Marty's Heavenly Dessert

13x9 pan, ungreased

Crust:

 Mix like pie dough, 1 1/2 c. flour, 1 stick cold margarine, 1/2 c. chopped nuts

Press into pan and bake 350 for 15 minutes.

2nd layer:

Beat until smooth:

8 oz cream cheese

1 c. powdered sugar

1 c. cool whip

Spread onto cooled crust.

3rd layer

Mix as for pudding; when thickened spoon over cheese mixture:

2 regular packages instant pudding mix

3 cups of milk

*Variation:

Put layer of fruit on top of cheese mixture

Aunt Marty's Mulligatawny Soup with Jasmine Rice

1 tbsp. olive oil

1 tbsp Thai Kitchen green or red curry paste

1 medium red onion, peeled, diced very fine

3 cloves garlic, minced

6 medium carrots, peeled and diced

2 stalks celery, chopped

2 medium apples, peeled, cored, diced

1 medium sweet potato, peeled and diced

1 quart vegetable broth

1 c. coconut milk

Juice from 1-2 medium limes, as needed

1 teas raw agave nectar or sugar

Salt and pepper to taste

1 can chick peas, rinsed and drained

Chicken

Cook 1 pot Jasmine rice

Heat large pot to medium heat. As curry paste and oil. Add fruit and vegetables. Stir and cook until softened about 7 minutes.

Stir in broth, simmer stirring occasionally until veggies are tender. About 20-30 minutes.

Add coconut milk, lime juice as sugar. Stir. Taste to make adjustments. Warm but do not allow to boil. Puree soup. Stir in chickpeas, reheat

Serve over rice.

Cabbage Rolls

4 huge heads of cabbage, cooked, deleafed, and the vein thinned
10 lbs of beef/pork mixture, (more pork than beef)
4 bags Uncle Ben's boiling rice, cooked, cooled
3 white onions, chopped very fine
season salt
onion powder
garlic powder
1/4 c. lemon juice
salt
pepper
Mix all ingredients but the cabbage until thoroughly combined. Roll meat in to each cabbage leaf, tucking ends into roll as you go.
In bottom of a large roaster pan:
2 12 oz. tomato paste and water
1 27 oz. sauerkraut, drained
add cut cabbage ends and pieces and put into bottom of pan.
Stack rolls 2 deep in pan.
Top with 1 can sauerkraut.
Cook 4 hrs @ 300 degrees
Last 1/2 hour add a flour and water mixture to make a thin gravy.

Swirled Potato Bake

2 1/2  lbs. sweet potatoes, peeled and cubed, cooked
2 1/2 lbs. Yukon Gold potatoes, peeled and cubed, cooked
1 1/2 c. milk, divided
1 pkg. (8 oz.) cream cheese, softened, divided
2 tbsp. butter, divided
1/2 teas. onion powder, divided
1 teas. salt divided
1/4 teas. pepper
1/2 teas. dried thyme
In separate bowls mash potatoes with 1/2 of remaining ingredients in each. Add thyme to sweet potatoes.
Spread yukon gold potatoes in greased 13 x 9 greased casserole dish. Drop spoonfuls of sweet potatoes on top of Yukon Gold potatoes. Cut through layers with a knife to swirl. Bake uncovered 350 degrees 30 minutes or until heated through.

BLT Salad

2 cups uncooked spiral pasta
1 pkg. (1 lb.) sliced bacon, chopped
1 large tomato, seeded and chopped
1/2 c. ranch salad dressing
3 c. torn romaine
Cook pasta according to package directions. Meanwhile, in a large skillet,cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon to drain.
Drain pasta and rinse in cold water; place in a large bowl. Add the bacon, tomato and dressing. Toss to coat. Refrigerate until serving.
Just before serving, add the romaine and toss to coat.

Grandma's Chicken Noodle Soup

3 lbs. chicken breasts
2 qts. water
4 teas.  chicken boullion
1 teas. celery salt
1 teas. salt
1 teas. onion powder
1/2 teas. poultry seasoning
1 c. carrots, finely chopped
1 c. celery, finely chopped
1 c. white onion, finely chopped
1 tbsp. parsley
Boil chicken in water 1 1/2 hrs. Remove chicken from broth. Strain cooked blood from broth. Dice meat and set aside.
Add remaining ingredients to broth and simmer until done. Return chicken to broth.
Add 1 bag store version of homemade noodles. Cook until noodles are done. ( may need to add water to desired consistency)
* Serve over homemade mashed potatoes.
**option #2 -  before serving add 1 cup whipping cream.

Chicken and Wild Rice Soup

8 c. chicken broth
1 c. carrots, chopped fine
1 c. celery, chopped fine
1 white onion, finely chopped
2 boxes rice a toni, original wild rice mix
3-4 c. diced cooked chicken
1 tbsp. parsley
1/2 teas. season salt
1/4 teas. pepper
1 pint whipping cream
    Combine all ingredients except cream in soup pot or crockpot. Simmer 30 -45 min or until cooked. (Can be made in a crockpot).
    Just before serving add cream.