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.

Freezer Cheese Balls

Recipe from Beth West

1/2 pound sharp cheddar cheese
1 large package (3 oz) cream cheese or Neufchatel
1/4 pound Blue cheese
1/4 cup butter or margarine
1 clove garlic, minced or mashed
2/3 cup coarsely chopped walnuts or pecans, assorted crackers or wafers.

Allow cheese and butter to soften at room temperature. Shred or cut the cheddar into small pieces and put into the large bowl of an electric mixer. Add cream cheese, blue cheese and butter; beat until blended. Add garlic and beat until creamy. Form into balls.

German Chocolate Angel Pie

From Mrs. Lavergne

2 egg whites
1/8 teaspoon salt
1/2 teaspoon vanilla
1 bar (4 oz) German sweet chocolate
3 tablespoons water
1/8 teaspoon cream of tartar
1/2 cup sugar
1/2 cup finely chopped pecans
1 teaspoon vanilla
1 cup whipping cream or 1 envelope dream whip

Beat egg whites with salt and cream of tartar until foamy. Add sugar, 2 tablespoons at a time, beating well after each addition. Beat until very stiff peaks form. Fold in vanilla and pecans. Spoon into lightly greased 8 inch pie pan. Build up sides 1/4 inch above edge of pan. Bake in 300* oven for 50-55 minutes. Cool.

Stir chocolate in water over low heat until melted. Cool until thickened, add 1 teaspoon vanilla and whip cream. Fold in chocolate mixture. Pile into pie shell. Chill 2 hours. Serves 6-8.

Mermaid Salad

8 oz crab meat
1/4 cup mayonnaise
1/3 cup chopped celery
1 teaspoon minced onion
white pepper, to taste

Mix all ingredients. Chill and serve on crisp lettuce leaf or stuff tomato.

Pear Honey

Pears
1 large can crushed pineapple
Juice of 2 lemons

To each cup of ground pears, add 1 cup sugar. Cook until almost tender and add pineapple. When almost done, add lemon juice.

No-Bake Chocolate Cherry Mini-Tarts

2 cups powdered sugar
1 cup vanilla wafer crumbs (about 30 cookies)
1 cup ground blanched almond
1/2 cup Hershey's Cocoa
1/3 cup milk
Cherry Tart Filling (recipe below)
Candied cherries, quartered (optional)

Paper-line 30 mini muffin cups. Set aside. In large bowl, combine powdered sugar, wafer crumbs, almonds and cocoa. Sprinkle in milk, mixing until ingredients are moistened and cling together. Shape into walnut-sized pieces; place in prepared cups. Press mixture against bottom and side of each cup to form shell. Chill. Spoon Cherry Tart Filling into shells. Garnish with candied cherry quarters if desired. Chill until firm.

Cherry Tart Filling
1 package (3 oz) cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla
1/4 teaspoon almond extract
1/2 cup coarsely chopped blanched almonds
1/4 cup candied cherries, quartered

Beat cream cheese in small bowl. Gradually add powdered sugar, vanilla and almond extract, beating until smooth. Stir in almonds and cherries.

Honey Pecan Balls

From Sherry LaMond

1 cup butter
1/4 cup honey
2 cups sifted flour
1/2 teaspoon salt
2 teaspoons vanilla 2 cups chopped pecans

Cream together the butter and honey. Sift the flour and salt two times, then gradually add to the butter mixture. Add vanilla and pecans.
Mix, forming into balls. Place on a greased cookie sheet. Bake at 300* for 40-45 minutes. Roll in powdered sugar.

Best Meat Loaf

2 pounds ground round
2 eggs
1 1/2 cups soft bread crumbs
3/4 cup ketchup
1 teaspoon Accent
1/2 cup warm water
1 package onion soup mix

Combine all ingredients and beat thoroughly. Pack into loaf pan, cover with 2 strips of bacon (optional) pour one 8 ounce can tomato sauce over all and bake 1 hour at 350*.

Chicken Loaf

2/3 cup oleo (butter)
2/3 cup water
8 oz package Pepperidge Farms Cornbread mix (stuffing?)
4 cups chicken stock
6 eggs
1/2 teaspoon salt
1 teaspoon or 1 cube chicken coullion
6 or 8 chicken breast, cubed

Melt butter in water. Mix remaining ingredients and put in a 9X13 pan. Bake at 325* for 45 minutes.

Carmels

1 package Kraft carmels, except dark chocolate.
1/3 cup pet milk

Melt carmel and milk in double boiler.
Add 1 1/2 cups pecans.
Drop by Teaspoon on waxed paper and cool in refrigerator for 1 hour.
Melt chocolate chips and 1/2 block wax over slow heat.
Drop carmels into waxed mixture and place on buttered foil and let cool.

