Ragan Robinson
www.grabthegab.com

Most everyone has something that’s off limits when it comes to sex. And that’s OK, say experts.
But there’s only one real rule: Do what’s comfortable for BOTH of you.

That said, husband-and-wife therapists Maggie and Howard Doerle of Morganton’s Carpe Diem Counseling Practice gave us a few guidelines for having a healthy sex life. Sex, they point out, is one of the major areas of marital difficulty, right up there with money and parenting.

It isn’t just the sex
“Your bedroom is like a mirror for what goes on in the rest of your life,” Maggie says. If the sex is bad, chances are there’s something wrong elsewhere in the relationship. You’re going to have to work on that outside the bedroom, too. “You can’t fix sex with sex,” Howard says.

Don’t shrug off boredom
Boredom, Howard says, is like the first stage of anger.

From there, it’s not a long jump to feeling your partner isn’t giving you what you need. Resentment could be your next unwanted bedfellow.

Open your mouth — and talk
If you’re not getting your needs met — in the bedroom or anywhere else in the relationship — you only have yourself to blame, Maggie says. Couples have to talk about what they want. But before you can talk about sex, you have to make sure you two have a good enough relationship to be talking about other things agreeably. Otherwise, your partner could easily be insulted. Maggie’s advice: ease into it later by saying something like, “I really enjoyed that. Maybe next time we can …”

Too shy to talk about it? You’ll have to figure out where that’s coming from. If there’s something in your past that makes sex painful to talk about, you need help from a qualified counselor. If it’s your background (the fact that your parents didn’t talk about it, maybe), then you should start by talking about that. Try this intro: “My parents didn’t talk about sex. Help me talk about it with you.”

Foreplay is all day
Getting in the mood doesn’t happen only in those five minutes before sex, Maggie says. Make him a cup of coffee in the morning. Call your significant other at lunchtime just to say, “thinking of you.” It will encourage him to do the same.

“That heats up the day,” she says. You can expect the night to be steamy, too.

A little realism, please
That, ahem, special feeling isn’t always going to happen at the same time for both of you. Seldom will it be simultaneous. Don’t be disappointed if you can’t synchronize.

Do be willing to try; don’t be a doormat
Should you agree to sex when he’s in the mood and you’re not? That depends. Sometimes he’s in the mood and you can get there, too, Maggie says. If you can’t, then you should say no. Having sex when you really don’t want to will naturally breed hostility.

Be honest with yourself
Maggie and Howard agree that, unlike men, women rarely want sex just for pure physical pleasure. But if a woman meets a guy who does, that woman might say she’s into it, too.

Sex changes relationships, Maggie says. And problems evolve when your needs aren’t met.

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Tracy Farnham
www.grabthegab.com

With a wag of his tail and a skip in his step your dog greets you in the driveway.
The kids jump out and greet their canine friend with a hug around the neck.
Although parents are overjoyed in these attachments, they can’t help but consider how devastating the loss this family pet will be.
We’ve all experienced loss of one kind or another, but what about when it comes to losing the family pet?
Whether it be a hamster, goldfish, bird, cat or the beloved family dog these losses can be just as devastating as losing a close relative especially to children.

Teachable Moment
“Death of a pet for a child is a teachable moment,” says Larry Cronk, bereavement care coordinator with Hospice of Burke County.
“Death of a pet is most meaningful because the child has a relationship with the pet,” he says.
When a pet dies parents have an opportunity to teach them about grief and loss, he adds.
Cronk says his family once held a simple funeral for a pet hamster using a pencil box for a casket and a simple marker.
“Those things really do help children accept death as a part of life, a normal part of our existence and they can get through it,” he says.
While growing up, I had several pets from hamsters to rabbits and dogs pass away.
It was customary to bury our much-loved animals in the pet graveyard within Mama’s flower bed.
I guess the most decorated pet grave was for Ginger, my pet rabbit who received a marker that I painted with finger nail polish, and flowers surrounded by a plastic, white fence.
Shortly after my husband and I were married I put true love to the test when I asked him to bury our Pudgy, a shih tzu in the family plot.
He patiently chiseled away into the hard red clay that had been scorched by the heat of that long summer’s day.
Although the graveyard is no longer there, the memories remind me of the closure I experienced as a child and also an adult in giving my Pudgy a final resting place.

