SMOKED SAUSAGE CASSEROLE

1 To 2 Lbs. Smoked Sausage
1(10oz.) Cream of Onion Soup

21/2 Cups Milk
21/2 Cups Uncooked Pasta
1 Cup Frozen Peas
1 Cup Shredded Mozzarella Cheese
1 Can French Fried Onions

Preheat oven to 375º. Lightly grease a 3 qt. casserole and set aside. Cut sausage into bite-size pieces and lightly brown over med. heat in a skillet. Drain. Combine soup and milk in a separate bowl and wihisk till smooth. Pour into the sprayed casserole dish. Stir in pasta, sausage, peas and half of the cheese and onions. Cover tightly with foil and bake for 45 minutes. Uncover and sprinkle with the remaining onions followed by the remaining cheese. Leave uncovered and bake until golden brown 5-6 minutes. Let rest for 10 minutes before serving.

RICE SALAD

1 Can (4oz.) Sliced Mushrooms, drained
1 Tomato, chopped
2 Cups Minute Rice, not cooked
1 Cup Italian Dressing
1 Cup Water
1 Cup Diced Cucumbers
1/2 Cup Chopped Green Onions
1 (16oz.) Can Peas, drained

Boil 1 cup Italian dressing and 1 cup water. Remove from heat add the 2 cups rice, cover, let stand 5 to 10 minutes. Stir ricethen put in a large bowl. Add drained peas and toss, let cool. Then add mushrooms, cucumbers, green onions and tomatoes. Toss. Ref. until ready to serve.

ONION CHEESE BREAD

1/2 Cup Onion, chopped 
1 Egg, beaten
1/2 Cup Milk
11/2 Cup Biscuit Mix

1 Cup Shredded Sharp Cheddar Cheese
2 Tablespoons Parsley Flakes
2 Tablespoons Melted Butter

Cook onion in small amount of hot fat until tender, but not brown. Combine egg and milk in bowl. Add biscuit mix and stir until just mixed. Add onion, 1/2 of cheese and parsley and mix. Place in greased 8-inch round cake pan. Sprinkle with remaining cheese and drizzle butter over top. Bake at 400  for 20 minutes or until toothpick inserted in center comes out clean.

CANTALOUPE NUT BREAD

1/3 Cup Shortening
2/3 Cup Sugar
1 Egg
13/4 Cups All Purpose Flour

2 Teaspoons Baking Powder
1/4 Teaspoon Baking Soda
1/4 Teaspoon Salt
1 Cup Mashed Ripe Cantaloupe, drained
1/2 Cup or More Chopped Nuts
1/2 Cup Raisins(optional)

In a mixing bowl, cream shortening & sugar. Beat in egg. Combine the flour, baking powder, baking soda & salt; add to creamed mixture alternately with cantaloupe until blended ( mixture will appear curdled). Fold in nuts. Transfer to a greased 8 x 4 x 2 loaf pan. Bake at 350 degrees for 55-60 min. or until toothpick inserted near the center comes out clean. Cool for 10 min. before removing from pan to wire rack.

BUFFLO DRESSING

1 Bottle Ranch Dressing
1 Bottle Texas Pete Hot Sauce

Pour some of the ranch dressing into a bowl. Add the hot sauce to your taste. Stir good. Ref. until ready to use. Use with chicken wings or potato wedges. Or any kind of meat you would like.

BACON TOMATO DIP

1Lb. Bacon
2 Cups Sour Cream
2 Cups Mayo
3 Large Tomatoes
1 Teaspoon Salt
1 Teaspoon Ground Cayenne Pepper

Fry bacon and drain completely. Once cool, break into fine pieces. Dice tomatoes into small cubes. Place all ingredients in medium bowl and mix together with a fork/spoon. Do not use a mixer for this.
To use as a sauce: spoon over tacos, burritos. Can also use this over cooked pasta. You can also use this as a dip in a bowl with crackers around it. Or serve with chips.

CHEDDAR BAY BISCUITS

2 Cups Bisquick
2/3 Cup Milk
1/2 Cup Shredded Cheddar Cheese

1/2 Cup Butter or Marg. melted
1/4 Teaspoon Garlic Powder
Heat oven to 450 degrees. Mix Bisquick, milk and cheese until a soft dough forms. Drop by spoonfuls onto an ungreased cooking sheet. Bake 8- 10 min until golden brown. Mix butter and garlic powder. Brush mixture over warm biscuits before removing from cookie sheet.