CREAMY PECAN PIE WITH MERINGUE

3/4 Cup Sugar
3 Tablespoons Flour
1/2 Teaspoon Salt
3 Egg Yolks, save the whites
1 Cup Whole Milk
2 Tablespoons Butter or Marg.
1 Cup Pecans, chopped
1 Baked 9-inch Pie Crust

Meringue:
3 Egg Whites
6 Tablespoons Sugar

Combine the sugar, flour and salt in a medium saucepan and sit aside. In a separate bowl beat the egg yolks. Slowly add the milk to the eggs. Add the egg mixture to the dry ings. in the saucepan wisking to combine. Add the butter and cook over med. heat, stirring constantly until thickened. Cool completly and add the pecans. In another bowl beat the egg whites until foamy, adding the sugar 1 Tablespoon at a time until it is stiff. Fold half of the meringue into the cooled custard and then pour the custard into the baked and cooled pie shell. Spread remaining meringue over the filling, sealing to the edge of the crust. Brown in the oven at 350 for 10 minutes. Best if eaten the next day to allow flavor to combine.

BAKED SPAGHETTI AND MUSHROOM CASSEROLE

11/2 Lb. Ground Chuck or Turkey
1 Small Box Spaghetti Noodles
1 Tablespoon Marg.
1 Tablespoon Olive Oil

1 Cup Onion, diced
1 Cup Green Pepper, diced
2 Clove Garlic, minced
1 (8)oz. Pack Mushrooms, or Can, sliced
1 Can Diced Tomatoes, undrained
1 Can Cream of Mushroom Soup
1 Cup Sliced Black Olives
1/4 Cup Water
2 Cups Shredded Cheese, cheddar or morzzarella
1/2  Cup Parmesan Cheese, powdered kind
Salt and Pepper to taste

Cook the noodles and drain and run cold water over them and drain again. Sit aside. In a skillet brown the ground beef over medium heat. Drain off the fat. Put meat in a bowl and set aside. In the skillet put the onion, pepper and garlic and add the olive oil and butter and cook over medium heat for 4 minutes. Add the mushrooms and cook for 8 minutes or until most of the liquid has cooked out of the mushrooms. Next add the tomatoes, olives and ground beef. Season with the salt and pepper and cook all of this on low for 10 minutes.
Spray a 13 x 9 glass baking dish. Put half of the noodles in the bottom of the dish and then add a layer of meat mixture over all the noodles and then put a layer of the shredded cheese. Repeat the layers and then mix the can of soup with the water and mix well. Pour this evenly over the last cheese mixture and spread. Sprinkle the parmesan cheese over the top of the soup layer. Bake on 350, uncovered for around 35 minutes or until light and bubbly.

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.