Radio Given Recipes

Radio Given Recipes June

FAUX TIRAMISU CHEESECAKE (Dessert Every Night) Joanna Lund 6-2-01 top of page

2 (8 ounce) packages Philadelphia fat free cream cheese
1 (4 serving) package JELL-O sugar free instant vanilla pudding mix
2/3 cup Carnation Nonfat Dry Milk Powder
1 cup cold coffee
1 teaspoon brandy extract
3/4 cup Cool Whip Lite*
1 (6 ounce) Keebler chocolate pie crust
2 tablespoons (1/2 ounce) mini chocolate chips

In a large bowl, stir cream cheese with a spoon until soft. Add dry pudding mix, dry milk powder, and coffee. Mix well using a wire whisk. Blend in brandy extract, and 1/4 cup Cool Whip Lite. Spread mixture in pie crust. Evenly drop remaining Cool Whip Lite by tablespoon to form 8 mounds. Sprinkle chocolate chips over top. Refrigerate for at least 1 hour. Cut into 8 servings.

Serves 8 - Each serving equals:

HE: 1 Pr, 1/2 Br, 1/4 SM, 1 Sl, 3 OC
207 Calories, 7 gm Fa, 11 gm Pr, 25 gm Ca, 636 mg So, 71 mg Cl, 1 gm Fi
DIABETIC: 1 1/2 St/Ca, 1 Mt, 1 Fa

ORANGE CREAM CAKE from March/April 2001edition of the Taste of Home's Quick Cooking magazine pg.14-15. (5-12-01) 6-2-01

1 pkg. 18¼ oz. lemon cake mix
1 pkg. unsweetened orange drink mix (like Kool Aid)
3 eggs
1 cup water
1/3 cup vegetable oil
2 3 ozs. pkgs. orange jello
1 cup boiling water
1 cup cold water
1 cup cold milk
1 tsp. vanilla extract
1 3.4 oz. pkg. instant vanilla pudding mix
8 ozs. cool whip, thawed

In mixing bowl combine first 5 ingredients. Beat on medium speed for 2 minutes. Pour into ungreased 9x13" baking pan. Bake 350° 25-30 minutes or 'til toothpick comes out clean in center. Using a meat fork poke holes in cake. Let cool 30 minutes on wire rack. Meanwhile dissolve 1 pkg. Jello in boiling water. Stir in cold water. Pour over cake. Cover and refrigerate for 2 hours. In a mixing bowl combine milk, vanilla, pudding mix and other pkg. orange jello. Beat on low about 2 minutes. Let stand 5 minutes. Fold in cool whip, frost cake with this and refrigerate. Can garnish with mandarin orange slices and mint leaves.

NOTE: The above orange cream cake can be made with strawberry drink mix and strawberry Jello instead of the orange flavor.

CUSTARD 6-2-01

8 eggs beaten with mixer
½ tsp. salt
1 tsp. vanilla
1 cup sugar
5 cups milk scalded in microwave oven
nutmeg sprinkled on top

Pour into casserole and place in pan of warm water. Bake 400° 45 minutes.

BANANA BREAD W/COCONUT PUDDING (7-21-99) also called Moist Banana Bread 6-2-01

2 cups sugar
1 cup vegetable oil
5 eggs
2 cups crushed bananas
2 cups flour
1 tsp. each salt, baking soda and cinnamon
1½ cups walnuts
2 3 oz. pkgs. instant coconut cream pudding

Beat sugar and oil. Add eggs and bananas. Stir the dry ingredients into this and add the nuts. Divide the batter into 3 loaf pans. Bake 350° 45-60 minutes.

ROUND STEAK (9-29-99) 6-2-01

Cut steak into ½"x 2" pieces. Place in casserole raw. Mix 1 can golden mushroom soup with ¼ can water and pour over steak. Cover and bake 2 hours 350°.

Hint for Round Steak recipe: Add diced onion and potato and cook as directed for above round steak recipe.

CHILI'S CHICKEN ENCHILADA SOUP (from copykat.com) 6-2-01
Ease of Cooking: Easy
Notes:
This recipe may be halved. Masa Harina is a type of corn flour. It is found at most grocery stores in the flour section.

