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1 pound ground beef 2 onions (chopped) 3 Tbsp white sugar salt & pepper to taste 2 Tbsp Worcestershire sauce 1 cup of rice 1 large can of tomatoes 3 green peppers chopped 2 Tbsp prepared mustard a pinch of garlic salt 1 cup of water Fry the meat and onion until cooked. Add remaining ingredients and mix. Place the mixture in a casserole and bake at 350 F for about 45 minutes or until rice is soft.

3 C flour 2 tsp baking powder ½ C white sugar ¾ C butter 1 C raisins 1 egg Milk Beat the egg in a measuring cup and fill with milk to measure 1 cup (if the dough is dry, you may have to add a little more milk). Combine the dry ingredients and cut in the butter with a pastry blender. Stir in the milk-egg mixture and the raisins. Mix and turn out onto a floured surface. Knead 3 – 4 times. Roll out with a floured rolling pin and cut into triangles. Bake at 400°F for 12 – 15 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.

CAKE: 1/3 C butter ¾ C white sugar 2 eggs 1 ½ C flour ½ C rolled oats 2 tsp. baking powder ¾ C milk ¼ C pecan halves TOPPING: 1/3 C brown sugar 1 tbsp. grated orange peel 2 tbsp. butter Cake: cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the dry ingredients and add to the butter mixture alternately with the milk. Pour the batter into a greased 9" pan. Arrange the pecan halves over the top of the batter. Topping: combine the sugar and orange peel. Cut in the butter until the mixture is crumbly. Sprinkle the topping over the batter. Bake at 375°F for 25 – 30 minutes.

1 ½ C flour 1 C white sugar 1 ½ tsp. baking powder ½ tsp. baking soda 2 eggs 1 C mashed bananas ½ C melted butter ½ C coconut ½ tsp. almond extract ½ C chopped walnuts ½ C chopped cherries Combine the flour, sugar, baking powder & baking soda and set aside. Beat the eggs, bananas, butter, coconut and almond extract and fold into the dry ingredients. Fold in the walnuts and cherries. Spread the batter in a greased 9X5X3" loaf pan. Bake at 350°F for 50 – 55 minutes.

4 C potatoes, thinly sliced ¾ C minced onion 2 tbsp. flour 1 tsp. salt ½ tsp. pepper 2 tbsp. butter 1 ½ C hot milk Grease a 2 quart baking dish and layer half of the potatoes in the dish. Cover the potatoes with half of the onions. Combine the flour, salt and pepper. Sprinkle half of this mixture over the onions. Dot with 1 tbsp. butter. Repeat the layers ending with the 1 tbsp. butter. Pour the milk over the top. Cover and bake at 375°F for 45 minutes. Uncover and bake for another 15 minutes.

1 C butter 1 C white sugar 1 egg 1 tbsp. milk 2 tsp. lemon extract 1 tsp. vanilla 2 ½ C flour ½ tsp. baking soda Cream the butter and sugar and beat in the egg and milk. Combine the flour and baking soda and gradually add to the creamed mixture. Shape into 1" balls and place on parchment lined cookie sheets. Flatten with a fork dipped in white sugar. Bake at 350°F for about 10 minutes or lightly browned.

1 ¾ C flour 2/3 C brown sugar 2 ½ tsp. baking powder ¼ tsp. salt 1 egg ¾ C milk 2/3 C peanut butter (smooth or crunchy) ¼ C canola oil 1 ½ tsp. vanilla 1 C milk chocolate chips Combine the flour, brown sugar, baking powder & salt and set aside. Combine the egg, milk, peanut butter, oil and vanilla. Stir into the dry ingredients just until moistened. Fold in the chocolate chips. Place batter in greased muffins pans. Bake at 350°F for about 20 minutes.

3/4 inch thick salmon steaks 6 Tbsp melted butter Salt and pepper to taste Lemon Wedges Season with a mixture of chopped parsley, dill, chives, marjoram Lemon juice Preheat broiler. Brush 2 tablespoons of butter over steaks. Mix remaining butter with herbs and juice. Place steaks on broiler pan and place seasonins on top each side. For the last minute of cooking, pour on the butter mixture. Great served with freshly cooked fiddleheads.

1 cup whole wheat flour ½ cup all-purpose flour ½ tsp. salt 2 tbsp. melted butter ½ cup rolled oats 1/3 cup raisins 1 tbsp.sugar ¾ cup water 2 tsp. baking powder Stir together flours, oats, sugar, baking powder and salt. Add melted butter, raisins and water, adding more water if needed to make a sticky dough. Pat into greased pie plate and bake at 400 F for about 20 minutes or until browned. Cut into wedges. Submitted by Wayne Rostad to “Sing For Your Supper Cookbook. Ottawa Valley Country Music Hall of Fame Cookbook

¾ cup of butter ¾ cup of brown sugar 1 package of milk chocolate chips 1 package of white chocolate chips Soda crackers Line a cookie sheet with tinfoil and cover with soda crackers. In a sauce pan place butter and sugar and cook until it boils. Pour over crackers and place in 400 degree oven for 5 minutes ONLY. Bring out of oven and pour all the chocolate chips over the crackers. Use the back of a spoon, warmed in hot water, to spread. Place in the freezer for one hour and then remove and break into pieces.

2 lb Beef chuck or Stewing beef, cut into 1 or 2 inch cubes 1/3 cup dry bread crumbs 1 tsp salt 1/8 tsp pepper 1 large onion, cut into eighths 3 carrots, cut into 4 inch strips 4 stalks celery, cut into 1 inch pieces 1 tsp leaf basil 1/3 cup quick-cooking tapioca 4 oz can sliced mushrooms (undrained) 1tsp Worcestershire sauce 2 (10 3/4 oz) cans tomato soup 1 cup water Wipe beef cubes well. Combine bread crumbs with salt and pepper; toss with beef. Place coated beef cubes into the crockpot and add remaining ingredients. Stir well. Cover and cook on Low for 10 to 12 hours or on High for 3 to 5 hours. Serves 6.