By ANDREW M. ARMSTRONG / Recipe Columnist

With Christmas just around the corner, so is the cold. Let these recipe ideas fill your long cold days, then when your meal is through, enjoy a fresh piece of pie.

Follow me on Facebook at Andrew M. Armstrong Recipe Columnist, then send your recipes to P.O. Box 693 Leeds, Alabama 35094 to be featured in future additions.

Juanita’s Goulash

1 package of hamburger meat

1 can of red kidney beans

4-5 cups of water

3 tablespoons of Worcestershire sauce

1 box of dried spaghetti noodles

1 cup of ketchup

(Optional)

1 can or 1-2 fresh tomatoes, chopped

1 onion, chopped

Sauté the chopped onion and meat together in the bottom of a pot with desired seasonings, until browned. Drain the grease, then add the water, beans, ketchup and tomatoes. Bring the mixture to a boil and add the spaghetti noodles. Cook the noodles 7 minutes or until done.

Cook Springs Pasta Salad

2 cups of broccoli, chopped

1½ cups of celery, chopped

2 cups of bell pepper, chopped

(A mixture of red, yellow, and green bell peppers)

1 can of black olives (6 ounces)

1 jar of green olives with pimentos (6 ounces)

¾ cup of red onion, chopped

½ cup of green onions with stems, chopped

1 tablespoon of salt (I use kosher)

½ tablespoon of ground black pepper

2 tablespoons of olive oil

2 cups of Rotini noodles, cooked

2 fresh tomatoes, peeled and chopped into chunks

2 packets of dry Italian salad seasoning

1 cup of white vinegar

1 jar of pimento

1 can of mushrooms and stems

Cook the noodles 7 minutes in rapidly boiling water. Once cooked cool with fresh water and ice. Drain the noodles well and toss in a bowl with the remaining ingredients. Refrigerate 24 hours, before serving.

Bean and Pork Supper

4 pork chops

1 tablespoon of oil

1 can of baked beans (28 ounces)

2 tablespoons of apple jelly

2 teaspoons of water

8 apple slices

Cinnamon to taste

Preheat the oven at 350 degrees. Brown the pork chops for 10 minutes on each side and drain. Pour the beans into a casserole dish. Place the beans and apples on top. Mix the water and jelly together, then pour over the mixture. Sprinkle the cinnamon on top and bake for 1 hour on 350 degrees.

Cherry Key Lime Pie

1 can of condensed milk

3 egg yolks

½ cup of lime juice

1 jar of maraschino cherries, drained well and chopped

9-inch graham cracker crust

Preheat the oven at 350 degrees. Mix the first four ingredients together, until smooth, then pour into the pie shell. Bake at 350 degrees for 15 minutes. Let the pie sit 15-20 minutes, before refrigerating. Garnish the top with whipped cream, cherries and lime slices.