COCONUT-ORANGE CHESS PIE
1 cup sugar
1 ½ teaspoon all-purpose flour
1 ½ teaspoon cornmeal
3 eggs, beaten
¼ cup butter, melted
¼ cup thawed orange juice concentrate
2 tablespoons water
¼ cup flaked coconut
1 9-inch pie crust
Combine first 3 ingredients, mixing well. Combine eggs and next 3 ingredients; add to sugar mixture, stirring well. Add coconut, pour into pastry shell. Bake at 350 degrees for 35 minutes or until filling is set.
CHOCOLATE ICE CREAM BROWNIES
1 (23.6 oz.) package of Fudge Brownie mix
½ gallon vanilla ice cream, softened
2 cups sifted powdered sugar
2/3 cup semi-sweet chocolate morsels
1 ½ cups evaporated milk
½ cup butter or margarine
1 teaspoon vanilla flavoring
1 ½ cups chopped pecans
Prepare brownie mix according to package directions. Bake in a lightly greased 13x9x2 pan. Let cool in pan. Spread ice cream over brownie. Freeze until hardened.
Combine sugar and next 3 ingredients in a saucepan. Bring to a boil, reduce heat to medium and cook for 8 minutes. Remove from heat, and stir in vanilla and pecans. Cool, spread over ice cream and freeze again.
This is a good dessert or treat to keep on hand in the freezer for children.
APPLE NUT CAKE
2 cans of apple pie filling
1 box of spice cake mix
3/4 cup melted butter
2 cups chopped pecans
Put apple pie filling in a greased long pan. Combine butter, cake mix, and pecans, and sprinkle over apples. Bake in a 350-degree oven for 30 minutes. Serve with frozen Cool Whip, whipped cream, or ice cream.
This is real easy and real simple.
1 cup sugar
1/2 cup coconut
1/2 cup chopped pecans
1/2 cup raisins
1/2 stick oleo, melted
1 tablespoon vinegar
Mix all ingredients and pour into an unbaked 9-inch pie shell and bake at 325 degrees for about 40 minutes.
GLAZED STRAWBERRY MOLD
1 3-oz. package strawberry flavored gelatin
1 package (about 10 oz.) frozen strawberries, thawed
1 cup evaporated milk
1/2 cup chopped nuts
2 tablespoons lemon juice
2 cups miniature marshmallows
Dissolve gelatin in 1 cup hot water; cool slightly. Stir in strawberries, chill until thick. Chill evaporated milk until it begins to freeze. Whip until very stiff. Fold marshmallows, nuts and whipped milk into gelatin mixture, chill until set.
1 pound bulk sausage (we like the hot)
1 cup finely chopped onion
1 cup finely chopped green pepper
1 16-oz. can tomatoes
1 8-oz. carton sour cream
1 cup water
1 tablespoon sugar
2 teaspoons salt
1-2 teaspoons chili powder
1 8-oz. package narrow egg noodles
Combine sausage, onion, and pepper in a skillet; cook over medium heat until sausage is brown and onion is tender, drain off grease.
Combine tomatoes, sour cream, water, sugar, and seasonings, stir into sausage mixture. Gently stir in noodles. Cover and simmer for about 30 minutes, stirring occasionally.