Editor’s Note: Jan’s taking a break this week. Until next time, enjoy these favorites from 2012.

 Cindy’s Macaroni Salad

1 small pkg. noodles

Cook noodles according to package directions. While noodles are cooking mix dressing.


1 cup mayonnaise

2 tbsp sugar

2 tbsp vinegar

Mix all ingredients together well. Then rinse noodles in cold water and drain. Pour dressing over noodles and toss. Then add the following vegetables in the amount of your liking.

chopped purple onion

chopped tomatoes

chopped cucumbers

chopped sweet pickles

salt and pepper to taste

shredded Cheddar cheese

Add another mixture of dressing if you desire. This will keep the salad from becoming too dry.

 Hawaiian Chicken Salad

2 cups chicken breast cut up

1 cup celery, chopped

1 cup diced pineapple, drained

1/4 cup shredded carrots

1/2 cup mayonnaise

1/4 cup sour cream

1 tsp lemon juice

1/2 tsp salt

Combine all ingredients and mix well. Serve

 Black Bean Cakes

2 cans black beans, drained and mashed with potato masher


1/4 cup chopped onion

1/4 cup chopped sweet pepper

1 tbsp cilantro fresh or dried

Mix well. Form into patties. Roll in corn meal and fry in greased skillet. Top with sour cream and salsa. Makes about 8 patties.

 Okra Patties

2 cups okra, washed and sliced thin

1 cup corn meal

1/2 cup green pepper, chopped

1/2 cup onion, chopped

1 can Rotel tomatoes, drain off juice

1 egg, beaten

1-tbsp. flour

Dash garlic

Salt and pepper to taste

In a large mixing bowl, mix all ingredients well and form into patties. Fry in a large skillet with butter and oil. Fry like Salmon Patties.

 Salmon Patties

2 regular size cans of pink salmon, drain off ½ of the juice from each can.

1 cup corn meal

1/4 cup flour

1/2 sleeve Saltine crackers, crushed fine

2 eggs beaten in a large mixing bowl, mix all ingredients well and form into patties. Fry in a large skillet with butter and oil. If mixture is too dry add another egg.

 Fruit Salad

1-can fruit cocktail, drained

1-can crushed pineapple, drained

1 small carton cottage cheese

1 1/2 to 2 cups miniature marshmallows

1- 8 oz. cool whip

Mix all ingredients together in a large mixing bowl, mix well. Place in an airtight container and refrigerate over night.

 Cheryl’s Peanut Butter Fudge

3 cups brown sugar

2 cups white sugar

1-13 ½ -oz. can Carnation cream

1 ½ sticks Parkay margarine

1 small jar marshmallow cream

1 tsp. vanilla

1 cup creamy or crunchy Jif peanut butter

Butter bottom and sides of a large glass pan. Set aside. Mix marshmallow cream, vanilla, and peanut butter with spoon in small bowl. Set aside. In large stainless steel kettle, mix brown sugar, white sugar, cream, and margarine. Heat on medium high heat, stirring constantly, until mixture begins a bubbly boil. Boil 8 to 10 minutes until soft ball stage. Do not stop stirring while on stove. Remove from heat and add peanut butter mixture. Stir until mixed well. Pour quickly into buttered dish. Cut when cool. Note: Do not substitute the named brand products in this recipe. This is so Yummy!

 Cookies Unbelievable

1 cup sugar

1 cup Jif peanut butter

1 egg

1 tsp vanilla

Combine all ingredients together and roll into balls. Place on un-greased cookie sheet. Dip a fork in sugar and criss cross with fork to form into a cookie shape. Bake at 325 degrees for 10 minutes. Delicious!

 Dreamsicle Fudge

3 cups sugar

1 ½ stick butter

2/3 cup cream

1-12oz. pkg. vanilla morsels

1-7 oz. jar marshmallow cream

3 tsp. orange flavoring

12 drops yellow food coloring

9 drops red food coloring

Mix butter, cream and sugar in a sauce pan. Heat on medium, bring to a boil. Boil 5 minutes then add marshmallow cream and vanilla morsels. Mix well. Remove 1 cup of mixture and set aside. In saucepan mixture, add flavoring and food colorings. Pour into a 9x13 pan.

Take the 1 cup mixture that has been set aside and pour over mixture in the pan. Take a knife and swirl. Refrigerate until firm. Cut into pieces and serve. Makes about 2 ½ pounds. Dreamy!

Recipe Idea? Comments? Questions? E-mail Jan at jancakes750@yahoo.com.