4 cups sugar
6 cups water
2 (46 oz) cans pineapple juice
12 oz frozen lemonade
12 oz frozen orange juice
1 (46 oz) can apricot nectar
12 ripe bananas, mashed
7-UP

Heat sugar and water just to boiling. Stir to dissolve sugar. Cool. add juices and mashed bananas. Place in freezer at bedtime; by morning, it will be getting slushy. Stir every hour or so during the day as it freezes.  (This will make it frees so the slush can be spooned rather than a solid mass.)

To serve, fill glasses or punch cups half full of frozen mixture. Finish filling with 7-UP. Makes about 2 gallons.

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1/3 cup shortening
1 1/3 cup sugar
2 eggs
1 cup pumpkin
1/4 tsp cloves
3/4 tsp salt
1/3 cup warm water
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp cinnamon
1/2 tsp ginger
1 2/3 cup flour

Mix well, bake at 350 degrees for 1 hour.

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3 cups chicken broth
1 cup water
1 tsp. salt
1 chopped onion (green)

Boil all ingredients. Stir in one well-beaten egg. Make sure you stir in the same direction until the egg is white and stringy.

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3-4 cooked chicken breasts
3/4 cup diced celery
2 T dried parsley
1/4 cup chopped onion
1/2 tsp salt
1/2 to 1 cup seedless red grapes, cut if half
1/2 cup mayonnaise
1/2 cup sour cream
1 T lemon juice
1 tsp powdered ranch mix
1/2 tsp pepper

Mix sauce together. Cut up grapes and chicken. Mix all ingredients together and serve with rolls or in pita bread.

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1 lb. flaked crab meat
2/3 cup celery, chopped
1/2 cup onion, finely chopped
4 hard-boiled eggs, finely chopped
2 T chili sauce
salt and pepper to taste
1 T fresh parsley, minced
1 1/2 or 2 cups mayonnaise

Mix above ingredients together until well blended, adding enough mayonnaise to make the mixture bind together. Refrigerate this mixture until shortly before serving. You will use this mixture to fill the puffs (recipe below).  Yields 4 cups filling.

Puffs:
1 cup water
1/2 cup butter
1 cup flour, sifted
4 eggs

Bring water to a boil; add butter. Stir this mixture until butter i melted. Add flour, stirring until dough forms a ball. Cool dough mixture. Beat eggs in a separate bowl, until very thick and lemon colored. Stir eggs into cooled dough and mix thoroughly. Drop onto a baking sheet by teaspoonfuls. Bake for 15 minutes at 400 degrees. Cool puffs on rack.

Slice and fill with crab mixture just before serving. Do not fill puffs very far in advance of serving; the result will be soggy puffs.

This recipe can be made ahead of time, filling just before serving. Puffs can be frozen for later use.

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1 package Lipton dried onion soup mix
1 cup of butter
5-6 large potatoes

Cut potatoes into cubes, fry in butter until almost done. Coat potatoes with the soup mix and finish frying the potatoes covered. Can put diced chicken in and bake covered at 350 degrees for an hour in oven for 1 1/2 hours.

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garlic salt or garlic powder
onion salt or salt and pepper
1 cube butter or margarine

Cook your potatoes, drain, then add butter while mashing with masher. Add seasonings and milk until creamy and it looks right. You can add dried onions or chicken bouillon for flavoring also.

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4 medium spuds
3 T melted butter
1 tsp. salt
1/2 tsp. parsley, chives, sage
4 T cheese
1 1/2 T Parmesan cheese

Clean spuds; slice into thin slices; fan spuds in bottom of pan. Sprinkle with herbs and butter. Bake at 425 degrees for 50 minutes.

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1/4 lb. crisp bacon, crumbled
1/4 cup brown sugar
1/4 cup molasses
1 large can pork ‘n beans

Drain and rinse pork ‘n beans (not thoroughly). Put in crock pot for a few hours.

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