Malted Milk Ball Cookies

Provided by Linda George

1/2 cup shortening
1/2 cup margarine, softened
1 cup sugar
2 eggs
1 tsp vanilla
2 1/2 cups flour
2 tsp baking powder
1 tsp salt


1 bag malted milk balls
2 cups flaked coconut

Roll dough (from mixing top list of ingredients) after chilling for three hours, around the malted milk balls, then roll in coconut.  Bake on greased cookie sheet at 350 degrees for about 12 minutes.  Makes about 5 dozen

Chocolate Sheet Cake

Provided by Lois Phillips

1 1/4 cups margarine or btter
1/2 cup unsweetened cocoa
1 cup water
2 cups unsifted flour
1 1/2 cup firmly packed brown sugar
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk (not evaporated)
2 eggs
1 tsp vanilla
1 cup 10x sugar
1 cup chopped nuts

Preheat oven to 350 degrees.

In a small saucepan, melt 1 cup of margarine, stir in 1/4 cup cocoa, then add water.  Bring to a boil.  Remove from heat.

In a large mixer bowl, combine flour, brown sugar, baking soda, cinnamon, and salt.  Add cocoa mixture.  Beat well.  Stir in 1/3 cup Eagle Brand Milk, eggs, and vanilla.  Pour into 9x13 inch pan.  Bake 15 minutes or more until cake springs back when touched.  Another way to test it is to put a toothpick in the middle and waiting for it to come out clean.

In a small saucepan, melt remaining 1/4 cup of margarine, stir in 1/4 cup of cocoa, and remainder of the milk.  Stir in 10x sugar and nuts.  Spread on warm cake.

Creamy Pasta Salad

Provided by Carol Adams (1996)

1 box seashell pasta, cooked and drained
1/2 cup shredded carrots
1/4 cup diced celery
1/4 cup chopped green pepper
sliced black or green olives (optional)

Dressing:

1/4 cup sugar
2 tbs vinegar
3/4 cup Miracle Whip
2 tbsp Good Seasons Italian Salad Dressing
1/4 cup milk

Mix dressing and pour over pasta and vegetables.  Add additional Miracle Whip or milk if needed.  Refrigerate.  The dressing can be used on a tossed salad as well.