Chicken Rice Casserole

From: Ruby Haas (my great-grandma!)

1 envelope onion soup mix (approx 1/4 C)
1 C rice
2 C water
3 lb split chicken breasts/pieces
1 cn cream of mushroom soup (10 oz)

Put ingredients in a greased casserole dish in the order listed. Cover chicken with soup. Bake uncovered 2 hours at 350.

Peaches and Cream Pie

1/4 C sugar
4 C fresh/frozen sliced peaches
9" pie shell
Filling:
1/2 t almond flavouring
3/4 C sugar
2 T flour
1 C sour cream
1/4 t salt
1 egg
Topping:
1/3 C sugar
1/4 C butter
1/3 C flour

Sprinkle the sugar over peaches and let stand. Combine filling ingredients and stir into peaches. Pour into pir shell. Blend topping ingredients. Cover filling. Bake at 400 for 10 min, then at 350 for 30 min. Serve chilled or freeze and let thaw before serving.

Easy Pat-In Pastry

From: Liz Shiel

1 1/2 C flour
1 1/2 t sugar
3/4 t salt
1/2 C oil
3 T cold milk

Sift flour, sugar and salt into a 9" pie plate or food processor. Combine oil and milk; beat with fork until creamy. Pour all at once over flour.

In pie plate mix with a fork until flour is completely dampened or give food processor a whirl. Pat dough with fingers to line sides and bottom of pie plate. Flute edges, then fill. If making shell to be filled later, prick entire surface with fork. Bake at 425 for 15 min or until golden brown.

Pear Crumble Pie

6 medium barlett pears, pared
3 T lemon juice
1/2 C sugar
2 T flour
1 t grated lemon peel
9 inch unbaked pie shell
Crumble Topping:
1/2 C flour
1/2 C sugar
1/2 t cinnamon
1/2 t ginger
1/4 t mace
1/4 C butter

Slice 5 pears, and cut remaining pear in sixths. Sprinkle pears with lemon juice. Mix sugar, flour and lemon peel. Stir into pears. Spoon into pastry shell. Arrange pear wedges on top of sliced pear mixture.

Mix flour, sugar and spices for topping. Cut in butter until crumbly. Sprinkle topping on pears. Bake at 400 for 45 min or until pears are tender. Serve warm if desired.

Taffy Tarts

2 C brown sugar
2 eggs
2 t vanilla
2 T melted butter
4 t cold water

Mix all ingredients together. Spoon about 1/8 C of filling into approx. 18 unbaked tart shells. Bake at 400 for 14 min, or until done.

Chocolate Chip Banana Muffins

2 C flour
1 t baking soda
1 t salt
1 C semi-sweet chocolate chips
1/2 C butter
3/4 C white sugar
2 eggs
1 t vanilla
1 C ripe mashed banana

Cream sugar and butter. Beat in eggs one at a time. Add bananas and vanilla. Add dry ingredients all at once. Stir until batter is moist but still lumpy. Bake at 350 for 25 minutes.

VARIATION: Use 1 1/2C flour and 1/2C bran instead of 2 C flour.

Rich Blueberry Muffins

1/4 C butter
3 T margarine
2/3 C white sugar
1 egg, beaten
2 1/4 C all purpose flour
1 t salt
4 t baking powder
1 C milk
1 1/4 C blueberries

Mix butter, margarine and sugar until light and creamy. Beat in egg. Add rest of ingredients. Fold in blueberries. Spoon into muffin cups and bake at 400 for 25-30 min.

Pumpkin Muffins

From: Irene Osborne

4 eggs
2 C white sugar
1 C oil
2 C mashed pumpkin
3 C flour
1 1/2 T cinnamon
2 t baking powder
2 t baking soda
1 t salt
2 C raisins

Beat eggs slightly. Add sugar (Note:1 1/2C is plenty), oil and pumpkin and beat thoroughly. Add dry ingredients and mix until smooth. Stir in raisins. Fill muffin cups 2/3 full. Bake at 375 for 15-20 min or until done.

