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MYSTERY PECAN PIE

~Submitted by Larry Holmes, Ontario, Canada

1 9-inch unbaked pastry shell
1 8-ounce package cream cheese, softened
1/3 cup sugar
?? teaspoon salt
1 teaspoon vanilla
1 egg
1 ?? cup chopped pecans

Topping:
?? cup sugar
1 cup light corn syrup
1 teaspoon vanilla
3 eggs

Heat oven to 375?° F. In small bowl, combine cream cheese, sugar, salt, vanilla and egg; blend until smooth. Spread on bottom of unbaked pastry shell. Sprinkle with pecans. In small bowl, combine topping ingredients; blend well. Pour over the pecans. Bake 35 to 40 minutes until center is firm to touch. Cool before serving.

REALLY SIMPLE COMPANY MEATBALLS

~Submitted by Jessica, Corfu, Greece

2 lb. hamburger
1 envelope onion soup mix

SAUCE:
2 c. ketchup
1 c. grape jelly

Mix meat and soup mix. Roll into 1 inch to 2 inch balls. Brown in no-stick skillet and drain. Add to prepared sauce. Serve in chafing dish or crock pot. Sauce: Mix ingredients and heat. Add meatballs. (Besides smelling great when they come home from school, this really gets snarffed up!)

CAULIFLOWER AND GREEN BEANS CURRY

~Submitted by Barbara, Chula Vista, CA

2 cups cottage cheese
1 tablespoon lemon juice
1 tablespoon chopped parsley
1 OR 1 1/2 TEASPOONS CURRY POWDER
1 head of cauliflower
2 (9 ounce) packages frozen green beans

In a blender or mixer combine cottage cheese, lemon juice, parsley and curry powder until smooth and fluffy. When ready to serve, Cottage Cheese Curry Sauce may be warmed over low heat, stirring constantly; however, sauce is equally good served at room temperature.

Serves 6-8

Place whole cauliflower into boiling salted water, cover and cook about 15 minutes, or until slightly tender. (The rising steam cooks top part of head.) Cook beans according to package directions; drain. Place drained cauliflower in center of platter and surround with beans. Pour sauce over cauliflower and serve immediately.

BAKER??™S FUDGE FROSTING

~Submitted by Lillian, FL

Source: Baker??™s 1931 cookbook

4 (1oz.) squares unsweetened chocolate, cut into pieces
?? C. cold milk
2 egg yolks, well beaten
1 ?? C. sugar
1 Tbsp. butter
1 tsp. vanilla

Cook chocolate and milk over low heat, stirring constantly, until smooth and blended. Beat egg yolks with 3 Tbsp. of the sugar. Add remaining sugar to chocolate mixture and cook, stirring, until smooth. Whisk in egg mixture and butter and cook 1 minute. Remove from heat and add vanilla. Beat until thick and creamy. This makes enough frosting to fill and frost two layers.

This is a very rich, full flavored chocolate frosting.

HOT MEXICAN SPINACH DIP

~Submitted by Jean, Syracuse, NY

1 (16 ounce) jar salsa
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 cups shredded Monterey Jack cheese
1 (8 ounce) package cream cheese, diced and softened
1 cup evaporated milk
1 (2.25 ounce) can chopped black olives, drained
1 tablespoon red wine vinegar
salt and pepper to taste

Preheat oven to 400F. In a medium baking dish, mix together salsa, chopped spinach, Monterey Jack cheese, cream cheese, evaporated milk, black olives, red wine vinegar, salt and pepper.

Bake mixture in the preheated oven 12 to 15 minutes, or until bubbly. Serve with tortilla chips.

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For Two...

HOT SEAFOOD ENGLISH MUFFIN

~Submitted by Jean, Syracuse, NY

Cooking for 1 or 2

For One:
1/4 c. Swiss cheese grated
1/4 c. mushrooms sliced
1 tsp. green onions or parsley chopped
1/4 c. cooked shrimp, crab or tuna
2 tbsp. mayo
1 English muffin, split

For Two:
1/2 c. Swiss cheese, grated
1/2 c. mushrooms, sliced
1 tbsp. green onions or parsley, chopped
1/2 c. cooked shrimp, crab or tuna
1/4 c. mayo
2 English muffins, split

Combine all ingredients except muffins in a mixing bowl. Stir until blended. Spread over muffins. Bake 10 minutes in a 400-degree oven. Then broil until bubbly.