Recipes Page

We had several requests for recipes.

If you’d like to share your favorite recipe,

Send it to me at:   tcwda@att.net

Cheese Cake
 

Mary Ann’s Recipe

1 pkg. lemon jello (3oz)

1 c hot water

          Chill until heavy syrup

1 lg. Pkg. Cream cheese

1 c sugar

2 tsp vanilla

          Cream together

Add jello and 1 sm. Can drained crushed pineapple to creamed mixture.  Add 1 c whipped cream to mixture.  (Can use 1 envelope of Dream Whip fixed according to directions in place of cream.)

Line pan with 30 graham crackers rolled fine with ¼ lb melted butter and 2 TBSP powdered sugar.  Save some to put on top.  Chill.

Mexican Casserole

Crush Doritos in bottom of 9 x 13 pan

combine:

4 boiled shredded chicken breasts

1 can each:

cream of chicken

cream of celery

cheddar cheese soup

nacho cheese soup

1 can green chilies

1 can fiesta corn

1 can chopped rotel tomatoes

1/2 to 1 package enchilada mix

3-4 chopped green onions

combine all ingredients and pour over chips

cover with cheddar and Monterey jack cheese

pour 1 more can of diced rotel tomatoes over cheese

bake until heated at 350

you can repeat layers

This one is a no Name.

1 prepared angel food cake, 10"

1 Pkg (3.4 oz) instant Lemon pudding mix

1-11/2 cups of cold milk

1 c sour cream

1 can cherry or strawberry pie filling.

Tear angel food cake into bite size pieces and place in a 13x9 cake pan.  Mix pudding milk and sour cream and beat until thick about 2 minutes.  Spread over cake and spoon pie filling on top.  Chill at least 2 hour........

Texas Caviar

From Sharon

Chicken Spaghetti

Keith Ross

6 cups cooked chicken

16 oz Velveeta cheese

2 cans Mushroom Soup

2 cups Chicken Broth

1 small jar Pimento

Small green bell pepper

6 stalks celery

12 oz spaghetti, cooked

½ cup white wine, optional

4 tablespoons parsley

1 can water chestnuts, sliced and drained

1 pkg. “Good Seasons” Italian dressing mix

Cook celery and green pepper in some chicken broth.  I boil the chicken with a little

Onion, celery, carrots, salt and pepper and use this for the broth in the casserole.

Add remaining ingredients and add to cooked spaghetti, Mix well

You will need a VERY large pan or bowl to mix in.  Add a little more broth if needed

/bake at 350 degrees for 45-50 minutes

Key Lime Pie

Ginette

9 inch graham cracker crust

1 envelope unflavored gelatin

1 can(14oz) sweetened condensed milk

half a cup sour cream

1 tsp. grated lime peel

two thirds cup bottled Key lime juice

(optional raspberries to decorate)

In a pan sprinkle gelatin over one third cup cold water; let stand for one minute.Cook over low heat, five minutes or until dissolved. Whisk condensed milk, sour cream, lime peel, and juice into gelatin; pour mixture into crust. Chill two hours or until set. Garnish with raspberries, whipped topping and lime slices, if desired.

Keith's Damn Sure Good Pie

1 small can crushed pineapple, drained well

1 medium can fruit cocktail, drained well

1/3-1/2 cup fresh lemon juice

1 can Eagle Brand milk

1 cup chopped pecans

1 large (12 oz) container Cool Whip

2 graham cracker pie crust shells

Mix the lemon juice and Eagle Brand milk together.

Add drained fruit cocktail and pineapple.

Mix in pecans and fold in Cool Whip.

Pour into two pie shells and refrigerate 2-3 hours before serving.

Enjoy!

Shoepeg Corn Dish

Darlena Goodnight

3 Cans Shoepeg Corn

1 -  8 oz Cream Cheese

1 Stick of Butter

Approx. 1 tbls. Diced Jalapeno's  (or to Taste)

Grated Chedder cheese

Melt cream cheese and butter in microwave, add corn & jalapeno's

Stir until will mixed

Cover top with grated cheese

Cover & Bake in oven @ 350 degrees or until good and Hot and cheese is

melted on top.

