Ingredients

• 1 teaspoon of salt
• 1/4 cup of poppy seeds
• 3 cups of all-purpose flour
• 4 eggs
• 1-1/2 cups of vegetable oil
• 2 cups of white sugar
• 1 teaspoon of vanilla extract
• 1 cup of milk

Directions

1. Preheat oven to 325 degrees F
2. Grease and flour two 9 x 5 inch loaf pans.
3. Mix the flour, salt, and soda in a mixing bowl. Add vanilla, milk, eggs, and oil. Beat for five minutes with a mixer. Stir in the poppy seeds. Pour batter into loaf pans.
4. Bake for one hour. Cool on wire racks

Ingredients

• 2 (3.5 ounce) packages instant vanilla pudding mix
• 1 (8 ounce) container frozen whipped topping, thawed
• 3 cups milk
• 1 (16 ounce) package graham cracker squares
• 1 (16 ounce) package prepared chocolate frosting

Directions

1. In a medium bowl, thoroughly blend the pudding mix, whipped topping, and milk.
2. Arrange a single layer of graham cracker squares in the bottom of a 13×9 inch baking pan.
3. Evenly spread half of the pudding mixture over the crackers.
4. Top with another layer of crackers and the remaining pudding mixture.
5. Top with a final layer of graham crackers.
6. Spread the frosting over the whole cake up to the edges of the pan.
7. Cover, and chill at least 4 hours before serving.

Ingredients

• 1 egg white
• 1 tablespoon water
• 1 pound pecan halves
• 1 cup white sugar
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon

Directions

1. Preheat oven to 250 degrees.
2. Grease one baking sheet.
3. In a mixing bowl, whip together the egg white and water until frothy.
4. In a separate bowl, mix together sugar, salt, and cinnamon.
5. Add pecans to egg whites, stir to coat the nuts evenly.
6. Remove the nuts, and toss them in the sugar mixture until coated.
7. Spread the nuts out on the prepared baking sheet.
8. Bake at 250 degrees for 1 hour stirring every 15 minutes.

Ingredents

• 1 (10.75 oz) can condensed cream of mushroom soup
• 1 cup of mayonnaise
• 1 egg, beaten
• 1/4 cup onions, chopped
• 3 (10 oz) packages of frozen chopped broccoli
• 8 oz shredded sharp Cheddar cheese
• salt and pepper to taste
• 1 dash paprika

Directions

1. Heat oven to 350 degrees.
2. Butter a 9 x 13 baking dish.
3. In a mixing bowl, whisk together condensed soup, mayonnaise, egg and onions.
4. Place frozen broccoli into a very large mixing bowl and break up the broccoli if you can.
5. Then pour the soup and mayonnaise mixture on top of it and mix well.
6.  Sprinkle on cheese and mix well again.
7. Spread mixture into the buttered baking dish and smooth top of casserole.
8. Season with salt, pepper and paprika.
9. Bake for 45 mins to an hour.

I like to reserve some cheese to add to the top just before I bake it.