Directions
1. Place milk in bowl, fold in whipped toppings.
2. Add pineapple and lemon juice, stir for several minutes until it thickens.
3. Pour into crusts, sprinkle top with coconut.
4. Cover and refrigerate for at least 2 hours.

Directions
1.Mix chicken, vegetables, cheese and chicken soup and put into 13x9 inch baking dish.
2. Preheat oven 375F.
3. Unroll Dinner rolls over chicken mixture.
4. Bake 20-25 minutes or until crust is golden brown.
5. Serve - about 8 servings.

Directions
1. Cook sausage, onion and thyme in skillet until sausage is browned, breaking up the sausage into pieces while cooking.
2. Drain sausage, return it to skillet.
3. Stir in soup, tomatoes and vegetables, heat to a boil.
4. Stir in stuffing.
5. Spoon into 1 1/2 quart casserole dish.
6. Bake at 350F for 30 minutes.

91 year old cook and great grandmother, Clara, recounts her childhood during the Great Depression as she prepares meals from the era. Learn how to make simple yet delicious dishes while listening to stories from the Depression.

Directions
1. Saute the minced garlic in olive oil for about a minute.
2. Add meat and brown.
3. Add tomatoes, onion, pepper and spices. Add enough water as to prevent scorching. Its ok if its on the watery side.
4. Bring to boil, cover reduce heat and allow to simmer for 3 hours stirring occasionally.
5. After cooking, combine cornstarch with water and add to the meat to thicken the gray to your preference.
6. Serve

Carne Guisada is a Tex-Mex dish that goes well with soft tacos, or tortillas. This is a good recipe for meat that tends to be tough.

91 year old cook and great grandmother, Clara, recounts her childhood during the Great Depression as she prepares meals from the era. Learn how to make simple yet delicious dishes while listening to stories from the Depression.

In this episode Clara makes Egg Drop Soup and remembers a story about her brother.

Chicken Salad
4 Chicken Breasts (thin sliced, boneless, skinless)
Salad, mixed greens, whatever you like
Other, tomatoes (cherry type), cucumbers, onion whatever else you like on your salad.

Directions
1. Blend together marinade ingredients. Set aside 1/2 cup of mixture for basting chicken.
2. Place chicken in zip lock bag along with marinade. Shake, turn, toss to coat chicken.
3. Put bag in refrigerator for at least an hour.
4. Heat up the grill to medium high.
5. Take chicken out of the refrigerator and place on grill, discarding the ziplock and marinade inside.
6. Baste chicken with reserve marinade, cooking about 2-3 minutes per side. Cook till the chicken is no longer pink inside.
7. Remove chicken from the grill let cool for several minutes.
8. Cut crosswise on cutting board.
9. Server over salad.

Directions
1. Wash sweet potatoes and dry.
2. Cut into strips.
3. Toss potatoes with other ingredients.
4. Bake in 350 preheated oven for 30 to 45 minutes on cookie sheets until fries are tender.

Directions
1. Brown ground beef and drain.
2. Add tomatoes, corn, both beans, both mixes to crock pot and stir.
3. Chop onion add to crock pot.
4. Stir in ground beef to crock pot.
5. Cook on low 4-6 hours.
6. Server with chips, cheese and sour cream.

Directions
1. Soak raisins in water overnight.
2. In a large mixing bowl cream together the butter and sugar, slowly add the eggs and vanilla and mix well.
3. Stir the baking soda into the 1/4 cup of water and then add to the creamed mixture.
4. Sift the dry ingredients together then add to the creamed mixture, mixing well.
5. Stir in the raisins, nuts and dates.
6. Drop rounded spoonfuls onto a lightly greased cookie sheet.
7. Bake at 350F for about 15 minutes.