3 oz pkg lime Jello 1 cup boiling water 1/2 cup cold water 1 1/2 cups diced apples 1/2 cup pecans, chopped 1 cup miniature marshmallows 1/4 cup mayonnaise 3/4 cup Cool Whip Dissolve Jello in boiling water, then add cold water. Let mixture begin to set, then add the apples, pecans, marshmallows and mayonnaise. The Cool Whip can be added too. Put in refrigerator to set.

2 cups stale bread crumbs 2 cups milk 1 tbsp. butter 1 tbsp. cocoa 1/2 cup sugar 1 tsp. vanilla 2 eggs (yolks and whites beaten separately) Put bread crumbs and milk in saucepan; bring to a boil. Add butter, cocoa, sugar and vanilla. Remove from stove. Add beaten egg yolks. Beat egg whites until stiff and fold into mixture. DO NOT STIR. Pour into loaf pan. Bake at 375°F until set. Test with a toothpick. Serve warm with ice cream, whipped cream or cream.

2 1/2 - 3 lbs. chicken, cut into pieces 1/4 C brown sugar 1/2 C ketchup 1/4 C water 1 envelope onion soup mix Place a large sheet of foil into a shallow 10 X 15" pan. Place chicken in pan. Combine onion soup mix, ketchup, brown sugar and water. Pour this mixture evenly over the chicken. Cover with foil and seal tightly around the edges making a completely enclosed package. Bake at 375 degrees for 50 minutes. Remove chicken to platter and pour sauce over it.

2/3 cup sugar 2 Tbsp flour 1 Tbsp soft butter 2 large egg yolks 1 cup milk 2 egg whites, beaten Grated rind and juice of 1 lemon Mix sugar and flour together, stir in butter and lemon juice and rind, yolks and milk. Add beaten egg whites. Pour into greased casserole, place in a pan of water. Bake at 325 degrees F for 35 minutes.

1/2 Cup of Butter 1/2 Cup of Sugar 1/2 Tsp. of Salt 1 1/4 Cups of Flour 2 Tsp. of Baking Powder 1/2 Cup of Rolled Oats 1/2 Cup of Milk 1/2 Cup of Maple Syrup Preheat oven to 350 degrees F. Soften butter and blend in sugar. Add dry ingredients and blend with pastry cutter until crumbly. Mix in oats. Blend milk and maple syrup together and pour over dry ingredients stirring only to moisten. Spoon into paper lined or greased muffin pan. Bake for 20 minutes.

Ingredients: • 2 cups water • 2 cups peeled and cubed red potatoes • 3 tablespoons melted butter • 1 small onion, chopped • 3 tablespoons all-purpose flour • salt and pepper to taste • 3 cups milk • 1/2 teaspoon white sugar • 1 cup shredded Cheddar cheese • 1 cup diced ham Directions: 1. Using a medium sized stock pot, bring water to a boil, add potatoes and cook until tender. Drain, reserving 1 cup liquid. 2. Stir in butter, onion and flour. Season with salt and pepper. Gradually stir in potatoes, reserved liquid, milk, sugar, cheese, and ham. Simmer for 30 minutes, stirring frequently. Serves: 10

1 cup sifted flour ½ tsp salt ½ cup soft butter (or margarine) 1 cup brown sugar 1 tsp vanilla 2 eggs 1 cup All-Bran 1 cup seedless raisins Directions: Sift flour and salt together. Combine butter and sugar in bowl and mix well. Add vanilla and eggs; beat well. Stir in All-Bran and raisins. Add flour mixture and stir until thoroughly combined. Spread in well-greased 9 x 9 inch pan. Bake at 350°F for 30 minutes. Cool in pan and frost. Let stand until set and cut in squares.

10 large potatoes (about 10 lbs.) 1 (8 oz.) pkg. cream cheese 1 C sour cream 1 tsp. salt 2 tsp. onion salt Pinch of pepper 2 tbsp. butter Cook potatoes until tender. Drain, mash until very smooth. Add the cream cheese, sour cream, salt, onion salt and pepper and beat until light and fluffy. Let cool slightly and place in a greased casserole. Dot with butter. Bake uncovered at 350°F for about 30 minutes or until heated through.

16 C green tomatoes 8 C onions ¾ C coarse salt Slice the tomatoes and onions and add the coarse salt. Cover with water and let stand overnight. In the morning, drain and add: 4 C vinegar 3 C white sugar ½ C mixed pickling spice tied in a cheesecloth bag Cook very slowly until tender. Fill jars while hot.

1 C rolled oats 1/3 C flour ½ C brown sugar ½ C peanut butter 4 C sliced apples 2 tbsp. lemon juice 2 tsp. cinnamon 3 tbsp. cold water Combine the rolled oats, flour and brown sugar. Cut in the peanut butter until the mixture is crumbly. Set aside. Place apples in a greased 8" baking dish and sprinkle with lemon juice and cinnamon. Top the apples with the crumb mixture and sprinkle with the cold water over the rolled oats mixture. Bake at 350°F for about 35 minutes.

12 C chopped zucchini (unpeeled) 5 tbsp. coarse salt 4 C chopped onions 1 green pepper, seeded & chopped 1 red pepper, seeded & chopped 2 ½ C vinegar 6 C white sugar 1 tbsp. dry mustard 1 ½ tsp celery seed ½ tsp. pepper ¾ tsp turmeric Combine the zucchini, salt and onions in a glass bowl and let stand overnight. The next day, rinse and squeeze out the excess water. Add all of the remaining ingredients and cook over a medium heat for 30 minutes (stirring often). Bottle while hot.

2 C flour 2 tsp. baking powder 1 tsp. baking soda 2 tsp. cinnamon ¾ C milk 2 tbsp. lemon juice 2/3 C brown sugar 1 egg 2 tsp. grated lemon rind 1/3 C canola oil 1 C shredded carrots 1 C shredded apples 1 C raisins Whisk together the flour, sugar, baking powder, cinnamon, baking soda & baking powder and set aside. Whisk together the egg, milk, lemon juice, lemon rind and oil. Stir in the dry ingredients. Fold in the carrots, apples and raisins mixing only until the dry ingredients are moistened. Place batter in greased muffin tins and bake at 350°F for 25 – 30 minutes.