Reminiscing Not Replacing
Cronk says adults need to take time when a pet dies and explain the meaning of death to children and help them understand the finality of death.
“They need the opportunity to grieve that pet before attempting to replace it which they can’t do,” he says.
Wendy Callahan a veterinarian with Morganton Animal Clinic agrees that older kids need to have time to grieve the loss of their pet.
“A lot of times young children under 8, do really well if parents get a new puppy or kitten right away,” she says.
We decided not to rush into getting another dog after we lost Sara during the summer of 2005.
She was just a mixed hound dog that grew in our hearts for seven years. Though she was the family’s dog, Josh our oldest, claimed her as his own.
When Sara became sick it was believed she had cancer and we resorted to keeping her comfortable.
With vacation scheduled unknowingly for the week following Sara’s passing, we continued on carrying her memory with us.
While on our trip we reminisced of the joyful times with Sara and all the funny things she did.
Such as the time she chased motorcycles in the Glen Alpine Christmas parade and barked excitedly at the fireworks on July 4th.
Through all the good times, she was happiest simply lying on the picnic table in the back yard.
“It’s always good to talk about all the happy things you remember, the silly things they did,” says Callahan. It helps to ease the sorrow and loss, she adds.
She also suggests making a memorial for the pet or an imprint of their paw if it’s an older animal that has to be put to sleep.

Learning Aids
Children’s books are one of the best ways to teach children about loss of people or pets and Cronk says he recommends this as an option.
The Animal Clinic has books to borrow when deciding to put an older animal to sleep. Other suggested titles include “The Fall of Freddie The Leaf” by Leo Buscaglia, which describes the cycle of life as a leaf.
Also, “When a Pet Dies” by Fred Rogers and both are available at the Morganton Public Library says Alicia Lorenzo Scott.
“Pets can teach kids so much like being responsible,” Callahan says. “Losing one can help too. It’s all a learning process.”
Throughout those seven years as Sara grew into a mature dog, our children also matured learning to cope throughout the ever-continual cycle of life.

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By Ragan Robinson

You’ve already made Mom happy.
“One of the greatest gifts is having a child of your own,” says Mabel Suddreth of Lenoir.
But just in case you’re not as good as Mabel’s kids, we’ve got a few other ideas.
Karen Ayotte of Morganton likes to buy ornaments for her mother.
The best gift she ever got from her 8-year-old son was a piece of paper with cut out hearts and an “I love you” mes-sage.
Bethany Doster’s Morganton family buys her mother cooking gadgets.
“We got her a food processor last year and she just loved it,” Bethany says.
Whatever you say, Bethany.
Whether your mom likes glitz and glamour or kitchen gadgets and graters, we’ve got you covered.

For the pampered mom
(or the mom who deserves to be)

The Perfect Bath
A four-ounce bubble bath, eight-ounce body lotion, four-ounce body splash, a scented candle and a rubber duck.
You can get it in a variety of scents at Bath & Body Works for $24.50 or put together your own personalized pack-age. Make it really luxurious with a super-soft terrycloth robe.

Glitzy bag of good stuff
For $20, you can get the pink sequined number with Victoria’s Secret Eau de Parfum spray, Strawberry Fizz lip gloss, limp plumper and Bare Bronze Dailey Glow Moisturizer. Or search out a sparkly bag you like better (check the Express for silver models that run about $40) and fill it with mom’s favorite night-on-the-town essentials.

Chocolates to die for
For something she won’t find in the mall, check out zchocolat.com. We like the $25 solo package. It comes with four pieces of chocolate made by French chocolatiers. It comes in a keepsake mahogany box. You can customize the bronze plate with Mom’s name or a special message. The downside: You’re going to pay another $15 in shipping for these luxury chocolates.

For the homebody

Digital photo album
Sure, it’s WAY too expensive. But if you’ve got the extra cash, Mom will flip for the PictureBook Portable Digital Photo Album from Brookstone ($249). Pocket-size and leather bound, the photo album holds 500 digital images and displays them on a 3.5-inch high-resolution screen. Download photos two ways: directly from camera card or from the computer via USB. Check http://www.brookstone.com for (somewhat) less expensive digital photo frames.

Scrapbook starter kit
Swing by downtown’s Forever Your Memories scrapbooking store on Union Street for the essentials. To begin, Mom will need a good pair of scissors, a corner rounder ($7.99 at Forever Your Memories), a paper trimmer ($24.95), special adhesive that won’t hurt photos and a starter book — look for those that come with rub-offs or stickers (about $30 if you can find them in stock). Mom can also use buttons and ribbons in her book.

