1½ sticks (3/4 cup) butter or margarine
1½ cup flour
1 cup powdered sugar
8 oz. cream cheese, softened
12 oz. carton whipped cream, thawed
2 small pkgs. lemon instant pudding
3 cups milk

Crust:
With mixer, mix well, butter (or margarine) and flour.  Press into 9” x 13” pan; bake at 350° for 15-20 minutes (until very light tan).  Cool well.

Dessert:
Cream powdered sugar, cream cheese and ½ carton whipped cream.  Spread on cooled crust.  Mix lemon pudding and milk; beat with mixer until it begins to thicken.  Spread on cream cheese layer.  Spread rest of whipped cream on top.  Chill thoroughly.

1 chocolate pie crust
8 oz. cream cheese, softened
1 Tbsp. sugar
1/3 cup milk
1 small tub of Cool Whip, thawed
1 snack pack size chocolate pudding
1 chocolate covered toffee candy bar, crushed

In medium bowl with hand mixer, beat cream cheese, sugar and milk until smooth.  Slowly beat in Cool Whip.  Pour into pie crust and smooth top.  Open pudding and spread over top of pie leaving the outside of pie white.  Sprinkle with toffee bar over all.

½ cup butter or margarine
2 cups flour
¼ cup powdered sugar

Mix well and spread in 9” x 13” pan.  Bake at 350° for 15 minutes.

4 eggs
¼ cup flour
2 cups sugar
Juice and rind from 1 lemon (if small use 2)

Beat together and pour into crust.  Bake for 30 minutes.  Top with powdered sugar.

1 c. water
2 c. sugar
1 c. strong tea
2 c. strawberry or loganberry syrup
1 c. lemon juice
2 c. orange juice
2 c. pineapple juice

When ready to serve add:
1 qt. 7-Up, Sprite or Ginger Ale
1 c. maraschino cherries

Boil water and sugar 5 minutes.  After cooling, add other ingredients.  Let stand 30 minutes.  Add ice water to make 1½ gallons.  Add 7-Up and cherries when ready to serve with ice.

1 qt. pineapple juice
1 qt. apple juice
12 oz. apricot nectar
1 c. orange juice
12 oz. pear nectar
2 tsp. cloves
2 (3-inch) cinnamon sticks
1 tsp. nutmeg
1 tsp. allspice
2-3 mint leaves

Combine in large pot.  Bring to a boil.  Simmer 30 minutes.  Discard spices and serve hot.  Yield: 2½ quarts.

2 sticks cinnamon
½ tsp. ground nutmeg
1 tsp. whole cloves
¼ c. brown sugar
1 c. water
1 qt. cider

Combine cinnamon, nutmeg, cloves, sugar and water in 1-quart pot.  Cook about 15 minutes at medium heat.  Strain and add liquid to cider.  Heat until steaming.  Serve hot or chilled.  May substitute apple juice for cider.  Yield: 5-7 servings.

1 pkg. lemonade mix
2 c. Tang
½ c. instant tea
2 c. sugar
2 tsp. cinnamon
1 tsp. cloves

Use 2 heaping teaspoons to 1 cup hot water.

1 lb. hamburger
1 c. chopped onion
1 tsp. salt
1 can corn
1 (14½ oz.) stewed tomatoes
½ c. tomato ketchup
8 oz. cooked and drained macaroni

Brown meat with onion and salt; drain.  Stir in rest of ingredients and simmer 15 minutes.

1 can cream of mushroom soup
1 can chopped green chilies
1 small can evaporated milk
1 med. onion, chopped
¼ lb. Velveeta cheese, grated
1 lb. hamburger, cooked and drained
Flour tortillas

Mix all except hamburger; dip tortillas in sauce.  Fill with hamburger and cheese with a little more sauce; roll and repeat.  Cover all with sauce and grated cheese.  Bake at 350° for 20 minutes.

6 to 8 pork chops
6 c. potatoes
1½ cans cream of mushroom soup
1½ c. evaporated milk
3 Tbsp. chopped onion
Salt and pepper
Paprika

Trim fat from chops and fry until crisp.  Remove crisp pieces of fat.  Salt and pepper.  Peel and slice potatoes.  Put in bottom of greased 9” x 13” baking dish.  Combine soup and milk; pour over potatoes.  Put chops over potatoes.  Sprinkle with onions and paprika; cover with foil.  Bake 1 hour and 15 minutes at 350°.