Seven Layer Dinner

2 C sliced raw potatoes
2 C chopped celery
2 C diced carrots
2 C ground beef
1 C sliced raw onion
1 C finely chopped green pepper
2 C canned diced tomatoes
2 t salt
1/4 t pepper
Other options:
rice
peas
cabbage

Arrange in a greased baking dish in order given. Bake 2 hours at 350.

Creamy Rice Pudding

3/4 C rice, uncooked
6 C milk
2 eggs
3/4 C sugar
3/4 t salt
1 t vanilla
raisins

Combine rice and milk in large bowl. Cook uncovered in microwave for 25 min on power level 7, then 20 min on power level 9 until rice is tender. Beat eggs, sugar and salt. Stir some rice mixture into sugar mixture. Gradually stir all together. Cook another 5 min at power level 5. Add vanilla and raisins. Cover with plate to cool to prevent scum from forming on top.

Banana Spilt Squares

2 C graham wafer crumbs
1/2 C melted butter
2 C icing sugar
1 C butter
2 eggs
1 t vanilla
1 cn pineapple
4 bananas
1 qt cool whip
chopped nuts

Mix and press graham crackers and 1/2 C butter into 9x13 pan. Bake for 8 min at 350. Beat icing sugar, butter, eggs and vanilla in mixer for 15 min. Spread over crumbs. Drain large can of pineapple and spread over sauce. Cut bananas lengthwise and put on pineapple. Spread whip cream over this and then sprinkle with chopped nuts. Refrigerate all day before serving.

Broken Glass Cake

1 pkg red jello (any flavour)
1 pkg lime jello
1 pkg orange jello
1/2 pt whip cream OR 2 packets Dreamwhip
1/2 C sugar (for whipping cream. Omit if using dreamwhip)
1 pkg lemon jello

Dissolve red, lime and orange jello packets into separate bowls in 1 1/2C boiling water for each colour. Pour into oiled separate pans (one for each colour) and chill until set. Prepare lemon jello according to package directions. When partially set, prepare whipping cream. Add whipped cream to lemon jello and stir. Keep chilled. Cut pans of jello into cubes and place over lemon mixture. Serve in fruit dishes or put on top of prepared 9x13 graham cracker crust.

Crepes

1 1/2 C milk
1 C flour
2 eggs
1 T oil
2 T sugar

Mix together milk, eggs, oil and sugar. Add flour until combined.

Heat a nonstick skillet on high. Remove from heat, pour 1/4 cup batter onto skillet, tilt pan to spread batter.

When crepe is dry on top, turn onto paper towels. Repeat steps with remaining batter.

Serve with fruit, whipped cream, syrup, anything! If you want savory crepes, omit the sugar in the recipe.

Peachy Iced Tea Sangria

5 C cold water (=40 fl. oz, or 1 1/4 quarts)
1 C orange juice
1 tub crystal light peach iced tea mix (or other brand, match the amount to the water listed on container)
2 peaches, sliced
1 C raspberries
1 C blueberries

Stir all together until blended, stir in fruit. Serve over ice.

Cracker Toppers

Ritz Crackers - top with:

light cream cheese spread
thin apple slice
pinch of cinnamon sugar

light cream cheese spread
strawberry preserves
sliced almonds, toasted

Simply Socials Crackers - top with:

colby and monterey jack cheese slice
hard salami
stuffed green olive half

cream cheese spread
dried cranberries, finely chopped

Wheat Thins Crackers - top with:

sour cream
salsa
mexican shredded cheese

Philadelphia Tuscan Dip

1 pkg (8oz) cream cheese, softened
2 T sour cream
1/2 C finely chopped sun dried tomatoes
1/2 C finely chopped black olives
1/4 C finely chopped red onions

Mix cream cheese and sour cream in medium bowl. Add remaining ingredients, mix well. Cover and refrigerate 1 hr before serving.

