RAMEN NOODLE SALAD Mary Anne Stirmell 2 pkg. Oriental Ramen Noodles 1 cup slivered almonds 1 cup shelled sunflower seeds 2 bunches green onions, chopped 1 pkg. Shredded cabbage Crumble Ramen Noodles and mix all ingredients above together, omitting noodle seasoning packets. 20 minutes before serving combine 1 cup vegetable oil, ½ cup sugar, 1/3 cup white vinegar and 2 packs ramen noodle seasonings. Shake well. Drizzle over original mixture. Stir well and serve.

 

SWEDISH MEATBALLS Steve Roth 1 large package of frozen meatballs (about 80)(can be either purchased or homemade) 5 cans of cream of mushroom soup 2 containers of sour cream 1 tsp. Garlic salt pinches of thyme, rosemary, oregano & marjoram ¼ cup of parsley Mix soup, sour cream, and spices together. Put ½ of meatballs in a crock-pot, and pour ½ of soup mixture over the top. Stir. Put rest of meatballs in crock pot and pour rest of soup mixture over the top. Stir until meatballs are covered. Put crock-pot on low and cook for 6-7 hours, stirring frequently. Serve.

 

 

 

 

 

 

 

PECAN CHEESE PIE Melissa Lamm Roth Crust: ¼ lb. Butter ½ cup flour 1 cup chopped pecans ¼ cup sugar ¼ tsp. almond extract ¼ tsp. vanilla Mix above ingredients by hand. Press into pie pan up to the rim. Filling: Soften 2 small packages of cream cheese. Add 4 lightly beaten egg yolks, ½ cup of sugar, 1 cup of milk, ¼ tsp. almond extract, and ½ tsp. vanilla. Beat until smooth. Pour filing into piecrust and bake 45-60 minutes at 350 degrees until the center is done. Topping: Beat 4 egg whites stiff and add 4 tbsp. Sugar. Spread on top of pie, and return to oven, baking it 4 minutes until the top is brown. Cool, refrigerate and serve cold.