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1 lb lean ground beef

1/2 tsp salt

2 cans cream of celery soup

1/2 cup chopped celery

1 1/2 cups water

1/2 cups diced green pepper

2 1/2 cups finely grated carrots

1/2 tsp salt

1/2 tsp pepper

1/2 cups chopped onion

1/8 tsp ground marjoram

4 cups tomato juice

Brown hamburger and drain well. Add the first 1/2 tsp. salt ,celery, green pepper and onion. Cover and simmer 10 minutes. In large saucepan, combine tomato juice, celery soup, water, grated carrots and the pepper, ground marjoram and the other 1/2 tsp. salt. Stir bring to a boil then reduce heat and simmer 30 minutes. Serve with a slice of Swiss cheese.

2 cups diced celery

2 firm bananas

Mayonnaise.

Just before ready to serve, slice the bananas, mix with the diced celery, then fold in the mayonnaise. Very simple and delicious!

1-whole chicken, boiled, de-boned & cut in bite size pieces or 4 whole breasts (cooked as whole chicken)

3 c. chicken broth

1/2 c. oil

2 c. rice (raw) not minute rice

1 large. onion, chopped

1 (24oz.)jar Picante sauce

salt & pepper to taste

grated cheese

In large. skillet put oil, rice & onion, cook on medium heat until lightly browned. Transfer to a large mixing bowl, add chicken, Picante sauce& broth, mix all together well. Pour into a large casserole dish, that has been sprayed with Pam. Cover with foil & bake for 1 hour at 350 degrees. Remove from oven & sprinkle grated cheese on top, return to oven, uncovered until cheese melts. Serve with your favorite corn chips & a green salad.

1.5 to 3.0 pounds of your favorite

link sausage (I prefer Hillshire

Farm brand)

1 Tsp Black Pepper

1 pint Fig Preserves

Cut the link sausage into 1.5" to 2" lengths and place in crock pot. Pour the Fig preserves evenly over them. Cook on high for 30 minutes, then back on low, cook for an additional 3 hours. Simple, easy and the sausage tastes great. Serves 4 to 8 people.

2 c. cold milk

1 pkg. (3.4oz) instant vanilla pudding mix

1 8oz. carton cool whip, thawed

15 chocolate cream filled sandwich cookies, broken into chunks

In bowl, whisk milk and pudding mix for 2 minutes or until slightly thickened. Fold in whipped topping and then cookies. Spoon into dessert dishes. Top with additional cookies if desired. Refrigerate until serving. yield: 6 servings.

***I was thinking that there could be a lot of variations substituting different flavors of pudding and cookies...lemon/lemon, orange, vanilla, butterscotch peanut butter, etc. The sky's the limit