Cranberry Jello Salad

2- 3 oz raspberry jello
1 can crushed pineapple drained
1 can whole cranberry sauce
2 cups hot water
3/4 cup fruit juice (reserve from canned pineapple)
1 cup nuts

Dissolve jello in hot water and add ingredients. Refrigerate jello until firm. Add topping and nuts. Note: if you double this recipe do not double the fruit juice.

Topping
1/2 pint sour cream
1 package of cream cheese
Mix in food processor.

Source: Mom & Grandma

Cheese Ball

2-8 oz cream cheese
1-8 oz crushed pineapple (drained)
2 T green onions
1 1/2 tsp seasoned salt
Pecans
Parsley flakes

Mix pecans and parsley flakes in bowl and set aside. Mix other ingredients in food processor. Roll cheese ball onto the pecans and parsley with wax paper.

Egg Noodles

2 cups of all purpose flour
3 egg yolks
1 egg
1 teaspoons salt
1/3-1/2 cup water

Measure Flour into bowl, make a well in the center. Add egg yolks, whole egg and salt. Mix egg into flour, add water 1 Tablespoon at a time, mixing thoroughly after each addition. (add only enough water to form dough into ball)

Turn dough onto well floured board. Knead until smooth and elastic for about 10 minutes. Let rest of 10 min.

Divide Dough into 4 equal parts. Roll dough, 1 part at a time into paper thin rectangle. Keep remaining dough covered. Cut dough crosswise into 1/8 stripes. Shake out and place on towel to dry (about 2 hours).

Cook in 3 quarts boiling water (salted) 12-15 minutes until tender.