Raspberry Fluff Salad

Raspberry Fluff Salad

Combine in saucepan:
12 oz. Raspberries
1/3 c. water
3 T. cornstarch
¼ t. salt
2/3 c. honey
Cook over medium heat until thickened.
Pour into bowl, chill for 2 hours.

When raspberry jam is cooled,
ADD:
24 oz. Cottage cheese
1 pint heavy cream, whipped (folded in)1 can or 2 cups fresh pineapple

French Green bean and mushroom bake

In a saucepan melt:
2 T. butter

ADD:
2 c. mushrooms,
Saute until reduced slightly and tender

Puree in blender:
Mushrooms+1/2 c. whole milk

Return to saucepan,
Add:
2 c. whole milk
1/3 c. cornstarch
¼ t. black pepper
1 t. salt
Cook over medium heat until thickened.

Add:
16 oz. French cut green beans
1 c. fresh or frozen green peas

Pour into casserole dish,
Sprinkle over the top:1 c. crushed corn chips
Then cover casserole with foil or parchmentAnd Bake at 450 for 25 minutes.