1 1/3 c. shortening
2 c. brown sugar
2 eggs
2 tsp. salt
2 tsp. baking powder
2 tsp. vanilla
1 1/2 c. flour
4 c. oats
nuts, raisins, etc. to taste

Melt together shortening and brown sugar.  Remove from heat.  Beat in eggs.  Add remaining ingredients and mix well.  Drop by tablespoons onto ungreased cookie sheet.  Bake at 350º for 10 minutes.

4 c. sugar
1 c. while corn syrup
2 c. half and half or cream
chopped pecans (optional)

Boil all ingredients, except nuts, stirring occasionally until mixture forms a firm ball in cold water. Beat until ready to pour into buttered pan.  Add nuts while beating. Cut into squares while cooling.

Cook until soft:

1 clove garlic, diced
½ c. onion, chopped
4 Tbsp oil

1 lb. Hamburger

1 can cream style corn
1 can tomatoes (1 quart)
dash cayenne
1 Tbsp chili powder
1 tsp. Salt

Add:

2 c. tomato juice
1 can pitted olives, drained

Cream: 1 c. sugar and 2 Tbsp butter
Add: ¾ c. milk
Add: 1 c. flour, sifted with 2 tsp baking powder and 1/8 tsp salt.
Add: 1 tsp vanilla

Pour batter into an 8x8" square pan.  Spread 2 c. sour pitted cherries (drained and juice set aside) over batter.  Sprinkle with 1 c. sugar.  Pour ½ c. cherry juice over top.  Bake at 350º for 45 - 60 minutes.

Thank goodness for the RS bringing meals in!  Otherwise we would have missed out on this DELICIOUS meal!
Thanks, Sis. Behning, wherever you are!

2 lbs. Stew meat
1 c. carrots, sliced
1 c. potatoes, diced
1 can green beans (with liquid)
1 can tomatoes
1 c. celery, chopped
1 c. onions, chopped
1 Tbsp parsley (dry)
1 Tbsp Kitchen Boquet
¼ tsp. Basil
1/3 c. tapioca
salt and pepper to taste

Combine all ingredients in crockpot.  Cook 5 - 6 hours on high.

SAUCE:
4 – 6 oz. Cans tomato paste
6 cups water
1 clove garlic (she used 1/8 tsp. Garlic powder)
2/3 cup sugar
1 tsp. Sweet basil

In a 3 quart pan, blend tomato paste and water until smooth.  Stir in garlic. Cook, uncovered, until sauce begins to boil.  Stir and lower heat.  Simmer with lid on, stirring occasionally.  After 3 hours, add sugar and basil.  Stir and simmer 1 more hour.  Pan will be about ½ full.

MEATBALLS:
1 lb. Ground beef
½ lb. Sausage
2 eggs
½ cup stale bread crumbs
2 stalks celery, chopped fine (optional)
1 clove garlic (she used 1/8 tsp. Garlic powder)
½ cup grated Romano cheese (2 oz. Package)
salt and pepper to taste

Mix ground beef, sausage and salt and pepper in a large bowl.  Add eggs and mix well.  In another bowl, blend remaining ingredients and add a little at a time to meat mixture.  Blend well, and form into meatballs.  Fry, turning as needed.

Simmer meatballs in sauce 15 minutes before serving with spaghetti.

1 - 3 oz. Package cream cheese
¼ c. margarine or butter
2 c. biscuit mix or Bisquick
¼ c. milk
½ can pie filling of your choice
¼ - ½ c. chopped pecans (optional)

Cut cream cheese and margarine into biscuit mix till crumbly.  Add milk; stir until mixed. On lightly floured surface, knead dough 10 - 12 strokes.  On waxed paper, roll or pat dough into a 12 x 8 inch rectangle.  Invert onto greased baking sheet; remove paper.  Spread filling down center of dough.  Make 2 ½ inch cuts from long sides toward center at 1 inch intervals.  Fold strips over filling and pinch in center.  Bake at 375 degrees for 20 to 25 minutes or until golden.  FREEZE at this point.  When thawed, drizzle with Powdered Sugar Glaze.  Serves 12.

Powdered Sugar Glaze
In a bowl stir together ½ c. sifter powdered sugar, ¼ tsp. Vanilla and enough milk to make of drizzling consistency (1 - 2 teaspoons).  If using peach filling, add ¼ tsp. Almond flavoring to glaze mix and a little less milk.

Biscuit Mix
(Cheap and easy substitute for Bisquick!)

10 c. all-purpose flour
1/3 c. baking powder
¼ c. sugar
2 tsp. salt
2 c. shortening

In a bowl, stir together flour, baking powder, sugar and salt.  Cut in shortening until mixture resembles coarse crumbs.  Store in an airtight container for up to six weeks at room temperature or for up to six months in the freezer.