Shortbread Cookies

3/4 pound unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla
1/2 te4aspoon salt
3 cups white flour, sifted

In a large bowl, cream together butter and sugar. Add vanilla and salt. Gradually add flour until the mixture is a soft dough.

Form the dough into a ball. Wrap in waxed paper or plastic and chill in the refrigerator for an hour. Remove and roll out to 1/4 inch thickness.

Preheat the oven to 325*. Cut out the dough into individual cookies and place on ungreased cookie sheets. Bake 30 minutes or until the edges turn golden brown.

Makes about 2 dozen.

Crock Pot Chicken

10 pieces of chicken with skin removed
1 can cream of mushroom soup
1 can cheddar cheese soup

Place chicken in crock pot, cover with soups and cook 7-8 hours, using remaining liquid as a gravy over rice.

Poached Fillets

1 1/2 cups water
1/4 cup onion, diced
2 lemon slices, 1/8" thick
1/8 teaspoon parsley
1 bay leaf
1/8 teaspoon salt, optional
2 whole peppercorns
8 oz fish fillets

In fish cooker, combine water, onion, lemon, parsley, bay leaf, salt and peppercorns. Cover, cook on high 6-8 minutes or until boiling. Place fillets on slotted tray in fish cooker, cover and cook on high for 3-6 minutes or until fish flakes with a fork. Lift out slotted tray, let drain and slide fish onto a serving dish. Serves 2.
Handle the fish cooker carefully so that the hot water doesn't spill. Based on a 600-700 watt microwave.
*Also used poached fish for salads, dips, pates.

Chocolate Delight

1 stick oleo (butter)
1 cup flour
1 cup pecans

Melt butter, add flour and pecans. Spread in bottom of pan and bake at 350* for 20 minutes.

8 oz. cream cheese
1 cup powdered sugar
1 large (13.5 oz) cool whip

Mix cream cheese and sugar and half the cool whip in mixer. Spread over cool crust.

1 vanilla instant pudding
1 chocolate instant pudding
3 1/2 cups milk

Mix and spread over the above, then put the remaining cool whip on top.

Muscadine Pie

Recipe from Mary Bonds

2 Eggs
1 1/2 cups sugar
3 tablespoons flour
1/2 stick butter
1 teaspoon vanilla
1/2 cup milk
1 1/2 cups muscadine hulls, cooked until tender
5-6 tablespoons muscadine juice

Beat custard all together, then add hulls and juice. Cook in unbaked pie shell until firm, in a 325* or 350* oven.

Pecan Crunch Pie

3 Eggs
1/2 teaspoon baking powder
1 cup sugar
1 teaspoon vanilla
11 graham crackers, crushed
1 cup chopped pecans
1 cup heavy cream, whipped with 1/2 cup sugar

Beat eggs and baking powder; add sugar slowly, beating until very stiff. Add vanilla. Fold graham crackers into batter, then fold in pecans. Spread in heavily buttered 9 inch pie pan. Bake at 350* for 30 minutes. Cool, then chill for 4-5 hours. Just before serving, top with whipped cream.

Strawberry Delicious

1 large strawberry Jello
2 cups boiling water
1 package frozen strawberries
1 small can crushed pineapple
2-3 mashed bananas
8 oz. sour cream
chopped nuts

Dissolve Jello in water, add strawberries, pineapple, bananas and nuts. Pour half of mixture in mold and chill.
Spread sour cream over top of first chilled layer. Add remaining Jello mixture. Chill until firm. Use a 9X13 Pyrex dish.
*If you do not have strawberries, use 1 large can crushed pineapple.

Martha Washington Chocolates

2 boxes Confectioner's sugar
1 stick butter or margarine
1 can (15oz) sweetened condensed milk
1 quart nuts, chopped
1 can (3 1/4 oz) shredded coconut
1 tsp. vanilla
1 box semi-sweet chocolate squares
1/2 block paraffin

Combine sugar, butter and milk. Add nuts, coconut and vanilla. Mix well and roll in marble-sized balls. Stick toothpick into each one and chill for six hours, or overnight.
Melt chocolate over boiling water; add paraffin. Dip each ball in mixture. Place on wax paperp remove picks and let harden. Yield: 60 pieces.

Blueberry Pie

Prepare 8-inch crust from your favorite pastry recipe or prepared mix. Cover with vented or lattice top crust, or use a streusel crumb topping. Bake at 425* for 30-35 minutes. Lucky Leaf Blueberry Pie Filling is delicious in a graham cracker or cookie crumb crusts. Top with your favorite aerosol whipped cream or topping. For a deep dish pie, use two cans of filling or the recipe below.

