CRUNCHY PAPRIKA CHICKPEAS

2 Cans ChickPeas, drained
3 Tablespoons Olive Oil
11/2 Teaspoons Coarse Salt
1 Teaspoon of Hot or Sweet Paprika

Preheat oven to 450. Drain and rinse the two cans of chickpeas. Pat dry with paper towels. Transfer to a rimmed baking sheet. Toss with the olive oil to coat. Spread in a single layer. Roast until deep brown and crispy, tossing occasionally 3 to 4 minutes. Sprinkle with 11/2 teaspoons coarse salt and the paprika. Roast 2 or 3 minutes more. Cool completely on a paper towel lined plate. Store in a air tight container at room temp. for up to 2 days.

WALDORF SALAD WITH YOUGURT DRESSING

1/4 Cup Low Fat Yougurt
1 Tablespoon Lemon Juice
1/2 Teaspoon Coarse Salt
1/4 Teaspoon Ground Pepper
1 Apple Cut into 1/2 Inch Pieces
1 Stalk Celery thinly sliced to make a 1/2 cup
1/2 Cup Halved Red Seedless Grapes
1/2 Cup Toasted Walnuts

Mix and add the dressing. Coat to toss all the ings. Ref. until ready to serve overnight. Serve on boston lettuce leaves.

CHOCOLATE CREAM SODA

1/4 Cup Half and Half
2 Tablespoons Chocolate Syrup
2/3 Cup Chilled Seltzer Water

In a tall glass stir together the half and half and choc. syrup. Stirring vigorously and add the seltzer water.

EASY BISCUITS

2 Cups Self-Rising Flour
1 Cup Milk
1/2 Cup Crisco Shortening
Preheat the oven to 400. Use a 9 x 13 pan. Pour a thin layer of oil all over the bottom of the pan. I use about 1/3 cup as to me that is what makes the biscuits so crusty. When you get your batter made up put the pan in the oven to get it hot. But watch it and don't let it catch on fire. In a medium bowl add the flour and then the crisco. Cut the crisco into the flour with a pasty blender or a fork. I use my fork. Pour the milk in next and stir until it is just wet. Do not over stir as it will make the biscuits tough. I put some melted mag. on top of mine after they have baked for about 10 minutes or until the tops are hard. You may have to add a little more milk to the mixture if to dry. Drop the biscuits by the spoonfuls (use a tablespoon) onto the hot pan and bake for 15 minutes. I cut my oven back to 350 as they will scorch easy on the bottom.

BANANA SPLIT ICE-CREAM CAKE

2 Cups Graham Cracker Crumbs
1/2 Cup Butter or Marg., melted
1/4 Cup More of Butter or Marg.
4 or 5 Bananas, sliced into 1/2 inch rounds
11/2 Quarts Strawberry Ice Cream, softened
1 Cup Chopped Walnuts
1 Cup Choc. Chips
1 Cup Powdered Sugar
1 Cup Evaporated Milk
1 Teaspoon Vanilla
1 (8oz.) Bowl of Cool Whip

In a medium bowl combine the graham crackers and melted butter. Set aside 1/2 cup of the mixture. Press the rest of the mixture into a 9 x 13 pan. Place the bananas in a single layer over the crust and then spread the ice cream on top and smooth out. Sprinkle the nuts over the ice cream and put placstic wrap over this and put in freezer and chill until it is firm for 1 hour. In a saucepan melt the choc. chips and butter and mix until smooth. Add the powdered sugar and evaporated milk. Cook for 8 minutes. Remove from heat and let cool for 30 minutes. Stir ever now and then. Pour the chocolate mixture over the ice cream and then let chill for 45 minutes. Spread the cool whip over the choc. mixture. Next add the reserved crumbs. Chill for 3 hours. When ready to serve let soften about 10 to 15 minutes before slicing.

APPLE JACK DELIMIA

While having most all of the family in for 4th of July I had taken my granddaughter grocering with me to get some things she liked to eat. She picked her out a choc. bar of course, just like mamaw, and a box of Apple Jacks and some pop.
 So she wanted some apple jacks for breakfast, as I was busy trying to cook for a family homecoming we were having and did not fix any breakfast that morning.
 I noticed she did not eat all of them and really never thought much about it. So she wanted some more the next day for a snack and she said to me how they did not taste right.
I knew that we had just opened up a new box and there was nothing wrong with them.  She went home and I sent the rest of the box home with her to eat.
Her mom asked her if she wanted some for breakfast and she said no they do not taste right. She ask her why do they not taste right. They just don't she said. She is so funny can come up with the funnist stuff to say. So she kept on asking her and she replyed: They did not come from Walmart, mamaw got them at Kroger's and they do not taste right. Well they were the name brand and not the store brand so we knew there was nothing different about them. But because they did not come from Walmart they were not the right kind she liked.
Now that is just like a child. You think that they don't pay much attention but they sure do. She thought that you had to buy them at Walmart always because she got to put them in the buggy.
 We finely told her it does not matter what store you get your cearl at it is all the same. I wonder what she will come up with next.

FELICIA'S BAKED SPAGHETTI

2 Lb. Ground Chuck, fried and drained
1 Small Pack Pepporni
2 Bags Mozeralla Cheese
1 Small Box Spaghetti, cooked and drained
1 Jar Ragu Spaghetti Sauce, regular flavor or with green peppers

Cook the spaghetti and drain. Brown ground chuck and crumble and drain off grease. In a medium bowl chop the pepporni and then add and next add the ragu. Add the cooked spaghetti. Pour into a sprayed 13 x 9 pan. Add the cheese and bake for 20 minutes or until cheese is melted. Do not let the cheese get brown on top. Serve with garlic bread and a salad.