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| CHERRY STUFF Crust: 1 1/2 cups Flour 1 cup Chopped Pecans 2 Tbsp. Sugar 1 1/2 sticks Melted Butter Mix all ingredients. Press evenly into a 13 x 9 inch pan. Bake at 350 degrees F until golden brown. Topping: 2 cups Cool Whip 1 box Powdered Sugar 8 oz. Cream Cheese 1 can Cherry Pie Filling Beat cream cheese & powdered sugar until smooth. Add cool whip. Spread over cool crust and top with cherry pie filling. |
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| Swiss Vegetable Medley 1 bag (16 oz.) Frozen Broccoli, Carrots & Cauliflower combination, thawed and drained 1 can (10 3/4 oz.) Condensed Cream of Mushroom Soup 1 cup shredded Swiss Cheese 1/3 cup sour cream 1/4 tsp. Ground Black Pepper 1 can (2.8 oz.) French Fried Onions Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper and 1/2 can French Fried Onions. Pour into a 1-quart casserole dish. Bake, covered, at 350 degrees F for 30 minutes. Top with remaining cheese and onions; bake, uncovered, 5 minutes longer. |
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