HERE IS              

This is so yummy

5 qts. popped corn
1/2 tsp salt
1 Cup butter or margarine (Grandma always used REAL butter)
2 Cups brown sugar
1/2 Cup dark brown syrup
1/2 tsp baking soda

Mix together salt, butter, brown sugar and dark syrup.  Boil together 5 minutes.  Mix
in soda.  Pour over popped corn and place in  a very slow oven - 250 for 1 hour.  
Stir every 15 minutes.


Donna makes this every Christmas and it is the BEST

Heavy Bottom Pan:

2 Cups Sugar
2/3 Cup evaporated milk
10 Large marshmallows (my granddaughter Rileigh always called these

In bowl:

1 Cup Chopped nuts
1 Cube butter (only real butter)
1 tsp vanilla
6 oz chocolate chips (3/4 cup)

Bring pan ingredients to a rolling boil.  Boil EXACTLY 7 minutes.  BE ACCURATE
ON THE TIME.  Pour over contents in bowl and  blend  well until smooth.  Pour into
lightly greased foil lined 8 x 9 inch pan.  Cool.  Score and cut after removing candy
from the foil.  Makes 24 pieces.

(It is really called Grandma Lil's Rotary Salad)

This is a standard fixture on the table for Thanksgiving and Christmas.  

1 Can Cherry Pie Filling
1 Large Can Crushed pineapple (drained)
1 Can sweetened condensed milk
1 Large carton cool whip
1/2 Cup chopped nuts

Mix Cool Whip and milk, add the remaining ingredients.  Better when made the
night before.

(Boy does Dad love this)  I always made sure that I made this whenever Dad
came to the house for lunch or dinner.  I always made enough so that I would
HAVE to send some home with him.  It never failed to bring a phone call from Dad
telling me how good that pea salad was and how much he liked it.

1 Large package of frozen peas
1/2 lb of mild cheddar cheese cut into 1 inch cubes
1 Hard boiled egg (Pat would have eaten this if I would have left the egg out)
1/4 chopped onion
1/2 to 1 cup mayonnaise with a squeeze of mustard's

Mix together the mayonnaise and mustard until creamy.  Pour over other
ingredients.  Chill. You can always add more cheese or eggs if you want.

My son-in-law Brian told his mother how good my pea salad was.  One year for  
Rileigh's birthday I took this salad to Merced.  I decided to make it a little different  
and put more sour cream than mayo.  Brian's mom was at the party and she said
"I can hardly wait to taste this, Brian has told me how good it is".  Well, it wasn't all
that good with the sour cream.  I have never again ever changed from the original
recipe.  Why mess with a good thing.


This always brings raves whenever I serve it at home or at a potluck  

1 lb pasta cooked and drained
6 cups of assorted veggies such as carrots, celery, broccoli, cauliflower.
(cut veggies into bite size pieces.)
1 bottle of Zesty Italian Dressing

Cool pasta.  Mix veggies with pasta. Pour dressing and toss.  It tastes best if it is
cooled for an hour or more.    I have tried making my own Italian dressing but I
always end up liking the salad with the Zesty Italian Dressing best.  ENJOY


Everyone makes these but let me tell you, Mom and Donna's are THE BEST you
have ever tasted!

1/4 Cup butter (use only REAL butter)
1 101/2 oz bag (6 cups) marshmallows
6 Cups Rice Krispie Cereal

Melt butter in 3 quart saucepan over LOW heat.  Add marshmallows, stir until
melted and well blended.  Remove from heat.  Add cereal.  Press into 13 x 9 inch
baking pan, cut into squares.  ENJOY


3 1/3 Cup Flour
1 1/2 Cup Butter Flavor Crisco
1/4 Cup COLD water
1 tsp salt

Mix well, Roll Out.  Remember, pie crust needs to be cold.  If it gets too warm, just
put it in the refrigerator for a few minutes.  Easy to work with.
Also, work with it as little as possible.  The more you work with it, the tougher it is.


Put a layer of bananas in the bottom of the crust.  Next a layer of cool whip, more
bananas and last cover with cool whip.  Sprinkle with nuts on top.  Put in
refrigerator for a few hours then serve.  This one is SOOOO easy and is really


1 8 oz package Sugar Cookies
1 8 oz package cream cheese whipped
1 TAB sugar
Assorted fruit fresh or canned.  If using canned, be sure to drain well.

Cut cookie dough into 1/8 inch slices.  Place in 14 inch pizza pan - overlap pieces
to seal.  Bake 375 for 10 - 12 minutes.  Cool.  Spread cream cheese on cooled
cookie crust and top with fruit.  Sprinkle with sugar.
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