Ingredients:
1/2 C. Vegetable oil
1/4 C. Chicken base
3 C. diced Yellow Onions
2 tsps. ground Cumin
2 tsps. Chili Powder
2 tsps. granulated Garlic
1/2 tsp. Cayenne pepper
2 C. Masa Harina
4 qt. Water (divided)
2 C. crushed Tomatoes
1/2 lb. processed American cheese, cut in small cube
3 lb. cooked, cubed chicken

Preparation:
In large pot, place oil, chicken base, onion and spices. Sauté until onions are soft and clear, about 5 minutes. In another container, combine Masa Harina with 1 quart water. Stir until all lumps dissolve. Add to sautéed onions and bring to boil. Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from Masa Harina. Add remaining 3 quarts water to pot. Add tomatoes; let mixture return to boil stirring occasionally. Add cheese to soup. Cook stirring occasionally, until cheese melts. Add chicken; heat through. Makes 1 1/2 gallons or 16-20 servings.

RED LOBSTER SHRIMP SCAMPI (from copykat.com) 6-2-01

Ease of Cooking: Beginner

Notes:
They now use a prepackaged mix for this, I hope you find that this tastes very similar. A former Red Lobster Chef suggested this. Thanks Greg !

Ingredients:
1 C. White Wine
1/2 C. unsalted Butter do not use Margarine
3 tsps. minced Garlic
1 lb. Shrimp, peeled and deveined

Preparation:
Bake at 350 degree oven for about 6 to 7 minutes. Be careful not to overcook the Shrimp. The shrimp is done when it has turned pink.

CHEESY BAKED PINEAPPLE (from Mrfood.com air date 4-9-01) 6-2-01

Serves: 9 to 12

2 cans (20 ounces each) pineapple chunks, drained
2 cups (8 ounces) shredded sharp
Cheddar cheese
½ cup sugar
3 tablespoons all purpose flour
2 cups coarsely crushed butter flavored crackers
½ cup (1 stick) butter, melted

1. Preheat the oven to 350 degrees F. Coat a 9x13" baking dish with nonstick cooking spray. Place the pineapple in the dish.

2. In a medium bowl, combine the cheese, sugar, and flour. Sprinkle the cheese mixture evenly over
the pineapple.

3. In the same bowl, combine the crushed crackers and butter; mix well. Sprinkle the cracker mixture over the casserole and bake for 25 to 30 minutes, or until heated through and the topping is golden.

POTATO CASSEROLE 6-9-01 top of page

Boil potatoes in jackets. Peel and shred. Put in casserole dish. Pour 1 carton unwhipped whipping cream. Finish covering potatoes with half & half for 1½ 350°.

THE BEST NOODLE SALAD (4-22-00 from Linda in Illinois) 6-9-01

4 pkgs. Ramen noodles save flavor pkgs.
1 cup Hormel real bacon bits
1 jar sweet & sour sauce
sunflower seeds
slivered almonds
large sprig (bunch) broccoli, finely chopped
1 can mandarin oranges, drained well

Heat margarine and or oil fry noodles, nuts and seeds. Take out of pan and put in broccoli. Cook for a bit and when ready to serve add sauce and oranges and rest. Mix well.

MRS. BOB NANCE'S PECAN BREAD (mar/apr93pg8) 6-9-01

1 pkg. Better Crocker Butter Pecan cake mix
1 small pkg. Butter Pecan Instant Pudding
4 eggs
¾ cup oil
¾ cup water
1 cup chopped nuts

Combine all ingredients except nuts. Mix well and stir in nuts. Pour into 2 greased standard size loaf pans. Bake at 350° for 30-40 minutes.

BROCCOLI SLAW 6-9-01

1 bag broccoli slaw
1 cup olive oil, can use less
2 tbsps. sugar
1 cup sunflower seeds
1 pkg. uncooked ramen noodles without seasoning pkg.

Mix and refrigerate. Can add noodles before serving.

CHEESY BAKED PINEAPPLE (from Mrfood.com air date 4-9-01) 6-9-01

Serves: 9 to 12

1. Preheat the oven to 350 degrees F. Coat a 9x13" baking dish with nonstick cooking spray. Place the pineapple in the dish.

2. In a medium bowl, combine the cheese, sugar, and flour. Sprinkle the cheese mixture evenly over the pineapple.

CHINESE SALAD (7-8-00) 6-9-01

1 pkg. broccoli cole slaw
½ cup almonds, slivered
1 cup sunflower seeds
1 pkg. Ramen noodles
1 small red onion, minced

Combine all ingredients. Make dressing below.

