C O O K I N G   WITH   K A R E N   Taco Cheesecake Appetizer 1 cup crushed tortilla chips 1 T butter/margarine, melted 1 lb. ground round 1 (1-1/4 oz.) envelope taco seasoning mix,    divided 2 T water 2 packages (8 oz. each)  cream cheese,    softened 2 large eggs 2 cups sharp Chedar cheese, shredded 1 (8 oz.) container sour cream 2 T all-purpose flour Toppings: shredded lettuce                chopped tomato                chopped green bell peppers        Stir together tortilla chips and butter.  Press into bottom of 9" springform pan.  Bake at 325 for 10 minutes.      Cook beef in large skillet until crumbled and done; drain and pat between two paper towels and return to skillet.  Reserve 1 tsp. taco seasoning and stir the rest into beef with 2 T water.  Cook and stir for 5 minutes.      Beat cream cheese with electric mixer until fluffy.  Add eggs and the reserved 1 tsp. taco seasoning; beat until blended.  Mix in Cheddar cheese.      Spread cream cheese mixture evenly over crust and 1 inch up on sides.  Spoon in beef mixture.  Sprread cream cheese mixture from sides of pon over beef mixture forming a 1-inch border.  Combine sour cream and flour; spread over cheesecake.      Bake at 325 for 25 minutes.  Cool in pan on wire rack for 10 minutes.  Run a knife around adges and release sides.  Serve warm with toppings.      Store in refrigerator.  Yields 12 servings. This may be made a day ahead and reheated.  Add toppings before serving.   Sun-Dried Tomato Cream Puffs Appetizer 1/2 cup water 1/4 cup butter/margarine 1/4 cup all-purpose flour 2 T sun-dried tomatoes (not oil packed), finely    chopped 1/4 tsp. salt 1/4 tsp. dried basil 1/8 tsp. ground red pepper 2 eggs 4 oz cream cheese, softened        Preheat oven to 425.  in medium saucepan bring water and butter to boil.  Stir in remaining ingredients except eggs and cream cheese.  Cook over medium heat stirring vigorously until mixture leaves sides of pan in a smooth compact ball (about 1 minute).  Remove from heat and cool slightly.      Add eggs one at a time, beating with hand mixer for 1 minute after each addition until smooth and glossy.  Drop mixture by tablespoonfuls onto ungreased cookie sheet to form 20 puffs.      Bake at 425 for 15-20 munutes or until puffed and golden brown.  Remove from oven and cut small slit in side of each to allow steam to escape.  Coll completely.      Stir or beat softened cream cheese until smooth.  Cut puffs in half and spoon 1 tsp cream cheese onto each half.  Makes 40 servings.   Championship Artichoke Dip 2 cups Parmesan cheese 2 cups Mossarella cheese, Italian style 1 cup Mayonnaise 2 cloves garlic, finely chopped 2 cans (16 oz. each) artichoke hearts, drained    and finely chopped        Mix all ingredients thoroughly.  Bake in oven-proof bowl at 380 degrees for 45 minutes.  Serve with an assortment of crackers.   Cheese Slaw Appetizer 1 lb. Swiss cheese, coarsely shredded (like slaw    would look) 1 bunch green onions with tops, chopped 1/2 cup mild banana peppers, chopped 1/2 cup Jalapeno peppers, diced Mayonnaise 1 head cabbage        Combine cheese, green onions, banana and Jalapeno peppers in a bowl.  Add enough mayonnaise to bind and mix well.  Store in refrigerator (can be stored up to a week).  Add more mayonnaise if needed when serving.      Hollow out center of cabbage head, put on serving plate and fold back outer leaves (or put some loose leaves around side of plate).  Spoon cheesee mixture into center and serve with large size corn chips for 'scoops'.  Makes 16 servings.   Mushroom Stuffed Phyllo Bundles 1 T butter/margarine 1/2 cup red bell pepper, diced 1 clove garlic, minced 1-1/2 cups fresh mushrooms, chopped 1/4 cup fresh chives, chopped (or 1 T dried) 1/4 tsp. salt 1/4 tsp. dried marjoram leaves 1/4 tsp dried sage leaves 1/8 tsp. pepper 6 sheets (17"x12") frozen phyllo pastry, thawed Nonstick cooking spray 2 T shredded fresh Parmesan cheese          Melt butter in skillet.  Add bell pepper and garlic.  Cook and stir 1-2 minutes until tender.  Add mushrooms and cook 2-3 munites until tender.  Remove from heat and stir in chives, salt, marjoram, sage, and pepper.  Mix well.      Heat oven to 350.  Unroll phyllo sheets and cover with plastic wrap or towel.  Use the first 3 phyllo sheets for half of mixture:  Place 1 sheet on work area, spray with cooking spray; layer with 2 more, spraying each with the cooking spray;  cut through all three layers with sharp knife to make 12 squares.      Place heaping teaspoon of mushroom mixture in center of each square and sprinkle each with Parmesan cheese.  Bring up edges of pastry squares and twist or pinch together to seal.      Place on ungreased cookie sheet.  Repeat with remaining three phyllo sheets, mixture, and cheese.  Bake at 350 for 18-20 minutes or until golden brown.  Serve warm  Makes 24 appetizers.

