#1231 - Ham and Noodle Casserole

(by Shirley McNevich)

1 - 16oz. bag egg noodles (cooked and drained according to bag directions)
2 cups cooked ham (cut into bite sized pieces)
1 regular size jar Ragu cheese sauce
1 - 8oz. frozen peas (thawed and drained)
3 slices of bread broken into bite sized pieces
1 stick Parkay margarine (melted)

Cook and drain noodles. In a large bowl add cooked noodles, ham, cheese sauce and peas--stir carefully to mix. Spread the mixture into a greased 2 quart casserole dish. Spread the bread pieces over the top of the noodle mixture. Drizzle the melted Parkay over the bread crumbs. Bake at 350 degrees for 45 minutes or until hot and bread is browned.

#1230 - Stovetop Meatball Stew

(by Shirley McNevich)

1lb. ground chuck
1/4 tsp. (or more) garlic salt
1 tsp. salt
1/2 tsp. pepper
2 - 10.75oz. cans Campbell's cream of chicken soup
1 can water
1 chopped onion
1 bag egg noodles (small or large according to number of people you are serving)
1/2 pint Breakstone's sour cream

In a bowl add ground chuck, garlic salt, pepper, salt and chopped onion--mix with your hands, then form it into 1" meatballs. In a skillet add a little butter or margarine--melt. Add meatballs--cook and turn over medium low heat until browned. While meatballs are cooking, cook egg noodles according to bag directions. Drain meatballs and return them to the same skillet--add both cans of chicken soup and 1 can water (use the empty chicken soup can to measure the water). Cook/simmer on low while turning meatballs--cook/simmer until soup is hot. Drain noodles. Add sour cream to the meatball mixture--stir until mixed. Place some noodles on each plate and top with meatball mixture.

#1229 - Chocolate Chip Cheese Pie

(by Donna [Miller] Unger - friend)

3 - 8oz. Philadelphia cream cheese (softened)
3/4 cup white sugar
3 eggs
1 tsp. vanilla
1 - 12oz. bag mini chocolate chips (semi-sweet)
1 - 9oz. graham cracker crust (extra serving size)
2 TBSP heavy whipping cream

In a mixer add cream cheese--beat. Add white sugar and eggs--beat. Add vanilla--beat. Remove bowl from mixer--add 1 2/3 cups of the mini chocolate chips--stir. Pour batter into the graham cracker crust. Bake at 450 degrees for 10 minutes (make sure oven has been preheated). DO NOT open oven door--reduce temperature to 250 degrees and bake for 30 minutes or until set. Remove from oven and cool completely. Refrigerate overnight. The next day, add the leftover 1/3 cup mini chocolate chips and the heavy whipping cream in a microwave safe bowl--heat on high 20-30 seconds--stir until smooth. Cool the mixture slightly, then frost the whole top of the pie with the melted chocolate cream mixture. Refrigerate until chocolate is set.

#1228 - Simple White Chocolate Fudge

(by Shirley McNevich)

3 cups Nestle's white chocolate chips
1 - 14oz. can Eagle brand condensed milk (NOT evaporated)
1/4 tsp. salt
1/2 cup chopped nuts (optional)
1 1/2 tsp. vanilla

In a saucepan over low heat add white chocolate chips, Eagle brand milk and salt--cook and stir until chocolate is melted. Remove saucepan from heat--add vanilla and nuts--stir. Pour mixture into a buttered 8" or 9" square pan. Let fudge cool to room temperature, then refrigerate until cold. Cut into squares.

#1227 - Pineapple Apricot Dessert

(by Shirley McNevich)

1 - 16oz. can Dole crushed pineapple
1 - 3oz. box apricot OR peach OR orange Jell-O
1/4 cup white sugar
1 - 8oz. Philadelphia cream cheese (softened)
1 cup finely chopped celery (optional)
1 cup chopped pecans
1 - 8oz. Cool Whip (thawed)

In a saucepan over medium heat add the crushed pineapple (and its juice)--bring to a boil. Add Jell-O powder and white sugar--stir and cook until Jell-O and white sugar dissolve. Remove saucepan from heat and let it cool to room temperature. In a mixer add cream cheese--beat. Add beaten cream cheese to the Jell-O mixture--stir until smooth. Pour entire mixture into a glass serving dish and refrigerate until it starts to thicken. Remove from refrigerator--add chopped celery, chopped pecans, and Cool Whip--stir until smooth. Refrigerate until cold.

