These are Recipes Submitted by Classmates for the
Class Cook Book

ELEPHANT STEW - Buddy Scanland

1 large elephant
spices to taste
2 rabbits

Cut elephant into small pieces-should take about 2 months
Roast in Fireplace-should take about 6 weeks
Sprinkle spices over elephant pieces

Feeds 3,000 people-If more are expected, add the 2 rabbits

KITTY LITTER CAKE - Recommended by Terry's good friend Ernie

1 box spice or German chocolate cake mix
1 box of white cake mix
1 package white sandwich cookies
1 large package vanilla instant pudding mix A few drops green food coloring
12 small Tootsie Rolls or equivalent

1 NEW cat-litter box
1 NEW cat-litter box liner
1 NEW pooper scooper

Prepare and bake cake mixes, according to directions, in any size pan. Prepare pudding and chill. Crumble cookies in small batches in blender or food processor. Add a few drops of green food coloring to 1 cup of cookie crumbs. Mix with a fork or shake in a jar. Set aside. When cakes are at room temperature, crumble them into a large bowl. Toss with half of the remaining cookie crumbs and enough pudding to make the mixture moist but not soggy. Place liner in litter box and pour in mixture. Unwrap 3 Tootsie Rolls and heat in a microwave until soft and pliable. Shape the blunt ends into slightly curved points. Repeat with three more rolls. Bury the rolls decoratively in the cake mixture. Sprinkle remaining white cookie crumbs over the mixture, then scatter green crumbs lightly over top. Heat 5 more Tootsie Rolls until almost melted. Scrape them on top of the cake and sprinkle with crumbs from the litter box. Heat the remaining Tootsie Roll until pliable and hang it over the edge of the box. Place box on a sheet of newspaper and serve with scooper. Enjoy! It's actually pretty good. (I'm told)

PICKLED LIVER - Recommended by Terry Ward

Served as an hors d'oeuvre at The Bronco Steak House in Ensenada.

1. Hervir trozos de higado
1. Boil cubed liver, I used 2 kilos (4.4 lbs), smells up the house but so good! Cover the liver with water and boil about 15 minutes.

2. Cuando este cociendose, agregar poco vinagre, sal y hojas de laurel
2. When it starts to boil, add vinegar, salt and 3 bay leaves.

3. Tirar el agua del higado
3. Drain the water from the liver

4. Mezclar el higado con aceite de oliva y chiles jalapena rebanada y consumme de pollo
4. Mix the liver with olive oil and sliced jalapeno peppers and a little chicken consumme, I used 6 jalapenos and 2 bouillon cubes dissolved in a cup of boiling water

5. Agregue zanahoria rebanada, cebolla y apio
5. Add sliced carrots, chopped onion and celery, I used 3 carrots, 2 onions, 3 stalks of celery and one bunch of chopped cilantro.

6. Mezclar todo junto y dejar reposar 10 minutos, en vasija de barro
6. Mix everything together and allow to rest 10 minutes, store in crock

Sirva con chiles serranos spsados
Serve with roasted chile Serranos, a cerveza and a shot of Don Julio will make it even better

Saltee Serrano en aceite de oliva con rebanadas de cebolla y curso aplastó pimienta (ajo opcional )
Place the Serrano peppers in a pie tin. Sprinkle with olive oil, chopped onion, and Parmesan Cheeze. Place under a broiler until the peppers turn a little brown.

Delicious, If you don't like this go to McDonald's and tell them Tio Terry sent you.


Liver, 4.4 lbs
White vinegar, 1 pint at least, could use more
salt, 1/4 cup
Bay leaves, 3
olive oil, ½ cup
chicken consume, 2 cubes
jalapeno peppers, 6
onions, 3
carrots, 3
celery, 3 stalks
cilantro, 1 bunch
chile Serrano peppers, 12
ground pepper
garlic, 6 cloves

Sangrita de la Viuda
(Blood of the Widow)

Another Favorite of Tio Terry

A chaser served with tequila shooters.

