Pumpkin Trail Mix

2 c. raw sunflower seeds

2c. pumpkin seeds

1 c. raisins

1 c. sweetened dried cranberries

Measure ingredients into a paper bag.

Fold over the top of the bag and shake to mix.

Store the mixture in an airtight plastic bag or container.

Makes 6 1-cup servings.

Ethel Williams – Roanoke, Va.

Spinach Salad with Orange Slices

5 cups baby spinach

1/2 bunch green onions OR 1/2 c. red onion, diced fine

1/2 tsp. salt

3 Tbsp. olive oil

2 Tbsp. or more rice vinegar

1 tsp. Lowry’s seasoned pepper

1/2 tsp. orange zest

Wash, spin dry, and shred baby spinach.

Trim and thinly slice green onions, tops too.

Combine remaining ingredients to make dressing.

Toss salad with dressing just before serving on individual salad plates.

Makes 4-5 individual salads.

Hilda Van Valkenburg • Walden, Colo.

Instant Russian Tea

2 c. Tang

1 1/2 c. instant tea with lemon

1 tsp. cinnamon

1/2 tsp. cloves

1/2 c. sugar (may omit)

(2 small packages lemonade mix) if you don’t have lemon tea

dash salt

Mix all ingredients.

Add 1-2 tsp. to boiling water

Terry Valdez • Henderson, Colo.

Peachy Ginger Ale Salad

1 30 oz. lime jello

1 c. ginger ale

1/4 c. celery, chopped

1/4 c. nuts, chopped

1 c. diced peaches, drained

Dissolve jello in i cup hot water.

Add 1 cup ginger ale.

Chill.

When slightly thickened, add celery, nuts, and peaches.

Lois Dilky • Big Springs, Neb.

Hot Beef Dip

1/4 c. onion

1 Tbsp. margarine

8 oz. Philadelphia Cream Cheese

1 c. milk

4 oz. mushrooms

2 1/2 oz. smoked beef

1/4 c. Parmesan

2 Tbsp. Parsley

Saute onions in margarine.

Combine remaining ingredients.

Marlene Maurer • Lakewood, Colo.

Spinach Dip

10 oz. frozen spinach, thawed and liquid squeezed out

1 small onion, finely chopped

1 pkg. Knorr vegetable soup mix

1 c. sour cream

1 c. pure mayonnaise

3 oz. can water chestnuts, diced fine

Mix all ingredients and refrigerate.

Serve with fresh vegetables or place in bread bowl and use bread taken from bread bowl for dippers.

Iola Egle • McCook, Neb.