Ingredients:
1/2 c. mayonnaise
2 tbsp.
dairy sour cream
1 tbsp.
lemon juice
8
slices bacon, cooked, drained,
crumbled
1/4 c.
finely chopped celery
1/4 c.
finely chopped radish
8 oz.
imitation crab, squeezed out
1
avocado, peeled & chopped
1 loaf
quick rye bread or 1 unsliced
loaf round rye bread
Butter
or margarine
Lettuce
leaves
6
cherry tomatoes

Directions:
Blend mayonnaise, sour cream and lemon juice. To half the mixture stir in bacon, celery and radish. To remaining mixture stir in crab meat, avocado and 1/4 teaspoon salt. Cut bread into slices (crosswise into 3 horizontal slices). Toast under broiler; spread with butter. Spread bottom slices with bacon mixture. Top with lettuce and middle slice of bread. Spread with crab mixture and lettuce. Top with remaining slice of bread. Insert skewers through tomatoes and into loaf from top to bottom. Cut into wedges. Yield: 6 servings.

Ingredients:
4 c. cranberry cocktail
4 c. apple cider
1 tsp. ground nutmeg
2 cinnamon sticks

Directions:
Pour all ingredients into a pan. Heat and let simmer with a lid for 10 minutes. Serve hot.

Ingredients:
6 or 7 qt. popped corn
2 c. brown sugar
1 tsp. salt
2 sticks oleo or butter
1 c. white sugar

Directions:
Mix and boil above ingredients for 5 minutes. Remove from heat and add 1 teaspoon soda. Pour over popped corn. Bake 1 hour in 200 degree oven. Stir every 15 minutes. Dump out on table and break apart while still hot. Put into containers.

Ingredients:
2 eggs
1 c.
sugar
1/4 c.
lemon juice
2 tbsp.
flour
1/2 c.
orange juice
1/2 c.
pineapple juice
1 pt.
whipping cream
Cook first 6 ingredients together until
thick, then cool. Fold in whipped -
whipping cream. Add:1 lb. marshmallows
1 lb.
green grapes, halved
1/2 c.
walnuts
1 sm.
can DRAINED crushed pineapples

Directions:
Allow to set in refrigerator for 12 hours. Perfect for the holidays.

Ingredients:
At the end of the cooking time the dish
will be very hot, so extra care should be taken when removing it from the
oven.1 lb. ground beef
1 can
(14 1/2 oz.) tomatoes, undrained
1 can
(6 oz.) tomato paste
1 1/2
tsp. salt
1 1/2
tsp. basil leaves
1/2
tsp. oregano leaves
1/4
tsp. garlic powder
1/2 c.
water
2 c.
cottage cheese
1/4 c.
Parmesan cheese
1 egg
1 tbsp.
parsley flakes
8
uncooked lasagna noodles
2 c. (8
oz.) shredded Mozzarella
cheese

Directions:
Crumble ground beef into 1 1/2 quart glass casserole. Microwave high 5 to 6 minutes, or until no longer pink, stirring once. Stir to break meat into pieces. Drain. Stir in tomatoes, tomato paste, salt, basil, oregano, garlic powder and water. Cover casserole with lid. Microwave high 4 to 5 minutes or until mixture boils. Combine cottage cheese, Parmesan cheese, egg and parsley; mix well. Pour 1 1/2 cups tomato sauce mixture into 12 x 8 inch glass baking dish; spread evenly in dish. Place 4 uncooked noodles evenly over sauce. They may overlap slightly. Top with half the cottage cheese mixture, spread evenly. Sprinkle with half the Mozzarella. Spoon 1 cup sauce evenly over cheese. Place 4 more noodles on sauce. Top with even layers of remaining cottage cheese mixture, Mozzarella cheese and tomato sauce. Cover tightly with plastic wrap. Microwave high for 15 minutes. Rotate dish. Microwave medium – 50% power 15 to 20 minutes or until noodles are tender. Remove plastic wrap. Sprinkle lasagna with an additional 2 tablespoons Parmesan cheese. Microwave high uncovered, 1 1/2 to 2 minutes or until cheese is melted. Let stand about 10 minutes before cutting into squares for serving. Makes about 6 servings.

Ingredients:
1/2 c. light corn syrup
1 c.
sugar
1 c.
roasted, salted peanuts or
pecans, cashews, or almonds
1 tsp.
butter or margarine
1 tsp.
vanilla
1 tsp.
soda

Directions:
Combine corn syrup and sugar in 1 1/2 quart round microwave glass baking dish. Stir well until evenly blended. Microwave on high 4 minutes. Stir in nuts. Microwave on high 3 to 5 minutes until light brown. Stir in butter and vanilla, blending well. Microwave on high 1 to 2 minutes. Add soda and stir gently just until light and foamy. Quickly pour onto lightly greased baking sheet. Cool. Break into small pieces and store in air-tight container. Makes about 1 pound.

Ingredients:
2 onions
4 to 6
potatoes
2 tbsp.
flour
Salt
and pepper
Oil

Directions:
Slice and dice onions. Fry onions in oil. When golden, sprinkle with flour. Cut up 4 to 6 potatoes in cubes. Cover with water. Add onion mixture to water with salt and pepper. Cook 1/2 to 3/4 hour. Thicken if necessary.

Ingredients:
1 1/2 c. sugar
1 can
fruit cocktail, about 2 c.
2 eggs
2 c.
flour
1/2
tsp. salt
2 tsp.
soda
Beat eggs.
Add juice from fruit cocktail.
Add sugar and other dry ingredients.
Fold in fruit. Pour into greased
9 x 13 inch pan. 1/2 c. chopped nuts
Mix and sprinkle over cake. Bake
at 350 degrees for 35-40 minutes. Remove from oven and pour sauce over hot
cake.SAUCE:
1 c.
sugar
1 cube
margarine
3/4 c.
canned milk or sm. can

Directions:
Mix and bring to a boil. Remove from heat and add 2 teaspoons vanilla. Pour over baked hot cake. Let sit overnight.

Ingredients:
1 1/2 lb. crabmeat
1 stick
butter
1 sm.
green pepper, finely diced
1 med.
onion, finely diced
1 tsp.
vinegar
2 tsp.
chili powder
4 tbsp.
flour
1 qt.
half & half
8 tbsp.
sherry

Directions:
Melt butter. Saute green pepper and onions. Mix flour, sugar, chili powder and add to pan. Stir constantly. Add cream; simmer (do not boil) 10-15 minutes. Add crab and sherry. Heat.

Ingredients:
2 sticks oleo
1/2 c.
cocoa
4
beaten eggs
2 c.
sugar
1 1/2
c. flour
FROSTING:
1 stick
oleo
1
heaping tbsp. cocoa
2 c.
powdered sugar
2 tbsp.
canned milk
2 tbsp.
water

Directions:
Melt oleo and cocoa 2 minutes on high then mix with other ingredients. Pour into microwave safe 9 x 12 baking dish and cook 5 minutes on high, turn and cook 4 minutes on high. When done cover with 15 large or a layer of small marshmallows. Heat 2 more minutes to melt. Cool. Frost. Melt 1 stick oleo. Mix with remaining frosting ingredients. Frost cake and top with 1/2 to 1 cup pecans (optional).