1 pound hot bulk pork sausage
1 small onion -- chopped
1 small green pepper -- chopped
1 1/2 stalks celery -- chopped
1 envelope instant chicken noodle soup mix -- (1.15-ounce)
1 cup uncooked long-grain rice
3 cups water

Place mixture in a lightly greased 12- x 8- x 2-inch baking dish. Cover and bake at 350 degrees for 1 hour or until moisture is absorbed.

Serves 8

12 or 14 cabbage leaves, cut large ones in half along thick ridge

3 tablespoons bacon grease or sausage drippings

1 clove garlic, finely minced 1 small onion, finely chopped

1/2 pound ground beef 3/4 cup cooked rice

1/2 of a well beaten egg 1 teaspoon salt

1/2 teaspoon red pepper

CREOLE SAUCE

 1 cup canned whole tomatoes and juice 1 teaspoon salt

1/2 teaspoon red pepper 1 teaspoon sugar

1/2 lemon (for juice) 1 cup water

In a large bowl, thoroughly mix meat, rice, egg, salt, pepper and cooked onion. Place about 1 tablespoon of the mixture in soft end of the cabbage, ending with the large end of the leaf. continue until all are rolled.

In a saucepan that has a tight fitting lid, place a pan rack, crumbled foil, or pieces of cabbage on bottom and add water. Place cabbage rolls hard end down.

Combine tomatoes, salt, sugar and pepper. Pour over cabbage. Squeeze lemon over all.

Cover with a tight fitting lid. Cook 15 minutes, then reduce heat to low.

Cook 45 minutes longer.

COOKING TIP: For a different taste treat, cook the cabbage rolls without tomatoes. Add 1/2 cup water and lemon juice, a few mint leaves and salt. Make your favorite tomato sauce and spread over them when served. Make a double batch - they freeze deliciously.

Whisk in buttermilk, yogurt and mayonnaise.

Stir in onion, parsley and garlic.

Cover and refrigerate for 6 hours or overnight to thicken.

Whisk before serving.

Serve over salad greens and vegetables of your choice.

Refrigerate leftover dressing.

Yields 1-1/4 cups

2 tablespoons butter or margarine
2 cups pumpkin seeds, cleaned and washed
1/2 teaspoon garlic powder
1/2 teaspoon seasoning salt

and spices; toss to coat. Spread seeds in a 9x13 inch pan. Bake about 40 minutes, stirring often, until seeds are browned and crisp

1 loaf fresh white bread, cubed
4 cups milk
1/4 cup butter
4 eggs
1 cup sugar
1 tsp ground cinnamon
1 tsp grated nutmeg
2 apples, cored, peeled and sliced
1/2 cup raisins
Caramel Sauce

Caramel Sauce:

1 1/2 cups sugar
1/4 cup water
2 cups cream, warmed
6 Tbsps butter

Spread half of the bread cubes over the bottom of a 9" x 13" pan. Layer with apple slices and raisins. Top with the remaining bread cubes. Pour the egg and milk mixture over the cubes 1 cup at a time. Use a spatula to press down the layers until all the liquid is absorbed. Cover the bread pudding with foil or parchment paper, place on the top rack of the oven, and bake for 50 to 60 minutes.

Serve with Caramel Sauce

In a large skillet over medium-low heat, combine the sugar and water.

Simmer, stirring frequently, for 10-15 minutes or until brown. Remove the pan from the heat and slowly add the cream, stirring rapidly to blend. Add the butter. Continue to summer, stirring frequently, an additional 15 to 20 minutes, or until the mixture thickens.

Makes 12 servings.