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1 pkg. white cake mix (18 1/4 OZ )
1 1/3 C. Vegetable Oil

3 Eggs
1 T. Grated orange peel
1 C Fresh cranberries - coarsely chopped (IF using frozen, thaw)

1 C. finely chopped walnuts

ICING;
1- 8 OZ. Pkg. Cream Cheese - room temperature
1/2 C soft butter
1 tsp. Vanilla
1/2 tsp. grated orange peel
3 1/2 C. Confectioner's Sugar
1/4 C. finely chopped walnuts

PREHEAT OVEN TO 350 DEGREES. Flour and grease two 9-inch cake pans .
In large mixing bowl, combine the first five cake ingredients and mix well. Stir in the cranberries and walnuts. Pour mixture into the two cake pans and bake at 350 degrees for 30-35 minutes or until toothpick comes out clean. Cool for 10 minutes before removing from the pans and transfer to a wire rack to cool completely. MAKE THE ICING AS FOLLOWS - In a small mixing bowl, beat cream cheese butter, vanilla and orange peel until well blended. Gradually beat confectioner's sugar. Spread between cake layers and over top and sides of cake. Sprinkle with chopped Walnuts. Store in refrigerator. Yield: 12 servings. This is such a delicious cake and no one will ever know it started from a packaged cake mix! It makes a wonderful addition to your holiday table. I just recently won a contest with this recipe and hope you enjoy! 069 - 12-15-2002

1 lb. Ground Beef

1 large Bell Pepper, chopped

1 16-oz can diced tomatoes

1 tsp. sugar

1/4 tsp. red pepper

1/2 tsp. garlic powder

1/2 tsp. oregano

1/4 tsp. paprika

1/8 tsp.. salt

1 large onion, chopped

1 16-oz can kidney beans with juice

1 small can tomato sauce

2 tsp. vinegar

1 tsp each salt and pepper

2 T. chili powder

1 T. Worcestershire sauce

1/8 tsp. ground cloves

1/8 tsp. cumin powder

Brown beef in oil in iron skillet. Add onion and bell pepper and stir until brown. Add beans, tomatoes and tomato sauce and stir. Add remaining ingredients, stir and let come to a boil. Turn down and simmer covered 2-30 hours. Stir occasionally. Can be frozen. Serves 4-6. 046 - 12-15-2002

24 lg. eggs, hard-cooked and shelled

1/2 C. chives, minced (or green onions)

1/2 C. green pepper, finely chopped

1/2 C. celery, finely chopped

1/2 C. fresh dill, minced (or- 2 T. dill weed)

1/2 C. bacon, cooked crisp &- chopped fine

1 T. Dijon mustard

1/2 C. mayonnaise

Fresh water cress or parsley- for garnish

Cut eggs in half. Put yolks in bowl and mash with potato masher. Add all other ingredients except paprika and mix well; then fill eggs with yolk mixture. Sprinkle with paprika. 066 - 12-15-2002

2 Tbs. vegetable oil

3 1/2 - 4 lbs. beef round or chuck roast

10 3/4 oz. can cream of mushroom soup

6 carrots, cut into 2" pieces

1 pouch dry onion soup mix

1 1/4 C. water

6 medium potatoes, quartered

2 T. flour

In a 6-quart saucepan, in hot oil, brown roast on all sides. Spoon off fat. Stir in mushroom soup, onion soup mix and 1 cup water. Reduce heat to low. Cover and cook for 2 hours. Add vegetables. Cover and cook 45 minutes or until roast and vegetables are tender. Remove roast and vegetables. Stir together flour and remaining 1/4 cup water until smooth. Gradually stir with soup mixture. Cook until mixture boils and thickens. 102 - 12-15-2002

2 pkg. crescent refrigerated rolls

1 C. sugar

1 T. lemon juice

2 8-oz pkg cream cheese (1 low fat)

1 tsp. vanilla flavoring

Unroll one can crescent rolls and pat in bottom of pan. Beat together cream cheese, sugar, vanilla, and lemon juice. Spread cream cheese mixture on top. Unroll other can of crescent rolls and pat together to make one topping. Top the cream cheese mixture. Bake at 375 degrees for 25 minutes. Delicious!

049 - 12-15-2002