#2175 - Scratch Pineapple Coconut Cake

(by Shirley McNevich)

2 cups flour
2 cups white sugar
2 eggs
2 tsp. baking soda
1 - 15oz. can Dole crushed pineapple (do not drain)
1 cup Baker's angelflake coconut
1 cup chopped walnuts
Frosting: 1 - 8oz. Philadelphia cream cheese (softened); 1 tsp. vanilla; 1 1/2 cups Domino's powdered sugar; 1 stick softened butter; coconut for sprinkling

In a mixer add white sugar and eggs--beat. Add baking soda, crushed pineapple and its juice--beat. Add flour--beat. Remove bowl from mixer--add 1 cup coconut and chopped walnuts--stir until mixed. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 35-45 minutes. Cool completely. Frosting: in a mixer add cream cheese--beat. Add vanilla, powdered sugar and butter--beat until smooth. Frost the cake. Sprinkle extra coconut over the frosting.

#2174 - No Butter No Milk No Egg Cake

(by Shirley McNevich)

2 cups Domino's dark brown sugar (packed)
2 cups water
3 cups raisins
2/3 cup Crisco shortening
4 cups flour
1 tsp. salt
1 tsp. ground cloves
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
1 tsp. vanilla
3 tsp. warm water

In a saucepan add Crisco, brown sugar, 2 cups water, raisins, salt--turn heat to medium, cook/stir until boiling. Once boiling, cook/stir for 3 minutes. Remove from heat--cool for 15 minutes. In a bowl add flour, ground cloves, cinnamon, baking soda and baking powder--stir to mix. Add raisin mixture, vanilla and 3 tsp. warm water to flour mixture--stir until blended. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 40-50 minutes--test with a toothpick for doneness.

#2173 - Thick Egg White Frosting

(by Shirley McNevich)

2 tsp. vanilla
2 egg whites
1/4 tsp. cream of tartar
1/3 cup water
1 cup white sugar

In a saucepan over medium heat add water, white sugar and cream of tartar--cook/stir until all sugar has dissolved and liquid is bubbling. Remove from heat. In a mixer add egg whites and vanilla--beat on high until stiff peaks form. Turn mixer speed to low and slowly pour sugar mixture into the egg white mixture--beat until mixed, then beat on medium speed for 8 minutes or until mixture is spreadable.

#2172 - Scratch Devil's Food Cake

(by Shirley McNevich)

2 cups flour + 1 TBSP flour
2 tsp. baking soda
3 heaping TBSP Hershey's cocoa
1/4 tsp. salt
2 cups white sugar
1/2 cup Crisco shortening
2 eggs
3/4 cup buttermilk
3/4 cup hot water (not boiling)
1 tsp. vanilla
Frosting: 1 heaping cup Domino's dark brown sugar (packed); 1 TBSP Crisco shortening; 1 TBSP butter; 1/2 cup milk; 1 lb. Domino's powdered sugar; 1 tsp. vanilla

In a mixer add white sugar and 1/2 cup Crisco--beat. Add eggs--beat. Add vanilla, baking soda, cocoa and salt--beat. Add buttermilk--beat. Add all of the flour--beat. Remove bowl from mixer--add hot water--stir with a spoon until smooth. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 30-40 minutes--test with a toothpick for doneness. Frosting: in a saucepan add brown sugar, 1 TBSP Crisco, butter and milk--turn heat to medium. Cook/stir until boiling--once boiling cook for 3 minutes. Remove from heat--cool slightly. Add powdered sugar and vanilla--stir until smooth. Cool cake completely. Frost the cake.

#2171 - German Chocolate Pound Cake

(by Shirley McNevich)

2 1/4 cups flour
1 1/2 cups white sugar
1 tsp. salt
3/4 tsp. cream of tartar
1/2 tsp. baking soda
1/4 tsp. cinnamon
1 cup softened butter
3/4 cup milk
1 tsp. vanilla
4 eggs
1 - 4oz. bar Baker's German sweet chocolate (melted and cooled according to label directions)
Domino's powdered sugar (for dusting)

In a bowl add flour, white sugar, salt, baking soda, cream of tartar and cinnamon--stir to mix. In a mixer add butter and eggs--beat. Add milk and vanilla--beat. Slowly add flour mixture--beat until mixed, then beat for 2 minutes. Add melted chocolate--beat until mixed. Pour batter into a greased and floured 10" tube cake pan. Bake at 325 degrees for 1 hour 20 minutes or until inserted toothpick comes out clean. Cool for 20 minutes, then loosen and invert on to a cake plate. Cool completely. Dust the cake with powdered sugar before serving. Optional: glaze with your favorite chocolate glaze and sprinkle Baker's angelflake coconut over the glaze.

