Island Kitchen Party

This is one of my personal favorites hope you enjoy! 1/4 cup Italian dressing 1/4 cup french dressing 1/4 cup of mayonnaise chopped fresh parsley, 1 tsp sugar, 1/4 cup each green pepper, celery, tomato diced, and shredded carrot. 2cups fusilli pasta raw, salt and pepper. Cook the pasta drain, combine wet ingredients, add the rest, chill. Creamy Potato Salad 4 to 5 cups cubed waxy potatoes, cooked, drained, cooled 1/2 cup chopped red onion 3 hard-cooked eggs, chopped 1/2 to 2/3 cup mayonnaise 1/2 to 1 teaspoon prepared mustard 1/4 to 1/2 teaspoon salt 1/8 teaspoon ground black pepper PREPARATION: Combine all ingredients in a bowl and stir gently to combine. Refrigerate until serving time.Serves 4 to 6.For best texture, use new potatoes, or other boiling potatoes. Classic Coleslaw Finely shredded cabbage 1/4 cup Finely sliced/shredded carrots 1/4 cup finely diced onion and enough kraft coleslaw dressing to make it wet.

This is my Sister's recipe Ingredients: 1/2 cup plus 2 tablespoons evaporated milk. 2 cups packed light brown sugar. 1 1/2 sticks (12 tablespoons) unsalted butter, cut into tablespoons. 1/4 teaspoon salt. 1/2 teaspoon vanilla extract. 1 3/4 cups icing sugar. preparation Combine milk, brown sugar, butter, and salt in a 3-quart heavy saucepan and bring just to a boil over moderate heat, stirring until sugar is dissolved. Reduce heat to low and simmer, stirring frequently, until mixture registers 238°F on thermometer and a teaspoon of mixture dropped into a small bowl of cold water holds a soft ball when pressed between your fingers (this will take about 30 minutes). Transfer to a heatproof bowl. Beat in vanilla with an electric mixer at medium speed, then add the icing sugar a little at a time, beating until fudge is thick and smooth, about 5 minutes. Spread evenly in an ungreased 8-inch square baking pan. Refrigerate, uncovered, until firm enough to cut, about 30 minutes. Cut fudg

This is from the cookbook my Mom bought me for my bridal shower The All New Purity CookBook Pre heat oven to 450 Blend or sift together 2 Cups all-purpose flour 4 teaspoons baking powder 1 teaspoon salt Cut in finely 1/3 cup shortening Add 3/4 cup plus 2 tablespoons milk Stir with a fork to make a soft dough. Turn dough onto a lightly floured surface and knead gently 8 to 10 times. Roll to a 9" square. Brush with melted butter or margarine. Sprinkle with 1 cup shredded Cheddar cheese. Roll up as for a jelly roll; seal the edges. Cut into tweleve 3/4" thick slices. Place in greased medium-sized muffin cup or close together on a greased baking sheet (I used cake pans). Bake in oven for 12 to 15 minutes.