Chicken Salad by Helen Guymon

Can use canned chicken breasts or 3 baked chicken breasts.

Chicken
Celery
Green Onion
Crushed Pineapple
Cashews

Dressing:
Mayonnaise
Lemon Juice

Apple Nut Squares by Helen Guymon

3 eggs

1 cup vegetable oil

1 3/4 cups sugar

1 teaspoon baking soda

1/4 teaspoon salt

2 cups flour

1 teaspoon ground cinnamon

2 1/2 cups apples, peeled and dices

1 cup chopped nuts

Preheat oven to 350 degrees. Blend together eggs, oil and sugar. Sift together soda, salt, flour and cinnamon, then stir slowly into egg mixture. Fold in apples and nuts. Pour and spread evenly into a lightly greased 9x13-inch pan. Bake for 45 to 50 minutes or until inserted toothpick comes out clean. Delicious served warm with ice cream, or at room temperature.

Orange Salad by Helen Guymon

2 pkg (3 oz. each) orange gelatin
2 cups hot water
1 cup juice drained from mandarin oranges and pineapple
1 can (6 oz. frozen orange juice concentrate)
1 can (1 cup) crushed pineapple, drained
1 can (11 oz.) mandarin oranges, drained
1 pkgs (3 3/4 oz.) lemon pie filling
1 cup whipping cream, whipped
Grated cheese

Dissolve gelatin in hot water. Add juice and frozen orange juice. Stir until well blended and concentrate is melted. Add crushed pineapple and mandarin oranges. Pour into pan or casserole dish and allow to set.

Meanwhile make lemon pie filling according to directions on package. Cool. Fold in whipped cream. Spread on set gelatin mixture. Sprinkle top with grated cheese serves 8.

Blueberry Jello by Helen Guymon

6 oz. pkg cherry Jello
2 cups boiling water
1- 15 oz. can blueberries in heavy syrup
1- 8 oz. cream cheese
1/2 cups sugar
1- 8 oz. sour cream (1 cup)
1 tsp vanilla
1/4 cup chopped pecans

Dissolve Jello in water and add blueberries (undrained) chill until set. Beat cream cheese and sugar. Add vanilla and sour cream.

Add crushed pineapple to either jello mixture or cheese mixture if desired.

Green Pineapple Set Salad by Helen Guymon

1 pkg lime jello
1 small brick cream cheese
1 can crushed pineapple
1 cup boiling water
1 cup pineapple juice
1/2 cup crushed nuts
1 cup whipping cream
maraschino cherries
(drops of green food coloring)

Drain pineapple for 1 cup of juice. Heat juice and dissolve jello in juice. Dissolve cream cheese in boiling water. Mix cheese and jello mixture and let set until firm. Beat the set jello mixture until fluffy with beater. Fold in whipped cream until perfectly smooth. Add pineapple, cherries, crushed nuts and return refrigerator.

Brownies by Helen Guymon

2 cubes margarine
2 cups sugar
1/4 tsp salt
2 tsp vanilla
4 eggs
1/2 cups cocoa
1 1/2 cups flour
1 1/2 cups nuts
3 cups miniature marshmallows

Mix first 5 ingredients (beat well) add cocoa and flour, beat. Add nuts spread in a 9x13 pan. Bake for 20 minutes at 350 degrees. Remove. Top with marshmallows and return to oven for 3 minutes, watch close. Remove and cool.

Frosting:
1/2 cups margarine
1/4 cups cocoa
1 tsp vanilla
1/3 cups canned milk
2 1/2 cups powdered sugar

Beat. Spread over brownies. Sprinkle with nuts.

Lemon Bars by Helen Guymon

Preheat oven to 350 degrees.

Melt 1 cup butter in 9x13 pan in oven. Add 1 3/4 cup flour and 1/2 cup powdered sugar. Mix together with fork and spread into pan. Bake for 20 minutes.

Filling:
6 eggs (medium), beaten
1/4 cups flour plus 1 heaping Tbs
3 cups sugar
9 Tbs lemon juice (add more if desired)

Beat all together until foamy. Pour over crust and bake for 30 minutes.

Cut 5 across and 6 down.