#2170 - Chocolate Pecan Pie

(by Shirley McNevich)

1 - 4oz. bar Baker's German sweet chocolate
1 unbaked 9" pie dough
3 TBSP butter
1/3 cup white sugar
1 cup Kayro lite corn syrup
3 beaten eggs
1 tsp. vanilla
1 cup chopped pecans

Grease a pie plate--insert pie dough, spray the inside of the dough with Pam and flute the edges. In a saucepan over low heat add chocolate and butter--stir while cooking until melted and smooth, then remove from heat. In a separate saucepan over medium heat add white sugar and corn syrup--stir/cook until boiling and sugar is dissolved. Once boiling, stir/cook for 2 minutes. Remove from heat--add chocolate mixture to sugar mixture--stir until mixed. In a large bowl add beaten eggs--slowly pour chocolate mixture into beaten eggs while stirring. Add vanilla and chopped pecans--stir. Pour mixture into prepared pie dough. Place pie on a cookie sheet and bake at 375 degrees for 45-50 minutes.

#2169 - German Chocolate Cookies

(by Shirley McNevich)

1/2 cup softened butter
1/2 cup white sugar
1/4 cup Domino's dark brown sugar (packed)
1 egg
1 tsp. vanilla
1 cup flour
1/2 tsp. baking soda
1/2 tsp. salt
2 - 4oz. bars Baker's German sweet chocolate (cut into small chunks)
3/4 cup chopped walnuts (optional)
1 1/3 cups Baker's angelflake coconut

In a mixer add butter, white sugar and brown sugar--beat. Add egg--beat. Add vanilla, baking soda, and salt--beat. Add flour--beat. Remove bowl from mixer--add chocolate chunks, chopped walnuts and coconut--stir with a wooden spoon. Refrigerate batter for 1 hour. Remove dough from refrigerator. Drop by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 12-15 minutes. Cool a few minutes before removing from cookie sheets.

#2168 - Coconut Balls

(by Shirley McNevich)

1 cup flour
2 TBSP cornstarch
1/2 cup Domino's powdered sugar
1 cup softened butter
1 1/3 cups Baker's angelflake coconut

In a bowl add flour, cornstarch and powdered sugar--stir until mixed. Add softened butter--mix until it forms soft dough. Refrigerate dough for 1 hour. Remove dough from refrigerator. Place coconut into a bowl. Shape the dough into 3/4" balls and roll each in the coconut until covered. Place balls on to ungreased cookie sheets. Bake at 300 degrees for 20-25 minutes or until lightly browned.

#2167 - Coconut Cheese Pie

(by Shirley McNevich)

1 1/2 TBSP softened butter
2 2/3 cups Baker's angelflake coconut + extra for sprinkling
4 eggs
2/3 cup white sugar
1 - 8oz. Philadelphia cream cheese (softened)
3 TBSP lemon juice

Spread the softened butter all over the bottom and up the sides of a 9" pie plate. Spread 1 1/3 cups of the coconut all over the bottom and sides of the pie plate (press the coconut lightly into the butter). In a mixer add the other 1 cup coconut, eggs, white sugar, cream cheese and lemon juice--beat until mixed, then beat on medium speed for 2 minutes or until smooth. Pour batter into the pie plate. Sprinkle extra coconut over the top if you wish. Bake at 325 degrees for 30 minutes or until almost set. Cool completely.

#2166 - Cake Mix Pineapple Upsidedown Cake

(by Shirley McNevich)

3 - 8oz. cans Dole pineapple slices
1 cup Domino's dark brown sugar (packed)
1/3 cup butter (melted)
10 maraschino cherries (drained on paper towels and halved)
1/2 cup chopped nuts
1 box Duncan Hines yellow cake mix
1 envelope Dream Whip (dry)
4 eggs
1 cup water

Drain the pineapple slices but reserve 2 TBSP of the juice--discard remaining juice. In a bowl add brown sugar and melted butter--stir until mixed. Press the brown sugar mixture into the bottom of a greased 9 x 13 cake pan. Arrange the pineapple slices in a single layer on top of the brown sugar--cut slices where necessary. Place a cherry half in the hole of each pineapple slice (cut side of cherries up). Sprinkle the 2 TBSP pineapple juice over the pineapple slices. Sprinkle the chopped nuts over the pineapple slices. In a mixer add cake mix, eggs, dream whip powder, and water--beat on low until mixed, then beat on medium speed for 4 minutes. Pour batter over the top of the pineapple slices. Bake at 350 degrees for 50-55 minutes. Cool for 10 minutes, then invert on to a cake plate.

