NO BAKE TROPICAL PIE

1 - 8 oz. cream cheese at room temperature

1 - 8 oz. Cool Whip

1 can Eagle Brand Milk

1 large can crushed pineapple, drained

1/4 cup crushed pecans

2 regular-sized graham cracker crusts

Mix cream cheese and milk together with mixer. Stir in pineapple and pecans; stir in Cool Whip.

Pour 1/2 of mixture into each crust. Refrigerate at least one hour before serving. (Overnight is even better.)

BUCKEYE COLE SLAW

4 cups shredded cabbage

1 small onion, finely chopped

¼ cup green pepper, finely chopped

1 cup sugar

½ cup oil

½ tsp. salt

½ tsp. celery seed

2/3 cup vinegar

Place cabbage, onion and green pepper in bowl. Mix remaining ingredients and pour over cabbage mixture. Mix well. Chill.

STRAWBERRY APPLESAUCE JELLO

1 (3 OZ.) strawberry Jello (12 oz. for large pan)

1 cup boiling water (4 cups)

1 (10 oz.) frozen strawberries (40 oz.)

1 cup applesauce (4 cups)

Dissolve Jello in water. While still hot, add berries; mix well. Add applesauce. Pour into pan and chill. Serves 24. Can be doubled without increasing strawberries.

GARDEN CLUB CHICKEN

2 cups diced, cooked chicken

2 cups diced celery, sautéed in butter

1 can cream of celery soup

2 cups cooked rice

1 cup mayonnaise (not salad dressing)

1 Tbsp. minced onion

1 cup crushed corn flakes

½ cup slivered almonds

2 Tbsp. butter, melted

Combine chicken, celery, rice, soup, mayonnaise, and onion. Mix gently and thoroughly. Place in greased 13 x 9 pan. Melt butter and toss corn flakes and almonds in it. Place on top of chicken mixture. Bake at 350° for 1 hour or until dish bubbles.

Candied Cucumbers

Makes approximately (15) 8oz jars

• Wash about 20 large "cukes"

• Peel and scrape out seeds. Cut into sticks. This amount should make about 1 gal.

• Cover with a mixture of 1 cup pickling lime - 1 gal. cold water. Place in plastic container or drain

• Wash off and soak in clear ice water for 3 hours.

• Drain.

• Make a mixture of 1/2 cup vinegar, 2 tsp. alum, 1/2 oz. red food coloring plus enough water to cover pickles.

• Simmer 2 hours (do not boil) - use a stainless pan.

• Drain.

• Make a mixture of 2 cups vinegar, 1 cup water, 6 cups sugar, 2 tsp salt, 11 oz package cinnamon drops (red hots) 4 sticks cinnamon.

• Bring to boil, stir often.

• Pour over drained pickles.

• Cover and put in fridge 24 hours.

• Drain off juice.

• Reheat juice and put back on pickles.

• Do for 2 days. Put in jars, reheat juice, pour over pickles and seal.

No Bake Energy Bites

1 c. Quick Oats

2/3 c. Coconut Flakes (less)

1/2 c. Peanut Butter

1/2 c. Ground Flaxseed

1/2 c. Chocolate Chips

1/3 c. Honey (if honey is heated, it will melt chocolate chips)

1 T. Chia Seeds

1 tsp. Vanilla Extract

Mix all ingredients together and set in fridge for about 1/2 hour. Roll into small balls. Store in an airtight container in the fridge.

Sweet Potato Casserole

• 1# sausage

• 1# hamburger

• 1 chopped onion

• salt and pepper to taste

• 4 oz mushrooms chopped

• 8 oz water chestnuts, sliced

• 2 tbs. soy sauce

• 1 can cream of chicken soup

• Sweet potatoes

Peel and chunk desired amount of Sweet Potatoes, salt and pepper to taste.

Bake, covered until partially done @350.  Brown meat, drain and add the rest of ingredient. Then heat again

Add water or chicken broth if needed to make a soupy consistency.  Mix with potatoes - Bake 1/2 hour covered then 1/2 hour uncovered or until done.

Rhoda Beachy