Hoagie Sandwich

8 Hoagie buns
3/4 pound hamburger
1 - 8oz. tomatoe sauce
1/2 envelope dry onion soup mix
1/4 teaspoon oregano
1/4 teaspoon basil
1 beaten egg
3/4 cup ricotta or cottage cheese drained
1 cup mozarella cheese

Cut thin slice off of bun and hollow out center.

Cook hamburger, drain off excess fat. Add tomato sauce, soup mix, and herbs. Cook covered for 5 minutes then uncover and cook 5 minutes stirring constantly.

Combine 1/2 of mozzarell cheese, egg and cottage cheese in separate bowl.

Layer cheese mixture then meat mixture until filled, top with reserved cheese.

Wrap each in foil and bake in 400 degree oven for 20 minutes or until warmed through.

Cherry Salad

1 can Eagle Brand sweetened condensed Milk
1 carton (8 oz.) Cool Whip
1 can (15 1/2 oz.) crushed pineapple - drained
1 can (21 oz.) cherry pie filling
1/4 tsp almond extract.
Mix then Chill

Date Cake

6 servings

1 cup dried dates, rehydrated in 1 cup water

1 teaspoon baking soda

3 tablespoons softened butter

¾ cup sugar

2 eggs

1 teaspoon vanilla

1 teaspoon baking powder

1½ cup flour

Preheat the oven to 350 degrees. Butter a 9" square baking dish. Rehydrate the dates in hot water. Add baking soda and puree in food processor.In another bowl, cream the butter and sugar. Add the eggs and mix well. Add the vanilla and baking powder. Mix in the date puree, then flour. Pour into baking dish. Bake for 45 minutes or until toothpick inserted is free ofcake.Pour hot sauce (recipe below) overcake and serve with vanilla gelato and unsweetened whipped cream.

Sauce

1/2 cup light brown sugar

1/2 cup heavy cream

2 tablespoons butter

Melt together until emulsified.

JIFFY CORN CASSEROLE

1 can whole kernel yellow corn, undrained
1 can cream style yellow corn
1 (8 oz.) carton sour cream
2 eggs, beaten
1 box Jiffy corn muffin mix
1 stick butter, melted
Mix all together and pour into large, lightly oiled casserole dish. Bake at 350 degrees for 55 to 60 minutes.

Turkey Pot Pie

6 tablespoons butter
6 tablespoons flour
2 cups turkey or chicken broth
1 cup milk or heavy cream
salt, to taste
2 cloves garlic, pressed
1/2 teaspoon black pepper
4 cups cubed cooked turkey or chicken
1 lb. frozen peas, carrots and onion mixture
2 Pillsbury pie crusts or 9" home-made
Preheat oven to 425°F.
In a medium saucepan, melt butter over medium-low heat with the pressed garlic cloves. Whisk in the flour and cook for several minutes, stirring occasionally. Gradually stir in the broth until absorbed. Add the milk or cream slowly, stirring constantly so that lumps don't form. Season with salt and pepper. Cook, uncovered, over low heat (low simmer) until the sauce has thickened, stirring occasionally. Allow to cool for at least 30 minutes (may be made a day ahead).
Thaw the frozen peas, carrots and onions for 15 minutes. (Note: If you're unable to find peas, carrots and onion combination, use 12 oz peas and carrots with 1 whole fresh onion, chopped).
Lightly butter or spray with non-stick spray a deep dish pie pan or shallow casserole. Line the bottom of the pie plate or dish with one of the pie crusts. Add cooked cubed turkey and the vegetables. Pour in the gravy mixture. Cover with the upper pie crust and flute or crimp the edges, if desired.
Bake for about 40 minutes or until golden brown.

Chicken Casserole

1 chicken
1 stove top stuffing mix (12 serveing)
2 cans cream of chicken soup
1 can of milk

boil chicken until done, de-bone chicken cut into bite size pieces, layer chicken in bottom of cake pan. Mix up stove top stuffing mix as directed on package, spread over top of chicken, mix 2 cans cream of chicken soup with 1 can of milk, pour over stuffing mix, bake at 350 degrees for 30 minutes

Taco Soup

1 lb hamburger (browned)
1 can corn
1 can green beans
1 can kidney beans
1 can stewed tomatoes
1 can tomatoe sauce
1 package taco seasoning mix
mix together juice from canned food and all, heat to boiling on stove

onion, chopped
cheese, grated

taco chips (fritos scoops)

Put chips in bowl put canned mixture on that and top with onion and cheese
simple to make and good to eat

Swedish Pancakes

3 eggs
1/2 tsp salt
2 1/2 cups milk
1 1/2 cup flour
1 tsp sugar

Mix and then pour about 1/4 cup on flat hot griddle, makes very thin pancakes, butter and sprinkle with powdered sugar or put friut in and whipped topping to make a crepe

Waffle Cookies

½ c margarine or butter
2 eggs
5 Tbsp cocoa
2/3 c sugar
1 c flour
2 tsp vanilla

First set up waffle iron and plug in to warm up. Then measure and mix all ingredients together. Next drop small tablespoon of mixture on hot waffle iron for 60 seconds. Finally lift with fork. Frost with chocolate frosting.

Chocolate Frosting
3 c confection sugar
1 tsp vanilla
2 Tbsp cocoa
½ c milk
½ c butter
Mix all ingredients together

Pistachio Salad

2 pkg instant pistachio pudding mix
1 large can crushed pineapple
1 large tub cool whip
3-4 c miniature marshmallows

Mix the pudding and pineapple together.
Add the cool whip and then marshmallows.
Refrigerate until ready to serve.

Lemon Bars

1 c butter
2 c flour
½ c powdered sugar
dash salt
Cream together and press into a pan and bake at 325 degrees for 25 minutes.

4 beaten eggs
¼ c lemon juice
2 c sugar
¼ c flour
Mix and than pour ingredients over baked dough and bake 25 minutes.
Sprinkle with powdered sugar.

Dorthey Lynch Salad Dressing

1 can of condensed tomato soup
1 cup oil
1 cup vinegar
1 cup sugar
1 tsp dry mustard
1 tsp salt
1 tsp pepper
1/8 tsp garlic powder
1 tsp celery seed
Blend for a couple of minutes in a blender This yields about four cups of salad dressing.