1/2 lb. Velveeta cheese
1/2 c. milk
2 TBsp. butter or margarine
7 oz. elbow macaroni, cooked and drained

After macaroni is cooked, add butter, milk, cheese, cook over low heat until creamy. Add salt and pepper as desired.

2 small packages Black Raspberry Jell-O
1 c. hot water
1 can blueberry pie filling
8-oz. crushed pineapple
1 container Cool Whip

Dissolve Jell-O in hot water. Add pie filling, pineapple (juice and all) then slightly thicken for about 15 minutes. Fold in Cool whip and put in refrigerator until firm.

6 Tbsp. vegetable oil
1 medium head of cabbage
1 tsp. sugar
8 oz. of noodles, your choice

Add sugar to oil in skillet. Stir over heat until sugar is browned. Wash and rinse chopped cabbage. Add to skillet and saute with cover on. Cook about 30 minutes. Boil noodles and drain. Add to cabbage and heat through.

Cook Elbow Macaroni until desired tenderness. (Approx 5 to 6 cups)
Boil 6 eggs, peel, and chop.
One good sized tomato chopped.
One medium cucumber washed and cut into small chuncks.
One half small onion, chopped.
A Few Shakes Of Lawry's Seasoning Salt
Mix Together:
One and 1/2 Cup Salad Dressing
1/4 Cup Sugar
2 Tbls. Vinegar
Pour Over Other Ingredients, Stir Well and Refrigerate.
DELICIOUS!!!!

10 lbs. white potatoes (peeled, cooked and mashed or whipped)
Add:
1-8 oz. cream cheese
1-12 oz. sour cream
salt & pepper to taste
Place into large crock pot and refrigerate.
This can be made up a couple of days ahead of time if you are preparing for company and need stove or oven space for other food items. Take out 2 to 3 hours prior to meal and turn on High.

1/4 Cup Butter (1/2 Stick)
1/2 Cup Fine Seasoned Bread Crumbs
1/2 Cup Grated Parmasan Cheese
1/4 Cup Grated Romano Cheese
4 Medium Red Potatoes
1 Egg, Slightly Beaten
Preheat oven 350 Degrees. Melt butter in 10X15 Jelly Roll Pan.
Combine bread crumbs and Parmesan cheese. Peel potatoes and slice crosswise into 1/2 Inch slices. Dip slices of potato in egg then in crumb mixture. Arrange in pan in one layer. Bake 45 to 50 minutes or until tender.

1 Can Crushed Pineapple (Undrained)
1 Pkg. Grape Jello
16 Large Marshmallows
1 8oz. cream cheese, softened
1/4 c. milk
1 8oz. Cool Whip
Heat pineapple, jello and marshmallows. COOL. Beat in cream chees and milk, Add cool whip. Fold in Jello Mixture... Cool and EAT!!!!!

Two Large Bags Frozen Corn
One Block Velveeta Cheese (Cut into Chunks)
2 Sticks Margarine or Butter
2 Packages 8 oz. Cream Cheese (Slice into Chunks)
1/2 to 3/4 Cup Sugar
Add Salt and Pepper to Taste
Put All ingredients into Crock Pot
Turn on High for One Hour, Stir Once or Twice
Turn on Low for Another Hour.....DELICIOUS

1-16 Oz. Can Whole Berry Cranberry Sauce
1 Cup Tropical Fruit TrailMix (No Bananas)
2 Oz. Chopped Pecans or Walnuts (Optional)
12 Oz. CoolWhip (thawed)
Break up cranberry jelly with a fork. Stir in TrailMix and Nuts. Carefully fold Whipped Topping and Refridgerate. Best if prepared and served the same day.

1 Can Fruit Cocktail
1 Can Pineapple Tidbits
1 Can Mandarin Oranges
Two Bananas Peeled and Sliced
1 Tub Fresh Strawberries Cleaned and Sliced
1 Can Peach Pie Filling (I like Apricot)
Stir together, refrigerate and EAT

Crush finely 1 pkg of saltine crackers
Stir together: 1 egg beaten
1/2 cup sugar
Salt & Pepper to taste
1/2 cup milk
Add: 1 Can Creamed Corn & 1 Can Whole Kernel Corn
Bake @ 350 degrees for 45 Minutes......
Umm Umm Good!