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.

• One 14 1/2 ounce can of evaporated milk
• 2 eggs
• 1 cup brown sugar
• 3 teaspoons flour
• 2 teaspoons butter
• One 9 inch unbaked shell
• Water

Add enough water to evaporated milk to make 2 cups and beat in the 2 eggs.  Combine the brown sugar and the flour and cut in the butter until mizture is lke coarse crumbs.  Add the mixture to brown sugar and beat until well blended (hint – I put the milk mixture and flour mixture into a blender and beat on low speed.)  Pour into the pie shell and bake at 400 degrees until knife inserted in the center comes out clean (about 30 minutes).  Allow to cool completely.

Dressing:

• 1/2 cup salad oil
• 3 tablespoons sugar or 2 ackages of Equal
• 3 tablespoons vinegar
• 1 package of ramen noodle seasoning mix (pork, chicken or beef)

Greens:

• 3 green onions, sliced
• 1/2 head of cabbage, shredded
• 2 carrots, shredded

Crunchies:

• 3/4 cup slivered almonds
• 2 tablespoons sesame seeds, toasted
• 1/4 cup sunflower seeds
• 1 package of ramen noodles, crushed

Directions: Prepare in three parts and toss together before serving.  Best freshly made, most crunchy, but good the next day if it lasts that long! ( from Gwen Hayes)