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Apple and Cherry Turnovers
3/4 cup Crisco.
2 teaspoon sugar
2 cups flour
1/4 teaspoon baking powder
Ice water as needed
1 can "Thank You" brand apple pie filling
1 can "Thank You" brand cherry pie filling
Graham cracker crumbs
Combine Crisco, sugar, flour and baking powder and enough ice water to form into ball. Mix all together with hands. Refrigerate dough for 10 minutes. Roll out with rolling pin and cut into individual pieces for each turnover (about four to 6 inches square). In the middle of each place equal amounts of apple and cherry filling and top with 1/2 teaspoon graham cracker crumbs. Place turnovers on a greased cookie sheet. Sprinkle with white sugar before baking at 375 degrees for 15 to 20 minutes until brown.

Spanish Meat Pie
1 pound ground beef.
1/2 onion, chopped
2 cloves garlic, minced
1/2 red pepper, chopped.
Butter and olive oil for sauteeing
1 small can tomato sauce.
Hot pepper flakes to taste.
1/2 teaspoon sugar.
2 tablespoons ketchup.
1 recipe mashed potatoes, homemade or boxed
1egg yolk
Brown meat with salt and pepper to taste. Set aside. Sauté in small amount of olive oil and 1 teaspoon butter, the onion, garlic and red pepper. Add mixture to ground beef. Add one small can tomato sauce, hot pepper flakes to taste, sugar and ketchup. Simmer mixture for 10-15 minutes. Meanwhile, prepare mashed potatoes. In a casserole dish, arrange meat mixture and mashed potatoes and alternating layers, starting with the potatoes. Beat egg yolk with two tablespoons water and pour over top. Bake at 325 degrees for 1/2 hour.

Spanish Bean Soup
1 pound white navy beans
2 ham hocks
1 can stewed tomatoes.
Onion to taste (editor suggests 1 small onion, diced)
Garlic to taste (editor suggests 3 cloves, minced)
Celery to taste (editor suggests 2 ribs, sliced)
1 can tomato soup
1/2 teaspoon sugar
Pepper seeds, salt and pepper to taste
Soak Navy beans overnight, wash well and drain. Place and soup pan with ham hocks and 4 cups water. And stewed tomatoes. Sauté onion, garlic and celery and add to soup. Bring to boil, lower temperature and cook 45 minutes until beans are tender. In last 15 minutes of cooking, add tomato soup, 1/2 teaspoon sugar, dash of pepper seeds and salt and pepper to taste.

Rice Pudding
1 cup short grain or GOYA rice
2 small pieces lemon peel
3 cups milk
1 teaspoon lemon juice
3 teaspoons vanilla
1 can sweetened condensed milk
Cinnamon and Cool Whip or whipped cream and cherries for garnish
Prepare rice according to box directions, adding lemon peel while cooking. When rice is done, add 3 cups of milk slowly, constantly stirring. Add lemon juice, vanilla and condensed milk. If mixture is too thick, add more milk. Cook and stir for 15 to 20 minutes, until at desired consistency. Pour into bowl or glass dessert cups. Add a dash of cinnamon to top. Serve with Cool Whip or whipped cream and a cherry.

Pork Chops New Orleans
4-6 boneless pork chops, medium thickness
Flour, salt and pepper for dredging
Margarine and butter for frying
1/2 red pepper, chopped
2 stalks celery, chopped
1/2 green pepper, chopped
2 cloves garlic, chopped
1/2 onion, chopped
2 cans tomato soup
1/2 teaspoon sugar
Red pepper flakes
Dredge pork chops in flour, seasoned with salt and pepper, and brown in a small amount of margarine and butter. Arrange pork chops in a baking pan. In frying pan, sauté vegetables in a small amount of olive oil plus 1 teaspoon butter. Add two cans tomato soup to the vegetables. Add a pinch of salt and pepper, sugar and red pepper flakes to taste. Simmer for 10 minutes over low flame. Pour over pork chops and bake, covered with foil, at 350 degrees for 1-1/2 hours or until tender.

Peanut Butter Cookies
1/2 cup peanut butter (crunchy)
1 stick butter, softened
1 teaspoon vanilla
1 egg
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup brown sugar
1/2 cup white sugar
1-3/4 cups flour
Mix all ingredients, adding flour last. Refrigerate dough for about 15 minutes. Drop cookies on sheet by teaspoonful (or more) and use a fork to press. Bake at 305 degrees for 10 to 12 minutes.

Helena's Pineapple Chicken Salad
2 (6 ounce) cans white chicken, drained and chunked
1/2 pint pineapple yogurt
1 small can Mandarin oranges, drained
1 (8 ounce) can pineapple chunks, drained
A handful of white or red grapes
Chopped pecans, if desired
Gently mix all ingredients. Place each serving on a bed of lettuce and garnish with Cool Whip and a cherry if desired.