Juice of an orange half
Juice of a lemon half
Worcestershire Sauce
Some tomato juice
A little Grenadine
Salt & Pepper
Celery salt

If you have to know the measurements,
down two shots of Agavi squeeze and try again.

Gringos take note: Good tequila should never be tossed down.
It should be sipped and savored like fine Cognac.
Inferior tequilas, like Jose Cuervo Gold,
must be tossed down or served as a mixed drink. (Margaritas)
sent to us by Sharon Stevens Cox

1 1/4 cups salted pretzel crumbs
1 tablespoon sugar
½ cup butter or margarine, melted
2 (8-ounce) packages cream cheese, softened
½ cup sugar
2 individual-size envelopes instant Margarita mix
4 large eggs
1/3 cup tequila
1 teaspoon grated lime rind
½ teaspoon vanilla extract
2 (8-ounce) cartons sour cream
1/4 cup sugar
½ teaspoon grated lime rind
1 tablespoon fresh lime juice
Garnishes: lime slices, grated lime rind

Combine salted pretzel crumbs, sugar, and butter; firmly press onto bottom and 1 inch up sides of a 9-inch springform pan.

Bake at 375 for 6 to 9 minutes. Set prepared pan aside.

Beat cream cheese at medium speed with an electric mixer until fluffy; gradually add sugar and margarita mix, beating well. Add eggs, one at a time, beating after each addition. Stir in 1/3 cup tequila, 1 teaspoon grated lime rind and vanilla. Pour into prepared pan.

Bake at 375 ' for 25 to 30 minutes or until center is almost set.

Remove from oven: cool on a wire rack 30 minutes.

Combine sour cream and next 3 ingredients; spread over top of cheesecake.

Bake at 425' for 10 minutes. Remove from oven, and cool completely on a wire rack.

Cover and chill 8 hours. Garnish, if desired. Top the cake with decorative whipping cream.

Yield: one 9-inch cheesecake.

Carol Barclay
Portland, Texas

From Marilyn Spitz Seckinger

1 and 1/2 pounds ground beef
1 medium onion, chopped
1 can (15 and 1/2 ounces) refried beans
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup salad oil
12 canned or frozen tortillas
1 tomato, peeled and chopped

Heat oven to 350 degrees. Cook and stir ground beef and onion until meat is brown and onion is tender. Stir in beans, salt, and pepper. In another skillet heat oil until hot enough to sizzle. Quickly dip each tortilla in hot oil just until it has softened. Place about 1/3 cup meat mixture on each softened tortilla; top with chopped tomato and roll tightly. Arrange tortilla seam side down in oblong baking dish and pour cheese sauce over tortillas. Bake uncovered for 20 to 25 minutes. Garnish with olives.


Melt 1/4 cup butter or margarine over low heat in heavy saucepan. Blend in 1/4 cup flour, 1/2 teaspoon salt, and 1/4 teaspoon paprika. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in 2 cups milk and 1 fifteen ounce can enchilada sauce. Heat to boiling, stirring constantly. Boil 1 minute. Add 3/4 cup sliced pitted ripe olives, 4 drops Tabasco and 1 and 1/2 cups shredded natural cheddar cheese. Stir until cheese melts.

These are from Ellen Connor Robin....

Flank or round steak (up to 4 1/2 lbs.)
3/4 c. soy sauce
1/3 c. oil
6 cloves garlic, crushed
Trim fat off steak. Put steak & rest of ingred. into zip-lock bag & marinate at least 4 hrs.or up to 12 hrs. Drain meat & grill, with lid down, 5-8 mins. on each side. Slice meat, 1/8 inch, across the grain diagonally, & serve.


2 bunches broccoli
1c. mayonnaise
2 tbsp. cider vinegar
2 tbsp. sugar
1 c. sunflower seeds
1/2 c. brown raisins
6 slices bacon, cooked & crumbled

Cut flowerettes off broccoli. Peel stems & slice. In small bowl, mix mayo, vinegar, & sugar. Pour over broccoli. Add rest of ingred., stir & serve.


