CORN AND POTATO CHOWDER

3 Cups Corn, frozen or canned(drained)
2 Cups Potatoes, Diced, Red ones are great for this
2 Tablespoons Butter or Marg.
1/4 Cup Onion, diced
1/2 Teaspoon Salt
1/8 Teaspoon Black Pepper
1 1/2 Cups Warm Water or chicken broth
2 Cups Warm Milk
2 Tablespoons flour, mixed with 3 tablespoons cold water
1 Bag Cheddar Cheese
1 Cup Cooked Ham, if you like
6 Sliced Bacon, fried and crumbled if you like
In a large pot combine all the ings. except the flour and flour water. Cook on medium untill the potatoes are fork tender. Add the milk and flour water stirring well. Bring to a boil, turn down and let cook for around 10 minutes or until thick. Serve in bowls with cheddar cheese on top.

SALMON PATTIES WITH DIPPING SAUCE

1 (14 3/4 ounce) Canned Salmon
1/4 Cup Onion, minced
1/4 Cup Cornmeal
1/4 Cup Flour
1 Egg
3 Tablespoons Mayonnaise
1/2 Teaspoon Garlic Powder
Salt and Pepper
Oil for frying

Drain the salmon and flake with a fork. Add all the ings. except the oil. Mix good and form into patties. In a medium skillet heat the oil and add the patties. Fry on medium until golden brown. Turn over one time. Use with dipping sauce.

Dippng Sauce:
1 or 1/2 cup Mayo
1 Teaspoon Prepared Mustard

Mix these together and use as a dip with the salmon. Can add more mayo or mustard to your liking.

BOBBIE B. MACARONI AND TOMATOES

1/2 Box Macaroni
1 Small Can Tomato Sauce
1 Can Diced Petite Tomatoes
Salt and Pepper
Sugar, if you do not like them with salt and pepper

Cook macaroni but do not over cook and let them get mushy. Drain. Add the tomato sauce and the tomatoes. Add the salt and pepper to your taste or add sugar and not salt or pepper. Serve warm or cold. I like mine cold.

CREAM CHEESE CHERRY PIE

1 (8)oz. Pack Cream Cheese, softened
1 (14)oz. Can Sweetened Condensed Milk

2 Tablespoons Fresh Lemon Juice
1 Teaspoon Vanilla Extract
1 (21)oz. Can Cherry Pie Filling, chilled
1 (9)oz. Graham Pie Shell or Nella Wafer Pie Shell

In a medium bowl cream the cream cheese until light and fluffy. Slowly add the condensed milk. Mix good. Stir in the lemon juice and the vanilla and then add the canned pie filling last. Mix good and pour into the shell. Put in the ref. for 2 hours or overnight for flavors to combine. Keep ref.

BACON TENDERLOIN

12 Slices Pork Tendrloins
6 Slices Bacon
1(3)oz. Box Shake&Bake

Tenderlize the meat into 3" squares. Put these in the the Shake and Bake. Spray a glass dish and lay these in the dish. Put the bacon slices on top of this and bake on 350 for 30 minutes. Do not overcook.

PIMIENTO MASHED POTATOES

8 Servings, Instant Mashed Potatoes, made up according to box directions
1(16)oz. Box Cream Cheese, softened
1 (4)oz. Jar Pimientos, chopped and drained
1/2 Teaspoon Garlic Salt or more to your liking

Make up the potatoes according to box directions. Whip the softened cream cheese into the potatoes. Season with the garlic salt. Stir in the pimientoes. Pour into a sprayed glass dish. Put in the oven on 350 for 30 minutes covered.

PEACHY JELLO SALAD

2 (3 ounce) Boxes Peach Jell-O
1 (5)oz. Box Cook and Serve Vanilla Pudding 
3 Cups Water
2 Cups Miniature Marshmallows
31/2 Cups Canned Sliced Peaches with juice

In a medium saucepan pour the water on the jello and the pudding. Mix well. On medium heat let this come to a boil. Take off burner and add the marshmallows and wisk until they are melted. Stir in the peaches with the juice. Wisk again. Pour into a bowl and put in ref. Let chill for 4 hours before serving.