• 2 cups flour
• 1 & 1/2 cups brown sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1 - 16 ounce can fruit cocktail

Mix dry ingredients.  Add the eggs and juice from fruit cocktail; mix thoroughly.  Fold in fruit.  Use  8X8 greased pan.  Bake in preheated 375 degree oven for 30 - 35 minutes.  Serve warm with  whipped topping.

• 1 cup chunk pineapple drained
• 1 cup angel flake coconut
• 1 cup miniature marshmallows
• 1 cup sour cream
• 1 cup mandarin oranges drained

Mix all ingredients together and chill overnight.

***When I make this I usually add 1 red apple   (thoroughly rinsed and dried; leave peeling on) cut into chunks and 1 sliced banana.  Thus my salad becomes 7 cup salad.  ;o)

• 1/2 lb ground beef
• 1/2 lb bacon cut up
• 1 onion diced
• 2 tablespoons vinegar
• 1/2 cup catsup
• 1 cup brown sugar
• 1 can pork and beans
• 1 can drained butter beans
• 1 can drained kidney beans

Brown bacon and onion.  Add hamburger and brown.  Drain off fat.  Mix sugar, vinegar and catsup.  Add to beans.  Bake 350 degrees  for 1 hour.

**Joan doesn't say what size pan so you be the judge of that.  I have tasted this dish and it is delicious!

• 1 & 1/2 pounds ground beef
• 3/4 cups rolled oats
• 1 tablespoon minced onion
• 1/4 teaspoon pepper
• 1 & 1/2 teaspoons salt
• 1 cup milk

Combine above mixture and form into balls.  Roll in flour and brown in electric skillet (350 degrees).  Cover with BBQ sauce.

Barbeque sauce:

• 2 tablespoons brown sugar
• 1/2 cup water
• 2 tablespoons worcestershire sauce
• 1/2 cup minced onion
• 1 cup of catsup
• 1/8 cup of vinegar

Turn heat down to low (220 degrees).  Simmer until done, and sauce is fairly thick.  About 20 minutes.

• 1 cup of sugar
• 1 stick butter (at room temperature)
• 4 eggs (beaten)
• 1 cup flour
• 1 can Hershey's chocolate syrup

Mix these ingredients together.  Pour into a greased 8X8 pan.  Bake in a  preheated 350 degree oven for 25 minutes. 

Frosting

• 1 & 1/2 cup sugar
• 1 stick butter
• 1/3 cup milk
• 1 teaspoon vanilla
• 1/2 cup chocolate chips
• 1/2 cup nuts 

Bring sugar, butter and milk to boiling.  Boil to semi-soft when a bit of mixture is dropped in cold water.  Remove from heat and stir in chocolate chips.  Let cool.  Beat.  Add the nuts.  Spread on hot brownies.

***I have never used this recipe as a box mix is so easy.  These really sound rich though and remember this is a recipe from times when we didn't worry about cholesterol.

• 1/3 cup butter or margarine
• 1 & 1/4 cups firmly packed brown sugar
• 2 eggs
• 1/4 cup of milk
• 1 teaspoon vanilla extract
• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 & 1/2 cups chopped rhubarb
• 1/2 cup chopped pecans

Preheat oven to 325 degrees. 

Grease and flour large loaf pan or 2 smaller ones.  Set aside.

In large mixing bowl cream butter and sugar.  Add eggs, milk and vanilla.  Combine flour, baking powder, baking soda and salt.  Stir into the creamed mixture.  Fold in rhubarb and pecans.

Spoon batter evenly into prepared pans.  Bake 45 - 50 minutes.  Wrap when cool.  Serve the next day for the best flavor.

These are good any time of the year.

• 1 cup flour
• 1/2 cup quick cooking oats
• 1/2 cup packed brown sugar
• 1/2 cup butter or margarine

FILLING:

• 2 (15 ounce) cans of pumpkin
• 2 (12 ounce) cans of evaporated milk
• 4 eggs
• 1 & 1/2 cups sugar
• 2 teaspoons cinnamon

TOPPING:

• 1/2 cup packed brown sugar
• 1/2 cup chopped pecans
• 2 tablespoons butter or margarine, softened

Combine the first four ingredients until crumbly; press into a greased 13X9 pan.  Bake in a 350 degree preheated oven for 20 minutes or until golden brown.  Meanwhile, beat filling ingredients in a mixing bowl until smooth; pour over crust.  Bake for 45 minutes.  Combine topping ingredients,  Sprinkle over the top.  Bake 15 - 20 minutes longer or until a knife inserted near the center comes out clean.  Cool.  Store in the refrigerator.

