From the Kitchen of: Chris Bryant, Johnson City, Tenn.

1 (28 oz) can Tomatoes

3 c. Water

1 Bay Leaf

1 lb. Ground Chuck

1/2 c. Minute Rice

1/2 pkg. Chili Seasoning Mix

Salt and Pepper, to taste

Heat tomatoes and water in a 2-quart saucepan until boiling. Add bay leaf and simmer 6 minutes. Mix ground chuck, cooked rice and salt and pepper. Shape into 1-inch balls. Add chili seasoning mix to tomatoes. Drop meatballs gently into tomatoes. Cook and simmer for 20 minutes.

* Good served with garlic bread.

From the Kitchen of: Sharon Raasch, Imperial, Neb.

1 Tbsp. Vegetable Oil

4 Skinless, Boneless, Chicken Breast Halves

4 t. Chili Powder

2 t. Ground Cumin

1 Onion, chopped

1 Green Pepper, chopped

1 (10-3/4 oz) can Condensed Cream of Chicken Soup

3/4 c. Water

1-1/2 c. Frozen Whole Kernel Corn

2 (15 oz) cans White Kidney Beans (Cannellini), rinsed and drained

2 Tbsp. Cheddar Cheese, shredded

Heat the oil in a 4-quart saucepan over medium-high heat. Add the chicken, chili powder, cumin, onion and pepper. Cook until the chicken is cooked through and the vegetables are tender, stirring often. Stir the soup, water, corn and beans in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes, stirring occasionally. Sprinkle with cheese.

From the Kitchen of: Iola Egle, Bella Vista, Ark.

8 oz. Sharp Cheddar Cheese, shredded

1 c. Milk

1 Tbsp. Lemon Juice

3 t. Baking Powder

1/2 t. Salt

1/4 t. Baking Soda

1/2 c. Crisco or Butter

Mix milk, cheese and lemon juice in a medium sized bowl. Let stand at room temperature for 15 minutes. Combine flour, baking powder, salt and baking soda in large mixing bowl. Cut in shortening until it resembles coarse corn meal. Add milk and cheese and blend well. Spoon heaping tablespoons onto ungreased baking sheet. Bake in a preheated 400 degree oven 15 minutes or until golden brown. Makes 12 biscuits.