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Green Bean Salad

Pot Roast Meat Loaf

Mix: 1 lb. ground beef 2/3 cup evaporated milk 1/3 cup fine dry bread crumbs 1/4 cup catsup or chili sauce 1 tsp. salt 2 tsp. Worchestershire sauce 1/4 tsp. pepper

Form into loaf and place in pan large enough to surround with 3 medium potatoes and 3 medium onions, both sliced 1/4-in. thick, and 3 carrots sliced 1/4-in. lengthwise. Sprinkle with 2 tsp. parsley, 1 tsp. salt, and a dash of pepper. Cover tightly with foil. Bake in 375° F oven for 1 hour. Uncover and bake 10 minutes more. Enjoy.

Cherry Almond Mousse Pie

1 can (14 oz.) sweetened condensed milk, divided 1 square (1 oz.) unsweetened chocolate 1/2 tsp. almond extract, divided 1 pastry shell (9-in.) baked 1 jar (10 oz.) maraschino cherries, drained 1 pkg. (8 oz.) cream cheese, softened 1 cup cold water 1 pkg. (3.4 oz.) instant vanilla pudding mix 1 cup dairy whipping cream, whipped 1/2 cup chopped toasted almonds Chocolate curls, optional

In a saucepan over low heat, cook and stir 1/2 cup milk and chocolate until the chocolate is melted and mixture is thickened, about 4-5 minutes. Stir in 1/4 teaspoon extract. Pour into pastry shell. Set aside. Reserve eight whole cherries for garnish. Chop the remaining cherries. Set aside. In a mixing bowl, beat the cream cheese until light. Gradually beat in water and remaining milk. Add pudding mix and remaining extract. Mix well. Fold in whipped cream. Stir in chopped cherries and almonds. Pour over the pie. Chill 4 hours or until set. Garnish with whole cherries and chocolate curls. Makes 8-10 servings.

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