2 cans of whole asparagus drained
4 boiled eggs
4 oz. shredded cheddar cheese

Take a small casserole dish and place asparagus in layers in the dish. Then slice 4 boiled eggs and lay across the asparagus. Place in pre-heated oven on 350° for about 10 minutes. Take out and cover with shredded cheese. Place back in oven and bake until cheese is melted. Serve hot.

BLT Salad

This is for large groups so reduce quantity as needed.

1 lb. of elbow noodles and cook them
1 package of bacon cooked and broken in pieces
½ head of lettuce
1 large or 2 medium tomatoes
Mix up with mayo or miracle whip

You can put shredded cheese on the top if you like.

Serve it with a couple of loaves of French bread.

Butterscotch Goodie

Crust ingredients:

1½ cup flour
1 cup pecans
¾ cup margarine melted
5 Butterfinger bars crushed

Filling ingredients:

2 small packages butterscotch pudding
1 cup milk
16 oz. container of sour cream
1 Butterfinger bar crushed
1 container of Cool Whip

Mix crust ingredients together and press flat in 9x13 pan. Bake at 375° for 20 minutes. Remove from oven. Crush 6 Butterfinger bars, sprinkle 5 of them over the crust while it is warm from the oven, the other one you will sprinkle on top later.

Mix 2 small packages instant butterscotch pudding with 1 cup milk and the 16 oz. container of sour cream. Spread this on top of the candy layer on the crust. Cover with Cool Whip. Sprinkle the last candy bar over top. Chill until firm.

Cool And Easy Summer Meal

First purchase a box of ranch and bacon pasta salad mix and prepare as directed.

Then add a can of cooked chicken breast chunk meat
Then add a cup of shredded cheese
Then add some grape tomatoes cut in halves

Mix well and chill

Makes a great meal for about 4 servings.

Crawfish Etouffee

2 lbs. frozen peeled and cooked crawfish tails
1 stick butter
2 large bell peppers
1 large onion
1 bunch green onions
2-3 stalks celery (optional)
1-2 tablespoons flour
1 cup water (more if needed)
Creole seasoning (Tony Chachere's if none other is available)

Melt butter in bottom of Teflon skillet. Cut up all vegetables and sauté in melted butter until soft.

Sprinkle 1-2 tablespoons flour over vegetables. Stir in well. After stirred in well, add 1 cup water until desired thickness is reached. Add crawfish tails. (You can thaw crawfish tails in just a few minutes by running warm water over the tails while left in plastic container.)

Cook covered over a medium heat until tails are done. Stir frequently. Approximately 10 minutes.

Add Creole seasoning as desired.

Serve over white rice with a salad and garlic toast.

(The Etouffee will be a slight pink due to the butter in the crawfish.) No tomato sauce is needed.

Cucumber Salad

Ok here it is ... For all of you summer cucumber fans ... It's one of my favorite cool cucumber salads.

4 Chopped cucumbers
2 Chopped tomatoes
1 Chopped purple onion

Depending on size of the above you may want to add more or less of any one item.

Dressing

Mix in separate bowl 1 cup of Vinegar
⅓ cup oil
2 tbsp. sugar
½ tbsp. dill
garlic, salt and pepper to taste

Taste the dressing mixture and add more sugar if desired along with seasonings.

Mix dressing in with the cucumbers, tomatoes and onions ... Voila! You have a fabulous side dish.

Homemade Ice Cream

(Warning: This Recipe contains RAW eggs. I've never been sick though in the 30 years I've been eating it. If you are afraid of the raw eggs you can cook ingredients before freezing, but it taste better to me with the raw eggs.)

5 eggs
3½ cups sugar
4 cups milk
1 tsp. vanilla flavoring
1 can condensed milk
More milk to finish filling freezer

Beat eggs, add sugar, vanilla and condensed milk. Mix well. Add 4 cups milk. Mix well then put in ice cream freezer. Add enough milk to fill freezer. Freeze and enjoy.

Pea Salad

2 cans of English Peas drained (be careful not to squish peas)
1 - 8 oz. pkg. of mild cheddar cheese diced
½ of an onion diced
4 whole dill pickles diced
Miracle Whip dressing, as much as you like to make the texture you desire.

Mix it all together and put in frig and chill 'til cold.

Simple Cheeseballs

2 lbs. Velveeta Cheese
2 - 8 oz. packages of cream cheese
1 cup chopped pecans
2 tsp. minced garlic (equal to 4 garlic cloves)

Squeeze all ingredients together with your hands. Yes this is the messy part. Form into 3 cheeseballs and wrap with saran wrap and place in frig til hard. Then serve with crackers.

Optional: Serve summer sausage with the cheeseballs and crackers for a party hors d'oeuvre.

Yum Yum

Ok, this recipe is versatile and can be changed ... But it is a church and family favorite that I make.

3 cups graham cracker crumbs
1½ sticks butter
¾ cup sugar
1 cup of milk
1 large container cool whip
2 cans pie filling of your choice (strawberry, or blueberry, or cherry, etc. Strawberry seems to be the favorite)
1 8 oz. pkg of cream cheese
1 3 oz. pkg. of cream cheese

Melt butter and mix with graham cracker crumbs. Then place half of the graham cracker crumbs in the bottom of a 13x9 dish.

Mix cool whip and milk until whipped in another bowl. Then add sugar and cream cheese to mixture and continue whipping until all is mixed well.

Pour ½ of cream cheese mixture over the graham cracker crumbs in dish. Then spoon both cans of pie filling over the cream cheese mixture. Then add rest of cream cheese mixture on top of pie filling. Top with the rest of the graham cracker crumbs. Place in refrigerator for at least 4 hours. I usually let mine set overnight.

This desert is dipped out with a spoon ... As it is a loose crust and doesn't hold together.

Enjoy!

Chicken Salad

2 cans cooked chunk chicken breast
1 cup chopped celery
1 cup chopped purple onion
1 cup chopped pecans
½ cup purple grapes halves
1 tsp. Worcestershire sauce
1 cup mayonnaise (add more or less if desired)
Pepper to taste

Mix all ingredients together and place in fridge for at least one hour before serving. Serve on croissant rolls or with crackers.