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Layer 1 3/4 cup butter 1 1/2 cups flour 1 cup chopped pecans 2 tbsp. white sugar Mix together with pastry blender and press into a 9 x 13" buttered pan. Bake at 350º F. for 8 minutes. Cool. Layer 2 1 8 oz. pkg. cream cheese 1/2 large carton of Cool Whip 1 cup icing sugar Beat cream cheese and icing sugar together. Add Cool Whip and spread on base. Keep cool. Layer 3 1 large pkg. lemon pie filling (NOT instant) Prepare lemon pie filling as instructed on pkg. Cool and spread on Layer 2. Layer 4 Spread with remaining Cool Whip. Refrigerate until ready to serve.

Ingredients: • 4 cups cooked turkey, cut into bite-size pieces • 1/2 cup roasted sunflower seed kernels • 1/2 cup raisins • 2 small apples, cored and diced • 1/2 cup mayonnaise • 1/2 teaspoon sea salt • 1/2 lemon, juiced Directions: In a salad bowl, combine the turkey, sunflower seeds, raisins, apples, mayonnaise, salt, and lemon juice; mix well. Refrigerate at least 2 hours to blend flavors. Serves: 12

2 sweet potatoes, scrubbed 2tbsp vegetable oil 2 cloves of garlic, minced 1/2 tsp dried sage 1/2 tsp salt 1/2 tsp pepper Cut each potato about 1 inch thick slices. Cut each slice lengthwise into about 1 inch strips. Place in large bowl. Add garlic, sage, salt and pepper. Toss to coatwell. Spread on large baking sheet. Bake at 425 for 25 minutes or until potatoes are tender. Submitted by Sue Buck Our Home to Yours Pine Meadow Nursing Home

Chicken pieces to suit family size 1 Cup of Cola (coke) 1 Cup of Ketchup 1) Mix cola and ketchup. 2) Pour over chicken pieces that are arranged in a greased baking dish. 3) Sprinkle with salt and pepper. 4) Bake uncovered for 1 hour at 350 degrees F. This is so easy and delicious. The cola and ketchup make a very tasty barbeque sauce.

1 1/2 cups white sugar 1 cup butter (room temperature) 4 eggs 1 cup flour 6 tbsp. cocoa dash salt Vanilla 1 to 1 1/2 cups chopped pecans Preheat oven to 325 degrees F. Cream sugar and butter well and add eggs; mix well. Combine flour, cocoa and salt; add. Add vanilla and pecans. Spread smoothly into 9x9 inch pan and bake until just done. Do not overbake.

2/3 cup white sugar 1/2 cup butter 1 egg 1 cup mashed bananas 1 tsp. soda 1 tbsp. boiling water 1 1/2 cups flour 1 tsp. baking powder 1 tsp. vanilla pinch of salt Cream butter and sugar until well blended. Add egg and beat well. Mix in bananas and vanilla. Dissolve soda in the boiling water and combine with mixture. Mix the flour, baking powder, and salt and add to mixture. Bake the muffins at 375 F for about 20 minutes.

1/2 cup butter 1 cup sugar 1 egg 2 1/2 cups unpeeled apples 1 cup flour 1 tsp. cinnamon 1/2 tsp. nutmeg 1 tsp. baking soda 1/4 tsp. salt Cream together the butter, sugar. Add the apples. Sift the dry ingredients and add to the creamed mixture. Raisins and walnutes are optional and can be added at this point. Pour into a grseased cake pan and bake at 350 for about 30 minutes. Serve warm with a brown sugar sauce or vanilla ice cream.

2 cups white sugar 2 cups brown sugar 2 cups vegetable oil 4 eggs 2 teaspoons of vanilla 4 cups of flour 2 teaspoons of soda 1 1/2 cups oats 1 teaspoon salt 4 cups of corn flakes 1/2 cup of milk (optional) raisins, cherries or dates can be added Preheat oven to 325 degrees F. Combine sugars, oil, eggs and vanilla; mix well. Combine flour, soda, oats, salt and corn flakes. Add with the milk. Drop onto cookie sheets and bake until lightly browned. Submitted by Edie Wesbrook from the Baking At Hospice Cookbook.

1 package (2 layer size) yellow cake mix 2 cups cold milk 1 1/4 cups water 2 packages Jello Lemon instant pudding 1/3 cup sugar 2 tbsp. icing sugar Preheat oven to 350F. Prepare cake mix as directed and pour into greased 13X9 inch cake pan. Set aside while you make pudding. Pour milk and water into large bowl. Add dry pudding mix and sugar. Mix until well blended. Pour over uncooked cake batter. Place the cake pan on a baking sheet and bake approx. 1 hour. Cool 20 minutes. Sprinkle with icing sugar.

1 cup brown sugar 1/2 cup granulated sugar 1/2 cup corn syrup 1 tsp. vanilla 1/2 cup water 1tbsp. butter 1/4 tsp.salt Cook sugar, syrup. water, salt, and butter until syrup crackles in cold water. Remove from heat and add flavouring. Stick skewer in stem end of apple, and dip one at a time into hot syrup. Place on oiled pan to cool. (from "150 Years of Cooking in the Ottawa Valley & Beyond" - Arnprior-Braeside-McNab Seniors At Home Program, Inc. cookbook) -------

4 Large Tomatoes sliced Salt & Pepper to taste 1/2 Cup of Mayonnaise 6 Green Onions, chopped 1 Cup of Grated Cheddar Cheese 1 Cup of Grated Mozzarella Cheese In a baking dish, arrange sliced tomatoes. Sprinkle with salt and pepper. Spread mayonnaise over tomatoes and top with onions. Cover with the grated cheeses. Bake at 350 degrees F. (180 degrees C.) for 25 minutes. Serves 6. From the Cooking Collections Cookbook from Land and Sea

Ingredients: •     1/4 cup brown sugar •     1/4 cup olive oil •     1/4 cup soy sauce •     2 teaspoons lemon pepper •     1 teaspoon dried thyme •     1 teaspoon dried basil •     1 teaspoon dried parsley •     1/2 teaspoon garlic powder •     4 (6 ounce) salmon fillets Directions: 1.    Whisk together the brown sugar, olive oil, soy sauce, lemon pepper, thyme, basil, parsley, and garlic powder in a bowl, and pour into a resealable plastic bag. Add the salmon fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour, turning occasionally. 2.    Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the salmon from the marinade, and shake off excess. Discard the remaining marinade. 3.    Grill the salmon on the preheated grill until browned and the fish flakes easily with a fork, about 5 minutes on each side. Serves 4