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Layered Lemon Pie

Layered Lemon Pie
From: Mary Chesney

1 (8 oz) package cream cheese, softened
½ cup sugar
1 can Lemon Pie filling
1 (8 oz) carton Cool Whip
Graham Cracker Pie Crust-recipe below

In a small mixing bowl, beat cream cheese and sugar until smooth. Beat in half of the pie filling (I just use the whole can). Fold in cool whip and spoon into crust. Refrigerate for 15 minutes or until serving. Top with extra lemon filling if desired.

Graham Cracker Pie Crust

Mix: 1 ¼ cups graham cracker crumbs (I crush graham crackers in a large Ziploc bag)
¼ cup sugar
6-7 Tablespoons margarine, melted

Using back of large spoon (or your hand), press crumb mixture firmly on bottom and up side of an 8 or 9-inch pie plate.

When using a refrigerated or frozen pie filling, chill or freeze crust 5 to 10 minutes before filling.

Graham Cracker Pie Crust

Graham Cracker Pie Crust
From: Mary Chesney

Mix: 1 ¼ cups graham cracker crumbs (I crush graham crackers in a large Ziploc bag)
¼ cup sugar
6-7 Tablespoons margarine, melted

Using back of large spoon (or your hand), press crumb mixture firmly on bottom and up side of an 8 or 9-inch pie plate.

When using a refrigerated or frozen pie filling, chill or freeze crust 5 to 10 minutes before filling.

Peanut Butter Pie

Peanut Butter Pie
From: Mary Chesney

Graham Cracker Pie Crust-recipe below
½ cup smooth peanut butter
1 (8 oz) carton Cool Whip
4 oz softened cream cheese
1 ¼ cups powdered sugar

Mix all ingredients. Pour into crust.

Topping: Melt 1 cup chocolate chips in microwave slowly. (I always add a little shortening to make the chocolate softer). Pour chocolate mixture over pie and spread with a spoon. Refrigerate.

Graham Cracker Pie Crust

Mix: 1 ¼ cups graham cracker crumbs (I crush graham crackers in a large Ziploc bag)
¼ cup sugar
6-7 Tablespoons margarine, melted

Using back of large spoon (or your hand), press crumb mixture firmly on bottom and up side of an 8 or 9-inch pie plate.

When using a refrigerated or frozen pie filling, chill or freeze crust 5 to 10 minutes before filling.

Macaroni Salad

Macaroni Salad
From: Linda Compton

1 Box Macaroni cooked, drained (16 oz)
1 lg. onion, chopped
1 sm. green pepper, chopped
2-3 tomatoes, chopped (add last)
5-6 heaping T. mayonnaise; you want this creamy not pasty
Celery Seeds sprinkled heavily over top
Seasoned salt; sprinkled heavily over top
Salt/pepper to taste.

Stir all ingredients and then Refrigerate, Eat and Enjoy!
This will keep in fridge for a week.

Banana Split Cake

BANANA SPLIT CAKE
From: Nancy Carlisle

2-cups graham cracker crumbs
3-sticks butter
2-eggs
2-cups powdered sugar
1-tsp. vanilla
3 or 4-bananas, sliced
2-lb. can crushed pineapple, drained
9-oz. Cool Whip
3/4-cup chopped pecans
1-small jar cherries

Mix 2 cups graham cracker crumbs and 1 stick melted butter. Press into bottom of 13x9-inch pan. In mixing bowl, cream 2 eggs, 2 sticks of melted butter, 2 cups powdered sugar and 1 teaspoon vanilla. Beat with mixer for 15 minutes, no less. Spread over crumbs. Slice 3 to 4 bananas thin and layer with 2 lb. can crushed pineapple, well drained. Top with Cool Whip, then pecans and cherries.

Potato Casserole

POTATO CASSEROLE
From: Nancy Carlisle

8 to 10 potatoes
2-cups grated cheese
1-cup chopped green onions and tops
1/2-cup melted margarine
16-oz. sour cream
Salt and pepper to taste

Boil potatoes in jacket; cool and peel. Grate potatoes and mix with all other ingredients. Season to taste and mix well. Put in a greased 12x9-inch casserole dish. Cover and refrigerate overnight. Bake at 325 degrees for 30 minutes or until bubbly. Freezes well.

