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On Labor Day weekend we were at the Minnesota Gopher State Horseshoe Pitching Assn. State Tournament in a small town near Little Falls. (Perhaps you've read the article about horseshoe pitching in the Sport's section of today's paper. It's a good story starring Bud Nelson. Am I proud of this guy being inducted into the Minnesota Horseshoe Pitcher's Hall of Fame? You bet! Well, a good friend was selling her church cookbook and I couldn't resist! However, looking through the recipes I found that many of them did not say how many the recipe served. So, today's recipes are a full meal deal, from salad to dessert from this cookbook. I worked at trying to figure out how many each recipe serves by the ingredient amounts. If you have leftovers from the amount of serving I suggested, finish the leftovers the next day. But if there isn't enough to make it around the table...call the church in Kilkenny.

FRUIT AND CASHEW SALAD

1 bag Romaine lettuce or 1 small bunch Romaine, torn in bite-size pieces

1 c. each, fresh diced apples and pears

1/2 c. craisins

2/3 c. cashews

1 c. shredded Swiss cheese

Dressing:

2/3 c. canola oil

3 T. sugar

1 T. Dijon mustard

1/3 c. lemon juice

1 T. poppy seeds

2 T. sliced green onions

In a large bowl combine salad ingredients. In a jar with a tight fitting lid, combine all dressing ingredients, shaking well. Pour dressing over salad just before serving.

Makes I'm guessing, 8 servings.

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ITALIAN CRESCENT

CASSEROLE

1 lb. ground beef

1/4 c. diced onion

1 c. spaghetti sauce - your favorite

1-1/2 c. shredded Monterey Jack or mozzarella cheese

1/2 c. sour cream

1-8 oz. can refrigerated crescent rolls

1/3 c. grated Parmesan cheese

3 T. butter or margarine, melted

In a large skillet, brown ground beef and onion; drain. Stir in spaghetti sauce; heat thoroughly. In medium bowl, stir together cheese and sour cream. Pour hot meat mixture into ungreased 12x8-inch baking dish. Spoon cheese mixture over meat. Unroll dough, gently separating at perforations. Put triangles of dough over cheese mixture. In a small bowl, combine Parmesan cheese and butter. Spoon over dough. Bake uncovered at 375 degrees for 20-25 minutes or until bubbly around edges and top is lightly browned.

Makes 8 servings.

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BASIL-BUTTERED

FRENCH BREAD

1/4 c. melted butter or margarine

1 t. dried basil leaves

8 slices French bread, cut in 1-inch slices

In a small bowl, combine butter and basil. Brush butter mixture over one side of each bread slice. Put bread, buttered side up, on ungreased baking sheet. Bake uncovered at 375 degrees for 5-7 minutes or until golden brown.

Makes 8 servings.

(Can't go wrong with that amount)

Note: Bake the casserole and add the bread to the oven the last few minutes of baking time.

After all that good food we should have a light dessert. You don't have to make this refreshing dessert. This treat isn't in the church cookbook. How about a couple scoops of orange or rainbow sherbet. Makes as many servings as you want to scoop into a sauce dish.

TFD: Your body is the baggage you must carry through life. The more excess baggage, the shorter the trip!

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