BLT SPREAD

1(8oz.) Box Cream Cheese, softened
1/2 Cup Kraft Mayo
1/4 Teaspoon Salt

1/4 Teaspoon Black Pepper
2 Cups Chopped Iceberg Lettuce
1(4.5oz.) Pack Real Bacon Pieces, I like Walmart Great Value Brand
4 Plum Tomatoes, chopped
2 Green Onions, chopped
1 Cup Shredded Sharp Cheddar Cheese

In a medium bowl, combine cream cheese, mayo, salt and pepper. Mix well. On a serving platter, mound the cream cheese and top evenly with remaining ings. and chill until ready to serve. Serve with Nachos or Pita Chips.

FROZEN ORANGE DELIGHT DESSERT

2 (4-serving)Boxes Orange-flavored Jello
3 Cups Boiling Water
1 Quart Orange Sherbet
1 (cup)Pint Whipping Cream
Place gelatin in a large bowl and add boiling water; stir until gelatin is dissolved. Stir in sherbet until it melts into gelatin mixture and then sit aside. In a medium bowl, whip the heavy cream with an electric mixerfor 7 to 10 minutes, until light and fluffy. Fold whipped cream into sherbet mixture and pour into a 10 inch Bundt pan. Ref. overnight to set. When redy to serve, remove from pan and cut into 1-inch slices.

HOKEY POKEY CAKE

This may not sound to good but this is a really good tasteing cake

1 Box Chocolate Cake Mix
2 (4-serving) Boxes Instant Pistachio Pudding and Pie Filling
1/2 Cup Confectioner's Sugar
31/2 Cups Milk

Bake cake batter according to package directions for a 9 x 12 inch cake. Remove cake from oven and while still warm, poke holes throughout cake at 1-inch intervals with the handle of a wooden spoon and then set aside.
In a large bowl, with a electric mixer on low speed, combine pudding mix, sugar and milk until thoroughly combined. Mixture should be loose and do not over beat. Before it thickens up pour half evenly over warm cake, making sure it falls into the holes. Chill remaining pudding for around 10 minutes, allowing it to thicken slightl, then spoon over top of cake. Chill for at leat 2 hours and then serve. Keep covered and ref. until ready to serve.

SALISBURY STEAKS

1 Can Campbell's French Onion Soup
11/2 Lbs. Ground Beef
1/2 Cup Dry Breadcrumbs
1 Egg
`1/4 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper, to taste
1 Tablespoon Flour
1/4 Cup Ketchup
1 to 3 Teaspoons Worcestershire Sauce
1/2 Teaspoon Mustard Powder
1/4 Cup Water

In a bowl, combine 1/3 cup French onion soup with ground beef, bread crumbs, egg, salt and pepper. Then shape into 6 patties. In a large skillet, brown both sides of the patties over medium heat. Drain off excess fat. In a small bowl, blend flour and rest of soup until smooth. Mix in ketchup, water, worcestershire sauce and mustard powder. Pour mixture over meat in skillet. Cover and cook for 20 minutes. Stir occasionally. Turn down heat if steaks look like they are starting to burn.

REFRIED BEAN ROLLUPS

1 (16 oz.) Can Refried Beans
1/2 Cup Salsa
1/2 Teaspoon Chili Powder
8 Flour Tortillas
1 Cup Shredded Lettuce
3/4 Cup or more Monterey Jack Cheese, shredded
In a medium saucepan put the beans, salsa, and chili powder. Warm this using medium heat. Spoon around 1/4 Cup bean mixture into the center of the tortilla and spread. Top with lettuce and cheese. Fold up and serve.

REDNECK CASSEROLE

1 (28 oz.) Can Baked Beans

6 to 8 Hot Dogs
4 Cups Tater Tots
1 Cup Sharp Cheddar Cheese, shredded

Preheat oven to 350. Spray a long casserole dish with cooking spray. Put teh baked beans into the dish. Cut up hot dogs and mix them in with the baked beans. Cover with tator tots. You can use more or less than 4 cups everywhat you like. Just make sure the beans and dogs are covered. Bake for 30 minutes and then turn off your oven. Sprinkle with cheese and place back in the oven it should be hot enough to melt the cheese. Can serve with sour cream, ketchup or mustard if you like. Very good.

EASY BBQ

1 Lb. Ground Chuck or Turkey

1 Small Onion, diced
1 Can Tomato Soup, not the family size
1 Tablespoon Ketchup
1 Teaspoon Mustard
1 Teaspoon Sugar

Brown the meat with the onion, drain. Mix in the rest of the ings and heat . Serve on mini buns or regular hamburger buns. Can top them with mayo, cheese and pickles.