Congealed Salad

1 can peach pie filling
1 large can pineapple, drained
1 large box peach jello
3/4 cup boiling water
1 cup cold water
8 oz. cream cheese
8 oz sour cream
1/4 cup
1/4 cup

Mix pie filling and pineapple. Dissolve jello mix and pour over fruit.

(The rest of the recipe is unintelligible to me, so if you really want to make this congealed salad, try to read it below.)

Seafood Casserole

Crawfish
Crab
Onion
Celery
Bell Pepper
1 stick butter
Small jar cheese whiz
1 can cream of mushroom soup
1 can cream of broccoli soup
2 cups rice
Seasoning

Bake at 350* for 20 minutes.

Codfish Patties

Codfish Cakes
Instant potatoes
Parsley flakes
eggs
cracker crumbs
season to taste

Roll in cornmeal and fry.

Oyster Crackers

1/2 cup Crisco oil
1/2 teaspoon dill weed
1/2 teaspoon lemon pepper
1 package ranch style salad dressing, dry
1 pound box Oyster Crackers

Heat all together until almost boiling. Put a few crackers at the time in, then drain on paper towels.

Frozen Fruit Salad

1 tablespoon Watkins Fruit Punch Flavor Unsweetened Punch Concentrate
1 cup water
 1 envelope (tablespoon) unflavored gelatin
Pinch of Salt
1 can pineapple chunks
1/4 lemon juice
2/3 cup sugar
1/3 cup mayonnaise
1/2 teaspoon Watkins Almond Extract
1 cup whipping cream or 2 cups sour cream
1 medium banana, diced
1/2 cup seeded, halved grapes
1/4 cup diced maraschino cherries
1/4 cup chopped almonds
1/2 teaspoon Watkins Rum Extract, optional

In medium saucepan, combine concentrate and water. Sprinkle gelatin over punch to soften. Place over low heat and stir until gelatin is dissolved. Add salt. Drain pineapple, measuring syrup. Add water to make 1/2 cup, if necessary. Stir into gelatin with lemon juice and sugar. Blend in mayonnaise, Almond Extract and Rum Extract. Chill until very thick. Whip the cream. Fold fruits, nuts and whipped cream into gelatin. Pour into 2 freezer trays or a 9" x 5" x 3" loaf pan. Freeze until firm, at least 3 to 4 hours. To serve, cut in squares or slices. Makes 8 servings.

Coconut Pie

From Inell Gonnell

1 stick of oleo, melted
1 can coconut
1 1/2 cups sugar
3 eggs
1/3 cup buttermilk

Pour over uncooked pie crust. Bake 45 minutes at 350*.

Pecan Pie Muffins

1 cup pecans (chopped)
1/2 cup flour, all-purpose
1 cup brown sugar
2 eggs
1/2 cup butter, melted

Combine first 3 ingredients. In a separate bowl, beat eggs and butter together. Make a well in the center of the flour mixture and pour in egg mixture. Stir until moistened. Place into a greased muffin tin and bake at 350* for 15 minutes. Makes 24 muffins.