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1 bag (16 oz.) baby carrots 4 to 6 russet potatoes, peeled and cubed 2 to 3 lb. beef roast 1/2 onion, thinly sliced 1 cup Italian salad dressing Place carrots and potatoes in bottom of greased 6 quart slow cooker. Place beef over top. Lay onion slices on top of roast. Pour dressing over meat. Cover and cook on low heat 8 to 10 hours.

1 1/2 C graham cracker crumbs 1/2 C melted butter 1 1/2 C icing sugar 1/2 C soft butter 1 egg 1 tsp vanilla 1 small can pineapple, well drained 1 C whipping cream, whipped Combine graham cracker crumbs with the melted butter. Reserve 1 tbsp of crumbs. Press crumb mixture into a 9" pan and bake at 325 degrees for 15 minutes. Remove from oven and cool. Beat icing sugar, soft butter, egg and vanilla until thickened. Pour over cooled crumb base. Fold pineapple into whipped cream and spread over the icing sugar layer. Sprinkle the reserved crumbs over the top.

12 ripe tomatoes, peeled & chopped fine 2 1/2 C white sugar 2 C vinegar 1 tsp cinnamon 1 tsp salt 1 tsp cloves Boil tomatoes and sugar together for 1 hour. Add vinegar and spices. Boil until thick (about 1/2 hr or so). Pour into hot jars. Yield: about 7 pints.

1 1/3 c. graham wafer crumbs 1 cup peanut butter 1 3/4 cups icing sugar 1/2 cup melted margarine Topping: 1 cup chocolate chips 3/4 cup peanut butter Mix first 4 ingredients together and press into a 9X13 pan. Melt chocolate chips and mix in the peanut butter. Spread mixture over bottom layer and refrigerate at least 2 hours before cutting. This freezes well but cut before freezing.

2 (500 g) ground breakfast sausage 12 eggs 1 can cream of mushroom soup 1 cup milk 1 can sliced mushrooms, drained 1 pkg McCain's taters, thawed 1 1/2 cups cheddar cheese, shredded Brown meat. Drain and crumble. This can be done ahead of time and refrigerated. Grease a 9X13 inch pan. Beat eggs, soup and milk. Stir in sausage and mushrooms. Add taters on top. Bake for 1 1/2 hours at 350°F or until centre is cooked. Sprinkle cheese on top for last 1/2 hour of cooking.

4 medium carrots, sliced 1/2 cup toasted almonds or pecans 1/2 cup maple syrup 2 tbsp. melted butter Boil or steam carrots until tender crisp. Arrange in a casserole or baking dish. Combine nuts, maple syrup and butter. Pour over carrots. Bake 10 mintes at 350F, stirring occasionally.

2 - 2 litre bottles of Ginger Ale 1 can frozen pink lemonade (no water added) 1 can frozen fruit juice (with water as directed) 2 oranges thinly sliced 1/2 jar of cherries (with or without juice) Mix together lemonade, juice (any fruit mixture juice or punch) and Ginger ale. Stir. Add cherries (if adding juice from jar; slowly add to taste). Top with oranges. Measurements can be altered to create different flavors.

3 cups rhubarb, cut in 1 inch pieces 1 1/2 cups white sugar 2 Tbsp flour Salt 1/2 tsp. cinnamon 1 Tbsp melted butter 3 eggs, separated Unbaked pie shell Cover rhubarb with boiling water. Let stand 5 minutes and then drain well. Beat egg yolks, then add mixed flour, sugar and spice. Stir in melted butter and combine with drained fruit. Set oven at 425° for 10 minutes, then 350° for about 40 minutes, until fruit is tender. Cover with meringue from beaten egg whites, add 5 tablespoons white sugar and 1/2 teaspoon vanilla.

2 slightly beaten eggs 1/4 cup of brown sugar 1 and 1/2 cups of sour cream 3/4 cup of white sugar 1 tablespoon of cornstarch 1 teaspoon of cinnamon 1 cup of raisins Mix eggs, brown sugar and cream. Add remaining ingredients. Put in a baked pie shell in hot oven at 450 degrees F. for 10 minutes, then reduce heat to 350 degrees until cooked.

1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding 1-1/2 cups 2% milk 1/2 cup maple syrup 1 medium Granny Smith apple, chopped 6 David Maple Leaf Cookies, coarsely crushed Mix dry pudding mix, milk and maple syrup in microwaveable bowl. Add apple; mix well. Microwave on HIGH 1 min. or until warm. Spoon into 6 individual serving dishes. Sprinkle with crushed cookies.

4 oz crem cheese 2 cups icing sugar 1 cup fine coconut 1 tsp almond extract Soft mints Mix all ingredients but mints together, creaming well. Roll into balls. Place on waxed paper and press a soft mint into the top of each ball. Keep refrigerated.

1 egg Juice of 1 orange plus enough water to make 3/4 cup 1/2 cup Crisco Oil 2 cups of flour 1/2 cup of sugar Grated rind on 1 orange 2 teaspoon baking powder 1 cup chopped cranberries 1/2 teaspoon soda 1/2 teaspoon salt Cream sugr, egg, oil, orange rind, orange juice and water. Add dry ingredients and mix, then add cranberries. Bake at 400 degrees for 15 to 20 minutes - Makes 12 muffins