2 cups crushed pretzels
6 T oleo, melted
3 T sugar plus 1/4 cup sugar
8 oz. cream cheese, softened
1 (12 oz) whipped topping
1 (3 oz) package strawberry jello
1 1/2 cup boiling water
1 1/2 cup chopped, unpeeled red apples
3/4 cup chopped walnuts

Mix melted oleo and 3 T sugar with crushed pretzels. Spread evenly in bottom of 13 x 9 x 2″ glass baking dish. Bake 8 minutes at 375 degrees. Cool completely.

Using mixer at medium speed, beat cream cheese and 1/4 cup sugar.  Add whipped topping, beat until well blended. Spread over cooled pretzel layer. Refrigerate.

Mix gelatin and boiling water. Chill until it starts to thicken. Stir in apples and nuts. Spoon over cream cheese layer. Chill.

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4 cups broccoli, chopped
8 bacon slices
1/2 cup raisins
1/2 cup cheddar cheese, cubed
1 cup mayonnaise
1 onion, chopped fine
1/4 cup sugar
1/3 cup vinegar

Cook bacon crisp. Combine dressing ingredients and mix well. Combine salad ingredients and toss with dressing. Allow to marinate 6-12 hours in fridge.

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Makes 8 servings

4 quarts cabbage, chopped
1/4 cup water
1/2 pound ground sausage
1 cup rice, cooked
1 tsp salt
1/2 cup onion, chopped fine
1/2 tsp pepper
1 1/2 lb hamburger
8 oz canned tomato sauce
1/4 cup brown sugar
1/4 cup lemon juice

Place cabbage in large covered baking pan with water. Put into 350 degree oven. Mix together sausage, rice, salt, onion, pepper and hamburger. For into 3″ long rolls. Remove cabbage out of oven and place rolls on top. Return to oven. Combine tomato sauce, brown sugar and lemon juice together and bring to a boil. Pour over meat on cabbage and return to oven for 1 hour. Remove lid last 15 minutes.

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