Pineapple/Cherry Jello Salad -- Grandma LL

3-4 tart apples, grated
1 large package cherry jello made with 2 c boiling water

1 c. orange juice + grated rind for flavor

1 can crushed pineapple

1 can whole cranberries (optional, but can be substituted for 1 cup of water)

Combine together and chill.  When set, cut into squares.  To serve top each serving with whipped cream that a small can of crushed pineapple has been folded into it.

Tuna Cashew Casserole

1 3-oz. can chow mien noodles
1 10 1/2 oz. can cream of mushroom soup
1 6 1/2 to 7 oz. can tuna
1/4 lb. cashew nuts
1 c. finely diced celery
1/2 c. minced onion
Dash each of salt and pepper

Preheat oven to 325 degrees.  Set aside 1/2 c. of the noodles and part of the cashews.  In 1 1/2 qt. casserole, mix rest of noodles with undiluted soup, 1/4 c. water, tuna, nuts, celery, onion, pepper and salt.  Top with reserved noodles and nuts.  Bake uncovered for 40 minutes.  Serves 4-6.

Carrot/Pineapple Cake Grandma LL

3/4 c. oil
2 c. white sugar
3 eggs
2 c. raw grated carrot
1 c. crushed pineapple, drained
1 c. chopped nuts
1 t. baking soda
1 t. salt
1 t. vanilla
1/2 t. cinnamon
2 1/2 c. flour

Cream together oil, sugar and eggs thoroughly.  Add carrots and pineapple.  Sift flour with other dry ingredients and add to mixture.  Next, add vanilla and nuts.  Pour into greased and floured 9 x 13 inch pan and bake at 350 degrees for 50 minutes or until cake tests done.  Let cool and frost with Cream Cheese Icing below.

Cream Cheese Icing

2 -2 1/2 c. powdered sugar
1 3 oz pkg cream cheese
grated rind of 1 orange
2 T. soft butter
1 t. vanilla

Beat until creamy and spread on carrot cake.

Rice Pudding -- Grandma Maude

2 scant cups rice
4 1/2 c. water
1 can evaporated milk
pinch salt
1 t. vanilla
nutmeg, if desired

Boil rice in water with 1/4 t. salt.  When rice starts to tender, add rest of ingredients and bring slowly to simmer, adding regular milk to keep it moist as desired. 

Ginger Cookies Grandma LL

These are Grandma's favorite Christmas cookies.  With a glass of cold milk or some vanilla or pumpkin ice cream--these are DELICIOUS.  Love that ginger flavor.   These are also Debbie and Tim's favorite from when they were little.

3/4 c. shortening (or 1/2 c. shortening and 1/4 c. butter)
1 c. sugar
1/4 c. light molasses
1 egg
2 c. flour
1/4 t. salt
2 t. soda
1 t. cinnamon
1 t. cloves
1 t. ginger

Cream shortening, sugar and molasses together, add egg and beat well.  Dissolve soda in a little water.  Add dry ingredients and soda and mix well.   Roll into small balls, roll in sugar, and place on greased cookie sheet 2 inches apart.  Bake at 375 degrees for 10 minutes.  Makes 4 dozen cookies.

This is very similar to Sister Monson's Ginger Cookie Recipe.  She bakes them at 350 degrees (which I like) and only uses 1 t. soda.  She adds 2 t. ginger instead of 1 and cuts the cloves to 1/2 t.  Very fun!