Thompson Girls' Recipes

4 cans green beans 2 cans cream of mushroom soup 1 can french fried onions chopped almonds Strain Beans. Mix beans with soup. Put in oven safe casserole dish. Sprinkle onions and almonds on top till covered. Bake at 350 until bubbly--about 30 min.

1 1/2 c cooked, mashed butternut squash 1 1/2 c cooked, mashed sweet potato (Mom uses 3 c sweet potatoes only!) 1/4 c sugar 1/4 c brown sugar 2 eggs, lightly beaten 1/3 c margarine, melted 1/3 c milk 1 t vanilla Topping: 1 1/2 T margarine 1/2 c firmly packed brown sugar 3 T flour 1/2 t ground cinnamon 1/4 c chopped pecans Combine squash, sweet potato, 1/4 c sugar, 1/4 c brown sugar, eggs, milk, 1/3 c margarine, and vanilla. Stir well. Spoon into lightly greased 9 in square dish. Make pecan topping by combining 1 1/2 T margarine, 1/2 c brown sugar, flour, cinnamon, and pecans. Stir well. Sprinkle pecan topping over mixture. Bake at 350 for 35 min.

3/4 c butter or margarine 2 1/2 c thin pretzel sticks 1 8oz pkg cream cheese, softened 1 8oz cool whip 1 c sugar 2 c water 1 large box raspberry jello 2 10 pkg frozen raspberries, undrained and slightly thawed 1 15oz can crushed pineapple, undrained Melt butter and pour into a 9x13 pan. Blend pretzels in food processor and pat into pan. Bake 10 min at 400 degrees. Remove from oven and cool. In a large bowl combine cream cheese, cool whip, and sugar. Dab on top of pretzels and spread to edges of pan. Refrigerate for about 1 hour. Bring water to a boil. Completely dissolve jello in water. Cool in refrigerator until syrupy. Add slightly thawed raspberries and crushed pineapple and stir. Pour carefully over top of cream cheese mixture. Refrigerate overnight or at least several hours until firm. Makes 12 servings.