Hidden Valley Taco SoupServings: 61 (15 ounce) can pinto beans, rinsed and drained 1 (15 ounce) can kidney beans, rinsed and drained 1 (8 ounce) can tomato sauce 1 (28 ounce) can crushed canned tomatoes 1 (15 1/2 ounce) can whole kernel corn 1 envelope taco sea

Pimento Cheese Spread1 small can evaporated milk1/2 pound cheese, shredded1 small jar pimentos, mashed1/2 teaspoon salt1 teaspoon granulated sugar1 heaping tablespoon mayonnaisePlace milk in top of a double boiler. Just as the water in the bottom of the boiler

Red, White and Blue Jellyroll1 box yellow cake mix or your favorite jellyroll recipe8 10 strawberries, sliced2 (8 ounce) containers whipped topping1 bag MILKY WAY� Miniatures: 1/2 bag sliced,    1/2 bag chopped in half1 bag M&M`s� Milk Chocolate Can

Diabolical Chicken1 chickenCoarse saltGround black pepper 1/2 cup grainy or smooth French mustard 1 cup toasted bread crumbs 2 tablespoons chopped fresh tarragon 2 cloves garlic, minced 1/2 teaspoon hot red pepper flakes 2 tablespoons melted butterLemo

Coffee Jell O1 tablespoon plain gelatine powder1/4 cup cold water6 tablespoons granulated sugarDash of salt1 3/4 cup hot strong coffeeSoak gelatine in cold water for five minutes. Add remaining ingredients and stir. Chill until firm.Serves 4.

Quick and Easy Pizza CasseroleFrom the kitchen of Linda Kilbride, Maricopa, Arizona1 bag egg noodlesSpaghetti sauceThinly sliced pepperoni, if desiredMozzarella cheese, gratedCook egg noodles then drain. Layer in a 13 x 9 inch baking dish. Top with spaghetti sauce of you

Ranch Style White SauceMakes 1 1/2 cups.1 1/2 tablespoons margarine 3 tablespoons all purpose flour 1 1/2 cups fat free (skim) milk 3 to 4 teaspoons dry ranch style salad dressing mix 1/4 to 1/2 teaspoon white pepperMelt margarine in small saucepan over low

Good `n` Gooey Peach CobbleruFilling/u12 to 14 ripe peaches, peeled, sliced1/4 cup granulated sugar1 tablespoon fresh lemon juice2 teaspoons cinnamon3/4 teaspoon powdered ginger3/4 teaspoon vanilla extractuBatter/u1/2 cup unsalted butter1 1/

Greek PizzaThe key is to use really ripe, tasty tomatoes, not hard supermarket tomatoes.1 (10 ounce) can refrigerated pizza crust4 ounces crumbled feta cheese2 large red, ripe tomatoes, sliced1/4 cup pitted and sliced Kalamata olives1 bunch fresh basil, chopped

El Paso Border Beans3 cups cooked pinto beans1 onion, minced2 tablespoons lard or vegetable oil5 slices bacon, minced3/4 cup chorizo1 pound tomatoes, peeled, seeded and chopped6 serrano chiles, minced1 teaspoon cuminSaut? the beans and onion in lard or