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BANANA SPLIT CAKE

Ingredients:

2 cups graham cracker crumbs (I have crushed a box of vanilla
wafers if need be, and it's very good)
3 stick of butter or margarine, softened
2 cups powdered sugar
1 egg
pinch of salt
3 to 4 bananas, sliced lengthwise
1 large can crushed pineapple, drained
1 large package Cool Whip, softened to room temperature
2/3 cup chopped nuts

Mix 1 stick of melted margarine or butter with the graham
cracker crumbs and press into a 12 x 9 x 2 pan for the crust.
Let it set. Beat 2 stick of butter or margarine with the
powdered sugar and egg and beat well for 15 minutes. (This is
very necessary.) Add a pinch of salt, and pour over the graham
cracker crust at this time. Arrange sliced bananas to cover the
top and spread the crushed pineapple over the bananas. Spread
the cool whip on top of the pineapple and cover all over.
Sprinkle the chopped nuts on top and refrigerate overnight.
Sometimes if I'm in a hurry, I'll put it in the deep freeze for
an hour or so, then return to the refrigerator. Must be kept in
the refrigerator. This is an EXCELLENT desert and soooo tasty!

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CHOCOLATE SURPRISE CAKE

Ingredients:

Cake:
1/2 cup butter or margarine, softened
1 1/2 cups sugar
3 eggs
1 teaspoon vanilla extract
1 1/2 cups unsifted all purpose flour
1/2 cup quick or old-fashioned oats, uncooked
1/2 cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
1 can (8 oz.)sauerkraut, drained and chopped

Frosting:
1/2 cup butter or margarine, softened
2 cups confectioners' sugar
1/4 cup cocoa powder
2 tablespoons milk
1 teaspoon vanilla extract
1/2 cup chopped walnuts or pecans

* Preheat oven to 350°. Make cake first: Beat together butter
and sugar until light and fluffy: blend in eggs and vanilla.
* Combine flour, oats, cocoa, baking powder, baking soda and
salt. Add flour mixture to butter mixture alternately with
water, mixing well after each addition: fold in sauerkraut.
* Pour batter into greased and floured 13 x 9 x 2 baking pan.
Bake for about 40 minutes or until wooden toothpick inserted
into center comes out clean: cool completely.
* Make frosting: In medium bowl with electric mixer, beat
together butter, sugar and cocoa. Blend in milk and vanilla:
beat well. Spread over top of bake. Garnish with chopped nuts,
or mix the nuts in with the frosting. Cut into squares.

******DO NOT TELL YOUR GUESTS THE SURPRISE INGREDIENT IN THIS
CAKE UNTIL THEY TELL YOU HOW DELICIOUS IT IS******

"I have no clue what the sauerkraut does, but this is a very
tasty cake and everytime I've served it, I am asked to share the
recipe. I found this recipe in a cookbook I bought at an estate
sale (I collect cookbooks) and it was dated back in the 1940's."

I hope you use these.

Thanks and God bless!

Submitted by Sue from Texas (I think Dallas-Ft. Worth area)

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YUMMY STRAWBERRY PUDDING

Ingredients:

1 Box vanilla wafers
1 can of Eagle Brand milk
1 - 8oz sour cream
1 regular size Cool Whip
3 cartons of Frozen Strawberries (thawed)

Mix together Cool Whip, Sour Cream and Eagle Brand milk.
More water may be added to thawed strawberries to make more 'juice'.
In a large bowl layer wafers, strawberries with juice and Cool Whip mixture,
using half of each. Repeat. Chill before serving.
This recipe can easily be doubled for a large crowd.
Also, by subsitituting Fat Free Eagle Brand Milk, Cool Whip,
Sour Cream and Sugar Free strawberries and wafers you can make
a delicious fat and sugar free desert.

Submitted by D. Ann in Fountain Inn, SC

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JERKY MARINATE

This is per pound of meat
Can be used with any meat, includung fish

Ingredients:

1 Tablespoon Liquid Smoke
4 Tablespoons soy sauce
4 Tablespoons Worcestershire sauce
1 Tablespoons ketchup

1/4 teaspoon pepper (more for hotter Jerky)
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
1/2 teaspoon salt

Mix all ingredients, marinate meat fir 1 hour and drain in colander
(Catch runoff for future use. Keep refrigerated)

Slice meat to about 1/8 to 1/4 inch thick. Pound out thinner with steak hammer
and it will hold more spices.

