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2 lb. hot & zesty Italian sausages 2 green peppers, chopped 1 cup chopped celery 2 cups chopped onions 1 pkg. chicken noodle soup mix 6 1/2 cups water 2-28 oz. cans tomatoes 1 tbsp. garlic powder Brown sausages in skillet, then remove. Saute chopped green peppers, chopped celery and chopped onions in same skillet. Slice all of sausages into 1/2 inch pieces when cooled. Place green peppers, celery, onions and sausage in large pot; add rest of ingredients. Sir. Cook slowly for 2 hours, stirring occasionally. YIELD: Four quarts.

1/4 cup margarine 1/4 cup milk 1 egg, beaten 2 cups flour 1/4 cup white sugar 1 Tbsp baking powder 1 cup grated cheese Hea oven to 400°F. With pastry blender, blend margarine, sugar, flour and baking powder. Add milk andegg and blend well, Add cheese and stir only until blended. Knead out on floured board; roll to 1/2 inch thick. Cut with a glass and bake until lightly browned, about 10 minutes.

1 1/2 cups brown sugar 3/4 cup shortening 1 egg 1 (540 ml) can fruit cocktail, well drained 3 cups flour 2 tsp cream of tartar 2 tsp soda 2 tsp vanilla 1/2 cup chopped walnuts Cream shortening, sugar, egg and vanilla. Add sifted dry ingredients, fruit and nuts. Blend well and drop by teaspoon on greased cookie sheet. Bake at 350 degrees F for 12 minutes.

2 green onions, thinly sliced, divided 250 g tub light cream cheese spread 120 g can chunk crab meat, drained 1/2 cup shredded old cheddar cheese 1/2 cup finely chopped red peppers 1 Tbsp Dijon mustard Whole grain crackers Directions: Reserve 2 tablespoons of onions. Mix remaining onions with all remaining ingredients (except crackers). Refrigerate at least 1 hour. Sprinkle with reserved onions. Serve with crackers. Makes 2 1/4 cups or 18 servings.

In a casserole dish place enough cut up apples to cover the bottom. Sprinkle with cinnamon. Mix together: 1/2 cup white sugar 2 tbsps. shortening 1 cup flour 2 tsps. baking powder 1/2 tsp. salt Add just enough milk to make batter quite thick and spreadable. Spread over top of apples. Cook until a golden brown. Serve with milk and sugar, cream or ice cream.

3/4 cup sugar 1 egg 1/4 cup vegetable oil 2 tsp grated orange peel 3/4 cup orange juice 1 1/4 cups rhubarb 2 cups flour 1 1/2 tsp baking powder 1/2 tsp soda 1 tsp salt 3/4 cup chopped pecans Cream sugar, egg, oil, peel and juice. Add sifted flour, soda, salt and baking powder. Mix until mixed lightly. Fold in rhubarb and pecans. Put batter in greased tins or papers. Bake 25 to 30 minutes in 350 degree F oven. Makes 1 dozen.

2 cups flour 1 tsp cinnamon 1 cup applesauce 1/2 tsp baking soda 1 egg 3 tsp baking powder 1/2 cup nuts 3/4 cup white sugar 1 tsp nutmeg 2 tbsp melted shortening Sift dry ingredients, add walnuts. Beat egg. Sitr in applesauce and shortening. Add dry mixture. Put in loaf pan and bake at 350° F for one hour.

Ingredients: 1/4 cup butter Grated lemon rind 1 tsp ground coriander 1/4 tsp ginger 1/2 cup of Indonesian Soya Sauce or Teriyaki sauce 1 tbsp lemon juice 3 tbsp brown sugar 1/2 tsp ground cumin 1 clove garlic Directions: Melt butter, add all ingredients. Bring to Boil -- Simmer 5 minutes. Pour over Meat and marinate over night.

20 ripe tomatoes 4 large onions 1 Tbsp crushed chillies 1 Tbsp salt 3 cups vinegar 3 cups sugar Peel tomatoes by dropping into hot water for 2 minutes, then plunging into cold water. Skins will come off easily. Cut into chunks. Peel onions and cut into small pieces. Add remaining ingredients, except sugar, and put into cooking pot. Cook over high heat for 3 hours (approximately) until thick. Stir often to prevent scorching. Add sugar and stir until dissolved. Put into jars and seal while hot.

3/4 cup sugar 2 1/2 cups shredded coconut 2 large egg whites 1/2 cup semi-sweet chocolate chips 1 tsp vanilla Pinch salt Combine all ingredients in a large bowl. Mix well. Form 1 1/2 tablespoons of mixture into loose haystack shapes on cookie sheet lined with parchment paper. Space about an inch apart. Bake 15 to 20 minutes until golden, in 350°F oven, rotating halfway through. Cool completely.

1/2 cup butter 1/2 cup brown sugar 1/4 cup granulated sugar 1 egg 1 tsp vanilla 1cup All Purpose Flour 1/4 cup cocoa 1/2 tsp baking soda 1/8 tsp salt Instructions: 6 minute preparation Mix wet ingredients. Sift dry ingredients and add to butter/sugar mix. Drop by teaspoon onto ungreased cookie sheet. Bake at 350 F. 8 minutes Makes 24 cookies

1 can jellied cranberries 1/2 cup white sugar 1/2 cup cranberry juice 1 tsp dried mustard 1/4 tsp ground cloves Gravy: 2 Tbsp cornstarch water Mix together above ingredients. Pour this mixture over a 3 pound pork tenderloin roast and cook in slow cooker for approximately 6 hours. When meat is cooked, take 2 cups of the juice out of the slow cooker and put in a small pot. Mix 2 tablespoons cornstarch with a bit of water to thicken the above to make a gravy.