Christmas Eve Rainbow

You'll Need

• 1 (8 ounce) container Cool Whip
• 1 cup chopped almonds
• 18 vanilla wafers, crumbled
• 1 gallon rainbow sherbet, slightly softened so spreadable
• Optional - cherries, coconut, etc.

 Mix Cool Whip, nuts and wafers. Spread 1/2 of mixture in a 9 x 13-inch pan. Spread sherbet on top of mixture. Spread remaining mixture on top of sherbet. Cover. Place in freezer at least 8 hours. Decorate with cherries or coconut, etc. Keep frozen and covered

Caramel Brie

You'll Need

• 1/2 cup brown sugar
• 1/4 cup chopped pecans
• 1 tablespoon brandy
• 1 (6 ounce) round Brie

 Mix sugar, nuts and brandy. Cover and chill.

Place cheese on pie plate at bake at 500 degrees F for 4 to 5 minutes.

Place sugar mixture on top of Brie. Bake an additional 2 to 3 minutes or until sugar melts.

Serve with apple slices, pear wedges or table water crackers.

Yield: 6 serving

Broccoli and Garlic Pasta

You'll Need

• 1 pound spaghetti
• 1/2 cup margarine
• 3 tablespoons minced garlic (can use purchased minced garlic)
• 1 pound smoked sausage
• 1 (10 ounce) package frozen broccoli, thawed

 Cook spaghetti to al dente and drain.

sausage, garlic and broccoli in margarine in a large skillet over medium heat for about 10 minutes.

Add spaghetti and mix well. Heat thoroughly and serve.

Makes 6 servings

Caesar's Fish

You'll Need

• 1 pound flounder fillets
• 1/2 cup golden Caesar salad dressing
• 1 cup round buttery cracker crumbs
• 1/2 cup shredded Cheddar cheese

 Arrange fillets in a single layer in a lightly greased 13 x 9-inch baking dish. Drizzle Caesar dressing over fillets; sprinkle cracker crumbs over top of fillets. Bake fillets at 400 degrees F for 10 minutes; top with cheese and bake an additional 5 minutes or until fish flakes easily when tested with a fork.

Serves 4.

Brie with Raspberry Sauce

You'll Need

• 1 (8 ounce) Brie cheese round
• 1/4 cup raspberry preserves
• 1 tablespoon sliced almonds

 Place the Brie in a microwave-safe 9-inch pie plate. Spread the raspberry preserves over the top. Microwave at 50% power for 2 minutes, or until warmed through. Sprinkle with the almonds and serve warm.

Serve this with crackers and/or apple slices.

Yields 8 serving

Swiss Steak II

You'll Need

• 1 tablespoon margarine
• 1 (2 pound) chuck roast, cut 1-inch thick
• 1 envelope onion soup mix
• 1 can mushrooms, drained
• 1/2 medium green bell pepper, sliced
• 1 (20 ounce) can tomatoes, drained and
•     chopped, reserving juice
• Salt and pepper, to taste
• 1 tablespoon A-1? Steak Sauce
• 1 tablespoon cornstarch
• 1 tablespoon parsley flakes

 Coat center of a large sheet of heavy foil with margarine and place into a 13 x 9-inch dish. Place meat across foil, overlapping each piece slightly. Sprinkle with soup mix, mushrooms, green pepper slices, and tomatoes. Sprinkle lightly with salt and pepper.

Mix tomato juice, steak sauce and cornstarch. Add enough water to make 2 cups liquid. Pour over meat mixture and sprinkle with parsley flakes. Cover with foil and bake at 375 degrees F for 2 hours.

Yields 4 servings

Swiss Steak I

You'll Need

• 1/2 cup sifted flour
• 3 teaspoons salt
• 1/2 teaspoon pepper
• 1 (2 pound) round steak (1 1/2-inch thick)
• 3 tablespoons fat
• 1 small onion, minced
• 2 cups tomatoes

 Mix flour, salt and pepper. Pound into steak with tenderizer or potato masher. Brown in fat in heavy skillet. Add onions to tomatoes. Boil 5 minutes. Pour over steak. Bake at 350 degrees F for 2 hours