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SCHOOLS
College Grove
Community Elem.
Community High
Eagleville School
Rockvale Elem.

Hungry Jack Beef Casserole

1 pound ground beef
1 teaspoon salt
1 can pork & beans, 16 ounces
¾ cup barbecue sauce
2 Tablespoons sugar
1 Tablespoon onion, instant
1 can Hungry Jack Flaky Biscuit
1 package cheddar cheese, shredded

Preheat oven to 375 degree. Brown beef and drain. Stir in next 5 ingredients. Heat until bubbly. Pour into 2-quart casserole. Cut biscuits in half to form 20 half circles. Place cut side down around edges of casserole. Sprinkle with cheese. Bake at 375 degree for 25 to 30 minutes.

2½ cups mayonnaise
1 teaspoon ginger
1 teaspoon salt
3 cups cooked chicken breast, cubed
2 cups red seedless grapes, halved
1 cup celery, chopped
½ cup green onion, chopped
1 cup broken walnuts

Combine mayonnaise, ginger and salt. Stir in chicken,
grapes, celery, green onion and walnuts.
Chill Makes 5½ cups. Great served on fresh croissants.

3 cups cold milk
2 pkg. (4-serving size each) Vanilla Flavor Instant Pudding & Pie Filling
30 Vanilla Wafers
3 medium bananas, sliced
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Let stand 5 min. Arrange half of the wafers on bottom and up side of 2-qt. serving bowl; top with layers of half each of the banana slices and pudding. Repeat all layers. Cover with whipped topping. Refrigerate 3 hours. Store leftover dessert in refrigerator.

1 cup water
3/4 cup white sugar
1/4 teaspoon salt
2 tablespoons cornstarch
1/4 teaspoon red food coloring
1 cup all-purpose flour
1/2 cup margarine
3 tablespoons confectioners' sugar
1 teaspoon vanilla extract
1 quart fresh strawberries, hulled

In a saucepan, combine water, white sugar, salt, cornstarch and food coloring. Bring to a boil, and cook for about 5 minutes or until thickened. Set aside to cool. Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine flour, margarine, confectioners' sugar and vanilla. Mix well and press into a 9 inch pie pan. Prick all over and bake in preheated oven for 8 to 10 minutes, or until lightly browned. When crust is cool, place berries in the shell, and pour the thickened mixture over the top. Chill in refrigerator. When ready to serve, top with whip cream.

2 medium ripe bananas, sliced
1 graham cracker crumb crust
2-1/2 cups cold milk
2 pkg. JELL-O Vanilla Flavor Instant Pudding & Pie Filling
2 cups thawed COOL WHIP, divided

Place half of the banana slices on bottom of crust. Set remaining banana slices aside. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping. Spoon half of the pudding mixture into crust. Top with remaining banana slices; cover with remaining pudding mixture. Refrigerate 3 hours or until set. Serve topped with the remaining 1 cup whipped topping. Store leftover pie in refrigerator

1 pkg. (4-serving size) Pistachio Flavor Instant Pudding & Pie Filling Mix
1 can (20 oz.) crushed pineapple, in juice, undrained
1 cup miniature marshmallows
1/2 cup chopped pecans
1-1/2 cups (1/2 of 8-oz. tub) thawed Cool Whip whipped topping

Mix dry pudding mix, pineapple, marshmallows and pecans
in large bowl until well blended. Add whipped topping; stir
gently until well blended. Cover. Refrigerate 1 hour or until
ready to serve.

1 pkg. (19.5 oz.) brownie mix
1/4 cup (1/2 stick) butter, cut up
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed
1/2 cup firmly packed brown sugar
1 cup flake Coconut
1 cup pecan pieces

Preheat oven to 350°F. Prepare brownie mix as directed on package for cake-like brownies. Pour batter into greased 13x9-inch baking pan.

Place butter and cream cheese in small saucepan; cook on medium heat until cream cheese is completely melted and mixture is well blended, stirring frequently. Stir in brown sugar. Add coconut and pecans; mix well. (Mixture will be thick.) Drop spoonfuls of the cream cheese mixture over brownie batter in pan.

Bake 30 minutes or until toothpick inserted in center comes out clean. Cool 1 hour. Store leftover cake in the refrigerator.

2 boxes powdered sugar
2 sticks butter or margarine
1 tsp. salt
1 small can evaporated milk
1 pkg. chopped nuts
1 small jar maraschino cherries, drained
1 cup coconut
1 can crushed pineapple, well drained
1 pkg. (12 oz.) chocolate chips
Paraffin

Mix sugar, butter, nuts, cherries, pineapple and coconut. Add salt. Add milk to stick together, but not runny. Shape and allow to dry.
Melt chocolate chips in double boiler. Add paraffin to chocolate chips to make chocolate shiny.
Dip shaped egg into melted chocolate and set out to dry. When chocolate is set, eggs can then be personalized and decorated with icing.