	Jeanne's Zucchini Cake 3 eggs 2 cups sugar 1 cup oil 3 cups flour 2 tsp. baking powder 2 tsp. soda 1 tsp. salt 1 tsp. cinnamon 2 tsp vanilla 2 cups grated zucchini (2 ave. zucchinis) 1 cup crushed ppineapple, drained (20 oz.can) 1 cup chopped walnuts 1/2 cup raisins 1/2 cup coconut        Beat eggs, sugar, and vanilla until fluffy.  Add oil and zucchini.  Add dry ingredients.  Stir in pineapple, nuts, raisins, and coconut.  Bake in greased and floured tube pan for 1 hour at 350.  This will divide nicely into 2 loaf pans, or into 3 small foil loaf pans for gifting.  But watch the baking time - it's about 45 min. for the small foil pans.    Sallie's Vegetable Supreme 1 cup Mayonnaise 1 can (8 oz.) water chestnuts, sliced & drained 1 medium onion, chopped 2 hard cooked eggs, chopped 2 T vegetable oil 1 T Worcestershire 1 tsp. prepared mustard 1 can (16 oz.) French style green beans, drained 1 can (16 oz.) small lima beans, drained 1 can (16 oz.) English peas, drained   Combine first 7 ingredients and blend well.  Add vegetables.  Serve hot or cold.  (Sauce may be made ahead and refrigerated until needed.)   Hazel Magee's Glazed Meatloaf 1 and 1/2 lb. ground beef 1/2 lb. ground veal or pork 3/4 cup cracker meal 1 pack Lipton Onion Soup 2 eggs, beaten 1/2 cup water 1/4 tsp. black pepper 1/2 tsp. salt 1/3 cup chili sauce   Mix all ingredients and shape into 2 small loaves.  Place in greased 13x9x2" glass baking dish.  Bake for 30 minutes at 350 degrees.  Remove from oven and surround meat loaves with vegetables:      1 can whole carrots      1 can whole onions, drained      1 can whole potatoes, drained Brush the following glaze over meat loaves and vegetables:      2/3 cup chili sauce      1/4 cup wine vinegar      3/4 tsp. prepared mustard      1 tsp. Worcestershire Sauce      3/4 cup brown sugar Return to oven and bake for 30 more minutes at 350 degrees.   Jeanne's Chicken Tetrazinna 8 oz. Angel Hair Spaghetti, cooked 2 cups cooked, diced Chicken or Turkey Small jar Pimentoes 1/2 cup diced Green Peppers 1 med. Onion, chopped 2 cans Cream of Mushroom Soup 1 can water 1 1/2 cups sharp Cheddar Cheese, grated Salt & Pepper to taste           Combine all ingredients except cheese in baking dish. Sprinkle cheese on top.  Bake uncovered 45-50 minutes at 350.  Serves 8-10    Jeanne's Cranberry Jell-O Salad 1 box (6 oz.) Strawberry Jell-O 1 box (3 oz.) Blackberry Jell-O 1 ½ cup boiling water 1 large pkg. frozen strawberries 1 can whole cranberry sauce 1 pkg. Cran-Orange Relish 1 can crushed pineapple (13 oz.) optional:  nuts               Dissolve boxes of Jell-O in boiling water.  Add remaining ingredients.  Pour into mold.  Refrigerate overnight.  This is really good?  Jell-o now has a cranberry flavor, so you might want to use 2 boxes of that instead of the Jell-O listed.   Pumpkin Pie Crunch (Shepherd's Center) 1 can pumpkin (16 oz) 1 can milk 3 eggs 1 1/2 cups sugar 1 1/2 tsp.salt 4 tsp.pumpkin pie spice 1 box yellow cake mix 1 cup chopped pecans 1 cup melted margarine        Combine pumpkin, milk, eggs, sugar, pie spice, and salt.  Pour into greased 13x9x2 inch pan.  Sprinkle dry cake mix and pecans over the top.  Drizzle with melted margarine.  Bake at 350 for 50-55 minutes or until golden brown.  Cool.  Cut into squares and serve with whipped topping.  Refrigerate leftovers.  This is also good made with butter pecan cake mix.   Sallie's Sausage Soup 1 lb sausage 1 cup water 1 medium potato, diced 1 whole onion, chopped 1 bay leaf 1 tsp. liquid smoke 1/2 tsp. pepper 1/2 tsp. summer savory 1 pk frozen mixed vegetables (10 oz) 1/3 cup water 1 tsp. sugar 2 cans cream of chicken soup 1 can cream of mushroom soup 1 can cream of celery soup 1 soup can of milk 1/2 cup butter 2/3 cup grated Velvetta cheese        Crumble sausage in a frying pan and cook until done.  Drain fat. In large saucepan mix sausage, water, potato, onion, bay leaf, liquid smoke, pepper, and summer savory.  In small saucepan, cook the frozen vegetables, water and sugar until tender. Pour mixed vegetables into large saucepan, then add remaining ingredients.  Stir until well blended and simmer until the potatoes are tender and flavors are blended.....about 30 minutes.  Enjoy!

