Garlic Potatoes

 

6 medium potatoes
6 cloves garlic
1/3 - 1/2 cup milk
1/4 cup butter or margarine, softened
1/2 tbsp. salt

    Peel and cut potatoes. 

 

 Heat water to boiling,

 

 add potatoes and garlic.

 

  Cover and heat to boiling.  Reduce heat. 

 

 Cook potatoes 20 - 25 minutes. until tender. 

 

 Drain. 

 

 Shake pan gently over low heat to dry potatoes.

 

  Mash them in a medium bowl, until no lumps remain. 

 

 Add milk in small amounts, beating after each addition.

 

  Add butter, salt and pepper. 

 

 Beat vigorously until potatoes are light and fluffy. 

Ambrosia Fruit Salad

3 apples
3 oranges
2 bananas
1 jar marishino cherries
1 small bag coconut
1 small bag miniature marshmallows
1 cup coarsely chopped walnuts
2 cups mayonnaise
1/2 cup sugar

Peel and cube fruit. 

In a large mixing bowl

add all fruit ingredients

  Add coconut amd

 chopped walnuts mix together. 

Combine mayonnaise, sugar

and lemon juice to fruit mixture. 

Add cherries and marshmallows

mix gently and store in refridgerator.

Even Softer Sugar Cookies

3/4 cup shortening
1-1/2 cups sugar
2 eggs
1 tsp. vanilla
3 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk

Heat oven tot 375ºF (185ºC).

 Combine sh.ortening and sugar.

Add eggs, 1 at a time,

 beatiing well after each addition.

 Beat in vanilla Combine flour, baking powder,

 baking soda and salt;

 add to creamed mixture alternating

 with buttermilk.

 Cover and refrigerate at least 2 hours.

 Dough will be soft. Drop by tbsp.

2" apart onto ungreased cookie sheets

 Bale 8 - 10 minutes, until lightly browned.

 Cool on wire racks

Mississippi Mud Pie

 

1 chocolate pie crust
1 pkg. (8 oz.) cream cheese, softened
1 small tub Cool Whip, thawed
1 tbsp. sugar
1/3 cup milk
1 chocolate pudding (snack pack size)
1 Skor® bar, crushed

In a medium bowl with hand mixer,

 beat cream cheese, sugar.

 

and milk until smooth.

 

 S owly beat in Cool Whip.

 

Pour into pie rust and smooth top.

 

 Open pudding and spread over top of pie,

 

 leaving outside of pie white.

 

Sprinkle Skor bar over all.

 

Chill 3 - 4 hours. Makes 6 servings.