Put the water, 3 cups of the baked beans, the onion, celery, tomatoes, and chili powder in a large pot. Bring to a boil, reduce the heat and simmer, partially covered, for 30 minutes.

Carefully puree the mixture in a blender or food processor, or mash and beat by hand until smooth. Return to the pot, add the reserved 1 cup of beans and reheat after adding salt and pepper to taste.

Serve with a salad and some nice, dense bread.

Brown ground beef in butter with salt and pepper. Layer as follows: ground beef, beans, onions, ketchup and brown sugar. Repeat for a second layer. Top with bacon strips. Bake at 350° for 30-40 minutes. Serves 4-6.

Remove sausage meat from casing. Crumble sausage into a medium skillet. Cook over medium heat until evenly browned, then drain.

In a medium bowl, mix together the cooked sausage, toasted white bread, Cheddar cheese, mustard powder, salt, eggs and milk. Pour into a greased 9x13 inch baking dish. Cover, and chill in the refrigerator 8 hours, or overnight.

Preheat oven to 350 degrees.

Bake covered for 60 minutes. Uncover, reduce temperature to 325 degrees and bake for an additional 30 minutes, or until set.

In a large soup pot, cook the ground beef over medium heat until brown and crumbly.- Drain off excess fat. Add remaining ingredients and simmer, stirring occasionally, until vegetables are fork tender. I do not use salt in this recipe, but if you omit the bouillon cube, you may add salt to taste.

For variety, substitute stewed tomatoes for regular canned ones, or add celery or corn. Serve with hot biscuits.

Have shortening at room temperature. Assemble all ingredients and utensils needed. Grease a deep 8 or 9-inch square baking pan, sprinkle with flour, shaking out excess. Break nut meats in pieces. Sift flour once before measuring. Preheat oven to 350°.

In a bowl sift together flour, salt, soda, cinnamon, cloves, and nutmeg. Set aside.

Put the shortening, sugar, and eggs in a large bowl and beat at medium to high speed with an electric mixer for 1-1/2 minutes, scraping bowl while beating.

Add the applesauce, raisins or chopped dates, walnuts, and sifted flour mixture. Beat at low speed for 1-1/2 minutes, scraping bowl while beating.

Pour batter into prepared pan and bake at 350° for about 45-50 minutes. Cool. Ice with your favorite icing.

Peel the potatoes and boil until tender. Mash potatoes with the milk until smooth. Add the remaining ingredients and beat until well-mixed.

Pour into shallow, lightly-greased dish. Bake at 375° for 30 minutes.

Cook above ingredients in pan until boils for 2 minutes (stirring constantly).

Drop by tsp. on wax paper to cool and harden.

Sift together the flour, baking soda and salt. Repeat.
Cream the butter and sugar together. Add the egg. Alternate adding the milk and flour mixture to the creamed butter mixture. Mix well. Fold in the remaining ingredients. Cover and refrigerate 1 hour. Pre-heat the oven to 375. Lightly oil a cookie sheet. Drop 1 teaspoon of dough (about 1 ½ inches apart). Bake for 8-10 minutes (or until light brown). Cool before serving. Makes about 4 dozen.

Cream shortening and sugars well. Add well beaten egg. Sift flour, salt and soda together and add alternately with milk. Reserving 1/4 cup of the pecans, add the pecans, cherries and dates. Stir, and drop by teaspoonfuls onto a cookie sheet. Sprinkle the reserved pecans over the cookies. Bake until light brown in 350 degree oven.

Preheat oven to 375 degrees F. Cream the shortening and brown sugar, add the beaten egg. In separate bowl mix together the dry ingredients and then alternating with the applesauce gradually add to the shortening mixture. Add the raisins and/or nuts. Drop by teaspoonfuls onto a greased cookie sheet about 2" apart. Bake for 8 to 10 minutes or until firm and slightly browned. Makes about 4 dozen.

Heat oven to 425 degrees F. In large nonstick skillet, brown ground beef over Medium heat 8 to 10 mins. or until no longer pink, stirring occasionally. Pour off drippings. Stir corn, barbecue sauce, green onions and, if desired, teaspoon salt into beef; heat through. Place bread shell on baking sheet. Spoon beef mixture over top; sprinkle with cheese. Bake 12 to 15 minutes or until cheese is melted; cut into 8 wedges. Makes 4 servings.

Combine all ingredients, (including juices from vegetables) except the macaroni, in a large skillet; bring to a boil and add macaroni. Boil, stirring often for about 5 minutes. Reduce heat to simmer and cook until macaroni is done and juices are of desired consistency.

