ENGLISH PEA AND ASPARAGUS CASSEROLE

1 Can English Peas, drained
1 Can Asparagus, drained
2 Boiled Eggs, chopped
1 Sleeve of Ritz Crackers
2 Tablespoon marg., melted
1 Can of Cream of Mushroom Soup
1 Jar of Pimientos, drained
1 Medium Onion, chopped
1/2 Cup Chopped Celery

In a medium mixing bowl combine all ings. except Ritz crackers. Spray a casserole dish and put in the ings. In a small bowl  melt the marg.and put the ritz crackers in it and then  spread evenly over top of dish and bake for 30 minutes on 350.

PEA AND PIMENTO CASSEROLE

1 Bag (20)oz. English Peas, thawed and drained
8 oz. Can Water Chestnuts, chopped and drained, can leave out
1 Jar Diced Pimentos, drained
1 Cup Chopped Celery
1 Cup Chopped Onion
1/2 Cup Dry Bread Crumbs
1 Can of Cream of Mushroom Soup
2 Tablespoons Marg. melted

In a medium mixing bowl combine all ings. except the butter and breadcrumbs. Spoon mixture into a lightly sprayed baking dish. Melt butter and stir in the bread crumbs. Sprinkle over top of casserole and bake at 350 for 25-30 minutes or until lightly browned.

SALAMI TRIANGLES

1(3)oz. Cream cheese
1 Tablespoon Horseradish
2 Teaspoons Grated Onion
1/4 Teaspoon Tabasco Sauce
1/8 Teaspoon Cayenne Pepper
1/2 Lb. Thinly Sliced Genoa Salami

Blend all ings. together except the salami. Spread mixture on salami slices and stack 5 slices high. Ref. stack until they are firm. When ready to serve, cut each stack into 6 wedges and serve on toothpicks with pickled onions.

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.