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Combine: 1/2 cup Russian Dressing 1/2 envelope of Onion Soup Mix 3/4 cup Pineapple/Apricot Jam 1 tbsp dry mustard Pour over chicken pieces in a shallow baking dish Bake 1 1/2 hours at 350º F

1 deep dish baked pie crust 1 cup sugar 1 cup water 1/3 cup cornstarch 1/2 small pkg strawberry Jello 1 qt fresh strawberries 1 small container Cool Whip Wash and cap strawberries and slice. Mix sugar, water and cornstarch in small saucepan. Cook on medium/low until mixture is thick and clear. Remove from heat. Add Jello and beat until well mixed and smooth. Fold in strawberries. Mix well, covering all strawberries in the mixture. Pour mixture in pie crust and refrigerate until cold. Top with Cool Whip just before serving.

Ingredients: • 1 1/4 cups OREO Crumbs • 1/4 cup butter, melted • 3 (250 g) packages Cream Cheese, softened • 3/4 cup sugar • 3 eggs • 4 (1 ounce) squares Semi-Sweet Baking Chocolate, melted • 3/4 cup caramel or butterscotch sauce (not sundae syrup) • 1/2 teaspoon coarse sea salt Directions: 1. Preheat oven to 350 ° F. Mix crumbs and butter. Press firmly onto bottom or a 9-inch spring form pan. 2. Beat cream cheese and sugar in a large bowl with electric mixer until well blended. Add eggs, 1 at a time, mixing on low speed just until blended after each addition. Stir in chocolate; pour into crust. 3. Bake 40 to 45 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool completely before removing rim. Refrigerate 4 hours. Spread caramel sauce over top just before serving and sprinkle with sea salt.

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.

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.

Ingredients: 1-2 large cucumbers, peeled, quartered lengthwise, then sliced crosswise 1-2 Tbsp chopped fresh dill, basil, or Thai basil 2-3 Tbsp seasoned rice vinegar Salt and pepper to taste Directions: Chop the basil, chiffonade it by stacking the leaves on top of each other, rolling them up like a cigar, and taking thin slices from one end to the other. Combine all ingredients in a bowl, toss to coat. Serve immediately, or make ahead (up to a couple of hours) and chill.

1 and 2/3 cups of sifted flour 3 and 1/2 teaspoons of baking powder 1/2 teaspoon of salt 3 tablespoons of sugar (optional) 1/2 cup of grated cheese (old or medium) 4 slices of precooked bacon crumbled 1 egg 1 cup of milk 1/4 cup of oil Preheat oven to 400. Combine flour, baking powder, salt & sugar. Add grated cheese and bacon. Beat egg and add to milk and oil. Combine quickly. Do not overmix. Spoon into greased muffin tin and bake about 20 minutes. Makes about 1 dozen.

2lb carrots, sliced and cooked 1 green pepper (optional) 1 large onion chopped 1 can tomato soup 3/4 cup white sugar 1/2 cup vegetable oil 1 cup vinegar Heat oil and vinegar; add sugar and tomato soup. Bring to a boil, then let simmer 5 minutes. Pour over cooked carrots. Refrigerate. Keeps for weeks.

Preparation Time: 15 minutes Cooking Time: 40 to 45 minutes Servings: 4 to 6 Ingredients: 4 cups (1 L) Ontario Blueberries, washed 1/2 cup (125 mL) granulated sugar 2 tsp (10 mL) grated lemon rind 3 tbsp (50 mL) fresh lemon juice 1 tbsp (15 mL) all-purpose flour Topping: 1 cup (250 mL) all-purpose flour 1 cup large-flake rolled oats, traditional style 1/2 cup (125 mL) butter, melted 1/2 cup (125 mL) packed brown sugar 1/2 tsp (2 mL) grated nutmeg Preparation: In bowl, combine blueberries, sugar, lemon juice, lemon rind and flour; stir well. Spoon into greased 8 cup (2 L) baking dish. Topping: In same bowl, combine flour, oats, butter, sugar and nutmeg. Sprinkle evenly over top. Bake in 375 F (190 C) oven 40 to 45 minutes, uncovered, or until fruit is bubbly and top is golden brown

3/4 lb. farmers sausage 4 oz broad egg noodles 1/2 cup each of chopped onion and celery 1/2 tsp. each of salt & pepper 1 tsp. chili powder 1/2 tsp. dry mustard 1/2 tsp. sugar 1 - large can tomatoes 1/2 cup water 1/2 cup grated sharp cheese Brown sausage. Add uncooked noodles, onion and celery. Sprinkle with the next 5 ingredients. Combine tomatoes, water and cheese. Pour over sausage mixture. Cover and simmer over low heat for 30 minutes. Add water if necessary. Sprinkle with additional cheese. Serve very hot. Serves 5

1/2 cup shortening 1/2 cup peanut butter 1 cup white sugar 1/2 teaspoon vanilla 1 egg 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In medium bowl, cream together the shortening, sugar and peanut butter. Beat in the egg and vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture until well blended. Roll the dough into walnut sized balls. Press balls down using a fork dipped in sugar water. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing from pan.

1/2 cup mayonnaise 1/2 cup green onions, thinly sliced 1 tsp. prepared mustard 1 salmon or other freshwater fish fillet 1/4 tsp. each of salt and pepper 1/4 tsp. garlic powder Combine mayonnaise, onions and mustard in small mixing bowl. Set aside. Place fillet, skin side down, on broiler pan sprayed with non-stick vegetable spray. Place under broiler and broil for 10 minutes. Remove from oven and apread fillet with the mayonnaise mixture. Broil for another 10 - 15 minutes or until fish begins to flake and the top is golden brown.