Brownie Chip Cookies (above)

• 1 box fudge brownie mix
• 2 eggs
• 1/4 C. oil
• 1 C. chocolate chips

Grease cookie sheet. Combine brownie mix, eggs and oil. Beat with a spoon for 50 strokes. Stir in chocolate chips. Drop by teaspoon, 2 inches apart onto cookie sheet. Bake at 350° for 8 to 10 minutes. Cookies are soft to the touch. Cool slightly before removing from the cookie sheet.

C.G.’s Cinnamon Ornaments

• 1 C. Cinnamon
• 2 T. white glue
• 3/4 C. applesauce (room temperature)

Mix ingredients with hands for 2 to 3 minutes. Roll out dough and cut into shapes for any season with cookie cutters or knife. Poke a hole in top with a toothpick to hang with cord or ribbon. Dry on cookie rack for several days, turning often while drying. Decorate as desired.

Orange Cream Fruit Salad

• 1 (20-oz.) can pineapple, drained
• 1 (16-oz.) can peach slices, drained
• 1 (11-oz.) can mandarin oranges, drained
• 2 medium firm bananas, sliced
• 1 medium apple, chopped
• 1 (3.4-oz.) pkg. instant vanilla pudding
• 1/3 Ctn. frozen orange juice concentrate
• 3/4 C. sour cream

In a large salad bowl, combine fruits and set aside. In a small mixing bowl, beat pudding mix, milk and orange juice concentrate for 2 minutes. Add sour cream; mix well. Pour over fruit and toss. Cover and refrigerate for 2 hours. Yield: 8-10 servings

Crock Pot Beef Stew (right)

• 2 lbs. beef stew meat
• 4-5 potatoes, cubed
• 3 onions, sliced
• 1 C. celery, chopped
• 6 carrots, chopped
• 1 large can tomatoes
• 1 T. sugar
• 1 T. salt
• 1/2 tsp pepper
• 3 T. tapioca

Place all ingredients in crock-pot. Cook on low about 8 hours or until tender.

Hamburger Stroganoff (above)

• 1/2 C. minced onion
• 1/4 C. butter or margarine
• 1 lb. ground beef
• 1 clove garlic, minced
• 2 T. flour
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. paprika
• 1 lb. sliced mushrooms
• 1 can condensed cream of mushroom soup
• 1 C. sour cream
• Parsley (optional)

Sauté onion in butter until golden brown. Add beef and next 7 ingredients. Sauté uncovered for 10 minutes. Stir in sour cream; sprinkle with parsley. Serve on rice or noodles. Makes 4-6 servings.

Three-Two-One Dip

• 1 (8-oz.) Ctn. cream cheese
• 1 can condensed cream of celery soup
• 1/2 lb. sliced pepperoni, finely chopped
• Assorted crackers

In a small crock-pot combine all ingredients except crackers. Cover and cook on low for 1 to 2 hours. Serve warm with crackers.

Apricot Barbeque Chicken

• 3-4 lbs. boneless, skinless chicken breasts
• 12-oz. or less jar apricot jam
• 1 sm. bottle (16-oz. or less)
• French dressing
• 1 ctn. dry onion soup mix (Lipton recommended)

Cut chicken breasts into tenders (3-6 pieces each). Arrange chicken pieces in a single layer in a 2-inch deep 9x13 inch baking dish. Sprinkle chicken with the dry soup mix. Mix together the apricot jam and French dressing. Pour over chicken. Bake 1 1/2 hours at 325°, basting at least twice.