GEARL'S CHICKEN DISH

4 Chicken Breasts, baked
1/2 to 1Lb. Bacon
1 Stick Blue Bonnet
1Small Cabbage Head

In a sprayed glass baking dish lay the breasts down in a single layer. Cut the cabbage up in  medium sized chunks and put on top of breasts. Next crumble up the fried bacon and put on top of the cabbage. Slice the butter over top of the cabbage and put alum. foil on top and bake at 325 until cabbage is done. Don't let the cabbage get brown on top as it will taste scorched.

FUDGE BROWNIE TRIFLE

2 Boxes of Chewy Brownie MIx
2 Boxes of Vanilla Instant Pudding Mix
1 Bowl of Cool Whip
1/2 Bag Heath Bar pieces

Bake brownies according to directions and then let them cool. Cut into squares and arrange in a punch bowl or trifle bowl. Make up pudding. Spread over the brownies and then add the cool whip on top and then the heath bar pieces.

FELICIA'S PASTA BAKE

1Jar Of Sundried Tomato and Basil Ragu Spag. Sauce
2 Lb. Ground Chuck, fried and drained and crumbled
1/2 Large Box Large Shell Maccorni
1 Cup Water
1/3 Cup Sugar
1 Medium Tomato Paste
1/2 Stick Blue Bonnet
2 Packs of Shredded Mozerella Cheese
 Cook shells and drain and run cold water over them and drain again. In a medium sized bowl add the pasta and then add 1/2 stick of butter and toss and add some Parmesan cheese. Fry the ground chuck and drain and add the sugar and water and tomato paste and simmer for 8 minutes. Then add the ragu sauce. Put in the bowl with the pasta and mix good. Place mixture in a sprayed glass 9 x 13 baking dish. Put the mozzerella cheese on top and bake for 20 minutes.

CHOCOLATE BROWINE TRIFLE

2 Boxs Instant Chocolate Pudding (4oz. serving size)
3 1/2 Cups Milk
1 Pk. Brownie Mix(9x12 size) prepared according to instructions
12 Oz. Cool Whip
6 Heath Candy Bars, crushed

 Bake the brownies according to instructions and let cool. In a large bowl combine pudding mix and milk. Beat until thick.  Set aside. Crumble brownies and divide into thirds. Assemble ings. in a clear glass bowl or trifle dish. Use in this order: 1/3 brownie crumbles, 1/3 pudding, 1/3 cool whip or whipped topping. Next add the crushed candy bars. Repeat layers. Chill before serving. Keep in ref.

BUTTER TART SQUARES

BASE:
2 CUPS FLOUR
1 CUP BUTTER, do not use marg.
1/2 CUP GRANULATED SUGAR

TOPPING:

1/2 CUP BUTTER, SOFTENED
2 CUPS BROWN SUGAR
4 EGGS
4 TABLESPOONS FLOUR
1 TEASPOON BAKING POWDER
1 TEASPOON VANILLA
PINCH OF SALT
11/2 CUPS RAISINS
3/4 CUP CHOPPED PECANS

BASE:
Combine flour and sugar, with pastery blender cut in butter until crumbly.
Press into a 10 x15 sprayed cookie sheet. Bake at 350 for 15 minutes.
TOPPING:
Mix together butter and sugar. Blend in eggs. Add flour, baking powder, salt and vanilla. Stir in raisins and pecans. Pour over base. Bake at 350 for 20 to 25 minutes or until it springs back when lightly touched. Cool and cut into squares.

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.