GRAHAM CRACKER COOKIES
1 box honey graham crackers
1 (2 lb.) bag powdered sugar
1/3 stick margarine, soft
1 tsp. vanilla extract
1 can evaporated milk
3 tbsp. powdered cocoa
Put powdered sugar, softened margarine, and vanilla in medium bowl. Fold lightly together with wooden spoon. Slowly add evaporated milk until desired thickness is reached. Spread icing onto graham crackers. Leave as single layer or top with another cracker if sandwich type cookie is desired. Refrigerate.

COTTAGE CHEESE AND PINEAPPLE MOLD
2 c. water
1 pkg. lemon Jello
1 pkg. lime Jello
1 (20 oz. can) crushed pineapple,
drained
8 oz. cottage cheese
1 c. evaporated milk
1 c. mayonnaise
2 grated carrots
Mix water and Jello until dissolved. Add other ingredients, pour into mold. chill. Makes about 10 cups.

CREAM OF VEGGIE SOUP
1/2 pkg. mushrooms
4 med. potatoes
1 can cream of potato soup
1 can cream of broccoli soup
1 can evaporated milk
1 pkg. cooked vegetables
3 slices Velveeta cheese
1 onion
Saute onions and mushrooms in butter. Microwave potatoes, cool, and cube potatoes. Add cream of broccoli and cream of potato soup to soup. Add evaporated milk or half & half. Add potatoes. Add cooked vegetables and cheese. Stir together and simmer for 20 minutes. 4 servings. Calories 418, fat 18.6 gm, calories from fat 39%, sodium 1819 mg. Administration

FUDGESICLES
1 pkg. instant chocolate pudding mix
1/4 c. sugar
1/2 c. evaporated milk
2 c. milk
Mix all together and freeze in popsicle molds or ice trays. Kids love these!!

PIMIENTO CHEESE
1 (5 1/3 oz.) can evaporated milk
1/2 lb. processed American cheese
1 (3 oz.) can pimientos
1/4 tsp. salt
Chopped pickles, olives & grated
onions (opt.)
Put milk in top of double boiler. Add diced cheese and keep hot until melted. Drain pimientos and mash. Add to cheese mixture, along with salt. Add pickles, olives or onions if desired.

EIGHT LAYER JELLO MOLD
2 (3 oz.) pkg. each of orange, lime,
lemon and cherry Jello
2 (13 oz.) cans evaporated milkFIRST LAYER:
1 pkg. orange Jello
1 c. boiling water
1/2 c. cold waterSECOND LAYER:
1 pkg. orange Jello
1 c. boiling water
3/4 c. evaporated milkTHIRD LAYER:
1 pkg. lime Jello
3/4 c. boiling water
3/4 c. evaporated milk
Spray 9 x 13 inch pan with Pam. Do the same for lemon and cherry Jello layers. Let each layer set until firm in refrigerator before adding next layer.

CHEESE ONION QUICHE
1 (8 or 9 inch) pie shell
1 egg and 1 egg yolk
8 oz. shredded cheese
1 c. evaporated milk
3 drops Tabasco sauce
Pinch salt
Pinch nutmeg
3/4 can crushed O & C onion rings
Mix together and pour into pie shell. Bake at 350 degrees for 1/2 hour. Put remainder of onion rings on top and bake for 15 minutes more.

CREAM CHEESE CUSTARD (OR FLAN)
1 deep mold of 9 or 10 inches
1 c. sugar to make caramel in the mold
1 (8 oz.) cream cheese
1 c. milk (evaporated)
1/4 tsp. salt
1 tsp. vanilla
5 eggs
1/2 reg. milk
1 can condensed milk
Melt 1 cup of sugar until brown and run it to the side of the mold. Turn oven to 325 degrees. In a big pan as a double boiler (1/4 of water). In the blender, add cream cheese in pieces, milk, salt and vanilla. Beat in blender for 1/2 minute. Add milks and eggs. Last condense milk for another 1/2 minute. Rise 350 degrees in oven, covered with aluminum foil for 45 minutes. Then another 45 minutes without cover until knife comes out clean. Leave it out to cool for 2 hours. Then put it in refrigerator for hours. Turn it upside down when it is cold.

BROCCOLI AND BACON QUICHE
9 inch pie crust
1 c. grated Swiss cheese
4 eggs
1 c. evaporated milk
3/4 tsp. salt
1/4 c. chopped onion
2 tbsp. bacon bits
1 pkg. frozen broccoli pieces with
cheese
Partially cook the pie crust. Cook the frozen broccoli and pour into crust. Sprinkle with the grated Swiss cheese. Mix together 4 eggs and the evaporated milk. Add salt, onion, and bacon bits. Pour into pie crust, covering the broccoli. Bake in a 375 degree oven for 30 to 40 minutes.

PUNCH BOWL CAKE
1 box powdered sugar
1 sm. can evaporated milk
1 lg. sour cream
1 lg. Cool Whip
1 lg. angel food cake--TOPPING:--2 boxes frozen strawberries or 2 pt.
fresh strawberries
1 can or pkg. strawberry glaze
Mix sugar and milk. Add sour cream and Cool Whip. Break cake into medium size pieces. Add to mixture and toss lightly. Pour into bowl. Mix and spread on cake mixture. Refrigerate.