Sage Pot RoastSource: Taste of Home Magazine December/January 19941 (5 pound) lean boneless beef chuck roast1 tablespoon cooking oil2 teaspoons rubbed dried sage1/2 teaspoon salt (optional)1/4 teaspoon pepper1 cup beef broth6 medium red potatoes, cut in h

Prairie Fire Fondue1 (15 ounce) can no bean chili1 (4 ounce) can green chile peppers, chopped and peeled1 bunch scallions1 pound Velveeta cheeseCorn tortilla chipsPreheat oven to 350 degrees F.Layer in the bottom of a pie plate the chile, then green peppers,

Brown Sugar Meat LoafThis freezes very well and makes wonderful sandwiches3 pounds ground chuck1 stack saltine crackers, crushed 2 eggs 1 teaspoon salt 1 teaspoon black pepper 1 medium onion, chopped 1 teaspoon Worcestershire sauce 2 small cans tomato s

Best Old Fashioned Egg NoodlesEggsMilnotSaltFlourRich chicken (or other) brothSlightly beat as many eggs as you like for size batch desired. Add 1/2 eggshell of Milnot for each egg used. (Must be Milnot as other brands change taste.) Add salt to taste and stir just

Elegant Crabmeat BallsYield: 4 servings2 (6 7 ounce) cans crabmeat1 cup pork rinds, crushed3 tablespoons sherry1 tablespoon lemon juice1 tablespoon grated onion1 teaspoon dry mustard1/2 teaspoon salt1 dash pepper1 package bacon, cut into halves

Jerky Dumplings1 clove garlic4 ounces hot peppered beef jerky12 cup beef stock, canned or homemade1 1/2 cups cornmeal2 1/2 cups flour1 teaspoon salt1 1/2 tablespoons baking powder2 tablespoons fresh Anaheim chile, finely chopped1/2 cup green bell pepper, f

Anise Cookies 6 cups all purpose flour2 tablespoons baking powder1 teaspoon salt2 cusp lard (not shortening)3/4 to 1 cup granulated sugar1/2 teaspoon ground ginger3 teaspoons cinnamon1/2 teaspoon allspice1/2 teaspoon anise flavoring1/4 teaspoon ground

Peach Tofu Smoothie1 or 2 very ripe peaches, peeled1 tablespoon lemon juiceSoft tofuHoneyice cubesProcess in a blender until smooth.

Sausage Cheese DipThis is another family favorite!Brown 1 pound of breakfast sausage and drain fat off. Set aside.Melt a block of Velveeta cheese with a large jar of your favorite salsa. Add the sausage and mix well. Keep warm in a chafing dish or a small crockpot.Serve with