Ingredients:

1 graham cracker crumb crust
1 can sweetened condensed milk
1 (8 oz.) pkg. cream cheese, softened
1 tsp. vanilla
¼ C. lemon juice
1 can cherry (or any berry) pie filling

Directions:

In a large bowl, beat the cream cheese until fluffy. Slowly add milk and continue to stir until blended well. Add vanilla and lemon juice. Mix well. Pour into piecrust. Chill until firm, about 3 hours. Top with cherry, blueberry or strawberry pie filling. Refrigerate over night.

Ingredients:

½ lb. ground beef
¼ C. chopped onion
2 medium potatoes, peeled and shredded
1 (4 oz.) can chopped green chilies
½ C. water
4 corn tortillas
Shredded white cheese
Lettuce
Tomato

Directions:

Brown the ground beef in a 10 inch nonstick skillet, stirring until crumbly. Drain. Add onion and potatoes. Cook until tender. Stir in green chilies and water. Cook until water evaporates. Heat the tortillas in the microwave or skillet to soften. Spoon mixture on tortillas and roll. Sprinkle cheese on top. Microwave until cheese melts. Top with chopped lettuce and tomato.

Ingredients:

1 stick margarine, melted
1 can creamed corn
1 can whole kernel corn
1 box Jiffy cornbread mix
1 (8 oz.) carton sour cream

Directions:

Melt margarine in glass cooking dish. Mix cans of corn, cornbread mix, and sour cream together. Pour into casserole dish. Bake at 350 degrees F. for 45 minutes, or until done in center.

Ingredients:

3 slices bacon
1 lb. lean stew beef
1 (16 oz.) can diced tomatoes
2 C. beef broth or bouillon
1 C. water
2 celery ribs sliced
2 medium onions, chopped
2 garlic cloves, minced
2 Tbsp. Worcestershire sauce
1 tsp. chili powder
1 Tbsp. flour
Salt and pepper to taste
4 medium carrots, sliced thick
4 small potatoes, cubed

Directions:

Fry bacon in stew pot. Remove bacon and drain on paper towel. Add stew meat to pot and sear. Lower heat and add tomatoes, beef broth, water, celery, onion, garlic, Worcestershire sauce, and chili powder. Simmer for 2 hours or until beef is tender. Remove 1/3 C. broth from stew and cool. Mix with flour. Stir until smooth. Add flour mixture to stew to thicken. Add salt, pepper, carrots, and potatoes. Cook 30 minutes or until carrots and potatoes are done. Crumble cooled bacon and add to pot. Good served with cornbread and green salad.

Ingredients:

4 C. cut up cooked chicken
2 red pimentos, finely chopped
1 Tbsp. onions, finely chopped
¾ C. mayonnaise
1 tsp. salt
4 hard boiled eggs, diced
2 C. celery, chopped
¾ C. cream of chicken soup

Topping:

1 C. shredded mild cheese
1 ½ C. crushed potato chips
2/3 C. chopped toasted almonds

Directions:

Combine the chicken, pimentos, onions, mayonnaise, salt, eggs, celery, and soup in a 9 x 13 inch casserole dish. Stir cheese, potato chips, and almonds together in a small bowl. Sprinkle the cheese mixture over top of the casserole evenly. Refrigerate covered overnight. Bake at 350 degrees F. for 25 to 30 minutes or until bubbly.