Bean Salsa (dip for chips!)

1 can black eyed peas
1 can pinto beans
1 can corn
small jar of  pimento
1 cup chopped celery
1 c chopped green peppers
1 onion chopped

In a separate bowl mix:
3/4 c vinegar
3/4 c oil
3/4 c sugar
salt and pepper along with a little garlic salt

Pour the dressing over the bean mixture.

Pineapple Upside Down Cupcakes

Pineapple Upside Down Cupcakes
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1 cup flour
3/4 cup sugar
1-1/2 tsp baking powder
1/2 tsp salt
1/4 cup shortening
1/2 cup milk
3/4 tsp vanilla
1 egg
Mix all ingredients together in a bowl.
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In separate bowl mix together.
1/4 cup melted butter
1/2 cup brown sugar - firmly packed
2 Tbls pineapple juice
3/4 cup crushed pineapple
Divide this mixture into 12 muffin cups. 
Approximately 1 Tbls each.
Fill cup with cake mixture to no more that 3/4 full
Bake 30 - 35 minutes at 350 degrees
Cool 5 minutes and remove from pan.

Almond cake

Linda's Almond Cake
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1-1/2 cups sugar

3/4 cup butter
2 eggs
1-1/2tsp vanilla
1-1/2 cups flour
1 tsp. almond extract
1/2 tsp. salt
1.Blend sugar and butter, beat in eggs, add vanilla
 and almond extract. Mix in flour and salt.
2.Bake in ungreased 9" cake pan at 350 degrees for
30-35 minutes (sometimes takes a little longer).
3.Dust with sugar and sliced almonds (optional) before baking.
4.Cool 10 minutes and remove from pan. If you leave
 it in the pan it can be hard to remove later.