Prepare cornbread according to package directions. Bake and cool. Crumble the cooled cornbread and combine with the onion, carrots, celery, and green pepper. Add just enough low-fat mayonnaise to
mix. Serve chilled.

7-UP POUND CAKE

3 sticks butter (1.5 cups)
3 cups sugar
5 eggs
3 cups flour
1 cup 7-UP
2 tsp lemon extract

Preheat oven to 350 degrees. Combine the softened butter with the sugar and cream well. Add the eggs, one at a time, mixing well after each. Add the flour and the 7-UP alternately. Add the lemon extract and heat for 5-10 minutes. Bake for one hour to 1 hour and fifteen minutes in a bundt or tube pan. Test with toothpick to see if done.

TEX-MEX SOUP (TACO SOUP)

2 lbs ground beef
1 small onion, chopped
1 can (4 oz) chopped green chilies
1 tsp salt
1/2 tsp pepper
1 pkg (1 1/4 oz) taco seasoning
1 pkg (1 oz) ranch dressing mix
1 can hominy, undrained (you may substitute whole-kernel corn)
3 cans stewed tomatoes, undrained
1 can pinto beans, undrained
1 can kidney beans, undrained

Brown beef with the onion and green chilies on medium heat in a large dutch oven. Stir in the remaining ingredients and bring to a boil. Simmer 30 minutes on low heat. Feeds a crowd!

NACHO CASSEROLE

1 lb ground beef
1 small onion, chopped
1 can cheddar cheese soup
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup grated cheese
1/2 cup green chilies, chopped
2-3 cups nacho tortilla chips (such as Doritos)

Preheat oven to 350 degrees. Brown beef with the onions and green chilies. Heat soups together (do not add water). Combine the beef mixture and the soup mixture. Put into a 9 x 13 baking dish. Crush the nacho chips and sprinkle on top of the casserole. Place the grated cheese on top of the chips and bake for 15-20 minutes.

CAKE MIX COOKIES

1 box cake mix (dry) - any flavor
1/2 cup oil
2 eggs

Mix and drop by teaspoonfuls on a cookie sheet. Bake at 375 degrees for 10 minutes. We like strawberry cake mix. Try a yellow cake mix and add chocolate chips, nuts, coconut, or raisins.

BARBEQUE POWDER

14 oz salt (1 3/4 cups)
6 oz paprika (3/4 cup)
6 oz pepper (3/4 cup)
1 oz garlic powder
8 oz brown sugar

Combine all ingredients and mix well. Sprinkle over chicken, ribs, hamburgers, fish, or anything, really. The yield is approximately four cups. Hint: this makes a great gift for neighbors and friends. Put into a pretty container and tie up with a ribbon.

FUDGESICLES

1 pkg (3 1/2 oz) instant chocolate pudding (sugar-free if you wish)
1/2 cup sugar
1/2 cup cream
2 cups milk (1/2 % milk if you wish)

Mix all ingredients as directed by the pudding package instructions. Pour into molds, such as ice cube trays or paper cups. Place a popsicle stick inside each mold and freeze. Yield = 12 - 16 popsicles.

GLAZED MEAT LOAF

1/2 cup rolled oats
1 tsp salt
1/2 tsp pepper
1 small chopped onion
1 egg
1/4 cup milk or tomato juice
1 1/2 lbs ground beef

Glaze:

1/4 cup ketchup
1/4 cup brown sugar
1/4 cup prepared mustard

Preheat oven to 350 degrees. In a large bowl, combine the oats, salt, pepper, onion, egg, and milk or tomato juice and mix. Add the ground beef and mix well. Shape into loaf in a shallow baking dish. Bake for 30 minutes. Combine the glaze ingredients and spread on top of the loaf. Bake an additional 30 to 45 minutes. Serves 8-10.

HONEY-GLAZED SNACK MIX

4 cups Chex cereal (rice and/or corn)
1 1/2 cups miniature pretzels
1 cup pecan halves
1/3 cup butter or margarine
1/4 cup honey

In a large mixing bowl, combine the cereal, pretzels, and pecans. Set aside. Melt the butter in a small saucepan or in a microwave oven. Stir in the honey and blend well. Pour over the cereal mixture and stir to coat evenly. Spread on a cookie sheet or jelly roll pan. Bake at 350 degrees for 12 to 15 minutes, stirring occasionally. Remove from the oven and spread on waxed paper to cool. Yield: 6 1/2 cups. This makes a great gift!

BAKED CHICKEN BREASTS SUPREME

1 1/2 cups plain yogurt or sour cream
1/4 cup lemon juice
1/2 tsp Worcestershire sauce
1/2 tsp celery seed
1/2 tsp Hungarian sweet paprika
1 garlic clove, minced
1/2 tsp salt (optional)
1/4 tsp pepper
2 cups fine dry bread crumbs
8 boneless, skinless chicken breast halves

In a large bowl, combine the first 8 ingredients. Place chicken in the mixture and turn to coat. Cover and marinate overnight in the refrigerator. Remove chicken from the marinade. Coat each piece with crumbs. Arrange on a shallow baking pan. Bake, uncovered, at 350 degrees for 45 minutes or until juices run clear. Yield: 8 servings.

PINK SALAD

1 can sweetened condensed milk
1/3 cup lemon juice
1 8-oz can crushed pineapple, drained
1 11-oz can mandarin oranges, drained (diced navel oranges may be used)
1 can cherry pie filling
1 carton Cool-Whip
2 cups miniature marshmallows
1/2 to 1 cup chopped pecans

Beat condensed milk with lemon juice in a bowl until thick. Add remaining ingredients, mixing well. Chill before serving - several hours or overnight. Yield: about 30 servings.

CHEESECAKE

1 pkg cream cheese
1 can sweetened condensed milk
1/3 cup lemon juice
1 tsp vanilla
1 9" graham cracker crust

Beat cream cheese until fluffy. Stir in milk and lemon juice. Add vanilla, beat well, and pour into the crust and chill for two hours. Top with pie filling, Cool-Whip, or desired topping.

To make "Dream Pie," fold in two cups of whipped topping to the mixture before pouring into the crust.
Mini-cheesecakes may be made by putting a vanilla wafer into the bottom of a paper cup liner in a muffin tin and pouring in the filling. Chill and then add topping.