Hawaiian Tacos(Haystacks)

1 1/2 c. diced chicken, ham or combination
1/4 c. butter
1/4 c. flour
1 c. chicken broth
1 2 oz. jar pimento
milk
Cooked rice
Favorite toppings: grated cheese, olives, pineapple, manderin oranges, diced tomato, diced red/green pepper, coconut, chinese noodles
Combine melted butter and four in saucepan. Let bubble for 1 minute to cook four. Add broth stirring constantly. Add milk to desired consistancy. Add meat and pimento. Salt and white pepper to taste. Serve over rice.

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.