8 oz. cream cheese, softened
1 small Jell-O gelatin, any flavor
1/4 cup milk

Stir cream cheese in small bowl until smooth. Gradually stir in gelatin and milk until well blended. Chill until ready to serve. Let stand at room temperature to soften if necessary. Serve with animal crackers and fruit such as sliced apples, grapes, strawberries or bananas.

Yield: 1 1/2 cup

1 tub (18 ounces) barbecue shredded pork or chicken
1/2 cup canned whole kernel corn
1/2 cup black beans, drained & rinsed
1 cup shredded Cheddar cheese (4 ounces)
1 med. Tomato, chopped (3/4 cup)
Sliced green onion, if desired
Sliced ripe olives, if desired
Guacamole, if desired
Sour cream, if desired

Layer pork, corn and beans on large microwave plate. Cover with microwaveable plastic wrap, folding back one edge 1/4 inch to vent steam, and microwave on High about 2 minutes 30 seconds or until hot. Sprinkle with cheese. Top with remaining ingredients.

8 oz. pkg. cream cheese, softened
7 oz. jar marshmallow creme
2 teaspoons vanilla

Mix all well.

1 can Ro-tel diced tomatoes and green chilies
1 can cream of mushroom soup
2 lb. Velveeta cheese, diced

Mix Ro-tel with soup in large pan. Add cheese and cook over low heat until smooth and creamy, stirring constantly. Keep warm until ready to serve. If it gets too thick, stir in a couple of tablespoons of milk. Serve with tortilla chips. Refrigerate or freeze any leftover dip.

4 Lemons
1 quart water
1 cup sugar

Peel lemons and put rinds into a bowl. Cover with sugar and let stand 1/2 hour. Boil water; pour over lemon rind and sugar. When cool, take out rinds. Squeeze lemons, strain, and add to sugar mixture. Chill and serve ice cold. Tastes better when sipped while sitting in a rocking chair on the porch.