#1001 - Creamy Mandarin Oranges
(by Shirley McNevich) 4 - 3oz. boxes orange Jell-O4 cups boiling water 1 quart softened premium vanilla ice cream1 1/2 cups pulpless orange juice2 - 11oz. cans Dole mandarin oranges (drained well)In a large bowl add all of the Jell-O powder and boiling water--stir untildissolved. Add softened ice cream and orange juice--stir well. Put bowl inrefrigerator until its starts to gel (about an hour). Remove from refrigerator and add drained mandarin oranges--stir carefully. Pour entire mixture in aserving dish and refrigerate overnight.
#1002 - Beef & Macaroni with Chopped Tomatoes
(by Shirley McNevich) 1lb. ground chuck1 chopped onion1 tsp. salt1/2 tsp. pepper 1 3/4 cups chopped fresh garden tomatoes (OR 1 - 14oz. can choppedtomatoes)1 chopped green pepper 1 cup dry macaroni (your choice of shape)1 cup shredded cheddar cheeseBrown ground chuck with salt, pepper, chopped onion and chopped greenpepper. Once browned add chopped tomatoes and 1 cup water--stir over medium heat and bring to a boil. Add dry macaroni--stir. Cover, turn heatback to simmer and cook until macaroni is done to your liking. Stir, removefrom heat, add shredded cheddar cheese--stir and serve.
#1003 - Grape Cherry Punch
(by Shirley McNevich)1 - 48oz. bottle white grape juice1 jar maraschino cherries (discard juice)1 - 2 liter bottle 7UP or ginger aleChill all ingredients the night before. The next day, drain and chop cherries.Add white grape juice and chopped cherries to a punch bowl--stir. When you