2 Granny Smith apples, sliced
2 cans cresent rolls
1 c. butter
2 C. sugar
1 tsp. vanilla
2 C. Mountain Dew Soda
a few dashes of Cinnamon

Place a couple of slices of apple into each crescent roll, roll up and place seam side down into a greased baking dish. Melt butter, sugar, and vanilla in a sauce pan using just enough heat to combine all. Pour over rolls, sprinkle with cinnamon; then pour Mountain Dew over top rolls. Bake at 350 degrees for 30 minutes then cover with foil and bake for another 10 minutes. Serve warm with vanilla ice cream.

Bring 2 qt. water and tomato sauce to a boil. Add crumbled ground beef,boullion cubes, 5-6 drops worstershire sauce,mustard and salt as desired. Let cook while chopping veggies, Add carrots, potatoes, onions and celery, peas and corn. Add cabbage later. Simmer one hour.

• 1 pkg. onion soup mix
• 3/4 cup rice
• 2 1/2 pounds of chicken pieces
• 1 – 10 1/2 oz. can cream of chicken soup
• 1/2 soup can of milk
• 1/2 soup can of water

Sprinkle dry soup in an ungreased glass baking dish. Place rice in a layer on top of the soup mix.  Salt Chicken lightly and place on top of rice.  Mix chicken soup with milk and water, pour over chicken and bake at 325 for 2 hrs. Add water if needed. Cover dish if chicken gets too brown.

• 1 (6 oz.) can frozen lemonade
• 1 pt. vanilla ice cream, softened (2 c.)
• 1 crt. cool whip, thawed
• one prepared graham cracker crust

Beat lemonade in a large mixing bowl, add ice cream, gradually. Beat well. Stir in whipped topping until smooth. Spoon in pie crust, freeze 4 hours. Let stand at room temp. several minutes before you cut it.

This was first made with lamb but I am substituting ground beef.
1 1/2 lb ground beef (cooked and drained)
1 onion diced
Salt and Pepper to taste
4 c. mashed potatoes
3/4 c. beef broth
4 T. butter
2 T. flour
some garlic
vegetables (corn, peas or carrots)
Preheat oven to 375, combine meat a touch of garlic and onion, in a food processor. Melt butter in a skillet and stir in the flour. Cook a few minutes til smooth and blended, add the beef broth, stir and cook ’til thick, at least 5 min. Add meat mixture,seasonings, veggies.

Spoon into a 1 1/2 quart casserole, spread the potatoes on top to cover evenly to the edges. Mark criss cross design with a fork. Bake 35-40 minutes until bubbly.

• 1/4 c. butter
• 1 c.milk
• 8 oz. fettuccine
• 1 c. shredded parmesan
• salt and pepper

Melt butter over medium heat, stir in milk, salt and pepper; heat, don’t boil. Add cheese and stir until melted. Pour over cooked fettuccine. Pass the cheese.

• 1 lb ground beef
• 1 small onion, diced
• 1/2 green pepper, diced
• salt and pepper

Brown and drain then place in a 9 x 13 pan.

• 1 24 Oz. can or jar spaghetti sauce
• 1 can sliced mushrooms, drained

Pour remaining ingredients into the pan.  Sprinkle the mixture with a large bag of shredded Mozzarella and one cup of cheddar cheese, shredded.  Cover with one pkg. of unrolled crescent rolls. Bake at 400 for 10-15 minutes.  Quick and easy for a summer meal.

• 1 lb. deli sliced turkey
• 1 box of stuffing mix (cook according to directions)
• 2 cans chicken broth
• cornstarch to thicken the broth for gravy

Roll a slice of turkey with a tablespoon of stuffing.
Place it in a glass baking dish. Pour some gravy over the rolls, bake at 350 for 20 to 30 minutes. Pour more of the gravy and serve. For a larger family use 2Ibs. of turkey, 2 boxes stuffing and 3 cans broth.