Dressing:
½ cup sugar
1/3 cup vinegar
¼ cup oil
flavor pkg. from noodles

Combine and mix well. Warm a bit to get sugar dissolved. Let cool. Combine and mix with salad ingredients, refrigerate overnight.

PIG SALAD (2-25-98) 6-9-01

1 pkg. (10 oz.) frozen peas, uncooked, unthawed
1 cup chopped celery
1 cup cashew nut halves
½ cup chopped green onions
½ cup bacon bits
¾ cup sour cream
¾ cup mayonnaise (or Miracle Whip)

Put peas in large bowl. Add celery, nuts, onions and bacon bits. Mix sour cream and mayo. Mix with salad. Refrigerate overnight. Optional chunks or cubes of cheese, cheddar or velveeta.

MORNAY SAUCE (from Joy of Cooking) 6-9-01

Excellent for making fish, egg and vegetable dishes. If you are using it in a dish to be browned in the oven or under the broiler, sprinkle with a little grated cheese over the top first.
Prepare:
Bechamel Sauce:
This sauce, actually made with milk, is used for creaming foods like vegetables and fish and as a base for other sauces.

Melt over low heat 2 tbsps. butter. For the delicate flavor, even commercial establishments have found no substitute for butter. Add 1½-2 tbsps. flour, stir in slowly 1 cup milk. For better consistency, you may scald milk beforehand; but be sure, to avoid lumping, that the roux is cool when you add it. Add 1 small onion studded with 2-3 cloves and half a small bay leaf. Cook and stir the sauce with a wooden spoon or wire whisk until thickened and smooth. Place in a 350° oven for 20 minutes to cook slowly. The oven interval also saves your time and hands for other kitchen jobs. Strain the sauce. Correct the seasoning and serve. For creamy dishes, use about ½
as much sauce as solids.

Beat together egg yolk and 2 tbsps. cream until blended. Add little of the sauce to the egg yolk and cream, stirring constantly, then return the mixture to the rest of the sauce and cook until well heated. Then add 2 tbsps. grated Parmesan cheese, 2 tbsps. grated Gruyere cheese. Keep stirring with a whisk to help melt the cheese and keep the sauce smooth while it thickens. Correct the seasoning with salt and a few grains of cayenne.

Question: How to get puppy smell out of concrete. Try white vinegar soaked newspaper on concrete.

CHERRY SOFTIES 6-9-01

Use your favorite sugar cookie recipe and cut the sugar amount in half. Use the cherries out of a can of cherry pie filling and add to dough. Do not add the liquid from the pie filling. Bake as you would sugar cookies.

CAKE EXTENDER (nov/dec93pg1) 6-16-01 top of page
(for higher & lighter cakes)

1 pkg. cake mix (any flavor)
1 cup flour
¾ cup sugar
1 tsp. baking powder
½ cup oil
2/3 cup water

Prepare cake mix per package directions. Combine remaining ingredients and add to batter. Pour into greased 9" x 13" pan and bake per package directions. adding fifteen extra minutes to baking time.

ORANGE CREAM CAKE from March/April 2001edition of the Taste of Home's Quick Cooking
magazine pg.14-15. (5-12-01) 6-16-01

In mixing bowl combine first 5 ingredients. Beat on medium speed for 2 minutes. Pour into ungreased 9x13" baking pan. Bake 350° 25-30 minutes or 'til toothpick comes out clean in center. Using a meat fork poke holes in cake. Let cool 30 minutes on wire rack. Meanwhile dissolve 1 pkg. Jello in boiling water. Stir in cold water. Pour over cake. Cover and refrigerate for 2 hours.
In a mixing bowl combine milk, vanilla, pudding mix and other pkg. orange jello. Beat on low about 2 minutes. Let stand 5 minutes. Fold in cool whip, frost cake with this and refrigerate. Can garnish with mandarin orange slices and mint leaves.

NOTE: The above orange cream cake can be made with strawberry drink mix and strawberry Jello instead of the orange flavor.

CHINESE SALAD (7-8-00) 6-16-01

1 pkg. broccoli cole slaw
½ cup almonds
1 cup sunflower seeds
1 pkg. oriental Ramen noodles, crumbled and seasoning packet.
1 small onion minced

Combine all ingredients. Make dressing below.

