In a large skillet, cook the beef until meet is no longer pink. Add chopped onions and sweet peppers and cook until tender. Drain. Stir in soup, salsa, ripe olives, chilies, oregano and pepper. Bring to a boil. Reduce heat and simmer, uncovered for 5 minutes, stirring occasionally to keep from sticking.

Pour into serving dish and top with shredded cheese, sour cream, green onions and peppers, as desired.

Serve warm with tortilla chips.

In a large skillet, saute the spinach, mushrooms, onions and pecans in oil until mushrooms are tender. Set aside and keep warm.

Sprinkle chicken with seasoning. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a meat thermometer reads 170°.

Top with cheese. Cover and grill 2-3 minutes longer or until cheese is melted. To serve, top each chicken breast with reserved spinach mixture.

Serves 4

Combine has and one egg. Mix well and press into lightly greased 9: pie pan (quiche dish) to form crust. Sprinkle celery salt, cheese and half of green onions into hash crust. Mix remaining eggs and biscuit mix until smooth. Blend in mile and pour over all. Sprinkle with remaining green onions. Bake at 375 for 35-40 minutes. Let stand 5 minutes before cutting.

Recipe submitted by Cande.

Combine cheeses, reserve half for topping and half for filling. Divide green onions in two equal portions. In bowl, mix half the cheese, half the onions, soup, chilies, sour cream and olives. Set aside 1 1/2 cups of this mixture for topping. Add chicken to the remainder of the filling and mix well. Put 3 heaping Tbsp. of filling on each tortilla and roll. Place tortillas seam side down in a lightly oiled baking dish. Arrange tortillas in a single layer (use a second baking dish if necessary). Spread reserved topping mixture over tortillas. Cover with remaining cheeses and onions. Refrigerate overnight. Bake uncovered at 350 degrees for 45 minutes.

- From Nana’s Recipe Collection

Mix together:
1 cup Mayonnaise
1 tsp. Celery Seed
1/3 cup Sugar
1/4 cup Mustard
Salt & Pepper to taste

Stir dressing into macaroni mixture, let stand 24 hours.

- From Nana’s Recipe Collection

Cut up vegetables. Fry bacon and crumble it. Arrange layers of vegetables in order, finish with bacon. Top with layer of mayonnaise and add 1 cup grated cheese on top. Chill overnight.

1 bag shredded cabbage
2 pkgs. Oriental Ramen Noodles, crushed (reserve seasoning packets for dressing)
1 bunch green onions, chopped
1 small bag sunflower seeds

Dressing:
1/2 cup sugar
1/2 cup olive oil
1/3 cup cider vinegar

Mix oil, vinegar, and packages of seasoning ahead of time and chill. Just before serving, toss cabbage, noodles, onions and sunflower seeds with the dressing.

Combine mayonnaise, cream cheese and pepper in small bowl. Beat at medium speed, scraping bowl often, until smooth.

Spread mayonnaise mixture onto bottom of 9-inch round serving dish. Top with lettuce, bacon, tomato, green onions and cheese. Serve with crackers.

Chop one pkg. of corned beef. Mix with cream cheese, chopped onions, Worcestershire sauce, A-1, Accent and garlic salt.

Chop remaining pkg. of corned beef. Roll cheese ball in beef to cover outside. Refrigerate. Allow to stand at room temp. a while before serving for better dipping.

* Use the deli-sliced corned beef found in the deli meat section of the grocery store (near the bologna). Common brands are Carl Buddig and Land ‘O Frost. Do not use canned corned beef.

Recipe from Shauna

Preheat oven to 350°F. Spray 12 (2-1/2-inch) muffin cups with cooking spray.

Mix cream cheese, mayo, crabmeat and onions. Place 1 won ton wrapper in each cup, allowing edges of wrapper to extend above side of cup. Fill evenly with crabmeat mixture.

Bake 18 to 20 min. or until edges are golden brown and filling is heated through. Serve.