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1 1/2 cups brown sugar 1/2 cup melted margarine 2 eggs 1 cup sour milk 1 cup flour 1 tsp baking powder 1 tsp baking soda (mix well into flour) 2 1/2 cups raw diced rhubarb 1/2 cup white sugar mixed with 1tsp cinnamon Mix first 8 ingredients and pour into 9X13 inch pan. Top with white sugar cinnamon mixture. Bake at 350 degrees F for 40 minutes.

Ingredients: • 1 pound crabmeat • 1/2 cup dry bread crumbs • 1 egg, beaten • 1 tablespoon mayonnaise • 1 teaspoon prepared Dijon-style mustard • 1 teaspoon Worcestershire sauce • 1 tablespoon Old Bay Seasoning • 2 tablespoons butter Directions: 1. In a medium size bowl, combine the bread crumbs and the crab meat. Stir the beaten egg, mayonnaise, mustard, Worcestershire and Old Bay Seasoning. Lightly mix these ingredients being careful not to overwork the crab meat. Form into 8 round, flat crab cakes. 2. Heat butter in a skillet over medium heat. Fry the cakes on each side until crusty and golden brown. Serve warm. 3. Serve with rice and a green salad

Ingredients: • 1 bunch cilantro leaves, chopped • 2 cloves garlic, chopped • 2 cups honey • juice from one lime • 4 salmon steaks • salt and pepper to taste Directions: 1. In a small saucepan over medium-low heat, stir together cilantro, garlic, honey, and lime juice. Heat until the honey is easily stirred, about 5 minutes. Remove from heat, and let cool slightly. 2. Place salmon steaks in a baking dish, and season with salt and pepper. Pour marinade over salmon, cover, and refrigerate 10 minutes. 3. Preheat an outdoor grill for high heat. 4. Lightly oil grill grate. Place salmon steaks on grill, cook 5 minutes on each side, or until fish is easily flaked with a fork.

Ingredients: • 1 (3 pound) boneless beef chuck roast • 2 (10.75 ounce) cans condensed cream of mushroom soup, undiluted • 1 (14 ounce) can beef broth • 1/3 cup dry sherry • 1 envelope onion soup mix Directions: 1. Cut chuck roast in half; place in slow cooker. Combine cream of mushroom soup, beef broth, sherry, and soup mix in a bowl; pour over roast. 2. Cover and cook on Low until meat is tender, 8 to 9 hours.

1 cup water 3/4 cup sugar 3 Tbsp corn starch few drops of food colouring (depending on how dark you want it and what fruit you are using) 2 or 3 cups of Strawberries, raspberries and peaches (depending on size of pie shell) 1 cooked pie shell Directions: Prepare fruit to bite size and set aside. Use double boiler or wire difuser and bring to a boil the liquid ingredients, stirring constantly until thick and clear. Stir in the required food colouring and stir then let cool for 5 to 8 minutes. Add fruit, stir well, place in pie shell and chill for about 1 hour and serve. Good with Ice cream, cool whip or whatever topping you wish

6 Medium unpeeled potatoes 1/3 cup French vinaigrette ¼ cup finely chopped onion ¼ cup finely chopped chives ¼ cup chopped sweet pickle 2 hard boiled eggs 1 tsp salt 1/8 tsp. pepper ¼ cup mayonnaise Directions: Cook the potatoes until tender. Peel and dice potatoes and mix with remaining ingredients. Reheat on low burner and garnish with chopped chives. Serve at once.

Ingredients: • 2 cups semisweet chocolate chips • 12 squares German sweet chocolate • 1 (7 ounce) jar marshmallow creme • 4 1/2 cups white sugar • 2 tablespoons butter • 1 (12 fluid ounce) can evaporated milk • 1/8 teaspoon salt • 2 cups chopped pecans Directions: 1. Combine chocolate chips, German sweet chocolate and marshmallow creme in large bowl. 2. Combine sugar, butter, evaporated milk and salt in heavy skillet. Bring to a boil over medium heat. Cook for 6 minutes, stirring constantly. 3. Pour hot syrup over chocolate mixture. Stir with wooden spoon until smooth. Stir in pecans. 4. Spread into buttered 10x15 inch pan. Let stand until firm; cut into squares.

salt pork turnips carrots potatoes cabbage Soak large piece of salt pork in cold water overnight. Inthe morning place fresh water in the pot and boil salty pork for about 45 minutes. While that is boiling prepare your vegetables. Cut turnips into small squares, carrots, potatoes and cut up cabbage. Add vegetables to boiling pot, first turnips, carrots and cabbage and lastly potatoes, allowing 15 minutes for each vegetable. Cook until the potatoes are done. Use any amount of vegetables to fill the need of any number of people.

Ingredients: • 12 ounces dry fettuccine pasta • 2 red bell peppers, julienned • 3 cloves garlic, minced • 3/4 teaspoon cayenne pepper • 1 cup reduced fat sour cream • 3/4 cup chicken broth • 3/4 cup grated Parmesan cheese • salt and pepper to taste Directions: 1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes; drain. 2. Meanwhile, spray cooking oil in a large skillet and saute red bell peppers, garlic and cayenne pepper over medium heat for 3 to 5 minutes. 3. Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese. 4. Toss hot pasta with sauce and season with salt and pepper to taste; serve. Serves: 4

4 oz crem cheese 2 cups icing sugar 1 cup fine coconut 1 tsp almond extract Soft mints Mix all ingredients but mints together, creaming well. Roll into balls. Place on waxed paper and press a soft mint into the top of each ball. Keep refrigerated.

1 egg Juice of 1 orange plus enough water to make 3/4 cup 1/2 cup Crisco Oil 2 cups of flour 1/2 cup of sugar Grated rind on 1 orange 2 teaspoon baking powder 1 cup chopped cranberries 1/2 teaspoon soda 1/2 teaspoon salt Cream sugr, egg, oil, orange rind, orange juice and water. Add dry ingredients and mix, then add cranberries. Bake at 400 degrees for 15 to 20 minutes - Makes 12 muffins

French Bread 1 dozen eggs 1 cup of milk 1/2 teaspoon of dry mustard Mushrooms, onions, green peppers, ham Use a 9 x 13 inch glass pan. Combine all ingredients and let soak overnight. Cover with grated cheese. Cook at 350 degrees for 1 hour.