Dressing:
½ cup sugar
1/3 cup vinegar
¼ cup oil

Combine and mix well. Combine and mix with 1st 5 ingredients, refrigerate overnight.

RHUBARB CAKE (5-12-01) 6-16-01

½ cup shortening
1½ cups brown sugar
1 egg, beaten
1 cup sour milk or buttermilk
1 teaspoon soda
1 teaspoon vanilla
2 cups flour
1½ cups rhubarb, finely diced
½ cup sugar and 1 teaspoon cinnamon, mixed together for topping

Cream shortening and add brown sugar. Add egg and mix well. Add sour milk mixed with soda, flour, vanilla and rhubarb. Mix well pour into a 9x13" pan. Sprinkle with the topping mix. Bake at 350° for 35-40 minutes.

AMANA OX YOKE RHUBARB CUSTARD PIE (5-6-00) 6-16-01

Makes 2 pies

10½ cups chopped rhubarb (or 5¼ cups strawberries and 5¼ cups rhubarb)
4½ cups sugar
9 eggs (beaten)
¾ cups half and half
3/8 tsp. salt

Make crust for 2 pies. Put bottom crust into pans. Sprinkle each crust with 1 tbsp. flour. Mix remaining ingredients and pour into crusts. Bake at 375° for 1½ hours or until set.

SPAGHETTI BAKE (1-20-98) 6-16-01

2 lbs. ground beef
½ medium onion, chopped
1 32 oz. jar of spaghetti sauce
1 12 oz. pkg. of spaghetti
4 tbsps. margarine
3½ tbsps. flour
½ tsp. salt
1½ cups evaporated milk
2/3 cup water
1 cup shredded mozzarella
1 cup shredded mozzarella (optional)

Brown meat and onion. Drain. Add sauce. Cook spaghetti, break in half. Rinse, drain. Combine sauce and spaghetti. In saucepan, combine margarine, flour, salt, milk and water. Cook until slightly thick. Add 1 cup cheese, 'til melt. Spread half spaghetti mixture in greased 9x13" pan. Add all cheese mixture. Top with rest of spaghetti. OPTIONAL: Top with additional cup of cheese. Bake at 350°, for 30 minutes.

JOE'S CRAB SHACK BUTTERED PARSLEY POTATOES (copykat.com) 6-16-01

Ease of Cooking: Easy
Serving Size: 4-6

Notes:
These are a great addition to any meal. These are inexpensive to make, and sure to please your family.

Ingredients:
1 1/2 lb. small red potatoes, cut into bite sized chances
1/4 tsp. salt
2 tbsps. fresh parsley (finely chopped)
4 tbsps. butter

Preparation:
In a medium sized sauté pan place potato chunks, salt, and cover with water. On medium heat bring potato pieces to a soft boil. Cook uncovered until fork tender. When tender drain water and place back into sauté pan. Place freshly chopped parsley and butter on top of potatoes. Cover potatoes with a lid and cook on low heat for 20 to 30 minutes, stir gently several times to mix parsley and butter. When ready to serve season with salt and pepper.

An optional way to make these is to add one sliced onion to the potatoes during the boiling process.

QUICK BEEF BURGUNDY (from the Gazette and iowafarmer.com) 6-16-01

1 pkg. (1 3/4 to 2 1/2 lbs.) heat and serve beef pot roast
1 pound small mushrooms
2 small onions
2/3 C. red wine
3/4 tsp. marjoram leaves
1 T. cornstarch
3 T. water

Remove roast from package and transfer liquid to Dutch oven. Cut roast into 1 inch pieces and set aside. Add mushrooms, onions, wine and marjoram to liquid. Bring to boil, then reduce heat to medium low.

Simmer, uncovered for 7 to 8 minutes or until vegetables are almost tender, stirring occasionally. Add beef. Bring to boil. Cook 2 to 3 minutes or until beef is heated through, stirring occasionally. Dissolve cornstarch in water and stir in mixture. Bring to a boil and cook and stir 1 minute or until thickened. Serve over noodles. Makes 4 servings. Total preparation and cooking time is 30 minutes.

HOOTER'S HOT WINGS (copykat.com) 6-16-01

Ease of Cooking: Beginner
Notes:
Hooters is known for their classic Hot Wings. You can try something similar at home.

