Vegetable Salad

1 small jar pimento
1/2 cup green pepper (optional)
1 can white shoe peg corn nibblets, drained
1 can little peas, drained
1 cup chopped green onions
1/2 cup sugar
1/2 tsp. salt
1/2 cup vinegar
1/2 cup oil

Bring sugar, salt, vinegar and oil to a boil. Cool, mix together with vegetables.
 

Custard Pie

3 eggs
1/2 cup sugar
Pinch of salt
1/4 tsp nutmeg, plus sprinkling
1 tsp. vanilla
2 cups milk
Cinnamon sprinkling

Beat eggs. Add the rest of the ingredients together and pour into unbaked pie crust.  Sprinkle extra nutmeg and cinnamon on top. Bake 375 for 35 minutes.
 

Kentucky Pecan Pie

1 cup light corn syrup
1 cup light brown sugar
1/3 tsp. salt
1 stick butter, melted
1 tsp. vanilla
3 eggs slightly beaten
1 cup broken pecans

Mix first five ingredients together well. Then add eggs. Stir in pecans. Pour into a 9-in. unbaked pie crust.  Bake in 350 oven for apprx. 45 min.
 

1 box of white cake mix
1/2 cup water
1/2 cup oil
2 eggs, beaten
1 can cream of coconut
1 carton Cool Whip
1 bag of coconut

Mix first four ingredients together with wooden spoon. Bake at 350 for 30-35 minutes.  Remove from oven, poke holes with fork.  Pour can of cream of coconut over cake. Spread cool whip on top and add coconut to your liking.