Enjoy the holiday by putting your feet up and thinking good thoughts.

Crunchy Chicken Salad

1/3 c. cooking oil

1/4 c. cider vinegar

1/2 green pepper, chopped

1/2 medium onion, finely chopped

1 large sweet pickle, chopped

1-1/2 tsp. salt

1/2 tsp. paprika

1/2 tsp. dry mustard

1/8 tsp. pepper

1-1/2 cups cubed cooked chicken

1 small head lettuce, cut in bite-sized pieces

1 c. celery. chopped

Stir together the oil, vinegar, green pepper, onion, pickle, salt, pepper, paprika and dry mustard. Pour over cubed chicken in bowl and toss lightly. Cover and chill 1 hour, or more. Add lettuce and celery just before serving.

Saucy Franks With Rice

4 strips bacon, diced

1/2 c. onion, chopped

1/3 . green pepper, chopped

1/3 c. celery, chopped

2 cloves garlic, minced

1 c. unsweetened pineapple juice

3/4 c. catsup

1/4 tsp. chili powder

1 lb. pkg. hot dogs, cut into bite-sized pieces

In saucepan, over medium heat, cook bacon until crisp and remove to paper towel. Drain saucepan, leaving 1 tbsp. bacon drippings. Sauté onion, green pepper, celery and garlic in drippings until tender. Add pineapple juice, catsup and chili powder and bring to a boil. Add hot dogs and return to boil; reduce heat and simmer, covered for about eight minutes, until heated through. Serve over hot cooked rice and sprinkle with bacon before serving.

Black Forest Cheese Cupcakes

24 Vanilla wafers

16 oz cream cheese

1-1/4 c sugar

1/3 c cocoa

2 Tbls. flour

3 eggs

1 c sour cream

1/2 tsp. almond extract

1 Can cherry pie filling, chilled

Cocoa Sour cream Topping:

1 c sour cream

1/4 c sugar

2 Tbsp cocoa

Stir together ingredients in small bowl until sugar is dissolved.

Heat oven to 325 degrees. Line muffin pans with foil-laminated baking cups. Place vanilla wafer on bottom of each. In large mixer bowl, beat cream cheese until smooth. Add sugar, cocoa, and flour; blend well. Add eggs; beat well. Stir in sour cream and almond extract. Fill each prepared cup almost full with mixture. Bake 20-25 minutes or until set.

Remove from oven; cool 5 to 10 minutes. Spread heaping teaspoon of cocoa sour cream on each cup. Cool completely in pans; refrigerate. Garnish with dollop of cherry pie filling just before serving. Refrigerate leftovers. Makes 18-24 cupcakes