Steak Sauce Dressing

from Diane
¼ cup red wine vinegar
3 rounded tablespoons brown sugar
1 T. Worcestershire sauce
1 T. coarse black pepper
1 cup canned tomato sauce
2 T. extra virgin olive oil

In a small saucepan, combine vinegar, sugar, Worcestershire and pepper. Bring to a bubble. Remove from heat and whisk in rest of ingredients. Let stand.

Serve over thick sliced tomatoes and sweet onions on a serving platter. Delish.

Rhubarb Squares

from Jerry
Crust:
  1 cup flour
  1/3 cup powdered sugar
  1/3 cup butter
Mix together and press into a 7 X 11" greased pan. Bake 350* 35 minutes.

Filling:
  1 cup sugar
  ¼ cup flour
  1 t. vanilla
  2 eggs - slightly beaten
Mix together and add 3 cups rhubarb. Pour over warm crust and bake 350* 35 minutes or until set.

Fruity Chicken Rice Salad

from Lynn
 1/3 cup red wine vinegar
 2 tablespoons honey
 1 tablespoon oil
 1 teaspoon sugar
 ½ teaspoon salt
 1¼ cups water
 ½ cup diced carrots
 1½ cups MINUTE Instant Brown Rice
 ½ cup raisins
 2 cups cooked diced chicken
 1 cup red or green seedless grapes
 2 tablespoons chopped toasted almonds
1 tablespoon chopped parsley

Mix vinegar, honey, oil, sugar and salt in small bowl and set aside.
Bring water, carrots and raisins to boil in medium saucepan.
Stir in rice, Return to boil. Cover and reduce heat to simmer for 5 minutes.
Remove from heat and stir. Cover and let stand for 5 minutes.
Stir in remaining ingredients.
Add honey dressing and toss. Refrigerate at least 1 hour.
Makes 5 servings.

Nutrition information per serving:
 330 calories
 21g protein
 48 g carbohydrate
 8g fat
 50mg cholesterol
 270mg sodium
 3g dietary fiber

Corn Casserole

from Gaylene
Mix together:
  1 stick melted butter or margarine
  2 cans creamed corn
  1 can water
  2 eggs
  1 box Jiffy corn muffin mix
  dash of salt, pepper, onion flakes
Pour into 9” X 12” pan and bake 350 degrees for 45 minutes

Fresh Salsa

from Pauline
Mix together:
  3 to 4 cups chopped fresh tomatoes
  ½ cup chopped sweet onion
  ¼ cup chopped green pepper
  grated peel of one lime
  juice of one lime (probably the one you just grated)
Serve with tortilla chips

Blue Bomber (actually it's a Blue Margarita but, we all get bombed)

from Carol
Mix together in a large container (there are a lot of heavy drinkers):
  Blue Curacao
  Tequila
  Ice
Pour into large glasses and drink

Peach Cobbler

from Diane
makes 2 - 5"X8" pans or 2 - 9" pie pans,
Make sure the trailer is level before making this dessert or your pans will drip! If unsure, use a deeper pan or place pans on foil.

2 large cans peaches, with juice
2 T. cornstarch
¼ cup scotch or whiskey
2/3 c. brown sugar cinnamon

Spray each pan with cooking spray. Pour 1 can peaches with juice into each pan. Combine cornstarch with booze and mix ½ with peaches in each pan. Sprinkle peaches with brown sugar - about 1/3 cup for each. Sprinkle with cinnamon if desired. Place pans in 350* oven for 10-15 minutes.

Mix together:
1 c. flour
2 T. sugar
1-1/2 t. baking powder
pinch of salt

Add and mix just until moistened:
¼ c. milk
1 egg
1 stick margarine, melted

When the fruit is hot, remove from oven and drop the biscuit topping onto fruit. Return to oven and bake 20 - 25 minutes until biscuits are done.

Bean Dip

from Andrea
1 c. zesty Italian dressing
1/2 c. cider vinegar
1/2 c. salsa (how ever hot you like. I use medium.)
1 green & red pepper chopped
1 bunch green onions chopped
1 each 14 oz. cans corn, black beans, pinto beans, lima beans, kidney beans, chick peas, great northern beans.

Drain and rinse the beans and corn. Dry.  Mix the remaining ingredients together. 
Is better to let marinate for a few hours first.
Serve with Fritos scoops.
I find it easier to mix everything in a ziplock bag.

Fuzzy Apple Pie

from Shirley
Buy apple pie from Cosco or Sam's Club
Store in hot car for 3 days
Serve