Rhubarb Dump Cake Ingredients: 1 pound rhubarb, cut into 1/4 inch slices 1 cup white sugar 1 (3 ounce) package strawberry flavored gelatin mix 1 (18.25 ounce) package yellow cake mix 1 cup water 1/4 cup margarine, melted Directions: 1. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. 2. Spread the rhubarb evenly in the bottom of the buttered baking dish. Sprinkle the sugar over the rhubarb, followed by the gelatin mix, and finally the cake mix. Pour the water and melted margarine over the top. Do not stir. 3. Bake for 45 minutes in the preheated oven, or until the rhubarb is tender. Sue

Orange Banana n Cranberry Loaf Recipe Ingredients * 1 1/2 cups self-raising flour * 1/2 tsp baking powder * 1 cup brown sugar * 2 bananas - mashed * 1/4 cup chopped candied peel * 1/4 cup chopped mixed nuts * 1/2 cup dried cranberries * 5 - 6 Tablespoons orange juice * 2 eggs - beaten * 2/3 cup oil * 1/3 cup icing sugar * grated rind of 1 orange Directions Pre-heat oven to 350 degrees Thoroughly grease a 2 lb loaf pan & line the base with wax paper Sift flour & baking powder into a large mixing bowl Stir in the sugar, bananas, peel, nuts & cranberries until well combined Stir the orange juice, eggs & oil together until well combined Add to to the mixture & mix until well blended Pour mixture into the prepared pan Bake for 1 hour or until a tooth pick inserted in the center comes out clean Turn loaf out onto a wire rack to cool Mix icing sugar with a little water & drizzle over the loaf Sprinkle the orange rind over the top Let icing set before serving I have not tried this recipe before. Sue

Chicken Enchiladas Prep Time: 20 Min Cook Time: 25 Min Ready In: 45 Min. Recipe Yield 8 servings Ingredients * 1 (10.75 ounce) can condensed cream of chicken soup * 1/2 cup sour cream * 1 tablespoon margarine * 1 onion, chopped or green onion chopped * 1 teaspoon chili powder * 2 cups chopped cooked chicken breast * 1 (4 ounce) can chopped green chile peppers, drained * 8 (8 inch) flour tortillas * 1 cup shredded Cheddar cheese Directions Preheat oven to 350 degrees F (175 degrees C). In a small bowl mix the soup and sour cream; set aside. Melt margarine in a medium saucepan over medium high heat. Add onion and chili powder, and saute until tender. Stir in the chicken, chile peppers, and 2 tablespoons of the soup mixture. Cook and stir until heated through. Spread 1/2 cup of the soup mixture in a 9x13 inch baking dish. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up tortillas, and place, seam-side-down, in the baking dish. Spoon remaining soup mixture on top, and sprinkle with cheese. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned. Sometimes instead of using the chili peppers I just use some sweet peppers, fresh or frozen. Sue

I had to read your heading twice Sue! Not very appetizing sounding...LOL Sausage and Swiss Chard Rigatoni 4 tsp olive oil 3 Italian sausages, casings removed 3 cloves garlic, minced 1/2 tsp hot pepper flakes 1 can diced tomatoes 1/4 cup chopped fresh basil pinch sugar 1 cup drained and rinsed canned navy beans 5 cups rigatoni pasta 8 cups chopped Swiss Chard 2/3 cup shredded mozzarella cheese 1/4 cup grated parmesan cheese In a large skillet, heat oil over medium-high heat; saute sausage, braking up with spoon until browned, about 8 minutes. Stir in garlic and hot pepper flakes, cook 2 minutes. Add tomatoes, basil, salt and sugar; bring to boil. Reduce heat and simmer for 20 minutes. Stir in beans. Cook pasta until still slightly firm in center, 8 minutes. Drain and return to pot reserving 1/2 cup cooking liquid. Add sauce, reserved cooking liquid and Swiss chard; toss to coat. Transfer to a 10-cup ceramic or glass baking dish. Sprinkle with mozzarella and parmesan cheese, cover with greased foil. Bake at 375* for 20 minutes. Uncover and bake until bubbly and browned, 10 minutes.