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1 1/2 - 2 lbs ground beef

1 small onion chopped

1/2 green bell pepper, seeded and chopped

1 jar (28oz) spaghetti sauce

8 oz. uncooked elbow macaroni

1/2 C. water

1 T. garlic salt

1/2 tsp. black pepper

1 C. (4oz) shredded mozzarella cheese

Preheat oven to 350 degrees F. Coat 2 1/2 quart casserole dish with nonstick cooking spray. Brown ground beer, onion - and bell pepper over medium high heat in a large skillet for 6-8 minutes, or until beef is no longer pink. Stir frequently. Drain off excess liquid. Add spaghetti sauce, macaroni, and seasonings. Mix well. Pour the mixture into the prepared dish, cover and bake about 25 minutes. Uncover, top with cheese and bake another 15-20 minutes or until cheese has melted and casserole is heated through. 11/17/2002

CAKE:

1 Box White Cake Mix

1 small box strawberry Jello

4 eggs

1/2 C. strawberries (fresh or frozen)

3/4 C. strawberry juice (add water if needed to make this amount)

3/4 C. oil

STRAWBERRY ICING:

1 stick margarine, softened

1/2 C. drained strawberries

1/4 tsp. vanilla flavoring

1 1-lb box Confectioner's sugar

Mix all Icing Ingredients together and set aside. Mix eggs and oil together, then add juice, berries and mix well. Add dry mix Jello and then the cake mix and mix until smooth. Bake cake in a pan that it can be left in. This cake is very most and heavy and cannot be removed from pan onto serving platter. Bake in a 13x9x2 pan. Bake at 400 for 30 minutes and then start watching for browning. Check for doneness. The toothpick rule works well. Let cake sit for 10 minutes and then poke small holes with tooth pick all over and pour the icing on. The icing will be thin and soaks up quite a bit. This cake is yummy! 11/17/2002

3 large baking potatoes, baked

1/2 cup finely diced celery

3/4 cup each: finely diced carrots and onion

1/3 cup finely diced green onion

1 teaspoon each: white pepper, cracked black pepper, seasoned salt and minced garlic

4 ounces bacon, diced

2 tablespoons olive oil

2 cups water

2 teaspoons chicken-seasoned stock base

2 2/3 cups whipping cream

12 ounces (3 cups) grated Swiss cheese

1 1/2 ounces (3 tablespoons) butter

1/3 cup all-purpose flour

Reduce heat to medium-low and add oil. When hot, add vegetable mixture; saut until vegetables are well-done. Add potato chunks and cook until dark brown. Add water, chicken base and cream; stir constantly 5 minutes. Fold in cheese until thoroughly blended.

Heat butter in saucepan over low heat; whisk in flour; cook, stirring, until flour is lightly browned to make a roux. Add roux to soup and stir until thoroughly blended. Reduce heat. Simmer, stirring occasionally, 30 minutes. Makes 2 quarts or 6 servings. 11/17/2002

1 Lb.. pure butter

7 eggs( beaten separately)

1 tsp. soda

3 T. grape juice

3 oz. lemon extract

1/2 lb. candied pineapple

1 Qt. Pecans

3 C. sugar

5 C. flour

1 Lb. candied cherries

Dissolve Soda in Grape Juice. Cream butter and sugar, add beaten eggs. Add soda with grape juice; add lemon extract. Beat in 3 cups of the flour, saving remaining 2 cups to flour nuts and fruits, when nuts and fruits have been well floured then add fruits and nuts and the flour to the cake batter, mixing well. (be sure to use all 5 cups of the flour) Bake in a greased and floured tube or bundt pan for 3 hours at 250 degrees or until cake tests done. 11/17/2002

1 head cabbage

1/2 cup sugar

1small onion, finely chopped

2/3 cup cider vinegar

1 large to medium carrot finely grated

1 cup salad oil

2 ribs celery, chopped

1 tsp mustard

1 green pepper, chopped

1 tsp celery seed

1 cup sliced black olives

1 T. salt

Shred cabbage fine. Add onion, green pepper, carrots, celery and black olives. Place in a 11x 15 pan. Not metal. Then add the 1/2 cup sugar over top. Add vinegar, salad oil, mustard, salt and celery seed in sauce pan bring to a boil. Pour this over top of vegetables. Mix well, cover and chill. Must better if made the day before you serve. Also keeps for a while in refrigerator. Also can be frozen.

11/17/2002