Cranberry Fruit Salad

Provided by Carol Myers (1996)

1 (8 ounce) can crushed pineapple

1/2 cup water

2 tbs lemon juice

1 (3 ounce) package of cranberry jello

1 (16 ounce) can of whole cranberry sauce

1/2 cup chopped celery

1/2 cup chopped walnuts

Drain pineapple, but preserve juice.  In Saucepan, mix juice, water, and lemon juice.  Heat to boiling.  Remove from heat and add jello, stirring thoroughly.  Stir in cranberry sauce.  Refrigerate until it begins to set, and stir in pineapple, celery, and nuts.  Place in a mold.

Beef Bar-B-Que

Provided by Carol Myers

Makes 24 servings - great for picnics

4 1/2 pounds of ground chuck roast (can also use chicken, pork, ham, etc), roasted
1 stick of butter or margarine
2 stalks of celery, chopped
1 medium onion, chopped
1 medium green pepper, chopped
1 can tomato soup
1 cup ketchup
1 cup of beef broth (from the meat drippings)
1/4 cup of brown sugar
1 tsp salt
1 tsp pepper
2 tbs oregano
1 tbs worcestershire sauce
1 tbs white vinegar

Melt butter, and saute together celery, onion, and green pepper.

Make sauce by combining remaining ingredients and stirring well.  Mix in sauteed vegetables.

Slice or shred meat finely and add to sauce

Heat in an oven or crock pot at low temperature for 2 to 3 hours

Serve on rolls.

Cherry Hill Chicken

Provided by Linda George (2000)

8 boneless chicken breasts, cooked and cut in half
2 5 ounce cans of water chestnuts
1 can of undiluted cream of mushroom soup
1 1/2 cups of chopped celery
1 cup mayonnaise
1 pkg Pepperidge Farm Corn bread stuffing mix
3/4 cup melted butter

Mix soup and mayonnaise.  In a greased 13x9 inch pan, mix chicken, celery, and water chestnuts.  Pour soup mixture over the chicken mixture.  Mix melted butter and stuffing mix, and sprinkle over the casserole.  Bake at 350 degrees for 30 to 45 minutes