CHERRY SALAD

1 Can Cherry Pie Filling
1 Can Eagle Brand Milk
Small Can Crushed Pineapple, drained
8 oz. Cool Whip
1 Teaspoon Almond Extract

Mix all ings. together with a spoon. Put in tupperware container and freeze in individual paper muffin cups.

TOMATO SANDWICHES

• 1 Baguette
• 1/4 Cup Mayo
• 1 Small Pack Cream Cheese, softened
• 2 Tsp. Chopped Fresh Basil
• !/4 Teaspoon Salt, divided
• 1/4 Teaspoon Pepper, divided
• 4 Plum Tomatoes, sliced

Cut baguette into 16 slices. Stir together mayo, cream cheese, basil, 1/8 teaspoon salt and 1/8 teaspoon pepper. Cover and chill for 8 hours. Spread cheese mixture onto baguette slices. Top with tomato and sprinkle the rest of the salt and pepper on each sandwich.

BBQ BOLOGNA

5 Lbs.or less, Stick Bologna
BBQ Sauce

Slice bologna into cubes, place into aluminum pan. Pour BBQ sauce over bologna and put on the grill, cook slow, it will broil. Cook around 1 hour. Stir so it will not stick.

DEVILED HAM DIP

1 Can Deviled Ham
1/2 Cup Catsup
1 (4)oz. Cream Cheese
1 Bag Ruffles Chips

Mix deviled ham, catsup and cream chese, beat well. Serve with chips.

PEANUT BUTTER DIP

1/2 Cup Peanut Butter
8 oz. Vanilla Yogurt
1/2 Cup Cool Whip
Fresh Sliced Apples or Pears

Wisk the peanut butter and yogurt together until blended. Gently fold in the cool whip. Makes around 11/2 cups. Keep ref.

CHICKEN CHEESE BALL

2(5)oz. Cans Chunk White Chicken
2(8)oz. Cream Cheese, softened
2 Tablespoons Accent Seasoning
2 Tablespoons Worcestershire Sauce
3 Tablespoons Instant Minced Onions
1 Bag, Chopped Pecans

Mix all ings. together except the pecans. Roll into a ball and then roll in the pecans.Keep ref.

PICKLE RELISH CHEESE BALL

2 (8)oz. Cream Cheese
1 Small Onion, chopped fine
6-7 Olives, chopped fine
2-3 Tablespoons Pickle Relish
1 Cup Pecans, chopped

Soften cream cheese and mix with remaining ings. except the pecans. Roll into ball and cover with pecans. Keep ref.