* Crust:
1 cup Flour
1/4 Cup Brown Sugar
1/2 Cup Chopped Pecans
1/2 Cup Melted butter

DIRECTIONS:

Combine all ingredients and spread into a pie dish. Bake at 350 degrees for 20 minutes. Cool.

* Filling:
4 oz cream cheese, softened
1 TB Half and Half
1 TB Sugar
1 1/2 Cup Thawed cool whip
1 cup half and half
2 4-ounce packages of Instant Vanilla Pudding
1 16-ounce can Pumpkin
1 TS cinnamon, ground
1/2 TS Ginger, ground
1/4 TS Cloves, ground

Add first 3 ingredients in a large bowl and stir with wire whisk until smooth. Gently Stir In cool whip and spread on top of crust. Pour rest of the half and half into bowl with vanilla pudding and beat with wire Whisk until well blended (1 or 2 minutes, Mixture will be thick). Stir pumpkin and spices into Pudding mixture and mix well. Spread this over cream cheese layer and refrigerate at least 3 hours. * Garnish with whipped topping and nuts, if desired.

Karen

Ingredients:
1lb. Ground beef
1 cup chopped onion
1 cup green pepper
16oz tomato sauce
1 cup corn (fresh/canned/frozen)
1/2 cup sliced olives
1-2 cloves minced garlic
1 tablespoon sugar
1 teaspoon salt
2-3 tablespoons chili powder
Dash of pepper

Instructions:
Brown hamburger and veggies in large skillet until meat is brown and veggies are tender, then add tomato sauce mixture and simmer 20-25 minutes.

Topping:

1 box Jiffy cornbread mix
1 egg
Enough milk to blend
1 cup sharp cheddar cheese
Diced chili peppers or jalapenos (to taste)
Approx. 1 teaspoon chili powder

Instructions:
Mix ingredients and drop by spoonfuls on top of meat mixture in casserole dish. Bake at 375 degrees until topping is almost done (by cornbread directions), then sprinkle grated cheese on top (halfway through baking).

Karen

Ingredients:
2 lbs. 1/4″ thick lean steak cut into 6-8 pieces
2 cans mushrooms (stems and pieces)
1/3-1/3 cup dried parsley/1 cup chopped parsley
3/4 cup chopped onion
1 cup grated Parmesan cheese
Salt and pepper to taste
2 tbsp. oil
1 can condensed beef bullion soup
2 tbsp cornstarch/flour
1/2 cup water
1 can mushroom caps

Instructions:
If meat is too thick, pound to 1/4″-1/8″ thickness. Reserve mushroom buttons (caps); use stems and pieces and spread on meat along with parsley, onion and cheese and season lightly with salt and pepper. Tightly roll each piece of meat and fasten with toothpicks. Brown
slowly in hot oil – add mushroom buttons, bullion and juice from canned mushrooms. Cover in baking dish and bake at 350 degrees for 1 hour and 15 minutes. Remove steak rolls and mix in cornstarch/flour and water and thicken for gravy.

Karen

Ingredients:
1 can Cream of mushroom soup
1 can Cream of broccoli soup
Grated cheddar cheese (approx 3 cups)
3 pieces Chicken breast (cooked & diced)
4 C Broccoli pieces
1 Cup milk
6 tortillas

Instructions:
1. In small-med bowl, mix both cans of soup and milk. Set aside

2. In another bowl mix broccoli, chicken, 1 c grated cheese & 1 cup of the soup mix. Stir together.

3. Spoon the mix into tortilla shells and lay in a greased pan. Put the left over cheese and soup mix in the left over mix and pour over the top of the tortillas

Cover with foil and bake for 45-50 min at 350 degrees until broccoli is tender
Makes 6

Karen

Ingredients:
4 Chicken breasts, boneless, skinless
1 egg, slightly beaten
3/4 cup bread crumbs
1 tsp salt
2 Tbsp margarine
1 cup pineapple juice
2 tbsp lemon juice
1 tbsp cornstarch
1 tbsp sugar
Slivered almonds, optional

Instructions:
Dip chicken breasts in egg, then roll in bread crumbs. Season with salt. Melt margarine in skillet. Brown chicken. Pour off excess fat. Add juices, cornstarch and sugar to skillet. Cover and simmer for 20 to 25 minutes. Top with almonds, if desired.

Karen

Ingredients:
2 pkgs frozen hash browns (thawed)
1 cans Cream of Chicken Soup
Milk – measure 1 empty soup cans
1 pint sour cream
Mild Cheddar cheese – or mix of Monterey Jack and Cheddar (amount is a
matter of taste)
2 tsp onion powder
1 tsp celery salt
Corn Flakes

Instructions:
Mix soup, milk, sour cream, onion powder, and celery salt. Add cheese (I usually put enough cheese in to make the mixture pretty thick) and stir well. Add the hash browns in and stir until all are covered evenly. Poor into a greased 9 x13 pan. Spread evenly, then put more cheese on top, then crumble corn flakes on top of the cheese until covered.

Bake for 1 to 1.25 hours at 375 degrees or until bubbly and cornflakes are browned. If you’re using a glass dish, 325 degrees for 1.5 hrs.

Karen

This old time favorite is delicious as a salad or dessert. The recipe uses a tiny round pasta called Acine di’ Pepe (like orzo, but round) which gives it an interesting texture similar to tapioca.

Ingredients:
1/2 cup sugar
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 (8-ounce) can crushed pineapple, undrained
1 (20-ounce) can pineapple chunks in its own juice, undrained
2 (11-ounce) cans mandarin orange segments, drained
1 egg, beaten
2 teaspoons lemon juice
1 1/3 cups (8 ounces)Acine di Pepe Pasta, uncooked
3 1/2 cups (8 ounces) frozen non-dairy whipped topping, thawed and divided
3 cups miniature marshmallows
1/2 cup flaked coconut
Maraschino cherries (optional)

Instructions:
1. In medium saucepan, stir together sugar, flour and salt.

2. Drain pineapple, reserving juice to equal 1 cup. With whisk, gradually stir juice and egg into sugar mixture. Cook over medium heat, stirring frequently, until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature.

3. Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.

4. In large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate several hours or overnight.

5. Add crushed pineapple and chunks, oranges, 2 cups whipped topping, marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold.

6. Top with remaining whipped topping; garnish with cherries, if desired.

Makes 12 servings.

Karen