Peach Hot Drink Mix

This is a easy to make drink mix, that has a great peach flavor.

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2 lg. pkg. Peach Jello (or 4 small pkg.)
1 sm. pkg. Peach Jello
1/2 cup Tang
1 cup Instant Tea Mix with Lemon and Sugar

Mix and store. To serve: Use 2 to 3 tsp. to a cup of hot water.

Chocolate Pie

This is my dad's favorite pie.

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6 Tbls. flour
1 1/2 cups sugar
3 Tbls. cocoa
2 egg yolks- beaten
1 1/2 cups evaporated milk
1 tsp. vanilla
3 Tbls. butter
1 baked pastry

Combine flour, sugar, cocoa. Add beaten yolks and milk. Cook over medium heat until thickened. Add butter and vanilla. Mix well. Place in pastry shell.

Meringue:

4 Tbls. sugar
pinch of baking powder or cream of tarter
2 egg whites

Mix on high until stiff peaks form.

Put over pie filling and cook in a 350 degree oven for 10 minutes, or until it is lightly browned.

If you prefer you can just top with Whipped cream or Cool Whip.

Cherry Nut Pudding

This is another family favorite. Except for Aaron, who doesn't like anything flavored cherry. He says it tastes like cough syrup.

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1 cup sugar
1 egg, well beaten
1/2 cup chopped nuts (I usually use pecans)
1/2 cup milk
1 cup flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 cup drained, canned sour cherries (not pie filling) reserve juice

Combine sugar and egg. Blend thoroughly. Add nuts and mix well. Sift dry ingredients. Add dry ingredients, alternating with milk, to the sugar mixture. Blend well and fold in cherries. Bake in greased pan for 30 minutes at 350 degrees.

Cherry Sauce:

1 cup cherry juice (add water if not enough juice)
2 Tbls. flour
1/2 cup sugar
1/4 cup butter

Sift flour and sugar. Add juice and blend well. Cook over low heat until slightly thickened. Add butter.

Take a slice of cake, spoon some cherry sauce on top, and top with whipped cream or Cool Whip.

Spinach Dip

This is another of our family favorites. We use this for most parties and get-togethers.

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1 (10 oz.) pkg. frozen spinach
1/2 cup fresh parsley
1/2 cup green onions, sliced finely
1/2 tsp. dill weed
1/2 tsp. seasoned salt
1 cup sour cream
juice of 1 lemon
1 cup mayonnaise (not salad dressing/Miracle Whip)

Cook and drain spinach. Squeeze as much liquid out of the spinach as possible. Add remaining ingredients and chill overnight. Makes about 3 cups. Serve with raw vegetables.

This can be made gluten free using Hellman's Mayonnaise, or any other gluten free mayo, and gluten free sour cream.

Pasta Fagioli

2 - 14 oz cans italian tomatoes
2 - 14 oz cans double strength beef broth
1 jar Prego traditional flavor spaghetti sauce
2 ribs of celery, chopped
1 small onion, chopped
1 carrot, grated
1 lb ground beef, browned and drained

Combine above ingredients, cooking on medium heat for 30-40 minutes.

Add:
1 cup pasta (macaroni noodles)
16 oz can northern beans
16 oz can kidney beans - drained and washed

Continue to cook until pasta is tender.