisco, milk and nuts in large bowl. Mix with fork or at low speed of electric mixer until cake mix is just moistened. Turn into pan. Spread evenly.
3. For Topping: Beat cream cheese in a large bowl at medium speed of electric mixer until smooth. Beat in 2 eggs, sugar and vanilla until smooth. Spread evenly over base.
4. Bake at 350 for 35 minutes. ( Edges and top will be light golden brown and will have a slightly shiny appearance. ) Cool completely. Cut into squares about 1 1/2 x 1 1/2.
Makes 4 dozen bars.
Source: Butter Flavor Crisco Cookie Collection, page 19.
Shared by: David Knight
Preparation Time: 15 Minutes

• 2 1/2 cups all-purpose flour
• 1 cup sugar
• 1/4 teaspoon baking powder
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 3/4 teaspoon cinnamon
• 1/2 teaspoon cloves
• 1/2 teaspoon allspice
• 1/2 cup vegetable shortening, at room temperature
• 1/2 cup water
• 1 16-1/2-ounce can Stokely’s Finest® applesauce
• 1 egg
• 1/2 cup chopped nuts
• 1 cup chopped raisins
• Caramel Frosting (below)

Preheat oven to 350 degrees. Grease and flour 15-by-10-by-1-inch jelly-roll pan. Sift all dry ingredients into a large mixing bowl. add shortening, water, applesauce and egg. Beat 4 minutes with electric mixer on medium speed. Gently fold in nuts and raisins. Pour into prepared pan and bake 30 minutes. Cool in pan. Frost cake in pan and cut into bars. Makes 48 bars.
CARAMEL FROSTING

• 1/4 cup butter or margarine
• 1/2 cup firmly packed brown sugar
• 3 tablespoons milk
• About 1 1/2 cups sifted confectioners’ sugar

Melt butter, add brown sugar; boil for 1 minute, stirring constantly. Cool slightly. Stir in milk. Gradually add confectioners’ sugar and beat until of spreading consistency.
This is from the cookbook BEST RECIPES FROM THE BACKS OF BOXES, BOTTLES, CANS AND JARS by Ceil Dyer and copyright 1979, 1981 and 1982 by Ceil Dyer and Adrien Laurencelle.
These are called applesauce bars but even the directions refer to frosting the cake, and to me, it is more like a cake than bars. I didn’t have the pan size called for though so I did use a 13-by-9 pan, so they no doubt came out thicker than they otherwise would have. The baking time was still 30 minutes though and it still turned out great.

• 1 package duncan Hines® Devil’s Food cake Mix
• 1 stick butter or margarine, melted
• 3/4 cup creamy peanut butter
• 1 7 to 7-1/2-ounce jar marshmallow creme

Combine melted butter and dry cake mix (let butter cool down a couple of minutes before adding to dry mix. Mixture should be crumbly. If butter is too hot, the result will be a sticky mass rather than a crumbly mixture). Reserve 1 1/2 cups of this mixture for topping. Pat remaining crumb mixture into an ungreased 13-by-9-by-2-inch pan. Combine peanut butter and marshmallow creme and spread evenly over the crumb mixture in the pan. Crumble the reserved 1 1/2 cups of cake mixture over the peanut butter/marshmallow creme layer. Bake 20 minutes at 350 degrees. Let cool, cut into bars and serve one piece at a time. Makes 3 dozen 1-1/4-inch bars.
This is from the cookbook BEST RECIPES FROM THE BACKS OF BOXES, BOTTLES, CANS AND JARS by Ceil Dyer and copyright 1979, 1981 and 1982 by Ceil Dyer and adriene Laurencelle.

• 4 to 6 tart apples (3 cups sliced)
• 1/2 cup firmly packed brown sugar
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 1/2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup sugar
• 1 egg (well beaten)
• 1/2 cup milk
• 1/2 cup melted butter

Pare, core and slice apples. Preheat oven to 350 degrees. Grease with butter the inside of a 1-1/2-quart baking dish. Put into dish sliced apples, brown sugar, nutmeg, cinnamon and 1/4 teaspoon salt. Bake apples uncovered until soft, about 20 minutes. While apples are baking, sift together into bowl the flour, baking powder, 1/2 teaspoon salt and sugar. Mix into this beaten egg, milk and melted butter. Stir gently. Spread this mixture over apples and continue baking until top is brown and crusty (about 25 minutes). Serve with whipped cream. Makes 6 servings.