• 2 cups (16 oz.) 2% Cottage Cheese
• 2 medium pears, chopped (peeled or unpeeled)
• 2 celery ribs, chopped (I pull off most of the strings)
• 1/3 cup chopped pecans
• 1/2 teaspoon ground ginger

In a large bowl, combine all the ingredients.  Chill untl serving.  Makes 6 servings, 3/4 cup each.  May add fresh pineapple chunks, also.  Or, if you prefer walnuts, you can substitute for the pecans.

• 1 large Vidalia or sweet onion (peel and divide in half, slice thinly)
• 3 tablespoons butter (divided)
• 1 3/4 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/4 cups milk
• 3/4 cup shredded cheddar cheese (divided)
• 1 teaspoon poppy seed

In a large skillet, cook the onions in 2 teaspoons of butter over medium heat until tender and lightly browned, about 15 minutes.  In a large bowl, combine the flour, baking powder and salt.  Beat your egg and milk, stir into dry ingredients until moistened.  Set aside 2 teaspoons of onion mixture, fold the remaining onion mixture into the butter.  Fold in 1/2 cup of cheddar cheese.  Pour into a greased 9 inch pan, top with remaining cheese and onion mixture.  Sprinkle with poppy seeds.  Melt remaining butter, drizzle over the top.  Bake at 400 degrees for 30 to 35 minutes or until a knife inserted near the center comes out clean.  Cool and cut into wedges.  Yields 8 to 10 servings.  Refrigerate leftovers.

• 4 (10 oz) packages frozen broccoli, cooked according to package directions & seasoned to taste
• 2 whole chicken breasts, cooked until tender & cut into bite-size pieces

Drain broccoli and layer in 9 x 13 inch baking dish.  Lay chicken pieces over broccoli.  Combine 2 to 3 cans cream of mushroom and/or cream of chicken soup with 1/3 cup mayonnaise, 1 teaspoon mustard, 1/2 to 1 teaspoon worcestershire sauce and 2 to 3 tablespoons chicken broth.  Pour over chicken and broccoli.  Sprinkle lightly with salt and pepper.  Bake 30 minutes at 350 degrees.  Grate 6 ounces Monterey Jack cheese and spread over casserole or layer slices of Jack cheese over and return to oven until cheese melts, about 5 minutes.

• 1 large can fruit cocktail, drained
• 2 small cans mandarin oranges, drained
• 1 jar maraschino cherries, drained
• 1 can pineapple chunks with juice
• 1 large package instant lemon pudding

Mix together fruit cocktail, mandarin oranges and maraschino cherries.  Add pineapple chunks with juice.  Sprinkle with instant lemon pudding.  Stir and let stand.  Other fruit can be used as long as they are drained.  The secret is to use one box pudding to each can of pineapple with juice.

• 1 large package raspberry Jello
• 2 cups boiling water
• 2 cans applesauce
• 2 (10 oz.) packages frozen raspberries

Mix Jello and boiling water.  Add rest of ingredients.  Chill.  Serve topped with whipped cream.

• 2 lb. stew meat
• 1 can cream of mushroom soup
• 1 pkg. Lipton onion soup mix (dry)
• 1 soup can water

Blend soups and water. Pour over meat in Dutch oven or covered casserole. Cover and bake at 325 degrees for 3 hours. Resist peeking! Serve over cooked rice or noodles.

Bottom Layer:

• 1 stick margarine (melted)
• 1 cup flour
• 3/4 cup English walnuts

Mix and put into a 9 x 13 inch pan.  Bake at 350 degrees for 15 minutes or until light brown.  Cool.

Middle Layer:

• 3/4 cup milk
• 30 large or 4 cups miniature marshmallows

Melt and let cool.

Top Layer:

• 2 boxes strawberry Jello
• 1 box sliced strawberries
• 2 1/2 cups hot water

Mix and when slightly congealed pour over middle layer.  Best when set overnight.

• 1 can green beans
• 1 can red beans
• 1 can wax beans
• 1 small onion (chopped)
• 1 small pepper (chopped)

Drain the beans and add the chopped onion and pepper.  Mix together:

• 3/4 cup sugar
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/3 cup salad oil
• 2/3 cup vinegar

Stir until dissolved.  Pour over beans and chill overnight.

• 1 can of whole kernel corn (drain and reserve the liquid)
• Milk
• 1 1/2 cups flour
• 3 teaspoons baking powder
• 3/4 teaspoon salt
• 1 egg beaten

Add enough milk to the reserved corn liquid to measure one cup.  Sift together the dry ingredients.  Combine the egg, milk mizture and corn to the dry ingredients.  Mix until moistened.  Drop batter from a tablespoon into deep, hot oil.  Fry until fritters are golden brown, about 3-4 minutes.  Drain on a paper towel.

(This recipe was given to me by Delma Bennett.  It is from Lois Coomes)

• 2 teaspoons Quick tapioca
• 1 1/2 cup of water

(soak these 2 ingredients for 5 minutes)

Then:

• 1 small can of orange concentrate
• dash of salt

Cook tapioca until it comes to a boil.  Remove from heat and blend in salt and 1/2 cup of sugar.  Cook 20 minutes and add fruit, such as, peaches, pears, banana and berries.  This is a very refreshing soup.  It’s great for a dessert or to eat at breakfast time.  My husband loves fruit soup, his great aunt used to make fruit soup, it had raisins or prunes in it.  No, I didn’t eat it — way too sweet.