Cook 3/4 lb ground beef til done. Drain

Line pastry shell with double thickness foil. Bake 450 degrees for 5 minutes. Remove foil and bake 5 minutes longer.

Set aside and reduce oven to 350 degrees.

Place beef in large bowl, add 3 beaten eggs

1/2 cup mayonnaise

1/2 cup milk

4 tsp cornstarch

1 tsp salt

1/2 tsp pepper

1 cup shredded cheddar cheese.

Pour into crust.

Bake 35-40 minute til knife inserted in center comes out clean. If necessary cover edges with foil to prevent over browning.

Sprinkle with 1 cup shredded cheddar cheese.

Let stand 5-10 minutes before cutting.

6 cups fresh or frozen unsweetened strawberries

1 – 6 ounce can frozen limeade concentrate

3/4 cup light rum or unsweetened pineapple juice

1 – 16 ounce bottle lemon-lime carbonate beverage, chilled

2 cups ice cubes

fresh strawberries (optional)

If using frozen strawberries, thaw the berries after measuring, do not drain.

Place strawberries half at a time in blender or food processor. Blend till smooth. Pour into large pitcher.

Stir in limeade concentrate and rum or pineapple juice.

Cover and chill till serving time. Just before serving stir in the lemon lime beverage and ice.

Garnish with whole strawberries of desired.

8-12 servings

In skillet saute 1 medium onion (sliced), 1 green pepper (sliced), 1 sweet red pepper (sliced) in 2 T mayonnaise until crisp tender.

Remove vegetables and keep warm.

Reduce heat add 1/4 cup Italian salad dressing, 3/4 lb thinly sliced deli roast beef and 1/4 cup plus 2 T mayonnaise in skillet.

Cook and stir till heated through about 5 min.

Place beef and vegatables on sandwich roll. top with mozzarella cheese.

In large bowl whisk together -

2 – 1/4  cups milk

3/4 cup sugar

2 slightly beaten eggs

1/4 cup melted margarine

1 T vanilla

3/4 tsp cinnamon

1/4 tsp nutmeg

In ungreased 2 quart baking dish place 4 cups dry french bread cubes or regular bread cubes.

Sprinkle with 1/2 cup raisins

1/4 cup chopped pecans (toasted)

1/3 cup coconut (toasted)

Pour egg mixture evenly over bread mixture. Press mixture lightly with back of large spoon.

Bake uncovered 350 degree oven about 50 min or till top is evenly puffed.

Cool 30-45 min. Serve warm.

Butter 1 side of bread and place in warm skillet, buttered side down.

Top wit 1 slice provolone or mozzarella cheese, 6 slices pepperoni, 3 T pizza sauce and second slice of bread, buttered side up.

Cook over medium heat til brown, turn once and brown other side.

Serve with additional sauce.

In heavy sauce pan combine -

1/2 cup plus 2 T brown sugar

2 T sugar

4 tsp cornstarch

Gradually stir in 3/4 cup whipping cream. Bring to boil over medium heat stirring constantly. Cook and stir 2-3 minutes till slightly thickened. Remove from heat stir in 1 T margarine till melted. Add 1/2 cup chopped pecans (toasted).

Serve warm over ice cream.

In heavy sauce pan combine -

1 can (14 oz) sweetened condensed milk

4 squares (1 oz each) semi-sweet chocolate

2 T butter (must be butter)

Cook and stir over medium-low heat till chocolate is melted. Remove from heat, stir in 1 tsp vanilla.

Serve warm over ice cream.

Filling-

2 T margarine

1/3 cup brown sugar

1 T flour

1/2 tsp cinnamon

1/4 tsp nutmeg

2 cups finely chopped apples (peeled)

1/2 cup chopped nuts

Muffins -

3/4 cup margarine (softened)

1- 1/2 cups sugar

3 eggs

1-1/2 tsp vanilla

3-1/2 cups flour

1-1/2 tsp baking powder

1-1/2 tsp baking soda

3/4 tsp salt

1-1/2 cups (12 ounces) sour cream

cinnamon sugar

In saucepan melt butter, stir in brown sugar, flour, cinnamon and nutmeg until smooth.  Add apples; cook on medium-low heat for 10 minutes till apples are tender, stirring frequently. Remove from heat; stir in nuts. Set aside to cool.

In a bowl, cream margarine and sugar. Add eggs, one at a time beating after each. Beat in vanilla. Combine the dry ingredients and add to the creamed mixture alternating with the sour cream.

Fill 2 dozen muffin cups half full with batter. Add a rounded teaspoonful of apple mixture in the center of each muffin. Top with remaining batter. Sprinkle with cinnamon sugar.

Bake at 350 degrees for 16  minutes or till muffins test done.

2  1/4 cups flour (divided)

2 cups quick cooking oatmeal (uncooked)

1  1/2 cups brown sugar

1 tsp baking soda

1/2 tsp salt

1  1/2 cups cold margarine

2 cups semisweet chocolate chips

1 cup chopped nuts

12 ounce jar caramel ice cream topping

In a bowl mix together 2 cups flour, oat meal, brown sugar, baking soda and salt. Cut in margarine until crumbly. Press 1/2 the mixture into a greased 9×13 inch pan. Bake at 350 degrees for 15 minutes.

Remove from oven and sprinkle the chocolate chips and nuts on top of crust.

Stir together 1/4 cup flour and caramel topping till smooth, pour over the chips and nuts. Sprinkle the remaning half of crumb mixture on top.

Return to oven and bake for additional 18-20 minutes or till golden brown.

Cool for 2 hours before cutting.

1  1/2 cups chopped pecans (divided)

1 (8 oz) container sour crean

1 cup sugar

2 eggs

1 tsp vanilla

2 cups flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1  1/2 cups peeled, finely chopped apples

1/2 butter

1/2 cup firmly packed  light brown sugar

Preaheat oven to 350 degrees. Bake 1/2 cup pecans in single layer is shallow pan 6-7 minutes till toasted and fragrant. Stir after 4 min.

Beat sour cream, sugar, eggs and vanilla at low speed until blended.

Stir together flour, baking powder, baking soda and salt. Add to sour cream mixture beating just until blended.

Stir in apples and 1/2 cup toasted pecans.

Spoon batter into greased and floured 9×5 inch loaf pan. Sprinkle with remaing 1 cup pecans & press pecans lightly into batter.

Bake 1 hour – 1 hour 5 min till toothpick comes out clean. Shield with aluminum foil after 50 min to prevent excessive browning.

Cool on wire rack 15 min. Remove bread from pan to rack.

In heavy saucepan over medium heat bring 1/2 cup butter and 1/2 cup brown sugar to boil, stirring constantly. Boil 1 min, remove from heat and spoon over bread. Cool completely 1 hour.