Cherry/Pineapple Dump Cake

1 20 oz can crushed pineapple, with juice
1 20 oz can cherry pie filling
1 cup shredded coconut (optional)
1 box yellow cake mix
1 stick butter, melted
1/2 - 1 cup chopped pecans or walnuts

Preheat oven to 350 degrees. Dump pineapple, including juice, into a greased 9 x 13 pan, spread evenly. Spread cherry pie filling over the pineapple. Sprinkle coconut over cherry filling. Sprinkle DRY cake mix evenly over all. Sprinkle nuts over cake mix. Pour melted butter evenly over all. Bake approximately 1 hour or until golden brown and cake mix is absorbed in the fruit. Serve with whipped cream or ice cream.

Serves 6 - 8.

Grilled Shrimp w/Oriental Salad

Marinated and Grilled Shrimp

1/3 cup sherry
1/3 cup soy sauce
3 T sesame seed oil
1/4 tsp garlic powder
1/4 tsp ground ginger
1/3 tsp sugar
2 lbs large fresh shrimp, peeled and deveined

Combine all ingredients except shrimp in a shallow dish,* and mix well. Add shrimp, tossing gently to coat. Cover and chill 2 to 3 hours, stirring occasionally.

When ready to cook, drain shrimp, reserve marinade. Grill, basting frequently with marinade, for 2 to 3 minutes on each side or until done. Yield: 4 to 6 servings.

*I just use a ZipLoc bag; one less dish to wash!

Oriental Salad

SALAD

1/2 head shredded cabbage, or 1 bag cole slaw mix
1 shredded carrot (if not included in prepared mix)
2-3 scallions, thinly sliced or chopped
2 T sesame seeds, toasted
1/2 cup slivered almonds, toasted
butter or margarine
1 pkg Oriental noodle soup, any flavor, broken in small pieces and toasted
mandarin oranges, cut in half (optional)
snow peas, blanched (optional)
salt and pepper to taste

DRESSING

1/2 cup vegetable oil
1/4 cup wine vinegar
1 T sesame oil
2 T sugar
1 soup seasoning packet
salt and pepper to taste

In small jar/bowl, thoroughly combine dressing ingredients, cover and chill for 1-2 hours.

Melt a small amount of butter in small frying pan and toast sesame seeds and almonds until light golden brown. Set aside. Toast soup noodles the same way, but separately. Set aside.

In large mixing bowl, combine salad ingredients, except noodles. Cover and chill 1-2 hours.

About 10 minutes before serving, combine salad, toasted noodles, and dressing, mixing thoroughly. Serve with grilled shrimp or grilled chicken strips.

Layered Ice Cream Cake

12 Ice cream sandwiches
8 oz. Cool Whip™
1 bottle Smuckers™ chocolate syrup
1 bottle Smuckers™ caramel syrup
2 king size Butterfinger™ candy bars, chopped or crushed

There are as many variations for preparing this as there are recipes for it, but here's how I did it.

Layer 6 ice cream sandwiches in ungreased dish.
Squeeze 1/2 each caramel & chocolate sauce over sandwiches.
Spread 1/2 container Cool Whip™.
Sprinkle 1/2 crushed candy bars.
Repeat layers, ending with candy. The dish will be full.

Cover and freeze for several hours.
Remove from freezer about 15 minutes before serving.
Cut in squares and serve with additional sauce if preferred.

(May be frozen up to 2 months)