#2165 - Ground Chuck and Macaroni

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
2 TBSP parsley flakes
2 tsp. white sugar
1 - 46oz. can tomato juice
3 cups macaroni (cooked according to box directions with 1 tsp. salt, then drained but not rinsed)
1/4 cup Parmesan cheese (plus extra for sprinkling)

In a skillet add ground chuck, salt, pepper, chopped onions and parsley flakes--cook/stir until meat is browned. Add tomato juice, white sugar--stir/cook until boiling. Once boiling, add cooked macaroni and Parmesan cheese--cook/stir until hot. Serve portions with extra Parmesan cheese sprinkled over the top.

#2164 - Stewed Tomato Chicken

(by Shirley McNevich)

6 boneless/skinless chicken breasts
1/4 cup flour
1/2 tsp. salt
1/4 tsp. pepper
3 TBSP butter
1 - 15oz. can stewed tomatoes (do not drain)
1/2 cup water
2 TBSP Domino's dark brown sugar
2 TBSP white vinegar
2 TBSP Worcestershire sauce
1 tsp. salt
2 tsp. chili powder
1 tsp dry mustard
1/2 tsp. celery seed
1/4 of a garlic clove (minced)

In a bowl add flour, 1/2 tsp. salt and pepper--stir. Lightly rinse chicken breasts in water, then dip both sides of each chicken breast in the flour mixture. In a skillet add butter--melt over medium heat, then add chicken breasts and brown them on both sides. Remove chicken breasts from skillet and drain them on paper towels. In the same skillet add stewed tomatoes, water, brown sugar, vinegar, Worcestershire sauce, 1 tsp. salt, chili powder, dry mustard, celery seed and minced garlic--stir/cook over medium heat, bring to a boil and add the chicken breasts. Reduce heat to simmer, then simmer 30-40 minutes or until chicken is no longer pink.

#2163 - Double Batch Tea Cake

(by Aunt Ida [Tharp] Gass)

2 cups white sugar
2 TBSP softened butter
2 cups milk
2 eggs
a dash of salt
4 tsp. baking powder
1 TBSP vanilla
4 cups flour
Topping: 1 cup Domino's dark brown sugar (packed); 4 TBSP cold butter; cinnamon for sprinkling

In a mixer add 2 TBSP softened butter and white sugar--beat. Add eggs and salt--beat. Add baking powder and vanilla--beat. Add milk--beat. Slowly add flour--beat until smooth. Pour batter into a greased 9 x 13 cake pan. Sprinkle the brown sugar evenly over the top of the batter. Dot the 4 TBSP cold butter over the top of the brown sugar. Sprinkle cinnamon over the whole top of the cake. Bake at 350 degrees for 35-40 minutes or until inserted toothpick comes out clean--make sure the center of the cake is done. Cool completely.

#2162 - Chicken Burritos

(by Shirley McNevich)

3 cups shredded cooked chicken
1 - 16oz. jar salsa (your choice of spiciness)
1 - 16oz. can refried beans
1 - 4oz. can chopped green chilies (drained)
1 envelope taco seasoning
1/2 cup water
16 flour tortillas (warmed according to bag directions)
1lb. shredded cheddar cheese

In a skillet add shredded cooked chicken, salsa, refried beans, drained chilies, taco seasoning and water--turn heat to medium--cook/stir until it comes to a boil. Reduce heat to simmer and cook until all ingredients are hot. Spoon mixture into the centers of tortillas and top with shredded cheese. Roll tortillas closed.

#2161 - Cake Pan Macaroni and Cheese

(by Shirley McNevich)

4 TBSP butter
4 TBSP flour
2 cups milk
salt and pepper (if you wish)
1 1/2 cups Velveeta cheese (cubed)
1 - 1lb. box elbow macaroni
6-8 slices buttered bread (cut into bite sized pieces)

Cook macaroni according to box directions (with 1 tsp. salt)--drain. In a microwave safe bowl add butter--cover with Saran wrap and microwave on high until butter melts. Remove Saran wrap--add flour--stir until mixed and smooth. Add milk, salt and pepper--stir. Return to microwave covered with Saran wrap and microwave on high for :30 seconds at a time until mixture thickens. Pull back wrap--add Velveeta cheese--put wrap back on and microwave on high until cheese melts. Stir mixture until smooth. Add drained macaroni--stir until mixed. Pour mixture into a greased 9 x 13 glass baking dish. Bake at 350 degrees for 20 minutes, remove from oven, spread buttered bread pieces all over the top, return to oven and bake 10-15 minutes longer or until bread pieces are brown and crispy.

