GRANDMA RICHEY'S WHITE SALAD
(simply the best!)

tall can pineapple tidbits (reserve juice)
2 tbsp. cornstarch
4 egg yolks            
1 pt. heavy whipping cream       
bananas (sliced)                           
marshmallows
maraschino cherries (chopped)
nutmeats (if desired)                               

Take small amount of pineapple juice and mix the cornstarch until smooth.
Add rest of juice and the egg yolks and beat until smooth.  Cook until
thickened, set aside and cool thoroughly (you can refrigerate).  When
mixture is cool, whip the pint of whipping cream until thick, fold in cooled,
cooked mixture.  Add marshmallows, cherries, pineapple, and nutmeats.
Put sliced bananas in a couple of hours before serving.


MOM'S CHOCOLATE UPSIDE DOWN CAKE
(Better Homes & Gardens recipe 1940's, we loved this as kids)

1 c. flour               
3/4 c. sugar          
1/2 tsp. salt           
2 tbsp. cocoa
1 tsp. baking powder
1/2 c. milk
1 tsp. vanilla
2 tbsp. melted butter        

Sift together dry ingredients.  Add liquid ingredients and mix thoroughly.
Pour batter in buttered 8" pan.  Mix together 1/2 c. each white and brown
sugar and 2 tsp. cocoa.  Spread on top of batter.  Pour 7/8 c. boiling water
over all and bake 30-40 minutes in 350 degree oven.


AUNT RAMONA'S BAKED CHICKEN BREASTS SUPREME
(adding green grapes sounds strange but the combination is delicious!)

2 tbsp. butter                                                        
2 tbsp. salad oil                                                    
6 lge. chicken breast halves                               
1 can condensed cream of chicken soup
1/2 c. dry sherry
1 can (6oz.) sliced mushrooms, drained
1 can (13 1/2 oz.) pineapple tidbits, drained
1/2 c. seedless green grapes

Heat oven to 350 degrees.  In oven heat butter and oil in 13 x 9 x 2 baking 
dish until butter is melted.  Place chicken in the baking dish, turning to coat
Arrange skin side up and bake uncovered for 1 hour.  Heat soup, cream and
wine, stirring occasionaly, add mushrooms.  Remove chicken from oven,
drain fat from dish.  Add drained pineapple tidbits and 1/2 c. sliced seeded
green grapes into soup mixture.  Pour mixture over chicken, cover tightly and
cook 15 to 20 minutes longer or until meat is fork tender.