#1226 - Homemade Cream of Broccoli Soup

(by Aunt Eileen [Knouse] Carter)

1 bunch fresh broccoli (washed and cut into bite sized pieces)
4 TBSP butter
6 TBSP flour
5 cups chicken broth
1/2 cup milk
salt and pepper to your taste

In a saucepan add broccoli pieces and 1 tsp. salt--cover with water. Bring to a boil, then cook for about 5 minutes--drain and set aside. In a separate saucepan over medium heat add butter--melt. Add flour--stir with a whisk until smooth. Add chicken broth--cook until thick. Add broccoli--turn heat back to low and cook/stir for 10 minutes. Pour the mixture into a blender--blend on high until smooth. Pour the blended mixture back into the saucepan--add milk, salt and pepper--stir and cook until hot.

#1225 - Thick and Chewy Brownies

(by Aunt Eileen [Knouse] Carter)

3/4 cup butter (melted; no substitutes)
1 1/2 cups white sugar
2 tsp. vanilla
3 eggs
3/4 cup flour
1/2 cup Hershey's cocoa
1/2 tsp. baking powder
1/2 tsp. salt

In a large bowl add eggs--beat with a fork. Add melted butter, white sugar and vanilla--stir. Add cocoa--stir. Add baking powder and salt--stir. Slowly add flour--just stir until mixed--DO NOT over mix brownie batter. Pour batter into a greased 8 x 8 square brownie pan. Bake at 350 degrees for 30-40 minutes--test with a toothpick for doneness.

#1224 - Bacon, Lettuce & Tomato Salad

(by Shirley McNevich)

3 cups (or more) cubed French bread (1/2" cubes)
1/4 cup white wine vinegar
2 TBSP water
2 TBSP mayo
2 1/2 tsp. white sugar
2 tsp. olive oil
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. red pepper
3 cups (or more) lettuce pieces
1 to 2 cups chopped cherry or grape tomatoes
2 TBSP chopped green onions
4 (or more) slices cooked/drained bacon (crumbled)

Spread French bread cubes on a pan (one with a lip) and spray them with Pam. Bake at 400 degrees for 5 minutes, stir them, then bake another 5 minutes until golden brown--set aside. In a bowl add vinegar, water, mayo, white sugar, olive oil, salt, pepper, red pepper--stir with a whisk until mixed. In a large salad bowl add lettuce, onions, chopped tomatoes--toss. Pour the dressing over the top of the salad--toss. Just before serving spread French bread cubes and crumbled bacon on top. Double the dressing ingredients if you want more dressing.

#1223 - Mozzarella Chicken Breasts

(by Shirley McNevich)

6 boneless/skinless chicken breasts
1 - 15oz. jar of your favorite pizza/pasta sauce
1 cup shredded mozzarella cheese
salt, pepper and oregano to your taste

Sprinkle salt, pepper and oregano on each chicken breast--pound each with a meat tenderizer. Flip chicken breasts over and repeat. Place chicken breasts in a greased glass baking dish. Cover the dish with foil and bake at 350 degrees for 30 minutes. Remove from oven, turn all chicken breasts over on the other side, pour pizza/pasta sauce over all of the chicken. Put foil back on and bake for 30 minutes more--test for tenderness. When chicken is done, remove foil and sprinkle mozzarella cheese on top of the chicken breasts. Return to oven (without foil) and bake until cheese is melted.

#1222 - Coconut Macadamia Cookies

(by Shirley McNevich)

1 - 7oz. bag Baker's angelflake coconut
1 cup macadamia nuts (chop after measuring)
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1 tsp. vanilla
30 salted saltine crackers (finely crushed)
3 egg whites
2 squares Baker's semi-sweet baking chocolate

In a ziploc bag add crackers--close the bag and crush them with a rolling pin--set aside. In a mixer add egg whites--beat until stiff--set aside. Grease a 9 x 13 cake pan--spread the chopped macadamia nuts and coconut on the bottom of the greased cake pan. Bake/stir at 350 degrees for a few minutes until they are lightly browned. Remove from oven and set them aside to cool. In a bowl add condensed milk and vanilla--stir. Add cooled coconut/nuts and crushed crackers--stir until mixed. Add egg whites to condensed milk mixture--stir. Drop by rounded spoonfuls on to greased cookie sheets. Bake at 350 degrees for 11-14 minutes or until lightly browned. Cool cookies completely, then melt chocolate according to box directions. Use a spoon to drizzle melted chocolate on each cookie. Once chocolate has cooled, refrigerate them.

