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1/2 Cup of Butter 1 Cup of Flour 2 Eggs 1 Cup of Sugar 2 Tablespoons of Flour 1 Teaspoon of Baking Powder 1 Cup of Coconut 1/2 Cup of Chopped Nuts 1 Cup of Dates Mix together butter and flour until crumbly. Put into bottom of an 8 inch square pan. Bake at 350 degrees F. for 5 minutes. Beat eggs and add remaining ingredients and blend together. Spread on top of crumb mixture and bake at 325 degrees for 25 minutes

1 1/2 cups milk 4 medium potatoes, thinly sliced 2 Tbsp flour 2 tsp salt 1/2 tsp savory 1 medium onion, chopped 2 Tbsp butter 1 tsp paprika 1 Tbsp chopped parsley Heat milk in microwave oven on high for 3 minutes. Combine potatoes, flour, salt, savory and onion in 2 quart (2L) casserole. Dot with butter. Cook, covered, for 15 minutes. Stir 3 times during cooking period. Sprinkle top with paprika and chopped parsley. Allow to stand covered for 10 minutes to complete cooking process. Yield: 5 servings.

1/3 cup soya sauce 3/4 cup honey 1/2 cup brown sugar 1 tsp. garlic powder 1 tsp. ginger 3 lb. chicken wings, cut in half and discard tips. Mix together first 5 ingredients. Bring to a boil. Pour over wings in a roasting pan. Cover and bake at 350 F for 1 to 1 1/2 hours.

1 1/4 cup all-purpose flour 1 cup cornmeal 1/4 cup granulated sugar 4 tsp. baking powder 1/2 tsp. salt 1 egg 1/4 cup cooking oil 1 cup milk Measure flour, cornmeal, sugar, baking powder and salt into large bowl. Stir together. Make well in the centre. Beat egg in small bowl until frothy. Mix in oil and milk. Pour into well. Stir just enough to moisten. Batter will be lumpy. Fill greased muffin cups 3/4 full. Bake in 400°F oven 20 to 25 minutes. Leave in pan 5 minutes then remove. Serve warm. Makes 15.

2 cups crushed chocolate wafer cookies 1/3 cup melted butter 30 large marshmallows 2/3 cup milk 1/4 cup green creme de menthe 3 Tbsp. creme de cocoa liqueur Dash of salt 1 cup whipping cream, whipped Combine crushed cookies and melted butter. Press into pie plate and bake a few minutes. In double boiler, melt marshmallows and milk. Sitr until well combined. Cool. Add both liquers. Whip up whipping cream. Stir syrupy marshmallow mixture into cream. Pour into baked pie crust.

2 cans cream of potato soup 1 C sour cream 1/2 tsp garlic salt 1 (2 lb) pkge hash brown potatoes, thawed 2 C shredded cheddar cheese 1/2 C Parmesan cheese Combine soup, sour cream and salt. Add hasb brown potatoes & cheddar cheese. Mix well. Pour into a greased 13 X 9" greased pan. Top with Parmesan cheese. Bake, uncovered, at 350 degrees for 55 to 60 minutes.

4 eggs 1 cup of corn syrup 1 teaspoon of grated lemon peel 1/3 cup of lemon juice 2 tablespoons of melted butter 1/2 cup of sugar 2 tablespoons flour 1 x 9 inch unbaked pie shell Preheat oven to 350 degrees F. In a medium bowl, beat eggs well. Add corn syrup, lemon peel, lemon juice and butter. Combine sugar and flour and stir into mixture. Pour into unbaked pastry shell and bake at 350 degrees F for 50 minutes. Chill and top with whipped cream.

1 can frozen lemonade, thawed 1 can frozen orange juice, thawed 1 C white sugar 1 tsp vanilla 1 tsp almond extract 8 C water 2 L lemon-lime soda, chilled In a large punch bowl, combine all the ingredients except the soda. Stir well. Add soda. Serve immediately. Makes 4 quarts.

3 eggs 1 small apple, diced 3/4 cups frozen hash browns, thawed 1/3 cup milk 1/3 cup sour cream 1/3 cup shredded cheddar cheese, divided 3 bacon strips, cooked and crumbled, divided. Dash of salt and pepper In a small bowl, beat the eggs. Stir in the apple, hash browns. milk, sour cream, 3 tbsp. of the csheese, 1 tbsp. bacon, salt and pepper. Pour into two 2-cup baking dishes coated with cooking spray. Sprinkle with remaining cheese and bacon. Bake, uncovered, at 350 F for 30-35 minutes . Yield 2 servings

1 x 6 ounce package of Butterscotch chippits 1 x 6 ounce package of Chocolate chippits 1 x 7 ounce bag of feather flaked coconut 1 x 12 ounce jar of drained and chopped Marachino cherries (save a few for the top of the cookies) Combine butterscotch and chocolate chippits in a saucepan and melt over low heat stirring constantly until smooth Add the coconut and cherries. Drop by teapoons onto a waxed paper and top with cherry pieces. Chill until set

1 1/2 Pound of Ground Beef (67 grams) 1 Medium Onion (Chopped Fine) 1 - 28 oz Can of Tomatoes 3 Cups of Water 4 Carrots 3 Cans of Consomme 1 Can of Tomato Soup 1 Bay Leaf 3 Sticks of Celery (Chopped Fine) Parsley 1 Teaspoon Thyme 1 1/2 Cup of Shell Noodles Directions: Brown Meat and Onions; Drain Combine all ingredients (except noodles) in Large Pot Simmer at least 2 hours (or) all day. Add Noodles at the end of cooking time so it doesn't absorb too much of the broth and won't get soggy. - serves 10 people and freezes well

Ingredients: • 1 pint fresh strawberries • 1 (8 ounce) package cream cheese, • softened • 1/2 cup confectioners' sugar, or to taste • 2 tablespoons orange flavored liqueur, or to taste Directions: 1. Cut the tops off of the strawberries and stand upright on the cut side. Make a criss-cross cut 3/4 of the way down from the tip of the strawberry towards the bottom. 2. Beat together the cream cheese, sugar, and liqueur until smooth in a mixer or a food processor. Place into a piping bag with a star tip. Pipe into each strawberry and arrange on a serving platter. Servings: 4