Ingredients
1 medium onion, cut into wedges
4 large red potatoes, quartered
1 pound baby carrots
3 cups water
3 garlic cloves, minced
1 bay leaf
2 tablespoons sugar
2 tablespoons cider vinegar
1/2 teaspoon pepper
1 corned beef brisket with spice packet (2-1/2 to 3 pounds), cut in half
1 small head cabbage, cut into wedges

Directions
Place the onion, potatoes and carrots in a 5-qt. slow cooker. Combine the water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables. Top with brisket and cabbage.

8 Tbs. bacon drippings
2/3 cup self-rising cornmeal
2 Tbs. flour
1 egg
Water

Preheat electric skillet to 380F.
Add bacon drippings.
Combine the flours and mix in the egg and enough cold water to make a thick batter.

Place a big tablespoon of batter in the skillet, repeat, do not let sides touch. Brown on each side, remove and eat...delicious.

Teaspoonful size makes great hors d'oeuvres.

Serves 6.

Note: Preheat skillet before adding water to flour.

-Best of the Best from North Carolina Select Recipes from North Carolina's Favorite Cookbooks

1/2 cup butter or margarine
4 (1-oz.) squares unsweetened chocolate
3 cups sugar
1/2 tsp. salt
12 oz. can evaporated milk

Melt butter and chocolate in top of double boiler; stir in remaining ingredients. Cook, stirring constantly, until sugar is dissolved and sauce is smooth. Serve warm or cold over ice cream.

Yield: about 4 cups.
-Southern Living 1979 Annual Recipes (April)

4 cups flour
1 tsp. baking powder
1 tsp. salt
1 Tbs. sugar
1-3/4 cups shortening
1 egg, beaten
1 Tbs. vinegar
1/2 cup cold water

Combine dry ingredients; cut in shortening until mixture resembles coarse meal. Stir in remaining ingredients.
Divide dough into 5 equal parts; shape each into a ball and wrap tightly. Chill.
May be stored up to 2 weeks in refrigerator.

Yield: pastry for 5 9-inch pies.

-Southern Living 1979 Annual Recipes (April)

1/2 lb. sharp cheddar cheese, grated
1/2 stick butter or margarine
2 cups Bisquick
6 drops Tabasco
1/4 tsp. pepper
1/2 tsp. salt
1 tsp. mustard powder
1/4 tsp. dill
1/2 cup water

Mix cheese and butter until soft. Coat with Bisquick. Add seasonings. Moisten to pie crust consistency with 1/2 cup water.
Roll into small balls (approximately 7 dozen).
Bake on ungreased cookie sheet at 375 for 20 minutes or until lightly brown.

These will be slightly puffed and have a flaky texture. They freeze and reheat well. Serve at room temperature.
Can make ahead and freeze.
Serves 30.

3 medium potatoes
1 Tbs. instant minced onion
1-1/2 tsp. flour
1-1/2 tsp. sugar
3/4 tsp. salt
1/2 tsp. freshly ground pepper
1/2 tsp. celery seeds
3 slices bacon
1/4 cup vinegar
2 Tbs. sliced radishes
1 Tbs. chopped fresh parsley

Cook potatoes in boiling salted water about 30 minutes or until tender. Drain well, and cool slightly. Peel and cut potatoes into 1/2-inch cubes; place in the center of heavy-duty foil.

Combine onion, flour, sugar, salt, pepper, and celery seeds. Then sprinkle over potatoes.
Fry bacon until crisp; remove from pan, and drain on paper towels.

10 medium potatoes
2 tsp. salt
1/2 tsp. celery seeds
1/8 tsp. pepper
6 slices bacon, cut into 1-inch pieces
1 cup chopped onion
1/2 cup vinegar
2 Tbs. sugar
1 Tbs. water
1 egg, beaten
2 Tbs. minced fresh parsley

Cook potatoes in boiling salted water about 30 minutes or until tender. Drain well, and cool slightly. Peel and thinly slice potatoes; add salt, celery seeds, and pepper.

2-1/2 cups graham cracker crumbs
2 Tbs. brown sugar
1/4 cup ground pecans
1/2 cup margarine, softened

Combine graham cracker crumbs, sugar, and pecans; stir in margarine, and mix well. Press mixture firmly and evenly into a 9-inch pie plate.
Bake at 350 for 12 to 15 minutes.

