1 can cherry pie filling
1 small can crushed pineapple, undrained
1 cup miniature marshmallow
1 cup flaked coconut
1 banana, sliced
1 can condensed milk (not evaporated)
1 cup chopped nuts, optional
1 medium-size box Cool Whip
Stir all ingredients together well. Fold in Cool Whip. Let stand in refrigerator a few hours. Makes a large salad, but keeps real well.
SOUR CREAM POTATO SOUP
3 large potatoes, cubed
1 1/2 teaspoon salt
2 tablespoons finely chopped onion
2 tablespoons bacon drippings
2 tablespoons flour
1 cup sour cream
4 slices crisp-cooked bacon, crumbled
Boil potatoes in 1 1/2 quarts water with salt in a saucepan for 15 minutes. Saute onion in bacon drippings in a skillet until transparent. Blend in flour and cook until it thickens, stirring constantly. Remove from heat, add 1/2 cup of water gradually; stir until smooth. Mix with potatoes and water, bring to a boil, stirring constantly. Cook for 1 or 2 minutes. Combine 1 cup hot soup with the sour cream in a small bowl, then gradually add back into the soup, stirring all the time. Heat through, but do not boil. Serve immediately topped with bacon.
4 pounds pork spareribs
2 tablespoons vegetable oil
4 cups water
1 teaspoon salt, or as desired
1/2 teaspoon pepper, or as desired
2 potatoes, peeled and quartered
3 carrots, cut into chunks
1/2 small head of cabbage, cut into 4 wedges
1 bay leaf, optional
Heat oil in a large skillet or Dutch oven. Brown ribs on both sides over medium heat. Drain off fat, add water, salt, pepper and bay leaf. Bring to a boil, lower heat, cover and simmer for one hour.
Add potatoes, carrots, and cabbage; cover and cook 15 minutes or until meat and vegetables are tender. Arrange meat and vegetables on a platter, moisten with some of the broth and serve.
PEANUT BUTTER CAKE WITH CHOCOLATE CHIPS
2 1/4 cups all-purpose flour
1 cup peanut butter
1/2 cup butter or margarine, softened
2 cups brown sugar, packed
1 cup milk
1 teaspoon baking powder
1/2 teaspoon soda
1 teaspoon vanilla
1 6-oz. package chocolate chips
In large mixer bowl, combine flour, peanut butter, butter, and brown sugar until crumbly, using mixer on low speed. Reserve 1 cup of this mixture for topping. To remainder of mixture, add milk, eggs, baking powder, soda, and vanilla. Blend at low speed until moistened, then beat for 3 minutes at medium speed, scraping bowl often. Generously grease and flour a 9x13 pan; pour batter into pan and sprinkle with reserved mixture and the chocolate chips. Bake at 350 degrees for 35-40 minutes, or until done.
CREAMY RICE PUDDING
4 cups milk
1 egg, beaten
1 4-serving-size package vanilla pudding (not instant)
1 cup minute rice
1 cup raisins
1/4 teaspoon cinnamon
1/8 teaspoon grated nutmeg
In a saucepan, gradually stir milk and egg into pudding mix. Add rice, raisins, cinnamon and nutmeg. Stir over medium heat until mixture comes to a boil. Pour into a serving bowl.