• 1 cup margarine
• 1 cup sugar
• 2 cups flour
• 1 cup sugar
• 2 tablespoons cornstarch
• 2 egg yolks
• 1 (#2) can of crushed pineapple

Mix margarine, sugar and flour as for pie crust.  Place 2/3 of mixture in a 9″ x 13″ pan.  Mix pineapple, sugar, cornstarch and egg yolks in a saucepan.  Cook until thick.  Spread on top of crumbs.  Pat remaining crumbs on top.  Bake at 350 degrees for 20-25 minutes.  Cut in squares when cool.

(Eldora Dietz)

• 2 tablespoons butter
• 1 onion, chopped
• 1/2 cup carrots, peeled, halved and sliced
• 3 tablespoons flour
• 2 1/2 cups ham, diced
• 3 1/2 cups chicken broth
• 1 1/2 cups frozen corn
• 2 teaspoons fresh thyme leaves
• 2 small russet potatoes, peeled and cut into small cubes
• 1 cup heavy cream
• 4 slices bacon, cooked and crumbled
• salt and pepper to taste

Heat the butter in a large pot over medium high heat.  Add the onions and carrots and cook for 4-5 minutes or until just softened.

Whisk in the flour, stirring constantly.  Cook for one minute.

Slowly add the chicken broth, whisking constantly.  Bring to a simmer.  Add the ham, corn, thyme and potatoes.

Simmer for 25 minutes or until potatoes are tender, stirring occasionally.  Add the heavy cream and bacon.  Cook for five more minutes.  Serve.

• 2 teaspoons baking powder
• 1 cup sugar
• 2 cups whole raw cranberries
• 3 tablespoons melted butter
• 2 cups flour, sifted
• 1/2 teaspoon salt
• 1 cup milk

Sauce:

• 1/2 cup butter
• 3/4 cup milk
• 1 cup sugar
• 1/2 teaspoon vanilla

Preheat oven to 350 degrees.  Mix dry ingredients.  Add cranberries.  Combine butter and milk and add.  Mix and bake in 8″ square pan at 350 degrees for one hour.  Serve warm with the following sauce.  Mix butter, milk and sugar in saucepan and boil for 10 minutes or until thick.  Add vanilla.

(Marlys Ellison)

• 16 oz. linguini, cooked
• 1/2 cup butter, softened
• 4 chicken breasts, cooked and diced
• 2 cans of cream of chicken soup
• 2 cups sour cream
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup chicken broth
• 2 tablespoons Parmesan cheese
• 2 cups shredded mozzarella

Cook noodles, then chicken, mix all ingredients (except cheese, save that for last 30 minutes) and add noodles and chicken.  Cook 4-6 hours in a crock pot on low.  Add cheese and cook for final 30 minutes on low.

• 1 whole cellophane package graham crackers, crushed
• 1/2 lb. or 1 cup oleo in pan
• 1 cup peanut butter
• 3 cups powdered sugar
• 12 oz. package chocolate chips

Grease 9″ x 13″ pan.  Melt oleo in pan.  Add peanut butter, sugar and crushed crackers.  Press into pan.  Chill 1/2 hour.  Melt chocolate chips.  Spread over the top and chill.

(Debbie Liddle/Millie Ruehs)

• 2 cups sugar
• 2 cups brown sugar
• 2 cups shortening
• 4 eggs
• 2 teaspoons vanilla
• 5 cups flour
• 1/2 teaspoon salt
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 2 cups coconut
• 2 cups gumdrops, cut
• 2 cups oatmeal
• 2 cups corn flakes

Cream together the first 3 ingredients.  Then add the rest of the ingredients.  Place small balls of dough on greased cookie sheets.  Bake 10 to 12 minutes at 375 degrees.

(Lisa Swanson)

• 1.2 lb. Ground beef
• Chopped onion, to taste
• Garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 tablespoon flour
• 2 eggs
• 1/2 teaspoon Worcestershire sauce
• 1 cup milk

Preheat oven to 425 degrees.  Brown beef, onion, garlic powder, salt and pepper.  Add flour.  Beat eggs, Worcestershire sauce and milk.  Add to meat and pour in unbaked pie shell.  Top with 1/2 cup shredded cheese.  Bake for 20-25 minutes.  Let set.  Serve warm.

(Mildred Ruehs)

• 1 lb. spaghetti, cooked and drained
• 1 cup milk
• 2 eggs, beaten
• 1 lb. hamburger
• 32 oz. jar spaghetti sauce
• 1 package pepperoni
• 4 oz. can mushrooms
• onions, green pepper, garlic salt

Spread spaghetti in a greased 9″ x 13″ pan.  Combine milk and eggs; our over spaghetti.  Brown hamburger and drain.  Mix with spaghetti sauce.  Put on top of milk and egg mixture.  Layer the rest of the ingredients over sauce.  Sprinkle with garlic salt.  Bake 20 minutes at 350 degrees.  Cover with 2 cups grated mozzarella cheese, 1 cup cheddar cheese.  Bake 10 minutes longer.  Remove from oven.  Cool five minutes.

(Grace Martens)

Crust:

• 1 Pillsbury refrigerated pie crust (from 15 oz. box) softened as directed on box

Filling:

• 3 oz. unsweetened baking chocolate, cut into pieces
• 1 cup butter, softened (do not use margarine)
• 1 cup sugar
• 1/2 teaspoon vanilla
• 4 pasteurized eggs or 1 cup fat-free egg product.

Topping:

• 1/2 cup sweetened whipped cream
• Chocolate curls, if desired

Heat oven to 450 degrees.  Bake pie crust as directed on box for One-Crust Baked Shell, using 9″ glass pie plate.  Cool completely on cooling rack, about 15 minutes.

In 1 quart saucepan, melt chocolate over low heat; cool.  In small bowl, beat butter with electric mixer on medium speed until fluffy.  Gradually add sugar, beating until light and fluffy.  Add cooled chocolate and vanilla; beat well.

Add eggs one at a time, beating on high speed two minutes after each addition.  Beat until mixture is smooth and fluffy.  Pour into cooled baked crust.  Refrigerate at least two hours before serving, or until set.  Top with whipped cream and chocolate curls.  Cover and refrigerate any remaining pie.

• 1 butternut squash
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1/3 cup Parmesan cheese
• 1/2 teaspoon dried thyme
• salt and pepper, to taste

Preheat oven to 400 degrees.  Cut squash in half lengthwise.  Scrape out and discard seeds.  Peel squash, then cut into 1″ cubes.  On a foil-lined baking sheet, toss squash with remaining ingredients.  Bake for 40-45 minutes, or until tender.