Recipes from our hearth

1 8 oz. can crushed pineapple (drained) 1 can cherry pie filling 2 cups prepared Dream Whip Mix first 4 ingredients then fold in Dream Whip. Pour into 13 x 9 pan and freeze. Mrs. P. C. Fishel, Jr. VANILLA ICE CREAM 5 eggs 2 Tbsps. Flour 3 cups white sugar 3 Tbsps. vanilla 1. large can Carnation Pinch of salt milk Enough milk to fill freezer container to 3/4 full. Make a custard by mixing eggs, sugar, flour and salt. Add to 3 cups warm milk, stir until the mixture becomes hot, but not boiling. Remove from -heat and cool. When cool add carnation milk and vanilla, mix and pour into freezer container and add enough milk to fill 3/4 full. Add ice and salt around container and freeze. For Chocolate Ice Cream: Melt 3 squares chocolate and add to custard mixture. Increase sugar 1/4 cup. Tia Brewer HOME-MADE ICE CREAM 2 large cans evaporated milk 2 cups sugar - more as needed 5 large eggs 1 Tbsp. vanilla 1/4 tsp. salt Whole milk Mix well in blender or electric mixer evaporated milk, sugar, eggs, vanilla and salt. Pour into one gallon freezer container. Add one of the flavors listed below. Add enough whole milk to fill the container 2/3 full. If needed, add sugar to make mixture a little too sweet to taste so it will be sweet enough when frozen. Stir well. Freeze. Vanilla =- 2 to 3 Tbsps. Pineapple - 1 large can-crushed Strawberry - 3 to 4 cups-sliced or crushed Peach = 3 to 4 cups veryripe-crushed Banana = 5 large, very ripe-crushed Cherry - 110 oz. jar Maraschino Cherries -chopped Add enough red food coloring to Strawberry or Cherry to give a pink color. Mrs. Fred E. Long LIME JELLO SHERBET 1 pkg. Line Jello 1 cup boiling water 1 cup sugar 3 lemons, juice and rind Dissolve Jello in boiling water. Add sugar. Cool. Add other ingredients. Freeze (stir 3 or 4 times during freezing). When soft frozen, beat with rotary beater. Return to refrigerator tray until ready to serve. Virginia Snyder SNOW CREAM 2 eggs 1 cup whole milk 1 cup sugar 2 tsps. vanilla Mix thoroughly and combine with a couple quarts of fresh, fluffy snow. Mrs. Roger A. Snyder PARTY DIP 1/2 pt. sour cream 1/4 cup milk 1-8 oz. pkg. cream cheese, 1 tsp. vinegar softened 1/2 tsp. prepared 1 Tbsp. mayonnaise mustard 1/2 medium onion finely 3 strips bacon chopped (crisp-fried) 1/2 Tbsp. parmesan cheese drained and crumbled. Mix ingredients in order listed. Double receipe for a party. Mrs. James C. Dillon SOUR CREAM & ONION CHIP DIP 8 oz. sour cream 1/4 tsp. garlic powder 1 Tbsp. minced onion 1/4 tsp. onion powder 1/4 tsp. onion salt 1/2 tsp. minced garlic 1/4 tsp. garlic salt Stir well and serve. NOTE: TO SERVE ON BAKED POTATOES, ADD 1 tsp. CHIVES. Peggy Everhart Sumner PARTY MIX 1/2 box Cheerios 1 1/2 stick margarine 1/2 box Rice Chex 1 1/2 tsp. celery salt 1/2 box thin pretzels 1/2 tsp. garlic salt 1/2 1b. mixed nuts 1 tsp. onion salt 2 Tbsp. Worchestershire sauce Melt margarine and pour over cereals and nuts. Sprinkle salt over mixture. Stir well. Bake in a flat pan for one hour at 250 degrees. Stir three or four times during baking. Remove from the oven, cool and place in an air tight container. Ila Brewer es CHEESE STRAWS 1 lb. sharp cheese grated Los pats 2b 1 stick margarine 1/8 tsp. red pepper 2 cups snlour Cream margarine, cheese real good. Add flour, salt and pepper. Place dough in cookie press and bake on an ungreased cookie sheet 8 to 10 minutes at 375 degrees. Paparika may be sprinkled on top for decoration. Mrs. Everett Duggins PARTY CHEESE BALL 2 pkgs. (8 oz.) cream cheese 1 tsp. lemon juice