Spinach Dip

1 cup Mayonnaise
1 1/2 c. sour cream
1 pkg. frozen spinach, thawed, drained and liquid squeezed out.
1 pkg. knorr vegetable soup mix
1 can water chestnuts, drained and cut
Mix and chill for 1 hour. Serve in bread bowl with extra bread.

Tropical Fruit Punch

1 12 oz. can frozen orange juice
1 12 oz. can frozen pineapple juice
1 can coconut milk
Mix all ingredients and reconstitute the juices with club soda or 7-up.
*opt #2 serve in punch bowl with lime sherbet floating in top.

Raspberry Punch

1 pt. frozen raspberries or strawberries
1 lg. can crushed pineapple with juice
6 bananas, mashed
1 12 oz. can frozen lemonade concentrate
2 12 oz. cans frozen orange juice concentrate
1 pkg. unsweetened raspberry kool-aid
Mix ingredients in large bowl. Add 2 c. sugar, 2 c. water. Freeze to slush. Mix with club soda

Water Punch

5 quarts water
1 tbsp. lemon extract
3 c. sugar
1 tbsp. citric acid
1 sliced lemon
(1 sliced orange, opt.)
Bring to boil 1 quart water, sugar and fruit. Stir in citric acid and extract until dissolved. Add to remaining water. Serve over ice.

Crunchy Ham Casserole

2 tbsp. Butter, melted
1 c. crushed wheat chex or cornflakes
1 unconstituted cream of mushroom soup
1 8 oz. sour cream
1/2 teas. omion powder
1/8 teas. thyme
1 can drained french green beans
2 c. cooked noodles
1 1/2 c. cooked cubed ham
1/4 c/ chopped black olives
2 tbsp. parmesian cheese
    Combine first 2 ingr. and set aside. Combine remaining ingr. and place in either 2 8x8 casserole dishes, (freeze 1) or 1 13x9 casserole. Bake 350 degree oven for 45 min. or until hot and bubbly.

Spaghetti a la Philly

3/4 lb. spaghetti, uncooked
1 lb. lean ground beef
1 jar (24 oz.) spaghetti sauce
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed (Next time I’m trying 2-3 oz.)
2 Tbsp. Grated Parmesan Cheese
COOK spaghetti as directed on package.
MEANWHILE, brown meat in large skillet; drain. Return meat to skillet. Stir in sauce and cream cheese; cook on low heat 3 to 5 min. or until sauce is well blended and heated through, stirring frequently.
DRAIN spaghetti. Add to sauce; mix lightly. Place on platter; top with Parmesan.
This recipe was tested using Prego Roasted Garlic Parmesan sauce.

Sugar Cookie Bars

1 cup butter; room temp.2 cups sugar4 eggs2 tsp vanilla5 cups flour1 tsp salt1/2 tsp soda
Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla & mix well. In a separate bowl combine flour, salt & soda & stir with a whisk to combine. Add to wet mixture and mix just until combined. Spread on a greased baking sheet (use a 13 x 18 pan). Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean. Cool completely and frost.
Frosting
1/2 cup butter; room temp1/2 cup shortening1 tsp vanillapinch of salt4 cups powdered sugar5 Tbsp milkfood coloring (if desired)
For frosting combine butter and shortening until smooth and creamy. Add vanilla and salt. Add powdered sugar in 1-2 cup increments until combined, then add milk & mix until smooth and spreading consistency. Spread over cooled cookie.