Blueberry Salad

BLUEBERRY SALAD
From: Nancy Carlisle

2-small boxes blackberry jello
2-cups hot water
1-15 0z. can blueberries, drained
1-8 1/4 oz. can crushed pineapple, drained

Mix all ingredients, save the juices from the fruit and add enough water to make 1 cup. Add and mix well. Put in a 9x13-inch dish. Chill until firm and spread on topping.

TOPPING
1-8 oz. pkg. cream cheese
1/2-cup sugar
1-cup sour cream
1/2-tsp. vanilla

Mix and spread on top of jello. Sprinkle 1/2 cup chopped pecans on top.

Cucumber Salad

CUCUMBER SALAD
From: Nancy Carlisle

6-cucumbers, peeled and thinly sliced
1-small can cream
2-Tbsp. sugar
1/4-cup vinegar
1/4-cup onions, chopped fine
Salt and pepper to taste

Put cucumbers in a bowl with 1/2 teaspoon salt. Let set in refrigerator for 30 minutes. Squeeze excess water from cucumbers and set aside. In a separate bowl, add cream, sugar, salt, pepper and onions; mix. Add vinegar and mix well. Will make a thick consistency. Add cucumbers; mix again. Chill.

Neptune Salad

NEPTUNE SALAD
From: Nancy Carlisle

2 1/2-lbs. crab meat, flaked
3-bunches green onions, chopped
1/2-stalk celery, chopped
2-caps lemon juice
Salt and pepper to taste
1-qt. Kraft light mayo

Mix all ingredients well. Refrigrate and serve with crackers.

Shrimp Ball

SHRIMP BALL
From: Nancy Carlisle

2-cans tiny pink shrimp
1-8 oz. pkg. cream cheese
1/2- green pepper, chopped fine
1/4-onion, chopped fine
chopped pecans

Mix all ingredients except for the nuts and roll into a ball. Roll in chopped pecans. Serve with crackers

Cornbread

Cornbread
From: Nancy Carlisle

2 1/2-cups onion, chopped
1/4-cup melted margarine
8-oz. sour cream
1-cup shredded cheddar cheese
1 1/2-cups self-rising cornmeal
2-tbsp. sugar
2-eggs, beaten
8 1/2-0z. can cream-style corn
1/4-cup milk
1/4-cup Wesson oil
Dash of hot sauce

Sauté onions in margarine. Mix sour cream and 1/2 of the cheddar cheese with the onions and margarine; set aside. Mix the cornmeal, sugar, eggs, corn, milk, oil and hot sauce. Add the other half of the cheddar cheese and mix well. Pour into 9x12-inch greased baking dish. Spread the sour cream mixture on top of the meal mixture. Bake 25 to 30 minutes at 400 degrees or until done.

Quick Italian Cream Cake

Quick Italian Cream Cake
From: Barbara DeMarcus

1 (18.5 oz) pkg white cake mix with pudding
2 large eggs
1 ¼ cups buttermilk
¼ cup vegetable oil
1 (3 ½ oz) can flaked coconut
2/3 cup chopped pecans
3 tablespoons rum or vanilla flavoring
Cream Cheese Frosting

Beat first 4 ingredients at medium speed with an electric mixer 2 minutes. Stir in coconut and pecans. Pour into 3 greased and floured 9-inch round cake pans. Bake at 350 degrees for 15 to 17 minutes. Remove from pans, and cool completely on wire racks.
Spread cream cheese frosting between layers and on top and sides of cake. Chill 2 hours before slicing.

Cream Cheese Frosting

1 box confectioners’ sugar
8 oz cream cheese
1 stick margarine1 teaspoon vanilla

Fresh Apple Cake

Fresh Apple Cake
From: Barbara DeMarcus

2 cups all-purpose flour
3 teaspoons cinnamon
1 teaspoon salt
1 ½ cups Wesson oil
2 cups sugar
4 eggs
3 cups chopped apples
1 cup pecans, or raisins (chopped)

Sift dry ingredients together. In a large bowl, combine oil, sugar and eggs. Add dry ingredients. Fold in apples and pecans. Bake in a 9 x 13 pan or Bundt pan at 350 degrees for 45-50 minutes. Cool and top with cream cheese frosting.

Cream Cheese Frosting

1 box confectioners’ sugar
8 oz cream cheese
1 stick margarine
1 teaspoon vanilla
You may use caramel icing instead of cream cheese icing if desired.