Rosemary’s Broccoli Salad

1/2 to 3/4  head of lettuce

2-3 bunches (heads) broccoli

1 onion, chopped

3/4 to 1 lb of bacon (fried and crumbled)

1 cup raisins

1cup sunflower seeds

Cut up vegetables and mix together.  Reserve the crumbled bacon, raisins, and sunflower seeds separately and mix with dressing (see below) Just before serving.

 Dressing:  Combine 1 cup mayo, 1/4 cup sugar, and 2-3 tablespoons of lemon juice.  Stir until sugar dissolves, pour over salad just before serving.  This salad does not keep very long after dressing is added.  Enjoy!

Vicki’s Rollups

 1-16oz carton of sour cream

2-8 oz pkg. of cream cheese (softened)

4 green onions

1/2 pkg. Lipton onion soup

1-pkg of 10 large tortillas

Mix all together and spread on tortillas, roll up and refrigerate for a few minutes before slicing.

Black Bean Salsa

From Brenda Smith

2   (15-ounce) cans black beans, rinsed and drained

1   (17-ounce) can whole kernel corn (drained)

2   large tomatoes, seeded and chopped

1   large avocado, peeled and chopped

1   purple onion, chopped

2   tablespoons olive oil

1   tablespoon red wine vinegar

1   teaspoon salt

1/2 teaspoon pepper

3 to 4 tablespoons lime juice

Garnishes:  avocado slices, fresh cilantro

Combine ingredients in a large bowl.  Cover and chill.

Garnish if desired.

Yola's

Sweet & Sour Veg. Salad

1 can french style green beans

1 can LeSeur Early Eng green peas

2 cans white shoepeg corn

1 small jar chopped pimiento

1chopped bell pepper

5 to 6  slices green onion with tops on

(Drain all the above)

Sauce-In a sauce pan

1 c sugar

1/2 c oil

2 tsp salt

3/4 vinegar

Bring to boil, then cool and pour over vegetables.

Chill several hours or overnight.

Chicken Broccoli Casserole

3 cups broccoli florets about 1 1/4 lbs
2 cups cooked chicken or turkey
1 can condensed cream of chicken soup, undiluted
1/2 mayonnaise
12 curry powder
1 cup cubed fresh bread
2 tablespoons butter melted
In a covered saucepan cook the broccoli in water until crisp-tender. drain. Place in a greased
11 x 7x 2in baking dish and set aside. combine the chicken soup, mayonnaise, parmesan cheese and curry powder, spoon over the
broccoli and top with bread cubes and butter. bake uncovered at 350 for 25 to 30 minutes or until heated through
 

Ham Potato Puffs

1 tube 12 oz refrigerated buttermilk biscuits,
1 cubed fully cooked ham,
1 c leftover mashed potatoes,
w cup shredded cheddar cheese divided
1/2 teaspoon dried parsley flakes
1/3 teaspoon garlic powder.
press each biscuit onto the bottom and up the sides of a greased muffin cup in a bowl combine the ham, potatoes
1/2 c cheese, parsley and garlic powder.
spoon 1/4 cup into each prepared cup and sprinkle with remaining cheese. bake at 350 for 20 to 25 minutes or until lightly browned. serve warm.

Cube donuts into a large bowl. Pour other ingredients on top of donuts and let soak for a few minutes. Mix all ingredients together until donuts have soaked up the liquid as much as possible.

Bake for about 1 hour until center has jelled. Top with Butter Rum Sauce.

Melt butter and slowly stir in confectioners' sugar. Add rum and heat until bubbly. Pour  over top. 

Dump Cake 

By Sharon

2 (20 oz) cans crushed pineapple, undrained or 2 cans of apple pie filling

2 ( 21-ounce) cans cherry pie filling

1 (18.25-ounce) package yellow cake mix

3/4 cup butter or margarine, melted

1/2 cup pecans, toasted

Dump and spread the cans of fruit across the bottom of a lightly greased 13 x 9 inch pan.

