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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 lb hamburg 1 onion, chopped 1 can pork and beans 1 large can diced tomatoes 2 Tbsp Cheeze Whiz 1 large cooked potato, cut in small pieces 1 cup cooked macroni Mix all together in roast pan and bake at 350 degrees for 15 minutes.

Preheat over to 400°F. Ingredients: ¼ cup butter 1 egg 1 cup of maple syrup ¼ cup of grated carrots ¾ cup rolled oats 1 ¼ cups flour 1tbsp. baking powder ½ tsp. allspice Directions: Mix butter, egg, maple syrup, carrots and rolled oats together. Let stand. Mix together in a separate bowl the flour, baking powder, and allspice. Blend both mixtures together and pour into greased muffin tins. Bake at 400 ° F. for 20-30 minutes.

1 large onion, minced 3 cups chicken broth 2 cans pureed cooked pumpkin 1 tsp dried oregano 1/2 tsp hot pepper sauce In medium saucepan, cook onions in 2 tablespoons of broth until softened. Add remaining broth, pumpkin, oregano and hot pepper sauce. Simmer 15 minutes.

8 oz. each of green & yellow beans 3 green onions 1/3 cup light mayonnaise Chives and salt and pepper 1 red pepper 1/2 cup low fat plain yogurt 2 tsp. grainy mustard 2 tbsp. minced fresh dill Cut beans into 1-2 inch lengths and cook for 3 minutes. Seed and cut red pepper into lenghts. Combine beans, red pepper and onion In a small bowl mix yogurt, mayo & mustard. Stir in chives and chill. Pour over vegetables and toss well.

1 lb hamburger, crumbled 2 tomatoes, chopped 1 bag Doritoes, crushed 1 head Iceburg lettuce, chopped 1 small bottle Ranch dressing 1/4 cup diced onion 1 cup shredded Cheddar Cheese Brown, drain and chill hamburger; set aside. Just before serving, add all other ingredients. Makes 6-8 servings

9 inch grahm pie crust 5 cups mini marshmallows 2 Tbsp orange juice 1 Tbsp lemon juice 1 cup heavy cream whipped 1 cup diced peaches Peach slices Prepare graham pie crust as directed on package. Melt 4 cups with juices in double boiler, stirring until smooth. Chill until slightly thickened. Fold in cream, peaches and remaining marshmallows. Pour into previously prepared shell. Garnish with peach slices.

4 small boneless chicken breasts 1/2 cup chunky salsa 1/2 cup crushed tortilla chips 1/2 cup shredded cheese 1/4 cup sour cream Preheat oven to 400 F. Place chicken on a foil covered baking sheet. Slice 3 cuts on top of each chicken breast. Top each breast evenly with salsa, sour cream and tortilla chips. Bake for 20 minutes. Remove from oven and sprinkle with cheese. Bake another 10 minutes or until chicken is cooked through.

Ingredients: 1 moose heart 1 cup of bread crumbs 1 large onion, chopped 1/4 cup butter 1 tsp. savory 1/2 tsp. mixed poultry seasoning Directions: Wash heart and soak overnight in baking soda and water. Clean out vessels inside. Prepare dressing and stuff heart. Skewer and tie with line. Place in a baking pan and put strips of bacon or fatty pork over it. Add a little water to pan and cover. Bake at 325°F for 3 hours. Baste occasionally.

Ingredients: 1/2 cup butter 1/2 cup packed brown sugar 1 tsp almond extract 1 egg 1/2 cup white rice flour 2 cups crisp rice cereal 2 Tbsps chopped almonds Directions: Preheat oven to 350°F. Cream butter or margarine and sugar together until light and fluffy. Add almond extract and egg. Beat well. Stir in flour, crispy rice and almonds. Shape into balls one inch in diameter and place on ungreased baking sheets. Press with a floured fork to flatten slightly. Bake for 7 to 10 minutes or until lightly browned.

1/2 cup margarine 1 cup sugar 2 eggs, beaten 1 tsp each vanilla, lemon 2 cups flour 1 tsp baking powder 3/4 cup milk 2 cups raisins 1 cup gumdrops, chopped Cream margarine and sugar. Add eggs and flavourings. Blend well. Add dry ingredients alternately with milk. Add raisins and gumdrops. Put into loaf pan and bake at 325 degrees for 1 hour.