Vegetable Casserole

Vegetable Casserole
From: Barbara DeMarcus

2 cans French style green beans, drained
2 cans shoe peg corn, drained
½ cup chopped onion
¼ cup chopped celery
1 ½ cups sharp cheddar cheese, shredded
½ cup sour cream
1 can cream of celery soup

Mix all ingredients together. Pour into a large shallow casserole dish.

Topping:
½ cup margarine, melted
1 roll Ritz crackers, crushed
¼ cup chopped almonds
Mix and place on top of casserole. Bake at 350 degrees for 40-45 minutes.

Broccoli Salad

Broccoli Salad
From: Barbara DeMarcus

Broccoli (bite sized pieces)
8 slices of bacon, fried and crumbled
½ chopped onion
1 ½ cups shredded cheddar cheese
¼ cup raisins
¾ cup mayonnaise
½ cup white sugar
4 tablespoons cider vinegar
1 cup peanuts

Low-fat mayonnaise, cheese, and sugar substitute may be used if desired.
Combine broccoli, onion, bacon, cheese and raisins. Mix mayonnaise, sugar and vinegar to form dressing. Pour over mixture and toss lightly. Chill overnight.

Honeybun Cake

Honeybun Cake
From: Mary Chesney

1 box yellow cake mix
¾ cup vegetable oil
½ cup sugar
4 eggs
1 cup sour cream
1 cup brown sugar
2 tablespoons cinnamon

Topping:
2 cups powdered sugar
4 tablespoons milk
2 teaspoons vanilla

Preheat oven to 300 degrees. In a small bowl, mix brown sugar and cinnamon. Set aside. Mix the cake mix, oil, sugar, eggs and sour cream. Pour ½ of the batter into a 9” x 13” pan sprayed with Pam. Sprinkle ½ of the brown sugar/cinnamon mixture on top of the batter in the pan and swirl with a knife. Add remaining batter. Top with remaining dry mixture. Swirl so cake will look like cinnamon buns. Bake for 1 hour. Mix topping ingredients together and spread on cake when slightly cooled.

Fruit Salad

Fruit Salad
From: Mary Chesney

2 cans chunk pineapple, drain and reserve juice
1 can mandarin oranges, drained
4 bananas, sliced
2 (3oz) packages vanilla instant pudding, (can substitute white chocolate pudding)
2 tablespoons tang

Combine 1 ½ cups of reserved pineapple juice with pudding. Add tang. Drain mandarin oranges. Combine fruit with dressing. Make one day ahead.

Spicy Apple Bundt Cake

Spicy Apple Bundt Cake
From: Mary Chesney

Serve this cake plain or, for a special flourish, with a scoop of low-fat ice cream or frozen yogurt and a drizzle of fat-free caramel sauce from a jar.

1 spice cake mix (I use Duncan Hines Moist Deluxe)
1 (21 oz) can apple pie filling
1 large egg + 2 egg whites (I use 2 eggs instead of 1 large egg and 2 egg whites)

1. Preheat oven to 350 degrees. Spray a 10-inch Bundt pan with Pam.

2. With electric mixer on low speed, beat the cake mix, apple pie filling, egg, and egg whites in a large bowl until moistened, about 30 seconds. Increase the mixer speed to medium and beat until well blended, about 2 minutes. Pour the batter into the pan.

3. Bake until a toothpick inserted into the cake comes out clean, about 40-45 minutes. Cool in the pan on a rack 20 minutes. Remove from the pan and cool completely on the rack. Sift the confectioners sugar over the top just before serving.

Makes 18 servings
per serving (1/18 of cake): 156 Cal, 2 g Fat, 1g Sat Fat, 12 mg chol, 192 mg Sod, 33 g Carb, 1 g Fib, 2 g Prot, 57 mg Calc. Points:3

Hot Pineapple Casserole

Hot Pineapple Casserole
From: Barbara DeMarcus

2 large cans pineapple chunks, including juice
6 tablespoons flour
1 cup sugar
2 cups cheddar cheese, grated
2 cups Ritz crackers, coarsely crushed
1 stick margarine, melted

Spray a large baking dish with cooking spray. Mix pineapple chunks, juice, flour, sugar, and cheddar cheese lightly; pour into casserole dish. Top with Ritz crackers and margarine. Place in preheated oven at 325 degrees for approximately 30 minutes. Top with cherries for a pretty finish.

