MORE FROSTING FROM THE CAN

If you will put your canned frosting in a bowl and then beat it with a mixer, the air will make it fluff up and create more frosting. It will taste like the frosting on the store bought cakes.

SOUTHERN CHICKEN BOG

5 OR 6 Chicken Breast, skinless and boneless
1 Ring of Smoked Sausage
1 Bag of Mahatma Saffron Rice
2 Cups White Rice
1 Can Chicken Broth
Salt and Pepper

Brown your sausage, cut into bite sized pieces, and boil your chicken until done. Shred by hand and sit aside. Put both rices in a big soup pot and use chicken brith in exchange for some of the additional water. Then add all meat, salt and pepper and bring to a boil. stir frequently when bringing to a boil. Turn down on low heat, stirring as it quits boiling. Then cover and make like you were making a pot of rice. Do not distrube it. Watch carefully and don't let it scorch. This is great for homecoming or parties.

EASY FUDGE

1 Cup Butter, plus more for greasing pan
1 Cup Peanut Butter
1 Teaspoon Vanilla Extract
1 Lb. Confectioner's Sugar (31/2cups)


Microwave butter and peanut butter for 2 minutes on hig. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to cmbine with a wooden spoon. Pour into a butter 8 x 8 pan lined with wax paper. Place a second piece of waxed paper on tje top of the fudge and ref until coo. Cut into 1-inch poeces and store in a airtight container. Keeps for 1 week.

LIME OR LEMON SALAD

1(3oz.) Box Lime Gelatin
1 Cup Boiling Water
2/3 Cup Evaporated Milk
1 (9oz.) Can Crushed Pineapple with juice
1 Tablespoon Fresh Lemon Juice
1(12oz.) Cottage Cheese
1/2 Cup Celery, chopped
1/2 Cup Mayo
1/2 Cup Chopped Pecans

In a medium bowl stir the gelatin in the boiling water. When it is dissolved add the milk, pineapple, lemon juice, mayo, cottage cheese and pecans. Pour into a clear square glass dish. Chill overnight until firm. Cut int squares. Serve on lettuce leaves.

You can also use lemon jello and not the lime. And add 1 cup minature marshmallows and cheddar cheese, finely shredded, to the top of the salad.

EASY ROLLS

1/4 oz (1 Pack Active Dry Yeast)
2 Cups Warm Water
3/4 Cups Butter(11/2 sticks), melted
1/4 Cup Sugar

1 Large Egg
4 Cups Self-rising Flour
Dissolve the yeast in the warm water. Mix the butter and sugar with an electric mixer. Beat in the egg. Add the yeast and mix well. Gradually stir in the flour, until smooth. Pour into a 2 quarted sprayed airtight bowl. Store tightly covered in the ref. overnight. The next day preheat the oven to 350 . Spray miniature muffin pans. Take a spoon and spoon dough into the pans and bake for 18 minutes until they are browned. Watch or they will burn on the bottom. Like to use the middle rack in the oven.

BREAKFAST QUICHE

1 Roll Pork Sausage with Sage or loose pork sausage
6 Large Eggs
1 Teaspoon Baking Powder
20 Grape Tomatoes, cut in half
21/2 Cups Cheddar Cheese
Salt and Pepper
2 (9 Inch) Unbaked Frozen Pie Shells

Preheat the oven to 350. In a skillet cook the sausage until it is done, drain off the fat and sit this aside. In a medium bowl wish the eggs, baking powder, and the tomatoes together. Add the sausage and cheese and mix together very good. Use a big spoon to do this. Add the salt and pepper and mix again. Divide the mixture into half and pour each half into each pie shell. Bake for 30 minutes or until filling is set.

HOT CORN DIP

2(11oz.) Canned Mexican Corn, drained
2(4 1/2oz.) Cans Chopped Green Chilis, drained and rinse
2 Cups Montary Jack Cheese
3/4 Cup Parmesan Cheese, grated
1 Cup Mayo

Preheat oven to 350. Mix all ings. together until combined good. Spray a 13 x 9 baking dish and pour mixture into it. Bake uncovered for around 30-40 minutes or until bubbly around edges. Do not let scorch. Serve with corn chips.