POTATO AND MACARONI CASSEROLE

1 Lb. Ground Chuck
1 Large Onion, diced
5-6 Large Potatoes, cooked and drained
2 Cups uncooked macaroni

3 Cans Tomato Soup
Salt and Pepper To Taste
Shredded Cheese To Taste

Cook the potatoes, drain and mash. Can add butter and milk if you like. Cook the macaroni until almost done. Drain. While macaroni is cooking fry the beef and onion together and drain off fat. Mix in the tomato soup. Mix meat and cooked macaroni together and put in a sprayed casserole dish. Mixture should be juicy. Add water or tomato juice if it is not. Mixture should be coated with soup. Put the mashed potatoes all over the top and bake on 350 for 30 minutes or until potatoes are light brown on top. Let sit 5 minutes before serving. Can sprinkle shredded cheese on top or mix some in with the macaroni.

CREAM CHEESE ROLLS

2 Cans Crescent Rolls
2 (8) oz. Packs of Cream Cheese, softened
11/4 Cups Sugar

1 Teaspoon Vanilla
1 Stick Butter, melted
1 Teaspoon Cinnamon
Spray a 13 x 9 Pan. Roll out one can of the cresceny rolls. Put in bottom of pan. Blend cream cheese with one cup sugar and vanilla. Spread over the rolls. Unroll second can of rolls and place over the cheese mixture. Pour melted butter over the top and sprinkle with cinn. and sugar. Bake on 350 for 30 minutes.

HARD CINNAMON CANDY

2 Cups Sugar
2/3 Cup Light Corn Syrup
3/4 Cup Water
1 Teaspoon Cinnamon Oil Flavoring
Red Food Coloring
Powdered Sugar

Mix first three ings. in a large saucepan. Stir over medium heat until sugar dissolves. Boil, without stirring until temp. reaches 310 degrees or until drops of syrup form hard, brittle treads in cold water. Remove from heat. After boiling has ceased, stir in flavoring and coloring. Pour onto lightly greased cookie sheet. Cool and break into pieces. Dust with powdered sugar. Store in a airtight container.

SHERBET ICE-CREAM PIE

1 (8)oz. Pack of Cream Cheese, softened
1 (7)oz. Jar Marshmallow

1 Cup Sherbet Ice Cream, any flavor
2 Cups Cool Whip
1 (9 inch) Prepared Chocolate Crumb Curst

Combine the cream cheese and the marshmallow cream mixing at medium speed with a electric mixer until well blended. Add the shrebrt, mix well. Fold in the whipped topping. Pour into the curst and freeze until firm. Let unthaw a little before serving.

MOO-MOO CAKE

1 Box Yellow Cake Mix (Duncan Hines)
1 16oz. Carton Sour Cream
1/2 Cup Oil
1 Small Box Instant Vanilla Pudding
4 Eggs
1 Teaspoon Vanilla
1/3 Can Hershey Chocolate Syrup
1/2 Cup Chocolate Chips
Powdered Sugar
In a medium mixing bowl mix the cake mix, sour cream, oil, pudding, eggs and vanilla. Pour half of the batter into a greased and floured bunt pan. Add the 1/3 of the 16oz. of hershey syrup to the remaining batter and then add the chocolate chips. Mix. Add this to the pan and swirl by taking a spatula and going around once but do not touch the bottom of the pan. Bake at 350 for 45 minutes. Take out of pan when cool and dust with powdered sugar.

EASY STRAWBERRY DELIGHT

1 Lb. Strawberries In Juice, frozen
1 Large Bowl of Cool Whip
1 Store bought Angel Food Cake

1 Can Condensed Milk

Thaw out the strawberries. In a large bowl, stir the condensed milk, half of he cool whip and strawberries together. Pour just enough mixture over the bottom of along glass baking dish. on top of the mixture put bite size pieces of the cake. Pour the rest of the mixture on top. Spread out evenly. On top of that put the rest of the cool whip.

ALB. HONEY CAKE

11/4 Cup Honey
1 Cup Oil
2 Teaspons Instant Coffee
1/2 Cup +2 Tablespoons Boiling Water, dissolve the coffee in this
11/4 Cups Dark Brown Sugar
4 Eggs
4 Cups Self-rising Flour
1 Teaspoon Cinnamon
1 Teaspoon Mixed Spice
1 Teaspoon Ginger
1 Teaspoon Soda

Beat together the honey, oil, coffee and sugar. Beat in the eggs and the rest of the ings. Bake in a sprayed, shallow pan 12 x 10 x3 on 325 for 1 hour. Cake is done when toothpick comes out clean.