Dinner Bell

Tropical Ice

2 cups mashed bananas (3 or 4)

2 cups orange juice

2 tablespoons lemon juice

12 cherries, cut up

1 small can crushed pineapple

1 cup sugar


Mix and freeze until almost firm. Take out and beat, then return to dish and freeze again. Serve in sherbert dishes. Good with pound cake.


Green Bean Casserole

2 cans whole green beans

1 (8 oz) carton sour cream

1 can mushroom soup

1 cup Velveeta cheese

Bread crumbs


Drain beans. Season with garlic, onion salt, salt and pepper as desired. Mix soup and sour cream; add beans, stir in small chunks of cheese. Top with buttered bread crumbs. Bake about 1 hour at 35 degrees.


Oven Ribs

½ cup molasses

¼ cup vinegar

¼ cup mustard

2 tablespoons Worcestershire Sauce

½ teaspoon salt

½ teaspoon teaspoon hot sauce

½  cup chopped onions

3 lbs. ribs


Combine first 7 ingredients; bring to a boil. Remove from heat. Cut ribs in serving-size pieces and place in large shallow pan. Bake at 400 degrees for 30 minutes. Drain off fat. Reduce heat to 300. Turn ribs over and bake another 60 minutes. Pour the sauce evenly over ribs the last 20 minutes of cooking.



Brown sugar won’t harden if an apple slice is placed in the container.


Lettuce and celery keep longer if you store them in paper bags instead of cellophane.


 Cheese won’t harden if you will butter the exposed edges before storing.