#2206 - Dill Spinach Dip

(by Shirley McNevich)

1 pint Breakstone's sour cream
1 cup mayo
1 envelope Lipton onion soup mix (dry)
1 - 10oz. frozen chopped spinach (thawed and drained)
1/2 cup chopped parsley
1/2 cup chopped onion
1 tsp. dill weed
1 tsp. dry Good Seasons Italian dressing mix

In a blender add sour cream, mayo, onion soup mix, drained spinach, chopped parsley, chopped onions, dill weed and Italian dressing mix--blend until well mixed. Refrigerate until cold. Serve with raw vegetables.

#2205 - Green Bell Pepper Dip

(by Shirley McNevich)

3 TBSP white sugar
3 TBSP cider vinegar
1 heaping TBSP butter
1 beaten egg
a dash of salt
1 heaping TBSP flour
1 - 8oz. Philadelphia cream cheese (softened)
4 TBSP dried onion flakes OR minced onions
1 large green bell pepper (washed and finely chopped)

In a saucepan over medium heat add white sugar, cider vinegar, butter, beaten egg, salt and flour--stir and cook until boiling. As soon as it boils, remove from heat. In a mixer add cream cheese--beat. Add hot cider mixture to cream cheese--beat until smooth. Remove bowl from mixer--add onion flakes/onions and chopped green bell peppers--stir until mixed. Cool to room temperature, then refrigerate until cold. Stir when ready to serve. Serve with good quality crackers.

#2204 - Italian Tuna Dip

(by Shirley McNevich)

1 envelope Good Seasons Italian dressing mix
1 1/2 cups Breakstone's sour cream
1 - 14oz. can albacore tuna (drained and flaked)
1 hard boiled egg (peeled and chopped)

In a bowl add dressing mix, sour cream, flaked tuna and chopped egg--stir until mixed. Refrigerate until cold. Serve with good quality crackers.

#2203 - Dill Weed Dip

(by Shirley McNevich)

3/4 cup mayo
3/4 cup sour cream
2 TBSP dried minced onion flakes
2 tsp. Beau Monde seasoning (Spice Island brand)
2 tsp. dried dill weed

In a bowl add mayo, sour cream, onion flakes, Beau Mond, and dill weed--stir until mixed. Refrigerate until cold. Serve with good quality crackers or vegetables.

#2202 - Raspberry Coconut Cake

(by Shirley McNevich)

1 1/4 cups flour
3/4 cup white sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 cup softened butter
1/2 cup milk
1 tsp. vanilla
1 egg
2 2/3 cups Baker's angelflake coconut
2/3 cup raspberry preserves (NOT jelly)
3 1/2 cups Cool Whip (thawed)

In a mixer add white sugar and softened butter--beat. Add milk, vanilla and egg--beat. Add baking powder and salt--beat. Add flour--beat. Remove bowl from mixer--add 2/3 cup of the coconut--stir with a spoon. Pour batter into a greased and floured 8 x 8 cake pan. Bake at 350 degrees for 30-40 minutes--test with a toothpick for doneness. Cool for 20 minutes, then remove cake from cake pan and place on a cake plate. Spread the raspberry preserves all over the top of the cake. In a bowl add the remaining 2 cups coconut and the Cool Whip--stir until mixed. Frost the whole top and the sides of the cake.

#2201 - Cherry Coconut Bars

(by Shirley McNevich)

Crust: 1 cup flour; 3 TBSP Domino's powdered sugar; 1/2 cup softened butter

Filling: 2 beaten eggs; 1 cup white sugar; 1/4 cup flour; 1/2 tsp. baking powder; 3/4 cup chopped walnuts; 1/2 cup Baker's angelflake coconut; 1/2 cup maraschino cherries (drained and each cut into 4 pieces); 1 tsp. vanilla; 1/4 tsp. salt

In a bowl add 1 cup flour, powdered sugar and softened butter--stir until mixed. Press mixture into a greased 8 x 8 baking dish. Bake at 350 degrees for 20 minutes or until lightly browned. In a bowl add beaten eggs, white sugar and 1/4 cup flour--stir until mixed. Add baking powder, chopped walnuts, coconut, cherry pieces, vanilla and salt--stir until mixed. Pour filling over the baked crust. Bake at 350 degrees for 20-25 minutes or until golden brown. Cool completely. Cut into bars or squares.

