GYOS

2Lb. Ground Beef, or Chicken , shredded
2 Cloves Garlic, crushed
1/4 Cup Lemon Juice
1 Teaspoon Basil
1/2 Teaspoon Ground Marjoram
1 Teaspoon Thyme
1 Teaspoon Rosemary
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
1/4 Cup Fresh Parsley
2 Tomatoes, chopped
1 Onion, sliced or chopped
1/2 Head of Lettuce, Shredded
8 Pita Pockets

Sauce:
2 Cups Yogurt
1 Pack of HIdden Valley Ranch Dressing
Mix together

Combine meat, garlic, lemon juice, basil, marjoram, thyme, rosemary, salt and pepper and parsley in a large bowl. Blend well. Place in a sprayed skillet and cook stirring occ. until meat is brown. Drain off grease. If using chicken shred it up. Cut pita pockets in half. Spoon in meat mixture. Top with tomatoes, lettuce and onions. Spoon sauce over each sandwich.

SANDWICH SAUCE

1 Cup Miralce Whip Salad Dressing
1/3 Cup Kraft Bottled Creamy French Dressing, orange not the red
1 Tablespoon Sugar
1 Teaspoon Dry Minced Onion
1/4 Cup Sweet Pickle Relish
1/4 Teaspoon Black Pepper

Blend all together with a mixer on low or can use a fork. Put in a jar with a lid and keep in ref. Use within a month.

HAWAIIAN SALAD

2 Cups Sour Cream
2 Cups Coconut
2 Cups Mandarin Oranges, drained
2 Cups Chunk Pineapple, drained

Mix all ings well. Cover bowl and ref. overnight. Keep ref.

ORANGE SALAD

1 (8)oz. Bowl of Cool Whip
1 Large, Small Crud Cottage Cheese
1 Large can Mandarin Oranges
1 Medium can Crushed Pineapple, drained
1 Large Box of Orange Jello

Mix the jello in wiht the cottage cheese, dry. Add all of the other ings. and mix well. Ref.

BROCCOLI SOUP

2 Tablespoons Marg.
2 Tablespoons Flour
3/4 Lbs. Velveeta Cheese, cut in small cubes
1 (10)oz. Frozen Broccoli, thawed and drained
1/8 Tsp. Pepper
1/4 Cup Chopped Onion
21/2 Cups Milk

Melt the marg in a large kettle on medium heat. Add the onions and cook and stir about 5 minutes or until tender. Add flour, cook 1 minute, stirring constantly. Stir in milk. Bring to a boil. Reduce heat to medium-low. Simmer about 1 minute. Add remaining ings. Cook until cheese is melted and soup is hot, stirring occasionaly.

SWEET POTATO CASSEROLE

6 Cups Sweet Potatoes, cooked or 2 Large Cans
2 Cups Sugar
1 Cup Milk
2 Tsp. Vanilla
4 Eggs
1/2 Tsp. Salt

Topping:
1 Cup Brown Sugar
1 Cup Butter
1/2 Cup Flour
1-2 Cups Pecans

Mash the sweet potatoes in a medium bowl. Mix the other ings. in with them. Then Pour into a glass baking dish. In a small bowl mix the topping all together and put on top of the potato mixture. Bake at 350 for 30 minutes. Don't let burn on top.

PINEAPPLE DELIGHT

1 Can Cherry Pie Filling
1 Can Eagle Brand Milk
1 Cup Chopped Pecans
1 Can Crushed Pineapple
1 (12)oz. Cool Whip

In a bowl mix all of this together and chill. Keep ref.