50+ Lifestyles

Apple Cake

By Jan Hamdorf of Wheatland, Iowa

A Retro Recipe from November 2007

• 1 Pkg. yellow cake mix
• 3 eggs
• 1 (21 oz.) can apple pie filling
• 3/4 Cup packed brown sugar
• 1 Tbls. flour
• 1 Tbls. butter
• 1 tsp. ground cinnamon
• 1 Cup chopped nuts (optional)

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Preheat oven to 350°. Grease and flour a 9×13 baking pan. In large bowl, mix together cake mix, eggs and pie filling. Pour into prepared pan. Combine brown sugar, flour, butter, cinnamon and walnuts. Sprinkle over top of the batter. Bake 35-40 minutes or until a toothpick in center of cake comes out clean. Allow to cool.

Jan tells us, “I was going through some of my mom’s old recipes, It sounded pretty easy. I tried it, and I think it is EXCELLENT.”

Turkey Stuffing Roll-Ups

By Mary Lou Lyle of Rock Island, IL

A Retro Recipe from October 2006

• 1 pkg. (6 oz.) stuffing mix or 3 cups of any prepared stuffing mix
• 1 can (10 3.4 oz.) condensed cream of chicken soup, undiluted
• 3/4 Cup milk
• 1 lb. sliced turkey or smoked turkey
• 1 can (2.8 oz.) french fried onions, crushed

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Prepare stuffing mix, according to package directions. In a bowl, combine soup and milk. Set aside. Spoon about 1/4 cup stuffing onto each turkey slice. Roll up and place in a greased 9” x 13” x 2” baking dish.

Pour soup mixture over roll-ups.

Bake uncovered at 350° for about 20 to 25 minutes.

Sprinkle with onions. Bake about 5 to 10 minutes longer.

Enjoy!

Caramel Apple Surprise Salad

By Deborah Selhost of Fulton, Illinois

A Retro Recipe from November 2007

Serves 8

• 3 Cups (6 cored small) unpeeled & diced Granny Smith apples
• 1 (8 oz.) can pineapple tidbits, packed in fruit juice, drained
• 3 Tbls. chopped dry roasted peanuts
• 1 Cup Cool Whip Lite
• 1 (2.05 oz.) Milky Way Light candy bar, cut in 24 pieces

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In large bowl, combine apples, pineapple and peanuts. Add Cool Whip Lite, mix gently to combine. Fold in candy pieces, cover and refrigerate at least 30 minutes. Stir gently just before serving.

111 calories per serving, 3 grams fat

Cherry Cheese Pie

By Edythe Pearson of Bettendorf, IA

A Retro Recipe from July 2005

• 1 Chocolate crumb crust
• 1 (21 oz.) can cherry pie filling
• 1 (8 oz.) block cream cheese
• 1 (8 oz.) tub Cool Whip
• 1 Cup powdered sugar (sifted)

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Allow cream cheese to soften at room temperature. Beat together with powdered sugar till light and fluffy. Carefully fold in cool Whip till thoroughly mixed. Spread mixture into crumb crust and set in refrigerator. Allow both pie and filling to remain in the fridge till both are thoroughly chilled and a little set (about an hour). Then carefully cover the pie with the cherry filling. (You may want to use a little less than a whole can full.) The pie shoudl remain in the fridge for at least 5 hours. (I always make mine the night before use or serving.) This can be made with vanilla crust and other toppings if preferred. Also with a small amount of vanilla in the cheese filling.

Edythe tells us, “It’s fast, easy and oh so good!”

[Ella can be contacted at ellaweeza@yahoo.com or Ella at 50+ Lifestyles, 804 W Lombard Street, Davenport, IA, 52804]