Oriental Slaw from the House of Howard & Betsy

4 cups shredded cabbage

8 oz slivered almonds

1/3 cupsalted sunflower seeds or nuts

1 package Ramen Noodles (oriental style) cracked up

dressing-2/3 cup oil

1/2 cup white vinegar

1/2 cup sugar

1 tablespoon of soy

dash of ginger & pepper

Add Ramen season package (dry)

1 tablespoon of worcestershire sauce

Orange Tapioca Jello from the house of Joe & Vicki

2 small pkgs of Tapioca Pudding

1 small pkg Orange Jello

2 large cans(15oz) Mandarin Orange sections-drained well

1 large cool whip

2 & 3/4 cups of water

Mix tapioca and jello together. Add the water and bring to a boil. Cool. When cool fold in oranges and cool whip. Place in 9x13 pan or bowl.

Baked Beans & Refrigerator Pickles from the house of Jan & Eileen

(Takes at least 12 hours to make)

I use Great Northern Beans, which gives a heartier taste, but my mom used to use Navy Beans, which have a more delicate taste.

Put as many beans as you want in a container, but DO NOT go Higher than 1/3 of the container with dry beans. Fill with water, let sit overnight. THEY WILL SWELL CONSIDERABLY!

For this lets say 6-8 one pound bags of beans. One Very Large Container suitable for oven use.

Next morning, drain water off beans, and re-fill with fresh water. Put on stove top on low heat, and stir in a tablespoon or so of Baking Soda. Let this come only to a low boil, Skim off the foam.

While this is heating up, put the following into a large saucepan: 2-3 tablespoons of Dry Mustard. 1/2 tablespoon of salt. A Cup or so of Blackstrap Molasses. A cup or so of Worcestershire Sauce. 1-2 pounds of Brown Sugar. A whole large bottle of ketchup. A tablespoon or two of Liquid Smoke Can be added if you want a smoky aroma. Add Water to dissolve this all, and Start heating this on stove under low heat. Taste the mixture and adjust it to your liking.

While both containers are heating up, get 6-8 onions, and remove skins. Dice half of them And chunk the other half of them. Cube up 2 packages of Salt pork in 1" cubes.

You can add more or less of the above two if you want.

Drain water off beans, and bury Onions and Salt Pork in the bean, Pour heated liquid Over the beans, Add water to cover beans but leave 1" space for liquid expansion in oven

Make sure there is a spill container under the pot of beans.

Place in 300 degree oven for 4 hours, checking every half hour, and add water to keep beans Covered.

During this time, sample the liquid and adjust the taste. I usually add more brown sugar Or ketchup during the first hours cooking.

At the 4 hour point, take an another large bottle of ketchup and pour it on top of the beans.

At the 6 hour point, increase heat to 380 degrees. (By this time the whole house smells of beans!).

This darkens the coating And thickens the beans.

Before putting into containers, Stir the container thoroughly, as the beans near the bottom will be dryer and More compacted that those near the top.

Eileen's Refrigerator Pickles

6 unpeeled cucumbers, sliced thin

1 cup of sliced onion

1 teaspoon of celery seed

1 cup vinegar

2 cups of sugar

1 tablespoon salt

Combine all ingredients. Cover and refrigerate at least overnight. This is about 18 servings.