The angel you see in her
One of the favorites at Morganton’s More Lace gift shop: Demdaco Willow Tree Angels. They start as low as $9.99 and come in a variety of themes — there’s the courage angel and the sister angels and, of course, a number of the rough-hewn angels for Mom.

Microplane graters
These handy little guys come in a variety of sizes. There are long ones for Parmesan, zest and coconut, small ones for cinnamon, nuts and spices and another one for chocolate, mozzarella and ginger. Find them at Kitchen Connec-tion for between $9.99 and $12.99.

For the new mom

The Baby Briefcase
OK, so the baby doesn’t need to report to the office. But the little buggers come home with more paperwork than your lawyer. The new mom has to keep up with the birth certificate, medical insurance, social security forms, baby equipment warranties and more. The Baby Briefcase comes with the special folders to keep it all together — and even has a thank-you note tracker. Find it for $29.95 at http://www.organizedfromthestart.com.

Personalized Desk Calendar
New moms can’t have too many places to showcase the baby pictures she’s racking up. For $6.99, Vista Print’s online site offers a desk calendar that lets Mom customize each month with a different photo. She can also add text, even to individual dates. Find it at ww

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Sweets and goodies

Persimmon Cake
Gerline Sawyer
1 1/2 cup persimmons (pulp)
1 cup sweet milk
1 cup butter
1 lb. candied mix fruit
2 cups brown sugar
2 cups self-rising flour
1 cup raisins
2 teaspoons cinnamon
Cream butter and sugar add persimmons, beat well. Add remaining ingredients. Makes 3 layers. Bake at 350 degrees for 30 minutes

Persimmon Pudding
Gerline Sawyer
1 quart persimmon pulp
1 cup buttermilk
1 cup sweet milk
2 cups flour
1 teaspoon soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
2 eggs
2 small sweet potatoes
1/4 lb. butter
1 1/2 cup sugar
1 teaspoon vanilla
Mix together persimmons and sugar, then add eggs, sweet potatoes, butter. Sift together flour, spices, soda, baking powder, salt, alternate milk and buttermilk. Bake at 300 degrees for 40 to 45 minutes in a 9X13 pan.

Chess Cake
Gerline Sawyer
1 box yellow or lemon cake mix
1 egg
1 stick butter (melted)
Mix and press in 9X13 pan.
Bake at 350 degrees for 50 minutes.
Mix 8 ounces cream cheese, 2 eggs, 1 box confectioner sugar, 1/2 cup pecans and pour over cake.

French Silk Pie
Louise McAteer Henson
1 Meringue pie crust (10 inch pie plate)
1/2 cup margarine
3/4 cup sugar
1/2 cup pecans, chopped
2 eggs
2 cups cool whip
2 squares unsweetened chocolate, melted
Cream softened margarine with sugar. Stir in chocolate. Add eggs one at a time, beating 5 minutes after each at high speed. Fold in cool whip and pecans. Pour into Meringue crust and chill at least 2 hours.

Meringue Crust
Louise McAteer Henson
3 egg whites
1 cup sugar
12 soda crackers, crushed
1/2 cup pecans, chopped
1/4 teaspoon baking powder
1 teaspoon vanilla
Beat egg whites until peaks form. Gradually stir in sugar and beat until stiff. Fold in crackers, pecans, baking powder and vanilla. Press into 10 inch pie plate and bake at 325 degrees for 30 minutes. Cool. (Center of crust will probably fall.)

German Chocolate Upside Down Cake
Betty Ward
1 cup pecans, chopped
1 cup coconut
1 box Pillsbury German chocolate cake mix
1 (8-ounce) package cream cheese, softened
4 1/2 cups powdered sugar
1/2 cup margarine
1 teaspoon vanilla
Butter a 9x13-inch baking pan. Sprinkle pecans and coconut over bottom of pan. Prepare cake mix as directed on box. Pour batter over nuts and coconut. Blend cream cheese and powdered sugar together carefully. Stir in melted margarine and vanilla. Beat until smooth. Pour over top of cake batter.
Bake at 325 degrees for 40 to 45 minutes. Turn cake out upside down. Leave pan over cake for a few minutes until topping loosens from pan.