Yield: one 9-inch pie shell.

-Southern Living 1979 Annual Recipes (April)

6 cups cauliflowerets
1/4 cup diced white onion
1/4 cup butter or margarine
1/3 cup flour
2 cups milk
1 cup (4 oz.) shredded Swiss cheese
1 tsp. salt
1/4 tsp. garlic salt
1/4 tsp. white pepper
10 whole ripe olives
1 bay carrot

In a large saucepan, cook cauliflower in a small amount of water for 6-7 minutes or until crisp-tender; drain well. In a medium saucepan, saute onion in butter for 2 minutes. Stir in flour until blended; gradually add milk. Bring to a boil; boil for 2 minutes, stirring

1 Tbs. vegetable oil
1 medium onion, coarsely chopped
3 carrots, peeled and diced
1 medium celery stalk, diced
2 (14-1/2 oz.) cans fat-free low-sodium chicken broth
14-1/2 oz. can diced tomatoes, undrained
8 oz. chicken breast, skin removed
1 small turnip, peeled and diced
1 tsp. dried basil, crumbled
1-1/2 cups thin noodles
1/4 tsp. black pepper

Heat oil in a large saucepan over medium heat. Add onion, carrots, and celery and saute 5 minutes or until softened. Add broth,
tomatoes, chicken, turnip, and basil. Simmer, uncovered, 30 minutes or until chicken is cooked through.

4 4- to 5-oz. skinless salmon fillets (3/4- to 1-inch thick)
Salt and ground black pepper
1/3 cup red jalapeño jelly
3 medium oranges, peeled, seeded, and coarsely chopped
1 medium grapefruit, peeled and sectioned
1 cup grape or cherry tomatoes, halved

Heat broiler.
Lightly sprinkle salmon with salt and pepper. In small saucepan over low heat melt the jelly. Brush 2 tablespoons of the melted jelly on the salmon; reserve remaining jelly. Place salmon on unheated rack of broiler pan.
Broil 4 inches from heat for 8 to 10 minutes or until salmon flakes when tested with a fork.

4 skinless boneless chicken breast halves
1 tablespoon soy sauce
Nonstick cooking spray
2 tablespoons Italian salad dressing
4 hamburger buns -- toasted
4 lettuce leaves
4 tomato slices
4 thin red onion slices

Rinse chicken; pat dry with paper towels. Brush with soy sauce.
Spray a large skillet with nonstick cooking spray. Preheat skillet over medium heat. Add chicken to skillet; cook for 8 to 10 minutes or till chicken is tender and no longer pink, turning once.

Drizzle chicken with salad dressing. Serve chicken on toasted buns with lettuce, tomato, and onion.

3 Tbs. butter or margarine
1/2 cup chopped pecans
1/3 cup brown sugar
1/4 cup shredded coconut
1/2 tsp. cinnamon
10 oz. can refrigerated buttermilk fluffy biscuits

Heat oven to 375.

Meanwhile, microwave butter in a small microwave bowl on high 45 to 60 seconds, until melted. Stir in pecans, brown sugar, coconut and cinnamon. Spread mixture evenly in a 9-inch round
cake pan. Arrange biscuits on top.
Bake 20 minutes or until tops are golden. Cool rolls in pan 1 minute, then carefully invert onto a serving plate. Spoon on any remaining nut mixture.

Makes 10.

1 cup uncooked rigatoni or large tube pasta
1 boneless skinless chicken breast half (6 ounces)
1/4 teaspoon lemon-pepper seasoning
1 cup fresh broccoli florets
1/4 cup chopped sweet red pepper
1/4 cup chopped red onion
1/4 cup Parmesan peppercorn ranch salad dressing
1 tablespoon grated Parmesan cheese
1-1/2 teaspoons lemon juice

Directions
Cook pasta according to package directions. Meanwhile, sprinkle the chicken with lemon-pepper.

6 flour tortillas
3 tablespoons butter, melted
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper

Preheat oven to 400 degrees. Brush both sides of each tortilla with butter. Combine seasonings and sprinkle over one side of tortilla. With a 2 1/2-inch star shaped cookie cutter, cut out stars from each tortilla and discard scraps.