DEEP-DISH BLUEBERRY CREAM PIE
1 9" unbaked pie shell
1 #2 can (21 oz) Lucky Leaf Blueberry Pie Filling
1 cup sour cream
1 cup granulated sugar
3/4 teaspoon salt
3 egg yolks, well beaten

Form the pie shell in a deep dish and fill with Lucky Leaf Blueberry Pie filling. Blend sour cream, sugar and salt in a bowl; blend in beaten egg yolks. Pour mixture over pie filling. Bake for 10 minutes at 425*; reduce oven temperature to 350* and continue baking for 40 minutes longer. Topping will be browned but not set at the end of the baking time. Chill thoroughly before serving.

Apple Crumb Pie

1 Honey Maid Honey Graham Pie Crust
1 egg white, slightly beaten
1 (21 oz) can apple pie filling
1/2 cup all-purpose flour
1/4 cup sugar
1 1/2 teaspoons cinnamon
1/4 cup margarine
3/4 cup Planters Pecans, chopped
Powdered Sugar
Apple slices and mint sprig, for garnish

Brush pie crust with egg white. Bake at 375* for 5 minutes; set aside.
Spoon pie filling into pie crust. In a small bowl, combine flour, sugar, and cinnamon. Cut in margarine until mixture in crumbly; stir in pecans. Sprinkle over pie filling.
Bake at 375* for 25-30 minutes or until topping is golden brown. Cool slightly on a wire rack. Serve warm, sprinkled with powdered sugar. Garnish with apple slices and mint sprig.

Patsy's Lemon Cream Cake

1 (2-layer) package pudding-recipe lemon cake mix
2 (14 oz) cans sweetened condensed milk
2/3 cup lemon juice
8 oz whipped topping

Prepare and bake the cake using the package directions for two 8-inch cake pans. Cool as directed. Mix half the condensed milk and half the lemon juice in a bowl. Spread between the cake layers. Mix the remaining condensed milk, remaining lemon juice and the whipping topping in a bowl. Spread over the top and side of the cake. Chill until serving time. Yield: 12 servings. (Cake is even better the second day.)

Best Party Punch

2 (6 oz) cans frozen lemonade concentrate, thawed

2 (6 oz) cans frozen orange juice concentrate, thawed
2 (6oz) cans frozen limeade concentrate, thawed
8 cups cold water
2 quarts ginger ale, chilled

Combine all the concentrates with the cold water in a large container and mix well. Pour ice in a punch bowl. Stir in the ginger ale just before serving. To make an ice ring for the punch bowl, reserve 4 cups of the punch and pour it into a round gelatin mold. Stir in a jar of maraschino cherries (without stems) and freeze for 8 hours.

Earthquake Cake

1. Spray or grease and flour 9X13" pan. Sprinkle 1 cup coconut and 1 cup chopped nuts into pan.
2. Mix 1 box German Chocolate Cake mix according to package directions.
3. Pour into pan, over coconut and nuts.
4. Mix 8oz. softened cream cheese and 2 cups powdered sugar.
5. Drop by spoonfuls in rows over the cake mix. Do NOT spread.
6. Cook @ 350* for 45 minutes. Cool and refrigerate leftovers.

Hot Diggity Dogs

1 pound package (10) franks
1 can pop biscuits
5 slices American cheese, cut in half
Mustad, relish

Roll out each biscuit to 7X14 inches. Spread with mustard and relish. Place cheese slice, then hot dog, on each biscuit. Roll up and seal edges.
Bake on cookie sheet at 425* for 15-20 minutes.
Hot Diggity Dogs may be prepared ahead of time, refrigerated or frozen, then baked when needed.

Fruit Dip

1 pint sour cream
1 4 oz box of instant lemon pudding

Wisk together and refrigerate for at least 4 hours.

4 oz Baker's Sweet German Chocolate
1 pint Strawberries

Melt chocolate and dip strawberries in. Place on a pan on waxed paper and refrigerate.

Uncut Green Beans

6 or 8 beans per bundle
1/2 strip bacon per bundle
Garlic salt
Butter

Wrap bacon around the green beans and sprinkle with garlic salt. Cover with a slice of butter. Bake in 450* oven approximately 30 minutes.

Cheese Straws

3/4 pound sharp cheddar cheese
1/4 pound butter
1 1/2 cups flour
1 rounded teaspoon baking powder
1 teaspoon salt
Dash of red pepper

Cream butter and cheese with hands until smooth, then work in dry ingredients until a firm dough forms. Run through star-shaped cookie press. Bake at 375* until light brown.

Broccoli Soup

Cook 

1. 2 packages frozen broccoli
2. 1 medium onion, chopped and sauteed in 1 stick margarine

Mix together, then add:

1. 3 cans cream of mushroom soup
2. 3 soup cans full of milk
3. 1 small jar Cheese Whiz

Simmer for 30 minutes. May be kept in refrigerator. Also freezes well.