Food for Thought – Edwina Napier

 

Happy birthday to Dorene Essex on June 1, Jan Kerr on June 2, Mary Annedwinanapierclr Hamilton on June 3, Pam Goad on June 4, Herb McKay on June 9, and Joseph Burnette, David Bailey, and William Bailey on June 12.

Bible Verse

Let the word of Christ dwell in you richly in all wisdom; teaching and admonishing one another in psalms and hymns and spiritual songs, singing with grace in your hearts unto the Lord.

Colossians 3:16

Cherry Salad

two (3 oz.) pkgs. cherry Jello

2 cups boiling water

one (20 oz.) can crushed pineapple

one (21 oz.) can cherry pie filling

one (8 oz.) pkg. cream cheese

1/2 cup sugar

1/2 cup sour cream

1 teaspoon vanilla extract

1/2 cup chopped nuts

In a large bowl, combine Jello and hot water. Add pineapple and cherry pie filling. Pour into a 8 x 10 inch glass dish. Chill until set.

Soften cream cheese and mix well with sugar. Blend in sour cream and vanilla.

Spread over gelatin mixture. Sprinkle with nuts. Serves 6.

Pineapple Pie

2/3 cup sugar

1/3 cup flour

1/4 teaspoon salt

3 tablespoons lemon juice

1 cup water

1 cup crushed pineapple (small can)

3 egg yolks

2 tablespoons butter

one baked pie shell

Blend sugar, flour and salt. Add lemon juice, water, pineapple and egg yolks and mix well. Cook over low heat until thick; add butter and stir until well mixed. Pour into baked pie shell.

Make meringue of egg whites and 1/3 cup sugar. Place on pie and brown in 325 degree oven.