Praline Cookies

Addie Ringo, DHS 24 graham crackers1 cup butter1 cup firmly packed brown sugar1 cup chopped nuts On ungreased cookie sheet, arrange graham crackers in single layer. In medium pan, combine butter and brown sugar. Bring to a boil. Remove from heat; stir in pecans. Spoon evenly over graham crackers. Bake 10 minutes at 350°. Cut … Continue reading Praline Cookies

Cherry Jubilee

Addie Ringo 1 can cherry pie filling1 box yellow cake mix1 stick oleo3/4 cup chopped nuts Melt oleo in 13x9 inch pan; pour off 1/2 and save. Pour in cherries. Sprinkle cake mix and chopped nuts over cherries. Pour remaining oleo over top. Bake at 350° for 25 to 30 minutes or until golden brown.

Hawaiian Pie

Addie Ringo 1 stick oleo1 cup sugar2 eggs1 cup raisins1 cup pecans, chopped1 small package frozen coconut Melt oleo. Stir in other ingredients. Pour into unbaked pie shell. Bake at 350° for 50 minutes.

Shepherd’s Pie

Addie Ringo, Downsville High 1 lb. ground beef1 medium onion1 (10 oz) package frozen peas and carrots1 (10 3/4 oz) can tomato soup1 tsp Worcestershire sauce1/2 tsp salt1/4 tsp basil1/8 tsp black pepper3 cup hot mashed potatoes1 cup shredded Cheddar cheese Crumble ground beef into 2 quart casserole. Add onion. Microwave at HIGH for 4 … Continue reading Shepherd’s Pie

Pineapple Punch

Addie Ringo, DHS 1 liter 7-Up®1 (46 oz) can pineapple juice1 can coconut cream1/2 gallon pineapple sherbet Mix 7-Up®, pineapple juice and coconut cream. Chill. Pour into punch bowl and add pineapple sherbet.

Sunny Day Punch

Addie Ringo, DHS 1 (46 fl. oz.) can Hawaiian Punch® fruit juice (red), chilled1 1/2 cup Del Monte® pineapple juice1/4 cup lime juice2 (10 fl. oz.) bottles Canada Dry® ginger ale, chilledIce cubes Combine punch and juices; add ginger ale just before serving. Serve over ice. Makes 10 (8 ounce each) servings.