****I do not like a lot of spice.  You may use pumpkin pie spice if you like.

• 1 box yellow cake mix
• 1 small box vanilla instant pudding
• 4 eggs
• 3/4 cup vegetable oil
• 10 oz 7UP 

Mix everything together with mixer in a large bowl until light and fluffy.  Add the 7UP mixing on low speed until well blended.  Pour into lightly greased 13X9 pan.  Bake in preheated 350 degree oven for 40 minute or until it tests done with a toothpick.  Cover immediately with7UP cake topping.

7UP Cake Topping

• 2 eggs
• 1 & 1/2 cups sugar
• 1 tablespoon flour
• 1/2 cup butter or margarine
• small can crushed pineapple, undrained
• 1 cup shredded coconut.

In saucepan beat the 2 eggs with a fork.  Add the flour which has been mixed with the sugar.  Then add butter, pineapple and juice.  Cook over medium heat stirring constantly until thick.  Add coconut.  Prick cake with fork and pour topping over cake. 

• 2 cups brown sugar
• 2 cups water
• 2 cups raisins 
• 2 tablespoons shortening
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon cloves
• 1 teaspoon baking soda
• 2 cups flour

Boil sugar, water, shortening, salt, raisins and spices together for 5 minutes.  Set aside to cool.  Preheat oven to 325 degrees.

Mix baking soda with flour.  Add to cooled raisin mixture.  Grease loaf pan, soup cans, or 8X8 pan.  Bake for about 40 - 45 minutes or until toothpick inserted comes out clean. 

• 6 eggs
• 2 cups of milk
• 1 teaspoon of dry mustard
• 1 teaspoon salt
• dash of pepper

Pour over mixture in baking dish.  Bake in 350 degree preheated oven for 35 to 40 minutes.  The cheese will rise to the top during baking.

• 1 flat cut beef brisket ( 5 to 6 lbs.)
• Worcestershire sauce
• garlic salt or powder
• onion salt
• pepper
• barbeque sauce

Place brisket in baking dish.  Sprinkle with seasonings, barbeque and worcestershire sauce.  Cover and refrigerate over night.  Place foil loosely over  meat.  Bake in a 275 degree oven for 5 hours.  Serve with more bbq sauce on the side.

• 2 lbs lean ground beef
• 1 large onion diced
• 1 green pepper diced
• 3 stalks celery cut in small pieces
• 1 can tomatoes
• 1 small can tomato paste
• 1 can cream style corn
• 8 ounces shell macaroni (cooked)
• 2 tablespoons chili powder
• 8 ounces shredded cheddar cheese

Saute onion, pepper, and celery in 2 tablespoons of oil.  Remove and brown beef and seasoning in the same pan.   Add the sauteed veggies to the browned beef.  Remove from heat and add tomatoes, tomato paste and the cream style corn.  Stir in the cooked macaroni.  Pour into a 13 X 9 baking dish.  Bake at 350 degrees for 1/2 hour.  Remove from oven and cover with shredded cheddar cheese.  Bake an additional 30 minutes until cheese is melted and brown.

• 1 & 1/4 cup sugar, divided
• 1 cup flour
• 7 tablespoons cocoa, divided
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 1/3 cup butter or margarine, melted
• 1 & 1/2 teaspoons vanilla
• 1/2 cup packed light brown sugar
• 1 & 1/4 cups hot water
• whipped topping

Heat oven to 350 degrees.  In medium bowl stir together 3/4 cup granulated sugar, flour, 3 tablespoons cocoa, baking powder and salt.  Blend in milk, butter and vanilla, beat until smooth.  Pour batter into 8 or 9 inch square baking pan.  In separate bowl, stir together remaining 1/2 cup granulated sugar, brown sugar  and remaining 4 tablespoons cocoa; sprinkle mixture evenly over batter.  Pour hot water over top; do not stir.  Bake 35 to 40 minutes or until center is almost set.  Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top.  Garnish with whipped topping.  Makes about 8 servings.

• 2 cups shredded cheddar cheese
• 2 & 1/4 cups biscuit mix
• 1 lb lean mild sausage

Knead together.  Shape into teaspoon sized balls.  Bake at 400 degrees for 12 - 15 minutes.  Makes about 200 balls or less for larger balls.  Freeze well.

