CROCKPOT ASPARAGUS CASSEROLE
- from “Rival Crock-pot Cooking” by Marilyn Neill

• 2 – 10 oz. packages frozen asparagus spears, thawed
• 1 can cream of celery soup
• 1 can cream of chicken soup
• 2 cups crushed saltine crackers, which is about 1 of the 4-paks that come in the box
• 1 cup cubed process American cheese ( about 8 slices or an 8 oz. box of Velveeta)
• 1 egg
• 1 cup slivered almonds

In a large bowl, combine all the ingredients well. Pour into lightly greased crock pot. Cover and cook on high setting for 2-1/2 to 3 hours. After cooking, it may be held on low setting for up to 2 hours before serving. This serves 4-6. If you like, you can use 2 cans of asparagus pieces, drained, instead of the frozen kind.

PINEAPPLE COLESLAW

• ¾ c. mayonnaise or coleslaw dressing
• 2 T vinegar
• 2 T sugar
• 2 T milk
• 1 bag of cabbage
• Pineapple chunks
• Apples and/or raisins , optional

Mix all the ingredients, and chill for at least an hour.

ALMOND CREAM CHEESE POUND CAKE

• 1 pkg butter recipe golden cake mix
• 1 pkg 8 oz. cream cheese, at room temp
• 4 large eggs
• 1/2 cup water
• 1/2 cup sugar
• 1/2 cup vegetable oil
• 1 t vanilla
• 1 t almond extract

Mix everything together – then beat 2 minutes after that. Pour into a greased & floured Bundt pan or loaf pans. Bake at 350 for 35-40 min. or until done. Use a toothpick to check.