Eclair Pie

1 lb. graham crackers
2 (3 oz) french vanilla instant pudding
3 1/3 cups milk
1 (8 oz) cool whip
mix pudding and mild and add cool whip

Layer 1 - Line bottom of 9x13 pan with crackers
Layer 2 - pudding mixture
Layer 3 - graham crackers
Layer 4 - pudding mixture
Layer 5 - graham crackers

Layer 6 - frosting (spread on the top
4 cups powdered sugar
6 T melted butter or margarine
2 T white Karo syrup
1/2 cup cocoa
4 T milk
2 tsp. vanilla

Refrigerate for 24 hours

Egg drop soup

I like to make this soup with the Egg rolls I posted. This soup serves about 4

Ingredients

• 4 cups chicken broth, divided
• 1/8 teaspoon ground ginger
• 2 tablespoons chopped fresh chives
• 1/4 teaspoon salt
• 1 1/2 tablespoons cornstarch
• 2 eggs
• 1 egg yolk

Directions

1. Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside.
2. In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.

Spaghetti Casserole

Mix together:
1 lb. ground beef, browned with chopped onion and green pepper
1 can cream of mushroom soup
1 can tomato soup
1/2 soup can water
1/2 cup shredded cheese
3/4 lb. cooked spaghetti noodles

Pour into a 9x13 pan and bake at 350* for 30 min

Last about 5 minutes sprinkle more shredded cheese on top if you would like. When its done sometimes I sprinkle some parmesan cheese on before eating.
--kitchen of Jenni Hansen--

Mexican Stuffed Shells

18 shells cooked and drained (large shell-roni)
18 oz. picante sauce
1 lb. ground beef
2 cans tomato sauce
1 1/2 cups monterey cheese
2 cups french fried onions

Brown beef and season to your liking. Combine picante and tomato sauce, mix 3/4 cup of mixture into beef along with 3/4 cups cheese and 1 cup onions. Pour half of remaining sauce on bottom of 9/13 pan. Stuff shells and place in pan. Pour the rest of the remaining sauce over the shells. Bake covered at 350* for 30 minutes. Top with cheese and onion, bake uncovered for 5 more minutes.
--Kitchen of Jenni Hansen--

Egg Rolls

1 pkg. wonton wrappers (found in the produce dept.)
1/2 cabbage shredded
1 can water chestnuts chopped
1 lb. hamburger browned with 1 onion, salt, pepper and celery
1/2 tsp. accent
2 eggs beaten
1/8 tsp. ginger
2-4 garlic cloves
4 tsp. soy sauce
Mix veggies and meat, add spices, egg and soy sauce, mix well. Place spoonful on corner of wonton wrapper, roll up and seal with water. Cook in hot oil until golden brown
**Can serve with sweet and sour sauce or mustard sauce**
--Kitchen of Jenni Hansen--