Pineapple Sauce

Lennie Smith, Lillie School 1 (8 1/2 oz) can crushed pineapple, plus juice1/2 cup pancake syrupDas of salt Combine ingredients and bring to a boil, stirring occasionally. Serve warm over ice cream, pancakes, etc. Makes 1 1/2 cups.

Caramel Corn Balls

Lennie Smith, Lillie School 1 (14 oz) package caramels1/4 cup water4 quart popped corn, salted Melt caramels with water in a double boiler. Stir to mix and pour over popcorn. Moisten hands with cold water and shape into balls. Allow to set before eating. Makes 16 to 20 Caramel Corn Balls.

Lima Bean Casserole

Lennie Smith, L.M.S. 1 (10 oz) pkg frozen lima beans2 Tbsp instant minced onions1/2 tsp pepper1 (10 1/2 oz) can cream of chicken soup Place frozen beans in a small casserole. Sprinkle with onion and pepper. Cover with soup. Bake, covered, for 1 hour at 350°F. Serves 3