A GOOD, EASY CAKE
2 cups crushed pineapple, or 1 large can
1 1/2 cups coconut
1 cup pecans, if desired
1 box yellow cake mix
2 sticks margarine, cut in 1/4 inch squares
Pour crushed pineapple and juice in a greased long pan, 10 x 14 inches, or similar. Cover with coconut and pecans. Spread dry cake mix over mixture. Place squares of margarine over entire top of cake. Bake at 350 degrees for about 25 minutes or until brown. Serve with ice cream or Cool Whip. 12 to 15 servings.
SOUR CREAM FRUIT SALAD
1 quart miniature marshmallows
1 cup flaked coconut
1 large can fruit cocktail, well drained and cold
1 cup sour cream
1 small can crushed pineapple, cold
Mix all together; sit in refrigerator until ready to serve. If the fruits are cold, marshmallows will be more firm.
"We have a diet going around here where you drink two glasses of water before each meal, eat a meat and a salad; nothing between meals, and no bread. It really works: one of our good buddies has lost 29 pounds in 11 weeks and she really looks great. I got all set to try it Sunday, drank my two glasses of water, then looked at the plates of food I had filled for Doyle and Doylene of green beans, chicken and dressing, butter peas, creamed potatoes, turnips, relish and corn sticks. I stuck the piece of spam and vegetable salad back in the refrigerator and decided to diet come Monday."
FROSTED RASPBERRY SALAD
1 (6 oz.) package raspberry Jell-O
1 cup boiling water
1 (16 oz.) can cranberry sauce
1 (15 1/2 oz.) can crushed pineapple, undrained
3/4 cup port wine (optional, but would be good I'm sure)
1 (8 oz.) package cream cheese, softened
1/4 cup sugar
1 (8 oz.) carton commercial sour cream
1 cup chopped pecans, divided
Dissolve gelatin in boiling water, add cranberry sauce, stirring with a wire whip until smooth. Stir in pineapple and wine and spoon into a lightly oiled 12 x 8 x 2 inch dish. Chill until firm. Combine cream cheese and sugar, stir until combined. Stir in sour cream. Reserve 2 tablespoons pecans for the top. Stir remaining pecans into cream cheese mixture. Spread this over salad and sprinkle with reserved pecans and chill well.
This is the original recipe and how it is mixed, but I just stirred mine all up together and didn't have the wine.
1 cup melted butter (oleo)
1 box light brown sugar
1 cup white sugar
4 eggs, one at a time
2 teaspoons vanilla
2 cups self-rising flour
1 cup chopped pecans
Cream together melted butter and sugars until well blended. Beat in eggs, one at a time.
Add vanilla, flour and nuts. Mix together well. Pour into long pan, well greased. Bake at 350 degrees for 30 to 40 minutes. When cool, cut in squares.
"I leave you with these few lines I think are so true. 'The day will not be so long, the skies will not be so gray, if on our knees in prayer, we always start our day.'"