Hawaiian Wedding Cake Prep time: 15 min.  Bake 40 min at 325 Degrees INGREDIENTS 2 cups of flour 2 cups of sugar dash of salt (I use about ½ tsp) 2 tsp. baking soda 1 (20 oz.) can of crushed pineapple (with juice) 2 eggs (slightly beaten) 1 tsp vanilla 1 cup angel flake coconut 1 cup of chopped walnuts   METHOD 1. Mix all dry ingredients 2. add crushed pineapple with juice  3. add eggs, stir well by hand, 4. add vanilla 5. add coconut and walnuts alternately 6. Make sure all is blended and mixed well I spray dish with PAM or some such oil spray Pour into 13 X 9 inch baking dish... Preheat oven: 325 degrees; bake for 40 minutes or until toothpick is clean ICING: 1 pkg. (8 oz.) cream cheese  room temp. 1 stick of butter...room temp. 1 tsp. of vanilla Confectioners' sugar  to desired thickness…and dash of salt  ¾ Cup each of Coconut and chopped walnuts to …Prepare enough icing to put a coating on the cake while it is warm **( I puncture the entire top of cake when it is out of the oven and coat with a thin layer of icing)  when cake is cool; then I finish icing**

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1 pkg.corn bread mix 1 can green chilies 1/8 tsp ground cumin 1/8 tsp dried oregano Pinch of rubbed sage 1 cup mayonnaise 1 8 oz. container sour cream 1 envelope ranch salad dressing mix 2 cans pinto beans - drained 2 cans whole kernel corn - drained 3 medium tomatoes, chopped 1 cup chopped green pepper 1 cup chopped green onion 10 strips of bacon cooked and crumbled 2 cups grated cheese Prepare cornbread according to directions.  Stir in chilies, cumin, oregano and sage.  Spread in a 8 X 8 inch pan.  Bake at 400 for 20-25 min.  or until done.  Cool.   In a small bowl, combine mayo, sour cream, dressing mix; set aside.   Crumble half of the corn bread into a 13 X 9 pan. Layer half of beans, mayo mixture, corn, tomatoes, green pepper, onions, bacon and cheese.   Repeat layers. Cover and refrigerate for 2 hours before serving.             

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