Sauté Cabbage
(Don’t get weird on me – this is really good!)

½ cup of chopped onions
½ Head of Cabbage, sliced in into ½ inch strips
Olive Oil (enough to cover bottom of pan)
Coarse Ground Black Pepper

Heat olive oil in a skillet – watch that it doesn’t get so hot that it begins to smoke – add onions. Cook onions until just done; add cabbage. Stir cabbage and onions until cabbage is wilted. Add coarse ground black pepper to taste. Serve hot. Serves 2 or 3.

Four Chip Fudge
From Sadie Hodo
(This is really yummy and very easy!)

¾ cup butter
1 can Eagle Brand sweetened milk
3 tbsp. Milk
12 oz bag semi-sweet chocolate chips
11.5 oz bag milk chocolate chips
10 oz bag peanut butter chips
1 cup butterscotch chips
1 jar marshmallow crème
1 tsp Vanilla
½-1 tsp. Almond extract
1 lb Walnut pieces

Melt butter in large, heavy saucepan. Add the Eagle Brand and regular milk. Add all the chips and stir constantly until melted and smooth. Removed from the heat and add the marshmallow crème, flavorings and walnuts.

Pour into a greased jellyroll pan (15x10). Chill thoroughly. Cut as desired.

Chess Squares
From Georgia Byrnes
(These are so yummy you can’t eat just one!)

Preheat oven to 350°.

Mix together by hand:
1 box butter cake mix
1 egg
1 tsp. vanilla
1 stick margarine or butter (melted)

Press this mixture into a 9x13 ungreased pan.

In the same bowl used to mix the above, mix the following:
1 box powdered sugar (1 pound)
2 eggs
8 oz cream cheese (softened)
1 tsp. vanilla

Mix well by hand or mixer and pout over the first mixture. Bake about 35 minutes or until golden brown on top. Let cool before cutting into squares. Center will remain soft.