Kim's Coleslaw(Janet Berryman)

½ C. Mayonaise
¼-1/3 C. Sugar
½ tsp. salt
1/8tsp Pepper
½ tsp Celery Seed
1 ½ Tbs. Vinegar
1 ½ Tbs. Lemon Juice
(pinch of garlic salt if desires)
16 oz. Coleslaw
Mix all together. Chill Enjoy

Chinese Chicken Salad(Lanita Wimer)

Dressing:
2 Tbs. Sugar
1 tsp. Salt
½ tsp. Pepper
¼ C. Salad Oil
1 tsp. Sesame Oil
2 Tbs. Vinegar
Blend all ingredients together. Chill.
Salad:
Lettuce
Green Onion
Chow Mein Noodles
Celery
Mandarin Oranges
Ect.
2-3 Boneless chicken Breasts cooked and cubed
Chop all vegetables. Mix with Dressing right before serving. Enjoy

Texas Melon Soup (Lanita Wimer)

Prep Time: 25 minutes
Ingredients:
3 cups chopped cantaloupe
2 Tbsp. sugar
1/4 cup orange juice
3 cups chopped honeydew melon
1/8 tsp. salt
Preparation:
Place cantaloupe, half of the sugar and half of the orange juice, and half of the salt in a blender container or food processor bowl. Cover and blend until smooth. Transfer to a medium bowl, cover and chill. Repeat with honeydew melon and remaining sugar, orange juice, and salt. Chill in a separate bowl.
When ready to serve, pour equal amounts of melon mixture carefully into each individual bowl, pouring both at the same time, keeping the melon mixtures as separate as possible. You'll have a two-color soup that is beautiful and delicious. Serves 4-6

Baby Greens and BlueCheese Salad (Judi Beech)

3 tablespoons fresh lemon juice1 tablespoon Dijon mustard1 medium shallot, minced1 1/2 teaspoons chopped fresh thyme1/2 cup olive oil
1 5-ounce bag mixed baby greens2 large ripe pears, thinly sliced lengthwise1 cup crumbled blue cheese 1 cup walnuts, toasted, coarsely chopped
Whisk first 4 ingredients in small bowl to blend. Gradually whisk in oil. Season to taste with salt and pepper. Toss greens in large bowl with enough dressing to coat. Divide greens and top with pear slices. Sprinkle with cheese and walnuts. Drizzle lightly with remaining dressing and serve. Serves 6.

Jello Cake and Best 2 Egg Cake(Sharlene Law)

Jello Cake
Make any yellow or white cake. Cool. Poke holes in cake all over with fork or handle of wooden spoon. Make jello as directed on box. Pour over entire cake evenly. Refrigerate for several hours or overnight. To remove cake from pan, set in hot water for one minute. Frost with whipped cream, or cool whip.


Best Two Egg Cake

½ C. Shortning 2 ¼ sifted cake flour
1 ½ C. Sugar 2 ½ tsp. Baking Powder
1 tsp. Vanilla 1 tsp. Salt
2 Eggs 1 C. + 2 Tbs. Milk
Cream Shortning thoroughly for 12 minutes on med-high. Add vanilla. Then add eggs one at a time, beating well after each. Sift flour with baking powder and salt. Add to creamed mixture alternately with milk, beating after each addition. Bake at 350 degrees, for 30 minutes in a 9x13 pan.

Hot Fudge Brownies (Lynette Backman)

Favorite Brownie Recipe

Favorite Vanilla Ice Cream

Hot Fudge Sauce:
¾ C. Sugar
½ C. Hershey’s Cocoa
½ C. plus 2 Tbs. Evaporated milk (5oz Can)
1/3 C. Light Corn Syrup
1/3 C. Butter or Margarine
1 Tsp. Vanilla Extract
Combine sugar and Cocoa in small saucepan; stir in evaporated milk and corn syrup. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat; add butter and vanilla, stirring until butter is melted. Serve warm. About 1 ¾ c. sauce.
Put a brownie in a bowl add a scoop of vanilla ice cream and top with hot fudge sauce.

Oatmeal Cake (Lanita Wimer)

1 ¼ C. Oatmeal
1 ¼ C, Boiling Water
1 Cube Butter
Put in bowl. Put plate on top and let stand for 20 minutes.
Add:
1 C. Brown Sugar
1 C. White Sugar
1 tsp. Baking Soda
1 tsp. Salt
1 tsp. Vanilla
1 tsp. Cinnamon
2 Eggs
1 1/3 C. Flour
Stir all together. Pour into greased 9x13 pan. Bake 25-30 minutes @ 350 degrees. After baking, pour topping over the top of cake and put under broiler just until browned.
Topping:
1 C. Coconut
1 C. Chopped pecans
1 C. Brown Sugar
6 Tbs. Butter
¼ C. Cream or Milk
Cook about 5-6 minutes