#175 - Three Corn Casserole

(by Pat Klase - friend)

1/2 cup soft butter
1 cup sour cream
1 tsp. salt
1/2 tsp. pepper
1 egg
1 - 16 oz. can whole kernel corn (DelMonte)
1 - 16 oz. can creamed corn (DelMonte)
1 - 9 oz. package corn muffin mix

Preheat oven to 375 degrees. Mix butter, sour cream and egg in a bowl. Stir in both kernel corn and creamed corn. Stir in salt and pepper. Stir in dry muffin mix. Spoon mixture into a well greased 2 qt. casserole dish. Bake at 375 degrees for 60 minutes until puffed up and golden brown.

#174 - Cranberry Salad

(by Nancy [Wynn] Swank - friend)

1 large can whole cranberry sauce
1 - 6oz. box raspberry Jell-O
1 cup sour cream
1/2 cup chopped walnuts
1/2 cup chopped celery

Dissolve Jell-O in 2 cups boiling water in a large bowl. Stir until dissolved. Add the cranberry sauce and stir thoroughly. Chill mixture until it gets "jiggly". Add sour cream, walnuts, and celery and stir completely. Refrigerate until solid. Keep refrigerated.

#173 - Easy Drop Danish Pastry

(by Shirley McNevich)

1/4 cup butter (softened)
2 TBSP white sugar
2 cups Bisquick baking mix
2/3 cup milk
1/4 cup any flavor preserves or jelly
2/3 cup powdered sugar
1 TBSP warm tap water
1/4 tsp. vanilla

In a bowl, use your hands or a spoon to mix butter, sugar and Bisquick until crumbly. Stir in the milk until dough forms. Beat with a spoon for at least 15 strokes. Drop by rounded TBSP of dough 2" apart on to a lightly greased cookie sheet. Make a shallow well in the center of each using the back of a spoon (dip spoon in flour if you have trouble with the spoon sticking). Fill each well with 1 tsp. of preserves or jelly. Bake at 450 degrees 10-15 minutes until golden brown. Remove from oven and while still warm, drizzle with glaze. To make glaze, put powdered sugar, warm tap water, and vanilla in a bowl and stir until smooth. Drizzle the glaze using a spoon on the top of each danish.

#172 - Sugar Cookies

(by Shirley McNevich)

1 stick butter
1 stick Parkay margarine
1 1/2 tsp. vanilla
2 cups white sugar
2 eggs
1 tsp. salt
1 cup regular milk
4 tsp. baking powder
6 cups flour

In a mixer, combine sugar, butter and margarine until light. Add vanilla and eggs. Beat well. Add milk slowly. Add salt, baking powder, and add flour one cup at a time. Drop by teaspoonsfuls on to a greased cookie sheet. Bake at 350 degrees until lightly browned.

#171 - Whipped Cream Icing

(by Lucille Minier - friend)

Use this icing for cakes or cupcakes:

2 1/2 level TBSP flour
1/2 cup milk
1/2 cup Crisco
1 1/2 cup Domino's powdered sugar
1/4 tsp. salt
1/2 tsp. vanilla

In a mixer, combine flour and milk and set aside. In another mixing bowl, combine Crisco, 1/2 cup powdered sugar and salt. Beat until light and fluffy. Add the flour/milk mixture one teaspoon at a time to the Criscio mixture, beating constantly. Add the vanilla and blend in 1 additional cup of powdered sugar. Blend until creamy.

#170 - Cocoa Cupcakes

(by Maryellen Packer - friend)

1/2 cup Crisco OR margarine
1 cup white sugar
1 egg
1 tsp. vanilla
3/4 tsp. salt
1/2 cup Hershey's cocoa powder
1 tsp. baking soda
1 1/2 cups flour
1/2 cup milk
1/2 cup boiling water

In a mixer, combine Crisco OR margarine, sugar, egg and beat until smooth. Add vanilla, salt, cocoa, baking soda, milk and beat. Add flour slowly and beat until smooth. Add boiling water (MUST be boiling, not just hot). Beat until smooth. Put cupcake liners into cupcake pans and fill each liner 3/4 full with batter. Bake at 375 degrees for 15-20 minutes. Touch the top of a cupcake with your finger--if the top springs back into place they are done. Icing: (vanilla or chocolate): 1/2 box Domino's Powdered Sugar (1 lb. size), 1 stick Parkay margarine, 2 tsp imitation vanilla, 1.5 TBSP milk. Feed in mixer. The longer you beat it the creamier it gets. Use food coloring to make the color you desire. For chocolate frosting, add 2 level TBSP Hershey's Cocoa.

