Nesha’s Layered Lettuce Salad
Do not stir or mix ingredients. Layer in a 9x13 pan.
1 head of lettuce, tear into small pieces.
1 pkg of fresh spinach
6 hard boiled eggs, sliced thin
1 bunch of chopped green onions, thinly sliced
1 lb bacon, fried crisp, drained and chopped
1 (10 oz) pkg frozen peas, defrost and drain on paper towel
1 large green pepper, chopped fine

Combine/ mix together and spread over the layer vegtables:
1 cup real mayonnaise
2 cups sour cream
2 tablespoons sugar

Cover tightly and refrigerate overnight. When ready to serve, remove cover and sprinkle with grated mozzarella cheese and cut into squares.

Nesha’s Raspberry Ice Cream Dessert
1 1/2 cubes of margarine
1 1/2 cups of brown sugar
Melt together in heavy sauce pan. Cook until mixture starts to bubble.
(Watch closely, if cooked too long it will go sugary)

3 cups Rice Krispies
3/4 cup chopped walnuts
1 1/2 cups shredded coconut
Combine in large bowl and pour hot mixture over while mixing. Press 1/2 of mixture in bottom of 9x13 pan. Slice 1/2 gallon vanilla ice cream into 1 inch slices. Press into pan and top with remaining rice krispie mixture.

Place in freezer until ready to serve.

Topping:
Make the Raspberry Danish Dessert, following directions on box. Then add a bag of frozen raspberries.

Cut ice cream dessert into squares and put topping on after the squares are put on dishes.

Nesha's Moon Pie

Moon Pie

1 cup Water
1/2 butter

Bring to a boil. Take off heat. Add 1 cup flour and stir fast until it makes a pastry ball. Let cook for 5-10 min. Mix in 4 eggs one at a time.
11X14 pan. Bake at 400. for 30 Min. Put in fridge

2 boxes of Vanilla Instant Pudding. Follow box instructions.
1 OZ cream cheese (whip first)

Put on top of pastry then add whip whip cream and chocolate hard shell.

Enjoy.

Lemon almond Chicken

Lemon Almond Chicken

1- 1/4 Cup Flour
2- 3/4 tsp Salt
3/4 tsp Pepper
6 Large boneless chicken breasts
2 beaten eggs
2 TBS oil
2 TBS plus 1/4 cup butter (divided)
1 TBS minced green onion
1 garlic clove
1-1/2 cup chicken broth
1/2 cup ginger ale
3 TBS lemon juice
1/2 cup silvered almonds toasted
Minced parsley
1 lemon thinly sliced

In shallow bowl combine flour, salt and pepper. set aside 1/4 cup for sauce. Dredge chicken in remaining flour, then dip in egg.
Heat oil and 2 tbs of butter in pan over high heat. Add chicken;cook until golden brown on both sides. Drain on paper towels. Place in greased 13-9 in baking dish.
FOr sauce, melt butter in small saucepan. Add onion and garlic. Cook 1 min. Stir in reserved flour mixture. cook and stir to a boil. Cook and stir until slightly thickened. Pour over chicken.
Bake uncovered at 375 degrees for 20-30 min. Top with almonds, parsley and lemon. serve.

Yields 6

Shepherd's Pie

1 sm onion
1-10 oz package frozen baby peas, defrosted
1 lb cooked roast beef ( stew meat, ground beef, or an type of cut, cut into sm but thick pieces)
6 oz already made gravey (homemade, or bottled or canned)
1-4 oz package instant mashed potatoes, plain
1-2 oz package ready bacon, diced fine
pinch Kosher salt and freshly ground pepper to taste
Olive oil

1. Preheat oven to 400 degrees
2.Heat large skillet on the stove, add oil and onion and cook until softened, then add peas for a minute
3. While onion is cooking, chop beef into smallish diced pieces and add to onion mixture to heat through
4. Put beef mixture in a large bowl and add gravy - stir well
5. Cook bacon briefly (just to crip slightly) in skillet that the beef came out of
6. Make potatoes according to package directions, season with salt and pepper, stir in diced
bacon
7. Place beef mixture in bottom of a 9x9 casserole dish and top with the potatoes
8. Place in oven about 30 min until top browns and serve

Serves 6-8

Lemon-Blueberry Swirl Cake

1 pkg. (2-layer size) white cake mix
3/4 C water
3 egg whites
2 Tbsp. oil
1 pkg. (3 oz) Jell-O Lemon favor gelatin, divided
1 C blueberries
1 pkg. (8 oz) Cream Cheese, softened
1 whole egg
3 Tbsp. water

Heat over to 350 degrees F. Beat cake mix, 3/4 Cup water, egg whites and oil in large bowl with mixer until well blended. Add 1/4 C dry gelatin mix; beat on low speed 1 min., then on medium speed 4 min. Stir in berries; set aside. Beat cream cheese and whole egg in small bowl with mixer until well blended.
Pour half the cake batter into greased 12-cup fluted tube pan or 10-inch tube pan or 9x12 cake pan; cover with layers of cream cheese mixture and remaining cake batter.
Bake 45-50 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from side of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
Place cake on plate. Microwave 3 Tbsp. water in microwaveable measuring cup on High 30 sec. Add to remaining dry gelatin mix; stir until dissolved. Brush over cake until mixture is absorbed. Refrigerate leftovers.
(For a sweeter cream cheese filling, add 1/4 C sugar to cream cheese mixture before using as directed.)

Ranch-Style Beefy Taco Soup

1 lb lean ground beef or ground turkey
1 med onion, diced
1 clove garlic, minced
1-15 oz can whole kernel corn, drained
1-15 oz can black beans, drained
2-10 oz cans of RoTel diced tomatoes and green chilies
1 pkg. Taco Seasoning
1 pkg. Hidden Valley Ranch dressing mix
3 1/2 to 4 cups chicken broth

Brown beef/turkey, onion and garlic. Drain off grease. Drain corn and beans. Add corn, tomotoes, beans, seasonings and broth. Bring to boil and simmer 1 hr. Serve with sour cream, chopped cilantro, shredded cheese and crushed taco chips. Serves approx 8.