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.