1 lg. pkg. spinach, or 2 bunches
1 16-20 oz. can bean sprouts, drained
8 slices bacon, cooked & crunbled
3 hard cooked eggs, diced


1 c. salad oil
3/4 c. sugar
1/3 c. catsup
1/4 c. vinegar
1 tbsp. Worcestershire sauce
1 med. onion, sliced
salt, to taste

Tear spinach leaves, if needed, into large bowl. Add next 3 ingred. & stir. Put the dressing ingred. into a blender & pulse till onion is in small bits. I make the dressing at least an hour ahead so the flavors can mellow. Pour as much dressing as you like on the salad to coat the spinach. Serve immediately.


When we were first married, making Potato Salad was a hit-and-miss project. Came across this recipe about 35 yrs. ago & we have enjoyed it ever since.

5 c. white potatoes, cooked & cubed
2 tsp. sugar
2 tsp. vinegar
1 c. green onions, sliced
1/2 c. sweet pickles, sliced
2 1/2 tsp. salt
1 tbsp. celery seed
1 1/2 c. mayonnaise
4 hard cooked eggs

Sprinkle potatoes with sugar & vinegar & mix Add onion, celery, pickles, seasonings, & mayo. Mix well. Carefully fold in eggs. Keep in refrig. 1 or 2 hrs. before serving.


1 lge, can cherry pie filling
1 15oz. can crushed pineapple, undrained
1 yellow cake mix
1 cube butter, melted

Dump pie filling into 9x13 pan. Spread pineapple over top. Sprinkle dry cake mix over all. Drizzle butter over mix. Bake at 350 degrees for 45-60 mins. Serve warm or cold with ice cream or whipped topping.

Chocolate-Almond Biscotti

1C. sugar
2/3 C.cocoa
4 T. butter, softened
2 eggs
1 C.flour
2 tsp. Baking powder
½ tsp. Baking soda
½ tsp. Salt
1 tsp. Vanilla extract
1 and ½ tsp. Almond extract
1 C. Toasted slivered almonds ( also can be added untoasted) Takes 5 min. in 350 oven!

Preheat oven to 350 degrees. Mix all ingredients. Either grease a cookie sheet on which to place two loaves of dough, or grease two old ice cube trays and spoon dough in them. Bake 35 to 40 minutes. Let cool for 10 minutes, remove from pans. Slice loaves crosswise into ½ inch slices and place cut side up on a cookie sheet. Return to oven and bake 5 minutes longer each side. Makes about 3 dozen cookies. Each: 80 calories, 4 g fat, 12 mg cholesterol, 80 mg sodium. Enjoy!

Recipes from Buddy Scanland
Eva Kay Scanland MIGHT have had her hand in here!

Beef Salami

5 pounds hamburger (not lean)
1/4 C Curing Salt
1t Garlic Powder
2 1/2 t each Mustard Seed & Black Pepper

Mix well with hands. Form into 3" X 6" rolls.
Wrap in waxed paper & refrigerate overnight.
Place on rack in cookie sheet with lip to catch drippings.
Bake uncovered at 160 degrees 9 hours.


1 package frozen fruit(we like mixed berries)
1 small can Frozen Lemonade
1 small can Frozen Orange Juice Thaw these 3 ingredients
20 oz can Crushed Pineapple-don't drain
9 oz jar Marischino Cherries-don't drain
1 C sugar 2 1/2 C water

Dissolve sugar in water. Add remaining ingredients. Place in freezer, stirring several times while freezing. Take out of freezer about 1 1/2 hours before serving.

Uncle Don's Chicken

6 boneless, skinless chicken thighs
5 red skinned potatoes-slice thin
1 large brown onion-sliced thin
2 cans Golden Mushroom Soup
Cayenne spice

Layer potatoes, chicken & onions in Microwave Pot. Pour on 2 cans of soup. Sprinkle on seasonings as you like. Cover, 25 minutes on High, turn 180 degrees, 25 minutes more on High.