#2160 - Baked String Bean Casserole

(by Shirley McNevich)

1 onion (grated)
1 - 10.75oz. can Campbell's cream of mushroom soup
1 can of water (use empty soup can to measure)
1 quart string beans (drained)
salt
pepper
garlic powder
3 slices buttered bread (cut into bite sized pieces)

In a large bowl add soup and water--stir to mix. Add salt, pepper, and garlic powder to your taste--stir. Add grated onions--stir. Add string beans--stir. Pour mixture into a greased 2 qt. casserole dish. Bake at 350 degrees for 20 minutes, remove from oven, place buttered bread pieces all over the top, return to oven and bake 10-15 minutes longer.

#2159 - Ham Pasta Salad

(by Shirley McNevich)

1/2 of a 1lb. box pasta (your choice of shape)
2 cups cubed cooked ham
1 cup chopped green bell peppers
1 cup chopped tomatoes
1/4 cup chopped onions (optional)
Dressing: 1/2 cup mayo; 1/4 cup grated Parmesan cheese; 2 TBSP milk

Cook pasta according to box directions (with 1 tsp. salt)--drain but do not rinse. In a large bowl add drained pasta, cubed ham, chopped green bell peppers and chopped onions--toss until mixed. In a separate bowl add mayo, Parmesan cheese and milk--mix well. Pour dressing over pasta--toss to coat. If too dry, make a second batch of dressing--pour over pasta and toss to coat. When ready to serve, add chopped tomatoes--stir. Sprinkle extra Parmesan cheese over the top before serving.

#2158 - Sausage and Cabbage Soup

(by Shirley McNevich)

1 onion (chopped)
1 carrot (sliced into thin coin shaped pieces)--less if you wish
1 garlic clove (minced)
1-2 TBSP cooking oil
6 cups chicken broth
2 cups shredded cabbage
1 - 8oz. jar sauerkraut (drained)
1 tsp. paprika
1 tsp. pepper
1/2lb. sausage (cut into coin shaped pieces)
1 red potato (diced)
1/2 cup sour cream
1/4 cup chopped fresh parsley

In a skillet add cooking oil, chopped onions, minced garlic and carrots--cook/stir over medium heat until tender--set aside. In a skillet add sausage--cook over medium heat until browned, then drain sausage on paper towels and cut sausage into coin shaped pieces. In a Dutch oven add chicken broth, shredded cabbage, drained sauerkraut, paprika and pepper--cook/stir over medium heat until boiling. Once boiling, add onion mixture, sausage pieces, diced potatoes and chopped parsley--cook/stir until potatoes are tender. Add sour cream--stir until mixed. Serve hot.

#2157 - Corn Clam Chowder

(by Shirley McNevich)

2 or 3 medium red potatoes (diced)
1 medium onion (chopped)
1/2lb. bacon
2 - 15oz. cans crushed corn
2 - 10oz. cans clams (drained)
2 - 8oz. cans mushroom pieces (drained)
2 cups milk
2 TBSP butter
pepper (to your taste)
salt (as necessary and described below)

In a pot add diced potatoes, 1/2 tsp. salt and chopped onions--cover them with water and cook until tender--drain and set aside. Fry the bacon, break it into bite sized pieces and add it to the potatoes (do NOT stir). In a Dutch oven add crushed corn, drained clams, drained mushroom pieces, milk, butter, and potato/onion/bacon mixture--stir and turn heat to medium. Cook/stir until hot. Add pepper--stir. Add salt if necessary--stir. Serve as soon as the soup is hot.