Dry in food dehydrator or on oven rack at 145 degrees for 8 to 10 hours,
turning at least once during drying time.

To keep any dried food longer, keep in ziplock bags in freezer.

******* I can't find who submitted this one, so please drop me a note if you did *******

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PUMPKIN COOKIES

Ingredients:

1 cup sugar
1 cup canned pumpkin
1/2 cup shortening
1 tablespoon grated orange peel
2 cups all-purpose* flour or whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup raisins
1/2 cup chopped nuts
Light Brown Glaze (see below)

Heat oven to 375 degrees. Mix sugar, pumpkin, shortening and orange peel.
Stir in flour, baking powder, baking soda, cinnamon and salt. Stir in
raisins and nuts.

Drop dough by teaspoonfuls onto ungreased cookie sheet. Bake until light
brown, 8 to 10 minutes. Immediately remove from cookie sheet; cool. Spread
with Light Brown Glaze. ABOUT 4 DOZEN COOKIES.

*If using self-rising flour, omit baking powder, baking soda and salt.

LIGHT BROWN GLAZE

1/4 cup margarine or butter
2 cups powdered sugar
1 teaspoon vanilla
1 to 2 tablespoons milk

Heat margarine in 1-1/2 quart saucepan over medium heat until delicate brown.
Stir in powdered sugar and vanilla. Stir in milk until smooth.

from BETTY CROCKER'S COOKBOOK, Golden Press, Racine, Wisconsin. 1984


Submitted by Carolyn in Michigan

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EASY PEANUT BUTTER CANDY

Ingredients:

1/3 cup margarine (softened) {Stick margarine. Not the spreadable kind}
1/2 cup white corn syrup. (Karo) {I use the cheap stuff}
3/4 cup P-nut butter. Creamy or crunchy.
1/2 tsp. salt----
1/2 tsp. vanilla

Blend all of this really well and gradually add 4 1/2 cups powdered
sugar. Knead until very well blended. Roll out on {lightly dusted with powdered sugar} board or table.
Cut into small bite size pieces. That is all there is to it. It is so rich and creamy.

Submitted by Rose

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THE BEST VEGETABLE DIP EVER

Ingredients:

1 package cream cheese (softened)
1 package of Good Seasons Italian dressing mix (dry mix)
(I use 2 packages, but the recipe only calls for 1)
1 Tablespoon mayonnaise

Mix all ingredients together. Add additional spoonfuls of mayonnaise until
the mixture is smooth. (Don't substitute salad dressing for mayonnaise--it
isn't as good.) This dip can be used right away, but it is better when
refrigerated overnight.

Make a vegetable tray of carrots, green and red peppers, jicama, celery, etc.
and place the dip in the center of the tray. For a decorative and edible
bowl for the dip, find an extra large red pepper and slice off the top. Set
top aside. Hollow out the inside and stuff with dip. If needed, make a small
slice on the bottom of the pepper so it will stand up straight. Place the
top of the pepper on top of the mound of dip. Don't try to push the top down
to meet the edge of the pepper. Just let it rest on top of the dip for
decoration.

Submitted by Brenda in Hanson, KY

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MACARONI FRUIT SALAD

I am sending one to our family, and most anyone who tries it, likes. It was given to the ladies of my hometown church by an Amish lady. The Acini de pepe is sometimes hard to find. It is a macaroni product.

Ingredients:

1/2lb. Acini de pepe
Cook in salt water, drain and refrigerate
1C.Mandarin Oranges
1C. Pineapple
1Jar Maroschino Cherries
Drain and save 1Cup of the juices
Mix fruit into macaroni
Mix3/4C. sugar, 2TBS. flour1/8tsp. salt, and the saved juices.
Heat all of this together, then add 2 beaten eggs. Cook til thick. Pour over
macaroni/fruit mixture, mixing well. Refrigerate overnight. Add 1 bowl of
cool whip,mix well.
We usually double the recipe, make sure you have a Big bowl

Submitted by Judy

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PARTY TURNOVERS

Ingredients:

1 envelope Lipton onion soup mix
3 pkgs refrigerator or crescent rolls
1 lb. ground beef
1 cup shredded cheddar cheese

Preheat oven to 375 degrees. In skillet combine onion soup mix and ground
beef, brown well. Blend in cheese. Separate crescent dough, then cut in half.
Place spoonful of meat mixture in center of each triangle of dough. Fold over
and seal edges. Bake on ungreased cookie sheet for 15 minutes or until golden
brown. Yields 48 turnovers.

