Lemon Salad

Ingredients:

2 small pkgs lemon jello
1 ½ cups hot water
1- 8 oz cream cheese
2 tsp vanilla
1 cup whipping cream
1 can evaporated milk (chilled)
1 cube margarine
40 small sections of graham crackers (= to 10 full size)
1 small can of crushed pineapple

Dissolve jello in water and chill until slightly thickened. Crush graham crackers and melt butter to make a graham cracker crust in dish (set aside in refrigerator.) Whip cream cheese, sugar, and vanilla together in one bowl. In another large bowl, whip whipping cream and evaporated milk together, add jello, and then cream cheese mixture. Set in refrigerator for a few minutes in bowl. Add pineapple and pour into dish lined with graham cracker crust. Set for several hours or overnight.

Pork Roast with Thyme

Ingredients:

5 pounds pork roast, trimmed (or even better pork loin)
3 cloves garlic, sliced
1 tsp salt
1/2 Tbs ground black pepper
3 bay leaves
1/2 cup cider vinegar
1 tsp dried thyme

Preheat oven to 325 degrees.
With a small knife, pierce top of roast. Force garlic slices into the cuts. Sprinkle the roast with salt and pepper. Place bay leaves in the bottom of the roasting pan, and set roast on top of bay leaves, fat side up. Mix vinegar and thyme in a small bowl and pour over the top of the roast.
Bake in the preheated oven 3 hours or until an internal temperature of 160 degrees is reached. Using a baster or spoon, baste the drippings over the roast frequently while it is cooking. Let the roast rest for 10 minutes when done before slicing.

Chocolate Cream Pie

Cream:
½ cup Butter, softened
¾ cup Sugar

Melt & Cool:
1 square Unsweetened Baker's Chocolate
Blend in chocolate to creamed sugar and butter.

Add:
1 tsp. Vanilla
2 Eggs, one at a time
Beat 5 minutes after each egg is added.

Top with Whipped Cream. Refrigerate for several hours (at least 5)
before serving.

Makes one 8 inch pie. Recipe can be doubled or tripled.