Pina Colada Cake

Pina Colada Cake (non alcoholic)
From: Barbara DeMarcus

Duncan Hines white cake mix
Coco Lopez (cream of coconut), shake well, (comes in a can the size of a canned coke where drink mix is)
1 small box instant coconut cream pudding
1 small container of cool whip
Shredded coconut

Mix cake as directed. Bake in 9” by 13” pan. Use toothpick to punch holes in top of cake. Pour Coco Lopez into holes in cake while still hot. Mix pudding as directed and spread over cake (let cake cool first). When cold, top with cool whip and coconut. Refrigerate. It is so moist and delicious in your mouth!

Ro-Tel Dip

Ro-Tel Dip
From: Barbara DeMarcus

1 lb. hot sausage
1 ½ lb. hamburger
1 or 2 cans Ro-tell tomatoes and chilies
1 lb. Velveeta cheese
1 can cream of mushroom soup

Fry sausage and hamburger meat until dome. Drain. Add cheese, Ro-Tel and mushroom soup. Mix well. Put into crockpot to keep warm. Serve with chips.

Vegetable Pizza

Vegetable Pizza
From: Barbar DeMarcus

2 cans crescent rolls or 1 can pizza dough
2 (8oz) cream cheese
1 pkg dry ranch dressing mix
¾ cup mayonnaise
8 oz. sour cream
Garlic powder, salt, pepper to taste, if desired
Approximately 3 to 4 cups finely cut fresh vegetables (broccoli, cauliflower, carrots, green onions, tomatoes, green peppers, etc. (whatever you like) at least 3 or 4 vegetables.
8 oz. shredded cheese

Flatten dough in large sheet pan. Bake and let cool. Combine all other ingredients, except vegetables and shredded cheese. Spread on cooled crust. Top with vegetables and cheese. Cut into squares and serve. Keep refrigerated. Makes 25-30 squares. I press the vegetables down onto cream cheese layer so they will not be loose because they fall off easily when you cut into squares.

Crock Pot Dressing

Crock Pot Dressing
From: Carol Hutchison

8 inch pan of cornbread
8 slices of day old bread
4 eggs
1 medium chopped onion
1/2 cup chopped celery
1-1/2 tablespoon sage
1 teaspoon salt
1/4 teaspoon black pepper
2 cans cream of chicken soup (don't add water)
2 cans chicken broth
2 tablespoon margarine

Crumble cornbread and day old bread and all of the other ingredients except the margarine. Pour into crock pot. Dot top with margarine. Cover and cook on high for 2 hours or low for three to four hours.
Makes 16 servings.

EASY HOMEMADE ROLLS

EASY HOMEMADE ROLLS
From: Martha Arms

( I ALWAYS DOUBLE THE RECIPE AND BAKE IN A 11X15 PAN WITH 1 STICK OF MELTED MARGARINE.)
1/2 CUP VERY HOT WATER ( I HEAT IN MICROWAVE)
1/2 CUP CRISCO SHORTENING - STIR TOGETHER UNTIL PARTLY MELTED

ADD:
1 TEASPOON SALT
1/4 CUP SUGAR
1 SLIGHTLY BEATEN EGG

DISSOLVE:
1 ENVELOP DRY YEAST IN
1/2 CUP WARM WATER
ADD TO ABOVE MIXTURE.

ADD:
2 CUPS SELF-RISING FLOUR
1 CUP BREAD FLOUR ( CAN JUST USE 3 CUPS
SELF-RISING IF DON'T HAVE BREAD FLOUR )

STIR UNTIL MIXED. COVER AND PUT IN REFRIGERATOR AT LEAST 2 HOURS OR OVERNIGHT.