Place potatoes on bottom and up sides of 8"x12" casserole dish. Bake uncovered at 400° for 10 minutes. Brown beef in large chunks; drain. Layer beef, broccoli, and 1/2 can of the onions in the potato shell. Combine soup, milk, 1/2 cup of cheese and seasonings; pour over beef mixture. Bake covered at 400° for 20 minutes. Top with remaining cheese and onions; bake, uncovered 2 to 3 minutes longer. Serves 6.

Preheat oven to 400°. Brown hamburger and onion in skillet, drain. Combine with all the other ingredients, except for 1/2 cup of the cheddar cheese in a 8"x12" baking pan and bake for 45 minutes. Top with remaining cheddar cheese and return to oven till cheese melts. Serves 6.

Mix together the ground beef, eggs, onion, salt and pepper. Divide the mushrooms in half and set one half aside. Chop up the other half, and mix into the ground beef mixture. Make the mixture into patties and cook in large skillet, turning when needed until done. Remove from pan and place in a single layer in a casserole dish. In a microwaveable bowl, combine the reserved mushrooms, onion soup mix, mushroom soup and milk; heat in microwave for about 3 minutes or until it mixes thoroughly; then pour over patties in casserole dish. Return to the microwave for about 5 minutes on high. Serves 6 to 8.

Brown the ground beef, add onion and green pepper. Cook until tender. Add the rest of the ingredients. Cook about 20 to 25 minutes until thickened. Serve on buns.

Mix together all ingredients thoroughly. Put in loaf pan or shape into loaf on flat pan. Bake in preheated 350 degree F oven for 1 hour.

Preheat oven to 350°F. Place vegetables in a roasting pan, and place pork on top of them. Sprinkle with herbs and seasonings. Roast in oven about 2 hours or until meat is done. Remove roast from pan and set aside. Add water to roasting pan and bring to a boil, scraping bottom and side of pan. Strain liquid if desired and serve as an au jus over sliced roast. Serves 8.

Cut the slab in half. In a large roasting pan, arrange the ribs evenly, then add the water. Cover pan tightly with a lid or foil to prevent steam from escaping. Bake for 3 hours at 350 degrees. About 2 hours into the baking time, make the sauce. In a large saucepan, combine the remaining ingredients. Simmer over low heat for 1 hour, stirring occasionally. Prepare the coals in a barbecue. Remove the ribs from the roasting pan. Discard the water. Cover the ribs with sauce, saving about 1 1/2 cups of the sauce for later use at the table. Grill the ribs on the barbecue or about 5 minutes per side, or until lightly charred. Serve with the reserved sauce.

Preheat oven to 425 degrees F. Grease a 9 in pie pan with shortening. Press the hash browns between a towel to remove excess moisture, then press the potatoes into and up the sides of the greased pie pan. Brush with the melted butter and bake for 20 minutes. Layer the ham and both cheeses into the baked crust. In a small bowl combine the eggs, milk and the seasoned salt until well blended. Pour over the layers of ham and cheese. Reduce oven temperature to 350 degrees F and bake for 35 minutes or until a knife inserted in the center comes out clean. Serves about 8.

Sprinkle pork chops with Italian seasoning and pepper. Arrange in the center of a 13-in. x 9-in. x 2-in baking dish that has been coated with nonstick cooking spray. Place one layer of potatoes around chops; sprinkle with half of the onion. Dot with 1 tablespoon margarine; sprinkle with half of the flour. Repeat the layers. Sprinkle with green pepper. Cover and bake at 325 degrees for 45 minutes. Uncover and bake 20-25 minutes longer or until potatoes are tender and meat juices run clear. Serves 4.

Nutritional Analysis: One serving equals 278 calories, 137 mg. sodium, 63 mg cholesterol, 14 gm carbohydrate, 27 gm protein, 13 mg fat. Diabetic Exchange: 3 lean meat, 1 starch. *If you are not concerned about the added fat, you can always use regular margarine or butter.

Heat oven to 350 degrees F. Grease 12X8-inch (2 Qt.) baking dish. In large bowl, combine all ingredients except cheese. Pour into greased baking dish. Bake at 350 degrees F for 35-55 minutes or until golden brown and set. Sprinkle with cheese. Bake an additional 2-3 minutes or until cheese is melted. Let stand for 5 minutes before serving. Cut into squares. Makes 6 servings.