Pretzel Surprise

1 1/2 C crushed pretzels
1 1/2 cubes butter-melted
1 large raspberry Jello
Large bag frozen raspberries
1 1/2 C boiling water
8 oz Cream Cheese-softened
1 C Sugar
8 oz Cool Whip

Mix pretzels with butter. Pat into 13 x 9 baking dish. Bake 350 degrees 10 minutes.
Beat Cream Cheese & Sugar 'til fluffy. Fold in Cool Whip. Pour over cooled pretzel mixture. Mix Jello with boiling water. Stir in frozen raspberries. Pour over Cream Cheese mixture. Refrigerate overnight.

Poppy Seed Cake

1 box Yellow Cake Mix
1 large box instant vanilla pudding
4 eggs 1/2 C oil 1/4 C Poppy Seeds
1/2 C Water
1/2 C Brandy
1 t Vanilla

Mix all ingredients thoroughly with Electric Mixer. Pour into well-greased Bundt pan. Bake at 350 degrees 45 minutes. Cover with sifted powdered sugar just before serving.

Red Cabbage Slaw (This is from the Northwoods Inn)

1/2 head red cabbage-shredded
1/2 C Oil
3T Sugar
1/2 C + 2T Red Wine Vinegar
4t salt
1/4 Pepper
1t Seasoned Salt
1/4t Onion Salt
1/4t Garlic Salt

Mix all ingredients-Refrigerate

Exotic Chicken Salad

1 whole Chicken-cooked, boned & cubed
10 oz pkg Frozen Pea Pods-thaw
8 oz can Water Chestnuts-drain
8 oz can Chunk Pineapple-drain
1 C Slivered Almonds
1 C celery-diced
2 C seedless Grapes (I use red & green) Dressing
1 C Mayonnaise
1T Soy Sauce
1t Curry Powder
1 T Lemon Juice

Mix dressing, toss with salad

Orange Tapioca salad

3 C Water
Small pkg Orange Jello
Small pkg Instant Vanilla Pudding Mix
Small pkg Tapioca Pudding Mix
15 oz can Mandarin Oranges-drain
8 oz can Crushed Pineapple-drain
8 oz Cool Whip-thaw

In a saucepan, bring water to a boil. Whisk in Jello & Pudding mixes. Return to a boil. Stirring constantly,boil 1 minute. Remove from heat & cool completely (45 min. in refrigerator). Fold in fruit & Cool Whip. Cover & refrigerate 2 hours.

Spaghetti Salad This makes "tons" for a large crowd.

1 3/4 lbs. broken
Salt & Pepper to taste
1/2C Chopped Green Pepper
1/4C Chopped Red Onion
1/4C Diced Pimento
1/4C Sliced Black Olives
2 Tomatoes-diced
1 Large Cucumber-chopped
1 Pkg Italian Dressing Mix (dry)
2 8oz bottles Bernstein's Italian Dressing

Cook Spaghetti-drain. Combine with next 9 ingredients,saving 1 bottle of dressing for later. Mix well. Store covered in refrigerator over night. Add 2nd bottle of dressing just before serving, Mix well.


sent to us by Sharon Stevens Cox

Makes 8 servings
8 large poblano chile peppers
1 pound ground pork
I tablespoon olive oil
1 medium onion, chopped
1 large garlic clove, minced
1 teaspoon ground cumin
3/4 teaspoon ground cinnamon
1/4 teaspoon ground red pepper
2 large tomatoes, chopped
1 small apple, chopped
1/3 cup raisins
1/3 cup diced almonds, toasted
1 tablespoon cider vinegar
1 teaspoon salt
1 cup tomato sauce
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon dried crushed red pepper
Walnut Cream Sauce
Garnish: cinnamon sticks

BROIL chile peppers on an aluminum foil-lined baking sheet 5 inches from heat about 5 minutes on each side or until peppers look blistered.

