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#1251 - Crockpot Chicken and Ramen 
(by Shirley McNevich)6 boneless/skinless chicken breasts OR skinless chicken thighs16 oz. baby carrots (washed and cut into coin shaped pieces)1/2 cup chopped celery1 - 8oz. can sliced bamboo shoots (drained)1 - 8oz. can sliced water chestnuts (drained)2 - 3oz. ramen noodles (chicken flavor)32oz. chicken broth1 cup sugar snap peas2 green onions (chopped)salt and pepper to tasteSalt and pepper each chicken breast--add carrots, celery, bambooshoots, water chestnuts, ONE of the ramen noodles seasoningpackets, chicken breasts, and chicken broth to the crockpot--put thelid on, turn heat to low and cook 7-8 hours. When ready to serve usetongs to remove the chicken breasts and cut them into bite sizedpieces and return them to the crockpot--stir. Break both ramennoodles packages using your hands and put the broken noodles intothe crockpot--stir. Add the sugar snap peas and the chopped greenonions--turn crockpot heat on high, stir and cook ten minutes or untilnoodles are done (with lid on the crockpot). Add second seasoningpack if you wish.
#1252 - Sour Cream Strawberry Salad 
(by Shirley McNevich)1 - 6oz. box strawberry Jell-O1 - 8oz. can Dole crushed pineapple (drained)2 - 10oz. bag frozen sliced strawberries (thawed--do NOT drain)1 cup boiling water 3 bananas (peeled and sliced into coin shaped pieces--don't slice untilready to add)1 cup chopped walnuts (optional)1 pint Breakstone's sour creamIn a large pot add Jell-O and boiling water--stir until dissolved. Adddrained crushed pineapple, thawed strawberries (and juice), slicedbananas and nuts--stir until mixed. Scoop half of the mixture into a 2
 
 
2
qt. casserole dish and refrigerate it for 2 hours or until firm. Removefrom refrigerator, spoon all of the sour cream over the top and smoothit out. Scoop the rest of the strawberry mixture on top of the sour cream. Refrigerate overnight before serving.
#1253 - Brown Sugar Coconut Cake 
(by Shirley McNevich)1 2/3 cup flour 1 cup white sugar 1/2 tsp. salt2 1/2 tsp. baking powder 1/3 cup Crisco shortening1 egg2/3 cup milk1 tsp. vanillaFrosting: 3 TBSP melted butter; 4 TBSP cream; 2/3 cup Domino'sdark brown sugar (packed); 1/2 cup Baker's angelflake coconutIn a mixer add white sugar, shortening and egg--beat. Add salt--beat.Add baking powder and vanilla--beat. Add milk--beat. Slowly addflour--beat until mixed then beat for 3 minutes. Pour batter into a 9 x13 greased cake pan. Bake at 350 degrees for 30-35 minutes--testwith a toothpick for doneness. Frosting: in a bowl add melted butter and cream--stir. Add brown sugar--stir until mixed. Add coconut--stir.When cake is done, remove from oven and spread frosting on HOTcake. Turn oven to broil and put cake in the oven under the broiler until frosting starts to bubble. Cool completely.
#1254 - Rhubarb Crunch 
(by Shirley McNevich)1 cup flour (sift after measuring)3/4 cup Quaker quick oats1 cup Domino's dark brown sugar (packed)1/2 cup melted butter 1 tsp. cinnamon4 cups diced rhubarb1 cup white sugar 2 TBSP cornstarch1 cup water 1 tsp. vanilla
 
 
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In a bowl add sifted flour, oats, brown sugar, melted butter andcinnamon--mix with your hands until crumbly. Press HALF of thecrumb mixture into the bottom of a greased 9 x 13 cake pan. Spreadthe diced rhubarb on top of the crumb mixture. In a saucepan over NOheat add white sugar and corn starch--stir. Slowly add the water andstir while adding so cornstarch doesn't get lumpy. Add vanilla--stir.Turn heat on medium and cook/stir the cornstarch mixture until it getsthick and clear. Pour the hot mixture evenly over the diced rhubarb.Sprinkle the other half of the crumb mixture over the top of thecornstarch mixture. Bake at 350 degrees for 1 hour. Cut into squaresand serve warm (with a little cold milk poured on top if you wish).
#1255 - Cake Pan Cheesecake 
(by Aunt Eileen [Knouse] Carter)1 1/2 cups graham cracker crumbs1/3 cup melted butter 3 TBSP white sugar 3 - 8oz. Philadelphia cream cheese (softened)3/4 cup white sugar 1 tsp. vanilla3 eggsIn a bowl add graham cracker crumbs, melted butter and 3 TBSPwhite sugar--stir until mixed. Press the mixture into the bottom of agreased 9 x 13 cake pan. In a mixer add cream cheese--beat. Addvanilla and 3/4 cup white sugar--beat. Add eggs--beat until smooth.Pour batter into the cake pan over the graham cracker crust. Bake at350 degrees for 30 minutes or until center is almost set. Coolcompletely, then refrigerate overnight. If you wish, you can top thecheesecake with your favorite pie filling (strawberry, blueberry, cherry,etc.).
#1256 - Vanilla Cookies 
(by Shirley McNevich)1 cup butter 1 cup white sugar 2 eggs2 tsp. vanilla3 cups flour 1/2 tsp. baking soda
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