Serve with wheat thins crackers, veggies, or tortilla chips

Layered Summer Salad

4 C torn spinach OR torn romaine lettuce
1 1/2 C shredded cheddar cheese, divided
2 C fresh slice mushrooms
1 sm. red onion, sliced, separated into rings
2 tomatoes, chopped
1 pkg (10 oz) frozen peas, cooked, drained and cooled
1/2 C mayonnaise
1/2 C sour cream
1/4 C chopped fresh basil
4 slices bacon, crisply cooked, drained and crumbled

Layer all veggies and 1 C of cheese in 3 qt serving bowl.

Mix mayo, sour cream and basil. Spread over salad, completely covering. Cover. Refrigerate at least 5 hours. Sprinkle with remaining cheese and the bacon just before serving.

Fresh Corn Salsa

4 tomatoes (1 1/2lbs) chopped
1 C cooked fresh corn kernels
1/4 C finely chopped red onions
1/4 C chopped cilantro or fresh parsley
1 jalapeno pepper, chopped
1/4 C Zesty italian dressing

Combine all ingredients and mix lightly.

NOTE: 2 cooked ears of corn on the cob will yield 1 cup cooked fresh corn kernels

Fiesta Chicken Enchiladas

1 sm onion, chopped
1 cl garlic, minced
4 cooked small chicken breasts, shredded
1 C salsa, divided
4 oz (1/2 of 8oz pkg) cream cheese, cubed
1 T chopped cilantro
1 t ground cumin
1 C shredded cheddar & monterey jack cheese, divided
4oz green chilies, chopped (optional)
8 flour tortillas

Preheat oven to 350 degrees. Heat large skillet sprayed with cooking spray on medium heat. Add onions and garlic; cook and stir 2 min. Add chicken, 1/4 C of salsa, the cream cheese, cilantro and cumin; mix well. Cook until heated through, stirring occasionally. Add 1/2 C of the shredded cheese; mix well.

Spoon about 1/3 C of the chicken mixture onto each tortilla; roll up. Place seam side down, in 9x13 inch baking dish sprayed with cooking spray; top with remaining salsa and cheese.

Bake 15 to 20 min. or until heated through.

Farmers Market Squash Saute

2 zucchini, sliced
2 yellow squash, sliced
2 cloves garlic, minced
1 T olive oil
1/2 C shredded mozzarella cheese
2 T chopped fresh basil
2 T grated parmesan cheese

Cook zucchini and squash in hot oil in large skillet on medium heat for 3 min, stirring occasionally. Add garlic; cook another 3 min. or until vegetables are crisp-tender.

Remove from heat; stir in mozzarella and basil. Sprinkle with parmesan.

Chicken Paprika

1 T vegetable oil
1 md onion
2 T sweet paprika
1 t salt
1/2 t pepper
2 lb boneless skinless chicken, cut up
4 t flour, divided
1 C milk
1 red or green pepper, chopped
2 ripe plum tomatoes, diced
1/2 C sour cream
parsley

In a large skillet heat oil over medium heat. Cook onion, stirring for 2 min. Add paprika, cook, stirring 2 min. Sprinkle chicken with salt and pepper and add to pan. Brown for 5 minutes on each side, adding more oil if necessary to prevent burning.

Reduce heat to med. Whisk 3 t of flour into the milk. Pour into pan and bring to simmer, stirring. Reduce heat to med-low, cover and simmer for 10 min.

Stir in peppers and tomatoes. Cover and simmer for about 10 min longer or until chicken is thoroughly cooked. Whisk remaining flour into sour cream. Whisk into chicken and sauce and cook stirring for 1 min. Add parsley if desired. Serve over rice or pasta.

Chicken Divan

3 C hot cooked broccoli spears
2 C cubed cooked chicken
1 cn cream of broccoli OR mushroom soup
1/3 C milk
1/2 C shredded cheddar cheese
3 T bread crumbs
1 T butter, melted

Arrange broccoli and chicken in baking dish. Combine soup and milk, then pour over chicken & broccoli. Sprinkle mixture with cheese. Mix bread crumbs and butter and sprinkle over cheese. Bake at 450 for 20 minutes or until heated through. Serve with rice.