#169 - Pineapple Crush Cake

(by Shirley McNevich)

1 box Duncan Hines pineapple cake mix
1 - 8oz. Philly cream cheese
1- 3.5oz. package Jell-O vanilla instant pudding
2 cups milk
1- 20oz. can Dole crushed pineapple (drained)
2 cups Cool Whip
maraschino cherries

Mix cake batter according to box directions. Pour evenly into 2 round layer cake pans. Bake at 350 degrees for 20-25 minutes. Remove from oven and let them cool. In a mixer, combine cream cheese, pudding mix, and milk until creamy--beat 2 minutes at medium speed. When cakes are cool, spread the cream cheese mixture on one of the cooled layer cakes. Spoon the drained crushed pineapple on top of the cream cheese mixture. Remove second layer cake from its pan and place it on top of the crushed pineapple. Spread the Cool Whip on the top and sides of the entire layer cake. Refrigerate overnight before serving. Keep refrigerated. For decoration, you can add maraschino cherries to the top but pat them dry with a paper towel first.

#168 - Cherry Crisp

(by Shirley McNevich)

(This recipe is very sweet. If you find it too sweet, try substituting apple filling rather than cherry filling).

2- 21oz. cans cherry pie filling
1 - 18oz. box Duncan Hines yellow cake mix- dry
3/4 cup chopped pecans
8 TBSP butter or margarine (=1 stick)

Preheat oven to 350 degrees. Spray a 9 x 13 x 2 cake pan with Pam. Spread the cherry pie filling evenly in the bottom of the pan. Spread dry cake mix and pecans evenly over the cherry pie filling. Cut butter into small pats 1/8" thick (butter needs to be cold when cutting). Spread the butter pats evenly over the top of everything else. Bake at 350 degrees for 45-50 minutes until top is golden brown and filling is bubbly. Let cool at least 30 minutes before serving.

#167 - Sweet Potato Casserole

(by Shirley McNevich)

3 cups mashed sweet potatoes (or yams), fresh or canned
1/2 cup melted butter
1 cup white sugar
1/3 cup milk
2 eggs, beaten
1 tsp. vanilla
1 cup brown sugar
1/3 cup butter
1 cup chopped pecans
1/2 cup flour

Mix sweet potatoes, 1/2 cup melted butter, white sugar, milk, 2 beaten eggs, and vanilla in a large bowl. Pour into a greased baking dish or casserole dish. For the topping, mix brown sugar, 1/3 cup butter, pecans, and flour in a bowl. Sprinkle the topping evenly on top of the sweet potato mixture. Bake at 350 degrees for 25-30 minutes.

#166 - Pecan Pie Cake

(by Shirley McNevich)

2 cups white sugar
1 1/4 cups flour
4 eggs
1 stick Parkay margarine
2 tsp. vanilla
2 cups chopped pecans

In a mixer, combine Parkay, sugar, eggs and beat until smooth. Add vanilla and flour and mix well. Add the pecans and stir by hand. Pour into a greased 9 x 13 x 2 cake pan. Bake at 350 degrees for 30-35 minutes. Test with a toothpick for doneness. Icing for this cake: 1/2 cup Parkay margarine, 1/2 cup white sugar, 1/2 cup Carnation evaporated milk, 1/2 cup of chopped pecans, one cup of Baker's Angel Flake coconut. Put the ingredients in a one quart saucepan. Bring to a boil, then boil until it thickens. Add one cup of Baker's Angel Flake coconut and 1/2 cup of chopped pecans. When cake is cool, pour icing mixture over the top and spread with a spatula or a knife.

#165 - Quick Cookies

(by Shirley McNevich)

1 box any flavor Duncan Hines cake mix
1/2 cup canola oil
2 eggs

Mix all ingredients by hand using a spoon. Mix thoroughly. The dough will be stiff. Drop teaspoonsful on to a greased cookie sheet. Bake at 350 degrees for 12 minutes or until cookies are lightly browned.

#164 - White Chocolate Macadamia Nut Cookies

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or margarine (1 stick), softened
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup white chocolate baking chips
1 cup chopped macadamia nuts

Preheat oven to 375 degrees F. In small bowl, combine flour, baking soda, and salt.
In large bowl, with mixer at medium speed, beat butter and brown and granulated sugars until light and fluffy. Beat in egg and vanilla until well combined. Reduce speed to low; beat in flour mixture just until blended. With wooden spoon, stir in baking chips and macadamia nuts.

