PIMIENTO-CHEESE SPRED SANDWICHES

1(10)oz. Jar Pimiento-stuffed Green Olives
1 Cup Shredded Cheddar Cheese (4)oz,
1/4 Cup Mayo or Salad Dressing
1 (3)oz, Cream Cheese, Softened
Dash Ground Red Pepper
16 Slices of Cocktail Rye Bread

Reserve 16 whole olives for.garnish.Chop remaining olives and place in a medium bowl. Add cheddar cheese, mayo, cream cheese and red pepper. Beat with a electric mixer on medium until blended. Spread arond 2 tablespoons cheese mixture on 8 of the bread slices. Top with the remaining bread slices.Cut each sandwich diagonally in half. Garnish appetizer with one whole olive secured with a thoothpick.

FRYS AND HAMBURGER CASSEROLE

11/2 Lb. Ground Chuck
3/4 Cup Diced Onion
4 Cloves Garlic, minced
1(14.5)oz. Can Diced Petite Tomatoes
1(6)oz. Can Tomato Paste
1 Can Cheddar Cheese Soup
2 Cups Cheddar Cheese, shredded
1/2 Cup Sour Cream
4 Cups Shoestring Potatoes, frys
1 Teaspoon Seasoning Salt
1/2 Teaspoon Black Pepper
Toppings : Ketchup, Pickles, Mustard, Chopped Fresh Tomatoes and Onion, etc.

Preheat the oven to 350. In a large skillet, cook the ground chuck, onion and garlic over medium heat until the beef is cooked. Drain. Then stir in undrained tomatoes and the tomato paste. Bring to a boil, then reduce the heat and simmer uncovered for 5 minutes. Spoon mixture into the bottom of a sprayed 2 quart square baking dish. In a bowl, stir together the sour cream, soup and shredded cheddar cheese. Spread over meat mixture in the baking dish. Spread the french fries all over the top. Sprinkle with seasoning salt and the pepper. Bake, uncovered for 45 minutes or until all is heated and the frys are golden color. Serve with the toppings.

CHERRY AND CREAM PIE

This cherry pie is so good. If you do not like the almond flavor then can leave if our.

1 Can Sweetened Condensed Milk
1/3 Cup Lemon Juice
1/2 Teaspoon Vanilla Extract
1/2 Teaspoon Almond Extract
1/2 Cup Whipping Cream 
1 Can Cherry Pie Filling
1 Deep Dish Pie Shell or shortbrad shell or graham cracker shell

Mix together sweetened condensed milk, lemon juice, vanilla and almond, until thick.
Whip 1/2 cup whipping cream and fold into the milk/lemon juice mixture. Pour into the prepared pie crust (you may use a plain crust, or a ready made shortbread crust.) Place in refrigerator and let set for a half hour. Pour 1 can of cherry pie filling over the top. Can be served with whip cream.

LUCKY IF BITE LEFT PIE

Years ago when Home Interior first started and they printed their first cook book this recipe was in it. It has been used for many years by our family for homecomings and parties. This recipe has many different names to it but we all still call if by its old name "Lucky If Bite Left Pie". When you eat it you cannot hardly stop and at all times there is always none left. The crust is the tricky part. If you let if bake to long it will taste like scorched pie crusts. I always add just a small amount of water to mine and it makes it more flaky. When you take it out of the oven and let it cool I always take and crush mine up but most people don't do this.

1 St. Layer :
1 Cup Flour
11/2 Stick Marg., softened
1/2 Cup Nuts, pecans

This is your crust. Mix and press in pan. Bake until done. do not let burn.Use a long glass pan for this or a glass type baking dish. (13 x 9 size).I mix just a little bit of water in my crust. Stir good. Bake on 325 for around 12 minutes.

2nd layer:
1 Cup Cool Whip, buy the big bowl of cool whip as you will need some for the top
8(oz.) Cream Cheese, softened
1 Cup Powdered Sugar
Mix together and put over cooled crust.

3rd layer:
2 Large Boxes Instant Chocolate Pudding
5 Cups Milk
Or Can use 2 Small Boxes of Instant Chocolate Pudding and 1 Small Box of Instant Vanilla Pudding.