#2200 - Evaporated Milk Pumpkin Cake

(by Shirley McNevich)

Cake: 1 box Duncan Hines yellow cake mix; 1/2 cup melted butter, 1 beaten egg

Filling: 3 cups Libby's canned pumpkin; 2 beaten eggs; 1 cup Carnation evaporated milk (NOT condensed); 3/4 cup white sugar; 1 tsp. cinnamon

Topping: 1 cup reserved cake mix (explained below); 1/2 cup Domino's dark brown sugar (packed); 1/4 cup softened Parkay margarine; 1 tsp. cinnamon

Grease a 9 x 13 cake pan. Remove 1 cup of the cake mix and reserve for later. In a bowl add remaining cake mix, 1 beaten egg and melted butter--stir until mixed. Press the mixture into the bottom of the greased cake pan. In a bowl add pumpkin, 2 beaten eggs, evaporated milk, white sugar and 1 tsp. cinnamon--stir until smooth. Pour the filling over the crust in the cake pan. In a bowl add the reserved 1 cup cake mix, brown sugar, softened margarine and 1 tsp. cinnamon--mix with your hands or with a pastry blender to make crumbs. Sprinkle the crumb mixture over the pumpkin filling mixture. Bake at 350 degrees for 50-60 minutes or until inserted knife comes out clean. Cool completely. Keep refrigerated.

#2199 - Scratch Sour Cream Banana Cake

(by Shirley McNevich)

2 cups white sugar
1 cup softened butter
3 eggs
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. vanilla
2 cups flour
1 cup chopped black walnuts
1 cup mashed ripe bananas
1 cup Breakstone's sour cream

In a mixer add white sugar and butter--beat. Add eggs--beat for 10 minutes. Into a bowl sift the flour, baking soda, baking powder and salt. Add flour mixture to batter--beat. Add vanilla, chopped black walnuts, mashed bananas and sour cream--beat until smooth. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 35-40 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#2198 - Beef Stroganoff

(by Shirley McNevich)

1/4 cup flour
1/2 tsp. salt
1/4 tsp. pepper
2 TBSP butter
1lb. beef sirloin steak (cut into 1/4" strips)
1 - 14oz. can sliced mushrooms (drained)
1 small onion (chopped)
1/2 tsp. garlic powder
1 TBSP Worcestershire sauce
1 TBSP tomato paste
8 drops Tabasco sauce
1 1/2 cups beef broth
1 cup sour cream
1 bag egg noodles (cooked and drained according to bag directions)

In a bowl add flour, salt and pepper--stir. Dredge the sirloin strips in the flour mixture. In a skillet over medium heat add butter--melt. Cook sirloin strips on both sides until browned. Add onions, mushrooms and garlic powder--stir and cook until onions and mushrooms are lightly browned. In a bowl add Worcestershire sauce, tomato paste, Tabasco sauce and beef broth--pour the mixture over the sirloin strips. Cover and simmer over low heat for 45 minutes to 1 hour or until beef is very tender. When beef is tender, slowly add sour cream to the steak mixture--stir and cook uncovered until mixture is hot. Serve over prepared egg noodles.

#2197 - Mandarin Orange Dessert

(by Shirley McNevich)

1 1/3 cups graham cracker crumbs
1/4 cup + 3 TBSP white sugar
6 TBSP butter (melted)
1 - 8oz. Philadelphia cream cheese (softened)
1 - 8oz. Cool Whip (thawed)
1 - 6oz. box orange Jell-O
1 cup boiling water
1 cup cold water
1 - 8oz. can Dole mandarin oranges (drained)
1 - 8oz. can Dole crushed pineapple (drained)
1 pint orange sherbet

In a bowl add graham cracker crumbs, 3 TBSP white sugar and melted butter--stir. Press the mixture into a greased 9 x 13 cake pan. Bake at 375 degrees for 10 minutes. Cool completely, then refrigerate until crust is cold. In a mixer add cream cheese and 1/4 cup white sugar--beat. Add Cool Whip--beat. Spread cream cheese mixture over the cold crust. In a bowl add Jell-O powder and boiling water--stir until dissolved. Add cold water--stir. Add drained mandarin oranges, drained pineapple and sherbet--stir until all of the sherbet is melted. Pour the sherbet mixture over the cream cheese layer. Refrigerate overnight.

#2196 - Coconut Ambrosia Salad

(by Shirley McNevich)

2 - 15oz. cans Dole mandarin oranges (drained)
2 regular sized bags miniature marshmallows
2 - 15oz. cans Dole pineapple chunks (drained) OR crushed pineapple (drained)
1 cup Baker's angelflake coconut (more if you wish)
1 cup Breakstone's sour cream
1 jar maraschino cherries (drained and halved)

In a bowl add drained mandarin oranges, miniature marshmallows, drained pineapple, coconut and sour cream--stir carefully until mixed. Refrigerate until cold. Place halved cherries all over the top before serving.