#1221 - Spinach Salad

(by Shirley McNevich)

1 container fresh spinach (washed and broken into bite sized pieces)
3 hard boiled eggs (peeled and chopped)
2 small cans sliced water chestnuts (drained)
5 slices cooked bacon (crumbled)
1 cup bean sprouts (drained)
Dressing: 1 cup canola oil; 1/2 to 1 onion (chopped); 1/3 cup Heinz ketchup; 1 TBSP Worcestershire sauce; 3/4 cup white sugar; 1/4 cup cider vinegar

In a bowl add canola oil, ketchup, Worcestershire sauce, white sugar and cider vinegar--stir to mix. Add the chopped onion to the dressing (optional)--stir. In a large salad bowl layer the ingredients--spinach first, then chopped eggs, then sliced water chestnuts, then crumbled bacon, then bean sprouts--refrigerate the salad and the dressing separately until ready to serve. When ready to serve pour dressing on top of salad and toss all ingredients until coated.

#1220 - Pizza Noodles

(by Shirley McNevich)

1lb. ground chuck
1 chopped onion
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic salt
1 tsp. oregano
1- 10.75oz. can Campbell's tomato soup
1/2 cup water
2 cups (measure after cooking) cooked pasta noodles (your choice of shape)
1/3 to 1/2 cup Parmesan cheese
1 cup shredded mozzarella cheese

In a skillet over medium heat add ground chuck, salt, pepper, chopped onion, garlic salt and oregano--cook and stir until meat is browned. Cook and drain noodles according to box directions--set aside. Add tomato soup and 1/2 cup water to beef mixture--stir and cook until heated. Add drained noodles to the beef mixture--stir and heat for 5 minutes. Grease a 2 qt casserole dish. Pour the beef and noodle mixture into the greased casserole dish. Bake at 350 degrees for 30-40 minutes--5 minutes before it's done, remove it from the oven, sprinkle Parmesan cheese and mozzarella cheese over the top and return to oven until cheese is melted.

#1219 - Sauerkraut & Hot Dog Casserole

(by Shirley McNevich)

1lb. good quality hot dogs (cut into coin shaped pieces)--room temperature
1 - 10.75oz. can Campbell's cream of mushroom soup
1/2 cup mayo
1 tsp. caraway seeds
16oz. sauerkraut (drained)
4 cups cooked/diced potatoes
2 slices of buttered bread (cut into bite sized pieces)
1/4 tsp. paprika

Cook/drain peeled potatoes with 1 tsp. salt--drain and dice. Measure 4 cups of the diced potatoes. Cut hot dogs into coin shaped pieces--set aside. In a bowl add mushroom soup and mayo--stir. In a large bowl add all hot dogs pieces, 1/2 of the mushroom soup mixture, all of the drained sauerkraut and caraway seeds--stir. Grease a 9 x 13 glass baking dish. Spread the hot dog mixture across the bottom of the baking dish. In a separate bowl add diced/cooked potatoes with the other 1/2 of the mushroom soup mixture--stir. Spread the potato mixture on top of the hot dog mixture in the baking dish. Sprinkle the paprika over the entire top of the casserole. Spread the buttered bread pieces over the top of the casserole. Bake at 350 degrees for 30-40 minutes or until hot.

#1218 - Potato & Egg Salad

(by Shirley McNevich)

1 1/2 cups mayo
1 TBSP cider vinegar
1 TBSP French's yellow mustard
1 tsp. salt (for cooking potatoes)
1/2 cup white sugar
5 large red potatoes
3 hard boiled eggs (peeled and chopped)
1/2 of a small onion (chopped)--optional
1/2 cup chopped celery
1/2 to 1 tsp. celery seed

In a bowl add mayo, cider vinegar, mustard, white sugar, celery seed--stir until mixed. Let the mixture sit for 20 minutes while you cook the potatoes. Peel potatoes--cook potatoes with water and salt until tender, then drain and cut them into bite sized pieces. Put potato pieces into a large bowl--stir the mayo mixture again, then pour the mayo mixture over the top of the warm potatoes. Add the chopped eggs, chopped onions, and chopped celery--gently mix all ingredients until mixed. If too dry, add more mayo. If too sweet add more mustard. Refrigerate until cold.