PLACE chile peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers. Gently split chile peppers open lengthwise, keeping stems intact; remove and discard seeds. Set aside.

COOK pork in hot oil in a large skillet over medium-high heat until it crumbles and is no longer pink. Add chopped onion and next 4 ingredients; cook, stirring often, 7 minutes or until onion is tender.

STIR in tomato and next 4 ingredients. Cover, reduce heat, and simmer 5 minutes. Stir in I teaspoon salt.

STIR together tomato sauce and next 3 ingredients in a small saucepan over low heat 5 minutes.

SPOON about 1/2 cup pork mixture into each pepper, and place in a lightly greased 13- x 9-inch baking dish. Pour tomato sauce mixture over peppers.

BAKE, covered, at 350 degrees for 30 minutes. Top with Walnut Cream Sauce. Garnish, if desired, and serve over Cinnamon Rice Pilaf .

NOTE: Small green bell peppers may be substituted for poblanos. (Do not roast.) Proceed as directed. Bake 45 minutes or until peppers are tender.


1- 3 oz cream cheese, softened
1/2 cup walnuts, toasted
1/2 cup sour cream
1/4 cup whole milk
1 tsp ground cinnamon
1/2 tsp ground red pepper
1/2 tsp sugar
1/4 tsp salt

Process all ingredients in a good processor or blender until smooth, stopping to scrape down sides. Pre time: 10 minutes.



1. Cook, peel and mash
2 lbs. sweet potatoes or yams in salted water
OR cook potatoes in microwave for 10-15 minutes
OR do it the easy way and use canned sweet potatoes

2. Add
2 T butter or margarine
2 tsp. orange zest (ground or grated orange peel)
½ tsp. salt

3. Beat all together until fluffy, thin if needed with a bit of orange juice (or water)

4. Stir in ½ C raisins (regular dark ones or use the golden type)

5. Cut ¼ of the tops off 6 large oranges

6. Scoop out orange meat and fill the orange 'cups' with sweet potato mixture

7. Top with Marshmallows (6 regular or use enough of the tiny ones to cover)

8. Brown just to melt marshmallows and garnish with maraschino cherries

Hints: You can substitute low cholesterol margarine for butter. Use leftover orange meat for breakfast. Watch when you brown the marshmallow toppings, as they will blacken quickly.


1. Preheat oven to 325 deg.

2. Heat 1½ C skim milk until almost boiling

3. Pour milk into large bowl over 1½ C shredded bran cereal and 1 C raisins

4. Set this mixture aside

5. Mix together in medium-sized bowl
11/2 C flour
1tsp. baking powder
½ tsp. salt
1 C sugar

6. Add dry mixture to milk mixture and stir together.

7. Add, mixing thoroughly,
½ C skim milk
2 tsp. vanilla extract
¼ C fat-free egg substitute

8. Pour batter into 12 paper-lined or Teflon-coated muffin tins

9. Bake 35 minutes

Hints: Reconstituted dry skim milk is good to have on hand, especially if you can't stand to drink the stuff. You can use sugar substitute and really take care of your body!

*Less than 1 mg. cholesterol when made as directed

Adapted from Fat-free Desserts by Karen L. Pellegrin, PH.D.


1. Preheat oven to 325 deg.

2. Spray 13" X9" pan with
butter-flavored non-stick spray, then flour
OR use flour non-stick spray for baking (best!)

3. Mix well in medium-sized bowl
2 C flour
1 tsp. baking soda
1 tsp. salt
3 T cocoa (use unsweetened powder - do not substitute)

4. Mix well in large bowl
2 C sugar
½ C fat-free egg substitute OR 4 egg whites
½ C non-fat buttermilk
1 tsp. vanilla extract
1 C cola (diet or lite work)

5. Add dry mixture to wet mixture and stir together well.

6. Pour batter into pan, bake 30 minutes and cool.

7. Mix together
2 C powdered (confectioner's) sugar
1/8 tsp. salt
2 ½ T cocoa
¼ C (4 T) non-fat margarine
2 T cola
1 tsp. vanilla extract

8. Ice cooled cake

* 15 servings, 251 calories each, no cholesterol

Adapted from Fat-free Desserts by Karen L. Pellegrin, PH.D.


