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2lb carrots, sliced and cooked 1 green pepper (optional) 1 large onion chopped 1 can tomato soup 3/4 cup white sugar 1/2 cup vegetable oil 1 cup vinegar Heat oil and vinegar; add sugar and tomato soup. Bring to a boil, then let simmer 5 minutes. Pour over cooked carrots. Refrigerate. Keeps for weeks.

1 C butter, at room temperature 1 – 250 g pkg. cream cheese 1 ½ C white sugar 1 tsp. vanilla 2 tsp. grated lemon rind 2 tsp. lemon juice 4 eggs 1 ¾ C flour (first amount) 1 ½ tsp. baking powder 1 C raisins 1 C candied cherries, chopped 1 C chopped walnuts ¼ C flour (second amount) Combine the raisins, cherries, walnuts and ¼ C flour. Mix and set aside. Cream the butter and cream cheese. Add the sugar. Beat in the vanilla, lemon rind and lemon juice. Add eggs, one at a time, beating well after each addition. Add the dry ingredients and mix well. Stir in the raisins, cherries and walnuts. Spread the batter in a greased bundt pan. Bake at 300°F for 70 – 80 minutes.

Cake: 2 C flour 2 C brown sugar ½ C butter 1 egg, beaten 1 C milk 1 tsp. baking soda ½ tsp. salt 1 tsp. vanilla Topping: 1 C reserved crumbs 4 Skor chocolate bars (39g each), chopped Combine the flour and brown sugar and cut in the butter until crumbly. Measure 1 C of crumbs and set aside. Add the egg, milk, baking soda, salt and vanilla to the crumb mixture and beat well. Spread in a greased 13X9" pan. Topping: mix the reserved crumbs and Skor chocolate bars together and sprinkle over the cake batter. Bake at 350°F for about 30 minutes.

½ C butter ½ C brown sugar 1 egg ½ C molasses ¼ C cold water 3 C flour ½ tsp. baking soda 3 tsp. ginger 1 tsp. cinnamon Cream the butter and sugar and beat in the egg, molasses and water. Combine the dry ingredients and stir into the butter mixture. Chill the dough overnight. Roll the dough out on a lightly floured surface. Cut into gingerbread men shapes and place on parchment lined cookie sheets. Bake at 325°F for 12 minutes. Remove from pans. When cool, ice & decorate.

1 C brown sugar ¾ C butter 2 eggs 1 tsp. vanilla 1 tsp. baking soda dissolved in 2 tbsp. hot water 2 C flour 2 C candied mixed fruit 1 C coconut Cream the sugar, butter and eggs together. Stir in the baking soda dissolved in hot water. Add the flour. Stir in the candied fruit and coconut. Drop the dough onto parchment lined cookie sheets and bake at 350°F for 12 – 15 minutes.

2 C white sugar 2 C brown sugar ½ C milk 2 tbsp. corn syrup ½ C cocoa ½ C butter ¼ tsp. almond extract 1 tsp. vanilla ½ C chopped walnuts 1 C flour Combine the white sugar, brown sugar, milk and corn syrup in a saucepan. Boil and stir until the mixture reaches 235°F on a candy thermometer. Remove from heat. Add the cocoa, butter and flavourings and mix well. Add the walnuts and flour and mix until smooth. Pour into a parchment lined 8X8"pan and refrigerate until set.

1 can of condensed milk 3 cups of chocolate chips 1 teaspoon of Rum 1 teaspoon of vanilla Melt chips with condensed milk in a saucepan Remove from heat Stir in liquid ingredients Chill for 2 hours Shape into balls and roll in any of the following cocoanut, sprinkles, finely chopped nuts, icing sugar or cocoa powder

6 tbsp. butter 1/2 cup flour 2 1/2 tsp. salt 1/4 tsp. pepper 2 cups milk 4 1/2 cups cooked diced potatoes 2 tbsp. parsley 3 tbsp. minced onion or 1 medium onion, diced 1 1/2 cup grated sharp Cheddar cheese Grease a 2 quart casserole. In saucepan melt butter; stir in flour, salt, pepper and milk. Stir until smooth and very thick. Add sauce to casserole with potatoes, parsley and onion. Pack firmly. Refrigerate several hours or overnight. Sprinkle with grated cheese and bake uncovered for 30 minutes at 400°F.

1 cup flour 1/2 cup cornmeal 1 heaping tsp. baking powder 1/2 tsp salt 1 cup milk 1 egg 1/4 cup melted butter 1 1/2 cups grated cheddar cheese Stir together flour, cornmeal, baking powder and salt. Beat egg with milk, butter; add to dry ingredients, stirring to moisten. Stir in 1 cup cheese and spoon in greased cups. Sprinkle remaining cheese. Bake at 375°F for 15 to 20 minutes.

2 cups vinegar 1 cup water 2 cups sugar 1 tbsp. dry mustard 2 tsp. salt 1/2 cup flour 3 quarts beets Mix together and cook until beets are tender.

1 quart strawberries 1 1b. rhubarb 1/2 cup water 1 box powdered fruit pectin 4 1/2 cups sugar Crush berries. Measure 2 cups of the crushed berries and set aside. Chop the rhubarb finely. Mix water and pectin in a suacepan and bring to a boil. Boil for 1 minute. Add berries and mix well. Add sugar and stir until sugar dissolves. Put into containers and seal. Let stand for 24 hours before freezing.

6 cups of water 1/2 package of split green peas 1 package of knor cream of vegetable soup mix Ham or pre-cooked smoked sausages Put all ingredients in a crockpot. Cook on low for the day.l Half hour before serving, add pre-cooked smoked sausages and/or ham.