July 19 Recipes

Aussie Chicken

Kim's Chicken Soup

Italian Cheese Stuffed Meat Loaf

Green Beans Italiano

Old Fashioned Apple Pie

Corn Pudding Supreme

Chicken Paprikash With Dumplings

Coconut Pie Cake

  Coconut Pie Cake

  Step 1:
  1 cup flour
  1 stick butter-softened
  1/2 cup pecans or walnuts-chopped
  Combine above ingredients and mix well and spread in bottom
  of 9x13" pan. Bake at 350 degrees for 15 min. Cool

  Step 2:
  1-8 oz. pkg. Cream Cheese
  1 cup powder sugar
  1 cup cool whip from a 12 oz. container
  Beat well and spread in pan as next layer.

  Step 3:
  1-6 oz. pkg. instant Coconut Cream Pudding and Pie Filling
  2.1/2 cups milk
  Beat until thick and spread as next layer.

  Step 4:
  Spread balance of 12 oz. cool whip as next layer.

  Step 5:
  Toast 1 cup coconut in separate pan at 350 degrees for about 5
   min. (watch carefully). Sprinkle on top and chill overnight.

  Variations:
  Sub chocolate pudding for coconut and grate 1/2 chocolate
  candy bar as topping. may also sub banana pudding for
  coconut pudding using coconut topping.

Red White & Blue Dream Whip Fruit Pie

Crust:
20 Graham crackers, crushed
2 tbsp. sugar
1/4 lb. butter, melted

Filling:
8 oz. cream cheese
1 tsp. vanilla
1/2 c. sugar
2 packs Dream Whip

Topping
2 can of pie filling, cherry and blueberry

Blend the crust ingredients together. Press crust into a microwave dish (rect. 9x13 or something close.) lining the bottom and sides. Microwave on high for 2 min. rotate, microwave on high for 2 min. cool.

Beat cream cheese with sugar and vanilla until smooth. Prepare Dream Whip following directions on package. Fold the cream cheese mixture into the Dream Whip mixture. Pour this filling into the crust, and refrigerate at least one hour to set. Spoon fruit pie filling over the top, cherry on one half, bluebery on the other. Seal and refigerate several hours before serving.