Drop dough by rounded tablespoons, 2 inches apart, on two ungreased cookie sheets. Bake until golden around edges, 10 to 12 minutes, rotating cookie sheets between upper and lower oven racks halfway through baking. With wide spatula, transfer cookies to wire racks to cool completely.

#163 - Pumpkin Pie Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
2 tsp. cinnamon
2 eggs
1 cup canned pumpkin
1 cup finely chopped nuts
1/3 cup water
1 cup powdered sugar
2 tsp. lemon juice
Enough milk to make glaze runny

In a mixer, add cake mix, cinnamon, eggs, pumpkin, water and beat until smooth. Add the nuts. Pour into a greased angel food cake pan. Bake at 350 degrees for 30-35 minutes. Test with a toothpick for doneness, Let cake cool for 5 minutes after removing from oven, then remove cake by sliding a knife around the edge and turning upside down. Glaze - by hand with a spoon, mix powdered sugar, lemon juice, and enough milk to make the glaze runny. Put glaze on the top and let the glaze run down the sides and through the hole. Does not have to be refrigerated.

#162 - Broccoli Cauliflower Salad

(by Hannah Garman - friend)

1 bunch broccoli
1 small head cauliflower
1/2 pound bacon (fried, cut into small pieces, drained)
1 cup shredded sharp cheese
1/2 cup mayo
2 TBSP white sugar
2 TBSP cider vinegar
1 tsp. salt

Break into pieces and boil cauliflower and broccoli until tender--add a tsp. salt to the water before boiling. Drain. Fry, drain, and cut bacon into small pieces. In a bowl, add mayo, sugar, and vinegar--stir, then add the sharp cheese and bacon, then stir again. Put cauliflower and broccoli in a large bowl. Add the mayo mixture and toss gently until well covered. Refrigerate overnight. If you choose, you can use just broccoli or just cauliflower instead of both.

#161 - Homemade Vanilla Ice Cream

(by Shirley McNevich)

6 qt. electric ice cream maker
6 eggs
3 packages Jell-O vanilla instant pudding (use chocolate pudding if you want to make chocolate ice cream)
2 - 12oz. cans Carnation evaporated milk
2 cups white sugar
2 TBSP vanilla

In a mixer, combine eggs, sugar, vanilla. Add instant pudding one package at a time. Remove from mixer and stir in Carnation milk by hand. Pour into ice cream maker container and follow directions from your electric ice cream maker directions.

#160 - Pastry & Cheese

(by Mitzie [Shade] Williams - friend)

1 cup grated sharp cheddar cheese
3 TBSP soft butter or margarine
1/4 tsp. salt
1/4 tsp. paprika
1/2 cup sifted flour
24 green olives with pimentos (drained)

In a bowl, stir cheese and butter. Stir in salt, paprika and flour. Mix well. Wrap 1 tsp. pastry dough around each olive. Place each olive on a Pam-sprayed cookie sheet. Bake at 400 degrees for 10-15 minutes or until golden brown. If you have extra pastries before baking and don't want to use them right away, freeze them in a Ziploc bag.

#159 - Pineapple Dream Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
3 packages Jell-O instant coconut cream pudding
7 oz. Baker's angel flake coconut
4 1/2 cups milk
2 cups Dole crushed pineapple (drained)
1 - 8oz. package Philly cream cheese
1 - 8oz. container Cool Whip

Mix yellow cake batter according to directions on box. Pour batter into a 9 x 13 x 2 greased cake pan. Bake at 350 degrees for 25 minutes. Test with a toothpick for doneness. Cool cake completely. Spread the crushed pineapple (drained) evenly over the top. In a mixer, combine pudding mix, cream cheese, and milk. Beat until thick. Spread this mixture over the top of the pineapple. Spread the Cool Whip on next. Sprinkle the coconut over the top of the cake. Refrigerate overnight before serving. Keep refrigerated.

#158 - Baked Bean Casserole

(by Patti McCaslin - friend)

1/2 lb. bacon, cut into small pieces
1/2 lb. ground chuck
1 chopped onion
1/2 cup Heinz ketchup
1/2 cup brown sugar
1/2 cup white sugar
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. French's yellow mustard
2 TBSP cider vinegar
1 - 16oz. can baked beans (drained)
1 - 16oz. can kidney beans (drained)
1 - 16oz. can buttered lima beans (drained)
1 - 16oz. can green beans (drained)

Brown the bacon and cut into small pieces. Brown the ground chuck together with the chopped onion. Add 1/2 tsp. salt and 1/2 tsp. pepper and stir into the ground chuck/onion mixture. Mix the bacon, ground chuck/onion, and all other listed ingredients in a crock pot. Cook in crock pot or bake in the oven for 1 hour at 350 degrees. Serve hot.