Place stars on ungreased baking sheet.
Bake for 7 to 9 minutes or until crisp.

Serve with favorite dip.

6-7 Hostess Twinkies, broken or torn into 1-inch pieces
1 pint fresh blueberries
1 lb. fresh strawberries, sliced
2 packages (5.1 ounces) instant vanilla pudding mix
6 cups milk
1 container (12 ounces) frozen nondairy whipped topping, thawed

Place half the Twinkie pieces in a 6-quart glass trifle bowl or trifle dish.
In a separate bowl, combine the pudding mix and milk and stir according to the package instructions. Spoon half of the pudding over the Twinkies.

1 teaspoon butter
1 can (16 ounces) chocolate frosting
2 cups (12 ounces) semisweet chocolate chips
1/2 cup chopped walnuts
1/2 cup miniature marshmallows

Directions
Line a 9-in. square pan with foil and grease the foil with butter; set aside. In a microwave, melt frosting and chocolate chips; stir until smooth. Stir in walnuts; cool for 10 minutes.
Stir in marshmallows. Transfer to prepared pan. Cover and refrigerate until firm.
Using foil, lift fudge out of pan. Discard foil; cut into 1-in. squares.
Store in an airtight container in the refrigerator.

Yield: about 2 pounds.

1 package (7 ounces) angel hair pasta
4 plum tomatoes, seeded and chopped
1 cup thinly sliced carrots
1 medium cucumber, chopped
6 green onions, thinly sliced
2 tablespoons olive oil
2 tablespoons cider vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

Directions
Cook pasta according to package directions; drain and rinse in cold water.
Place in a large bowl; add the tomatoes, carrots, cucumber and onions.

In a small bowl, whisk together the oil, vinegar, salt and pepper.
Pour over pasta mixture and toss to coat. Cover and refrigerate for 4 hours.

Yield: 8 servings.

1/4 cup uncooked acini di pepe pasta
1/4 cup mayonnaise
1/4 cup whipped topping
1 tablespoon finely chopped onion
Dash celery seed
3/4 cup chopped fresh cauliflower
1 snack-size cup (4 ounces) pineapple tidbits, drained
1/3 cup frozen peas, partially thawed
1 tablespoon raisins
Lettuce leaves and minced fresh parsley, optional

Directions
Cook pasta according to package directions; drain and rinse in cold water. In a small bowl, combine the mayonnaise, whipped topping, onion and celery seed. Add the cauliflower, pineapple, peas, raisins and pasta; toss to coat.

1-1/4 cups uncooked tricolor spiral pasta
1/4 cup reduced-sodium chicken broth or vegetable broth
3 tablespoons red wine vinegar
1 tablespoon canola oil
1 garlic clove, minced
1 teaspoon sugar
1 teaspoon dried basil
1/2 teaspoon salt
2 cups broccoli florets
1 cup halved cherry tomatoes
1 large sweet red pepper, julienned
1/4 cup grated Parmesan cheese

Directions
Cook pasta according to package directions; rinse under cold water.

1 cup shredded zucchini
1 1/4 cups flour
3/4 tsp ground nutmeg, divided
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
2 eggs
3/4 cup packed brown sugar
1/3 cup canola oil
2 tbsp orange juice
1 tsp grated orange peel
1 tsp vanilla
1/2 cup raisins
1 tbsp sugar

Squeeze the zucchini until dry. Set aside.

8 boneless, skinless chicken thighs
1 1/2 teaspoons favorite all-purpose seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 to 1 teaspoon smoked Spanish paprika (mild or hot), or your favorite paprika
Nonstick cooking spray
1 1/2 cups red bell pepper strips
1 1/2 cups green bell pepper strips
1 tablespoon grated orange rind
1/4 cup orange juice
1/2 cup fat-free, low-sodium chicken broth
2 tablespoons ketchup

Sprinkle the chicken with the seasoning, salt, black pepper and paprika.

