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.

2 eggs 1 cup sugar 1 cup oil 1 7oz can pumpkin 1-1/2 cups flour 1-1/2 tsp cinnamon 1 tsp baking powder 1 tsp baking soda 1 tsp salt 1 cup raisins Mix eggs slightly; add oil, sugar and pumpkin. Sift in dry ingredients and mix together until moist. Add raisins. Add to muffin tins and bake at 400 degrees for 15 minutes.

3 lb ribs 3/4 cup maple syrup 2 tbsp ketchup 2 tbsp brown sugar 1 tbsp cider vinegar 1 tbsp Worcestershire sauce 1/2 tsp salt 1/2 tsp dry mustard Roast ribs at 425 degrees F for 30 minutes. Mix together remaining ingredients and bring to a boil. Pour over ribs. Bake, uncovered, at 325 degrees F for 1 hour, basting often.

8 oz pkg cream cheese 1/4 cup mayonnaise 2 (8 oz) tins flaked ham 2 Tbsp chopped parsley 1 tsp minced onion 1/4 tsp dry mustard 1/4 tsp Tabasco 1/2 cup chopped walnuts Beat cheese and mayonnaise until smooth. Stir in next 5 ingredients. Cover and chill several hours. Form into two medium sized balls. Roll in nuts to coat. Freezes well.

2 lbs ground beef 1/4 cup flour 1/2 tsp salt 1/2 tsp pepper 1 clove of garlic (minced) 1 tsp paprika 1 tsp worchestershire sauce 1 onion - chopped 1 1/2 cups beef broth (or more if required) 3 diced potates 3 diced carrots Method: Brown the ground beef in a skillet then transfer to the slow cooker, pour the beef broth over the meat and then put all other ingredients in the slow cooker. Cook on slow for 8 hours or on high for 4 hours.

6 peaches, peeled and pits removed 1 small lemon, with peel, cut up and seeded 1 cup chopped walnuts Sugar Put peaches, lemon and walnuts through food grinder. Measure and put into large saucepan. Measure same amount of sugar as the fruit and walnut mixture and add to saucepan. Stir and bring to a boil and boil bently 35 to 40 minutes. It should hold its shape when done. Fill hot sterilized 1/2 pint jars to within 1/4 inch of top. Process in a boiling water bath 5 minutes. Makes 4 1/2 pints.

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.