'Round My Table - Tallerine, Orange GELATIN SALAD


Marilyn Corder


     Hello to all. Pray your week is blessed. Today is putting up vegetables day in our home. Peas, tomatoes, okra and peppers. Right now I'm ready to toss it all, however I do know that later when the fresh is not available I will be glad I didn't. I would like to ask you all to be in pray for our country, children, grandchildren, armed forces, law officers, our country's leaders and peace among our nations. 




2 lbs. ground beef

2 large onions, chopped

2 garlic buds, chopped

1/2 green pepper, chopped

2 T. chili powder

Salt & pepper to taste

1 can whole kernel corn, drained

1 can Ro-Tel tomatoes

1 can tomato soup diluted with 1/2 c. water

1 large pkg. fine noodles

1 lb. American cheese, grated


Cook noodles according to package directions, drain and set aside. In a large skillet brown the beef; drain and add onions, garlic, green pepper and chili powder. Cook until vegetables are tender. Add salt and pepper. Line a greased baking dish with 1/2 of the noodles. Over this pour Meat mixture, cover with corn and 1/2 of the cheese; add other 1/2 of noodles. Mix diluted soup with Ro-Tel and pour over top of noodles. Bake for 2 hours @ 250 degrees. When done remove from oven and top with remaining cheese. Return to oven to let cheese melt.


"It's hard work being so glamorous. The older I get, the harder I work, the longer it takes, the shorter it lasts and the less it means".




1/3 c. sugar

1 (16 oz.) can crushed pineapple

1 (6 oz.) box orange gelatin

2 c. water

1 c. chopped pecans

1 c. grated cheddar cheese

1 large container Cool Whip, thawed


Heat sugar and pineapple in pan until it boils. Remove from heat and add gelatin. Cool to set. Add pecans, cheese and Cool Whip; fold in. Put back in refrigerator until ready to serve.


"A real friend......one who walks in when the rest of the world walks out".