Homemade Salsa:

2 cans diced tomatoes (Red Gold Brand works best)

1 T minced garlic

2 green onions

fist full of fresh cilantro

2 slices jalapeno peppers

salt to taste

*Put all ing. in blender

Pineapple Cheese Casserole:

1 1/2 cups granulated sugar

3/4 cup plain flour

2 cups grated cheddar cheese, sharp

1 stack Ritz crackers

2 sticks butter or marg.

*Preheat oven to 350 degrees

**Spread pineapple in a 2 qt. casserole dish. Mix tog. the sugar, flour and grated cheese. Add to casserole - mix. Melt butter and pour over crackers.

***Cooking time: 30 min.

Mom's Sausage Rice:

1 box fried rice

1/2 lb. chopped sausage

saute' - 1/2 green pepper, onion, can of mushrooms

*Fix rice, mix as directed. Combine rice and 2 T. margarine or butter in large skillet. Saute' over medium heat until vermicelli is golden brown. Stir in 2 cups water and seasonings and boil. Cover - reduce heat to low. Simmer 15-20 min. until rice is tender.

**Cook sausage

***Stir in veg. to rice. Return to simmer 5 min.

****Stir in sausage. Cook until heated through

Mom's Chili:

2 cans pinto or chili beans

1 can diced tomatoes

1/2 pack chili powder

1 lb. ground beef

1/2 container mild salsa

salt to taste

*Cook in crock pot

Homemade Granola:

2 cups oats

1/3 cup pecans

1/4 cup packed brown sugar

1/4 cup veg. oil

1/4 cup honey

1 t. cinnamon

1 1/2 t. vanilla

1 cup raisins

*Boil br.sugar, oil, honey, cinn.

**remove from heat and add vanilla

***pour over oats and pecans

****Bake 350 degrees for 15-20 min. in shallow bake pan

*****Cool, add raisins

Grandaddy's Ice Cream:

8 eggs, beaten

4 cups sugar

3/4 gallon milk

2 T. banana flavoring

*Mix together and put in sterile freezer

**Freeze until done

***Let stand, covered with ice, for 15-20 min.

Wedding Mints:

1 egg white

1 lb. confect. sugar

1 T. milk

1 t. (heaping) shortening

1 t. vanilla

1 1/2 oz. cream cheese

3 drops peppermint flavoring

1 - 2 drops food coloring

*Combine unbeaten egg white, milk, flavorings and food color. Mix well. Add sugar all at once.

**Add shortening and cream cheese. Mix with hands until smooth.   Roll mixture in half at a time to 1/4 in. thickness.

***Cut as desired. Place on wax paper. Let stand for 1 hour. Store in airtight container.

Anderson's Boiled Custard:

(don't add flavoring until it is done and cool)

1 gallon milk

16 eggs (whole)

4 cups sugar

4 t. flavoring

1/2 t. salt

*beat eggs thoroughly, add sugar, salt, milk

**Cook on double broiler and don't let milk boil - stir

***will coat a spoon. if curdles, put in cold water and beat with egg beater.

Mushroom Logs:

2 - 8 oz. cans ref. crescent dinner rolls

1 - 8 oz. cream cheese, softened

1 - 4 oz. can mushrooms, stems and pieces, drained and chopped

1 t. seasoned salt or 1 T. Mrs. Dash

1 egg beaten

2 T. poppy seeds

*Separate rolls into 8 rectangles. Press together perforations. Combine cream cheese, mushrooms and salt or Mrs. Dash. Mix well. Spread evenly over crescent rectangle. Roll rectangles lengthwise and jelly roll fashion.

**Slice into pieces 5 to 7 pieces per roll. Place seam down on cookie sheet (you may want to spray sheet with Pam)

***Brush each log with beaten egg. Sprinkle with poppy seeds.

****Bake at 375 degrees for 10 to 12 min.

Spicy Ham and Cheese Rolls:

1 pound ham

1 package Swiss cheese

package rolls

Sauce: 2 T. mustard

2 to 3 T. minced onion

2 T. worcestershire sauce

1/2 cup brown sugar

1 1/2 T. poppy seeds

stick margarine

*Bring sauce to boiling, boil for 3 min.

**Slice rolls, add slice of ham and swiss cheese. Spoon sauce over prepared rolls.

***Put in 350 degree oven until hot. Enough for 24 rolls