1. Preheat oven to 300 deg.

2. Spray Bundt pan with
butter-flavored non-stick spray, then flour
OR use flour non-stick spray for baking (best!)

3. Mix in medium-sized bowl
2 ½ C flour
1 C powdered (confectioner's) sugar
1 tsp. baking powder
1 tsp. salt

4. Then mix in large bowl
1 C sugar
¾ C non-fat buttermilk
¼ C fat-free egg substitute OR 2 egg whites
3T blackberry brandy (alcohol will cook out) OR use another thick liquid

5. Add dry mixture to wet mixture and stir together well.

6. Pour or spoon ½ of the batter into the Bundt pan as a base.

7. Make a ring on this batter base of ¼ C seedless blackberry jam

8. Pour remaining ½ of batter over this base and the ring of jam.

9. Bake for about 50 minutes

10.Cool at least 5 minutes before inverting cake pan.

11. Make icing of
½ C powdered sugar
1 T skim milk
1 T seedless blackberry jam
dash of salt

12. When cake is cool, drizzle icing over it.

* 12 servings, 260 calories per serving, no cholesterol

Adapted from Fat-free Desserts by Karen L. Pellegrin, PH.D.



1. Heat to boiling over medium heat and stir constantly
2 C (one 12 oz. Pkg.) semi-sweet chocolate chips
½ C sugar or substitute
1 can evaporated milk

2. Remove from stove and add
1 T butter or margarine
1 tsp. vanilla extract

3. Serve warm over angel food cake or vanilla ice cream.

4. Keep in a container in the refrigerator with tight lid for up to one month.


1. Buy gold- or silver-colored plastic spoons.

2. Dip bowls of spoons in melted chocolate (semi-sweet bits work fine or use candy-making chocolate).

3. Cool thoroughly.

4. Wrap in plastic and tie with a ribbon around handle, below bowl.


1. Buy any flavor/color candy-making bits (try to match the holiday) and melt.

2. Buy twisted, ring or stick pretzels - be sure to get the unsalted kind.

3. Dip pretzels ¾ into melted candy coating.

4. While coating is still warm dip pretzel into crushed peppermint OR colored sprinkles OR chocolate sprinkles

5. Place cooled pretzels in clear jars or vases and wrap with plastic and ribbon.


1. Buy candy canes or sticks and unwrap them.

2. Dip in melted semi-sweet chocolate bits

3. Cool slightly

4. Roll in crushed peppermint candy OR crushed candy cane OR colored sugar

5. Wrap in plastic and ribbons as gift OR stick in ice cream OR use as decorations OR stand them tall in a glass or vase for munching.


1. Wet all cutting tools with cold water to prevent sticking.

2. Cut large marshmallows in half.

3. Cut each half with a deep canapé cutter to make shape.

4. Dust with powdered (confectioner's) sugar OR colored sugars OR ice with powdered sugar icing.

Hint: Use you grandkid's favorite shapes, add several packages of cocoa mix and put in a personalized mug for a special stocking stuffer.


1. Mix together
2 2/3 C nonfat dry milk powder (I like the 2% fat for a little better taste)
1 ½ C unsweetened cocoa powder
1 C sugar or substitute
¼ tsp. salt

2. Store the 4 ½ C of mix in a tightly sealed container or screw-jar.

3. Add directions:
Stir 2 tsp. mix and 2 T cold milk or water in mug until smooth.
Fill mug with warm-to-hot milk or water.
Garnish with marshmallows, chocolate spoon or cinnamon stick.

Hint: You can buy packets already mixed or you can make your own packets with premixed chocolate milk mix.