If using the 2 large boxes of instant pudding then mix up with 5 cups of milk. If using the 3 small boxes of pudding then use 5 cups of milk also when mixing up.Mix the chocolate and vanilla pudding together with the milk. When mixed pour over the top of the cream cheese and cool whip layer.

4 Th. Layer:
Put the remaing cool whip over top of the chocolate pudding layer and spread out good. Then sprinkle with crusted pecans (1/2 cup) over the cool whip. Some people drizzle chocolate syrup over the pecan layer.
Put in ref. for around 2 hours before serving or overnight. Keep ref.

You can use different puddings with this. Some people like to use butterscotch pudding instead of chocolate and then some people make one side choc. and the other side butterscotch. Some use lemon and some use coconut  but  I like the chocolate pudding the best for this.

BUTTERMILK AND ONION CORNBREAD

I love cornbread any way you want to make it. This is a good recipe for it that is a little different. The onion is what makes it good. If you have any leftover bacon you can chop it up and put it in this bread.

1Tablespoon Bacon Drippins or Veg. Oil
1 Cup Cornmeal
1/2 Cup Flour
11/2 Teaspoons Baking Powder
1/4 Teaspoon Salt
1/4 Cup Minced Onion
1 Egg, beaten
1 Cup Buttermilk

Preheat oven to 400. Put the bacon drippings in a 8 inch iron skillet and up the sides also to keep it from sticking or can spray pan and then add the drippings. Make sure drippings has melted and the skillet is hot (5 to 8) minutes but use a pot holder as the handle may be hot to the touch. Put all the dry ingredients and the onion in a bowl and mix. In another bowl, beat the egg. Add 1 cup buttermilk and mx with the egg. Add the wet ingredients to the dry ingredients. Stir briefly with a fork, then fold the ingredients together with a spatula until moistened. The stirring/folding should only take around 30 seconds. Batter will be lumpy. You just do not want to over stir this. Pour batter into the skillet. Cook in oven for 25 minutes. When done put on a plate at once. Just dump it out on a plate and let it cool or it may stick to the skillet if left in the skillet. Serve with some I can't believe it's not butter or some honey.

TROPICAL PINEAPPLE BREAD

3/4 Cup Butter or Marg., softened
1(8oz.) Box Cream Cheese, softened
2 Cups Sugar
1 Teaspoon Vanilla
2 Eggs
3 Bananas, mashed
1(8oz.) Can Crushed Pineapple, drained
1 Cup Coconut
1/2 Cup Maraschino Cherries, drained and quartered
3 Cups Plain Flour or can use self-rising and leave out baking powder and salt
1/2 Teaspoon Baking Powder
2/3 Teaspoon Baking Soda
1/2 Teaspoon Salt 

Preheat oven to 350 degrees and spray two loaf pans. Mix together butter and cream cheese, add sugar, vanilla and eggs (one at a time). In a separate bowl combine flour, baking powder, baking soda and salt. Add to wet ingredients a little bit at a time until well incorprated. Add banana, coconut and pineapple to mix. Spoon batter into bread pans. While spooning the batter in add cherries (do not add them in while mixing batter it will turn your batter pink). Bake for 1 hour or until a toothpick comes out clean.

STUFFED PORTABELLA MUSHROOMS

4-6 Medium Portabella Mushrooms 
1 Tablespoon Olive Oil
1 Tablespoon Balsamic Vinegar
1 Cup Cooked, Shredded Chicken, chopped into small pieces
3 Medium Plum Tomatoes, seeded and chopped  
2 Tablespoons Fresh Basil, chopped
2 Cloves Garlic, minced
3/4 Cup Shredded Italian Blend Cheese 
2 Tablespoons Panko Bread Crumbs
Salt and Pepper to taste   


Preheat oven to 425 degrees. Remove stems from mushrooms. Combine oil and vinegar and brush onto the outside of the mushroom caps. Place gill side up on a baking sheet. Chop tomatoes, basil, garlic and chicken, place in a medium size bowl. Add cheese, bread crumbs, salt and pepper and mix until combined. Divide mixture between the prepared mushrooms. Bake for 16-18 minutes until mushrooms are tender and stuffing is heated through.