Recipes 4-28-26

Pineapple Deluxe Cake
1 box butter cake mix
1 large can crushed pineapple
2 boxes instant pineapple pudding mix
3 cup milk
8 oz. cream cheese
1 large pkg Cool Whip
Nuts (optional)
Make cake by directions on box. While cake is still hot, spread pineapple and juice on cake. Let cool. Mix pudding mix, milk and cream cheese. Let thicken. Spread on top of pineapple. Cover with cool whip. Sprinkle nuts on top.

Chess Cake
2 cup flour (self-rising)
2 cup sugar
4 eggs
1 3/4 stick margarine, melted
1 teaspoon vanilla
1/2 cup nuts chopped
Mix all together and bake at 350 degrees until done in a sheet cake pan. Does not need a frosting.

Karo Crazy Crunch
2 quart popped corn
1 1/3 cup pecans
2/3 cup almonds
1 1/3 cup sugar
1 cup margarine
1 teaspoon vanilla
1/2 cup karo syrup
Mix popped corn and nuts on a cookie sheet. Combine sugar, margarine and karo syrup in a 1 1/2 quart saucepan. Bring to a boil over medium heat, stirring occasionally, 10 to 15 minutes or until mixture turns a caramel color. Remove from heat. Stir in vanilla. Pour over popped corn and nuts. Mix to coat well. Spread out to dry. Break apart and store in tightly covered container. Makes 2 pounds.

Crock-Pot Stew
2 lb stew meat, cut into 1 inch pieces
1 envelope onion soup mix
1 (10.5 oz.) can cream of mushroom soup
1 (4oz.) can whole mushrooms
1/2 cup red wine
Combine all ingredients in crock-pot. Stir well. Cover and cook on low for 8 to 12 hours. Serve on noodles or rice. This may also be cooked on high in crock-pot for 5 to 6 hours. This recipe may also be doubled for same cooking time.

Potato-Sausage Casserole
6 medium potatoes
1/2 cup chopped onion
1 pound sausage, fried
1 can cream-style corn
1 can tomato soup
1 cup grated cheese
In baking dish (13x9-inch), place sliced potatoes. Sprinkle onion over potatoes. Cover with fried sausage. Spread with corn. Top with tomato soup. Put cheese over the top. Bake at 350 degrees until potatoes are done.