1 WHITE CAKE MIX PLUS 4 T FLOUR
1 3 0Z STRAWBERRY JELLO
4 EGGS
3/4 CUP OIL
1 10 OZ FROZEN STRAWBERRIES
MIX ALL INGREDIENTS. PUT IN 9X13 BAKING DISH
BAKE ABOUT 45 MINUTES @350
GOOD WITH NO FROSTING OR USE COOL WHIP
REFRIGERATE
ENCHILADE PIE
1 LB GROUND MEAT 1 4 1/2 OZ CAN OF RIPE OLIVES
1 ONION CHOPPED 1 8 OZ CAN TOMATO SAUCE
1 MINCED GARLIC 6 BUTTERED TORTILLAS
2 T BUTTER 2 CUPS GRATED CHEESE
1 1/2 TSP SALT 2/3 CUP WATER
1 T CHILI POWDER
BROWN MEAT, ONION, GARLIC AND BUTTER. ADD SEASONING OLIVES, TOMATO SAUCE.
IN A ROUND CASSEROLE DISH, ALTERNATE LAYER OF TORTILLAS, MEAT SAUCE AND CHEESE.
ADD WATER.
COVER
BAKE 400 FOR 30 MINUTES. SPRINKLE 1/2 CUP CHEESE OVER THE TOP OF TORTILLAS
ENJOY
HIDDEN VILLAGE DRESSING
1 CUP MAYO 1/2 teaspoon GARLIC POWDER
1 CUP BUTTERMILK 1/4 teaspoon PEPPER
1/2 teaspoon SALT 3/4 teaspoon DRIED PARLEY
1/2 teaspoon ONION POWDER
MIX GENTLY BY HAND. STORE IN A CLOSED CONTAINER IN REFRIGERATOR
MAKES 2 CUPS
TO MAKE BUTTERMILK: ADD 1 TEASPOON OF CREAM OF TARTAR TO 1 CUP OF MILK
NOTE: I USE THIS ALL THE TIME
MILDRED ‘S SALAD
1 CAN GREEN BEANS
1 CAN CORN
1 CAN PEAS
1 CAN PIMENTO
(DRAIN ALL CANS)
1 ONION CHOPPED
2 CELERY RIBS
1 MED GREEN OR RED PEPPER CHOPPED
1 CAN WATER CHESTNUT CHOPPED
DRESSING
1/2 CUP WHITE WINE
1 CUP SUGAR
1/4 CUP OIL
1 TEASPOON SALT
1/2 TEASPOON PEPPER
BRING TO BOIL. COOL IT.
POUR OVER VEGETABLES. REFRIGERATE OVERNIGHT.
ADD
1 TSP SALT
1/2 TSP PEPPER (TO TASTE)
