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1 Cup pineapple tidbits 1 Cup crushed pineapple 2 Cups mandarin Orange 1 Cup sugar 2 Tablespoons flour 3 beaten egg yolks 1 ¾ cup juice from fruit 1# acenti de Pepe macaroni 1 bag mini marshmallows 1 large carton Cool Whip. salt Drain fruit (Pineapple, mandarin orange) but keep juice. Store fruit in refrigerator. Combine 1 cup sugar, 2 tablespoons flour, dash of salt, egg yolks, and 1/ ¾ cups juice from fruit. Cook until thick and let cool. Cook macaroni and let cool. Mix thickened juice and macaroni and leave in refrigerator overnight. Mix fruit with marshmallows, cool whip, macaroni / juice mixture.Read More →

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½ cup salad oil 2 teaspoons wine vinegar with tarragon ¼ teaspoons fine marjoram ½ teaspoon salt 1 dash coarse black pepper Sliced Onions 3 sliced tomatoes Combine all together and chill for 2 or 3 hours.Read More →

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¼ cup margarine or butter, melted 4 ½ teaspoons Lea & Perrins Worcestershire Sauce 1 ¼ teaspoons Lawry’s Seasoned Salt 8 Cups of your favorite Chex brand Cereals (Corn, Rice and/or Wheat) 1 cup Planters mixed nuts or Peanuts 1 cup pretzels Combine margarine, Worcestershire sauce, seasoned salt; mix well. Pour cereals, nuts and pretzels into large glad-lock zipper bag. Pour margarine mixture over cereal mixture inside zipper bag. Seal top of bag securely. Shake bag until all pieces are evenly coated. Pour contents of bag into large microwave-safe bowl. Microwave on High 5 to 6 minutes, stirring thoroughly every 2 minutes. While stirring, makeRead More →

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3 tablespoons margarine 1 package (10 oz. About 40) regular marshmallows or 4 cups miniature marshmallows 6 cups Kellogg’s Rice Krispies cereal Vegetable cooking spray Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add rice kripsies, stir until well coated. Using buttered spatula or waxed paper, press mixture evenly into 13x9x2-inch pan coated with -cooking spray. Cut into 2×2-inch squares when cool.Read More →

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1 Stalk Celery 3 Medium Onions 1 Large Pan of Corn Bread (GET CORN BREAD RECIPE) 1 ½ loaf of white Sandwich Bread 3 Eggs 1 teaspoon Sage (to taste) 1 teaspoon Poultry Seasoning (to taste) Salt 3 to 4 cans Swanson Chicken Broth Sauté Celery and Onions. Toast white bread and dice. Crumble corn bread. Add sautéed celery and onions to mix. Season with sage, poultry seasoning, and salt. Add Chicken Broth. Mix well. After tasting, add eggs. If you want to, you can add some melted butter to the dressing (if your chicken broth is not very rich). Gravy: Cook neck, liver, gizzard,Read More →

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2 Cups Sugar 2 Egg Whites ½ Cup White Syrup 1/3 Cup hot water 1 Cup Nuts Boil water, sugar and syrup together till it forms a hard ball when dropped in cold water. Then pour slowly over well beaten whites and heat until stiff. Add nutsRead More →

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2 ½ cups water (warm) 2 packages dry yeast 5 Cups Flour (sifted) 1 Yellow Cake mix Dissolve 2 packages of yeast in water. Mix all ingredients together to form stiff batter. Let raise 2 hours in a warm place. Separate in half, rollout, spread butter then sugar and cinnamon. Roll and cut about 1 inch thick. Let raise again. Place in greased pan. Bake at 325 until done.Read More →