MELT 3/4 STICK MARGERINE IN 9X13 PAN.
(RECIPE DOES NOT SAY TO KNEAD, BUT I DO JUST A FEW TIMES LIKE BISCUITS.)
ROLL OUT DOUGH TO ABOUT 1/4 INCH. CUT WITH BISCUIT CUTTER. DIP HALF OF ROLL IN THE MELTED MARGARINE IN PAN. FOLD IN HALF AND PLACE SIDE BY SIDE IN PAN WITH THE BUTTER SIDE UP. COVER AND LET RISE IN A WARM PLACE. ( I TURN THE OVEN OFF AFTER I TAKE THE MARGARINE OUT {ONLY HAVE THE OVEN ON AS LOW AS POSSIBLE TO MELT THE MARGARINE} AND PUT IN THE OVEN FOR 30-45 MINUTES TO RISE THEN TAKE OUT OF THE OVEN AND TURN UP TO 400 DEGREES.} BAKE AT 400 DEGREES FOR 12-15 MINUTES UNTIL GOLDEN BROWN.

Chocolate Pie

Chocolate Pie
From: Mary Chesney

2 1/4 cups sugar
3/4 cup cocoa
pinch of salt
1 heaping cup plain, all-purpose flour
Mix in heavy pot.

To dry mixture add:
3/4 cup evaporated milk (1 small can)
4 cups water
5 egg yolks---save egg whites for meringue if desired
2 tablespoons butter or margarine

Cook until thick on low to medium heat stirring constantly. Let cool. To cool, set pot in cold water (in sink) and stir until cool; then add 1 teaspoon vanilla, stirring until well blended. Pour into already baked pie crust.

Top with meringue if desired.

YIELD: 2 pies

Classic Crisco Crust for two 9-in pies

2 cups all-purpose flour
1 teaspoon salt
3/4 cup shortening
5 tablespoons cold water

1. Combine flour and salt in bowl.
2. Cut in shortening using pastry blender (I use a fork) until all flour is blended in to form pea-size chunks.
3. Sprinkle water, one tablespoon at a time. Toss lightly with fork until dough will form a ball.
4. Divide dough in half.
5. Press dough ball between hands to form 5 to 6 inch "pancake". Flour rolling surface and pin lightly. Roll dough into a circle.
6. Trim one inch larger than upside-down pie plate. Loosen dough carefully.
7. Fold into quarters. Unfold and press into pie plate.
8. Fold edge under and flute with fingers or press with fork.For recipe calling for unbaked pie shell, follow baking directions given in that recipe. For recipe calling for baked pie shell, heat oven to 425 degrees. Thoroughly prick bottom and sides with fork (50 times) to prevent shrinkage. Bake at 425 degrees for 10 to 15 minutes or until lightly browned.

Pumpkin Dessert

PUMPKIN DESSERT
From: Mary Chesney

1 package yellow cake mix
1/2 cup butter, melted
3 eggs, divided
1 can (30 oz) pumpkin pie mix
1 can (5 oz) evaporated milk
1/2 cup sugar
1/4 cup all-purpose flour
3 teaspoons ground cinnamon

In a large mixing bowl, combine the cake mix, butter and one egg. Set aside 2/3 cup for topping. Press the remaining mixture into a greased 9 x 13 baking dish. In a mixing bowl, beat the remaining eggs. Add pie mix and milk; pour over crust. Combine the sugar, flour, cinnamon and reserved crumb mixture; sprinkle over pumpkin layer. Bake at 350 degrees for 45 minutes or until top is golden brown. Cool on a wire rack for 1 hour. Refrigerate for 2 hours or until chilled before cutting.

Dressing

Dressing
From: Mary Chesney

2 1/2 cups chopped onion, (use about 5 cups if using only onion)
2 1/2 cups chopped celery
2 sticks butter
2 teaspoons poultry seasoning
3 to 4 tablespoons sage
Salt
Black pepper
3 cups of broth reserved from turkey or chicken

2 cornbread recipe, baked and crumbled (must make ahead of time)

Cook and stir onion and celery in butter in skillet over medium heat until tender. Stir in seasonings. Add onion mixture to crumbled corn bread. Add an additional 2 teaspoons of sage. Toss to mix. Add broth and mix. Spread in 9 x 13 pan. Bake at 350-400 degrees for 20 - 30 minutes or until brown.

Cornbread

2 cups cornmeal
1 tablespoon sugar
1 1/4 cups milk
1/4 cup vegetable oil
1 egg

Mix cornmeal and sugar. In separate measuring cup, mix milk, oil and egg. Add to cornmeal mixture. Spread in 8 in. square pan or iron skillet or in 12 foil muffin cups in muffin pan. Bake at 425 degrees for 20 minutes or until brown.

