This week's column is dedicated to neighbors! 99 9/10 of them are very special people.

Barbara's No-Bake Pie

1 package (8 ounce) cream cheese, softened

2 tablespoons confectioners' sugar

1 tablespoon cold milk

2 tablespoons graham cracker crumbs

4 cups blueberries, washed and dried on paper towels

1 jar (6 ounce) blueberry jam

1 9-inch baked graham pie shell

In a large bowl, mix at medium speed, beat cream cheese until creamy. Add confectioners' sugar and cold milk. Continue to beat until smooth and fluffy. Sprinkle graham cracker crumbs on baked graham pie shell. Pour in cream cheese mixture. Cover with blueberries. In a saucepan, heat the blueberry jam until smooth. Spoon over pie. Chill at least 3 hours or until set.

French Doughnuts

(Baked in the Oven)

1-1/2 cups flour

1-1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon nutmeg

Sift together

Mix together: 1/3 cup shortening, 1 egg, 1/2 cup sugar. Add flour mixture to egg mixture. Stir in alternately with 1/2 cup of milk. Fill greased muffin cups 2/3 full. Bake until golden brown in 350 degree oven for 20 to 25 minutes. Immediately roll in 9 tablespoons of melted butter and then in a mixture of: 3/4 cup sugar mixed with 1-1/2 teaspoon cinnamon. Serve hot.

Stuffed Cabbage

8 large cabbage leaves

Rinse leaves and place in slightly salted boiling water for 7 minutes.


1 pound chopped beef

1 small onion, chopped

1-1/2 teaspoons salt

1/4 teaspoon pepper

1 cup cooked rice

1 pinch garlic powder

1 large can tomato sauce

Place filling ingredients in bowl and mix well. Put mixture on cabbage leaves and roll. Hold together with toothpicks. Place rolls in shallow pan and pour tomato sauce over them. Place in 325-degree oven and bake 25 to 35 minutes. Baste occasionally. Serves 4 to 6.

Puffy Fried Shrimp

1 cup flour

1/8 teaspoon pepper

3/4 cup water

1-1/2 pounds large shrimp

1/2 teaspoon salt

2 egg whites, beaten

2 teaspoons melted shortening

Combine flour, water, egg white, salt and pepper. Dip shrimp in the mixture and fry in shortening until golden brown.

Our thought for the week: "it isn't so much what's on the table that matters as what's on the chairs." — W.S. Gilbert