Pumpkin Dump Cake
Mildred Suttles
1 (29-ounce) can pure pumpkin
1 (12-ounce) can evaporated milk
3 eggs
1 cup sugar
1 teaspoon salt
3 teaspoons cinnamon
1 box yellow cake mix
1 cup chopped pecans
3/4 cup melted margarine
Preheat oven to 350 degrees. Mix first six ingredients until well blended and pour batter in a 9x13-inch greased pan. Sprinkle cake mix on top and then cover with pecans. Pour melted margarine over top and bake 50 minutes. Topped with whipped cream.

Strawberry Cream Cake Roll
JoAnne Johnson
4 eggs
1 teaspoon vanilla extract
3/4 cup sugar
3/4 cup sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
Confectioner’s sugar
Cream filling:
1 cup whipping cream
1/4 cup sugar
1/2 teaspoon vanilla extract
2 cups fresh or frozen strawberries, cut up
Confectioner’s sugar
Additional whole strawberries
Whipped cream, optional
In a mixing bowl, beat eggs and vanilla on high speed for 5 minutes or until lemon-colored. Gradually add sugar, beating until dissolved.
Combine flour, baking powder and salt. Fold gently into egg mixture just until combined. Pour into greased and wax paper-lined jelly roll pan. Bake at 375 degrees for 10 to 12 minutes or until light brown. Turn out onto a cloth that has been sprinkled with confectioner’s sugar. Peel off paper from cake. Cool.
For filling, whip cream, sugar and vanilla. Unroll caked and spread filling over it. Sprinkle with strawberries. Roll up cake again and chill 2 hours before serving. Sprinkle with confectioner’s sugar and garnish with additional strawberries and whipped cream, if desired. (Yields 10 servings)

Company’s Coming Dessert
Bonnie Goldsmith
1 cup butter
1/2 cup vegetable shortening
2 1/2 cups sugar
3 cups cake flour
1 cup all-purpose flour
1 teaspoon mace
1 teaspoon salt
1/2 teaspoon baking powder
2/3 cup milk
1 tablespoon vanilla
1 teaspoon each lemon and almond extract
6 eggs
1/4 cup vegetable oil
One hour ahead of time, let refrigerated ingredients come to room temperature. Place butter, shortening, sugar, cake flour, all-purpose flour, mace, salt, baking powder, milk, vanilla, lemon and almond extracts in large mixing bowl. Beat on low speed for 5 minutes.
Preheat oven to 325 degrees. Grease a 10-inch angel food cake pan with removable bottom. With mixer on medium speed, add eggs, one at a time, to flour mixture, beating well after each addition. Add oil and continue beating 5 minutes. Scrape batter into prepared pan.
Bake in 325 degree oven for 40 minutes. Increase oven temperature to 350 degrees. Bake 40 more minutes until wooden pick inserted in middle comes out clean. Remove cake from pan and let cool on a wire rack.

M&M Cookies
Patsy McClellan
1 cup brown sugar
1/2 cup granulated sugar
1 cup shortening
2 eggs
1/2 teaspoon vanilla
2 1/2 cups flour
1 teaspoon salt
1 teaspoon soda
Cream sugar, shortening and eggs. Mix other ingredients and add M&M’s. Bake at 350 degrees for 8 to 10 minutes.

Peanut Butter Delights
Jewell Day
1 (18-ounce) package refrigerated, ready to bake, peanut butter cookies
3-ounces melted milk chocolate candy, melted
Bake cookies according to package directions. Cool on wire rack. Spread 12 cookies with 1/2 teaspoon peanut butter. Spread melted chocolate over peanut butter. Let stand 5 minutes or until set. (Yields 1 dozen)

Peanut Butter Fudge
Mildred Suttles
1/2 cup milk
2 cups sugar
1 jar marshmallow cream
1 small jar peanut butter
Mix milk and sugar together on stove and boil for 3 minutes. Add marshmallow cream and peanut butter. Put into 9x13-inch pan.

