¾ cup sugar
½ tsp. nutmeg
1 cup flour
1 Tbsp. butter

Mix well.  Sprinkle half in unbaked pie shell then add sliced fresh peaches.  Sprinkle remaining half mixture on top.  Bake for 10 min. at 450°, then reduce to 350° and bake for 40 more minutes.

1½ lb. ground beef
1 onion, diced and browned with hamburger.
Add:
3 cans vegetable soup
4 cans tomato soup
3 cans kidney beans, drained
1 quart tomatoes
1 pint salsa

Heat until desired temperature.  Serve over tortilla chips, topped with grated cheese and sour cream.

Salad:
2 heads Napa cabbage – chopped (not the white middle)
2 bunches green onion – sliced thin

Mix together in a large bowl and refrigerate.

Sauce:
¾ cup sugar
1 cup oil
¼ cup soy sauce
¼ cup vinegar

Mix together in bowl, cover and refrigerate.

Crunchies:
½ cup – 1 cup cashew pieces
1 pkg. of sesame seeds (buy these in the Mexican spice isle of the store – they are less expensive).
2 – 3 pkgs. ramen noodles broken into pieces (save seasoning packets for another use).

Brown together in a pan with a small amount of oil, watching carefully and stirring so it will not burn.  Cool.
When ready to serve add dressing to salad, then add the crunchies and serve immediately.

6 oz. pkg. lemon Jello-O
1 cup shredded cheese
2 cups boiling water
8 to 12 oz. Cool Whip
1 cup crushed pineapple

Dissolve Jell-O in hot water.  Let it set slightly; mix in pineapple, cheese and Cool Whip.  Chill.

12 ounce container cool whip
16 oz. can crushed pineapple with juice
1 small box pistachio pudding
1 cup small marshmallows

Add pudding to pineapple and stir.  Add other ingredients and stir; keep in refrigerator.

1 can Comstock peach pie filling
2 small cans mandarin oranges, drained
1 medium can pineapple chunks, drained
1 bag whole frozen strawberries (fresh may be used)
2 bananas, sliced

Gently mix and chill.  There is something in the brand of pie filling that prevents the bananas from turning dark, it also coats the fruits and blends the flavor.

½ cup – 1 cup cashew pieces
1 pkg. of sesame seeds (buy these in the Mexican spice isle of the store – they are less expensive).
2 – 3 pkgs. ramen noodles broken into pieces (save seasoning packets for another use).

Brown together in a pan with a small amount of oil, watching carefully and stirring so it will not burn.
Cool.

When ready to serve add dressing to salad, then add the crunchies and serve immediately.

1 cup chicken, cooked and cubed
1 cup nuts
1 cup pineapple, chunked
1 cup celery, chopped
1 cup miracle whip

Mix and enjoy.
For best results, chill overnight.

4 potatoes
1 medium onion, diced
½ cup celery, diced
1 cup diced carrots
3 cups water
3 cubes chicken bouillon

Boil water and bouillon; add vegetables, simmer until vegetables are cooked.

1 cup butter
1 cup flour
3½ cups milk
4 cups grated cheese

Boil items, add to vegetables (don’t drain vegetables) add 1-2 teaspoons salsa, salt and pepper to taste.

16 oz. bag frozen chopped broccoli
2 cups water
1 cup butter
1/2 cup onion, chopped
1/2 cup celery, chopped
1 cup flour
4 chicken bouillon cubes, crushed
6 cups cold milk
8 oz. cut up sliced ham
1 tsp. white pepper
1 tsp. accent

In medium saucepan cook broccoli in water until tender (do not drain water).  In large saucepan, sauté until clear the butter, onion and celery.  Stir in flour until well blended.  Then stir in bouillon and milk.  Cook over low heat until it starts to thicken.  Add broccoli with water, ham, pepper and accent.  Cook over low heat stirring occasionally until desired consistency.