CHEESY CORN CHOWDER
1 bag (10 oz.) matchstick carrots (fresh)
1/3 cup dehydrated onion flakes	3 cups water
1 bag (16 oz.) frozen corn
14 oz. (1/2 bag) potatoes O'Brien (frozen)
1 pint heavy whipping cream
2 cans (10 oz.) condensed cream of celery soup
2 cans (10 oz.) Campbell's cheddar cheese soup
Serve with grated cheese
Add first 3 ingredients, cover and simmer about 30 minutes until onions and carrots are tender.
Add frozen veggies and bring to a simmer.
Add cream and soup, heat and eat.
If desired: 1 more cup water and/or salt & pepper.
Preparation time about 45 min.
Serves about 8.
Vicki Rasmussen

FRESH FRUIT PUNCH
1 cup warm water
3 T. honey (or sugar to taste)
1 and 1/2 cup chilled water
1 grapefruit, juiced
4 small oranges, juiced (or 2 large)
1 lemon, juiced (or 1 large lime or 2 small)
In 1 quart pitcher:
Dissolve honey in warm water.
Add chilled water and then stir in fruit juices.
Sweeten more, if desired.
Preparation time about 10 min.
Makes a quart.
Vicki Rasmussen

SHORTBREAD CHOCOLATY CHIP COOKIES
2 cups flour
2 cubes butter
1/2 cup sugar
1 bag chocolate chips (semi-sweet or milk)
1 T. cocoa

Preheat oven to 300*
Cream butter and sugar.
Mix in flour, chocolate chips and cocoa.
Roll into balls and bake for 30 min.
Makes about 4 doz.
Vicki Rasmussen

SWEET CORN BREAD
2 pkgs (6.5 oz.) Gold Medal corn mix
2/3 cup milk
1/4 cup oil
3 eggs
1/3 cup sugar

Preheat oven 350 to 400.
Spray 8 x 8 pan with cooking spray.
Mix all ingredients until moistened.
Bake about 20 to 25 min.
Aprox preparation time 10 min.
Vicki Rasmussen

FRUIT SHERBET DELIGHT
1 half gallon pineapple sherbet
one 10 or 12 oz. bag frozen raspberries
2 bananas, diced

Mix all ingredients in a large bowl.
Spoon into dessert dishes and serve.
Aprox preparation time 10 min.
Vicki Rasmussen

SPRING BREEZE CHEESECAKE
1 pkg. (8 oz.) cream cheese, softened
1/3 cup sugar
1 cup sour cream
2 t. vanilla
1 container (8 oz.) Cool Whip type whipped topping
1 Ready Crust (graham or cookie)
Garnish with fresh fruit, grated chocolate or ice cream topping

Cream cheese and sugar.
Blend in sour cream and vanilla.
Fold in whipped topping.
Spoon onto crust.
Chill for at least 4 hours.
Garnish and serve.
Aprox preparation time 20 min.
Vicki Rasmussen