Jell-o Poke Cake

Prep time: 15 minutes
1 cake mix, baked as directed in a rectangular pan or casserole, cooled
1 cup boiling water
1 pkg. (4 serving size) jell-o (color depends on occasion, red for Christmas, green for St. Patrick's day, etc.)
1 tub (12 oz.) cool whip topping, thawed

Pierce cake with large fork at 1/2 inch intervals.
Stir 1 cup of boiling water into jell-o and carefully pour over cake.
Frost with whipped topping.
Refrigerate until ready to serve.

6 medium sized yellow squash
1/2 cup onion, chopped
1/2 cup diced ham
3 Tbsp. butter
1/2 cup milk
1 egg
1/2 cup bread crumbs
Salt and pepper
Wash squash and cut into pieces, cook in small amount of water until tender, about 20 minutes.  Drain and mash. Add other ingredients; mix, and pour into greased casserole. Bake at 375 degrees for 30 minutes. 

1 head of Romaine lettuce
1/4 red pepper
1 small yellow pepper
1 small red onion
Dressing:
9 tablespoons olive oil
3 tablespoons wine vinegar
1 tablespoon Dijon mustard
1 tablespoon sugar
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
 
Directions:
Tear Romaine into a bowl. Cut peppers into small chunks. Cut red onion into tiny pieces. Mix all together.
In a cup, mix all the dressing ingredients together and stir well.
Pour dressing over salad, mix well, add croutons. Serve and enjoy.

Corn Fritters

6 ears corn, cut from cob
3 eggs, separated
1 cup flour (exactly)
1 tsp. salt
1 tsp. paprika
1 tbsp. sugar
2 tsp. yeast powder
Separate egg yolks and beat. Add flour, seasoniongs and lastly corn.  Fold in stiffly beaten egg whites.  Add yeast powder.  Drop by spoonful into vegetable oil and cook until browned.

Tomato Chicken Stir Fry

2 tbs vegetable oil
1 lb boneless chicken breasts cut into strips
3 cups cut-up broccoli florets carrots & red/green pepper strips
1/4 tsp garlic powder or 2 cloves garlic minced
1 10 oz can of tomato soup.
2 tbs soy sauce
1 tsp vinegar
4 cups hot cooked rice

Heat 1 tsp oil in skillet, add chicken stir-fry until browned remove chicken. Heat remaining oil add vegetable and garlic powder stir fry until
tender - crisp. Add soup, soy sauce, and vinegar. Heat to a boil. Return chicken to pan and heat through. Serve over rice makes 4 servings.

1 large eggplant
Shredded Mozerella
Spaghetti sauce
bread crumbs
cooking oil

Slice eggplant and place on cookie sheet. Drizzle oil and bread crumbs over
slices of eggplant. Bake in 350 degree oven until brown. Layer: eggplant, cheese
and spaghetti sauce. Sprinkle parmesan on top. Bake in 350 degree oven until
bubbly.

2 lbs. fresh asparagus
2 tbsp. butter or oleo
1 tbsp. lemon juice
3/4 cup slivered almonds (toasted)
1/2 tsp. salt
1/4 tsp. pepper

Snap off tough ends of asparagus and cook asparagus in boiling water to cover for 3 minutes. Drain and immediately plunge into ice water to stop cooking process. Drain. Melt butter in largeskillet over medium heat; add asparagus an sauté 3-5 minutes. Toss
asparagus with lemon juice and remaining
ingredients. (makes 4 servings)

E-Z Chicken Tortilla Bake

1 10 oz can tomato soup
1 cup chunky salsa or picante sauce
1/2 cup of milk
2 cups cubed chicken or turkey
8 Corn tortillas (6inch) cut into 1in. pieces
1 cup shredded cheddar cheese.

Heat oven to 400 degrees. Mix soup, salsa, milk, chicken, tortillas , and 1/2 cup of cheese in a shallow , 2quart baking dish. Cover and bake 30 Minutes or until hot. Top with remaining cheese Yields 4 serving.

1 small angel food cake
1 1lb can of cherry pie filling
1/2 pt. heavy cream, whipped

Break cake in to small pieces. Use half to cover the bottom of a shallow 2-quart baking dish. Spread half of cherry pie filling over cakes pieces, smoothing into an even layer with the back of a spoon. Spoon half of the
whipped cream over this,smoothing again. Repeat layers ending with whipped cream. Smooth the cream with a spatula to cover entire top mixture. Wrap
tightly in plastic wrap and refrigerate for 24 hours. Cut into squares and
serve

1 pkg Duncan Hines Butter recipe Cake Mix
3 eggs
1/2 cup of oil
1 can Mandarin Oranges (do not drain)

Beat all ingredients 2 minutes, pour into 2 greased and floured round cake pans. bake at 350 degrees for 25-30 minutes until golden brown. Let cake
cool 30 minutes before icing.

Icing: 1 medium can crushed pineapple (do not drain) 1 large pkg of vanilla instant pudding mix,
1 9oz tub of cool whip. mix all ingredients. Ice between layers and then top and sides refrigerate.

1 can (6oz) frozen orange or pineapple
juice concentrate, thawed
1 can of frozen lemonade or limeade
concentrate thawed.
1 qt apple juice chilled
2 qts gingerale, chilled 1 pt lemon,
orange or lime sherbert

In large punch bowl combine
concentrates and apple juice
Stir in gingerale. Spoon into bowl.
Serve immediately. Makes 28
(1/2 cup servings)

French Coconut Pie

1 stick of butter(melted)
1/2 C.sugar
1tsp vanilla
1tsp vinegar
3 eggs
1can flaked coconut
Mix and pour in unbaked pie shell.
Bake 1 hour at 325