Bean and tortilla soup

By Lisa Kalmbach of Papillion, Neb.

2 tsp. vegetable oil

3/4 c. chopped onion

1 can red beans

1 can black beans

1 can diced tomatoes (with garlic and onion)

1 clove minced garlic

3/4 c. frozen corn

1 tsp. chili powder

1/3 c. shredded Mexican cheese

1/2 tsp. ground cumin

1 can vegetable broth

1/2 tsp. sugar

Juice of 1/2 lime

2-1/2 c. crushed tortilla chips

Heat oil in 4-1/2 qt. soup pot over medium heat. Chop onion and add to pot. Rinse and drain red beans, add to pot. Add black beans and tomatoes with their own juice. Add garlic, corn, chili powder and cumin. Stir to blend. Add both sugar and lime juice. Bring to boil. Reduce heat and simmer 7 to 10 minutes. When ready to serve, top with chips and cheese.

Hawaiian delight

By Janet Kucera of Pleasanton, Neb.

1 pkg. black cherry Jello

1-1/2 c. boiling water

1 can drained Bing cherries

1 can chunk pineapple, drained

1/2 c. nuts, chopped

1 c. whipped topping

Mix and dissolve Jello and boiling water. Cool and allow to thicken. Add cherries, pineapple, and nuts. Let partially set again and add whipped topping.

Apple Snicker salad

By LaVon Mason of Grand Island, Neb.

1/2 c. milk

3 oz. pkg. French vanilla instant pudding

1 sm. container of Cool Whip

2 Granny Smith apples, peeled and diced

2 Snicker candy bars, cut and diced

Prepare pudding according to package directions. Add Cool Whip and apples. Stir in candy just before serving, so it holds its shape.