1 (32 oz.) bag frozen hash brown potatoes, thawed
1 stick margarine, melted
¼ cup finely chopped onion
1 (10 oz.) can low fat cream of chicken soup
1 (16 oz.) carton light sour cream (2 cups)
8 oz. cheddar cheese, grated (2 cups)
1 – 2 lbs. low fat ham, cut into ½ inch cubes
1/3 cup Italian bread crumbs (homemade or from box)

Place all ingredients, except bread crumbs, in very large bowl and mix well.  Place mixture in 9” x 13” baking pan.  Top with bread crumbs. 
Bake uncovered 1 hour at 350° (325° for glass pan).

Serves: 6 - 8

1 (20 oz.) can pineapple chunks or crushed, drained
1 (15 oz.) can sliced peaches, drained
1 (15 oz.) can fruit cocktail, drained
1 (10 oz.) jar maraschino cherries, drained
1¼ cup sugar
1¼ cup brandy

Combine all ingredients in a clean, non-metal bowl or jar; stir gently.  Cover and let stand at room temperature 3 weeks, stirring fruit twice a week.  Serve fruit over ice cream or pound cake, reserving at least 1 cup starter at all times.  To replenish starter, add 1 cup sugar and one of the first 4 ingredients every 1 to 3 weeks, alternating fruits each time; stir gently.  Cover and let stand at room temperature 3 days before using. 
Yield:  6 cups

Mix the following:
4 eggs
2/3 cup oil
½ cup starter juice

Add:
1 box yellow cake mix, without pudding
1 box instant pineapple pudding

Fold In:
1½ cups fruit
1 cup walnuts or pecans

Bake at 350° for 1 hour or until toothpick comes out clean. 
Cake must set overnight before eating to really be good!  It can be frozen also.

1½ cups starter (juice)
2½ cups sugar
1 (16 oz.) can sliced peaches and juice

In 1 gallon glass jar, combine all the above ingredients.  Let stand on counter for 10 days. “Caution you must stir every day”

On 10th day add 2½ cups sugar, 1 (20 oz.) can chunky or crushed pineapple and juice.  Let stand for 10 more days.  Stir every day as before.  Juice will foam.

On 20th day add 2½ cups sugar, 1 (16 oz.) can fruit cocktail and juice, 1 (10 oz.) jar maraschino cherries, cut in ½, add juice, let stand 10 more days.  Stir every day.  Juice will foam.

On the 30th day.  Drain off the juice, pour 1½ cup of starter juice, give starter juice to 6 different people.  (DO NOT REFRIGERATE THE STARTER JUICE.)  It will kill the yeast.  REFRIGERATE the fruit.  It will keep for 2-3 weeks.  Fruit enough for 3 cakes.  Bake in fluted or bundt pan.

1¼ pounds ground beef
2 packages (3 oz. each) Oriental flavor instant ramen noodles
¼ teaspoon ground ginger
2 tablespoons thinly sliced green onion
2 cups mixed stir fry vegetables

In large non-stick skillet, brown ground beef over medium heat 10 to 12 minutes or until beef is no longer pink, breaking up into ¾” pieces.  Remove with slotted spoon; pour off drippings.  Season beef with one seasoning packet from noodles; set aside.
In same skillet, combine 2 cups water, vegetables, noodles (broken up), ginger and remaining seasoning packet.  Bring to boil; reduce heat.  Cover, simmer 3 minutes or until noodles are tender, stirring occasionally.  Return beef to skillet; stir in green onion.
Makes 4 servings.

1 lb. ground beef
1 onion, chopped
½ green bell pepper, chopped
2 (10 oz.) cans cream of celery soup
1 Tbsp. prepared mustard
Salt & pepper to taste
1 pkg. Jiffy cornbread mix

Preheat oven to 400°.  Crumble meat and brown in skillet with onion & bell pepper.  Drain off fat, add soups and mustard.  Stir to mix well.  Add salt and pepper to taste.  Pour into a greased 9” x 9” baking dish.  Prepare cornbread mix according to pkg. directions and pour over meat mixture spreading evenly to edge of pan.  Bake approximately 30 minutes or until top of cornbread is golden brown.  Check by inserting toothpick or knife for doneness.

1 medium onion, chopped
1½ lbs. extra lean ground beef
1 (26 oz.) jar spaghetti sauce
1 Tbsp. Italian seasoning
1¼ cups water
1 (16 oz.) carton cottage cheese (2 cups)
12 oz. mozzarella cheese, grated (3 cups)
1 (8 oz.) pkg. lasagna noodles (9 noodles), uncooked

Brown onion and ground beef in very large pan for 3 minutes.  Drain off fat.
Add spaghetti sauce, seasoning and water.  Mix well.
Mix cottage cheese and mozzarella in medium bowl.
Layer ingredients in sprayed 9” x 13” baking dish in this order:
    3 uncooked lasagna noodles, meat, cheese
    3 more noodles, meat, cheese
    last 3 noodles, meat, cheese
Cover very tightly with foil.  Place pan on a baking sheet to catch any drips.
Bake 1 hour at 350° (325° for glass pan).  Removed from oven.  Let stand covered for 30 minutes before serving (important – it finishes cooking during this time).

6-8 servings

Golden Delicious apples or Granny Smith (about 6 to 8)
¾ cup sugar
3 Tbs. flour
1 Tbs. cinnamon
½ tsp. nutmeg
¼ tsp. salt
2 Tbs. lemon or apple juice

Mix together and put in unbaked pie shell.  Top with:
1 cup flour
1 cup sugar
1 Tbs. cinnamon
¾ cup melted butter

Mix together.  Put on top of apples and bake at 350° for 1 hour – place cookie sheet under pie on the next shelf in oven when baking to catch drips.  Cool or serve warm with ice cream.

30 tomatoes – peeled and cut in pieces, 4-4 ½ quarts
4 green bell peppers – chopped
2 red bell peppers – chopped
5 med, onions – chopped
11 or 12 hot peppers, use seeds in 3-5, depending on hotness or you want ….I use: (3 Anaheim chilies, long seeded green ones, 3 jalapeno with seeds or small yellow ones)
1/3 cup salt
1 cup cider vinegar
½ cup sugar

Simmer, put in jars and process (cold pack) for 30 minutes
Or
Pressure 10 minutes at 10 lbs. Pressure wear rubber gloves if you cut your hot chilies.
I put mine in the blender with tomato juice instead of cutting them or use your salsa maker to chop them.

1 lb. ground beef – browned and drained
1 can diced green chilies
1 can chili without beans
1 lb. of Velveeta cheese

Mix all together and allow to heat in a crock-pot slowly to melt the cheese.  Serve with tortilla chips or on baked potatoes.