Roberta Broch's White Chili   Mix together in a crock-pot:    1 large glass jar White Northern Beans         (approx 2 lbs)    1 jar Salsa (26 oz)    1 can green chilies (3½  to 4 oz)    2 cups water    1 tsp. Cumin powder    salt and pepper to taste    3-4 cooked chicken breasts, diced or         shredded.   Cook in Crock-pot on low for 6-8 hours, or on the stove for approximately 2 hours.  About 15 minutes before serving, add a block of Monterey Jack or Pepper Jack cheese cut up into chunks.  Enjoy!   Gail's Sweet Potato Biscuits A special treet at Wed. night suppers   2 cups cooked mashed sweet potatoes 1/2 cup milk 4 cups self-rising flour 1/8 tsp. baking soda 3 T sugar   Stir together the first 3 ingredients until well blanded.  Add dry ingredients until moistened.  If needed, add a little extra milk or flour to make dough right consistency for biscuits.  Knead dough a few minutes, pat into 3/4 inch thickness, cut with 2-inch biscuit cutter and place on greased baking sheet.  Bake at 400 for 15 minutes or until browned.  Makes 3 dozen.    Diane Bridi's Grape Salad    A real hit at our picnic!   8 oz. sour cream 8 oz. cream cheese 1 cup sugar 1 Tbl.  vanilla 8 cups seedless grapes 1 and 1/2 cups brown sugar 1 cup chopped walnuts or pecans   Cream together first four ingredients - sour cream, cream cheese, 1 cup sugar, and vanilla.  Fold mixture into grapes.  Mix the brown sugar with the nuts and sprinkle over fruit mixture.  Enjoy!   Patricia's Spinach-Feta Cheese Bread        Printed by popular demand!   1 cup crumbled feta cheese 1/3 cup lite cream cheese 1/2 tsp. dried oregano 1/4 tsp. salt 1 can (14 oz.) artichoke hearts, drained and    chopped 1 package (10 oz.) frozen chopped shinach, thawed,    drained, and squeezed dry 3 cloves garlic, minced 1 large egg white -------- 1 lb. loaf frozen white bread dough Cooking spray 2 T grated fresh Parmesan cheese        Thaw dough in refrigerator for 10 hours.  Combine first 8 ingredients in bowl.  Roll dough into a 16"x10" rectangle on lightly floured surface.  Spread spinach mixture over dough, leaving a 1/2-inch border.       Beginning with a long side, roll up jelly-roll fashion; pinch seam and ends to seal.  Place roll, seam side down, on baking sheet coated with cooking spray.  Cut 14 diagonal slits into top of roll with sharp knife to make 16 servings.  Cover and let rise in warm place for 1 hour or until doubled in size.      Preheat oven to 350.  Sprinkle Parmesan cheese over top of roll and bake for 45 minutes or until golden.  Makes 16 servings.   Pumpkin Cobbler Served at PW Fall Thank Offering Luncheon   3 eggs 15 oz. can pumpkin 12 oz. can evaporated milk 1 cup sugar 1/8 tsp. salt 1  1/2 tsp. cinnamon 1 tsp. ground ginger 1 T vanilla extract -------- 1 box (18 1/4 oz) yellow cake mix 1 1/4 cups margarine, melted 1 cup nuts, chopped   Mix the first 8 ingredients together and pour into an ungreased 13"x9" baking pan.  Sprinkle cake mix over the top; drizzle with margarine.  Bake at 350 for 25 minutes; top with nuts.  Bake for an additional 15 minutes.  Makaes 15-18 servings.   Marie Newcomb's Brownie Pudding     Served at our 2006 Talent Show   1 cup all-purpose flour 1/2 cup sugar 2 T  unsweetened cocoa powder 2 tsp.  baking powder 2 tsp. salt 1/2 cup milk 2 T  cooking oil 1 tsp. vanilla 1/2 cup nuts, chopped ------ 3/4 cup sugar 1/4 cup unsweetened cocoa powder 1 and 1/2 cups boiling water   In a large mixing bowl stir together the first 8 ingredients: flour, sugar, cocoa, baking powder, salt, milk, oil, and vanilla until smooth.  Stir in nuts.  Turn into ungreased 8x8x2 inch baking pan.  Combine the last 3 ingredients:  sugar, cocoa, and boiling water.  Pour this mixture evenly over batter in pan.  Bake at 350 degrees for about 30 minutes or until cake tests done.  Serve warm or chilled in dessert dishes.  Makes 8 servings.   Mary Calvert's White Chili A Chili Cook-off Winner (mild)   4 skinless, boneless chicken breast halves 5 cups water 1 large onion, chopped