#324 - Homemade Macaroni and Cheese

(by Shirley McNevich)

1 - 5oz. can evaporated milk
2 eggs, lightly beaten
2 TBSP butter or margarine, melted
1/4 tsp. ground red pepper
8oz. Velveeta cheese, cut up
1 cup shredded cheddar cheese
2 cups elbow macaroni, cooked and drained

Preheat oven to 350 degrees. Mix milk and eggs in large bowl. Add butter, red pepper, Velveeta and cheddar cheese. Stir in macaroni and mix lightly. Pour everyting into a 2 quart casserole. Bake 20 minutes or until heated.

#209 - Pumpkin Swirl Pie

(by Shirley McNevich)

1 ready made pie crust (or you can make your own)
1 - 8oz. Philly cream cheese (softened)
1/2 cup light corn syrup (clear)
1 tsp. vanilla
1 cup Libby's canned pumpkin
2 eggs
1/2 cup Carnation evaporated milk
1/4 cup white sugar
1 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. nutmeg
1/8 tsp. allspice
1 tsp. salt

Prepare pie crust according to package directions using a 9" pie plate. Spray pie plate with Pam before inserting the dough; spray Pam on the top of the pie dough also (where you will be inserting the filling). Flute the edge of the pie crust. Heat oven to 325 degrees. Using a mixer at medium speed, combine cream cheese, 1/4 cup of the light corn syrup, vanilla and beat until smooth. Spread this mixture evenly over the bottom of the pie crust. Using the mixer, combine pumpkin, eggs, other 1/4 cup light corn syrup, Carnation milk, white sugar, and all spices and salt listed on the ingredients. Mix well. Pour this mixture over the cream cheese mixture in the pie shell. With a knife, swirl the mixture to give it a marbled effect. Bake at 325 degrees for 45-50 minutes or until knife inserted comes out clean.

#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.

#45 - Chocolate Fudge

(by Aunt Faye [Herman] Minier)

3 - 6 oz. packages Nestle's chocolate bits
1 - 8 oz. jar Fluff marshmallow
1 tsp. vanilla
2 sticks Parkay margarine
2 cups of chopped nuts (optional)
1/4 tsp. salt
1 - 13 oz. can Carnation evaporated milk
4 1/2 cups white sugar

This fits on a jelly roll pan (buttered). A jelly roll pan has an inch lip and measures 15 1/2 x 10 1/2 x 1. This recipe makes 5 pounds of fudge.

In a large saucepan, mix together chocolate bits, marshmallow, vanilla, margarine, and nuts (optional). Set aside.

In a second saucepan, boil evaporated milk, salt and sugar. Boil over medium heat. Once it starts to boil, keep boiling and stirring for 15 minutes. Stirring must be constant. If you have a candy thermometer when it comes to 234 degrees it's ready.

Remove from heat and pour into the mixture in other saucepan. Stir until everything is melted and smooth. Pour into the jelly roll pan. Let cool and cut into squares.