Pass the Potatoes, Please

Acini DePepe Salad

Dressing:
3/4 to 1 cup sugar
2 TBSP flour
dash of salt
3 eggs, beaten
1 3/4 cups pineapple juice, drained from 1 large can of crushed pineapple and 1 large can of pineapple tidbits

Mix ingredients together and cook slowly for 8-12 minutes or until thick. Cool.

Boil one box of Acini DePepe macaroni in salted water for 6 to 8 minutes. Drain and rinse with cold water. When the macaroni is cooled, mix with the above dressing.

Add to above mixture:
Drained crushed pineapple and drained pineapple tidbits from the dressing above
2 small cans of mandarin oranges, undrained
2 cups miniature marshmallows
1 12-oz package of Cool Whip

Mix all ingredients completely and let set overnight in the refrigerator.

**Pandora's comment** This recipe makes a very large bowlful. I have never tried cutting the recipe in half but one could try. It will usually last three days in the refrigerator but it never takes that long to eat it all.

Pie Crust

1/3 cup shortening
1/3 cup butter
2 cups flour
1/3 cup boiling water
1/2 tsp salt
1/2 tsp baking powder

Mix butter, shortening, and flour. Cut into small pieces with a pastry cutter. Add boiling water, salt, and baking powder and mix well. Separate into two balls. Place each balls in between two sheets of wax paper and roll.

**Pandora's comment** This makes the flakiest pie crust but is very difficult to work with. Rolling between two sheets of wax paper helps but it is still very sticky. But clean up is a breeze...just throw the wax paper away! I have only used this for a pie crust so I don't know how it would work on other pastry recipes.

Orange and Oatmeal Breakfast Pie

3 eggs
3/4 cup milk
1/2 cup orange juice
1/2 cup quick-cooking oats, uncooked
1/4 cup firmly packed brown sugar
2 TBSP butter, melted
Pinch of salt

Preheat oven to 375 degrees.

Combine eggs, milk, orange juice, oats, brown sugar, butter and salt in a large bowl. Mix well. Pour mixture into a 9-inch pie shell, unbaked.

Bake for 35 to 40 minutes until golden brown and set or until a knife inserted near the center comes out clean.

Let stand for about 10 minutes before cutting.

**Pandora's Variation** I make the pie shell the night before and refrigerate overnight. When I would make this for my family, I would triple the recipe and use two 10-inch pie shells. We usually never had leftovers but any leftover pie is also great tasting when chilled. I also use orange juice with pulp.

Breakfast Pizza

One box Pillsbury Hot Roll Mix
4 eggs
1/4 cup of milk
12 ounces shredded swiss cheese

Any or all of the following:
Cooked Jimmy Dean Hot Sausage, crumbled
Cooked bacon, crumbled
Diced cooked ham

Prepare the hot roll mix according to the package directions. Press dough onto the bottom and sides of a greased 13 X 9 X 2 inch baking dish. Allow dough to rise for 20 to 30 minutes.

Sprinkle any combination of the toppings over the dough. Sprinkle the shredded Swiss cheese over the top. Mix together the eggs and milk, beat with an egg beater or whisk until smooth. Gradually pour this mixture on top of the cheese layer. Bake in a 400 degree oven for approximately 20 minutes or until crust is brown. Let stand for 5 to 10 minutes for the egg mixture to set up.

**Pandora's variation** I use the hot roll mix because I hate to make dough but any bread dough recipe will work. Some recipes call for frozen bread dough but I have never tried that. I usually make the dough the night before and let it set, covered, in the refrigerator overnight. Then I bring the dough to room temperature before I put the rest of the toppings on.

Seafood Lasagne

1/2 cup margarine or butter
2 cloves garlic, crushed
1/2 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
2 cups chicken broth
2 cups shredded mozzarella cheese (8 ounces)
1/2 cup sliced green onions (with tops)
1 teaspoon dried basil leaves
1/4 teaspoon pepper
8 ounces uncooked lasagna noodles (9 or 10 noodles)
1 cup creamed cottage cheese
1 can (7 1/2 ounces) crabmeat, drained and cartilage removed
1 can (4 1/2 ounces) tiny shrimp, drained
1/2 cup grated Parmesan cheese

Heat margarine in 3-quart saucepan over low heat until melted; add garlic. Stir in flour and salt. Cook, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir one minute. Stir in mozzarella cheese, onions, basil and pepper. Cook over low heat, stirring constantly, until cheese is melted.

Spread 1/4 of the cheese sauce (about 1 1/2 cups) in ungreased rectangular baking dish, 13x9x2 inches; top with 3 or 4 uncooked noodles, overlapping if necessary. Spread cottage cheese over noodles in dish. Repeat with 1/4 of the cheese sauce and 3 or 4 noodles. Top with crabmeat, shrimp, 1/4 of the cheese sauce, the remaining noodles and cheese sauce. Sprinkle with Parmesan cheese. Bake uncovered in 350 degree oven until noodles are done, 35 to 40 minutes. Let stand 15 minutes before cutting.

**Pandora's variation** I use 1/2 teaspoon of garlic salt in place of the salt and fresh garlic. I also use two cans of crabmeat instead of one because I LOVE crab. I use two cans of shrimp as well but use medium shrimp instead of tiny because I like the shrimp to be deveined.

I double the recipe to make two pans. I cook one and place the other in the freezer for another day**