Chinese Chicken Casserole

1 cn chow mein noodles
1 cn sliced mushrooms
1 cn mushroom soup
1 C chopped onion
1 C chopped celery
3 C cut up chicken, cooked

Mix soup, sliced mushrooms with juice, celery and onions. Place in greased casserole dish in layers. On bottom put layer of chow mein noodles. Then of the mixture, then the chicken. Bake 30 min at 325. Remove from oven and put more noodles on top and bake for 5 more min.

Beef Stroganoff

From: Nancy Dorscht

1 lb ground beef
1/2 C onion, chopped
1/4 C oil
2 T flour
1 t salt
1 cl garlic
1/4 t pepper
1 cn mushrooms
1 cn cream of chicken soup or mushroom soup
celery (optional)
green peppers
1 C sour cream

In a large skillet cook onion in oil and then add the meat and brown. Stir in flour, salt, garlic, peppers and mushrooms. Cook for 5 min stirring constantly. After 5 min stir in the soup. Bring to a boil. Reduce and simmer uncovered 10 min. Stir in sour cream. Serve over egg noodles.

Quick Chicken Teriyaki

1/4 C Zesty Italian Dressing
1 lb boneless skinless chicken breasts, but into strips
1 1/3 C water
1/4 C teriyaki sauce
1/2 t garlic powder
2 C frozen broccoli florets
1 1/2 C minute rice, uncooked (I use real rice)

Heat dressing in a large skillet on med-high heat. Add chicken, cook 5-7 min or until done.

Add water, teriyaki sauce and garlic powder, stir. Bring to boil

Stir in broccoli and rice. Cover. Cook on low heat 5 min. Remove from heat, Let stand 5 min. Fluff with fork.

EDIT: I guess it's obvious, but if using real rice...I can't remember if I eliminate the water totally or only add a small bit for moisture/steam for the broccoli. Use common sense I guess, but I just cook the rice normally and add it to the pan at the end to cook it together with the flavours. It's a "dry dish" it's not soupy or sauce-y.

Chinese "Takeout" Lemon Chicken

1 T oil
1 lb boneless skinless chicken breasts, cut into strips
1 pkg (6oz) snow peas (about 2 C) trimmed (I used frozen ones)
1 sm red pepper, cut into strips
1 pkg (4 serving size) Lemon jello gelatin
1 T cornstarch
1/2 C chicken broth
2 T Kraft Zesty Italian Dressing (I used regular italian)
2 cl garlic, minced

Heat oil in skillet on med-high heat. Add chicken, cook 4 min or until done. Add snow peas and peppers, cook and stir 2 min.

Mix dry gelatin and cornstarch in small bowl. Add broth, dressing and garlic, stir until gelatin is dissolved. Add to skillet. Reduce heat to med, cook 3 min or until sauce thickens, stirring frequently.
Serve over hot rice.

Chicken Lo Mein

3 boneless skinless chicken breasts
1/2 lb snow peas (I used frozen ones)
1 C carrots, cut julienne (thin sticks)
1 1/2 C cooked spaghetti, break in half before cooking or chinese noodles (tomoshiraga somen)
1 1/4-2 t cornstarch
1 t sugar
2 t water
1/3 C chicken broth
1 T soy sauce or oyster sauce
4 cl garlic, finely chopped (I just crushed it)
2 t fresh gingerroot, finely chopped (I think I used 1 t of ginger powder, since the powder is stronger in flavour...might need to do to taste)
1/2 C bean sprouts (optional)

Cut chicken in small strips. Heat a large sauce pan filled with water to boiling. Add snow peas, carrots and pasta. Boil for 5-7 minutes or until pasta is al dente. Remove from heat and drain. Mix cornstarch, sugar and water. Mix remaining ingred. And stir together with the cornstarch mixture.

