COOKS OF THE WEEK: Vara and J.D. Waldo recipes

<b>Apple Dumplings
</b>1 Granny Smith apple
1 can crescent rolls
1 cup water
1 cup sugar
1 stick margarine
Cinnamon and sugar
Peel apple and cut in 8 wedges. Wrap each apple wedge in a crescent roll. Place crescent rolls in a baking dish.
In a saucepan, bring water, sugar and margarine to a boil. Remove from heat and pour mixture over crescent rolls. Sprinkle cinnamon over each. Bake at 350 degrees until browned.

<b>Cowboy Stew
</b>3 pounds ground beef
1 onion, chopped
1 bell pepper, chopped
3 hot peppers, chopped
3 cans whole kernel corn, drained
3 cans sweet peas, drained
3 cans French-style green beans, drained
3 cans chili with beans
5 cans diced tomatoes
1 can Ro-tel tomatoes
3⁄4 cup uncooked rice
1⁄2 bottle ketchup
In a large pot, brown beef with onions and peppers. Add remaining ingredients and cook on stove for about 1 hour. Serve with crackers.

<b>Chicken Salad
</b>1 large can chopped chicken breast meat, drained
Grapes, halved
Celery, chopped
Mayonnaise
Combine chicken with grapes and celery. Add mayonnaise to your liking. Refrigerate.

<b>Peach Crisp
</b>1 large can sliced peaches
1 cup self-rising flour
3⁄4 cup sugar
1 egg
1 stick margarine, melted
Put peaches in a Pyrex bowl. In another bowl, combine flour and sugar and mix together well. Break an egg in the flour mixture and mix well with a fork. Mixture will be lumpy. Put mixture over peaches. Pour melted margarine over all. Bake at 375 degrees for 40 minutes.

<b>Chocolate Pies
</b>5 eggs, separated
21⁄2 cups sugar, divided
2⁄3 cup self-rising flour
5 teaspoons cocoa powder
3 cups milk
1 stick margarine
2 baked pie shells
Beat egg yolks and combine with 2 cups sugar. Add flour and cocoa and beat well. Add milk and margarine and cook in a double boiler until thick. Divide mixture and pour into 2 baked pie shells.
Beat egg whites until stiff. Add remaining 1⁄2 cup sugar and beat again. Spread meringue on pies and brown in a 300-degree oven.

<b>Tomato Relish
</b>12 tomatoes, finely chopped
6 onions, finely chopped
2 to 5 hot peppers, chopped
2 cups sugar
1 cup vinegar
1 teaspoon salt
Combine all ingredients in a large pot and cook for 1 hour. Put in prepared jars and seal.

<b>Congealed Salad
</b>3 small boxes strawberry gelatin
3 cups boiling water
1 large can sliced peaches, undrained
1 (8-ounce) container whipped topping
Miniature marshmallows
Combine gelatin and boiling water and stir to dissolve. Add peaches and their juice (do not add water). Refrigerate until congealed. Spread whipped topping on top and sprinkle with marshmallows. Refrigerate until ready to serve.