1 1/4 cups butter, softened, divided
2 cups chopped pecans
2 cups sugar
4 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk

FROSTING:
2 packages ( 8 ounces each ) cream cheese, softened
1 cup butter, softened
1 package ( 2 pounds ) confectioners' sugar
2 teaspoons vanilla extract
2 to 3 tablespoons milk
2/3 cup chopped pecans, toasted

In a small heavy skillet, melt 1/4 cup butter. Add pecans; cook over medium
heat until toasted, about 4 minutes. Spread on foil to cool.

1/2 cup soft bread crumbs
1 small onion, finely chopped
1 small green pepper, finely chopped
2 jalapeno peppers, seeded and finely chopped
1/4 cup egg substitute
1-1/4 teaspoons ranch salad dressing mix
1 teaspoon garlic powder
1/2 teaspoon hot pepper sauce
1 pound lean ground turkey
4 whole wheat hamburger buns, split
4 lettuce leaves
4 slices tomato
4 slices onion

SAUCE:
1/2 cup fat-free sour cream
1 teaspoon ranch salad dressing mix

In a large bowl, combine the first eight ingredients. Crumble turkey over mixture and mix well. Shape into four patties.

2 cups packed brown sugar
2 cups ketchup
1 cup water
1 cup cider vinegar
1 cup finely chopped onion
1 can (8 ounces) tomato sauce
1 cup corn syrup
1 cup molasses
1 can (6 ounces) tomato paste
2 tablespoons Worcestershire sauce
1 tablespoon garlic pepper blend
1 tablespoon Liquid Smoke, optional
1 tablespoon prepared mustard
1 teaspoon onion salt
1 teaspoon celery salt

In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until the flavors are blended. Remove from the heat; cool.

Yield: about 2 quarts.

1 cup plain nonfat yogurt
1/4 cup lemon juice (grate zest first)
1 1/3 cups sugar
5 Tbsp plus 1 tsp (1/3 cup) butter
1 Tbsp grated lemon zest
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 large eggs plus white of 1 large egg
2 1/4 cups cake flour

Heat oven to 350ºF. Coat a 12-cup bundt pan with nonstick spray.

Mix yogurt and lemon juice in a small bowl until blended. Set aside.

3/4 cup all-purpose flour (spooned and leveled), plus more for fingertips
1/4 teaspoon baking soda
1/8 teaspoon salt
4 tablespoons unsalted butter, room temperature
1/2 cup sugar
1/2 cup smooth peanut butter
1 large egg
2 chocolate-covered toffee candy bars (1.4 ounces each), chopped

Preheat oven to 350. In a medium bowl, whisk together flour, baking soda, and salt.

In a large bowl, with an electric mixer on high speed, beat butter and sugar until light and fluffy. Add peanut butter and egg; beat until smooth. With mixer on low, gradually add flour mixture. Stir in toffee.

1 package (14 ounces) smoked turkey kielbasa, sliced
2 large potatoes, cut into wedges
1 each medium green, sweet red and yellow peppers, cut into 1-inch pieces
1 medium onion, chopped
4 teaspoons lemon juice
4 teaspoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon salt

Divide the kielbasa, potatoes, peppers and onion among four double thicknesses of heavy-duty foil (about 18 in. x 12 in.).
Drizzle with lemon juice and oil; sprinkle with garlic powder, pepper and salt.
Fold foil around kielbasa mixture and seal tightly.

1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1 package unflavored gelatin
1 cup sugar
1/2 cup fresh lime juice
1/4 cup water
4 pasteurized eggs, separated
1 teaspoon grated lime peel
2 drops green food color
1 cup whipping (heavy) cream Sweetened whipped cream, if desired

Directions:
Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 30 minutes.

2 cups chopped cooked chicken
2 cups shredded green cabbage
2 cups shredded purple cabbage
1 cup shredded carrot (1 large)
1/4 cup sunflower seeds
1/2 cup Asian Sesame-Ginger Dressing
1/2 cup chow mein noodles

In a large bowl, combine all ingredients except the dressing and noodles.

Pour dressing over salad; toss to coat. Garnish with noodles.
　
SUBSTITUTION
Use 5 cups of a pre-shredded coleslaw mixture.

DO-AHEAD:
This salad can be made several hours in advance, but don’t add the dressing or noodles. Cover and refrigerate.