Beet  Salad

A money saver, a pretty red color and easy to make.  Keeps well in refrigerator, makes 9-12 servings. Put in a 9-inch square pan or glass dish. 

1 can sliced beets(16 oz.)
1  (6 oz.) package lemon Jell-O
1 ½ cups cold water
2 tbls. finely chopped onion
1 ½ tbls. horseradish
4 tsp. vinegar
¼ tsp. salt
1 ½ cups finely chopped celery
1/4 cup sliced stuffed olives. 
If you don't care for olives use 2 tbls. pickle relish or chopped green pepper. But the olives have a big part in the taste of the salad.

Drain beets reserving juice, add enough water to equal two cups.  In small saucepan bring beets and water to boil.  In large bowl put in lemon Jell-O, pour only the boiling water over Jell-O and stir well until dissolved.  Add cold water, onion, horseradish, vinegar, and salt, stir.  Chill until partially set.  Take cooled beets and cut like shoestring potatoes, in small strips. When Jell-O is jelled around the sides, add
beets, celery and olives, stir well.  Pour into pan or dish.  Chill until firm about three hours. Cut salad into squares, serve on lettuce (bib is really nice)  top with dollop of mayonnaise and slice of olive.
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Mushroom Mini Muffins

½ cup (1 stick) plus 3 tbls. butter divided
1 cup finely chopped sweet or Vidalia onion
8 oz. Portabella mushroom caps finely chopped
3/4 cup shredded mozzarella cheese
¼ cup shredded Swiss cheese
1/2-cup finely chopped flat leaf parsley
2 egg yolks-beaten
1 tsp.sea salt
2 tsp. Italian seasoning
8 slices wheat bread, cut into four squares.
Preheat oven 350 D.   
Bake 20-25 minutes serves 10-12

Melt 3 tbls butter in a large skillet on medium heat.  Add onions, mushrooms, and sauté six minutes or just until softened.  Remove from heat.  Stir in cheese, parsley, egg yolks, salt and Italian seasoning.  Melt in small pan the 1 stick of butter.  With a rolling pin flatten each small bread square. Dip each in melted butter and place in muffin cup, top each one with 1 tbls. mixture.  Bake 350 D, 20-25 minutes. When baked top with more cheese.
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Ice Cream Angel Cake

Take out of freezer and slice. Yields 16-18 servings
½ gallon top quality vanilla ice cream
1 large store bought angel food cake, broken into small pieces
1 (10 oz.) pkg. frozen strawberries thawed
1 (8 ¼ oz) drained crushed pineapple
1/2 pint whipping cream (whipped)

Place ice cream in large mixing bowl and allow to soften.  Add the small pieces of cake, strawberries, and pineapple.  Beat on low speed with electric mixer until smooth.  Fold in whipped cream and pour into angel food cake pan or glass layer dish and freeze. Let set out few minutes before serving.  Return to freezer, will keep well in freezer. A pink color.
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Top Fudge (this is a no fail) just don't over do the chocolates

Butter 8x8 pan. 1-½ cup semi-sweet chocolate morsels and 1 ½ cups milk chocolate. Melt in microwave two or 3 minutes stir well, may need 1 more minute remove from heat. Add 1/3 cup powdered sugar, stir well, then put in 1 condensed milk, stir well then add 2 tsp. vanilla and 1 cup chopped pecans or walnuts.  Put into pan or dish, let set. Rich and delicious.  Cut into small squares.
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Matthew 1:21  And she shall bring forth a son, and thou shalt call his name JESUS; for he shall save his people from their sins.
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