Tabasco sauce to taste

Instructions

1. 1

   Salt to taste Preheat oven to 425. In a bowl add the eggs, cream salt, and Tabasco sauce and stir well. Sprinkle the cheese over the bottom of the pie curst. Pour the egg mixture over the cheese. Bake for 15n m- i utes then lower the oven to 300 and finish baking for 2-350 minutes. A knife inserted into the center comes out clean.

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   No-Bake Oatmeal Cookies Ingredients: 2 cups of granulated sugar 3 Tbsp. of Cocoa 1/2 cup of milk 1 stick of margarine 1/2 cup of peanut butter 3 cups of uncooked quick cooking oatmeal 1 tsp. of Vanilla Pinch of salt Mix sugar, coca, milk, and hte margarine in a saucepan and heat to a rolling boil. Cook for one minute. Take the pan off the heat. Ad d the remaining ingredients and stir thoroughly. Drop by teaspoonful s onto wax paper to cool. Old-Fashioned Sugar Cookies Ingredients: 2 cups of all-purpose flour, sifted 1/2 teaspoon of baking soda 1/2 teaspoon of salt 1/2 cup of soft shortening 1 cup of sugar 1 egg yoke 1/2 cup of buttermilk 1/2 teaspoon of vanilla 1 egg white, beaten stif f Sift together flour, salt, soda. Cream shortening, suagr, and egg yoke until fluffy. Mix in flour mixture alternately with buttermilk, then stir in vanilla. Fold in the egg whitess tj ubefore baking. Drop by rounded tablespoons 3 inches apart onto a greased cookie sheet. Flatten to 1/2 inch thickness with a fork in a cross pattern and sprinkle with a pinch of sugar. Bake 20 mins. until golden brown. Makes 2 1/2 dozen cookies.

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   Soft Molasses Cookies Ingredients: 2 1/4 cups of al-lpurpose flour, sifted 1 teaspoon of ground ginger 1 teaspoon of ground cinnamon 1/4 teaspoon of salt 2 teaspoon of baking soda 2 tablespoons of hot wate r 1/2 cup of soft shortening 1/2 cup of sugar 1/2 cup of molasses 1 egg 6 tablespoons of cold water 1/2 cup of seedless raisins or dates Sift together flour, ginger, cinnamon, and salt. Dissolve soda in hot water. Mix shortening, sugaro,- m lasses, and egg until creamy. Stir in flour mixture alternately with cold water, then add soda and all but a few of the raisnis or dates. Drop by rounded tablespoons 2 inches apart onto a greased cookie sheet. Sprinkle with remaining fruit. Bake 12 miuntes until done . Oatmeal Jam Cookies Ingredients: 1 1/2 cups of sifted plain flou r 1 cup of firmly packed light brown suga r 1 1/2 cup of quick cooking oatmea l 1 teaspoon of baking powder 1/2 teaspoon of salt 3/4 cup of butter 1 cup of raspberry jam 1/2 cup of raisins Mix the flour, brown sugar, and the oatmeal in a bowl and stir in the baking powder and the salt. Cut in the butter as you would do if making a pie crust. Press about 2/3 of the mixture lightly into the bottom of a greased 9" X 12" X 2" baking pan. Mix the raspberry jam and the raisins together and spread over the layer of oatmeal. Sprinkle thee- r maining third of the oatmeal mixture over the jam and bake at 350 degrees for about 35 minutes. When cool, cut into squares .

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   Chocolate Coconut Macaroons Ingredients: 2 ounces of unsweetened chocolate 1 1/3 cups of sweetened condensed milk 2 cups of shredded coconut 1/2 teaspoon of salt 1 teaspoon of vanilla Melt the chocolate and add the sweetened condensed milk, the coconusta, lt, and the vanilla. Drop onto a greased cookie sheet by teaspoon, 2 to 3 inches apart and bake at 350 degrees for 15 mn-i utes. Peanut Butter ‘N ’ Chocolate Fudge Ingredients: 3 cups of sugar 1 1/2 cups of milk 3 tbsp. of Hershey’s cocoa 2 tbsp. of Butter 3 tbsp. of Peanut butter 1 tsp. of Vanilla Combine sugar and cocoa in a large pan. Slowly add the milk and mix well. Bring to a rapid boile. -R duce heat stirring occasionally. Test by dropping a few drops in cold water. When candy forms a firm ball in the water remove from heat stirring constantly. Add butter, peanut butter and vanillan. -Co tinue stirring until candy begins to harden. Pour the candy into a greased platter. Let cool and cut into squares.

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   Mashed Potato Candy Ingredients: 2/3 cup of mashed potatoes 1/2 cup of peanut butter 1/8 teaspoon of salt 1 lb. of Confection sugar Mash potatoes thoroughly and add all the other ingredients. Knead and press into a lightly buttered pan and let cool for one hour before cutting .

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   Potato Soup Ingredients: 8 medium potatoes, peeled and chopped into small chunks 1 medium onion, chopped 2 carrots, chopped 3 stalks of celery, chopped 1 tsp. of salt 6 cups of water 4 chicken bouillon cubes 1/2 cup of butter or margarine 1 (13 oz.) can of evaporated milk Black pepper to taste Mix the potatoes, onion, carrots, celery, salt, and water in a large saucenp.a Bring the mixture to a boil and add the bouillon cubes. Simmer until the vegetables are tender and add the margarine or butter and the evaporated milk. Bring to a boil again. Season with the pepper to taste and pour into serving bowls. Makes about 8 servings. Pumpkin Soup Ingredients: 2 medium onions, chopped 2 tablespoons of butter 1 tablespoon of flour 4 cups of chicken broth 3 cups of pumpkin puree Salt