Macaroni Goulash

1 pound ground beef
1 ¼ cup macaroni, cooked
1 medium onion, chopped
Half of medium green pepper cut in strips and chopped
1 large can crushed tomatoes
1/2 tsp. oregano
¼ tsp. garlic powder
salt and pepper to taste

Cook ground beef in large skillet or pan, add a few shakes of olive oil.
When meat is about half cooked add chopped onion, cover and cook for 5 minutes. Stir well and cook one minute more, add green pepper, cover and cook 3 minutes. Stir well put in seasonings, cover for 5 minutes then add can of tomatoes. Cook until heated then add cooked macaroni, serve hot. If mixture a little dry add some broth or water.

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Cherry Topped Lemon Cheesecake Pie

1 (8 oz.) package creamed cheese, softened
1 (14 oz.) Eagle Brand sweetened condensed milk
1/3 cup Real- lemon juice from concentrate
1 tsp. vanilla
1 (6 oz.) graham cracker crumb pie crust
1 (21oz.) can cherry pie filling, chilled

With mixer beat cream cheese in large bowl until fluffy.     

Gradually beat in milk until smooth. Stir in lemon juice and vanilla. Pour into crust, chill well. To serve top pie with cherry pie filling.

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Popcorn Candy Cake

1 package (16 oz.) miniature marshmallows
3/4 cup vegetable oil
½ cup butter or margarine
5 quarts popped popcorn
1 package (24 ozs.) spiced gumdrops
1 cup salted peanuts

In a large saucepan, melt marshmallow, oil and butter until smooth. In a large bowl, combine popcorn, gumdrops and peanuts.  Add marshmallow mixture and mix well. 

Press into a greased 10 inch tube pan, a one piece tube pan is recommened. Cover and refrigerate for 5 hours or overnight. Dip pan in hot water for 5-10 seconds to unmold. Slice cake with an electric or serrated knife. 

Yield 16-18 servings.


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Acts 14:17:  Nevertheless he left not himself without witness, in that he did good, and gave us rain from heaven, and fruitful seasons, filling our hearts with food and gladness.

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