Citrus Jell-O Salad

1 Lg Pkg. Orange Jell-O

1 Can Pineapple pieces, drained

1 Can Mandarin Oranges, drained (optional)

1 Pkg. Instant Lemon Pudding

1 ½ Cups Milk

1 Container Cool Whip

½ Cup Cheddar Cheese

• Prepare Jell-O as directed. Add fruit.
• Refrigerate until set.
• Combine pudding with milk until thicken, add Cool Whip.
• Sprinkle with cheese. Refrigerate.

Party Potatoes

9 large potatoes

8 ounces cream cheese

1 cup sour cream

2 tsp. onion salt

1 tsp. salt

1/4 tsp. ground black pepper

2 Tbs. butter

• Preheat oven to 350 F. Grease one 2 quart casserole dish and set aside.
• Bring a pot of salted water to boil. Add potatoes; cook until tender but still firm. Drain, and transfer to a large mixing bowl; mash until smooth.
• Add cream cheese, sour cream, onion salt, salt, pepper and butter; beat until light at fluffy.
• Place into prepared casserole dish and dot with butter.
• Bake at 350 F for 30 minutes or until heated through.

Sweet Potato Surprise

4 sweet potatoes, baked and mashed

1 cup sugar

1/3 cup margarine, melted

½ cup milk

2 eggs beaten

1 teaspoon vanilla extract

Topping:

1 cup grated unsweetened coconut, dried or fresh (see directions for cooking fresh coconut)

1 cup pecans

1 cup brown sugar

1/3 cup all-purpose flour

1/3 cup margarine

• Heat the oven to 375 degrees.
• In large bowl, mix the sweet potatoes, sugar, margarine, milk, eggs, and vanilla extract until well combined.
• Transfer the mixture into a 2 ½ quart baking dish.
• In a separate bowl, combine the topping ingredients with a pastry cutter or your fingertips until crumbly.
• Distribute the topping over the sweet potatoes.
• Then bake the casserole for 20 minutes or until lightly browned.
• Serves 6 to 8.