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1 large eggplant, peeled and cubed

1 pound ground chuck

1 large onion, chopped

1/2 bell pepper, chopped

1/2tsp. paprika

1/2 tsp. salt

1- 1/2 C. buttered bread crumbs

1/4 tsp. pepper

1 1/2 C. tomatoes

1 tsp. basil

1 tsp. oregano

Cook eggplant in boiling water. Brown meat, onions and bell pepper in skillet. Drain eggplant; combine all ingredients except bread crumbs in a buttered casserole dish. Top with buttered bread crumbs and bake at 350 degrees for 30 minutes.

Cake:
2 c. flour
2 c. sugar
2 eggs
3/4 c. shortening
1 tsp. soda
1/4 tsp. salt
1 tsp. vanilla
1/2 c. buttermilk
3/4 c. hot water
1 c. peanut butter (I use crunchy)

Icing:
2 c. powder sugar
1 stick margarine, softened
1 tsp. vanilla
1/4 c. milk
1/2 peanut butter

Combine cake ingredients, mix will until smooth. Pour into greased and floured 13 x 9 cake pan or 2 layer pans. Bake at 350* for 30-35 min. until done (depends on what pans you cook it in). Cool. Cream all icing ingredients. Ice cooled cake

Speckled lima beans

Great Northern Beans

Small white navy beans

Pinto beans

Red kidney beans

Black beans

Garbanzo beans or chick peas

Field peas

Black-eyed Peas

Green split peas

Lentils

Cream peas

Barley

Baby lima beans

Large white butter beans

Mix equal portions of the dried beans. Mix well. (If you buy one pound of each, you will have quite a bit to share with friends. If you cannot find some of the varieties or don't care for them, simply omit them)

To make 4-6 servings of soup from the mix:

1 C. mixed dried beans

1 T. water

1 pound ham pieces (and hambone if desired)

1 can Ro-Tel hot tomatoes

1 whole large onion - chopped

1 clove garlic

Juice of 1 lemon

Salt and pepper to taste

Wash beans, cover with water, add salt and soak for about 3 hours or overnight. Drain. Using large pot, add beans, 2 quarts water, ham and bone; bring to a boil and simmer slowly for 2-3 hours. Add the tomatoes, onion, garlic, lemon juice, salt and pepper. Continue cooking for an additional 30 minutes or so.

1/2 large head
cabbage, shredded

1/2 C. finely chopped
green pepper

2 large carrots,
shredded

2 T. finely chopped
onion

Dressing:

1/4 C. sugar

3 T. vinegar

2 T. vegetable oil

1 tsp. celery seed

1/2 tsp. salt

In large bowl, combine the cabbage, carrots, green pepper and onion. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Pour over cabbage mixture and toss. Cover and chill at least 4 hours before serving.

4 pork chops (about 1/2" thick)

2 medium onions, chopped

2 celery ribs, chopped

1 Lg. green pepper, sliced

1 (14 1/2 oz) can stewed tomatoes

1/2 C. ketchup

2 T. cider vinegar

2 T. brown sugar

2 T. Worcestershire sauce

1 T. lemon juice

1 beef bouillon cube

2 T. cornstarch

2 T. water

Add all ingredients except water and cornstarch to the crockpot. Cook on low for 5 1/2 hours. Then mix cornstarch and water together and stir into crockpot. Cook an additional 30 minutes. Serve over rice or noodles.