#2195 - Nutty Cheesecake Bars

(by Shirley McNevich)

Crust: 2/3 cup graham cracker crumbs; 1/2 cup flour; 1/2 cup chopped nuts; 1/4 cup white sugar; 1/2 cup melted butter

Filling: 1 - 8oz. Philadelphia cream cheese (softened); 1/3 cup white sugar; 1 egg; 1/2 tsp. lemon zest; 1 TBSP lemon juice

In a bowl add graham cracker crumbs, flour, chopped nuts, 1/4 cup white sugar, and melted butter--stir. Reserve 4 TBSP of the crust mixture. Press the rest of the mixture into the bottom of a 9 x 13 greased cake pan. Bake at 350 degrees for 12 minutes. In a mixer add cream cheese--beat. Add 1/3 cup white sugar, egg, lemon zest and lemon juice--beat until smooth. Pour batter over the baked crust. Sprinkle the reserved crust mixture all over the top of the batter. Bake at 350 degrees for 20-25 minutes or until almost set. Cool completely. Refrigerate until cold. Cut into bars.

#2194 - Crispy Black Walnut Cookies

(by Shirley McNevich)

1 cup softened butter
1 cup sifted Domino's powdered sugar
1/4 tsp. salt
1 TBSP vanilla
2 cups sifted flour (measure before sifting)
1 cup chopped black walnuts (more if you wish)

In a mixer add butter, powdered sugar, salt and vanilla--beat. Slowly add flour--beat. Remove bowl from mixer--add chopped black walnuts--stir with a wooden spoon. Make the dough into 1/2 TBSP balls and place them on greased cookie sheets. Bake at 325 degrees for 20 minutes or until lightly browned. Cool slightly before removing from cookie sheets. Best to do a test cookie with this recipe.

#2193 - Layered Oreo Fudge Pie

(by Rita Malick - friend)

20 Oreo cookies
3 1/2 TBSP melted butter (more if necessary)
2 pints good quality vanilla ice cream
1 jar fudge ice cream topping
chopped peanuts

Place cookies in a Ziploc bag a few at a time--crush them fine using a rolling pin. Repeat with all cookies. In a bowl add crushed cookies and melted butter--stir to mix. Add more melted butter if needed. Press the cookie mixture into the bottom and up the sides of an ungreased pie plate. Freeze the crust for 1 hour. Place one container of ice cream on your counter until softened. Remove pie from freezer, spread softened ice cream over the crust, then return pie to freezer for 1 hour. Remove pie from freezer--spread a layer of chocolate fudge ice cream topping over first ice cream layer, then return to freezer for 1 hour. Place second container of ice cream on your counter until softened. Remove pie from freezer and spread second pint of softened ice cream over the fudge layer. Freeze the pie over night. Before serving, spread more fudge topping over the top and sprinkle chopped peanuts over the fudge topping. You may have to let the pie thaw a few minutes before cutting.

#2192 - Pineapple Tea Punch

(by Shirley McNevich)

1 large can frozen lemonade concentrate
1 large can frozen orange juice concentrate
1 small jar maraschino cherries (do not drain)
1 - 48oz. can Dole pineapple juice
8 tea bags
1 pint of boiling water
3 cups white sugar
3 trays of ice cubes
3 quarts of ginger ale

In a bowl add tea bags, white sugar and boiling water--let it stand for 2 hours, then remove and discard tea bags. Stir the tea. In a large punch bowl add frozen lemonade concentrate, frozen orange juice concentrate, maraschino cherries and their juice, pineapple juice and tea--stir until mixed. When ready to serve, add ice cubes and ginger ale--stir.

#2191 - Hamburg Casserole

(by Shirley McNevich)

1 1/2 lbs. ground chuck
6 medium red potatoes (washed, peeled and sliced)
1 onion (chopped)
1 tsp. salt
1/2 tsp. pepper
1 qt. of tomato juice
4 TBSP white sugar
shredded Swiss cheese

In a skillet over medium heat add ground chuck, salt, pepper and chopped onions--cook/stir until meat is browned. Pour meat mixture into a Dutch oven. Add sliced potatoes, tomato juice and white sugar--stir until mixed. Put lid on Dutch oven and bake at 350 degrees for 1 hour or until potatoes are tender. Remove from oven, spread as much shredded Swiss cheese over the top as you wish and return to oven uncovered just until cheese melts.

