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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.

Base: 1 C butter, softened ½ C white sugar 2 C flour Topping: 4 eggs 1 ½ C white sugar ¼ C flour Juice of 2 lemons Base: mix together the butter, sugar and flour and press into an ungreased 13X9" pan and bake at 350°F for about 20 minutes or until golden. Remove from oven. Topping: combine the white sugar & flour and whisk in the eggs and lemon juice. Pour over the baked base. Bake for an additional 20 minutes. As the squares cool, they will become firm.

3 tbsp. melted butter 1 loaf day-old cinnamon raisin bread, cubed 3 C apples, peeled & chopped 7 eggs 2 ½ C milk ¾ C white sugar 3 tsp. vanilla Pour the melted butter into a 13X9" baking dish. Combine the bread cubes & apples and sprinkle over the butter. Whisk the eggs, milk, white sugar & vanilla and pour over the bread. Bake, uncovered, at 325°F for 40 – 45 minutes or until a knife inserted in the centre comes out clean. Serve warm with whipped cream or ice cream.

2 C flour 4 tsp. baking powder 1 tsp. white sugar 1 tsp. onion salt or garlic salt ½ tsp. oregano ¼ tsp. dry mustard 1 ¼ C grated cheese 1 egg 1 C milk 1 tbsp. melted butter Combine all of the ingredients and mix well. Place the batter in a greased loaf pan and bake at 350°F

2 C cooked rice 2 C cooked ham, cubed 1 (398 ml) can crushed pineapple, undrained ½ C brown sugar 1 tbsp. lemon juice 1 tsp. dry mustard Combine all the ingredients. Spoon into a greased baking dish and bake (uncovered) at 350°F for about 30 minutes.