1 1/4 cups flour
1 1/2 cups sugar
3 eggs
1 1/2 teaspoons vanilla
3/4 teaspoon salt
3/4 cup margarine
1/2 cup chopped nuts
5 tablespoons cocoa
3/4 teaspoon baking powder

1) Gently melt the margarine and mix all the ingredients together.

2) Pour into a greased 8 x 11 inch pan and bake at 350F for 28 – 30 minutes. Test with a knifetip to make sure it’s done.

4 Medium tomatoes, sliced

1/3 Cup season flour ( search around here for some suggested seasoning mixes )

1/4 Cup butter/margarine

1) Dip tomatoes in the seasoned flour, then cook in butter over low heat until they’re lightly browned. Brown both sides. Move to a platter and serve.

See? Simple! Go ahead and try some sauces for dipping too, why doncha now hey?

6 cups water

1 1/3 cups elbow macaroni

4 ounces soft processed cheese (Velveeta seems to give best results)

1/2 cup shredded cheddar cheese

2 tablespoons whole milk

1/4 teaspoon salt
1) Boil water over high heat in a moderate sized saucepan. Add the macaroni to the water and cook until tender, about 10 – 15 minutes. Stir occasionally so it doesn’t stick.

2) To make cheese sauce combine remaining ingredients in a small saucepan over low heat, stirring often as cheese melts to a smooth sauce.

3) Strain cooked macaroni then return to the pan. Add sauce to the pan and stir, coating well with the sauce. Serve.

1 Cup sugar

2 Eggs

1  1/2  Tablespoon oil

1 Cup milk

3 Cups flour

2 Teaspoons baking powder

1 Teaspoon vanilla

1) Heat the oil to 365F. Mix all the ingredients together well in one large bowl. CAREFULLY drop the mixture in to the oil by teaspoon.

2) Let the doughnuts turn a light gold in the oil, but watch carefully that they don’t burn; they can go overdone really fast.

3) Using a slotted spoon, fish the doughnuts out of the oil and let drain on a heatproof sheet of waxed paper spread on a cookie sheet.  Dust with powdered or small grain sugar and a little cinnamon.

1 pound boneless skinless turkey breast

1 egg

1/4 cup milk

1/4 cup Parmesan cheese

1/2 cup fine bread crumbs

1/2 teaspoon thyme

1/2 teaspoon basil

1/4 teaspoon paprika

1/4 teaspoon pepper

1/4 teaspoon dry mustard
1) Use a large bowl to beat the eggs and milk together likely, Cut the turkey into 1 inch cubes and place into egg mixture and mix well to coat all pieces.

2) In another bowm mix together the cheese, bread crumbs and spices. Using a few pieces, or individually if you’re clumsy like me, roll the turkey cubes in the crumb mixture to coat evenly.

3) Place the nuggets on a greased cookie sheet and back at 450F for 10-12 minutes or until no longer pink.

3 cups cooked rice, cooled to room temperature

1 1/2 cups cooked turkey cubes

3/4 cup finely diced fresh tomatoes

1/4 cup sliced green onions

1/4 cup finely diced green pepper

1 tablespoon chopped fresh basil

1/2 teaspoon seasoned salt

1/8 teaspoon ground red pepper, or to taste

4 eggs, beaten

1/2 cup milk

3/4 cup shredded Cheddar cheese (3 ounces)

3/4 cup shredded Mozzarella cheese (3 ounces)
1) Grease a pan about 9×13 inches. Combine rice, turkey,

onions, tomatoes, green pepper, basil, salt, red pepper, eggs

and milk. Top with the cheese.

2) Bake at 350F for 25 to 30 minutes or until knife test comes

out clean.