Apple and Pear Crisp

1 LARGE (15 OUNCE) CAN OF SLICED PEARS, DRAINED
1 CAN (21 OUNCE) OF APPLE PIE FILLING
1 CUP OF OATS
½ CUP OF FLOUR
1/3 CUP OF BROWN SUGAR
½ TEASPOON OF CINNAMON
1 STICK OF MARGERINE, CUT INTO PIECES



1. GREASE A LARGE CASSEROLE DISH WITH NO-STICK SPRAY.
2. PUT THE PEARS AND APPLE PIE FILLING IN THE DISH AND STIR THEM TOGETHER.
3. IN A MEDIUM BOWL, COMBINE THE OATS, FLOUR, BROWN SUGAR, AND CINNAMON.
4. MIX IN THE BUTTER. (IT WILL LOOK LIKE CRUMBS.)
5. CRUMBLE THE MIXTURE OVER THE FRUIT.
6. BAKE AT 425 DEGREES FOR 30 MINUTES. THE TOPPING WILL BE LIGHTLY BROWNED AND THE FILLING WILL BE HOT AND BUBBLY.

Paprika and Parsley Potatoes

1. Peel potatoes (you can leave some or all the skins on if you want to)
2. Slice the potatoes and boil them for about 20 minutes
3. Drain the potatoes and put them in a baking dish
4. Add 1/2 to 1 stick of butter and sprinkle paprika
5. Sprinkle paprika, parsley, salt, and pepper on the potatoes.
6. Keep warm in the oven until the butter melts.

Mashed Potatoes

1. Peel potatoes (you can leave some or all the skins on if you want to)
2. Slice the potatoes and boil them for about 20 minutes
3. Drain the potatoes and put them in a large mixing bowl.
4. Add 1/2 to 1 stick of butter and some milk (start with about 1/4 cup and add more as needed)
5. Sprinkle some garlic powder, salt, and pepper on the potatoes
6. Mix together with an electric mixer or mash with a potato masher

Congealed Strawberry Salad

6 OUNCES OF STRAWBERRY JELLO
1 ½ CUPS OF BOILING WATER
20 OUNCES OF FROZEN STRAWBERRIES
13 ½ OUNCES OF CRUSHED PINEAPPLES
2 LARGE BANANAS, DICED



1. DISSOLVE JELLO IN 1 ½ CUPS OF BOILING WATER
2. ADD THE STRAWBERRIES AND MIX UNTIL THEY ARE THAWED
3. ADD THE PINEAPPLES AND BANANAS
4. POUR INTO A 13 X 9 INCH DISH AND REFRIGERATE UNTIL IT IS GELLED

SLOW-COOKED MACARONI AND CHEESE

16 OUNCES OF ELBOW MACARONI, COOKED AND DRAINED
½ CUP OF MARGERINE, MELTED
2 EGGS, BEATEN
12 OUNCES OF EVAPORATED MILK
1 CAN OF CHEDDAR CHEESE SOUP
1 CUP OF MILK
4 CUPS OF SHREDDED CHEDDAR CHEESE
1/8 TEASPOON OF PAPRIKA



1. PLACE NOODLES AND BUTTER IN A GREASED CROCK POT
2. COMBINE THE REMAINING INGREDIENTS IN A BOWL AND THEN ADD TO THE CROCK POT
3. COOK ON LOW FOR 4 HOURS

Baked Macaroni and Cheese

8 OUNCES OF MACARONI NOODLES, COOKED AND DRAINED
3 CUPS OF SHREDDED CHEDDAR CHEESE
½ CUP OF BUTTER
¼ CUP OF FLOUR
2 CUPS OF MILK
½ TEASPOON OF SALT
1/8 TEASPOON OF WHITE PEPPER



1. PUT THE NOODLES AND CHEESE IN A GREASED CASSEROLE DISH
2. MELT THE BUTTER IN A SAUCEPAN
3. MIX IN THE FLOUR
4. GRADUALLY ADD THE MILK, SALT AND WHITE PEPPER
5. HEAT TO BOILING OVER MEDIUM HEAT UNTIL THICKENED
6. POUR OVER THE MACARONI AND CHEESE
7. BAKE AT 350 DEGREES FOR 30 MINUTES