AUTUMN STRAWBERRY SALAD

1 Box (3)oz. Strawberry Jello
1 Cup Boiling Water
1 Can Whole Cranberry Sauce
2 Bananas, diced
1/2 Cup Pecans, chopped

Dissolve Cjello in one cup boiling water, then add 8 or 10 ice cubes or 1 cup cold water.Mash cranberry sauce and add jello. Chill until syrupy.Fold in bananas and nuts. Chill until firm. Serve on lettuce leaves.

ITALIAN CABBAGE

1 Lb. Sausage
1 Medium Head Of Cabbage
1 Can (16)oz. Tomatoes with Juice

Cut up cabbage and place in pan for boiling. Break up sausage over cabbage after sauteing. Cover with tomatoes and bring to a boil.  Cook on low until cabbage is tender about 11/2 hours.

CREAMY SALSA DIP

1/2 Cup Sour Cream
1/2 Cup Mayo or Salad Dressing
3/4 Cup Chipolte Salsa or Thick and Chunky Salsa
1/4 Cup Lightly Packed Cilianto
8oz. Rond Tortilla Chips or Crackers

In a small bowl, mix all ings. except the chips. Serve at once with the chips or ref. for 1 to 2 hours for the flavors to blend.

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.