Cornflake Cookies from Kathryn's friend

Cornflake Cookies   I Cup peanuts l Cup Crunchy peanut butter l Cup Brown Sugar l Cup Karo light corn syrup 5 Cups of corn flakes or walmarts honey nut blenders   Combine Brown sugar ,syrup and bring to boil.rolling, Take off heat,add peanut butter and pour over corn flakes.. Drop by scoops onto wax paper.. Really different and delicious...

Alfredo Chicken & Pasta from Claudette

INGREDIENTS: 6 boneless/skinless chicken breast halves- cut into cubes   6 TBSP butter or margerine 4 cloves of minced garlic 1 TBS Italian seasoning 1 lb. fetticcuni pasta 1 small onion-diced 1- 8 oz. package of sliced mushrooms 1/3 cup all-purpose flour 1 TBS salt 3/4 tsp ground white pepper 3 cups milk 1 cup half-and-half 3/4 cup grated Parmesan cheese 8 ozs.  shredded Colby-MontereyJack cheese3 Roma (plum) tomatoes-diced 1/2 cup sour cream   COOKING Instructions:   In a large skillet over medium heat combine chicken, 2 TBSP butter, 1/2 of the minced garlic & Italian seasoning.  Cook until chicken is no longer pink inside. Remove from skillet & set a side.   Bring large pot of lightly salted water to a boil. Add pasta & cook for until al dente (8-10 mins.) rinse & drain pasta.   Meanwhile, melt 4 TBS butter in skillet. Saute onion, 2 TBS garlic & mushrooms until onions are transparent.  Stir in flour, salt & pepper; cook 2 mins. Slowly add milk & half/half, stirring until sauce is smooth & creamy.  Stir in Parmesan & Colby-Monterey Jack chesses & stir until cheese is melted then return chicken back to skillet & heat for 2 mins.    Place pasta on plate or in a bowl & ladle desired amount of Alfredo sauce.   Serve with Garlic bread & green salad... Enjoy

Pea Salad from Carol S.

I have always liked Pea Salad, but have never had a recipe...I suppose I could have found one in my Woman's Day Encyclopedia, but now I don't need to! 

Carol's Pea Salad   2 cups of elbow macaroni              8 hard boiled eggs 1 can drained peas                         about 4 dill pickles cut up 1/4 cut up onion                               1 1/2 cup cubed velveeta cheese Miracle whip                                     mustard   While your macaroni and eggs are cooking cut up your onion, pickle and cheese in a bowl. Also put in the drained peas. As soon as the macaroni is done and drained put in the bowl and mix it in so the cheese will melt through it all. Same with the eggs.Then mix in the miracle whip just enough to make it moist. And 2 good squirts of mustard. After mixing it good put in the refrigerator for about and hour. Then take out and mix in another 1 1/2 cups of cubed velveeta cheese. {You don't want the second bunch of cheese to melt.} Put back in the refrigerator for another hour and then it is ready to enjoy.