#2190 - Baked Dry Lima Beans

(by Shirley McNevich)

1 - 1lb. bag large dry lima beans
1/2 TBSP French's yellow mustard
1 slice of ham (with bone in)
1/2 tsp. garlic salt
1 - 16oz. jar extra thick pasta sauce with vegetables
3 onions (chopped)

Rinse the dry lima beans in cold water, place them in a large bowl, cover them with water and let them soak overnight. The next day, drain the beans. Place drained beans in a pot--cover them with water. Over medium heat, cook the beans until tender. Drain the beans and place drained beans into a Dutch oven. Add mustard--stir. In a skillet add ham and chopped onions--cook over medium heat until ham is brown on both sides. Cut the ham into small pieces and discard the bone. Place ham pieces and fried onions into the bean mixture--stir. Add garlic salt and pasta sauce--stir. Bake uncovered at 350 degrees for 30-40 minutes or until bubbling hot.

#2189 - Baked Green Lima Beans

(by Shirley McNevich)

4 - 10oz. boxes frozen green lima beans
2 cups water
1 tsp. salt
1/4 cup Domino's dark brown sugar
1/4 cup white sugar
1 tsp. pepper
1/2lb. bacon slices (cut into bite sized pieces)

In a saucepan over medium heat add frozen beans, salt and water--stir and bring to a boil. Once boiling, cook/stir for 5 minutes (beans will not be soft). Add brown sugar, white sugar and pepper--stir. Pour mixture into a greased 2 qt. casserole dish. Spread raw bacon pieces all over the top. Bake at 350 degrees for 45 minutes or until beans are tender and bacon is crisp. Stir before serving.

#2188 - Bacon Chicken Breasts

(by Shirley McNevich)

4 boneless/skinless chicken breasts
salt
pepper
4 TBSP flour
4 TBSP butter
bacon strips (raw)
4 slices Swiss cheese
Parmesan cheese
1/3 cup chicken broth

In a plastic bag add flour and chicken breasts--toss to coat. Shake off extra flour and place the breasts on a cutting board. Salt and pepper both sides of chicken breasts to your taste. In a skillet add 2 TBSP butter--turn heat to medium, melt butter, then cook chicken breasts on both sides until both sides are browned. Use butter to grease a 9 x 13 glass baking dish. Pour the chicken broth into the buttered dish. Place the chicken breasts in the greased dish. Place 2 slices of bacon over each piece of chicken. Bake at 350 degrees for 30 minutes, remove from oven, and place 1 slice of Swiss cheese on each piece of chicken. Sprinkle Parmesan cheese all over the Swiss cheese. Return to oven and bake 10 minutes longer or until chicken is no longer pink.

#2187 - Broccoli Puff

(by Shirley McNevich)

3 - 10oz. boxes frozen chopped broccoli (thawed and drained)
2 - 10.75oz. cans Campbell's cream of chicken soup
1/4 to 1/2 tsp. pepper
4 beaten eggs
2 cups shredded cheddar cheese
fresh chopped parsley for sprinkling

In a bowl add drained broccoli, all of the soup, pepper, beaten eggs and shredded cheddar cheese--stir until mixed. Pour mixture into a greased 2 qt. casserole dish. Sprinkle chopped parsley over the top. Bake at 350 degrees for 1 hour.

#2186 - Cabbage and Noodles

(by Shirley McNevich)

1 small head of cabbage (shredded)
1 small onion (chopped)
1/4 cup Parkay margarine
2 TBSP water
1 - 8oz. bag medium egg noodles (cooked according to bag directions and drained)
1 cup sour cream
1/2 tsp. salt
1/2 tsp. pepper

In a Dutch over medium heat add Parkay--melt. Add shredded cabbage and chopped onions--cook/stir for 10 minutes or until cabbage is lightly browned. Add water--cover and cook until water evaporates. Remove from heat--add drained noodles, sour cream, salt and pepper--stir until well mixed. Scoop mixture into a buttered 2 qt. casserole dish. Bake at 350 degrees for 30-40 minutes or until heated through.

