Onions and Corn

Melt 2 tablespoons of butter in a pan with 2 tablespoons of oil.

Saute 3 large onions and 1 cup of green pepper cut in strips.

Add 1 large clove of garlic, 1 large tomato, chopped, and 2 tablespoons of chili powder.

Simmer 10-15 minutes.

Add salt and pepper to taste.

Add the corn from 3 ears of corn and 1/2 cup of stuffed olives.

Grapefruit Salad

3 grapefruits (juice and pulp) salted and peppered

1 cup water and 1 cup of sugar boiled together

3 packages gelatin and 9 tablespoons cold water

8 ounces of cream cheese (softened with a little milk)

1 cup pecans (optional)

Soften gelatin. Add sugar and water mixture. Add grapefruit. Put 1/2 of grapefuit mixture in bowl and congeal.

Spread cream cheese mixture on top. Add remaining grapefruit mixture. Congeal.

Apple Pineapple Salad

20 ounce can unsweetened pineapple chunks

1/2 cup reduced margarine

2 tablespoons lemon juice

1 tablespoon cornstarch

2 tablespoons water

sweetener or 2 tablespoons sugar

3 cups chopped, unpeeled red apples

2 cups green grapes

2 tablespoons poppy seeds

3/4 cup chopped pecans, toasted

Put pineapple juice, margarine, lemon juice in a pan. Cook over medium heat until margarine is melted. In a small bowl, combine cornstarch and water until smooth. Stir into juice mixture. Bring to a boil. Boil and stir for 2 minutes. Reduce heat; add sweetener. Cool to room temperature, about 30 minutes. In a large bowl, combine pineapple, apples, grapes and poppy seeds. Add the dressing. Toss. Cool and chill for 1 hour. Add nuts before serving. 16 servings.