Neiman Marcus Cookies
Carolyn Andrews
2 cups butter
24-ounces chocolate chips
4 cups flour
2 cups brown sugar
2 teaspoons soda
1 teaspoon salt
2 cups sugar
1 (8-ounce) Hershey bar, grated
5 cups blended oatmeal
4 eggs
2 teaspoons baking powder
2 teaspoons vanilla
3 cups chopped nuts (your choice)
Measure oatmeal and blend in a blender to a fine powder. Cream butter and both sugars. Add eggs and vanilla and mix together with flour, oatmeal, salt, baking powder and soda. Add chocolate chips, Hershey bar and nuts. Roll into balls and place two-inches apart on cookie sheet. Bake for 10 minutes at 375 degrees. (Yields 112 cookies)

Fudgy Coconut Cookies
Jewell Surratt
12-ounce semi-sweet chocolate, chopped
3/4 cup packed brown sugar
1/4 cup butter, softened
2 eggs beaten
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1 cup sweetened flaked coconut
1/2 cup semi-sweet chocolate chips
Heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Place 12-ounce chocolate in microwave safe bowl. Microwave on medium 3 to 5 minutes or until almost melted. Stir until smooth. Cool slightly. Stir in brown sugar, butter, eggs and vanilla until smooth.
In small bowl, stir together flour and baking powder. Stir in chocolate mixture. Stir in coconut and chocolate chips. Drop heaping tablespoonfuls of batter on baking sheets. Bake 1 sheet at a time for 12 to 15 minutes or until cookies are set. Cool. (Yields 18 cookies)

Lela’s Seafoam Candy
Alma Childers
2 cups brown sugar, packed
1/2 cup water
2 egg whites, beaten very stiff
1 teaspoon vanilla
1/4 cup English walnuts, chopped
3 dozen walnut halves
Grease a cookie sheet. Cook sugar and water to 265 degrees Farenheit (thread). Pour over beaten egg whites slowly, beating as you pour. Add flavoring and nuts. Beat until stiff and creamy. Drop by spoonfuls onto cookie sheet or wax paper. Press half walnut on each if desired. (Yields 3 dozen)

Quick Pie
Phillis Sain
1 large bowl Cool Whip
1 cup chopped pecans
1 can Eagle Brand milk
1 can crushed pineapple, drained
1/4 cup lemon juice
1 large can coconut
Mix all ingredients together and fold in Cool Whip. Use graham cracker pie crust.

Millionaire Pie
Patsy McClellan
2 graham cracker pie crusts
1 can crushed pineapple, drained
1 can Eagle Brand milk
3 teaspoons lemon juice
1 carton Cool Whip
1 cup chopped pecans
Mix well and pour in pie crusts. Place in refrigerator.

Quick Apple Pie
Jewell Day
1 quart sliced apples
3/4 cup sugar
1/4 cup butter, softened
3/4 cup oatmeal
1 teaspoon all spice
1 teaspoon cinnamon
1 cup brown sugar
Place fruit in bottom of baking dish. Add white sugar, water and dot with butter.
Mix together brown sugar, butter, spices, cinnamon and oatmeal until well blended. Place on top of fruit, and bake 1 hour at 350 degrees.

Shoefly Pie
Steve Smith
For liquid:
1 cup dark brown sugar
1 cup molasses
1 egg
1 tablespoon flour
1 teaspoon vanilla
1 1/2 cups hot water
For crumbs:
2 cups all-purpose flour
1/4 cup shortening or butter
1 cup dark brown sugar
3/4 teaspoon baking soda
1 teaspoon cream of tartar
Make crumbs first. Combine and blend with fork until well mixed. In separate bowl, combine ingredients for liquid. Pour into 2 unbaked deep pastry shells. Sprinkle crumb mixture on top of each pie. Bake for approximately 50 minutes at 400 degrees. Let cool and serve with whipped cream or a scoop of vanilla ice cream.

Casseroles and Soups
Correction: On the Chess Cake recipe submitted by Gerline Sawyer in last week’s Gab, the “bake at 350 degrees for 50 minutes” should be the last thing after “mix 8 ounces cream cheese, 2 eggs, 1 box confectioner sugar, 1/2 cup pecans and pour over cake.”

Macaroni and Cheese Casserole
Betty Ward
1 box macaroni, cooked
1 carton cottage cheese
1 carton sour cream
1 (8-ounce) package sharp cheddar cheese, grated
1/2 cup milk
1 beaten egg
1/2 teaspoon pepper
1 teaspoon salt
Cook macaroni, drain and mix all other ingredients in. Put in greased baking dish and bake at 350 degrees for 40 minutes.

