DEVILED HAM SANDWICH SPREAD

This spread is so easy to make and good for parties or showers.

8 oz. Cream Cheese, softened
1 Can (4.25)oz. Deviled Ham Spread
1/2 Cup Green Onions, chopped
1/4 Cup Pimiento, finely chopped
1 Tsp. Red Devil Hot Sauce

In a small bowl, mix cream cheese and the ham spread, the green onions and pimentos and hot pepper sauce. Chill, covered for 30 minutes for the flavors to blend. Serve on crackers or bread. Or can use as a dip for chips or vegs.  Let sit out a little while if using for bread so it will spread. I like to just put the green onions in last before I use it as to me they seem to get bitter if they sit to long in this spread. Or you can just use regular onions, chopped. Keep ref.

CHICKEN AND PINEAPPLE RICE

1 Teaspoon Veg. Oil
1 Cup Onion, sliced
2 Cups Instant Brown Rice
1/2 Cup Raisins
1/2 Teaspoon ginger
1 Can Pineapple Chunks with the juice
1 6oz. Can Cooked Diced Chicken
1 Cup Chicken Broth
1/4 Cup Sliced Almonds

Heat oil in a non-stick skillet over medium heat. Add the onions and saute until they are tender. Stir in rice, raisins, ginger, pineapple chunks with the juice, chicken and the chicken broth. Bring this to a boil. Reduce the heat to low, cover and simmer for 8 minutes. Remove from heat and let stand for 5 minutes or until liquid is absorbed. Serve. Garnish with the almonds.

PEELING BOILED EGGS

There are different ways to get the shells off of your boiled eggs. Some say to put some vinger in them when you are boiling them. Or you can just crush them and hope the shells will come off. But always let them cool first. My aunt taught me when I was first married to always put salt in my eggs when I first started them to boiling. I use around 1/2 teaspoon salt or more if boiling a doz. of them. I never have any problem with my shells coming off when I do this.
 Never put eggs down in hot water to boil them as it causes them to crack before they are boiled and will let the white part run out and be a big big mess.

DRAINING RICE

When you cook your rice drain the hot water out of it. Put back in your bowl.Then run cold water back in the bowl and let set a few minutes then drain again. This will let the rice not stick together as well as get a lot of the starch out of it.

BUTTERFINGER CREAM CHEESE DESSERT

1Cup crushed butter flavored crackers about 30
1 Cup Graham Cracker Crumbs
5 Butterfinger Candy Bars (2.1)oz. crushed
3/4 Cup Marg. melted
1 1/2 Cup Cold Milk
2 Small Boxes Instant Vanilla Pudding Mix
1 Quart Chocolate Frozen Yogurt, softened
1 (12)oz. Bowl of Cool Whip, divided

In a large bowl combine the first 4 ings.
Set aside 1/2 cup for the topping.
Press the remaining crumb mixture in a 13 x 9 glass baking dish. Put in ref. and chill for 5 minutes. In a bowl mix the puddings and milk together.This will be thick. Let sit for 3 minutes. Then stir in the frozen yogurt and 1 cup cool whip. Beat until smooth. Spread this over the crust.  Then put the rest of the cool whip on top. Sprinkle the remaining crumb mixture over this. Ref. overnight before serving.

BOW TIE CHICKEN DISH

1 Box (16)oz. Bow Tie Pasta, cooked and drained
2 Lbs. Boneless Chicken Breasts, cut into strips
1 Large Red Pepper, chopped
1/4 Cup Marg. Cubed
2 Cans  Condensed Cream of Chicken soup, undiluted
2 Cups Frozen Peas
1 1/2 Cups Milk
1 Teaspoon Garlic Powder
1/3 Teaspoon Salt add last it may already have enough salt from the soups
1/3 Teaspoon Black Pepper
1 Cup Grated Parmesan Cheese

Cook pasta and drain. Set aside
In a skillet cook the chicken strips and red pepper in the butter. Let get done. Stir in the soups, peas, milk and garlic powder and salt and pepper.  Let simmer for 5 minutes uncovered. Take a bowl and put the pasta in it and add the chicken mixture. Add the parmesan cheese. Stir good. Serve warm. Ref. leftovers.

LEMON PECAN PUDDING DESSERT

1 Cup Graham Cracker Crumbs
11/2 Cup Chopped Pecans
1/4 Stick Butter or Blue Bonnet Marg. melted
1/4 Cup Sugar
1 (8) oz. Can Crushed Pineapples
4 Medium Firm Bananas
1 (8)oz. Cream Cheese, softened
3 1/2 Cups Milk
2 Small Boxes Instant Lemon Pudding
1 (8)oz. Cool Whip

In a bowl mix the graham cracker crumbs, 1/2 cup pecans, the butter and sugar. Pour into a 13 x 9 glass baking dish. Pat out firmly.
Drain the pineapple and save the juice. Slice the bananas thin and put in a bowl and add the saved juice and let these set for 10 minutes. Take out and drain. Put the bananas in a single layer over the crust. In a large bowl put in the cream cheese and beat on low until smooth. Then add the
milk and the pudding mixes. Blend well. Spread this over the bananas. Next add the drained pineapples over the pudding layer. Then put the cool whip all over this. Put the rest of the pecans on top of the cool whip. Chill for 2 hours before eating.