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1 small cabbage 2 Tbsp butter or margarine 1 quarter cup chopped onion 12 ounces canned corned beef 3 Tbsp butter or margarine. 3 Tbsp all purpose flour 1 1/2 cups milk 1/2 tsp of salt 1/8 tsp of pepper 2 Tbsp of butter or margarine for topping 1 cup dry bread crumbs cut cabbage in half. Cut each half into three pieces. Remove core. Boil in salted water for 20 minutes. Drain. Put in the bottom of 1 1/2 quart casserole. Melt butter in frying pan. Add onion or corned beef. Sauté breaking up beef until onions are clear. Poor over cabbage. In medium sized sauce pan melt butter. Stir in flour. Add milk, salt, and pepper. Bring to a boil stirring. Pour over meat. In a small sauce pan melt butter. stir in crumbs to blend. Sprinkle over top. Bake uncovered in 350 F oven for 30 minutes.

2 cups all purpose flour 1 1/2 cup granulated sugar 1 Tbsp baking powder 1 tsp salt 1/2 cooking oil 7 egg yokes 1 cup mashed ripe banana 1 Tbsp lemon juice 1 Tbsp water 1 tsp vanilla 7 egg whites, room temperature 1/2 tsp cream of tartar Sift first four ingredients into bowl. Make a well in the center. Measure next 6 ingredients into well. Don't beat yet. Set aside. Beat egg whites until frothy. Add cream of tartar. Beat until very stiff. Using same beaters, beat yoke flour mixture until smooth. Gently and gradually fold into egg whites. Turn into 10 inch ungreased tube pan. Bake in 320 degree Fahrenheit oven for 60 to 65 minutes until an inserted wooden pick comes out clean. Invert pan until cake has cooled.

3 cups all purpose flour 2 Tbsp baking powder 1 tsp salt 12 ounces beer room temperature Measure flour, baking powder, and salt into bowl. Stir. Add beer. Mix and grease into 9x5 inch loaf pan. Bake in a 350 Fahrenheit oven 50 minutes. Freezes well, makes one loaf.

2 cups boiling water 1/4 cup cold water 2/3 cup sugar 4 tablespoons cornstarch 3 tablespoons lemon juice 2 tablespoons grated lemon rind 2 egg whites Add finely grated lemon rind to boiling water. Make pudding same as cornstarch pudding. When cooked, remove from fire. Add lemon juice and fold in stiffly whipped egg whites. Pour into cold wet molds. Unmold when firm and serve with vanilla flavour custard sauce. For Custard sauce, use leftover egg yokes.

1 pound of chicken parts (skin removed) 6 cups water 1 tsp salt 1/4 tsp pepper 1 bay leaf 2 leeks (white part only) 2 medium potatoes peeled and diced 1 medium carrot grated 1 tbsp chicken bouillon powder 1 tsp parsley flakes Place chicken parts, water, salt, pepper, and bay leaf in large sauce pan. Cooked uncovered 30 minutes until tender. Discard bay leaf. Remove chicken and set liquid aside. Remove meat from bones and chop. Return meat to liquid in sauce pan. Cut leeks in thin slices. Add to soup. Add potato, carrot, bouillon powder, and parsley. Simmer covered for 20 to 30 minutes more. Makes eight cups, freezes well, serves four.

1 tsp chopped onion 1 tsp parsley 1 tsp celery 1 tsp salt 1/4 tsp pepper 2 tsp worcestershire sauce 1 cup of stale bread crumbs 4 cups of cooked minced meat 1 egg well beaten 2 Tsbp melted butter left over gravy stock or milk Mix ingredients in order given. Add stock or milk to make mixture moist enough to hold together. Bake in a well greased bread pan at 340 to 350 degrees Fahrenheit for about 45 minutes. Base with a mixture of butter or dripping and hot water. Serve with tomato, creole, or Spanish sauce.

1/2 cup of butter 1 cup granulated sugar 2 ounces melt unsweetened chocolate 2 eggs 1/2 cup enriched flour 1/2 cup of chopped walnut meats Add butter to melted chocolate. Mix well. Stir in sugar. When well mixed, add well beaten eggs. Add flour. Stir to a smooth batter and add nuts. Spread in a fairly thin layer in a greased shallow pan. Bake at 350 degrees Fahrenheit for 25 minutes. When removed from oven, this mixture will appears sorted and undercooked. Mark off in squares while warm. Let brownies stand in pan until they harden as they cool. They will look and taste like chocolate fudge.

2/3 cup of enriched flour 1 tsp baking powder 1/4 tsp salt 3/4 cup fruit sugar 1 cup chopped dates 1 cup chopped walnuts 2 well beaten eggs 1/2 tsp vanilla extract Mix and sift flour, baking powder, and salt. Add sugar, nuts, and fruits. Stir in eggs and vanilla. Spread about a half inch thick on a well greased cookie sheet. Bake for 25 minutes at 325 degrees Fahrenheit. Cut into small squares, roll into balls, then dip in sugar.

1/3 cup butter or margarine 1 1/4 graham crumbs 2 Tbsp granulated sugar Filling 1/2 cup of milk 16 large marshmallows 2/3 a cup semi-sweet chocolate chips 1 cup whipping cream 1/4 cup reserved crumbs 1/4 cups chopped walnuts or almonds For the crust melt the butter in a sauce pan. Add graham crumbs and sugar. Stir well. Reserve a quarter cup of this mixture. Press rest into ungreased 9 inch pie plate to form crust. Filling Measure milk, marshmallows, and chocolate chips into large heavy sauce pan. Stir often over low heat until melted and smooth. Cool. In another bowl beat cream until stiff. Fold into cooled chocolate mixture. Turn into prepared crust. Smooth top. Mix reserved crumbs and walnuts. Sprinkle over top. Chill. Cut into six wedges.

2 C flour 1 C white sugar 2 ½ tsp. baking powder 2 eggs 1 C sour cream ½ C melted butter ½ tsp. almond extract 1 C coconut 1 C milk chocolate chips ½ C slivered almonds Combine the flour, white sugar & baking powder and set aside. Whisk together the eggs, sour cream, butter and almond extract and stir into the dry ingredients just until moistened. Fold in the coconut and chocolate chips. Fill greased muffin tins and sprinkle with the slivered almonds. Bake at 350°F for 20 – 25 minutes.

8 medium red potatoes, cooked until tender ½ C sour cream ½ C Ranch dressing ½ C bacon, crumbled 2 tbsp. fresh minced parsley 1 C shredded cheddar cheese (first amount) Topping: ½ C shredded cheese (second amount) 2 C slightly crushed corn flakes 1 C melted butter Place the potatoes in a greased 13X9" baking dish. Combine the sour cream, dressing, bacon, parsley and cheese. Pour this mixture over the potatoes and toss lightly. Topping: Sprinkle the ½ C cheese over the potato mixture. Combine the corn flakes and melted butter and sprinkle over the top of the ingredients. Bake at 350°F for about 50 minutes.

1 c soft butter 1 C peanut butter 1 C white sugar 1 C brown sugar 2 eggs 1 tsp. vanilla 2 ¼ C flour 2 tsp. baking soda 1 pkg. (175 g) milk chocolate chips 1 pkg. (175 g) peanut butter chips Cream the butter, peanut butter & sugars until light and fluffy. Beat in eggs and vanilla. Combine the dry ingredients and slowly add to the creamed mixture and mix well. Stir in the chips. Drop dough onto parchment lined cookie sheets and bake at 350°F for 12 – 15 minutes or until golden brown.