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1/4 lb. bacon

1/2 C. chopped onion

1/2 C. chopped green pepper

1/4 C. vinegar

1 tsp. salt

1/8 tsp. pepper

1 tsp. sugar

1 egg, beaten

4 C. cubed, cooked potatoes

Fry bacon until crisp. Remove and lightly cook onion and green pepper in bacon drippings. Add vinegar, salt, pepper, and sugar; stir until heated and well-blended. Add a little of hot mixture to beaten egg. Pour back into skillet and blend. Add warm potatoes and crumbled bacon; toss lightly.

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1/2 pkg. (4 oz.) cream cheese- softened

1/4 C. Marie's refrigerated- sour cream & dill salad dressing

1/4 C. finely chopped cooked- ham

3 T. finely chopped celery

2 T. finely chopped green- onion

2 T. finely drained Vlasic- sweet relish or Vlasic Sweet- Pickles, chopped

1 (16 oz.) pkg. fresh stuffing- mushrooms

Parsley - chopped, for garnish

1. To make filling: In medium bowl stir cream cheese until smooth; stir in dressing until blended. Stir in ham, celery, onion and relish. Cover; refrigerate until serving time, at least 2 hours.

2. To serve: Remove mushroom stems and reserve for another use. Spoon about 2 teaspoons filling into each mushroom cap. Garnish with chopped parsley. Makes 1 cup filling or 20 appetizers.

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6 thick chicken or pork sausages

1 small red or yellow capsicum, (bell pepper) chopped

150g (5oz) snow peas, halved

227g (7oz) can water chestnut slices, drained

3 green shallots, sliced

1 clove garlic, crushed

3 tsp corn flour*

1/4 C. water

1/3 C. plum sauce

1 T. soy sauce

1/2-1 tsp chopped bottled chilli

noodles - to serve

shallot curls - to garnish

Grill or pan fry sausages until evenly browned and cooked through. Drain on absorbent paper, cool slightly. Cut diagonally into 1 cm slices. Add sausage to a heated, greased wok or large fry pan. Stir-fry for 2 min. Stir in capsicum, snow peas, water chestnuts, shallots and garlic. Stir-fry for a further 2 min, until vegetables are just tender. Add combined blended corn flour and water, sauces and chilli to wok. Stir-fry until sauce mixture boils and thickens. Serve sausages over noodles, garnished with shallot curls.

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1/2 lb. ground beef (browned and drained)

1/2 lb. diced bacon (browned and drained)

1 chopped onion

1/2 C. catsup

1/3 C. brown sugar

1/2 C. BBQ sauce

1 can pork and beans

1 can kidney beans

1 can lima beans

2 T. molasses

Mix all together in 13x9 greased dish and bake at 350* for 1 hour, or you could cook these in the crock-pot

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1 box instant chocolate pudding mix as directed

1 box chocolate cake mix stir into pudding

2 cups chocolate chips

Mix and pour into 13x9 pan. Bake at 350 (F) degrees for 30-35 minutes. Dust with confectioner's sugar.

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