Sloppy Joe Seasoning Mix

1 tablespoon instant, minced onion
1 teaspoon green pepper flakes
1 teaspoon salt
1 teaspoon cornstarch
1/2 teaspoon instant, minced garlic
1/4 teaspoon dry mustard
1/4 teaspoon celery seed
1/4 teaspoon chili powder

Combine all ingredients until evenly distributed. Makes one package.

To make Sloppy Joes, brown 1 pound ground beef in a skillet over medium heat. Drain excess grease. Add 1 package Sloppy Joe Seasoning Mix, 1/2 cup water and 1 cup tomato sauce. Bring to a boil. Reduce heat and simmer 10 minutes, stirring occasionally.

Serve over toasted hamburger buns.

Seasoning Salt

3 tablespoons salt
1 tablespoon paprika
1 tablespoon celery salt
2 teaspoons garlic powder
1 teaspoon sugar
1 teaspoon onion powder
1/2 teaspoon cayenne
1/2 teaspoon turmeric

Mix together and keep in a sealed jar.

Makes 1/3 cup.

Seasoned Salt

For pot roast and hamburgers.

2 cups salt
2 tablespoons black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon celery leaves
1/2 cup paprika
2 tablespoons basil
1 tablespoon oregano

Seasoned Salt

2 tablespoons coarse pepper
1 tablespoon chicken bouillon
1 teaspoon onion salt
1 teaspoon onion powder
1 tablespoon garlic salt
1 teaspoon cumin powder
1 teaspoon marjoram
1 tablespoon dry parsley
1 teaspoon paprika
1/2 teaspoon curry powder
1 tablespoon chili powder
1/3 cup salt

Stained Glass Cranberries

These are very pretty. The berries have the appearance of stained glass beads.

4 cups fresh cranberries, rinsed
    and drained, but not dried
2 cups granulated sugar
4 tablespoons brandy

Spread berries in a single layer in a 13 x 9-inch glass baking dish. Sprinkle evenly with sugar. Cover with heavy foil and crimp the edges to seal the pan. Bake at 350 degrees F for 20 minutes. Very carefully move the casserole back and forth to coat the berries. Return to oven and bake 10 more minutes. Again gently move the casserole back and forth.

Place on cooling rack and COOL COMPLETELY before uncovering. Stir in brandy then spoon into hot sterilized quart jars. Seal and refrigerate. Store up to one month.

Serve in a cut glass bowl.

Sage and Garlic Mashed Potatoes

8 large potatoes, peeled, quartered
1 tablespoon olive oil
2 cloves garlic, sliced
1/2 cup fresh sage, chopped, or 1 tablespoon dried sage
1/2 cup plain yogurt
Salt and pepper to taste
1 tablespoon melted butter

In skillet, heat oil and saut? garlic and sage gently 1 minute. Remove from pan and cool. Cook potatoes until tender, mash, beat in yogurt, garlic and sage, salt and pepper. Put into greased casserole dish (if making ahead, refrigerate up to one day). To heat: Brush with melted butter, and bake at 350 degrees F for 40-45 minutes.

Rubies and Pearls (Cranberries and Onions)

1 1/2 pounds pearl onions
Boiling water to cover
1 tablespoon butter or margarine
1/4 cup granulated sugar
1/4 teaspoon salt (optional)
1/4 teaspoon freshly ground black pepper
1 cup cranberries
1/2 cup chicken broth

The dish should be baked just before serving it. It will look and taste best if it is prepared for baking not more than 8 hours ahead of time. If you use an ovenproof skillet, it will save washing another pan.

Drop the onions into a pot of boiling water for about 2 minutes. Drain and rinse the onions under cold water. When they are cool enough to handle, slice off the root ends of the onions, and slip off their outer skins.

Preheat the oven to 400 degrees F.

Heat the butter or margarine in a large skillet, preferably one with a nonstick surface, add the onions, and cook them in a single layer until they are lightly browned, turning them occasionally to prevent sticking and to brown them evenly.

Sprinkle in the sugar, salt (if desired), and pepper, and add the cranberries, tossing the ingredients to combine them. Add the broth. Transfer the mixture to a glass or ceramic baking dish, place the dish in the hot oven, and bake the onions and cranberries in the uncovered dish for about 30 minutes.

Yield: 6 to 8 servings