Sprinkle the cake evenly over the fruit. 

Drizzle with melted butter

Bake:

350 degrees for 50 -60 mins or until golden and bubbly

Corn Casserole

By Sharon

1  17oz can whole kernel corn (drained)

1 17oz can creamed corn

1 8 oz sour cream

2 eggs, beaten

1/2 C butter

1 box Jiffy Cornmuffin Mix

1 t sugar

Pre-heat oven to 350 F

Mix all ingredients together. Pour into greased 9 x 13 pan.  Bake at 350 F  for 45 min. 

Pecan Pie Bars

By Sharon

Crust:
6 C all-purpose flour
1½ C Sugar
1 tsp salt
2 C cold butter (no substitutes)

Filling:
8 eggs
3 C sugar
3 C corn syrup
½ C butter, melted
3 tsp vanilla extract
5 C chopped pecans

In a large bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Press onto the bottom and up the sides of two greased 15" x 10" x 1" baking pans. Bake at 350° for 18-22 minutes or until crust edges are beginning to brown and bottom is set.

For filling, combine the eggs, sugar, corn syrup, butter and vanilla in a large bowl; mix well. Stir in pecans. Pour over crust. Bake 25-30 minutes longer or until edges are firm and center is almost set. Cool on wire racks. Cut into bars. Refrigerate until serving.

Makes: 6-8 dozen.

Ranchero Casserole

By Sharon

Ingredients:
1 1/2 pounds hamburger meat
2 14oz. cans of Ranch Style Beans
1 cup of white rice
1/2 cup of diced celery
1/2 cup of diced green bell pepper
1/2 cup of diced white onion
1 15oz. can of diced tomatoes
1 8oz. can of tomato sauce
1/2 tsp. of cayenne pepper
1 tbs. of chili powder
2x9x13 casserole dish (I use a foil pan for easy clean up)

Preparation
1) Preheat oven to 350 degrees.
2) Lightly coat dish with butter or margarine.
3) Brown meat and drain very well.
4) mix all ingredients well and put into dish.
5) place in oven and let cook for 1 hour.

** Option - if you wish you may cover with shredded cheese approx. 5 minutes before removing dish from oven.

When I make this I tend eat it with fried potatoes (not french fries) and some hot buttered french bread. It will feed 4 to 6 people. It is good as a leftover, just dip some out and toss it into the microwave for a few minutes, add about a teaspoon of water to keep it from getting that dried out taste.
 

Chocolate Swirl Cheesecake

Submitted by Debbie Rogers

1 - 6oz pkg (1 cup) Nestle Semi-Sweet Real Chocolate Morsels

½ cup sugar

1 ¼ cups graham cracker crumbs

2 tablespoons sugar

¼ cup butter, melted

2 – 8 oz pkgs cream cheese, softened

¾ cup sugar

½ cup sour cream

1 teaspoon vanilla

4 eggs

Preheat oven to 325 degrees.  Combine over hot (not boiling) water, Nestle Semi-Sweet Real Chocolate Morsels and ½ cup sugar; heat until morsels melt and mixture is smooth.  Remove from heat; set aside.  In small bowl, combine graham cracker crumbs, 2 tablespoons sugar and melted butter; mix well.  Pat firmly into 9” springform pan, covering bottom and 1 ½” up sides; set aside.

In large bowl, beat cream cheese until light and creamy.  Gradually beat in ¼ cup sugar.  Mix in sour cream and vanilla.  Add eggs, one at a time, beating well after each addition.  Divide batter in half.  Stir melted chocolate mixture into first half.  Pour into crumb-lined pan; cover with plain batter.  With a knife, swirl plain batter with chocolate batter to marbleize.

Bake at 325 degrees for 50 minutes or until only 2” – 3” circle in center will shake.

Cool at room temperature; refrigerate until ready to serve. 

