1-1/2 pounds lean ground beef
1 (5 ounce) can evaporated milk
3/4 cup quick-cooking oats
1 medium onion, chopped
1 medium green bell pepper, chopped
Salt and pepper to taste
1 cup ketchup
1/2 cup water
1 Tablespoon vinegar
1 Tablespoon sugar
1 Tablespoon Worcestershire sauce

Combine the ground beef, evaporated milk, oats, half the onion, half the bell pepper, salt and pepper in a bowl and mix well.  Shape into 1-inch balls and place in a 9 x 13 inch baking dish.  Combine the ketchup, water, vinegar, sugar, Worcestershire sauce, the remaining onion and the remaining bell pepper in a saucepan over medium heat.  Heat for 5 to 10 minutes or until the sugar is dissolved, stirring frequently.  Pour over the meatballs.  Bake, uncovered, at 350º for 45 minutes or until meat is cooked through.

1 (10.25 ounce) package fudge brownie mix
2 (3 ounce) packages chocolate instant pudding mix
4 cups skim milk
8 Heath bars, crushed
1 (12 ounce) package frozen whipped topping

Prepare and bake brownie mix according to package directions.  Let cool, then crumble.  Prepare pudding mix with milk according to package directions, omitting chilling.  Place 1/2 crumbled brownies in bottom of 3-quart trifle dish.  Top with 1/2 pudding, 1/2 candy and 1/2 whipped topping.  Repeat layers ending with whipped topping.  Chill for 8 hours.

1 cup margarine
4 ounces bitter chocolate
1 cup cake flour
2-1/2 cups sugar
1/4 teaspoon salt
6 eggs - beaten
2 teaspoons vanilla
1-1/2 cups chopped nuts (walnuts or pecans)

Melt margarine and chocolate.  Sift flour, sugar and salt twice and add to chocolate mixture.  Add eggs, vanilla, nuts and stir.  Pour into 9 x 13 inch greased pan.  Bake in 350º oven for 30 minutes.

1/3 cup lite crunchy peanut butter
1/4 teaspoon coconut extract
1-1/4 cups reduced fat-chicken broth
1/2 teaspoon red pepper
2 garlic cloves, minced
1/4 teaspoon ginger
2 Tablespoons lite soy sauce
1/2 teaspoon hot pepper sauce
2 teaspoons sugar
Salt and pepper, to taste
2 cups cubed chicken
1 Tablespoon cornstarch
2 Tablespoons water
6  cups noodles, cooked
Garnish: chopped green onions

Cook first 10 ingredients in a medium saucepan over medium heat 10 to 15 minutes.  Broil chicken until done.  Combine cornstarch and 2 Tablespoons water, stirring until smooth; add to sauce and cook 1 minute or until thickened.  Combine chicken, sauce, and hot cooked noodles, tossing to coat.  Garnish, if desired.

9 bacon slices, cooked and crumbled
1 large tomato, finely chopped
1/2 onion, finely chopped
3/4 cup (3 ounces) shredded Swiss cheese
1/2 cup mayonnaise
1 teaspoon dried basil
1 (10 ounce) can refrigerated flaky biscuits

Preheat oven to 375º.  Combine first 6 ingredients.  Separate each biscuit into 2 or 3 thinner ones.  Press biscuit pieces into miniature muffin pan cups.  Fill biscuit shells evenly with tomato mixture.  Bake at 375º for 10 to 12 minutes or until bubbly.

1 (8 ounce) package cream cheese, softened
1/4 teaspoon salt
1 egg
1/3 cup sugar
1 cup semi-sweet chocolate morsels
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup sugar
1/4 cups cocoa
1 cup water
1 Tablespoon vinegar
1 teaspoon vanilla extract

Preheat oven to 350º.  Beat first 4 ingredients at medium speed with an electric mixer until smooth.  Stir in chocolate morsels; set aside.  Beat flour and next 6 ingredients in a separate bowl at medium speed with an electric mixer.  Place 1 Tablespoon chocolate mixture in the bottom of each paper-lined miniature muffin pan cup.  Top with 1 teaspoon cream cheese mixture.  Bake at 350º for 20 minutes or until centers spring back when touched.

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