#2156 - Broccoli Soup

(by Shirley McNevich)

4 TBSP butter
1 small onion (grated)
1 tsp. salt
1/2 tsp. pepper
4 chicken bouillon cubes
4 cups boiling water
1 - 5oz. can Carnation evaporated milk (NOT condensed)
4 cups milk
4 TBSP flour
2 TBSP parsley flakes
1 - 16oz. bag frozen broccoli florets

In a Dutch oven add bouillon cubes--pour boiling water over the cubes and stir until dissolved. Remove a cup of the chicken broth--in a bowl add flour and slowly pour the cup of broth into the flour while stirring (removing any lumps)--set aside. Add butter, grated onions, parsley flakes and the frozen broccoli to the Dutch oven--turn heat to medium. Cook/stir until broccoli is soft. If you see any broccoli pieces that are too big, spoon them out, cut them into smaller pieces and return them to the soup mixture. Keep cooking and stirring until broccoli starts to fall apart. Add Carnation milk and the 4 cups milk--stir and cook until hot. Add flour mixture to the soup--cook/stir until soup thickens and mixture is hot. If you don't like so many broccoli pieces in the soup, pour soup into a blender when finished cooking and blend on "soup" setting.

#2155 - Tea Cake

(by Aunt Ida [Tharp] Gass)

1 cup white sugar
1 TBSP softened butter
1 cup milk
1 egg
a dash of salt
2 tsp. baking powder
1 tsp. vanilla
2 cups flour
Topping: 1/2 cup Domino's dark brown sugar (packed); 2 TBSP cold butter; cinnamon for sprinkling

In a mixer add 1 TBSP softened butter and white sugar--beat. Add egg and salt--beat. Add baking powder and vanilla--beat. Add milk--beat. Slowly add flour--beat until smooth. Pour batter into a greased 8 x 8 metal cake pan. Dot the 2 TBSP cold butter over the top of the batter. Sprinkle the brown sugar evenly over the top of the batter. Sprinkle cinnamon over the whole top of the cake. Bake at 350 degrees for 25-30 minutes. Cool completely.

#2154 - Scratch Cherry Cobbler

(by Shirley McNevich)

1 1/4 cups white sugar + 1 TBSP white sugar
3 TBSP cornstarch
1/4 tsp. cinnamon
4 cups sour cherries (washed and pitted)
1 tsp. vanilla
3 TBSP Crisco shortening
1 cup flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk

Preheat oven to 400 degrees. In a saucepan add 1 1/4 cups white sugar, cornstarch and cinnamon--stir. Add cherries and vanilla--turn heat to medium--stir/cook until mixture thickens and boils. Once boiling, stir/cook for 1 more minute. Pour the hot cherry mixture into a greased 2 qt. casserole dish. Place casserole dish into the preheated oven to keep it hot. In a bowl add flour, shortening, 1 TBSP white sugar, baking powder and salt--mix to make crumbs. Add milk to crumbs--stir until it makes dough. Remove casserole from oven, drop spoonfuls of the dough over the top of the hot cherry mixture, return to oven and bake at 400 degrees until top crust is golden brown (about 25 minutes).

#2153 - Ground Chuck Taco Dip

(by Shirley McNevich)

1lb. ground chuck
1 onion (chopped)
1 tsp. salt
1/2 tsp. pepper
1 envelope taco seasoning
1 - 8oz. jar taco sauce
1 - 8oz. Philadelphia cream cheese (softened)
1 bag shredded cheddar cheese
nacho chips for dipping

In a skillet add ground chuck, chopped onions, salt and pepper--cook/stir over medium heat until meat is browned. Add taco seasoning and taco sauce--stir cook until hot, then remove from heat and cool until room temperature. When ready to serve, spread softened cream cheese in a single layer on a large serving plate. Spread half of the shredded cheese over the cream cheese. Spread meat mixture over shredded cheese. Spread remaining shredded cheese over meat mixture. Serve with nacho chips.

#2152 - Italian Meatloaf

(by Shirley McNevich)

1 1/2 lbs. ground chuck
3/4 cup Italian breadcrumbs
1 beaten egg
1/2 tsp. pepper
1 tsp. salt
1/2 cup chopped onions
1 - 8oz. jar pasta sauce
3 slices American cheese
2 cups shredded mozzarella cheese

In a bowl add ground chuck, breadcrumbs, beaten egg, chopped onions, 1/3 of the pasta sauce, salt and pepper--mix with your hands until combined. Form the mixture into a flat rectangle on a piece of wax paper. Sprinkle the shredded mozzarella cheese all over the top. Lay the sliced American cheese over the mozzarella cheese. Start at one side and roll it into a loaf shape (tucking in the ends). Place the loaf into a greased glass baking dish. Cover with foil and bake at 350 degrees for 1 hour, then remove foil, drain off any grease, pour remaining pasta sauce over the meatloaf and bake uncovered for 15 minutes longer.

