Orange Cake

1 Yellow Cake Mix
1 Pkg. instant lemon pudding mix
3/4 cup orange juice
1/2 cup vegetable oil
4 eggs
1/3 cup orange juice (for glaze)
2/3 cup sugar (for glaze)
1/4 cup butter (for glaze)

Grease a 10" bundt pan.  Preheat oven to 350 degrees.
Mix cake ingredients on low speed until blended then on medium speed for four minutes.
Bake for 50 - 60 minutes.  Let cool on wire rack.  
Cook glaze ingredients over medium heat for two minutes.   Drizzle over cake.
Libby Eldridge - The Neshoba Democrat - 3/30/11

My Homemade Chicken Soup

2 -3 Large Chicken Breast, cook and debone saving the broth

1 Large Can Diced Tomatoes

1 small can whole kernel corn

2 cups butterbeans

1 package Liption Chicken Noodle Soup Mix

1 Box Chicken Broth (or use leftover broth)

2 - 3 Potatoes, diced

(Add more liquid if desired)


Kathy's Recipe)
Broth
Butterbeans
Corn 1 can rotel
2 quarts canned tomatoes



Super-Moist Chocolate Mayo Cake

1 box chocolate cake mix
1 cup Hellmann's or Best Foods Mayo
1 cup water
3 eggs
1 tsp. ground cinnamon (optional)

Preheat oven to 350 degrees.   Mix well and pour into greased pan.   Bake 30 minutes or until done.

Crispy Peanut Butter Chocolate Popcorn Squares

Ingredients:
1 bag (3.3 oz) Orville Redenbacher's Butter Gourmet Popping Corn
1/4 cup margarine (1/2 stick)
1 pkg. (10 oz) large marshmallows
1/2 cup Peter Pan Creamy Peanut Butter
1/2 cup dry roasted peanuts, chopped
1 cup milk chocolate morsels - (6 oz)

Directions:
1  Prepare popcorn.   Spray 13x9 pan.   Set aside.
2.  Melt margarine in medium saucepan over medium heat.   Add marshmallows.  Heat 5 minutes or until marshmallows melt, stirring frequently.  Add peanut butter and peanuts; stir until well combined.  Pour over popcorn; mix well with spoon sprayed with Pam.
3.  Place popcorn mixture in foil pan and press evenly using back of spoon.  Sprinkle chocolate morsels evenly over popped corn mixture.   Microwave on high 1 minute or until chocolate begins to melt.   Refrigerate 1 hour or until chocolate is set.
4.   Cut into 18 squares with serrated knife.   Store in tightly sealed container up to 3 days.

Creamy Potato Ham Casserole

1 (32 oz) pkg. frozen hash brown potatoes, thawed
1/2 cup margarine, melted
1/4 cup finely chopped onion
1 (10-3/4 oz.) can cream of chicken soup
1/3 cup Benefiber powder
2 cups sour cream
2 cups grated cheddar cheese
1 to 2 pounds fully cooked ham, cut in 1/2 inch cubes
1/3 cup Italian bread crumbs

Preheat oven to 350 degrees.   Spray 13x9x2 casserole disih.  Combine hash browns, margarine, onion, soup, benefiber powder, sour cream, cheese and ham; mix well.   Pour in prepared pan.   Top with bread crumbs.   Bake uncovered 1 hour.  Serves 6 - 8.

Home Sweet Home Meat Loaf

Ingredients:
1 can (8 0z) Hunts Tomato Sauce
2 Tablespoons firmly packed dark brown sugar
1 lb. ground sirloin beef
1 can (14.5 oz) Hunt's Diced Tomatoes
1 cup dry unseasoned bread crumbs
2 eggs, lightly beaten

Directions:
1.  Preheat oven to 400 degrees.  Spray pan with cooking spray.  Set aside.  Mix tomato sauce and sugar in small bowl; set aside.
2.  Combine meat, diced tomatoes, bread crumbs, and eggs; shape into a loaf in prepared pan.
3.  Bake 30 minutes.   Remove from oven; pour tomato sauce mixture over meat loaf.   Reduce oven temp to 350 degrees.  Bake an additional 25 to 30 minutes, or until meat loaf is no longer pink in center.   Let stand 10 minutes before cutting into 6 slices to serve.

Mrs. Estelle Barnett's Broccoli & Rice Casserole

2 cups cooked rice

1 bag frozen chopped broccoli (12 or 16 oz.)
1 can cream of chicken soup
1/2 cup milk
1 cup chopped onion
1/2 cup oleo
8 oz. jar cheese whiz
1 tbsp lemon juice
Salt & pepper to taste


Cook broccoli in 1 cup boiling water. Saute onion in oleo. Mix soup, milk, lemon juice and cheese whiz and simmer until cheese is melted. Add broccoli and rice and mix well. Bake 30 -35 minutes in buttered casserole dish.