GREAT GRANDMA BLACK'S - GREEN SURPRISE

INGREDIENTS:

1 pkg. pistachio instant pudding

1 large Cool Whip

1 large can pineapple crushed with juice

1/2 bag of miniature marshmallows

1/2 cup chopped walnuts

DIRECTIONS:

1. MIX pudding with cool whip and pineapple with juice.
2. ADD walnuts, chopped cherries and marshmallows.
3. COMBINE well.
4. Refrigerate for at least 24 hours so marshmallows can soften, but can be served after 2 hours.
5. SPRINKLE top with crushed walnuts or maraschino cherry!

GRANDMA WHITNEY'S FRENCH GREEN BEAN CASSEROLE

OVEN - 350 degrees

INGREDIENTS:

3 cans French green beans
1 can French Fried Onions
1 can Cream Mushroom soup
Slices of Sharp Cheddar Cheese

DIRECTIONS:

COAT casserole dish with non-stick spray.
DRAIN green beans
COMBINE beans, soup and some of the cheese and place in the casserole dish.
PLACE more cheese slices on top and sprinkle french-fried onions over the entire top.

BAKE for approx. 30 minutes at 350 degrees
Serve Hot!

This is a Traditional Thanksgiving dish in our family!

AUNT PEGGY HIMKO'S COTTAGE CHEESE

INGREDIENTS:

Big Cottage Cheese
Lg. Pkg. JELLO - Cherry
Can crushed pineapple - drained
Cool Whip to taste

STIR with spoon
SET in Fridge for at least 2 hours before serving

JOEY'S COVERED CRANBERRIES

INGREDIENTS:

- Package of CRANBERRIES

- Package of ALMOND BARK, or VANILLA CANDY COATING, or WHITE CHOCOLATE

DIRECTIONS:

STAB each cranberry with a toothpick, prepare several at a time, put to side until coating is melted

MELT coating as per directions on the package of product

DIP cranberry in melted coating, lift out letting some drip off

STICK  tooothpick into styrofoam or some other object that will hold the toothpicks upright until cranberry coating hardens.

Can leave toothpick in for serving. I usually take it out and just have a bowl of white coated cranberry balls.

NOTE from JO - Many who don't like cranberries like these because of contrast of sweet coating to tart berry.

GRANDMA PARSON'S SWEET CUCUMBER RINGS

INGREDIENTS:

18 cups Cucumber sliced
4 medium onions sliced
1 Green pepper sliced and cut up
1 Red pepper - same

DIRECTIONS:

ADD 1 cup salt
Let stand over night

DRAIN in the morning

PUT -
3 cups of white vinegar
3 cups of sugar
1 tsp. celery seed
1 tsp. Mustard seed
1 tsp. Turmeric

BRING this to a boil
ADD vegetables and bring to another boil
Then put in hot cans and seal

As Ever,
Grandma 'P.'

RYE BREAD BOAT DIP - BRENDA BAILEY

INGREDIENTS:

1 large Rye Round Bread (not sliced)
1 smaller Rye Round Bread
1 lb. of Sour Cream
1 1/2 cups of mayonnaise (Hellman's)
1 package of dried beef
1 large TBSP. of beaumonde
1 large TBSP of Dillweed
1 tsp. minced onion ` garlic salt to taste

DIRECTIONS:

Hollow out the large bread
CUT rest of bread into small squares/cubes for dipping
RINSE dried beef and cut into small pieces
COMBINE ingredients
Don't fill hollowed out bread until time to serve

BACON-CHEESE PUFF from AUNT GENEE

OVEN 375 degrees
Servings - 8 

INGREDIENTS:

8 slices of Bacon
2 medium onions - sliced
12 slices white bread - quartered
    1/2 lb. Swiss Cheese
    8 eggs
   4 cups of milk
   1 1/2 tsp. salt
   1/4 tsp. pepper

    DIRECTIONS
   
    FRY BACON,  drain and crumble
    In bacon drippings cook onion until soft
    ARRANGE half the bread in greased 9x13" pan
    SPRINKLE with half the bacon, onions and cheese
    REPEAT with bread, bacon, onions and cheese
    COMBINE rest of ingredients and pour over top layer in pan
    BAKE at 375 degrees until set and top is puffed and golden - about 50 minutes
    
    For 4 servings - half the recipe and bake in an 8" square pan about 40 minutes

    Can be made ahead and kept in the refridgerator until ready to bake.

    Yummy!