Welcome to UBR, Inc.

1 (8 1/2 oz) pkg. cornbread mix

1 egg

1/3 c. milk

4 medium tomatoes, peeled and chopped

1 green pepper, chopped

1 medium onion, chopped

1/2 C. chopped sweet pickles

9 slices bacon, cooked & crumbled

1 C. mayonnaise

1/4 C. sweet pickle juice

Combine cornbread mix, egg and milk; stir well. Spoon into a greased 8-inch square pan and bake at 400 degrees for 15-20 minutes. Cool and crumble; set aside. Combine tomatoes, green pepper, onion, pickles and bacon; toss gently. Combine mayonnaise and pickle juice; stir well and set aside. Layer half each of cornbread, tomato mixture and mayonnaise mixture in large glass bowl. Repeat layers. Cover and chill 2 hours.

2 oz. butter

2 T. plain flour
2 C. milk
Salt & Pepper to taste
Few drops Tabasco

1 large C. grated cheese

2 C. boiled rice

1 lg. can tuna or salmon

parsley

cornflakes

Melt butter, add flour, stir till smooth, cook 1 minute. Gradually add milk, stirring 'til thickened. Add cheese, salt & pepper, stirring 'til cheese melts. In greased Pyrex dish arrange layers of rice, tuna, parsley and cheese sauce. Repeat 'til full or all ingredients used. Top with cornflakes. Cook in moderate oven for 15-20 minutes. Serves six.

2 to 2 1/2 lbs. Rutabega turnips

1/2 tsp. black pepper

1 tsp. salt

1/2 tsp. garlic powder

1 medium onion, finely chopped

3 T. sugar

3 T. bacon grease

Peel and cut turnips into about 1 inch cubes. Place into a 2-qt. pot. Add salt and garlic powder and then fill with water to cover turnips. Boil until tender. Drain. Mash until there are no lumps. Add black pepper, onions, and bacon grease and mix well. Serves 6-8 people.

4 slices smoked
bacon, minced

3 T. butter or
margarine

1/2 C. minced onion

1 C. mushrooms,
thinly sliced

1 C. packed minced
fresh spinach

1/4 C. all-purpose
flour

2 C. chicken broth or stock

2 C. half and half

1 C. shipping cream

Few drops of hot sauce

Pinch of ground white pepper

Pinch of nutmeg

Salt to taste

Cook bacon in heavy 4-qt stockpot over medium heat until crisp. Remove bacon, reserving drippings in pot. Drain bacon on paper towels. Add butter to bacon drippings in stockpot; add onion and cook, stirring constantly, 3 to 4 minutes or until tender. Add mushrooms, stirring constantly, 3 to 4 minutes; stir in flour and cook 2 to 3 minutes, stirring constantly.

Gradually add chicken broth, stirring with a wire whisk; add half and half and whipping cream, stirring constantly, just until mixture begins to simmer. Add spinach and seasonings, stirring well. Ladle into bowls and garnish with reserved bacon. Yield: 6 - 8 servings

1) Mix together:

2 small boxes orange Jello

2 c. boiling water

1 (6-oz) can frozen orange juice concentrate

2) Add:

1 (20-oz) can crushed pineapple with juice

2 (10-oz each) cans mandarin oranges, well drained

Topping:

1 envelope Dream Whip whipped topping mix

1 pkg. instant lemon pudding mix

2 C. milk

Mix together ingredients as listed in #1 and then in #2 as show above. Pour mixture into 9 x 13 glass dish. Let set in refrigerator. Then for topping, whip together the Dream Whip, pudding mix and milk. Spread over the set jello.

A cool and refreshing summer dessert.