Recipes 7-8-25

Strawberry Pie
5 tablespoons strawberry jello
5 tablespoons cornstarch
1 1/2 cup sugar
1 1/2 cup water
1 tablespoon lemon juice
1 tablespoon butter
Mix and cook until thick. Add red food coloring. Pour mixture over 1 quart of capped berries. Pour all into a 9 inch prepared pie shell. Serve with whipped topping.

Chocolate Mint Pie
1 graham cracker crumb crust
1 (4 oz.) pkg instant chocolate pudding mix
2 cup milk
1/2 teaspoon peppermint extract
1 cup heavy cream, whipped and sweetened to taste
Prepare pudding according to package directions. Add peppermint extract. Pour into crust and let set. Garnish with whipped cream. Makes one 9-inch pie.

Canned Green Beans
7 qt green beans
7 pt cold water
1/2 cup vinegar
1/2 cup sugar
1/4 cup salt
Let beans come to a boil and boil 30 minutes. Pack in hot jars and cover with the vinegar mixture you cooked them in. Seal jars. Do not double this recipe. If canning more than 7 quarts make another cooking.

Chicken Macaroni Salad
2 cup macaroni shells
1/4 cup French dressing
2 cup diced cooked chicken
1 cup diced apples
1/2 cup chopped celery
2 tablespoon, chopped onion
1/2 teaspoon salt
1/2 teaspoon ginger
Dash of thyme
Dash of pepper
1/2 cup mayonnaise
1 tablespoon lemon juice
Cook macaroni shells in 4 quarts boiling salted water for 10 to 15 minutes. Drain. Rinse with cold water and drain well. Add French dressing and cool. Add remaining ingredients; mix well. Chill 1 to 2 hours. Makes 6 to 8 servings.

Canned Peaches
Peaches
2 cup water
1 cup sugar
Make heavy syrup of water and sugar. Let come to a boil. Drop peaches, a few at a time, in syrup and heat through. Pack in jars. Pour syrup over peaches and seal.

Red N White Salad
2 (1 lb) cans whole cranberry sauce
1/4 cup lemon juice
1 cup whipping cream
2 tablespoon sifted confectioners sugar
1/2 teaspoon vanilla
1/2 cup chopped pecans
In a small bowl, combine cranberry sauce and lemon juice. Spread evenly in 8-inch square pan. Whip cream. Fold in sugar, vanilla and pecans. Spread over cranberry mixture and freeze until firm. Serve on chilled salad plates. Makes 9 servings.

Layered Bean Dip
1 (31 oz.) can refried beans
1 (4 oz.) can chopped green chiles, drained
1 (1 1/4oz.) envelope Old El Paso taco seasoning mix
2 ripe avocados, peeled
2 tablespoon lemon juice
1 jar taco sauce (hot or mild)
1 1/2 cup sour cream
3 cup shredded lettuce
1 1/2 cup shredded cheese
1 can black olives, sliced
Nacho or tortilla chips
In a medium bowl, mix together refried beans, green chilies and taco seasoning mix. Spread on a 12 inch round serving platter. Blend avocados, lemon juice and 1/2 the taco sauce until smooth. Spread over top of bean mixture. Spread sour cream over top of avocado mixture. Top with shredded lettuce, cheese, taco sauce and olive slices. Serve with chips.

Guacamole Dip
2 ripe avocados
1 teaspoon salt
1 1/2 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1 clove garlic
1/3 teaspoon red pepper
1/2 tablespoon grated onion
3 dashes of hot pepper sauce (optional)
Peel and mash avocados. Add salt and lemon juice. Stir in Worcestshire sauce, garlic, pepper and onion. Add hot pepper sauce, if desired and onion seasoning to taste. Serve with crackers. Yield 1 1/2 cups.