Ken's Aunt Mary's Cranberry Fluffy Fruit Salad

I remember she made this for a reunion and it was so tasty we used it to dip cookies in!

Put 1 20 oz. can of pineapple tidbits packed in own juice in a bowl and add
5 bananas sliced

Drain off juice.

Combine:
1 Can of whole berry cranberry sauce with 1/2 c sugar, stir until dissolved, then stir in pineapple and bananas

Add:
 1 -12 oz. cool whip, thawed
1/2 c. walnuts (optional)

Pour into a 13 x 9 cake pan and freeze. Remove from freezer 15 min. before serving. I don't think I froze it when I made it and it was fine.

Updated Parmesan Chicken

I combined about 3 different recipes (Judy Reed, Mary Brown and ME) to create my preferred current recipe.

Line cake pan with foil and spray with PAM.

4 boneless chicken breasts split in half

About 1 c. milk or buttermilk
1 egg beaten

Mix together equal parts of: 3/4 c. or 1 c.
Panko bread crumbs
Parmesan cheese

Add 1 TBS. of Ranch dressing mix, garlic powder, salt, pepper and paprika to taste

Soak chicken in buttermilk and egg for a couple of hours.  Then roll in bread crumb mixture and place in prepared pan.

Melt about 1/2 stick of butter. and pour over the top.

Bake at 375 for 30 min.

Aunt Melba's Easy Crock Pot Stew

Place 2 lbs. stew meat , sliced carrots and potatoes in a crockpot.

Stir together:
1 can cream of mushroom soup
1 can of minestrone soup
1 can tomato bisque soup
1 envelope of beefy onion soup mix

Pour over meat and vegetables in crock pot and cook on low for 6 hours. Grandma Shirley loved to make this!

Hawaiian Pineapple Coconut Cookies

Cream together:

1/2 c. shortening
1/2 c. sugar
1/2 c. brown sugar

Beat in 1 egg

Add: 1 teas. vanilla and 1/2 c. drained crushed pineapple (reserve juice for frosting)

Stir in: 2 c. flour
1/4 teas. salt
1/4 teas. baking soda
1 teas. baking powder

Bake at 350 for 10 min.

Cool and frost and sprinkle with coconut if desired.

Frosting:
2 c. powdered sugar
2 TBS. soft butter
1/2 teas. vanilla
1-2 TBS. pineapple juice
Beat together until smooth and desired consistency.

about 1 c. flaked coconut


I used to make these for Hawaii Day at school every year! I usually doubled the recipe then. The kids got to frost their own cookie and decide whether they wanted coconut on top. I also made these for the Munch and Mingle at Pageant one year along with Hawaiian Punch floats.

Hawaiian Hotdogs

2 pkg. of your favorite hotdogs cut in 1/4 inch slices or cocktail wieners, set aside
Combine and bring to boil:
2- 8 oz. cans of tomato sauce
1/2 tsp. Mexican seasoning
1/2 teas. salt
2 TBS. white vinegar
1 can pineapple chunks, drained
2 TBS. brown sugar
2 TBS. chopped onion

Stir in hotdogs and put in a crockpot on low for 2 hours or on high for 1 hour.

One of my students made this for her Feb. book report (cookbook or craft or hobby) and they were a big hit. She got the recipe from a National Life staff recipe book. We even made them for munch and mingle at Pageant one year.