#2185 - Sharp Cheese Sausage Casserole

(by Shirley McNevich)

1 1/2 lbs. smoked sausage (removed from casings OR cut into bite sized pieces after browning)
1 - 8oz. sharp cheese (shredded)
1 cup sour cream
1/2 of a small onion (grated)
1 or 2 TBSP chopped parsley
1/2 tsp. salt
1/2 tsp. pepper
6 medium red potatoes (washed, peeled, cooked until tender, cooled and cut into bite sized pieces)
milk (if necessary)

Cut the sausage into coin shaped pieces. In a skillet over medium heat add sausage and a little water--cook/stir until browned, then drain the sausage and cut into bite sized pieces. In a large bowl add drained sausage, shredded sharp cheese, sour cream, grated onions, parsley, salt and pepper--stir to mix. If it seems too thick add a little milk and stir again. In a greased casserole dish make multiple layers of the sausage mixture and the potato pieces. Bake (covered) at 350 degrees for 40 minutes. Stir well before serving.

#2184 - Baked Salmon

(by Shirley McNevich)

2 TBSP flour
1/2 cup milk
1 TBSP butter + extra for dotting
1 - 14oz. can red salmon (remove bones)
2 beaten egg yolks
2 egg whites (beaten until stiff)
1 small onion (chopped)
1/4 cup fresh parsley
Italian breadcrumbs

In a saucepan over medium heat add butter--melt. Add flour--stir. Add milk--cook/stir until slightly thickened. Remove from heat--cool to room temperature. Flake the salmon into a bowl--add beaten egg yolks--stir. Add parsley and chopped onions--stir. Add beaten egg whites--stir. Grease a 2 qt. casserole dish. Put salmon mixture evenly into the casserole dish. Spread the cooled milk sauce over the salmon mixture. Sprinkle the whole top with a thin layer of the Italian breadcrumbs. Dot some butter over the breadcrumbs. Bake at 350 degrees for 30-40 minutes or until heated through.

#2183 - Potato Broccoli Bake

(by Dorothy [Renn] Hafer - friend)

2 TBSP butter
2 TBSP flour
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. nutmeg
2 cups milk
1 - 3oz. Philadelphia cream cheese (softened)
1/2 cup shredded cheddar cheese
16oz. hash brown potatoes (thawed)
1 - 10oz. box frozen chopped broccoli (cooked and drained according to box directions)
3 slices buttered bread (cut into bite sized pieces)

In a saucepan over medium heat add butter--melt. Add salt, pepper and nutmeg--stir. Add flour--stir. Slowly add milk while stirring--cook/stir until it starts to bubble. Add shredded cheddar cheese and cream cheese--cook/stir until cheese is melted. Add thawed hash brown potatoes--cook/stir until hot. Remove from heat--pour half of the hash brown mixture into a greased 2 qt. casserole dish. Spread the drained broccoli over the hash brown mixture. Spread the rest of the hash brown mixture over the broccoli. Spread buttered bread pieces all over the top. Bake at 350 degrees (covered) for 35 minutes, then remove cover and bake 10-15 minutes longer.

#2182 - Old Bay Zucchini Cakes

(by Shirley McNevich)

2 cups grated zucchini (peel before grating)
1/2 of a small onion (grated)
2 beaten eggs
1 tsp. Old Bay seasoning
1/4 tsp. celery seed
cracker crumbs

In a bowl add grated zucchini, grated onions, beaten eggs, Old Bay and celery seed--stir to mix. Add some cracker crumbs a little at a time until you can make cakes with the mixture. Form the mixture into cakes. Add a few teaspoonfuls of canola to a frying pan. Turn heat to medium and fry cakes until browned on each side and hot in the middle. Drain them on paper towels before serving.

#2181 - Cranberry Ring

(by Shirley McNevich)

2 - 3oz. boxes raspberry Jell-O
1/4 tsp. salt
1/4 tsp. cinnamon
2 cups boiling water
2 - 8oz. cans whole berry cranberry sauce
2 TBSP orange zest (grated orange rind)
1 cup diced orange slices
1 cup chopped apples (peeled before chopping)

In a bowl add both boxes of Jell-O, salt, cinnamon and boiling water--stir with a whisk until dissolved. Add both cans of cranberry sauce and orange zest--stir with a spoon until well mixed. Refrigerate until thickened but not completely set. Remove from refrigerator--add chopped apples and diced oranges--stir to mix. Pour the mixture into a Jell-O ring mold. Refrigerate overnight, then invert on to a serving plate.

