TUESDAY FEBRUARY 2

PEANUT BUTTER COOKIES

1/2 CUP SUGAR

1/2 CUP WHITE SYRUP

1 CUP PEANUT BUTTER

2 CUPS CORN FLAKES

COMBINE SUGAR AND SYRUP AND HEAT TILL SUGAR IS DISSOLVED

ADD PEANUT BUTTER UNTIL MELTED

POUR OVER CORN FLAKES AND MIX WELL

DROP BY TBP ON WAXED PAPER

PRESS TO FLATTEN AND CUT INTO SQUARES

NACHO CASSEROLE

1 can (10 3/4 ounces) Cheddar cheese soup

1/2 cup milk

1 jar (16 ounces) mild or medium-hot salsa

1 bag (7 ounces) baked, unsalted tortilla chips

1 can (16 ounces) refried beans

KENTUCKY FRIED BISCUITS

PANCAKE SYRUP

1 CUP SUGAR

1 CUP BROWN SUGAR

1 CUP WATER

COMBINE AND BRING TO BOIL

ADD 1 TSP MAPLE EXTRACT

ORANGE PINEAPPLE SYRUP

1 CUP SUGAR

1 CUP BROWN SUGAR

1/4 CUP CRUSHED PINEAPPLE DRAINED

2 TBP ORANGE MARMALADE

1 TSP MAPLE FLAVORING

COMBINE AND BRING TO BOIL

STORE IN REFRIGERATOR

APPLE CRISP

3 APPLES PEELED AND SLICED

3/4 CUP UNCOOKED OATMEAL

3/4 CUP BROWN SUGAR

1/2 CUP FLOUR

1/2 TSP CINNAMON

1 STICK BUTTER

PUT APPLES IN BOTTOM OF 8X8 SPRAYED PAN

COMBINE OATMEAL, SUGAR, FLOUR, AND CINNAMON

CUT IN THE BUTTER

SPRINKLE OVER THE APPLES

BAKE 350 FOR 35-40 MINUTES

1 containersour cream

2 jalapeño chiles, thinly sliced

1 cup shredded Cheddar cheese

Preheat oven to 400° F. In 13" by 9" ceramic or glass bakingdish, stir undiluted soup with milk; spread evenly. Top with half of salsa and half of chips. Carefully spread beans over chips. Top with remaining chips and salsa. Sprinkle with chiles and Cheddar. Bake 20 minutes or until hot.