Spray a skillet or wok with cooking spray and heat over medium heat. Add chicken and stir fry about 2 minutes or until chicken is white. Stir in broth mixture, add veggies and pasta and continue to cook another 2 minutes.

Edible Playdoh

Mix together equal parts of:
powdered milk
honey
peanut butter
*a little flour to help the consistancy.

Deep Dish Chicken Pot Pie

1 lb boneless skinless chicken breasts, cut into 1 inch pieces
1/4C Zesty italian dressing
4 oz neufchatel cheese (or cream cheese)
2 T flour
1/2 C chicken broth
1 pkg (10 oz) frozen mixed vegetables, thawed
1 refrigerated pie crust (1/2 of 15oz pkg)

Preheat oven to 375. Cook chicken in dressing. Add cream cheese; cook and stir until melted. Add flour; mix well. Add broth and vegetables; simmer 5 min.

Pour mixture into deep dish 10 inch pie plate. Arrange pie crust over filling; flute edges. Cut four slits in crust to allow steam to escape. Bake 30 or until crust is golden brown.

Tuna Twister Melt

Makes 1 serving

mix 1/4 C drained and flaked canned tuna, 1/4 C shredded sharp cheddar cheese, 2 T chopped celery, 1 T Mayonnaise, and 1T sweet pickle relish

Spread evenly onto 2 flour tortillas; roll up.

Place roll ups, seam sides down on microwaveable plate, microwave on HIGH for 20 seconds or until cheese begins to melt.

Double-Cheese Chili

1 lb ground beef
1 small onion, chopped
1/2 C green peppers. chopped
1 can (15oz) kidney beans, drained, rinsed
1 can (14 1/2 oz) whole tomatoes, undrained
1 can (8 oz) tomato sauce
1 T chili powder
1 1/2 C shredded cheddar cheese, divided

Brown meat in large skillet on med heat; drain. Add onions and peppers; cook and stir 5 min. or until tender.

Add beans, tomatoes, tomato sauce and chili powder; mix well. Reduce heat to low; cover. Simmer 30 min, stirring occasionally.

Sprinkle 3 T on the bottom of each of 6 soup bowls; top with chili and remaining cheese.

Easy Oero Truffles

1 pkg (1 lb 2 oz) Oreo Chocolate Sandwich Cookies, divided
1 pkg (8oz) cream cheese, softened
2 pkg semi-sweet baking chocolate melted

Crush 9 of the cookies (cookie and icing) to crumbs in food processor; reserve for later use. Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1 in. in diameter.

Dip balls in chocolate; place on wax paper. Sprinkle with reserved crumbs.

Refrigerate until firm, about 1 hr. Store leftovers in refrigerator, covered.

Greek Isles Pasta Salad

Total: 15 min.

3 C farfalle (bow tie) pasta, uncooked
2 C baby spinach leaves
1 C Kraft mediterranean style cheese crumbles
1 C cherry tomatos, halved
3/4 C drained canned chickpeas (garbanzo beans), rinsed
1/2 C greek vinaigrette dressing

Cook pasta as directed on package; drain, place in large bowl.

Add remaining ingredients; mix lightly.

Serve immediately or cover and refrigerate until ready to serve.

OPTIONAL: Add 1/2 C sliced ripe olives

French Onion Soup

Yield: 6 one cup servings

2 T margarine or butter
3 large spanish onions, peeled, sliced
1 can (14 1/2oz) beef broth
3 C cold water
1 bay leaf
6 slices french bread, toasted
1 C swiss cheese
1/4 C grated parmesan cheese

Melt margarine in large skillet on medium heat. Add onions; cook 15 min or until golden brown, stirring frequently. Add broth, water and bay leaf; stir. Cover; simmer 15 min. Remove and discard bay leaf.

Preheat broiler. Ladle hot soup evenly into 6 ovenproof bowls.

Top each with a toast slice; sprinkle with cheeses. Broil 5 - 10 min. or until cheese is golden brown.

