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Mix the following to resemble crumbs. Spread into an 8" square pan. 1 cup brown sugar 1 1/2 cups flour 2 egg yolks 1/2 cup butter 1 tsp baking powder Topping 2 egg whites (beaten stiff) 1 cup walnuts 1 cup brown sugar 1 cup coconut Mix all together and pour over the cake mix. Bake for 30 minutes at 350 degrees F.

1/3 cup butter 1 egg unbeaten 1 tsp baking powder 1/2 tsp vanilla 1 cup brown sugar 3/4 cup cake flour 1/4 tsp salt 1/2 cup chopped nuts Melt butter, add other ingredients and spread in buttered pan, 8x8. Bake 25 minutes in moderate oven at 350 degrees F. When cool, frost with orange icing or serve plain.

2 Tbsp margarine ½ cup chopped onion 3 cups chopped cauliflower 2 cups chicken broth ½ cup flour 3 cups milk 1 cup shredded cheddar cheese Melt margarine in large saucepan. Add onions and sauté until clear. Add chicken broth and cauliflower. Bring to a boil. Reduce heat and simmer for 15 to 20 minutes. Mix flour and 1 cup of milk. Add to cauliflower mixture with the remaining 2 cups milk. Cook on medium heat until it boils and thickens. Add shredded cheese 5 minutes before serving.

4 broken up Mars bars 1/2 cup margarine 3 cups Rice Krispies 1 1/2 cups milk chocolate chips 1 Tbsp margarine In the microwave, melt Mars bars and 1/2 cup margarine. Mix well to blend. Add Rice Krispies. Press into 9X9 inch pan. Melt milk chocolate chips (use whole package) and 1 tablespoon margarine. Spread on top of Rice Krispies base. Let cool.

Ingredients: • 2 pounds veal cutlets • 1/4 cup flour • 1/2 teaspoon seasoning salt • 1/2 cup butter • 2 tablespoons olive oil • 3/4 pound fresh mushrooms, quartered • 1/4 cup Marsala wine Directions: 1. Pound veal thinly with a mallet. 2. In shallow dish, combine flour and seasoning salt. Dredge cutlets in flour mixture, and let rest 15 minutes on wire rack. 3. In a large skillet over medium-high heat, melt butter with oil. Cook floured cutlets on both sides until brown. Introduce mushrooms, reduce heat to low, cover and cook 10 minutes. 4. Pour in Marsala and simmer 5 minutes more, until veal is tender and sauce is hot. Serve immediately. Servings: 6

796 ml can of stewed tomatoes 2 cups chopped cauliflower (with juice) 1/2 cup dry pot barley 2 cloves garlic, crushed 4 cups vegetable broth 2 cups chopped celery 1 green and 1 red pepper, chopped 4 cups water 2 cups chopped onions 1 tbsp. dried oregano 2 cups chopped carrots 1tbsp. dried basil 900 grams ground beef 1 tsp. dried thyme 2 tbsps. dried parsley salt and pepper to taste Directions: Combine all ingredients except beef. Bring to a boil in a stockpot and simmer. Cook ground beef in a frying pan, drain fat and add meat to soup. Simmer soup with all ingredients for 2 hours. Serves 10 generously.

1 rack of pork ribs 3/4 cup maple syrup 2 tbsp. brown sugar 2 tbsp. ketchup 1 tbsp. vinegar 1 tbsp. hot sauce (or tobasco sauce) 1/2 tsp. salt 1 tsp. dry mustard Boil ribs for 45 minutes. Drain and let cool. Mix the remaining ingredients and pour over the ribs. Bake at 350F for 1 hour covered and 15 minutes uncovered.

What You Need 1 tub (8 oz.) PHILADELPHIA low -fat Cream Cheese 3 tbsp. sugar 8 slices cinnamon-swirl bread 4 eggs ½ cup milk 2 cups sliced fresh strawberries 1 cup blueberries Make It MIX low-fat cream cheese and sugar until well blended; spread onto bread. Place 4 bread slices, cream cheese-sides up, in an 8-inch square baking dish sprayed with cooking spray. Cover with remaining bread slices, cream cheese-sides down. WHISK eggs and milk until well blended; pour over bread. Cover and refrigerate overnight. HEAT oven to 350ºF. Bake, uncovered, 30 to 35 min. or until center is set and top is lightly browned. Serve topped with fruit.

3 cups sliced onions 2 cups beef broth 1 1/2 cups water thin slices French bread, toasted Grated Parmesan cheese 2 tbsp. butter 1 tsp. Worestershire sauce In a large covered pan, cook onions in butter over low heat, about 30 minutes' stirring occasionally. Add broth and Worcestershire saurce. Heat to boiling. Reduce heat, cover and simmer about 30 minutes. Place 1/2 slice of the bread in each of four soup bowls, pour hot soup over bread and sprinkle Parmesan cheese. Or you can put the bread on top of the soup and cover with Mozzarella cheese and melt cheese under broiler just before serving.

24 fresh mushrooms 1/4 cup Italian dressing 1/2 cup cooked crumbled Italian sausage 1/2 cup shredded mozzarella cheese Heat broiler. Remove and discard stems from mushrooms. Brush mushrooms caps with the dressing. Place top-sides down on rack of broiler pan. Broil 5 minutes. Press sausage into mushroom caps, adding about 1 tsp. sausage to each cap. Sprinkle with cheese. Broil 3 to 5 minutes or until cheese is melted. Serve hot. Prep time 15 minutes.

Spare ribs 1/2 cup honey 1 cup ketchup 1/4 cup soya sauce 4 cloves crushed garlic Boil ribs until the meat is coming off the bones. Mix together honey, ketchup, soya sauce and garlic. Pour the sauce over the ribs and bake in a 400F oven for 20 minutes. Perfect to take to potluck

1/4 cup oil 1/4 cup soya sauce 2 Tbsp ketchup 1 Tbsp vinegar 1 clove garlic, crushed 2 cans whole water chestnuts 1 lb bacon (cut slices in half) Mix all ingredients, except chestnuts and bacon. Wrap each chestnut in half of slice of bacon. Secure with a toothpick. Place in a dish. Cover with sauce and marinate at least 4 hours. Place each one on a cookie sheet. Broil at 500 degrees F for 8 to 10 minutes or until bacon is cooked. Serve hot.