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4 C cooked chopped chicken 1 C spaghetti 2 C chicken stock 1 C sliced mushrooms 1 chopped onion 2 tbsp olive oil 1/8 tsp pepper 1 C grated medium cheese 2 cans cream of chicken soup Cook spaghetti in chicken stock for 7 minutes. Saute onion in oil. Mix everything including chicken stock together (reserve 1/2C grated cheese). Place in a casserole, cover with remaining cheese and bake at 350F for one hour.

1 whole orange 1/2 cup chopped dates 1/2 cup butter or margarine 3/4 cup white sugar 1 tsp baking powder 1/2 cup orange juice 1 egg 1 1/2 cups flour 1 tsp baking soda 1/2 tsp salt Cut orange into pieces, drop orange into blender with the orange juice and whirl until orange is chopped. Drop in dates, egg and butter. Whirl again. Then add to dry ingredients. Stir until moistened. Bake at 375°F for 20 minutes. Raisins may be substituted for dates.

4 Pounds of chicken legs 1 cup of brown sugar 1 cup of soy sauce 1 tsp of garlic powder 1/2 molasses Mix last four ingredients and spread over the chicken. Bake for approximately 1 1/2 hours at 375 degrees Fahrenheit.

1 Cup All Purpose Flour 1 Cup of Whole Wheat Flour 1 Tsp of Pumpkin Pie Spice 1 TB Baking Powder 1/2 Tsp Baking Soda 1/2 Tsp of Salt 1 Cup Whole Milk 1/2 Cup Pumpkin Puree 3 TB Brown sugar 2 Lg Eggs 2 TB Vegetable Oil In a large mix all purpose flour, whole wheat flour, pumpkin pie spice, baking powder, baking soda, and salt. In a small bowl whisk whole milk, pumpkin puree, brown sugar, eggs, and vegetable oil. Stir the liquids into the flour mixture and stir until almost smooth. Lightly grease a non-stick skillet. Heat on medium until hot. In batches, scoop batches by 1/4 a cup at a time into skillet, spreading to 3 1/2 inches. Cook 2 to 3 minutes or until bubbly and edges are dry to flip. Cook for two minutes or until golden.

1 lb ground beef 1/2 cup chopped onions 1 (900 ml) box Campbell's beef broth 1 large can crushed tomatoes 1 cup chopped carrots 1 cup chopped celery 1 cup peeled cubed potatoes 2 bay leaves Salt and pepper (to taste) Brown ground beef and onion. Put into a pot and add vegetables. Bring to a boil, then reduce heat and simmer until tender, about 1 hour. Remove bay leaves before serving.

2 - 3 lbs boneless pork tenderloin 1 C water 1 bottle liquid smoke salt & pepper garlic powder 18 oz bottle barbecue sauce Cook tenderloin, water and liquid smoke in a crockpot on high for about 7 hours. Take the pork out, clean the pot and pull pork. Return to pot. Sprinkle liberally with salt, pepper and garlic powder. Add 18 oz bottle of your favourite barbecue sauce. Cook on low for 1 to 2 more hours.

6-8 medium onions (sliced very thin) 1 cup of water 2 tsp of salt 3/4 a cup of white sugar 1 cup of vinegar 2 tsp of celery seed 1 cup of salad dressing Combine everything except the celery seed and onion dressing. Let stand for several hours or overnight. Drain. Add celery seed and salad dressing. Will keep for several day refrigerated

2 cups cooked diced chicken 1 can mushroom soup 1 tbsp soya sauce 1 cup diced celery 2 tbsp chopped onion 1 can chow mein noodles 1 can pineapple chunks and juice Mix all ingredients, leaving a few noodles for top. Bake in a casserole dish for 3/4 hour at 375F.

1/2 stick of butter or marjarine softened 1/2 pound of grated cheddar cheese 1 cup of flour 1 teaspoon of paprika 1/2 teaspoon of salt 24 small stuffed olives Preheat the oven to 400 degrees F. Combine softened butter with cheese in a mixing bowl until well blended. In a different bowl, mix the flour, paprika and salt. Add flour mix to cheese and combine well. Form eyeballs around olives with teaspoon size bits of dough. Place them on an ungreased baking sheet and bake for 12 to 15 minutes. These can also be made ahead and frozen. When ready to use, thaw on cookie sheet for about one half hour before baking.

Ingredients: 1/2 cup peanut butter 1/4 cup butter (or margarine) 1/2 cup brown sugar 1/4 cup white sugar 1 egg, well-beaten 1 cup of sifted flour 1 tsp. soda Directions: Preheat oven to 350 F. Cream the peanut butter with the butter until well mixed. Add sugars gradually and cream again. Add well-beaten egg and stir well. Sift flour and soda, add to creamed mixture and stir until well blended. Drop mixture, 1 level teaspoon at a time, onto greased cookie sheet. Press down with a fork. Bake until lightly browned. Remove from oven and cool.

Ingredients: • 1 1/2 tablespoons margarine, melted • 1/2 teaspoon salt • 1/8 teaspoon garlic salt • 2 teaspoons Worcestershire sauce • 2 cups raw whole pumpkin seeds Directions: 1. Preheat oven to 275 degrees F (135 degrees C). 2. Combine the margarine, salt, garlic salt, Worcestershire sauce and pumpkin seeds. Mix thoroughly and place in shallow baking dish. 3. Bake for 1 hour, stirring occasionally. Yield: 2 cups

2 ¼ cups flour ½ tsp baking soda ½ tsp salt 1 cup butter 1 cup lightly packed brown sugar 1 tsp lemon rind 2 tbsp lemon juice 1 egg ¼ cup honey 1 cup blanched almonds Preheat oven to 400°F. Sift together flour, baking soda and salt. Set aside. Cream together butter, brown sugar, lemon rind and lemon juice. Beat in egg and honey. Beat till light and fluffy. Stir in dry ingredients with 1 cup blanced almonds. Shape dough into a roll 2 inches in diameter. Wrap and chill for 4 hours. Cut into ¼ inch slices. Bake 5 to 7 minutes or until golden brown.