• 1/3 cup packed brown sugar
• 1/2 teaspoon cinnamon
• 1 tablespoon butter
• 1/2 cup finely chopped wslnuts.

Muffins:

• 2 & 1/2 cups flour
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon cinnamon
• pinch of salt
• 1 & 1/3 cups firmly packed brown sugar
• 2/3 cup canola oil
• 1 egg
• 1 cup buttermilk
• 2 teaspoons vanilla extract
• 1 & 3/4 cups lightly packed fruit

To make topping, mix sugar and cinnamon in small bowl; add butter.  Blend butter into dry ingredients until mixture looks like coarse, irregular crumbs with no lumps.  Stir in nuts and set aside.

To make muffins, preheat oven to 400 degrees and place rack in middle position.  Use 12 cup muffin pan sprayed with cooking spray or use paper liners.  In a medium mixing bowl, mix together flour, baking soda, baking powder, cinnamon and salt; set aside.  Mix sugar, oil and egg together in a large bowl.  Add dry mixture alternately with buttermilk and vanilla.  Mix with spatula.  Fold in fruit.  If batter seems too wet add a few more tablespoons of flour, up to 1/4 cup.

Fill each muffin cup to the brim and sprinkle topping over batter.  Bake 15 minutes at 400 degrees; reduce heat to 350 degrees and bakeuntil muffins are golden brown and spring back when lightly pressed, 10 - 12 minutes longer. Makes 1 dozen.

***Bananas, apples, strawberries, etc.  Just make sure the fruit isn't too wet.

• 2 cups flour
• 1/2 teaspoon salt
• 3 egg yolks and 1 whole egg beaten together
• 3 eggshells of water

Stir the flour and salt together in a large bowl.  Put in the beaten eggs and the 3 eggshells of water.  Blend together with a fork until you can form a ball.  Divide the ball into two small balls.  Roll each ball out separately on floured surface until 1/8 inch thick.  Cut into two inch wide strips and let dry for about one hour and thirty minutes.  Turn every 20 minutes.  A tiny bit more flour can be sprinkled on to the noodle dough to help it dry faster.  Lay the strips on top of each other in 3 layers and cut into desired length.  Cook noodles in boiling broth until done.

***I loved to go to my sister's house and see noodles all over the kitchen counter.  I knew then we were having beef and noodles.  I can still taste it.

• 2 lbs white bark  (I never have white bark so I use Nestle's white chocolate chips)
• 1 cup crunchy peanut butter
• 2 cups dry roasted peanuts
• 3 cups crisp rice cereal
• 2 cups miniature marshmallows (the colored ones make this candy look festive)

Melt bark and peanut butter together in microwave in a large bowl.  Stir every minute until melted. Add nuts and cereal to the melted mixture.  Stir in marshmallows.  Drop by teaspoonsful on wax paper and let cool.  Freezes well so you can make this way ahead.

• 2 large packages of cream cheese (softened)
• 1 package of Hidden Valley Ranch Fiesta Dip
• 1 bunch of green onions (chopped)

Mix cream cheese and dip mix thoroughly.  Add the green onions.  Spread on soft tortillas, roll and chill in fridg overnite.  Slice and serve. 

***When I make these I put a slice of shaved ham on before I roll them up.

• 1 cup flour
• 1 cup sugar
• 1 cup milk
• 1/2 cup butter melted
• 1 tsp baking powder
• 1 can fruit pie filling (any kind)

Preheat oven to 350 degrees.  Grease a 9X9 inch baking dish.  

Combine all ingredients together except for fruit pie filling.  Pour into baking dish.  Top with fruit filling.  Bake for 30 minutes or until top is brown and almost crisp.

***Note.  No egg needed in this recipe.

• 2 cups packed brown sugar
• 1/2 cup shortening
• 1/2 cup margarine or butter (softened)
• 1/2 cup cold coffee
• 2 eggs
• 3 & 1/2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 & 1/2 cups raisins
• 1 cup chopped nuts

Preheat oven to 375 degrees.  Mix sugar, shortening, margarine, coffee in a large bowl till creamy.  Mix dry ingredients together.  Add to sugar mixture a little bit at a time.  Stir in raisins and nuts.  Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.  Bake 8 - 10 minutes until set and lightly browned.  Remove from cookie sheet and cool.  Makes about 6 dozen cookies.

***These are really good with a dab of butter cream frosting on top.  If you do frost, store in container in the fridg.