ALABAMA MUD CAKE

1 (20)oz. Can Crushed Pineapple, with juice
1 (20)oz. Can Cherry Pie Filling
1 (18.5)oz. Pack Devil's Food Cake Mix
1 Cup Chopped Pecans
1/2 Cup Mint Chocolate Chips
1/2 Cup Butter or Marg.,sliced

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
Pour pineapple with juice into prepared pan, spreading evenly to make the first layer. Spread cherry pie filling over the pineapple layer, then spread the cake mix over the cherry pie filling. Sprinkle the cake mix layer with pecans and mint chocolate chips, then lay the sliced butter evenly over the top.
Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

VEGETABLE BAKE

1 Bag Frozen Vegs.
8oz. Sour Cream
1 Can Cream Of Chicken Soup
10oz. Cheddar Cheese

Spray a casserole dish. In a medium bowl mix all ings. together. Top with cheese and bake on 300 for 30 minutes. Watch or the cheese will get hard on top. Don't let scorch.

STRAWBERRY SALAD

1 Large Cool Whip
1Can Eagle Brand Milk
1 Teaspoon Lemon Juice
2 Cups Strawberries
3 Drops Red Food Coloring

Mix all ings. together and ref. for 11/2 hours.

PEACH PIE FRUIT SALAD

1 Can Peach Pie Filling
1 Pint Frozen Strawberries in juice, thawed
1 Large Can Pineapple Chunks, drained
2 Bananas, sliced

Mix all together. You can also add some chopped pecans and a can of mandrian oranges, drained it you like or even add some green seedless grapes. Keep ref.

EASY FRUIT SALAD

1 (8)oz. Cream Cheese,softened
3 (2)oz. Cartons Vanilla Yogurt
8oz. Cool Whip
2 (9)oz.Cans Sliced Peaches, drained
2 Cups Red Grapes
3 Large Bananas, chopped
1/2 Bag Mini Marshmallows
1 Can Mandrain Oranges
1 Can Pineapples

Blend together the cream cheese, cool whip, yogurt,
Add the fruit and then ref.

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.