This is our family's favorite appetizer for Christmas. I make a double batch
for approximately 15-20 people.

Submitted by Ruth and Glenn in Leola, PA

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OVERNIGHT FRUIT SALAD

Ingredients:

1 - #2 can fruit cocktail
1 - #2 can pineapple chunks
1 - #2 can sliced peaches, cut up
1 - #2 can Crushed pineapple
2 boxes french vanilla instant pudding
1 - 9 Oz Cool Whip

Only drain well pineapple chunks, peaches and crushed pineapple.
Mix undrained fruit cocktail with 2 boxes of instant puffing.
Fold in cool whip. Add rest of fruit . Mix.
Refrigerate overnight.

Submitted by BJ

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FRIED APPLES

Ingredients:

5 lb Jonathan Apples
1 C. Sugar
2 T. Bacon Grease
1/4 tsp. Salt

Wash, quarter and core apples. Put grease in skillet (iron skillets work
great), and add apples. Sprinkle with salt and sugar. Cook slowly, turn
occasionally so all apples will cook. Cook 30 to 40 minutes.

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CASHEW CHICKEN CASSEROLE

Ingredients:

4 c. chicken (cooked, cubed)
1/2 c. onion (chopped)
1 c. celery
2 T. margarine
3/4 c. chicken broth
4 T. soy sauce
1 c. cashews
3 c. cooked rice
1 large can chow mein noodles
2 cans cream of mushroom soup

Cook chicken and save broth. Heat margarine and saute onion and celery for
5 minutes. Add broth, soy sauce and soup and simmer 2 minutes. Add chicken
and rice. Stir and pour into buttered casserole. Bake at 350 degrees for
15 minutes. Top with noodles and cashews and return to oven for 2 more
minutes.

Submitted by: Marilyn in Wichita, KS

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BUTTERFINGER COOKIES

Ingredients:

1 1/3 C. all purpose flour
1/2 t. baking soda
1/4 t. salt
1/3 C. shortening or Margarine
3/4 C. sugar
1 egg

approx 2 oz. butterfinger bar, cut in small pieces.

Sift or mix the dry ingredients and add the butterfinger pieces to the dry mix and stir well. Set aside.

Cream together the shortening or marg. and sugar.
Beat in egg
Add the dry mixture
Chill.

Drop by half spoonfuls on a greased cookie sheet.
Bake at 375 deg. for about 12 minutes.
Remove from pan immediately.

Submitted by Elvie
Harrison, AR 72601

TUNA PATE '

Ingredients:

1 - 6 1/2 ounce can of white solid tuna
(drain the water)
2 - 8 ounce packs of Philadelphia Cream Cheese
1 - small onion (chopped)
2 - tbsp ketchup

Directions:
In a small bowl add the 2 packs of cream cheese. (This
should be at room temperature, easier to work with!)
Drain the water from the tuna and add to the cream
cheese. (Break the tuna up in small pieces.) Add the
chopped onion. Mix the cream cheese, tuna and onion
with a fork or spoon until ingredients are mixed well.
Then add the ketchup, mix well. This adds a little
pink coloring to the pate'. Form the pate' in a ball
and chill for a few hours until firm. Serve with your
favorite crackers. This is a big hit at parties!

Submitted by Faith in Reisterstown, MD

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FRESH APPLE CAKE

Ingredients:
1-1/2 cups Wesson oil
2 cups sugar
3 eggs
2-1/2 cups flour
2 tsp baking powder
1 tsp salt
1 tsp soda
1 cup nuts chopped (pecans or walnuts)
1 tsp vanilla
3 cups chopped tart apples

Directions:
Cream first three ingredients together. Sift dry ingredients
and mix gradually into creamed mixture. Fold in nuts, vanilla, and apples

Bake in a tube cake pan for 1 hour in a 350 ° oven or in two
loaf pans for 1 hour in a 300 ° oven.
Reduce heat to 250 ° until done.

Recipe from Carol McSpadden

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NEVER FAIL PIE CRUST

Ingredients:
3 cups all purpose flour
1 tsp baking powder
1 tsp salt
1-1/2 cups shortening
1 egg
5 Tblsp water
1 Tblsp vinegar

 Blend dry ingredients. Cut shortening into dry ingredients.
Beat egg, water and vinegar. Add to dry ingredients.
Form into a roll and wrap in waxed paper. Store in refrigerator.
Yield: 5 pie crusts.

From Carol McSpadden