KY. PUNCH BOWL CAKE

1 Box of Yellow Cake Mix
1 Large Cool Whip
1 (20oz.) Can Crushed Pineapples, drained
2 Large Cans of Cherry Pie Filling
1 Cup Chopped Pecans
2 Large Boxes of Instant Vanilla Pudding


Mix the cake according to the directions on package for 2 round layers. Bake. Let cool.
Make up the pie filling in a medium sized bowl
Put a layer of pie filling on the bottom of the punch bowl
Next put the cake layer over the pie filling
Put some more pie filling over the cake layer
Then put some of the drained pineapples
Next put the cherry pie filling
Then add the coolwhip
Next put some of the pecans over the coolwhip
Repeat layer with the other cake layer
Ref. over night. Keep ref. Will serve 10 to 15 people

LEMON AND RICE SOUP

We love to eat at a restaurant down in Nashville, Tn. called Demos. There are two in Tn. and they have some of the best food going. There is always a line but if you are ever in that area be sure and stop in. This is a recipe that is like the soup they serve there and you would think soup with lemon in it would not taste good but believe me it is delicious.


5 Cups Chicken Broth
5 Cups Water
5 Teaspoons Chicken Bouillon Granules
3 Carrots cut into small chunks
1 Large Onion peeled and chopped
4 Cups Cooked Cubed Chicken
1 Cup  Long Grain Rice, uncooked
3 Eggs
1/3 Cup Lemon Juice
1 1/2 Teaspoons Dried Oregano
Pepper to taste

In a soup kettle combine the first 5 ings. Bring to a boil.
Add the chicken and rice, reduce heat, cover and simmer
For 15 minutes or until rice is tender
Wisk together the eggs and lemon juice
Quickly stir into the soup. Add the oregano and pepper.
Simmer for about 5 more minutes.
Serve immediately. Good with french bread or oyaster crackers.

COUNTRY SUPPER

1 Lb. Beef Smoked Sausage, sliced in 2 inche pieces
3 Tablespoons Cooking Oil or a little more
4 Large Potatoes, sliced thin
3 Carrots, sliced thin
1/2 Cup Celery, sliced thin
1 Medium Onion, chopped
Salt and Pepper

Fry potatoes, carrots, onions, celery in a little cooking oil over low heat
Fry until light brown. Season with salt and pepper. Cover and let fry for 12 more minutes or until potatoes are done.

CUCUMBERS AND ONIONS

1/2 Cup Sour Cream
3 Tablespoons White Vinger
1 Tablespoon Sugar
4 Cumcumbers, sliced thin
1 Small Sweet Onion, thin sliced and seprated into rings
Pepper to taste
Combine sour cream, vinger, sugar and peppers.
Stir in cucumbers and onions. Cover and ref. for 4 hours
Serve using a slotted spoon

BLUEBERRY SOUR CREAM GELATIN SALAD

1 (15 oz.) Can Of Blueberries
1 (6oz.) Pkg. Lemon Gelatin
1 Cup of Sour Cream
1 Large Banana, diced

Drain blueberries, reserving syrup
Add water to reserved syrup to make it 1 1/2 Cups liquid
In a kettle add the gelatin and water mixture
Heat to boiling, stirring until gelatin is dissolved
Gradually blend the mixture into the sour cream
Then stir in the pineapple juice
Chill until almost set, will look like egg whites
Fold in the banana and drained blueberries
Put in a mold or dish and chill until firm
Serve on lettuce leaves with a teaspoon of
Miracle Whip on top if you like.

JENNIFERS COTTAGE CHEESE SALAD

This salad is mainly based on what ever amount you would like to make. My friend from church makes this and it is so good. Don't chop the vegs. up real big.
3 Tomatoes, chopped
2 Onions, peeled and chopped
2 Medium Cucumbers,  peeled and chopped
1 Medium Bowl of Cottage Cheese, small curds
2 Teaspoons Miracle Whip or Mayo
Salt, if you like

DIET CHICK-PEA SNACK

2 Cups canned Chick-peas, drained and rinsed
1/3 Teaspoon Garlic Powder
1/8 Teaspoon Red Pepper Flakes
Pam Olive Oil flavored Cooking Spray

Preheat oven to 350
Lightly coat a rimmed cookie sheet with the spray
In a bowl put the chick peas in and then mix the
Seasonings in another bowl then sprinkle over the
Chick Peas. Toss to coat. Then spread the chickpeas
In a single layer on the cookie sheet. Roast on the bottom
Rack or middle rack of the oven. Shaking pan every 15 min.
Or so. Roast for around 45 to 50 minutes. Do not let scorch.