Click here for larger photo. Pretzel Congealed Salad Yvonne Stroud, Statesville, North Carolina Mix: 2 cups crushed pretzels 3/4 cup melted margarine 4 tblsps. sugar Pat mixture into a 9 x 13-inch pan and bake 6 mins. at 400°F. Let cool. Mix: 8 oz. cream cheese 1 cup sugar 12 oz. whipped cream Spread over crust. Dissolve 6 oz. strawberry gelatin in 2 cups boiling water. Add 10 oz. fresh or frozen strawberries. Put in freezer until set enough that mixture will not be absorbed in cheese and pretzel layers. Spread over top of other layers and chill. Cut into squares to serve. Chinese Stir Fry Karen Beauliew, Petoskey, Michigan Mix in a bowl: 3/4 cup chicken, cubed 2 tblsps. corn starch 1/2 tsp. ginger 3/4 cup ham, cubed 3 tblsps. soy sauce 1 tblsp. prepared hot mustard Set aside. In a large pan: Heat 1/4 cup oil at low to medium heat. Add to this finely diced cloves of garlic. Saute until garlic is deep brown, then remove garlic with slotted spoon. Saute in the oil at medium heat: 1/2 cup green pepper, diced 1 1/2 cups celery 1 onion, diced When these are tender add 4 oz. mushrooms. Season with salt and pepper. Add 2 cups oriental vegetables. Stir at medium heat until thawed, then turn up heat to high. Add meat mixture and one 8 oz. can pineapple chunks, drained. Cook 5-8 minutes. Pork Steak Casserole Mrs. Gerry Creason, Cowgill, Missouri Slightly brown four loin-cut pork steaks. Place in a 9 x 13 x 2-in. oven-proof baking dish and sprinkle with lemon juice. Bring the following to a boil: 1 cup catsup 1/3 cup Worcestershire sauce 2 dashes tabasco 1 tsp. chili powder 1 tsp. salt 2 cups water Pour over steaks. Bake at 350°F. for 1 hr., basting occasionally.

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