Green Tomato Pie

Doris Rempe, Lawrence, Neb.

Unbaked Pie Shell

Green Tomatoes, thinly sliced and peeled

1-1/2 c. Sugar

2 Tbsp. Flour

1 Tbsp. Oleo

1 t. Cinnamon

Add sugar, flour, oleo and cinnamon to green tomatoes and mix. Fill unbaked pie shell with mixture. Top with a crust and bake at 425 degrees for 15 minutes. Reduce to 350 degrees and bake 30 to 40 minutes.

Ham Crunch Canopy

Wanda Paulsen, Chappell, Neb.

1 (8-count) pkg. Crescent Rolls

1 (4 oz) pkg. Cream Cheese, softened

3/4 c. Low-fat Cottage Cheese, pureed

1/2 c. Light Mayonnaise

1/2 (1 oz) pkg. Hidden Valley

3 c. Ham, chopped

2 c. Fresh Veggies, chopped

Cheddar Cheese, shredded, optional

Preheat oven to 375 degrees. Unroll crescent dough. Spread over bottom of greased 9-by-13-inch pan, sealing edges. Bake 8-10 minutes until brown. Combine cream cheese, cottage cheese, mayonnaise, and dressing mix. Fold in ham. Spread over crust. Sprinkle combined veggies over top and then sprinkle shredded cheese on top.

Southern Slaw

Sharon Raasch, Imperial, Neb.

1 head Green Cabbage, shredded

2 Carrots, peeled and shredded

1/2 Red Bell Pepper, chopped

2 Tbsp. Red Onion, diced

1 c. Light Mayonnaise

2 Tbsp. White Vinegar

3 Tbsp. Sugar

1/2 t. Salt

1/4 Tbsp. White Pepper

In a large bowl, combine the cabbage, carrots, bell pepper, and onion. Mix well and set aside. In a small bowl, combine the remaining ingredients and mix well. Pour over the cabbage mixture; toss to coat well. Cover and chill for at least one hour or until ready to serve. *You can use two 10-ounce packages of shredded cabbage and carrot mixture instead of shredding the cabbage and carrots yourself.