• 1 can (14 oz.) sweetened condensed milk, divided
• 1 square (1 oz.) unsweetened chocolate
• 1/2 teaspoon almond extract, divided
• 1 pastry shell (9 inches) baked
• 1 jar (10 oz.) maraschino cherries, drained
• 1 package (8 oz.) cream cheese, softened
• 1 cup cold water
• 1 package (3.4 oz.) instant vanilla pudding mix
• 1 cup whipping cream, whipped
• 1/2 cup chopped almonds, toasted
• chocolate curls (optional)

In a saucepan over low heat, cook and stir 1/2 cup condensed milk and chocolate until the chocolate is melted and mixture is thickened, about four minutes.  Stir in 1/4 teaspoon extract.  Pour into pastry shell, set aside.  Reserve eight whole cherries for garnish.  Chop the remaining cherries, set aside.  In a mixing bowl, beat the cream cheese until light and fluffy. Gradually beat in the water and remaining milk.  Add pudding mix and remaining extract, mix well.  Fold in whipped cream, chopped cherries and almonds.  Pour over the pie.  Chill for four hours or until set.  Garnish with whole cherries and chocolate curls if desired.  Yield: 8-10 servings.

• 1 cup water
• 1/2 cup dry white wine or chicken broth
• 1 small onion, sliced
• 2 sprigs fresh parsley
• 1/4 teaspoon salt
• 5 peppercorns
• 4 salmon steaks (6 oz. each)

Sauce:

• 1/2 cup sour cream
• 1/3 cup chopped seeded peeled cucumber
• 1 tablespoon finely chopped onion
• 1/4 teaspoon salt
• 1/4 teaspoon dried basil

1.  In an 11 inch x 7 inch microwave safe dish coated with cooking spray, combine the first six ingredients.  Microwave, uncovered, on high for 2-3 minutes or until mixture comes to a boil.

2.  Carefully add salmon to dish.  Cover and microwave at 70% power for five to 5 1/2 minutes or until fish flakes easily with a fork.

3.  Meanwhile, in a small bowl, combine the sour cream, cucumber, onion, salt and basil.  Remove salmon from poaching liquid.  Serve with sauce.

Yield:  4 servings

• 2-3 potatoes (diced)
• 1 large onion (diced)
• 2-3 large carrots (diced)
• 1 bunch celery (diced)
• 1 green pepper (diced)
• 1 teaspoon soy sauce
• 1 tablespoon Worcestershire sauce
• 1 large can salmon
• 1 stick oleo
• 1 can Carnation milk
• Whole milk

Cook first 7 ingredients in small amount of water.  Mash salmon in separate pan.  Add enough water to make soupy.  Season with salt, pepper and garlic salt.  Add oleo; simmer.  Add to vegetables when vegetables are half cooked.  When vegetables are cooked, add Carnation milk and enough whole milk to amount of soup desired.

• 1 lb. ground beef
• Oil
• 1 egg
• 1 tablespoon cornstarch
• 1 teaspoon salt
• Dash of pepper
• 2 tablespoons onion (finely chopped)
• 1 cup pineapple juice
• 3 tablespoons cornstarch
• 1/2 cup sugar
• 1 tablespoon soy sauce
• 3 tablespoons vinegar
• 6 tablespoons water
• 1/2 can chunk pineapple

Combine beef, egg, 1 tablespoon cornstarch, salt, onion and pepper; mix well.  Shape into balls; brown in oil.  Drain.  Warm 1 tablespoon oil and pineapple juice over low heat.  Mix cornstarch and sugar; add soy sauce, vinegar and water.  Add to pineapple juice mixture.  Cook until thick, stirring constantly.  Add pineapple and meatballs; heat through.  Serve.

• 1 cup flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup sugar
• 2/3 cup Eagle brand milk

Mix well.  Place 1 can of tart cherries with 1 cup sugar in the bottom of an 8 inch square pan or small glass baking dish.  Put above batter over the cherries.  Bake at 350 degrees for 50 minutes.  Serve warm with cream or ice cream.

• 1 box chocolate cake mix
• 1/4 teaspoon soda
• 1/3 cup boiling water
• 2 eggs

Beat all the above ingredients according to the package directions and fold in 1 can of cherry pie filling.  Bake according to the package directions.  Other flavors of cake mix and pie filling may be substituted.

(Good for Valentine’s Day!)

• 2 cups oatmeal
• 1/2 cup margarine
• 1/2 cup brown sugar
• 1/4 cup light Karo

Topping:

• 1/3 cup chocolate chips
• 2 tablespoons peanut butter

Combine in glass dish 3 to 4 minutes oatmeal and margarine.  Microwave 3 to 4 minutes.  Add brown sugar and Karo; microwave 1 1/2 to 2 1/2 minutes.  Put into greased pan (10 x 6 inch glass dish).  Put topping in microwave 2 minutes and put on top of bars.  Refrigerate until set.

• 1/2 cup wild rice
• 1/2 lb. bacon
• 1/2 cup chopped ham
• 1/4 cup flour
• 1 cup chopped celery
• 1 cup chopped onion
• 1/2 cup grated carrots
• 1 (4 oz.) can mushrooms
• 2 (14.5 oz.) cans chicken broth (or use chicken bullion cubes and water)
• 2 cans cream of mushroom soup, undiluted

Wash rice.  Boil rice for 15 minutes.  Drain and set aside.  Fry bacon until crisp.  Remove from pan, drain and crumble.  Use 3 tablespoons drippings.  Saute celery and onion until tender.  Blend in flour; gradually add broth.  Stir in rice and mushrooms, grated carrots, chopped ham, bacon and mushroom soup.  Dilute with some milk, if you desire.

• 3/4 cup sweet red or green bell peppers
• 1/4 cup hot peppers (about three pods)
• 6 1/4 cups sugar
• 1 1/4 cups apple cider vinegar
• 1/4 cup juice from peppers
• 1 bottle Certo

Remove seeds from the peppers.  In the bowl of a food processor, coarsely chop peppers separately.  Reserve juice from each.

Bring peppers, sugars, vinegar and pepper juice to a boil.  Keep a rolling boil for six minutes.

Remove from heat and add Certo.  Boil for one minute.  Stir to mix.  Skim off foam (to avoid foam, add 1 teaspoon butter).  Cool for a few minutes.  Rinse glass jars with hot water, dry and add jelly.  Seal jars.

Makes six to eight jars.

(NOTE — The really green pepper jelly has a few drops of food coloring added.  If you choose, add the coloring to the vinegar.)

• 5 cups flaked coconut
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup all-purpose flour
• 1 1/2 cups M & M’s miniature baking bits

In a large bowl, combine the coconut, milk and flour.  Stir in the baking bits.  Drop by rounded tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray.  Bake at 350 degrees for 8 – 10 minutes or until edges are lightly browned.  Remove to wire racks.  Yields about 4 1/2 dozen.