Peach Sundaes

Peach Sundaes


•4 peaches, pitted and sliced



•1 tablespoon sugar



•1 teaspoon lemon juice



•1 small can mandarin oranges, drained



•1 cup raspberries



•1 pint vanilla ice cream

Combine peaches, sugar and lemon juice in medium bowl. Toss gently. Add

orange pieces and raspberries and fold into mixture. Divide ice cream into 4-serving bowls and top with fruit mixture. Yield: 4 servings.

SQUASH CASSEROLE

SQUASH CASSEROLE




•1 � lbs. cooked squash



•1 small jar (4 oz.) pimento



•1 small onion, chopped



•1 package Pepperidge Farm corn bread stuffing



•1 cup sour cream



•1 can cream of chicken soup



•1 stick melted butter



•2 medium carrots, grated

Drain squash; add vegetables, sour cream, & soup. Mix well. In serving dish, mix stuffing and butter. Line bottom with stuffing reserving enough to sprinkle on top. Add squash mixture and top with remaining stuffing. Bake at 350 degrees for 30 minutes. Freezes well.

Frozen Burrito Bake

Frozen Burrito Bake




1 pkg. frozen bean and cheese burritos (usually come in pkg. 8)

1 can cream of mushroom soup

1 4 oz can diced green chillis

1 1/2 cup of shredded mexican blend cheese

3/4 cup sour cream



Place frozen burritos in 9x13 casserole dish. Mix mushroom soup, chillis, and

sour cream together and spread over burritos. Top with cheese and bake at 350 or

until cheese is melted and bubbly.