2		cups cooked chicken breasts, coarse cut
1/2		cup celery, thinly sliced
1/3		cup toasted almonds, thinly sliced
1/2		cup red or green grapes, halved
1/2		cup Miracle Whip or mayonnaise (can use light)
2		tsp. orange juice
2		tsp. sugar or 1 packet Equal
1		tbls. milk
1/4		tsp. salt, scant
1/8		tsp. pepper
1/4		tsp. poppy seeds (optional)

Mix first four ingredients and set aside. Mix remaining ingredients and pour over the chicken mixture. Toss well. Transport in sealed container, on ice. Serve in pita bread halves or on croissants. Makes 4 to 6 servings. Kathy Haymes, Conway Mo.
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Date Cookies

2		cups brown sugar
2		eggs, well beaten
1		cup shortening
3-1/2		cups flour
1		tsp. vanilla
1		cup chopped nuts
1		cup chopped dates
2		tbls. cream or milk
1		tsp. cream of tartar
1		tsp. baking soda
		Few drops of maple flavor

Sift flour, measure, and sift with baking soda and cream of tartar. Cream shortening and sugar. Add eggs and cream or milk. Add dry ingredients, dates, nuts, and flavoring. Mix thoroughly and form into a loaf. Chill overnight. Slice thin and place on well greased baking sheet. Bake in hot oven (400 degrees) for ten minutes or until delicate brown. Makes 100 cookies. Mrs. Lena Borntrager, Clark, Mo.
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Cheese Cauliflower

1		head of cauliflower
3		tbls. olive oil
1		large onion, thinly sliced
1/4		cup fine dry bread crumbs
1/4		cup cheddar cheese, grated
1/4		tsp. salt
		dash of pepper

Remove outer leaves and stalks from the cauliflower. Separate into flowerets. Cook according to directions in basic recipe. Heat olive oil in a skillet over medium heat. Add sliced onion and cook, stirring occasionally, until onion is tender and lightly browned. Add salt, pepper, and crumbs. Remove from heat. Place cooked cauliflower in a shallow, buttered baking dish. Top with hot onion mixture. Sprinkle with grated cheese. Place on rack about 4 inches from broiler and broil until cheese melts and browns lightly on top. Yields 4 servings. Norman Miller, Clark, Mo.
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Pretty Pineapple Torte

1/2		cup butter or margarine, softened
1		cup sugar, divided
3		eggs separated
1		can (20 oz.) crushed pineapple
1		tsp. vanilla extract
2-1/2		cups cake flour
2		tsp. baking powder
1/2		tsp. baking soda
1/2		tsp. salt
Filling:
1-1/2		cups whipped cream
1/4		cup confectioners sugar
1/2		tsp. almond extract
2		tbls. slivered almonds (toasted)

In a large mixing bowl, cream butter and 3/4 cup sugar. Beat in egg yolks. Drain pineapple reserving 2/3 cup juice (discard remaining juice or save for another use). In a bowl, combine juice, 3/4 cup pineapple and vanilla (set remaining pineapple aside for the filling.) Combine dry ingredients and add to the creamed mixture alternately with pineapple mixture. In a small mixing bowl, beat egg whites until soft peaks form. Add remaining sugar, one tbls. at a time, beating until stiff peaks form. Fold 1/4 of the egg whites into batter, fold in remaining egg whites. Spoon into two greased and floured 9-inch round cake pans. Bake at 350 degrees for 30 to 35 minutes or until cake springs back when lightly touched. Cool for 10 minutes; remove from pans to wire racks to cool completely. For filling, beat the cream, sugar and extract in a mixing bowl until stiff peaks form. Fold in reserved pineapple. Split each cake layer in half horizontally. Spread about 3/4 cup filling between each layer; spread remaining filling over top. Sprinkle with almonds. Yields 10-12 servings. Miriam Yoder, Clark, Mo.
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Pork and Bean Casserole

1		(16 oz.) can pork and beans
2		slices bacon, cut in 1-inch pieces
1/4		cup brown sugar
1/4		cup sorghum molasses
1/2		medium onion, chopped
		salt and pepper to taste

Mix: put in 9-inch baking dish. Bake 1 hour at 350 degrees. Yields 4 servings. Marie Noyes, Atlanta, Mo.
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Easy Baked Beans

1		can (15.5 oz.) baby lima beans, drained
1		can (15.5 oz.) pork and beans
1		medium onion, chopped
2/3		cup brown sugar
1		cup catsup
1		tsp. dry mustard
1		can partially drained red kidney beans
2		pounds browned ground beef
1		tsp. vinegar
6		strips bacon, fried and crumbled

Mix all the above together. Cook in crock pot on high for 1 hour, then on low for 1 hour and 15 minutes. Or slow cook on low for 4 to 6 hours. Yields 6 to 8 servings. Mary Wood, Puxico, Mo.
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Three Bean Salad

1/2		cup sugar
1/2		cup salad oil
1/2		cup cider vinegar
1		tsp. salt
1		can (16 oz.) cut green beans, drained
1		can (16 oz.) cut wax beans, drained
1		can (16 oz.) red kidney beans, drained
1/2		cup chopped onion

In a large bowl, stir first 4 ingredients. Add beans and onion, mix well. Cover and refrigerate at least 6 hours to blend flavors. This may be prepared up to 3 days ahead. Yields 12 servings. Dortha J. Strack, Cape Girardeau, Mo.
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Picnic Sandwich Filling

1		pkg. (8 oz.) cream cheese, softened
3/4		cup California walnuts,chopped
1/4		green pepper, chopped
1/4		onion, chopped
3		tbls. canned pimiento, chopped
1		tbls. catsup
3		hard-boiled eggs, finely chopped
3/4		tsp. salt dash of pepper

Combine all ingredients. Use as filling between lightly buttered slices of sandwich bread. Trim crusts. Cut each sandwich diagonally into 4 triangles. Makes 2-1/3 cups filling. Mrs. Levi V. Shetler, Clark, Mo.
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