4 med. green peppers
1 lb. ground beef (cooked)
2 cup cooked white rice
1/4 cup chopped onion
1 1/2 tsp. salt
1/8 tsp. pepper
2 8 oz. can tomato sauce

Halve green peppers lengthwise
Remove seeds and wash
Lightly mix:
cooked ground beef
rice
onion
salt
pepper
1/2 can tomato sauce
Pile lightly into pepper halves
Put in baking dish
Pour remaining tomato sauce over peppers
Cover tightly
Bake at 350 for 1 hour or until peppers are tender

Heat oven at 400

Cook ground beef and onion; drain
Stir in salt
Spread in greased 9″ pie plate
Sprinkle with cheese

Stir remaining ingredients with fork until blended
Pour into plate

Bake 25 min. or until knife inserted in center comes out clean

In a medium bowl, mix together
refried beans
green chilies
taco seasoning
Spread on a 12″ round serving platter,or you can use a cake pan

Blend until smooth:
advocados
lemon juice
1/2 cup taco sauce

Spread on top of bean mixture

Spread sour cream on top of advocado mixture.

Top with:
shredded lettuce
cheese
taco sauce
olive slices

Serve with tortilla chips

3/4 cup cold milk
1 pkg. jello vanilla instant pudding
1/2 cup solid packed pumpkin
3/4 tsp. pumpkin pie spice
2/3 cup slivered almonds
2/3 cup baked semi-sweet chocolate chips
3 1/2 cup (8oz) cool whip
1 (6oz) Keebler Ready Crust Graham Cracker Crust

Pour milk into mixing bowl
Add pie filling mix
Beat with wire whisk until well blended 1 min
Let stand 5 min

Blend in pumpkin spice, almonds, chocolate chips and 2 cup of the whipped topping
Spoon into pie crust
Chill 4 hours

Just before serving, garnish with remaining whipped topping and chocolate chips, if desired

Combine pumpkin,condensed milk and eggs, and beat until smooth and well blended
Stir in spices
Pour into an ungreased 9″ pie shell

Bake in preheated 425 oven for 15 min.
Reduce oven to 350 and continue baking pie 50-60 min or until knife inserted in center comes out clean

Cool before cutting and garnish with whipped cream

Yellow Chiffon or yellow cake (made already)

1 box vanilla pudding
1 large jar marchino cherries
13 1/2 oz crushed pineapple,drained (save the juice)

Put pudding in pan
Add 1 cup milk and 1/2 cup pineapple juice
Cook over low heat.
Let cool

Take 1 pkg heavy whipping cream and whip until it is real thick
Add:
1 cup chopped marchino cherries

Fold pineapple into pudding
Fold pudding into whip cream
Spread on cake

Refridgerate for 2 hours

Bake at 350 for 15-20 min.

1 can each drained well:

wax beans
garbonzo beans
green beans
kidney beans
1 1/2 cup celery
3/4 large red onion

Marinade:

1/2 cup salad oil
1/2 cup red wine vinegar
1 tsp. salt
1/8 tsp. pepper
2 tbls. brown sugar
1 tsp. garlic salt

Pour marinade over beans, mix lightly
Cover and refridgerate over night
Stir occasionally

In large mixing bowl dissolve yeast in water.
Add shortening, sugar and salt, 2 cups flour.
Blend for 1/2 minute on low speed, scrap bowl constantly
Beat 2 min. scraping occasionally (by hand 300 hard strokes)
Stir in remaining flour till smooth
Scrape batter from bowl
Cover and let rise till double the size, about 30 min.
Stir batter about 25 strokes
Spread in greased loaf pan
Smooth out batter with floured hand
Cover and let rise about 45 min.

Bake at 375 for 45 min. or until hollow

Beat together:
3 eggs
1 cup oil
2 cups sugar

Add 2 cups coarsely grated zucchini
1 tbsp. vanilla
3 cups flour
1 teas. salt
1 teas. baking soda
1/2 teas. baking powder
1 heaping teas. cinnamon
1 cup chopped nuts
1/2 cup raisins

Grease and flour pan

Bake at 350 for 1 hour
Sometimes bake longer- use a toothpick to check to see if done