Makes one 9” cheesecake.

Vegetable Pizza

Submitted by Debbie Rogers

1 tube cresent rolls

1 – 8 oz pkg cream cheese

2/3 cup mayonaise or miracle whip

garlic powder or seasoned salt

¼ cup chopped carrots

¼ cup chopped cauliflower

¼ cup chopped broccoli

¼ cup chopped radishes

¼ cup chopped green onions

Flatten crescent rolls on greased cookie sheet to make one piece.  Bake at 375 degrees for 10 – 12 minutes or til golden brown.  Cool.

Mix together mayonaise, cream cheese and spices.  Spread on dough and sprinkle chopped veggies on top.  Press veggies into mixture a little.

Cut into squares and serve or chill until serving time.

Dishpan Cookies

Submitted by Debbie Rogers 

2 cups sugar

2 cups brown sugar

2 cups oil

4 eggs

2 teaspoons vanilla

1 ½ cups nuts

2 cups coconut

4 cups flour

2 teaspoons baking soda

1 teaspoon salt

2 cups corn flakes

2 ½ cups oatmeal

Mix all together in a dishpan.  Shape into balls and press down on a cookie sheet.  Bake at 350 degrees for 8 – 10 min.

Cranberry Salad

Submitted by Debbie Rogers

4 cups ground cranberries

2 cups sugar

4 cups mini marshmellows

2 cups drained pineapple tidbits

2 cups cool whip

2 cups pecan pieces

Mix together well. Refrigerate overnight before serving.  Stir before serving

Funnel Cakes

Submitted by Debbie Rogers

2 eggs

1 cup milk

1 ¾ cups flour

1 tablesoon sugar

1 teaspoon baking powder

¼ teaspoon salt

beat eggs with wire whisk til frothy.  Gradually beat in milk.  Add flour, sugar, baking powder and salt. Beat til smooth.

Put batter in a container with a spout.  Pour into hot grease and fry til done on one side then turn and fry on other side til done.

Sprinkle powder sugar on top, or cinnamon/sugar mixture.  Or, you can also top with your favorite pie filling mix.  Be creative with the topping.

Old Fashion Fudge

Submitted by Debbie Rogers

2/3 cup cocoa

2 ¾ cups sugar

1/8 teaspoon salt

1 ½ cups evaporated milk

¼ cup butter

1 teaspoon vanilla

½ cup chopped walnuts or pecans

Lightly butter an 8 or 9 inch square pan.  In a heavy 4 qt. Saucepan, combine cocoa, sugar and salt; mix well.  Stir in milk.  Bring to a moderate boil over medium heat, stirring constantly.  Boil without stirring to 234 degrees or soft ball stage.  Remove from heat: add  butter and vanilla.  DO NOT STIR.  Cool at room temperature to 110 degrees or until pan is barely warm to the touch.  Beat with wooden spoon til fudge thickens and loses its gloss.  Stir in nuts.  Immediately spread in prepared pan. Cool completely; cut into squares.  Makes approximately 48 pieces.

Tortillas

Submitted by Debbie Rogers

4 cups flour

½ teaspoon baking powder

½ teaspoon salt

2 tablespoons oil

½ cup water

Put all in a bowl and mix well with your hands.  If mixture seems dry, add a little more water.  Make the dough into golfball size balls.  Take 1 ball at a time and pat it til it looks like a pancake.  Put a little oil in pan and cook on both sides on a griddle.

 Cheese Ball

Submitted by Debbie Rogers

2 – 8 oz pkgs cream cheese

1 – 8 ¾ can crushed pineapple, drained

¼ cup chopped green pepper

2 tablespoons chopped onion

1 tablespoon Lawry’s season salt

1 ¼ cups chopped pecans (1/2 for inside the ball and ½ for the outside of the ball)

 Mix all ingredients.  Shape into a ball and roll in the chopped pecans.  Wrap in saran wrap and chill.  Serve with your favorite crackers.

