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2 eggs 2 tbsp. all-purpose flour 1/2 cup mayonnaise 1/2 cup milk 3 green onions, finely chopped 12 oz. crabmeat or 2 - 170 g cans crabmeat 2 cups grated Swiss cheese Beat eggs until frothy. Mix in flour, mayonnaise and milk. Add onion. Remove membranes from crab. Stir in crab and cheese. Pour into unbaked 9 inch pie shell. Bake on lowest rack in a 350°F oven for about 40 minutes until set.

2 qt water 1 1/2 cups grated carrots 1 cup chopped celery 1/2 cup barley (pearl) 1/2 cup chopped onion 1 tsp salt 1 bay leaf 1/2 tsp poultry seasoning 1/4 tsp pepper 1/4 tsp sage Cooked chicken or turkey pieces (1 to 2 cups) Use leftover cooked chicken or turkey, cut in small pieces. Put all ingredients in a pot and simmer 1 hour.

1 box wheat squares (such as shreddies) 1 box oat cereal (such as Cheerios) 1/2 bag pretzel sticks 2 cups unsalted roasted peanuts 1/2 cup canola oil 3 tbsp. hot sauce 3 tbsp. Cajun seasoning 3 tbsp. garlic powder Preheat oven to 350F. In a large roasting pan, mix cereals and peanuts. In a small bowl, whisk oil, hot sauce, garlic powder and cajun seasoning. Combine the cereal mixture and the seasoning mixture and toss well to coat evenly. Bake for about 15 minutes, stirring half way through. Store in freezer bags. Keeps about 10 days and also freezes well.

2 (10 ounce) pkgs vanilla baking chips 1 (14 ounce) can sweetened condensed milk 1/2 tsp peppermint extract 1 1/2 cups crushed candy canes 1 dash red or green food colouring Directions: Line an 8 inch square baking pan with aluminum foil, and grease foil. Combine the vanilla chips and sweetened milk in a saucepan over medium heat. Stir frequently until almost melted, remove from heat and continue to stir until smooth. When chips are completely melted stir in the peppermint extract, food colouring and candy canes. Spread evenly in the bottom of the prepared pan. Chill for 2 hours, then cut into squares. MAKES 2 1/4 lbs.

1 medium squash 1 apple 1/4 cup brown sugar 1/4 cup butter 1 1/2 tsp flour 1/2 tsp. salt 1/4 tsp. cinnamon Preheat oven to 325°F. Cut squash and apple into pieces. Mix together all other ingredients and drop dollops through the squash and apple. Bake for 1 hour.

4 egg yolks 6 egg whites 1 can sweetened condensed milk 1/2 cup lime juice 3/4 cup sugar 1/2 teaspoon cream of tartar Beat egg yolks until lemon yellow, then slowly blend in condensed milk. Add lime juice and mix well. Add cream of tartar to egg whites and beat until foamy. Continue beating, adding sugar a tablespoon at a time until eggs peak. Fold 6 tablespoons of merinue into filling mixture. Pour into a 9 inch pie shell. Top with remaining meringue and bake in a slow oven (330 degrees) until golden brown.

5 1/3 cups of coconut 1/2 cup of cocoa powder 1 jar maraschino cherries, cut in half 1 can of condensed milk 2 tsp vanilla Mix together coconut, condensed milk, cocoa powder and vanilla. Spoon batter onto parchment lined baking sheet leaving room for the cookes to spread slightly. Press cherry halves into the tops of the batter. Bake at 350 degrees F for 10 to 12 minutes until firm. Makes 3 dozen.

3 cups rolled oats 1 cup chopped nuts 1 cup raisins or chopped dried fruit 1 cup sunflower seeds 1 cup sem-sweet chocolate chips, optional 1 can sweetened condensed milk 1/2 cup butter, melted Preheat oven to 325 degrees F. Line 15X10 inch jelly roll pan with parchment paper. In large mixing bowl, combine oats, nuts, raisins, sunflower seeds and chocolate chips (if desired), sweetened condensed milk and butter; mix well. Press evenly in prepared pan. Bake 25 to 30 minutes. Cool slightly. Remove from pan. Cut into bars. Store loosely covered at room temperature. Makes 36 bars.

3 Ripe Bananas 1/4 cup Peanut Butter 1/4 cup Cocoa Powder 1/3 cup unsweetened apple sauce 1 tsp Vanilla Directions: Preheat oven to 350. Mash Bananas then add the rest of the ingredients, stir and let sit for 20 min. Then drop by teaspoonful onto cookie sheet. Bake 10-12 min. Makes 30 cookies.

1 3/4 cups all purpose flour 1/2 tsp soda 1/2 tsp salt 1/4 tsp baking powder 1/2 cup firmly packed brown sugar 1/2 cup shortening 1/2 cup crunchy peanut butter 1/3 cup maple syrup 1 egg Preheat oven to 350 degrees F. In a large bowl combine all ingredients, blend well with mixer. Shape into balls using a rounded teaspoon. Place on ungreased cookie sheets, flatten with a fork, criss-cross fashion. Bake 12 to 15 minutes. Cool. Bakes approximately 50 cookies.

1 cup milk Garlic powder 1/2 cup dry breadcrumbs (or crushed croutons) 1/2 cup grated Parmesan cheese 1 tin cream of chicken or mushroom soup Paprika Chicken breasts (or thighs) skinned Combine bread crumbs, grated cheese, garlic powder and pepper. Roll chicken in mixture. Bake at 400 degrees F for 20 minutes. Turn chicken. Bake other side for 20 minutes. Blend milk and soup. Pour over chicken. Sprinkle with paprika. Bake another 20 minutes.

1 cup butter or margarine, softened 1 cup packed light brown sugar 1 tsp vanilla extract 1 egg yolk 2 cups all purpose flour 1 1/4 cups Chipts Skor Toffee Bits, divided 2 cups Chipits Semi-Sweet Chocolate Chips Heat oven to 350 degrees F. Line a 15--1/2 X 10-1/2 inch rimmed baking sheet with parchment paper; set aside. In a large bowl, beat butter with brown sugar until fluffy. Beat in egg yolk and vanilla until creamy. Stir in flour and 1 cup of the toffee bits until well combined. Press dough evenly into prepared baking sheet. Bake for 18 to 20 minutes or until light brown, transfer pan to cooling rack. Immediately sprinkle chocolate chips over the hot cookie base. Let stand for 5 minutes or until chocolate is softened. Spread chocolate evenly over the base; sprinkle remaining toffee bits evenly over chocolate. Cool until chocolate is set about 2 or 3 hours. Cut into triangles.