CHOCOLATE CHURCH WINDOWS

1/2 CUP MARGARINE
2 CUPS SEMI-SWEET OR MILK CHOCOLATE CHIPS
6 CUPS COLORED MINIATURE MARSHMALLOWS
1 CUP CHOPPED NUTS
1 CAN OR BAG OF FLAKED COCONUT


In a medium saucepan over low heat, melt butter and chocolate chips., stirring constantly until blended. Remove from heat and cool 5 minutes.
While mixture is still warm and soft, but not so hot it will melt the marshmallows, stirr in marshmallows and 1 cup chopped nuts. Shape into two 7-inch logs. Roll each log in chopped nuts or coconut or can use both. Wrap in foil and ref. overnight. Slice in 1-inch rounds. May melt if it gets to hot when left out of the ref.

BANANA-ORANGE JELLO DESSERT

This is so good. It does not take that long to make it tho. Just looks like it does.
1BOX ORANGE JELLO
1 BOX LEMON JELLO
Mix the two boxes of jello powder together ina large glass mixing bowl and stir in 11/2 cups of boiling water. Mix well until jello has dissolved and then add 2 cups cold water.
Place this mixture in the ref. unitl it begins to set

3 BANANAS, sliced
1 SMALL CAN OF MANDARIN ORANGE SEGMENTS, well drained
1 (14oz.) CAN CRUSHED PINEAPPLE, drained but save the juice

Mix together the three fruits and put in the jello mixture.
Top the jello fruit mixture with a bag of white mini marshmallows and then put the jello back in the ref.

1/2 PINT WHIPPING CREAM
1 TABLESPOON SUGAR
1/2 TEASPOON VANILLA
 In a glass bowl. Whip together and place in the ref.
1/2 CUP SUGAR
2 TABLESPOONS FLOUR
1 EGG, well beaten
1 CUP PINEAPPLE JUICE FROM THE SAVED JUICE. ADD 1 TEASPOON OF LEMON JUICE TO THIS WITH ENOUGH WATER TO MAKE ONE CUP.

Put in a saucepan and cook on the stove on medium until thickened. Sitr constantly. Cool completely and fold in the whip cream. Spread over the marshmallow mixture.

1 PACK SHREDDED CHEDDAR CHEESE
Put 3/4 pack over the top of the whipped cream mixture if you like.

RUSSIAN CHICKEN BREASTS

This can be used with a cut up chicken but I like to use skinless chicken breasts. This is good for a shower or church homecoming dish.

1 CUT UP CHICKEN OR 6  SMALL FLATTENED CHICKEN BREASTS
1/2 PACK DRIED ONION OR GARLIC ONION SOUP MIX
1/2 CUP APRICOT JAM
1 SMALL BOTTLE OF RUSSIAN DRESSING
DASH OF HOT SAUCE IF YOU LIKE
Spray a 13 x 9 pan. Put the chicken in the pan in a single layer. Mix the ings. together and pour over the chicken. Bake on 350 for 11/2 hours or until done. You can use more jam is you like.

HONEY SAUCE FOR CHICKEN

1/2 CUP HONEY
1/2 CUP KETCHUP
2 TABLESPOONS BROWN SUGAR
1 TEASPOON PREPARED MUSTARD
3 TABLESPONS APPLE CIDER VINEGAR
4 TABLESPPONS TERIYAKI
1 TABLESPOON CORNSTARCH
1 CUP WATER
6-8 SKINLESS CHICKEN BREASTS

In a saucepan heat the first 6 ings. Wisk together the cornstarch and water. Add to saucepan and continue to heat until thickened. Place the chicken breasts in a 13 x 9 sprayed glass baking dish. Pour the sauce over the top of the chicken and bake on 350 for 11/2 hours or until done.
Turn occasionally. Serve with rice or mashed potatoes and corn.

COCONUT MACAROONS

These are so simple to make. When we go eat Chinese I love these things.

3 CUPS ANGEL FLAKED COCONUT
1/2 CUP FLOUR
1/4 TEASPOON SALT
1 CAN SWEETENED CONDENSED MILK(300ml)
2 TEASPOONS VANILLA, you can use almond and vanilla flavoring

Preheat the oven to  325. Combine coconut, flour and salt. Stir in milk and vanilla. Drop by the tablespoon onto a parchment lined or wax paper. Bake for 18 minutes or until golden brown. Do not let them over bake.

GINGERBREAD CAKE

1/4 CUP BUTTER OR MARG., room temp.
1/4 CUP BROWN SUGAR
1 EGG
1/2 CUP MOLASSES
11/4 CUP FLOUR
1/8 TEASPOON SALT
3/4 TEASPOON BAKING POWDER
1/2 TEASPOON CINNAMON
1/2 TEASPOON GINGER
1/4 TEASPOON GROUND CLOVES
1/2 CUP HOT TAP WATER

Cream butter or marg. Then add sugar, egg and molases. Beat well. Sift together the dry ings. If using self-rising flour do not add the baking power or salt. Add 1/3 of the dry ings. to the creamed mixture a little at a time. Beating well after each addition. Add the hot water and beat until thoroughly combined. Pour into a sprayed 9 x 9 pan. Bake on 350 for 40 to 45 minutes.
Serve with fresh whipped cream or can use cool whip.

SUMMER PASTA SALAD

1 BOX WHOLE WHEAT PENNE
1/2 CUCUMBER, diced
1 TOMATO, diced
1/3 CUP BROCCOLI FLORETS, cut int small pieces
1/3 CUP CARROTS, cut into small pieces
1/4 CUP SLICED BLACK OLIVES
1/4 CUP CRUMBLED LIGHT FETA CHEESE

DRESSING:

1/4 CUP VIRGIN OLIVE OIL
1 TABLESPOON RED WINE VINEGAR
1/4 TEASPOON SALT
1/4 TEASPOON PEPPER
1/2 TEASPOON MINCED ONION
1/2 TEASPOON OREGANO
Makes a light coating. But if you like more dressing then double the ings.

Chop and prepare vegs. Cook the pasta and drain. Do not let it cook until mushy. Run cool water over it to stop the cooking. Wisk all of the dressing ings. together in a bowl. Pour over pasta and toss to coat. Add vegs. and cheese. Toss again. Chill in ref. for 30 minutes before eating.