Sausage – Rice Skillet

Submitted by Debbie Rogers

1 lb link sausage, browned

3 cups cooked rice

2 onions, thinly sliced

¼ cup chopped green pepper

1 jar (15 ½ oz) Ragu spaghetti sauce

Remove browned sausage from skillet and discard fat.  Spread rice in skillet; top with onion and green pepper.  Arrange sausage in wheel spoke design on top.  Pour spaghetti sauce over the top;  DO NOT STIR.  Cover and cook for 30 min on low heat.

Peanut Butter Fudge

Submitted by Debbie Rogers

2 cups sugar

¼ cup light corn syrup

½ cup milk

¼ teaspoon salt

2 tablespoons butter

1 teaspoon vanilla

1 cup peanut butter

Combine first 4 ingredients in pan.  Cook over low heat, stir constantly until sugar dissolves.  Cover pan for 1 minute to allow steam to wash sugar crystals down.  Uncover pan and put in candy thermometer.  Cook without stirring til 236 degrees.  Remove from heat and add butter. Let cool down to 110 degrees.  Add vanilla and peanut butter.  Beat til thicken and looses its gloss.  Put in buttered pan til cool.  When cool cut into squares.  Will store in an airtight container for 2 – 3 weeks.

Baked Fudge
 

4 eggs
2 c sugar
1 c melted butter
½ c flour
½ c cocoa
1 c chopped nuts
2 tsp vanilla


Cream eggs and sugar, add melted butter. Sift flour and cocoa together and add to mixture. Add nuts and vanilla. Pour into
9x12 inch greased pan. Set in a pan of hot water and bake at 325 for 45 minutes to 1 hour or until crusty on top and soft inside.
Serve warm with scoop of ice cream and garnish with hot caramel or maraschino cherry.

Festive Breakfast Casserole –

Judy Adams

1/2 lb. bulk pork sausage
6 cups white bread cut in cubes
1 1/2 cups shredded cheddar cheese
1 cup salsa
4 eggs
3/4 cup milk

Cook sausage until browned. Drain off fat. Spread sausage evenly in
2-qt shallow baking dish.
Top with bread cubes and cheese. In a bowl, mix salsa, eggs and milk.
Pour mixture evenly over ingredients in baking dish.
Cover and refrigerate 2 hrs. or overnight.
Bake uncovered at 350 for 45 minutes or until done.

Peanut Butter Fudge

( From: Bonnie-Bowling League)

1/2 cup (1 stick) butter
1 cup peanut butter (creamy or crunchy)
1/2 cup milk
7-1/3 cup (2 lb package) powdered sugar
2 teaspoons vanilla extract



1. line 9-in. square pan with foil; butter foil.

2. cook butter, peanut butter and milk in large saucepan over very low heat, stirring constantly, until mixture is melted. With wooden spoon, gradually beat in powdered sugar and vanilla. Remove from heat.

3. pour into prepared pan. Let stand until firm. Store, covered, in cool dry place. Remove foil; cut into squares. About 5 dozen.

 

Mississippi Mud Cake

Lucy Spears

Mix:
2 sticks melted oleo
2 C sugar
1/3 C cocoa



Add:
4 eggs – one at a time
1 ½ C flour
½ t. baking powder
1 C nuts
1 C coconut

Bake in a 9x12 pan, greased & floured, at 350 for 30 minutes.

While HOT spread with 7oz jar marshmallow cream. Frost with icing below while hot
 

Icing

Melt 1 stick oleo
5 T. evaporated milk
1/2 C cocoa
Add 1 box powdered sugar
1 t. vanilla
 

Chicken Country Style

3 cups frozen has brown potatoes
1 can French fried onions (Durkee)
1 can cream of chicken soup
1 cup milk
6 slices American cheese
2 to 21/2 lbs chicken –skinned if desired
1 package frozen mixed vegetables, thawed and drained

In a 9x12 baking dish, combine potatoes and ½ can onion . In small bowl, blend soup and milk and pour over potato mixture

Top with chicken and pour remaining soup mixture over chicken and bake uncovered at 375 for 35 minutes. Stir vegetables into potatoes and turn chicken pieces over

Bake uncovered another 20 minutes or until chicken is done. Top with remaining onions and bake another 3 to 4 minutes until brown.

