Apple Salad

• One (20 oz) can unsweetened pineapple chunks
• One-fourth cup butter or margarine
• One-third cup sugar
• One tablespoon lemon juice
• Two tablespoon cornstarch
• Two tablespoons cold water
• One cup mayonnaise
• Eight cups chopped tart apples
• Two cups green grapes
• Two teaspoons poppy seeds
• Three-fourths cup chopped pecans, toasted

Drain pineapple and reserve juice.  Place juice in saucepan; add butter, sugar and lemon juice.  Bring to a boil.  Combine cornstarch and water until smooth.  Add to the saucepan, stirring constantly.  Bring to a boil again; cook and stir for two minutes.  Chill.

Stir in mayonnaise.  In a large bowl, combine pineapple, apples, grapes, poppy seeds and dressing.  Fold in pecans just before serving.  Yield:  10 to 12 servings.

S’mores Bars

• Cover the bottom of a 10.5” x 15.5” pan with whole graham crackers
• Spread with one bag of chocolate chips (I used a small bag)
• Cover with a layer of mini marshmallows (I used a half a bag)
• In a pan, melt three-fourths cup of butter with three-fourths cup of brown sugar.
• Stir and boil until the sugar is melted and mixed with the butter.
• Pour this mixture over the ingredients in the pan and bake at 350 degrees for 8-11 minutes.  The marshmallows will puff up and turn golden brown.

Cut into serving sizes and enjoy!

Sandy’s Chicken

• 6-8 chicken breasts (boneless, skinless)
• 1 can cream of mushroom or cream of chicken soup
• 1 package (8 oz) cream cheese
• 1 package Lipton dry onion soup
• 1 stick butter

Place all ingredients in the crock pot and cook for 5 hours.  I started it out on high and put it on low after about 3 hours.  This is so tasty served with rice, noodles, or potatoes.  I served it with rice and corn and Harold and Taylor loved it..

Rhubarb Pie by Cherie

Pie Crust:

• Mix 2 cups flour
• 1 cup Crisco shortening
• One-half teaspoon salt
• One-fourth cup water

Combine and mix with fork.  Form into a ball and roll out to fit pie plate.

Rhubarb Pie:

• Cream:
• One and one-half cups sugar
• One-half cup butter
• Two tablespoons flour
• Dash of salt
• Add:
• Two cups chopped rhubarb
• Two beaten eggs
• One tablespoon orange juice

Mix all together and place in an unbaked 9 inch pie crust.  Put a lattice pie crust over the top if desired.  Bake at 450 degrees for 10 minutes.  Reduce heat to 350 degrees and bake for another 50 minutes.

Dried Cherry-Nut Chicken Pasta Salad

• 7 oz. (3 cups) uncooked bow tie pasta
• 2 cups diced cooked chicken breast
• 1/2 cup sliced celery
• 1 (3.53-oz.) pkg. sweetened dried cherries
• 1/4 cup slivered almonds, toasted

Dressing

• 1/4 cup white wine vinegar
• 1/4 cup apple juice
• 3 tablespoons sugar
• 1/2 teaspoon dry mustard
• 1/2 teaspoon celery salt
• 1/4 cup oil
• 1/4 cup fat-free mayonnaise
• 2 teaspoons poppy seed

Cook pasta to desired doneness as directed on package. Drain; rinse with cold water to cool. Drain well.

In large bowl, combine cooked pasta, chicken, celery and cherries; mix well.

In blender container, combine vinegar, apple juice, sugar, dry mustard and celery salt; blend until well mixed. With blender running, slowly add oil; blend until thick. Add mayonnaise and poppy seed; blend on low speed just until mixed.

Pour dressing over salad; toss gently to coat. Fold in almonds.

Norwegian Apple Pie Torte

• Three fourths cup sugar
• One half cup flour
• Pinch of salt
• One teaspoon baking powder
• One egg, beaten
• One half teaspoon vanilla
• One cup diced apples
• Walnuts, chopped

Combine sugar, flour, salt and baking powder.  Stir well.  Beat egg and vanilla.  Stir egg, vanilla, apples and walnuts into flour mixture.  Spoon into 8 inch or 9 inch greased pie pan.  Bake 30 minutes at 350°.  When cool serve with ice cream or whipped topping.