Lemon Jello Cake

Dissolve 1 pkg. lemon jello in 1 cup boiling water, set aside.

Put lemon cake mix in a bowl. Add 3/4 cup vegetable oil and beat. Add 4 eggs, one at a time, beating after each. Mix in jello mixture and beat until smooth. Bake in 9x13 pan as directed on package.

While baking, prepare glaze of 2 cups powdered sugar and 1/3 cup lemon juice or 2-3 fresh lemons.

When cake is removed from oven, poke holes over surface with toothpicks, or a fork. Pour glaze over, spreading evenly. Can be served with whipped cream or ice cream.

Berry Sauce for Cheesecake

1 cup cranberry juice
2 cups frozen berries
2 T sugar
2 tsp. corn starch

Combine berries and juice in blender. Press through a sieve to remove seeds. Add sugar and cornstarch.

Raspberry Jello Salad

Raspberry Jello
2 packages frozen raspberries
Crushed pineapple
2 mashed bananas
2 1/2 cups diet 7-up or Sprite

Festive Tossed Salad

Dressing:
1/2 cup sugar
1/3 cup red wine vinegar
2 T lemon juice
2 T (or more) finely chopped onion
1/2 tsp salt
2/3 cup olive oil
2-3 tsp poppy seeds

Salad:
10 cups torn romaine
1 cup shredded Swiss cheese
1 medium apple, cored and cubed
1 pear, cored and cubed
1/4 cup dried cranberries
1/2 - 1 cup chopped cashews

In a blender, blend the first 5 ingredients. While blending, gradually add oil. Add poppy seeds, blend. Assemble the rest and drizzle dressing to taste.

Ice Cream Dessert

Layer in a 9x13:

Ice cream sandwiches
hot fudge
peanuts
dream whip or whipped cream

Deviled Eggs

6 eggs
1 tsp. grated onion
1 tsp. finely minced celery
1/2 tsp. dry mustard
1 tsp. lemon juice
pepper
parsley
mayonnaise
1/8 cup bacon
1/4 cup chopped pickles
paprika on top

Sloppy Joes

2 lbs. hamburger
1 onion, chopped
1 cup catsup
2 tsp. brown sugar
2 cans chicken gumbo soup, undiluted
2 T mustard
1 T Worcestershire sauce
2 T vinegar
2 dashes salt, pepper, and chili powder

Brown meat and onions and drain. Add remaining ingredients. Simmer for 30 minutes.