Chicken and Broccoli Casserole
Eva Hudgins
2 (10.75-ounce) cans chicken soup
2 soup cans milk
1/4 cup sour cream
2 cups cooked chicken, cubed
1 (16-ounce) bag frozen broccoli florets
1 cup bread crumbs
2 tablespoons butter, melted
Preheat oven to 350 degrees. Combine soup, milk and sour cream, and mix well. Place chicken and broccoli in greased 9x13-inch baking dish. Pour soup mixture over this. Mix bread crumbs with melted butter and sprinkle evenly over all. Bake uncovered for 30 minutes. Remove cover and bake for another 30 minutes.

Broccoli Casserole
Ruth Higgins
2 packages chopped broccoli, cooked and drained
1 medium onion, finely chopped
2 eggs, beaten
1 can mushroom soup
2/3 cup mayonnaise
1 cup shredded cheddar cheese
Mix ingredients together and pour into greased casserole dish. Bake at 350 degrees for 30 minutes.

Ground Beef and Potato Casserole
Steve Smith
3 to 5 medium potatoes, cubed
3/4 pound ground beef
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon onion salt
1 can cream of mushroom or cream of chicken soup
1/2 soup can of water
1 teaspoon parsley
Place potatoes in saucepan. Add water to almost cover. Cook until potatoes are neatly done. Brown beef in skillet with salt, pepper and onion salt. Place cooked potatoes in bottom of 2 1/2 quart casserole dish. Place browned beef on top of potatoes. Dilute soup with water and pour over top. Sprinkle with parsley. Bake 35 to 45 minutes at 350 degrees. (Yields 4 to 6 servings)

Pineapple Casserole
Brenda Huffman
1 large can crushed pineapple with juice
3 eggs, beaten
1/2 cup sugar
1/2 cup flour
1/2 cup Karo syrup
Crumbled Ritz crackers with 1/4 stick melted margarine on top
Beat eggs, sugar, flour and syrup. Add pineapple and stir. Spray bowl with butter-flavored Pam. Pour mixture into bowl and sprinkle crackers on top. Bake for 30 minutes at 350 degrees.

Summer Squash Casserole
Carol Cherry
2 cups yellow summer squash, sliced
1 medium carrot, thinly sliced
1/2 cup onion, chopped
1/2 cup red or green bell pepper, diced
1/2 teaspoon salt
1/8 teaspoon pepper
1 (10 3/4-ounce) can condensed cream of chicken or cream of mushroom soup, undiluted
1 (8-ounce) container sour cream
1 cup shredded Italian cheese blend
1 cup shredded cheddar cheese
1 (6-ounce) package stuffing mix
Preheat oven to 350 degrees. Combine squash, carrot, onion, bell pepper, salt and pepper in medium saucepan. Cover with water and bring to boil, cooking for 5 minutes or until tender. Drain.
Combine soup and sour cream in 13x9-inch casserole dish. Mix well. Stir in vegetable mixture and spread evenly. Sprinkle cheeses on top. Top with stuffing mix and bake uncovered for 30 minutes. (Yields 6 servings)

Chicken and Cornbread Casserole
Jessie Sneed
2 celery ribs, chopped
1/2 medium onion
1 tablespoon vegetable oil
3 cups packed crumbled cornbread
1 tablespoon poultry seasoning
3 1/2 cups cooked chicken, chopped
1 1/4 cups low-sodium chicken broth
1 cup sour cream
1 large egg, lightly beaten
1 (4.5-ounce) jar sliced mushrooms. drained
1/4 teaspoon dried, crushed red pepper
1/4 teaspoon salt
2 tablespoons butter, melted
1 cup sharp cheddar cheese, shredded
Saute celery and onion in hot oil in medium skillet over medium-high heat until tender. Combine cornbread and poultry seasoning in large bowl. Layer half on bottom of a lightly greased 11x17-inch baking dish.
Combine onion and celery mixture, chicken and next 6 ingredients in bowl. Spoon evenly over cornbread in dish. Top with remaining cornbread and drizzle with butter. Bake covered at 350 degrees for 30 minutes. Remove and top with cheese and bake uncovered for 10 minutes or until cheese is melted.

Cheesy Broccoli Casserole
Joyce Parker
1 (6-ounce) package Stove Top stuffing mix for chicken
2 (10-ounce) packages frozen broccoli florets, thawed and drained
1 (10 3/4-ounce) cream of mushroom soup
1 cup Cheez Whiz
Prepare stuffing mix as directed using only 3 tablespoons margarine. Mix remaining ingredients in a 2-quart casserole dish. Top with stuffing mix and bake at 350 degrees for 30 minutes.