Grilled Salmon with Herb Sauce

Prep: 10 min; Total: 20 min

2 T Greek vinaigrette dressing, divided
2 salmon fillets (4 oz each)
1/4 C sour cream
3 T finely chopped fresh cilantro
1 small clove garlic, minced

Preheat grill to medium heat. Place 1 T of the dressing in shallow plate. Place salmon, skin side up, in dressing to coat.

Meanwhile, mix remaining dressing and the remaining ingredients until well blended. Refrigerate until ready to serve.

Place salmon, skin side down, on grill. Cover grill. Grill 10 min or until salmon flakes easily with fork. Serve topped with sour cream mixture.

SUBSTITUTE: Chopped fresh dill instead of cilantro, for a different taste

Spinach, Tomato & Basil Salad

Yield: 2 servings, 1 C each

1 1/2 C torn spinach leaves
2 small tomatoes, cut into wedges
1/2 C peeled cucumber chunks
2 thin slices red onion
1/4 C sun-dried tomoto vinaigrette dressing
1/4 C shredded mozzarella cheese
2 T chopped fresh basil

Mix all veggies, add dressing, cheese and basil; toss lightly. Refrigerate 30 min.

Farmhouse Chicken Dinner

Yield: 4 servings

1/4 C flour
1/2 t pepper
4 small bone-in chicken breast halves, skin removed
1/4 C zesty italian dressing
2 C baby carrots
1 med. onion cut into wedges
1 can (14 1/2 oz) chicken broth, divided
2 C brown minute rice, uncooked
4 oz neufchatel cheese (or cream cheese)
2 T chopped fresh parsley

Mix flour and pepper in shallow dish. Add chicken; turn evenly to coat both sides with flour mixture. Shake off excess. Heat dressing in skillet on medium heat. Add chicken, meat side down, cook 5 to 6 min or until golden brown. Turn chicken over; add carrots, onions and 1 C of broth. Cover. Reduce to med-low heat and simmer 20 min. or until carrots are tender and chicken is cooked through.

Meanwhile prepare rice as directed on package. Spoon onto serving platter. Use slotted spoon to remove chicken and vegetables from stew; place over rice. Cover to keep warm. Add neufchatel cheese and remaining broth to skillet; increase heat to high. Cook until cheese is melted and sauce is well blended, stirring constantly. Reduce heat to med-low, simmer 3 to 5 min. or until sauce is slightly thickened, stirring occasionally. Spoon over chicken and vegetables; sprinkle with parsley.

Easy Chicken Skewers with Peanut Sauce

1/4 C catalina dressing
3 T peanut butter
1 T soy sauce
1 lb boneless skinless chicken breasts, cut into lengthwise slices
2 T dry roasted peanuts, chopped
1/4 C chopped green onions (about 1 medium)
8 wooden skewers, soaked in water (or metal)

Mix dressing, peanut butter and soy sauce in large bowl until well blended. Add chicken, toss to coat. Cover, refrigerate and marinate at least 10 min.

Preheat broiler. Remove chicken from marinade, and discard marinade. Thread chicken evenly onto 8 soaked wooden skewers (or metal). Place on rack in broiler pan.

Broil 4 to 6 inches from heat, 4 min on each side, or until cooked through. Serve sprinkled with peanuts and onions.

CREATIVE LEFTOVERS: Turn leftovers into an Asian inspired salad. Remove chicken from skewers, chop, add to mixed greens with Asian Toasted Sesame Dressing.

Tuna Cakes

Yield: 6 servings, 2 cakes each

2 cans (6oz each) light tuna in water, drained and flaked.
1 pkg (6oz) Stove Top Stuffing mix for chicken
1 C shredded cheddar cheese
1/2 C shredded carrots
1/3 C mayonnaise
2 T sweet pickle relish
3/4 C water

Mix all ingredients together. Cover and refrigerate for 10 minutes.