1. In a large microwave-safe bowl place
1 pkg. miniature marshmallows
¼ C butter or margarine

2. Zap on high for 1 minute.

3. Stir, then zap for 30 to 90 more seconds (you know your micro better than anyone else).

4. Stir until smooth and add appropriate flavoring and coloring for the shape you want.

5. Stir until well-coated 10 to 12 C popcorn (already popped, please)

6. Form into your chosen shape OR into balls.

7. Wrap in plastic as gifts or use as decorations or just eat and enjoy!


1. Make cubes of graham crackers, using icing for 'glue'.

2. Trim with icing, fondant letters or candies 'glued' on, OR all of these.

3. Wrap as a gift trim or use as decorations for a baby shower.


1. Use any size, shape and color for the season or the decor.

2. Use icing tools (bags and tips - available at any craft store).

3. Make designs of flowers, snowflakes, leaves (use your imagination).


1. Sift together and beat until very smooth
2 C powdered (confectioner's) sugar
1/3 C shortening
2 T light corn syrup (think Karo)
5 - 6 tsp. milk or water
Food coloring as appropriate (paste color is best - if you use drops be very careful of the amount of liquid added to the mix)

2. This or any other frosting that will harden is great to use to decorate or 'glue'.



1. Mix together and beat well
4 dozen eggs
1 ½ C sugar or substitute
2 quarts milk (2% fat or less is fine)

2. Dip in egg mixture and placed in ungreased baking pans, overlapping slices slightly 160 slices white bread (count slices in one loaf and dust off your math)

3. Drizzle any remaining egg mixture over the bread slices, cover the pans and refrigerate overnight

4. Fry in buttered skillets as usual
OR Bake on cookie sheets at 500deg. Until browned on bottoms, then turn Slices over and bake 2 - 4 minutes more.

5. Serve warm with butter and warm syrup, jams or powdered sugar.


1. Drain and rinse 8 cans kidney beans

2. Brown, crumble and drain well 8 lbs. lean ground beef

3. Add to meat and simmer for 5 minutes 8 pkgs. taco seasoning mix 1 C water

3. Wash and cut into small pieces
10 heads iceberg lettuce (regular lettuce)
16 medium tomatoes
8 avocados (if rinsed in lemon juice they will stay green)
4 bunches green onions

4. To meat mixture add 5 C slightly crushed taco chips (see step 7 below)

5. Combine all these ingredients

6. Add 5 lbs. shredded cheese (buy it already shredded if you can) 4 C sliced black olives (buy already sliced, it's easier)

7. Garnish with remaining taco chips from large bags.

8. Serve with multiple dishes containing a total of
1 quart sour cream
1 quart salsa (most will eat mild to medium)


1. Bake at 350 deg. for 1 ¼ hours, then cool and dice or shred 10 lbs. chicken

2. Toast on cookie sheets at 350 deg. (watch carefully to prevent burning!)
2 C sesame seeds
2 C slivered almonds

3. Chop 4 bunches green onions

4. Wash and cut into bite-sized pieces
10 heads iceberg lettuce (regular lettuce)
2 bunches of celery (get the best)

5. Combine all these ingredients.

6. Just before serving, add 5 cans (15 oz. Size) dried chow mein noodles

7. Top with dressing, a mixture of
2 ½ C sugar
4 C rice wine vinegar
5 C salad oil
8 T Accent brand seasoning
4 T salt
4 T ground black pepper


1. Preheat oven to 425 deg.

2. Melt 1 ½ lbs. butter or margarine

3. Add
10 tsp. thyme OR dill weed OR celery seed
10 tsp. dehydrated minced onions
1 ½ C grated Parmesan cheese (good Italian cooks grate their own)

4. Pour mixture into baking pans.

5. Cut into quarters and line the baking pans with 22 pkgs. refrigerator biscuits (not the Grande size!)

6. Sprinkle uncooked biscuits with more Parmesan cheese.

7. Bake for 10 - 12 minutes until golden brown (keep an eye on them!)

8. Carefully invert the pans and serve, letting the diners pull them apart.