OUT OF THIS WORLD BUNT CAKE

This cake is different as it does not have any flour in it. But it is very good.
2 Cups Granulated Sugar
1 Cup Butter or Blue Bonnet Marg.
5 Eggs
1 Cup Milk
1 (13 1/2)oz. Box of Graham Cracker Crumbs or 3 1/2 Cups
1Tablespoon Baking Powder
1 (6)oz. Pack of frozen shredded Coconut
1 1/2 Cup chopped Pecans
1 (20)oz. Can Crushed Pineapples, drained
1 Tablespoon Vanilla Extract

Spray a Bunt pan with cooking oil. Flour it also. Mix all the ings. except the pineapple together with a electric mixer. Now add the pineapples last and blend again.Pour in bunt pan. Bake at 350 for 1 1/2 hours or until a toothpick or straw comes out clean. Let cool before taking out of pan.

Frosting:
1/2 Cup Butter or Marg, softened
2/3 Cup Brown Sugar
1/4 Cup Milk
1 Cup Coconut
1 Cup Chopped Pecans
Mix all ings. together and put on cake. Put the cake on a ovenproof plate and put the frosting all over the top and sides of it. Put back in oven and let get hot and bubbly for around 5 minutes and is slightly brown. Watch and don't let burn. You can also make this in a 9 x 12 pan. Then put it in the oven and let get bubbly and brown.

JOYCE'S CUCUMBER SALAD

One of my friends who was a great singer in our church gave this recipe to me. Everyone loved her recipe of this salad.  We all miss her so very much as she was the type of person who would help you all she could and was always so kind.

1 Medium Box of Small Shell Maccorni, cooked and drained
1 1/2 Cucumbers, chopped
1 Green Bell Pepper, chopped
1 Can of Peas, drained
1/2 Cup or more of Kraft mayonnaise
1/2 Teaspoon Celery Salt
Salt and Pepper to taste
Cook Macaroni until done but not mushy. Drain. Run cold water over it and drain again. In a bowl put the macaroni and pepper, peas and cucumbers last. Add the celery salt and the salt and pepper then add the mayo. Stir and chill. Can add more bell pepper and cucumbers. I always add more cucumbers to this.

JUDY'S MACARONI SALAD

1 Pint Jar of Walmart Brand Mayonnaise
1 Medium Box of Creamnettes Macaroni
1 Green Pepper. shredded fine or diced fine
2 Carrots, shredded fine or diced fine
2 Stalks of Celery, shredded fine or diced fine
1 Medium Onion diced
1 Tomato, seeded and  chopped
5 Large Boiled Eggs, diced
Salt

Cook Macaroni and drain. Don't over cook or they will be mushy. Run cold water over them  and drain again. Put the macaroni in a bowl and add the
shredded pepper, onion, celery and carrots. Shred these fine. Add the mayonnaise and the chopped eggs. Stir. Then add the tomato last. Also add the salt. If not making a big bowl don't use the whole jar of mayo. Just use around half of the jar. The Walmart brand is what makes this so good. Chill.

JUDY'S STIR FRY

1 Tomato, Seeded and diced into pieces
1 Onion, Diced
1 Green Pepper, Diced
1 Summer Squash, Diced
1 Zucchini, Diced
Salt and Pepper
Cornmeal to taste

Wash and dice all the vegs. Put some olive oil in a skillet or regular oil and put vegs. in. Fry slow. When half done add some cornmeal to cover all of this and finish frying slow. Don't let cornmeal scorch. Cornmeal will be light brown.

ORANGE MUFFINS

We went down to South Ga. to a church homecoming and stayed in the motel and they had these for breakfast. They are so moist and get better as they sit.

1 Cup Shortening
1 Cup Sugar
2 Eggs
3/4 Cup Buttermilk
3 Cups Self-rising White Lily Flour
2 Large Oranges,  save the peel

In a bowl zest the oranges. Zest is the peeling of the orange. Just don't get down to the white part as it will be bitter. Use a fine grater to do this.
Set aside.
In another bowl cream the shortening and sugar. Add the eggs, the juice of the two oranges. Add the buttermilk alternately with the flour. Now add the orange zest to this. To me the more juice and zest the more flavor you have. I think 2 oranges is not enough flavor. Mix well and
Pour in a sprayed muffin pan. I use the large or the mini muffin pans. If using the mini one adjust the baking time. Bake at 350 for 15 to 20 minutes.
While the muffins are still warm dip in the following dip:

2 Cups Sugar
Juice of 3 Oranges
Mix and dip muffins in this while still warm.

CREAM CHEESE CORN

This does not sound to good but it is. We make this for homecomings.

2 One Pound Bags Frozen Corn Kernels or 2 Cans of Whole Kernel canned Corn, drained
1 8oz. Pack Cream Cheese
2 Tablespoons Granulated Sugar
1/4 Cup Milk
4 Tablespoons Buttter or Blue Bonnet marg.


Put the corn, sugar, milk and butter in your crockpot. Cut the cream cheese in small chunks and place on top of this. Cook on low heat for at least one hour. Stir ever 15 minutes. The cheese, milk and butter forms a sauce for the corn. Watch as it will stick to the bottom of the crockpot. Serve hot. Don't let overcook. It will look like it is not done. You can make this on the stove also on low. Just watch or it will scorch on the bottom.
Make sure the cream cheese is melted good.

HAMBURGER SAUCE

This sauce is so good you can just eat it with about anything but real good on hamburgers.


1/2 cup Hunt's Ketchup
1/4 Cup Chili Sauce
1 1/2 Teaspoons A-1 Sauce
1/2 Teaspoon Worcestershire Sauce
3 Drops of Hot Sauce
1/2 Cup finely Chopped Sweet Pickle
1 1/4 Cups Mayonnaise

Combine the ketchup,chili sauce, A-1 Sauce, worcestershire and hot sacue. Add the pickle to this. Combine the mixtue with mayo. Stir until well blended. Store in a air tight container. ref.