Candy Bar on a Plate"

(Recipe by Dennis, brother of Judy Adams)  

One 6-ounce ready-to-fill chocolate flavored crumb pie crust.
1/2 cup pecan pieces, coarsely chopped
25 Kraft caramels
2 tablespoons milk
1 and 1/3 cups (9 ounces) semisweet chocolate chips
1 cup heavy (whipping) cream
3 tablespoons butter  
Chop pecans and sprinkle into pie crust.

Microwave caramels and milk only enough to melt. Melt in intervals of 20-25 seconds to prevent burning. Stir melted caramels and milk together and pour over pecans in pie crust. Set the pie crust aside and let this caramel layer cool while preparing the next layer. Next, microwave the chocolate chips, cream, and butter, again in short intervals to avoid burning. When melted, stir these ingredients together and pour the mixture into the crust over the cooled caramel layer. Cool the entire pie in the refrigerator for about 2-3 hours prior to serving. Serve with whipped cream or vanilla ice cream.   (This is very rich and you will probably only want a very small slice of the pie).
 

Tortilla Roll-Ups
Rhonda Atkinson
 

2-8oz. whipped cream cheese
1 pkg Taco seasoning
1 can chopped chilies
1 can chopped black olives
Shredded Cheese
1 large size pkg tortilla’s

Mix everything together and use about 3 handfuls of shredded cheese and spread on tortillas, roll up and cut. Chill & Serve
 

Vicki Robinson’s Lime Relish
 

1 -15oz can black beans, rinsed & drained
1 -15 oz can dark red kidney beans, rinsed & drained
1-15 oz can pinto beans, rinsed & drained
1 cup frozen whole kernel corn, thawed
1 small red onion finely chopped
1 (4.5 oz ) cans diced green chilies
1-4 oz jar diced pimientos, drained
1 teaspoon grated lime rind
14 cup fresh lime juice
1 teaspoon hot sauce
1/2 teaspoon ground cumin-1/4 teaspoon salt
lime slices for garnish


Stir together first 12 ingredients
Cover & chill until ready to serve.
Garnish with lime slices
Serve with lime flavored tortilla chips…
 

Pretzel Salad
Dawn
 

10 x 6 pan
Butter
Pretzels
Strawberry Jell-O (2 boxes)
Apple
Crushed Pecans
Cream Cheese
Cool Whip


Preheat oven to 400 degrees. In a separate bowl, pour 1 cup of melted butter and 1 cup of pretzels. Put in oven for 10 minutes and set aside to cool.

Prepare Jell-O as directed

In another bowl pour in 1 cup of crushed pecans and dice and peel an apple. Pour the apple and pecans into Jell-O mixture and refrigerate until partially set

Take the pretzels and butter that have been set aside and smash them with you fingers to form a crust. Pour the Jell-O, apples, and pecans on top of pretzels and refrigerate un Jell-O fully sets.

In another bowl mix 1 block cream cheese, 1 cup of sugar and 1 bowl of cool whip together and chill until Jell-O is ready.

When Jell-O is set, smooth cool whip mixture on top of Jell-O and refrigerate for 30 minutes and serve.
 

Vicki's Crock pot Enchilada's
 

1 lb ground beef
1 can black beans
1 can kidney beans
1 can Rotel tomatoes
1 chopped onion
1 pkg flour tortillas
1 pkg shredded sharp cheddar & jack cheese

Brown beef in skillet with black beans, kidney beans, rotel, and onion
Build layers in crockpot with flour tortillas, beef mixture, and cheese.
Top final layer with extra cheese

Cook in crockpot on low for 5 -7 hours or high 3-4 hours.