#2180 - Pretzel Jell-O

(by Shirley McNevich)

2 cups coarsely crushed salted pretzels
3/4 cup melted butter
3 TBSP white sugar + 1/2 cup white sugar
1 - 8oz. Philadelphia cream cheese (softened)
1 - 8oz. Cool Whip (thawed)
1 - 6oz. box strawberry Jell-O
2 cups boiling water
2 - 10oz. boxes frozen strawberries (slightly thawed)

In a bowl add crushed pretzels, melted butter and 3 TBSP white sugar--mix with a spoon. Spread the mixture into the bottom of a greased glass 9 x 13 baking dish. Bake at 400 degrees for 8 minutes--cool completely. In a mixer add 1/2 cup white sugar, cream cheese and Cool Whip--beat until smooth. Spread the mixture over the cooled crust. In a bowl whisk the boiling water and Jell-O mixture until powder dissolves. Add both boxes of strawberries to the Jell-O mixture--stir until mixed. Cool to room temperature, then pour the Jell-O mixture over the cream cheese mixture. Refrigerate until cold.

#2179 - Apple Casserole Dessert

(by Shirley McNevich)

5 baking apples (washed, peeled cored and thinly sliced)
1/2 cup cinnamon berries (found with cake decorating supplies at the grocery store)
1 - 8oz. can Dole crushed pineapple (do NOT drain)
1/4 cup water
1/2 cup Domino's dark brown sugar
1 cup flour
2 TBSP softened butter

Grease a 2 qt. casserole dish. Place the thin apple slices in the casserole dish. Spread the cinnamon berries over the sliced apples. Spoon the crushed pineapple and its juice over the cinnamon berries. Slowly pour the water over the crushed pineapple. In a bowl add brown sugar, flour and butter--mix to make crumbs. Sprinkle crumb mixture over the top. Bake at 375 degrees for 1 hour or until apples are tender.

#2178 - Peach Crunch

(by Shirley McNevich)

4 cups sliced fresh peaches
2 TBSP flour + 1 cup flour
2 cup white sugar
1 tsp. baking powder
1 beaten egg
2 TBSP softened butter
cold butter for dotting
1/4 tsp. salt

In a bowl add sliced peaches, 1 cup white sugar and 2 TBSP flour--mix with a spoon. Pour mixture into a greased 8" square baking dish. Dot cold butter over the top of the mixture. In a bowl add baking powder, beaten egg, 2 TBSP softened butter, 1 cup white sugar, 1 cup flour, and salt--mix to make crumbs. Sprinkle crumb mixture over the top of the peach mixture. Shake the baking dish so the crumbs go down into the peaches. Bake at 350 degrees for 35-40 minutes.

#2177 - Pistachio Pudding Dessert

(by Shirley McNevich)

Crust: 1 cup flour; 1 TBSP white sugar; 1 stick softened butter; 1 cup chopped pecans

Topping: 1 - 8oz. Philadelphia cream cheese (softened); 1 cup Domino's powdered sugar; 1 - 8oz. Cool Whip (thawed); 2 2/3 cups milk; 2 - 3oz. boxes Jell-O instant pistachio pudding mix; another 2 2/3 cups milk; 2 - 3oz. boxes Jell-O instant vanilla pudding mix; drained maraschino cherries

In a bowl add flour, white sugar, softened butter and chopped pecans--mix with a spoon. Press the mixture into the bottom of a greased 9 x 13 cake pan. Bake at 375 degrees until lightly browned--cool completely. In a mixer add cream cheese, powdered sugar, and 1/3 of the Cool Whip--beat until smooth. Spread that mixture over the cooled crust. In a mixer add both boxes of pistachio pudding and 2 2/3 cups milk--beat until smooth and thickened. Spread pistachio mixture over cream cheese layer. In a mixer add both boxes of vanilla pudding and 2 2/3 cups milk--beat until smooth and thickened. Spread vanilla pudding mixture over pistachio pudding layer. Spread remaining Cool Whip over the top. Drain maraschino cherries, dry them on paper towels and arrange them on top of the Cool Whip. Refrigerate until cold.

#2176 - Deluxe Cole Slaw

(by Shirley McNevich)

8 cups finely shredded cabbage
1/4 cup finely shredded carrots
1/3 cup white sugar
1/2 tsp. salt
1/8 tsp. pepper
1/4 cup milk
1/2 cup mayo
1/4 cup buttermilk
1 1/2 TBSP white vinegar
2 1/2 TBSP lemon juice

In a large bowl add white sugar, salt, pepper, milk, mayo, buttermilk, white vinegar and lemon juice--beat with a whisk until smooth. Add shredded cabbage and shredded carrots--mix well. Refrigerate until cold.