Author: Leslie Navratil

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Cherry Vanilla Cheese Pie

1 (9- or 10-inch) baked pastry shell
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)
3/4 cup cold water
1 (4-serving size) package instant vanilla flavor pudding mix
1 cup (1/2 pint) whipping cream, whipped
1 (21-ounce) can cherry pie filling, chilled

In large mixer bowl, beat cheese until fluffy; gradually beat in sweetened condensed milk until smooth. On low speed, beat in water and pudding mix until smooth. Fold in whipped cream. Spread half the pudding mixture into prepared pastry shell; top with half the cherry pie filling.

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American-Style Taco Recipe By Elva Larson

Elva Larson said, “her recipe makes a big batch, but freezes well.”

American-style Tacos
3 Pounds Hamburger, browned and seasoned to taste
1 Chopped Onion
1 teaspoon Salt
1 teaspoon Pepper
1/2 teaspoon Accent Salt
2 teaspoons Chili Powder
1 15-oz Can Kidney Beans (Drained)
2 15-oz Can Chili Beans
1 30-oz Can Tomato Juice
1 Large Can Tomato Sauce or Paste

Combine ingredients and let simmer together. Serve over crushed Frito Chips and top with lettuce, tomatoes, and cheese. Add hot sauce, if desired.

This will freeze well for use later. Makes a big batch.

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Cookie Bars Make Good ‘Fast and Easy’ Snacks By Rosemary Rohweder

For a snack that is fast and easy, why not try cookie bars? Be sure to use the correct pan size indicated in your recipe. A pan smaller than what is stated in your recipe will produce a cakey bar – not a chewy one. Too large a pan will give a dry brittle result. Use your muffin tins to make individual servings and top with ice cream.

Eggless Applesauce Bars
1 Cup Sugar
1/2 Cup Shortening
1 Cup Applesauce
1 teaspoon Vanilla
2 Cups Flour
1 teaspoon Baking soda
1 teaspoon Nutmeg
1 teaspoon Cinnamon
1/4 teaspoon Ground Cloves
1/2 teaspoon Salt
1 Cup Raisins

In mixer bowl, cream together the sugar and the shortening until light and fluffy; add applesauce and vanilla. Stir in flour, soda, spices, and salt; blend well. Stir in raisins. Spread in a greased 13″ x 9″ pan. Bake at 350° for 20 to 25 minutes.