2 cups ground fully cooked ham

2 cups stiff mashed potatoes (do not add milk)

1 cup shredded Swiss cheese

1/3 cup mayonnaise

1/4 cup finely chopped onion

1 egg (beaten)

1 tsp mustard

1/4 tsp pepper

In bowl combine ingredients and mix well.

Cover and refrigerate 1 hour till easy to handle.

Shape into 1 inch balls roll in crushed cornflakes.

Place on lightly greased baking sheet.

Bake at 350 degrees for 25 – 30 minutes till golded brown.

Serve warm. Refrigerate leftovers.

Mix together

3 cups flour

2 cups sugar

1/2 cup cocoa

3/4 tsp salt

2 tsp baking soda

Add

2 cups water

2/3 cup oil

2 T vinegar

2 tsp vanilla

Mix together and fill cupcake fillers 1/3 full

Filling

8 oz package cream cheese

1 egg

1/8 tsp salt

1 cup chocolate chips

Mix together. Place 1 tsp into center of each cupcake batter.

Bake 350 degrees for 20 -25 minutes.

Cool and frost.

2 cups ketchup

1 cup water

1/2 cup apple cider vinegar

5 T firmly packed brown sugar

5 T sugar

1 T lemon juice

1 T Worcestershire sauce

1-1/2 tsp black pepper

1-1/2 tsp onion powder

1-1/2 tsp ground mustard

In large saucepan, combine ingredients, bring to a boil over medium-high heat.

Reduce heat and simmer, uncovered for 1 hour and 15 minutes. Stir frequently.

Recipe works for any size prime rib roast.

Have prime rib at room temperature. Season with salt.

Preheat oven to 370 degrees.

Roast meat (uncovered) in a pan for 1 hour.

Turn oven off and leave in CLOSED oven for at least 2 more hours. DON’T open oven door.

When nearly ready to eat, turn oven back on to 375 degrees. Roast 35 minutes more for “rare” or 40 minutes for “medium-rare”.

1/2 cup margarine

1/2 cup chopped onion

2 green peppers (cut in julienne strips)

1/8 tsp garlic powder

2 cups (1 lb. can) tomatoes

1 beef bouillon cube (crushed)

1 T cornstarch

1/4 cup water

3 T Worcestershire Sauce

1 tsp salt

1 tsp sugar

1 1/2 lb. round steak (cut in strips)

Melt margarine in skillet; add onion and green pepper. Saute 2 minutes; remove and set aside.

In skillet add beef strips and garlic powder, stirring until brown.

Add tomatoes and bouillon cube; simmer 10 minutes.

Blend cornstarch, water, sauce, sugar and salt. Stir into meat and cook until thickened.

Add green pepper and onion.

1 cup shredded cheddar cheese

2/3 cup chopped onion

1/4 cup ketchup

2 lightly beaten eggs

3 T Worcestershire Sauce

2 T grated Parmesan Cheese

1/4 tsp pepper

1 tsp seasoned salt

Mix together and crumble 2 lbs ground beef over mixture and mix well.

Shape mixture into 10 3/4 inch thick patties. Wrap each patty with a bacon strip secure with toothpicks.

Grill patties uncovered over medium heat, 5-6 minutes on each side till juices run clear.

Pound round steak on both sides. Salt lightly.

Spread sage flavored dry dressing over meat. Roll up like a jellyroll. Fasten ends with toothpick.

Lay the roll in a roaster.

Pour 1 can mushroom soup and 1/2 can of water over the meat roll.

Cover tightly and bake 1 1/2 hours at 375 degrees.

1/2 cup salad oil

1/4 cup white vinegar

1/4 cup chopped onion

1 tsp salt

1 tsp pepper

2 tsp Worcestershire sauce

Combine and mix well. Add 2 lbs roast beef (cut in cubes), stir to coat.

Refrigerate overnight.

Grill to your taste.