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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.

2 - 14 oz. cans kernel corn, drained 2 - 14oz. cans of creamed corn 2 eggs 1 cup sour cream 2/3 cup corn flake crumbs 1/2 tsp. salt 1/2 tsp. pepper Preheaat oven to 350 F. Grease a 6 to 8 cup baking dish. Combine all ingredients in a large bowl. Scrape into prepared baking dish and smooth the top . Bake, uncovered for about 50 minutes or until it is set and topis golden. Serves 8 - 10

2 cups flour 4 tsp. baking powder 3/4 tsp. salt 3/4 cup milk 1/4 cup mayonnaise Stir flour, baking powder and salt in bowl. Make a well in centre. Pour mayonnaise and milk into well. Make a soft dough. Roll out about 3/4" thick, cut into rounds and bake in 400 degree oven about 10 to 12 minutes.

6 cups cooked chicken breasts, chopped 2 cups sour cream 2 cups mushroom soup 1 tsp. worcestershire sauce 4 oz. can mushrooms,drained and finely chopped 6 oz box stuffing mix Place chicken in buttered casserole. Mix soup, sour cream, worcestershire sauce and mushrooms together and pour over the chicken. Prepare stuffing mix as per instructions on the box and cool. Spread over casserole and bake 30 minutes at 350 F.

2 1/2 C flour 1 tsp baking powder 1 tsp soda 1/2 tsp salt 1 1/4 C brown sugar 1/2 C vegetable oil 1 egg 1 tsp vanilla 1 C sour milk 1 1/2 C diced rhubarb 1 tsp cinnamon 3 tbsp white sugar Stir together flour, soda, baking powder and salt. In another bowl, beat brown sugar, oil, egg, vanilla and sour milk until smooth. Make a well in the dry ingredients and pour liquid into the dry ingredients. Mix by hand until blended and stir in rhubarb. Spoon batter into greased muffin tins. Sprinkle tops with sugar-cinnamon mixture. Bake at 350 degrees for about 25 minutes.