#157 - Frozen Cabbage Slaw

(by Harriet Weaver - friend)

1 head of cabbage (medium sized)
1 heaping tsp. salt
2 cups white sugar
1 cup cider vinegar
1/2 cup water
1 tsp. celery seed
1 tsp. mustard seed
celery
carrots

Shred cabbage on shredder into a bowl. Add a heaping tsp. of salt. Let is sit for 1 hour. Drain off the juice that has accumulated. In a 2 qt. saucepan, combine white sugar, vinegar, and water. Bring to a boil, then let it boil for 1 minute. Let it cool. Pour the juice mixture onto the cabbage. Add celery seed and mustard seed. You can also add chopped celery and chopped carrots, as many as you wish. Stir with a spoon completely. Scoop into containers with lids and freeze it. When you want to eat it, take out a container and let it thaw in the refrigerator overnight.

#156 - Seven Up Cake

(by Jean [Thomas] Taylor - cousin)

3 sticks Parkay margarine
1 1/2 cups white sugar
5 eggs
2 tsp. vanilla
1 tsp. lemon juice
1/2 tsp. salt
1 cup 7Up soda, room temperature
3 cups flour
powdered sugar

In a mixer, combine Parkay, sugar and eggs. Add salt, vanilla, lemon juice, 7Up. Beat until smooth. Slowly add the flour and beat until smooth. Pour batter in a greased 9 x 13 x 2 cake pan. Bake at 325 degrees for 75 minutes. Test for doneness with a toothpick. After cooling, sprinkle with powdered sugar.

#155 - Cinnamon Flop

(by Hannah Garman - friend)

2 1/2 cups flour
2 1/2 tsp. baking powder
1 1/2 cups white sugar
1/2 cup Parkay margarine
2 eggs
1 cup milk
1 tsp. vanilla
brown sugar
cinnamon
butter

In a mixer, combine Parkay, sugar and eggs. Add baking powder, vanilla, milk, and slowly add the flour. Mix until smooth. Grease a 9 x 13 x 2 cake pan. Spread half of the dough in the pan. Sprinkle the top with brown sugar, cinnamon, and dot with butter. Pour the rest of the batter in, then sprinkle with brown sugar, cinnamon, and dot with butter again. Bake at 350 degrees for 30-35 minutes. Test with a toothpick for doneness.

#154 - Ambrosia Cake

(by Shirley McNevich)

1 - 18.5oz. box Duncan Hines yellow or butter cake mix
1 - 16oz. jar maraschino cherries (drained, chopped and patted dry)
2 - 8oz. cans Dole crushed pineapple (including juice)
1/3 cup white sugar
1 cup Baker's angel flake coconut
2 - 8oz. containers Cool Whip (thawed in refrigerator)

Preheat oven to 350 degrees. Spray Pam on the inside of a 9 x 13 x 2 cake pan. Prepare box cake mix batter according to package directions. Pour the batter into the cake pan. Drain and chop the cherries into small pieces, then pat the pieces with a paper towel to remove all of the juice. Sprinkle cherries evenly over the top of the cake batter. Bake at 350 degrees for 30-35 minutes or until an inserted toothpick comes out clean. While the cake is baking, in a 1 qt. saucepan combine the pineapple and juice with the sugar. Stir and bring to a boil, then immediately remove from heat and allow to sit on an unheated burner until the cake is done baking. Remove cake from oven and immediately use a toothpick to poke holes all the way down through the cake--makes LOTS of holes. Spread the pineapple mixture over the top of the cake. Cool cake completely. Spread the Cool Whip over the top of the cake. Spread the coconut on a cookie sheet and toast in the oven until the flakes are light brown. Let the coconut cool completely and sprinkle the coconut evenly over the top of the cake.

#153 - Pineapple Cheesecake Cupcakes

(by Shirley McNevich)

2 - 8 oz. packages Philly Cream Cheese
1/2 cup white sugar
3 eggs

Beat with a mixer until it's smooth. Pour batter into individual foil cupcake liners--cupcake liners should be 3/4 full. Bake 14 minutes at 325 degrees.