#1217 - Macaroni and Egg Salad

(by Shirley McNevich)

3 cups cooked macaroni (measure after cooking)
2 hard boiled eggs (peeled and chopped)
1 tsp. celery seed
1 small onion (chopped) OR 1/2 cup chopped celery
Dressing: 1 cup white sugar; 1/4 cup cider vinegar; 1/2 TBSP French's yellow mustard; 1/2 TBSP butter; 2 beaten eggs; 2/3 cup mayo
salt to taste

In a saucepan over medium heat add white sugar, cider vinegar, mustard, butter and beaten eggs--stir and bring to a boil. Once boiling, cook and stir for 2 minutes. Remove saucepan from heat and let the dressing cool to room temperature. Add mayo and salt (to your taste) to the dressing--stir thoroughly. If it's too thick, you can add a little milk and re-stir. In a large bowl add cooked macaroni, chopped eggs, celery seed and chopped onion OR chopped celery--stir. Pour dressing over the top of the macaroni mixture--stir until mixed. Refrigerate until cold.

#1216 - Macaroni & Cheese Salad

(by Shirley McNevich)

1 cup dry macaroni or any pasta shape (cooked, drained and cooled according to box directions)
1 - 12oz. can chopped ham OR 12oz. cooked ham (cut into bite sized pieces)
1 cup cubed sharp cheddar cheese
1/2 cup chopped celery
1/3 cup chopped green bell pepper
1/4 cup chopped green onion
2 TBSP chopped pimentos (drain before chopping)
1/4 cup drained pickle relish
1/2 cup mayo OR Miracle Whip
1 TBSP French's yellow mustard
1/4 tsp. salt
1 TBSP white sugar

In a large bowl add drained macaroni, chopped ham, sharp cheese cubes, celery, chopped green pepper, chopped green onion, chopped pimentos, and drained relish--toss until mixed. In a separate bowl add mayo, mustard, salt and white sugar--stir. Pour mayo mixture on top of macaroni mixture--stir lightly to coat. Taste--if too sour add a little more white sugar. If too sweet, add a little more yellow mustard. If too dry, add a little more mayo. Refrigerate until cold.

#1215 - Potato Candy

(by Shirley McNevich)

1 small red potato
Domino's powdered sugar
Jif peanut butter

Wash and peel potato--cut potato into chunks and put it in a small saucepan. Cover the potato with water and add a dash of salt--set heat on medium and bring to a boil, then cook until tender. Drain potato pieces, then place cooked pieces in a bowl and mash them (very fine). Add enough powdered sugar and keep working it until it forms a dough-like consistency. Sprinkle a little powdered sugar on your counter, place dough ball on top and sprinkle the top with powdered sugar. Use a rolling pin to roll the dough to 1/4" thick. Spread a layer of peanut butter on the top side of the dough. Start at one end and roll the dough tightly (like a jelly roll). Wrap the dough log in Saran wrap--refrigerate a few hours until stiff. Unwrap the dough log and use a sharp knife to cut the log into coin shaped pieces.

#1214 - Double Batch Brownies

(by Hannah Garman - friend)

1 - 13.5oz. box graham cracker crumbs
2 cans Eagle brand condensed milk (NOT evaporated)
1 - 12oz. bag Nestle's semi-sweet chocolate bits

In a bowl add the whole box of graham cracker crumbs and both cans of condensed milk--stir with a spoon. Add chocolate bits--stir just until mixed. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 25 minutes. Cool completely, then cut into squares.

