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.

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.