PICKLED BEETS & EGGS

What you need:

1 – 15 oz. can red baby beets

¼ C. brown sugar

½ C. white vinegar

½ C. cold water

½ t. salt

4 whole cloves

1 small cinnamon stick

6 hard-boiled eggs

1 qt. glass jar

Pour the beet juice into a medium-sized pan. Stir in brown sugar, vinegar, water, salt, cloves and the cinnamon stick. Place over medium heat for 8 to 10 minutes, stirring occasionally. Place beets into liquid and let cook for 2 minutes more.

Place pealed eggs and beets into jar and pour liquid over them. Store in refrigerator for approximately 5 days before eating.

CHINESE SALAD

¾ c. vegetable oil

½ C. sugar

1/3 C. white vinegar

2 pkg. ramon noodles (chicken or beef flavor)

1 lb. pre-packaged coleslaw

1 C. salted sunflower seeds

1 bunch green onions, cut fine

½ chopped green pepper

Break up noodles in their package. Put in water and barely bring it to a boil. You don’t want the noodles to be overcooked. Immediately cool them down with cold water wash. Drain. Add to remaining ingredients.

Mix oil, sugar, vinegar and seasoning packets together. Pour over mixture of veggies and noodles. Put into refrigerator overnight. Mix occasionally

TOFFEE SQUARES

Mix together:

1 C. butter

1 C. brown sugar

1 egg

1 t. vanilla

3 C. flour

Bake @350 for 15 to 20 minutes

Sprinkle semi-sweet chocolate chips on top. Return to oven long enough to melt the chips. Immediately sprinkle with ground walnuts.

JELLO PUDDING CAKE

1 small pkg. instant chocolate pudding

1 pkg. chocolate cake mix

4 eggs

1 C. cooled brewed coffee

¼ C. vegetable oil

Combine all ingredients. Spray a bundt pan.

Bake @350 for 55 to 60 minutes or until tester comes out clean. Cook in pan for 15 minutes.

Remove to a rack to cool completely.

Sprinkle with powdered sugar.