#2151 - Fried Green Tomatoes

(by Shirley McNevich)

2-3 green tomatoes (washed and sliced 1/4" thick)
1 1/2 cups flour
1 tsp. white sugar
1/2 tsp. salt
1-2 TBSP canola oil

In a bowl add white sugar, salt and flour--stir until mixed. Coat tomato slices on both sides in the flour mixture. In a skillet over medium heat add canola oil--fry tomato slices on each side until browned. Drain tomato slices on paper towels.

#2150 - Scalloped Cabbage

(by Shirley McNevich)

Sauce: 1 TBSP butter; 1 TBSP flour; 1/4 tsp. salt; 1/8 tsp. pepper; 1 cup milk
1 head of cabbage (shredded)
3 slices buttered bread (cut into bite sized pieces)
paprika (for sprinkling)

In a heavy saucepan over low heat add butter--melt. Add flour, salt and pepper--stir. Cook over low heat and stir until smooth and bubbling hot. Remove from heat--add milk--stir. Return to stove top--stir and bring to a boil. Once boiling, cook for 1 minute. Grease a 2 qt. casserole dish. Place half of the shredded cabbage into the dish. Spread half of the sauce over the cabbage. Place the other half of the cabbage over the top. Spread the rest of the sauce over the cabbage. Spread buttered bread pieces all over the top. Sprinkle paprika over the bread pieces. Cover with foil and bake at 350 degrees for 25 minutes, remove foil and bake 10 minutes longer or until bread pieces are brown and crispy.

#2149 - Baked Corn Casserole

(by Alma [Kerstetter] Russell - friend)

1 pint fresh cut corn from the cob (or 1 pint frozen corn--thawed)
1/2 cup white sugar
a dash of pepper
1 pint milk
3 eggs
1 tsp. salt
1 TBSP flour

In a bowl add eggs--beat with a whisk. Add white sugar, salt and flour--beat with a whisk until blended. Add milk--stir until mixed. Add corn--stir well. Pour mixture into a greased 1.5 quart casserole dish. Fill a metal cake pan almost half full with water, then place the casserole dish in the middle of the water. Place in oven and bake at 350 degrees for 1 hour.

#2148 - Asparagus Soup

(by Shirley McNevich)

2lb. fresh asparagus
1 small onion (grated)
2 TBSP butter
6 cups chicken broth
1/2 cup Carnation evaporated milk (NOT condensed)
1 tsp. salt
1/2 tsp. pepper
1 TBSP parsley flakes
4 TBSP flour

Wash asparagus--break or cut into bite sized pieces (when you get near the bottoms of the asparagus, peel off the outer skin and discard the skin). In a Dutch oven add chicken broth, grated onion, butter, parsley, salt and pepper--cook/stir until butter melts. Add all asparagus except for the tips--cook/stir over medium heat until asparagus is tender. Add asparagus tips--cook/stir until tips are tender. Add milk--stir. In a small bowl add flour and a bit of the broth from the Dutch oven--stir until smooth. Add flour mixture to asparagus mixture--stir until soup starts to thicken.

#2147 - Lemonade Ice Cream Pie

(by Shirley McNevich)

1 ready-made graham cracker crust
1/3 cup pre-sweetened lemonade mix
1/2 cup cold water
2 cups good quality vanilla ice cream (softened)
1 - 8oz. Cool Whip (thawed)

In a mixer add lemonade mix and water--mix until dissolved. Add ice cream--beat on low until blended. Remove bowl from mixer--add Cool Whip--stir until mixed. If mixture is too runny, freeze for a few minutes. Scoop the mixture into the graham cracker crust. Freeze the pie overnight.

#2146 - Vanilla Cheesecake

(by Shirley McNevich)

40 Nilla wafers (crushed)
3 TBSP butter (melted)
4 - 8oz. Philadelphia cream cheese (softened)
1 cup white sugar
1 TBSP + 1 tsp. vanilla
3 eggs
1 - 8oz. Cool Whip (thawed)

In a bowl add crushed Nilla wafers and melted butter--stir. Press the mixture into the bottom of a springform cheesecake pan. In a mixer add 3 of the cream cheeses and 3/4 cup white sugar--beat. Add 1 TBSP vanilla--beat. Add eggs--beat until smooth. Pour the batter over the crust. Bake at 325 degrees for 50-55 minutes or until center is almost set. Cool completely. In a mixer add 1 cream cheese, 1/4 cup white sugar and 1 tsp. vanilla--beat until smooth. Remove bowl from mixer--add Cool Whip--stir until smooth. Spread the Cool Whip mixture over the cooled cheesecake. Refrigerate overnight.