Spaghetti Squash Salad by Rena Jones

Ingredients:

1      medium spaghetti squash
1/4  c. red pepper (diced)
1/4  c. yellow pepper (diced)
1/4  c. orange pepper (diced)
1/4  c. red onion (diced)
1/4  c. carrots (diced)
1     c.  Claussen Kosher dill pickles (pilled and diced)
1/2  c. mayonnaise
1     Tbl.  yellow mustard
1/2   tsp. garlic powder
1/4   tsp. sea salt

Directions:

1. Wash and cut squash in half, remove seeds.
2. Brush squash inside with olive oil, pierce inside of the squash with a knife before microwaving to release steam, cover each half with plastic wrap and place in microwave for 5 minutes or until soft.  Let squash cool.
3. Using a fork, loosen the spaghetti strands from inside the squash, scraping
4. them into a bowl or plate.
5. Mix peppers, onion, carrots and pickles.  Add mayonnaise, mustard, salt and garlic powder.    Mix well.  
6. Chill and serve.  Serving: 6

Aunt Margaret’s Lemon Fruit Cake by Margaret Morden

Ingredients:

1 lb Butter
2 cups White Sugar
6 Eggs
1/2 cup White Karo Syrup
3 cups Flour, sifted
1 tsp Salt
1 tsp Baking Powder
2oz bottle Lemon Extract
1/2 lb White Raisins
4 cups Pecans, chopped
1 cup Dates, chopped
1 cup Candied Cherries, halved
1 cup Candied Pineapple, cut

Directions:

1. Preheat oven to 300 F.  Line baking pans (parchment or brown paper) and grease them.
2. In a large bowl, put nuts and fruit (not cherries/pineapple) and mix in 1 cup of flour. Set aside.
3. In a medium bowl, mix together flour, baking powder, and salt.
4. In a stand mixer, cream together butter and sugar.  Add Karo and lemon extract.  Alternately add the flour mixture and whole eggs.  Beat well for 5 minutes.  
5. On slow speed, blend into batter the cherries and pineapple.  Blend in mixture of fruit, nuts and flour.  
6. Pour into prepared pans, filling 2/3 full.
7. Bake 1 1/2 hours on middle rack of oven. 4 small loafs and one medium sized loaf or 3 medium sized loafs.

Triple Baked Beans by Connie Alti

Serves: 12

Ingredients
16 oz can kidney beans, drained
16 oz can large lima beans, drained
16 oz can green lima beans, drained
32 oz can pork & beans
1 lb bacon
2 large onions, diced
1/2 tsp dry mustard
1 tsp garlic powder
1/2 cup vinegar
1 cup brown sugar

Directions

1. In a large fry pan, cook bacon to crispy.  Reserve the bacon.  To bacon grease in pan, add onions, mustard, garlic, vinegar and brown sugar. Simmer for 20 minutes. 
2. Mix in the beans and the reserve bacon.  Either pour mixture into a 9x13 pan (sprayed with Pam) and bake for 60 minutes on 350 degrees F.  This can also been cooked in a slow cooker on low for 6 hours.

Cheese Potatoes by Euba Melhem

Servings: 12

Ingredients
1 (2 pound) bag of frozen hash browns
1/2 cup chopped onion
1 pint sour cream
1 can cream of chicken soup
1/2 cup melted butter
2 cups grated cheese
1 tsp. salt
1 tsp. pepper
2 cups Ritz cracker crumbs
1/4 cup butter, melted

Directions

1. Preheat oven to 350 degrees, with the rack in the middle.
2. Mix corn flakes and butter and reserve to the side.
3. Slightly thaw the potatoes.  Mix the rest of the ingredients and pour into greased 3 quart casserole.  Spread reserved topping over the top.  Bake for 1 hour.

Option: use corn flakes instead of Ritz crackers for topping.

Slow Cooker Carolina Barbecued Pork by Linda Warner

Makes: 10-12 servings

Ingredients
3 lg onions, diced
2 Tbsp brown sugar
1 Tbsp paprika
2 tsp salt
1/2 tsp pepper
1 (4-6 pound) boneless pork butt or shoulder roast
3/4 cup cider vinegar
4 tsp worcestershire sauce
1 tsp crushed red pepper flakes (or to taste)
1 1/2 tsp sugar
1/2 tsp dry mustard
1/2 tsp garlic salt
1/4 tsp cayenne

Directions:

1. Place onions in slow cooker.
2. Combine brown sugar, paprika, salt and pepper, and rub all over roast. Place roast over onions.
3. Combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne; stir to mix well. Drizzle about 1/2 of vinegar mixture over roast; cover and refrigerate remaining vinegar mixture.
4. Cover; cook on low 8-10 hours (or on high 4-6 hours). When meat is falling apart, remove from slow cooker and shred. Pour all the juices into a large bowl and allow fat to rise to the top. Remove as much fat as you like. Put meat and onions back into slow cooker and drizzle the remaining vinegar mixture over all and cook about 1/2 hour more. While the meat is finishing, boil down the juices on the stove top. 
5. Serve on buns. Pass remaining vinegar broth mixture to drizzle over sandwiches.