Pumpkin Surprise

Crust:
1 package yellow cake mix, dry (reserve 1 cup and set aside)
1 egg
1 stick margarine, melted

Mix together and spread into dripper cake pan.

Pumpkin Layer:
1 large can pumpkin
1/2 to 3/4 cup sugar
2 eggs
2/3 cup milk
1 tsp cinnamon
1 tsp ginger
1/4 tsp cloves
1/2 tsp salt

Mix together and pour on crust.

Topping:
1 cup reserved dry yellow cake mix
1 tsp cinnamon
1/2 cup brown sugar
3 Tbsp butter or margarine

Cut butter into dry ingredients to make crumble top. Sprinkle on top. Bake at 350 degrees for 50-60 minutes. Make sure pumpkin is set.

Bob Cutler's Marinated Turkey

Marinade:
1 cup 7-Up
Powdered horseradish to taste
1 cup peanut oil
Garlic powder to taste
1/2 cup Kikkoman soy sauce (light)
1/2 cup Kikkoman soy sauce (regular)
1/4 cup lemon juice

Marinate turkey steaks overnight and cook in barbecue grill.

Root Beer for a Crowd

5 lbs sugar
1 bottle root beer extract
Cold water

Mix together well. Add enough cold water to dissolve mixture. Add ice and water to make 5 gallons. About an hour before serving, add about 6 lbs dry ice. Partially cover and serve when it's zippy.

Cherie's Marinated Vegetables

1 head cauliflower, cut in florets, about 4 cups
1 bunch broccoli, cut in florets, about 3-1/2 cups
2 medium zucchini, cut lengthwise, sliced, about 3-1/2 cups
1 lb mushrooms, stems removed, thickly sliced
1 can olives, sliced
4 carrots, sliced

1 cup white or wine vinegar
1 cup oil
2 tsp sugar
1 tsp salt
1 tsp pepper
1/2 fresh lemon juice
3 cloves garlic, minced

Combine vegetables and olives in large bowl. For marinade, combine vinegar and remaining ingredients in jar. Cover and shake vigorously. Pour over vegetables. Cover and marinate in fridge overnight, stirring occasionally. Makes about 13 cups.

Maurine's Luscious Ice Cream

3 10-oz packages strawberries or raspberries
3-1/2 cups sugar
Juice of 2 lemons
1 quart whipping cream
2 mashed bananas

Mix together, put in canister. Add milk until 3/4 full. Freeze with 5 parts ice to 1 part salt. Makes 6 quarts.

Dixie's Trade Winds Pasta Salad

1 package (12 oz) shell macaroni, uncooked
2 Tbsp butter or margarine
1/4 cup brown sugar
1 cup cubed ham
1 cup (8 oz can) pineapple chunks, undrained
1 cup (4 oz) cubed cheddar cheese
1/2 cup grapes
1/4 cup mayonnaise
1/4 cup sour cream

Cook macaroni according to package directions, drain. Rinse with cold water to cool quickly, drain well. In medium saucepan melt butter and brown sugar, add ham and cook until ham is lightly browned. In large bowl toss macaroni, ham, cheese, and grapes. Drain pineapple reserving 2 Tbsp liquid, add chunks to macaroni mixture. Combine mayonnaise, sour cream and reserved juice. Blend well. Pour dressing over macaroni mixture, toss lightly. Makes 8 servings.

Bubble Stuff

2 cups Dawn or similar dish-washing liquid
1/4 cup glycerin
Water to make 1 gallon (can be made in plastic milk container)

Put in large pan for use with wands, plastic berry cups, etc.