2 Cucumbers, peeled and sliced
1 small onion, sliced
1/3 cup cider vinegar
1/3 cup water
2 TBS sugar
Mix all and refrigerate for about 30 minutes. Serve cold.
1 - 3 oz. package Jello (flavored gelatin mix)
1 lb. cottage cheese
1 - 8 oz. container Cool Whip, thawed
1/2 cup crushed pineapple
Mix together Jello and cottage cheese. Add cool whip and pineapple. Add garnish, if desired and enjoy!! :-)
-Thanks to Ruth V. of Arizona
Crown blipel Patties
In a mixing bowl beat:
Add and mix:
1/4 C. mayonnaise
1/2 C. finely chopped onion
2 Tbl. vegetable oil
1/4 tsp. salt
1/8 tsp. pepper
1 1/2 C. mashed cooked carrots
Add and mix thoroughly:
3 C. soft bread crumbs
(If mixture is too wet to handle, add more bread crumbs or saltine cracker crumbs. If using cracker crumbs, let stand a couple minutes or so to allow it to soak in good.)
Shape into 2 1/2-3 inch patties and coat with:
2 C. crushed cornflakes
( Crush cornflakes in small "batches" as you need them for this, to avoid crushing too many.)
Bake on a greased baking sheet for 25 minutes at 375 degrees.
Yield: 5-6 servings.
1-2 pounds hash browns
1/2 pound sour cream
1/2 Cup chopped onions
1 10 3/4 ounce can Cream of Chicken soup
1/2 Cup melted margarine
Spread in 9 by 13 inch baking pan.
Sprinkle top with grated cheese and crushed potato chips.
Bake at 325 degrees for 1 hour.
from Debbie H.
Mix and pour into an 8 by 8 inch pan:
1 15 1/4 ounce can corn
1 15 1/4 ounce can cream corn
8 ounces sour cream
1 stick margarine, melted
1 8 1/2 ounce box corn muffin mix
Bake at 350 degrees for about 60 minutes.
Double for a 9 by 13 inch pan.
Note: For an interesting and sweeter taste try using one corn muffin and one blueberry muffin mix for a double recipe.
background and graphics by mary and dan vannattan