#1213 - Zucchini Quiche

(by Shirley McNevich)

3 cups grated zucchini
1 cup Bisquick
4 beaten eggs
1/2 cup canola oil
1/4 cup chopped onion
1 cup milk
salt and pepper to taste
1/2 cup Parmesan cheese
slices of American cheese
1 or 2 TBSP butter

Grease a 2 qt. baking dish--set aside. In a skillet over medium low heat add butter and grated zucchini--cook zucchini until tender, then drain. Spread drained grated zucchini in the baking dish. In a separate bowl add Bisquick, beaten eggs and canola oil--stir until mixed. Add milk, salt, pepper, chopped onion and Parmesan cheese--stir until mixed. Pour the mixture over the chopped zucchini in the baking dish. Place enough American cheese slices to cover the entire top, overlapping them where necessary. Bake at 350 degrees for 30-40 minutes.

#1212 - Barbequed Hot Dogs

(by Shirley McNevich)

1 onion (chopped finely)
1/2 cup Heinz ketchup
1/2 cup water
1/4 tsp. chili powder
1/2 tsp. salt
1 tsp. white sugar
1 1/2 tsp. Worcestershire sauce
8 hot dogs (thawed if frozen)
8 hot dog rolls

In a greased skillet over medium low heat add hot dogs and chopped onions--cook and turn hot dogs until they are cooked and browned. In a separate bowl add ketchup, water, chili powder, salt, white sugar and Worcestershire sauce--stir until mixed. Pour mixture over the hot dogs in the skillet--put a lid on top of the skillet, turn heat back to low/simmer, and cook for 20 minutes. Put hot dogs on rolls and top with some of the sauce from the skillet.

#1211 - Blueberry Surprise Cake

(by Shirley McNevich)

3 cups cake flour
1 tsp. baking powder
1 tsp. baking soda
1 cup white sugar
2 sticks butter (softened)
1 cup sour cream
1 tsp. vanilla
2 - 16oz. cans Lucky Leaf blueberry pie filling (or any berry flavor)
2 eggs
Topping: 1/4 cup cake flour; 1/4 cup white sugar; 3 TBSP softened butter; Domino's powdered sugar

Into a large bowl sift the 3 cups cake flour, baking powder, white sugar and baking soda. Add 2 sticks softened butter--mix with your hands or with a pastry blender to form crumbs. In a mixer add crumb mixture and eggs--beat. Add sour cream and vanilla--beat. Put half of the batter into a greased 9 x 13 cake pan. Spread all of the blueberry pie filling on top of the batter. Pour the rest of the batter on top of the pie filling. In a separate bowl add 1/4 cup cake flour, 1/4 cup white sugar and 3 TBSP softened butter--mix with your hands or with a pastry blender until it makes crumbs. Sprinkle the crumbs on top of the last layer of cake batter. Bake at 375 degrees for 45 minutes. Cool completely, then sprinkle powdered sugar over the top of the cake before cutting.

#1210 - Black Walnut Cake

(by Shirley McNevich)

1 1/2 cups white sugar
1/2 cup Crisco shortening
2 eggs
1 cup regular milk
3 tsp. baking powder
2 cups flour
1/2 cup chopped black walnuts

In a mixer add white sugar and Crisco--beat. Add eggs--beat. Add milk and baking powder--beat. Add flour slowly--beat until smooth. Remove bowl from mixer--add chopped black walnuts and stir until mixed. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely, then frost as desired.

#1209 - Cranberry Walnut Jell-O

(by Shirley McNevich)

1 - 16oz. can Ocean Spray whole berry cranberry sauce
1 - 20oz. can Dole crushed pineapple (drained but SAVE the juice)
1 - 6oz. box raspberry Jell-O
1 red delicious apple (peeled, cored and chopped)
2/3 cup chopped walnuts
Cool Whip

In a measuring cup add pineapple juice--add enough water to the pineapple juice to make 3 cups total of the juice/water mixture--stir with a spoon. Pour the juice/water mixture into a saucepan over medium heat--stir and bring to a boil. Remove saucepan from heat--add Jell-O powder to the hot juice mixture, then stir until Jell-O is dissolved. Add the cranberry sauce to the Jell-O mixture--stir. Pour the mixture from the saucepan into a large bowl--let it cool to room temperature, then refrigerate it until the Jell-O starts to gel (about 90 minutes). Remove Jell-O mixture from the refrigerator--add chopped apples, drained crushed pineapple and chopped walnuts--stir until mixed. Refrigerate overnight. Top with Cool Whip before serving.

