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Pastry for double crust pie or readymade pie crust. 1/2 lb. lean hamburger 1/2 lb. ground pork 1 tin condensed potato soup, undiluted 1/2 of 1 envelope onion soup mix Pepper to taste 1/4 c. hot water Preheat oven to 400°F. Mix all ingredients together. Add a little hot water if mixture seems dry. Turn into pie shell and top with second crust. Brush with egg white or milk. Bake at 400°F for 10 to 15 minutes. Reduce heat to 350°F and bake for approximately 40 minutes more. Serves 6.

1 cup white sugar 1 lemon, grated rind and approximately 6 Tbsp juice 1 cup milk 3 Tbsp butter 2 eggs, separated 2 Tbsp flour Preheat oven to 375 degrees F. Mix sugar, lemon rind and juice, milk, butter, egg yolks and flour together. Beat egg whites well and fold into mixture. Pour into unbaked pie shell. Bake until set and lightly browned.

3/4 cup boiling water (175 ml) 10 g pkg Jello light strawberry powder 1/2 cup cold water (125 ml) Ice cubes 1 cup plain low fat yogurt (250 ml) 1 cup strawberries (keep 4 for garnish) Pour boiling water into blender container. Add jelly powder and blend at low speed until dissolved, about 1 minute. Combine cold water and ice cubes to make 1 cup (250 ml). Add to jelly and stir until ice is almost melted. Remove unmelted ice. Blend in yogurt and strawberries. Chill in dessert dishes until set, about 1 hour. Garnish with fresh strawberries.

7/8 cup all purpose flour Pinch salt 8 tbsp. butter 1 tbsp. white sugar 1 teaspoon vanilla 1 cup finely chopped pecans Sifted icing sugar Sift flour and salt. Cream butter and blend in sugar. Add vanilla and pecans, then work into the flour. Form small portions of the dough into balls. Flour hands to assist with shaping. Place on ungreased pan. Bake at 300 F for 25 -3- minutes. While hot, coat with icing sugar.

Ingredients: 3 cups seedless raisins 2 cups boiling water 1 cup molasses 2/3 cup shortening 1 cup white or brown sugar 1 cup coarsely chopped walnuts 1/4 tsp nutmeg 3 1/2 cups flour 1 1/2 tsp salt 2 tsp baking soda 1 cup buttermilk or sour milk 2 tsp vanilla Cloves are optional Directions: Bring raisins and water to a boil and continue boiling until water is reduced to a few tablespoons. Add molasses, shortening, nuts, nutmeg, cinnamon and cloves. Boil gently for 5 minutes. Remove from heat and let cool, add flour a bit at a time, alternating with remaining ingredients. Grease two 9 inch loaf pans and line with waxed paper. Bake at 325F for 60 to 70 minutes. Let cool on cake rack

4 Reese’s Peanut Butter Cups 2 Tablespoons of Peanut Butter 3 Tablespoons of Butter 3 Cups of Rice Krispies Melt the Reese’s Peanut Cups, the Peanut Butter in a pan with the regular butter. Fold in the Rice Krispies. Drop and cool onto a waxpaper sheet or press into a buttered baking dish. When completely cooled cut into squares and served.

1/2 cup oil 1 egg 1 tsp vanilla 1 1/2 cups brown sugar 2 cups flour 1 tsp baking powder 1 tsp baking soda Dash salt 1 cup sour cream 2 cups diced fruit 1 tbsp butter 1/2 cup brown sugar 2 tsp cinnamon Mix the first 8 ingredients together. Add sour cream and fruit. Put into a greased 9X13 inch pan. Mix together butter, brown sugar and cinnamon; splatter on top of cake. Bake at 350 degrees F for 35 to 40 minutes.

2 cans of water chestnuts and liquid 1/4 cup soya sauce 1 tsp. ginger, freshly grated 1 garlic, minced 1 lb. of bacon In a large bowl add the chestnuts and liquid. Add the soya sauce ginger and garlic. Cover and refrigerate for 6 hours or overnight. Wrap each chestnut with half strip of bacon and secure with a toothpick. Bake in a 375 F oven for 15 to 20 minutes or until bacon is crispy.

1 cup butter 1 cup brown sugar 1 cup of molasses 1 heaping tsp Cinnamon 3 heaping tsp ginger 1 tsp baking soda 1 tbsp of vinegar 4 cups of flour Boil for 1 minute 1 cup butter 1 cup brown sugar 1 cup of molasses 1 heaping tsp Cinnamon 3 heaping tsp ginger Cool Add 1 tsp baking soda dissolved in vinegar (approximately 1 tbsp) Add 4 cups of flour. Note the dough will be stiff. Roll as thin as possible Use cookie cutters to cut into shapes. Bake in preheated oven at 375°F for 6 minutes. Cool on brown paper

1 cup sugar 2 eggs Juice of 1/2 orange 3 Tbsp milk 1/2 lb lard (250 g) 4 cups flour 3 tsp baking powder 1 tsp salt 1 cup currants Sift flour, baking powder and salt. With pastry blender or fork, work in lard and mix well. Add sugar, beaten eggs, juice, milk and currants (washed and drained). Mix well and roll out on floured board 1/4 inch thick. Cut in rounds. Cook on greased griddle about 3 minutes on each side until golden. Cool and sprinkle with sugar.

1 cup butter, softened 1 cup packed brown sugar 1/2 cup granulated sugar 2 eggs 1 tsp vanilla 2 1/3 cups all-purpose flour 1 tsp baking soda 1/4 tsp salt 12 oz (340g) white chocolate, coarsely chopped 3/4 cup macadamia nuts, toasted and coarsely chopped 1/2 cup toffee bits In large bowl, beat together butter, brown sugar and granulated sugar until fluffy; beat in eggs, 1 at a time, beating well after each. Beat in vanilla. Whisk together flour, baking soda and salt, stir into butter mixture until combined. Stir in chocolate, nuts and toffee. Drop by rounded 1 tbsp onto greased or parchment paper - lined baking sheets. Bake in 350 degree F oven until edges are golden, about 12 minutes. Let cool on pans.

1 lb ground beef 1 tsp Worcestershire sauce 10 oz can cream of mushroom soup 1/3 cup tomato sauce 1/2 tsp paprika 2 cups sliced fresh mushrooms Salt and pepper Crumble meat into an 8 cup microwave dish. Add Worcestershire sauce. Cover with waxed paper and microwave on high for 4 minutes. Stir with fork after 2 minutes. Stir in remaining ingredients. Cover and microwave on high for 6 minutes, stirring after 3 minutes.