16 oz. tub whipped topping
1 can sweetened condensed milk, chilled
1 can cherry pie filling
20 oz. can crushed pineapple, well drained, chilled
11 oz.can mandarin oranges,drained, chilled
Fold whipped topping and sweetened condensed milk together in a large bowl.
Fold in remaining ingredients one at a time. Refrigerate immediately.
Tastes best freshly made...Yummy

1 lb. top round steak
1/2 cup red wine vinegar
2 tbsp. lemon juice
2 tbsp. finely chopped onion
1 tsp. tarragon
1/4 tsp.pepper
Mix all ingredients except steak.
Trim outside layer of fat from steak.
Place steak in glass bowl.
Pour marinade over beef turning to coat well.
Cover and keep refrigerated for 24 hours, turning steak from time to time
Cook steak on grill 4 in. from med. hot coals 12 min. per side or to desired doneness.
Baste occasionoally.
Cut steak across grain into thin slices.

1 1/2 cups firmly chopped onions
1 (8oz.) can tomato sauce
1/2 cup mild or med. picante sauce
2 tbsp. cider vinegar
1 1/2 tbsp. brown sugar
1 tbsp. chili powder
2 tsp. worcestershire sauce
1/4 tsp. black pepper
1 lb. beef, trimmed of fat and cut into narrow strips
2 garlic cloves, minced
3 (16oz.) cans of kidney beans, rinsed and drained
In crockpot, stir together onion, tomato sauce, picante sauce, vinegar, brown sugar, chili powder, worchestershire sauce and pepper.
Stir in beef, garlic and beans.
Cover and cook on high setting for 1 hour. Turn setting to low and cook 5 to 6 hours.

This recipe is for 1 person....
2 or 3 med. size potatos
med. to large onion
4 chicken breast, skinless and boneless
Wash potatos, leave skin on and slice about 1/4 in. thick from end t end, place in bottom of slow cooker and around the side.
Season chicken with salt, pepper, onion and garlic powder.
Place in cooler on chicken, then take can of cheddar cheese soup and put in cooker, then add water so it is to top of potatos.
Cook for about 3 to 4 hours on med.
When serving, you can sprinkle shredded cheese on top.
I like to have asparugus with french dressing on it for side dish.

Serves 8
An orginal version of the classic "Michigan" sauce for chili dogs.
1 lb. lean ground beef
1 med. yellow onion-chopped fine
1 1/2 tbsp. chili powder-or so to taste
2 tsp. cumin-or to taste
1/2 tsp. cayene pepper powder
1/2 tsp. dried red pepper flakes to taste
salt to taste
1 cup water---more as needed

Over med. heat, saute ground beef in a skillet glazed with a small amt. of veg. oil.
When the meat is nearly cooked, drain off most of the excess fat.
Add the onion, chili powder, cumin, cayenne pepper, red pepper and salt.
Saute for an additional 2 min..
Add the tomato paste and water as necessary.
Stir frequently.
Spoon over hot dogs, top with chopped sweet onions.

ground beef
salad oil
12 corn tortillas
Garnishes
Prepare ground beef filling and keep warm.

Crumble 1 lb. lean ground beef (I use turkey) into a wide-frying pan over med. heat.
Add 1 med. size chopped onion and 2 cloves of garlic.
Cook, stirring often until meat is browned and veg. are soft. (about 10 min.)Pour off fat.
Stir in 1 1/2 tsp. chili powder,1/2 tsp. paprika, 1 tsp. ground cumin, 1/2 cup mild chili sauce or canned tomato sauce and 2 tsp. worchestershire sauce.
Simmer until thickened. (about 5 min.)

Pour oil to a depth of 1/2" into a wide-frying pan and heat to 350* on a deep-frying thermometer. When oil is hot, add a tortilla and cook until soft. (about 10 sec.)Using tongs, fold in half, hold slightly open and continue to cook, turning once until crisp. (about 1 more min) Repeat for remaining tortillas, adding moe oil as needed.
Drain on paper towels. Spoon 2 to 3 tbsp. of the filling into each taco shell. Offer garnishes onto individual servings.
Garnishes:
Choose from the following:
2 or 3 ripe diced tomatos
shredded Cheddar Cheese
shredded lettuce
1 diced avocado
sour cream and salsa

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