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