• In a pot mix:
• 3 c. hot water
• 3 oz. package raspberry Jello
• 3 oz. cook-n-serve vanilla pudding
• 3 oz. cook-n-serve tapioca

Boil together, stirring constantly. Boil for 3 minutes. Cool completely. When it is firm, beat it well and fold in an 8 oz. tub of Cool Whip and 2 c. fresh raspberries. Chill again if needed. Serve.

You can make this recipe with strawberries or blueberries as well. We like it best with raspberries.

• Mix together:
• 16 oz. cottage cheese
• 3 oz. package orange jello
• Stir in:
• 8 oz. Cool Whip
• Fold in:
• 1 small can mandarin oranges, drained well

Stir together. Cover. Refrigerate for at least 3 hours.

• Beat together well:
• 8 oz. cream cheese, soft
• 1/2 c. brown sugar
• 1 t. caramel extract

Serve this with apple slices!

• 10-12 oz frozen strawberries
• 1 c. powdered sugar
• 1/2 c. butter, firm

The berries should be still frozen, but not rock solid so it breaks your blender blades! Chop the berries in the blender. Add the butter. Then blend in the powdered sugar. Let it blend for about a minute. Serve over french toast or pancakes in place of syrup.

• Layer in a bowl:
• 1 head Romaine lettuce, chopped
• 1 c. frozen peas, thawed
• 6 eggs, hard boiled, diced
• 2 carrots, shredded
• 1-2 c. cauliflower, chopped
• 1 purple onion, cut in half and sliced
• Mix together the dressing:
• 2 c. mayonnaise
• 2 T. sugar
• 1 t. onion powder
• 1 t. garlic powder
• 1 T. parsley
• 1/2 t. seasoning salt

Spread the dressing over the whole salad, creating a top layer. Now sprinkle on desired amounts of fine shredded cheese and bacon bits. Serve immediately.

Everything wilts quickly with the dressing mixed in. We do eat it the day after, but it’s best fresh! I also do a variation of the veggies. Sometimes I add red or yellow peppers, broccoli, or cukes. The dressing is what makes this great with the shredded cheese and bacon bits on it.

• Toss all together in a bowl:
• 4 oz. spinach linguine, cooked and drained
• 4 oz. regular linguine, cooked and drained
• 8 oz. salami, cut into 1/2″ pieces
• 1 can whole black olives, drained
• 1 can artichoke hearts, drained
• 1 small zucchini, raw, sliced
• 8 oz mushrooms, sliced, raw

Dressing:

• 1/3 c. mayonnaise
• 1/3 c. Parmesan cheese
• 1/2 t. oregano
• 1/2 t. basil
• 1/2 t. black pepper
• 1 t. garlic powder

Mix all together. It will be very thick, paste like. Use your hands to easily and gently apply the dressing to your bowl of pasta and veggies.

Other varieties of noodles work, too. I have used spiral, penne, fettuccine, and even elbow!

• Mix together in a large bowl:
• 1 head of iceberg lettuce, chopped up
• 3 tomatoes, diced
• 1 c. shredded cheese
• 1 pound hamburger, browned and seasoned with Taco seasoning (cooled)
• 16 oz bottle Thousand Island Dressing
• 1 bag Doritos chips (crushed)

Mix it together well and serve immediately. The Doritos will get soggy in time! I often mix everything together and when it’s time to serve, I stir in the chips.

• 5 pounds potatoes (peeled, cubed, cooked, and cooled)
• 10 eggs (hard boiled and diced)
• 1/2 c. fine chopped onion
• 2 T. apple cider vinegar
• 1 T. parsley
• 2 t. garlic powder
• 2 t. salt
• 1 T. sugar
• 1/2 – 1 t. pepper
• 1-2 t. dill weed
• 1-2 c. mayonnaise (depending on how soft your potatoes are and how creamy you like it!)

Start with your potatoes at the bottom of the bowl, sprinkle on the eggs, followed by the onion. To get a good even spread of the seasonings, sprinkle them across the potatoes. If you just dump the seasonings into little piles, it doesn’t mix in as evenly.

Chill for at least 2 hours before serving.

I often use red potatoes and just wash them, leaving the skins on. Or the little fingerling potatoes ~ same thing.

• Mix together in a pot. Cook over high heat just until it starts to be bubbly:
• 1 1/2 c. rice (UNCOOKED)
• 3 cans cream soup (mushroom, celery, or/and chicken)
• 1 3/4 c. milk
• 1 packet Lipton Onion Soup Mix (dry)

Pour into a greased deep 9″ x 13″ pan or an 11″ x 15″ pan. Arrange about 4 pounds of chicken legs and thigh pieces (usually with skin and bones on it, although some people just do skinless and boneless chicken thighs) over the rice mixture in the pan. Cover tight with tin foil or a lid. Bake at 325 degrees for 2 hours.

MY HUSBAND AND CHILDREN CALL THIS MEAL INDIAN BONES. I will have to ask them about it. It irritates me so I just don’t talk about it.

• Melt and saute together in a large pot:
• 1 c. butter
• 1 c. onion, chopped
• 1 c. flour
• 1 1/2 t. salt
• 3/4 t. black pepper
• Add:
• 4 c. chicken broth
• 2 c. milk
• Boil for 1-2 minutes.
• Add:
• 6-8 c. chicken, cooked and cubed
• 16 oz. bag frozen peas and carrots

Pour mixture into a pastry lined 9″ x 13″ pan or two 9″ pie plates. Cover with a top crust. Bake at 425 degrees for 45 minutes. Cut into the crust when it comes out of the oven. Cool on the counter for at least 15 minutes before serving so that it thickens up. Even for 30 minutes is good!