While cupcakes are baking, mix the following by hand:
1/2 pint of sour cream (Breakstone's reduced fat)
1/2 cup white sugar
1 - 8 oz. can Dole crushed pineapple (drained)

When cupcakes are removed from oven after 14 minutes, spoon topping mixture over the top of each cupcake. Return to oven and bake 5 minutes longer at the same temperature. Cool and refrigerate before serving.

#152 - Apple Crisp

(by Aunt Betty [Herman] Arnold)

5-6 cups baking apples
1 cup flour
1 cup white sugar
1 tsp. baking powder
3/4 tsp. salt
1 unbeaten egg
1/3 cup melted Parkay margarine
cinnamon

Peel and slice apples. Grease an oblong deep glass baking dish (3" high). In a bowl, use a fork to mix flour, sugar, baking powder, salt, and the egg - mix until you have a crumb mixture. Layer the apples in the glass baking dish and pour the crumb mixture evenly over the apples. Pour melted margarine evenly over the top of the crumbs. Sprinkle entire top with cinnamon. Bake at 350 degrees for 30-40 minutes. Test with a fork for doneness - apples should be soft.

#151 - Cucumber Salad

(by Shirley McNevich)

3 large cucumbers (peeled and sliced)
1 thinly sliced onion
1 tsp. salt
3 TBSP cider vinegar
3-4 TBSP white sugar
Enough water to cover cucumbers

Peel and slice cucumbers and place in a large bowl. Add sliced onion. Add salt. Stir so salt gets mixed in. Let it sit for 15 minutes. Pour off the juice that has accumulated. Add the sugar and vinegar. Pour enough cold water on to cover the cucumbers. Stir. (Optional--some people add 1 diced tomato and/or diced celery). Refrigerate.

#150 - Watergate Salad

(by June Brosius - cousin)

2 - 3oz. packages Jell-O pistachio instant pudding
1 - 20oz. can Dole crushed pineapple
1 cup miniature marshmallows
1/2 cup chopped nuts OR 1/2 cup Baker's angel flake coconut
1 - 8oz. container Cool Whip

Mix by hand in a large bowl. Add pudding mix, crushed pineapple including juice and stir. Add marshmallows and nuts OR coconut. Stir in Cool Whip. Keep refrigerated.

#149 - Pudding Cake Frosting

(by Linda [Reigle] Bauman)

1 - 8oz. Philly cream cheese
1 - 3.9 oz. package any flavor Jell-O instant pudding
1 envelope Dream Whip (DO NOT mix according to directions on package)
1 cup milk

Add all ingredients in a mixing bowl. Beat until smooth and creamy. Use as frosting on any cake. Keep cake refrigerated.

#148 - Edison Celery Seed Salad Dressing

(by the Edison Hotel, Sunbury, PA)

1 cup white sugar
1 tsp. salt
1 tsp. dry mustard
1/2 tsp. celery seed
1/2 tsp. grated onion
1 cup canola oil
1/2 cup cider vinegar

Mix sugar, salt, dry mustard, celery seed, and grated onion by hand in a bowl. Add canola oil and cider vinegar and stir. Pour everything in a blender. Beat on low speed for 15 minutes. Keep refrigerated.

#147 - Strawberry Rhubarb Pie

(by Martha C. Harwood - friend)

You can use our pie crust recipe #33, make your own pie crust, or use pre-made pie crust dough.

Pie Filling: 3/4 cup white sugar, 1/4 cup flour, 1 cup fresh sliced strawberries, 2 cups diced rhubarb, 2 TBSP butter. Sift flour and sugar together in a bowl, then stir in strawberries and rhubarb. Spray inside of pie crust with Pam. Line pie crust with the fruit filling and dot with butter. Add top layer of pie crust and using a sharp knife, mark with slits. Bake at 425 degrees for 10 minutes, then reduce temperature to 350 degrees and bake for 30 minutes longer or until fruit is tender and bubbling. Makes 1 - 9" pie.

#146 - Busy Day Cake

(by Phyllis [Neff] Moyer - friend)

1 1/2 cups white sugar
1 stick butter
3 eggs
1/2 cup milk
1 tsp. salt
2 cups all-purpose flour (unsifted)
2 tsp. baking powder
1 1/2 tsp. vanilla

In a mixer, combine all ingredients and beat at medium speed for 5 minutes. Pour batter in a greased tube pan. Bake at 350 degrees for 45 minutes. Test with a toothpick for doneness. Lemon Icing: 1/2 box Domino's Powdered Sugar (1 lb. size), 1 stick Parkay margarine, 2 tsp imitation vanilla, 1 TBSP milk, 2 tsp. lemon juice. Feed in mixer. The longer you beat it the creamier it gets. Let cake cool before icing.