Lucy's Mexican Cornbread

1 C flour
1 C corn meal
1/4 C jalapeno -seeded
4 t baking powder
2 T sugar
1 egg
1/3 C sour cream
1/3 C oil
1 C milk

Mix all ingredients and bake at 350 for 20-30 minutes til done........


 

Vicki's Taco soup (Paula Deen recipe)

2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with Chiles
2 (4 1/2-ounce) cans diced green Chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix

Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green Chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.
 

Lucy's Chicken and Rice Casserole (Paula Deen Recipe)
 

2 tablespoons butter or vegetable oil
1 medium onion, peeled and diced
3 cups diced, cooked chicken
2 (14 1/2-ounce) cans green beans, drained and rinsed
1 (8-ounce) can water chestnuts, drained and chopped
1 (4-ounce) jar pimentos
1 (10 3/4-ounce) can condensed cream of celery soup
1 cup mayonnaise
1 (6-ounce) box long-grain wild rice, cooked according to package directions
1 cup grated sharp Cheddar
Pinch salt


Preheat oven to 350 degrees F.
Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl.

Add all remaining ingredients to bowl and mix together until thoroughly combined.

Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving.

 

Donna's Pumpkin Roll
 

3-eggs 2 tsp cinnamon

1C sugar 1 tsp ginger

2/3 C pumpkin 1/2 tsp nutmeg

1tsp lemon juice 1/2 tsp salt

3/4 C flour 1 C walnuts

1 tsp baking powder

Beat eggs 5 minutes. Gradually add sugar, stir in pumpkin and lemon juice. Mix flour with other dry ingredients and fold in

Pumpkin mixture. Pour in greased 15x 1 pan. Top with walnuts and bake about 15 minutes in a 375 oven,

Cover a towel with powdered sugar and invert cake on top of sugar. Roll up towel and let cool. After is cool, unroll and spread filling

On cake.



Filling: 1 cup powdered sugar

2/3 oz cream cheese

1/2 tsp vanilla

4 tsp butter

Roll cake up again (without towel) and refrigerate until ready to serve.

 

Better that sex .........................YES!!!!!!!
 

1 pkg Chocolate Cake mix

Mix according to package directions in a 9 x 13 cake pan

Poke holes with toothpick in top of cake all over........

Cover with eagle brand milk

Top that with Carmel topping (found sundie toppings.)

Put in refridgator for a couple hours and before serving top with cool whip.

So easy and yes............so good...........
 

PAT'S FROZEN COCONUT PIES
 

2 Graham Cracker Crust
Large bag of coconut
Sliced Almonds
1 jar of Caramel sauce
1/2 stick of Butter or Oleo
1 large pkg Cream Cheese
1 12 oz or larger Cool Whip
1 can Eagle Brand Milk

Melt butter, mix with coconut and almonds on a cookie sheet and toast till brown. Set a side to cool while mixing softened
Cream Cheese, Eagle Brand milk and Cool Whip. Pour Cream cheese mix into 2 pie crust. Put 1/4 of the coconut mixture on top of each pie, drizzle with Caramel sauce and repeat with coconut and Caramel. Freeze till ready to serve. Our family favorite.


We sure are enjoying our lessons. Were slow learners and maybe we will eventually get there, but just the same having tons of fun.

Pat Long
 

Michael's Shell Salad
 

4 C Mayonaise
2 C Sugar
1/2 C Apple Cider Vinegar
1/8 C Black Pepper
1C White Sugar
1 tsp Onion Powder
1 tsp Salt
1 tsp Garlic Salt
1/2 C Dijon Mustard
1/2 Bunch of Celery
3 Large Green Peppers
1 Large Red Onion

Mix all ingredients with vegetables finely chopped and refrigerate. After 2 hours add 4 cups of mixture to cooked pasta that has cooled and is well drained and refrigerate. After 2 hours add 4 more cups of mixture to pasta and chill for 1/2 hour. Garnish with shredded cheddar cheese and serve. Sauce mixture makes about 10-11 cups.Leftover sauce is great for re-wetting pasta leftovers or a veggie dip.