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Mix together: • 2 lbs ground beef • 2 eggs • 2/3 cup quick cooking oats • 1 pkg onion soup mix • ½ cup catsup Shape into a loaf. Place in crock pot. Top with 2 tbsp catsup. Cover and cook on low 8-10 hours (high 4-6 hours). DJ wraps it in foil and places it over potatoes and they bake together.

Ingredients: • 1 1/2 cups whole wheat pastry flour • 1/2 cup multigrain hot cereal (uncooked) • 1 1/2 teaspoons baking powder • 2 eggs • 1 cup milk • 3/4 cup pureed pumpkin • 3/4 cup plain yogurt • 2 teaspoons vanilla extract • 1/3 cup white sugar • 1/2 teaspoon salt • 3/4 cup finely chopped pecans Directions: 1. In a bowl, combine whole wheat pastry flour, multigrain hot cereal, and baking powder. 2. In a second bowl, beat eggs and combine with milk, pumpkin, yogurt, vanilla extract, sugar and salt. Add wet ingredients to dry, being careful not to over mix the batter. Fold in pecans. 3. Heat a lightly oiled griddle over medium-high heat. Pour the batter onto the griddle, using approximately 1/4 cup for each pancake. Bubbles will start to form in the pancakes. Cook until the edges of the pancakes start to look dry and flip the pancakes over, and continue cooking until the other side is golden brown. Yield: 6 servings

8 slices bread 1/2 cup peanut butter 1/4 cup any flavor fruit jam 1 egg, beaten 1/2 cup milk 2 teaspoons white sugar 1 pinch salt 2 tablespoons butter Directions: Spread four slices of bread with peanut butter and jam. Cover with remaining four slices of bread. Beat together egg, milk, sugar and salt. In a large skillet or frying pan, melt butter over medium heat. Dip each sandwich into the egg mixture to coat it well and allow the excess to drip off. Place sandwiches in pan and cook until golden on both sides. Serve warm.

3 Tablespoon of Margarine 3 Pounds of Fresh Codfish Salt & Pepper to taste 1 Large Onion, sliced 4 Bacon Strips 1 Lemon, cut in wedges Place 1/2 the margarine in a shallow baking dish. Add fresh codfish in a single layer and season with salt and pepper. Spread onion slices over fish, then top with remaining margarine and bacon strips. Bake at 375 degrees F. (190 degrees C.) for 15 minutes. Serve with lemon wedges. Serves 6

2 cups cooked diced chicken 1 can mushroom soup 1 tbsp soya sauce 1 cup diced celery 2 tbsp chopped onion 1 can chow mein noodles 1 can pineapple chunks and juice Mix all ingredients, leaving a few noodles for top. Bake in a casserole dish for 3/4 hour at 375F.

1/2 stick of butter or marjarine softened 1/2 pound of grated cheddar cheese 1 cup of flour 1 teaspoon of paprika 1/2 teaspoon of salt 24 small stuffed olives Preheat the oven to 400 degrees F. Combine softened butter with cheese in a mixing bowl until well blended. In a different bowl, mix the flour, paprika and salt. Add flour mix to cheese and combine well. Form eyeballs around olives with teaspoon size bits of dough. Place them on an ungreased baking sheet and bake for 12 to 15 minutes. These can also be made ahead and frozen. When ready to use, thaw on cookie sheet for about one half hour before baking.

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 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.