Chicken Pot Pie

Chicken Pot Pie
From: Mary Chesney

¼ cup chopped onion
¼ cup green pepper
¼ cup red pepper (I have used ½ cup green pepper if I don’t have any red pepper)
2 garlic cloves, minced (or 1 heaping teaspoon minced garlic)
1 tablespoon vegetable oil
3 cups cubed cooked chicken
2 cups cubed potatoes, uncooked
2 cans (10 ¾ oz) cream of mushroom soup
1 can peas, drained
1 can mushrooms, drained
1 chicken bouillon cube
1 cup water
salt
pepper

In a large skillet or pot, sauté onions, peppers and garlic in oil for 3 minutes. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
This recipe will make 2 pies.


Pastry for 10 inch Double Crust

2 2/3 cup plain flour
1 teaspoon salt
1 cup shortening
7 tablespoons cold water

Combine flour and salt. Cut in shortening with fork until all flour is blended to form pea-size chunks. Sprinkle with water, one tablespoon at a time. Toss lightly with fork until dough will form a ball. Divide dough in half. Roll each crust separately. Press first dough ball between hands to form a 5 to 6 inch “pancake”. Flour rolling surface and pin lightly. Roll dough into a circle. Fold into quarters. Place in pie plate and unfold. Thoroughly prick bottom and sides with fork to prevent shrinkage.

After placing the first pie crust in plate, fill with chicken mixture and top with 2nd pie crust. Fold top crust edge under bottom crust and press down with a fork. Cut slits in top crust.

Potato Soup

POTATO SOUP
From: Mary Chesney

4 large baking potatoes
1 1/2 cup or 6 oz of shredded cheddar, divided
2/3 cup butter
12 slices of cooked crumbled bacon, divided
2/3 cup all-purpose flour
4 green onions, chopped, divided (I use regular onions)
6 cups milk
1 (8oz) carton of sour cream
3/4 tsp salt
1/2 tsp pepper

Bake potatoes at 450 degrees until done, scoop out potato. Discard skins. Melt butter in dutch oven over low heat. Add flour. Stir until smooth. Cook, stirring constantly for 1 minute. Gradually add milk. Cook over medium heat, stirring constantly until thick and bubbly. Stir in potatoes, salt and pepper. Add 1 cup of cheese, half of the bacon and 2 Tbsp onions. Cook until heated. Do not boil. Stir in sour cream. Cook until heated. Do not boil. Use remaining ingredients as toppings on soup.

Railroad Pie

RAILROAD PIE
From: Mary Chesney

Brown 1 lb. Ground beef with 1 large chopped onion in skillet. Pour off excess fat; add the following ingredients.

1 (12 oz) can whole kernel corn, drained
1 tsp salt
1 can tomato soup
1 Tbsp chili powder
1 soup can of water Dash of black pepper

Bring to a boil and simmer 15 minutes; turn into large, greased casserole.

Cornbread topping:
1 cup self-rising cornmeal
1/2 Tbsp sugar
1/2 slightly beaten egg
3/4 cup milk
1/2 cup cooking oil

Mix dry ingredients. Blend well: pour over meat mixture. Bake, uncovered, in 350 degree oven for 30-40 minutes or until topping is done and brown crusted.

**You can substitute 1 (15 oz) can of pinto beans (instead of corn) and increase the chili powder to 1 1/2 - 2 Tbsp for a chili con carne. You would also need to double the cornbread mixture except for the oil.

Broccoli Casserole

Broccoli Casserole
From: Mary Chesney

1 can cream of mushroom soup
1 cup mayonnaise
1 heaping cup velveeta cheese, grated
¼ heaping cup onions, chopped
2 eggs
2 square packages frozen chopped broccoli

First, follow directions on broccoli packages (make sure broccoli is drained after cooking or casserole will be watery). Combine all ingredients, mixing well. Add broccoli last. Allow the warm broccoli to melt the cheese for a few minutes. Pour into casserole dish.

Topping:
1 stick margarine, melted
1 ½ sleeves of ritz crackers, crushed

Mix margarine and cracker crumbs and spread on broccoli mixture. Bake at 350 - 400 degrees for 20 to 30 minutes or until done.
**This recipe makes half of the amount I fixed at the fellowship building.

***Best if prepared the night before and left in the fridge until ready to cook.