Recipes 4-8-25

Italian No Bake Cake
1 box of vanilla wafers
1 can crushed pineapple with juice
1/4 cup lemon juice
1 can sweetened condensed milk
1 pkg of coconut
1 8 oz. Cool Whip
1 small jar cherries
1 cup chopped pecans (optional)
Layer bottom of the dish with vanilla wafers. Mix in a bowl the lemon juice and condensed milk. Add the pineapple and mix all together. Pour over the vanilla wafers. Add another layer of vanilla wafers on top of the pineapple mix. Then top with cool whip, coconut and cherries. Refrigerate overnight. Serve and enjoy. You can replace coconut with pecans if you like.

Quick and Easy Corn Relish
2 (12 oz.) cans whole kernel corn with sweet peppers
3 tablespoons cooking oil
1/2 cup sugar
1/2 cup vinegar
2 teaspoons minced dried onion
1/2 teaspoon salt
1/4 teaspoon celery seed
Combine corn and oil. Heat sugar, vinegar, onion, salt and celery seed. Simmer for 2 minutes. Add to the corn and oil mixture. Cover and cool. Refrigerate for several hours. Drain and serve. Makes about 3 cups.

Sunshine Carrot Salad
2 cups grated carrots
1 (11 oz.) can mandarin oranges, drained
1 cup pineapple chunks, drained
1 cup flaked coconut
1/2 cup raisins
1 (8 oz.) carton sour cream
Combine all ingredients, except sour cream. Stir well. Chill for 2 or 3 hours. Stir in sour cream. Serve on lettuce. Yields 6 to 8 servings.

Homemade Thousand Island Dressing
3/4 cup salad dressing
1/4 cup tomato catsup
1/2 cup sugar
1/4 cup pickle relish (sweet)
Mix all ingredients together. Add a little milk if you want it to be thinner.