• 1/2 cup butter
• 3 tsp. cocoa
• 1 cup sugar
• 2/3 cup flour
• 2 eggs, well beaten
• pinch of salt
• 1 tsp. vanilla
• 1 cup chopped nuts

1. Melt together butter and cocoa.
2. Add next four ingredients and beat well. 
3. Add vanilla and nuts, mix well.
4. Pour into 8x8 inch greased and floured cake pan. Bake 20 minutes at 350. Cut into squares. Makes 16 small or 12 large brownies.

• 2 boxes instant chocolate pudding
• 8 oz. package cream cheese softened
• milk to make pudding
• 1 graham cracker crust
• 1 package cool whip

1. Make pudding, then add cream cheese to finished pudding.
2. Beat together with mixer.
3. Put into graham cracker crust, chill for 1 hour.
4. Top with Cool Whip.

• 1 26oz. jar tomato sauce
• 1 tsp. garlic salt
• 1 1/2 pds. chicken breast tenders
• 14 uncooked manicotti shells (8 oz.)
• 2 cups mozzarella cheese

1. Heat oven to 350.
2. Spread about 1/2 of pasta sauce in ungreased rectangle baking dish.
3. Sprinkle garlic salt on chicken.
4. Insert chicken into uncooked manicotti shells, stuffing from each end of shell to fill if necessary.
5. Place shells on pasta sauce in dish.
6. Pour sauce covering completely.
7. Sprinkle with cheese.
8. Cover and bake about 1 hour 30 min. or until shells are tender. Sprinkle with basil.

Ingredients

• 12 oz. Elbow Macaroni
• 1/2 cup onions diced
• 10 3/4 oz. can cream of mushroom soup
• 3/4 cup milk
• 2 cans of tuna in water
• 8 oz. frozen green peas
• 1/4 cup crushed saltine crackers
• Salt to taste
• Pepper to taste

1. Preheat oven to 350
2. Cook pasta in boiling water, drain when ready.
3. Mince Onion.
4. Add soup, milk,tuna and onion in a 8×8 baking dish.
5. When pasta is has finished cooking add to the soup milk mixture.
6. Fold in frozen peas they will cook in the oven
7. Crumble saltine on top of casserole
8. Back uncovered 30 min on lowest rack.
9. Serve immediately