International Recipe Exchange Cashew Apple Salad Recipe from e-mail Recipe Exchange/Mollie Lupinacci 1/4 cup confectioners

sugar 1/2-3/4 cup mayonnaise or salad dressing 4 celery ribs, sliced 2 small apples, chopped 1 can (10 ounces) salted cashews In a bowl, combine confectioners sugar and mayonnaise until smooth. Stir in the celery, apples and cashews. Serve immediately. Yield: 8-10 servings. Potato Wedges Recipe from email exchange/Marcia Nagel Line a cookie sheet with foil Wash 4 large unpeeled potatoes Cut in wedges Put potatoes in plastic bag and shake with the following ingredients. 1/4 c oil 2 T Parmesan cheese 1/2 tsp. salt 1/2 tsp. garlic powder 1/4 tsp. paprika 1/8 tsp. pepper Sit in rows skin side down on lined cookie sheet Bake @ 375 for 45 minutes Baked Herb Chicken Recipe from email exchange/Marilyn Maves 3/4 K. chicken, cut up (or boneless chicken breasts or thighs) 1 can cream of chicken/mushroom/asparagas soup 2 T. lemon juice 1/2 t. salt 1/2 t. basil 1/2 t. oregano Arrange chicken in baking pan. Combine remaining ingredients and pour over chicken. Bake uncovered 1 1/4 hours at 325 degrees. Time is less if you use boneless chicken. (If you like sauce for rice, add water. I have also done it in a skillet if I'm in a hurry or it is a hot day)

Recipe from email exchange/Jamie Boda Holland Family Chili recipe: brown: 1 to 1 1/2 lbs of ground beef add the next ingredients once meat is browned: 1- 28 oz. can of baked beans ( add an extra if you want to stretch it for a crowd or if you like it extra beany)( If my family liked them, I would add 1 can of black beans also or instead of the baked beans. You can also add 1 can of kidney beans if you like them.) 2 cans of tomato soup add: 1-2 Tablespoons chili powder 1/4 brown sugar or molasses 1 Tablespoon prepared mustard Heat to boiling and serve. It is even better the second day. Freezes well. Bean Salsa Dip Juice of 2 limes 1/4 cup olive oil 1T. chili powder 1 medium tomato -chopped 6- 8oz. chunky salsa 1 can Mexican or regular corn 1 can kidney beans -drained and rinsed 1 can black beans -drained and rinsed 2 stalks celery -chopped 1/4 cup honey 1 red pepper -chopped 1 green pepper -chopped Ed and Julie Mangham Arab Lands Chunky Cheesy Chicken Chowder 3 c chicken broth 2c. diced potatoes 1 c. diced carrots 1.2 c diced onion 1 c. diced celery 1 1/2 tsp salt 1/4 tsp. pepper 1/4 c. butter 1/3 c. flour 2c. milk 2 c. shredded cheddar cheese 2 c. diced cooked chicken

Bring broth to a boil and add potatoes, carrots, onions celery, salt and pepper. Simmer for apporx. 20 minutes or until vegetables are tender. In small saucepan, melt butter. Stir in flour until thick and smooth. Add milk and then cheese, stirring until smooth. Add cheese sauce and chicken to broth mix and heat thoroughly. Fran Corby Germany

Mom's Best Enchiladas Pattie B sauce: heat 5 Tb. oil brown 4 Tb. whole wheat flour in it add 28 oz. tomato sauce, then 3 c. water/beef broth, then 3+ Tb. chile powder plus some salt and a pinch of cumin whisk to mix, simmer, covered, 20 minutes you can add water if necessary assembly: dip tortillas in the sauce and place on a large plate fill with chopped scallions, cheese, and shredded chicken if desired, black beans, etc roll, lay in baking dish pour some extra sauce on top, and sprinkle with a little cheese and scallions bake, uncovered or covered, depending how crunchy you like them, 'til bubbly - about 1/2 hour serve with rice and extra sauce Hot Fudge Cake 1 c. flour 3/4 c. sugar 2 T. cocoa 2 tsp. baking powder 1/4 tsp. salt 1/2 c. milk 2 T. vegetable oil 1 tsp. vanilla 1 c. chopped nuts Mix flour, sugar, cocoa, baking powder and salt in an ungreased 9X9 pan. Mix in milk, oil and vanilla with a fork until smooth. Spread in pan. Sprinkle with: 1 c. packed brown sugar 1/4 c. cocoa Pour over top: 1 3/4 c. hottest tap water Bake at 350 F for 40 minutes. Serve with ice cream! Cincinnati/3-way chili L.Smith (Wonder Lake, IL) Ingredients: 1 1/2 lbs. ground beef 1 chopped onion 29 oz. can tomato sauce 14 1/2 oz. can peeled, diced tomatoes 1/2 tsp. cinnamon 1/2 tsp. allspice 1 tsp. salt 1/2 tsp. pepper 1 1/2 tbsp. chili powder 1 tbsp. vinegar 1 clove garlic (or tsp. minced, dried garlic) 3 bay leaves 1 box of spaghetti, cooked shredded cheese, amount as desired Brown meat and onions. Drain oil. Put into a crock pot slow cooker on low. Cover and heat for 4 to 5 hours. Serve on spaghetti with cheddar cheese.

Recipe Exchange/Jill Raulerson, Georgia Poppyseed Chicken Casserole Preheat oven to 350 degrees 4-6 chicken breasts, preferably boiled (I sometimes cook in crock pot) 2 cans cream of chicken soup (regular size, 14 oz?) 1 container of sour cream, 8 oz. 2 Tbsp. of poppyseed 1-2 sleeves of Ritz type crackers (can use more or less depending upon your preference) 1 stick of butter, melted Directions: 1. Cut cooked chicken into smaller chunks, or just pull meat from bone (if not using boneless) 2. Line 9x13 or 10x13 dish with cooked chicken pieces 3. Combine cream of chicken soup and sour cream; mix well and pour over chicken 4. Crush 1 to 2 sleeves of crackers. 5. Combine crushed crackers, melted butter, and poppyseed; mix well and place evenly over top of dish Bake at 350 degrees for approximately 30 minutes. Enjoy!

Chicken & Cheese Quesadillas Sour Cream Shredded Cheddar Cheese Salsa Chicken (diced and cooked) Flour Tortilla Shells Heat up your frying pan to Medium and heat each side of a tortilla shell. When the tortilla is warm, spoon on some sour cream and salsa. Add shredded cheese and chicken and let sit for about one minute. Flip one side over on the other, (kind of like an omelet) to close off the inside ingredients. Cook on each side until slightly crispy. Makes a quick easy DELICIOUS meal!!:) Best Bar-B-Q Ever! 3/4 c. chili sauce 3/4 c. ketchup 4 Tbsp. brown sugar 3 Tbsp. cider vinegar 3 garlic cloves, finely chopped Simmer about 10 min., stirring often. Remove from heat & season to taste w/ pepper.