We always have this at Thanksgiving. It is one of Bethany’s favorites, so we started calling it Bethany’s salad. It calls for apricot Jell-O, but that is hard to find. If you can’t find apricot, use orange. It also has cream cheese, grated carrots, pineapple, and pecans. This photo is not the best…will try to get a better one later on.

This is not the typical recipe that we fix. This one can be done in the oven instead of the stovetop. It is an easier to make version.

  Pecan Tassies Dough1 pkg (3 oz cream cheese)1 stick (1/2 c butter)1 c sifted flourFilling:1 egg (well beaten)¾ c light brown sugar2 tbsp butterpinch salt½ tsp vanilla½ c finely ground pecans DoughBlend cream cheese and butter, and then add flour.Shape dough...

Make this broccoli rice with cream of celery soup, cheese whiz, rice, and broccoli.

  El Torito’s Sweet Corn Cake 2/3 c unsalted butter1/3 c masa harina (see note)4 tbsp cold water10 oz frozen corn kernels (or corn from 2 large fresh cobs)3 tbsp cornmeal1/3 c sugar2 tbsp whipping cream¼ tsp baking powder¼ tsp salt Place butter in mixing bowl and...

Combine mushroom soup, celery soup, cheddar cheese, and Ritz crackers with broccoli for this casserole from my grandmother, Thelma Beatty.

This recipe came from Kunz restaurant in Evansville, Indiana. It is an open-face sandwich with toasted bread, slices of turkey and sauce on top. Bacon is then laid on top.

This recipe was posted in the San Diego Union Tribune newspaper when I was a kid.

I am not sure if this is really intended to be German Chocolate Cake, but the recipe says to “frost tops only” and does not specify what topping.

I had this recipe at a wedding reception or baby shower, can’t remember which, but it was really good, so I requested the recipe.