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INGREDIENTS

• 1 (8ounce)package cream cheese, softened
• 1/4 cup sugar
• 1 tablespoon milk
• 1/4 teaspoon vanilla
• 6store bought shortcakes
• 1 (7ounce)can moist flaked coconut
• 1 1/2 pints strawberries

DIRECTIONS

1. Beat cheese with sugar, milk and vanilla until light and fluffy.
2. Frost the shortcakes with cheese mixture.
3. Sprinkle generously with coconut.
4. Fill with fresh whole or sliced strawberries.

INGREDIENTS

• 1 cup mayonnaise
• 1 cup yellow mustard
• 1/3 cup brown sugar
• 1 cup honey
• 2 tablespoons poppy seeds
• 1/4 teaspoonred peppers
• 1/4 teaspoon Worcestershire sauce

DIRECTIONS

1. Combine all ingredients.
2. Chill.

INGREDIENTS

• 4 cupsbread , cubed and toasted in a 325 degree oven for about 5 to 10 minutes
• 1/4 cup butter
• 1 1/2 cups chopped onions
• 1 tablespoonOld Bay Seasoning
• 1 tablespoon worcestershire sauce
• 1/2 tablespoon Tabasco sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried chives
• 1/2 teaspoon nutmeg
• 1/4 teaspoon celery seeds
• 1 (6ounce)cancrabmeat , undrained
• 1/2 teaspoon salt, to taste
• 1 tablespoon sherry wine
• 2 tablespoons water
• salt(it won’t take much…)

DIRECTIONS

1. Preheat oven to 325 degrees F.
2. In a skillet, melt the 1/2 stick of butter; in the butter, saute the onions with the Old Bay, Worcestershire Sauce, Tabasco Sauce, thyme, chives, nutmeg and celery seed, until onions are slightly browned.
3. Stir in undrained crabmeat and its liquid; stir to blend, then add the toasted bread cubes, coating thoroughly with butter, crab and seasonings.
4. Combine the sherry and water, then drizzle into the bread-crab mixture, incorporating all very well.
5. Mix thoroughly, then transfer to a lightly greased baking dish and bake, covered, at 325 degrees F for 20 minutes; uncover and bake uncovered another 15 minutes.

INGREDIENTS

• 1/2 cup butteror margarine(not spread or tub product)
• 1 (1lb)package confectioners’ sugar, sifted
• 1/2 teaspoon grated fresh lemon rind
• 3 tablespoons fresh lemon juice
• 1 tablespoon milk
• 1 dash salt

DIRECTIONS

1. Beat butter or margarine until soft in a medium sized bowl.
2. Beat in confectioners’ sugar alternately with lemon rind, salt lemon juice, and milk.
3. Continue beating until smooth and spreadable.

INGREDIENTS

• 3-4 lbs beef roast(I use whatever’s on sale)
• 2 cups water
• salt and pepper
• 1 bay leaf
• 1 teaspoon beef bouillon
• 6 potatoes, peeled and cut in large pieces
• 6-8 carrots, peeled and cut in large pieces
• 2 onions, quartered

Gravy

• 3-4 tablespoons cornstarch
• 1/2 cup water
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2-1 teaspoon Kitchen Bouquet

DIRECTIONS

1. Set pot roast in roasting pan, sprinkle liberally with salt and pepper.
2. Add 2 cups water, beef bouillon, and bay leaf; cover and cook in 250 degree oven for 5 to 6 hours.
3. About an hour before supper, add vegetables and turn up oven to 325 degrees and continue baking until vegetables are fork tender.
4. Remove meat and vegetables from roaster and pour pan juices into saucepan to make gravy.
5. While stirring constantly over medium heat, add enough cornstarch, dissolved in cold water, to pan juices to make desired consistency.
6. Season with salt, pepper, and Kitchen Bouquet.