Minnie Evanoff's Good Cooking Recipe No. 1

CRUST: Mix flour, walnuts and margarine. Press out on the bottom of 9" x 13" oblong baking pan. Bake 10 min. or until slightly brown at 350 deg. FILLING: In mixer combine powdered sugar, cream cheese & cream throughly. Then by hand add 1/2 carton large cool whip. Mix well. Spread over the crust. Then blend milk & pudding, mix until thick. Pour over cheese mixture and spread evenly. Spread the remaining Cool Whip over the Pudding mixture. Sprinkle with chopped nuts. Chill. This is a real good dessert. Serves a lot of people. My favorite Pudding is Chocolate for this.

CHICKEN ENCHILADA PIE

1 (3 lb) chicken or chicken meat
1 can condensed cream of mushroom soup
1 can condensed cream of chicken soup
1 (4 oz) can chopped green chilies
1 tsp chili powder
4 tsp minced dry onions
1/8 tsp garlic powder
1/4 tsp black pepper
1/4 tsp Tabasco sauce
1 cup chicken broth
4 cups corn chips, ( I use more)
8 oz sharp cheddar cheese, grated

Cook and bone chicken. Reserve one cup of the chicken broth. Combine soups, green chilies, spices, Tabasco sauce and chicken broth. Blend well. Preheat oven to 350 degrees. Cover the bottom of a 9 x 13 casserole with 2 cups corn chips. Spread half the chicken over this layer, then half the sauce then half the cheese. Repeat, ending with cheese. Bake at 350 degrees for 25 to 30 minutes. Serves 8 to 10 people.

Note: I put this in a Pyrex 9 x 13 casserole and I like to cook it longer and let the bottom and sides of casserole brown a little. Enjoy!

Pumpkin Pie Dessert

1 Lg 29 oz can pumpkin
1 cup brown sugar
1 lg can evaporated milk
3 eggs
1 tsp salt
2 tsp cinnamon
1 tsp ground cloves
1 tsp ginger, optional

Mix all above and pour into a buttered 9 x 13 pan.

TOPPING:

1 pkg Betty Crocker Yellow Cake Mix
1-1/2 cups chopped walnuts
2 cubes melted, oleo or butter
whipped cream

Sprinkle cake mix on top, add walnuts and butter together and pour over cake mix. Bake at 350 deg for 50 minutes. Serve with whipped cream.

Fruit Pasta Salad

1 pkg Acine DePeppi (pasta)

1 Tbs flour

3/4 to 1cup sugar

2 eggs

1-1/2 cups Pineapple juice

1 to 2 cans (20 oz) cans Chunk or Tiblets Pineapple, drain and save juice

2 or 3 cans (11 oz) Mandarin Oranges, drained

10 oz pkg miniature marshmallows

1-17 oz container of cool whip

Bring to boil macaroni, cook 10 minutes and cool. Mix together in sauce pan, sugar, flour, eggs, & pineapple juice. Bring to boil over med. heat, stirring constantly until thick. (This won't get real thick, but will thicken more as it cools). Cool and mix with macaroni. Refrigerate overnight. Remove from Frig and add; Pineapple, oranges, marshmallows and Cool Whip. Mix gently and serve. They'll think you hired a new cook! Note: I add pineapple, oranges, marshmallows and a little of cool whip, then set in refrigerator overnight. The pasta cakes up in chunks, and I find that it doesn't when adding the fruit before refrigerating. Add rest of Cool Whip just before serving.