Recipes 12-24-24

Chocolate Gravy
1 cup sugar
2 tablespoons flour
2 tablespoons cocoa
½ teaspoon vanilla
2 cups milk
Mix in saucepan. Cook until thick. Serve over hot biscuits.

Original Rotel Cheese Dip
1 lb pasteurized processed cheese
1 can (10 oz.) diced tomatoes with green chilies
Melt cheese in double boiler. Stir in tomatoes and green chilies. Serve warm as a dip with tortilla chips.

Asian Slaw
2 pkgs beef Ramen Noodles
16 oz. pkg cole slaw mix
1 cup sliced almonds
1 cup sunflower seeds
1 bunch green onions, sliced
¾ cup oil
2/3 cup white vinegar
¾ cup sugar
2 pkg flavoring from noodles
Crush noodles in bottom of large bowl. Add slaw mix and onions. Toss together. Mix oil, vinegar, sugar and 2 flavor packets together and pour over slaw mixture. Chill for 24 hours. Just before serving, stir and add almonds and sunflower seeds.

Fruit Salad
1 can chunky mixed fruit, drained
1 can mandarin oranges, drained
1 medium can pineapple chunks, drained
1 small box vanilla instant pudding
2 or 3 bananas
Chopped nuts, optional
Combine mixed fruit, pineapple and oranges. Mix juice with instant pudding, beating until thickened. Pour over fruit. Cup up banana and mix. Chill.

No Cook Boiled Custard
3 quarts sweet milk
3 regular boxes vanilla instant pudding
1 ½ cup sugar
1 pint whipping cream
2 teaspoons vanilla
Mix pudding with little of the milk by hand. Stir in remaining milk and beat 5 minutes with mixer. Add sugar and whipping cream and beat with mixer 3 minutes more. Add vanilla and refrigerate. This makes about a gallon and is pretty thick. You can add a little more milk if you would like it thinner.