Strawberry Whipped Sensation

4 cups fresh strawberries, divided
1 - 14 oz. Eagle Brand Sweetened Condensed Milk
1/4 cup lemon juice
1 - 8 oz. Cool Whip, thawed, divided
8 Oreo Cookies, finely chopped
1 tbsp butter, melted

Line 4x8 loaf pan with foil. Mash 2 cups strawberries in large bowl. Stir in milk, juice and 2 cups of Cool Whip. Pour into pan.

Top with chopped cookies and butter, press into mixture. Cover. FREEZE at least 6 hours. To serve, invert onto plate. Remove foil. Frost with remaining Cool Whip. Top with remaining strawberries. Slice and serve.

Corn Pasta Salad

2 cups cooked tri-colored spiral pasta
1 (16 oz.) package corn, thawed
1 cup chopped seeded tomatoes
1/2 cup diced pimientos
1/2 cup red onion
1 cup chopped celery
1 medium green pepper, chopped
1 cup picante sauce
2 tbsp. vegetable oil
1 tbsp. lemon juice
1 garlice clove
1 tbsp. sugar
1/2 tsp salt

In a large bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine the picante sauce, oil, lemon juice, garlic, sugar and salt; shake well.
Pour over pasta mixture and toss to coat. Cover and refrigerate overnight.

Potato Salad for 8-10

Submitted by Marlene Simms

3 lbs. red potatoes (cut in 1/2 inch pieces leaving the skins on)
1/2 cup or more diced sweet vidalia onion
1 cup Best Foods Mayonnaise
1 tbsp. cider vinegar
2 tsp. prepared mustard
1/2 tsp. black pepper
1/3 cup sweet pickle relish, drained
3 hard boiled eggs, chopped
1 tsp. sugar
1 tsp. celery salt
3 stalks celery, diced

Bring to a boil 2 quarts of water with a lid. Add the potatoes to the pot and cover it just until the pot returns to a boil. Reduce heat to medium high, uncover and cook at a moderate boil until very tender, about 13-15 minutes. Meanwhile in a 3 quart or larger bowl, add the remaining ingredients.

When the potatoes are tender, drain well and cool until warm but not hot. (You can rinse them with cool tap water to speed this process.) Add the potatoes to the bowl. Cover and refrigerated until cool, about 2 hours. Before serving, taste the salad and add more salt and pepper if desired.

Meatball Sandwiches

Submitted by Shellie Harris

1 container meatballs
French rolls or choice of roll
1 - 15 oz. can spaghetti sauce
Swiss or Provolone cheese, sliced

Combine sauce and thawed meatballs in pan. Cut open rolls. Melt cheese on roll in oven or on grill. Fill with meatballs and sauce mixture.

Master Italian Cooking Sauce Mix

Submitted by Shellie Harris

2 (14 - 1/2 oz.) cans stewed tomatoes, pureed
4 (6 oz.) cans tomato sauce
2 cups water
2 (6 oz.) cans tomato paste
2 tbsp. instant minced onion
2 tbsp. parsley flakes
3 tsp. salt
2 tbsp. cornstarch
4 tsp. green pepper flakes
1 1/2 tsp. Italian Seasoning

Combine all ingredients in a large kettle or Dutch oven. Simmer 15 minutes over medium-low heat. Cool. Put into six 1 - pint freezer containers, leaving 1/2-inch space on top. Seal and label ITALIAN COOKING SAUCE MIX.

Spaghetti and Meatballs

Submitted by Shellie Harris

Use 2 -15 oz. jars of your favorite spaghetti sauce. Add 1 container of meatballs, thawed and heat. Cook pasta of your choice. Serve with grated Parmesan cheese.

Cocktail Meatballs

Submitted by: Shellie Harris

2 tbsp. butter or margarine
1/3 cup chopped green pepper
1/3 cup chopped onion
1 (10-oz.) can condensed tomato soup
2 tbsp. brown sugar, firmly packed
4 tsp. Worcestershire sauce
1 tbsp. prepared mustard
1 tbsp. vinegar
1 container Meatball Mix, thawed (about 30)

Preheat over to 350 degrees. Melt butter or margarine in small pan. Saute' green pepper and onion in butter or margarine until tender. In a 2-quart casserole dish, combine tomato soup, brown sugar, Worcestershire sauce, mustard and vinegar. Add sauteed green peppers and onion to dish. Stir in Meatball Mix. Bake about 20 minutes until heated through. Keep warm. Serve meatballs on toothpicks.

Makes about 30 appetizer.