Recipes

Line bottom of 9” xl 3” pan with sliced Sara Lee poundcake. Dissolve jello in boiling water. Add ice cubes.Stir until slightly thickened (approx. 3-5 minutes).Remove any remaining ice cubes. Stir in strawberries.Spread over cake slices. Chill for 10 minutes. Spread Cool Whip on top of jelly mixture. Chill for 2 hours. Garnish with strawberries.

1 Sara Lee pound cake
2 pkg. Jello Strawberry powder
2 cups boiling water
3 cups ice cubes
1 cup crushed or sliced strawberries
1 pkg. Cool Whip topping
Strawberries for garnish

Pre-heat oven to 350°F. Peel, core and chop apples set aside. Beat sugar, oil, vanilla and eggs
thorougt Add nuts and apple. Mix well. Sift together flour, cinnamon, soda and salt. Add to the first mixture. M well. Pour into greased and floured 9” X 13” pan. Bake 1 hour. Remove from oven and let cool. (Keeps very well).

2 cups chopped apple
2 cups brown sugar
1/2 cup cooking oil
2 tsp. Vanilla
2 eggs beaten
1 cup chopped nuts
2 1/2 cup sifted all purpose flour
2 tsp. ground cinnamon
2 tsp. soda
I tsp. salt

Cream the butter, add brown sugar and mix Add rc oats and flour and crumble together.
Slice peeled apples into greased baking dish. Cover w white sugar and cinnamon mixed together.
Spread topping over apples. Cover and bake at 350 15 minutes. Uncover and bake until apples are
tender (about 20 minutes), and the top is golden brown.