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1 lb. ground beef 1 onion, chopped 3 tbsp. rice (uncooked) 1 tbsp. brown sugar 1 tsp. ground ginger 1/4 tsp. garlic powder 2 tbsp. catsup 1 cup tomato soup 1 cup water salt and pepper, to taste 3 cups shredded cabbage Brown beef along with onions. Add rice, salt and pepper. Cook 2 to 3 minutes. Mix in remaining ingredients (except cabbage). Pour over cabbage in a greased casserole. Bake, covered, at 325°F for 1 hour. Add grated cheese on top and cook until melted.

1 lb. extra-lean ground beef 1 cup mushrooms, chopped 1 cup green peppers, chopped 1 medium onion, chopped 2 tbsp. Italian dressing 1 1/2 cups tomato sauce 1 cup Italiano shredded cheese Pie crust or mashed potatoes Preheat oven to 400°F. Brown meat in a skillet. Stir in veggies and dressing. Add tomato sauce and cook 5 minutes. Remove from heat and stir in cheese. If using mashed potatoes, put meat into a casserole and top with potatoes. If using pie crust, put meat into deep dish pie plate and top with crust. Cut slits for steam to escape. Bake for 30 minutes or until top is golden brown.

2 pkg. crescent dinner rolls 2 (8 oz.) pkg. cream cheese 1 cup white sugar 1/2 cup melted butter 1/4 cup brown sugar 1/4 cup white sugar 1 tsp. cinnamon Mix cream cheese and white sugar together. Mix brown sugar, white sugar and cinnamon together. In a 9X13 inch baking dish, place 1 layer of crescent rolls, then 1 layer of cream cheese mixture then 1 layer of crescent rolls. Pour butter (melted) over top. Sprinkle sugar/cinnamon mixture on top. Bake at 350°F for 25 minutes.

2 c. flour 1 tsp. salt 1 tsp. baking soda 1 tsp. cinnamon 1/2 cup butter 1 cup molasses 1 egg 1 cup applesauce 3/4 cup raisins 1/2 cup nuts (optional) Mix flour, salt, baking soda and cinnamon together. Set aside. Cream butter and molasses together; add egg and applesauce. Mix the dry ingredients with the wet. Add raisins and nuts, if desired. Pour batter into an 8X8 inch pan. Bake at 350°F for 40 minutes or until a toothpick comes out clean. Icing: 1 1/2 tbsp. lemon juice 3/4 cup icing sugar Mix lemon juice and icing sugar together. Ice cake while still warm.

Oil a 12 cup Muffin Pan Cook 1 Cup of chopped mushrooms in 3 Tablespoons of butter over medium heat for 2 minutes. Then stir in 2 Tablespoons of flour ½ Teaspoon of garlic powder ½ Teaspoon of salt Black Pepper to season 1 Cup of milk until mixture thickens Remove from heat. Then Mix into above mixture 2 Cups of Cooked Macaroni 2 Cups of Cooked cubed chicken 2 sliced green onions 1 and ¼ Cup of grated cheddar cheese 2 beaten eggs. Scoop into muffin cups. Top with ¾ Cup of graded cheese and bread crumbs. Bake in a 400 degree F oven for 20 minutes.

1 head of cauliflower 2-3 cloves of garlic, peeled and coarsely minced 1 Tbsp lemon juice (or about half a lemon) Olive Oil Coarse salt and freshly ground black pepper Freshly grated Parmesan cheese Directions: 1: Preheat oven to 400F (205 C). Lightly oil a large roasting pan or baking sheet. Cut the cauliflower into florets and place them in a bowl. Toss with minced garlic. Sprinkle with lemon juice. Drizzle with olive oil and toss so that the florets are lightly coated with oil. Spread the florets out into a single layer on the roasting pan. Sprinkle with salt and pepper. If the oven hasn't reached 400 F yet, set aside until it has. 2. Place the cauliflower in the hot oven, uncovered for 25-30 minutes, or until the top is lightly brown. Use a fork to test for doneness; the tines should easily pierce the cauliflower when done. Remove the cauliflower from the oven and sprinkle generously with Parmesan cheese. Serve immediately.

2 Ripe Bananas 1 Cup of Quick Oats 1/2 Cup of Dark Chocolate Chips 1 Heaping Tablespoon of Natural Peanut Butter Mix all ingredients well. Plop dough on cookie sheet. Bake at 350 degrees for 15 minutes. Cool and eat.

1 banana, peeled and broken into chunks 1 cup plain or fruit flavoured yogurt 1 cup milk 1 cup mixed fruit, (fresh or frozen) 1 tbsp. honey 1 tsp. vanilla In a blender, or in a tall cup using an immersion blender, combine banana, yogurt, milk, fruit, honey and vanilla. Puree until smooth. Pour into chilled glasses and serve immediately. Makes 2 to 3 servings.

1/2 C white sugar 3/4 C mayonnaise 1/4 C milk 2 tbsp vinegar 2 tbsp poppy seeds Place all ingredients into a jar and shake well. Great for spinach salad or green lettuce salad.

6 slices thick-cut bacon 2 tablespoons plus 1 teaspoon pure maple syrup 1 1/2 tablespoons light brown sugar. Heat oven to 425 and position the rack in the centre of the oven. Arrange the bacon slices on a rimmed baking sheet. Drizzle both sides with the maple syrup. Sprinkle both sides evenly with the sugar. Bake until browned and crisp, 20 - 22 minutes. Serves 2

Topping: 2 cups flour 1/2 cup oatmeal 1/2 cup brown sugar 1 cup chopped pecans 1/4 cup butter Melt butter, add flour, oatmeal, brown sugar and pecans. Put on a large cookie sheet and bake at 400°F for 15 minutes. Crumble while hot. Filling: 1 jar Kraft caramel sauce 1 pt. vanilla ice cream Spread 1/2 of the crumbs into a 9x13 inch pan. Drizzle 1/2 caramel sauce over crumbs. Spread ice cream over crumbs and add remaining crumbs. Drizzle remaining caramel sauce over crumbs. Freeze until ready to use.

6 peaches, peeled and pits removed 1 small lemon, with peel, cut up and seeded 1 cup chopped walnuts Sugar Put peaches, lemon and walnuts through food grinder. Measure and put into large saucepan. Measure same amount of sugar as the fruit and walnut mixture and add to saucepan. Stir and bring to a boil and boil bently 35 to 40 minutes. It should hold its shape when done. Fill hot sterilized 1/2 pint jars to within 1/4 inch of top. Process in a boiling water bath 5 minutes. Makes 4 1/2 pints.