This is a long time family favorite Mom got from her neighbor Mrs. Groppie. We often make this as an edible gift for the other families at church as it freezes well.

Spaghetti Sauce

3lb. Hamburger
2 onions finely chopped
3 cloves garlic finely chopped
3 stalks [not heads] celery finely chopped
1 med. Can stewed tomatoes finely chopped or 1 can (1lb. 12oz) diced tomatoes
parsley finely chopped
1 tsp. Rosemary
Mushrooms finely chopped (usually 1 8oz container of fresh more or less to taste)
3 cans family size tomato sauce
1 can (14oz) beef broth
2 cans (14oz) chicken broth
2 cans Contadina tomato paste (6oz)
½ cube [stick] butter
¼ tsp. Allspice

In a stock pot: Brown hamburger. Add onions, garlic, parsley, and rosemary. Simmer 10 minutes. Add stewed tomatoes and juice, and tomato sauce. Rinse each can with ½ can of water adding to pot. Add rest of ingredients. Simmer 3 or 4 hours.

Easy Cranberry Salad

This is one of my Mother's most requested recipes. Every time she takes it to a potluck people ask her for it -- even those she already gave it to.  She originally acquired the recipe around 1985 from Carolyn Henry in Anchorage, Alaska.

Easy Cranberry Salad

1 small pkg. Orange jello
1 small pkg. Raspberry jello (or other red flavor of preference)
2 cups boiling water, divided
1 can jellied cranberry sauce
1 cup chopped pecans (or nut of choice)
1 8oz. Sour cream

Dissolve both jellos together in 1 cup of boiling water. Dissolve cranberry sauce in 1 cup boiling water. Combine both mixtures. Pour one half of mixture into mold (or 9-inch glass cake pan). Sprinkle with half the nuts. Let set in refrigerator, leaving remainder on counter. When set, spread with sour cream. Slowly pour unset half (from counter) on top of sour cream.

Sprinkle with remaining nuts. Let set.