Some recipes

Spaghetti Sauce
31⁄2 pounds ground chuck
1 medium onion, chopped
1⁄2 bell pepper, chopped
2 (1-quart) jars tomato basil spaghetti sauce
1 (15-ounce) can tomato sauce
1 small can sliced mushrooms
1 packet McCormick spaghetti sauce mix
1⁄2 teaspoon liquid garlic
11⁄2 cups water
Salt and pepper
Angel hair pasta
In a Dutch oven, cook ground beef until done. Drain well. Return beef to pot and add remaining ingredients. Simmer 45 minutes to 1 hour, until onions and peppers are done. Serve over angel hair pasta.

Potato Salad
8 cups cubed potatoes, boiled
6 eggs, boiled and chopped
1⁄2 cup chopped onion
1⁄2 cup chopped sweet pickles
1 small jar pimiento
1 tablespoon prepared mustard
1⁄2 cup mayonnaise
Salt and pepper
When potatoes and eggs are cool, combine them with remaining ingredients and mix well. Serve warm or refrigerate.

Chocolate Mounds Cake
1 box devil's food cake mix
1 cup sugar
1 cup evaporated milk
15 large marshmallows
1 teaspoon vanilla
2 cups frozen coconut
Icing
1 (1-pound) box confectioner's sugar
1 stick margarine, softened
1⁄2 cup cocoa
1⁄4 to 1⁄2 cup evaporated milk
Prepare cake as directed on the box in two layers. When layers are cool enough to handle, slice in half with an electric knife to make 4 layers. Combine sugar, milk and marshmallows in a heavy saucepan. Bring to a boil, then cook 5 minutes stirring constantly. Remove from heat; stir in vanilla and coconut. Let cool, then spread between layers (on the cut side of the layers). Do not put any on top layer.
For the icing, combine confectioner's sugar, margarine, cocoa and milk. Beat with a mixer until creamy. Spread on top and sides of cake.

Butternut Pound Cake
1 box Duncan Hines butter recipe cake mix
1 cup sour cream
4 eggs
1⁄3 cup vegetable oil
1⁄4 cup water
1⁄4 cup granulated sugar
1 tablespoon Superior vanilla, butter and nut flavoring

Icing
1 (8-ounce) block cream cheese
1⁄2 stick margarine
1 (1-pound) box confectioner's sugar
1 tablespoon Superior vanilla, butter and nut flavoring
1 cup chopped pecans
Grease and flour a 10-inch tube pan. Put all cake ingredients in a bowl and mix well. Beat for 6 minutes at high speed. Bake at 350 degrees for 45 minutes to 1 hour or until done. Let cool before icing.
For the icing, soften cream cheese and margarine. Blend in sugar and flavoring. Add nuts, then spread on cake.

Mother's Banana Pudding
5 eggs
1 stick margarine, softened
4 tablespoons flour
11⁄2 cups sugar
1 can evaporated milk, divided, plus one can water
3 cups whole milk
1 teaspoon vanilla flavoring
6 bananas, sliced
1 bag vanilla wafers
6 tablespoons sugar
1⁄2 teaspoon cream of tartar
Separate eggs and save the whites for meringue.
Combine egg yolks, margarine, flour and sugar with 1⁄2 can evaporated milk. Stir until well blended. Add remaining 1⁄2 can milk, a can of water, whole milk and vanilla. Cook over medium heat until thickened.
Layer bananas and wafers in a casserole dish. Cover with cooked mixture. Beat egg whites with sugar and cream of tartar until soft peaks form. Spread meringue over filling. Bake at 350 degrees until meringue is lightly browned.