#145 - Microwave Scalloped Potatoes

(by Nancy [Wynn] Swank - friend)

3 TBSP melted butter
2 TBSP flour
1 tsp. salt
1/4 tsp. pepper
2 cups milk
6 medium red potatoes, thinly sliced
2 TBSP minced onion

Sauce--In a microwaveable bowl, add melted butter, salt, pepper and stir the flour in slowly so it doesn't get lumpy. Stir in the milk. Microwave on high for 8-10 minutes (stopping the microwave and stirring every 2 minutes). In a large microwave bowl, layer the potatoes, onions, and sauce until you use up all of the ingredients. Cover the bowl with a piece of wax paper and poke small slits in it with a sharp knife. Microwave on high 18-22 minutes, stirring after 15 minutes--test with a fork to see if the potatoes are soft--if not, cook a few minutes longer. Let stand 5 minutes before serving.

#144 - Rhubarb Cake

(by Shirley Ross - friend)

Cover a greased 9 x 13 x 2 cake pan with 5 cups of bite-sized pieces of rhubarb. Sprinkle 1 cup of white sugar evenly over the top of the rhubarb. Take a 6 oz. package of strawberry Jello and sprinkle the dry Jello mix over the top of the white sugar. Sprinkle an 8oz. bag of miniature marshmallows over the top of the dry Jello mix. Mix up a box of Duncan Hines yellow or white cake mix according to the box directions, and pour the batter over the top of the marshmallows. Bake at 350 degrees for 45 minutes.

#143 - Mandarin Orange Supreme Cake

(by Shirley McNevich)

1 box Duncan Hines orange supreme cake mix
1/2 cup canola oil
4 eggs
2 packages 3.5 oz. Jello vanilla instant pudding
1 - 11 oz. can mandarin oranges including juice
1 - 20 oz. can Dole crushed pineapple including juice
1 - 8 oz. container Cool Whip

In a mixer, combine cake mix, oil, eggs, 1 package instant pudding, and mandarin oranges. Beat until smooth. Pour batter in a 9 x 13 x 2 greased cake pan. Bake at 350 degrees for 35-45 minutes (test with a toothpick for doneness). Icing: in a mixer, combine crushed pineapple (including juice), 1 package instant pudding, and cool whip. Mix until smooth. Let the cake cool before icing. Keep cake refrigerated.

#142 - Sweet Potato Pie

(by Shirley McNevich)

4 large yams
3 eggs
1/3 cup white sugar
1 tsp. lemon juice
3/4 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. nutmeg
1/4 tsp. salt
1 1/2 cups light cream
4 TBSP melted butter
1 unbaked 9" pie shell (if you want to make the pie shell from scratch, check out our recipe #33)

Bake the yams at 400 degrees on a cookie sheet or in a cake pan until tender (test with a fork). Remove from oven, peel them, and mash them with a potato masher. Beat 3 eggs and add to the mashed yams. Add the sugar, lemon juice, cinnamon, allspice, nutmeg, and salt. Stir everything with a spoon until well mixed. Add the light cream and stir. Add the melted butter and stir with a spoon. Spray the pie dish with Pam, insert the unbaked pie crust, then spray the inside of the pie crust with Pam also. Scoop mixture into the unbaked pie shell and bake 400 degrees for 50 minutes.

#141 - Broccoli Slaw

(by Mary Kern - friend)

1 package broccoli slaw mix (usually in grocery aisle with pre-mixed salads)
1/2 cup diced green onions
1 cup chopped walnuts OR pecans
1 cup sunflower seeds
2 packages Ramen noodles (chicken flavor)
1/2 cup white sugar
1/4 cup olive oil
1/3 cup white vinegar or apple cider vinegar
2 packs soup seasoning (the two chicken flavor packets that come inside of the Ramen noodle packages)

In a large bowl, add the broccoli slaw mix, onions, nuts, sunflower seeds. Break up the raw Ramen noodles and add into the bowl. In a separate small bowl, mix sugar, olive oil, vinegar, and chicken flavor packets from the Ramen noodles--mix thoroughly with a spoon. Pour this mixture on top of all the other ingredients in the large bowl. Toss as you would toss a salad. Refrigerate overnight. Keep refrigerated.