1 can meat (spam, etc.) finely chopped
2 Tbsp. sweet pickles, minced
3 Tbsp. mayonnaise to moisten
2 hard-boiled eggs
½ tsp. onion, minced
1 cup grated cheese
½ tsp. prepared mustard
Hamburger buns
Butter to spread on buns

Mix ingredients.  Spread hamburger bun with butter and mixture.  Sprinkle the top with grated cheese.  Place under the broiler until warmed through and the cheese is melted.  Served 6-8.

1 lb. refried beans
Spread 16 oz. sour cream (that has been mixed with 1 pkg. Hidden Valley ranch dressing) over beans
Add the following on top:
Cut-up tomatoes
4 oz. can diced chilies
1 c. cut-up olives
1 avocado, cup-up
Cheese (use two different colors)

1 (48 oz.) can crushed tomatoes
1 bundle fresh cilantro, finely chopped
3 whole jalapeno peppers, finely shopped, leave seeds
1 whole garlic, peeled and finely chopped
1 Tbsp. salt

In large saucepan, add crushed tomatoes and salt.  Add cilantro, jalapenos and garlic.  Cook on medium heat, stirring occasionally, until sauce begins to gently boil.  Remove from stove and pour contents into blender.  Blend for 30 seconds.  Return to saucepan and reheat.  Serve warm with tortilla chips.

1 can tomato soup
1 Tbsp. brown sugar
½ cup plum sauce
2 Tbsp. vinegar
1/3 cup apple butter
Salt & pepper to taste

Combine ingredients in order given, and mix well.  Pour over chicken; ribs or pork chops in a roasting pan and bake, covered 1½ hour at 350° for chops or chicken, 2 hours for ribs.  This sauce thickens and really clings to the meat.  Makes about 3 cups of sauce.

2 cups mayo
Zest of 2 oranges – chopped fine
1 clove garlic, crushed
½ cup honey

Mix all together and refrigerate.

2 cups mayo
½ cup Maple syrup (no substitutions)
1 clove garlic, crushed

Mix all together and refrigerate.

1 (15 oz.) can chili without beans
8 oz. cream cheese or cheese whiz

Heat and mix thoroughly.

1 ½ cup sour cream
1 pkg. vegetable soup mix
10 oz. pkg. frozen chopped spinach, thawed
8 oz. can water chestnuts, drained, and finely chopped
1 cup salad dressing
3 green onions, finely chopped

Squeeze spinach until dry.  In medium bowl, stir together spinach, sour cream, salad dressing, soup mix, water chestnuts and green onions.  Cover.  Refrigerate 2 hours.  Serve with pumpernickel bread or crackers.  Makes 3 cups.

1 pkg. frozen chopped spinach, cooked and drained
½ cup water
½ tsp. salt
1 cup sour cream
1 cup mayonnaise
¼ tsp. thyme
1 Tbsp. onion, chopped
1 pkg. Knorr’s Vegetable Soup Mix

Cook frozen spinach in water with salt; drain thoroughly in colander.  Add sour cream, mayonnaise, thyme, onion and soup mix.  Mix thoroughly.  Chill and serve with crackers.  May add ½ small can water chestnuts, sliced very thin.

1 cup sour cream
1 cup mayo
1 Tbsp. minced dried onion
1 Tbsp. dried dill weed
½ tsp. seasoned salt

Combine all ingredients and cover and refrigerate.  Serve with assorted veggies, crackers, chips or as a topper for potato skins.