Note: A lady from Maryland called me and told me about the trouble she had had in making the recipe for Apple Roly Poly. She said that it did not stay together enough to roll-up. She felt it might be too many apples for it – the recipe called for five.

So, using the five apples it called for, I tried the recipe out. I used the 2 1/4 cups of Bisquick mix and chopped the apples fine; not as one would use for a pie.

I rolled out my dough large enough to accommodate five apples and found that when I went to roll it up the dough would not hang together well, probably because it was rolled so thin, to accommodate all the apples. I did, with the help of a spatula get the thing into a pan and baked it. My conclusion is that it could do better with three or four apples rather than five and roll it out a little thicker being sure your board is well floured.

I also found that, to my taste, cinnamon would be enough spice without nutmeg and cloves.

My apologies to anyone else who many of had trouble with this, sometimes things aren’t as simple as they seem.

Jell-O Cut Out Cookies

4 cups flour

1 teaspoon baking powder

1 1/2 cups margarine

1 cup sugar

1 package (3 ounce) Jell-O (any flavor)

1 egg

1 teaspoon vanilla

Sift flour with baking powder. Cream margarine. Gradually add sugar and Jell-O, cream well after each addition. Add egg and vanilla. Beat well. Gradually add flour mixture, mixing till smooth. Roll dough on floured surface. Cut with cookie cutters. Bake at 400 degrees for about 12-14 minutes.

Pizza Salad

1 pound spiral macaroni, cooked and drained

3 medium tomatoes, seeded and diced

1 pound cheddar cheese, cubed

1 to 2 bunches green onions, sliced

3 ounces sliced pepperoni

3/4 cup olive oil

2/3 cup grated Parmesan cheese

1/2 cup red wine vinegar

2 teaspoons dried oregano

1 teaspoon garlic powder

1 teaspoon salt

1/4 teaspoon pepper

croutons (optional)

In a large bowl, combine macaroni, tomatoes, cheddar cheese, green onions and pepperoni. In a small bowl combine oil, Parmesan cheese, vinegar and seasonings; pour over macaroni mixture and mix well. Cover and refrigerate for several hours. Top with croutons, just before serving, if desired.

Punch For a Crowd

9 quarts ginger ale

20 packages cherry Kool-Aid

20 cups sugar

1 medium size container of Tang

2 large cans pineapple juice

1 1/2 gallons orange sherbet

Mix together Kool-Aid, sugar, juice and Tang. Add water to make 10 gallons. Just before serving, add the ginger ale and sherbet. Let sherbet float on top. Makes 12 gallons.

Bacon Roll-Ups (easy breakfast)

12 slices bread

12 slices bacon

1 can cream of mushroom soup

Spread cream of mushroom soup on bread. Roll up bread across the corner. Starting at one end wrap one slice bacon around each slice of bread. A toothpick may be used to hold bread in place. Place on cookie sheet and bake at 375 degrees for 35-45 minutes or until bacon is crisp.

Rhubarb Butter Crunch

3 cups chopped rhubarb

1 cup sugar

1 3 ounce package strawberry Jell-O

1 cup brown sugar

1 cup oatmeal

1 1/2 cups flour

1 cup butter

Mix rhubarb and 1 cup sugar and put in a glass baking dish. Sprinkle with Jell-O. Combine brown sugar, oatmeal and flour. Cut in butter. Sprinkle crumb mixture over rhubarb. Bake at 375 degrees for 40 minutes.

Our thought for the week: “Why does everyone want to be in the front of the bus, the rear of the church, and the middle of the road?”