Apple and Ham Casserole
Bonnie Goldsmith
3 cups cooked ham, cut up
2 tablespoons mustard
2 apples, sliced
2 tablespoons lemon rind
1/2 cup brown sugar
1 tablespoon grated orange rind
2 tablespoons flour
Put ham in 1 1/2-quart casserole dish. Spread with mustard Place apples over ham. Sprinkle with lemon juice. Combine brown sugar, orange rind and flour. Sprinkle over apples. Bake at 350 degrees for 35 minutes. (Yields 4 servings)

Broccoli and Cheese Casserole
Lora Ray Clontz
1 (10-ounce) package frozen chopped broccoli
1/2 cup cheddar cheese, diced
1/2 cup celery, chopped
2 tablespoons minced onion
1 small container Cheez Whiz
1/4 cup pimento
1 can cream of mushroom soup
2 tablespoons butter
Cook rice as directed. Saute onion and celery in butter. Add Cheez Whiz and soup to rice. Pour boiling water over broccoli. Drain. Add to celery and onion then mix with rice mixture. Add pimento. Mix well and pour in 9x13-inch casserole dish. Bake at 350 degrees for 45 minutes.

Cabbage Casserole
Edith Davis
6 cups shredded cabbage
1 can cream of chicken soup
1 cup mayonnaise
2 cups mozzarella cheese
1 large onion, chopped
1/2 cup butter
1 stack Ritz crackers, crushed
Cover bottom of microwave casserole dish with crackers. Place cabbage on top of crackers. Spread cheese over cabbage. In large bowl, mix chopped onions, melted butter, mayonnaise and soup. Pour over cheese. Bake 30 minutes on high in microwave or in oven at 325 degrees.

Baked Chicken Casserole
Lera Whitson
2-ounces Swanson boned chicken, diced
1 can cream of chicken soup
1 cup diced celery
2 teaspoons minced onion
1/2 cup chopped walnuts
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon lemon juice
3/4 cup mayonnaise
3 hard-boiled eggs, thinly sliced
Mix together and place in 9-inch baking dish. Top with 2 cups crushed potato chips. Bake in 450 degree oven for 20 minutes. (Yields 6 servings)

Cheesy Beef Spirals
Mollie Deck
2 cups uncooked spiral pasta
2 pounds ground beef
1 (26-ounce) jar spaghetti sauce
1 cup sour cream
1/2 pound Velveeta cheese, cubed
2 cups shredded mozzarella cheese
Cook pasta according to package directions. Cook before over medium heat and drain well. Mix beef and spaghetti sauce. Pour 1/2 cup meat sauce in a greased 9x13-inch baking dish. Drain pasta and place one half over sauce. Top with half of remaining meat sauce and spread with sour ream. Top with Velveeta, remaining pasta and meat sauce.
Sprinkle with mozzarella cheese. Cover and bake at 350 degrees for 25 to 30 minutes. Uncover and bake 5 to 10 minutes longer or until bubbly.

Clara’s Broccoli Casserole
Clara McCall
2 (10-ounce) boxes frozen broccoli, cooked according to directions
1 medium onion, chopped
1 cup medium to sharp cheddar cheese, grated
2 eggs, beaten
1 can mushroom soup, undiluted
1/2 cup mayonnaise
3/4 to 1 cup Ritz crackers
1/3 cup margarine
Preheat oven to 350 degrees. Cook broccoli, chop onion, grate cheese, beat eggs and crumb crackers. Mix all ingredients except crumbs and margarine and put in baking dish. Top with crumbs and dot with margarine. Bake 30 minutes at 350 degrees.

Golden Squash Soup
Jewell Day
3 cups coarsely chopped onion
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon dried thyme
2 bay leaves
1 1/2 cups water
2 celery ribs, chopped
1 medium carrot, chopped
2 cups mashed, cooked butternut squash, divided
1 1/2 cups tomato juice, divided
1 cup apple juice, divided
1 cup orange juice, divided
Pepper to taste
In large saucepan or Dutch oven, coated with non-stick cooking spray, sauté onion with nutmeg, cinnamon, thyme and bay leaves until onion is tender. Add water, celery and carrot. Cover and simmer until carrot is tender. Discard bay leaves. In blender, place half of squash, half of tomato, apple and orange juices and half of vegetable mixture. Puree and return to pan. Repeat with remaining. Add pepper and heat through. (Yields 8 servings)

