EASY PICKLED PEACHES

1 Large Can Cling Peaches
1/4 Cup Brown Sugar
1/2 Cup Vinegar
2 Sticks CInnamon
1 Teaspoon Cloves
1 Teaspoon Allspice

Drain peaches.SAve the peach juice and add the sugar, vinegar and spices. Boil for 5 minutes. Allow fruit to stand in pickling syrup overnight.Serve chilled.

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.