Try out some of Miss Vickie’s delicious recipes!
8 oz. Light Cool Whip
1 box instant pistachio pudding
Sm. can crushed pineapple in juice
Mix together. Refrigerate until ready to serve.
1 can Eagle Brand milk
2 c. sugar
1 T. vanilia
3 cans Carnation milk
Mix all together and put in freezer can. Add enough milk to fill line and mix up. Freeze.
1 can peach pie filling
1 can mandarin oranges, drained
1 can chunky pineapple, drained
1 box frozen strawberries (do not drain)
4 bananas, chopped
Mix all together and store in refrigerator until ready to serve.
JALAPENO CHEESE SQUARES
4 c. (16 oz.) shredded cheddar cheese
4 eggs, beaten
1 tsp. minced onion
4 cans canned jalapeno peppers, seeded & chopped
Combine an ingredients, stirring well. Spread cheese mixture into ungreased 8-inch square pan. Bake at 350° for 30 minutes. Cut into 1-inch squares.
ONE GALLON PUNCH
2 boxes peach or apricot Jello
1 qt. apple juice
46 oz. pineapple juice
1 oz. almond extract
1 c. lemon juice
1 L. ginger ale
2 Ibs. ground beef, browned
3 cans stewed tomatoes
2 cans pinto beans
1 can hominy
1 pkg. Hidden Valley dry dressing (plain)
1 pkg. taco mix
1 sm. can chilies
½ c. water
Mix, cover and simmer for 30 minutes.