Heat a large non-stick skillet sprayed with cooking spray on medium heat. Scoop tuna mixture, using about 1/3 C for each cake, into skillet in batches. Try using an ice cream scoop. Gently flatten cakes using a spatula.

Cook 3 min on each side or until golden brown on each side, turning cakes over carefully.

Creamy Broccoli-Stuffed Chicken Breasts

Prep: 15 min; Total: 45 min; Yield: 6 servings

1 pkg (6oz) Stove Top Stuffing Mix for Chicken
1 C water
6 small boneless skinless chicken breasts halves (1 1/2 lbs)
1 pkg (10 oz) frozen chopped broccoli, thawed and drained
1 can (10 3/4 oz) condensed cream of chicken soup OR cream of mushroom soup
1/2 C milk
1 paprika
2 T grated parmesan cheese

Preheat oven to 400 degrees. Combine stuffing mix and water in large bowl. Let stand 5 min. Meanwhile pound chicken to 1/4 in thickness. Add broccoli to stuffing; mix lightly. Spread evenly onto chicken breasts to within 1/2 inch of outer edges. Roll up each chicken breast from one of the short ends, enclosing the stuffing mixture.

Place chicken, seam side down, in 9x13 baking dish. Mix soup and milk; pour over chicken. Sprinkle with paprika and parmesan cheese.

Bake 30 min. or until chicken is cooked through.

Substitutions

Buttermilk: 1 Cup
1 tablespoon of lemon juice or white vinegar. Add milk to equal one cup. Let sit for 5 minutes.


Baking powder: 1 teaspoon
1/3 teaspoon baking soda
1/2 teaspoon cream of tartar

Cream, whipped
Chill a 13 oz. can of evaporated milk for 12 hours. Add 1 t lemon juice. Whip until stiff.

Garlic: 1 clove
1/8 teaspoon garlic powder

Herbs, dried: 1 teaspoon
1 tablespoon fresh, finely cut

Herbs, fresh: 1 tablespoon
1 teaspoon dried herbs, finely cut
1/2 teaspoon ground herbs

Mustard, dry: 1 teaspoon
1 tablespoon prepared mustard

Pumpkin pie spice: 1 teaspoon
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon allspice
1/8 teaspoon nutmeg

Sugar, brown: 1 cup, firmly packed
1 cup granulated sugar
1/4 cup molasses

Mississippi Mud Pie

24 chocolate wafers
1/4 C melted butter
vanilla ice cream
fudge topping
toasted almonds
whipped cream

Crush wafers and stir in butter. Pat into a 9x13 pan. Scoop on semi-softened ice cream. Can also use chocolate or mocha. Drizzle on fudge topping. Sprinkle with toasted almonds. Return to freezer until just before serving. Serve with whipped cream and or a maraschino cherry.

Apple Shortbread

1 C butter
2 C flour
1/2 C brown sugar
1 t vanilla
3 C sliced apples
1/4 t cinnamon
1/2 C brown sugar
1 T flour

Mix butter, flour, brown sugar and vanilla. Knead into firm ball. Roll into 10" circle, 1/4" thick. Put in pie plate and turn edges to form rim. Mix all other ingredients. Add to apples and toss to cover apples. Spread on base. Bake at 375 for 25 mins. Make sure centre is thoroughly baked. Serve hot or cold with whip cream or ice cream.

VARIATION: Spread on pizza pan

Cheescake Cupcakes

24 paper cups
24 vanilla wafers
1 C sugar
3 pkgs of 8oz cream cheese, softened
4 eggs
2 t lemon juice
1 cn cherry, blueberry or raspberry pie filling

Preheat oven to 350. Mix sugar, cheese, eggs and lemon juice until smooth. Put papers into muffin tins and put one wafer in the bottom of each. Spoon filling over wafers to 3/4 full. Bake for 18-20 min. Cool. Spoon on pie filling. Refrigerate at least 1 hr. Serve with whipped cream. Freeze baked cheesecakes before adding pie filling.