Creamy Orange Jello Salad

3oz. orange Jello
3.5oz. lemon pudding (instant)
5oz. lemon pudding, cook
8oz. Cool Whip
1c. milk

Mix orange Jello and put in 9X13 inch pan. Cook, according to directions, large lemon pudding. Pour into orange Jello and wire whisk together. Put in refridgerator until set.
Topping: Mix small box of instant lemon pudding, milk and Cool Whip. Stir together and put on top of set Jello.

Pasta with Tomatoes and Mozarella

1 lb. bow-tie pasta
1 pint cherry tomatoes, each cut in half
1/2 c. prepared pesto
8 oz. fresh mozzarella, cut into pieces
1/4 c. olive oil
salt and pepper
1/2 c. torn fresh basil
1/4 c. grated Parmesan

Cook pasta, undercook by 1 min. Drain pasta and return to pot. Add tomatoes, pesto, mozzarella and olive oil. Season with salt and pepper. Mix well, cover and set aside off heat until cheese has started to melt, about 2 min. Stir in basil and Parmesan.
Serve immediately.

Quick Bread Sticks

2 1/4 C. water
1/2 tsp. salt
3 Tbs. sugar
1 cube melted butter or margarine
1 1/2 Tbs. yeast Grated Parmesan cheese or vegetable supreme
4 1/2 C. flour

Melt butter in large jelly roll pan and remove to cool. Mix water, sugar, yeast, flour and
salt. Knead till smooth. Roll out and cut into strips. (pizza cutter works great) Roll in butter and arrange in pan. Sprinkle with cheese or vegetable supreme. Bake at 350 for
15-20 min. until golden brown.

Crock Pot Roast and Gravy

Brown a roast
Pour 2 pkg. dry brown gravy mix
1 pkg. Western Family Stew dry mix
2 cups water (I sometimes use more)
Slow cook for 6-8 hours

This will make your roast very tender and have gravy to put over mash potatoes or the roast.

Pumpkin Cookies

Cream
1 1/2 c. Shortening
4 1/2 c. Sugar
3 Eggs
Add
3 c. Pumpkin (1 large can)
1 Tbs. Vanilla
Mix in
1Tbs. Cinnamon
1 Tbs. Baking Soda
1 Tbs. Baking Powder
1 1/2 tsp. Salt
7 1/2 c. Flour
Chocolate Chips

Bake at 350 for 15 minutes.

Chicken Noodle Soup

Chicken breasts
1 or 2 med. onions
carrots
celery
2 or 3 pkgs. chicken flavored Ramen noodles packets
Chicken bouillon
parsley
pepper
Kluski noodles

Boil chicken. Remove chicken from water (I use chicken broth if I have it). Refrigerate chicken, when cool cut up in nice pieces. Remove fat off top of the broth. Depending on how much soup you want, add water to broth and bouillon cubes (1 c. water to 1 bouillon cube). Dice carrots, celery, onions and add to broth. Cook until tender. Add flavor packets (from Ramen noodles) to the soup. Test to see if more bouillon needs to be added. Add chicken, parsley and pepper. Add noodles right before serving so they are soft, but not mushy.