Conley’s Cheese Spread
8 oz. softened cream cheese
1 small pkg lemon jello
1 chopped green pepper
1 can tomato soup
1 cup mayonnaise
1/2 cup chopped onion
Mix and refrigerate. Serve with wheat thins.

Biscuit Muffins
2 1/2 cup all purpose flour
1/4 cup granulated sugar
1 1/2 tablespoon baking powder
1 cup cold milk
3/4 cup butter or margarine, firm
In a bowl, combine the flour, sugar and baking powder. Cut butter into flour until mixture resembles coarse crumbs. Add milk, mixing just until dry ingredients are moistened. Butter 12 muffin cups. Spoon dough into the muffin cups. Bake at 400 degrees for 15-20 minutes until golden. Makes 12 muffins.

Golden Party Punch
4 large cans orange juice, undiluted
2 large cans pineapple juice
8 cup water
2 cup sugar
4 small cans frozen lemonade, undiluted
6 cans peach or apricot nectar
Ginger ale

Mix all ingredients together except ginger ale. Freeze in quart containers. Defrost to mush consistency before serving. Mix 1 quart of mixture with 1 quart ginger ale.

Vermicelli Salad
2 boxes vermicelli, cooked
3 tablespoon lemon juice
4 tablespoon oil
1 tablespoon accent
Mix together and marinate overnight.
Then add the following:
1/2 cup chopped onion
1 cup green peppers, chopped
1 medium can pimento
1 pint mayonnaise (low fat)
1 can chopped ripe olives
1 cup celery, chopped
Mix together all ingredients, along with marinated vermicelli and refrigerate. Makes a large Tupperware salad bowl of salad.

Cheese Casserole
20 saltine crackers, crushed
1 1/2 cup milk
1 can mushrooms, drained
1 1/2 cup cheddar cheese
3 eggs beaten
2 tablespoons melted butter
Combine all ingredients except butter. Melt butter in 1 1/2 quart casserole. Pour mixture over butter and bake at 350 degrees for 45-50 minutes or until puffy and set.