Ingredients:
4 1/2 LB - 5 LB. Chicken Wings (cut into drumettes and flappers)
2 C. Whole Wheat Flour
1 C. All Purpose Flour
2 1/2 tsp. salt
1 tsp. Paprika
1/4 tsp. Cayenne Pepper

HOOTER'S CHICKEN WING HOT SAUCE (copykat.com) 6-16-01

Ease of Cooking: Easy

Notes:
Hooters is known for their delicious Hot Wings. You can enjoy these at home.

Ingredients:
3 Sticks Butter (softened)
1/2 C. + 2 tbsps. Tobacco Sauce
3 tbsps. Brown Sugar
3/4 tsp. Paprika
3/4 tsp. Salt
1 tbsp. Balsamic Vinegar
3/8 tsp. Cayenne Pepper
2 tbsps. Chili Sauce

Preparation:
Mix all ingredients together. This will store well in the refrigerator for up to 2 weeks. Serve this with the Hooter's Hot Wings. (above)

ORANGE CREAM CAKE from March/April 2001edition of the Taste of Home's Quick Cooking magazine pg.14-15. (5-12-01) 6-23-01

NOTE: The above orange cream cake can be made with strawberry drink mix and strawberry Jello instead of the orange flavor.

SUGAR FREE RHUBARB CRUNCH (from Lucille) 6-23-01

1 cup oatmeal
6 tbsps. flour
4 tbsps. margarine, melted
1 tsp. cinnamon
3 tbsps. brown sugar substitute
4 cups rhubarb, diced
1 tsp. vanilla
1 pkg. of sugar free strawberry jello
1 pkg. of sugar free cook & serve vanilla pudding
1½ cups water

Combine oatmeal, margarine, flour, cinnamon, and brown sugar substitute, set aside. Place rhubarb in 8x8" cake pan, set aside. Combine jello, pudding, and water in a saucepan. Boil until it thickens a little. Add vanilla. Pour this over the rhubarb in the pan and top with crumb mixture. Bake at 350° for 1 hour.

JOE'S CRAB SHACK BUTTERED PARSLEY POTATOES (copykat.com 6-16-01) 6-23-01

Ease of Cooking: Easy
Serving Size: 4-6

Notes:
These are a great addition to any meal. These are inexpensive to make, and sure to please your family.

Ingredients:
1 1/2 lb. small red potatoes, cut into bite sized chances
1/4 tsp. salt
2 tbsps. fresh parsley (finely chopped)
4 tbsps. butter

SPAGHETTI BAKE (1-20-98) 6-23-01

BANANA BREAD W/COCONUT PUDDING (7-21-99) also called Moist Banana Bread 6-23-01

2 cups sugar
1 cup vegetable oil
5 eggs
2 cups crushed bananas
2 cups flour
1 tsp. each salt, baking soda and cinnamon
1½ cups walnuts
2 3 oz. pkgs. instant coconut cream pudding

Beat sugar and oil. Add eggs and bananas. Stir the dry ingredients into this and add the nuts. Divide the batter into 3 loaf pans. Bake 350° 45-60 minutes.

Request for a Ham & Corn Salad (not given) 6-23-01

ORIENTAL CHICKEN SALAD FROM APPLEBEE'S (http://www.topsecretrecipes.com) 6-23-01

Oriental Dressing:
3 tablespoons honey
1 1/2 tablespoons rice wine vinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon mustard
1/8 teaspoon sesame oil

Salad:
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 boneless, skinless chicken breast half
2-4 cups vegetable oil (for frying)
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chow mein noodles

Preheat oil in deep fryer or deep pan over medium heat. You want the temperature of the oil to be around 350 degrees. Blend together all ingredients for dressing in a small bowl with an electric mixer. Put dressing in refrigerator to chill while you prepare the salad. In a small, shallow bowl beat egg, add milk, and mix well. In another bowl, combine flour with corn flake crumbs, salt and pepper. Cut chicken breast into 4 or 5 long strips. Dip each strip of chicken first into egg mixture then into the flour mixture, coating each piece completely. Fry each chicken finger for 5 minutes or until coating has darkened to brown. Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots. Sprinkle sliced green onion on top of the lettuce. Sprinkle almonds over the salad, then the chow mein noodles. Cut the chicken into small bite size chunks. Place the chicken onto the salad forming a pile in the middle. Serve with salad dressing on the side. Makes 1 dinner size salad.