Asian Meatball Soup
Jessie Sneed
For meatballs:
8-ounces lean ground beef
1/4 cup plain dry bread crumbs
White from 1 egg
1 tablespoon minced fresh ginger
1/2 tablespoon light soy sauce
2 teaspoons minced garlic
Mix all together until blended and place on waxed paper. Make into a 6-inch square. Cut into 36 1-inch squares and roll into balls.
Bring 5 cups water to a boil. Boil 1 (16-ounce) package of baby carrots. Cook 4 or 5 minutes until tender. Add meatballs, one at a time.
2 (3-ounce) packages oriental noodles
1 (16-ounce) package broccoli florets
2 1/4 cups sugar snap peas
2 teaspoons dark sesame oil
Break noodles up and add to meatballs in water with seasoning packets.
Add broccoli and peas and boil for 3 minutes.
Stir in sesame oil. Remove from heat and garnish each serving with sliced scallions.

Baked Onion Soup
Mollie Deck
3 medium onions, thinly sliced
3 tablespoons margarine
2 tablespoons flour
2 cans beef broth
8 slices French bread
Shredded mozzarella cheese
In a skillet, melt margarine over low heat.
Add onions and cook until soft. Sprinkle flour over onions and stir well. Stir in beef broth.
Bring to a boil, reduce heat and simmer 3 minutes or until thickened. Pour into greased 9x13-inch glass dish. Toast bread and place on top of soup. Sprinkle with cheese.
Bake at 350 degrees for 15 to 10 minutes or until cheese is melted.

Easy Broccoli, Cheese and Potato Soup
Lora Ray Clontz
10-ounces frozen, chopped broccoli
4 cups chicken broth
2 cans cream of chicken soup
2 to 3 cups frozen hash browns
1-pound Velveeta cheese
Bring broth to a broil. Add broccoli and potatoes. Cook until potatoes are done. Add cream of chicken soup and cheese. Heat until smooth and creamy.

Broccoli Soup
Jannet Mickels
2 cups steamed broccoli
1 teaspoon margarine
2 1/2 soup cans milk
1 small onion
2 can cream of chicken soup
3 to 4 slices cheese
Saute onions in margarine until brown and tender. Mix all ingredients together and simmer until cheese is melted.

Crock Pot Chili
Nettie Carter
2 (16-ounce) cans kidney beans, drained
2 (14.5-ounce) cans tomatoes
2 pounds ground chuck, browned and drained
2 medium onions, chopped
1 green pepper, chopped
2 garlic cloves, crushed
2 to 3 teaspoons chili powder
1 teaspoon pepper
1 teaspoon cumin
Put all ingredients in crock pot in order listed. Stir once. Cover and cook on low 10 to 12 hours.

Homestyle Vegetable Beef Soup
Carolyn Carver
4 (18-ounce) cans Progresso savory beef barley vegetable soup
1 large family-size can tomato soup
1 (14-ounce) can beef broth
1 pound ground chuck, browned
Brown ground chuck. In large saucepan, mix all other ingredients. Heat and stir in ground chuck. Simmer 15 to 20 minutes. Serve with grilled cheese.

Hearty Steak and Tater Soup
Juanita Roland
1 pound beef, boneless round steak
1 pound small red potatoes, cut in 1/4-inch slices (4 cups)
2 stalks celery, chopped
2 medium carrots, chopped
1 medium onion, chopped
2 cloves garlic, finely chopped
1 teaspoon beef bouillon granules
Salt to taste
1/2 teaspoon pepper
4 cans beef broth
1 small jar mushrooms, optional
1/2 cup all-purpose flour
1/2 cup water
Remove excess fat from beef. Cut beef in 1/4-inch cubes. Mix beef and remaining ingredients except water and flour in a 5 or 6-quart crock pot. Cover and cook on low for 8 to 9 hours or until beef and vegetables are tender. Mix water and flour. Gradually stir into soup until well blended. Cover and cook on high for 30 minutes or slightly thickened.

Taco Soup
Susan Webber
1 pound lean ground beef or ground turkey
1/2 cup chopped onion
1 (28-ounce) can chopped tomatoes
1 (13-ounce) can diced tomatoes with chilies
1 (15-ounce) can whole kernel corn, drained
1 can black beans, drained and rinsed
1 pack taco seasoning mix
1 pack Ranch dressing mix
4 cups water
Brown meat. Mix all ingredients in soup pot, bring to a boil and simmer 30 minutes.

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