INGREDIENTS:

1 pound ground beef
1 chopped onion
Salt/pepper
1 can (10.75-oz) tomato soup
1 can (16-oz) mixed vegetables
1 can (16-oz) kidney beans
1 box (14.75-oz) spaghetti

DIRECTIONS:

1. Brown ground beef and onions. Drain excess grease.
2. Add tomato soup and half a can of water. Stir in vegetables.
3. Run knife through spaghetti to cut strands. Add to soup mixture.
4. Bring to boil, simmer 15 minutes.

• 1 lb. butter
• 3 lbs. sausage
• 3 c. flour
• 1 gal. milk
• 1 1/2 T. salt
• 1 T. pepper
• 1 T. sage

Directions

Fry sausage in butter until brown; add salt, pepper and sage. Save 3 cups milk from gallon and mix with flour. Add rest of milk to sausage and heat to just under a boil. Add milk and flour mixture; stir until thickened.

• 1 c. sour cream
• 1/2 c. salad dressing mayonnaise
• 1 T. horseradish

Directions

Stir ingredients and dip prime rib in the sauce. Tangy good!

• 2 T. butter
• 1/8 tsp. salt
• 1/4 tsp. paprika
• 2 T. flour
• 1/8 tsp. salt
• 1 c. cider 1/4 raisins

Directions

Blend butter and flour; add cider and stir until boiling. Add seasonings and raisins. Simmer 1/2 hour.

• 1/2 c. water
• 1/3 c. sugar
• 1 T. light corn syrup
• 1/8 tsp. salt
• 1 sqs. (1 oz.) unsweetened chocolate
• 1/8 tsp. vanilla
• 2 T. peanut butter

Directions

Combine water, sugar, corn syrup, salt and chocolate; cut into bits. Place over moderate heat and boil slowly for 3 minutes. Stir to blend the chocolate evenly. Remove from heat; add vanilla and peanut butter and stir to blend. Serve hot or cold over ice cream. Makes 1 cup.

• 1/4 lb. bleu cheese
• 2 c. mayonnaise
• 1/4 c. vinegar
• 2 T. sugar
• 1/2 c. sour cream
• 1 clove minced garlic

Directions

Crumble about 1 cup cheese and set aside a few tablespoons for garnish. In mixing bowl, combine remaining cheese with all other ingredients. Beat with electric or rotary mixer until fluffy. Chill thoroughly. Sprinkle with reserved cheese. Makes about 3 1/2 cups. Also makes great chip dip.

• 24 oz Great Northern Beans
• 12 oz. water
• 4 oz. tomato sauce
• 2 carrots, sliced ham and bean soup
• 1 sm. onion, minced
• 1 T. Worcestershire sauce
• 1 1/2 lbs. ham, cooked and cubed

Directions

In large pan, cook sliced carrots and onion in water until tender. Add beans, ham, tomato sauce and Worcestershire sauce. Simmer 1 hour. Can be made in a crockpot on low. Serves 4.

• 1/2 cup minced onion
• 1/2 cup peanut oil
• 1/3 cup rice vinegar
• 2 tablespoons water
• 2 tablespoons minced fresh ginger
• 2 tablespoons minced celery
• 2 tablespoons ketchup
• 4 teaspoons soy sauce
• 2 teaspoons sugar
• 2 teaspoons lemon juice
• 1/2 teaspoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions

Combine all ingredients in a blender. Blend on high speed for about 30 seconds or until all of the ginger is well-pureed.

• 2 tablespoons apple cider vinegar
• 1 cup reduced-fat or lite mayonnaise or salad dressing
• 1/4 cup sugar
• 1/8 teaspoon celery seed (optional)

Directions

Prepare Broccoli Salad according to the recipe found in the Salads section.

Make up the dressing. Add the chopped onion, crumbled bacon and raisins to the dressing and mix well.

• 1 cup raspberry or mixed berry yogurt
• 1/4 cup fresh raspberries
• 1/4 cup sliced strawberries
• 1 tbsp honey
• 1 tsp fresh mint

Directions

In a blender, combine all ingredients. Cover and blend on high speed about 15 seconds or until smooth. Pour mixture into a serving bowl and serve immediately or refrigerate for up to 3 days for later use.

Try this as an ambrosia dip for fresh strawberries, pineapple chunks, grapes, kiwi and melon slices!