LUSCIOUS STRAWBERRY PIE 6-23-01

2 8 oz jars or cups of strawberry yogurt
1 8 oz. tub of cool whip
2 cups diced strawberries
1 graham cracker crust

Combine yogurt and cool whip, then fold in strawberries. Pour into crust and freeze for 4 hours. Remove from freezer 15 minutes before serving.

BROWN SUGAR SHORTBREAD COOKIE (5-19-01) 6-30-01 top of page

1 cup butter (do not substitute)
½ cup packed brown sugar
2¼ cups flour

Cream the butter and sugar. Gradually stir in flour. Turn onto a lightly floured surface and knead 'til smooth; about 3 minutes. Pat into about 8x11" rectangle, about 1/3" thick. Cut into strips that measure 2"x 1". Place 1" apart on ungreased baking sheet. Prick 3 times with a fork. Bake 350° 25 minutes. Cool 5 minutes before removing to rack. Makes 3½-4 dozen.

SOUR CREAM COOKIE (from Alice's Grandma 9-02-00) 6-30-01

½ cup butter
1½ brown sugar
2 eggs
2½ cups flour
½ tsp. baking powder
½ tsp. salt
1 tsp. baking soda
1 tsp. vanilla
2/3 cup nuts (she uses walnuts)
1 cup sour cream

Cream sugar butter and eggs. Add the dry and mix well. Add rest ingredients. Bake 250° 7-8 minutes. Cool and frost with frosting below.

Frosting:

6 tbsps. butter, melted and browned
1½ cup powdered sugar
1 tsp. vanilla

Blend first 2 ingredients and add approximately 4 tbsps. hot water or 'til spreadable. Frost cookies.

SAUERKRAUT (from Aunt Fern) 6-30-01

Shred cabbage, sprinkle salt to taste, stir up, pack tightly in jars, put lids on but don't put on too tight set jars in a pan. Let set for 6 weeks.

SAUERKRAUT 6-30-01

Use 5 pounds of cabbage at a time. If you have fresh cabbage from the garden allow it to sit for a couple days before using. Discard the outer leaves, rinse in cold running water and cut in quarters and remove the cores. Shred the cabbage to the thickness of a quarter. Put in a non-metal bowl. Sprinkle 3 tablespoons of salt over the cabbage and stir up. Pack cabbage tightly in 1 quart jars, leaving a 1/2 inch head space. If the juice that comes off the cabbage doesn't cover the cabbage, then make a brine with 1 quart of boiling water with 1 1/2 tablespoons of salt, make sure all the salt dissolves. Let cool and pour into jars while still keeping the 1/2 inch head space. Put lids on and keep loose. Set the jars in a pan to catch the overflow. Keep at 70-75 degrees and let sit for 3-4 weeks to fully ferment. If it's 60-65
degrees then it will take 5-6 weeks. If it's over 75 degrees it might become soft.

RHUBARB PUDDING CAKE (From Alice) 6-30-01

1 tbsp. soft margarine
1 cup sugar
1 egg, do not beat
3 cups rhubarb, chopped
1/2 cup milk
1 1/4 cup flour
2 tsps. baking powder
1/4 tsp. salt

Topping:
1 cup boiling water
1 cup sugar

Cream first 3 ingredients. Combine last 3 and add milk & rhubarb. Put in a ungreased 7x11 pan. Pour the water and sugar mixture over top and do not mix. Bake at 375 for 30-40 minutes.

PIG SALAD (2-25-98) 6-30-01

1 pkg. (10 oz.) frozen peas, uncooked, unthawed
1 cup chopped celery
1 cup cashew nut halves
½ cup chopped green onions
½ cup bacon bits
¾ cup sour cream
¾ cup mayonnaise (or Miracle Whip)

Put peas in large bowl. Add celery, nuts, onions and bacon bits. Mix sour cream and mayo. Mix with salad. Refrigerate overnight. Optional chunks or cubes of cheese, cheddar or velveeta.

LUSCIOUS STRAWBERRY PIE (6-23-01) 6-30-01

2 8 oz. jars or cups of strawberry yogurt
1 8 oz. tub of cool whip
2 cups diced strawberries
1 graham cracker crust

Combine yogurt and cool whip, then fold in strawberries. Pour into crust and freeze for 4 hours. Remove from freezer 15 minutes before serving.

SPAGHETTI BAKE (1-20-98) 6-30-01

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