#1208 - Raspberry Swirl Pie

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1/4 cup lemon juice
1 egg
1 ready made graham cracker crust
1/2 cup red raspberry preserves (seedless if possible)

In a mixer add cream cheese--beat. Add Eagle brand milk slowly--beat. Add 3 TBSP of the lemon juice--beat. Add egg--beat just until mixed. Pour 1/2 of the cream cheese batter into the ready-made crust. In a separate bowl add raspberry preserves and the rest of the lemon juice--stir. Spoon 1/2 of the raspberry mixture on top of the cream cheese mixture. Pour the rest of the cream cheese mixture on top of the raspberry preserves. Spoon the rest of the raspberry preserves mixture on top of the cream cheese mixture. Use a table knife to swirl the raspberry preserves through the cream cheese mixture. Bake at 300 degrees for 45-55 minutes or until center of the pie is almost set. Cool to room temperature, then refrigerate overnight.

#1207 - Raspberry Pastry Bars

(by Shirley McNevich)

3 sticks Parkay margarine (softened)
1 1/4 cups white sugar
2 eggs
1 tsp. vanilla
1 tsp. salt
3 3/4 cups flour
1 cup chopped walnuts
1 - 12oz. jar good quality raspberry preserves

In a mixer add Parkay and white sugar--beat. Add eggs and vanilla--beat. In a separate bowl add 3 1/2 cups flour and the salt--stir. Slowly add flour mixture to the batter in the mixer--beat after each addition. Grease an 11 x 17 jelly roll pan (or a cookie sheet with a rim all the way around). Spread 3/4 of the batter evenly on the bottom of the greased pan (use a spatula or the back of a spoon to even it out). Spread the raspberry preserves on top of the batter in the pan. Sprinkle the chopped walnuts on top of the raspberry preserves. In a separate bowl add the other 1/4 of the batter with 1/4 cup flour--mix with your hands or a pastry blender until it makes crumbs. Sprinkle the crumbs all over the top of the chopped walnuts. Bake at 350 degrees for 35 minutes or until crust is browned. Cool completely, then cut into bars.

#1206 - White Chocolate Pie

(by Shirley McNevich)

1 1/2 cups cold milk
2 - 3.4oz. boxes Jell-O white chocolate INSTANT pudding
1 - 8oz. Cool Whip (thawed)
1 ready-made chocolate graham cracker crust

In a bowl add milk and both boxes pudding mix--beat with a whisk until it gets thick. Add 1/2 of the Cool Whip to the pudding mixture--beat with a whisk. Pour pudding mixture into the chocolate pie crust. Refrigerate until cold, then top the pie with the rest of the Cool Whip. Refrigerate until cold before cutting.

#1205 - Mozzarella Pork Chops

(by Shirley McNevich)

1 envelope Lipton onion soup mix
1/3 cup Italian bread crumbs
1/8 to 1/2 tsp. black pepper
1 egg
2 TBSP water
6 pork chops
1 1/2 cups good quality spaghetti sauce
1 cup (or more) shredded mozzarella cheese

In a bowl add soup mix, bread crumbs and black pepper--stir to mix. In a separate bowl add egg and water--beat with a fork. Dip each pork chop in the egg mixture then dip both sides of the same pork chop in the soup mixture. Repeat with all pork chops. Place pork chops flat in a greased 9 x 13 glass baking dish. Cover the dish with foil and bake at 375 degrees for 30 minutes--remove foil, flip pork chops onto other side, put foil back on and bake for 20 minutes. Remove foil, pour spaghetti sauce on top and sprinkle mozzarella cheese over the tops of the pork chops. Return to oven UNcovered and bake 10 minutes or until cheese is melted and spaghetti sauce is hot.

#1204 - Mushroom Crab Dip

(by Mitzie [Shade] Williams - friend)

6oz. (or more) lump crab meat
1 - 10.75oz. can Campbell's cream of mushroom soup
1 - 8oz. Philadelphia cream cheese (softened and cubed)
1 cup mayo
1/4 cup grated onion
2 envelopes Knox unflavored gelatin
1/4 cup water
garlic salt to your taste

In a saucepan over medium heat add the water and both envelopes gelatin--stir. Add crab meat, soup, cubed cream cheese, mayo, grated onion and garlic salt--stir and cook until cream cheese has melted. Pour mixture into a serving bowl--place it on the counter until room temperature, then refrigerate until cold.