Ingredients:

1-1/2 lbs. lean ground beef
1 cup milk
1 egg, lightly beaten
3/4 cup soft bread crumbs
1 medium onion, chopped
1 tablespon chopped green pepper
1 tablespoon ketchup
1-1/2 teaspoons salt
1 teaspoon prepared horseradish
1 teaspoon sugar
1 teaspoon ground allspice
1 teaspoon dill weed
Additional ketchup

Directions:

In large bowl, combine the first 12 ingredients; mix well. Press into an ungreased 8-1/2-in.x 4-1/2-in x 2-1/2-in. loaf pan. Bake at 350 degrees F. for 1 hour. Drizzle top of loaf with ketchup; bake 15 minutes more or until no pink remains.

Yield: 6-8 servings.

Ingredients:

2 tablespoons butter
1/4 cup cocoa
1/2 cup sugar (I use cane sugar)
1/4 cup milk (I use condensed or whole milk)
dash salt
1 tsp. pure vanilla
1 heaping tablespoon peanut butter (optional: add more to taste and increase the oatmeal) 1 1/2 cups UNCOOKED oatmeal

Directions:

Microwave the butter in a microwave-safe bowl for 15-30 seconds, until the butter is melted. Add 1/4 cup cocoa and blend until the cocoa is dissolved into the butter.

Add the sugar, milk and salt. Blend well. Cook on high to bring to a full boil. You want a full boil, but because it will continue to cook for awhile once it's removed from the stove, heating it too long can cause the mixture to scorch.)

Add the vanilla, peanut butter and oatmeal. Stir well. Drop by tablespoon-full on waxed paper and allow to cool. Makes 12 cookies.

Ingredients:

2 1/2 cups (600 ml) of whole milk
1/3 cup (66 grams) of long or short grain white rice
1/8 teaspoon salt
1 egg
1/4 cup (50 grams) dark brown sugar
1 teaspoon of pure vanilla extract
1/4 teaspoon of ground cinnamon
1/3 cup (40 grams) raisins

Directions:

In a medium heavy bottomed saucepan, combine milk, rice and salt and bring to a boil over high heat. Reduce heat to low and simmer until the rice is tender, about 20 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan.

In a small mixing bowl, whisk together egg and brown sugar until well mixed. Add a half cup of the rice mixture - a Tablespoon at a time - beating to incorporate.

Add egg mixture back into the saucepan of rice and milk and stir, on low heat, for 10 minutes or so, until thickened. Be careful not to have the mixture come to a boil at this point. Stir in the vanilla. Remove from heat and stir in the raisins and cinnamon. Serve warm or cold.

1 cup powdered nondairy coffee creamer
1 cup sifted powdered sugar
1/4 cup cocoa
1/4 cup mint chocolate chips
1/2 cup miniature marshmallows

Combine all ingredients; store in an airtight container.
Makes 2 1/3 cups mix.

Directions For Gift Recipe Card:

Add 2/3 cup boiling water to 1/3 cup Hot Cocoa Mix. Makes 1 cup serving.

PAN COOKIE VARIATION: PREPARE dough as above. Spread into greased 15"x10" jelly-roll pan. Bake in preheated 375-degree [Fahrenheit] oven for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.

FOR HIGH ALTITUDE BAKING (>5,200 feet): INCREASE flour to 2 1/2 cups; add 2 teaspoonfuls water with flour; reduce both granulated sugar and brown sugar to 2/3 cup each. Bake at 375 degrees Fahrenheit, drop cookies for 8 to 10 minutes and pan cookies for 17 to 19 minutes.

Submitted By: Shirley Lanham

Ingredients:
Apples, depends on the size of your crock pot.
4 cups of sugar
4 tsp of cinnamon
1/4 tsp of cloves (note this is powered cloves not whole cloves)
1/4 tsp of salt

Directions:
Peel and cut into small chunks enough apple to fill your crock pot. Take the apples you have prepared and fill the crockpot full and don't worry about the lid not fitting when the apples cook down the lid will fit. Next take the dry ingredients put it all into a bowl and mix. Now take the dry ingredients and pore over the apples in he crockpot. Cook this for about an hour.

Then put on low and simmer until your apple mixture is a nice and thick and brown and the consistency of applebutter.

Next take clean canning jars and fill leaving some space for sealing. Place the jars in a hot bath as you would when canning any other can for sealing.

This can also make a good gift. Take a little basket and put your canned goodies and a pancake or biscuit mix and gift it to someone special in your life.the Holidays and birthdays are right around the corner . . .

Number Of Servings: depends on how big your crock pot is

Preparation Time: again depends on how many apples you put in your crockpot

Commonly found in the Southern United States, this delicious and easy to make dish is often served beside a pot of brown beans. It can be made a day or two ahead of time, as long as care is taken to keep it from drying out.

Ingredients
3/4 cup white all-purpose flour
2 1/2 teaspoons baking powder
1 to 2 tablespoons white sugar
3/4 teaspoons salt
1 1/4 cups yellow or white corn meal
1 egg
2 to 3 tablespoons melted butter or pan drippings
1 cup milk or buttermilk.

Directions
Preheat the oven to 425°F. Grease the skillet with bacon drippings (ideal) or oil. Butter isn't recommended, since it can burn when you preheat the skillet. Preheat the skillet until the drippings/oil is smoking. This ensures a good crust on the bottom of the cornbread.

In a bowl, sift together the flour, baking powder, sugar, and salt. Thoroughly mix the sifted ingredients together and add the corn meal.

In a second bowl, beat the egg well. Add the melted butter (or pan drippings) and the milk and continue to beat until well mixed.

Pour the wet ingredients into the dry ingredients and mix using fast strokes. Take care not to overmix. Pour the batter into the skillet and place in the oven. Bake for 25-30 minutes. The cornbread should have a golden brown color when done, and a knitting needle or knife-point will come out "dry" when inserted in the bread.

Ingredients
1 lb hamburger
1 medium onion, chopped
1 1/2 tsp salt
1 tsp vinegar
1 tbsp mustard
2 tbsp brown sugar
1/2 c ketsup
1/3 c tomato sauce

Directions
Brown beef and onions; add other ingredients and simmer for 30 minutes. I usually let it simmer longer.