Salad of Gold
1 (3oz.) package lemon jello
2/3 cup very hot water
2/3 cup juice from pineapple
2 tablespoon vinegar
2/3 cup evaporated milk
2 (3oz.) pkgs cream cheese, softened
1 cup carrots, grated
2/3 cup crushed pineapple, drained
Put jello and hot water into mixing bowl; beat until dissolved. Add juice,vinegar and milk. Blend in cream cheese, one piece at a time. Add carrots and pineapple.
Orange Supreme Salad
1 (3oz.) package orange jello
1 3/4 cup boiling water
1 (8oz.) can crushed pineapple, drained
2 tablespoons orange juice
9 oz. cool whip
1/2 cup cream cheese
1/2 cup shredded cheddar cheese
Dissolve jello in orange juice and boiling water; add cream cheese and dissolve.
Chill until slightly thickened. Fold in remaining ingredients and pour into 5 cup mold.
Chill until firm. Yield: 6 servings.
Strawberry Salad
1 small package strawberry jello
1/2 cup boiling water
1 small can crushed pineapple
1 (10oz.) pkg frozen strawberries
2 small bananas, crushed
1/2 pint sour cream
Dissolve gelatin in boiling water; add strawberries, pineapple and bananas. Stir all together. Pour 1/2 mixture in bowl and let congeal. Keep other 1/2 at room temperature.
Spread sour cream over the congealed mixture. Spoon remaining gelatin over sour cream.
Congeal.
Sausage Muffins
3 cups bisquick
1 can cheddar cheese soup
1 pound sausage, cooked & drained
1/2 cup water
Combine ingredients. Spray muffin tins with vegetable spray. Fill 2/3 full. Bake 20-25 minutes at 350 degrees.
Muddy Water Punch
4 tablespoons instant tea
Dissolve in one quart of boiling water.
Add: 2 cups sugar. Let cool.
Add: 1 small can frozen lemonade.
1 small can frozen orange juice.
Enough water to make a gallon.
Refrigerate.