Unbaked 9″ pie shell
1 cup pecan halves
3 eggs
1 cup light corn syrup
1 T melted butter
1/2 tsp vanilla
1 cup sugar
1 T flour

Arrange nuts in pie shell.  Beat eggs, add and blend corn syrup, butter and vanilla.  Combine sugar and flour.  Blend with egg mixture and pour over nuts in pie shell.  Bake at 375 degrees for 40-50 minutes or until filling is set.

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7-8 cups flour
4 cups whole wheat flour
2 cups bran (optional)
2 cups rolled oats
1/2 cup soy flour (optional)
1 cup wheat germ
1 cup yellow corn meal
1/2 cup sunflower seed meats (optional)
4 tsp salt
2 pkg dry yeast

Stir together 2 cups white flour, the rest of the grains, salt and yeast.

1/2 cup margarine
3 cups reconstituted powdered milk
1/2 cup honey
1/2 cup brown sugar
1/2 cup molasses
2 cups hot water
2 eggs

Combine hot water, milk and sweeteners.  Stir into flour mixture and beat 2 minutes on medium speed.  Beat in eggs and mix another 2 minutes.  Gradually stir in the rest of the flour until stiff–8 to 10 minutes.  Let rise until double.  Divide into 4 loaves.  Let rise until double.  Bake at 375 degrees for 20 minutes, then at 350 degrees for 30-35 minutes.

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1 cup sliced cranberries
5 cups flour
1 cup sugar
1 tsp salt
1 1/2 tsp soda
4 T shortening
1 egg
1 cup walnuts
3/4 cup orange juice

Mix dry ingredients.  Add juice, egg and shortening.  Stir in nuts and cranberries.  Bake in loaf pan 55-60 minutes at 350 degrees.

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1 box lemon jello
1 cup hot water
16 oz pineapple
1/4 cup sugar
1 cup Cool Whip
1/2 tsp salt
juice from 1 lemon
1 cup cubed American cheese
1/2 cup chopped nuts

Dissolve jello and chill until partially set.  Fold remaining ingredients into Cool Whip.  Add to jello, then chill.

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2 T butter or margarine
2T Bisquick
1 tsp salt
1/8 tsp pepper
1/8 tsp thyme
1/2 cup milk
1/2 cup chicken broth
2 cups cut up cooked chicken
10 oz pkg peas and carrots, cooked, drained
1 cup whole tiny onions

Melt butter over low heat.  Blend in baking mix and seasonings.  Cook, stirring until mixture is smooth and bubbly.  Stir in chicken broth and milk.  Heat to boiling, stirring constantly.  Cook 1 minute.  Stir in chicken and vegetables.  Heat through.

1 cup Bisquick
1/4 cup whipping cream

Combine baking mix and cream.  Knead 5 times.  Roll dough 2″ larger than 9″ pie pan.  Ease into pan.  Fork edge and fill with chicken filling.  Cover edge with foil to prevent excessive browning.  Remove foil last 5 minutes of baking.  Bake 40 minutes.

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1/2 cup chopped celery
1/4 cup chopped onion
2 T butter
1/2 cup chopped ripe olives
1 lb red salmon
1 can cream of chicken soup

Saute celery and onion in butter until tender.  Add olives.  Drain salmon; reserve liquid for sauce.  Add salmon and 1/4 cup chicken soup to vegetables; set aside.

2 cups Bisquick
2/3 cup milk

Combine biscuit mix and milk.  Knead 12 times.  Roll into 9 x 12″ rectangle; set aside trimmings.  Cover dough with salmon mixture; roll up as for jelly roll.  Place on baking sheet, seam side down.  Combine egg and water–glass the roll with mixture.  Decorate with reserved trimmings; glaze again, then bake 25 minutes at 400 degrees until golden brown.

Milk
1 T lemon juice

Make sauce.  Add enough milk to reserved salmon liquid to make 1/2 cup.  Combine with remaining chicken soup and lemon juice in a small sauce pan.  Heat to boiling.  Cut salmon roll into servings.  Spoon sauce over each.


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1 1/2 quart chicken and broth
3 T butter
1/4 cup flour
1/2 cup milk
salt and pepper
1 can mushroom soup

Drain chicken, reserve 2 cups broth.  Make white sauce with butter and flour, milk, broth and mushroom soup.  Salt and pepper, then add chicken. 

Boil water and cook 1-8 oz package noodles.  Place in 9 x 13″ pan and pour above mixture over the top.  Put biscuits on top and bake at 400 degrees for 25-30 minutes.

Biscuits:
2 cups flour
2 1/2 cup baking powder
1/4 tsp soda
6 T shortening
3/4 cups sour milk

Cut shortening into dry ingredients.  Mix in milk.  Knead, then roll out 1/2″ thick.  Cut small biscuits and arrange on noodles and gravy.


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