Pumpkin Chiffon Pie - Marilyn Lavin (from Carol Cobabe)

Filling:

3 egg yolks

½ c. sugar

1 ¼ c. pumpkin

½ c. milk

½ tsp. salt

½ tsp. ginger

½ tsp. cinnamon

½ tsp. nutmeg

1 Tbsp Gelatin

¼ c. cold water

½ c. sugar

3 egg whites

Beat egg yolks & ½ c. sugar until light yellow.  Add pumpkin, milk, spices & salt.  Cook in double boiler until thick, about 10-15 minutes.  Dissolve gelatin in the cold water.  Stir into thickened pumpkin & stir.  Chill until cold.

Beat egg whites until peaks form & then add sugar.  Fold into pumpkin mixture. Pour pumpkin into graham cracker crust. 

Bake 350 degrees 10 minutes.

Graham Cracker Crust:

1 ½ c. graham cracker crumbs (about 11 full-size crackers)
½ c. sugar
1 tsp. cinnamon
6 Tbsp. butter or margarine, melted

Combine ingredients & press into 9’ pie plate (save ½ c. of crumb mixture to sprinkle on top).

Marilyn's Cheese Rolls

1 can Pillsbury Buttermilk Biscuits*
1 stick margarine
Parmesan cheese

Melt margarine.  Cut each biscuit in half.  Roll in melted margarine and then in parmesan cheese.  Place in grease pie plate*.  Bake at 450 degrees for 8-10 minutes.  Cut apart.

*I use the flaky style biscuits.  I also like to bake them in greased muffins tins.  When done, just remove from tins with a fork.

Marilyn's Molded Green Jello Salad

1 3 oz. pkg lime jello
1 3 oz pkg lemon jello
1 16 oz small curd cottage cheese
1 can crushed pineapple
1 cup cream

Dissolve jellos in 1 cup boiling water.  Add 1 cup cold water.  When jello is cooled, add remaining ingredients.  Pour into mold.  Refrigerate until set.

Chantal's Punch

1/2 can limeade frozen concentrate
1/2 can lemonade frozen concentrate
1 snack size pineapple juice
1 can water
1 ltr. Lemon lime soda