Recipes 6-4-24

Pineapple Cheese Ball
2 (8 oz.) cream cheese, softened
1 small can crushed pineapple, drained
1/4 green pepper, finely chopped
1 teaspoon salt
1 teaspoon onion, finely chopped
Chopped pecans
Mix together and roll in the pecans. Refrigerate.

Easy Lemon Ice Box Pie
1 can Eagle Brand Milk
1 (6 oz.) Frozen lemonade, thawed
1 small cool whip
Graham Cracker Crust
Mix Eagle Brand milk and lemonade. Add the Cool whip, mix well. Put into the graham cracker crust and refrigerate at least 2 hours before serving.

Orange Fluff Salad
1 pint cottage cheese
1 can Mandarin Orange slices, drained
1 small carton whipped topping
1 small orange Jell-O
Mix all together. Keep in refrigerator until ready to serve. Serve on lettuce leaf, top with whipped topping and a cherry.

Vanilla French Toast
2 eggs
Pinch salt
1/4 cup milk
6 slices day old Bread
1 tablespoon vanilla
Maple Syrup or cinnamon sugar
In a bowl beat eggs, add milk, sugar, vanilla and salt. Dip bread into eggs mixture, coating all sides. Cook on greased hot griddle until golden brown on both sides and are cooked through. Serve with maple syrup or cinnamon sugar.