Posted by Dee Lenz

1 can peas
1/2 to 1 C. milk
Flour
Salt
Water
Toast

Pour the peas into a saucepan; do not drain. Add 1/2 to 1 cup milk. Mix the flour, salt and water into a paste (the paste needs to be a thin mixture, like gravy). Slowly add the mixture to the boiling peas, stirring constantly. Serve over toast.

MICROWAVE VERSION: Drain half of the juice from the can of peas. Put peas and remaining juice in a glass bowl. Add 2 tablespoons margarine and enough flour to coat the peas. Microwave until butter melts. Add milk, stir and microwave until thickened. Serve over toast.

Posted by Elaine Clark

Sweet potatoes, boiled in skins
1/2 stick margarine
1 T. to 1/2 C. brown sugar, to taste
Miniature marshmallows

Boil potatoes in skin until done. (Note: Be sure to pick out sweet potatoes of similar size for even cooking. Don’t poke potatoes. Only check them when you’re pretty sure they’re done – if you poke them too many times, can make them icky.) Drain and hold under cold water to peel. Mash them and add butter and brown sugar. Bake at 350º until bubbling around edges. Add marshmallows about 5 to 10 minutes before serving. Can do the day ahead.

Posted by Marcia Young

1 lb. elbow macaroni, or any shape you choose
1 C. celery, diced
2 carrots, diced
1 green pepper, diced
1 onion, diced

DRESSING:
1/2 C. vinegar
3/4 C. sugar
1/2 can Eagle Brand milk
1 C. mayonnaise

Cook macaroni; rinse with cold water and drain. Add celery, carrots, onions and green pepper. Mix together dressing ingredients and toss with macaroni mixture.

Posted by Irene Bartholomew

3 C. uncooked macaroni, cooked and drained
8 oz. dried beef, diced
1 C. celery, diced
1 C. sweet pickle relish
1 small onion, chopped
4 hard-boiled eggs, chopped
Salt, to taste

DRESSING:
1 C. Miracle Whip
1/2 C. milk
1 C. sour cream
1 tsp. lemon juice
1 tsp. dill pickle juice
1 tsp. mustard

Combine the first 7 ingredients in large bowl. Mix dressing ingredients together, then pour over macaroni mixture. Stir well.

Posted by Marcia Young

6 C. vegetable pasta or tortini, cooked
1 cucumber, diced
2 C. celery, chopped
1 green pepper, chopped
1 medium onion, chopped
2 tsp. salt
2 dashes black pepper
1 tsp. garlic powder
2 T. basil
2 T. parsley flakes
1 T. dill weed
2 C. vegetable oil
1 1/2 C. cider vinegar
1 1/2 C. sugar
Cherry tomatoes

Mix oil, vinegar and sugar. Pour over the remaining ingredients that have been combined. Mix well. This can marinate in refrigerator 2 or 3 days before serving. To serve, add cherry tomatoes for color.

NOTE: This makes a lot of dressing. Only put on half the amount and let sit for a day to see if you need more dressing. The remaining dressing can be used on a tossed salad.