Recipes for April 15

Raspberry Lemonade Salad

2 3-oz. pkgs. raspberry Jell-O

1 c. boiling water

1 10¾-oz. pkg. frozen raspberries

1 6-oz. can frozen lemonade

1 c. whipped cream or Cool Whip

Dissolve Jell-O in boiling water, stir in frozen lemonade and raspberries. Chill until partially set, then fold in whipped cream. Pour into a mold or serving dish and chill overnight or until firm.

Kirstie Zauhar, Superior

Stuffed Shells

1 lb. hamburger

1 lb. mild Italian sausage

1 onion, chopped

1-2 cloves garlic, minced

16 oz. tomato sauce

16 oz. tomato puree

1-2 tsp. Italian seasoning

1-2 tsp. basil

salt and pepper to taste

16 oz. cottage cheese

1 egg

1/2 c. Parmesan cheese

2 c. mozzarella cheese

2 tsp. parsley

24 large shells, cooked and drained

If the sausage is in links, remove the casings and brown in an oiled pan with the hamburger and onion. Just before done, add minced garlic so it does not burn. Drain and return to the pan. Add sauce, puree and seasonings. Simmer until thickened, about 10 minutes. Combine cottage cheese, egg, Parmesan and 1 1/2 cups of the mozzarella. Place a small amount of sauce into a greased 9-by-13-inch pan. Put filling into cooked shells and place in pan. Cover with remaining sauce, cover with foil and bake at 350 degrees for 45-50 minutes or until bubbly. Uncover, top with remaining cheese, and return to oven until melted.

Deborah Hanson, Chisholm

Million Dollar Pie

2 graham cracker pie crusts

1 can Eagle brand sweetened condensed milk

1/4 c. lemon juice

1 No. 2 can crushed pineapple, well-drained

1 c. chopped pecans

2 8-oz. containers Cool Whip

red or green cherry halves

Stir the lemon juice into the condensed milk. Stir in the pineapple and pecans. Fold in the Cool Whip. Divide the mixture between the two pie crusts. Top with red or green cherry halves or a combination of both. Refrigerate for at least 2 hours.

Margaret Smith, Superior

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