FEL. ROTINI PASTA SALAD

1 Box Rotini Pasta ,tri-colored box
1 Medium Onion, diced
1 Small Green Pepper, diced
1 Cucumber, diced
1 Tomato, diced and de-seeded
1/2 (16)oz. Bottle Zesty Italian Salad Dressing
Salt

Cook the rotini but do not let it get mushy. Run cold water over them so they will stop cooking. Drain. In a medium sized mixing bowl put the pasta, chopped onion and pepper. Pour half of the bottle of dressing over all of the mixture and mix well. Add salt to your taste. If a half bottle is not enough then use the whole bottle do not let it be to runny. Stir good and ref. Keep in ref. You can also add some finely shredded cheddar cheese to this if you like or just have a pack handy and add to each serving if they like to.
Best way to de-seed a cucumber is to just scrape it using a teaspoon. Or you can cut the seeds out. But if they are small scraping with a spoon is best.

RAD'S CUCUMBER'S

1 or 2 Cucumbers
1 Medium Onion
Balsamic Vinger
Olive Oil


Slice the cucumbers and onions. Put them in a medium bowl and pour the balsamic vinger and oil over them. Stir and let set. Keep ref. to keep crisp.

MASHED POTATO AND CREAM CHEESE CASSEROLE

8oz. Cream Cheese, softened
1 Cup French Onion Dip like Dean Brand in ref. section
2 Eggs, beaten
11/2 Cups Milk
11/2 Cups Water
1/2 Cup Marg.

3 Cups Instant Poato Flakes
Spray a 13 x9 glass pan and sit aside. In a medium size mixing bowl beat the softened cream cheese and the onion dip, eggs and milk until smooth. In a medium kettle combine the water and the marg. Bring this to a boil and then remove from the heat. Add the potato flakes and mix well. Next pour the potatoes into the cream cheese mixture. Beat until smooth. Pour into the sprayed glass baking dish. Cover with alum foil and ref. When ready to serve remove from the ref. for 30 minutes. Put in the preheated oven on 350 and bake for 30 minutes.

OLE TIME APPLE STACK CAKE

1/2 Cup Packed Brown Sugar
1 Stick Unsalted Butter
1 Large Egg, beaten
1/2 Cup Molasses
1/2 Cup Buttermilk
1 Teaspoon Vanilla
1/2 Teaspoon Nutmeg
2 Cups Flour


FILLING:
2 Cups Chopped Apples, finely chopped
1/2 Cup Water
1 Cup Packed Brown Sugar
11/2 Teaspoon Cinnamon

In a medium mixing bowl cream the sugar and the butter until light. Blend in the beaten egg and the molasses. Next add the buttermilk, vanilla and nutmeg. Slowly add the flour to the mixture. Spray 2 round cake pans. Pour batter into pans. Bake on 350 for 20 minutes. Cool and put on cake rack.
Filling:  Cook the apples in the water until tender. Add the sugar and bring to a boil until thick and syrupy. Put one of the layers on a cake plate. Spread some of the filling evenly over all the cake. Put the next layer on top and put the remaining filling over it. Store in ref. as apples will sour if cake is left out of ref. for to long.

RITZ CRACKER CHICKEN

2 Eggs, beaten
1 Cup crushed Ritz Cracker crumbs
1/2 Teaspoon Galic Salt
Pepper to taste

4 Skinless Chicken Breast Halves
1/2 Cup butter, cut in pieces

Preheat the oven to 350. Place the beaten eggs and cracker crumbs in two shallow plates or dishes. Mix cracker crumbs with galic salt and pepper. Dip chicken in the eggs then in the crumb mixture to coat. Arrange coated chicken in a 13 x 9 sprayed baking dish. Place pieces of butter around the chicken. Bake for 40 minutes or until chicken is no longer pink and the juice is clear or until done.

OLD TIME HOT DOG SAUCE

1Clove Garlic, Crushed
1 1/2 Tablespoons Cumin
1 Tablespoon Paprika
1 (8oz) Tomato Sauce
2 Medium Onions, chopped real fine
Salt to taste
Pepper to taste
1 Tablespoon Prepared Mustard
3/4 Cup Water
5 Hot Dogs, ground up
Potato Flakes or Crushed Crackers for thickening


In a skillet add the hamburger and all other ings. except the ground up hot dogs until brown.  Drain off grease. Add the ground up hot dogs and cook for 15 more minutes. You may need to add some more cumin at this time. Cook until thick. If the sauce is to wet can add some finely crushed crackers or potato flakes to make it thick. Keep warm until serving. Put leftovers in the ref. This can be frozen also.

MINI HAM AND SWISS SANDWICHES

After eating these at a baby shower I wanted to put this recipe online as these are so good you cant quit eating them. They are sort of expensive to make. You can find the split dinner rolls at Kroger or Walmart. I think they are made by Wonder or Sara Lee.

1 Pack (10)count Split Dinner Rolls (shaped like footballs)
1/2 Lb. Baby Swiss Cheese
1/2 Lb. or a pack thin cut Ham (three thin slices to each sandwich)
Dijon Mustard

In a 13 x 9 pan put each sandwich in it and bake them for around 10 minutes or until cheese melts. Watch or they will get hard. Cover with alum. foil. If the cheese is the long swiss then cut in half and use the half of piece to each sandwich.
Take the cheese and lay on top of 1/2 of roll. Put the ham over cheese. Put the dijon mustard on the other half of the roll and put in pan. Makes 10 mini sandwiches.
You can use the pack of round ham that is found in the deli. You want this to be thin. If using this put three thin slices to each sandwich.