Five Cup Salad

1 C. sour cream

1 C. coconut

1 C. small marshmallows

1 can mandarin oranges

1 can pineapple tidbits

Adjust the amounts to your own personal taste.

Combine all ingredients and refrigerate for a couple of hours before serving.

Tokay Grape Fruit Salad

1 can pineapple, tidbit chunks

3/4 C. sugar

2 T. flour

2 T. lemon juice

2 eggs, well beaten

Drain juice from pineapple. Mix sugar and flour; gradually stir in pineapple and lemon juice. Add beaten eggs and cook in saucepan till thick. Allow to cool and then add pineapple tidbits.

Fold in:

3 or 4 sliced bananas

1 C. small marshmallows

2 C. Tokay grapes, seeded and halved

(I usually use red seedless grapes.)

Golden Corn Bread

1 C. yellow corn meal

1 C. flour

1/4 C. sugar

4 tsp. baking powder

1/2 tsp. salt

1 egg

1 C. milk

1/4 C. shortening

Stir together cornmeal, flour, sugar, baking powder, and salt. Add shortening, egg, and milk. Blend with spoon; don't over beat. Bake in greased 8 inch square pan at 400 deg for 20 - 25 min.

Roberta's Broccoli Salad

INGREDIENTS:
Salad:
1/2 C. nuts (Grandma uses pecans)
2 C. raw broccoli florets
1 C. seedless grapes halved (green or red work.  Grandma says that since the broccoli is green she likes to use red for color)
2 bananas chunked

Dressing:
3/4 C. mayonaise
1/4 C. sugar
2 T. milk

Mix and pour dressing over the salad.

Note: can mix the dressing in the bowl and then add the salad stuff if you are going to use it soon.