"Russian Tea Cakes"

Combine all ingredients well and chill slightly. Roll into 1" balls. Bake on ungreased cookie sheets @ 375* for 10 minutes. DO NOT BROWN. Cool slightly then roll in confectioner sugar.

SOURCE: Land'O'Lakes

2 c. flour -- 1/2 c. confectioner sugar -- 1 c. Land"O"Lakes butter, softened

Mix the above well and press into a 13x9x2" pan that as been lightly greased. Bake @ 350* for 18 minutes or till sides are slightly browned.

1/4 c. flour -- 1/2 tsp.baking powder -- 4 eggs -- 2 c. sugar -- 4 1/2 tbsp. lemon juice. Mix well and pour onto and bake an additional 18 minutes or till knife inserted in center comes out clean. Sprinkle with confectioner sugar while still warm.

1 small can baby shrimp -- 1 can Campbells cream of shrimp soup -- 8 oz cream cheese, at room temp. -- 1 Tbsp. lemon juice -- dash garlic salt -- dash paprika

Beat all ingredients till smooth. Chill well. Makes 2 cups.

SOURCE: Campbells soup

2 c. Bisquick -- 2/3 c. milk -- 1/2 c. shredded cheese

Mix well until soft dough forms. Drop by heaping tsps onto ungreased cookie sheets. Bake @350* 8 to 10 minutes.

Melt 1/4 c. butter and add 1/4 tsp garlic salt or powder. Remove from oven and brush with melted butter.

Taco Egg Rolls

Brown the ground beef in large skillet drain off excess fat and follow the direction on taco seasoning package. Let simmer about 15 minutes. Add shredded lettuce, chopped tomatoes, cheese and some salsa to the beef mixture. Stir well. Take an eggoll wrapper and put some mixture in the center and wrap it starting at a corner folding in edges as you roll, wetting the edge with water to seal. Make sure the edges are sealed well so when you place eggroll in oil it does not splatter. Place eggrolls a few at a time in hot oil and fry till golden brown. Remove to paper towels to drain and pat dry. Add salsa over top of eggroll and a dollop of sourcream if desired.

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"Easy Chicken Divan"

8 oz. macaroni, cooked to pkg. directions 16 oz. velveeta cheese 1/4 cup milk 1 cup breadcrumbs 4 tbsp. butter 1 medium tomato, sliced
While macaroni is cooking, cut velveeta into small chunks and put into a microwave safe bowl with the 1/4 cup milk. Microwave on HI till cheese is melted, about 3 minutes, stirring occasionally. Pour melted cheese into cooked macaroni and mix together well. Place in a greased 9 x 13" baking dish. Melt butter, add crumbs and mix well. Spread crumb mixture on macaroni. Garnish with tomato slices and bake at 350* until top is browned; about 30 minutes. Serve with keilbasa.

*CHINESE RIBS* 2 LBS OF RIBS I/4TH CUP ORANGE MARMALADE 2 TBSP KETCHUP 2TSP GARLIC POWDER 1/4TH C SOY SAUCE MIX ALL OF THIS TOGETHER AND COAT BOTH SIDES OF RIBS, POUR REMAINING SAUCE OVER RIBS PLACE IN CROCKPOT,COVER AND COOK ON LOW FOR 8-1O HOURS. RECIPE CAN BE DOUBLED AS 2LBS IS ENOUGH FOR 2 PEOPLE. TO CUT COOKING TIME DOWN CUT THE RIBS IN HALF. ALSO I USE COUNTRY STYLE BONELESS RIBS. Garthfan7@webtv.net DEBRA OCT. 14, 2001

*CHEESY HASH BROWN POTATOES* 2 cans, (10-3/4oz. each) condensed cheddar cheese soup, undiluted 1-1/3 cups buttermilk 2 tbsp. butter or margerine, melted 1/2 tsp. seasoned salt 1/4 tsp. garlic powder 1/2 tsp. pepper 1 pkg., 32oz, frozen cubed hash brown potates 1/4 cup grated parmesan cheese 1 tsp. paprika In slow cooker, combine the first 6 ingredients; stir in hash browns. Sprinkle with Parmesan cheese and paprika. Cover and cook on low for 4 - 4-1/2 hours or until potatoes are tender. Yield: 6-8 servings JUJUHARBAUER@webtv.net JULES OCT 14, 2001

- *HIDDEN VALLEY RANCH POTATOES* 2 bags frozen hash browns - -24 oz ea- -- semi-thawed 2 packages cream cheese - -8 oz ea- 2 envelopes Hidden Valley Ranch dressing mix 2 cans cream of potato soup Put potatoes in crock pot. Mix remaining ingredients in a bowl and add to potatoes. Stir well. Cook on LOW for 7 to 9 hours. Stir before serving. JUJUHARBAUER@webtv.net JULES OCT 14, 2001

- *CINNAMON OATMEAL & FRUIT* 3 cup Cold water 1 Apple, cored, peeled and cut into 1/2" cubes 1 1/2 cup Old fashioned oatmeal 1/2 teaspoon Cinnamon 1 teaspoon Salt 1/4 cup Raisins Combine all ingredients in the slow cooker at bedtime. Cook on low overnight, 8-10 hours. Serve with milk. JUJUHARBAUER@webtv.net JULES OCT 14, 2001

*BARBECUE BEEF IN CROCKPOT* 3-4 lb boneless roast 1/2 cup celery 1 onion chopped 2 tbls butter 3/4 cup water 1 cup ketchup 2 tbls vinegar 2 tbls lemon juice 2 Tbls Worcestershire sauce 2 Tbls brown sugar 1/2 tsp pepper 1/2 can tomato soup Sauté in the butter, the chopped celery and onion. Combine all ingredients in crockpot and stir. Cook on HIGH heat for 1-2 hours then turn down to LOW heat for another 5-6 hours. Note: This can also be done in the oven. Bake at 325 degrees until tender (about 5 hours.) Check once or twice during cooking time and add water if needed KUNTRE KITCHEN 0CT 22, 2001

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