1 pound sage sausage (like Jimmy Dean or Bob Evans)
1/2 pound ground beef
1 large onion, chopped
1 green pepper, chopped
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
dash of salt and pepper

Brown above ingredients in large dutch oven at medium heat, then when meat is thoroughly cooked and chopped and onion & green pepper are tender, remove from heat and drain off any grease.

Now add:

2 1-pound cans of dark red kidney beans
2 1-pound cans of whole tomatoes, breaking these into large chunks while in pan.
2 1-pound cans of tomato sauce
1 tablespoon granulated sugar

Bring this gradually to a slow boil, but stir constantly to keep from scorching. Reduce to simmer and let simmer on very low heat for about 20 minutes, stirring frequently to keep from scorching.

This is a mild chili for those who can't eat spicy foods. To make spicier, add more chili powder, red sauce, or chili peppers to taste.

Delicious served with sprinkled grated Co-Jack cheese on top and with crackers or cornbread!

8 ounces sliced fresh mushrooms
1 medium onion, sliced very thin
1 tablespoon parsley flakes
pinch of garlic powder
fresh ground pepper
2 tablespoons butter

When done, transfer into a large soup pot and add:

2 cups water
2 chicken boullion cubes

Bring this to a boil. Make a roux from about 1/2 cup water and 1/2 cup cornstarch. Quickly add roux to above and add 1 cup of half-n-half and another cup or so of whole milk and let simmer very low until of desired soup consistency. Salt to taste. This is delicious, but very, very rich. Stores well in refrigerator until the next day and then a cup can be reheated in the microwave for about one minute. Goes well with saltines or oyster crackers and a mixed green salad. Enjoy!

While that is coming to a boil, make a quick roux out of about 1/2 cup cornstarch and 1/2 cup water.

Add about 1 cup of leftover mashed potatoes to pea mixture (this is optional but gives the soup more body)

Stir constantly so this won't scorch, then add the roux and about 1 cup of milk or Half-N-Half. Continue stirring constantly and add about 1 cup of chopped cubed ham or leftover crumbled bacon slices. If too thick, add a little more water. It should be ready now. Finally, add a dollop of butter or margarine. Stir, remove from burner, turn off burner, pour into cup, grab spoon and/or crackers, and back to the keyboard in a jiffy! From start to finish, this takes a total of about 5 minutes--and you haven't lost very much time at all. Okay, so I didn't say it wasn't fattening! :)

1 small can mandarin oranges, drained
1 1-pound can pineapple chunks, drained
1 1-pound can diced pears, drained
1 small jar maraschino cherries, drained, and rinsed
1 regular size container of frozen whipped topping, thawed
1 cup shredded, sweet coconut

3-4 boneless, skinless chicken breasts, boiled about 1 hour until tender, drained, & chopped
1 head of lettuce, torn into bite-sized pieces
4 green onions, chopped
1 small package sliced almonds
1/4 cup poppy seed
1 small can Chinese noodles

3 tablespoons sugar
2 teaspoons salt
1/2 teaspoon pepper
4 tablespoons vinegar
1/2 cup olive oil

Note: Add dressing right before serving - and toss with salad mixture. Add Chinese noodles last. Enjoy! :)

DIRECTIONS:
Brush pie crust with oil and prick with fork. Bake at 400 F for 7 minutes. Remove from oven and cool. Gently stir tomatoes, zucchini, basil, garlic powder, onion, salt and pepper together in a mixing bowl and then scoop mixture into the pie shell. Combine sour cream and mayonnaise in small mixing bowl; spread on top of vegetables. Sprinkle with cheese. Bake at 350 for about 40-45 minutes or until set. Yield: 6 servings.

Tip: The prep time for this dish is a lot of work (I peeled the tomatoes) and diced them. I am wondering how well it would do using canned diced tomatoes. Next time, I may try that approach. :) But, this dish is delicious! You can serve this as a main dish with a side salad, or make two and take to your next church fellowship luncheon.

1 pound ground meat & 1 small onion, chopped - brown in skillet, drain, & let cool
1 can tomato soup, undiluted (or may substitute similar amount of spaghetti sauce)
2 teaspoons oregano (if you use spaghetti sauce, omit this)
Shredded cheddar cheese - about 1 cup

Make sure the meat mixture has cooled or the cheese will melt ahead of time. Then mix the above ingredients together and place on halves (open face) of hamburger buns. Place these on a cookie sheet and let sit under oven broiler until bubbly. This is fast, easy, and you can even brown the meat/onion the day before and assemble when you're about ready to serve! Enjoy!

Keeping it Cold: Slip your bowl of potato salad, macaroni salad, etc. inside a larger bowl on top of a layer of ice or one of those soft Kool-Paks for the freezer for keeping things cold. Cover all of this with a layer of aluminum foil. Then if your salad sits out at the picnic and no refrigerator is available, your salads will stay cool in the summer heat! :)

ADD:
2-1/2 cups whole wheat flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons ground cinnamon

ADD: 3 cups raw grated carrots

OPTIONAL: 1 cup walnuts and 1/2 cup raisins.

Pour mixture into well-greased 9 x 13 pan. Bake 350 degrees for 50 to 60 minutes until done.

Dust top with confectioner’s sugar or use the creamed cheese glaze:

3 ounces Philadelphia type creamed cheese
1/3 cup honey
1/2 teaspoon vanilla
dash of salt

Mix this together well and pour this over top of cooled cake. Enjoy!

2 cups Minute Rice, uncooked
1-16 ounce jar Cheez Whiz
2 cups water
2 cans cream of mushroom soup
2 boxes frozen chopped broccoli, thawed
3/ 4 cup chopped celery (optional)
1 stick margarine, melted
3/ 4 cup chopped onion

Mix all the above together in a very large, deep casserole dish that has been well greased. Bake at 350 degrees for one hour. Makes lots and is delicious! This is one of my very favorite recipes and we have it on holidays and special occasions. It's also a great casserole to take for church suppers and is just as delicious warmed over.